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ARTISAN MIXER
USE WITH MODELS EP600, EP700
Recipes
YIELD 14 SERVINGS
PREP TIME 20 MINUTES
COOKING TIME 2 HOURS
TOTAL TIME 2 HOURS, 20 MINUTES
INGREDIENTS
Artisan Mixer 1
Copyright © 2016 Gourmia. All Rights Reserved.
Lemon Meringue
Cheesecake
4 CUPS GRAHAM CRACKER CRUMBS
2 TBSP GRANULATED SUGAR
6 TBSP UNSALTED BUTTER, MELTED
32 OUNCES CREAM CHEESE,
4 BLOCKS, ROOM TEMPERATURE
1 CUP PLAIN GREEK YOGURT,
ROOM TEMP. (FULL FAT OR 2% IS FINE)
1 CUP GRANULATED SUGAR
1/2 TEASPOON SALT
2 TABLESPOONS LEMON ZEST
1/2 CUP LEMON JUICE
4 LARGE EGGS, ROOM TEMPERATURE
4 LARGE EGG WHITES,
ROOM TEMPERATURE
1 CUP GRANULATED SUGAR
1/4 TSP CREAM OF TARTAR
PINCH OF SALT
4 LARGE EGGS,
ROOM TEMPERATURE
Heat your oven to 350°F and grease your springform pan.
In a bowl, combine the graham crackers, 2 tablespoons sugar and 6
tablespoons butter– the texture should feel like wet sand. Press the graham
cracker crust into the grease pan, filling in the bottom and sides. Bake for
8-10 minutes or until the crust forms a nice golden color. Remove to cool
slightly. Then wrap the bottom of the pan in aluminum foil to prevent leaking
in the water bath.
Reduce the oven temperature to 300°F. and set up a water bath in the oven.
In the bowl of your stand mixer fitted with the paddle attachment, cream the
cream cheese, Greek yogurt, sugar, and salt. Add in the lemon juice and
scrape down the sides. Mix in the eggs one at a time until completely
combined. Pour the cheesecake batter into your prepared crust, give the pan
a good tap on the counter and carefully place in the water bath to bake for
one hour and 30 minutes. While the cheesecake is baking, make sure to
keep the oven door closed the entire time– this will ensure an evenly baked
cheesecake and will prevent any cracks. mAfter it has finished baking, turn
o the heat, prop the oven open slightly with a wooden spoon and cool for 2
hours in the oven. After two hours you can remove the cheesecake to finish
cooling in the refrigerator for at least 6 hours or recommended overnight.
Once the cheesecake has completely cooled, proceed with the meringue
topping. In a metal bowl set over a double boiler, whisk the egg whites,
sugar, cream of tartar and salt at a vigorous pace until the temperature
reaches 160°F. You want to consistently whisk the bottom of the bowl to
make sure the egg whites don’t cook. While you whisk, the egg whites will
become frothy and double in size. Transfer to a clean, dry mixing bowl for
your stand mixer fitted with the whisk attachment. Whip on high until the egg
whites have formed shiny, sti peaks, about 8-10 minutes. Carefully scoop
the meringue on top of your cheesecake and brown the top either with a
kitchen torch or in your broiler for 30 seconds to 1 minute. The cheesecake is
best serve the day the meringue is added and should be kept loosely
covered in the refrigerator.
YIELD 12 BAGELS
PREP + RISING TIME 2 HOURS, 30 MINUTES
COOKING TIME 25 MINUTES
TOTAL TIME 3 HOURS
INGREDIENTS
Artisan Mixer 2
Copyright © 2016 Gourmia. All Rights Reserved.
