Monthly Archives

November 2012

Salted Caramel Mocha Cupcakes

This is the week of my sister’s birthday and I am excited!! 🙂 So, we decided to give her a full week of celebration! Today I made Micah Salted Caramel Mocha Cupcakes!!

Chocolate pound cake, beneath a layer of coffee, caramel, ganache, and salted caramel frosting. Top it off with a caramel drizzle and you have a cupcake that is likely to knock you out! Yes, I know. VERY RICH! Don’t try to eat the whole cupcake in one setting without an entire pot of coffee. 😉 And don’t let the layers intimidate you. The preparation really isn’t time-consuming at all!

I used 8oz disposable coffee cups(un-waxed, paper cups. Not plastic!) but you can use coffee mugs or muffin cups! 🙂

Original Recipe makes 13 rather large cupcakes!

Cake

  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 13 8oz coffee cups. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.

After cakes have cooled, add latte layer. Latte Layer:

  • 1 pkg cream cheese (softened)
  • 2 tbsp milk
  • 1 tbsp instant coffee
  • 2 cups powder sugar
  1. Beat all ingredients on high until light and fluffy!
  2. Spread evenly over each cupcake.

Next spread 3/4 cup caramel evenly over all 13 cupcakes.

Then Ganache:

  • 8oz Semi-sweet Chocolate Chips
  • 2 tbsp butter
  • 3/4 cup heavy cream
  • 1 tsp vanilla
  1. Place chocolate chips and vanilla in a heat proof bowl
  2. Bring butter and heavy cream to a boil. Then pour over chocolate chips and allow to set for about 4 minutes.
  3. Whist until smooth and pour evenly over cupcakes!

Now it’s time for the icing!

  • 1/2 cup caramel
  • 1 tsp salt
  • 2 sticks butter (softened)
  • 1 pkg softened cream cheese
  • 4-5 cups powder sugar
  1. Cream together the butter and cream cheese.
  2. Pour in the salt & caramel. Beat until combined.
  3. Slowly add the powdered sugar, and beat for a few minutes until really light and fluffy. Pipe over Ganache!

Last thing to do is drizzle with caramel, find 13 hungry friends, and enjoy!! 🙂

 

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Wild Main Blueberry Oat Scones

 

Yes, it’s true! Not only do these have delicious wild Maine Blueberries and are sumptuous, but these scones are gluten-free!! Okay, getting serious here. My family went “gluten-free/dairy/sugar-free” for quite a while last year and some of us still TRY (notice the emphasis on try 😉 to maintain a 92.5% gluten free diet! 😉 So, I have had fun experimenting with  and making oat flour lately. Oat flour pancakes, oat flour cornbread, oat flour waffles, and now oat flour Blueberry scones sweetened with raw sugar(my favorite thus far!)

These were given 2 thumbs up by a set of parents, 4 of my sisters, and an enthusiastic 9-year-old brother. The remainder of the family has a fear of anything gluten-free so they have yet to try the scones! 🙂 Of course, seeing these scones are gluten-free, they don’t quite have the exact texture of a true scone. The texture is more of a tea cake! 🙂 So, without further ado, Wild Main Blueberry Oat Scones:

Seeing that we ran out of oat flour, I decided to grind my own

 

Original Recipe 8 large scones!

Ingredients

  • 3 cups Oat Flour
  • 1/2 cup raw sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  •   3/4 tsp salt
  •   12 tbs  butter, frozen
  • 1/2 cup dried blueberries (may be substituted for dried currants or raisins)
  • 3/4 cup sour cream
  •   2 large egg
  • 1 tsp vanilla
  • 1-2 tbs heavy cream

Directions:

  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix oat flour, 1/2 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater(as pictured); use your fingers to work in butter (mixture should resemble coarse meal), then stir in dried fruit.
  3. In a small bowl, whisk sour cream, vanilla, and eggs until smooth.
  4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Brush with heavy cream and sprinkle with  1 tsp. raw sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 16 to 20 minutes. Cool for 10 minutes and serve warm or at room temperature.
  6. Enjoy! 🙂

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