We topped our cupcakes with our farmercooker.com logo and we where ready to go!

For CupCake Camp we took our delicious Almond Yoshimis. A recipe derived from the puertorrican bizcocho borracho and redvelvet cake. The CupCakes where a success at the Camp and at home with the fam. I’m posting the recipe today so you can have a chance to try it at home and let us know what you think!

Cake Recipe

3 1/2 cups of flour (cake flour is best)

12 egg yolks (yep, 12)

8 egg whites

2 1/2 cups of white sugar

4 bars of unsalted butter (1lb)

1 tsp Pure Vanilla Extract

1 tsp of red food coloring

Syrup

2 cups of white sugar

3 cups of water

Brandy (for every cup of syrup add 1 tbsp)

Frosting

2 packages of cream cheese (1lb)

1/2 cup of butter

2 cups of confectionar’s sugar (sifted)

1 1/2 tsp of almond extract

1/4 cup Almond shavings

Crumbs from one of the cupcakes (for show)

Now, how to make it

Preheat your oven to 350 degrees.

Let’s start with the cake. Beat the sugar and the butter until they’re creamy, and I mean creamy. Beat it for at least 3 minutes at high speed. Add the 12 egg yolks one by one. Add the tsp of vanilla and red food coloring into the mix (You can also add some Almond extract in addition to the vanilla). Once all these wet ingredients are mixed, start adding the 3 1/2 cups of flour slowly at low speed, towards the end don’t over-beat it.

In a separate bowl beat the 8 egg whites until they’re at meringue consistency. You’ll know they’re ready if it leaves a peak as you lift the mixer up. Now take the meringue and with a wooden spoon fold it in to the cake mixture slowly and gently.

Pour the mixture into your container. (I’m sure you have you oven preheated by now at 350*) If it’s a big pan then I recommend around 45 minutes in the oven but for the cupcakes I’d say somewhere around 20 to 30 minutes depending on your oven. Just remember the rule: if you poke your cake and the knife or toothpick comes out clean, it’s ready.

This is the batter before the egg whites.

While the cake is brewing start making the Syrup

Bring the 3 cups of water to a boil. Add the sugar slowly and let it boil until the water gets a soft caramel color. Move it around constantly with a wooden spoon so the sugar doesn’t stick to the bottom. Later let the syrup stand at room temperature and once it’s not hot anymore add the Brandy.

Remember

Both the cake and syrup must be cold before you combine them and then wait a little more before you put the frosting on.

Since the top of the cake is a little caramelized the syrup was just falling down the sides so we came up with this idea to make the syrup go into the cupcake.

When the cupcakes came out we poked them with holes so they could absorb the syrup. If you’re making a cake you don’t need to do this because once you turn the cake around the porous part is exposed and it absorbs the syrup without a problem(Spray bottles work great for this).

Frosting

Mix the cream cheese and butter until creamy. Pour the tsp of almond extract and slowly add the confectioner’s sugar.  Put the frosting on the cake however you want; we sort of sculpted a mountain with a spatula.

Finally decorate you Almond Yoshimis with the almonds and crumbs!

Enjoy, Buen Provecho!!