Spring Rose Garden Cupcakes
- michellechopublic
- Mar 9, 2016
- 11 min read
Dear Friends,
Okay, can anyone explain to me how on earth it can be March already? Wasn't it just Christmas, like, yesterday? I feel like we got a total of about 2 weeks of winter here in southern California, interspersed among strings of sweltering days that were interrupted occasionally by inexplicable bursts of rain. Hmm, that almost reads like a metaphor for my unpredictable moods around that female time of the month. Poor Philip. ;) Between the capricious weather and my apparently tenuous grasp on the passage of time, I could have coasted along without even realizing that spring was approaching. But one day, I felt a particular slow, sneaking, tenacious craving start to creep over me. The kind of deep yearning that tends to come with the impending arrival of spring: the desire for a dessert that looks and tastes fresh, feminine, and romantic. And thus the beauties seen in this photo were born.
Do you ever have cravings like I do for things that are unapologetically froo-froo? I mean, I don't usually consider myself all that much of a girly-girl. I often go in to work makeup-free, I don't even own a blowdryer, and I didn't dream about my wedding since childhood (Philip did). And yet for whatever reason, every once in a while, I need to immerse myself in froo-froo-ness for just a bit. That need might take the form of luxuriating in a spa day, or sipping afternoon tea at a proper tea shop with my pinkie up. I remember I took Philip to afternoon tea once, not knowing that almost the entire tea shop had been taken over by scores of women celebrating a bridal shower. The air was so redolent of estrogen that Philip claimed he could feel himself growing breasts as he attempted to pincer out tiny cucumber sandwiches from between porcelain tiers. The memory haunts him to this day.
So anyway, this time my feminine urges in combination with the oncoming spring led me to crave a pretty pink dessert that tasted of roses. You can see from the photo above why I'm calling them Spring Rose Garden Cupcakes. Now when it comes to cutivating real flowers or plants, I unfortunately have whatever is the opposite of a green thumb. But aha! Cupcake flowers I can do. It was kind of fun seeing my little garden grow, from cute little innocent baby cupcake flowers:
To sweet tween cupcake flowers, just starting to show their individuality:
To prim young ladylike cupcake flowers, reminiscent of black-eyed Susans:
And finally, to these full-fledged lovelies, radiant in their pastel buttercream garb.
The fragrances filling my kitchen as I was whipping up all the components were just as intoxicating as a real rose garden. I started with a base of simple vanilla cupcakes embellished with rose water. For those of you unfamiliar with rose water, if you drink a mouthful of that stuff straight, you will live to regret it. You should have seen my face as I was tasting it, and as I was frantically gargling and rubbing at my tongue with water afterwards. But if you dissolve some sugar in the rose water and add it judiciously to a cupcake batter, something magical happens. These cupcakes were unbelievably soft and moist, the tender crumbs filling the mouth with perfect vanilla sweetness, then melting away with a distinct yet gentle parting aroma of rose.
Next I cored out the center of each cupcake and filled the cupcakes with dark chocolate ganache. Glossy, oozy, and buttery rich, the bitter chocolate balanced with just the right amount of sweetness, it was a struggle not to squeeze this ganache straight from the pastry bag into my mouth. Then came the crowning glory of these cupcakes, the raspberry swiss meringue buttercream. I wish I could fully convey how fluffy, silky, and raspberry this frosting was (you like how I used "raspberry" as an adjective there? hehe). This frosting was packed with bright, fragrant raspberry flavor and had just the right amount of sweetness to beautifully complement the cupcake. You know how often, people scrape some of the frosting off of cupcakes because it's just too much sugar? Not so with this frosting. It was almost like having a scoop of the creamiest, most decadent raspberry ice cream imaginable along with the cupcake.
A big thanks to my sister for sending me the photo above, because by the time I finished sharing the cupcakes with some new friends from church and my family, I didn't have a single one left with which to photograph the inside. You might be able to get a sense from this photo of how fine and tender the crumb was, the creamy softness of the frosting, and the dark gooeyness of the ganache. The ladies from church kindly sent out a string of super-enthusiastic group texts about the cupcakes, and my brother-in-law said that it was probably the best cupcake he's ever had. Score!
Speaking of friends and family, I think this is the time of year when I tend to reflect a lot about what a treasure they are, and how I shouldn't take time with them for granted. Truth is, despite the lengthening daylight hours and the promise of sunny days that come with spring, my mood tends toward the melancholy this time of year. I remember that several years ago in March, when I was a medical student, I was too busy studying for exams to spend a lot of time with my family. But I was looking forward to celebrating my mom's birthday in April, and thinking about where to take her for dinner, because she loved trying new restaurants as much as I did. The next thing I knew, she was gone, accidentally killed by some kid who was speeding in the rain in his souped-up truck. Her memorial day comes up every year in March and it always takes me by surprise how much it hurts, even years later.
