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: Philadelphia
August 13, 2008 at 11:50 PM | Posted in cupcakes | 24 CommentsTags: brown betty dessert boutique, flying monkey patisserie, velvet sky bakery
Part II
Next stop was Philadelphia, the city of brotherly love. We took a bus from Washington, DC to Philly. It took about 2-1/2 hours. When we arrived the hotel wasn’t ready for us to check in so we left our bags/suitcases in their care and walked around the city.
During our walking tour of historic Philly, I let out a laugh when T pointed out some graffiti on the side of a street corner pay phone. Does he know me or what? I had to take a picture.
Proof that even taggers love cupcakes. LOL
When we got to the hotel I immediately logged into the hotel wifi (I love free internet!) and started searching for cupcakeries in the area. Since T was going to be gone all day, the following day for a conference, I made plans with my friend, M, to visit a few cupcakeries.
M was a gracious tour guide, chauffeur and cupcake companion starting bright and early… at 11am. LOL. Hey! I am a morning person but I love staying in bed whenever I am in a hotel. Something about hotel blankets that are way too comfortable. You know I am right.
After M picked me up we made our way to Velvet Sky Bakery since it was the farthest away from my hotel.
Click image to enlarge
Velvet Sky is located in the adorable town of Jenkintown. I love the adjacent shops and sense of community. The owner, Pete, was great and talked to me about his cupcakes, the area and blogging. When I mentioned my blog, he was excited to tell me that he was featured on Cupcakes Take the Cake blog. He went on to explain how he believes that blogging is the new media for publicity for cupcakeries like his. I totally agree! Way to embrace technology, Pete!
Review: I got a Chocolate Twist (chocolate cake w/ vanilla and chocolate twist buttercream). My “cake” was moist and the buttercream was sweet and sinful. Personally a little too sweet for me but if you have a sweet tooth you’ll love it! My friend, M, got a Strawberry (vanilla cake w/ strawberry buttercream). The “cake” was a little dense for my taste but the buttercream was very good. Hello!?! *light bulb* Can you say frosting shots? Forget your morning coffee! I think Pete’s frosting would be fabulous as a shot of sugar to start your day instead!
Velvet Sky Bakery
307 Leedom Street
Jenkintown PA 19046
215.884.0254
————————————————–
Next we headed towards Brown Betty Dessert Boutique in an up and coming area of Philadelphia. They were located in a stretch of new commercial construction that you could tell just standing there that the surrounding areas would soon follow.
Click image to enlarge
This bakery is run by sisters that name their cupcakes after women in their family. For example: Jean’s Road Trip aka Red Velvet. I love their concept of inspiration from family and tradition. The inside of the store is a good size with a sitting area and a couple tables. They also had a few non-edible dessert related products for sale too. See the red velvet tshirt in the collage? You know I bought it!
Review: I had a raspberry filled sour cream cupcake and my friend had a lemon filled sour cream cupcake. We both raved the whole time. The “cake” was moist, the frosting was perfect and the filling was amazing! I also brought a red velvet cupcake back to the hotel for T and he liked the cake but LOVED the frosting!
Brown Betty Dessert Boutique
1030 N. 2nd St. #601
Philadelphia, PA 19123
215-629-0999
————————————————–
The next day, T and I headed for Reading Terminal Market for lunch on a recommendation from fellow Tuesdays with Dorie baker, Kim from Scrumptious Photography and I was pleasantly surprised to find Flying Monkey Patisserie nestled among the other merchants and fooderies. (Gotta love made up words!)
The “store” is a booth that is surrounded by partition glass on 3 sides. Nearby was a sitting area for surrounding food patrons to sit and eat their grub but I think its more fun to buy a cupcake and watch busy “monkeys” whipping up batches and batches of cupcakes among all the other desserts. So thats exactly what I did!
Click image to enlarge
My favorite picture in the collage is the 2nd row, middle photo. The sign on the glass partition says “Monkeys at work. Please do not tap on the glass.” LOL
Review: They didn’t have a huge selection at the time I bought my cupcake, late in the afternoon, so I decided on a chocolate cupcake with vanilla buttercream. The “cake” was good and the frosting was great. I wish I could have tried more of their fun flavors. Maybe next trip. Check out their cupcake menu!
Reading Terminal Market/Flying Monkey Patisserie
51 North 12th Street
Philadelphia, PA 19107
215.928.0340
Whew! Did you make it all the way through my post? Kudos.
::hands reader a cupcake::
TGCC: Boston. Coming to an IHC blog near you… after these brief messages.
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.
Click image to enlarge
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!
Vanilla Almond Cherry Cupcakes
July 31, 2008 at 9:05 PM | Posted in cupcakes | 25 CommentsTags: almond, cherry
It always tickles me when I get emails from IHC readers. To say I love emails would be an understatement. Actually I get giddy.
