Sans Rival Cupcake Recipe
Aikko (aka Bake Happy Blogger): Shaider’s Fushigishigi Song, marathon of Kathniel’s Got to Believe, doing calligraphy drills, Florine Asch’s watercolor sketches.
You: Huh, what is Aikko talking about now? Let’s get on to the Sans Rival Cupcake Recipe!
Aikko: Guilty pleasures. How about you, what are yours?
You: We have all the time in the world for that. Let’s get on to the Sans Rival Cupcake Recipe!
Aikko: Oh wait! I have more!!! Reading Cecile van Straten’s Chuvaness blog, Chyng’s well… ChyngReyes blog and Sans Rival Cupcakes
You: Woo hoo!! Now we’re talking! Let’s get on to the Sans Rival Cupcake Recipe!
Aikko: And how can I forget, Angie Dudley’s Bakerella blog. I almost forgot to include something baking related! You: No no no no… no. Go back to the Sans Rival Cupcakes!
Aikko: Okay, I’ll stop teasing you now :). We’re still friends, right? Love ya.
You: <enter crickets sounds effects>
Crisp cashew filled meringue layers, layered with smooth, light and not-too-sweet buttery icing, heavily sprinkled with cashew nuts. No, we’re not talking about Sans Rival Cake, we already made it here. We’ll be talking about it’s mini-me version, the Sans Rival Cupcake. Thank heavens you have dropped by the Bake Happy blog today because you are all in for a treat, we’re going to Sans Rival Land today, and once you’ve tasted these cupcakes, you are no longer missing one half of your life. Want to see how the inside looks like? Creamy icing, layers of crisp meringues, loads of nuts. It’s like all you have ever dreamed of and more. Are you ready to make some? Let’s start by placing 2/3 cup egg whites in a bowl, egg white powder (a popular brand here in Manila is Ovasil available in your friendly local baking suppliers stores) and cream of tartar. Get your trusty old (or new) mixer and mix the egg whites in high speed. Once it’s foamy (or frothy), like below, add 2 tablespoons sugar. Once soft peaks form, add in the 2/3 cup sugar gradually. Mix until stiff peaks form. How do you know if you’ve achieved stiff peaks? Turn it upside down (some even turn it upside down over their head). If nothing falls off, you’re good to go to the next step. Combine 1/4 cup sugar and almond meal. Almond meal is the same as almond flour which is the same as ground almonds. Fold it into the egg whites. Combine flour and chopped cashews. Essentially we coat the cashews in flour to make sure the cashews won’t settle on the bottom of the batter. Fold it to the batter like we do the almond meal. Ta-daaahh!!! Sans Rival batter is now ready to be piped. Now, go get some cookie sheets and line it with parchment paper. I used a round cookie cutter that’s two inch in diameter and traced circles in the parchment paper. Turn it over so the pencil markings won’t get on the cookie. Using a piping bag with a large round tip, pipe circles on the parchment paper. Place your piping tip just 3/4 inch above parchment paper and press until the batter reaches the lines of the circle then release. Flatten the cookie so you’ll have pretty meringues but this is totally optional. You will make 66 cookies from this recipe. Bake them at 225F for 45 minutes or until the meringue dries out. Or alternately, you can pipe them on cupcake cups but make sure to place cupcake liners so you can easily remove them. Either way works fine. Now, this is where I get nervous, this is where the recipe went wrong the first time I made this Sans Rival Cupcake Recipe. Separate some eggs and place 14 eggs yolks in a bowl. (What 14?! Yes, we need this much because this Sans Rival Cupcake Recipe needs more icing then the usual Sans Rival Cake.) But your welcome to half or 3/4 (is the even a term? hehehe) the recipe if you want. It’s just that the proportion is just enough to pipe and decorate 22 cupcakes. Combine water and sugar in a small saucepan. Let is boil. Make sure to have a candy thermometer on hand as we need this to make the icing. I have a new candy thermometer, my wallet just cried. I need to make more of this para suit. 