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Receta Tim Burton Cupcakes
by Monte Mathews

Our

god daughter, Olivia is very special to us.

We were there the night she was born and she’s been a wonderful part of

our life ever since. She’s lovely to be with, so much fun and so full of

personality. When I see her with Uncle

Andrew, I realize what a phenomenal father he would have been—patient, generous

and interested in everything Olivia is doing.

When her birthday

comes around, Uncle Andrew goes all out in the baking department every

year. A couple of years ago, at Olivia’s request, he channeled her favorite movie director

and invented Tim Burton-themed cupcakes.

There were two odes to Charlie and the Chocolate Factory, and a

delicious take on “James and the Giant Peach”.

As you can see from this shot, these cupcakes were the hit of Olivia’s

11th Birthday Party. And we

think they may be just the thing to bring Halloween to the next level. Here are the recipes which are not only odes

to Tim Burton, they’re phenomenally delicious treats that will appeal to

everyone at your Halloween Party.

What was truly

interesting to us, was that Olivia’s guests voted the Peach version as best…not

that there’s anything wrong with the Charlie cupcakes but they loved the flavor

1. Center a rack and preheat the oven to 350

degrees F. Line the cupcake pans with paper liners.

2. In the bowl of a mixer, combine the eggs,

sugar, and oil. Mix on medium speed until just blended.

3. In a separate bowl, dry whisk the flour, salt,

baking soda, and cinnamon together. Add to the egg mixture and beat until just

combined. The batter will be sticky.

4. With a spatula and/or wooden spoon, fold in the

peaches and nuts.

5. Pour the batter into the prepared cupcake pans and

bake for 25 minutes, or until the cake tests done.

6. Let the cupcakes cool for 10 minutes in the

pan, then unmold onto a cake rack. Allow to cool completely.

To make the frosting

7. With the mixer on medium speed, beat the

cream cheese, butter, and vanilla extract until smooth.

8. Gradually add the confectioners’ sugar and

ginger. Beat until smooth.

9. Apply the frosting to the cooled cake.

Recipe for Chocolate Cupcakes from Ina Garten

12 tbsp. (1 1/2 sticks) unsalted

butter, at room temperature

2/3

cup light brown sugar, packed

2

extra-large eggs, at room temperature

1

cup buttermilk, shaken, at room temperature

1

3/4 cups all-purpose flour

1

1/2 teaspoons baking soda

1. Preheat

the oven to 350 degrees F. Line cupcake pans with paper liners.

2. In the

bowl of an electric mixer fitted

with a paddle attachment, cream the butter and 2 sugars on high speed until

light and fluffy, approximately 5 minutes. Lower the speed to medium, add the

eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together

the buttermilk, sour cream, and coffee. In another bowl, sift together

the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk

mixture and the flour mixture alternately in thirds to the mixer bowl,

beginning with the buttermilk mixture and ending with the flour mixture. Mix

only until blended. Fold the batter with

a rubber spatula to be sure it's completely blended.

3. Divide

the batter among the cupcake pans (1 rounded standard ice cream scoop per cup

is the right amount). Bake in the middle of the oven for 20 to 25 minutes,

until a toothpick comes out clean. Cool for 10 minutes, remove from the pans,

and allow to cool completely before frosting.

For the Chocolate Frosting:

6 ounces good semisweet chocolate (recommended:

Callebaut)

1/2 pound

(2 sticks) unsalted butter, at room temperature

1

extra-large egg yolk, at room temperature

1

teaspoon pure vanilla extract

1 1/4

cups sifted confectioners' sugar

1

tablespoon instant coffee powder

1. Chop the

chocolate and place it in a heat-proof bowl set over a pan of simmering water.

Stir until just melted and set aside until cooled to room temperature.

2. In the

bowl of an electric mixer fitted with a paddle attachment, beat the butter on

medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg

yolk and vanilla and continue beating for 3 minutes. Turn the mixer to

low, gradually add the confectioners' sugar, then beat at medium speed,

scraping down the bowl as necessary, until smooth and creamy. Dissolve the

coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the

chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cupcakes. Roll in chocolate sprinkles, top with gummy treats.