I like this photo because it really shows how beautiful the light is when juxtaposed with the dark. I think it's only by experiencing darkness that we can truly appreciate the light that follows. Light: my sister was in that car too and was hospitalized in the ICU, but instead of going to her memorial this year, I get to feed her cupcakes and help celebrate the purchase of her new house. Light: as a Christian, I know that someday I'll get to hug my mom again, and that there's sure to be lots of amazing new restaurants to try with her in heaven. By the way, I'm sorry if anyone is surprised or uncomfortable with my sharing these things here. I'm not sure whether it's weird to write about such things in a blog that's primarily about cake, but it's also about the places in my heart those cakes are coming from, so I hope you don't mind if I get real from time to time. I know I appreciate it when people try to be real in their social media posts, since it seems like we're usually working so hard to appear perfect all the time.
I think my mom would have liked these cupcakes, because she enjoyed bright happy flowers and good food. And because she loved me. So to my mom, this one's for you.
Thank you for sharing the sweet life with me.
Blessings,
Michelle ^_^
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Dr. Cakebake's Prescription
For Vanilla Rose Cupcakes
*** Tender, fragrant, and soft as a cloud, these rose-scented vanilla cupcakes are perfect for afternoon tea, a bridal shower, or a little self-pampering. The rose flavor is distinctly present, but not overpowering. This recipe will yield 15-16 standard size cupcakes. The cupcake liners I used above were standard diameter but extra tall, so I made 1.5 times the recipe to yield 16 cupcakes. This recipe is adapted from Glorious Treats.
1 + 1/4 cups cake flour (sift the flour and then measure it out)
1 + 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup + 5 teaspoons superfine sugar, divided
2 teaspoons vanilla extract
2 tablespoons + 2 teaspoons rose water
1/2 cup sunflower oil
1/2 cup buttermilk
1) Preheat oven to 325 degrees F and prepare a cupcake pan with cupcake liners.
2) In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt until very well combined. Alternatively the dry ingredients could be combined using a food processor for several seconds. Set the combined dry ingredients aside.
3) Using a stand mixer fitted with the whisk attachment, beat the eggs on medium speed for about 15 seconds until uniformly yellow.
4) Add the 3/4 cup of superfine sugar and beat on medium speed for about 20 seconds until the sugar is well incorporated with the eggs.
5) In a small bowl, stir together the rose water and the remaining 5 teaspoons of superfine sugar until the sugar is dissolved.
5) Add the rose water mixture, vanilla, and sunflower oil to the mixer bowl and beat on medium speed for about 30 seconds. Turn off the mixer.
7) Add the dry ingredients in three batches, alternating with the buttermilk in two batches. With each addition, stop the mixer, scrape down the sides and bottom of the bowl, and mix on low-medium speed for 7-10 seconds . After all the ingredients are incorporated, mix the batter for a few seconds more if necessary, until the lumps have just barely disappeared. Be careful not to overmix.
8) Pour the batter into the prepared cupcake pan, filling each cupcake liner about 2/3 full.
9) Bake at 325 degrees for about 16-18 minutes. Check the cupcakes at the 12-14 minute mark to see if they need to be rotated. When done, the cupcakes should be very lightly browned on top and a toothpick should emerge with a few crumbs clinging to it.
10) Allow the cupcakes to cool in the pan for 1-2 minutes, then carefully remove them onto a wire rack to fully cool prior to frosting them.
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Dr. Cakebake's Prescription
For Raspberry Splendor Swiss Meringue Buttercream (SMBC)
*** This frosting tastes like the richest, creamiest, smoothest raspberry ice cream imaginable, without the brainfreeze! Making SMBC requires patience and attention to detail, but the results are oh so worth it. The use of freeze-dried raspberries (purchased at Trader Joe's) ensures a wonderfully intense raspberry flavor without the runny texture that fresh raspberries would introduce. This recipe yields about 6 cups of frosting, enough to decorate 15 cupcakes or a round 9 inch 2 layer cake.
1) Bring butter to soft room temperature. I'm including this as a step because I always forget to do it early on and then I end up with cold butter when I'm ready to make the frosting! If you're forgetful like me, you could dice the butter and then use the "soften cream cheese" function on your microwave to carefully soften the butter in 30 second increments.
2) Thoroughly wash stand mixer bowl, whisk attachment, medium stainless steel bowl, and handheld whisk with dish soap and hot water to remove any traces of oil. Dry thouroughly.
3) Place 1 inch of water in a medium saucepan and bring to a simmer over medium heat. Lower the heat to low-medium to keep the water at a simmer.
4) Place the egg whites and sugar in a medium stainless steel bowl that is large enough to sit on top of the saucepan with the bottom not touching the simmering water. If you don't have a separate bowl, you can use the bowl of the stand mixer.
