Wednesday, October 23, 2013

Malted Milk Chocolate Cupcakes

Wow it has been a year already?!  Yes I am talking about the Cake Slice.  We have spent almost a year baking our way through Vintage Cakes by Julie Richardson.  This is our last cake from Vintage Cake - even though I suspect I will revisit the cookbook again in the future. ;)
For our October cake we did not vote for one but rather we all chose what we had been eyeballing to make.  So you really need to check out all the CSBs yummy blogs to see what all the gals made this month.

If you are interested in joining The Cake Slice group please send an email to Paloma at @ for information. It is a great group of gals to bake with!

My pick for October is the Malted Milk Chocolate Cupcakes.  My family and I like malt balls.... ok fine we love malt balls and fight over who gets to eat the last one!  That in mind this was a hands down choice for me to make.

You really need to start off making the frosting because it calls for a two hour refrigeration.  To make the frosting your first step is to make a malted ganache.  After whisking together the cream and malt powder, heat over low heat and make sure to stir and watch it closely.  Even with doing that mine started to burn before the cream was bubbling along the edges.  If this happens to your pot of cream no worries, just don't scrape it out.

Simply pour the heated mixture over your chocolate and allow to sit for a few minutes before whisking until smooth and no more chocolate lumps are present.
Tip - as you can see I put mine into a glass bowl.  This was just fine until I went to transfer it later to the mixing bowl - the set up mixture is very sticky and was difficult to transfer.  If I had known I may have put it in my stand mixer bowl to start with.  Just remember that your bowl needs to be heat proof.

Cover and refrigerate until well chilled and set up. Now time to move onto making the cupcakes.

Start off with mixing together the dry ingredients - including the malt powder.  Mix this together very well to avoid lumps of the malt powder.

Next you melt the butter and chocolate until smooth.  Add in the oil and then add into the dry mixture.  Be sure to scrape down the sides and the bottom a couple of times.  Again to avoid lumps of the malted powder.

Whisk together the milk, eggs and vanilla and slowly incorporate it into the chocolate mixture.  It is a very wet batter.  I usually use a scoop to fill my cupcake pans but that was just becoming a big mess all over the pan.  So I decided to move the batter to a large measuring cup with a pour spout.  Now filling was much easier and cleaner.
*Note - even with all the scraping and mixing there was still lumps stuck to the bowl so I would advise not scraping out the mixing bowl if you transfer like this.

These cupcakes took about 25 minutes to cook and that worried me a bit but baked up just fine.

Once the cupcakes were cooled it was time to finish the frosting.  Transferred the chocolate to the stand mixer bowl and while on low added in pieces of butter.  Once all the butter is added,  turn the mixer up to medium to create a fluffy frosting.

It is interesting - the frosting is quite light at this point through piping it but once it was refrigerated  the frosting darkens up.

Thumbs up from all that ate the cupcakes!
The cake was moist but had that nice little crunch to the top edge.  The frosting was fluffy and tasty.  I liked both components though I am not sure if I liked them together - maybe a little too sweet together.  I might try the frosting on a dark chocolate cupcake next.  

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Thursday, October 10, 2013

A Treat & Crispy Treats

One of the Cake Slice Bakers ~ Monica of the blog Lick The Bowl Good ~ has a new cookbook!!  It is called "Lick the Bowl Good: Classic Home-Style Desserts with a Twist"... Grab a copy of it!!  I couldn't wait to get it and it just arrived and it is fabulous! She loaded up this cookbook with awesome pictures and yummy recipes.

I had a few minutes this afternoon and DJ has been asking for rice crispy treats.  So I decided to try one of LTBG's recipes...

... yes you are reading that right.  Rice crispy treats elevated to a whole new tasty using browned butter and cozy spices.

These are a snap to make.  Butter your 9" x 13" pan, measure out your ingredients and away you go!
A quicky tip ~ if the spices in the recipe are all going in at the same time, just measure into a small bowl and then when they are called for just dump and keep moving.

That's ooey gooey goodness you seeing going on there... browned butter bits and spices floating in melting marshmallow.

Once all melted mix with the rice crispies.  
Smoosh it down with buttered hands or something like a silicone spatula.

Once cooled cut and nom nom nom!

A winning recipe.  I look forward to making more goodies from this wonderful book.  I raise my whisk to Monica!  Congrats!!

: )

Tuesday, October 08, 2013

Butterscotch Cream Roll-Up

It's fall y'all!  Well it is now but not when this cake was due for The Cake Slice baker bloggers. Ha!

Me lately...

The September choice for the Cake Slice Bakers is the Butterscotch Cream Roll-Up from Vintage Cakes.   What is the Cake Slice you ask?  Well we are a group of blogging bakers that bake a cake each month out of a specific cookbook.  This year of baking is being done from  Vintage Cakes by Julie Richardson.  We only have one more cake to bake from this book and then we start on a new book for the next year of baking.  If you are interested in joining The Cake Slice group please send an email to Paloma at @ for information. It is a great group of gals to bake with!  Be sure to check out all of their yummy blogs.

First thing you make for this cake is the butterscotch that will be used for the filling.  When making something like this be sure to have all your ingredients ready to go, don't get squirreled and be very attentive.  If you don't pay attention your sauce will go from delicious to disastrous in just seconds.  When done right the sauce will have a rich dark color and will smell sweet.

I would suggest making the butterscotch first thing in the morning and allow it to chill until cool.

The cake is a pretty standard sponge cake that you bake in a lined, greased and floured sheet pan.
The recipe calls for the cake to cool in the pan.  I did not do that because most of the time if you do let a cake cool in the pan the bottom will get soggy.  So I took the cake out of the pan and let it cool in a rack.  The down side of this is the edges got a bit dry.

As your cake cools take out the butterscotch and allow it to come up to room temperature. one the cake is cool it is time for the filling to be made.  Using the stand mixer on low mix together (most of) the butterscotch and cream until combined then you turn it up and whip them into a fluffy soft peaked cream.

Now for the fun... Cut the cake into four even pieces.  I removed the parchment from the pieces now rather than later.  Spread each piece with a dollop of filling then sprinkle with almond slices.

Now it is time to roll.  This is not the typical way of rolling a cake.  Roll your first piece on the pan/rack then stand it up on your plate.

Next pick up one of the pieces and wrap it around your center piece.  Start your second piece edge where the first piece edge finished off.

Add your third and fourth pieces the same way.  I did not figure out how to get a clean finished edge but I figured the cream covering will hide it.  ;)

And it did quite nicely!

Taste-wise this was probably one of our favorite cakes from this book.  The cake was light but had a good taste and the butterscotch cream was so yummyrific!  I will make this one agin but most likely will do a more traditional roll.  It was rather difficult to cut thinner pieces and didn't plate well... but every plate came back empty!

The Butterscotch Cream Roll-Up recipe can be found in Vintage Cakes by Julie Richardson.  (I have no association with her or her cookbook sales.)

Check out all of The Cake Slice Bakers @ the blogroll & like us on Facebook.