Subj : Today in istory - 1851
To   : All
From : Dave Drum
Date : Tue Aug 22 2023 04:18:00

22 August 1851 - 'AMERICA' SAILS TO VICTORY: The "Auld Mug" trophy is
awarded for the first time to the winners of a sailing race around
England's Isle of Wight. The schooner 'America' sails into first place
with an ample lead, and so the competition between the world's best
racing yachts will be known as the "America's Cup."

America's Cup, Most prestigious trophy in international yachting
competition. First offered under another name in Britain in 1851, the
cup was won easily by the America from New York and subsequently became
known as the America's Cup. The America's Cup race, held about every
four years, is between one defending vessel and one challenging vessel;
each must be designed and built in the country it represents. The
22.6-mi (36.4-km) racecourse is divided into eight legs. The U.S.
completely dominated the competition until 1983, when it was defeated by
Australia. New Zealand won the Cup in 1995 and retained it in 2000 by
defeating a challenger from Italy in the first competition without a
U.S. participant.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: America's Cup - Cake
 Categories: Cakes, Snacks, Chocolate, Dairy
      Yield: 24 cupcakes

  2 1/4 c  Granulated sugar
    1/2 c  + 1 tb salted butter
      2 tb Vegetable oil
      4 lg Eggs
      1 tb Madagascar vanilla extract
  2 3/4 c  Cake flour
  1 1/2 ts Baking soda
    1/2 ts Sea salt
    3/4 c  Milk
    3/4 c  Unsweetened cocoa powder
    3/4 c  Hot water

MMMMM-----------------CHOCOLATE FUDGE FILLING------------------------
    1/2 c  Salted butter
    1/2 c  Unsweetened cocoa powder
    1/2 c  Hot water
      4 c  Powdered sugar

MMMMM----------------BUTTERCREAM BASE FROSTING-----------------------
      2 lb + 1 c  powdered sugar
      1 c  Milk
      1 ts Madagascar vanilla extract
    1/2 ts Sea salt
      1 c  Salted butter in 1/2" slices
  2 1/4 c  Shortening

MMMMM---------------------SALTED CARAMEL-----------------------------
      1 c  Granulated sugar
    3/4 c  Heavy cream; room temp
  3 1/2 tb Salted butter
      1 ts Fine sea salt

MMMMM-----------------SALTED CARAMEL FROSTING------------------------
  2 1/2 c  Buttercream base frosting
      1 c  Powdered sugar
    1/2 c  Salted caramel

  Recipe courtesy of Jillian Hopke

  FOR THE CHOCOLATE CUPCAKES: Set the oven @ 350-|F/175-|C.
  Line a 24-cup muffin pan with cupcake liners. 

  Cream the granulated sugar, butter and oil in a large
  bowl. Beat in the eggs, one at a time, until fluffy. Add
  the vanilla and blend well. Sift the flour, baking soda
  and sea salt and gradually add to the sugar mixture,
  alternating with the milk. 

  Whisk the cocoa and water until smooth in a small bowl.

  Add to the mixture, continue beating 'til well blended. 

  Fill each muffin cup three-quarters full with batter.
  Bake the cupcakes until baked through the center, about
  15 minutes. Remove the cupcakes from the pan and cool on
  wire racks. 

  FOR THE CHOCOLATE FUDGE FILLING: Melt the butter in a
  microwave-safe bowl. Whisk the cocoa and water until
  smooth in a separate bowl. Whisk the cocoa mixture into
  the butter until blended and smooth. Whisk in the
  powdered sugar until fluffy. Yield: 2 cups. 

  FOR THE BUTTERCREAM BASE FROSTING: Whip the powdered
  sugar, milk, vanilla and sea salt with a whisk
  attachment on low until smooth and creamy. Add the
  butter one slice at a time until well blended. Add the
  shortening and blend well. Whip on high until the
  mixture doubles, 10 to 12 minutes. Yield: 8 cups. 

  FOR THE SALTED CARAMEL: Combine 1/4 cup room temperature
  water and the granulated sugar in a small saucepan. Cook
  over medium-low heat until the sugar dissolves. Increase
  the heat to medium-high and bring to a boil. Boil
  without stirring, until the mixture is approximately 
  325-|F/165-|C and a deep amber color, 5 to 6 minutes. 

  Remove the caramel from the heat and whisk in the cream.
  The caramel will bubble violently. Once smooth, stir in
  the butter and fine sea salt. Transfer the caramel to a
  heat safe container and allow cooling for 15 minutes.
  Cover and refrigerate for up to 2 weeks. Yield: 1 1/2
  cups. 

  FOR THE SALTED CARAMEL FROSTING: Whip 2 1/2 cups
  buttercream base frosting, the powdered sugar and 1/2
  cup salted caramel with a whisk attachment until fluffy.
  Yield: 3 cups. 

  Once the cupcakes are cool, cut out the center of each
  cupcake and fill with the chocolate fudge filling. Top
  each cupcake with the salted caramel frosting.

  Yield: 24 cupcakes

  RECIPE FROM: https://www.foodnetwork.com

  Uncle Dirty Dave's Archives

MMMMM

.... Mustard is good on anything that comes from a pig carcass.
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