Razz Pizzaz Cupcakes & Cupcake Hero

So this is when I'm thinking that maybe sophomore year of culinary school should be more about self expression and creativity. Then I could express myself through flavor and show my skills and get great grades for my creations. But, I guess that's why there's dreams. But I'm antsy to get out and have a free, always open kitchen with no limits, and no questions asked. Oh and can they please hurry and put an oven in my single before move-in day in three weeks? I am desperately going to need the relaxation of filling the room with the scent of homemade baked goods.


In the meantime, I wanted to take advantage of the fact that it is still summer and I still have three weeks to enjoy myself at home. That includes entering another round of cupcake hero with a second raspberry entry, because one is never enough.


For this version, I wanted raspberry to be the star; in as a part of the cake, not an afterthought; and accent it with lemon; a classic combination that would make for a treat tasting like an icy glass of pink lemonade. But I couldn't stop there. I added a big swirl of minty icing for a refreshing pizzaz and create the perfect, smooth finish that coats your pallet.


Oh, and might I add that the cake itself has been slashed of half it's fat. Yes, it's true. You can eat two then!


Who's the cupcake genius now? Can I please have a food truck like a.s.a.p.?

Razz Pizazz Cupcakes


Cakes

6 oz. (3/4 cup) boiling water

2 lemon or raspberry zinger tea bags (optional)

4 tbsp. flaxseed meal

8 oz. (1 cup) soy milk

1 oz. (2 tbsp.) raspberry or red wine vinegar

160 g. (1/2 cup) natural raspberry jam
374 g. (1 2/3 cup) granulated sugar
112 g. (1/2 cup) canola oil
1 tbsp. vanilla
the zest of 1 lemon
9 oz. (2 cups) all purpose flour
9 oz. (2 1/2 cups) cake flour
1 tbsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
4 oz. (1/2 cup) plain or vanilla soy yogurt


1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
2. Place the tea bags into the boiling water and allow to steep for 4-6 minutes. Add the flaxseed meal, mix until smooth, then cool to room temperature.
3. Combine the soy milk and vinegar and allow to sit for at least 5 minutes, or until it curdles like buttermilk. Set aside.
4. In an electric mixer, combine the raspberry jam and the sugar and mix thoroughly. Add the oil and mix until smooth.
5. Add the cooled flaxseed mixture, the vanilla and the lemon zest and mix until smooth and very incorporated.
6. Sift the flours, baking powder, baking soda and salt. Add to the liquid mixture and mix just until moistened.
7. Add the curdled soy milk and the yogurt and mix until barely combined, finishing the mixing by hand.
8. Distribute among the lined muffin cups, filling only 3/4 of the way with batter. You want the cupcakes to barely come above the top of the tin, not overflow. (If you have extra batter, you can add fresh berries and scoop out large muffins).
9. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.




Raspberry Lemon Kurd

120 g, (about 4 oz raspberry before pureeing and straining) raspberry puree (fresh or thawed, frozen raspberries, thawed, pureed, strained, then weighed)
125 g. (about 1/2 cup plus 1 tbsp.) lemon juice
the zest of 1 lemon
200 g. (about 7/8 cup) granulated sugar, divided
3 tbsp. corn starch
6 oz. (3/4 cup) soy milk
2 oz. (1/4 cup) Earth Balance or other non-hydrogenated margarine


1. In a saucepan, combine the raspberry puree, lemon juice, lemon zest, and about half of the sugar. Bring to a boil over medium heat, stirring to dissolve the sugar.
2. Meanwhile, combine the corn starch and sugar. Slowly add in the soy milk, whisking until smooth.
3. Once boiling, add the corn starch mixture to the juice, whisking briskly. Continue cooking, whisking constantly, until the mixture comes to a rolling boil and boils for 20-30 seconds. The "curd" should be thick and bubbling.
4. Remove from heat and add the margarine, stirring until smooth.
5. Pour into a separate bowl and chill to room temperature over ice, then refrigerate until cold and ready to use.




Minty Fresh Frosting


8 oz. (1 cup) soy milk
about 1/4 cup fresh mint
24 g. (1 tbsp.) corn starch
1 cup non-hydrogenated vegetable shortening
8 oz. (1 cup) granulated sugar
1 tsp. vanilla extract
1 tbsp. lemon juice
4 oz. (1 cup) confectioner's sugar, to taste


1. Bring about 3/4 of the soy milk to a boil with the mint leaves. Turn off the heat, cover, and let steep for at least 5 minutes. Remove the mint sprigs.
2. Combine the corn starch and remaining milk and mix until smooth. Add to the warm, steeped milk and bring back to a boil, stirring constantly. Boil for 20-30 seconds, then remove from the heat and cool to room temperature.
3. Beat the shortening and granulated sugar on medium-high speed until fluffy. Add vanilla, lemon juice and cooled milk mixture and beat until smooth.
4. Add enough confectioner's sugar to create the desired amount of sweetness and the desired texture.




Candied Mint and Lemon


mint leaves
lemon peel, cut with a peeler or zester that makes long strips
vegan gelatin or xanthan gum ( I used about 1/4 tbsp.)
hot water (about 1/4 cup, almost boiling)
granulated sugar


1. Make sure the mint and lemon peels are well washed.
2. In a shallow bowl, combine the gelatin and hot water and mix until smooth.
3. Place the sugar in another shallow bowl.
4. Dip the mint/lemon into the gelatin, then into the sugar, coating well.
5. Place on a parchment-lined dipping rack, then on a cookie sheet.
6. Dry at room temperature for several days, or in a very low oven, about 150-175 degrees F.




Assembly


You can either hallow a hole out of the top of the cupcake with a melon baller, spoon in some filling, then press together the cake that you took out and cover up the filling. Alternatively, if the filling is thick enough, fit a pastry bag with a filler tip and jam it deep into the cupcake, pushing in some filling until it just comes out the top. Make several incisions of filling in each cupcake if you plan on using this method.


Spoon a few tablespoons of frosting on top of each cupcake. Using an offset spatula, smooth over the top surface, then use short, quick movements to smooth out the top and remove excess frosting (you'll want to start with more than you think you'll need).


Garnish with candied mint and lemon peels, as well as fresh raspberries, if desired.




Note: the decoration that I made with the candied lemon is not meant to signify crossbones; rather chef's knives that show the expertise of these cupcakes and the person who created them. :)