Things that make you go "Hummm...."

A while back I was chatting with my uncle, who mentioned having prepared a delicious Hummingbird cake for a dinner party. I was unfamiliar with the cake, so I asked for the recipe. One glance and I knew that I had to make a cupcake version of it. How could I go wrong with the main ingredients being bananas, pineapple, pecans, and cinnamon?

The outcome was delicious. I pretty much made the recipe as it was given to me, for one batch, then added some coconut to the second batch. They were YUM! These would definitely be a great dessert for a dinner party, as they are a more "adult" cupcake, if that makes sense?!? The frosting is a cream cheese frosting, which you know will make every bite a bit more delicious. Give 'em a whirl...see what you think. I think you'll be pleasantly surprised!


Hummingbird Cupcakes
Inspired by a recipe from the kitchen of Uncle Mario

For the cupcake:
3 c all-purpose flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp kosher salt
1 1/4 c vegetable oil
2 c sugar
3 large eggs, room temperature
1 1/2 tsp vanilla extract
1 1/2 c pureed ripe bananas
1 8oz can of crushed pineapple, juice removed
1/2 c finely chopped pecans
1/3 c sweetened coconut (optional - but HIGHLY recommended)

For the frosting:
2 8oz pkg cream cheese, softened & cut into small pieces
1/2 c unsalted butter, softened & cut into small pieces
1 1/2 tsp vanilla extract
5 c confectioners' sugar


For the garnish (optional):
Toasted coconut

Preheat oven to 350 degrees and prep your cupcake pans with liners.
In a large bowl, sift together flour, cinnamon, soda, and salt. Set aside. In your mixer bowl, combine oil and sugar. Beat at medium speed for about 3 minutes until smooth. Add eggs, one at a time, until light in color, which will be about 2 minutes. Add vanilla. Reduce speed to low and add bananas and pineapple. Leaving mixer at low speed, add dry ingredients, about 1/3 at a time. Beat only until just combined, then remove from mixer. Stir in your pecans and coconut, if using.
Scoop your batter into your prepared baking cups and bake for 17-19 minutes, or until a toothpick comes out with a few crumbs when inserted. Let cool on rack for about 7 minutes, then remove from pans and cool all the way through.

While cupcakes cool, prepare your frosting. In your mixer bowl, beat cream cheese and butter until smooth. Add vanilla, then slowly add confectioners' sugar, about 1/2 c at a time. Beat until smooth, then spread or pipe over cupcakes. Garnish with toasted coconut, if desired.

Banana-Rama

I was presented with a challenge late last week: A banana-nut cupcake. "You mean a muffin?" I asked. "No, a cupcake," I was told. "No, a muffin, right?" "No....a cupcake. That's part of the challenge."

Ugh....challenge, smallenge. I was nervous. My big concern: It would come out as a muffin. Needless to say, when going into this, the ever popular debate came up. What is the difference between a muffin and a cupcake? Normally people say "Muffins don't have frosting." Well, I disagree. I've seen frosted muffins before, as well as glazed ones. I think it has to do with the consistency, which goes along with what Google told us, which is that the mixing method is different. That, and you can prepare a recipe intended for a cake and get a successful cupcake out of it, and vice versa. On the contrary, if you take a muffin recipe and try to make a cake out of it, well, you won't be pleasantly surprised.

Well, I searched the internet and found many potential recipes, but they all illustrated a very muffin-like image of a cupcake. That is what I didn't want. Finally I found myself on Wilton's website and found something that I suspected would work. It produced a very dense cake, but I think that it is definitely still a cupcake (yay!) Once the cupcake was cooling on the rack I stared at them wondering what the heck I was going to top them with. Being as dense as they were, a whipped topping was not an option. I considered a cream-cheese based frosting, but frankly, I don't love cream cheese. Yes, I have made some frostings with it, but generally, if I can buttercream it, I do. In this case, I did. After calling my husband, freaking out about what to top it with, he suggested the recipe that you'll see below. I think it worked.  The combination was dense, banana-y, and delicious. This could be a breakfast cupcake, no doubt. Paired with a cup of coffee, you'd greet the morning with a smile.

