A spin on Sophie’s Tie Dye-Swirled Spiced Vanilla Olive Oil Cupcakes With Double Chocolate Swiss Meringue Buttercream Frosting, this time with crushed up snacks and or candies to add a nice crunch and so much more. Enjoy.
2 Cups All Purpose Flour
2 1/4 Cups, plus more Granulated Sugar, Divided Use
3/4 tsp Salt, Divided Use
1/2 tsp Baking Soda
1 tsp Baking Powder
a pinch Ground Cinnamon
a pinch Ground Nutmeg
2 Whole Eggs
1 1/2 Cups Heavy Cream, Divided Use
1/4 Cup Olive Oil
1 tsp Vanilla Extract
Favorite Snacks And Or Candies, Crushed
4 Egg Yolks
1 Madagascar Vanilla Bean, Caviar Scraped
1/2 Cup Water
3 Egg Whites
1/2 tsp Cream Of Tartar
2 Sticks Butter or Margarine, Softened And Cut Into Cubes
1/4 Cup Lemon Juice
Red Food Coloring
Blue Food Coloring
Strawberries, Washed, Hulled, And Halved
For the original cupcakes:
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, combine flour, 1/2 tsp of salt, baking soda, baking powder, ground cinnamon, and ground nutmeg.
3. In a separate bowl, beat 1/2 cup of granulated sugar, whole eggs, 1/2 cup of heavy cream, oil, and vanilla.
4. Slowly add to flour mixture, mix until well combined, and fold in your favorite snacks and or candies that you have crushed up.
5. Pour into well greased cupcake liners, place in cupcake tin, and bang it before putting it in the oven to release the air bubbles.
6. Bake for 15 minutes. Toothpicks inserted into the centers should come out clean when the cupcakes are done.
7. Remove from oven, let cool, and set aside.
For the vanilla bean-white chocolate crème anglaise:
1. In a saucepan, combine remaining heavy cream and caviar from vanilla bean and vanilla bean pod, and heat, stirring occasionally, until scalded.
2. In a small bowl, beat egg yolks and 1/2 cup of granulated sugar until thick and pale yellow in color.
3. Pour some of the hot cream into the egg mixture to temper them, and add the cream-egg mixture to the rest of the hot cream mixture so that the eggs do not scramble, stirring the mixture until everything is incorporated.
4. Cook slowly, stirring constantly, until thick enough to coat the back of a wooden spoon, and it reaches a temperature of 160 degrees F, turn off the heat, and stir in white chocolate. Let cool, and strain into a bowl. Cover with plastic wrap, pressing it directly over the surface of the crème anglaise to prevent a skin from forming, and chill in the refrigerator until cold.
5. Remove from refrigerator, unwrap, and set aside.
For the lemon Swiss meringue buttercream frosting:
1. Set up a double boiler to kill the salmonella in the meringue. On the bottom, place a saucepan filled with water over the stove. On the top, place the bowl of an electric mixer filled with egg whites, 3/4 cup of granulated sugar, remaining salt, and cream of tartar.
2. Cook slowly, stirring constantly, until the sugar dissolves, and it reaches a temperature of 160 degrees F.
3. Transfer the bowl with the cooked meringue to the mixer, and whip it until stiff peaks form.
4. In the same bowl with the mixer, cream together Swiss meringue and butter, adding one cube at a time, on medium-low speed until everything is incorporated, and the frosting is light and fluffy. Add lemon juice, and let the mixer go until everything is thoroughly combined.
For the simple syrup:
1. In a saucepan, dissolve 1/2 cup of granulated sugar in water, and bring to a boil. Bring the simple syrup to a simmer, and set aside.
For the lemon sugar:
1. In a small bowl, combine lemon zest and some granulated sugar
For the finished cupcakes:
1. Brush the simple syrup on them.
2. Use a rubber spatula to scoop the chilled vanilla bean-white chocolate crème anglaise into a pastry bag fitted with any tip you would like.
3. Twist the bag, insert the tip into the center of each cupcake, and gently squeeze the bag to pipe some of the chilled crème anglaise inside.
4. Paint a few lines of red food coloring and blue food coloring on the inside of another pastry bag fitted with any tip you would like, making sure to leave about one inch between each color, and use a rubber spatula to scoop the lemon Swiss meringue buttercream frosting into the bag.
5. Twist the bag, and gently squeeze it to pipe some of the swirled colored frosting on each. Sprinkle on lemon sugar, top each with a strawberry half, raspberry, and blueberry, and enjoy.
Yields: about a dozen cupcakes