New Yo�k Style
Bagels
3½ CUPS BREAD FLOUR
2½ TEASPOONS INSTANT YEAST
2 TEASPOONS KOSHER SALT
2 TABLESPOONS BARLEY MALT SYRUP +
2 TABLESPOONS FOR WATER BATH
4 TEASPOONS PURE CANE SUGAR
1¼ CUP WARM WATER
1 EGG + 2 TEASPOONS WATER FOR EGG WASH
SESAME AND POPPY SEEDS FOR TOPPING
Directions
Place the flour, instant yeast and salt in the bowl of your stand mixer
fitted with the dough hook and beat on low to combine. In a small bowl
whisk together the warm water, barley malt syrup and sugar. Pour into
the mixing bowl with the speed on low. Increase the speed of the mixer to
medium until the dough comes together and starts to pull away from the
sides and form a ball. If the dough seems a little dry, add about 1
teaspoon of water at a time. Knead the dough on medium speed for 4-5
minutes or until it's shiny and elastic. Remove the from the mixing bowl
and shape into a ball. Grease the bowl with oil and add the dough back in
and cover with plastic wrap. Keep in a warm, draft free place for about an
hour or until it doubles in size. After the dough as risen, place the dough
on a well floured surface and divide into 12 equal portions. Make sure to
keep the dough covered when you aren't working with it so it doesn't dry
out.
Line two rimmed baking sheets with parchment paper. Take one dough
portion at a time to form your bagel, you can either roll it into a ball and
use your thumb to punch a hole in the center then carefully expand the
hole so it's about the size of a quarter. The other method is to roll the
dough into a 6 inch long rope and wrap it around the palm of your hand
and seal the ends. Place the formed bagels on the two baking sheets,
cover with plastic wrap and let rise for another hour. While the dough is
rising bring a large pot of water to boil with the remaining 2 tablespoons
of barley malt syrup. Heat your oven to 425˚ F. After the second rise and
the water is boiling, boil the bagels - no more than 3-4 at a time for 30
seconds on each side. Carefully remove from the pot and place back on
the baking sheet. Brush the tops of the bagels with the egg wash and top
with sesame or poppy seeds. Bake for 25 minutes, rotating the bagels
halfway through. Let the bagels cool for about 15-20 minutes before
serving. Bagels are best the day they are eaten. They will need toasting
the second day, and can be frozen for up to 3 months.
YIELD 2 LOAVES
PREP + RISING TIME 2 ½ - 3 HOURS
BAKING TIME 45 MINUTES
TOTAL TIME 3 HOURS, 45 MINUTES
INGREDIENTS
Artisan Mixer 3
Copyright © 2016 Gourmia. All Rights Reserved.
To Make the Rye Dough:
In a large bowl or using your stand mixer fitted with the dough hook attachment,
combine the rye flour, bread flour, salt, instant yeast, vegetable oil and caraway
seeds. On medium speed stir the flour and start to pour in the water. The dough will
combine together into a ball, if it seems a little dry add another tablespoon of water.
Mix 1-2 minutes and then turn out onto a floured work surface to knead for another
minute or two until the dough is smooth and elastic but not sticky. Shape into a ball
and place in an oiled mixing bowl covered with plastic wrap. If not using a stand
mixer, combine all the ingredients in your large bowl and knead by hand for 4-5
minutes.
To Make the Pumpernickel Dough:
In a large bowl or using your stand mixer fitted with the dough hook attachment,
combine the pumpernickel flour, bread flour, salt, instant yeast, vegetable oil,
caramel color and caraway seeds. On medium speed stir the flour and start to pour in
the water. The dough will combine together into a ball, if it seems a little dry add
another tablespoon of water. Mix 1-2 minutes and then turn out onto a floured work
surface to knead for another minute or two until the dough is smooth and elastic but
not sticky. Shape into a ball and place in an oiled mixing bowl covered with plastic
wrap. If not using a stand mixer, combine all the ingredients in your large bowl and
knead by hand for 4-5 minutes.
