Iron Cupcake #4: [Summer Berries]
June 22, 2009 at 10:24 PM | Posted in cupcakes, Iron Cupcake | 70 CommentsTags: chocolate, marshmallow cream cheese frosting, martha stewart
Ah Iron Cupcake. How I heart thee.
I’m not sure if you know this about me but I’m kind of a cupcake event freak addict. I know I know. I hide it well. But when I find one I get a little giddy. I think it’s because I find a lot (See Nikki? 2 words!) of inspiration from themes that someone else chose for me. Don’t ask me why but ideas seem to flow more freely after I have the theme figured out. I know. I’m wackadoo.
This month’s theme is summer berries and here in California the sweet strawberry goodness is abundant. I’m buying strawberries by the case every week from Costco. You can often find Hubs hulling strawberries by the bowlful for an after dinner treat. He even offered to help hull the strawberries for this recipe without me even asking. It’s pretty darn cute how much he loves his Oxo strawberry huller. So I knew as soon as I saw the theme I would be using strawberries.
But finding the right time to bake seems harder in the summer for a couple reasons:
(1) I become a lazy baker in the summer
(2) It’s harder to find ppl to give away my goodies during bikini/diet season.
Thankfully Father’s Day gave me a perfect opportunity to bake. *fist pump*
Now I know what you’re thinking… What’s up with the pirate theme, CB? *shrug* What can I say? I’m a sucker for cornball names and themes. And flowers and ladybugs didn’t seem very manly for a Father’s Day cupcake. Arrrgh matey? (That’s pirate talk for “Ok friend?”.) No more questions or you’ll be walking the plank.
Happy (belated) Father’s day to all the dads out there.
Thanks to IC’s sponsors this month–
*A sweet cupcake ID bracelet by INSANEJELLYFISH, http://www.etsy.com/shop.php?user_id=5021935
*A groovy linocut piece from BLOCKHEAD PRESS http://www.etsy.com/shop.php?user_id=6108705
*A sweet surprise from Sweet Cuppin’ Cakes Cupcakery, http://www.acupcakery.com/
*A sweet artist piece CAKESPY, http://www.etsy.com/shop.php?user_id=5243382
*HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com
*HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com
*JESSIE STEELE APRONS http://www.jessiesteele.com
*TASTE OF HOME books, http://www.tasteofhome.com
*A t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/
* 1-800-Flowers, http://www.1800flowers.com
Straw-Berried Treasure Cupcakes <– Get it? I crack myself up!
Recipe adapted from Cupcakes by Martha Stewart & 4 Ingredient Cookbook
Makes about 18 cupcakes
INGREDIENTS
For one-bowl chocolate cupcakes
1-1/2 cups all purpose flour
3/4 cups unsweetened Dutch process cocoa powder (I used E. Guittard unsweetened red dutch process cocoa)
1-1/2 sugar
1-1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract
3/4 cup warm water
18 strawberries, wash, pat dry and tops removed
For marshmallow cream cheese frosting
2 jars (7oz each) marshmallow creme
2-8 oz cream cheese, softened (I used Neufchatel cheese)
brown sugar, garnish
To make cupcakes—
Preheat oven to 350F. Prepare cupcake pan with liners.
Using an electric mixer on medium speed, combine flour, cocoa, sugar, baking soda, baking power and salt. Reduce speed to low and add eggs, buttermilk, oil, vanilla extract and water.
Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool completely before frosting.
To make frosting—
In a stand mixer, fitted with a flat beater, combine marshmallow creme and cream cheese until it is smooth and creamy.
To assemble cupcakes—
Remove the center of the cupcake using the cone method. (I used a 1.5″ cookie cutter as a guideline.) Insert strawberry into the cupcake. Using a Magic Tip 7ST tip (or your favorite star tip) pipe the frosting on the cupcake. Garnish with some brown sugar on top. (Don’t skip the brown sugar. Trust me.)
ENJOY!
Husband rating: A+
I always know when he likes a cupcake recipe when he eats more than 1 without me asking if he wants another one. He’s a cream cheese frosting purist but said that the marshmallow creme added a yummy combination.
