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FOOD FOR THOUGHT |
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Reader Leburta Kanno is on a cupcake kick, as are so many people these days.
She wrote to ask how to store made-ahead cupcakes and for a recipe for a rich but not too sweet frosting.
Elinor Klivans' book, "Cupcakes!" (Chronicle, 2005) suggests making the cupcakes ahead of time, cooling them, then wrapping individually in plastic wrap and placing them in an airtight container such as a plastic tub or a cake tin. These can be refrigerated two to four days or frozen for up to two months, if you've got the freezer space. It's important to have sufficient room for air to flow around the container so cupcakes freeze solid as rapidly as possible.
Frosted cupcakes, except those made with a cooked, 7-minute icing, can be frozen, as well. First, frost and then refrigerate the cupcakes so the frosting sets. Wrap individually in plastic wrap and then place in airtight container. A plastic cupcake carrier is a worthy investment if your cake-baking leans in this direction. Cupcake recipes generally come in two sizes: a dozen or two dozen, so be sure to get enough carriers and baking pans.
Cupcakes that travel or ship well include those that don't have soft frosting: Cakes with crumb toppings, pour-on glazes or fillings that are encased within are preferred.
A basic cupcake frosting that is silky smooth, has a touch of tanginess and lends itself to various flavorings is Klivans' cream cheese frosting.
CREAM CHEESE FROSTING
In a large bowl, using an electric mixer on low speed, beat together the butter, cream cheese and vanilla until smooth and thoroughly blended, about a minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Gradually add the powdered sugar, mixing until smooth, until all in incorporated and then beat on medium speed 1 minute to lighten the frosting. May be stored in refrigerator for up to 2 days; bring to room temperature and frost.
Flavor additions: Other flavors of extract, cinnamon, lemon or orange zest, white chocolate chips or chunks. In general zest (finely grated peel, without the bitter inner white pith) is added by the teaspoon along with orange or lemon extract. Frosting can be topped with flaked coconut, crushed candy, fresh flowers (make sure they're edible), sugar decor, chocolate curls, dried fruit.
An unusual idea is to make upside-down chocolate cupcakes. Line a cookie sheet with parchment or brown paper and place a cooling rack on top. Make chocolate cupcakes and place them upside down on the cake rack. Pour a thin chocolate glaze or hot fudge sauce on top and down the sides so the cupcakes are completely covered. Allow to set, then place a chocolate curl on each glazed cake.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
