Official Wizarding World of Harry Potter Cauldron Cakes at Honeydukes. Find another great recipe at bakingdom.
cauldron cakes
cupcakes
3 oz bittersweet or semisweet chocolate, finely chopped1/3 c Dutch-processed cocoa powder
3/4 c hot, strong-brewed coffee
3/4 c bread flour
3/4 c granulated sugar
1/2 tsp salt
1/2 tsp baking soda
6 tbsp vegetable oil
2 large eggs
2 tsp white vinegar
1 tsp vanilla extract
1. Preheat oven to 350°F. Line a muffin pan with paper liners. Place chocolate and cocoa in a medium bowl and pour hot coffee over it. Whisk until smooth and cool completely in refrigerator (20-30 min).
2. Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.
3. Whisk oil, eggs, vanilla, and vinegar into cooled chocolate mixture until smooth. Add flour mixture and whisk until smooth.
4. Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until a toothpick inserted comes out clean (17-20 min). Allow to cool in pans 10 min, cool completely on a wire rack. Best to place on a wax paper-lined baking sheet in the freezer (10-15 min) to make it easier to dip in chocolate.
5. When cupcakes have cooled completely, remove paper liners. Cut a small cone of cake from the center of each one with a paring knife or large decorating tip pressed and twisted.
6. Place 3 chocolate chips in triangular formations on a Silpat or parchment paper.
7. Melt 1c milk/semisweet chocolate. Dip base of each cupcake into melted chocolate. Tap off all excess chocolate and set cakes on chips not pressing too hard but just resting on top.
mousse filling
1 tbsp Dutch-processed cocoa powder2-1/2 tbsp hot water
3-1/2 oz bittersweet or semisweet chocolate, finely chopped
3/4 c heavy cream
1/2 tbsp granulated sugar
pinch of salt
1. Combine cocoa powder and hot water in a small bowl and set aside.
2. Place chocolate in a medium bowl and melt in microwave in 10-sec intervals, stirring between each until melted and smooth. Set aside to cool slightly (5 min).
3. In the bowl of a stand mixture fitted with whisk attachment, whip cream, sugar, and salt at medium speed until slightly thickened (30 sec). Increase speed to high and continue whipping until soft peaks form (like whipped cream). Whisk in the cocoa mixture until smooth, then fold in the cooled melted chocolate mixture until no white streaks remain.
4. Put mousse in a pastry bag fitted with a rounded tip or in a Ziploc bag with the tip cut off and pipe into the center of each cupcake, overfilling them so it looks like cauldron's potion is bubbling out.
buttercream
1/2 c shortening1/2 c butter, softened
1/8 tsp salt
1 tsp vanilla extract
4 c powdered sugar
1-1/4 c cocoa powder
4-6 tbsp milk, depending on the consistency desired
optional: gold luster dust, a few drops of clear extract (vanilla, almond, lemon, etc.), a small artists' paintbrush for brushing on color, or gold & silver sprinkles
1. Beat butter and shortening in a large bowl until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar 1c at a time, scraping down the sides of the bowl as needed. Add cocoa powder and 2 tbsp of milk; beat at high speed until light and fluffy. Add additional milk as needed for desired consistency (5 tbsp total).
2. Put frosting in a pastry and pipe a wide ring around the edges of each cupcake, then fill the center with a rounded blob of frosting to cover the mousse. Use a knife to make two small slits, one on each side of the cauldron, where the chocolate handles will be placed.
3. When frosting is set and dry, mix gold luster dust with a few drops of clear extract. Brush color over frosting in the center of the cauldron or use sprinkles.
cauldron handles
1. Melt about 1c chocolate in the microwave in ten second intervals, stirring between each. (Maybe adding a little bit of shortening to make it smoother.)2. Fill a Ziploc bag with melted chocolate, cut off the tip, and pipe wide U-shaped handles onto a cold baking sheet lined with a Silpat or wax/parchment paper. Place one of the cakes on the sheet, then draw the handle next to it, making it just slightly narrower than the top of the cakes. (Make as many as you can fit in case some break later).
3. Place in freezer until ready to use.
4. Remove chocolate handles from freezer and carefully peel off wax paper. Working quickly (to avoid your fingers melting the handles), gently press handles into the slits you marked in the frosting.
Makes about 15 cauldron cakes.
l i v e e x u b e r a n t l y™
Dumbledore quote "Happiness can be found even in the darkest of times, if one only remembers to turn on the light."via happinesssource, cauldron cake recipe via bakergirl, cauldron cakes at Honeydukes by natalie @ calliope
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