WHITE CHOCOLATE AND STRAWBERRY CUPCAKES WITH AQUAFABA BUTTERCREAM
Ingredients
Serves 12 cupcakes
Aquafaba Buttercream, recipe follows
1 cup (250 ml) red wine
¼ cup + ½ cup (60 ml + 125 ml) granulated sugar, divided
1½ cups (375 ml) trimmed and roughly chopped strawberries, plus extra halves for garnish
1½ tbsp (22 ml) cornstarch
1½ tbsp (22 ml) water
1½ cups (375 ml) white chocolate chips
¼ cup (60 ml) coconut oil
1 x 19 oz (540 g) can chickpeas, drained, rinsed (reserve liquid for aquafaba buttercream)
4 large eggs
1½ tsp (7.5 ml) baking powder
1 tsp (5 ml) vanilla extract
AQUAFABA BUTTERCREAM:
1½ cups (375 ml) aquafaba (liquid from canned chickpeas)
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) cream of tartar
1½ cups (375 ml) icing sugar
2½ cups (625 ml) unsalted butter, at room temperature
2 tsp (10 ml) vanilla extract
Instructions
- Begin by doing step 1 only of Aquafaba Buttercream (recipe follows). Then continue to step 2 below.
- In a small saucepan over medium-high heat, stir together red wine, ¼ cup (60 ml) sugar and strawberries. Once mixture reaches a boil, reduce heat to mediumlow and let simmer until lightly syrupy and fruit is very soft, about 20 minutes. In a small bowl, whisk together cornstarch and water before stirring into strawberry mixture. Let simmer for another 2 minutes before removing from heat and allowing to cool to room temperature. Red wine strawberry compote will keep refrigerated in an airtight container for 1 week.
- Preheat oven to 350 F (180 C). Line a 12-cup muffin tin with paper liners and set aside.
- In a heatproof bowl over a pot of simmering water, melt together white chocolate and coconut oil. Use a rubber spatula to stir and scrape down sides of bowl frequently. Make sure water does not touch bowl directly or chocolate mixture may scorch. Remove bowl from pot and set aside.
- In a blender, combine chickpeas, eggs, remaining ½ cup (125 ml) sugar, baking powder and vanilla extract until smooth. May need to scrape down blender with a rubber spatula a couple of times. Add chocolate mixture and blend again until completely incorporated. Divide batter evenly among lined muffin cups. Bake until a wooden skewer inserted in centre of several cupcakes comes out clean, about 20 to 25 minutes. Allow to cool in tin for 10 minutes before transferring cooked cupcakes to a wire rack to cool completely.
- To serve, working with 1 cupcake at a time, insert a paring knife into top at roughly a 45-degree angle. Cut a cone shape out of cupcake by keeping tip of knife inside centre while rotating and cutting around the top in a circle. The resulting hole should be about 1-in (2.5 cm) wide and 1-in (2.5 cm) deep. Cut bottom ⅔ off the resulting cone and discard. Set aside the top flat part to plug hole later. Fill hole no more then half full with red wine strawberry compote before covering with reserved top of cone. Repeat with all cupcakes.
- Continue to step 2 of Aquafaba Buttercream. Then, to serve, transfer icing to a piping bag fitted with a star tip before piping over top of each cupcake. Decorate as desired, garnish with strawberry halves and serve immediately.
- To make AQUAFABA BUTTERCREAM: In a small saucepan over medium-high heat, add aquafaba. Bring to a boil and reduce to 1 cup (250 ml). Transfer to a bowl, stir in granulated sugar and refrigerate overnight.
- In the bowl of a stand mixer fitted with a whisk attachment, add chilled aquafaba mixture and cream of tartar. Whip at high speed until stiff peaks form, about 10 minutes. Add icing sugar, 1 heaping tablespoon at a time, whipping mixture well between each addition.
