This Week's bake are mini cappuccino cupcakes. Designed to look like miniature cappuccino drinks, they are coffee flavored cakes, complete with pretzel handles, a foamy cream top and and sprinkled with chocolate.
Caffe Reggio is a New York City coffeehouse first opened in 1927 at 119 Macdougal Street in the heart of Manhattan's Greenwich Village.
Italian cappuccino was introduced in America by the founder of Caffe Reggio, Domenico Parisi, in the early 1920s. Inside the cafe, against the back wall, there is still the original espresso machine, made in 1902, that Domenico Parisi bought with his savings when he opened the cafe in 1927.
Here is the recipe from Chef Anna Olson of Oh Yum:
Mini Cappuccino Cakes
From Chef Anna Olson
Ingredients
6 tablespoons unsalted butter - at room temperature
1/2 cup sugar
1 large egg - at room temperature
1/2 cup sour cream
2 tablespoons strong espresso
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 pinch ground cinnamon
Assembly
pretzel twists - for "cup handles"
2/3 cup whipping cream - whipped and lightly sweetened
dark chocolate, for grating
Directions for recipe:
Preheat the oven to 325 F and grease a 24-cup mini muffin tin.
Beat the butter and sugar together until well-combined, then beat in the egg. Stir the sour cream, espresso and vanilla together and add this to the butter mixture, blending well.
In a separate bowl, sift the flour, baking powder, baking soda, salt and cinnamon together. Add this to the butter mixture and stir just until blended. Spoon or pipe this into the prepared mini muffin tin and bake for about 18 minutes, until a tester inserted in the centre of a mini cake comes out clean. Cool the cakes in the tin before turning out.
Assembly - To assemble, break or cut the pretzel twists so that the large curls can be stick into the side of each mini cake to replicate the handle of an espresso cup. Pipe or dollop a little whipped cream on top of each mini cake and sprinkle with some grated chocolate. Chill to cupcakes up to 4 hours before serving.
The cakes can be stored, undecorated, in an airtight container for up to 4 days, or for 4 to 6 hours refrigerated, once topped.
Here are some pictures from the bake:
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