Banana-nut cupcake with Cocoa Frosting
Inspired by Wilton

For the cupcake:
2 1/4 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
3//4 c unsalted butter
1 1/2 c granulated sugar, room temperature
3/4 c banana, pureed (about 2 medium bananas)
3 eggs
1 1/2 tsp pure vanilla
1 tsp black walnut extract
3/4 c sour cream
1/4 c walnuts, chopped into tiny pieces

For the frosting:
1/2 c shortening
1/2 c unsalted butter, softened
2-3 Tbsp water
3 c confectioners' sugar
1 1/2 tsp cocoa (I used E. Guittard, purchased at Sur La Table)

Preheat oven to 350 degrees and prep your cupcake pans. Combine flour, soda, and salt in a medium bowl, then set aside. In your mixer bowl, cream sugar and butter together, meanwhile, puree your banana into a liquid state, using a food processor or a blender. Add your eggs to the butter mixture, one at a time, then add extracts. Scrape down your bowl, then beat banana into mixture, until well incorporated. Alternate adding flour and sour cream into banana mixture, starting and finishing with flour. Mix until just incorporated, and turn off mixer. Do not over mix. Remove bowl from stand, then stir in your chopped walnuts. I chopped mine really small because I don't love nuts, nor did I want to take away from the moistness of the cupcake by making it crunchy.

Once walnuts are mixed in, scoop batter into prepared pan, filling about 3/4 full. Bake at 350 degrees for about 17 minutes, until tops spring back when touched. Cool them in the pan for about 10 minutes, then removed them to cooling rack to finish.

While these guys cool, prep your frosting. In a mixer bowl, mix butter, shortening, and 2 Tbsp water, until smooth. Mix in cocoa, then add confectioners' sugar, about 1/4 c at a time. Add more water, until desired consistency is reached.

Spread or pipe frosting onto cupcakes. To garnish, I put a handful of walnuts into my mini-prep and chopped them into big crumbs. I sprinkled about a pinch of them over frosting, then stuck a banana slice in the frosting. If you are going to use a banana slice as garnish, make sure that you add it RIGHT BEFORE serving, otherwise, the banana will get all brown and icky.

As previously mentioned, paired with a cup of coffee, this would create a delicious breakfast or snack any day!
Enjoy!!

mmmmmm...mocha.....

I lived in Seattle for almost a year, in 2001. While there I ended up working at Starbucks for a short time. In that short time I became a coffee addict. Oh yeah, all of you fellow coffee addicts out there know exactly what I mean. One of my favorite drinks was a mocha, or any variation of a mocha.
As much as I loved/love Starbucks, there was a little coffee shop a few blocks away from our apartment that made a killer mocha. When I walked into that coffee shop I was hit with the amazing scents of freshly baked goods and delicious coffee. For the life of me, I can't remember what the shop was called. Anyway, yesterday, when I opened my oven to pull out these cupcakes, my mind immediately took me back 11 yrs, to that little coffee shop in Greenlake. The scent of the baked goods, in combination with the chocolate & coffee made me flash back, and it was wonderful.
To improve matters, when I took my first bite, I was lost in the deliciousness. The just strong enough coffee flavor penetrated through the moist chocolate cupcake, and was accented by the coffee buttercream which topped the cupcake. I received many compliments on this one, from both coffee drinkers and non-coffee drinkers. This would be a perfect ending to a meal, or a perfect beginning to a day! I'm not going to lie, I totally had one of these for breakfast this week. Deee-lish!!

Mochaccino Cupcakes
from BHG Magazine, or their website

For the cupcake:
3/4 c unsalted butter, softened
3 eggs
1 3/4 c all-purpose flour
1 c dutch processed cocoa (I used Valrhona, purchased at Sur La Table)
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp kosher salt
1 c whole milk
1/2 c strong brewed coffee, cooled
2 c granulated sugar
2 tsp Mexican vanilla
3 oz bittersweet chocolate, coursly chopped into small pieces

For the coffee buttercream:
1/3 c unsalted butter, room temperature
4 c confectioners' sugar
3-4 Tbsp of the same coffee from above
1 tsp Mexican vanilla

For the garnish (optional)
30 creme-filled rolled wafers, such as Pirouettes

Let eggs, butter, and milk sit at room temperature for about 20-25 minutes. Prep your cupcake pans with liners. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Whisk together and set aside. In a large measuring cup combine milk and coffee. Set aside. Preheat your oven to 350 degrees.

In your mixing bowl beat butter at high speed for 30 seconds. Gradually add sugar, about 1/4 c at a time, beating until light and fluffy. Scrape down your bowl and continue to beat for 2 minutes. Decrease your mixer speed to low and add your eggs, one at a time. Beat in vanilla. Scrape down your bowl, then set at low speed. Slowly alternate addition of flour mixture and coffee mixture, ending with the flour mixture. Remove bowl from mixer stand and stir in chocolate pieces. Scoop into prepared cupcake liners and bake at 350 for 18 minutes. Cool cupcakes for 5 minutes in the pan, then remove to wire rack to finish cooling.

