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Fudgy frosting for Sue B Cake??

Tracy_K's picture

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Hey all--

Actually, I have a couple questions about the Sue B cake... I am going to make it as cupcakes for a coworker's birthday on Thursday, and I haven't made cupcakes since I was about 13.

How long should I bake the cupcakes? How full should the cups be?

Does anyone have a recipe for a good fudgy frosting?

TIA,
Tracy

Cooking_Monster's picture

(post #59175, reply #1 of 22)

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2/3 full.
I don't remember how long they need ot bake, but I'm sure someone else will.
For frosting there is always ganache, but if you want a fluffier, more traditional chocolate frosting, I can post a recipe tomorrow morning of one I really like.

FlavourGirl_'s picture

(post #59175, reply #2 of 22)

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I just made two batches of Sue B. cupcakes last week and I baked them for about 25 minutes.

And FYI, one recipe will make about 27 regular size cupcakes.

As far as frosting go, how about a whipped ganache?

Tracy_K's picture

(post #59175, reply #3 of 22)

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Fabulous! Thanks... you guys rule, as usual.

I've never made ganache but I certainly have enjoyed it in the past! I'll look in Joy of Cooking, they're usually pretty trusty.

I think I have been absolved of cupcake duty this week (sadly, this probably means BOXED MIX), but there's another birthday coming up soon. I'll volunteer for that one. :-)

Li_'s picture

(post #59175, reply #4 of 22)

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i fluffier, more traditional chocolate frosting, I can post a recipe tomorrow morning of one I really like.

yes, please!

MEAN_CHEF's picture

(post #59175, reply #5 of 22)

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This is one of my favorite chocolate frostings.

Chocolate Frosting

1/2 lb bittersweet chocolate
6 1/2 oz unsalted butter
1 tsp espresso powder dissolved in 1 tbl hot water
2 tsp vanilla
1 1/2 cups SIFTED powdered sugar
3 tbl unsweetened cocoa powder
5 oz unsalted butter
1/2 tsp salt
1 cup heavy cream

Chop chocolate into small pieces and place in ss bowl with 6 1/2 oz unsalted butter. Put over pan of simmering water. Whisk together as soon as chocolate and butter soften. Keep whisking until just melted and combined. Rmove from heat and stir in espresso and vanilla. Cool to room temperature.

Whisk together powdered sugar, cocoa and salt in a bowl.

Place 5 oz of unsalted butter and 1/2 of the powdered sugar mixture in a cusinart. Process scraping down sides. Add rest of powdered sugar mixture, start processor and slowly pour in cream. Process for about 10 seconds.

Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth.

Can be frozen. Bring to room temperature before using.

Yield: Plenty for a 9" layer cake.

Source:
"Pasta & Co Encore"
Yield:
"4 c"

Philly_Cook's picture

(post #59175, reply #6 of 22)

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The new Joy of Cooking has a very simple one that I like.It's made in the food processor,with evap milk,butter,unsweetened chocolate and granulated sugar.

Cooking_Monster's picture

(post #59175, reply #7 of 22)

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MC's looks good.

For Li:

b Flo Braker's Bittersweet Chocolate Frosting

Makes 1 1/2 cups

3 oz. unsalted butter, warm enough to be soft and pliable
4 oz. unsweetened chocolate
1 cup (100 grams) powdered sugar
2 T. hot tap water
2 large eggs, room temperature
1 tsp. vanilla

Chop the chocolate into matchstick-sized pieces and melt it over a water bath, or in the microwave - however you normally do it.

Sift the sugar on top of the chocolate, without stirring. Add the hot water and stir, to combine, with a rubber spatula. The chocolate will freeze and the mixture with thicken into a paste. Don't panic, this is supposed to happen.

Add 1 egg, and stir to combine. Add the other egg, and stir. The frosting should be smooth and glossy now. If you want a smooth, dark frosting, be careful not to incorporate too much air into the mixture when adding the eggs. Personally, I usually use this recipe as a fluffy frosting, so I beat the eggs in with a whisk.

If you're squeemish about raw eggs you can heat the frosting over a water bath at this point. If you do, be sure to let it cool completely before proceeding to the next step.

Mash the butter in a medium bowl until it is smooth and creamy. Add about 1/2 of the chocolate mixture to the butter and stir (or beat if you want a fluffy frosting) until combined. Add this mixture to the remaining chocolate and stir (or beat) until smooth and homogenous (or light and fluffy).

Fill and frost your cake immediately.

Li_'s picture

(post #59175, reply #8 of 22)

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merci!

