frosting

Black Royal Icing

October 7, 2022 By Ashley Leave a Comment

Making black royal icing, or any black icing or frosting for that matter can be huge headache. In this post, I’ll show you how to make a cocoa powder based black royal icing with minimal (a drop or two tops) added gel color AND how to make black royal icing with gel color only with not as much color as you may be used to using. With my tips, you can make black royal icing WITHOUT adding loads of color, tastes amazing and also won’t stain teeth and hands.

Black Cocoa Powder vs Black Gel Food Color

Black Cocoa Powder

One of the best way to achieve a dark black icing color with out using a lot of gel color is to start by using cocoa powder. With my method, only using a small amount of cocoa powder, you won’t end up with chocolate flavored icing. It will have a cocoa taste, but it won’t be enough to make it a full chocolate flavor.

You may have seen how other creators will start their royal icing with a Dutch processed cocoa, like Hershey’s to color their icing brown first, before adding black gel color, which allows them to achieve a darker black color faster than if they had started coloring the icing from white first. This is also the method to use if you want chocolate flavored icing.

For my black royal icing cocoa powder method, we’re starting with BLACK cocoa powder. The same black cocoa powder that you would be used for an Oreo or an ice cream sandwich. This unsweetened cocoa powder is black, and very Dutched, or heavily alkalized. I use this cocoa powder to make my black cocoa sugar cookies, which I also used for these Halloween bat cookies.

coloring black royal icing and achieving correct consistency, outlining bat cookies — (Top left: royal icing colored with black cocoa on top, royal icing colored with Americolor black on bottom)
(Top right photo: royal icing made with cocoa powder, at the right consistency for piping)

Black Gel Food Coloring

Not all gel food color acts the same, so it’s important to start with a good brand that makes a true black color. Oftentimes black food coloring can have undertones, usually green or purple, so that when you go to color your icing, its black-ish with a green or purple tint. Brands like Americolor and Chefmaster tend to be a consistent true black color. Avoid Wilton black in the tubs, as it usually has a dominant green undertone but Wilton’s Color Right black is great to use.

How to make Black Royal Icing – Cocoa Powder Method

For every 3 cups of you will need 2 tablespoons of black cocoa powder. You can add as much as 3 tablespoons of cocoa powder. I mention this because different brands of cocoa powder can vary in color/potency based on the brand. Mix the cocoa powder with equal parts warm water to create a paste. So, 2 tablespoon of cocoa powder to 2 tablespoons of warm water and so on.

Mix the black cocoa mixture into the icing a little at a time, until it is all incorporated. Let the icing sit, covered, in airtight container, for 30 minutes.

After 30 minutes, check the color. It should be black. If your icing is not dark enough, add a bit more of the chocolate paste, or 2 drops of black food color. Let the icing sit, covered in airtight container for an a couple hours before using.

flooding cookie with icing and sprinkling sugar on cookie

How to make Black Royal Icing – Gel Food Color Method

For every 3 cups of icing, I find that 1 – 1 1/2 teaspoons of black gel color (depending on the brand) is enough for a true, dark black. Stir in the color, and let the color sit for a few hours or overnight. Letting the color sit will allow the color to be fully emulsified into the icing, and it will darken as it sits.

How to make Halloween Bat Cookies

Prepare the icing: I use the same icing consistency (15-20 second icing) to outline and fill in my cookies. It’s solid enough to not run off the cookie, but thin enough to evenly fill the cookies.
Thin out the icing with a few drops of water at a time until a toothpick or spatula that is ran through the icing creates a line that fills up and flattens out within 15-20 seconds. For this consistency, the icing has to be thin enough to flow, while remaining thick enough that it doesn’t fall off the side of the cookie.
Thicken the icing by adding a teaspoon of powdered sugar at a time until a toothpick or spatula that is ran through the icing creates a line that fills up and flattens out within 15-20 seconds.
Fit a piping bag with a #2 piping tip. Fill the bag, about 2/3 full, with prepared icing.

Outline the cookies with icing.
Fill the cookies with icing.
Use a scribe tool or a toothpick to even out the icing and pop any air bubbles.
Jiggle the cookie gently to help even out the icing.
While the icing is still wet, sprinkle black sanding sugar over the cookie, making sure the sugar is covering the entire cookie. Let the cookie sit for a minute or two.
Lift up the cookie and gently shake off the excess sugar. Use a scribe tool or a toothpick to remove any stray sugar crystals.
Let the cookies dry completely before packaging or serving.

Tips for Perfect Icing

The color will darken as it sits. When making dark or very vibrant colors, let the icing sit overnight for it to fully develop its color.
Use only concentrated food color. Do not use liquid food color as it is not concentrated color.
If you have left over royal icing in different colors from previous projects, you can combine them together, then add black color.
Before using black gel color, smell it. If it smells chemical-like, it will taste bad too.
Store the icing in an airtight container. If it gets any crusty bits around the edges, remove them with a damp paper towel. You don’t want those to get into your icing.

If you make this black royal icing for any of your baking projects, let me know! Drop a comment below or tag me on Instagram.

Enjoy!

Ash xx

For more decorated cookies, check out these recipes:

Easy Halloween Ghost Sugar Cookies

Black Cocoa Cut Out Sugar Cookies + Decorated Jack O Lanterns

Watercolor Red Velvet Sugar Cookies

Snowflake Sugar Cookies

Matcha Sugar Cookies + Decorated Witch’s cauldrons

black royal icing and sanding sugar bat close up

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Black Royal Icing

Black royal icing made with black cocoa powder, or black gel food color

Prep Time10 mins

Resting Time1 hr

Course: Dessert

Keyword: black royal icing, cookie icing, decorated cookies, royal icing

Servings: cups

Equipment

Ingredients

Royal Icing

4 cups powdered sugar
3 tablespoons meringue powder
4 tablespoons warm water
2 teaspoons light corn syrup
1 teaspoon pure vanilla extract

Black Royal Icing with Black Cocoa Powder

2-3 tablespoons black cocoa powder
2-3 tablespoons warm water

Black Royal Icing with Black Gel Color

1 – 1½ teaspoons true black concentrated gel color

Instructions

Royal Icing

In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioner's sugar and meringue powder.
Add the warm water, corn syrup and vanilla extract.
Beat on low until everything is blended. Turn the mixer to medium-high speed and mix until the icing forms stiff, glossy peaks, about 5-7 minutes.

Black Royal Icing with Black Cocoa Powder

Mix the cocoa powder with the water to make a paste.
Mix the black cocoa mixture into the icing a little at a time, until it is all incorporated. Let the icing sit, covered, in airtight container, for 30 minutes.
After 30 minutes, check the color. It should be black. If your icing is not dark enough, add a bit more of the chocolate paste, or 2 drops of black food color. Let the icing sit, covered in airtight container for an hour before using.

Black Royal icing with Black Gel Color

Mix in black gel color, starting with the lowest amount first. Let the icing sit for a few hours to develop color before adding additional color. It will darken as it sits.

Piña Colada Cupcakes

February 28, 2022 By Ashley Leave a Comment

You know me, I love a good cocktail in cake form. This week, I’m sharing with you my piña colada cupcakes. These coconut cupcakes are fluffy and moist, and filled with caramelized pineapple and topped with pineapple caramel rum ermine frosting. The flavors in this cupcake are perfectly balanced, not artificial tasting, or overly boozy. Most importantly, they are super delicious.

