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Talk Takeaway: Cooking with Sophie Kallinis LaMontagne

Posted on May 8, 2013 10:45am

Sophie Kallinis LaMontagne from Georgetown Cupcake serves up a sweet treat to make for your mom for Mother's Day.

RECIPIES

Georgetown Cupcake Lavender Earl Grey Teacake Cupcake

Makes 18 cupcakes
 

Ingredients:
 

For the cupcakes

2 1/2 cups flour, sifted

2 1/2 tsp baking powder, sifted

1/4 tsp salt

8 tbsp unsalted butter

1 3/4 cups sugar

2 large eggs

2 1/4 tsp pure vanilla extract

1 1/4 cups whole milk

1/2 cup extra strong lavender earl grey tea, cooled

2 tsp lavender sugar (optional)
 

For the frosting
 

16 tbsp unsalted butter

4 cups confectioner's sugar, sifted

1 tsp whole milk

1 tsp pure vanilla extract

1/8 tsp salt

1/4 cup extra strong lavender earl grey tea, cooled

¼ tsp purple food color


For the decoration


¼ cup of lavender sugar or purple sanding sugar

¼ cup of purple fondant

18 sugar pearls (or white candy balls)
 

Directions
 

Preheat the oven to 350°.  Line 2 cupcake pans with 18 baking cups.  

Sift together the flour, baking powder and salt in a bowl.

Place the unsalted butter in the bowl of a stand mixer.  

Add the sugar; beat on medium speed until well incorporated.

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

Combine the vanilla extract and milk in a large liquid measuring cup. Reduce the speed to low.

Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated.

Add another one-third of the flour mixture, followed by one-third of the milk mixture.

Stop to scrape down the bowl as needed.

Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
 

Mix in the cooled lavender earl grey tea (and lavender sugar) until fully incorporated.  

Scoop batter into baking cups and bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
 

For the frosting:  Place the unsalted butter in the bowl of a stand mixer.

Add the confectioner's sugar; beat on medium speed until well incorporated.  

Add the vanilla extract, milk, salt, tea, and purple food color, and beat on high speed until light and airy.  

Transfer to a piping bag with a large round piping tip and frost each cupcake with Georgetown Cupcake's "signature swirl".
 

For the decorations:  Roll out purple fondant to ½ inch thickness.  

Using a mini flower cookie cutter, cut out small purple fondant flowers and gently press a sugar pearl or white candy ball in the center.  

Decorate cupcakes with a sprinkling of lavender sugar (or purple sanding sugar) and a purple fondant flower on top.  

Serve and enjoy!


Cupcake Flowerpot with Honeybee Yogurt Cupcakes and Buttercream Frosting

Makes 24 cupcakes

For the cupcakes


3 cups sifted all-purpose flour
2 teaspoons baking powder
16 tablespoons unsalted butter

2 cups sugar

5 large eggs

1 cup Greek yogurt

1/2 cup honey
 

For the frosting
 

16 tablespoons unsalted butter

4 cups sifted confectioner's sugar

1 teaspoon whole milk

1 teaspoon pure vanilla extract

1/4 teaspoon salt

2 teaspoons yellow gel food color

2 teaspoons red gel food color


For the cupcakes


Preheat oven to 350F. Line two cupcake pans with 12 paper baking cups each.
 

Sift together the flour and baking powder 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, approx. 3 to 5 minutes.
 

Add the eggs slowly, one at a time.

Add the yogurt, mixing in at a low speed.

Add the flower mixture slowly, on a low speed, stopping to scrape down the bowl when needed.

Add the honey.

Mix at low speed until just combined.

Using standard-size ice cream scoop, fill each baking cup so that it is two-thirds full, and bake for 16 to 18 minutes or until a toothpick inserted 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 together the butter, sugar, milk, vanilla extract, and salt until light and airy, approx. 3 to 4 minutes.
 

Add the yellow food color, and mix until the color is uniform.
 

Remove the bowl from the mixer stand.

Add the red food color and mix it in using an offset spatula, so that there are "streaks" of red in your yellow frosting. Do not over-mix, since you want a streaky effect.
 

Using a piping bag fitted with a large star tip, frost each cupcake, following these steps:

Starting with your piping bag 1/8 inch from the top of the center of the cupcake, swirl the frosting in a circular pattern, going around each circle of frosting until you reach the edge of the cupcake.

The frosting should not pile up on top – it should be one large set of rings. This will give your cupcake an abstract "rose" effect.

 

 

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