- Add butter, a couple of tablespoons at a time, whipping mixture each time until butter is fully incorporated before adding more. Once all butter has been added, mixture will look split and curdled. Don’t worry, keep whipping on high, allow mixture to emulsify. This may take up to 10 minutes. Add vanilla extract and whip buttercream once more to ensure everything is well combined and smooth. Use right away, as desired. Makes about 4 cups (1 L) buttercream
Drink Pairings
APPLE AND CHEDDAR CROSTATA
Ingredients
Serves 6 to 8
1½ cups (375 ml) all-purpose flour
1½ tsp + ¼ cup (7.5 ml + 60 ml) granulated sugar, divided
½ tsp (2.5 ml) salt
¾ cup (175 ml) chilled unsalted butter, cut into ½-in (1.25 cm) pieces
1 large egg yolk
1 tbsp (15 ml) ice water, plus extra
1½ lbs (750 g) Fuji or Granny Smith apples, about 3 large, peeled, cored, cut into ¼-in (0.5 cm) thick slices
¼ tsp (1 ml) cinnamon
¼ tsp (1 ml) ground ginger
¼ cup (60 ml) finely chopped candied ginger
¼ cup (60 ml) dried cranberries
1 tbsp (15 ml) unsalted butter, cut into small pieces
¾ cup (175 ml) grated sharp cheddar
1 large egg, beaten with 1 tsp (5 ml) water
coarse sugar, for garnishing
Instructions
- In a bowl of a food processor, add flour, 1½ tsp (7.5 ml) sugar and salt. Cut in ¾ cup (175 ml) chilled butter, pulsing until mixture resembles coarse meal. In a small bowl, whisk egg yolk and 1 tbsp (15 ml) ice water to blend and add to food processor. Pulse until dough clumps together. Add more ice water 1 tsp (5 ml) at a time if dough is dry, just enough to form a ball. Flatten to round disc, wrap in plastic wrap and chill, at least 1 hour.
- In a bowl, toss apple slices with ¼ cup (60 ml) sugar, cinnamon and ground ginger. Set aside.
- Preheat oven to 400 F (200 C).
- Roll out dough on a lightly floured surface to 14-in (35 cm) round. Gently move rolled out dough to a parchment-lined baking sheet. Start from 2-in (5 cm) from perimeter of pastry round, arrange apple slices side by side, in a circular pattern, filling circle, overlapping if necessary. Sprinkle top of apples with candied ginger and cranberries. Spread the remaining 1 tbsp (15 ml) butter pieces over filling. Sprinkle with cheddar and gently fold dough over apple mixture, forming pleats every few inches. Brush egg wash over exposed border of dough and sprinkle with coarse sugar.
- Place crostata in preheated oven and bake for 10 to 15 minutes, until it starts to brown, then reduce heat to 375 F (190 C) and bake for 15 to 20 minutes more, until apples are cooked through and crust is nicely browned. Cool slightly before serving.
Drink Pairings
APPLE, PECAN AND SALTED CARAMEL SQUARES
Ingredients
Serves 12 large bars or 16 smaller bars
½ cup + ¼ cup (125 ml + 60 ml) melted butter, divided
¼ cup+ 2 tbsp (60 ml + 30 ml) sugar, divided
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) salt
1¼ cups + 2 tbsp (310 ml + 30 ml) allpurpose flour, divided
1 cup (250 ml) coarsely chopped toasted pecans, divided
2 to 3 large apples, peeled and thinly sliced, ¼-in (0.5 cm) thick
½ tsp (2.5 ml) finely grated lemon zest
1¼ tsp (6 ml) ground cinnamon, divided
1 pinch ground nutmeg
½ cup (125 ml) old-fashioned oats
⅓ cup (75 ml) packed light brown sugar
¼ cup (60 ml) dried currants
Salted Caramel Sauce, to serve, recipe follows
SALTED CARAMEL SAUCE:
1 cup (250 ml) granulated sugar
6 tbsp (90 ml) room temperature butter, cut into small pieces
½ cup (125 ml) whipping cream
1 tsp (5 ml) salt
Instructions
- Preheat oven to 300 F (150 C). Line bottom and sides of an 8-in (2 L) square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
- To make shortbread crust, in a mixing bowl, stir together ½ cup (125 ml) melted butter with ¼ cup (60 ml) sugar, vanilla and salt. Add 1 cup (250 ml) flour and ½ cup (125 ml) chopped toasted pecans, mix until combined. Press evenly into prepared baking pan. Bake for 15 minutes while preparing apple filling and streusel topping.