Wifey rating: A+
This chocolate “cake” was so easy and fast to make. That Martha is a genius! Definitely bumped my current go-to recipe off the list. I love the chocolate, strawberry and marshmallow+cream cheese frosting combination. The sprinkle of brown sugar on top made for a perfect sweet crunchy bite!
Other rating: A+
I brought the cupcakes over for a family Father’s day party and T’s dad raved that this was the best cupcake I’ve baked so far! (And trust me. He’s eaten ALOT of my cupcakes!)
Vote IHC for The Next Iron Cupcake Star! +GIVEAWAY?
April 28, 2009 at 6:37 PM | Posted in cupcakes, giveaway, Iron Cupcake | 62 CommentsRemember these cupcakes? (Actually if you ate 1 or 2 or a few you might not remember, eh Scott!? lol)
So… um… yeah. I’d really appreciate your vote. Please? I’ll be your best friend. Don’t make me beg. Because I will.
*getting down on knees intertwining fingers with the pouty-est puppy dog face I can muster*
Hey! Where you going?
Ok hear me out. I’ve got a crazy idea! What if I… Share the wealth!
Here’s what I am gonna do.
Leave me a comment on this post that you voted for my RUM AND COKE CUPCAKES and I’ll enter you into a giveaway to choose any 1 of the prizes I receive *IF* I win. How’s that for a bribe incentive?
Think about it? It’s win win! I get Iron Cupcake fame+admiration and you get [insert awesome prize here]. You know you’ve been drooling over Cakespy art. FYI it really is as adorable as you think.
What you waiting for? You got some votin’ to do… git!
Fine print: There is no giveaway unless I win Iron Cupcake: Soda Pop. (Hopefully this makes sense?) Since I am going on the honor system, don’t be a liar-liar-pants-on-fire! Giveaway only available to US and Canada residents. Please one comment per person. Thanks for your vote!
Iron Cupcake #3: [Soda Pop]
April 19, 2009 at 5:50 PM | Posted in crunkcakes, Iron Cupcake | 66 Comments Can I tell you something? Just between you and me…
I am kinda fussy about blog events. It’s a love-hate relationship thing. I love participating but I hate having deadlines. I always seem to just make it or just miss it. Story of my life. Oh…? and I rarely participate in blog events that don’t inspire me. What’s the point of participating if you aren’t inspired right? Uninspired work is never your best work.
So I am glad I was immediately inspired by this month’s Iron Cupcake ingredient challenge. I think I started brainstorming the minute I got the email. (Isn’t that right, twitter followers? *wink*) I knew right away I’d be doing a crunkcake. If you didn’t know it already. It’s kind of my thing. Baking with alcohol is always fun and there are so many yummy alcoholic drinks with soda. Am I right? Of course I am.
Since rum is my hard liquor of choice…
PS. While googling for Coke cake recipe I found this fun Coca-Cola© factoid website. Guaranteed hours of “Seriously?” <— At least that’s what I said more than a few times outloud. LOL
Thanks to IC’s sponsors this month—
* A creation by FRUITFLYPIE, http://www.etsy.com/shop.php?user_id=16748
* cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281
*Sweet Cuppin’ Cakes Cupcakery, http://www.acupcakery.com/
* CAKESPY, http://www.etsy.com/shop.php?user_id=5243382
* HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com
* HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com
* JESSIE STEELE APRONS http://www.jessiesteele.com
* TASTE OF HOME books, http://www.tasteofhome.com
* A tshirt from http://www.upwithcupcakes.com/
* 1-800-Flowers, http://www.1800flowers.com
Just ignore the empty glass of rum and coke, k?
Rum and Coke Cupcakes
Recipe adapted from The Coca-Cola Company & Take The Cannoli
Makes about 30 cupcakes
INGREDIENTS
For cola cupcakes
2 cups AP flour
2 cups sugar
1 cup (2 sticks) margarine (I used unsalted butter instead)
1 cup Coca-Cola©
3 tablespoons cocoa
1/2 cup buttermilk
2 eggs, room temperature
1 teaspoon baking soda
1 teaspoon vanilla
1-1/2 cup mini marshmallows (I used about 15 jumbo marshmallows)
For brown sugar rum IMBC
1-1/4 cup brown sugar
2/3 cup water
5 eggs whites
1 lb (4 sticks) butter, unsalted and softened
1 tsp vanilla
2 tbsp dark rum* (I used 3 tbsp of Myer’s Original Dark for a little extra kick)
IMBC = italian meringue buttercream
* You could substitute with 4 tbsp rum extract too
INSTRUCTIONS
To make cupcakes—
Preheat oven to 350 degrees. Line pan with cupcake liners.
