Does My Blog Look Good In This?
September 17, 2008 at 11:19 AM | Posted in blog event, cupcakes | 33 CommentsTags: DMBLGIT

Have any of you heard of this event?
DMBLGIT is a monthly food photography event that I’ve seen pop up in some of my favorite blogs. It makes me envious every time I seen the winner badge prominently displayed. Other than its a purdy color (I love bright colors!) it means something amazing in the food photography blogosphere. I’ve only submitted once, didn’t win, felt inadequate and vowed to start “staging” my food better so I can be up to snuff with the talented food pornographers out there.
I don’t have a fancy DSLR camera and my photoshop skills are nil but this month, fellow TWD baker, Shari of Whisk: a food blog (She’s totally one of my idols!), is judging. Maybe if I throw some $$$$ her way I’ll get some extra points. (I emailed her my proposition but haven’t gotten a reply yet. LOL)
The deal is you can only submit one picture that was posted in your blog in the month of August. I’ve narrowed it down to 2 of my favorites. Now I need my loyal readers to help me break the tie. Leave a comment and tell me why. (My poetry skills are off the hook today! I wasn’t even trying…)

1. “Hot” Chocolate Cupcakes
Votes: ||||/||||/||||/||||/||||/

2. Hankie Pankie Cupcakes
Votes: ||||/|
So get your vote on… and GO!
Why are you still reading? Don’t you realize how important this is? I need to pick a freaking picture. It’s due September 30th. I am running out of time. You’re not helping by continuing to read. sigh… Well I guess if you’re sticking around…
Knock Knock
Who’s there?
Updog.
Whats updog?
Not much. Just chillaxing…
BAHAHAHAHA!
::holding sides from laughter pains::
That was a good one huh?
Ok now go vote!
What is Autumn?
September 16, 2008 at 9:42 AM | Posted in blog event, cupcakes, random | 21 CommentsYou may have already noticed the purdy little “Art You Eat” banner on my side menu bar but just in case… go take a peek and then come back.
::waiting patiently::
Is that a pear? I think its a pear right? No matter. Its still lovely on my side menu bar. Don’t you agree?
My newest banner promotes Art You Eat Hello Captain Obvious! which is the brain child of fellow TWD baker, Holly of Phe/mom/enon. I was so flattered when she invited me to participate but after I heard the theme as “August” I admit I got a little scurred.
Let me break it down for you.
I live in CA. I wear flip flops year ’round. My everyday any day outfit of choice is tank top with jeans (sometimes I’ll switch it up with capris, sweats or PJ pants though). Our season consists of Summer, Spring and slightly-chilly-what-are-long-johns?-more-like-fall Winters. Get me?
So I need some autumnal cupcake inspiration. Help?
When you think of Autumn… what comes to your mind?
After reading all the comments, it looks like I need to create a cinnamon, chai, apple cider, black velvet, clove, nutmeg, maple syrup, starbucks pumpkin spice latte, fig, sweet potato cupcake, right? It might be overkill but I’ll see what I can do. LOL. Thanks for comments everyone! xoxo, Clara
Ask IHC
September 15, 2008 at 8:12 AM | Posted in Ask IHC, cupcakes | 4 Comments
Hi CB!
I’m impressed with your goodies. I’m a home baker currently in love with cuppycakes too!
I’m just wondering if you DOUBLE everything in this recipe to get 24 or triple the ingredients to get 36 cupcakes. Would the double amount of leavening affect the cupcakes? I would be making these for my mom’s birthday as she and her friends are chocoholics.
I read somewhere that the flour, sugar, cocoa and liquids could be doubled, but leaveners shouldn’t be when making a double recipe. Your thoughts, please?
Thank you!
Abigail
Hi Abigail!
Always glad to meet another cuppycakes lover :)
Hmmm… interesting question. To be honest I am not sure. I am not a professional baker either but when I double a cupcake recipe I double all the ingredients. If I find that the cupcake tastes kinda chalky or heavy I’d probably reduce the baking soda a little the next time I make it but for the most part I double everything equally.
I did a quick google search and found these helpful links.
eG Forums
Real Baking with Rose –> scroll down midway
Cupcakes and Love,
Clara Cuppycakes
—————————————-
Do any IHC readers/lurkers have another suggestion(s) for Abigail?
Leave a comment!
Cupcake Question of the Day
September 11, 2008 at 4:17 PM | Posted in Cupcake Question of the Day, cupcakes | 17 CommentsIs Sprinkles bullying copycat cupcakeries? (Read more about it here and here.)
A. Yes
B. No
C. It doesn’t matter. Cupcakes are so last year.
————————————————-
I vote Yes.

