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WWW.GOURMIA.COM ARTISAN MIXER Recipes USE WITH MODELS EP600, EP700 WWW.GOURMIA.COM YIELD 14 SERVINGS PREP TIME 20 MINUTES COOKING TIME 2 HOURS TOTAL TIME 2 HOURS, 20 MINUTES INGREDIENTS Fo� �he Crust 4 CUPS GRAHAM CRACKER CRUMBS 2 TBSP GRANULATED SUGAR 6 TBSP UNSALTED BUTTER, MELTED Fo� �he Cheesecake Filling 32 OUNCES CREAM CHEESE, 4 BLOCKS, ROOM TEMPERATURE 1 CUP PLAIN GREEK YOGURT, ROOM TEMP. (FULL FAT OR 2% IS FINE) Fo� �he Meringue 4 LARGE EGG WHITES, ROOM TEMPERATURE 1 CUP GRANULATED SUGAR 1/4 TSP CREAM OF TARTAR PINCH OF SALT 4 LARGE EGGS, ROOM TEMPERATURE 1 CUP GRANULATED SUGAR 1/2 TEASPOON SALT 2 TABLESPOONS LEMON ZEST 1/2 CUP LEMON JUICE 4 LARGE EGGS, ROOM TEMPERATURE Copyright © 2016 Gourmia. All Rights Reserved. Lemon Meringue Cheesecake Directions Heat your oven to 350°F and grease your springform pan. In a bowl, combine the graham crackers, 2 tablespoons sugar and 6 tablespoons butter– the texture should feel like wet sand. Press the graham cracker crust into the grease pan, filling in the bottom and sides. Bake for 8-10 minutes or until the crust forms a nice golden color. Remove to cool slightly. Then wrap the bottom of the pan in aluminum foil to prevent leaking in the water bath. Reduce the oven temperature to 300°F. and set up a water bath in the oven. In the bowl of your stand mixer fitted with the paddle attachment, cream the cream cheese, Greek yogurt, sugar, and salt. Add in the lemon juice and scrape down the sides. Mix in the eggs one at a time until completely combined. Pour the cheesecake batter into your prepared crust, give the pan a good tap on the counter and carefully place in the water bath to bake for one hour and 30 minutes. While the cheesecake is baking, make sure to keep the oven door closed the entire time– this will ensure an evenly baked cheesecake and will prevent any cracks. mAfter it has finished baking, turn off the heat, prop the oven open slightly with a wooden spoon and cool for 2 hours in the oven. After two hours you can remove the cheesecake to finish cooling in the refrigerator for at least 6 hours or recommended overnight. Once the cheesecake has completely cooled, proceed with the meringue topping. In a metal bowl set over a double boiler, whisk the egg whites, sugar, cream of tartar and salt at a vigorous pace until the temperature reaches 160°F. You want to consistently whisk the bottom of the bowl to make sure the egg whites don’t cook. While you whisk, the egg whites will become frothy and double in size. Transfer to a clean, dry mixing bowl for your stand mixer fitted with the whisk attachment. Whip on high until the egg whites have formed shiny, stiff peaks, about 8-10 minutes. Carefully scoop the meringue on top of your cheesecake and brown the top either with a kitchen torch or in your broiler for 30 seconds to 1 minute. The cheesecake is best serve the day the meringue is added and should be kept loosely covered in the refrigerator. Artisan Mixer 1 YIELD 12 BAGELS PREP + RISING TIME 2 HOURS, 30 MINUTES COOKING TIME 25 MINUTES TOTAL TIME 3 HOURS INGREDIENTS 3½ CUPS BREAD FLOUR 2½ TEASPOONS INSTANT YEAST 2 TEASPOONS KOSHER SALT 2 TABLESPOONS BARLEY MALT SYRUP + 2 TABLESPOONS FOR WATER BATH 4 TEASPOONS PURE CANE SUGAR 1¼ CUP WARM WATER 1 EGG + 2 TEASPOONS WATER FOR EGG WASH SESAME AND POPPY SEEDS FOR TOPPING Copyright © 2016 Gourmia. All Rights Reserved. New Yo�k Style Bagels Directions Place the flour, instant yeast and salt in the bowl of your stand mixer fitted with the dough hook and beat on low to combine. In a small bowl whisk together the warm water, barley malt syrup and sugar. Pour into the mixing bowl with the speed on low. Increase the speed of the mixer to medium until the dough comes together and starts to pull away from the sides and form a ball. If the dough seems a little dry, add about 1 teaspoon of water at a time. Knead the dough on medium speed for 4-5 minutes or until it's shiny and elastic. Remove the from the mixing bowl and shape into a ball. Grease the bowl with oil and add the dough back