Nanaimo Bar Cupcakes
Cake:
-1 C boiling water
-1 C cocoa
-1 1/2 C buttermilk
-1 C butter, room temperature
-2 C sugar
-1 tsp vanilla
-1 tsp salt
-2 eggs
-3 C flour
-1 tsp baking soda
-1 tsp baking powder
-1 1/2 C flaked coconut
-1 C chopped or slivered almonds
-Add the cocoa to the boiling water and thoroughly mix until smooth, let cool and add buttermilk, mixing again until smooth. Set aside.
-In a mixer (or bowl with a handheld mixer), combine butter, sugar, vanilla and salt. Mix on medium speed until the batter is light in color and fluffy in texture.
-Add eggs, one at a time, combining completely each time.
-Sift together flour, soda and powder.
-Starting with the flour mixture, add a small amount to the cake batter and mix JUST until combined. Add a small amount of the cocoa/buttermilk mixture. Stir until combined. Keep adding flour and moisture alternatively, mixing just until combined until everything is incorporated. DO NOT OVER MIX.
-Gently fold in coconut and almonds.
-Spoon the batter out into individual cupcake liners
Bake at 350 Degrees for about 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
Icing:
-1/2 C milk
-1/2 C cream
-2 tsp vanilla
-4 egg yolks
-2 tsp corn starch
-1/4 C butter
-1/2 C cream
-2 tsp vanilla
-4 egg yolks
-2 tsp corn starch
-1/4 C butter
-2 t0 6 C icing sugar
-in a heatproof bowl whisk together the egg yolks, corn starch and vanilla
-in a saucepan, combine the milk and cream and heat over medium, stirring constantly until the milk/cream mixture is hot, almost boiling, but do not allow boil.
-temper the eggs by pouring a little of the hot milk mixture into the egg mixture while whisking constantly. After the first little bit has been whisked in, slowly add the rest of the milk mixture in a slow stream while whisking constantly.
-return the mixture to the saucepan and cook, stirring constantly over low heat until the mixture thickens and coats the back of a spoon. (If you cook the mixture too long, or allow it to boil, it could curdle, and you don't want that!)
-allow to cool to room temperature
-in a mixing bowl cream together the custard, butter and icing sugar. (start with about 2 c of the icing sugar and add more if needed to make it thick enough to spread over cupcakes)
-Spread or pipe the icing mixture on top of cooled cupcakes.
-in a saucepan, combine the milk and cream and heat over medium, stirring constantly until the milk/cream mixture is hot, almost boiling, but do not allow boil.
-temper the eggs by pouring a little of the hot milk mixture into the egg mixture while whisking constantly. After the first little bit has been whisked in, slowly add the rest of the milk mixture in a slow stream while whisking constantly.
-return the mixture to the saucepan and cook, stirring constantly over low heat until the mixture thickens and coats the back of a spoon. (If you cook the mixture too long, or allow it to boil, it could curdle, and you don't want that!)
-allow to cool to room temperature
-in a mixing bowl cream together the custard, butter and icing sugar. (start with about 2 c of the icing sugar and add more if needed to make it thick enough to spread over cupcakes)
-Spread or pipe the icing mixture on top of cooled cupcakes.
-OR-
Click HERE for easier, traditional Nanaimo Bar filling recipe
Topping:
-1/2 C semisweet chocolate chips
-1/4 C heavy whipping cream
-In a microwave safe bowl, melt the chocolate chips and cream together and mix until smooth.
-spoon the mixture into a pastry bag or sandwich bag and drizzle over the cupcakes.
-1/4 C heavy whipping cream
-In a microwave safe bowl, melt the chocolate chips and cream together and mix until smooth.
-spoon the mixture into a pastry bag or sandwich bag and drizzle over the cupcakes.
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