In stand mixer fitted with a flat beater, combine flour and sugar; set aside. In saucepan, combine margarine, cola and cocoa and bring to a boil.
[NOTES: I decided it would be fun to melt the marshmallows with the cola mixture instead.]
Remove pan from heat and pour over flour and sugar. Mix thoroughly to combine. Add buttermilk, eggs, baking soda, vanilla and miniature marshmallows. Mix well.
Fill cupcake liners about 1/2-2/3 full and bake for about 17-20 minutes or until toothpick inserted in center comes out clean. Let cool before frost.
[NOTES: Don't worry if batter seems a little thin. It will bake up fine.]
To make IMBC—
In a small saucepan, combine brown sugar and water and bring to a boil. Boil until sugar has reached soft-ball stage (235º-240ºF).
While sugar boiling, place egg whites into a clean, stainless-steel mixer bowl. Using the whip attachment, beat on low speed until foamy. Raise the speed to medium high and whip until stiff.
With the mixer running, add your brown sugar syrup slowly into the beaten egg whites in a steady stream. Continue beating on high speed until the mixture has cooled down, about 3 minutes.
Keep the mixer running and add butter 1 tbsp at a time. Add vanilla and rum. (Don’t worry if buttercream starts to look curdled. Just keep beating until buttercream is smooth and creamy, about 3-5 minutes.)
ENJOY!
Husband rating: N/A
He’s not a big alcohol in desserts person so he opted out.
Wifey rating: A/A-
I love the brown sugar rum buttercream. So smooth, silky, caramel delicious and rum-tastic! The coca cola cake is an interesting flavor. It’s not my favorite “cake” recipe but it went really well with the rum buttercream b/c you could taste the hint of coke in the cake.
Other rating: A
I made these cupcakes for my BIL’s birthday. He’s more of a wine lover (he prefers red over white) than hard liquor but when he does drink, it’s a good ol fashion rum and coke so he thought the cupcakes were awesome. Many of our friends commented that it totally reminded them of a rum and coke. I got many compliments especially on the buttercream.
Iron Cupcake #2: [Cranberry]
November 23, 2008 at 8:03 PM | Posted in cupcakes, Iron Cupcake | 21 CommentsTags: almond, cranberry, white chocolate
I’ve been a bad Iron Cupcake-er. ::hangs head::
I missed the last 2 Iron Cupcake challenges. The time just got away from me. I know. I know. Lame excuse. For some reason I have it in my head that all challenges end at 12midnight but IC just has to be different and end at 12noon. How’s a foodie event addict like me suppose to keep all the deadlines straight? I need a personal assistant. Anyone out there interested in the job? I can pay in cupcakes. HAHA. But I was determined not to miss this one esp after getting a “warning” from the head Iron Cupcake-er herself about my lack of participation. Eep. I feel like a naughty child that caught picking her nose. I am so sorry Miss Sandy. Don’t delete me from the blogroll. I promise I’ll be better.
This month’s IC ingredient is cranberry. Pretty fitting for the upcoming holiday. I still can’t believe that Thanksgiving is 4 days away. Wasn’t it just summer? It probably feels like summer to me b/c apparently CA didn’t get the climate memo this year. Its almost December and its still in the high 80s! What the heck?? Even though I don’t mind wearing my flip flops everyday I’d really like to bust out the hoodies soon, please?! Thanks.
I admit I am not much of a traditional Thanksgiving-ist. Turkey isn’t my favorite protein and I’ve never wanted to try cranberry sauce. I am a mashed potatoes, honey ham, any carb and dessert kind of Thanksgiving girl. So when I was thinking about what I wanted to bake for IC, I really didn’t have a clue what would work with cranberry. I did a quick Google search (I heart google) for cranberry recipes, got some ideas and came up with…
Thanks to IC’s sponsors this month————–>
* LOLLIPOP WORKSHOP
* COOKIE SUNSHINE
* LOTS OF SPRINKLES
* CAKESPY
* SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY
* HEAD CHEFS by FIESTA PRODUCTS
* HELLO CUPCAKE by Karen Tack and Alan Richardson
* JESSIE STEELE APRONS
* CUPCAKE COURIER
*TASTE OF HOME books
*1-800-Flowers
Don’t forget to vote!