in and cover with plastic wrap. Keep in a warm, draft free place for about an hour or until it doubles in size. After the dough as risen, place the dough on a well floured surface and divide into 12 equal portions. Make sure to keep the dough covered when you aren't working with it so it doesn't dry out. Line two rimmed baking sheets with parchment paper. Take one dough portion at a time to form your bagel, you can either roll it into a ball and use your thumb to punch a hole in the center then carefully expand the hole so it's about the size of a quarter. The other method is to roll the dough into a 6 inch long rope and wrap it around the palm of your hand and seal the ends. Place the formed bagels on the two baking sheets, cover with plastic wrap and let rise for another hour. While the dough is rising bring a large pot of water to boil with the remaining 2 tablespoons of barley malt syrup. Heat your oven to 425˚ F. After the second rise and the water is boiling, boil the bagels - no more than 3-4 at a time for 30 seconds on each side. Carefully remove from the pot and place back on the baking sheet. Brush the tops of the bagels with the egg wash and top with sesame or poppy seeds. Bake for 25 minutes, rotating the bagels halfway through. Let the bagels cool for about 15-20 minutes before serving. Bagels are best the day they are eaten. They will need toasting the second day, and can be frozen for up to 3 months. Artisan Mixer 2 YIELD 2 LOAVES PREP + RISING TIME 2 ½ - 3 HOURS BAKING TIME 45 MINUTES TOTAL TIME 3 HOURS, 45 MINUTES INGREDIENTS Fo� �he Rye Dough 1½ CUPS MEDIUM RYE FLOUR 3 CUPS UNBLEACHED BREAD FLOUR 1½ TEASPOONS SALT Fo� �he Pumpernickel Dough 1½ CUPS PUMPERNICKEL FLOUR 3 CUPS UNBLEACHED BREAD FLOUR 1½ TEASPOONS SALT 1¾ TEASPOONS INSTANT YEAST 1¾ TEASPOONS INSTANT YEAST 2 TABLESPOONS VEGETABLE OIL 2 TABLESPOONS VEGETABLE OIL 1½ TABLESPOONS CARAWAY SEEDS 1¼ CUPS PLUS 3 TBSP WATER, ROOM TEMPERATURE 1½ TABLESPOONS CARAWAY SEEDS 1 TABLESPOON POWDERED CARAMEL COLOR 1¼ CUPS PLUS 3-4 TBSP WATER, ROOM TEMPERATURE 1 LARGE EGG, PLUS 1 TBSP WATER COMBINED FOR EGG WASH Copyright © 2016 Gourmia. All Rights Reserved. Marb�e Rye Bread Directions To Make the Rye Dough: In a large bowl or using your stand mixer fitted with the dough hook attachment, combine the rye flour, bread flour, salt, instant yeast, vegetable oil and caraway seeds. On medium speed stir the flour and start to pour in the water. The dough will combine together into a ball, if it seems a little dry add another tablespoon of water. Mix 1-2 minutes and then turn out onto a floured work surface to knead for another minute or two until the dough is smooth and elastic but not sticky. Shape into a ball and place in an oiled mixing bowl covered with plastic wrap. If not using a stand mixer, combine all the ingredients in your large bowl and knead by hand for 4-5 minutes. To Make the Pumpernickel Dough: In a large bowl or using your stand mixer fitted with the dough hook attachment, combine the pumpernickel flour, bread flour, salt, instant yeast, vegetable oil, caramel color and caraway seeds. On medium speed stir the flour and start to pour in the water. The dough will combine together into a ball, if it seems a little dry add another tablespoon of water. Mix 1-2 minutes and then turn out onto a floured work surface to knead for another minute or two until the dough is smooth and elastic but not sticky. Shape into a ball and place in an oiled mixing bowl covered with plastic wrap. If not using a stand mixer, combine all the ingredients in your large bowl and knead by hand for 4-5 minutes. Let both doughs rise in a warm, draft free area for an hour and thirty minutes. Once the doughs have doubled in size, punch them down and divide in quarters.Take one quarter of the rye or pumpernickel dough (whichever dough you want to show on the outside) and pat out in a rectangle on a floured surface about 8X4 inches. The dough is a tender dough and may tear apart, that's okay, just pinch it together. Repeat with this process 3 more times, alternating with rye and pumpernickel