Sprinkles cupcakes (L) and Famous Cupcakes (R)
Don’t get me wrong. I like Sprinkles. I got a Sprinkles tshirt for my birthday and I get all happy whenever I wear it. (Thanks L!)
But I would have more sympathy if Famous Cupcakes specifically copied the “modern dot” which to me is Sprinkles’ signature. Rather Famous Cupcakes uses different shapes for different occasions. Are you telling me that Sprinkles has copyrights on any small fondant decor centered in the middle of a cupcake? What happened to friendly competition? Coke and Pepsi have practically the same soda formula (Pepsi has citric acid) but they coexist. (I prefer Coke but I have no idea why?)
I think someone is a little sue happy, no?
PS. If anyone answers “C”, your kind is not welcome here. Peace out. LOL
Cupcake Hero #9: [Baker's Choice]
September 10, 2008 at 12:44 PM | Posted in Cupcake Hero, cupcakes | 59 CommentsTags: coffee, donut, kahlua mocha buttercream
I need to preface my entry by saying that I am crazy. I wouldn’t say “need-a-straitjacket” crazy but maybe “flew-over-the-cuckoo-nest” crazy. I am sure my friends are not surprised by this revelation, right?
Who else would waste spend hours (yes, plural) trying to come up with a creative catchy non-cheesy name for their cupcake?
Sadly… Me.
When I read that Laurie and staff had announced September’s Cupcake Hero ingredient as baker’s choice, I knew right away I would be choosing liquor as one of my ingredients. Lately I’ve been a little obsessed with liquor. I promise I am not going to an AA meeting anytime soon but baking with liquor is so fun! I have quite the collection on my wet bar – midori, vodka, rum, grand marnier, kahlua, chambord, wine…
After I closed my eyes and played eeny-meeny, I picked kahlua as my inspiration. My cupcake started coming together slowly but surely – Kahlua+coffee+cocoa. The only thing missing was a name. Let’s be real here. A name can make or break things. Are you really gonna eat something called “Chunky Puke Cupcakes” or “Bowel Movement Cupcakes”? No, I didn’t think so…
I guess my husband saw me staring at the bottle of kahlua and asked me what was on my mind. He always knows I am deep in thought when he sees me bite my upper lip, scrunch my forehead together and furrow my brow. I have a feeling its not a pretty picture. LOL.
T: You ok hun? You are concentrating way too hard on that bottle of Kahlua.
CB: Huh… what? *embarrassed laugh* No I am fine. I just can’t figure out what to name my newest cupcake.
T: Well… whats in it?
CB: Its a play on the commuter breakfast – coffee and donuts.
T: What were you thinking of calling it?
CB: Not sure. I was thinking it would be funny to play it off as a policeman’s favorite cupcake or something like that. But it sounds kinda cheesy. What do you think?
T: You’re the creative one. Hmmm… What about a Cop Cake? You know. Like “cup” cake but “cop”. Get it? Cop. Huh? Huh?
{uncomfortable silence}
CB: Omg. You are such a dork. [laughing hysterically]
Finally I settled for straight forward. I still gave my hubs his props though. Which cupcake name do you like better? If more readers like T’s suggestion, I’ll change it. I have to admit. The more I say it, the more it grows on me… I guess I am pretty dorky too. Like husband like wife.
Shot of Coffee & Donut Cupcakes
or
Cop Cakes
No spoon needed!
(Recipe adapted from Laura Rebecca’s Kitchen | photos from me!)
Makes 12 cupcakes
INGREDIENTS
For donut cupcake
2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 large eggs
1 cup low-fat vanilla yogurt (I used Yoplait Light Vanilla)
2/3 cup packed brown sugar
4 tbsp oil
1 tsp vanilla
For donut topping
1/4 cup (4 tbsp) butter, melted
1/4 cup sugar (I used 1/8 cup granulated sugar+1/8 cup brown sugar)
1 tsp cinnamon
For kahlua mocha buttercream
1/2 cup (1 stick) butter, softened
2-1/2 cups powdered sugar
1 tablespoon unsweetened cocoa (I used Hersheys)
1/4 cup whipping cream
1 tsp instant coffee granules (I used Folgers Classic Roast)
1 tsp Kahlua
INSTRUCTIONS
To make cupcakes—
Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.
Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.


Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

Look at my dome action! That 1 tbsp baking powder really did its job.
While the muffins are baking, melt butter and place in a bowl just large enough to hold a muffin. Combine sugar and cinnamon in a small, shallow bowl. As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.

To make buttercream—
Beat butter, powdered sugar and cocoa at medium speed until fluffy.

Microwave whipping cream until warm (do not boil), about 15-20 secs. Stir together warm cream and coffee granules until dissolved; cool. Slowly add coffee-cream mixture in 1 tsp increments and liqueur to butter mixture, beating until smooth.

[NOTES: I didn't use all of the coffee-cream mixture. I just added until I got the consistency I wanted, about 4-5 tsp. What did you do with the rest of the coffee? you ask? Hubs drank it!]

ENJOY!
Husband rating: A+
He said the “donut” reminded him of monkey bread but not as sweet. Since he’s a Starbucks mocha freak, he was in love with that frosting. He had more than one shot. HAHA
Wifey rating: A+
I liked the donut but I LOVED it with the frosting. I am not a coffee person but I could have eaten all the frosting myself. It was SO goooooood.
Cupcake Question of the Day
September 7, 2008 at 9:34 PM | Posted in Cupcake Question of the Day, cupcakes | 30 CommentsSchools across the US are banning cupcakes as a birthday treat, asking parents to send healthy “treats” or nothing at all.
Do you agree or disagree? Why?
To be honest… I am torn. I understand the concern about diabetes, allergies, obesity and sugar-induced-hyperactivity in children but when I was a child, some of my favorite memories were classmates’ birthdays b/c that meant one thing:
CUPCAKES CUPCAKES CUPCAKES!
The birthday boy/girl gets to be the star, passing out cupcakes and the rest of the class gets to eat the homemade cakey frosting goodness. Everyone wins, right?
*shrugs
I guess all I am saying is… I am glad I didn’t miss out on that childhood memory. And I turned out ok…ok… ok… [malfunction]
Malibu Strawberry-Lemon Crunkcakes
September 2, 2008 at 7:24 PM | Posted in cupcakes | 25 CommentsTags: crunkcakes, lemon, malibu rum, strawberry
I have a special place in my heart for crunkcake recipes. Maybe its the lush in me but I love me some alcohol. Please drink responsibly. What better way to “drink” your favorite booze than in a cupcake? You get the taste but not the hangover! Sweet! (Pun intended.)
Check out some of my other crunkcake recipes.
Midori Melon Mojito Cupcakes
Caramel Apple Martini Cupcakes
Red Wine and Chocolate Cupcakes
Question for my readers:
What are some of your favorite alcoholic drinks? margarita? daiquiri? Help me think of my next crunkcake!

(Recipe adapted from OneImaginaryGirl | photos from me!)
Makes about 12 cupcakes
INGREDIENTS
For lemon cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cups granulated sugar
4 tbsp (1/2 stick) salted butter, softened
2 eggs
1/2 cup buttermilk
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
For malibu swiss italian meringue buttercream
2 egg whites at room temperature
1/8 teaspoon cream of tartar
1/4 teaspoon fresh lemon juice
1/2 cup sugar
1/4 cup water
12 tbsp (1-1/2 sticks) unsalted butter, cut into pieces and softened
1-2 tablespoons Malibu Caribbean Rum, coconut flavor, to taste
For strawberry puree
5 ounces frozen strawberries, thawed (I used fresh strawberries)
1 teaspoons sugar, more or less (to taste) (I used about 2 tsp)
1/2 teaspoon fresh lemon juice, more or less (to taste)
INSTRUCTIONS
To make cupcakes—
Preheat oven to 350°F.
Line pan with cupcake liners.
Combine the flour, baking powder, baking soda, and salt in a medium bowl and stir to combine.
In the bowl of your mixer, combine the butter and sugar and beat until well-blended on medium speed. Add the eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour. Beat in the lemon zest and juice.