While they cool, prepare your frosting. Beat butter for about 30 seconds until smooth. Add 1 cup of confectioners sugar, 3 Tbsp coffee, and vanilla. Continue to add sugar, about 1/4 c at a time. Add more coffee to reach desired consistency. I think I used about 4 Tbsp total.

Pipe or spread onto cupcakes and garnish with Pirouettes right before serving, if desired. Enjoy!!

No time for a siesta, when you have a Pineapple Chile-Lime fiesta!

When I was younger my parents would take us to Mexico every couple of years to visit my dad's side of the family. While there, when we were hit with a craving for something sweet, a Snicker's bar wasn't usually easy to find. What was easy to find was fruit. To add some pizzazz to the fruit, we would top it with this chile-lime-stuff. I only ever had it when I was in Mexico, until about 15 yrs ago when the stuff started appearing in grocery stores up here in Indiana. A couple of years ago I introduced it to my husband who looooooved it. When coming up with cupcake ideas he suggested that I come up with a completely unique cupcake that I could call my own. While brainstorming for ideas, he suggested a pineapple-chile cupcake. I was pretty skeptical at first because I just didn't know it would flow. I knew that the chile and the pineapple would meld well, but incorporated with a cupcake? Who knows?

Well, lucky for me my husband is persistent because the cupcake was a success. We presented them to familiy & friends at our Cinco de Mayo party this weekend and they were a hit! The sweet pineapple cupcake was accented with the tart & spicy hint of chile that we combined in the batter, as well as sprinkled on top. I made these as mini cupcake because in order for one to get the ultimate experience, you had to get all of the flavors in one bite. Plus, mini cupcakes are adorable! Without further adieu, my Pineapple Chile-Lime Cupcake!

Pineapple Chile-Lime Cupcake

For the batter:
1 c unsalted butter, room tempreature
1 3/4 c sugar
4 large eggs
2 tsp Mexican vanilla
1 1/2 c all-purpose flour
1 1/2 c cake flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
3/4 c milk
1 can (20 oz) crushed pineapple, in 100% juice,
2 Tbsp pineapple juice (from the can of crushed pineapple)
1 1/2 Tbsp lime zest
1 Tbsp + 1 tsp Tajin Classico seasoning (found in produce section of grocery stores)

For the frosting:
1/2 c unsalted butter, softened
1/2 c shortening
3 1/2 Tbsp pineapple juice (from the can of crushed pineapple)
4 c confectioners' sugar

For garnish:
Pineapple tidbits, preferably fresh, but out of a can work
Tajin

Preheat your oven to 350 degrees and prep your cupcake tins.
Strain your crushed pineapple in a mesh strainer very well, reserving your juice. Set aside.
In a medium sized bowl combine your flours, soda, powder, salt, and Tajin. Set aside.
Combine milk and pineapple juice. Set aside.
In your mixing bowl, cream butter and sugar together until light and fluffy. Add your eggs, one at a time, making sure that they incorporate well. Mix in vanilla, then scrape down your bowl. Slowly add 1/3 of your flour mixture to your mixer bowl, followed by 1/2 of your milk mixture. Repeat this, then add the remainder of your flour mixture to your mixer bowl. Add lime zest and mix until just blended in. Remove mixer bowl from stand and gently fold in 3/4 of a cup of crushed pineapple.

Scoop batter into mini cupcake liners, then bake for 12 minutes, until tops of cupcakes bounce back when touched. Allow cupcakes to cool for about 7 minutes before removing them onto a cooling rack. While they cool completely, start working on your frosting.

Cream together shortening, butter, and pineapple juice. Slowly add powdered sugar, about 1/4 c at a time. Mix until desired consistency is reached. It took me about 3 1/2 Tbsp of pineapple juice to get it just right. Fill your piping bag and pipe cupcakes. Top each cupcake with 1 pineapple tidbit and a dash of the Tajin seasoning. 

Lemony Snack-it, A seriously fortunate event!

Previously mentioned, my husband received quite a few requests/recipe suggestions from his coworkers. One request that I'd gotten a few times was if I could make a diabetic-friendly cupcake. After all, individuals with diabetes love cupcakes, too...they normally just can't eat them.