dough. Roll the dough from the long side, twist, fold in half and then twist together again to form your swirls. Place in a greased 9X5 inch loaf pan. Repeat with remaining dough to make a second loaf. Cover both loaf pans with plastic wrap and let sit to rise in a warm draft free place for one hour. The breads are ready to be baked when the dough has risen above the lip of the pans. Brush the tops with an egg wash and heat your oven to 350 degrees. Bake for 45 minutes, rotating the pans halfway through. The breads are finished when the internal temperature reaches 180˚. Let cool completely in the pans on a wire rack before removing. This bread freezes well and can be defrosted on your counter. Store in an airtight container for 4-5 days. Artisan Mixer 3 YIELD 2 DOZEN PREP TIME 20 MINUTES BAKING TIME 7-8 MINUTES TOTAL TIME 30 MINUTES INGREDIENTS 2 CUPS UNBLEACHED ALL-PURPOSE FLOUR 1 CUP COCOA POWDER 1 TEASPOON BAKING POWDER ¼ TEASPOON SALT 1 CUP UNSALTED BUTTER, MELTED ¾ CUP GRANULATED WHITE SUGAR 3 LARGE EGGS, ROOM TEMPERATURE 1 TEASPOON PURE VANILLA EXTRACT DULCE DE LECHE CONFECTIONERS SUGAR Copyright © 2016 Gourmia. All Rights Reserved. Dulce de Leche Stuf�ed Choco�ate Coo�ies Directions Heat your oven to 350˚ and line 2 baking sheets with parchment paper or silpat. In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Whisk together and make sure no lumps remain from the cocoa powder. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar until combined, about 1 minutes and beat in the eggs 1 at a time on medium speed. Stir in the vanilla extract. Scrape down the sides and bottom of the bowl and mix in the flour mix in two parts on medium-low speed. With a cookie scoop, take a portion of dough out and press down in the center, take a small amount of dulce de leche and place it in the indent in your cookie scoop. Carefully cover up the dulce de leche with cookie dough and release into your hand. Roll into a ball and place on your prepared baking sheet. Repeat with remaining dough. Bake for 7-8 minutes– the cookies should be soft when they come out of the oven and just a tad under baked. Let sit for a minutes before transferring to your cooling rack to cool. As the cookies are cooling, place the confectioners sugar in a fine mesh sieve and give a generous dusting over all the cookies. Store in an airtight container for up to 1 week. Artisan Mixer 4 YIELD 2 DOZEN PREP TIME 15-20 MINUTES BAKING TIME 9 MINUTES TOTAL TIME 30 MINUTES INGREDIENTS 2½ CUPS UNBLEACHED ALL-PURPOSE FLOUR 1 TEASPOON BAKING SODA ½ TEASPOON SALT ¾ CUPS UNSALTED BUTTER, ROOM TEMPERATURE 1 CUP DARK BROWN SUGAR, PACKED ¾ CUP GRANULATED WHITE SUGAR 2 LARGE EGGS, ROOM TEMPERATURE 1 TEASPOON PURE VANILLA EXTRACT 1 CUP MACADAMIA NUTS 1 CUP CHOPPED WHITE CHOCOLATE OR WHITE CHOCOLATE CHIPS ¾ CUP DRIED CRANBERRIES Copyright © 2016 Gourmia. All Rights Reserved. White Choco�ate Cran�erry Nut Coo�ies Directions Heat your oven to 350˚ and line 2 baking sheets with parchment paper or silpat. In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Whisk together and make sure no lumps remain from the cocoa powder. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar until combined, about 1 minutes and beat in the eggs 1 at a time on medium speed. Stir in the vanilla extract. Scrape down the sides and bottom of the bowl and mix in the flour mix in two parts on medium-low speed. With a cookie scoop, take a portion of dough out and press down in the center, take a small amount of dulce de leche and place it in the indent in your cookie scoop. Carefully cover up the dulce de leche with cookie dough and release into your hand. Roll into a ball and place on your prepared baking sheet. Repeat with remaining dough. Bake for 7-8 minutes– the cookies should be soft when they come out of the oven and just a tad under baked. Let sit for a minutes before transferring to your cooling rack to cool. As the cookies are cooling, place the confectioners sugar in a fine mesh sieve and give a generous dusting over all the cookies. Store in an airtight container for up to 1 