This cupcake recipe comes to us courtesy of the Ritz-Carlton, Dallas, Texas. We attended The Ritz-Carlton cupcake tea last year in New York, and other Ritz-Carlton's are holding them too (we'll post as information becomes available about these very elegant ways to enjoy cupcakes). Photos by Kevin Marple.
They are starting up a Sunday cupcake tea at The Ritz-Carlton in Dallas – if someone would like to cover it for us, drop us a line at cupcakestakethecake at gmail.com.
Texas Pecan Cupcake
The Ritz-Carlton, Dallas
Texas Pecan Sponge
1 cup Granulated Sugar
1 cup Texas Pecans, toasted lightly
8 oz Unsalted Butter
2 tbsp Dark Corn Syrup
1 tbsp Pecan Oil
1 1/3 cup Cake Flour
2 ½ cup Corn Starch
1 tsp Baking Powder
4 Whole Eggs
In a food processor blend pecans and sugar until mealy. Cream butter and sugar pecan mixture together, and mix in syrup and oil, and then eggs slowly. Sift together flour, cornstarch and baking powder and stir into creamed mixture. Portion the batter into cups about ¾ full and bake at 350°F for 8-12 minutes. Allow to cool.
Coconut Creamy
1 cup Coconut Milk
1 cup Whole Milk
3 ½ tbsp Granulated Sugar
1 ½ tbsp Desiccated Coconut
2/3 cup Egg Yolks
1 tbsp Silver Sheet Gelatin, bloomed in cold water
4 oz Unsalted Butter
Bring coconut milk, while milk, and half sugar to a boil on the stove. Pour milk over yolks and sugar while whisking constantly to temper in hot dairy. Return to stove and cook until mixture evenly coats the back of a spoon. Remove from stove and stir in desiccated coconut and bloomed gelatin. Allow to cool covered. Once mixture has cooled to around 85°F blend in butter and reserve in fridge.
Cream Cheese Icing
21 oz Cream Cheese, room temperature
7 oz Unsalted Butter, room temperature
2 cup Powdered Sugar
Blend cream cheese and butter together until smooth. Whip together with powdered sugar and reserve.
Assembly
Cut a small cone shape out of the top of the baked cupcake and save the top. Cut the base of the removed cone off leaving a flat disc to replace on the cake. Pipe a small amount of the coconut creamy into the center of the cupcake and replace the top. With a star tip pipe a rosette of cream cheese icing onto the top of the cupcake. Lightly sprinkle the top with some toasted shredded coconut. Enjoy.
They are starting up a Sunday cupcake tea at The Ritz-Carlton in Dallas – if someone would like to cover it for us, drop us a line at cupcakestakethecake at gmail.com.
Texas Pecan Cupcake
The Ritz-Carlton, Dallas
Texas Pecan Sponge
1 cup Granulated Sugar
1 cup Texas Pecans, toasted lightly
8 oz Unsalted Butter
2 tbsp Dark Corn Syrup
1 tbsp Pecan Oil
1 1/3 cup Cake Flour
2 ½ cup Corn Starch
1 tsp Baking Powder
4 Whole Eggs
In a food processor blend pecans and sugar until mealy. Cream butter and sugar pecan mixture together, and mix in syrup and oil, and then eggs slowly. Sift together flour, cornstarch and baking powder and stir into creamed mixture. Portion the batter into cups about ¾ full and bake at 350°F for 8-12 minutes. Allow to cool.
Coconut Creamy
1 cup Coconut Milk
1 cup Whole Milk
3 ½ tbsp Granulated Sugar
1 ½ tbsp Desiccated Coconut
2/3 cup Egg Yolks
1 tbsp Silver Sheet Gelatin, bloomed in cold water
4 oz Unsalted Butter
Bring coconut milk, while milk, and half sugar to a boil on the stove. Pour milk over yolks and sugar while whisking constantly to temper in hot dairy. Return to stove and cook until mixture evenly coats the back of a spoon. Remove from stove and stir in desiccated coconut and bloomed gelatin. Allow to cool covered. Once mixture has cooled to around 85°F blend in butter and reserve in fridge.
Cream Cheese Icing
21 oz Cream Cheese, room temperature
7 oz Unsalted Butter, room temperature
2 cup Powdered Sugar
Blend cream cheese and butter together until smooth. Whip together with powdered sugar and reserve.
Assembly
Cut a small cone shape out of the top of the baked cupcake and save the top. Cut the base of the removed cone off leaving a flat disc to replace on the cake. Pipe a small amount of the coconut creamy into the center of the cupcake and replace the top. With a star tip pipe a rosette of cream cheese icing onto the top of the cupcake. Lightly sprinkle the top with some toasted shredded coconut. Enjoy.
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