Voting starts November 30th on Sandy’s cupcake blog. Be there or be square!
Almond Cranberry White Chocolate Cupcakes
(Recipe adapted from Crazy about Cupcakes & Simply Recipes | photos from me)
Makes about 18 cupcakes
INGREDIENTS
For almond-cranberry cupcakes
1 cup sour cream
1/2 cup (1 stick) unsalted butter, room temp
1/4 cup vegetable oil
1-3/4 cups AP flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1/3 cup almonds, toasted* and ground**
2 large eggs, room temp
1 tsp almond extract
1/2 tsp vanilla extract
3/4 cup fresh cranberries, cut in half
* I toasted my almonds in a saucepan over medium-high heat until golden brown. You can also do it in the oven too. Toasting the almonds makes it less likely to sink in the batter.
** I put the toasted almonds in my food processor until I got crumbs.
For white chocolate buttercream
1-1/2 cups white chocolate chips
1/4 cup (4 tbsp) unsalted butter, room temp
3 tbsp milk
1 tsp vanilla extract
4 cups powdered sugar, sifted
For cranberry sauce
1/4 cup sugar
1/4 cup water
1 cup fresh or frozen cranberries
INGREDIENTS
To make cupcakes—
Preheat oven to 325F. Prepare cupcake pan with liners.
In a bowl, sift together the flour, baking powder, baking soda and salt. Stir in the sugar and almonds.
In a large bowl, cream 1/2 cup of sour cream, butter and oil. Add the dry ingredients to the creamed butter mixture, 1/3 at a time. Mix thoroughly after each addition. In another bowl mix the eggs, the remainin 1/2 cup of sour cream, almond and vanilla extracts. Add the egg mixture to the batter in thirds, beating for 1 minute on medium speed after each addition. Fold in cranberries.
Fill the cupcakes liners 1/2-2/3 full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes before frosting.
To make frosting—
Heat the white chocolate chips, butter and milk in a saucepan over medium heat until all are melted. Remove from heat. Stir in the vanilla. Move to a stand mixer fitted with a flat beater. Add the powdered sugar slowly, stirring constantly, until combined. Add more milk or sugar to achieve desired consistency.
[NOTES: I added an extra 1 tbsp of milk to get the consistency I wanted.]
To make cranberry sauce—
Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. Remove from heat and strain. Discard cranberry chunks. Cool liquid completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
To assemble cupcakes—
Pipe frosting with 7ST star tip. Drizzle cranberry sauce over frosting. Top with slivered almonds.
ENJOY!
Husband rating: A
He’s not a white chocolate fan (gasp!) so the frosting wasn’t his favorite but he loved the almond-cranberry cupcake alot!
Wifey rating: A
I LOVE white chocolate and the frosting was good… TOO good. The almond-cranberry cupcake was delicious. Overall a great cupcake that I am sure I’ll make again. Maybe for Thanksgiving?
Iron Cupcake #1: [Chili Pepper]
August 28, 2008 at 8:00 PM | Posted in cupcakes, Iron Cupcake | 18 CommentsTags: chocolate-chili, marshmallow, whipped cream
What a great first impression huh?
First time entering Iron Cupcake and I am barely gonna make it. Its like being invited to a party by a friend of a friend, not knowing the host and being late! I am embarrassed to say that that has happened to me more than once. I am just not a deadline person. Deadlines do me no good except to tell me the last possible day that I can enter without repercussions or penalties *AND* still win. Since winning is everything I am all good right? LOL.
Iron Cupcake is a new cupcake challenge started by a fellow cupcake addict. It’s basically the same concept as Cupcake Hero. Host chooses ingredient and you create a cupcake recipe out of it. One difference is that CH is more about taste whereas Iron Cupcake is more about presentation IMO. After the deadline anyone in the blogosphere can vote for IC via a poll on Sandy’s blog based on one picture that we submit to IC’s flickr group. Go check out the amazing entries so far! I have some stiff competition, huh?