Let both doughs rise in a warm, draft free area for an hour and thirty minutes. Once
the doughs have doubled in size, punch them down and divide in quarters.Take one
quarter of the rye or pumpernickel dough (whichever dough you want to show on the
outside) and pat out in a rectangle on a floured surface about 8X4 inches. The dough
is a tender dough and may tear apart, that's okay, just pinch it together. Repeat with
this process 3 more times, alternating with rye and pumpernickel dough. Roll the
dough from the long side, twist, fold in half and then twist together again to form
your swirls. Place in a greased 9X5 inch loaf pan.
Repeat with remaining dough to make a second loaf. Cover both loaf pans with
plastic wrap and let sit to rise in a warm draft free place for one hour.
The breads are ready to be baked when the dough has risen above the lip of the
pans. Brush the tops with an egg wash and heat your oven to 350 degrees. Bake for
45 minutes, rotating the pans halfway through. The breads are finished when the
internal temperature reaches 180˚. Let cool completely in the pans on a wire rack
before removing. This bread freezes well and can be defrosted on your counter. Store
in an airtight container for 4-5 days.
1½ CUPS MEDIUM RYE FLOUR
3 CUPS UNBLEACHED BREAD FLOUR
1½ TEASPOONS SALT
1¾ TEASPOONS INSTANT YEAST
2 TABLESPOONS VEGETABLE OIL
1½ TABLESPOONS CARAWAY SEEDS
1¼ CUPS PLUS 3 TBSP WATER,
ROOM TEMPERATURE
1½ CUPS PUMPERNICKEL FLOUR
3 CUPS UNBLEACHED BREAD FLOUR
1½ TEASPOONS SALT
1¾ TEASPOONS INSTANT YEAST
2 TABLESPOONS VEGETABLE OIL
1½ TABLESPOONS CARAWAY SEEDS
1 TABLESPOON POWDERED
CARAMEL COLOR
1¼ CUPS PLUS 34 TBSP WATER,
ROOM TEMPERATURE
1 LARGE EGG, PLUS 1 TBSP
WATER COMBINED FOR EGG WASH
YIELD 2 DOZEN
PREP TIME 20 MINUTES
BAKING TIME 7-8 MINUTES
TOTAL TIME 30 MINUTES
INGREDIENTS
Artisan Mixer 4
Copyright © 2016 Gourmia. All Rights Reserved.
Dulce de Leche
Heat your oven to 350˚ and line 2 baking sheets with parchment
paper or silpat. In a medium bowl, combine the flour, cocoa powder,
baking powder and salt. Whisk together and make sure no lumps
remain from the cocoa powder. In the bowl of your stand mixer
fitted with the paddle attachment, cream the butter and sugar until
combined, about 1 minutes and beat in the eggs 1 at a time on
medium speed. Stir in the vanilla extract. Scrape down the sides and
bottom of the bowl and mix in the flour mix in two parts on
medium-low speed. With a cookie scoop, take a portion of dough
out and press down in the center, take a small amount of dulce de
leche and place it in the indent in your cookie scoop. Carefully cover
up the dulce de leche with cookie dough and release into your hand.
Roll into a ball and place on your prepared baking sheet. Repeat
with remaining dough. Bake for 7-8 minutes– the cookies should be
soft when they come out of the oven and just a tad under baked. Let
sit for a minutes before transferring to your cooling rack to cool. As
the cookies are cooling, place the confectioners sugar in a fine mesh
sieve and give a generous dusting over all the cookies. Store in an
airtight container for up to 1 week.
2 CUPS UNBLEACHED ALLPURPOSE FLOUR
1 CUP COCOA POWDER
1 TEASPOON BAKING POWDER
¼ TEASPOON SALT
1 CUP UNSALTED BUTTER, MELTED
¾ CUP GRANULATED WHITE SUGAR
3 LARGE EGGS, ROOM TEMPERATURE
1 TEASPOON PURE VANILLA EXTRACT
DULCE DE LECHE
CONFECTIONERS SUGAR
YIELD 2 DOZEN
PREP TIME 15-20 MINUTES
BAKING TIME 9 MINUTES
TOTAL TIME 30 MINUTES
INGREDIENTS
Artisan Mixer 5
Copyright © 2016 Gourmia. All Rights Reserved.
