marsha-tbay
Well-known member
Ancho chile devil's food cupcakes with mango ice cream
Yield: 12 Cupcakes
9 lg Egg yolks
1 c Granulated sugar; divided
1 ½ c Milk
1 ½ c Heavy cream
2 Ripe mangoes
1 ½ c Cake flour (not self-rising)
1 ts Baking soda
¼ ts Baking powder
½ ts Salt
½ c Unsweetened; nonalkalized cocoa powder
3 tb Ancho chile powder (See Note) *
¼ ts Cayenne pepper
10 tb Unsalted butter; at room temperature
1 ½ c Granulated sugar
3 lg Eggs
½ c Buttermilk
½ c Hot coffee
1 ts Vanilla extract
8 oz Semi-sweet chocolate; finely chopped
1 c Heavy cream
2 oz Chopped macadamia nuts; lightly toasted
Fresh mango slices
MANGO ICE CREAM DEVIL'S FOOD CUPCAKES CHOCOLATE FROSTING GARNISH DIFFICULTY: ** PREPARATION: 1 1/2 hours plus baking, cooling, chilling and freezing times. (Allow the ice cream to freeze overnight.)
Recipe From: Chocolatier Magazine
Special equipment: Two 6-cup jumbo muffin pans, cups 3 1/2 x 1 3/4 inches
* NOTE: Los Chileros de Nuevo Mexico brand, available at specialty food stores
Make the mango ice cream base:
1.In a medium bowl, whisk together the egg yolks and 3/4 cup of the sugar until blended. 2.In a heavy, large non-corrosive saucepan, bring the milk, cream and 1 tablespoon of the remaining sugar to a gentle boil. Remove the saucepan from the heat. Gradually whisk about 1 cup of the hot milk and cream mixture into the beaten egg yolks until blended. Return this mixture to the saucepan. Continue cooking over medium-low heat, stirring constantly with a flat-edged wooden spoon, for 2 to 4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains for several seconds. Do not let the custard come to a boil.
3.Remove the custard from the heat and strain through a sieve into a stainless steel bowl. Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, or until cool. Remove the bowl of custard from the bowl of ice water. Cover the surface of the custard with plastic and refrigerate for at least 6 hours or overnight, until very cold.
4.Peel the mangoes and cut the flesh away from the seeds. Put the fruit and the remaining 3 tablespoons of sugar into the bowl of a food processor, fitted with the metal chopping blade, and purée until smooth. Store in the refrigerator until ready to use.
Freeze the mango ice cream: 1.Scrape the chilled ice cream base mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions, adding the chilled mango purée for the final minute of churning. Transfer the ice cream to a storage bowl or container and smooth the top. Cover the surface with plastic wrap and cover the bowl tightly with aluminum foil. Freeze the ice cream overnight.
Make the cupcakes:
1.Position a rack in the center of the oven and preheat to 375 degrees F. Brush the inside of two 6-cup jumbo muffin pans with butter.
2.Measure the first seven dry ingredients and sift together into a bowl. Sift again into another bowl, or onto a piece of parchment or wax paper.
3.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the butter and sugar on medium speed until it appears light and fluffy, about one minute. Add the eggs, one by one, stopping to scrape down the side of the bowl if necessary. Continue beating for 23 more minutes or until the mixture has tripled in volume. Transfer the mixture into a large bowl. 4.Fold one third of the flour mixture into the butter-egg mixture. Add half of the buttermilk and half of the coffee and combine well. folding in one third of the dry mix and then the rest of the buttermilk and coffee, plus the vanilla extract. Finally, fold in the remaining dry mix.
5.Spoon the batter into the muffin cups, filling each cup only halfway. Bake for 18 to 20 minutes, or until a tester inserted into the center of a cupcake comes out clean. When cool enough to handle, transfer the cupcakes to a wire rack and cool completely.
Make the chocolate frosting: 1.Place the chocolate in a medium bowl. In a small saucepan, set over medium heat, bring the cream to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Let the frosting cool and thicken slightly before icing the cupcakes. 2.Spread a thick layer of frosting onto each cupcake. Sprinkle the top of each cupcake with the toasted, chopped macadamia nuts.