Coconut Cupcakes

Coconut is the star of these cupcakes. They get their coconut flavor from three sources – canned coconut milk, a smidge of coconut extract and lightly toasted coconut. Be sure to used the canned coconut milk (usually found in the Asian foods section of your grocery store) and not the kind that comes in a carton from the refrigerated section. Canned coconut milk has much more coconut flavor, and has a higher fat content, which contributes to keeping these cupcakes moist. You’ll also notice half and half is used. Why more fat?

Biting into a dry cupcake is an incredibly big bummer. White/yellow cupcakes tend to dry out in a small amount of time. Coconut flakes also tend to absorb a small amount of moisture . The higher fat content will keep them moist and increase their longevity.

This recipe makes 24 cupcakes, but you can halve it if you wish. Be sure to not over bake your cupcakes, baking them only until the tops look set, and toothpick comes out with few moist crumbs, but not wet batter.

Caramelized Pineapple Filling

Pineapple is one of my favorite fruits, and caramelized pineapple is a game changer. This stuff is so, so good. Brown sugar, butter and salt are cooked together until melted, followed by a drained, crushed pineapple. The mixture reduces on the stove until reduced, thickened and golden brown. Add some rum and you have a super delicious caramelized pineapple filling.

Pineapple Caramel

This caramel is made like any traditional caramel sauce, but instead of cooking the sugar with water, it’s cooked with pineapple juice. The pineapple juice adds another layer of flavor to the caramel sauce, giving the caramel more depth and a lighter, brighter fruity flavor. Rum and salt are added when the caramel is done. So, so good.

Pineapple Caramel Rum Ermine Frosting

I wanted to use a lighter, whipped frosting for these cupcakes so ermine frosting was the way to go. For a step by step tutorial on how to make this light and fluffy frosting, check out my post on ermine frosting. The frosting is flavored with the pineapple caramel and also rum. Roll the edges of the frosted cupcakes with the remaining toasted coconut and top them with pineapple flowers and a maraschino cherry.

If you make these piña colada cupcakes, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cupcake recipes, check out these posts:

Fruity Pebbles Cupcakes

Maple Bacon Blueberry French Toast Cupcakes

Black Forest Cupcakes

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

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Piña Colada Cupcakes

Tender, fluffy and moist coconut cupcakes filled with caramelized pineapple and topped with caramel rum ermine frosting

Prep Time1 hr

Cook Time20 mins

Course: Dessert

Servings: cupcakes

Ingredients

Coconut Cupcakes

1 cup (226g) unsalted butter, room temperature
2¼ cups (446g) granulated sugar
2 ⅓ cups (280g) all purpose flour
1 cup (120g) cake flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup (241g) unsweetened coconut milk, canned, full fat
⅔ cup (151g) half and half, room temperature
2 teaspoons pure vanilla extract
¼ teaspoon coconut extract
3 large eggs
1 ⅔ cup (57g) sweetened coconut flakes, lightly toasted

Caramelized Pineapple Filling

3 tablespoons unsalted butter
2/3 cup (142g) light brown sugar, packed
pinch of salt
1 can (20 ounces) crushed pineapple, in juice, drained *Reserve 2 tablespoons of the pineapple juice
1-2 tablespoons spiced rum

Pineapple Rum Caramel Sauce

¼ cup (50g) granulated sugar
2 tablespoons reserved pineapple juice
2 tablepoons unsalted butter
1/4 cup heavy cream
2 teaspoons spiced rum
¼ teaspoon fine sea salt

Caramel Rum Ermine Frosting

1 ½ cups (341g) whole milk
1 ¼ cups (248g) granulated sugar
½ cup (60g) all purpose flour
¼ teaspoon fine sea salt
1 ½ cups (283g) unsalted butter, room temperature
1-2 tablespoons spiced rum, to taste
1 cup (85g) sweetened coconut flakes, toasted
pineapple, for decorating (optional)
maraschino cherries, for decorating (optional)

Instructions

Coconut Cupcakes

Preheat the oven to 350F. Line two cupcake tins with cupcake liners.
In a large skillet, add the coconut and place over low heat.
Toast the coconut, stirring occasionally so that the coconut doesn't burn. Toast the coconut until lightly golden. Set aside one cup of the coconut for decorating.
In the bowl of stand mixer fitted with the paddle attachment, on medium low speed, beat together the butter and sugar until light and fluffy, about 3 minutes
Meanwhile, in a large bowl, whisk together the flour, cake flour, baking powder and salt.
In a large measuring cup, whisk together the coconut milk, half and half, vanilla, and coconut extract.
Add the eggs, one at a time, to the butter/sugar mixture, scraping the bowl after each addition.
On low speed, add the dry ingredients to the butter mixture in 3 parts, alternating with the wet ingredients, scraping the bowl after each addition.
Add the toasted coconut, reserving 1 cup for decorating.
Give the batter a final stir with a spatula to make sure everything is well incorporated.
Fill the cupcake lines 2/3 full. Bake cupcakes for 18-20 minutes or until the tops look just set and a toothpick comes out with few moist crumbs.
Cool the cupcakes in the pan for 5 minutes. Transfer the cupcakes to a cooling rack to finish cooling.

Caramelized Pineapple Filling

In a medium saucepan, over medium low heat, combine the butter, brown sugar, and salt, stirring until the sugar has melted and the mixture is smooth.
Add the drained pineapple, stirring to fully incorporate the brown sugar mixture.
Reduce the heat to low and simmer the pineapple mixture, stirring occasionally until most of the liquid has evaporated.
Remove the pineapple filling from the heat. Stir in the rum. Let the filling cool completely before using.

Pineapple Caramel Rum

In a medium sized saucepan, combine the sugar and the pineapple juice. Stir just until combined.
Place the saucepan over medium heat. Let the sugar mixture cook, without stirring, until the sugar mixture turns a mid amber color. Take the mixture off the heat to stop the cooking process.
Add the butter to the saucepan and whisk to combine. Be very careful as the mixture is incredibly hot and will bubble up and steam when the butter is added.
Whisk in the heavy cream, followed by the rum and the salt. Whisk until smooth.
Let the caramel cool in the pan for 10 minutes before transferring to a storage container to cool completely.

Pineapple Caramel Ermine Frosting

In a medium saucepan over medium heat, whisk together the milk, sugar, flour and salt, and bring to a boil.
When the mixture starts to boil, continue to cook, whisking constantly for another 2-3 minutes. The mixture will thicken and resemble pudding. Whisk in the rum.
Strain the mixture into a shallow container to remove any clumps. Place plastic wrap over the surface of the mixture to prevent a film from forming.
Leave to cool to room temperature or pop in the freezer for 15-20 minutes. It should be room temperature to touch, not cold.
When the mixture is cool, whisk in half of the pineapple caramel.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy.
Add the room temperature flour mixture to the butter, a few tablespoons at a time, allowing it to incorporate fully before adding more.
Once combined, whip the frosting on high for 3-5 minutes until smooth, light and fluffy.
Taste the frosting. Add remaining caramel to taste, a tablespoon at a time.

Assemble cupcakes

Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the pineapple filling.
Spoon the pineapple mixture inside each carved out cupcake. Fill the cupcake with the filling to the top, about a heaping teaspoon full.
Top the cupcakes with pineapple caramel ermine frosting. Roll the cupcakes into the reserved toasted coconut.
Top with pineapple and a maraschino cherry.
Store in an airtight container for up to 3 days.