Heat your oven to 350˚ and line 2 baking sheets with parchment
paper or silpat. In a medium bowl, combine the flour, cocoa powder,
baking powder and salt. Whisk together and make sure no lumps
remain from the cocoa powder. In the bowl of your stand mixer
fitted with the paddle attachment, cream the butter and sugar until
combined, about 1 minutes and beat in the eggs 1 at a time on
medium speed. Stir in the vanilla extract. Scrape down the sides and
bottom of the bowl and mix in the flour mix in two parts on
medium-low speed. With a cookie scoop, take a portion of dough
out and press down in the center, take a small amount of dulce de
leche and place it in the indent in your cookie scoop. Carefully cover
up the dulce de leche with cookie dough and release into your hand.
Roll into a ball and place on your prepared baking sheet. Repeat
with remaining dough. Bake for 7-8 minutes– the cookies should be
soft when they come out of the oven and just a tad under baked. Let
sit for a minutes before transferring to your cooling rack to cool. As
the cookies are cooling, place the confectioners sugar in a fine mesh
sieve and give a generous dusting over all the cookies. Store in an
airtight container for up to 1 week.
2½ CUPS UNBLEACHED ALLPURPOSE FLOUR
1 TEASPOON BAKING SODA
½ TEASPOON SALT
¾ CUPS UNSALTED BUTTER, ROOM TEMPERATURE
1 CUP DARK BROWN SUGAR, PACKED
¾ CUP GRANULATED WHITE SUGAR
2 LARGE EGGS, ROOM TEMPERATURE
1 TEASPOON PURE VANILLA EXTRACT
1 CUP MACADAMIA NUTS
1 CUP CHOPPED WHITE CHOCOLATE OR WHITE CHOCOLATE CHIPS
¾ CUP DRIED CRANBERRIES
YIELD 2-3 OR 4-5 DOZEN
PREP TIME 20 MINUTES + RESTING TIME
BAKING TIME 15 MINUTES + COOLING AND FILLING
TOTAL TIME 2 HOURS, 35 MINUTES
INGREDIENTS
Artisan Mixer 6
Copyright © 2016 Gourmia. All Rights Reserved.
Line 3 cookies trays with parchment paper. Set aside. In the bowl of your
stand mixer fitted with the whisk attachment, whip the egg whites and
granulated sugar on medium low speed until foamy (about 1-2 minutes).
Increase the speed to medium and whip for another 1-2 minutes. At this
point the egg whites will appear white, foamy and more air will be
incorporated into them. Increase the speed again to high and continue to
whip until sti, dry peaks are formed - about 5-7 minutes. In your food
processor, pulse the confectioners sugar and hazelnut flour about 10
times. Transfer to a sifter and sift the dry ingredients over the egg
whites. Using a silicone spatula, fold in the dry ingredients, deflating the
egg whites and rotating the bowl. As you fold and rotate, take the
spatula with the egg whites and beat it against the side of the bowl. You
want to fold about 40 to 50 times or until the batter looks like the texture
of lava. Transfer the batter to a pipping bag with a round tip. Pipe the
macarons at a 45˚ angle on the prepared baking sheet at your desired
size. Once you are finished pipping, bang the baking sheets agains your
counter to remove any air bubbles. Set aside for at least 1 hour to rest.
You want the shells to form a skin on top. Heat the oven to 300˚F.
Baking one tray at a time for 15 minutes, rotating the tray halfway
through the baking time.
While the macarons are resting make the filling: In a small saucepan over
medium heat -heat the heavy cream until it just begins to simmer. Place
the chocolate in a small bowl and pour the hot cream over it. Let sit for
30-45 seconds and then stir until the chocolate is completely melted. Let
the ganache set up for at least an hour. Once the macarons are baked
and cooled, flip half of them over and either spoon or pipe the chocolate
ganache in the center of each macaron. Top and refrigerate for 24 hours
to mature. Bring to room temperature before eating.
