Peach Fritters

My dad is a great story-teller.   It’s something that I love about him and a bond that we share.  I love to hear the stories of his childhood in a small fishing village.  I love to hear stories about my ancestors and my heritage.  And I appreciate every one of them because they make the generations past seem real to me.

This year for my birthday he gave me the best gift.

He gave me an old cookbook that was my great-grandfathers.  My father is named after him and he died in 1927 in an accident.  He was a cook on a tug boat and my grandmother got this book when they went to retrieve his body and belongings.   It just made me feel so much more that cooking must be in my genes.   That I’m doing the right thing.

I decided to try the recipe for Fruit Fritters that was in there.  I love how some of the pages are marked with pencil and some have drops of  whatever on them.

I wonder, did he make the Fruit Fritters?

On my card my dad said that my great-grandfather would have been proud of the work I have done in the kitchen.

Gosh, that is just the best gift isn’t it?

For my fritters I used peaches.  It’s peach season around here and they are big and juicy and so sweet.  Apples would be good too.

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp grated nutmeg
• 1/2 tsp cinnamon
• 1 cup milk
• 2 eggs
• 4-5 medium peaches, peeled and sliced into 1 inch slices
• powdered sugar for dusting

1.  Sift dry ingredients together.  Add milk and eggs and mix until smooth.

2.  Heat canola oil to 350° in a deep pan or fryer.  Batter peach slices and gently drop into oil.  Fry for 3-5 minutes.  Dust with powdered sugar.  Best eaten warm.

Decadent Chocolate Chip Cheese Ball

I could not imagine my life without my little girl.  For many reasons.  She has grown into such a great young lady and she’s so bright and beautiful to boot (*ahem* you know..the whole apple falling from the tree thing?..)

She has been so great about being my right hand man when I need her to help me out at work.  She doesn’t complain about the early wake up call or the loads and loads of dishes that need to be done.  She’ll sit and colour oodles of fondant for me without batting a pretty little eyelash.

She’s pretty great.

And I don’t thank her enough.

Today I thought I would make her one of her most favourite treats.  It’s so simple but so incredibly addicting.  A sweet cream cheese ball with chocolate bits mixed in and rolled in Skor bits.  Slather it over a chocolate cracker or spread it on berries and you’ll be in love.  You cannot put this stuff down.   It is that good.  Imagine a spreadable cheesecake.

Ten whole minutes to put it together, seriously.  This is easily one of the fastest things you could throw together if company was coming.  Better yet, put it on your Easter buffet table.  Your guests will thank you!

Enjoy O and thank you.

*adapted from Kraft Canada

Note: you could easily half this recipe as it makes a rather large cheese ball.

•  2 pkg. (250 g each) Brick Cream Cheese, softened
• 1/4 cup sugar
• 1 tsp.vanilla bean paste
• 1/4 cup mini semi sweet chocolate chips
• 1/2 cup of Skor Bits

1. Combine cream cheese, sugar and vanilla in a small bowl.  Beat until well incorporated.   Mix in mini chips.  Place the cheese mixture on a large piece of plastic wrap and manipulate into a ball.  Refrigerate for at least 4 hours.  Just before serving roll into Skor bits.

Serve with chocolate crackers or fruit.

White Modelling Chocolate

Want to know the best thing about this cupcake?

Besides the fact that it’s elegant and gorgeous looking, it’s entirely chocolate.  Cake, icing,  branches and flower.  The cake and icing don’t matter here (even though I believe cake and icing ALWAYS matter, just read on for a minute here…).    Today’s post is about the chocolate flower on top.

I’ve made the dark modelling chocolate before.  It’s one of the posts I receive the most mail about.  Remember here?  So I thought I would leave the recipe for the white as well.   I don’t think the white hardens as firm as the dark (still quite firm though), but it tastes just as yummy!

The best part about modelling chocolate?   No “glue” required and flowers firm up fairly quickly.  This flower takes just a little chocolate and some coloured lustre dust for accents.  Remember though, it is chocolate so it doesn’t tolerate heat!

I promise this will be a two-part post with a tutorial for the flowers to follow.  My hubby, who is also my photographer, is also a snowplow driver and we have been hit with a lot of snow today.  Needless to say I’m on my own, so I’ll have to wait until he’s here to finish up the tutorial.

I just love a dogwood flower.  It’s such an elegant flower.  Wouldn’t these be great for a wedding?  Shower perhaps?  Garden party?

Check out the Hungry Happenings site for fantastic information about working with chocolate.  While you’re there, check out some of the yummy creations!  This is where I get my recipe for modelling chocolate from.