Notes

Cupcake recipe adapted from Trophy Cupcakes & Parties by Jennifer Shea

Ermine Frosting

February 24, 2022 By Ashley Leave a Comment

Ermine frosting is a light and fluffy buttercream that is similar in texture and flavor of whipped cream and but is sweeter and more stable like Swiss meringue buttercream. Ermine frosting has no eggs and makes for a really good whipped cream alternative for cakes. While the cooking process, and flour in frosting seems a bit odd, trust, as it really is a super delicious, easy and versatile frosting.

What is Ermine Frosting?

Also called flour frosting, boiled milk frosting, and heritage frosting, ermine frosting is an old fashioned frosting made with a cooked sweet milk flour paste (roux) and butter. It was the original frosting of red velvet cake, until cream cheese became more popular. Don’t be put off by the flour in the buttercream. You won’t taste it, and it aids in thickening the custard-like, pudding base of the frosting.

How to Make Ermine Frosting

Milk, sugar, flour and salt are whisked together in a saucepan until boiling. Visual cues will be the key to knowing when the paste has cooked enough. About 2-3 minutes after the paste has started boiling, it will have thickened and resembled vanilla pudding. Whisk constantly to prevent the milk from burning. Vanilla is added and the paste is strained into a bowl and set aside to cool until room temperature.

Beat the room temperature butter in a stand mixer with a paddle attachment until lightened in color and fluffy. Add the flour mixture to the butter, beating in a few tablespoons at a time. Once fully combined, add any additional flavorings. Beat the frosting on high for 3-5 minutes until light and fluffy.

Tips for Frosting Success

FLAVORING – You can infuse the milk with teas, herbs, etc in the milk/flour mixture or you can add flavorings at the end such as chocolate, nut butters, fruit curds, etc.

STORING – Ermine frosting can be left at room temperature up to a day to two, but should be refrigerated after. Bring to room temperature before rewhipping or serving. It can be refrigerated for one week or frozen for three months. Defrost in the refrigerator before bringing to room temperature.

Be sure both the butter and the flour mixture are room temperature before mixing. If either the butter or flour mixture is slightly too cold, the frosting could curdle. Keep beating and the ingredients will come together. If the ingredients were too cold, you can warm the bowl a bit with a blow dryer or kitchen torch, keeping an eye on it so that it does not begin to melt. Keep beating until the frosting will comes together.

If the frosting is too soft, place in the refrigerator for 15-20 minutes, before rewhipping again. Repeat placing it in the fridge in increments if necessary.

Ermine frosting takes color well. I prefer to use gel color, but you can use powdered color as well.

If you make this ermine frosting, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more frosting and buttercream recipes, check out these posts:

Swiss Meringue Buttercream

Italian Meringue Buttercream

French Buttercream

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Ermine Frosting

Light and fluffy buttercream frosting that is similar in texture and flavor of whipped cream and but is sweeter and more stable like a meringue style buttercream.

Prep Time20 mins

Cook Time5 mins

Course: Dessert

Servings: cups

Ingredients

1½ cups (341g) whole milk
1¼ cups (223g) granulated sugar
½ cup (60g) all purpose flour
¼ teaspoon fine sea salt
1 tablespoon pure vanilla extract or vanilla bean paste
1½ cups (339g) unsalted butter, room temperature

Instructions

In a medium saucepan over medium heat, whisk together the milk, sugar, flour and salt, and bring to a boil.
When the mixture starts to boil, continue to cook, whisking constantly for another 2-3 minutes. The mixture will thicken and resemble pudding.
Whisk in the vanilla.
Strain the mixture into a shallow container to remove any clumps. Place plastic wrap over the surface of the mixture to prevent a film from forming.
Leave to cool to room temperature or pop in the freezer for 15-20 minutes. It should be room temperature to touch, not cold.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy.
Add the room temperature flour mixture to the butter, a few tablespoons at a time.
Once combined, whip the frosting on high for 3-5 minutes until smooth, light and fluffy.

Brown Butter Chocolate Chip Cake with Bourbon Dulce De Leche Buttercream

October 11, 2021 By Ashley 2 Comments

If there is one cake you need to make right now, it’s this one. Listen guys, I’ve been on a healthcare journey for a while now, and have only eaten what I’ve needed to to test a recipe. This cake has been an exception. My brown butter chocolate chip cake with bourbon dulce de leche buttercream is crazy delicious. It’s tender, fluffy and moist, flecked with mini chocolate chips and has a caramel-ly flavor from the brown butter and brown sugar. The buttercream, you could just eat on it’s own with a spoon. It’s creamy and silky loaded with dulce de leche and has a subtle hint of bourbon. Just going to have a moment of silence for the this sheet cake I *may have* demolished.

Brown Butter Chocolate Chip Cake

Anyway, this cake. So, so good. The batter for this recipe makes enough for a 9×13″ pan – 2″ tall cake. You can also use this recipe for 3 – 8″ pans as well. This cake is made like most of the cakes on my blog, with the reverse creaming method, or the one bowl method. This method makes for a tight crumbed cake, reminiscent of box cake, but much sturdier. For more information on this mixing method check out this post.

When adding the mini chocolate chips to cake, mix half into the batter, but reserve half for sprinkling on the top. This is a thicker cake batter so the chips won’t all sink to the bottom, but sprinkling some on top will ensure that they’re evenly distributed.

Because the cake is larger and takes more time to bake, keep your oven temperature between 325-335F so that the cake doesn’t get too dark or bake too fast around the edges. This recipe is meant to bake up flat so if the cake domes too much, the oven might be too hot.

Bourbon Dulce de Leche Buttercream

I used my go-to Swiss meringue buttercream for this recipe. A meringue based buttercream is less sweet than the American type of sugar based buttercream, and since dulce de leche is quite sweet, I wanted to start with a less sweet buttercream. You can learn all about Swiss meringue buttercream here.

You can buy store bought dulce de leche, such as Nestle’s La Lechera. If you can’t find a store bought dulce de leche, I have shared how you can make your own below in the recipe section.

If you are making this cake for kiddos, you can skip out on the bourbon and add more vanilla. But, I encourage you to add it even if you’re not into bourbon. It’s complimentary, adds a lot of depth to the buttercream and helps to distinguish the flavors a bit more.

This recipe makes a decent amount of buttercream and I like to pile it on pretty thick, but if you’re looking for a thinner layer, you can further reduce the recipe in half.

I hope that you enjoy this brown butter chocolate chip cake with bourbon dulce de leche buttercream as much as I do! If you make it, let me know and leave a comment or tag me on Instagram.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Banana Cake with Salted Caramel and Peanut Butter Buttercream

Strawberry Rose Buttermilk Cake

Chocolate Stout Cake with Coffee Irish Cream Buttercream

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Brown Butter Chocolate Chip Cake with Bourbon Dulce de Leche Buttercream

Fluffy and tender brown butter chocolate chip cake topped with buttery and creamy bourbon dulce de leche buttercream

Prep Time45 mins

Cook Time1 hr

Cooling time2 hrs

Total Time3 hrs 45 mins

Course: Dessert, Drinks

Servings: 9×13 sheet cake, or 3 – 8″ round pans

Ingredients

Brown Butter Chocolate Chip Cake

14 ounces cake flour
8 ounces granulated sugar
6 ounces brown sugar
1 tablespoon + 1 teaspoon baking powder
1 teaspoon fine sea salt
10 ounces unsalted butter
4 large eggs, room temperature
3 ounces vegetable oil
1 tablespoon pure vanilla extract
10 ounces buttermilk, room temperature
1/3 cup mini chocolate chips

Bourbon Dulce de Leche Buttercream

1/2 batch prepared Swiss meringue buttercream
1 – 2 tablespoons bourbon, to taste
1/2 cup dulce de leche

Dulce de Leche

1 can (14oz) sweetened condensed milk

Instructions

Brown Butter Chocolate Chip Cake

Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
Let the butter cool to room temperature, until it is solid, but scoopable. Similar in texture to room temperature butter.
Preheat the oven to 335F. Prepare your cake pans. Brush the bottoms and sides of a 9×13 cake pan with melted butter. Line the bottoms and sides with parchment paper.
Combine the buttermilk, oil, eggs, and vanilla in medium bowl. Whisk to thoroughly combine.
In the bowl of a stand mixer, combine the cake flour, sugar, baking powder and salt. On low speed, mix for 1 minute.
With the mixer still running, add in the softened butter chunks, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, pour in the 4oz/½ cup of the wet ingredients and mix until the flour mixture is moistened.
Turn the mixer speed to medium (4 or 6) and whip for *two full* minutes. The mixture should be whipped up, thick, and lighter in color.
Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula. Pour the batter into the pan. Spread the batter evenly in the pan.
Bake the layers for 40-50 minutes. Start checking the cake at minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
Cool the cake for 15 minutes in the pan.
Run a palette or butter knife around the cake in the pan before turning them out to cool completely on cooling racks.
Wrap in plastic wrap and chill in the refrigerator a couple hours.

Dulce de Leche

Remove the label from the can of sweetened condensed milk.
Place the can in a tall/large saucepan, or pot. Fill with water, covering the entire can with 1"- 2" of water.
Bring the pot to a gentle boil, then reduce the heat to low, so that the water is simmering low and slow.
Watch the water level and add more water if the level of water falls below the top of the can. Check every 30 minutes. This is VERY important as the can can explode if it's not submerged.
Simmer the can for 3-3 1/2 hours, using tongs to turnthe over the can halfway through cooking. Do this VERY CAREFULLY.
When the can is done simmering, turn off the heat. Allow the can to come to room temperature. Do NOT open the can while hot.

Bourbon Dulce de Leche Buttercream

In a stand mixer fitted with the paddle attachment, combine the dulce de leche and bourbon to the prepared buttercream. Mix on low for 3-5 minutes.
Frost the cake with a thick layer of buttercream and top with sprinkles.

Notes

Adapted from The Cake Bible and Sugar Geek Show’s vanilla cake from Artisan Cake Company’s Visual Guide to Cake Decorating

Sprinkles from SprinklePop.

Fruity Pebbles Cupcakes

June 10, 2021 By Ashley 2 Comments

It wasn’t until I read Christina Tosi’s, Momofuku Milk Bar: A Cookbook, nearly a decade ago, that I learned about cereal milk. The idea of infusing milk with cereal is the perfect way to infuse familiar cereal flavors into baked goods. These Fruity Pebble Cupcakes are inspired by the cakes in that book, and also by my littlest, who came up with the idea of these cupcakes for her birthday. These Fruity Pebble cupcakes are tender, fluffy and moist, infused with Fruity Pebbles flavor, filled with strawberry jam and topped with light and fluffy whipped vanilla Fruity Pebbles buttercream.

Cereal Infused Milk

Steeping the milk used in both the cupcakes and the buttercream with the cereal will infuse the milk with all that familiar Fruity Pebbles flavor. Combine the cereal and the milk and let it sit for 45-60 minutes for the milk to absorb the flavor from the cereal. The milk will change to a light orange color. Pour the milk/cereal mixture into a sieve set over a measuring cup, and with the back of a spoon, press on the cereal left in the sieve to get as much of the cereal milk out as possible for optimal flavor.

How to make Fruity Pebbles cupcakes

These cupcakes are quick and easy to prepare. Room temperature ingredients are key to a perfect cupcake. The egg, egg white, oil and vanilla extract are combined together in bowl and whisked to mix. The dry ingredients – cake flour, sugar, baking powder and salt – are mixed together in the bowl of a stand mixer. Room temperature butter is mixed into the dry ingredients until the mixture resembles coarse breadcrumbs. The cereal milk is added just until the flour mixture is moistened, then the batter is whipped for a full 90 seconds. This aerates and stabilizes the batter for fluffy cupcakes.

Whipped Fruity Pebble Buttercream

This whipped vanilla cereal milk buttercream is super light and creamy. Whipping the butter and the confectioner’s sugar first, then whipping the buttercream after the milk, vanilla and salt are added ensures a light and creamy frosting, rather than a dense and cloying frosting. Whipping the buttercream also makes it smooth and not grainy as some American style buttercream can be.

Assembling the Fruity Pebble Cupcakes

Once the cupcakes are completely cool, assemble the cupcakes. Using a small paring knife, at an angle, cut a cone out of the center of the cupcake, about halfway down the cupcake. Cut the cone off of the removed piece to make a lid that will sit on top of the filling. Fill the cupcakes with a heaping teaspoon of strawberry jam and place the lid on top. Alternatively, you can use a cupcake corer. This is the one I use.

Pipe or spread the filled cupcakes with buttercream. Sprinkle the top with some Fruity Pebbles cereal.

If you make these Fruity Pebble Cupcakes, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more cupcake recipes, check out these posts:

Maple Bacon Blueberry French Toast Cupcakes

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Caramel Apple Cupcakes

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Fruity Pebbles Cupcakes

These Fruity Pebble cupcakes are tender, fluffy and moist, infused with Fruity pebbles flavor, filled with strawberry jam and topped with light and fluffy vanilla Fruity Pebbles buttercream

Ingredients

Cereal Milk

2 cups whole milk
2 cups Fruity Pebbles cereal

Fruity Pebbles Cupcakes

1 ½ cups (175g) cake flour
3/4 cup (150g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
5 tablespoons unsalted butter, room temperature
1/2 cup cereal milk
1 large egg white
1 large egg
2 teaspoons pure vanilla extract
2 tablespoons canola or vegetable oil
1/3 cup strawberry jam

Fruity Pebbles Buttercream

1 cup unsalted butter, room temperature
2 cups + 2 tablespoons confectioner's sugar
2 tablespoons cereal milk
2 teaspoons pure vanilla extract
pinch of salt
1/4 cup Fruity Pebbles cereal

Instructions

Make the cupcakes:

Heat the oven to 350F. Line a cupcake pan with paper liners and set aside.
In a measuring cup, combine the egg, egg white, vanilla and oil. Whisk to combine.
In the bowl of a mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt and mix on low speed for a minute to combine.
With the mixer still running, add in the softened butter pieces. Mix on low speed until the mixture resembles coarse crumbs. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, slowly pour in the milk, mixing JUST until the flour mixture is moistened. You will not use all the milk at this time. Pour the remaining milk into the bowl with the eggs and oil, and whisk to combine. Set aside.
Turn the mixer speed to medium and whip for a full 90 seconds. The mixture should be whipped up, thick, and lighter in color.
Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
With the mixer speed on low, add the egg/oil/remaining milk mixture in two additions, scraping down the bowl after each addition has been mixed in.
Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula.
Bake the cupcakes for 17-20 minutes, until a toothpick comes out with a crumb or two when inserted in the center of the cupcake. Don't over bake.
Place the baked cupcakes on wire racks to cool for 5 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.
Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the strawberry jam. The piece you removed will be the shape of a cone.
Spoon the strawberry jam inside each carved out cupcake. Fill the cupcake with the filling to the top, about a heaping teaspoon full. Slice off the pointy end of the cone piece you removed so that it can fit on top of the filling. Place on top of the filling.

