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Talk Takeaway: Cooking with Georgetown Cupcakes

Posted on Nov 12, 2012 10:45am

When it comes to the holidays it's all about tradition and eating our favorite festive dishes. In today's "Talk Takeaway," the sister-owners of Georgetown Cupcake and authors of "Sweet Celebrations," Katherine Kallinis Berman and Sophie Kallinis LaMontagne, showed us creative, fun and delicious ways to dress up our desserts that friends and family will gobble up.



Chocolate Eggnog "Christmas Ornament" Cupcakes with Rum Cream Cheese Frosting

 

Makes 18 cupcakes

 

Ingredients:

 

For the cupcakes:

1¼ cups sifted all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

8 tablespoons unsalted butter

1¼ cups sugar

2 large eggs

1¼ teaspoons pure vanilla extract

1 cup eggnog

½ cup dark rum, or rum extract for a non-alcoholic version

½ cup sifted cocoa powder

 

For the rum cream cheese frosting:

4 tablespoons unsalted butter

4 cups sifted confectioners' sugar

¼ teaspoon pure vanilla extract

6 ounces cream cheese

¼ cup dark rum, or rum extract for a non-alcoholic version

 

For the decoration:

¼ pound each red, green, and gold colored fondant

¼ cup edible luster dust (gold, silver, and/or white)

¼ cup each cupcake toppings of your choice such as red and green nonpareils or candy balls

fondant roller

3 inch round cookie cutter

Christmas-themed paper punches, rubber stamps, and mini cookie cutters

 

Directions:

 

For the cupcakes:

 

Preheat the oven to 350˚F. Line a cupcake pan with twelve paper baking cups, and a second pan with six baking cups.

 

Sift together the flour, baking soda, and salt in a bowl, and set aside.

 

In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar on medium speed until light and fluffy, approximately 3 to 5 minutes.

 

Add the eggs one at a time, mixing slowly after each addition.

 

Combine the vanilla and eggnog in a large liquid measuring cup.

 

Add one third of the flour mixture to the butter mixture, then gradually add one third of the eggnog mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the eggnog mixture. Stop to scrape down the bowl as needed.  Add the remaining flour mixture, followed by the remaining eggnog mixture, and beat just until combined.

 

Add the rum (or rum extract), and mix until just combined.

 

Add the cocoa powder, beating on low speed just until incorporated.

 

Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely.

 

For the frosting:

 

In the bowl of a stand mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until the frosting is light and airy. Frost each cupcake with a thick layer of the frosting using an offset spatula.

 

To decorate the cupcakes as "ornaments":

 

Roll out flat pieces of fondant in a variety of colors, about ¼ inch thick.  Cut out eighteen circles with a diameter of 3 inches, enough to cover each cupcake with one thin circle.  

 

Brush the surface of each circle with gold, silver, or white luster dust, or a combination of all three.  

 

Press your favorite stamp patterns, cupcake toppings, or fondant shapes (cut from mini cookie cutters or paper punches) onto each circle to create festive patterns.  

 

Place a decorated fondant circle on each cupcake so that each cupcake looks like a decorated ornament.  

 

Place cupcakes in a festive gift box and tie with a bow for the perfect homemade sweet Christmas gift!



Thanksgiving Cranberry Spice "Turkey" Cupcakes with Vanilla Frosting

 

Makes 24 cupcakes

 

Ingredients:

 

For the cupcakes:

1 ¼ cups sifted all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

8 tablespoons unsalted butter

1 cup sugar

2 large eggs

¼ cup water

1 cup fresh or frozen cranberries

 

For the frosting:

4 tablespoons unsalted butter

4 cups sifted confectioners' sugar

¼ teaspoon pure vanilla extract

6 ounces cream cheese

 

For the decoration:

¼ pound each brown, white, black, and orange fondant

piping gel

fondant roller

144 pieces candy corn

 

Directions:

 

For the cupcakes:

 

Preheat the oven to 350 degrees F, and line two cupcake pans with twelve paper baking cups each.  Sift together the flour, baking powder, cinnamon, nutmeg, and salt in a bowl, and set aside.

 

IN the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.

 

Add each egg slowly, one at a time, mixing after each addition.

 

Add one third of the flour mixture to the butter mixture, followed by one third of the water.  Mix slowly.  Then add another third of the flour mixture, followed by another third of the water.  Mix slowly again.  Finally, add the last third of the flour mixture and the last third of the water.  Mix until all the ingredients are incorporated.