Last week I got an email from Brittany Mohr, introducing me to a “healthy” cupcake recipe. I admit I was a little skeptical. Come on?! Healthy? Really?
More importantly… Does healthy+cupcake = yummy? Naaaaaaahhh…
Ok maybe?
I am all about the sugar, butter and frosting content in a cupcake. To be honest I like the “cake” but the frosting is where its at! Am I right?? But since she was kind enough to email the recipe and Youtube video where registered dietitian Jackie Newgent walks you step by step through the “healthy” cupcake recipe, I decided to give it a try.
Of course you know me. I had to change it up a little bit.
Vanilla Almond Peach [Cherry] Cupcakes
(Recipe adapted from EatCaliforniaFruit | photos from me!)
Makes 36 mini cupcakes (or about 18 regular)
INGREDIENTS
For cupcakes
2 cup flour
2 teaspoon baking powder
3/4 teaspoon salt
1/4 cup unsalted butter, softened
1 cup + 2 tablespoons sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup low-fat milk (I used fat free milk)
1 fresh California peach, pitted and diced (I used about 25 cherries)
For frosting
1/2 fresh California peach (I used about 12 cherries)
1-1/2 tablespoon unsalted butter, softened
1-1/2 cup powdered sugar, divided
1/2 teaspoon vanilla extract
Tiny mint leaves (optional garnish)
INSTRUCTIONS
To make cupcakes—
Preheat oven to 300°F and line muffin tin with paper wrappers; set aside.
[NOTES: If you are baking regular size cupcakes, preheat oven to 350°F.]
Combine flour, baking powder and salt in a medium bowl. Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth. Gradually add sugar and beat for 2 minutes more or until fluffy.
Add eggs and extracts, beating well after each addition. Stir in half the dry ingredients, then half the milk; repeat and mix until well combined. Stir in diced peaches cherries and spoon batter into prepared muffin tins (they will be very full).
[NOTES: I filled mine about 1/2-2/3 full.]
Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool in tins for 10 minutes, then remove and let cool completely on a wire rack before frosting.
[NOTES: If you are baking regular size cupcakes, bake for 17-22 minutes.]
To make frosting—
Peel and mash or puree half the peaches about 12 cherries.
Beat butter and 3/4 cup powdered sugar in a large bowl with an electric mixer until smooth. Blend in 1-1/2 tablespoons peach cherry puree and extract, beating for 2 minutes or until smooth and creamy. Gradually add remaining sugar, adding more peach cherry puree if a thinner consistency is desired. Spread equal amounts over each cupcake.
[NOTES: I didn't use all of the cherry puree. I just added a little at a time until I got the consistency I wanted.]
Dice remaining peach half and sprinkle over cupcakes. Garnish each cupcake with mint leaves and cherry, if desired.
Per serving*: 80 calories, 1g protein, 16g carbohydrate, 2g total fat, 15mg cholesterol, 85mg sodium, 0g fiber.
*Nutritional information for original recipe and mini serving size
ENJOY! :)
Husband rating: A+
He really liked this cupcake and ate more than one. I have a feeling its not that “healthy” if you eat 3 of them huh?
Wifey rating: A
I am not usually a fruit chunks cupcake eater but I was really surprised at how much I loved this cupcake. The frosting is so good and the cupcake is moist and yummy with pops of cherries. YUM!
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??
Happy Anniversary Cupcakes
July 27, 2008 at 9:50 PM | Posted in cupcakes | 35 CommentsTags: anniversary, red velvet
I remember 07.27.07 like it was yesterday.
Exactly a year ago today, I married my best friend.
(photography credit: Renee Broughton)
You may now kiss the bride (L) and traditional Vietnamese wedding dress for the cake cutting (R)
It’s almost surreal that 1 year ago today I became a “wife”. Wait! Does this mean I am not a newlywed anymore? Nooooo! How true the saying goes… Time flies when you’re having fun!
Since T and I had red velvet cupcakes (and dulce de leche cupcakes) instead of a traditional tiered wedding cake at our wedding, I knew I wanted to make his favorite red velvet cupcakes to celebrate our anniversary. I have a current go-to RV recipe but I’ve been wanting to try out a new recipe that a fellow cupcake friend raved about to me so I decided anniversary cupcakes was a good a time as any!
Now you know I couldn’t just make cupcakes for such a special occasion right?
We decided to turn off phones, stay in, exchange gifts and celebrate our anniversary with a low key dinner at home so I thought it would be cute to make 2 of the cupcakes into edible place holders. I tend on the sentimental side so I made name cards out of leftover cardstock that I used to create my own wedding invitations. Isn’t that cheesy? What can I say? I love cheese. The name card holders were made out of paper clips bent with a needle nose plier. Voilà! I love being creative with things that I already have around my house. Don’t you?