Make the buttercream:

In the bowl of an electric mixer fitted with the paddle attachment, whip butter and confectioner's sugar for 6-8 minutes on medium speed until very light and fluffy.
Add in a pinch of salt, cereal milk and vanilla. Whip for another 5 minutes.
Pipe or spread the buttercream onto the cupcakes. Sprinkle Fruity Pebbles on top of each cupcake.

Maple Bacon Blueberry French Toast Cupcakes

May 10, 2021 By Ashley 1 Comment

I am all about cake for breakfast. Even better is breakfast as cake. My maple bacon blueberry French toast cupcakes are the best flavors of breakfast. Filled with a jammy blueberry filling, these French toast cupcakes are lightly spiced with cinnamon and nutmeg and topped with sweet and buttery maple Swiss meringue buttercream, fresh blueberries and salty bacon crumbles. All that is missing is a cup of coffee. Eat them for breakfast. Eat them for dessert. They’re super yummy for anytime of the day.

French toast cupcake batter

In addition to the usual butter, milk, eggs that contribute to making French toast, these cupcakes are also lightly spiced with cinnamon and nutmeg. The nutmeg is the secret to making these cupcakes taste like French toast. So, so good. This recipe uses the reverse creaming method (you can refer to this post for more info), which creates a soft and fluffy cupcake with a tight crumb.

Blueberry Filling

This blueberry filling is so good on so many things. When I make it, I almost always double it, so I can use it on pancakes or ice cream. You can use either fresh or frozen blueberries for this recipe. The blueberries are cooked down with a little bit of sugar and mashed to release the juices. The mixture is reduced and thickened. Lemon juice and cornstarch are combined to make a slurry that is whisked into the blueberry mixture to thicken it. Cool the mixture before filling the cupcakes.

Maple Swiss Meringue Buttercream

My maple buttercream is made using both maple syrup and sugar for the meringue base. I like to add a small amount of maple extract to get more of that pancake syrup flavor, but you can totally omit it. The maple syrup definitely shines in this buttercream. For a comprehensive guide on Swiss meringue buttercream, check out this post.

Assembling the French toast cupcakes

Once the cupcakes and blueberry filling are cooled completely, assemble the cupcakes. Using a small paring knife, at an angle, cut a cone out of the center of the cupcake, about halfway down the cupcake. Cut the cone off of the removed piece to make a lid that will sit on top of the filling. Fill the cupcakes with a heaping teaspoon of the blueberry filling and place the lid on top. Alternatively, you can use a cupcake corer. This is the one I use.

Pipe or frost the filled cupcakes with the maple Swiss meringue buttercream. Top with the crumbled bacon and fresh blueberries.

If you make these maple bacon blueberry French toast cupcakes, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more cupcake recipes, check out these posts:

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Black Forest Cupcakes

Print Recipe

5 from 2 votes

Maple Bacon Blueberry French Toast Cupcakes

Lightly spiced cinnamon and nutmeg French Toast cupcake filled with blueberry jam and topped with maple buttercream and crunchy bacon pieces.

Prep Time35 mins

Cook Time28 mins

Course: Dessert

Servings: cupcakes

Ingredients

French Toast Cupcakes

½ cup (119ml) whole milk, room temperature
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 tablespoons canola oil
5 tablespoons unsalted butter, room temperature
1½ cups (175g) cake flour
2 teaspoons baking powder
3/4 cup (150g) granulated sugar
1/2 teaspoon fine sea salt
¾ teaspoon cinnamon
⅛ teaspoon nutmeg

Blueberry Filling

1 ½ cups (255g) blueberries
3 tablespoons granulated sugar
2 teaspoons lemon juice
1 ½ teaspoons cornstarch

Maple Buttercream

5-6 large (150g) egg whites
2/3 cup (100g) pure maple syrup
2/3 cup (132g) granulated sugar
1 ½ cups (170g) unsalted butter, room temperature
½ teaspoon fine sea salt
¼ – ½ teaspoon maple extract
4 slices thick cut bacon, cooked and finely chopped

Instructions

Make the blueberry filling.

In a saucepan, heat the blueberries and sugar over medium heat. Bring to a simmer, stirring frequently to prevent burning.
.Mash the blueberries with the back of a wooden spoon to release the juices.
Reduce the heat just enough to keep the mixture at a simmer and continue to cook, stirring occasionally, until the blueberry juices begin to reduce and concentrate, about 8 minutes.
In a small bowl, make a slurry by combining the lemon juice and the cornstarch.
Remove the blueberries from the heat and whisk the slurry mixture into the blueberry mixture. Stir constantly until the mixture thickens.
Cool the blueberry filling to room temperature before using.

Make the French Toast cupcakes.

Heat the oven to 350F. Line a cupcake pan with paper liners and set aside.
In a measuring cup, combine the egg, egg white, vanilla and oil. Whisk to combine.
In the bowl of a mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, salt, cinnamon and nutmeg and mix on low speed for a minute to combine.
With the mixer still running, add in the softened butter pieces. Mix on low speed until the mixture resembles coarse crumbs. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, slowly pour in the milk, mixing JUST until the flour mixture is moistened. You will not use all the milk at this time. Pour the remaining milk into the bowl with the eggs and oil, and whisk to combine. Set aside.
Turn the mixer speed to medium and whip for a full 90 seconds. The mixture should be whipped up, thick, and lighter in color.
Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
With the mixer speed on low, add the egg/oil/remaining milk mixture in two additions, scraping down the bowl after each addition has been mixed in.
Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula.
Bake the cupcakes for 17-20 minutes, until a toothpick comes out with a crumb or two when inserted in the center of the cupcake. Don't over bake.
Place the baked cupcakes on wire racks to cool for 5 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.
Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the blueberry filling. The piece you removed will be the shape of a cone.
Spoon the blueberry mixture inside each carved out cupcake. Fill the cupcake with the filling to the top, about a heaping teaspoon full. Slice off the pointy end of the cone piece you removed so that it can fit on top of the filling. Place on top of the filling.

Make the Maple Buttercream.

Weigh out egg whites, maple syrup, and granulated sugar together in a non-reactive bowl.
Clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature of the egg/sugar mixture reaches 160F.
Using a sieve, strain the egg white/sugar mixture into the bowl of a stand mixer.
Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added.
Once the mixture reaches stiff peaks, switch out the whisk attachment for the paddle attachment and begin mixing on low speed.
Add the softened butter cubes, a couple at a time, until incorporated.
Let the buttercream mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time.
Keep mixing on low and add the salt, vanilla and maple extract, if using. Mix until everything is fully incorporated. The buttercream is ready when it is smooth, satiny and creamy.
Top the cupcakes with maple buttercream and top with a bacon bits and fresh blueberries.

Notes

The blueberry filling can be kept in the fridge for up to a week.

