GOURMET GIFTS
Since opening in 2014, Jenna Rae Cakes has skyrocketed to Instagram fame and become the beloved bakery of Winnipeggers. These scrumptious treats from the new cookbook by its founders, sisters Ashley Kosowan and Jenna Hutchinson, make perfect holiday gifts
Winnipeg’s Jenna Rae Cakes gifts us with recipes for extra-special treats to bake and give.
PUMPKIN SPICE CUPCAKES
MAKES 16 CUPCAKES
Cupcakes 1¾ cups all-purpose flour 1 cup granulated sugar 1 tbsp cinnamon 1 tsp baking powder 1 tsp pumpkin pie spice ¼ tsp baking soda ¼ tsp salt ¾ cup unsalted butter, room temperature, cut into cubes 1 egg ½ cup whole (3.25%) milk ½ cup canned pure pumpkin purée 1 tbsp pure vanilla extract Cream Cheese Buttercream ½ batch (see recipe page 94) Sugar and Spice Crumble ½ batch (see recipe page 94) Salted Caramel ½ batch (see recipe page 94)
Cupcakes Preheat the oven to 350°F. Line 2 cupcake pans with 16 cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cinnamon, baking powder, pumpkin pie spice, baking soda and salt on low speed for 1 minute. Add the butter and mix for an additional 1 to 2 minutes, or until the mixture has the texture of wet sand. Do not overmix. Add the egg and mix until just combined.
In a measuring cup, whisk together the milk, pumpkin purée and vanilla. With the mixer on low speed, slowly pour in the milk mixture and mix until just combined. Scrape down the sides of the bowl and mix again for 10 to 15 seconds. The batter will look a little lumpy. Divide the batter evenly among the cupcake liners, filling each three-quarters full. Bake for 15 to 18 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool for 5 minutes in the pans before transferring the cupcakes to a wire rack to cool completely.
Cream Cheese Buttercream Prepare ½ batch Cream Cheese Buttercream.
Sugar and Spice Crumble Prepare ½ batch Sugar and Spice Crumble.
Salted Caramel Prepare ½ batch Salted Caramel. Let cool to room temperature.
Assembly Transfer the Cream Cheese Buttercream to a piping bag fitted with a No. 8B tip. Pipe the buttercream onto each cupcake with an even pressure, starting from the middle and swirling in a circular motion until you round the cupcake twice. Release pressure from the piping bag and pull it away for a clean finish.
Sprinkle a generous amount of Sugar and Spice Crumble on top of each cupcake.
Transfer the Salted Caramel to a piping bag and cut off the tip. Drizzle each cupcake with caramel.
For maximum freshness and deliciousness, serve cupcakes on the day they are made. If you want to bake the cupcakes a day in advance, store the baked, undecorated cupcakes in an airtight container at room temperature until ready to decorate and serve.
CHEWY SALTED CARAMELS
MAKES 24 CARAMELS
2½ cups granulated sugar 2 cups whipping (35%) cream ¾ cup white corn syrup 1 tbsp pure vanilla extract ½ cup unsalted butter, room temperature, cut into 1-inch cubes ½ tsp fleur de sel, for garnish
Spray a 13-×-9-inch baking dish generously with cooking spray. Line it with parchment paper and spray again with cooking spray.
In a large saucepan over medium-high heat, cook the sugar, cream, corn syrup and vanilla until a candy thermometer reads 245°F. Do not stir.
Add the butter and stir until melted. Continue to cook the caramel until the temperature reaches 245°F again.
Pour the mixture into the prepared baking dish. Let stand for 5 minutes before sprinkling with the fleur de sel. Let stand at room temperature for 2 to 4 hours, until completely set.
Transfer the caramel to a cutting board by lifting the edges of the parchment paper. Pull the parchment paper away from the sides of the caramel. Using a sharp chef’s knife, cut into 24 pieces, each about 3 × 1½ inches. Wrap individual pieces in wax paper to turn them into a festive gift, if desired.
Store in an airtight container in the fridge for up to 2 weeks.
SALTED CARAMEL TRUFFLES
MAKES 30
Milk Chocolate Truffle Ganache ½ cup + 1 tbsp whipping (35%) cream ⅓ cup granulated sugar
1 tbsp water
1 tbsp unsalted butter, room temperature ½ tsp salt
1½ cups milk couverture chocolat Coating 4 cups milk couverture chocolate (if tempering) or milk chocolate melting wafers (if not tempering) Garnish 1 tsp fleur de sel
Edible gold leaf flakes (optional)
Milk Chocolate Truffle Ganache In a heatresistant medium bowl, heat the cream in the microwave in 30-second intervals, stirring after each interval, until warm to the touch.
