With Sweet Dreams and Even Sweeter Days

Wednesday, May 18, 2011

Moulin Rouge Cupcakes


I'm sorry for my extended absence on here, but I am back, better than ever with plenty to share.  I have returned from my whirlwind trip to Paris and London. 

Out of our many different adventures one was in fact the inspiration for these cupcakes.  The Moulin Rouge.

Right in the heart of Paris's red light district, which is extremely interesting if not stereotypical.

I dreamt these cupcakes up when I was getting ready for my trip, and this one of my first very detailed cupcakes that I did completely without a guide and just from my head.

I was so giddy with the final result and they turned out exactly as I had hoped.  From a sketch I did quickly while sitting at the computer, to a final product sitting in front of me, it was great watching a vision of mine come to life.  A feeling I know I will be replicating very much now that I'm home.

And as for the baked goods in Paris.  I can't even describe to you.  I will dream of the "Vanille" macarons at Lauderee for months.

As for these cupcakes, I think they would fit right in.


Although when I described them as "racy" to my surrogate grandmother Connie and gifted her with one, she said that if I thought these were racy, I needed to get out more.  She then proceeded to offer our handsome waiter at Carrabas a piece of hers.

I guess now that I'm home I'll work on getting on her level.  But for now, these leftover cupcakes will do just fine. :)


Moulin Rouge Cupcakes
Servings: 12 cupcakes

Ingredients:

For the Cupcakes:
1-⅓ cup Flour
1 teaspoon Baking Powder
¼ teaspoons Salt
1 stick Unsalted Butter, Softened
1 cup Sugar
2  Eggs
½ cups Milk
½ teaspoons Vanilla Extract

For the Buttercream:
3 cups Powdered Sugar
2 sticks Unsalted Butter, At Room Temperature
¼ teaspoons Vanilla Extract
3 dashes Milk
Food Coloring

For Decorating:
1/2 bag white candy melts
1/3 bag chocolate candy melts
pearl dragees for decorating (can be found at craft or baking stores)

Directions:
To make cupcakes, preheat oven to 350 degrees F. Line a standard size muffin tin with paper or foil liners.  In a small bowl, combine the flour, baking powder, and salt; whisk briefly to combine. Set aside.
In a large bowl of an electric mixer, cream the 1 stick butter on medium speed until fluffy (2-3 minutes). Add the sugar and beat until well combined. Add the eggs, one at a time, beating after each addition. Add the milk and vanilla and beat lightly until combined. With the mixer on low, add the dry ingredients and beat just until combined.  Fill cupcake liners 3/4 of the way full.  Bake for 18-22 minutes (rotating pan halfway through) or until a cake tester comes out clean.  Cool the cupcakes for 15 minutes in tins. Take out of tins and cool completely.

To make buttercream, sift powdered sugar into the bowl of an electric mixer. Beat it together with the butter until creamy. Add vanilla and a few dashes of milk, scraping down the sides of the bowl as needed, beating until just combined. (If icing is too stiff – add a tad more milk until desired consistency is reached. If too thin – add a tad more powdered sugar.) Tint with any color food coloring of your choosing.  Beat until color is consistent and well combined. Refrigerate until ready to use.  

To decorate, lay out a sheet of wax paper.  On a piece of plain paper draw an outline of legs.  Place under wax paper.  Melt white candy melts in a bowl set over a pan of simmering water with drop each of red and yellow food coloring as well as with 1/4 teaspoon of cocoa powder, or until looks like skin color.  When melted ladle into a plastic squeeze bottle.  Working fast, fill outline of legs with white chocolate.  Move paper under wax paper and repeat until 12 legs have been made.  Melt chocolate candy melts in double boiler and transfer to a separate squeeze bottle.  Outline bottom on feet for shoes and draw garter on one leg for each pair.  Immediately place on dragees if desired.  Set aside to set (or place in freezer to speed up process if desired).  Ladle buttercream into a plastic decorators bag with a large petal tip in it.  With the small side of the icing tip facing outward go around each cupcake with a back and forth motion.  Continue for the middle as well as a second layer if desired.  If you don't like how it looks, just scrape it off and try again.  It took me a few tries to get the look I was going for.  It helps if the buttercream is cold.  Immediately top with firmed legs.  Enjoy!



Recipe Inspiration: A Mary Original
Cupcakes adapted from: Magnolia Bakery
Icing adapted from: Food Network

4 comments:

  1. Hilarious and adorable, I love these!

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  2. So cute!! I'm going to have to do this.

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    Replies
    1. thank you! feel free to come back and let me know if you do! thanks so much for commenting and come back soon!

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