- To make apple filling, in a mixing bowl, combine apples, 2 tbsp (30 ml) sugar, 2 tbsp (30 ml) flour, lemon zest, 1 tsp (5 ml) cinnamon and nutmeg. Mix well until apples are evenly coated. Set aside.
- To make streusel topping, in a mixing bowl, mix together oats, brown sugar, ¼ tsp (1 ml) cinnamon, remaining ¼ cup (60 ml) flour and ½ cup (125 ml) chopped pecans. Drizzle in remaining ¼ cup (60 ml) melted butter and mix well until mixture is moist. Set aside.
- Remove crust from oven and increase heat to 350 F (180 C). Evenly layer apples tightly on top of warm crust. Press apples down to fit as it will look like there are too many apples. Sprinkle currants over apples, then top with streusel and bake 30 to 35 minutes or until streusel is golden brown.
- Remove from oven and allow to cool for 20 minutes, then refrigerate for at least 2 hours or overnight. Lift foil or parchment out of pan and cut into bars (12 large bars or 16 smaller bars). Before serving, drizzle with Salted Caramel Sauce. Serve warm or at room temperature.
- TO MAKE SALTED CARAMEL SAUCE: In a medium saucepan over medium heat, heat sugar, stirring constantly with a wooden spoon, until it melts and caramelizes to a thick light to medium brown colour. Immediately add butter, being careful of bubbling and splatter.
- Whisk until completely melted, about 2 to 3 minutes. Whisk while slowly drizzling in cream. Allow to boil for 1 minute. Remove from heat and stir in salt. Allow to cool before drizzling onto bars. This recipe can can be made in advance and stored in refrigerator up to 2 weeks. Warm caramel up for a few seconds before drizzling. Makes ¾ cup (175 ml)
Drink Pairings
TURMERIC CHOCOLATE CHUNK AND DRIED CHERRY COOKIES
Ingredients
Serves about 16 cookies
½ cup (125 ml) sweet rice flour
½ cup (125 ml) brown rice flour
½ cup (125 ml) rolled oats
½ cup (125 ml) oat flour
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
2 tsp (10 ml) ground turmeric
1 tsp (5 ml) ground cinnamon
1 cup (250 ml) cashew butter
6 tbsp (90 ml) coconut oil, melted and cooled
¾ cup + 2 tbsp (205 ml) maple syrup
2 tsp (10 ml) vanilla extract
1½ cups (375 ml) chocolate chunks
½ cup (125 ml) dried cherries, roughly chopped
Instructions
- Preheat oven to 375 F (190 C). Line 2 large baking trays with parchment paper and set aside.
- In a medium bowl, whisk together rice flours, rolled oats, oat flour, baking soda, salt, turmeric and cinnamon until well combined.
- In a large bowl, whisk together cashew butter, coconut oil, maple syrup and vanilla extract until smooth and creamy. Add flour mixture and stir with a wooden spoon until well combined. Stir vigorously for an additional 20 to 30 seconds, this will ensure a chewy textured cookie. Fold in chocolate chunks and cherries.
- Form dough into 2-in (5 cm) balls and place at least 2-in (5 cm) apart on prepared baking trays. Bake 1 tray of cookies at a time. After 5 minutes, rotate baking tray and continue to bake cookies another 5 to 6 minutes. Allow cookies to cool to room temperature on tray. Cookies are best enjoyed same day but may be refrigerated in an airtight container for up to 3 days.