In a large saucepan over medium-high heat, bring the sugar and water to a boil, and boil until the syrup caramelizes and turns a warm amber colour. Remove from the heat and slowly pour in the warm cream, whisking constantly to prevent the mixture from bubbling over.
Add the butter and salt and whisk until fully incorporated.
In a heat-resistant bowl, melt the milk couverture chocolate in the microwave in 30-second intervals, stirring after each interval, until smooth. Pour the caramel mixture over the chocolate and whisk to combine.
Cover with plastic wrap placed directly on the surface of the mixture to prevent a skinfrom forming. Refrigerate until firm to the touch, about 1 hour.
Assembly Line a baking sheet with parchment paper. Once the ganache mixture is firm, remove it from the fridge and scoop tablespoonsize dollops onto the prepared baking sheet. Once all the ganache has been scooped, place the baking sheet in the fridge so that the truffles stiffen to a rollable consistency, about 30 minutes.
Remove the truffles from the fridge and use your hands to roll them into balls. If your hands are usually quite warm, run them under cold water and dry them before rolling to help prevent melting. Return the rolled truffles to the baking sheet and refrigerate to harden.
Temper the couverture chocolate or melt the chocolate wafers in a heat-resistant bowl in the microwave in 30-second intervals, stirring after each interval, until smooth. Pour into a deep small bowl.
Remove the truffles from the fridge. Using a chocolate fork, submerge a truffle in the chocolate to cover completely. Lift it out of the chocolate and let drip, tapping the fork on the edge of the bowl to help remove excess chocolate. Return it to the baking sheet, using another fork to help it slide smoothly into place. Sprinkle with fleur de sel and gold leaf flakes, if using. Repeat until all truffles are covered.
Let stand at room temperature for about 30 minutes, until the chocolate hardens completely.
Store in an airtight container in the fridge for up to 2 weeks until ready to serve.
LEMON MERINGUE COOKIE SANDWICHES
MAKES 12 COOKIES
Lemon Sugar Cookies 1¼ cups granulated sugar ½ cup unsalted butter 1 tbsp buttermilk
2 tbsp fresh lemon juice 1 egg
¾ tsp pure vanilla extract 1 drop yellow gel food colouring 2¼ cups all-purpose flour
Zest from 2 lemons (about 2 tbsp) ¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
Round white sprinkles, for garnish Meringue Marshmallow Fluff ½ batch (see recipe page 94) Lemon Curd ½ batch (see recipe page 94)
Lemon Sugar Cookies Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter on medium speed for 2 to 3 minutes, until the mixture looks white, light and fluffy.
In a small bowl, mix the buttermilk, lemon juice, egg, vanilla and food colouring. With the mixer on low speed, slowly pour the buttermilk mixture into the butter mixture and mix until fully incorporated. Scrape the bottom of the bowl with a spatula and mix for an additional 15 to 30 seconds, until combined.
In a medium bowl, mix the flour and lemon zest. Use your hands to coat the lemon zest with flour to ensure that there are no chunks. Add the flour mixture, baking soda, baking powder and salt to the wet ingredients and mix on low speed until just combined. The dough is fully mixed when it comes together and pulls clean away from the sides of the mixing bowl. If the mixture is dry, add a teaspoon of buttermilk at a time, until you can easily scoop it.
Using a medium cookie scoop, scoop the cookies onto the prepared baking sheets 1 to 2 inches apart. Using the base of your palm, flatten the cookies to the desired size and shape. Top with the sprinkles.
Bake for 5 to 6 minutes, or until the edges of the cookies begin to brown. Let cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.
Meringue Marshmallow Fluff Prepare ½ batch Meringue Marshmallow Fluff.
Lemon Curd Prepare ½ batch Lemon Curd. Transfer to an airtight container and store in the fridge for up to 1 week until ready to use.
Assembly Transfer the Meringue Marshmallow Fluff to a piping bag fitted with a No. 8B tip. Flip over half of the cookies and pipe the fluff onto each with an even pressure, creating a 1-inch ring. There should be a “hole” in the middle of each ring and a ½-inch ring of cookie around the exterior edge.
Transfer the Lemon Curd to a piping bag and cut off the tip. Pipe a generous dollop (1 to 2 tbsp) into the middle of each fluff ring.
Place the remaining cookies, right side up, on top of the filling and press down gently to help them stick. The fluff will spread slightly to the edges of the cookies. Using a hand-held torch, toast the edges of the fluff, being careful not to burn the cookies.
Place the finished cookie sandwiches in the fridge to chill for easier handling. Store cookie sandwiches in an airtight container in the fridge for up to 4 days.
