SILVER FROSTING RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CHOCOLATE CUPCAKES RECIPE - NYT COOKING



Chocolate Cupcakes Recipe - NYT Cooking image

Right or wrong I’ve always viewed the cupcake as a frosting transport system, and if you’re not a huge frosting fan (I’m not), then I figured, why bother? Then I remembered a friend had mentioned a recipe from Maida Heatter that was, in her words, a “grown-up cupcake.” I figured perhaps I owed the miniature confections a chance. Ms. Heatter’s recipe, modestly entitled, “Chocolate Cupcakes” from her 1974 book “Maida Heatter’s Book of Great Desserts,” produced a rich, moist crumb that relies on cocoa powder for its deep chocolatey flavor. But it’s her topping of semi-sweet chocolate ganache that separates these cupcakes from the crowd. No buttercream, no food coloring, and no diabetic shock after consumption. Just a really nice chocolate cake that’s a bit on the small side.

Provided by Suzanne Lenzer

Total Time 1 hours

Yield 24 cupcakes

Number Of Ingredients 13

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder (preferably Dutch process)
2/3 cup/5 1/3 ounces unsalted butter (1 1/3 sticks)
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
3 eggs
1 cup milk
6 ounces of semisweet chocolate chips
1/3 cup heavy cream
1 tablespoon granulated sugar
1 1/2 tablespoons unsalted butter

Steps:

  • Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
  • On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
  • Scoop the batter into the prepared pans filling each about two-thirds full (don’t bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
  • To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
  • When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

Nutrition Facts : @context http//schema.org, Calories 204, UnsaturatedFatContent 3 grams, CarbohydrateContent 27 grams, FatContent 10 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 6 grams, SodiumContent 116 milligrams, SugarContent 18 grams, TransFatContent 0 grams

BLACKOUT CAKE RECIPE - NYT COOKING



Blackout Cake Recipe - NYT Cooking image

This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O’Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil’s food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn’t authentic (the Ebinger family never shared the original recipe with the public), but Ms. O’Neill claims in her book, “The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,” that this version got the thumbs-up from “a panel of twelve Ebingerites.” That’s enough for us.

Provided by The New York Times

Total Time 3 hours

Yield 1 cake

Number Of Ingredients 26

1/2 cup unsweetened Dutch-process cocoa
1/4 cup boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
2 cups sugar
2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans
4 eggs, separated
2 teaspoons vanilla
2 cups flour, plus 1 tablespoon for the cake pans
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons unsweetened Dutch-process cocoa
2 cups boiling water
3/4 cup plus 1 tablespoon sugar
1 ounce bittersweet chocolate, chopped
1/4 cup cornstarch
1 tablespoon cold water
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup hot water
1 tablespoon corn syrup
1 tablespoon vanilla

Steps:

  • Heat the oven to 375 degrees.
  • To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
  • In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.
  • Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
  • Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
  • While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
  • Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
  • Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
  • Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
  • Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.

More about "silver frosting recipes"

CHOCOLATE CUPCAKES RECIPE - NYT COOKING
Right or wrong I’ve always viewed the cupcake as a frosting transport system, and if you’re not a huge frosting fan (I’m not), then I figured, why bother? Then I remembered a friend had mentioned a recipe from Maida Heatter that was, in her words, a “grown-up cupcake.” I figured perhaps I owed the miniature confections a chance. Ms. Heatter’s recipe, modestly entitled, “Chocolate Cupcakes” from her 1974 book “Maida Heatter’s Book of Great Desserts,” produced a rich, moist crumb that relies on cocoa powder for its deep chocolatey flavor. But it’s her topping of semi-sweet chocolate ganache that separates these cupcakes from the crowd. No buttercream, no food coloring, and no diabetic shock after consumption. Just a really nice chocolate cake that’s a bit on the small side.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving
  • When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.
See details


RED VELVET CUPCAKES RECIPE - MARTHA STEWART
With its distinct look, the popular red velvet cupcake is a top contender for favorite flavor. These red velvet cupcakes are easy to whip up for your next get-together. Top them off with a cream cheese frosting that's just as tasty as the red velvet cupcake itself.
From marthastewart.com
Reviews 3.5
Category Cupcake Recipes
  • To finish, use a small offset spatula to spread cupcakes with frosting.
See details


