Mini King Cake
I needed something to make for our Mardi Gras celebration, and had seen these Mini King Cakes in my King Arthur Flour catalog. They looked perfect for the occasion.
The tradition of king cake dates back to the Middle Ages when a popular devotion during Christmas was placed on the Three Wise Men (or Kings) who followed the North Star to find Christ. The twelfth night after the birth of Christ marks the end of Christmas and the celebration of Epiphany. Thus, Twelfth Night in some cultures became a time for pageants and giving special presents to children. Along with gifts came the celebratory cake, or king cake.
I used Fiori di sicilia extract for the icing as it had the perfect citrusy undertones that the bread has. If you don’t have any, vanilla extract would work fine. I also tinted the icing with a little yellow food coloring. I made my mini king cakes in the mini-panettone papers which worked out fine as they get quite high. You can always use muffin cups. The lemon bits also called for in the recipe are also from King Arthur Flour.
Mini King Cake
Recipe Type: Bread
Prep time: 2 hours 30 mins
Cook time: 40 mins
Total time: 3 hours 10 mins
Serves: 12 cakes
Wonderfully light, this sweet bread has undertones of citrus.
- 1/2 c. (8 tablespoons) butter, melted
- 3/4 c. lukewarm milk
- 2 large eggs + 1 large egg yolk, white reserved
- 1/4 c. sugar
- 1/4 c. nonfat dry milk
- 1-1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/8 tsp lemon oil, or 1 teaspoon grated lemon rind
- 3-1/2 cups Unbleached All-Purpose Flour
- 2-1/2 tsp instant yeast
- 1/2 c. Lemon Bits or lemon chips, optional
- 1 c. confectioners’ sugar
- 1/2 tsp Fiori di sicilia extract or vanilla extract
- 1 Tbsp + ½ to 1 tsp milk, enough to make a thick but pourable glaze
- yellow, purple, and green sparkling sugars
- Mix and knead all of the dough ingredients to make a smooth, soft dough. If using an electric mixer, knead for 10 minutes. If using a bread machine, put on the required setting to knead and rise dough only.
- Put dough in a greased bowl, and let the dough rise, covered with a damp tea towel , for 1 hour.
- Place 12 mini-panettone papers on a baking sheet. Or line a standard muffin pan with cupcake papers, and grease the papers.
- With greased hands, divide the sticky dough into 12 equal pieces, forming each into a smooth ball.
- Place the balls of dough into the papers. Cover the pan, and let the cakes rise for 1 hour. Towards the end of the rising time, preheat the oven to 350°F.
- Whisk the reserved egg white with 1 tablespoon water, and brush it over the cakes.
- Bake the cakes for 20 minutes, then tent them lightly with aluminum foil and bake for an additional 20 to 25 minutes, until they’re a deep golden brown. Remove them from the oven, and transfer to a rack to cool.
- Beat together the icing ingredients, dribbling in the final teaspoon of milk until the icing is thick yet pourable.
- Dip the top of each cake in the icing, or drizzle icing over the tops of the cakes. While the icing is still tacky, sprinkle with the colored sugars.
These smell absolutely fantastic when baking. They have a citrus tone to them, as they have lemon peel and lemon bits in them. Short of being in New Orleans, they are next best thing!
I wanted to make some decorated cupcakes for our Mardi Gras celebration, but wanted something more than just a plain cupcake. I decided I would make cupcakes from the devils food cake recipe from Lee Bailey’s Country Desserts cookbook, and add a marshmallow filling.
This cake recipe is fantastic. I like a home made batter, but like the consistency of a boxed cake. This recipe is all that. At the time of this post, I was researching where I could link the picture of Lee Bailey’s Country Desserts cover, and found that he passed away some years ago. Knowing how many recipes I have made and love from his many cookbooks, he will be truly missed. I will cherish the cookbooks I have, and will publish the many recipes as I remake them here on my blog. Check out his Snickerdoodles recipe here.
I use Nestle’s pre-melted unsweetened chocolate for recipes calling for melted chocolate. It is much easier than the drudgery of melting a couple of squares of chocolate. I just stick the pouches into a tall glass and fill with hot water before cutting pouches, which softens the chocolate. Simply cut the pouch, and you can squeeze the chocolate out easily.
|Devil’s Food Cupcakes with Marshmallow Creme Filling
Recipe Type: Dessert
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Home made devils food cupcakes with a marshmallow cream filling, with a wonderful almond frosting.
- 1-2/3 c. sifted cake flour (not self rising)
- 1/4 c. unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c. (1 stick) unsalted butter, softened
- 1-1/2 c. firmly packed dark brown sugar
- 1-1/2 tsp vanilla extract
- 2 large eggs
- 2 oz. unsweetened chocolate, melted and cooled
- 3/4 c. strong hot coffee (not instant)
- For the Marshmallow Filling:
- 4 tsp very hot water
- 1/4 tsp salt
- 1 (7-1/2 oz) jar of Marshmallow Fluff
- 1/2 c. shortening
- 3/4 c. confectioners sugar
- 1/2 tsp vanilla extract
- For the Frosting:
- 1 – 1 lb. box confectioners sugar
- 1/3 c. shortening
- 4-5 Tbsp milk or water
- 1 tsp. flavored extract (vanilla or almond)
- For the Cupcakes:
- Preheat oven to 350° F. Line 18 muffin tin cups with paper cupcake liners. Sift together the flour, cocoa, baking soda and salt. Set aside.
- Cream the butter and brown sugar until smooth, about 3 minutes; then stir in the vanilla. Add the eggs, one at a time, beating 2 minutes after each addition. Beat in the melted chocolate and gradually stir in the hot coffee.
- Add the flour mixture, one third at a time, beating well after each addition. Pour batter into muffin cups equally, and bake just until tops spring back when pressed or cake tester comes out clean, about 25 minutes. Cool and fill with marshmallow filling if desired.
- For the Marshmallow Filling:
- Melt salt in hot water and set aside. Mix marshmallow fluff, shortening, powdered sugar and vanilla with electric mixer, until well blended. Add hot water and salt and mix thoroughly.
- Using a pastry bag and a cake frosting tip (22 star tip is a good size), fill cupcakes with about a tablespoon of filling; or, cut a wedge out of the cupcake and fill with a little filling and replace the top. If filling with a pastry bag, frost with any icing you prefer. If cutting into the cupcake, filling and replacing the top, you can just dust with confectioners sugar.
- For the Frosting:
- Cream shortening and sugar together. Add milk or water and extract to desired consistency.
You can add any flavor of extract you want. I don’t like my frosting too greasy so I don’t use a lot of shortening. If you would like more, Just add more. You can always adjust the consistency by adding more sugar or water or milk. Pipe with a pastry bag and I used a #2D tip.
Lee Bailey’s Country Dessert Cookbook