CREAM CHEESE BUTTERCREAM
MAKES 4 CUPS
¾ cup cream cheese, room temperature ½ cup unsalted butter, room temperature ½ cup vegetable shortening 3½ cups icing sugar 1 tbsp vanilla bean paste (If you can’t find vanilla bean paste, substitute 1 tbsp pure vanilla extract and the seeds from 1 whole vanilla bean)
In a stand mixer fitted with the whisk attachment, whip the cream cheese on high speed for 3 to 5 minutes, scraping down the sides of the bowl every minute, until smooth. Add the butter and shortening and mix on high speed for 2 to 3 minutes, scraping down the sides of the bowl every minute, until smooth. With the mixer on low speed, slowly add the icing sugar and mix for an additional 30 seconds. Increase the speed to high and mix for 3 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl. Add the vanilla bean paste and mix for an additional minute. Use immediately or store in an airtight container in the fridge for up to 1 week. Remove from the fridge 1 hour before using.
SUGAR AND SPICE CRUMBLE
MAKES 2 CUPS
½ cup granulated sugar
½ cup unsalted butter, room temperature ¼ tsp pure vanilla extract
1 cup all-purpose flour
2 tbsp cornstarch
2 tsp pumpkin pie spice
1 tsp cinnamon
Pinch of salt
Preheat the oven to 350°F. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter on high speed for 2 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl. Add the vanilla and beat on high speed for an additional 30 seconds. Add the flour, cornstarch, pumpkin pie spice, cinnamon and salt, and beat on low speed until combined and the mixture has the texture of wet sand. Scrape down the sides of the bowl and mix for an additional 30 seconds. Spread the mixture in an even layer on the prepared baking sheet. Bake for 5 minutes. Remove from the oven and stir. Return to the oven and bake for an additional 2 to 4 minutes. Let cool to room temperature before using.
Store the crumble in an airtight container at room temperature for up to 1 week.
SALTED CARAMEL
MAKES 2 CUPS
½ cup granulated sugar ¼ cup water ¾ cup whipping (35%) cream ½ cup unsalted butter, room temperature, cut into 1-inch cubes
1 tsp salt
In a medium saucepan over medium-high heat, combine the sugar and water and cook, without stirring, until the syrup turns a deep golden brown and is bubbling slowly. Keep close watch to avoid burning it. Remove the saucepan from the heat. Very slowly, whisk the cream into the pot. The mixture will bubble a lot as you add the cream. You may want to wear oven mitts while you whisk to prevent any splatters or steam from burning your skin. Add the butter and salt and whisk until combined. Let cool for at least 30 minutes. Transfer to a squeeze bottle or an airtight container and store in the fridge for up to 2 weeks.
MERINGUE MARSHMALLOW FLUFF
MAKES 6 CUPS
1¼ cups granulated sugar, divided 1¼ cups white corn syrup
½ cup water
4 egg whites
In a medium saucepan over medium-high heat, bring 1 cup + 2 tablespoons granulated sugar, the corn syrup and water to a boil. Cook over medium-high heat until a candy thermometer placed in the mixture reaches the soft-ball stage, or 240°F. Remove the saucepan from the heat. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and the remaining 2 tablespoons granulated sugar on high speed until soft peaks form, about 3 minutes. With the mixer on medium speed, slowly pour the hot syrup into the egg white mixture so that it trickles down the inside edge of the bowl, taking care not to pour it directly on the whisk. Increase the speed to high and whip for 4 to 5 minutes, until stiff. Meringue Marshmallow Fluff is best used fresh. Store any leftover fluff in an airtight container at room temperature for up to 2 days.
LEMON CURD
MAKES 2 CUPS
½ cup fresh lemon juice (about 3 lemons) 1 cup water, divided ½ cup granulated sugar ¼ cup cornstarch ⅛ tsp salt 5 egg yolks 1 tbsp unsalted butter, room temperature
In a small saucepan over medium-high heat, bring the lemon juice and ½ cup water to a simmer. In a medium bowl, whisk together the sugar, cornstarch and salt. Add the egg yolks and the remaining ½ cup water and whisk to combine. Slowly pour the lemon juice mixture into the sugar mixture, whisking constantly to temper the egg yolks, until fully combined. Return the mixture to the saucepan and cook over low heat, whisking constantly to prevent burning and to ensure a smooth and creamy consistency. Continue whisking until the mixture thickens and lifting the whisk out of the mixture creates a thick ribbon of lemon curd. Remove from the heat and whisk in the butter until fully combined. Pour the mixture into a medium shallow dish and cover with plastic wrap placed directly on the surface of the mixture to prevent a skin from forming. Refrigerate for at least 1 hour, or until ready to use. Store in the fridge for up to 1 week.