*from Hungry Happenings 

• 16 oz good quality Belgian White Chocolate
• 1/3 cup light corn syrup (more if needed)

1.  Melt chocolate over a double boiler.  Let chocolate cool to 91 degrees F, stirring often.  Pour in the corn syrup and mix well.   If the mixture is crumbly, add a little more corn syrup.  I do not knead mine at this stage as recommended, I put it in a sealable plastic bag and let it sit at room temperature for atleast 24 hours.  It will be quite hard when you start to knead it.  To soften it up a bit, pop it in the microwave for only a few seconds.

2.  Keep leftovers wrapped in plastic and sealed in an airtight container at room temperature.  Leave chocolate creations at room temperature to firm up and then store in an air tight container (at room temp).

Dark Chocolate Beetroot Cake with Sugared Cranberries

I am not a huge beet fan.

This week I asked a lady I work with whether she ate beets.  She rattled off a few ways that she likes to cook them and  proclaimed that she loved them.  The only thing that kept circling through my tiny brain was “Ewwwwww….”

But this week-end beets and I have had a new beginning.   A re-awakening!  A moist, chocolatey, gloriously decadent new beginning.  Are you with me??

I simply could not get over how amazing this cake tasted.  I was pretty skeptical last night as I was boiling the beets in preparation for this morning.  I mean, how can a cake that tastes this awesome be chalk full of antioxidants and nutrients?   And, not even a hint that there are beets in here.  Just a deep chocolatey, moist, earthy cake.   If I didn’t have beet stained fingertips, no one would believe me.

A simple ganache and some sugared cranberries is all that is needed for garnish.  Even a slight dusting of powdered sugar would do.  It’s so elegant and so simple.  Very impressive.  I’m not kidding.  Put beets on your grocery list.  You will not be disappointed!

I think my husband did a wonderful job on these photos.  I stood there watching with my finger in the ganache bowl.  Afterwards, we shared this piece.  We’re a good team.  A good food blogging, photo taking, cake eating team.

Dark Chocolate Beetroot Cake

*recipe adapted from Always Order Dessert

2 cups all-purpose flour
2 tablespoons extra dark cocoa powder
1 teaspoon cinnamon
2 teaspoons baking soda
1 tablespoon Kosher salt
3/4 cup + 1/4 cup butter, softened and divided
1 1/2 cups packed dark brown sugar
3 eggs, at room temperature
2/3 cup quality Belgian semisweet chocolate, chopped
2 cups beet puree (about 6-7 small-medium beets roasted, peeled, and processed until smooth)
1 tablespoon pure vanilla extract
1 tablespoon instant espresso powder

For the ganache:
1 cup quality Belgian bittersweet chocolate, chopped
2 tablespoons unsalted butter, softened
1/2 cup heavy cream

Grease and flour your bundt pan.

1. In a large bowl, combine the flour, cocoa powder, cinnamon, baking soda, salt and sift until evenly distributed. Set aside.

2. Cream 3/4 cup butter and the sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Add the eggs in one at a time and beat until well incorporated.

3. Combine the chocolate with the remaining butter and microwave 20 seconds at a time, stirring each time, until melted. Stir in espresso powder and set aside.

4.  Add the vanilla extract to the eggs, followed by the chocolate, and the beet puree and mix until well combined.

5.  Add the flour mixture to the beet mixture and mix just until completely and evenly combined. Pour the batter into the prepared bundt pan and bake at 375 degrees F for about 50 minutes or until a tester inserted near the center comes out clean. Cool in the pan for 15 minutes before inverting on a wire rack.

6. While the cake is cooling, make the ganache by combining the chocolate and butter in a medium bowl. Heat the cream through gently just until it starts to bubble and pour over the chocolate. Stir slowly until the chocolate melts and the ganache becomes smooth and glossy.

7. Pour the ganache over the cooled cake and let set 15-20 minutes before serving.

Garnish with sugared cranberries.

Note:  If you taste the cake while warm you will taste the beets.  Strange, I know, but if you wait until the cake is completely cool, you will taste nothing but rich chocolate!

Mocha Cupcakes with Bailey’s Frosting

Autumn is definitely here and I don’t have to tell you that the days are getting shorter and the warm weather is no longer.  One of my kids even said the “f” word this morning….frost.   It’s time for warmer drinks and comfort foods and I can’t think of anything better than a hot cup of coffee with a Bailey’s shot- or two- in it!  I can think of something better actually…how about a Rich Dark Chocolate Mocha Cupcake with the most amazing Bailey’s Swiss Meringue Buttercream?