BLACKOUT CAKE RECIPE - NYT COOKING
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O’Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil’s food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn’t authentic (the Ebinger family never shared the original recipe with the public), but Ms. O’Neill claims in her book, “The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,” that this version got the thumbs-up from “a panel of twelve Ebingerites.” That’s enough for us.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine american, german
  • Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.
See details


BEST MASCARPONE RECIPES - OLIVEMAGAZINE
Make the most of creamy mascarpone with our ideas, from salted caramel and pecan cheesecake, to spinach, mascarpone and ham hock rotolo
From olivemagazine.com
See details


MARY BERRY’S VANILLA CUPCAKES: BEST VANILLA CUPCAKE RECIPE
Find the perfect vanilla cupcake recipe with how-to instructions for Mary Berry's vanilla cupcakes with swirly icing.
From redonline.co.uk
Total Time 40 minutes
Category birthday party, baking, comfort food, dessert
Cuisine Comfort Food
  • Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.
See details


BLACKOUT CAKE RECIPE - NYT COOKING
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O’Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil’s food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn’t authentic (the Ebinger family never shared the original recipe with the public), but Ms. O’Neill claims in her book, “The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,” that this version got the thumbs-up from “a panel of twelve Ebingerites.” That’s enough for us.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine american, german
  • Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.
See details


BEST MASCARPONE RECIPES - OLIVEMAGAZINE
Make the most of creamy mascarpone with our ideas, from salted caramel and pecan cheesecake, to spinach, mascarpone and ham hock rotolo
From olivemagazine.com
See details


MARY BERRY’S VANILLA CUPCAKES: BEST VANILLA CUPCAKE RECIPE
Find the perfect vanilla cupcake recipe with how-to instructions for Mary Berry's vanilla cupcakes with swirly icing.
From redonline.co.uk
Total Time 40 minutes
Category birthday party, baking, comfort food, dessert
Cuisine Comfort Food
  • Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.
See details


SUGAR COOKIE ICING RECIPE | ALLRECIPES
These creative recipes transform strawberry cake mix into brownies, cupcakes, cookies, and more, each with a stunning pink hue that's signature to strawberry cake. Plus, using cake mix …
From allrecipes.com
See details


WHITE CAKE RECIPES | ALLRECIPES
These creative recipes transform strawberry cake mix into brownies, cupcakes, cookies, and more, each with a stunning pink hue that's signature to strawberry cake. Plus, using cake mix …
From allrecipes.com
See details


OLD FASHIONED CHOCOLATE CAKE | NIGELLA'S RECIPES | NIGELLA ...
Covered the sides with grated chocolate, sprinkles and silver balls pressed into the icing and then put a circle of thin fondant with Frozen 2 wafer picture on top. Piped around the edges to finish off with …
From nigella.com
See details


EASY RECIPES & FAMILY AND HEALTH ADVICE YOU CAN TRUST ...
2 days ago · Best prams 2022: lie-flat options suitable from birth including iCandy, Silver Cross and Mamas & Papas Heidi Scrimgeour March 17, 2022 4:52 pm Best children’s cookbooks 2022: …
From goodto.com
See details


HERSHEYLAND | EXPLORE HERSHEY PRODUCTS, RECIPES, CRAFTS & MO…
Welcome to Hersheyland, the home of a million moments of goodness. Whether you want to rustle up a quick homemade treat to make everyone smile, level-up a serious bake or two, or simply explore …
From hersheyland.com
See details


RED VELVET CUPCAKES RECIPE - MARTHA STEWART
There's no need to alter the recipe for the batter. 1-1/2 cups oil was fine - remember that the recipe makes at least 24 cupcakes. The only thing I did differently was to use liquid food coloring - the …
From marthastewart.com
See details


THE FOOD TIMELINE: CAKE HISTORY NOTES
Recipes for rich, chocolate cakes similar to devil's food were fairly common in late 19th century cookbooks, but they were not named such. They were typically listed under the generic name "chocolate cake." Recipes …
From foodtimeline.org
See details


40 EASY RECIPES EVERY COOK SHOULD KNOW BY HEART
Dec 16, 2018 · Basic Buttercream Frosting After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a …
From tasteofhome.com
See details


