chocolate angel food cupcake...

with chocolate cream cheese frosting...

for the cupcake (make 18 cupcakes)
- 5 egg whites
- pinch of salt
- 1/2 ts. cream of tartar
- 1 cup sugar
- 1/2 ts. vanilla extract
- 1/4 ts. lemon juice
- 1/2 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 ts. baking powder
for the frosting
- 4 oz. cream cheese, room temperature
- 4 tbs. unsalted butter, room temperature
- 1/4 cup cocoa powder
- 2 cups powdered sugar
- 1/2 ts. vanilla extract
for the gumpaste
- 1 lb. 8 oz. powdered sugar
- 1 oz. cornstarch
- 3 tbs. gum tragacanth
- 1 sheet gelatin
- 6 tbs. water
- 1 oz. shortening
- 1 tbs. corn syrup
- 1/2 oz. egg white
1. Cream together cream cheese and butter. Add cocoa powder, powdered sugar and vanilla extract. Beat until smooth.
2. Combine egg whites with salt and beat until foamy. Add cream of tartar and continue to beat until soft peak, then add sugar in additional. Stir in vanilla and lemon juice at the last minute before it gets to stiff peak. This process is called "Cold Meringue or French Meringue".
3. Mix together flour, cocoa and baking powder, then fold into cold meringue in 3 additional.
4. Spoon batter into cupcake liners. Bake @ 325 degree F for 20 minutes.
for gumpaste
1. Sift together sugar and cornstarch into mixer bowl, add gum.
2. Soften gelatin in water, drain and melt over bain-marie while bringing shortening, water and corn syrup to a boil
3. Add gelatin to a boiling mixture.
4. Pour gelatin mixture into mixer with paddle attachment.
5. Mix until a rough paste forms, add egg white and mix to a smooth paste.
6. Continue mixing for 3 minutes, then stop. Wrap paste with plastic and chill overnight.


Manggy said...

Those are very cute!! Question: Wouldn't adding gelatin to a boiling syrup denature it? Thanks!!

Thip said...

Thanks, manggy.
Answer: To achieve easy blending with other ingredients, gelatin must be dissoloved completely in hot (boiling) liquid to form a concentrated gel solution. When all the gelatin has been absorbed, the hot gel solution will be a clear golden liquid ready to use in a recipe.

Arfi Binsted said...

That's some recipe of gum paste. I usually follow the old-fashioned method to use gum tragacanth. Yeah, yours turn out beautifully, though. Thank you so much for participating on Cupcakes Spectacular 2008!


Arfi Binsted said...

I usually follow old-fashioned recipe to make gum paste, that is using gum tragacanth. Never use this method before. I should try it! Yours turn out beautifully. Thanks so much for sending your creative and pretty creation for Cupcakes Spectacular 2008!


Vanillaorchid said...

P'Thip, they are absolutely cute ka.

wanna try to do it soon ka.

Om ka.

Thip said...

Thank you, Arfi. This gumpaste recipe is the one I used when I was in culinary school.

Om, use melted dark chocolate instead of cocoa powder if you want your frosting to be thicker and easier for piping.


Blog Widget by LinkWithin