Drink Pairings
MINI CHAMPAGNE TRIFLES
Ingredients
Serves 8
2½ cups (625 ml) Champagne or white sparkling wine, divided
2¼ cups (560 ml) whole milk
½ vanilla bean, cut in half lengthwise, seeds scraped out
¾ cup (175 ml) granulated sugar
6 large egg yolks, lightly beaten
¼ cup (60 ml) cornstarch
3 tbsp (45 ml) unsalted butter
½ cup (125 ml) whipping cream
2 tbsp (30 ml) icing sugar
2 tbsp (30 ml) skim milk powder
16 to 20 ladyfingers cookies
½ lb (250 g) strawberries, diced
½ lb (250 g) raspberries, cut in half
gold sprinkles, for garnish (optional)
Instructions
- In a medium saucepan, pour 1½ cups (375 ml) Champagne. Place over medium-high heat and reduce to 6 tbsp (90 ml). Reduce heat to medium and whisk in whole milk, vanilla bean seeds, granulated sugar and egg yolks until well combined. Add cornstarch and, while whisking continuously, cook until thickened and lightly boiling. Continue to cook custard for 2 minutes, stirring constantly. Remove from heat and whisk in butter. Transfer to a bowl, cover with plastic wrap and refrigerate until chilled. Transfer to a piping bag and refrigerate until ready to use.
- In a large bowl, whip together whipping cream, icing sugar and skim milk powder with a hand mixer until stiff peaks form. Place in a piping bag and refrigerate until ready to use.
- To assemble, in a bowl, add remaining 1 cup (250 ml) Champagne. Break up ladyfingers into bite-sized pieces. Working with 1 cookie piece at a time, quickly dunk in Champagne before putting 4 to 5 pieces in bottom of each of 8 stemless Champagne flutes. Top with a layer of about 2 tbsp (30 ml) of custard then about 2 tbsp (30 ml) combined of strawberries and raspberries. Continue building trifles with another layer of dipped cookies, custard and berries. Top each trifle with whipped cream and gold sprinkles, if desired. Refrigerate at least 1 hour and up to 4 hours before serving.
Drink Pairings
BEET AND BOURBON RED VELVET CAKE
Ingredients
Serves 12
3 medium beets, about 10 oz (300 g) total, trimmed and peeled
3 tbsp (45 ml) lemon juice
¾ cup (175 ml) grapeseed or vegetable oil
3 large eggs
½ cup (125 ml) buttermilk
½ cup (125 ml) bourbon
1½ tsp (7.5 ml) vanilla extract, divided
2⅓ cups (575 ml) all-purpose flour
1½ cups (375 ml) granulated sugar
3 tbsp (45 ml) Dutch processed cocoa powder
½ tsp (2.5 ml) salt
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) baking soda
8 oz (250 g) cream cheese, at room temperature
2 tbsp (30 ml) unsalted butter, at room temperature
1 cup (250 ml) icing sugar
2 tbsp (30 ml) milk
Sparkling Cranberries, for garnish, recipe follows
SPARKLING CRANBERRIES:
rosemary and thyme sprigs, for garnish
½ cup (125 ml) granulated sugar, plus extra for coating
½ cup (125 ml) water
1½ cups (375 ml) fresh cranberries
Instructions
- Preheat oven to 350 F (180 C). Oil and flour a 10-cup (2.4-L) bundt pan and set aside.
- Pierce beets all over with fork before wrapping each in parchment paper and microwaving on high until tender, about 8 to 10 minutes. Place beets in a blender with lemon juice and oil and purée until smooth. Add eggs, buttermilk, bourbon and ½ tsp (2.5 ml) vanilla extract and blend again until well incorporated.
- In a large bowl, whisk together flour, sugar, cocoa powder, salt, baking powder and baking soda. Add beet mixture and whisk together until combined. Pour into prepared bundt pan and bake until a wooden skewer inserted in centre comes out clean, about 50 minutes. Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely at room temperature.
- In bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer on medium speed, beat cream cheese and butter together until very smooth. Add icing sugar, milk and remaining 1 tsp (5 ml) vanilla extract. Combine on low until smooth and creamy. Spoon icing into a piping bag or large, heavy duty, resealable plastic bag and snip off 1 corner. Pipe icing onto cake and garnish with Sparkling Cranberries and decorate with herbs.