100 GRAMS EGG WHITES, ROOM TEMPERATURE
30 GRAMS GRANULATED WHITE SUGAR
200 GRAMS CONFECTIONERS SUGAR
120 GRAMS HAZELNUT FLOUR/MEAL SUCH AS BOB'S RED MILL
6 OUNCES BITTERSWEET 6O% CACAO CHOCOLATE, CHOPPED
3 OUNCES HEAVY CREAM
YIELD 8-10 SERVINGS
PREP TIME 15 MINUTES
BAKING TIME 25-30 MINUTES
TOTAL TIME 45 MINUTES + COOLING
INGREDIENTS
Artisan Mixer 7
Copyright © 2016 Gourmia. All Rights Reserved.
Heat your oven to 350˚F. Place 2 tablespoons of butter in a 9” round
cake pan and place it in the oven until it melts, about 2 minutes. Remove
it from the oven and using a pastry brush - brush the butter around the
sides of the pan and the bottom. Sprinkle the ¼ cup of brown sugar
evenly across the bottom of the pan. Arrange the sliced strawberries on
the bottom of the pan and then sprinkle the chionade basil on top of
the strawberries. In a small bowl combine the flour, baking powder and
salt - set aside. In the bowl of your stand mixer fitted with the paddle
attachment cream the butter and sugar - about 2 minutes. Add the eggs
in 1 at a time until combined and then vanilla extract. Scrape down the
sides of the bowl and add in half the flour, mix until combined, half the
milk and repeat. Gently pour the batter over the strawberries, making
sure not to move them around too much. Using a silicone spatula or
spoon spread the batter into an even layer. Tap the pan hard on your
counter to get out any air bubbles and bake for 25-30 minutes or until a
toothpick inserted in the center comes out clean (check at 25 minutes).
Let the cake cool in the pan until it is luke-warm but not completely cool.
To remove the cake from a pan, take a butter knife and run it around the
outside of the cake to release it from the sides. Take your cake stand or
serving platter and put it upside down on the cake pan and then flip.
Give the bottom some taps before lifting up. The cake should release
without any problems.
Before serving make the whipped cream. In the bowl of your stand mixer
fitted with the whip attachment add the heavy cream, confectioners
sugar. Whip on high until the cream has formed sti peaks - about 2-3
minutes. Make sure to keep an eye on your mixing bowl, so that the
cream doesn't over whip. Store leftover cake in an airtight container for
1-2 days.
2 TABLESPOONS UNSALTED BUTTER
¼ CUP LIGHT BROWN SUGAR
2 CUPS SLICED STRAWBERRIES
2 TABLESPOONS BASIL CUT INTO CHIFFONADE
1½ CUPS UNBLEACHED ALLPURPOSE FLOUR
1½ TEASPOONS BAKING POWDER
½ TEASPOON SALT
½ CUP 8 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE
½ CUP PACKED LIGHT BROWN SUGAR
2 LARGE EGGS, ROOM TEMPERATURE
1 TEASPOON PURE VANILLA EXTRACT
½ CUP WHOLE MILK
1½ TABLESPOONS CONFECTIONERS SUGAR
½ CUP COLD HEAVY CREAM
YIELD 8-10 SERVINGS
PREP TIME 25 MINUTES
BAKING TIME 10-25 MINUTES + COOLING AND ASSEMBLY
TOTAL TIME 1 HOUR
INGREDIENTS
Artisan Mixer 8
Copyright © 2016 Gourmia. All Rights Reserved.
In a large bowl, mix the strawberries and sugar and let sit until it reaches room
temperature, about 1 hour. Purée the strawberries using a blender.