When I made these, I also filled them with a chocolate ganache infused with Bailey’s.  I would leave it out.  It’s not necessary because the real star of the dessert here is the icing.  You know about my ongoing love affair with Swiss Meringue Buttercream.  I have to say that the boozy version is absolute bliss and sits right at the top of my favourites list!

I frosted these this morning before going to work.  And you can be darn sure I licked the bowl shiny clean.   I could’ve easily eaten the whole bowl without the cupcakes.  It’s that yummy.  And I had a container of chocolate covered espresso beans for garnish.  So as I was licking the icing bowl I was also munching on espresso beans.  Breakfast of champions.

You can imagine the state I was in when I got to work….

I couldn’t wait to post this recipe today to share with you! Let me know if the Bailey’s Swiss Meringue Buttercream makes your top ten!   Enjoy!

Dark Chocolate Mocha Cupcakes

*adapted from What The Fruitcake?

Makes 24 cupcakes

3/4 cup strong hot coffee

3 tsp instant espresso powder

3/4 cup dark cocoa

3/4 cup unsalted butter, room temperature

2 cups brown sugar

3 large eggs, room temperature

2 1/2 cups flour

1 cup buttermilk, room temperature

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 tsp vanilla extract

2 tbsp mayonnaise, room temperature

Preheat oven to 350°.  Line cupcake pans with 24 cupcake liners

1.  Whisk together coffee, espresso powder and cocoa in a small bowl and set aside.  Sift together flour, baking soda and baking powder in another small bowl and set aside.  Measure out buttermilk and mix with vanilla extract and set aside.

2.  In a large bowl cream together butter, sugar and salt.  Add eggs, one at a time, beating each egg in thoroughly and scraping the side of the bowl before adding the next egg.  Add 1/3 of the flour mixture to the egg mixture and mix until combined.  Add 1/2 of the buttermilk and mix until combined.  Repeat, ending with the last of the flour mixture.  Add the cocoa and coffee mixture and mix until thoroughly combined.  Fold in mayonnaise.

3.  Divide equally into prepared cupcake liners.  Bake for 16-18 mins or until a toothpick inserted comes out clean.  Allow to cool thoroughly on wire racks before frosting.

Bailey’s Swiss Meringue Buttercream

• 5 egg whites
• 1 cup + 2 tbsp sugar
• 2 cups of unsalted butter at room temperature
• 1 tsp pure vanilla
• pinch of salt
• Bailey’s to taste

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and Bailey’s (to taste) and beat until combined.  Use immediately.

Garnish with a chocolate covered espresso bean.

Oven Baked Pumpkin Rice Pudding

Last week I made some Pumpkin Cupcakes for my dad’s retirement (remember these?) and I had a wee bit of pumpkin left over.   I decided to try some of mom’s Old Fashioned Rice Pudding with a little twist.

Imagine, warm gooey Pumpkin Rice Pudding full of pumpkin pie flavour garnished with toasted pecans and pure maple syrup.  Pumpkin pie without the crust.  Oh- my- goodness…perfect on a breezy, rainy day.  And I know I’ve said it before but this stuff is the ultimate comfort food for me.

I decided to have a little spoonful while it was cooling on the counter, but found myself frantically eating large spoonfuls like someone was sure to take the bowl away from me at any minute!   Honestly, if you like pumpkin pie, this stuff is that good!

What is your ultimate comfort food?

Pumpkin Rice Pudding with Toasted Pecans and Maple Syrup

*adapted from moms recipe

Pre-heat oven to 325°

Combine in a 1 1/2-quart buttered casserole:

1/2 cup uncooked regular rice

3 cups whole milk

1 cup pumpkin puree

1/4 cup brown sugar

1/2 tsp. kosher salt

1 tbsp unsalted butter

1 tsp pure vanilla

1/4 tsp nutmeg

1/4 tsp cloves

1 tsp cinnamon

pinch of ginger

1. Stir all ingredients, except raisins, in a buttered 1 1/2 qrt casserole dish (until sugar is dissolved).  Bake for one hour stirring every 20 minutes.  At the end of the hour add 3/4 cup (less if you prefer) raisins and bake for another 20 minutes.

Garnish with toasted pecan pieces and drizzle with pure maple syrup.  Serve warm or cold.

Apple Spice Cupcakes with Apple Butter Swiss Meringue Buttercream

Well fall is definitely upon us!  I was at the market this morning and was instantly drawn to crates and crates of local apples.  This is one of my favourite seasons to be baking, and apples are by far one of my favourite fruits!

