Blue Chair Fruit’s Jo has come up with two mouth-watering recipes to charm your sweetie this Valentine’s Day — Chocolate Cupcakes with Buttercream Frosting, and Fluffy Buckwheat Pancakes with Mascarpone. Best of all, these recipes incorporate our extra-special Valentine’s Day marmalades!
Chocolate Cupcakes with Quince-Cranberry Marmalade with Rose Geranium:
4 oz bittersweet chocolate
1/4 c milk
1/3 c brown sugar
2 oz. butter (room temperature)
1/3 c sugar
1 c AP flour
1/2 t baking soda
1/4 t sea salt
1 egg white
Melt the chocolate over a double boiler or in the microwave 30 seconds at a time, stirring in between until melted. Mix in milk and brown sugar. Add the first yolk. Set aside.
In a electric mixing bowl using a whisk attachment, whip the butter on medium-high with the sugar until white and fluffy. Add the yolks until incorporated. Put in a separate bowl and wash the electric mixing bowl well with hot water.
Combine dry ingredients in a separate bowl. Set aside.
In the clean electric bowl, whip the egg white until barely stiff. Fold 1/2 of the whipped whites into the chocolate mixture. Mix mixture into the whipped butter mixture. Fold the rest of the whites just to under incorporated. Add the dry ingredients just until incorporated.
Fill cupcake just under 3/4 full. Bake in a 350 degree oven until a skewer comes out clean about 12-16 minutes. When cool, poke a finger or small spoon hole in the middle of the cupcake. Fill with quince-cranberry marmalade with rose geranium.
Chocolate buttercream frosting:
4 oz sugar
2 oz water
2 egg whites
5 oz butter
5 oz bittersweet chocolate
1/8 t sea salt
Dissolve the sugar with water and heat on high until 238 degrees. When temperature hits 200, start whipping egg whites with the whisk attachment on medium. Adjust accordingly but you’re aiming to add all the 238 degree sugar to just stiff whipped egg whites at medium-high speed, carefully. Turn back to medium speed and whip until cool to touch.
In a separate bowl, melt chocolate in the same fashion as above and set aside.
Add butter about 2 T chucks at a time to the meringue mixture until incorporated. Add melted chocolate to the mixture. Add sea salt to taste. Spoon or pipe buttercream onto cooled cupcakes. Decorate as desired.
Buckwheat Pancakes with Mascarpone Cheese and Apple of My Eye Marmalade
If your heart has not already melted for my chocolate cupcakes, have your sweetie stay in bed and enjoy my fluffy buckwheat pancakes with mascarpone cheese and a sweet marmalade!
1 1/2 c buckwheat flour
1/2 c whole wheat pastry flour
1/2 t baking soda
1 t baking powder
1 t sea salt
1 T sugar
1 t Meyer lemon zest (optional)
1/4 c butter melted
2 c buttermilk
1/4 c milk
couple of drops of vanilla extract (optional)
Preheat a griddle at 360 degrees. If you don’t have one, a nonstick pan warmed to about medium to medium high heat will do nicely. In one large bowl, combine all dry ingredients and mix well with a whisk (or put in a closed container for your kids to shake up). In another bowl, whisk melted butter and eggs together. Add the buttermilk and milk. Pour the wet ingredients into the dry and whisk until just under incorporated. This takes less than 15 seconds. Don’t worry, lumps will cook out. Lightly butter your pan. Pour about 1/4 cup of batter on the griddle, leaving a good 4 inches between pancakes. 3 minutes on the first side and 2 on the flip side will do the job. Repeat.
I like whipping 1 cup mascarpone with 1/2 T of sugar and just a couple drops of vanilla. Pipe it, smear it or spread it, but what makes this extra special is serving with our Apple of my Eye Marmalade!