- TO MAKE SPARKLING CRANBERRIES: In a small saucepan over mediumhigh heat, stir together sugar and water until simmering and sugar has dissolved. Let rapidly simmer for 1 minute. Remove saucepan from heat and allow mixture to cool until warm to touch. Stir in cranberries and thoroughly coat in sugar syrup. Let cranberries sit in syrup for 30 minutes. Using a slotted spoon, transfer cranberries to a wire rack and allow to dry at room temperature until tacky, about 2 hours and up to overnight.
- Place extra sugar in a bowl, add cranberries, tossing to completely coat in sugar, using extra sugar if needed. Place sugared cranberries on parchmentlined baking sheet and let dry at room temperature for 30 minutes. Best used within a couple of hours of being made. Makes 1½ cups (375 ml)
Drink Pairings
SWEDISH CHOCOLATE CAKE
Ingredients
Serves 6 to 8
1¾ cups (425 ml) white sugar
4 eggs
1 cup (250 ml) all-purpose flour
½ cup + 2 tbsp (155 ml) cocoa powder
1 tsp (5 ml) sea salt
¾ cup + ⅛ cup (200 ml) unsalted butter, melted and set aside to cool slightly
12 oz (350 g) raspberries
2 tbsp (30 ml) icing sugar
2 cups (500 ml) whipping cream, whipped with 1 tbsp (15 ml) sugar and 1 tsp (5 ml) vanilla
Instructions
- Preheat oven to 350 F (180 C). Grease an 8-in (20 cm) round cake pan and line bottom with parchment paper.
- In a medium-sized bowl with an electric mixer, mix granulated sugar and eggs until pale and fluffy.
- In a separate bowl, sift flour, cocoa powder and sea salt together. Add flour mixture to egg mixture and fold until combined. Add butter and mix until combined.
- Pour batter into cake pan and bake for about 20 minutes. Cake should still be sticky in middle. Remove from oven and cool completely before serving. Cake can then be refrigerated for 3 days, or frozen for up to 1 month. If frozen, defrost cake at room temperature before serving.
- Place raspberries on cake and dust with icing sugar. Serve with whipping cream.
Drink Pairings
EGGNOG COOKIE TRUFFLES
Ingredients
Serves 25 truffles
10 oz (300 g) vanilla wafer cookies
½ tsp (2.5 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
⅓ cup (75 ml) eggnog
1 tbsp (15 ml) rum
10 oz (300 g) white chocolate, chips or candy melts
gold sprinkles, for garnish
Instructions
- In a food processor, pulse cookies until sandy and transfer to a large bowl. Add cinnamon, nutmeg, eggnog and rum and mix until well combined and mixture resembles cookie dough.
- Scoop 1 tbsp (15 ml) of mixture at a time and roll into balls. Place on a parchment-lined baking tray and refrigerate for at least 1 hour and up to overnight.
- Place white chocolate in a microwave-safe bowl and microwave in 30 second bursts, stirring after each burst until melted and smooth.
- Working with 1 cookie truffle ball at a time, use a fork to dip in white chocolate to coat completely. Tap off excess chocolate and transfer to parchment-lined baking tray. Garnish with a dusting of gold sprinkles and allow to set at room temperature for about 2 hours. Truffles may be stored in an airtight container in refrigerator for up 4 days before packaging and gifting.
Drink Pairings
CINNAMON MAPLE BOURBON MARSHMALLOWS
Ingredients
Serves 30 to 40 small square marshmallows
1 cup (250 ml) icing sugar
1¼ tsp (6 ml) ground cinnamon, divided
vegetable oil, to grease tray
7 tbsp (105 ml) bourbon, divided
½ cup (125 ml) water
½ vanilla bean, split in half, seeds scraped out
2 tbsp (30 ml) unflavoured gelatin
¾ cup (175 ml) maple syrup
1½ cups (375 ml) granulated sugar
Instructions
- In a small bowl, sift together icing sugar and 1 tsp (5 ml) cinnamon. Set aside.