Auntie M’s Red Velvet Cupcakes
(Recipe adapted from Terri Wahl via foodnetwork.com | photos from me!)
Makes about 15 cupcakes
INGREDIENTS
For cupcakes
1-1/2 cups AP flour
3/4 tsp baking soda
1/8 tsp salt
3 tsp cocoa
1 cup sugar
4 tbsp butter
1/2 cup oil
2 eggs
3 tbsp red food coloring (I used 2 tbsp)
2 tsp vanilla
1 tsp vinegar
2/3 cup buttermilk
For cream cheese frosting
8oz cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
1 vanilla bean, scraped
1 lb (~4 cups) powdered sugar, sifted
INSTRUCTIONS
To make cupcakes—
Preheat oven to 350F.
Sift dry ingredients together.
Cream the butter and oil together with the sugar, about 2 minutes. Add the eggs, vanilla, food coloring, vinegar and mix well. Alternate mixing in dry ingredients and buttermilk ending with the dry ingredients.
Fill the cupcake liners 2/3 full. Bake for 17-20 minutes.
Let cool before frost.
To make frosting—
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Add vanilla beans to powder sugar. Gradually add powdered sugar/vanilla bean mixture to bowl. Scrape down the bowl as needed.
To assemble—
Using a 1M star tip, frost cupcakes. Store in freezer to make frosting more stiff before inserting place card holder. (They defrosted while we ate dinner.)
ENJOY! :)
Husband rating: A+
He declared this his favorite RV recipe yet!
Wife rating: A+
The butter+oil adaption gave this recipe a great flavor. I think I’ve found my new go-to RV recipe! Thanks Auntie M!
PS. I ♥ you, T.
Ask IHC
July 26, 2008 at 8:57 AM | Posted in Ask IHC, cupcakes | 6 Comments
Even though Susan wrote me about 1-1/2 months ago I thought it would be helpful to post her question anyway. I have a “sinking” feeling she’s not the only one out there with this question. (I kill myself sometimes. LOL)
Hi CB!
Please lend me your wisdom. I have had disaster after disaster the past couple of days with cupcakes. I am only using a box (I KNOW! – but I thought it would be safest while I experimented) and am failing miserably.
In one, a devils food, I added raspberry jam, chambord, and about a 1/3 package of pudding. These tasted okay – but were ugly and drippy over the PNCs. The ones that managed to stay in the cup SUNK. Then, today I tried a lemon cake mix, and added only the jam and chambord (not much, mind you, just some) and again, they SUNK. Can you tell me what it is that is causing this? I am baking at 350, about 20 minutes. The liquor? The jam? The temp? It must be something and I can’t bear to make another big shitpile of disaster. Advise me, PLEASE??? Perhaps I need only the egg white and not the yolks? AGGGGHHHHHHHHHHHHHHHHHHH.
Hi Susan!
Don’t worry! I am not anti-cake mix unlike my other cupcake counterparts.
Sorry to hear about your sinking cupcakes! I hate when that happens!
A couple things come to mind right away.
1. Do you overfill your liners? I usually fill about 1/2-2/3 full so that they don’t overflow.
2. Are you baking them long enough? I usually bake my regular cupcakes about 17-22 minutes.
3. Do you ever open your oven to check on your cupcakes before they are done baking? Trust me I get antsy too! If I get the urge to open the oven door prematurely I always try to give it like 12-15 minutes to bake to allow it time to solidify its structural durability.
4. Is your oven temp calibrated? I didn’t realize until I got an oven thermometer that my oven was slightly off so I tend to increase my baking time or increase the temp to make up for my defunct oven.
5. Make sure you are mixing your ingredient well. There’s a delicate balance to overmixing (overmixing makes the cupcake batter dense) and undermixing (undermixing can undermine the structure of the cupcake esp if you notice that the batter is accumulating melted butter). Undermixing can lead to cupcakes that sink from the weight of the melted butter.
I’ve had issues with adding liquor in recipes before but it made the cupcake dense rather than sink b/c liquor burns off during the baking process. I am not sure how the jam or egg whites would play a part since I rarely bake with either but I think with all new cupcake recipes you have to practice to get it perfect. Looking forward to reading about them in your blog!
Cupcakes and Love,
Clara Cuppycakes
——————————
Do any IHC readers/lurkers have another suggestion(s) for Susan?
Leave a comment!
100K Cuppycakes Winner!
July 21, 2008 at 7:45 PM | Posted in cupcakes, giveaway | 14 CommentsCan I just start by saying that I am totally overwhelmed by the response?