To serve, place a cupcake in the center of each dessert plate. Arrange 3 small scoops of the mango ice cream around each cupcake and garnish with mango slices.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden
Yield: 12 Cupcakes
9 lg Egg yolks
1 c Granulated sugar; divided
1 ½ c Milk
1 ½ c Heavy cream
2 Ripe mangoes
1 ½ c Cake flour (not self-rising)
1 ts Baking soda
¼ ts Baking powder
½ ts Salt
½ c Unsweetened; nonalkalized cocoa powder
3 tb Ancho chile powder (See Note) *
¼ ts Cayenne pepper
10 tb Unsalted butter; at room temperature
1 ½ c Granulated sugar
3 lg Eggs
½ c Buttermilk
½ c Hot coffee
1 ts Vanilla extract
8 oz Semi-sweet chocolate; finely chopped
1 c Heavy cream
2 oz Chopped macadamia nuts; lightly toasted
Fresh mango slices
MANGO ICE CREAM DEVIL'S FOOD CUPCAKES CHOCOLATE FROSTING GARNISH DIFFICULTY: ** PREPARATION: 1 1/2 hours plus baking, cooling, chilling and freezing times. (Allow the ice cream to freeze overnight.)
Recipe From: Chocolatier Magazine
Special equipment: Two 6-cup jumbo muffin pans, cups 3 1/2 x 1 3/4 inches
* NOTE: Los Chileros de Nuevo Mexico brand, available at specialty food stores
Make the mango ice cream base:
1.In a medium bowl, whisk together the egg yolks and 3/4 cup of the sugar until blended. 2.In a heavy, large non-corrosive saucepan, bring the milk, cream and 1 tablespoon of the remaining sugar to a gentle boil. Remove the saucepan from the heat. Gradually whisk about 1 cup of the hot milk and cream mixture into the beaten egg yolks until blended. Return this mixture to the saucepan. Continue cooking over medium-low heat, stirring constantly with a flat-edged wooden spoon, for 2 to 4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains for several seconds. Do not let the custard come to a boil.
3.Remove the custard from the heat and strain through a sieve into a stainless steel bowl. Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, or until cool. Remove the bowl of custard from the bowl of ice water. Cover the surface of the custard with plastic and refrigerate for at least 6 hours or overnight, until very cold.
4.Peel the mangoes and cut the flesh away from the seeds. Put the fruit and the remaining 3 tablespoons of sugar into the bowl of a food processor, fitted with the metal chopping blade, and purée until smooth. Store in the refrigerator until ready to use.
Freeze the mango ice cream: 1.Scrape the chilled ice cream base mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions, adding the chilled mango purée for the final minute of churning. Transfer the ice cream to a storage bowl or container and smooth the top. Cover the surface with plastic wrap and cover the bowl tightly with aluminum foil. Freeze the ice cream overnight.
Make the cupcakes:
1.Position a rack in the center of the oven and preheat to 375 degrees F. Brush the inside of two 6-cup jumbo muffin pans with butter.
2.Measure the first seven dry ingredients and sift together into a bowl. Sift again into another bowl, or onto a piece of parchment or wax paper.
3.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the butter and sugar on medium speed until it appears light and fluffy, about one minute. Add the eggs, one by one, stopping to scrape down the side of the bowl if necessary. Continue beating for 23 more minutes or until the mixture has tripled in volume. Transfer the mixture into a large bowl. 4.Fold one third of the flour mixture into the butter-egg mixture. Add half of the buttermilk and half of the coffee and combine well. folding in one third of the dry mix and then the rest of the buttermilk and coffee, plus the vanilla extract. Finally, fold in the remaining dry mix.
5.Spoon the batter into the muffin cups, filling each cup only halfway. Bake for 18 to 20 minutes, or until a tester inserted into the center of a cupcake comes out clean. When cool enough to handle, transfer the cupcakes to a wire rack and cool completely.
Make the chocolate frosting: 1.Place the chocolate in a medium bowl. In a small saucepan, set over medium heat, bring the cream to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Let the frosting cool and thicken slightly before icing the cupcakes. 2.Spread a thick layer of frosting onto each cupcake. Sprinkle the top of each cupcake with the toasted, chopped macadamia nuts.
To serve, place a cupcake in the center of each dessert plate. Arrange 3 small scoops of the mango ice cream around each cupcake and garnish with mango slices.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden