by Caroline Johnston
Sheep Cupcakes (Martha Stewart’s Recipe) Makes about 24
- 3 ¼ cups of flour
- 1 ½ tablespoons of baking powder
- ¼ teaspoon of salt
- 1 tablespoon of pure vanilla extract
- 1 cup and 2 tablespoons of milk
- 1 ¾ stick of unsalted, room temperature butter
- 5 large egg whites
- Preheat oven to 350 degrees fahrenheit
- With an electric mixer on medium-high speed, beat the butter until it is smooth. Then gradually add in the sugar until the mixture is pale and fluffy.
- Reduce the speed to low, then add in the flour mixture in three batches, mixing in two additions of milk in between each addition of flour, and beating until just combined for each.
- In another bowl, whisk the egg whites until stiff peaks form, with an electric mixer on medium speed
- Fold ⅓ of the egg whites into the batter. Then gently fold in the remaining two thirds in two batches.
- Pour the batter into lined cups.
- Bake for 18-20 minutes, rotating the cupcake tin half way through.
- Allow the cupcakes to cool before frosting them.
Swiss Meringue Buttercream Frosting Ingredients
- 5 large egg whites
- 1 cup and 2 tablespoons of sugar
- A pinch of salt
- 4 stick (1 pound) of unsalted butter, cut into tablespoons at room temperature
- 1 ½ teaspoons of pure vanilla extract
- Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until the sugar has dissolved.
- Attach the bowl to a mixer fitted with the whisk attachment. Then, starting on low then gradually increasing to medium-high speed, whisk until stiff peaks form.
- Allow the mixture to cool.
- With the mixer on medium-low speed, add the butter in a few tablespoons at a time, mixing well after each addition.
- Once all the butter has been added, whisk in the vanilla. Switch to the paddle attachment and continue beating on low speed for about two minutes.
- Pink and black food coloring
- 2 cups of mini marshmallows
- Tint ¼ cup of the buttercream light pink.
- Tint ¼ cup of the buttercream black.
- Transfer the tinted buttercreams into two pastry bags, fitted with very thin piping tips.
- Spread a smooth layer of the natural colored buttercream on each of the cupcakes.
- Put the rest of the untinted buttercream into a pastry bag fitted with a larger tip.
- In the center of each cupcake, pipe a pear shaped head with the untinted buttercream.
- Pipe black eyes and a pink nose and mouth on each face of the cupcakes.
- Cut all of the mini marshmallows in half.
- Place the marshmallows, cut sides down, over the whole top of the cupcake, except the face.
- Refrigerate cupcakes for 30 minutes to let the frosting set.
White Chocolate Crème Brûlée
Makes 6 servings
- 6 tablespoons of white chocolate chips
- 6 large egg yolks
- 18 tablespoons of sugar
- 1 vanilla bean, split lengthwise
- 1 ½ cup of whipping cream
- Preheat the oven to 325 degrees fahrenheit
- Whisk the yolks and 6 tablespoons of the sugar in a medium bowl until the mixture reaches a pancake-batter-like consistency.
- Scrape in the seeds from the vanilla bean.
- Gradually whisk in the cream.
- Divide the mixture among 6 individual serving dishes. Arrange the dishes in a high-sided pan. Be careful to not get any water in the dishes, but pour enough hot water into the pan for it to come halfway up the sides of the dishes.
- Cover the dishes with a baking sheet or foil.
- Bake the custards until they are set in the center, about 40 minutes.
- Place the pan on a work surface.
- Cool the custards in water for 30 minutes.
- Remove from the water and chill overnight in the refrigerator.
- Pour 2 teaspoons of the remaining sugar on top of each custard, completely covering the top. Heat the sugar with a kitchen torch until the sugar starts to caramelize, rotating the sheet throughout for even browning.
- Chill until topping hardens, which is about 2 minutes.
- Serve cold and enjoy!
- 1 ¾ cups of powdered sugar
- 1 cup of almond flour, finely ground
- 1 teaspoon of salt, divided in half
- 3 egg whites, at room temperature
- ¼ cup of granulated sugar
- ½ teaspoon of vanilla extract
- 2 drops of any food coloring
- In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt. Process on low speed until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until combined, but do not overmix.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons.
- Transfer the macaron batter into a piping bag fitted with a round tip
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until the feet (the ruffles on the edges) are well-risen and the macarons don’t stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- 2 sticks (1 cup), at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- To make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute, until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
- Place in an airtight container for 24 hours to “bloom”.