noviembre 18, 2008

IRON CUPCAKE - CRANBERRIES


Pues ya estamos aquí, de nuevo, concursando para el 4o. reto del Iron Cupcake. El ingrediente en esta ocasión: CRANBERRIES. Aquí en México no es muy común encontrarlos frescos. Por eso yo decidí hacer esta receta con cranberries deshidratados.
El resultado: Un delicioso pan de chocolate, elaborado con cocoa jet black, harina y polvo de almendra y pequeñas sorpresas de avellanas tostadas en su interior. El frosting, queso crema, azúcar glass, grand marnier y ahí viene el ingrediente principal, puré de cranberries. Cómo lo hice? Hidraté los cranberries en un poco de jugo de cranberries y un poco de azúcar. Cuando se hidrataron los pasé a la procesadora y quedó un delicioso puré, terso.
Una verdadera sorpresa al paladar. Verdaderamente deliciosa combinación.
Aquí está la receta:
COCOA, GROUND ALMOND AND CRANBERRIES CUPCAKES


Makes 12


preheat the oven to 325


INGREDIENTS

250 g butter softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups flour
½ cups cocoa jet black
½ ground almonds
100 g toasted hazelnuts
2 teaspoon baking powder
½ teaspoon salt
1 cup milk



FOR THE FROSTING
100 g. butter softened
250 g. cream cheese
1 cup powdered sugar
1 cup cranberries puree
1 teaspoon Grand Marnier




In a bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the vanilla extract, the eggs, one at time, beating well after each addition until blended into the butter mixture.

In another bowl, stir together the flour, cocoa, ground almonds, salt and the baking powder. Add the half dry ingredients to the butter mixture, add ½ cup milk. Stir just until evenly moistened. Repeat and add the dry ingredients and ½ cup milk. With a rubber spatula, add the toasted hazelnuts. Spoon the batter into each muffin cup, only ½ parts.

Bake until golden, dry and springy to the touch, about 45 minutes.





FROSTING

Place the softened butter in a mixing bowl. Add the cream cheese and blended together well. Slowly add the powdered sugar and Grand Marnier. Slowly add the purée to the cream cheese.

Using a large star nozzle pipe a huge whip onto the top of each cupcake
Voten nuevamente por mi!!! los premios son los siguientes:
Our November ETSY PRIZE-PACK is from artists:
LOLLIPOP WORKSHOP - http://www.etsy.com/shop.php?user_id=5174676
COOKIE SUNSHINE - http://www.etsy.com/shop.php?user_id=5474239;
as well as a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.
PLUS, IronCupcake:Earth is excited to welcome back CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!As an added bonus for November only we have a delicious apron complements of SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY, http://www.acupcakery.com/cupcake-pocket-birthday-apron.htmll.Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com/, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com/, JESSIE STEELE APRONS http://www.jessiesteele.com/; the CUPCAKE COURIER http://www.cupcakecourier.com/; TASTE OF HOME books, http://www.tasteofhome.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com/ .

2 comentarios:

Teresa Cordero Cordell dijo...

Fabby, I didn't know you were back. I love your cranberry muffins. Gracias corazon por la receta. Abrazos.

Fabby's Cupcaker ;) dijo...

Tere! qué gusto me da verte por aquí.

I've been thinking about you. I bought you book by amazon!! Lo estoy esperando ansiosa. Te mando un gran abrazo amiga linda.