I also bought a huge jar of homemade apple butter and decided to use it to flavour the icing.   Anyone who has been following SweetRevelations knows how much I adore my yummy Swiss Meringue Buttercream icing!

The cakes were really good.  I love any cinnamon/nutmeg/allspice combo.  And the icing was pretty yummy too!  Great apple flavour that screams fall and Thanksgiving dinners.  I thought the cakes were so good that I left some un-iced (the horror!) and packed them in the freezer for lunch treats.

The Pastry Case is where I found this yummy recipe and I have no doubt that the cakes would taste awesome with the Salted Caramel Italian Meringue Buttercream that she has on her site.  Or, you could make the Salted Caramel Swiss Meringue Buttercream that I made here (delish).

Apple Spice Cupcakes

from The Pastry Case

yield: 30 cupcakes

• 1 1/2 cups unsalted butter at room temperature
• 3 cups sugar
• 2 tablespoons light molasses
• 6 large eggs
• 3 cups cake flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 2 tablespoons ground cinnamon
• 2 teaspoons ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 cup full fat sour cream
• 3 tart baking apples, peeled and shredded (about 1 1/2 cups)
• 1 tablespoon pure vanilla extract

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

1.  Using a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula then beat in the molasses. Add the eggs, one at a time, beating for 30 seconds between each addition.

2.  In a medium bowl, stir together the flour, baking soda, salt, and ground spices to blend.

3.  Add the flour mixture and sour cream alternately to the batter, starting and ending with the flour mixture. After each addition, beat on low-speed just to combine the ingredients. Stir in the shredded apples and vanilla.

Spoon the batter into the muffin cups. Bake 20-25 minutes until the cupcakes spring back lightly when touched and a toothpick inserted in the middle comes out clean.

Apple Butter Swiss Meringue Buttercream

• 2 cups unsalted butter cubed, at room temperature
• 5 large egg whites
• 1 cup + 2 tbsp of sugar
• 1 teaspoon pure vanilla extract
• pinch of salt
• 3/4 cup of apple butter or more to taste

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and apple butter and beat until combined.  Use immediately.

Tangy Mini Lemon Pies and Your Mama Was A Snowblower

Look at how adorable these things are!  They look like tiny white kisses.  And a burst of yellow is just what this cool, grey day needs.

I can’t believe I’m not turning these into cupcakes, but today is a special post for a special person.  My step-dads birthday is today and this is one of his favourites!  I wanted to make something just for him because he’s really a super nice guy.  And here’s the best part…..I cheated on the pastry and the lemon curd so assembly was super quick and easy.   Not that he doesn’t deserve tarts made from scratch, but I only had an hour after work and this was so simple and tasty.

He has a nickname for literally everyone I know (even my friends 25 years later…) and he’s moved me countless times (that was the last time I promise…).   He has quirky, weird sayings for everything (I can’t tell you how many times I heard “your mama was a snowblower” growing up!) and the grandkids all think he’s a hoot.  He has a big heart and he’s good to his family.

Thanks for helping me out so many times.  And for being the guy that I call when I’m lost.  Hope you have a great birthday today!

Mini Meringue Lemon Pies

1.  First, use your best recipe for pie pastry, double crust.  Store bought pastry works just as well!  Roll out pastry and cut circles out with a 2″ biscuit cutter.  Press pastry into a mini muffin pan and generously prick each mini pie with a fork.  Bake at 400 degrees for about 8 minutes or until golden.  Remove pies from the oven and allow to cool for approximately 10 minutes.

2.  Fill each mini pie with lemon curd.  Lemon pie filling works just as well too.

3.  In your stand mixer, whip 3 egg whites, 1/4 tsp cream of tartar and 1/4 cup + 2 tbsp of sugar.  Whip until stiff peaks form.  Pipe onto lemon filling.  Broil for a few minutes until meringue is golden.  Serve immediately.

Milk Dud Cupcakes

Remember this?

I posted these back in August with the promise of a recipe!  I have received a few e-mails wondering where that recipe might be….sorry I keep forgetting!

Have you ever had a Milk Dud?  Chewy, stick in your teeth caramel covered in milk chocolate.  One of my favourite combinations (one of my dentists favs too I’m sure…)  I’m eating some as I type as a matter of fact.  It’s really the icing (again) that is the star here.  Take some smooth and creamy Swiss Meringue Buttercream, my absolute favourite, and beat in some homemade Salted Caramel Sauce.  Screaming your name yet??