MadMom_'s picture

(post #59175, reply #9 of 22)

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CM - I'm actually going to go to a cooking demo at Surly Table on Friday, simply because Flo Braker will be doing "an array of desserts" and I was so excited to find a copy of her cookbook that I want to meet her in person. (I don't normally do the "demo" thing, but I've heard so many good recipes cited from her books that I thought this was something I really should do.)

Cooking_Monster's picture

(post #59175, reply #10 of 22)

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I'm jealous.
Tell her for me that I'm a big fan of her genoise recipes, as well as her chocolate frosting :-)

brett_ashley's picture

(post #59175, reply #11 of 22)

I dug up this thread as I am looking for a good chocolate frosting for layer cakes and cupcakes. The butter/10x sugar/cocoa one my mom uses is too light-colored and too sugary for my taste.

The ideal frosting for me would be dark brown and glossy but firm enough to hold simple piped shapes like dots and stars. It would be chocolatey and sweet but the emphasis is on the chocolate rather than the sweet.

Would your frosting fit the bill?

Or any other suggestions from others?

CookiM0nster's picture

(post #59175, reply #12 of 22)

Abby Dodge has a frosting just like you describe in the Weekend Baker. I'm pretty sure the recipe has been posted here somewhere. Hopefully Amy, Jean, or one of the other search mavens can find it.

brett_ashley's picture

(post #59175, reply #13 of 22)

hmmm I thought that one was recently described as pudding-like? Am I thinking of a different one?

Jean's picture

(post #59175, reply #14 of 22)

When I made that recipe I had a hard time keeping it on the cupcakes, I never would have been able to pipe it, but maybe it was my goof. I never did try it again though.





Humor is a rubber sword - it allows you to make a point without drawing blood. Mary Hirsch
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
CookiM0nster's picture

(post #59175, reply #15 of 22)

No, you just need to let it sot longer. It is really goopy at first but after a few hours it firms up and pipes beautifully.

Jean's picture

(post #59175, reply #16 of 22)

Aha! So it better not be for too big an emergency, eh?





Humor is a rubber sword - it allows you to make a point without drawing blood. Mary Hirsch
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
brett_ashley's picture

(post #59175, reply #18 of 22)

No luck for me either. I guess it's just too hot/humid here. I was able to "technically" pipe it but it all ran together after about an hour at room temperature. (My kitchen is on the warmish side, 78 or so). I had let it sit overnight, about 7 hours and it never firmed up more than mayonnaise-like consistency.

MeanChef's was gorgeous and delicious but had a silky, melted Hershey's bar texture so I didn't even try and pipe it.

Any other suggestions?

CookiM0nster's picture

(post #59175, reply #19 of 22)

Hmmm, you're right, it's probably too warm in your kitchen. Actually that's pretty warm for any frosting.

There's one other possibility that comes to mind, a recipe by Flo Braker, but it has raw egg in it. Would you like it?

Jean's picture

(post #59175, reply #20 of 22)

Who was it that posted the picture of the cake with chocolate roses? Maybe Helena? I wonder what recipe she used?





Humor is a rubber sword - it allows you to make a point without drawing blood. Mary Hirsch
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
brett_ashley's picture

(post #59175, reply #21 of 22)

Sure! As long as it is not too similar to this one--this one is very light brown.

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

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.

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 cake.

I'm also going to try this one.
Chocolate-Sour Cream Frosting: In a large saucepan melt 12 ounces semisweet chocolate and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers.

Whew! I am having an actual frosting-off! (just making 1/4 recipes)

CookiM0nster's picture

(post #59175, reply #22 of 22)

Similar, but not the same, and darker.

3 oz. butter, room temperature
4 oz unsweetened chocolate
1 cup powdered sugar
2 T. hot tap water
2 eggs
1 tsp. vanilla

Using a rubber spatula, mash the butter against the sides of a bowl until soft, smooth, and the consistency of mayonnaise.

Melt the chocolate and sift the sugar on top of it. Don't mix.

Add teh hot water and stir. It will make a thick paste.

Add 1 egg, combine, then add the other. Stir, don't whisk. You want to keep the air out of this frosting.

Add about 1/2 cup of the chocolate mixture to the butter. Stir until smooth. Add this to the remaining chocolate. Stir until well combined.

Jean's picture

(post #59175, reply #17 of 22)

In the meantime here's the recipe for the Emergency blender cupcakes with the frosting. If Cooki says it pipes if you let it set a bit, I'd believe her. Good luck.


http://forums.taunton.com/tp-cookstalk/messages?msg=31873.4






Humor is a rubber sword - it allows you to make a point without drawing blood. Mary Hirsch
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need