Cupcake | La Bonne Bouche

Few weeks ago I made Magnolia Bakery’s cupcakes. It was one of the first times I made cupcakes, and before this I never got the cupcake frenzy…but boy was I wrong. Once you pop, you can not stop just like Mr. Pringle.This is my second cupcake episode and if this madness will continue much longer, you will get a large variety of cupcakes recipes and my blog will be flooded by little delicious cupcakes, while my hips will grow larger and larger :-). As I love pistachios, I looked for a good pistachio cupcake recipe and I came across Martha Stewart’s recipe for Pistachio cupcakes with raspberries. Since I am not a huge fan of bakes raspberries I replaced them for chocolate, which was in my opinion a good option. Pistachios and chocolate go together really well, so well, than only few of the 18 cupcakes are left after only a day since the baking event. pistachio cupcakes with chocolate chips

Yields 15 – 18 cupcakes

1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped

1 1/2 cups sugar

1 pinch of salt

4 ounces butter

vanilla

4 large eggs

1 cup flour

100 grams chocolate chips

Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined. Mix the chocolate chips into the batter.

Divide batter among muffin cups, filling each halfway. Sprinkle with slivered or chopped pistachios. Bake until firm and pulling away from liners, about 30 minutes. Let cool in tins on wire racks. When the cupcakes cooled down frost them with your favourite buttercream or mousse (vanilla and chocolate in my case).

Time for October’s challenge for the Dulce Romanie project. This time My fancy cake came up with the idea of baking cupcakes.

I loved this idea, especially since lately I watched one of the Sex and the City episode where Carrie and Miranda were devouring some cupcakes from Magnolia Bakery.

After doing a bit of research on the internet I found the recipe for Magnolia Bakery vanilla cupcakes.

Oh yeah…I knew that was the winner, in combination with chocolate buttercream frosting.

The recipe is pretty simple and the results is simply amazing.

magnolia bakery vanilla cupcakes

makes 12 cupcakes

Cupcakes

171 grams flour

119 grams butter

225 grams sugar

2 eggs

1/2 cups milk

1/4 teaspoon baking powder

1/2 tablespoon vanilla extract

Start by lining 12 muffin tins with cupcake papers. Pre-heat the over to 175 C.

In a mixing bowl cream the butter until it reaches a smooth consistency, then add the sugar gradually and beat until fluffy. Add the eggs, one at a time. Add the dry ingredients gradually, alternating with the milk and vanilla, mixing well after each addition. Make sure you don’t overbeat the batter. Carefully spoon the batter into the cupcake papers. Do not fill the liners otherwise the cupcakes will raise over the top of the papers – just fill them 3/4 to achieve an even top that can hold nicely the buttercream frosting.

Bake them at 175C for about 20-25 minutes or until they are cooked.

Chocolate buttercream frosting

2 egg whites

100 grams sugar

125 grams softened butter

100 grams chocolate

2 teaspoon vanilla extract

Start by beating the egg whites with the sugar over bain marie. Whisk them until reaching 65 degrees C or until the sugar melted and the mixture is warm.

Remove from the heat and whip until fluffy and cool. Slowly add the softened butter. Meanwhile melt the chocolate over bain marie and allow it to cool to room temperature. Add the cooled chocolate and the vanilla extract to the butter mixture. Mix well, making sure the chocolate is well incorporated.