5) With the bowl sitting on top of the simmering saucepan, whisk the eggs and sugar together constantly to prevent chunks of cooked egg. Whisk until a thermometer inserted into the mixture reads 160 degrees F (the mixture should be very hot and foamy, and the sugar should be completely dissolved into the egg). This usually takes about 15 minutes.
6) Pour the hot mixture into the bowl of the stand mixer (or the mixture might already be in the stand mixer bowl if you didn't use a separate bowl in step 4). Place the stand mixer bowl on the stand mixer and beat the mixture at medium speed with the whisk attachment until you have a bright white, glossy meringue that forms stiff peaks when the whisk is lifted.
7) Wait until the stand mixer bowl has completely cooled to room temperature before proceeding. If the meringue has fully developed before the bowl is cool (happens with my mixer every time), turn off the mixer until the bowl has cooled.
8) Once the stand mixer bowl is cool, turn the mixer down to lowest speed and add the soft butter (should be almost squishy but not melted) a spoonful at a time, waiting 5-10 seconds between each spoonful. Scrape the sides and bottom of the bowl a few times as you add the butter.
9) After all the butter is added, continue mixing at lowest speed until a fluffy, smooth frosting forms. Before it gets there, the mixture may look curdled and disgusting, but it will eventually come together after about 5-20 minutes. If the mixture still looks terrible after 20 minutes, your butter may have been too warm or too cold. But there are ways to "save" the frosting so that it still turns out perfect, just do an online search for saving SMBC (I know I've had to a few times!).
10) Once you have your smooth fluffy frosting, add the vanilla extract a few drops at a time with the mixer on low until fully incorporated, scraping the sides and bottom of the bowl a couple times. Do not add the vanilla or any liquid when the frosting is still in the "curdled" stage, otherwise it will curdle even more.
11) Pour all the freeze-dried raspberries into a food processor and process until the raspberries become a fine powder.
12) Pour the raspberry powder through a fine sieve into a bowl, to sieve out all the seeds. Discard the seeds.
13) Measure out 4 tablespoons of the raspberry powder and place in a small bowl with 2 tablespoons of whole milk. Using a spoon or small spatula, mix and mash the raspberry powder and milk together until a smooth thick paste forms. The paste should not feel granular when rubbed between your fingertips.
14) With the mixer on low, add the raspberry paste to the frosting a teaspoon at a time until it is fully incorporated and uniform in color. Et voila! The raspberry paste will turn the frosting a gorgeous shade of pink, and your face will also pinken with delight as you scarf down this deliciousness!
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Dr. Cakebake's Prescription
For Dark Chocolate Ganache Filling
*** Sinfully dark and buttery but angelically loaded with antioxidants, this glossy chocolate ganache filling will have you sneaking your finger into the bowl for an extra little taste. This recipe makes about 1.5 cups of ganache filling.
8 ounces bittersweet chocolate
4 tablespoons light corn syrup
3 tablespoons unsalted butter
8 ounces heavy cream
1) Chop the chocolate into 1/4 to 1/2 inch squares. Place the chocolate, corn syrup, and butter into a medium heat-resistant bowl.
2) In a small saucepan, heat the heavy cream over low heat, stirring, until it just barely gets to the boiling point.
3) Pour the hot cream over the chocolate mixture; do not stir. Cover the bowl with a plate and let sit for 10 minutes.
4) Uncover the bowl and stir the mixture slowly with a spoon or small spatula for about 5 minutes, scraping the sides and bottom, until the chocolate has completely melted and the mixture is smooth.
5) Cover the bowl and chill the ganache in the refrigerator for about 1.5-2 hours, until the ganache is semi-solidified and still malleable. Stir with a spatula before using.
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Dr. Cakebake's Prescription
For Assembling Spring Rose Garden Cupcakes
*** For those of you interested in the pretty grass-like cupcake liners I used, you can find them here. You can also find those adorable white picket fence cupcake wrappers here. I purchased both of them at Michael's.
1) Using a cupcake corer or the wide end of a large icing tip, core out the middle of each cupcake. Feel free to eat the cores as you go along!
2) Fill an icing bag (or Ziploc bag with the corner snipped) with the chilled chocolate ganache filling. Pipe the ganache into the middle of each cupcake until the top of the ganache is level with the top of the cupcake.
3) Fill another icing bag with the raspberry swiss meringue buttercream. Fit the bag with the icing tip of your desire, and pipe the buttercream decoratively onto the top of each cupcake.
4) Cram half a cupcake or an entire cupcake, depending on the size of your face, into your mouth. Allow eyes to bug out momentarily with incredulous delight, then share the rest of the cupcakes only with people you actually like. ;)
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