 

Scrape down the bowl, and add the cranberries.  Fold in using a spatula until the cranberries are scattered throughout the batter.

 

Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full.  Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

 

Let the cupcakes cool.

 

For the frosting:

 

In the bowl of a stand mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until the frosting is light and airy. Frost each cupcake with  a piping bag fitted with a large round metal tip to create Georgetown Cupcake's "signature swirl".

 

For the fondant turkey decorations:

 

Roll out a small ball of brown fondant, approximately the size of a golf ball, to form the body of your turkey.  Then roll out a ball of brown fondant, approximately half the size of the first ball, to form the head of your turkey.  Attach the head to the body using piping gel or water.

 

Roll out two small balls of white fondant, each approximately the size of a pea, to form the eyeballs of your turkey.

 

Roll out two small balls of black fondant, each approximately the size of half a pea, to form the pupils of your turkey's eyes.  Using piping gel or water, attach the pupils to the eyeballs, and the eyeballs to the turkey's head.

 

Roll out a small piece of orange fondant, and shape it into a crescent to form the turkey's beak.  Attach it to the turkey's head using piping gel or water.

 

Roll out four small pieces of brown fondant and shape them into rounded tear drops to form feathers.  

 

Let the fondant turkey and feathers set for 5 to 10 minutes, and then place the turkey on top of a cupcake, with the feathers placed behind.

 

Line up six pieces of candy corn, pointed side down on the brown fondant feathers behind the turkey's body to form another layer of feathers.  

 

Repeat for each cupcake, serve, and enjoy!



VEGAN Thanksgiving Cranberry Spice "Turkey" Cupcakes with Vanilla Frosting

 

Makes 24 cupcakes

 

Ingredients:

 

For the cupcakes:

1 ¼ cups sifted all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

8 tablespoons Earth Balance vegan buttery sticks

1 cup sugar

¼ cup unsweetened applesauce

¼ cup water

1 cup fresh or frozen cranberries

 

For the frosting:

4 tablespoons Earth Balance vegan buttery sticks

4 cups sifted confectioners' sugar

¼ teaspoon pure vanilla extract

6 ounces Tofutti vegan cream cheese

 

For the decoration:

¼ pound each brown, white, black, and orange fondant

piping gel

fondant roller

144 pieces candy corn

 

Directions:

 

For the cupcakes:

 

Preheat the oven to 350 degrees F, and line two cupcake pans with twelve paper baking cups each.  Sift together the flour, baking powder, cinnamon, nutmeg, and salt in a bowl, and set aside.

 

In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the vegan buttery sticks and sugar until light and fluffy, approximately 3 to 5 minutes.

 

Add applesauce, and mix to incorporate.

 

Add one third of the flour mixture to the mixer, followed by one third of the water.  Mix slowly.  Then add another third of the flour mixture, followed by another third of the water.  Mix slowly again.  Finally, add the last third of the flour mixture and the last third of the water.  Mix until all the ingredients are incorporated.

 

Scrape down the bowl, and add the cranberries.  Fold in using a spatula until the cranberries are scattered throughout the batter.

 

Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full.  Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

 

Let the cupcakes cool.

 

For the frosting:

 

In the bowl of a stand mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until the frosting is light and airy. Frost each cupcake with a piping bag fitted with a large round metal tip to create Georgetown Cupcake's "signature swirl".

 

For the fondant turkey decorations:

 

Roll out a small ball of brown fondant, approximately the size of a golf ball, to form the body of your turkey.  Then roll out a ball of brown fondant, approximately half the size of the first ball, to form the head of your turkey.  Attach the head to the body using piping gel or water.

 

Roll out two small balls of white fondant, each approximately the size of a pea, to form the eyeballs of your turkey.

 

Roll out two small balls of black fondant, each approximately the size of half a pea, to form the pupils of your turkey's eyes.  Using piping gel or water, attach the pupils to the eyeballs, and the eyeballs to the turkey's head.

 

Roll out a small piece of orange fondant, and shape it into a crescent to form the turkey's beak.  Attach it to the turkey's head using piping gel or water.

 

Roll out four small pieces of brown fondant and shape them into rounded tear drops to form feathers.  

 

Let the fondant turkey and feathers set for 5 to 10 minutes, and then place the turkey on top of a cupcake, with the feathers placed behind.

 

Line up six pieces of candy corn, pointed side down on the brown fondant feathers behind the turkey's body to form another layer of feathers.  

 

Repeat for each cupcake, serve, and enjoy!

 

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