week. Artisan Mixer 5 YIELD 2-3 OR 4-5 DOZEN PREP TIME 20 MINUTES + RESTING TIME BAKING TIME 15 MINUTES + COOLING AND FILLING TOTAL TIME 2 HOURS, 35 MINUTES INGREDIENTS Fo� �he Macarons 100 GRAMS EGG WHITES, ROOM TEMPERATURE 30 GRAMS GRANULATED WHITE SUGAR 200 GRAMS CONFECTIONERS SUGAR 120 GRAMS HAZELNUT FLOUR/MEAL (SUCH AS BOB'S RED MILL) Fo� �he Filling 6 OUNCES BITTERSWEET (6O% CACAO) CHOCOLATE, CHOPPED 3 OUNCES HEAVY CREAM Choco�ate Hazelnut Macarons Directions Line 3 cookies trays with parchment paper. Set aside. In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites and granulated sugar on medium low speed until foamy (about 1-2 minutes). Increase the speed to medium and whip for another 1-2 minutes. At this point the egg whites will appear white, foamy and more air will be incorporated into them. Increase the speed again to high and continue to whip until stiff, dry peaks are formed - about 5-7 minutes. In your food processor, pulse the confectioners sugar and hazelnut flour about 10 times. Transfer to a sifter and sift the dry ingredients over the egg whites. Using a silicone spatula, fold in the dry ingredients, deflating the egg whites and rotating the bowl. As you fold and rotate, take the spatula with the egg whites and beat it against the side of the bowl. You want to fold about 40 to 50 times or until the batter looks like the texture of lava. Transfer the batter to a pipping bag with a round tip. Pipe the macarons at a 45˚ angle on the prepared baking sheet at your desired size. Once you are finished pipping, bang the baking sheets agains your counter to remove any air bubbles. Set aside for at least 1 hour to rest. You want the shells to form a skin on top. Heat the oven to 300˚F. Baking one tray at a time for 15 minutes, rotating the tray halfway through the baking time. While the macarons are resting make the filling: In a small saucepan over medium heat -heat the heavy cream until it just begins to simmer. Place the chocolate in a small bowl and pour the hot cream over it. Let sit for 30-45 seconds and then stir until the chocolate is completely melted. Let the ganache set up for at least an hour. Once the macarons are baked and cooled, flip half of them over and either spoon or pipe the chocolate ganache in the center of each macaron. Top and refrigerate for 24 hours to mature. Bring to room temperature before eating. Copyright © 2016 Gourmia. All Rights Reserved. Artisan Mixer 6 YIELD 8-10 SERVINGS PREP TIME 15 MINUTES BAKING TIME 25-30 MINUTES TOTAL TIME 45 MINUTES + COOLING INGREDIENTS Fo� �he Macarons 2 TABLESPOONS UNSALTED BUTTER ¼ CUP LIGHT BROWN SUGAR 2 CUPS SLICED STRAWBERRIES 2 TABLESPOONS BASIL CUT INTO CHIFFONADE 1½ CUPS UNBLEACHED ALL-PURPOSE FLOUR 1½ TEASPOONS BAKING POWDER ½ TEASPOON SALT ½ CUP (8 TABLESPOONS) UNSALTED BUTTER, ROOM TEMPERATURE ½ CUP PACKED LIGHT BROWN SUGAR 2 LARGE EGGS, ROOM TEMPERATURE 1 TEASPOON PURE VANILLA EXTRACT ½ CUP WHOLE MILK Fo� �he Whipped Cream 1½ TABLESPOONS CONFECTIONERS SUGAR ½ CUP COLD HEAVY CREAM Copyright © 2016 Gourmia. All Rights Reserved. Straw�erry Basil Upside Down Cake Directions Heat your oven to 350˚F. Place 2 tablespoons of butter in a 9” round cake pan and place it in the oven until it melts, about 2 minutes. Remove it from the oven and using a pastry brush - brush the butter around the sides of the pan and the bottom. Sprinkle the ¼ cup of brown sugar evenly across the bottom of the pan. Arrange the sliced strawberries on the bottom of the pan and then sprinkle the chiffonade basil on top of the strawberries. In a small bowl combine the flour, baking powder and salt - set aside. In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugar - about 2 minutes. Add the eggs in 1 at a time until combined and then vanilla extract. Scrape down the sides of the bowl and add in half the flour, mix until combined, half the milk and repeat. Gently pour the batter over the strawberries, making sure not to move them around too much. Using a silicone spatula or spoon spread the batter into an even layer. Tap the pan hard on your counter to get out any air