Saturday, January 9, 2010

How to make a Zinger...

So during the snow day yesterday, my in-laws requested some cupcakes. Instead of telling me something I've made a million times, my sister-in-law gave me a sweet she loved and asked me to replicate it in cupcake form.

I gotta say this is one of the toughest, and most fun, ways to come up with a cupcake. But here is my version of a Raspberry Zinger that I made for my dear sis-in-law.

First off, for the cakey part, I figured a Zinger was pretty close to a Twinkie. So I searched for a homemade Twinkie recipe and came up with this:

In the end, the cake didn't really look like the spongy texture I expected in a Twinkie, but it was still really good.

Twinkie Cake

adapted from Gourmet Cookbook

2 cups all-purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

10 Tablespoons unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/8 teaspoon almond extract (optional)

1 cup milk

Put a rack in the center of the oven and preheat oven to 350 degrees F.

Sift together flour, baking powder and salt into a bowl. Set aside.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating for 1 minute in between each addition. Beat in vanilla and almond extract. Reduce speed to low and add flour mixture alternately with the milk in 3 batches, beginning and ending with the flour mixture and beating until just incorporated.

Once mixed, pour the batter into the prepared cupcake pans and bake at 350 for 15-20 min.

The next step was the filling, but I was low on marshmallow cream so I made my own. I don't know if my homemade cream was the reason or not, but the filling was nowhere near as fluffy and light as a Zinger's. I went ahead and piped it in and figured I'd end up tossing them but, the next morning, Not-So-Ex tasted them and said that the cupcake soaked up the filling and the result was a really, really good and moist cupcake.

Twinkie Cream

recipe from Todd Wilbur

2 teaspoons very hot water

1/4 teaspoon salt

2 cups marshmallow cream (one 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

Combine the salt and the how water in a small bowl and mix until the salt is dissolved. Let the mixture cool.

Combine the marshmallow cream, shortening, powdered sugar and vanilla extract in a medium sized bowl and beat with an electric mixer until fluffy.

Add the salt solution to the filling and beat to combine.

Now came the part I was really interested in. The Raspberry Zingers are coated in a thin raspberry substance and rolled in coconut. I looked and looked for guidance on how to achieve this but the only thing I could find was a cupcake coated in raspberry jelly and then topped with coconut, which was NOT what I wanted. So I decided to make a raspberry curd and mix the coconut into the curd, rather than just sprinkling it on top. And it worked like a charm. It reached the consistency of my German Chocolate frosting and I was able to pipe it onto the cupcakes.

3 eggs
1 cup sugar
1 package defrosted raspberries pureed and strained
1/4 cup butter or margarine, melted
2 tsp cornstarch
1/4 cup powdered sugar
unsweetened coconut
1.In the top of a double boiler, beat eggs and sugar. Stir in raspberries, butter, cornstarch, and powdered sugar . Cook over simmering water for 15 minutes or until thickened. Once thick, mix in unsweetened coconut to taste.
Anyway, Not-So-Ex is delivering the cupcakes now so hopefully the in-laws will be happy with them!


April said...

These look amazing. Raspberry is my fave (although I'm a bigger fan of fresh black raspberries more than any other food on this earth).

Paige said...

I'll remember that this summer when mamaw and papaw have tons of black raspberries to give away.