Chefs table baltimore extraordinary recipes

Orange sanding sugar To make the cupcakes: Adjust the oven rack to the middle position; preheat oven to 375°F. Line 24 holes of standard muffin/cupcake tins with paper or foil liners.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In another bowl, combine the flour, cocoa, baking soda, and salt. In a separate bowl, combine the buttermilk and water. Add the dry ingredients to the creamed mixture alternately with buttermilk and water, beating well after each addition.

Fill the paper-lined muffin cups two-thirds full. Bake 15–20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.

To make the Grand Marnier ganache: Place the chocolate in a medium heatproof bowl; set aside.

Place the cream in a small saucepan over medium heat and bring to a simmer. Pour over the chocolate and let stand until the chocolate has softened, about 5 minutes.

Add the butter, orange zest, and liquids, stirring until smooth. Let cool slightly before using.

To make the vanilla buttercream: Begin with butter that is softened but not melted; the texture should ideally be like ice cream. Beat the butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn the speed to low and add 3 cups of confectioners’ sugar. Beat until the sugar and butter have been completely incorporated.

Increase the mixer speed to medium. Add the vanilla extract, salt, and 2 tablespoons of milk or cream and beat for 3 minutes.

If the frosting is too runny, add more sugar. If the frosting needs to be thinned out, add more milk, 1 tablespoon at a time.

To assemble the cupcakes: Using your index finger, poke a hole about ¾-inch deep into the top of each cupcake. Using a piping bag, fill each cupcake with the ganache. Using the same ganache, pipe a ring around the top of the cupcake, leaving a hole in the center. Using a star tip, pipe the vanilla buttercream on top of the cupcake. Sprinkle with chocolate curls and orange sugar.

Note: To make chocolate curls, use a vegetable peeler to scrape curls from a block of roomtemperature chocolate.