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The cupcake craze has not abated. Our classes on cupcakes are hugely popular, particularly when taught by Dawn Meyer, whose delicious cupcakes feature precise instructions. Don’t miss signing up for Dawn’s next available cupcake class on September 23 (rum-raisin cupcakes!).
Triple Ginger Cupcakes with White Chocolate Ganache
1-3/4 cups sifted cake flour
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground allspice
8 tablespoons unsalted butter, softened
1 teaspoon vanilla
½ teaspoon fresh finely-grated ginger
Zest of 1 small orange
1 cup light brown sugar
1 egg
¾ cup buttermilk
¼-1/3 cup finely chopped crystallized ginger
Preheat oven to 350º. Line 14 muffin cups with paper liners; set aside. Resift the flour with the baking soda, salt, ground ginger and allspice; set aside.
 
In a large bowl, beat the butter with an electric mixer on medium speed until smooth. Add the vanilla, fresh ginger, orange zest and ¼ cup of the brown sugar. Beat for about 1 minute. Beat in the remaining brown sugar about ¼ cup at a time, beating for about 20 seconds after each addition. Beat on medium speed until smooth and fluffy, 3 to 4 minutes. Add the egg and beat for 1 minute.
 
On low speed, add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour and beating only until smooth after each addition. Stir in the crystallized ginger. Divide the batter among the muffin cups.
 
Bake for 20 to 25 minutes, until the cupcakes spring back when gently pressed in the center and the tops are golden brown. Cool in the pans for 5 minutes, then remove to a wire rack to cool completely.

For the ganache –
3 tablespoons heavy cream
3-1/2 ounces white chocolate, coarsely chopped (see note below)
2 tablespoons sour cream
 

 

Meanwhile, for the frosting, heat the cream in a small saucepan over medium heat until it just comes to a boil. Remove from the heat and add the white chocolate. Whisk until the chocolate is melted and the mixture is smooth.  Whisk in the sour cream. Set aside, whisking occasionally, until the frosting is completely cool and thickened enough for spreading. Place a teaspoon of frosting on top of each cupcake and spread evenly. Let stand until set.
Kitchen Conservatory sells two varieties of white chocolate — that is, real white chocolate, not just candy coating — Belgian Callebaut and French Valrhona. Both white chocolate are superior in taste and texture. My preference is Valrhona, whose white and dark chocolate are the best I have ever eaten.