bubbles and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean (check at 25 minutes). Let the cake cool in the pan until it is luke-warm but not completely cool. To remove the cake from a pan, take a butter knife and run it around the outside of the cake to release it from the sides. Take your cake stand or serving platter and put it upside down on the cake pan and then flip. Give the bottom some taps before lifting up. The cake should release without any problems. Before serving make the whipped cream. In the bowl of your stand mixer fitted with the whip attachment add the heavy cream, confectioners sugar. Whip on high until the cream has formed stiff peaks - about 2-3 minutes. Make sure to keep an eye on your mixing bowl, so that the cream doesn't over whip. Store leftover cake in an airtight container for 1-2 days. Artisan Mixer 7 YIELD 8-10 SERVINGS PREP TIME 25 MINUTES BAKING TIME 10-25 MINUTES + COOLING AND ASSEMBLY TOTAL TIME 1 HOUR INGREDIENTS 24 OZ STRAWBERRIES 2 TEASPOONS SUGAR 1 TEASPOON CORNSTARCH 262.50 GRAMS CAKE FLOUR, SIFTED 3 TEASPOONS BAKING POWDER ⅜ TEASPOON SALT ¾ CUPS UNSALTED BUTTER, ROOM TEMPERATURE 1½ CUPS WHITE SUGAR 1½ TEASPOONS VANILLA EXTRACT ¾ CUPS MILK 3 LARGE EGGS, SEPARATED, ROOM TEMPERATURE FOR THE FROSTING: 8 OZ CREAM CHEESE, ROOM TEMPERATURE 12 TABLESPOONS (1½ STICKS) UNSALTED BUTTER, ROOM TEMPERATURE 3½ CUPS CONFECTIONERS SUGAR 2 TABLESPOONS HEAVY CREAM 1 TEASPOON VANILLA EXTRACT ADDITIONAL STRAWBERRIES FOR DECORATING Copyright © 2016 Gourmia. All Rights Reserved. Straw�erry Cake Wi�h Cream Cheese Frosting Directions In a large bowl, mix the strawberries and sugar and let sit until it reaches room temperature, about 1 hour. Purée the strawberries using a blender. Set aside 1¼ cups of the strawberry purée for the cake batter. Heat the remaining purée in a small saucepan until it just begins to boil. While whisking, add the cornstarch, and continue to whisk to make sure there are no lumps. Bring back to a boil and cook until thickened, about 1-2 minutes more. Set aside and let cool. Using a scale, weigh your sifted cake flour. In a small bowl whisk the flour, baking powder and salt. Preheat your oven to 350˚F. In a bowl of your stand mixer, mix the butter, and 1¼ cups of sugar and beat until light and fluffy. Mix in the egg yolks and vanilla. Scrape down the sides. Add ⅓ of the flour mixture then ½ of the milk, and continue to alternate until the flour and milk is added to the batter. Mix in 1¼ cups of your strawberry purée. Pour your batter in a large mixing bowl and set aside. Clean and dry the bowl of your stand mixer. Beat the egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form. Fold in the eggs whites to the batter, careful not to deflate them. Evenly pour the batter into 3 buttered, floured and parchment lined 8 inch cake pans. Bake 20-25 minutes until a toothpick inserted comes out clean. Cool completely on a wire rack. The cake can be made ahead of time and wrapped individually in the fridge to frost when ready or you can proceed directly to building the cake. For the frosting: In your stand mixer, beat the cream cheese and butter until light and airy. Add the confections sugar and mix until combined. With the mixer running on medium speed, add the heavy cream and vanilla extract. Beat for 1-2 minutes until the frosting is the texture of whipped cream. To build your cake, place the first layer on a cake stand and place about 1 cup of frosting on top, smooth evenly with a spatula. Add the second layer, and add some of the thickened strawberry puree careful to not let it spill over the edge of the cake. Finally, add the third and last layer. At this point you may want to dowel your cake, it gets a little slippery with the strawberry puree filling, or you can do what I did, which was press down and hold on while frosting the top! Frost the top and lightly on the sides for a crumb coat. Some of the strawberry puree may mix in on the sides, but at this time that is fine. Place the cake in the fridge for 30 minutes to chill the crumb coat. Remove the cake and finish frosting