When I met Michelle Garcia last year, I immediately felt a soul-sister sort of connection. Since then, I have learned that I was definitely right about her. She has a very similar approach to baking as I do. GO CRAZY, DON'T BE AFRAID! Now the rest of the world is going to learn what I knew all along, as her first cookbook, Who You Callin' Cupcake is scheduled to hit shelves in the coming weeks. With different chapters with titles like Shut Your Pie Hole, Blue Plate Special and Anarchy in the Cupcake Pan -- it is no surprise that we "get" each other.
Michelle was named ACF region pastry chef of the year in 2006, and Bleeding Heart Bakery has won many awards, including Top Bakery in Chicago by Chicago magazine, and was named one of the top ten bakeries in the nation by an online poll. Most recently, The Nicholas Award for the city of Oak Park, IL. Additionally, Michelle and Vinny have made more than 8 appearances on the Food Network's Cake Challenge.
Some of the recipes you'll find in her book include thought provoking cupcakes like Tequila and Lime; Rosewater and Champagne; Cheese and Microgreens; BBQ Pork; Hibiscus; and Spinach and Apple. See, she does think like me! Now, the best part of this post...Michelle has agreed to share one of her one-of-a-kind creations with us ahead of time!
INFAMOUS SPINACH AND APPLE CUPCAKES
CUPCAKECan't wait to start seeing what else she has instore for us. Amazon.com is taking pre-orders now!6 cups spinach
1 2/3 cups sugar
1 2/3 cups all-purpose flour
1 tablespoon baking powder
1 1⁄2 teaspoons salt
1 cup butter
1⁄2 cup skim milk, divided
2 eggs
1 tablespoon vanilla extract
2 vanilla beans, scraped (or 2 additional tablespoons vanilla extract)
SAUTEED APPLES3 cups chopped applesFROSTING
2 tablespoons butter
2 tablespoons sugar2 tablespoons butterCUPCAKES
2 cups minced purple or red onions
1 cup shortening (I prefer palm)
1⁄4 cup soymilk 1⁄2 cup vegan margarine
2 tablespoons vanilla extract
4 cups powdered sugar, siftedFROSTING
- Steam the spinach in a large pot just until the spinach is wilted and turns bright green.
- Strain the spinach in a colander and squeeze out any remaining water. Purée the spinach in a food processor and then strain it again.
- Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
- In a medium bowl, mix together the sugar, flour, baking powder, and salt.
- Combine the dry ingredients and the butter in the bowl of a standing mixer and mix on low speed until the butter is completely mixed in and there is a mealy consistency.
- Add 1⁄4 cup of the milk and mix slowly to make a paste. This will break up any lumps that are trying to form.
- In a separate medium bowl, combine the eggs with the rest of the milk, the vanilla extract, and the vanilla bean scrapings, and slowly pour the mixture into the batter in the standing mixer. Scrape down the sides of the bowl and mix on high for about 10 seconds.
- Fold the puréed spinach into the batter.
- With an ice cream scoop, fill the cups in the cupcake pan about 3⁄4 full and bake for 10 to 15 minutes. The cupcake tops will just be slightly golden.
SAUTÉED APPLES
- Melt the butter in a sauté pan, then add the minced onions. Cook the onions until they’re a little past the translucent stage but are only slightly caramelized.
- Line a cookie sheet with paper towels and lay the onions on top so the towels absorb the excess fat and the onions cool more quickly.
- Combine the shortening and margarine in the bowl of a standing mixer and mix on high until all lumps are out and the consistency is light and fluffy.
- While the mixer is on low, slowly add the powdered sugar then
- Scrape down the sides of the bowl and put the mixer on high for about 10 minutes, the longer the better—your goal is to mix out any of the graininess from the powdered sugar.
- Purée the cooled onions in a food processor, then mix them into the buttercream.
- Dice the apples into small, even pieces, about 1⁄4-inch cubes.
- Over medium heat, melt the butter in a sauté pan. When the butter starts to brown, toss in the apples. Move them around a bit in the pan and toss in the sugar—not a lot, just enough to give the apples a little boost.
- Pour the apples out onto a baking sheet to cool.
PUT IT ALL TOGETHER
- Using the piping bag with the star tip, pipe a big circle of frosting around the cupcake tops.
- Fill the circles of frosting with the sautéed apples.