Honestly, I could’ve bathed in this icing it’s that yummy.  Don’t judge me, it really is that good.

I really apologize for the lack of photo’s but these literally went like hotcakes and I didn’t have a chance to take any extra’s.

I was left with one giant box of Milk Duds that I have been hiding in the back of the pantry for a month.  I have a teenager who is more obsessed with chocolate than me (if that’s possible) and often my goodies just “disappear.”

Since the caramel really is the star here, I will be posting the recipe for the icing only.  My advice is to use your best rich chocolate cake recipe.

Salted Caramel Swiss Meringue Buttercream

*adapted from Sweetapolita

1 3/4 cup sugar

1/4 cup water

1/4 cup heavy cream

pinch of sea salt

2 cups unsalted butter cubed, at room temperature

5 large egg whites

1 teaspoon pure vanilla extract

pinch of salt

Making Salted Caramel Sauce:

*make this first to set aside to cool while you make the Swiss Meringue Buttercream.

1. Place  1/2 cup + 2 tablespoons of the sugar and the
water in a medium saucepan.  Bring to a boil over medium heat.  Stop stirring and cook until caramel is amber, gently swirling the pan from time to time. Remove from heat, and slowly add cream, whisking by hand until smooth. It
will be splatter, so be careful. Whisk in sea salt. Let cool.

Swiss Meringue Buttercream:

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the rest of the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and salted caramel sauce (to taste) and beat until combined.  Use immediately.

Garnish with a Milk Dud

Pumpkin Pecan Cupcakes with Rum and Brown Sugar Swiss Meringue Buttercream

Phew!  That is a mouthful!  But worth every last syllable I guarantee you.

This is actually a recipe for a bundt cake that I found a few years ago.  And I have made it as a bundt cake with some Rum Syrup brushed on top many times and it is fantastic!  Today we are going to a BBQ so I opted to make these as cupcakes and add my favourite Swiss Meringue Buttercream, using the Rum Syrup as flavouring.

I love fall baking.  I know that it’s still technically summer, but markets are starting to display beautiful little pie pumpkins just shouting my name.  Who doesn’t love a good pumpkin dessert (my mom makes the best pumpkin pie hands down).  I roasted a few pumpkins the other day to use for this recipe and froze the rest for later use.

Pumpkin Pecan Cupcakes

• 3/4 chopped pecans
•  1-2/3 cups packed brown sugar
•  1/4 cup softened butter
•  3 eggs , room temperature
• 3/4 cup vegetable oil
•  2 cups roasted pumpkin purée
•  2-1/2 cups all-purpose flour
•  2 tsp baking powder
•  1-3/4 tsp ground cinnamon
•  1 tsp baking soda
•  1 tsp ground ginger
•  3/4 tsp salt
•  1/4 tsp ground nutmeg
•  1/4 tsp ground allspice

 

Syrup

• 1/4 cup butter
• 2/3 cup brown sugar
• 1/4 cup dark rum

Line 2 muffin tins with liners or grease and flour a  10″ bundt pan.

1.  On baking sheet, toast pecans in 350°F (180°C) oven until fragrant, about 8 minutes; let cool.

2.  In small bowl, stir pecans with 2 tbsp of the brown sugar and sprinkle over the bottom of each cupcake liner (about 1/2 tsp).  Or, if using a bundt pan sprinkle around the bottom of greased and floured 10″ pan.

3.  In large bowl, beat remaining sugar with butter and beat in eggs, 1 at a time. Beat in oil until fluffy. Beat in pumpkin until
smooth.

4.  In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice; stir into egg mixture, just until mixed.   Fill liners or pan.

5.  Bake in 350°F oven until cake tester inserted in centre comes out clean, about 24 minutes for cupcakes and 50 minutes for bundt cake.   I removed cupcakes immediately to a rack to cool.  Let bundt cool on rack for 10 minutes then remove from pan and transfer to rack.

Syrup: In small saucepan, melt butter over medium heat.   Stir in sugar and 3 tbsp water.  Boil until dissolved and thickened,
about 3 minutes. Stir in rum and boil for 1 minute. Brush over cakes.  * I brushed some syrup on top of the cupcakes as they were cooling and used the rest in my buttercream.

Rum and Brown Sugar Swiss Meringue Buttercream

5 large egg whites

pinch of salt

1 1/4 cups brown sugar

4 sticks unsalted butter, very soft

1 tsp vanilla extract

1/2 cup rum syrup (above)

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites, sugar and salt just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring and rum syrup (to taste) and beat until combined.  Use immediately.

Garnish with toasted pecans.