the top and sides with remaining frosting. Decorate with strawberries and serve with additional strawberry purée. Artisan Mixer 8 YIELD 1 –1 ½ DOZEN PREP TIME 20 MINUTES BAKING TIME 15-17 MINUTES TOTAL TIME 35 MINUTES INGREDIENTS 2½ CUPS UNBLEACHED ALL-PURPOSE FLOUR 1 TEASPOON BAKING POWDER 1 TEASPOON SALT 12 TABLESPOONS UNSALTED BUTTER, MELTED 1 CUP LIGHT BROWN SUGAR, PACKED ¾ CUP CANE SUGAR 2 LARGE EGGS + 1 LARGE EGG YOLK, ROOM TEMPERATURE 1 TEASPOON PURE VANILLA EXTRACT 1 BAG SEMI-SWEET OR 60% COCAO CHOCOLATE CHIPS 1 BAG (5.3OZ) GHIRARDELLI DARK CHOCOLATE SEA SALT CARAMEL SQUARES Copyright © 2016 Gourmia. All Rights Reserved. Stuf�ed Choco�ate Chip, Sea Sal� & Caramel Coo�ies Directions Heat your oven to 350˚ and line 2 baking sheets with a silpat or parchment paper. In a medium bowl, combine the flour, baking powder and salt. In the bowl of your stand mixer fitted with the paddle attachment or in a large bowl using your hand mixer cream your melted butter and sugars for 2 minutes. Add the eggs, one at a time until completely mixed through and then your vanilla extract. Scrape down the sides of your bowl and mix in the flour in two parts. Finally mix in the chocolate chips, making sure they are evenly distributed. Unwrap the chocolate squares and scoop out about ⅓ of a cup of cookie dough. Using your hands carefully wrap the dough around the square so that it is completely cover and no part is sticking out. Place each dough ball covered chocolate square on your prepared baking sheet with about 2 inches space in between each other. Bake for 15-17 minutes or until the cookies are a light golden brown (they will be fairly pale), and no longer raw in the center. Let sit on the baking sheet for a minute or two before removing to a cooling rack to fully cool. Store in an airtight container for up to one week. Artisan Mixer 9 YIELD 18-20 CUPCAKES PREP TIME 20 MINUTES BAKING TIME 18 MINUTES + COOLING AND FROSTING TOTAL TIME 1 HOUR INGREDIENTS Fo� �he Cupcakes 2 CUPS UNBLEACHED, ALL-PURPOSE FLOUR ½ CUP COCOA POWDER 1 TEASPOON SALT 1 TEASPOON BAKING POWDER ½ TEASPOON BAKING SODA ¼ TSP INSTANT ESPRESSO POWDER ½ CUP (1 STICK) UNSALTED BUTTER, ROOM TEMPERATURE 1 CUP GRANULATED WHITE SUGAR ¼ CUP VEGETABLE OIL 3 LARGE EGGS, ROOM TEMPERATURE ⅓ CUP LOW-FAT GREEK YOGURT 1 TSP VANILLA EXTRACT 6 OZ DARK CHOCOLATE (60% CACAO), MELTED AND COOLED SLIGHTLY ½ CUP CHAMPAGNE OR PROSECCO Fo� �he Champagne Buttercream ½ CUP (1STICK) UNSALTED BUTTER, ROOM TEMP. 2 CUPS CONFECTIONERS SUGAR ¼ CUP CHAMPAGNE OR PROSECCO 2OZ GOOD QUALITY WHITE CHOCOLATE, MELTED AND COOLED SLIGHTLY Copyright © 2016 Gourmia. All Rights Reserved. Choco�ate Champagne Cupcakes Directions Heat your oven to 350˚F and line two cupcake tins with liners. In a medium bowl combine the flour, cocoa flour salt, baking powder, baking soda and espresso powder. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar until creamy, about 2 minutes. Mix in the vegetable oil and the eggs, one at a time until combined. Scrape down the sides of the bowl and mix in the greek yogurt, vanilla extract and melted chocolate. Scrape down the sides again and mix in the champagne. Add the flour in two parts, until completely combined but be careful not to over mix. Using a scoop, fill the lined cupcake tins until ⅔ full and bake for 18 minutes or until a toothpick inserted in the center comes out clean. Remove from the tins and cool completely on a wire rack. Clean out your mixer bowl and paddle attachment and replace on your stand mixer. On a low speed, mix the butter and sugar until it is combined and starts to cream together. Pour in the champagne and increase the speed to medium/medium high. Continue to mix for 3-4 minutes for the buttercream to come together. The color should turn white and the texture be nice and light. Turn off the speed, add the melted white chocolate and mix again for another minute on high. Scoop the buttercream into a pastry bag with your choice of tip and pipe onto the cupcakes. Makes approximately 20 to 22 cupcakes. Store in an airtight container for 3-4 days. Artisan Mixer 10