Cupcakes are best eaten the day they are made, but will keep for up to 2 days stored in an airtight container.

Buttercream can be kept at room temperature for up to 2 days, refrigerated for up to a week and frozen for up to 3 months.

The Ultimate Guide to White Chocolate Ganache

April 16, 2021 By Ashley Leave a Comment

Welcome to the last installment of my ultimate guide to ganache series – all about white chocolate ganache. I looooove using white chocolate ganache. It is my favorite alternative for those who don’t like fondant. It’s creamy, delicious and serves as the perfect, smooth, blank canvas on a cake.

White chocolate is getting its own separate post because it can behave a bit differently from semi/dark chocolate ganache. It can seize or split easier, and melting white chocolate can sometimes be a challenge. Timing and ratio are key to white chocolate ganache. Gone are the days of troublesome ganache. With these tips and tricks, making a smooth and creamy white chocolate ganache will be a breeze.

How is white chocolate different from other chocolate?

White chocolate, compared to dark and milk chocolates, do not have any cocoa solids. It also has more sugar, more milk solids, less cocoa butter and can burn or seize easier than dark chocolate. But don’t let that dissuade you from making it. Choosing the right chocolate, heating it slowly and mixing it properly are key to a smooth and creamy ganache.

Really, the most important factor of determining the right white chocolate for ganache is the quality of the chocolate. As with dark chocolate, the quality of white chocolate makes a huge difference in the final ganache. Quality determines the taste and texture, especially in white chocolate which can range from chalky and cloyingly sweet to smooth and milky, which is why chips or coating chocolate can be a bit of a gamble. But, you can make ganache with them.

How to make white chocolate ganache

White chocolate ganache ratio: 3:1 or 12oz white chocolate to 4oz cream

Weigh or measure the chocolate and place in a bowl. Chop the pieces finely if you are using chocolate bars. Microwave for 45-60 seconds to soften the chocolate.

Place the cream in a saucepan and place on the stove over medium low heat.

Heat the cream until it starts to steam along the top. Keep a close eye on the cream making sure the cream doesn’t scald or curdle.

Once heated, pour the cream over the warmed chocolate. Let the mixture sit for 5 minutes.

With a spatula or a whisk, begin gently stirring the mixture starting in the center to blend, and working outward. This creates a smooth emulsion and prevents air from being incorporated. Too much air can cause the mixture to split.

You can use the ganache immediately or set it aside to cool to the desired consistency. Be sure not to agitate the chocolate while it is setting, which can cause it to split.

Let it set at room temperature. Place plastic wrap onto the surface of the ganache so that it doesn’t form a film.

The ganache is ready for drips at 85-90F and ready for filling or icing a cake when the texture is thickened and smooth, resembling peanut butter or canned frosting.

Whitening Ganache

Surprise! White chocolate ganache is often enough not white. Color does depend on the brand and varies, but with real white chocolate, to get a true white, you will have to color it. Candy melts and almond bark tend to be more white and less translucent.

You can whiten your ganache by adding white gel color in the cream before mixing it into the chocolate or mixing in the color after incorporating the cream. Alternatively, you can color it once it is ready to use.

Whipped ganache is a fantastic cupcake frosting. Beating the cooled ganache in a stand mixer until fluffy and thickened is also a way to whitening ganache and making a lighter frosting.

How to color white chocolate ganache

Traditionally, adding water based anything to chocolate spells disaster. Since ganache is an emulsion, you can add a concentrated gel color to the ganache. I like to whiten the ganache first. This is to make sure the color I am adding to the ganache isn’t altered by the ganache’s yellowish/translucent hue.

Even though you can totally use gel color in ganache, if I’m making red, navy, or even black (when possible use dark chocolate ganache for black – MUCH easier), I like to use oil/chocolate colors because these colors require a lot more color added to the ganache. The oil/chocolate colors can darken the ganache faster with less color.

Uses for white chocolate ganache

Drip cakes
Glazes for donuts, eclairs, cupcakes and more
Ice cream topping
Cake or cupcake filling
Topping brownies
Dipping cookies
Macaron filling
Whipped chocolate ganache frosting
Truffles
Frosting cakes
Dipping fruit

White Chocolate Ganache and Cake Decorating

Ganache is ideal for frosting cakes. It’s airless and super smooth, creating an smooth and flawless cake covering. It’s also one of the best cake frostings to use if you’re making a fondant cake. Ganache holds its shape better, and sets up more quickly than buttercream, allowing you to keep smooth and crisp ganache edges when covering with fondant.

Ganache also has a higher melting point than buttercream, which means that on warmer days, buttercream would melt faster than ganache. For those people who don’t like fondant, white chocolate ganache can give you that same white, flawless finish that fondant does.

Another perk of using ganache on layer cakes, is that you typically don’t get any bulging or blowouts as long as you’re allowing your cake to settle after filling and layering it and you’re not trapping any air under your fondant. You also want the ganache to be fully set before covering fondant.

Flavor variations

I love infusing flavors into white chocolate ganache, especially fruit reductions. But here are some ideas on what you can infuse or add to your ganache.

Jams and fruit reductions

Teas

Zests

Mint/Herbs

Extracts

Salted Caramel/Nut Butters

Alcohol

Coffee

Sprinkles

For more information on ganache and troubleshooting, check out my Ultimate Guide to Ganache posts listed below. If you make white chocolate ganache, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more on ganache, check out these posts:

The Ultimate Guide to Chocolate Ganache Part 1

The Ultimate Guide to Chocolate Ganache Part 2

Chocolate Stout Layer Cake with Coffee Irish Cream Buttercream

Under the Sea Cake Tutorial

The Ultimate Guide to Chocolate Ganache: Part 2

April 11, 2021 By Ashley Leave a Comment

In the Ultimate Guide to Chocolate Ganache part 1, I explained what ganache is and how temperature and ratio determines consistency and usage of the ganache. In this continuation post, I will go over how to make ganache as well as how to flavor ganache and troubleshoot any problems.

Ganache Amounts:

Bittersweet/Semi-Sweet Ganache:

1:1 – 10oz chocolate/10oz heavy cream

2:1 – 10oz chocolate/5oz heavy cream

1:2 – 8oz chocolate/16oz heavy cream

Milk Chocolate:

3:1 – 12 oz chocolate/4oz heavy cream

How to make ganache

Weigh or measure the chocolate and place in a bowl. Chop the pieces finely if you are using chocolate bars. Microwave for 30-45 seconds to soften the chocolate.

Place the cream in a saucepan and place on the stove over medium low heat.

Heat the cream until it starts to steam along the top. Keep a close eye on the cream making sure the cream doesn’t scald or curdle.

Once heated, pour the cream over the warmed chocolate. Let the mixture sit 3 or 4 minutes.

*Add ins: Adding a tablespoon of butter or corn syrup will give your ganache more shine, which is helpful especially when using for a drip or glaze. Corn syrup also gives the ganache a little bit of elasticity. Adding a pinch of salt to the chocolate before the cream is added gives the ganache a bit of flavor and breaks up the sweetness into identifiable flavors.*

With a spatula or a whisk, begin gently stirring the mixture starting in the center, and working outward. This creates a smooth emulsion and prevents air from being incorporated. Too much air can cause the mixture to split.

You can use the ganache immediately or set it aside to cool to the desired consistency.