It was hard picking just one photo b/c you all know how photo crazy I am. I have to admit my amateur photography confidence has been shaken with my recent batch of Tastespotting rejections but practice makes perfect right? Now if only my kitchen would cooperate with some decent natural lighting…
Ok I’ll stop whining now. Wiggle your little voting fingers over to Sandy’s blog August 31st!
Subliminal message: {{{VOTE FOR ME!}}} (I’ll be your best friend…)
Many thanks to the following IC sponsors ————————->
Etsy art from Cakespy I heart Jess!
Cupcake Courier I want one so bad
Jessica Steele Apron cutest aprons ever
Head Chef baking set gives new meaning to playing with your food
Hello, Cupcake favorite cupcake book right now
Without further ado…
“Hot” Chocolate Cupcakes
(Recipe adapted from Cupcake Bakeshop & cooks.com | photos from me!)
Makes 24 cupcakes
INGREDIENTS
For chocolate-chili cupcakes
4 ounces unsweetened chocolate, chopped (I used Ghiradelli baking chips)
1/4 cup unsweetened cocoa powder
1-1/4 cup water
1-1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground pequin chilies
2 sticks butter
1-1/2 cups dark brown sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla
For marshmallow whipped cream
1 jar marshmallow cream
1/4 cup butter
1 cup whipping cream
1 tsp. vanilla
chocolate jimmies, garnish
INSTRUCTIONS
To make cupcakes—
Preheat oven to 350F.
Boil water in a kettle then measure out 1-1/4 cup.
Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside.
Sift flours, baking soda, and salt into a bowl. Add the ground chilies, set aside.
In a standing mixer, beat butter until creamy. Add the brown sugar and beat until fluffy, about 3 minutes.
At medium speed, add eggs one at a time, beat well between each. Add sour cream and vanilla and beat until combined. Add about a third of the flour mixture, beat briefly until combined. Add about half of the chocolate mixture, beat briefly until combined.
Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.
Fill cupcake papers about 3/4s full. Bake for 22-25 minutes or until cake tester comes out clean
To make cream—
Whip the cream and add vanilla. Pour into a separate bowl. Wipe KA bowl clean and blend the butter and marshmallow cream in your KA with a flat beater. Then fold whipped cream into the marshmallow-butter mixture.
ENJOY! :)
Husband rating: A
He was a little apprehensive about the chili b/c he’s not a spicy food person but he tasted the cupcake and exclaimed “Wow, this really tastes like a hot chocolate with a little kick!” I started laughing b/c he got whipped cream on his nose. Kinda like a real hot chocolate.
Wifey rating: A/A+
I love hot chocolate. It reminds me of the holidays and this cupcake makes me anticipate Christmas in August. The marshmallow whipped cream is so goooood! Definitely will make these with some peppermint variation for our next xmas party.
Iron Cupcake + PSA
July 31, 2008 at 10:33 AM | Posted in Cupcake Hero, cupcakes, Iron Cupcake | 2 CommentsI just joined a new cupcake event – Iron Cupcake!
(Check out my colorful new badge on the sidebar! Isn’t it purdy?)
I am such a cupcake blog event addict No really!? I am! so I couldn’t resist when I saw it announced on Sandy’s blog. Right now she’s having a recruitment of sorts and I am more than happy to spread the addiction bring more bakers to the cupcake side. What can I say? I am easily bought. I want that cupcake courier!
Do you have what it takes to be an Iron Cupcake Chef? Sign up! Tell ‘em IHC sent ya!
Email: IronCupcakeEarth at wi.rr.com
Name-
City, State, Country-
Blog Address-
Flickr Name-
Referral: http://iheartcuppycakes.wordpress.com
PUBLIC SERVICE ANNOUNCEMENT ————>
Also don’t forget tonight at 12mid EST is the deadline for Cupcake Hero – Red, White and Blue! So far Nikki and I have received some amazing, creative, delicious entries! Keep’ em coming… Are you the next Cupcake Hero??
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Photos, Original Recipes & Text ©iheartcuppycakes! 2007-2011 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!-
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