Christmas Cupcakes

Ingredients:

1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls

For the Frosting:

 In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color

Makes about 12 cupcakes

Recipe by Joy of Baking

Bianco e Nero Cookies

Ingredients:

1 Cup Almonds
2 Eggs
1/3 Cup Granulated Sugar
2 Cups Chopped Good Quality Bittersweet Chocolate
2 Tablespoons Unsalted Butter
1/2 Cup Flour
1 Teaspoon Baking Powder
1 1/2 Cups Granulated Sugar For Coating
1 1/2 Cups Powdered Sugar For Coating

Directions:

Preheat oven to 325 degrees F. Toast the almonds in the oven until light golden brown. Once cool, grind finely and set aside. Set a stainless steel bowl over a double boiler, and melt the chocolate and butter together, stirring frequently. Once completely melted, remove from the heat.

In a separate bowl, combine the eggs and sugar. Beat on medium speed about 5 minutes, or until the mixture is pale and frothy. Slowly pour the chocolate mixture into the eggs mixing well to blend. Add the flour, baking powder and almonds to the chocolate and eggs and mix just until a smooth dough is created. Refrigerate the dough for two hours.

Reheat the oven to 325 degrees F. Remove the dough from the refrigerator and take small pieces about the size of large olives and roll into a ball. Roll each ball first into the granulated sugar, then into the powdered sugar and place on a parchment covered baking sheet. Continue to use up all of the dough in the same manner. Bake the cookies for about 15 minutes or until they expand and begin to crack. Cool to room temperature and serve

Makes About 2 1/2 Dozen


Recipe by Deborah Mele

Mexican Wedding Cakes

Ingredients:

2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)
1 cup (227 grams) unsalted butter, room temperature
1/4 cup (30 grams) confectioners' (powdered or icing) sugar
1 teaspoon (2 grams) pure vanilla extract
2 cups (260 grams) all-purpose flour
1/4 teaspoon salt
Topping:
1 cup (110 grams) powdered (icing or confectioners) sugar, sifted

Directions:

Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.

Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

Store in an airtight container.

Makes about 3 dozen cookies.

Recipe by Joy of Baking