Fill each cupcake cup about two-thirds full and bake for about 17-22 minutes, or until a toothpick inserted in the centrer of a cupcake comes out clean. Allow to cool completely before frosting.

To make buttercream—
Beat the egg whites in the bowl of your mixer with the whisk attachment until frothy, then add the cream of tartar and beat just before stiff peaks form.

Meanwhile, stir together the sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved and washing down side of pan with a pastry brush dipped in cold water. When syrup reaches a boil, put your candy thermometer into it and continue boiling, without stirring, until it reaches about 238-242 degrees Fahrenheit.

Immediately remove from heat, turn your mixer back on (if you had it off like me) and slowly pour the hot syrup in a thin stream into the egg whites, beating constantly at high speed and making sure to not pour directly on the side of the bowl. Beat meringue until the bowl is cool to the touch.
Change out your whisk for your paddle attachment and scrapes down the sides of the bowl. On medium speed, gradually add butter about two pieces at a time, beating well after each addition until incorporated. Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added, but will come back together before beating is finished. If that doesn’t work, try chilling it a bit in case your meringue was too hot.) Finally, add the Malibu and mix thoroughly.


Mine looks curdled (top right picture) but I just kept beating and it all comes together eventually.
To make puree—
Place the strawberries and their juice into your blender. Pulse a few times until pureed. Stir in the sugar and lemon juice until it’s the taste you want.
To assemble cupcake—
Pipe or spread on IMBC frosting. Drizzle some strawberry puree on top. Garnish with a strawberry.

Don’t mind me. I am learning to play around with blur on photoshop. Cool huh?
ENJOY! :)
Husband rating: A
He’s not a strawberry-lemon addict like me but he really loved the Malibu SMBC frosting. He said it was smooth, light and melts on your tongue.
Wifey rating: A
Ditto hubs on the frosting. I have to admit… I ate alot of the frosting by itself. It was so good with the strawberry lemon cupcake flavors.
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.
Hankie Pankie Cupcakes
August 26, 2008 at 9:06 PM | Posted in cupcakes | 39 CommentsTags: better than sex cake, caramel, chocolate, toffee
Sometimes inspiration isn’t subtle.
Sometimes it hits you smack in the face.
Last week I went shopping at one of my favorite stores, Old Navy, at my local mall. I strolled down the aisles, craning my neck every which way to check out all the different shoes, purses, swimsuits, belts, PJs, tank tops etc when I came across this graphic tee:

(photo credit: OkRockSteady)
… and all the sudden my brain started storming my next cupcake. I decided to bake up a play on words from a “better than sex” cake recipe for my Hankie Pankie cupcakes. I found a semi-homemade version online but I definitely have plans to make it scratch next time. (Please, don’t disown me cake mix haters!) I just know they’ll be a hit at T’s department meeting tomorrow. I just wish I could be there to see his face when he has to say the words “hankie pankie” to his coworkers! LOL
PS. You know I totally bought the tshirt!

(Recipe adapted from allrecipes.com | photos from me!)
Makes 24 cupcakes
INGREDIENTS
1 (18.25 ounce) package devil’s food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped (I used Heath toffee bits)
1 (8 ounce) container frozen whipped topping, thawed (I made homemade, recipe below)
INSTRUCTIONS
Bake cake according to package directions for 24 cupcakes. Cool on wire rack for 5 minutes.


Make slits across the top of the cake, making sure not to go through to the bottom.

[NOTES: I used a skewer and poked holes through the top of each cupcake.]
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly spoon the warm topping mixture over the top of each cupcake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.


[NOTES: I combined the condensed milk and caramel topping in a small bowl and nuked it in the microwave for about 30 secs instead. Saucepan is probably better but I got lazy. haha]
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with swirls of caramel topping.