Set aside 1¼ cups of the strawberry purée for the cake batter. Heat the remaining
purée in a small saucepan until it just begins to boil. While whisking, add the
cornstarch, and continue to whisk to make sure there are no lumps. Bring back to a
boil and cook until thickened, about 1-2 minutes more. Set aside and let cool. Using
a scale, weigh your sifted cake flour. In a small bowl whisk the flour, baking powder
and salt. Preheat your oven to 350˚F. In a bowl of your stand mixer, mix the butter,
and 1¼ cups of sugar and beat until light and fluy. Mix in the egg yolks and vanilla.
Scrape down the sides. Add ⅓ of the flour mixture then ½ of the milk, and continue
to alternate until the flour and milk is added to the batter. Mix in 1¼ cups of your
strawberry purée. Pour your batter in a large mixing bowl and set aside. Clean and
dry the bowl of your stand mixer. Beat the egg whites until soft peaks form.
Gradually add remaining ¼ cup sugar and beat until sti peaks form. Fold in the
eggs whites to the batter, careful not to deflate them. Evenly pour the batter into 3
buttered, floured and parchment lined 8 inch cake pans. Bake 20-25 minutes until a
toothpick inserted comes out clean. Cool completely on a wire rack. The cake can
be made ahead of time and wrapped individually in the fridge to frost when ready or
you can proceed directly to building the cake.
For the frosting: In your stand mixer, beat the cream cheese and butter until light
and airy. Add the confections sugar and mix until combined. With the mixer running
on medium speed, add the heavy cream and vanilla extract. Beat for 1-2 minutes
until the frosting is the texture of whipped cream. To build your cake, place the first
layer on a cake stand and place about 1 cup of frosting on top, smooth evenly with a
spatula. Add the second layer, and add some of the thickened strawberry puree -
careful to not let it spill over the edge of the cake. Finally, add the third and last
layer. At this point you may want to dowel your cake, it gets a little slippery with the
strawberry puree filling, or you can do what I did, which was press down and hold
on while frosting the top! Frost the top and lightly on the sides for a crumb coat.
Some of the strawberry puree may mix in on the sides, but at this time that is fine.
Place the cake in the fridge for 30 minutes to chill the crumb coat. Remove the cake
and finish frosting the top and sides with remaining frosting. Decorate with
strawberries and serve with additional strawberry purée.
24 OZ STRAWBERRIES
2 TEASPOONS SUGAR
1 TEASPOON CORNSTARCH
262.50 GRAMS CAKE FLOUR, SIFTED
3 TEASPOONS BAKING POWDER
⅜ TEASPOON SALT
¾ CUPS UNSALTED BUTTER, ROOM TEMPERATURE
1½ CUPS WHITE SUGAR
1½ TEASPOONS VANILLA EXTRACT
¾ CUPS MILK
3 LARGE EGGS, SEPARATED, ROOM TEMPERATURE
FOR THE FROSTING:
8 OZ CREAM CHEESE, ROOM TEMPERATURE
12 TABLESPOONS (1½ STICKS) UNSALTED BUTTER, ROOM TEMPERATURE
3½ CUPS CONFECTIONERS SUGAR
2 TABLESPOONS HEAVY CREAM
1 TEASPOON VANILLA EXTRACT
ADDITIONAL STRAWBERRIES
FOR DECORATING
YIELD 1 –1 ½ DOZEN
PREP TIME 20 MINUTES
BAKING TIME 15-17 MINUTES
TOTAL TIME 35 MINUTES
INGREDIENTS
Artisan Mixer 9
Copyright © 2016 Gourmia. All Rights Reserved.
Heat your oven to 350˚ and line 2 baking sheets with a silpat or
parchment paper. In a medium bowl, combine the flour, baking
powder and salt. In the bowl of your stand mixer fitted with the
paddle attachment or in a large bowl using your hand mixer cream
your melted butter and sugars for 2 minutes. Add the eggs, one at a
time until completely mixed through and then your vanilla extract.
Scrape down the sides of your bowl and mix in the flour in two parts.
