Snickerdoodle Baby Cakes with Swiss Vanilla Bean Buttercream

 

 

 Snickerdoodle Babycakes

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for tins
• 3 cups cake flour (not self-rising), sifted, plus more for tins
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 1/2 cups milk, room temperature
• Recipe for Vanilla Bean Swiss Buttercream

Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with flour, tapping out excess. Sift together cake flour, baking powder, salt, and spices three times.

1. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with two additions of milk, and beating until combined after each.
2. Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
3. To finish, place cupcakes on a wire rack set over a baking sheet and allow to cool to room temperature before frosting with buttercream.

Makes 28

Swiss Meringue Vanilla Bean Buttercream

• 1 1/2 cups egg whites (about 12)
• 3 cups sugar
• 4 cups (8 sticks) unsalted butter, cut into small pieces and softened
• 1/4 cup pure vanilla extract
• 2 Vanilla Beans Scraped

Directions

1. Whisk together egg whites and sugar and vanilla beans in a heatproof mixer bowl. Set bowl over a pan of simmering water, whisking until sugar is dissolved and mixture is hot. Using an electric mixer fitted with the whisk attachment, beat mixture on high speed until stiff peaks form, and the bottom of the bowl comes to room temperature.
2. Remove whisk attachment and replace with paddle attachment. On low speed, add butter in small additions until incorporated. Increase speed to medium, and mix until fluffy. Reduce speed to low; add vanilla, mixing until combined. Scrape down sides of bowl, and continue mixing on medium speed until buttercream is smooth and creamy. Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 10 days.

Makes 10 cups

Olive Oil & Spiced Butternut Squash Bundt Cake With Bourbon Vanilla Glaze

For the cake:

• 1 1/2cups white sugar
• 1 cup sweet, delicate extra virgin olive oil such as Delizia's manzanillo, sweet barnea or late arbequina
• 1 teaspoon bourbon vanilla extract
• 2 cups cooked, pureed butternut squash or canned pumpkin
• 4 eggs
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup chopped walnuts (optional)

For the glaze:

• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon bourbon 
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or12 x 18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate.  While the cake is still warm, drizzle the glaze over the cake evenly.  Serve at room temperature.   

Almost Flourless Tangerine Balsamic & Blood Orange Agrumato Dark Chocolate Brownie Recipe

• 1 stick (8 Tbs.) unsalted butter
• 4 Tbs. + 1 tsp. Delizia blood orange fused extra virgin olive oil
• 1 tablespoon fresh orange zest
• 6 oz. 60%+ dark chocolate, chopped 
• 1/2 cup cocoa powder 
• 2 cups granulated sugar
• 2 Tbs. Tangerine Balsamic Condimento
• 1/2 tsp. kosher salt
• 5 large eggs, whisked
• 1/4 cup all purpose flour

Preheat the oven to 325.  Using a teaspoon of the blood orange extra virgin olive oil, grease a 9 x 13" baking pan.  Line the pan with a strip of parchment, cut to overhang the long sides of the pan.

In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate.  Stir constantly until completely melted.  Remove from the heat and stir in the blood orange fused extra virgin olive oil, eggs, tangerine balsamic, orange zest and sugar.  Mix until well combined.  Whisk together the flour and cocoa powder and add to the wet ingredients.  Fold until there are no visible dry spots.

Scrape the batter in to the prepared baking pan.  Bake on the center rack of the oven for approximately 30 minutes or until a tester inserted in the center comes out with very moist crumbs adhering.  Allow to cool in the pan for 15 minutes and then lift out using the parchment and cool completely before cutting.

Makes about 24 brownies