CREME SODA RECIPES

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HEAVENLY CREME FILLED CUPCAKES RECIPE | REE DRUMM…



Heavenly Creme Filled Cupcakes Recipe | Ree Drumm… image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 18 cupcakes

Number Of Ingredients 21

Baking spray
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 whole eggs
2 sticks butter
4 tablespoons (heaping) cocoa powder
1 cup boiling water
1 cup heavy cream
6 tablespoons corn syrup
8 ounces bittersweet chocolate
2 teaspoons vanilla extract
1 stick butter
1/2 cup shortening, such as Crisco
4 cups powdered sugar
1/8 teaspoon salt
1/4 cup whole milk
1 1/2 teaspoons vanilla extract

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
  • To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
  • In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
  • In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
  • Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
  • Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
  • For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
  • For the creme filling: Whip together the butter and shortening until light and fluffy.
  • Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
  • When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
  • Let them set before serving.

FAVORITE CREME BRULEE RECIPE | MARTHA STEWART



Favorite Creme Brulee Recipe | Martha Stewart image

The allure of creme brulee, French for "burnt cream," is in the textural contrast between the brittle caramelized topping and the smooth, creamy custard beneath.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 4

4 cups heavy cream
1 vanilla bean, split and scraped
1 cup plus 2 tablespoons granulated sugar
7 large egg yolks

Steps:

  • Preheat oven to 300 degrees.
  • In a small saucepan, combine cream, vanilla bean and seeds, and 3/4 cup granulated sugar; place over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not boil. Remove from heat and set aside.
  • Whisk egg yolks in a large bowl; while whisking constantly, slowly add hot cream mixture to egg yolks. Continue whisking until smooth. Strain custard mixture through a fine-mesh sieve set over a large liquid measuring cup; discard solids.
  • Place six shallow 7-ounce ramekins in a roasting pan; transfer roasting pan to oven. Fill each ramekin to the top with custard mixture. Add enough hot water to baking pan so that it comes halfway up the sides of the ramekins. Bake until custard is set and trembles slightly when shaken, about 40 minutes.
  • Remove ramekins from water bath and transfer to a wire rack; let cool for 30 minutes. Transfer ramekins to refrigerator and let chill for at least 4 hours and up to 3 days.
  • To serve, sprinkle each ramekin of custard with 1 tablespoon remaining granulated sugar. Using a kitchen torch held 4 to 5 inches from the surface, melt sugar using a slow and even motion, until sugar is caramelized. Serve immediately.

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