Lkg Lobster Lollipops Recipes

CUPCAKE LOLLIPOPS

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup mini muffin pans with paper liners.
• Whisk the flour, baking powder and salt together in a small bowl. Set aside.
• Beat the butter and granulated sugar together in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed, about 4 minutes.
• Beat in the egg, scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium low; beat in half the flour mixture, then all of the milk, then the remaining flour mixture until just combined, scraping down the sides of the bowl as needed.
• Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center of the cupcakes comes out clean, 10 to 12 minutes, rotating the pans halfway through the baking time. Transfer the pans to a cooling rack and cool for 5 minutes. Remove the cupcakes from the pans and let them cool completely on the rack.
• For the buttercream: Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until smooth, about 2 minutes. Add the vanilla and increase the speed to medium-high. Mix until light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes more. Add 1 tablespoon of milk and mix to combine. Add more milk a 1/2 tablespoon at a time until the buttercream is firm but spreadable.
• Divide the buttercream evenly among 5 bowls, about a heaping 1/3 cup in each. Add the yellow gel food coloring to one bowl and mix until no streaks remain. Repeat with the remaining bowls of buttercream and the green, blue, violet and pink food colors. Scoop each color into a separate disposable piping bag with no tip; then snip off the tip of each bag so there is a hole about the size of a penny.
• Prepare a sixth piping bag fitted with a medium-sized round piping tip; this will be your decorating bag.
• Holding the decorating bag in one hand and the yellow buttercream bag in the other, pipe the yellow buttercream into the decorating bag making in a vertical stripe about 1 inch thick. Repeat with the remaining colors, working around the edge of the decorating bag to create stripes of each color and leaving at least 5 inches at the top so you can seal the bag. Be sure not to overfill the bag; you can repeat piping in the colored stripes if necessary.
• Once the cupcakes are completely cool, attach them to the lollipop sticks by poking small holes just big enough to fit a lollipop sticks in the bottom of each cupcake with the tip of a paring knife, poking through the paper liners.
• Slice 1/8 inch off the bottom (flat side) of each spice drop with a paring knife. Insert a lollipop stick through the domed top of a spice drops and slide it down so there is about 3/4 inch of the stick above the spice drop. This is where the cupcake will sit.
• Next, poke the lollipop stick into the hole in the bottom of a cupcake and slide the bottom of the cupcake down so it rests on the flat, sticky side of the spice drop. The lollipop stick should not poke through the top of the cupcake; if the cupcake seems wobbly, slide the gumdrop down a bit further and press the cupcake onto the stick a bit more. Anchor the assembled lollipop cupcakes in a Styrofoam board or stick them in tall containers filled with sugar or sprinkles. Repeat with the remaining lollipop sticks, spice drops and cupcakes.
• Holding a cupcake in one hand and the decorating bag in the other, starting in the center of the cupcake, pipe the frosting in a swirl over the top of the cupcake. Stick the frosted cupcake back into the Styrofoam to hold it upright. Repeat with the remaining cupcakes.
• Serve immediately or refrigerate for up to 2 days; remove from the refrigerator 1 hour before serving.

HONEY TEA LOLLIPOPS

Steps:

• Combine the sugar, honey, glucose and brewed tea in a small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides using a clean brush dipped in water to prevent crystallization. Without stirring, cook until mixture reaches 310 degrees or hard crack on the candy thermometer.
• Spray lollipop molds lightly with non-stick cooking spray. Place lemon rinds and mint leaves in each section. Place lollipop sticks into mold. Remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Remove the pot from the ice bath. To avoid air bubbles, swirl hot candy syrup in both directions, being careful not to over mix. Pour the syrup into the molds 2/3 of the way full and cool at least 20 minutes. Remove from molds.

LOLLIPOPS

Steps:

• Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.
• Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.
• Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.

FOIE GRAS LOLLIPOPS

Steps:

• Slice the foie gras in 1/2-inch thick section crossways. Lightly season with Calvados, salt and pepper. Place in saute pan over medium heat until a light golden brown color develops. Flip and repeat on other side taking care not to caramelize or over-cook the foie gras.
• Pack the foie gras in the a terrine pan, season, to taste if needed, cover with plastic wrap. Press with 1 or 2 pounds of evenly distributed weight on top and let set for 72 hrs.
• Remove from terrine by using a hot bath and cut into 1-inch squares. Round off with hands, roll and lightly pack in truffles of choice. Place on a lollipop stick and serve on a decorated platter.

PULLED SUGAR LOLLIPOPS

Steps:

• Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of flavor and color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center, using a folding motion. When it has just cooled enough to handle, pick up the sugar with your hands. Place each color under the heat of a sugar lamp.
• Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
• Pull a walnut-sized piece from the sugar and form it into a small ball. Use your palm to press the ball flat. Shape it into a circle or oval. Insert the lollipop stick. Set the lollipop on the silicone baking mat (it will stick if you place it directly on your work surface.) Pull and cut small pieces of sugar and form them into the eyes, mouth, nose, eyebrows or whatever feature you desire. Stick the pieces directly onto the lollipop. The sugar will be hot enough to adhere. Enjoy!