Food Network Magazine - (10)October 2020

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Black-and-Orange

Cupcakes

ACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12

FOR THE CUPCAKES

½ cup unsweetened cocoa powder

½ cup whole milk

½ cup water

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup sugar

¾ cup vegetable oil

1 large egg

1 teaspoon pure vanilla extract

½ teaspoon grated orange zest

FOR THE GANACHE AND MERINGUE

2 ounces semisweet chocolate, chopped

¼ cup heavy cream

2 large egg whites

½ cup sugar

Pinch of cream of tartar

Orange gel food coloring

1. Make the cupcakes: Preheat the oven to 350 ̊. Line a 12-cup
   muffin pan with liners. Put the cocoa powder in a large bowl.
   Microwave the milk and water in a small microwave-safe bowl
   until steaming, 1 to 2 minutes; pour over the cocoa powder and
   whisk until smooth. Let cool slightly.


2. Whisk the flour, baking soda and salt in a small bowl. Whisk
   the sugar, vegetable oil, egg, vanilla and orange zest into the
   cocoa mixture, then whisk in the flour mixture.


3. Divide the batter among the prepared muffin cups, filling them
   three-quarters of the way. Bake until the tops of the cupcakes
   spring back when gently pressed, 20 to 25 minutes. Let cool
   5 minutes in the pan, then remove to a rack to cool completely.
   4.Make the ganache: Microwave the chocolate and heavy cream
   in a microwave-safe bowl in 30-second intervals, stirring, until
   melted, about 1 minute. Let sit until thickened but still pourable,
   about 5 minutes. Spoon over the cupcakes, gently spreading to
   cover. Let set 10 minutes.
   5.Meanwhile, make the meringue: Whisk the egg whites, sugar
   and cream of tartar in a large heatproof bowl set over a saucepan
   of simmering water (do not let the bowl touch the water). Cook,
   whisking, until the sugar dissolves, 2 to 3 minutes. Remove from
   the heat; beat with a mixer on medium-high speed until stiff
   glossy peaks form, 5 to 8 minutes. Tint orange with food coloring.
   Generously spread the meringue on the cupcakes and lightly
   brown with a kitchen torch.

Black-and-Orange

Cookies

ACTIVE: 1 hr 10 min l TOTAL: 2½ hr l MAKES: about 30

FOR THE COOKIES

3½ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon ground nutmeg

¼ teaspoon salt

½ cup milk

1 teaspoon pure vanilla

extract

2 sticks unsalted butter,

at room temperature

1¼ cups granulated sugar

2 large eggs plus 3 egg yolks

FOR THE ICING

4½ cups confectioners’ sugar

3 tablespoons light corn syrup

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

7 to 8 tablespoons cold water

Orange gel food coloring

¼ cup unsweetened cocoa powder (not Dutch process)

1.Make the cookies: Position racks in the upper and lower thirds

of the oven and preheat to 350 ̊. Line 2 baking sheets with

parchment paper. Sift the flour, baking powder, nutmeg and salt

into a bowl. Combine the milk and vanilla in a liquid measuring cup.

Beat the butter and granulated sugar in a large bowl with a mixer

on medium speed until fluffy, about 2 minutes. Beat in the

whole eggs and yolks, one at a time, then increase the speed

to high and beat until combined, about 30 seconds.

2.Reduce the speed to low and add the flour mixture in

three additions, alternating with the milk mixture, beginning

and ending with the flour mixture. Increase the speed to high

and beat 15 seconds to combine and lighten the batter.

3.Scoop mounds of batter (about 2 tablespoons each) and

arrange about 2 inches apart on the prepared pans. Bake,

switching the pans halfway through, until the cookies are just

golden brown around the edges, 13 to 15 minutes. Let cool

5 minutes on the pans, then transfer to a rack to cool completely.

4.Make the icing: Beat the confectioners’ sugar, corn syrup, lemon

juice and vanilla in a large bowl with a mixer on low speed until

combined. Increase the speed to medium and add 6 tablespoons

cold water, a little at a time, until the icing is spreadable.

5. Transfer a little more than half of the icing to a medium bowl;
   tint orange with food coloring. Add the cocoa powder to the plain
   icing and mix on low speed until combined. Increase the speed to
   medium and add 1 to 2 tablespoons cold water, a little at a time, to
   make the chocolate icing the same consistency as the orange icing.


6. Spread the icing on the flatter side of each cookie, covering half
   with orange and half with chocolate icing. Let sit until the icing
   hardens, about 1 hour.

96 FOOD NETWORK MAGAZINE ●OCTOBER 2020

COOKIE: KATE MATHIS. CUPCAKE: RYAN DAUSCH.