Welcome, oh grand audience of the Internet, to my very first post on this humble new blog of mine! I have just begun compiling and documenting my baking endeavors, and wanted simply to share my blunders and miracles with the rest of the world.
This very first opportunity for food blogging arose this very morning. My dad asked me in the car today if I would use up the box of Barefoot Contessa Coconut Cupcake mix we had in the cupboard. Enthusiastic, I happily granted his request. After an early afternoon showing of James Cameron's "Avatar" in 3D at the local IMAX theatre, and a subsequent relaxing trip to Barnes & Noble to cash in our Christmas gift cards, I set straight to work on these cupcakes.
It being winter, I wasn't too enthused with coconut shavings in my icing or mix. Instead, I made an alternative Darjeeling tea batch of cupcakes - complete with Darjeeling cream cheese icing.
{Darjeeling cupcakes}
Adapted from Ina Garten's recipe for Coconut Cupcakes.
Yields approximately 10 cupcakes.
Ingredients:
* 1/4 pound (1 stick) unsalted butter, room temperature
* 2/3 cups sugar
* 3 large eggs at room temperature
* 1/2 teaspoon pure vanilla extract
* 1 packet of Darjeeling tea (equivalent to 1 tbs. of loose Darjeeling)
* 1 cups flour
* 1/3 teaspoon baking powder
* 1/6 teaspoon baking soda
* 1/6 teaspoon kosher salt
* 1/3 cup buttermilk
For the frosting:
* 4 oz. cream cheese at room temperature
* 1/4 pound (1 stick) unsalted butter, room temperature
* 1/3 teaspoon pure vanilla extract
* 1/2 packet of Darjeeling tea (equivalent to 1/2 tbs. of loose Darjeeling)
* 1 1/2 cups confectioners' sugar, sifted
Preheat the oven to 325 degrees F, and line a muffin pan with paper liners.
[I opted for pretty pastel liners. Aren't they cute?]
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla extract and Darjeeling tea leaves and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
[Baking to a golden brown perfection!]
Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
[The naked cupcakes, waiting to cool]
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, vanilla extract, and Darjeeling. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and voilà!
(I left the Darjeeling leaves whole, but if you would prefer uniformity of color, you could process your tea leaves in a food processor for a few seconds to get a nice and even cake and icing)
[The darling cupcakes, all dressed up with icing, waiting to be devoured]