Ganache and cake decorating

Ganache is ideal for frosting cakes. It’s airless and super smooth, creating an ideal and flawless cake covering. It’s also the best cake frosting to use if you’re making a fondant cake. Ganache holds it shape better, and sets up more quickly than buttercream, allowing you to keep smooth and crisp ganache edges when covering with fondant.

Ganache also has a higher melting point than buttercream, which means that on hotter days, buttercream would melt faster than ganache.

Chocolate ganache is also a good starting point for a true black frosting. Adding black color to the ganache allows you to use less food color, but also it’s easier to achieve a true black. Coloring buttercream uses far more gel color and can also leave an aftertaste.

Common Ganache Questions

Can I reheat or reuse ganache?

Most definitely. I almost always make ganache in advance and store in the refrigerator for a day or two before using it. I microwave ganache in short 5 second bursts, gently stirring after each to gradually bring the ganache to temperature, but also to achieve the desired texture. Refrigerating and reheating repeatedly can cause the ganache to lose its shine. But, it’ll still taste amazing.

How do you store ganache?

Due to the higher sugar amount, ganache can be stored at room temperature for up to 48 hours. You can also refrigerate ganache for up to 2-3 weeks, and freeze ganache for up to 3 months. Note that frozen ganache will typically loose it’s shine and glossy appearance when brought to room temperature.

What about white chocolate ganache?

See my Ultimate Guide to White Chocolate Ganache.

Can I refrigerate my ganached cake?

Absolutely. But, you don’t have to. The ganache *can*crack if the cake gets too cold. And while the topic of freezing ganache covered cakes is highly debatable, I do not recommend freezing a ganached cake because of this reason.

How do I attach fondant to my ganached cake?

When ganache is set on a cake, it sets firm and dry. You can adhere fondant to the ganache by brushing on a thin layer of sugar syrup, corn syrup, alcohol or vegetable shortening.

How do I color my chocolate ganache black?

There are a couple ways to darken ganache. Keep in mind, it only takes a small amount of black color to achieve black ganache.

You can add black chocolate/oil based color OR black gel color to your ganache until you achieve your desired color. It’s typically true that adding to water will cause chocolate to seize, but since ganache is an emulsion, you can use gel color.
You can add black gel color to the cream mixture before pouring over the chocolate.

Troubleshooting Ganache

Why is my ganache grainy?

If your ganache is grainy and poor quality chocolate isn’t the culprit, place the bowl of ganache over a double broiler, and slowly reheat the mixture, stirring until the mixture is smooth no longer grainy. If the ganache is greasy, too much air could have been incorporated while mixing. Additionally, use a glass bowl. Ganache is shinier and smoother when using glass compared to plastic. No idea why, it just is. Science.

Additionally, if you’re reheating the ganache, any graininess is just uneven melting. Just keep stirring and gently heat to even out the texture.

My ganache is lumpy after mixing in the cream?

Likely, your chocolate isn’t melted enough. Microwave in 30 second increments, stirring gently after, until the ganache is smooth and melted.

I made my ganache too liquidy? How can I fix it?

For ganache that is too thin and won’t set, reheat it and add a small amount of chopped chocolate at a time, heating it thoroughly until thickened.

For ganache that is too stiff, add additional warmed cream, a tablespoon at time to thin it out.

My ganache split and is greasy. Can I fix it?

Be sure to not overheat your chocolate, as well as taking care to not overheat the cream. Chocolate that gets too hot can cause the fats to separate causing a split and greasy chocolate mess.

It’s very easy to overheat chocolate in the microwave. Microwave in short increments to avoid overheating.

Flavor Variations

Ganache is chocolate and chocolate will be the dominant flavor, but infusing flavor into ganache gives you loads of options for pairing with different cakes and fillings.

Mint and fresh herbs

Salted Caramel

Flaky salt

Extracts

Espresso

Earl Grey/teas

Zests

Cookie Butter

Peanut Butter

Nutella

Alcohol

Spices

If you make ganache, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more on ganache, check out these posts:

The Ultimate Guide to Chocolate Ganache Part 1

Chocolate Stout Layer Cake with Coffee Irish Cream Buttercream

Under the Sea Cake Tutorial

The Ultimate Guide to Chocolate Ganache: Part 1

April 11, 2021 By Ashley Leave a Comment

Chocolate ganache. Multi-functional, very delicious, and super easy, requiring only 2 ingredients – cream and chocolate. Ganache can be infused with different flavors and can be used for glazes, fillings, truffles, or even frosting cakes. With it rich, creamy and velvety texture, ganache is perfect for elevating any dessert and making beautiful cakes.

What is chocolate ganache?

Ganache is an emulsion consisting of chocolate and warmed cream to make a creamy, shiny and smooth mixture with various uses. The ratio of chocolate to cream determines how thick the ganache is and what it can be used for. The temperature of ganache also determines how it can be used. Warmed, it can be used for drips or glazes, cooled and set, it can be used as a cake filling, frosting or even chocolate truffles.

Uses for chocolate ganache

Drip cakes
Glazes for donuts, eclairs, cupcakes and more
Ice cream topping
Cake or cupcake filling
Topping brownies
Dipping cookies
Chocolate mousse
Whipped chocolate ganache frosting
Truffles
Frosting cakes
Dipping fruit

The importance of chocolate quality

When possible, choose chocolate bars rather than chips. Chocolate chips are made to retain their shape when baking. They do melt, as you can see when you eat a warm cookie, but they are made with less cocoa butter so the chips remain somewhat intact. This *can* make for a grainy, somewhat thicker and dull ganache. However, that’s not to say that you can’t use any chips. I prefer to use a higher quality chocolate chip. One that has a higher percentage of chocolate and cocoa butter, such as Ghirardelli 60%, or Guittard Extra Dark. For milk chocolate, I prefer to use chocolate bars only. It’s not as easy to melt milk chocolate chips, which can result in burning them or they can seize. I find that they make a clumpy, grainy ganache, but feel free to experiment to find your preference and what brands work best for you. My favorite bar chocolates are Callebaut and Guittard. Ghirardelli or Lindt are good alternatives that can be found in most grocery stores.

Chocolate to cream ratios

Depending on the ratio of heavy cream to chocolate depends on the consistency of the ganache is and how you can use it. The temperature of the ganache determines when you can use it. Freshly made ganache can be used for drips and glazes. Nearly set ganache, can be used for fillings, and firmer, cold ganache can be used for truffles. But all ganache will be thinner when just made, and set and harden more as it cools.

Semi/Bittersweet chocolate Ratios:

2:1 – 2 parts chocolate, to 1 part cream (by weight) creates a thicker, fudge-like ganache that when lukewarm can be used for drips, or when set to peanut butter consistency, can be used for cake fillings, topping brownies and frosting a cake. When the ganache is chilled or hardened a bit, you can use this ganache to make truffles. This is my preferred ratio for frosting a cake.

1:1 – 1 part chocolate to 1 part cream (by weight) creates a thinner ganache that can be used for glazes, drips and when cooled a bit, can be whipped to make a whipped chocolate ganache frosting or a mousse. You can also use this ratio for a cake or cupcake filling, but it will be a little bit softer.

1:2: 1 part chocolate to 2 parts cream (by weight) makes a thin, pourable ganache that can also be used as a glaze, or as an ice cream topping. You can also use this ganache for dipping fruit, or fondue as well as making hot chocolate.

