Let’s Give a Toast to the Graduates

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What better way to celebrate graduation than with sweet cupcake creations laced with a touch of spirit and liquor. Who knew martini and peanut chocolate can be terrific together. Try the perfect blend of orange and bourbon. Taste how tequila indeed goes down easy with lime. A heady time to fete a milestone calls for an equally giddy way to indulge. 

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com. On to the recipes!

PEANUT CHOCOLATE MARTINI CUPCAKES copy

PEANUT CHOCOLATE MARTINI CUPCAKES

½ cup butter
4 pieces eggs
I package MAYA Chocolate Fudge Brownie Mix 500g
3 tablespoons martini liquer
¼ cup milk
¼ cup peanut butter
Martini liquer, for brushing
peanut chocolate bars, topping
chopped chocolate bar, topping

Dark Chocolate Ganache
2/3 cup dark chocolate chips (113g)
2 teaspoons instant coffee powder
1/3 cup whipping cream
2 tablespoons butter
1-2 tablespoons martini liquer

Dark Chocolate Buttercream
½ cup butter, at room temperature
½ cup shortening
4 cups powdered sugar, sifted
¼ cup milk
1 teaspoon vanilla extract

Preheat oven to 350°F/ 177°C. Grease and line two 3-ounce muffin pans. In a bowl, cream butter until light and fluffy. Blend in eggs, whiskey, milk and peanut butter. Add the mix and continue mixing until well-blended. Spoon over cupcake liners and bake for 20-25 minutes. Cool. Brush with martini. Set aside.
Prepare Ganache: In a small bowl place chocolate chips and whipping cream over medium heat. Add butter and martini liquer. Keep stirring until butter is melted and well blended. Set aside and cool.
Prepare Butter Cream: Prepare Butter cream: In a mixer bowl, cream butter and shortening until smooth. Add in powdered sugar alternately with milk and vanilla. Keep beating until smooth, lower the speed of the mixer and start pouring the cooled chocolate ganache into the buttercream until well combined and fluffy. Pipe on top of the cooled cupcakes and decorate with peanut chocolate bars and chopped dark chocolate bars.

Yield: 18-20 pieces

TEQUILA LIME OVERLOAD CUPCAKEScopy

TEQUILA LIME OVERLOAD CUPCAKES

1 ½ cups MAYA All Purpose Flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter
1 cup sugar
2 pieces eggs
1/2 cup lime
½ cup milk
2 teaspoons lime zest
tequila, for brushing

Tequila Lime Frosting
3 tablespoons butter, at room temperature
2 ¼ cups confectioners’ sugar
2 tablespoons lime juice
¼ teaspoon grated lime peel
1 tablespoon tequila
3-4 tablespoons whipping cream

Preheat oven to 350°F/ 177°C. Grease and line two 3-ounce muffin pans.
In a bowl, mix together flour, baking powder and salt. Set aside. In a mixing bowl, cream butter and sugar until fluffy then add in eggs one at a time. Mix in the flour mixture alternately with lime and milk. Fold in the zest and continue mixing until smooth. Fill each prepared muffin tins with batter until ¾ full and bake for 15-20 minutes or until done. Cool and set aside.
Prepare tequila lime frosting: Cream butter and sugar until light and fluffy. Add lime juice, lime peel and tequila; beat until smooth. Pour in the whipping cream and continue mixing in high speed until light and fluffy. Pipe frosting on top of cupcakes and sprinkle some lime zest.

Yield: 18-20 pieces

TIPSY ORANGE BOURBON CUPCAKESCOPY
TIPSY ORANGE BOURBON CUPCAKES

1 package MAYA Decadence Yellow Cake Mix 520g
1 tablespoon grated orange rind
¾ cup fresh orange juice
2 tablespoons water
2 tablespoons orange liquer
2 tablespoons bourbon whiskey
3 egg whites
1/3 cup vegetable oil
red food color

Light Cream Cheese Frosting
1 bar cream cheese
¾ cup confectioners’ sugar
¾ cup chilled all-purpose cream

Orange syrup:
¼ cup sugar
2 tablespoons butter
1/3 cup fresh orange juice
2 teaspoons orange zest
2 tablespoons orange liquer
2 tablespoons bourbon whiskey

Preheat oven to 350°F/ 177°C. Grease and line two 3-ounce muffin pans.
In a mixing bowl, blend together egg yolks, fresh orange juice, orange rind, water, orange liquer, bourbon whiskey and oil. Add in yellow cake mix and beat until smooth. Set aside.
In another mixer bowl, beat egg whites until stiff. Carefully fold in the stiff egg whites and drops of red food color to the cake mixture, mix until well-blended and a bright orange color is achieved. Scoop mixture into prepared muffin pans and bake for 18-20 minutes or until baked. Brush top of cupcakes with bourbon whiskey. Cool and set aside.
Prepare Frosting: In a mixer bowl, beat together cream cheese and confectioners’ sugar until smooth and fluffy. Set aside. In another mixer bowl, using a wire whisk attachment beat all purpose cream at high speed until it doubles in volume. Fold in lemon zest. Pipe or dallop frosting on top of cupcakes. Set aside.
Prepare Orange Syrup: In a saucepan, melt sugar until amber in color then add in butter and orange juice. Add in orange zest, orange liquer and whiskey, Keep in a simmering stage until mixture becomes syrupy in texture. Cool then drizzle on top of the frosting. Serve.

Yield: 2 dozens

Ryan

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