Finally mix in the chocolate chips, making sure they are evenly
distributed. Unwrap the chocolate squares and scoop out about ⅓
of a cup of cookie dough. Using your hands carefully wrap the
dough around the square so that it is completely cover and no part
is sticking out. Place each dough ball covered chocolate square on
your prepared baking sheet with about 2 inches space in between
each other. Bake for 15-17 minutes or until the cookies are a light
golden brown (they will be fairly pale), and no longer raw in the
center. Let sit on the baking sheet for a minute or two before
removing to a cooling rack to fully cool. Store in an airtight container
for up to one week.
2½ CUPS UNBLEACHED ALLPURPOSE FLOUR
1 TEASPOON BAKING POWDER
1 TEASPOON SALT
12 TABLESPOONS UNSALTED BUTTER, MELTED
1 CUP LIGHT BROWN SUGAR, PACKED
¾ CUP CANE SUGAR
2 LARGE EGGS + 1 LARGE EGG YOLK, ROOM TEMPERATURE
1 TEASPOON PURE VANILLA EXTRACT
1 BAG SEMISWEET OR 60% COCAO CHOCOLATE CHIPS
1 BAG 5.3OZ GHIRARDELLI DARK CHOCOLATE
SEA SALT CARAMEL SQUARES
YIELD 18-20 CUPCAKES
PREP TIME 20 MINUTES
BAKING TIME 18 MINUTES + COOLING AND FROSTING
TOTAL TIME 1 HOUR
INGREDIENTS
Artisan Mixer 10
Copyright © 2016 Gourmia. All Rights Reserved.
Heat your oven to 350˚F and line two cupcake tins with liners.
In a medium bowl combine the flour, cocoa flour salt, baking
powder, baking soda and espresso powder. In the bowl of your
stand mixer fitted with the paddle attachment, cream the butter and
sugar until creamy, about 2 minutes. Mix in the vegetable oil and the
eggs, one at a time until combined. Scrape down the sides of the
bowl and mix in the greek yogurt, vanilla extract and melted
chocolate. Scrape down the sides again and mix in the champagne.
Add the flour in two parts, until completely combined but be careful
not to over mix. Using a scoop, fill the lined cupcake tins until ⅔ full
and bake for 18 minutes or until a toothpick inserted in the center
comes out clean. Remove from the tins and cool completely on a
wire rack. Clean out your mixer bowl and paddle attachment and
replace on your stand mixer. On a low speed, mix the butter and
sugar until it is combined and starts to cream together. Pour in the
champagne and increase the speed to medium/medium high.
Continue to mix for 3-4 minutes for the buttercream to come
together. The color should turn white and the texture be nice and
light. Turn o the speed, add the melted white chocolate and mix
again for another minute on high. Scoop the buttercream into a
pastry bag with your choice of tip and pipe onto the cupcakes.
Makes approximately 20 to 22 cupcakes. Store in an airtight
container for 3-4 days.
2 CUPS UNBLEACHED,
ALLPURPOSE FLOUR
½ CUP COCOA POWDER
1 TEASPOON SALT
1 TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
¼ TSP INSTANT ESPRESSO POWDER
½ CUP 1 STICK UNSALTED BUTTER,
ROOM TEMPERATURE
1 CUP GRANULATED WHITE SUGAR
¼ CUP VEGETABLE OIL
3 LARGE EGGS, ROOM TEMPERATURE
⅓ CUP LOWFAT GREEK YOGURT
1 TSP VANILLA EXTRACT
6 OZ DARK CHOCOLATE
60% CACAO, MELTED AND
COOLED SLIGHTLY
½ CUP CHAMPAGNE OR
PROSECCO
½ CUP 1STICK UNSALTED
BUTTER, ROOM TEMP.
2 CUPS CONFECTIONERS
SUGAR
¼ CUP CHAMPAGNE OR
PROSECCO
2OZ GOOD QUALITY WHITE
CHOCOLATE, MELTED AND
COOLED SLIGHTLY