Milk Chocolate Ratio:

Milk chocolate requires less cream than dark/bittersweet because it has a higher percentage of milk solids, less cocoa butter and has more sugar in it which allows it to stay liquid when heated.

3:1 – 3 parts chocolate cream to 1 part heavy cream (by weight) will make a thicker ganache like the bittersweet 1:2 ratio. You can also do 2.5oz of chocolate for a softer ganache.

Head on over to The Ultimate Guide to Chocolate Ganache part 2 to learn how to make ganache, how to flavor it, and how to troubleshoot any ganache issues.

Enjoy!

Ash xx

For more on ganache, check out these posts:

The Ultimate Guide to Chocolate Ganache Part 2

Chocolate Stout Layer Cake with Coffee Irish Cream Buttercream

Under the Sea Cake Tutorial

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

August 12, 2020 By Ashley Leave a Comment

It’s my birthday! So I’m celebrating with funfetti vanilla cupcakes with chocolate fudge frosting. Yellow cake and chocolate frosting is the quintessential birthday cake I grew up with, as so many of us have, and it’s a nostalgic combination I make for birthdays year after year. These funfetti vanilla cupcakes are deliciously soft, moist and full of vanilla flavor. The chocolate fudge frosting is light but rich, super chocolatey and creamy delicious. And we can’t forget, it’s not a true birthday cupcake unless there are lots and lots of sprinkles!

How to make funfetti cupcakes

These funfetti vanilla cupcakes are tender, buttery, and moist with a tight, delicate crumb. I’ve loaded these cupcakes with vanilla bean paste, but these are also great with almond extract. They’re the perfect go-to vanilla cupcake. Pop in some sprinkles and they’re the perfect funfetti cupcake.

These cupcakes are quick and easy to prepare. They use my favorite mixing methods, the reverse creaming method. Check out my Strawberry Rose Buttermilk Cake for more information on the reverse creaming method. Room temperature ingredients are key to a perfect cupcake. The egg, egg white, oil and vanilla bean paste are combined together in bowl and lightly beaten, to mix. The dry ingredients – cake flour, sugar, baking powder and salt – are mixed together in the bowl of a stand mixer. Room temperature butter is mixed into the dry ingredients until the mixture resembles coarse breadcrumbs. The milk is added just until the flour mixture is moistened, then the batter is whipped for a full 90 seconds. This aerates and stabilizes the batter for fluffy cupcakes.

The remaining milk is mixed in with the egg/oil mixture. The egg/oil mixture is added to the batter in two additions, scraping the bowl after each addition. Be sure to scrape the bowl when noted to make sure the ingredients are being thoroughly incorporated. Fold in the sprinkles of your choice. Divide the batter between the cupcake liners, filling about 2/3 of the way full. The cupcakes are baked a slightly lower temperature at 325F, so that bottoms and sides of the cupcakes don’t get over baked while the middle is still baking. Do not over bake.

This cupcake recipe is super versatile. They’re soft and fluffy, but still stable enough for a variety of fillings and frostings. The baked cupcakes will keep for 3 days at room temperature in an airtight container. I do not recommend refrigerating these, as I don’ t recommend refrigerating scratch cupcakes in general. Unless they’re individually wrapped, I find that they dry out a bit to much.

How to make the chocolate fudge frosting

This super chocolatey frosting is super light and creamy. There’s lots of chocolate in it, but whipping the butter and the confectioner’s sugar first, then whipping the buttercream after the chocolate is added ensures a light and creamy frosting, rather than a dense and cloying frosting. It’s so good, it’s hard to not just eat it out of the bowl with spoon.

I like to use bittersweet chocolate in my frosting to offset the sweetness from the confectioner’s sugar. Choose a quality bittersweet chocolate that you like, because the chocolate flavor is front and center. Melt the chocolate in the microwave or over a double broiler until the chocolate is melted and smooth, and let it cool to room temperature. While the chocolate is cooling, whip the butter and the confectioner’s sugar until super light and creamy. Add in the cooled chocolate, and beat again until combined. Add in the vanilla, milk and salt and beat on medium speed until light, creamy and thoroughly mixed. I like to whip the frosting for 3-5 minutes or so to get it really light and fluffy. Spread or pipe the buttercream onto the cooled cupcakes and top with your favorite sprinkles. Enjoy!

For more cake and cupcake recipes, check out these posts:

Black Forest Cupcakes

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Chocolate Stout Cake with Irish Cream Buttercream

Print Recipe

No ratings yet

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Buttery, tender and moist vanilla bean funfetti cupcakes topped with creamy, and decadent chocolate fudge frosting

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Dessert

Keyword: Black Forest Cupcakes, brown sugar swiss meringue buttercream, chocolate frosting, fudge frosting, funfetti cupcakes

Servings: cupcakes

Equipment

Ingredients

Vanilla Funfetti Cupcakes

1/2 cup (119g) whole milk, room temperature
1 large egg, room temperature
1 large egg white, room temperature
2 teaspoons pure vanilla bean paste
2 tablespoons (26g) canola oil
5 tablespoons unsalted butter, room temperature
1 1/2 cups (175g) cake flour
3/4 cups (150g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 cup sprinkles

Chocolate Fudge Frosting

1 cup (170g) bittersweet chocolate, chopped or chips
1 cup (226g) unsalted butter, cubed and softened
1 3/4 cup (210g) confectioner's sugar
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1 tablespoon milk or cream

Instructions

Vanilla Funfetti Cupcakes

Heat the oven to 325F. Line two cupcake pans with paper liners and set aside.
In a measuring cup, combine the egg, egg white, vanilla and oil. Whisk to combine.
In the bowl of a mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder and salt and mix on low speed for a minute to combine.
With the mixer still running, add in the softened butter pieces. Mix on low speed until the mixture resembles coarse crumbs. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, slowly pour in the milk, mixing JUST until the flour mixture is moistened. You will not use all the milk at this time. Pour the remaining milk into the bowl with the eggs and oil, and whisk to combine. Set aside.
Turn the mixer speed to medium and whip for a full 90 seconds. The mixture should be whipped up, thick, and lighter in color.
Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
With the mixer speed on low, add the egg/oil/remaining milk mixture in two additions, scraping down the bowl after each addition has been mixed in.
Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula.
Fold in the sprinkles. Evenly divide the batter among the cupcake liners, 2/3 full.
Bake the cupcakes for 18-22 minutes, until a toothpick comes out with a crumb or two when inserted in the center of the cupcake. Don't over bake.
Place the baked cupcakes on wire racks to cool for 2 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.

Chocolate Fudge Frosting

Place the chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well. Return the chocolate to the microwave and heat for another 15 seconds and stir again.
Continue heating the chocolate for 15 seconds, stirring after each increment, until chocolate is completely melted and smooth. Let the chocolate cool to room temperature.
Combine the softened butter and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment.
Mix on low speed for one minute. Turn the speed to medium and beat for 5 minutes, stopping to scrape the bowl every so often.
On low speed, add the cooled, melted chocolate. Mix for a minute, until everything is incorporated. Scrape down the sides and bottom of the bowl.
Add the salt, vanilla and milk. Increase the mixer speed to medium, and whip for 5 minutes. Scrape down the sides and bottom of the bowl.
Pipe or spread the frosting onto the cooled cupcakes. Decorate with sprinkles.

Notes

Baked and frosted cupcakes can be stored for up to 3 days at room temperature in an airtight container.