I'm so sorry everyone...what a crazy week this has been! I can't believe I couldn't find the time to do my wasabi test but it's sitting in my pantry waiting to be made into a delicious dessert! This Tuesday we will definitely see something good!
~Carolyn
Wednesday, April 18, 2012
Sunday, April 8, 2012
Friday, April 6, 2012
Welcome to week two of my cupcake experiments! I apologize for how late this post is...we had computer issues :)
So the first test of the cilantro cupcakes was not a huge
success. This one is definitely a challenge. My hypothesis for what was going
to happen was completely wrong. The cilantro flavor was very hard to taste. I
thought for sure that it would be too overpowering, but in fact, the only
reason I knew it was in there was because I saw the green specs dispersed
throughout it. So let me walk you through what I tried to do with the recipe. I
tried to place it with flavors that it works well with. Since cilantro is used
in Asian and Hispanic cooking, I decided that pineapple and ginger would be a
good match with it. I decided to model the cupcake after a Boston cream pie
cupcake recipe that I had because I thought the pineapple pudding would work
well in it. The recipe I used for the first test was:
Cupcakes:
2 1/3 cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened, 1 ¼ cups sugar
3 eggs
1 teaspoon vanilla
2/3 cup milk
1 teaspoon ground ginger
4 teaspoons cilantro, chopped
1.
Heat oven to 350°F. Line 2, 12 cup muffin tins
with cupcake liners.
2.
In medium bowl, mix flour, baking powder, salt
and ginger; set aside.
3.
In large bowl, beat butter with electric mixer
on medium speed 30 seconds. Gradually add sugar, about ¼ cup at a time, beating
well after each addition and scraping bowl occasionally. Beat 2 minutes longer.
Add eggs one at a time, beating well after each addition. Beat in vanilla. On
low speed, alternately add flour mixture, about 1/3 mixture at a time, and
milk, about ½ at a time, beating just until blended. Add cilantro.
4.
Divide batter evenly among muffin cups.
5.
Bake 20 to 25 minutes or until golden brown and
toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove
cupcakes from pans; place on cooling racks to cool.
6.
Using a melon scooper, scoop out a hole in the
middle of the cupcake and fill with pineapple pudding (recipe below)
*The problem with the cupcakes was that they just tasted
like regular yellow cake. They were very tasty (my dad and I had a couple!) but
you might as well just leave the cilantro out because we couldn’t even taste
it.
Pineapple Pudding:
I used a 3.4 oz package of instant vanilla pudding mix and
added about 10 tablespoons of pineapple puree to it (I pureed it myself in the
food processor). This did not work and I do not recommend using this method, it
got the pineapple flavor but it turned soupy and was not able to set again.
I do not recommend
using this icing recipe either. I am putting it up simply so you can see what
mistakes I made, but it did not turn out as I had hoped.
Icing:
1/3 cup unsalted butter
2 oz white baking chocolate
1 ½ cups powdered sugar
1/3 cup hot water
1.
In a 1-quart saucepan, melt butter and chocolate
over low heat, stirring occasionally. Stir in powdered sugar and vanilla. Stir
in hot water until smooth. If necessary, stir in additional water, 1 teaspoon
at a time, until icing is spreadable. With metal spatula or back of spoon,
spread icing over tops of cupcakes.
WHAT HAPPENED: My icing turned was not spreadable, it was
mostly liquid. I attempted to fix the problem by adding more powdered sugar.
The powdered sugar made the mixture harden very quickly and I was unable to
spread it over the cupcakes.
Overall these cupcakes were a disaster to say the least. The
pudding was not fully set so they leaked right through the cupcake and it was a
bigger mess when I tried to spread to icing on top.
Let’s see what happened with test number two!
I chose to change the basic cupcake recipe I was using from
a yellow cake to a white cake, because the white cake seems to be more of the
texture that I was looking for. The difference is, it uses egg whites instead
of the entire egg. Also, at this point I completely got rid of the idea to add
pineapple and ginger flavor because I just wanted to get the cilantro flavor in
there over anything else!
Here is what I did:
2 ¾ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter
1 2/3 cups sugar
5 egg whites
1 ¼ cups milk
6 tablespoons cilantro, chopped
1.
Heat oven to 350°F. Line 2, 12 cup muffin tins
with cupcake liners.
2.
In medium bowl, mix flour, baking powder and
salt; set aside.
3.
In large bowl, beat shortening with electric
mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time,
beating well after each addition and scraping bowl occasionally. Beat 2 minutes
longer. Add egg whites, one at a time, beating well after each addition. One low
speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk,
about ½ at a time, beating just until blended. Fold in cilantro.
4.
Divide batter evenly among muffin cups.
5.
Bake 18 to 20 minutes until toothpick inserted
in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans;
place on cooling racks to cool.
*Again, these weren’t any different….just a slightly
different kind of cupcake but we still were unable to taste the cilantro at
all.
So what I did for the third test, was use the exact same
recipe as in test two, except I through about 2 cups of cilantro in there as a
final act of desperation to get some cilantro taste out of the cupcake.
THE RESULT: No cilantro flavor at all….the only thing I got
out of that recipe was an awful texture because of all the herbs that had been
baked inside.
That settles it folks…my cilantro experiment was a good
attempt, with awful results! I would not suggest trying these recipes…save
yourself the trouble and just make them minus the cilantro J thanks for reading my
blog again and check back later this week…maybe we’ll have some luck next time! I can tell you that we have not quit on trying to make the cilantro work...it turns out that with the second recipe I used, there was a nice hint of cilantro flavor in there and we have decided that it might work great with a lemon cake so the tests are in production. As always, check back a little later to figure out what the new ingredient for next week will be.
~Carolyn
p.s. Have a happy Easter!
p.s. Have a happy Easter!
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