Today's topic asks, "If you were to take us to a typical restaurant in your town, what would we find on the menu?"
Given that we are graduate students eating at home for most meals, I can't answer this accurately (see my
Recipes tag for additional detail!). Our particular neighborhood has the world's largest magnet for attracting chains of all sorts-- restaurants, stores, hotels, you name it, there's hardly any character or distinguishing thing. However, I assume that in the rest of the area it isn't difficult to find partisan jokes in the menus, political innuendo, topical relevance to ongoing legislation discussion and the like, regardless of what the actual food item may be.
One of my favorite places so far, though, isn't really a restaurant. It's
Georgetown Cupcake. At about $3/cupcake and typically about an hour in line, they'd better be good, better than New York's Magnolia Bakery, even. Let me tell you, they're worth twice the price! Imagine a moist pumpkin spice cupcake with smooth butter pecan flavored icing melting in your mouth. Dream of dozens of other equally delicious options, all very cutely decorated to reflect the season, flavor, or simple creativity of the baker. Now that's something to be thankful for!
TWO Recipes for Georgetown Cupcakes:
Chocolate Ganache Cupcake (with
comments)
For the cupcakes - 1 1/4 cups flour, sifted
- 1/2 teaspoon baking soda, sifted
- 1/4 teaspoon salt
- 8 tablespoons (4 ounces) European-style unsalted butter, such as Plugra brand, at room temperature
- 1 1/4 cups sugar
- 2 large eggs, at room temperature
- 1 1/4 teaspoons vanilla extract, preferably Madagascar bourbon
- 1 cup whole milk, at room temperature
- 1/2 cup Valrhona cocoa powder, sifted (see headnote; may substitute another good-quality cocoa powder)
For the ganache frosting - 1/2 cup heavy cream
- 1 cup Callebaut semisweet chocolate chips (6.4 ounces; see headnote; may substitute other good-quality semisweet chocolate chips)
For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.
Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Add the cocoa powder, beating (on low speed) just until incorporated.
Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
For the ganache frosting: Lay a large piece of wax paper on the work surface.
Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.
Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.
Chocolate cupcakes with Vanilla FrostingMakes 1 dozen
- 1 1/4 cups all-purpose flour, sifted
- 1/2 teaspoon baking soda, sifted
- 1/4 teaspoon salt
- 1 cup milk
- 1 1/4 teaspoons pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, preferably European-style, room temperature
- 1 1/4 cups sugar
- 2 large eggs, room temperature
- 1/2 cup cocoa powder, sifted
- 1 (24-ounce) package fondant
- Red or blue paste food coloring
- Silver edible glitter
- Red, white, and blue nonpareils
- Preheat oven to 350 degrees. Line a standard muffin tin with 12 cupcake liners; set aside.
- In a large bowl, whisk together flour, baking soda, and salt; set aside. In a small bowl, add milk and vanilla extract; stir to combine and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add eggs, one at a time, mixing well after each addition. Add flour mixture in three parts, alternating with milk mixture; beat until just combined. Add cocoa powder and beat until just combined.
- Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pans for two minutes before transferring to a wire rack to cool completely.
- Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco No. 808). Pipe frosting onto cooled cupcakes and set aside.
- Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring (red for Republican, blue for Democrat) in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet.
- To make Republican elephants, cut out 12 elephant shapes using 2-inch elephant cutters. Sprinkle with edible glitter. To make Democrat donkeys, cut out 12 bear shapes using a 2-inch bear cutter. Using a 2-inch daisy cutter, cut out enough daisy shapes so that you have 36 petals; sprinkle bear shaped and daisy petal fondant with edible glitter. Top each cupcake with a fondant elephant or bear, using two daisy petals to make donkey ears on each bear and one petal to make the tail. Sprinkle cupcakes with nonpareils and serve.
Vanilla FrostingMakes enough for 1 dozen cupcakes
- 4 tablespoons unsalted butter, room temperature
- 4 cups confectioners' sugar, sifted
- 1/4 teaspoon pure vanilla extract
- 6 ounces cream cheese, room temperature
- Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined.
