Cup Cakes Class

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A little sample from the cup cake class, that I took yesterday.  All of these were made with a basic vanilla batter, that were combine with the different flavors like,  lemon, nutella,  pina colada, strawberries, red velvet, and 7up.

Basic vanilla recipe from Ivette Rivera de Lacomba, Dolcissimo Gourmet Cupcakes

1 stick of butter

2 cups of granulated sugar

4 eggs

3 cups of self rising flour

1 cup of milk, or 1/2 cup of buttermilk

2 tablespoon of pure vanilla

Procedure:

Cream the butter with the sugar, add eggs and vanilla.  Add the flour, and the milk one by one. Do not overmix, bake for 20 to 25 minutes, at 350F.

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Strawberries and Red Velvet

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Prep

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Nutella and Oreo

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Strawberries

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Tiramisu

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My to go box

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Pastry Chef Ivette

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Sampler

French Apple Tart

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Tarte Tatin

Its a classic french dessert that can be prepare with apples, pears or prunes.  I prefer to do mine with apples. Serve with vanilla ice cream for that classic touch, or with ginger or a lemon ice cream for a sweet and sour flavor.

Ingredients for the dough:

2 sticks of butter cut in small pieces

2 1/2 c all purpose flour

1 teaspoon of salt

1 teaspoon of sugar

1/2 c ice water

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Mix flour, salt and sugar. Place in food processor add butter and process for less than a minute, add the cold water an process until the dough hold together. This will render two tarts, divide in two balls and flatten to form two discs. cover then with plastic wrap and refrigerate for up to a day.

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For the filling:

1 c sugar

1 lemon juiced

1 stick of butter cut in pieces

6 granny smith apple

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This one was made with Whole Wheat flour, and the color was to intense, it did not change the flavor, but the flour did not hold together very well.

 

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This was made with all purpose flour and much more apples

27173_426405799767_2824453_n For the filling:

Do a caramel with the sugar, and the lemon juice. When the caramel is done, remove from the heat, and add the cut butter. Have a round pan ready for the oven and place the caramel and the apples facing inside up. Bake for 30 minutes, and after is cold invert into a large plate. Serve with your desire ice cream or whip cream.  Enjoy!!