Sundae Cupcake (with faux ice cream)

Sundae Cupcakes (with faux ice cream)

Hey foodies!

Just a quick little post to give you the recipes and the how-to for these cute little birthday treats, the sundae cupcakes! I made them yesterday for my 28th birthday.

Sundae Cupcakes (with faux ice cream)

Since I’ve seen the superb banana split birthday cake of alanabread, I wanted to try her technique for faux ice cream made with buttercream. Turned out it wasn’t super easy, but I think it’s because I didn’t have the right tool. One of these ice cream scoop would have been very handy but I just had a small one, too small to put on a cupcake.

I suggest you use a buttercream recipe with powdered sugar and butter instead of swiss-meringue buttercream (I found it was more difficult to make the faux ice cream scoops with the swiss-meringue buttercream).

You’ll need :

  • The cupcake recipe of your choice (I used the Best vanilla cupcake from Cupcake Project)
  • The buttercream of your choice  (I used the quick vanilla buttercream from Food Network)
  • Ganache thinned with corn syrup
  • Sprinkles
  • Maraschino cherries (with stems)
  • Chopped peanuts

How to :

  1. Make the cupcakes. Let cool.
  2. Prepare the frosting. Freeze until hard.
  3. Prepare the ganache. Add corn syrup to get a dripping consistency (not too runny though).
  4. Shape the buttercream with a ice cream scoop. Place a scoop on top of each cupcake.
  5. Drizzle the ganache on top of the scoops. Add sprinkles and peanuts and top with a maraschino cherry.
  6. Enjoy!!

Sundae Cupcake (with faux ice cream)

Maraschino Cherry Mousse with Browned Butter Brownies

Cherry Mousse with Browned Butter Brownies

Hello everyone!

So you liked the fortune cookies, huh? They were incredibly popular

:D
Thanks for liking and sharing and trying them yourself! I love to see what you come up with!

Today, I have a delicious, relatively easy but time consuming, dessert. I did have some problems with these though :

First, I used this cheesecake pan. It’s not the best tool to do these except if you have a cookie cutter of the exact same size of the cups. You can see on my pics that the brownies aren’t the good size so the mousse found a way to the bottom!

Second, the mousse recipe I used had no cream and it separated a little. There was cherry juice dripping out of the pan into my fridge! I don’t know if I did something wrong with the recipe or if it’s suppose to be that way. I did substitute the egg whites of the original recipe by meringue powder, but I’m not sure it contributed to this problem.

Maraschino Cherry Mousse with Browned Butter Brownies

Finally, I wouldn’t use the same chocolate topping as I did, it’s cute, but it would be as cute with a malleable topping instead of this hard-rock chocolate. Why you shouldn’t do this? Because there is no elegant way to eat the mousse with it (trying to cute the chocolate your mousse is crushed and destroyed!)  ;) Oh except if you take out the chocolate first and then eat the mousse!

On the bright side, there is a very great discovery with these mousse : the brownies recipe is A-MA-ZING. We ate the leftovers with apple and raspberry coulis, simply delicious!

Maraschino Cherry Mousse with Browned Butter Brownies
Yield : 12 mini mousse

Browned Butter Brownies (I used half of this recipe)
Recipe from Something Swanky

  • 2 1/2 sticks salted butter
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups cocoa powder
  • 1/2 teaspoon salt
  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup all purpose flour

Cherry mousse (I used half of this recipe)
Recipe adapted from Williams-Sonoma

  • 1 1⁄4 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1 jar maraschino cherries, drained (keep 1/8 cup of juice)
  • 1/8 cup maraschino cherry juice
  • 1/8 cup water
  • 4 teaspoons meringue powder
  • 4 tablespoons warm water
  • 1⁄4 teaspoon lemon juice
  • 2 tablespoons superfine sugar (I used granulated)

Chocolate icing
I propose you use this recipe.  But if you want to do exactly what I did (with the mess it creates when you eat it!) here is  the recipe :