Diabetes is a disease that is all too familiar in my family, as many of my great aunts & uncles have it. This past Thanksgiving I was asked to prepare a birthday cake for one of my uncles. It would be easy to just throw my usual birthday cake together, but my uncle has diabetes. I took it upon myself to see what I could put together for him that would be diabetes friendly. It's no fun to get a birthday cake that you can't eat. I came upon this recipe online and thought it looked delicious. The cake was super yum, so when a request for diabetic-friendly cupcakes came out, I flashed back to this cake. With a few minor tweaks, this turned out to be a big hit with diabetic & non-diabetic tasters. Fear not, even cupcakes with low sugar can be yummy!!

Lemon Velvet Cake
From Cooksrecipes.com

For the cake:
2 1/2 c cake flour
1 c SPLENDA Sugar Blend for Baking
2 1/2 tsp bakign powder
1/2 tsp salt
1/2 c unsalted butter, softened
3 large eggs, lightly beaten
1 c milk
1/4 tsp lemon extract
1 tsp lemon zest

For the lemon filling:
2/3 c SPLENDA Sugar Blend for Baking
2 1/2 tbsp cornstarch
1 c water
2 egg yolks, lightly beaten
2 tbsp unsalted butter
2 tbsp lemon zest
1/4 c fresh lemon juice

For the frosting:
1 1/4 c whipping cream
2 tbsp SPLENDA Sugar Blend for Baking
1 tsp lemon zest
1/4 tsp lemon extract

Preheat your oven to 350 degrees and prep your cupcake pans.

In a mixing bowl, whisk together your flour, SPLENDA, baking powder, and salt. Cut in butter using a pastry cutter, until mixture is crumbly. If you don't have a pastry cutter, you can use a mixer at the lowest speed. Just be careful not to over mix...you just want crumbles.

Combine milk, eggs, lemon extract, and lemon zest in a medium sized bowl. Turn your mixer on, and add 1/3 of lemon mixture to your flour. Beat until smooth. Scrape down your bowl, then add another 1/3 of your lemon mixture to the mixer bowl. Beat for 30 seconds, then add the remaining lemon mixture to your mixer bowl.

Scoop batter into prepared cupcake pans and bake for 17 minutes, or until toothpick comes out clean. Looks can be deceiving with this cupcake. When you take a peak into your oven, the cupcakes will look raw. They are a very pale color. Don't be fooled....check them. They are probably done, just pale. Remove them to a wire rack and cool in pan for about 10 min. Pop them out of pan, and cool completely.

While these cool, prepare your lemon filling.

Lightly whisk your egg yolks in a medium sized bowl. Set aside. Prep your lemon zest, lemon juice,and butter, then set aside. Combine your SPLENDA, cornstarch, and water in a small saucepan. Cook over medium heat, making sure to whisk constantly. When mixture begins to thicken up, add about 1/4 of it to your egg yolks, whisking like crazy to prevent your yolks from cooking. Once tempered, add yolk mixture to saucepan and whisk constantly. Bring to a boil, then allow to boil for 1 min, never ceasing to whisk. Remove from heat and stir in your zest, juice, and butter. Place a piece of plastic wrap directly on surface of custard and set aside to cool. By placing the plastic on the surface of the custard, you will prevent a yucky film from developing on surface.

If your cupcakes are cool, grab your nifty cupcake corer. I got mine a couple of years ago from Sur La Table and it is WONDERFUL. It's a handy little tool that isn't too expensive, and it ensures you have plenty of filling in your cupcakes.

Core your cupcakes. When your custard has cooled, fill with desired amount of filling. It's delicious, so don't be skimpy! Once your cupcakes are filled, prep your frosting.

In a mixer bowl, using your whisk attachment, whip whipping cream until foamy. Slowly add SPLENDA, followed by zest and extract. Beat until medium peaks form. You don't want them too soft, or frosting will not be pipe-able, but you don't want them too stiff, either. A medium peak will do.

Pipe your cupcakes, then garnish with a lemon slice, if you'd like.

Enjoy!!

The Kaskake...

 An inticipated visit from one of our friends from Chicago was the inspiration behind what we have dubbed, "The Kaskake". Bacon, Beer... it had to be just right.  We wanted to pass along that this was a pleasant surprise for the taste buds.  I will passing along the recipe soon, Stay Tuned!

More Leche than you can shake a stick at...

Tres leches means '3 milks' in Spanish. The last time I really had a true tres leches cake was when I was in Mexico. My cousin's wife made it, and it was amazing. I remember coming back home and trying to replicate it - I was unsuccessful. Back then, the Internet wasn't a big thing, Google was unknown, and if you didn't have the recipe in an old cookbook, you didn't search much further. Lucky for us, the Internet is here and if we want a crazy, wacky, off-the-wall variety of cupcake, we can Google it. Heck, even my 9 yr old daughter knows what "Google it" means.

