By Niesha Lofing
Sweet tooths rejoice - Saturday is cupcake day at Ginger Elizabeth in Sacramento.
The midtown chocolatier is offering four flavors: real red velvet, salty caramel, gingerbread and Opera, a rich chocolate cake filled with bittersweet chocolate ganache and frosted with coffee buttercream, according to the shop's website.
Cupcakes are $3 and pre-orders are available for six or more cupcakes.
Ginger Elizabeth, located at 1801 L Street, is open from 10 a.m. to 10 p.m. Saturday.
Don't want to leave the house? Check out these holiday-inspired cupcake recipes we received from The Stuffed Cupcake Place, a New Jersey cupcakery to the stars and celebs.
Click here to get the recipes for The Festivus for the Restivus cupcake (shown at left) - a gingerbread cupcake with nutmeg custard filling and spiced cream cheese frosting - and they're Peppermint Twist cupcake, red velvet and vanilla cupcakes with peppermint cream filling and vanilla frosting.
The Festivus For The Restivus
Recipe courtesy of The Stuffed Cupcake Place
Makes 18 servings
About 1/2 pound of fresh ginger (For Crystalized Ginger directions below)
1 cup sugar
1 cup dark molasses
1 cup canola oil
2 tablespoons crystalized ginger (See directions below)
2 eggs room temperature
2 cups all purpose flour
1 cup cake flour (Presto)
1 tablespoons ground Cinnamon
1 tablespoons ground Ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
2 tablespoons baking soda
1 cup water
To make crystalized ginger: (Will have extra left over, wrap up and save for next time!)
1/3 cup fresh ginger, peeled and thinly sliced
1 cup water
1/3 cup sugar
To make the crystalized ginger, mix together fresh ginger, water and sugar in a saucepan and let simmer for about 8 minutes. Set aside and let cool.
In a large bowl, whisk together sugar, molasses, oil, and 2 tbsp of crystalized ginger. (wrap up remaining crystalized ginger to use during another recipe!) Add eggs and blend well.
In a separate bowl sift together all dry ingredients - except baking soda. Mix with a hand mixer on medium for 3-4 minutes, then add the above mixture (Sugar, Oil Molasses, etc,)
Dissolve baking soda in water and add to mixture immediately.
Fill cups 3/4 of the way and bake at 325Â° for about 20 minutes until fully set. Allow to cool.
Nutmeg Custard Stuffing
4 cups heavy cream
1/2 cup Sugar
3 1/2 tbsp Cornstarch
3 tablespoon nutmeg
4 ounces Cream de Cocoa
Put heavy cream in sauce pan on medium. In a separate bowl, whisk together eggs, sugar, cornstarch and nutmeg. When cream comes to a boil, add egg mixture and simmer for 3 minutes whipping constantly.
Take off of heat, add cream de cocoa, let cool and refrigerate. Best if made over night!
Once set, put the custard stuffing into a piping bag and stuff into the cool cupcakes by piercing the cupcake gently with the tip of the frosting bag, adding pressure and squeezing gently! Bring the bag upwards as you're filling them.
Spiced Cream Cheese
1 pound Cream Cheese, softened to room temp.
1/4 pound Sweet Butter, softened to room temp.
2/3 cup powdered Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Cloves
1/4 teaspoon Nutmeg
Whip on medium until well blended and apply to cooled cupcakes. Refrigerate!!
Red Velvet Cupcakes
1 1/2 cups cake flour
1 cup all purpose flour
1 1/2 cups Sugar
1 teaspoon baking soda
2 teaspoon cocoa powder
1 1/2 cups oil
1 cup buttermilk
2 large eggs (room temperature)
1 fluid ounce red food color
1 teaspoon vanilla extract
Preheat oven at 350Â°.
In a large bowl, sift together all dry ingredients and set aside. Place remaining ingredients in a standing mixer and blend well. Mix the dry ingredients into mixer and mix at low speed for about 3-4 minutes or until well blended. Set aside.
1 1/2 cups cake flour
1 1/2 cups all purpose flour
1 1/2 cups sugar
4 large eggs (Room temp)
1 1/2 cups unsalted butter, melted
1 cup milk
3 tsp pure vanilla extract
Same as for red velvet.
Fill the baking cups about 1/3 of the way with the Red Velvet batter, then fill the remainder of the cup (on top of the Red Velvet Batter) with the Vanilla batter. Bake for about 20-25 minutes or until the tops springs back when lightly pressed. Cool in the pan and set over a wire rack.
Peppermint Cream Stuffing
4 cups heavy cream
2 ounces creme de menthe
1 tablespoon peppermint extract
6 eggs (room temperature)
1/2 cups Sugar
3 1/2 tablespoon cornstarch
Place heavy cream, creme de menthe, and extract in a heavy bottom sauce pot on stove and set to simmer. While heating, in a separate bowl mix together eggs, sugar and cornstarch until fully blended. Add to the cream mixture, bring to boil then reduce to a simmer and simmer for 3 minutes, stirring constantly. Let cool and refrigerate. Best if made over night!
Once set, put the Peppermint stuffing into a piping bag and stuff into the cool cupcakes by piercing the cupcake gently with the tip of the frosting bag, adding pressure and squeezing gently! Bring the bag upwards as you're filling them.
8 cups confectionery sugar
2 sticks butter (room temperature)
2 teaspoon vanilla extract
1/2 cup milk
With a hand mixer, mix sugar and butter until well blended. Add vanilla, then milk, mixing on low until completely blended. Refrigerate then apply to top of cooled cupcakes.