Almond Cupcakes with Champagne Swiss Buttercream

Hi friends. I'm on a roll here. Let's keep it that way. So this post was inspired by cake tasting. Lemme tell ya guys, the best part of wedding planning is the cake tasting. I'm ecstatic to marry my dear fiancé, but the planning is a busy, and at times extremely stressful.  Which is why a few moments of eating cake makes the process a little easier. 

I learned an interesting thing during our tastings. Apparently the traditional wedding cake flavors are almond and champagne. So when I tried this flavor combo at a tasting I was like, "Well, I need to be able to have this in my life for forever," aaaand here we are. I knew almond and champagne would be a great combo going into it, because *hello* almond champagne. However, in cake form it somehow is improved. Probably because of the sugar...yeah, that's it. 

The cake on these babies is super easy. A simple white cake with almond extract. The more difficult part is the swiss buttercream. The buttercream we're used to here in the States uses oodles of powdered sugar and butter AKA American buttercream. Swiss buttercream uses a process of cooking egg whites with sugar in a double broiler, whipping that in a stand mixer and then adding loads of butter. Long story short, it's a lot less sweet, and much creamier. Enjoy this little bit of wedded bliss whenever you'd like! I will be eating it a bunch in the coming months. #stresseating

Almond Cupcakes with Champagne Swiss Buttercream

Almond Cake

• 1 1/2  cups of all purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoon of baking powder
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon of vanilla extract
• 1 1/2 teaspoons of almond extract
• 1 cup buttermilk

Champagne Swiss Buttercream

• 4 egg whites
• 1 1/2 cups granulated sugar
• 1 1/2 cup unsalted butter, room temperature and cut into tablespoons
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 3 tablespoons of champagne (or to your taste)

Instructions

1. Preheat oven to 350 degrees and line a cupcake pan with cupcake liners; set aside.
2. In a bowl, mix together the flour, baking powder, and salt; set aside.
3. In a stand-along mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary.
4. Next add eggs, almond extract, vanilla extract and mix until smooth (mixture may have a few lumps which is ok), scraping down sides of bowl as necessary.
5. Lastly, add one third of the flour mixture and mix on medium-low speed until just combined then add half of the milk, mix until combined, again add another one third of the flour mixture and mix until combined then add the other half of the milk and mix until combined. Finally add the last of the flour mixture and mix until just combined. Do not over-mix.
6. Evenly spoon batter into cupcake liners, I use an ice cream scoop. Bake for 15 - 20 minutes. Check for doneness by inserting a toothpick or knife in the center of a cupcake, and if it comes out clean or with light crumbles on it, they're done! Pull them out, let them cool for just a minute and then remove from pan to fully cool on baking rack or counter.
7. For the Swiss buttercream, Place egg whites and sugar in a metal bowl of a stand mixer. Place bowl over a pan of simmering water, not touching the water. Whisk or stir constantly until sugar is dissolved and mixture comes to approximately 160ºF. If attempting without a thermometer, sugar should be dissolved with no graininess when a bit is rubbed between two fingers. It will be hot to the touch. 
8. Immediately place the bowl on the stand mixer and whip on high using the whisk attachment until frosting has become thick and glossy, forming a stiff peak. Continue to whip frosting until the bowl feels room temperature to the touch, a total of about 10 minutes. 
9. Switch the whisk attachment to the paddle attachment. With the mixer on low, drop in butter, 1 tablespoon at a time, beating until smooth after each addition. If frosting appears curdled or clumpy at any time, increase speed to medium-high and beat until smooth. 
10. Once all of the butter has been incorporated, mix in extracts, champagne, and pinch of salt. If needed, continue beating until smooth. 

Browned Butter Brown Sugar Cookies

FRIENDS. IT. HAS. BEEN. TOO. LONG. Like over a year long. Apologies about that. I know I've neglected this space, but my personal life has been off the chain crazy.

Lemme tell ya what's going on:

1. I GOT ENGAGED! To the most wonderful human. Pictured in Churro Waffle Sticks With Chocolate Sauce. We're planning a December 2, 2017 wedding. I couldn't be more excited.
2. I got a dog...and a cat. Check out the Insta for those fools. 
3. I also started a new job. With some pretty rad humans, doing some pretty rad stuff. 
4. I'm trying to buy a house with aforementioned fiancé!
5. Just life in general, yo.

So, it's not you readers, it's definitely me. I absolutely would like to post more here in the future, and I'm going to do my best to do so. Let me know some baked goods, or neat ingredients you'd love to see in this space!

Without further ado let's talk about these cookies.

Browned butter. A most magical amber substance that greatly improves any baked good. I promise. Technical explanation: butter that has been melted to the point that water cooks out and the milk solids begin to toast. It has this delicious nutty flavor and can absolutely be paired with savory and sweet dishes. But we're going to focus on the sweet here. Because I do what I want. 

