Photograph from www.bisnow.com
Well this afternoon from 1:00-2:00pm, Sophie and Katherine will be joining the Washington Post Food Section staff for an online chat, and you'll be able to submit questions for the girls to answer!
Click here for the link. You can submit questions both in advance and during the discussion! (After the chat, you can check out the comments to this post for some excerpts)
5 comments:
From the Washington Post chat, here is a tip from the Georgetown Cupcake ladies on filling cupcakes:
Question:
I do love fabulously frosted cupcakes, though I like filled ones as well. How do I go about filling them (with a generous amount of filling)? I tried for Halloween, but must have had the technique wrong. Also, what are some good fillings for chocolate cupcakes?
Answer:
Sophie LaMontagne and Katherine Kallinis: Hi! The easiest way to core a cupcake is to use an apple corer to remove the center of the cupcake. We usually fill our chocolate cupcakes with peanut butter (our Chocolate PB Swirl) and fudge (our Lava Fudge).
From the Washington Post chat, here is a tip from the Georgetown Cupcake ladies on converting a cake recipe to a cupcake recipe:
Question:
I have a favorite cake recipe that my mom used to make every time I come home. I think it would make a great cupcake treat, but I worry about losing the moistness of the cake, especially when you lose the layers. Do you have any tips in making the conversion from favorite cake to favorite cupcake?
Answer:
Sophie LaMontagne and Katherine Kallinis: Hi. We used all of our grandmother's cake recipes as the foundation for our cupcake recipes. The key is not to overbake the cupcakes! You may need to experiment with the right time in the oven so that they are still moist.
Joe Yonan: That means start checking early -- after the cupcakes have risen but before you think they might be done, and take them out when a toothpick inserted in the center still has a few crumbs left on it.
From the Washington Post chat, here is a recipe from the Georgetown Cupcake ladies for frosting:
Question:
I've mastered the cake part of red velvet cake, but I still need a good icing recipe. Little help please...
Answer:
Sophie LaMontagne and Katherine Kallinis: We use a vanilla cream cheese icing for our red velvet cupcakes here. You can find the recipe for our icing on Martha Stewart's website: http://www.marthastewart.com/recipe/vanilla-frosting-georgetown-cupcake?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=recipecontent_food
From the Washington Post chat, here is a tip from the Georgetown Cupcake ladies on incorporating Mint Extract into your recipe:
Question:
Any ideas on sweet treats I can bake up using mint extract? I bought a bottle for some reason and now it's just sitting on the shelf unopened. Many recipes seem to want mint leaves or mint candies to provide the mint flavor... what can I whip up that will help me use up the extract? Thanks!
Answer:
Sophie LaMontagne and Katherine Kallinis: For the holidays, we are doing a Chocolate Peppermint cupcake. Try mixing in a little mint extract into a chocolate ganache. (Our chocolate ganache recipe is in today's Food section.) You can use it to top cupcakes, cakes, or even ice cream!
From the Washington Post chat, here is some info from the Georgetown Cupcake ladies on Vanilla Extract:
Question:
I have vanilla extract, but not Madagascar bourbon. Would brandy work as a substitute, or would it just be safer to stick to the vanilla?
Answer:
Sophie LaMontagne and Katherine Kallinis: Hi - Madagascar bourbon vanilla is the type we use at Georgetown Cupcake but you can substitute with any high quality vanilla extract. Tahitian vanilla is also very good!
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