  • 4 squares (4 ounces) semisweet chocolate, coarsely chopped
  • 2 tablespoons butter

Decorations

  • Pink chocolate

 For the brownies

  1. Preheat oven to 350 degrees.
  2. Prepare a 9×13 (use a smaller pan if you do half the recipe) baking dish by spraying with non-stick cooking spray and lining with parchment paper leaving an overhang on both sides.
  3. Melt butter in a large saucepan over medium high heat. Stir constantly until butter has reached a light brown color and little “bits” have formed.
  4. Pour the butter into the bowl of a stand mixer. Add the sugar and cocoa powder and beat until smooth, almost creamy.
  5. Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
  6. Add the flour and mix well. Batter will be very thick.
  7. Use a spatula to spread batter in the pan. Bake for 25-30 minutes (about 15-20 minutes for half the recipe) until toothpick inserted comes out clean.
  8. Using the parchment paper overhang, lift the brownies and let cool on a cooling rack.

For the mousse

  1. In a small bowl, combine the gelatin with the cold water to soften.
  2. In a small saucepan over medium heat, warm 1/8 cup water with 1/8 cup maraschino cherry juice to just below the boiling point. Remove from heat, add the gelatin and stir until it dissolves.
  3. Puree the maraschino cherries in a food processor until smooth.
  4. Whisk the gelatin mixture into the puree until blended. Let cool for 10 minutes.
  5. In a large bowl, using an electric mixer, beat the meringue powder and the 4 tablespoons water until foamy. Add the lemon juice and continue beating until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form. Using a rubber spatula, fold in the cherry mixture.

For the chocolate icing
In a bowl, melt the semisweet chocolate and the butter over a boiling pot of water.

For the decorations
Line a cookie sheet with either parchment paper or waxed paper. In a double boiler, melt the pink chocolate. Transfer to a piping bag fitted with a tip #2. Pipe 12 hearts (or more). Let cool.
** You could also top with a maraschino cherry

Assembly

  1. Line each cups of the cheesecake pan with waxed paper.
  2. Cut out 12 rounds in the brownies (I used the removable bottom of a cup and cut all around it with a knife) and place them inside the prepared cups.
  3. Divide the maraschino cherry mousse evenly in each cups. Let cool in the fridge for about 4 hours.
  4. Pour the chocolate icing evenly over the mousses.
  5. Place a pink heart in the middle of each mousse. Chill again until set.

Enjoy!

Maraschino Cherry Mousse with Browned Butter Brownies

Cherry and Chocolate Christmas Cookies

Cherry and Chocolate Christmas Cookies

Hi everyone!

Here is the cherry cookie recipe I told you about in my last post. You really need those for Christmas, they are always a huge success. And with these red and green maraschino cherries, they are perfect for the holidays! You can bake them in advance and freeze them until Christmas.

I was totally amazed last week when I went to the grocery store and saw that there was not just only red and green maraschino cherries, but blue, yellow and orange ones too! Did you know that? Took me all my will to turn around and go without buying some. Imagine the nice rainbow desserts you could do with those! *Sigh*.

Sorry for this quick post, it’s end of term rush at school! It’s ending this Friday!

food-good

Cherry and Chocolate  Christmas Cookies
Yield 3 dozens

1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1 1/2 cups coconut
1 1/2 cup maraschino cherries, coarsely chopped (green and red)

Directions

  • Cream shortening and sugar in a large bowl until the mix is light and creamy.
  • Add the eggs and the almond extract beating on medium speed for 2 minutes.
  • Combine flour, baking powder and salt.
  • Add to creamy mixture gradually beating on low speed.
  • Stir in the choolate chips, coconut and cherries.
  • Drop tablespoons fill in greased baking sheet (or lined with parchment paper).
  • Bake 12 to 15 minutes at 350°F or until the sides of the cookies are slightly brown.

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