I thought maybe I’d get like 40-50 comments tops! But I got over 150! HOT DOG! Either you all love my blog or you’re cupcake goodie grubbing hyenas. I’ll believe the former even though its probably the latter. No matter. Being a CW, I’ll take it any way I can get it. LOL
I know you are all dying to see who won but first I wanted to take a little time and answer some questions/comments that you all left. I really enjoyed reading everyone’s comments and appreciate all the wonderful sentiments about IHC.
@CharleyJo – Love that song! Have you seen the youtube video? *giggle*
@Teresa – I asked Nikki where she got the blue erasable message plate and she said she found it at the Macy’s after Christmas sale. She wasn’t sure if it was a regular product but definitely check it out during or after Christmas!
@Kelli – I tried to give you an edge with random.org by telling it that you love my blog and you’ve been having withdrawals being gone 10 days. Unfortunately I am not sure it did much. Darn computers have no feelings.
@RainbowBrown – Its too bad your cat’s name wasn’t Cupcake b/c I bet you would have won. Just saying…
@Shelberry and MelissaF – We had wedding cupcakes too! Everyone loved them b/c they got individual servings. Ironically I wasn’t that into cupcakes until after the wedding. Go figure!
@Jennifer and Judee – Funfetti rocks! Enough said.
@Eddie – Are *YOU* one with your cupcake young jedi? HAHA.
@Natalie – It crashes your comp? BUMMER. Been thinking of moving my blogroll to a tab. Maybe that will help?
@Khoo – You are too cute with your comments!
@Jared – Should I put a warning on my blog? “Do not attempt to read on an empty stomach.” LOL
@Megan and Sihan – bummer you were a cupcake short on entering but I appreciate your comments! Don’t worry! There is sure to be a next time.
Now on to the good stuff!
I use Random.org to choose the winner. I went through all the comments, numbered them, skipping the duplicates to be fair. (Note to WP: Can I get a numbered comment on this layout please!) You can see the generator for this giveaway here and here.
… and the winner is!!
Congratulations Kristen @ I’mRightAboutEverything! Your blog name cracks me up! Apparently random.org agreed with you! So I am sending those cupcake goodies your way as you commanded! Please email me your name and address and I’ll pop those in the mail for you ASAP.
To all the “losers” (I mean that in the nicest way of course.) Never fear. There are other cuppycake giveaways certain to be in IHC’s future! Maybe 150K giveaway?
Thank you to everyone that entered! Cupcakes and Love to all.
Creme Brulee Cupcakes
July 19, 2008 at 11:05 PM | Posted in cupcakes | 39 CommentsTags: creme brulee
I was in the mood to bake. Do you ever get those moments? I am not sure what brought it on. Maybe its b/c I haven’t bake anything in 2 weeks! (At least not for human consumption. More for the honey bunny persuasion.) I was definitely overdue! Wouldn’t you agree?
I’ve had Cassie’s Creme Brulee Cupcakes on my must-bake list ever since she posted about them. So today I decided to break in my birthday gift torch by baking up a batch of creme brulee cupcake as promised in my previous post.
These were a heck of a lot of fun to bake! Who knew setting sugar on fire could be such a blast!?? (Pun intended. LOL)
(Recipe adapted from HowToEatACupcake | photos from me!)
Makes about 24 cupcakes (I halved the recipe and barely got 12)
INGREDIENTS
For cupcakes
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt, plus a pinch for the egg whites
1/2 cup (1 stick) unsalted butter, room temperature
1-1/2 cups sugar
2 eggs, separated
1 cup milk (I used half and half)
3 tablespoons caramel syrup (I used Hershey ice cream topping)
1 teaspoon vanilla extract
For brown sugar swiss meringue buttercream
1 cup light brown sugar
4 egg whites
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
INSTRUCTIONS
To make cupcakes—
Preheat oven to 350°F.
Mix flour, baking powder, and salt together and set aside. Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternately beat in dry ingredients and milk.
[NOTES: I always like to end with the dry ingredient.]
Add caramel syrup and vanilla. Beat until smooth. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter.
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
[NOTES: I baked for 20 minutes.]
To make meringue buttercream—
Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total.
Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low and continue beating 1 minute to reduce air bubbles.
EXTRA-EXTRA! I thought it would be useful to see step-by-step instructions to make swiss meringue buttercream for other SMB newbies like me. Click here and here for how-to videos!
To assemble cupcakes—
Remove center of cupcake using the cone method. Fill cupcake with buttercream. Sprinkle brown sugar on top and caramelize with creme brulee torch.
ENJOY! :)
Husband rating: A+
He raved about how much it really tasted like a creme brulee.
Wifey rating: A+
I absolutely loved this cupcake! My favorite part of a real creme brulee is the caramelized sugar layer on top. Its fabulous on this cupcake too! I think I have a new favorite now. Definitely will make again!
Other rating: A+
My little brother ate 3 of them. I know that means something since he’s really not a desserts person.
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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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