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Thursday, October 20, 2005 

First There Was Citizen Cake....

Now...Citizen Cupcake!

and look at some of their lineup....oh...yummmmmm....

Rocky Road Cupcake: We take chocolate chiffon cake and top it with chocolate frosting folded with chunks of Citizen Cake marshmallow and walnuts then dip it in chocolate. Yum!

Candy Bar #1 Cupcake: Devil’s food cake filled with caramel and covered with peanut butter frosting and salted Spanish peanuts.

Lem-ania: A Citizen Cupcake favorite! Lemon buttermilk cake, key lime curd injection, lemon zest frosting finished with vanilla bean meringue sticks.

Joe Cool Chocolate Mint: Fresh mint frosting and a chocolate cream injection makes this cupcake a unique and tasty experience.

Pineapple Upside-down Cupcake: A tropical treat: lots o’ pineapple chunks underneath moist buttermilk cake topped with a passion fruit frosting & coconut

Persian Love cupcake: Chiffon cake with a rose buttercream filling, saffron punch, rose confectioner’s glaze, pistachios and candied rose petals.

oh..yeah...they do
make other things...but you'll only attack those after you've gone for the good fluffy cuppycakey stuff!

sfstation has a writeup. Becks and Posh have some visuals from c.c. And the Arizona Daily Star got a recipe from them!

Boston cream cupcakes
Makes 20-24 cupcakes

For cupcakes:
● 1 1/2 sticks (6 ounces) unsalted butter
● 1 1/2 cups sugar
● 1 teaspoon vanilla
● 3 eggs
● 2 cups all-purpose flour
● 1 tablespoon cornstarch
● 1 1/2 teaspoons baking powder
● 1/2 teaspoon baking soda
● 1/4 teaspoon salt
● 1 cup buttermilk, room temperature

For pastry cream filling:
● 1 cup milk
● 3 egg yolks
● 1/3 cup sugar
● 2 tablespoons cornstarch
● 1 teaspoon vanilla extract
● 1 stick (4 ounces) unsalted butter
● 1 cup heavy cream, whipped
For chocolate glaze:
● 1 cup heavy cream
● 1 tablespoon corn syrup
● 8 ounces chopped bittersweet chocolate
● 2 tablespoons (1 ounce) unsalted butter

To make cupcakes: Preheat oven to 350 degrees. Cream butter and sugar together with an electric mixer; add vanilla and eggs. Sift dry ingredients together and add in 3 stages, alternating with the buttermilk. Line muffin pans with paper liners. Fill each about fl full with batter. Bake 15-20 minutes.

To make pastry cream: Bring milk just to boil in medium saucepan. Whisk egg yolks, sugar and cornstarch together in a bowl. Stir just a little of the hot milk into the egg mixture to equalize the temperatures. Add a little more hot milk to the egg mixture and stir well again. Then add all of the hot milk, and stir. Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick. Pour pastry cream into clean bowl and whisk in vanilla. Whisk in butter 1 ounce at a time until smooth. Cover surface with plastic wrap and chill until cool. Fold whipped cream into chilled pastry cream.

To make chocolate glaze: Bring cream and corn syrup to boil. Pour hot cream over chopped chocolate in a medium bowl. Let hot cream sit on the chocolate for about 5 minutes. Stir until chocolate is dissolved and smooth. Stir in butter.

To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream. Or slice each cupcake in half horizontally and spread some pastry cream in between layers.
Drizzle chocolate glaze over top of each cupcake.
Nutritional data per serving: 339 calories, 4 g protein, 23 g fat (14g saturated), 32 g carbohydrate, 115 mg sodium, 111 mg cholesterol, trace dietary fiber.

● From Elizabeth Falkner, pastry chef/owner of Citizen Cake and Citizen Cupcake, both in San Francisco

Those are some TALL cupcakes. And just as yummy as they look, I bet!

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