- Using vegetable oil, lightly oil rimmed 15 x 10-in (38 x 25 cm) baking tray before lining with plastic wrap. Lightly oil plastic with more oil before lightly dusting with 2 tbsp (30 ml) icing sugar mixture. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together 3 tbsp (45 ml) bourbon, water and vanilla seeds. Sprinkle in gelatin and set aside.
- In a medium heavy-bottomed saucepan, combine maple syrup, granulated sugar and remaining 4 tbsp (60 ml) bourbon. Place over medium heat and cook, stirring constantly, until sugar dissolves. Raise heat to medium-high and bring to boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer.
- Turn stand mixer on just to low speed and gently pour in hot sugar mixture along side of bowl to avoid splatters. Once all added, increase mixer speed to high and whip until mixture has nearly tripled in size and bowl is just warm, about 10 to 12 minutes. With mixer running at low speed slowly add remaining ¼ tsp (1 ml) cinnamon and mix until completely incorporated. Pour marshmallow into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge any air bubbles. Let cool to room temperature before covering with plastic wrap, taking care that wrap does not touch top of marshmallow, and refrigerate overnight allowing it to firm up.
- The next day, generously dust top of marshmallow and a work surface with another 2 tbsp (30 ml) icing sugar mixture. Remove marshmallows from pan and place top down on work surface. Discard plastic wrap. Dust exposed bottom of marshmallow generously with another 2 tbsp (30 ml) of icing sugar mixture. Oil a sharp knife or cookie cutter and cut marshmallow into desired sizes. Toss marshmallows in remaining icing sugar mixture to prevent from sticking together. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.
Drink Pairings
MATCHA BOURBON MARSHMALLOWS
Ingredients
Serves 30 to 40 small square marshmallows
1 cup (250 ml) icing sugar
6 tbsp (90 ml) matcha powder, divided
vegetable oil, to grease tray
¼ cup (60 ml) bourbon
¾ cup (175 ml) water, divided
½ vanilla bean, split in half and seeds scraped out
2 tbsp (30 ml) unflavoured gelatin
1½ cups (375 ml) granulated sugar
1 cup (250 ml) liquid clover honey
Instructions
- In a small bowl, sift together icing sugar and 2 tbsp (30 ml) matcha. Set aside.
- Using vegetable oil, lightly oil rimmed 15 x 10-in (38 x 25 cm) baking tray before lining with plastic wrap. Lightly oil plastic with more oil before lightly dusting with 2 tbsp (30 ml) icing sugar mixture. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together bourbon, ¼ cup (60 ml) water and vanilla seeds. Sprinkle in gelatin and set aside.
- In a medium heavy-bottomed saucepan, combine granulated sugar, honey and remaining ½ cup (125 ml) water. Place over medium heat and cook, stirring constantly, until sugar dissolves. Raise heat to medium-high and bring to boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer.
- Turn stand mixer on just to low speed and gently pour in hot sugar mixture along side of bowl to avoid splatters. Once all added, increase mixer speed to high and whip until mixture has nearly tripled in size and bowl is just warm, about 10 to 12 minutes. With mixer running at low speed, slowly add remaining 4 tbsp (60 ml) matcha powder and mix until completely incorporated. Pour marshmallow into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge any air bubbles. Let cool to room temperature before covering with plastic wrap, taking care that wrap does not touch top of marshmallow, refrigerate overnight allowing it to firm up.
- The next day, generously dust top of marshmallow and a work surface with another 2 tbsp (30 ml) icing sugar mixture. Remove marshmallows from pan and place top down on work surface. Discard plastic wrap. Dust exposed bottom of marshmallow generously with another 2 tbsp (30 ml) icing sugar matcha mixture. Oil a sharp knife or cookie cutter and cut marshmallow into desired sizes. Toss marshmallows in remaining icing sugar mixture to prevent from sticking together. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.