Seriously browned butter is good with anything. Especially vanilla beans and brown sugar. And that's what is happening in this recipe.

These cookies are best described as an incredibly rich, deep, sugar cookie. They speak to me. With their crunchy exterior, gooey inside, and intense, complex flavor. And the best part? They're pretty dang easy to make. So I'm going to stop rambling here and just get to the recipe, because you NEED 'EM.

Browned Butter Brown Sugar Cookies

• 14 tablespoons unsalted butter (divided)
• 2 cups light brown sugar (divided)
• 1/4 cup granulated sugar
• 2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 egg yolk
• 1 vanilla bean
• Splash of vanilla extract 

1. In a medium sauce pan place 10 tablespoons of butter. Bring heat to medium high and melt the butter. Once it melts, keep swirling the pan and cook about one to three minutes longer until the color is caramel brown and the smell is nutty. Pour into a bowl and add the remaining cold butter to the browned butter. This butter mixture needs to cool for 15 minutes or so before it can be used. 
2. Preheat oven to 350°F and line a cookie sheets with parchment paper.
3. In a small bowl, mix ¼ cup of brown sugar with the ¼ cup of granulated sugar. Mix thoroughly making sure there are no lumps and set aside. You will roll the cookies in this before baking.
4. In a medium bowl, sift flour, baking soda and baking powder. Set aside.
5. Once the melted butter has cooled, mix in the remaining brown sugar and salt in a stand mixer. Make sure it is fully incorporated.
6. Use a rubber spatula and scrape down the bowl then add the whole egg, egg yolk, vanilla extract and vanilla bean. Mix to combine.
7. Scrape the bowl again and add in the flour mixture. Mix until fully combined.
8. Take a 2 tablespoon ice cream scooper to form the dough balls. Roll into balls. Once formed, roll the dough in the brown sugar and granulated sugar mixture.
9. Keep the dough a few inches apart on the sheet pan. Bake for 12-15 minutes. 
10. Let sit on the pan for five more minutes then transfer to a cooling rack and cool to room temperature (but they are very delicious eaten while still warm).

Churro Waffle Sticks with Chocolate Sauce

View fullsize

It's been a long time, my friends. Much too long. I've missed you, and I hope you've missed me. I'm marking my return in the most beautiful of ways. With waffles. On National Waffle Day. YAS.

If you know me even a little bit, you know that I have a fairly scary obsession with waffles. I celebrate waffle related holidays three times a year: International Waffle Day (March 25th), Galentine's Day (Feb. 15th), and National Waffle Day (August 24th). It's something I take very seriously, and you should too because, well, waffles make things better. They have little pockets to hold in the happiness. They're so delightfully crisp on the outside and tender on the inside.

When I stumbled upon a recipe involving churros in a waffle iron there was simply nothing I could do. It was like God was forcing my hand to make them. PLUS, this recipe involves ganache. You guys already know about my obsession with ganache right?! 

Basically, this is a regular churro dough, or a pâte à choux (AKA cream puff dough). You cook it on a stove, and then cook it a second time either in the oven, oil, or in this case a waffle iron. No raising agent is used, rather a high moisture content creates steam to puff it up. Science. Then these babies are covered in butta (YAS) and then smothered in cinnamon sugar (YAS YAS!). 

If that's not enough to sell you on it then, there's no hope for you. For the rest of you, HAPPY NATIONAL WAFFLE DAY!

View fullsize

View fullsize

View fullsize

View fullsize

Churro Waffle Sticks with Chocolate Sauce

Batter

• 1/2 cup water
• 4 tablespoons of butter
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon
• 1/2 cup flour
• 2 large eggs

Topping and Chocolate Sauce

• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/4 cup heavy cream
• 2 ounces semi-sweet chocolate
• 1 teaspoon corn syrup
• Nonstick spray
• 1 tablespoon melted butter

Directions: 

1. For the batter: In a small saucepan, bring water, butter, salt, sugar and cinnamon to a simmer over high heat. 
2. When butter has melted and sugar has dissolved, lower heat to medium, add flour and stir quickly. The batter will come together quickly. Continue cooking for 1 minute.
3. Remove saucepan from heat and let cool 5 minutes before adding eggs. Add eggs one at a time and stir until each is completely incorporated. The batter will be very stiff.
4. For the topping and chocolate sauce: Mix together cinnamon and sugar in a bowl and set aside. In a saucepan over low heat, combine cream, chocolate and corn syrup. Stir frequently until it begins to melt. Remove from heat and stir until completely melted. Set aside.
5. Preheat waffle iron (set to medium if settings are available). Coat both sides of iron with nonstick spray. 
6. Place about 1/4 cup of the batter in lines on the iron. Close iron and cook for about to 5-10 minutes. 
7. When finished, brush with butter and sprinkle with the cinnamon sugar mixture. Serve warm with chocolate sauce. 

View fullsize

Bonus! Boyfriend enjoying the waffle goodness.