Maddie's Inside Scoop: The Goodie Girls Breeders' Cupcake Recipe
Chocolate Bourbon Pecan Cupcakes
Recipe Courtesy of Annette Starbuck, founder of Goodie Girls
Chocolate cupcake ingredients:
½ cup butter (softened)
1 cups granulated sugar
2/3 cup all purpose flour
2/3 cup cake flour
½ cup good quality baking cocoa
2 teaspoons baking powder
¼ teaspoon salt
¾ cup warm (not hot) water
2 teaspoons vanilla extract
Pre-heat oven to 350 Degrees (F).
Place 12 liners in cupcake pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, scrape down sides of bowl. In a separate bowl, combine flours, cocoa powder, baking powder, and salt (dry mixture) and whisk to blend. In a third small bowl, combine water & vanilla (wet mixture) together and set aside. Add half of the dry mixture and all liquid and blend on low speed for 1 minutes. Turn mixer off and scrape down sides. Add remaining dry mixture and turn mixer back on low speed until fully incorporated. DO NOT OVERMIX. Should take no longer than 2 minutes.
Fill paper lined cupcake pan with large ice cream scoop. Bake at 350 degrees (F) for 18 to 20 minutes. Cool for 10 minutes before removing from pans. Place on wire rack and cool completely before frosting.
¼ cup granulated sugar
¼ cup brown sugar
1 tablespoon cornstarch
¾ cup light corn syrup
¼ cup butter
¼ teaspoon salt
2 eggs, slightly beaten
1 cup chopped pecans
1 teaspoon vanilla extract
In a saucepan, whisk together granulated sugar, brown sugar and cornstarch to combine. Stir in corn syrup, melted butter, salt and eggs until smooth. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in pecans and vanilla. Cool 10 minutes. Refrigerate.
Brown Butter Swiss Merengue Frosting:
1-cup large egg whites (must be from whole eggs)
2 cups brown sugar
2 ½ cups of unsalted butter, softened but cool, cut into cubes
1-tablespoon pure vanilla extract
Add egg whites and sugar to your stand mixer bowl (make sure it is free of any grease residue). Simmer the eggs/sugar over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F, or until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).
Take off of stove, and place bowl back on electric mixer with whisk attachment and begin to whip until the mixture thickens like a merengue. Continue to whisk until outside of bowl becomes neutral to room temperature when you touch it. Switch over to paddle attachment. Mix on low speed continuously, add butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (It will curdle!! KEEP MIXING! It will come together!). Add vanilla and salt, mix well. If frosting is too runny, the butter was possibly too soft–place into the refrigerator for about 15 minutes, then beat again. If still too runny, add a few more cubes of cold butter and keep beating until it reaches a soft fluffy frosting.
Take cupcakes and core out the middle. Put the pecan filling inside each cupcake. Frost using the Brown Sugar Swiss Merengue Buttercream. Don’t forget to add your Bourbon Infusion!
- November 30, 2020
In advance of the major Thoroughbred auctions scheduled in January and February of next year, the Breeders’ Cup today announced that it has extended the late nomination deadline for all 2020 North American foals to Feb. 28, 2021.
- November 24, 2020
Godolphin Wins Third Straight John Deere Award as Outstanding Breeder of the Breeders' Cup World Championships and the Challenge Series
Strengthened by victories from She’s a Julie, Lord North (IRE) and Essential Quality, Godolphin has won its third consecutive John Deere Award, honoring the outstanding breeder of the 2020 Breeders’ Cup World Championships and the Breeders’ Cup Challenge Series.
- November 24, 2020
The $500,000 Clark Handicap (G1) at Churchill Downs on Friday is the premier event in the country this holiday weekend, which is a nod to the depth of the field with 15 graded stakes races taking place between Thursday and Sunday.