ENJOY! :)
Husband rating: A+
He’s not really a caramel person but he raved between bites.
Wifey rating: A+
Its not called better than sex cake for nothing. Enough said. LOL
Updated 8/27:
Other rating: A+
T’s CWs loved the cupcake. He said it was really funny b/c one of his department heads was talking to them and took a bite of the cupcake in the middle of his speech and all the sudden exclaimed “Oh My God! What’s in this cupcake? The ooozy stuff. Its good!”
Whipped Cream recipe after cut.
July Cupcake Hero WINNER! (finally right?)
August 25, 2008 at 9:22 AM | Posted in Cupcake Hero, cupcakes | 7 Comments
Where does the time go?? (I find myself saying that alot lately huh?)
It’s been 3 weeks since July Cupcake Hero ended and trust me when I say that I am baked out! Nikki and I are seriously overwhelmed with the response to our patriotic summer theme. I have a feeling my local Costco is sick of me asking if they have any more blueberries and strawberries available. LOL.
Also a quick thanks to Laurie, the founder of Cupcake Hero, for hosting every month. Before you judge a (wo)man, walk bake a mile cupcake in (her) shoes kitchen. I have a new found appreciation for all her commitment and baking that she does each month for all of us to participate in this event.
What do you say?
Let’s start the cupcake round up shall we?
Get a load of all that red, white and blueberry! You all did not disappoint!
Continue Reading July Cupcake Hero WINNER! (finally right?)…
Arrrgghhh! I hate when I do that!
August 24, 2008 at 9:52 PM | Posted in non-cupcake, random | 2 Comments
I accidentally deleted an email that was in my spam folder but the split second before it disappeared, I read:
Hi! I am from the UK and I love your blog…
Darn my trigger happy delete finger! I AM SO SORRY! So if you recently wrote me an email with those words, please email me again!
Cupcake Hero #8: [Jalapeno]
August 20, 2008 at 1:46 PM | Posted in Cupcake Hero, cupcakes | 24 CommentsTags: chocolate, jalapeno, lime
Who knew a teaser could bring out so much impatience?!? Sorry readers. I don’t know where the time went! I can’t believe its been 10 days since my teaser. Before there’s a riot… Are you ready?
This month’s Cupcake Hero ingredient is a hot one. How hot is hot? Its jalapeno hot! Jalapeno? Yes! I said jalapeno! Right now our fearless Cupcake Hero leader, Laurie, is taking the last month of her summer cupcake vacation so Rachel and Teri graciously stepped up to host this month. But damn. Did they ever pick a doozie!? And if that wasn’t hard enough, they also said that it has to be a sweet cupcake, not savory. Well… there goes my omelet cupcake idea! LOL
I racked my brain for hours, days, weeks. At first I thought about chocolate, bacon and jalapeno but then I got inspired… by my ice cream scoop. Not following me are you? Come on! ICE CREAM! Its summer and who doesn’t like ice cream in the summer? I do and I am not even an ice cream freak like my husband. I know at least one esteemed CH hostess will appreciate my ice cream arse kissing. Am I right, Rachel?? ::winkwink::
Remember my I-Scream-Cupcake 3 months ago? That’s right! I’m bringing ice cream cupcakes back, baby!
SIDE NOTE :
I promise we didn’t forget! Nikki and I are currently taste testing the last few awesome red, white & blue inspired Cupcake Hero July entries. Much respect for Laurie doing this every month! It’s harder than you think! I am baked out! But we’re hoping to have a winner soon! Stay tuned. (We are still accepting bribes as well. Only unmarked bills, please.)
Chocolate Avocado-Jalapeno Ice Cream Cupcake

(Recipe adapted from The Splendid Table & Cupcake Bakeshop | photos from me!)
Makes about 10 waffle bowls
INGREDIENTS
For ice cream
1-2 fresh jalapeno peppers, minced (pull back on the seeds/ribs to cut some of the heat)
Zest of 1 large lime
Juice from 1/2 of a large lime
2 ripe, dark-skinned avocados, peeled and mashed
1/2 teaspoon vanilla extract
2 teaspoons sugar
Pinch salt
1 quart good-quality vanilla ice cream, softened (I used Dreyer’s Vanilla Bean)
For chocolate cupcake
1/2 cup (1 stick) butter, room temp
1-1/4 cups sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
For whipped cream
1-1/2 cups whipping cream
1 tsp vanilla extract
2 tbsp granulated sugar
[NOTES: This makes a good amount of whipped cream. You could probably 1/2 the recipe but I like making more than less. I just freeze the leftovers for another time.]
waffle bowls
lime zest for garnish
INSTRUCTIONS
To make ice cream—
In a large bowl, combine the jalapenos, lime zest, lime juice, avocado, vanilla, sugar and salt. Work in the ice cream so mixture is well blended.