🙂 Once the thermometer reaches 220F, start mixing the egg yolks in a high speed. This is very critical, once the sugar mixture reached 240 F, pour it over the egg yolks (with the mixer still on, okay?) in a stream (like water in a faucet). Mix well. Once mixed well, turn off the mixer and let the icing cool. I actually just put the bowl in the freezer for 10 minutes or so until it’s slightly cool. This is very important. You don’t want to add butter to a hot egg yolk mixture or the world will end. Just kidding, icing might just not come together properly. Once it’s cooled down, now’s the time to add the butter. Add it in small batches. Beat the icing until smooth, creamy and fluffy. There will be a phase where everything seems not to mix readily. Not to worry, this will pass. It will be ready once the icing is real smooth. And by the way, I give you permission to lick the sides of the bowl. Enjoy. To assemble, I used candy cups. Place cookies on the base. Cover it with icing and them nuts. Then add another layer of cookie… … then icing, then nuts. When you add the third cookie, you must have reached the top. You can now play around with the design of the cupcake. I covered it icing with a flat finish. I don’t actually have a description for this photo. I just love looking at it and I want to post the picture because I find it pretty. I hope you do, too. Now, add chopped nuts to the sides. On top, I piped a shell border and finished it with a cashew nut topping. There you have it, Sans Rival Cupcakes! I actually find making this Sans Rival Cupcake Recipe quite challenging but the result is oh sooooo worth it! This recipe is a keeper. You can take my word for it. Pinky swear. Now all you have to do is sip your tea and nibble on these cupcakes. Enjoy!
- Meringue or Dacquoise
- 2/3 cup ground almonds
- 1/4 cup sugar
- 2/3 cup egg whites
- 1 tsp egg white powder (I used Ovasil)
- 1/4 tsp cream of tartar
- 2/3 cup+ 2 tablespoons sugar
- 2/3 cup chopped cashew nuts
- 1/4 cup flour
- Sans Rival Icing
- 1 cup plus 2 tablespoon sugar
- 3/4 cup water
- 14 egg yolks
- 2 1/2 cups unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cup chopped cashew nuts (for decoration)
- Mix ground almonds and 1/4 cups sugar until well blended. Set aside. Use a medium sized bowl so you can combine them easily.
- Combine 1/4 cup flour and chopped cashew nuts. Set aside as well.
- In a mixing bowl, add egg whites, cream of tartar and egg white powder. Mix until foamy. Once foamy, add in 2 tablespoons of sugar.
- Once soft peaks form, add in the 2/3 cup sugar gradually. Mix until stiff peaks form. How do you know if your eggs are in the stiff peaks stage? Turn it upside down. If nothing falls off, you’re good to go to the next step.
- Fold in the almond-sugar mixture.
- Then fold in the flour-cashew nut mixture.
- Using a piping bag with a big round tip, pipe 2 inch circles on cookie sheets lined with parchment paper. Alternately, you can bake the meringue in cupcake pans lined with cupcake liners. The batter can make 66 meringues.
- Bake for 45 minutes at 225F or until the meringue dries out. Once baked, let the cookies cool and set aside.
- To make the icing, boil sugar and water in a small saucepan. Make sure to have a candy thermometer on hand as we need this to make the icing. Once the thermometer reaches 220F, start mixing the egg yolks in a high speed.
- This is very critical, once the sugar mixture reached 240 F, pour it over the egg yolks (with the mixer still on, okay?) in a stream (like water in a faucet). Mix well.
- Once mixed well, turn off the mixer and let the icing cool.
- Once it cooled down, add it the butter in small batches.
- Beat the icing until smooth, creamy and fluffy. And by the way, I give you permission to lick the sides of the bowl. Enjoy.
- To assemble the cupcakes, place one meringue in a candy cup. Add a layer of icing, then sprinkle with cashew nuts. Repeat until you fill the whole cup. You should have three cookies/meringues for each cup. Making 22 cupcakes for this recipe
Meringue recipe adapted from Zoe Bakes (http://zoebakes.com/2008/07/22/toasted-almond-dacquoise/) Icing recipe adapted from Heny Sison (http://www.henysison.com/Recipes/Pistachio_Sansrival.html)