Thursday, August 30, 2012

Pisco Sour Cupcakes

Pisco Sour is one of our Chilean flavors that identifies us world widely  and since the challenge for this month is "Chilean treats" I decided to tweak an American classic (cupcakes) and bring our delicious Pisco Sour flavor to the party. 

Actually, the flavor is quite tasty.  Just simply imagine a soft yellow cake infused with Pisco sour and topped with an airy and smooth Pisco sour flavored buttercream... the result is simple delicious!!


- For the Cupcakes:
1½ cups all-purpose flour
1½ tspn. baking powder
¼ tspn. salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 Tbsp. Pisco
¼ teaspoon vanilla extract
½ cup buttermilk

- To Brush the Cupcakes:
1 to 2 Tbsp. Pisco Sour

- For the Pisco Sour Buttercream:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
3 Tbsp. Pisco Sour
2 Tbsp. Milk or Heavy whip cream
Pinch of coarse salt


Preheat the oven to 350ºF. Line a standard muffin tin with paper liners and set aside.

In a medium bowl, whisk together the flour, baking powder and salt and set aside.

In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).  Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition and scraping the sides of the bowl then add the lime zest, lime juice, vanilla extract and Pisco. Mix until combined. 

Reduce the mixer low speed and add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

Divide the batter between the muffin cups. Bake for 20 minutes or until just slightly golden and a cake tester (toothpick) comes out clean, rotating the pan at the halfway point.

Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of Pisco Sour. Set the cupcakes aside to cool completely before frosting them.

To make the buttercream, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar (sifted), mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the Pisco sour, milk and salt and continue to mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with a small lime wedge.

For more delicious Chilean treats made by amazing Chilean bloggers, visit "BRBC"

Monday, August 27, 2012

Texas Style Oven Roasted Brisket

Brisket is such a flavorful cut of meat when it's done right.  Prepare for a shoe leather kind of meat if you roast it the wrong way :)  After several recipes, I decided to try this one, since it packs a lot of flavor with a few ingredients and the result is just delicious!


2 Tbsp. chili powder
2 Tbsp. salt
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. ground black pepper
1 Tbsp. sugar
2 tsp. dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock or red wine


Preheat the oven to 350 degrees F. 

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock or red wine and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Source:  Recipe courtesy of "Food Network"