The Secret To Delicious Cupcakes – Two Recipes, A Prelude To Tasty Delights
(Riverside, CA) Inland Empire baking enthusiasts, and all cupcake lovers get ready to be inspired!
The Second Annual Inland Empire Cupcake Fair “Cupcakes for a Cause” is set for Sunday, May 4, 2014, at the Riverside Convention Center from 12-4 p.m. The fair has cupcake tastings, judging, giveaways, live entertainment, cake decoration demonstrations by California Cake Decorations & Supply Co., live entertainment, free massages, a kids’ zone, Active Zone, craft corner and lots of shopping!
To get ready, the Cupcake Fair is celebrating the love of cupcakes with exclusive recipes from one of this year’s judges, Sara DeLeeuw from My Imperfect Kitchen, a popular food blog and from professional baking participant Desi Massei of [desi]gn cakes & cupcakes, who is a Food Network “Cupcake Wars” winner and last year’s Inland Empire Cupcake Fair winner for Best Overall Cupcake and Most Unique Ingredient Cupcake.
“Professional and amateur baker booth space and sponsorships are available but are filling up fast,” said Pak.
“This year I wanted to do something really different and truly express how the Inland Empire Cupcake Fair ‘Cupcakes for a Cause’ is this region’s must-see, must participate and must-attend signature event for all baking enthusiasts,” said Su Pak, founder and executive producer of the Inland Empire Cupcake Fair. “This year we were fortunate enough to have Sara and Desi participate and provide us exclusive recipes to share with everyone.”
Tickets are on sale now. For more information, including general admission, VIP and group rates, visit the IEShineOn.com/cupcakes. Information about the organizations the Second Annual Inland Empire Cupcake Fair will benefit is also available on this page.
Marbled Vanilla Mocha Cupcakes
Recipe by: Sara DeLeeuw, www.myimperfectkitchen.com, March 2014
1 2/3 cups all-purpose flour
1/2-teaspoon baking powder
1/4-teaspoon baking soda
1 stick (1/2 cup) unsalted butter, melted
1 large egg
1 5.3 oz. container of plain Greek Yogurt (I used Chiobani)
2 teaspoons Vanilla Extract
1/4 cup unsweetened cocoa powder
2 Tablespoons strong black coffee
Preheat oven to 350 degrees.
Line a 12-cup muffin pan with your favorite liners, plus an additional two liners on a separate pan, as this recipe will make approx. 14 cupcakes. Set aside.
In a small saucepan over medium heat, melt butter until the solids are completely dissolved. Let it cool for a few minutes.
While the butter is cooling, in a medium bowl sift together the flour baking powder, baking soda and salt. Set aside.
When the butter is cool, pour it into the bowl of your stand mixer. Add sugar and mix until well combined. The mixture may look gritty at first, but don’t worry, it will smooth out as you add other ingredients! Add egg and mix for 1 minute. Add the yogurt, milk and vanilla extract to the bowl and beat until well combined.
Slowly incorporate flour mixture in the batter and combine until their are no lumps. The batter will be very thick.
Transfer 3/4 cup of the batter to a clean bowl. Mix in cocoa powder and coffee until well combined. The chocolate batter will be even thicker than the vanilla portion.
Scoop approx. 1 TBLS of vanilla batter into each pre-lined muffin cup. Top with a small scoop of chocolate batter, then add an additional scoop of vanilla on top until all the batter has been used.
Insert a butter knife into the center of each cupcake and twist gently to swirl the batter. If you’d like you can bake them without swirling the batter, which will give you a nice layered look to your cupcake.
Bake in pre-heated 350-degree oven for 18-24 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting!
YIELD: 14 cupcakes
Chocolate Espresso Swiss Meringue Buttercream
Recipe Courtesy of Desi Massei, [desi]gn cakes & cupcakes, March 2014
5 Large egg white, room temperature
1 ¼ cups granulated sugar
¼ teaspoon salt
2 tablespoons instant espresso powder
4 sticks unsalted, room temperature butter
1-teaspoon pure vanilla extract
6 ounces semi-sweet chocolate, melted and cooled
Combine egg whites, sugar, salt, and espresso powder in a heatproof bowl of a stand-alone mixer. Whisk ingredients together. Set over a pan of simmering water (double boiler). Whisk constantly by hand until the mixture is warm to the touch, and when rubbed between fingertips is smooth (sugar and espresso powder has dissolved). Attach the bowl to the mixer and whisk (using a whisk attachment) together gradually beginning with low to high until stiff but not dry peaks form (they should be glossy). Once peaks have formed, SLOWLY add in butter, 1-2 tablespoons at a time until all is added. Add in vanilla and cooled chocolate, then whisk until combined. Switch to the paddle attachment and continue to beat on a low speed until the air bubbles are eliminated (approx. 2-3 min). Add to piping bag & pipe with desired tip.
Tickets are on sale now. Visit IEShineOn.com/cupcakes for packages including VIP early entry specials and group rates.
Sponsored by IEShineOn.com, a website for finding the best dining, shopping, attractions and fun events in the Inland Empire. The Inland Empire Cupcake Fair is also sponsored by Key Sponsor California Cake Decorations & Supply Co. in Redlands
For more information call: Su Pak (909) 257-8862 or go to IEShineOn.com/cupcakes.
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