BEST VANILLA BUTTERCREAM FROSTING RECIPE | MEL'S KITCHEN …
Mar 17, 2021 · I’m an amateur, but it’s been fun (read: lots of late nights) trying new things with my self-taught cake decorating skills. Another favorite frosting recipe I’ve talked about …
From melskitchencafe.com
See details


WHITE CAKE RECIPES | ALLRECIPES
These creative recipes transform strawberry cake mix into brownies, cupcakes, cookies, and more, each with a stunning pink hue that's signature to strawberry cake. Plus, using cake mix …
From allrecipes.com
See details


OLD FASHIONED CHOCOLATE CAKE | NIGELLA'S RECIPES | NIGELLA ...
Covered the sides with grated chocolate, sprinkles and silver balls pressed into the icing and then put a circle of thin fondant with Frozen 2 wafer picture on top. Piped around the edges to finish off with …
From nigella.com
See details


HERSHEYLAND | EXPLORE HERSHEY PRODUCTS, RECIPES, CRAFTS & MO…
Welcome to Hersheyland, the home of a million moments of goodness. Whether you want to rustle up a quick homemade treat to make everyone smile, level-up a serious bake or two, or simply explore …
From hersheyland.com
See details


THE FOOD TIMELINE: CAKE HISTORY NOTES
Recipes for rich, chocolate cakes similar to devil's food were fairly common in late 19th century cookbooks, but they were not named such. They were typically listed under the generic name "chocolate cake." Recipes …
From foodtimeline.org
See details


40 EASY RECIPES EVERY COOK SHOULD KNOW BY HEART
Dec 16, 2018 · Basic Buttercream Frosting After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a …
From tasteofhome.com
See details


QUICK & EASY FOOD PROCESSOR RECIPES - KITCHENAID AUSTRALIA
Dec 15, 2020 · Our range of food processors can quickly chop, mix, puree and blend, making cooking all the more fun and convenient while saving you time on prep work. From homemade spreads, salads and desserts, discover our range of recipes that you can create with your food processor…
From kitchenaid.com.au
See details


30 USES FOR BUTTERMILK: PANCAKES AND WAY, WAY BEYOND
Dec 10, 2021 · Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked …
From tasteofhome.com
See details


HERSHEYLAND | EXPLORE HERSHEY PRODUCTS, RECIPES, CRAFTS & MO…
Welcome to Hersheyland, the home of a million moments of goodness. Whether you want to rustle up a quick homemade treat to make everyone smile, level-up a serious bake or two, or simply explore …
From hersheyland.com
See details


RED VELVET CUPCAKES RECIPE - MARTHA STEWART
There's no need to alter the recipe for the batter. 1-1/2 cups oil was fine - remember that the recipe makes at least 24 cupcakes. The only thing I did differently was to use liquid food coloring - the …
From marthastewart.com
See details


THE FOOD TIMELINE: CAKE HISTORY NOTES
Recipes for rich, chocolate cakes similar to devil's food were fairly common in late 19th century cookbooks, but they were not named such. They were typically listed under the generic name "chocolate cake." Recipes …
From foodtimeline.org
See details


40 EASY RECIPES EVERY COOK SHOULD KNOW BY HEART
Dec 16, 2018 · Basic Buttercream Frosting After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a …
From tasteofhome.com
See details


QUICK & EASY FOOD PROCESSOR RECIPES - KITCHENAID AUSTRALIA
Dec 15, 2020 · Our range of food processors can quickly chop, mix, puree and blend, making cooking all the more fun and convenient while saving you time on prep work. From homemade spreads, salads and desserts, discover our range of recipes that you can create with your food processor…
From kitchenaid.com.au
See details


30 USES FOR BUTTERMILK: PANCAKES AND WAY, WAY BEYOND
Dec 10, 2021 · Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked …
From tasteofhome.com
See details


30 DISNEY RECIPES YOU CAN MAKE AT HOME - INSANELY GOOD
Sep 25, 2021 · These 30 Disney recipes will take you straight to the home of Mickey Mouse. ... That sweet frosting and Oreo ears make them ridiculously charming. 16. ... They’re already fantastic as they are, but the blue, silver…
From insanelygoodrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »