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Rich Double Chocolate Cupcakes, a Treat for Tebow

Posted by on Jan 14, 2012 in Cakes, Home, x | 2 comments

Chocolate is the richest way to say I love you

Being from Colorado everyone here has fallen in love with Tim Tebow; Sydney and I thought it might be fun to create a fusion of Valentine’s Day and Tim Tebow. The end result is a rich buttermilk chocolate cupcake with an even richer chocolate icing. I must admit hailing from Chicago (originally) I have always been an avid Bears fan; Tim Tebow with positive attitude, plus his generosity even when he doesn’t play well has become one of my all time favorite players. Unlike most, I respect and admire him regardless of wins or loses. In some ways he reminds me of a Marine; he’ll do what ever it takes to lift his teammates, his morals are unapproachable, he truly embodies the the meaning of Semper Fi (Semper Fidelis  Latin for “Always Faithful or loyal”). I doubt there is a person who would argue Tim Tebow’s loyalty. Not since Micheal Jordon (yes I know he played basketball) has there been a player more devoted to a team and understands the meaning of being a part of something.

Valentine Tim Tebow Cupcake

Rich Chocolate Buttermilk Tebow CupCakes: 

63 grams/ ¾ cup plus 1 Tablespoon cocoa powder

118 grams/ ½ cup boiling water

122 grams/ ½ cup Buttermilk

235 grams/ 2 ¼ cups  cake flour

300 grams/ 1 ½ cups sugar

226 grams/ 1-cup butter, room temperature and cubed

113 grams/ ½-cup mascarpone

150 grams/3 large eggs

5 grams/1 teaspoon vanilla

1 ½  teaspoon/ 5 grams instant espresso powder

15 grams/ 3 teaspoons baking powder

Preheat the oven to 180 degrees C/ 350 degrees F.

Prepare your mise en place.

Mise en place

For cupcake spray cupcake pans and line with cupcake liners.

Heat water to a boil add to the cocoa powder and espresso powder, whisk to a shine. Cover with plastic film and allow the mixture to cool, about 10 minutes.

Add eggs and vanilla to the buttermilk.

Generally I crack the eggs into a separate dish; just in case I have a bad egg

Whisk well, and set aside.

The color should resemble a dark yellow

Sift the flour and baking powder to the bowl of a standing mixer, add the sugar.

Add the sugar to the sifted baking powder/flour

Place the bowl back on the standing mixer, with the paddle attachment. Beat on low speed for 30 seconds to 1 minute, just to combine.

Just beat the sugar and flour till combined

Add the butter, mascarpone, and cocoa mixture. Beat on low speed until the dry ingredients are moisten. Increase the speed to medium and beat for an additional 1 to 1 ½ minutes.

The batter should be pretty thick at this point

In three additions add the buttermilk-egg mixture, starting on medium-low; increase to medium for about 45 seconds between each addition.

Scrape the sides and bottom of the bowl, and fold batter a few times.

Use an ice cream scoop and scoop 1- scoop into each lined cupcake liner. Bake for 30 to 35 minutes.

By using an ice cream scoop each cupcake has the same amount of batter

 

Frosting:

76 grams/ 1 ½ Tablespoons buttermilk

63 grams/ ¾ cup plus 1 Tablespoon cocoa powder

118 grams/ ½ cup boiling water

113 grams /½ cup butter

300 grams/ 2 ½ cups icing sugar

5 grams/ 1 teaspoon vanilla extract

1 Tablespoon corn starch

red, pink, and white sprinkles, optional

Prepare your Mise en place.

Frosting mise en place

Heat water to a boil add to the cocoa powder with espresso powder, and whisk to a shine. Cover with plastic film and allow the mixture to cool. Sift icing sugar, flour, and cornstarch into the bowl of a standing mixer.

On low speed, beat the icing sugar mixture for about 30 seconds, add the vanilla and slowly add the buttermilk, 1 to 2 Tablespoons is generally all that is needed. The frosting should have a medium consistency, perfect for spreading. Sprinkle with red, pink, and white sugar, optional.

Semper Fi

 Good Luck Tim Tebow!

Voila!

2 Comments

  1. You are a very skilled pastry chef . The cupcakes look sinful.

  2. Thank you

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