March 24, 2012

Mad Men Season Launch? You Need These Cupcakes.

By CA

So I am given to understand that the new series of Mad Men starts airing in the US tonight (sorry fellow UK residents). This is why I got a shout out on The International Business Times for my Brandy Alexander cupcakes – something I was really excited about. In a somewhat cynical move, I’m reposting my three Mad Men Cupcakes in one easy reference post. If you’re planning a Mad Men party, or you just like pictures of cupcakes, this is for you.

The Brandy Alexander

A brandy infused sponge, with swirled cream and chocolate-nutmeg frosting, topped with a sprinkle of more freshly grated nutmeg. A simple cake, with a generous boozy hit and a tingly, spicy finish. See my original post here.

To make 12 Brandy Alexanders:

  • 175g golden caster sugar
  • 175g margarine or butter
  • 175g plain flour
  • 1/2 tbsp (1 1/2 tsp) baking powder
  • 1 tbsp milk
  • 2 eggs
  • 5 tbsp brandy (that is not a typo)

Icing:

  • 250g butter, at room temperature
  • a splash of cream (single or double)
  • 600g icing sugar (or possibly a little more, depending on your definition of ‘a splash’)
  • 1 1/2 tsp freshly grated nutmeg
  • 4tsp cocoa powder
  • more freshly grated nutmeg for decoration

To make the cakes, put all the ingredients in a bowl and mix (preferably with an electric mixer) until combined. Divide among 12 cupcake cases and bake, at 180C, for twenty minutes, rotating half way through to ensure even baking.

To make the icing, put the butter and cream in a bowl and combine with an electric mixer until the butter is soft. Gradually add the sugar until thick and stiff enough to hold its shape – if it is too sweet, you may add a pinch of salt. Remove about a third of the finished icing and add the nutmeg and cocoa, mixing very thoroughly.

Open a piping bag and put the chocolate-nutmeg icing in one thick line up the side. Fill the rest of the bag with the cream frosting, trying to make sure that both flavours are an even distance from the tip of the bag. Squeeze gently so that the two flavours are joined in the middle, and then squeeze evenly into the piping tip. Apply to the cakes as usual and you’ll have a two-tone effect! Decorate with the remaining nutmeg.

The Tom Collins

A juniper-scented, gin-soaked sponge with a light and tangy lemon icing, the Tom Collins is a classic cocktail and now a classic cupcake. See my original post here.

To make 12 Tom Collinses (as I insist on calling them):

  • 175g golden caster sugar
  • 175g margarine or butter
  • 175g plain flour
  • 1/2 tbsp (1 1/2 tsp) baking powder
  • 1 tbsp milk
  • 2 eggs
  • 6 tsp juniper syrup or 5 tbsp good quality gin (still not a typo)
  • 3/4 tsp citric acid (optional)

Icing:

  • 250g butter, at room temperature
  • 500g icing sugar
  • juice of 1/2 large lemon (or more, to taste)
  • zest of 1 large lemon (reserve some for decoration)

I used the same all in one method for these cakes – put all the ingredients in a bowl and mix until combined. They also bake at 18-C for 20 minutes, with a turn half way through.

For the icing, put the butter in a bowl and soften with an electric mixer, then add the lemon juice and combine. Gradually add the sugar until the buttercream is thick and sweet, then mix in the lemon zest. You can add more lemon juice and zest if you like, and as ever a pinch of salt will sort out any excessive sweetness.

Pipe the icing onto the cooled cakes and sprinkle with lemon zest to finish.

The Old Fashioned

The most complex in flavour of the three Mad Men cupcakes, the Old Fashioned combines a sweet cherry bourbon and lemon sponge with an icing laced with orange and cocktail bitters. The whole thing is finished off with a shiny fresh cherry on the top. See my orginal post here.

To make 12 Old Fashioneds:

  • 175g golden caster sugar
  • 175g margarine or butter
  • 175g plain flour
  • 1/2 tbsp (1 1/2 tsp) baking powder
  • 1 tbsp milk
  • 2 eggs
  • 5 tbsp Red Stag bourbon (or any other bourbon, though Red Stag brings the important cherry flavour with it)
  • juice of 1/2 large lemon

Icing:

  • 250g butter, at room temperature
  • 500g icing sugar
  • zest of 1 orange
  • 4 tbsp cocktail bitters (or more to taste)

That same all in one method applies for the cakes here, too – put it all in a bowl, mix until smooth and combined. Divide into cases and bake, 180C, for 20 minutes. Turn in the middle. You know the drill.

The icing is also very familiar – soften the butter in a large bowl, using an electric mixer, then gradually add the sugar until you get the right taste and texture. Add the orange zest and bitters, combine thoroughly and check for taste. Pipe on to your cooled cupcakes and garnish with a beautiful deep purple cherry.

My original posts give a little more detail, and describe how I made eight of each cake using one huge batch of cake batter, and a huge batch of plain buttercream, which I flavoured individually. Click here for the first overview post, and there are links above for each of the cakes themselves. I’ve changed the amounts here to give a full batch of each flavour, in case you’re not as baking mad as I am and just want to try one kind of cake, than you very much. The originals were also dairy free, using soy cream, soy milk and soy margarine throughout – this meant more icing sugar for the buttercream, but still gave a good result.

If anyone does make these I’d absolutely love to see the finished result, leave me a comment with a link!

About CA

If I sits, I knits. View all posts by CA
This entry was posted on Saturday, March 24th, 2012 at 2:54 PM and tagged with , , , , and posted in Cake, Original recipes. You can follow any responses to this entry through the RSS 2.0 feed.

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