Freeze the ice cream, covered, up to one day.
To make cupcakes—
Preheat oven to 375F degrees.
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined.
Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine. Measure out the milk and vanilla and stir to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Scoop batter into waffle bowls about 1/4-1/2 full. Turn oven down to 350 degrees and bake cupcakes for about 20-25 minutes or until a cake tester comes out clean. (Depending on how much you fill the waffle bowl)

[NOTES: This time I put my waffle bowls in oven safe bowls that still gave them room to flare and I was able to fill the waffle bowls with more batter.]
Cool completely before adding ice cream.
To make whipped cream—
In mixer with whisk attachment, whip the cream, vanilla extract and sugar on high speed until thick.
To assemble cupcakes—
Scoop ice cream on top of cupcake-wafflebowl. Pipe or dollop with the whipped cream. Garnish with some lime zest.

ENJOY! :)
Husband rating: B/B+
He loves the cupcake baked in a waffle bowl but was iffy on the ice cream esp the jalapeno bits. He had a tiny bite and said that its not something you think should taste good but you can’t help going back for another bite.
Wifey rating: A-
I agree with hubs. I compare the ice cream to a bag of salt & vinegar chips. Its shocking on your tongue but you find yourself eating more and more. I think avocado as a dessert is an acquired taste so I liked it more than T.
Click images to enlarge
A couple more pictures of my ice cream cupcake b/c I love them so.
The Great Cuppycakes Caper: Washington, DC
August 5, 2008 at 10:34 PM | Posted in cupcakes | 11 CommentsTags: Georgetown Cupcake
I know. I know. I am such a slacker.
I’ve been back from my East Coast trip for 5 weeks and I have yet to post my cupcake experiences! So little time. Too many cupcakes! Whoa. Let’s not get too crazy. No such thing as too many cupcakes! I swear I have so many things stored in my brain that I wanna post but not enough time in the day! Do you ever feel that way?
T and I started our East Coast vacay in Washington DC. We were only there for 2 days so I didn’t have time to try out all the cupcakeries that DC had to offer but we did take a couple hours to pop in on Georgetown Cupcakes near Georgetown University (duh?) in a fun college town.
Doncha love collages. I do.
Before I even set foot into Georgetown Cupcake, I loved it. Even though taste is probably the most important element of a cupcake to me, it doesn’t hurt to have a cutesy location to house them in. I absolutely adore the whole set up of Georgetown Cupcake down to the large window, black shutters, clean black and white motif and the fabulous design of the awning which does double duty as their store front name sign.
Upon entering the store, you notice right away that its very small. It has one table near the window but I assume that many customers take their cupcake(s) to go. They have some cupcake decor on the walls along with various products for sale and their to-go boxes on display.
If I had a cupcakery, I imagine that this is what I would want to imitate.
Enough about the store. What about the cupcakes?
Patience grasshopper. haha.
T got a red velvet (no surprise) and I got a vanilla2. I had a hard time deciding between the vanilla2 and the chocolate/vanilla. The guy behind the counter helping me saw my indecision and suggested the vanilla2 as one of their highest sellers. Sweet. I’ll take that one then!
Review: I think you can tell from the collage that T enjoyed his red velvet. As for the vanilla2, I can see why it is a customer favorite. It was goooood. The cake was moist just like it should be. And that frosting… Actually I am drooling just thinking about it again. Needless to say, its probably a good thing I live 3000 miles away from Georgetown b/c I’d be there everyday. If you’re in the Washington, DC area, definitely go check them out!
Georgetown Cupcake
1209 Potomac Street NW
Washington DC 20007
Stay tuned for TGCC: Philadelphia!
Blog at WordPress.com. | Theme: Pool by Borja Fernandez.
Entries and comments feeds.











