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King Cake Cupcakes (Chef John Besh)
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Quick, bring me my dessert, coffee and liqueur."
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La Belle Cuisine
Mardi Gras 2013 - 12 February
King Cake Cupcakes
courtesy Chef John Besh and
Makes 12 cupcakes
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup milk
Creole Cream Cheese and
Root Beer Frosting:
8 ounces Creole or regular
cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon ZATARAIN'S®
Root Beer Extract
1. Preheat oven to 350 degrees F. For the cupcakes, mix flour, baking powder and salt in medium bowl. Set aside.
2. Beat butter in large bowl with electric mixer on medium speed 30
seconds or until softened. Add granulated sugar and vanilla; beat
until light and fluffy, scraping down sides of bowl frequently. Beat
in eggs, 1 at a time. Alternately beat in flour mixture and milk on
medium-low speed just until mixed. Spoon batter into 12 lightly
greased or paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 12 to 14 minutes or until toothpick inserted into cupcake
out clean. Cool in pans on wire rack 10 minutes. Remove
4. For the Frosting: Beat cream cheese and butter in large bowl with
electric mixer on medium speed until smooth. Add confectioners'
sugar and extract; beat until fluffy. Set aside.
5. Make an indentation in the center of each cupcake using the handle
of a wooden spoon or a straw, making sure not to break through
bottom of cupcake. Spoon Frosting into resealable plastic bag or
piping bag fitted with star tip. If using plastic bag, cut a small piece
off one of the bottom corners of bag. Pipe a small amount of the
frosting into each cupcake. Pipe remaining Frosting onto each
cupcake. Sprinkle with colored sugar, if desired.
Chef's Tip: Insert a dried fava bean into the indentation of each
cupcake before piping in Filling. The fava bean is for decoration
only and should not be eaten.
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