Food Recipe -- September 21, 2011
UVM student Fiona Byrne joins us this morning to make her winning cupcakes. Byrne placed first in the first-ever Decadent Cupcake Competition at the Northern Decadence Food Festival, Art Show & Travel Expo earlier this month.
Contestants had to be non-professional, student or not previously employed in a baking or culinary capacity Each one had to produce nine cupcakes with edible decorations.
Chocolate Bread Pudding Cupcakes with Homemade Toffee, toasted walnuts & fresh whipped cream
3 c heavy cream
1 c milk
2 tsp vanilla
1/4 c cocoa powder
1 lb loaf of 1-2 day old challah
4 oz dark chocolate, chopped
8 egg yolks
3/4 c sugar
1 c chopped walnuts
Whisk cream, milk, vanilla and cocoa in a medium saucepan and bring to a boil while stirring. Remove from heat, cover with foil and let sit for 30 minutes. Chop bread into 1/2 inch cubes and set aside in a big bowl. Bring mixture back to boil and stir in chopped chocolate. Take off heat and stir until chocolate is melted. In a separate medium sized bowl whisk together egg yolks and sugar. Slowly whisk warm chocolate mix into the yolks and sugar. Pour mix over bread and stir until saturated. Cover and let sit for 15 minutes. Set aside 1/4 cup of the walnuts and 1/4 cup of the toffee. Sprinkle the remaining amounts into the bread cubes. Stir to combine. Scoop soaked cubes into prepared pan with cupcake papers until the cubes are level with the cupcake rim. Pour any remaining liquid into the cups. Bake at 350 for 22-25 minutes. Decorate with fresh cream and sprinkle with toffee and walnuts.
3/4 c heavy cream
1 Tb corn syrup
1 c sugar
bring all to boil & stir until sugar is dissolved. Once it boils with vigor turn heat down to medium-low and allow to boil for 20 minutes (until nutty brown). do NOT stir. pour onto a prepared pan and allow to cool.