Unbirthday Par-tea Cupcakes

Description

Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE

It’s dreadfully disappointing that, in any given year, one will have but a single birthday to celebrate. Thankfully, there also happen to be 364 unbirthdays to observe! And as everyone knows, the best way to celebrate a birthday—un- or otherwise—is with a cake. Best served with tea (no dormouse required), these Unbirthday Par-tea Cupcakes are a distinctively delectable delicacy. The Mad Hatter and the March Hare enjoy a multitiered confection that quite literally explodes with flavor. But if one is cooking for a smaller group, or if one prefers the baked goods to be served fuss free, this particular version is most delightful. Either way, do be sure to follow the instructions. After all, curiosity often leads to trouble…

Ingredients

• 1 ½ cups white chocolate chips
• ¼ cup corn syrup
• Food coloring in pale yellow, pink, and green
• Up to 1 cup powdered sugar
• 24 (about 2 tablespoons) slivered almonds
• ¼ teaspoon peppermint oil (optional)
• 10 ounces pitted cherries (fresh or frozen)
• ½ cup granulated sugar
• Juice of 1 lemon
• ¼ teaspoon xanthan gum
• ¼ teaspoon clove
• 3 large eggs
• ½ cup granulated sugar
• Zest from 2 lemons
• ½ cup fresh strained lemon juice
• 6 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon blue spirulina (optional)
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 tablespoons (½ stick) salted butter, softened
• 1 cup granulated sugar
• 4 ounces sour cream
• 2 eggs
• ¾ cup whole milk
• 1 tablespoon vanilla bean paste
• 1 ½ cups pasteurized egg whites
• 3 cups granulated sugar
• 2 pounds (8 sticks) salted butter, softened, cut into 1-tablespoon chunks
• 2 teaspoons vanilla
• 8 ounces ruby chocolate (or semisweet chocolate), chopped into small pieces
• ¾ cup heavy whipping cream
• Chocolate pearls (optional)
• White chocolate pearls (optional)
• ¾ cup heavy whipping cream

Directions

1. To make the edible candles: In a microwave-safe bowl, melt the chocolate by microwaving 30 seconds at a time and stirring between each addition.
2. When the chocolate is completely melted, add in the corn syrup; stir thoroughly to combine.
3. The mixture might have a slightly curdled texture at this point.
4. Split the mixture into three bowls.
5. To each bowl, add 1 to 2 drops of food coloring at a time, stirring, until the desired shade is reached.
6. Wrap each bowl in plastic wrap, and let the contents stand at room temperature for 2 to 3 hours or overnight.
7. When ready to use, dust a work surface with the powdered sugar, and knead each color of modeling chocolate until it is smooth and elastic.
8. Add more powdered sugar as needed, to keep the chocolate from sticking.
9. Shape candles, either straight or into a twist, about 3 inches long.
10. Insert a slivered almond into one end, and brush the almond with peppermint oil, if using.
11. Place the candles on a baking sheet lined with a baking mat or parchment paper.
12. Allow them to set in the refrigerator for 30 minutes.
13. Transfer the candles to an airtight container, separated by parchment until needed.
14. Use any extra modeling chocolate to make small leaves, flowers, or other decorations, as desired.
15. To make the cherry filling: In a medium pot over medium heat, add the cherries, sugar, and lemon juice.
16. Bring to a simmer until the sugar is completely dissolved.
17. Use the back of a spoon to smash most of the cherries.
18. Add the xanthan gum and clove, and simmer for about 2 minutes or until slightly thickened.
19. Remove to a heatproof container with a lid, cover, and refrigerate until needed.
20. To make the lemon curd: In a medium nonreactive saucepan, whisk together the eggs and sugar until the mixture is light in color.
21. Add the lemon zest and lemon juice, and whisk to combine.
22. Put the saucepan over medium heat, whisking constantly, and add the butter a piece at a time until it is melted and completely incorporated.
23. Be sure to scrape the corners of the pan.
24. Continue to simmer for a few seconds or until the mixture is thickened.
25. Do not overcook.
26. Remove the mixture from heat, and scrape it through a mesh strainer into a container with a tight-fitting lid.
27. Stir in the blue spirulina, if using, and refrigerate until needed.
28. To make the vanilla cake: Preheat the oven to 350°F, and thoroughly grease a 12-capacity muffin pan.
29. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside.
30. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, sugar, and sour cream until the mixture is pale and fluffy.
31. Add the eggs one at a time, beating after each addition until combined.
32. Add in the flour mixture in two batches, alternating with the milk.
33. Stir to combine after each addition.
34. Add the vanilla bean paste, and stir to incorporate.
35. Fill each muffin cup two-thirds full with batter.
36. Bake for 20 to 25 minutes or until a cake tester comes out clean.
37. Allow the cupcakes to cool on a wire rack for 15 minutes before gently removing them from the muffin pan; cool completely.
38. To make the chocolate cake variation: Increase the sugar in the cake ingredients to 1 ½ cups.
39. Combine ¾ cup of unsweetened cocoa powder with 1 cup hot water to replace the milk, and replace the vanilla paste with vanilla extract or strong coffee.
40. Proceed with steps 11 through 15.
41. To make the buttercream: Place a heatproof measuring cup or bowl inside a saucepan.
42. Fill the saucepan with water until the water level reaches halfway up the cup.
43. Remove the measuring cup, and turn the heat to medium.
44. Bring the water to a simmer.
45. In the measuring cup, combine the egg whites with the sugar, and whisk until blended.
46. Place the measuring cup into the simmering water, and cook, stirring constantly, until the sugar is completely dissolved and the mixture is hot.
47. With an oven mitt, carefully remove the measuring cup containing the sugar-egg mixture from the saucepan, and transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment.
48. Whisk the egg-sugar mixture on high until it is completely cool, up to 7 to 10 minutes.
49. The mixture should be opaque and white, with elastic ribbons flowing from the beater—a loose, sticky meringue.
50. This could take 7 to 10 minutes.
51. Add the softened butter to the meringue one piece at a time, with the mixer on low, until all the butter is incorporated.
52. Add the vanilla, turn up the mixer speed to medium, and mix until smooth, 1 to 2 minutes more.
53. Set aside.
54. To make the chocolate ganache filling: In a microwave-safe bowl, cover the chocolate with the cream, and microwave for 1 minute.
55. Allow the filling to stand for 5 minutes, and then stir until smooth.
56. To assemble the cake: Slice each cupcake in half horizontally to separate the top from the bottom.
57. Add a small dollop of buttercream to the bottom of each teacup, and place the bottom half of a cupcake on it.
58. Choose a filling (cherry filling, lemon curd, or chocolate ganache), and spoon 2 to 3 tablespoons of it onto the bottom of the cupcake.
59. It is okay if the filling spills over into the cup.
60. Top with a matching cupcake top, and frost the top with buttercream.
61. If making a chocolate variation, use the chocolate pearls to keep track of the vanilla and chocolate cakes.
62. Use the candle colors to keep track of the fillings.
63. When ready to serve, light the almonds as you would a candle.

Yield: 24 servings