Anyways, this cupcake is, thus far, my favorite since having started my challenge. The texture is indescribable. It's moist, almost, wet, but in a GOOD way. Soaking the milks into the cake make it creamy and wonderful, unlike any other cupcake you will ever try. Then, the frosting takes it over the top. An oven-made dulce de leche turned into a frosting enhances the flavor and then when you thought it couldn't get any better, a kiss of cinnamon makes it epic. Yes...eeeeepic. When will I make these again? I'd love to make more today, but they are tiiiime consuming, and yield only 16-17 cupcakes. Was it worth it? Ooooh yeah!

Tres Leches Cupcakes
with Dulce de Leche frosting
cupcake adapted from Foodnetwork.com

For the cupcake:
3/4 c unsalted butter, softened
1 c granulated sugar
3 eggs, separated
1/2 tsp vanilla extract
1 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk
1/2 c evaporated milk
1/2 c sweetened condensed milk
1/2 c coconut milk

For the frosting: 
1 14oz can condensed milk
2 egg yolks
3/4 c sugar
3 T cornstarch
1/4 tsp kosher salt
1/4 c water
1 tsp vanilla
14 tbsp butter
4 1/2 c confectioners' sugar

Preheat your oven to 350 degrees, and prep your cupcake tins with liners.
In a small bowl, whisk together your flour, baking soda, and salt. Set aside.
In your stand mixer bowl, whip egg whites until stiff peaks form. Transfer them to another bowl, and set aside. Wash out your bowl, and swap your whisk attachment for a beater blade, then put butter and sugar into bowl. Beat at medium-high speed until light & fluffy, which is about 2-3 minutes. Scrape down your bowl, then add your egg yolks, one at a time, making sure that they are completely incorporated after each addition. Add vanilla, and mix to combine. Scrape down your bowl, again.
Slowly add 1/3 of your flour mixture, then follow that with 1/2 of your buttermilk. Do this again, ending with flour mixture. Give it one last stir with a spatula, making sure that all is well combined. Gently fold your egg whites into your batter, taking care not to deflate the whites. Scoop into your muffin pans. You'll want these about 3/4 full. They will not rise much, which is GOOD because we will be pouring milk over them soon, and if they were mounded, it would run off the sides.

Bake for about 17 minutes, or until toothpick comes out clean. They will look a little porous, but that is a good thing, I promise. Allow them to cool for 10 minutes while in the trays, then place them on wire rack to finish cooling.

While they cool, prep your milks. In a small bowl, combine your evaporated milk, sweetened condensed milk, and coconut milk. Whisk together and set aside. Use a kabob skewer (if you have one) and start poking a bunch of holes in your cupcake. I wanted to make sure that plenty of the milk mixture got into the cupcake, so I used a straw to poke holes in the cupcakes...really...like this:

I suppose you could use a meat injector to inject the milk directly into the cupcake, but I don't have one so I went with a straw.

Now, the fun/scary part...adding the milks. You want these to be wet...like, REALLY wet. That is the point. This is a milky cake. You want to literally pool your milk on the cupcake. Don't freak out, it will soak in (see photos to left)
Looks like a lot of milk, huh? Yeah...use about 1/2 an ounce to 3/4 ounce...seriously. You will be thankful that you did. Once you have poked and pooled your cupcakes, place them in a covered container and refrigerate for at least 2 hrs, but overnight is better.

Approx 1 minute has lapsed

Within minutes the milk has soaked into your cupcakes

Next day... (or 2 hrs later, for those who are impatient)...

Preheat your oven to 425 degrees. Pour your entire can of sweetened condensed milk into a small oven-proof dish and cover tightly with foil. Place this dish into a larger dish, and fill with water, about 1/2 up the side of your small dish, to create a water bath. Bake this for 1-1 1/2 hrs, checking every 30 minutes. It is done when it is a pretty caramel color. 

While this is in the oven, you can go ahead and prep your other ingredients. Put 2 egg yolks in mixer and attach a whisk attachment. Combine sugar, cornstarch, and salt in a small saucepan. 

When you pull your dulce de leche out of the oven, go ahead and add the water to your sugar mixture, and simmer over medium heat. Add desired amount of dulce into saucepan, I added about 3/4 c. Whisk entire time, and bring to a boil. Boil for 1 minute.

Remove this mixture from heat and turn your mixer onto high. Temper yolks by adding about a tablespoon of your hot dulce into the mixer, making sure to not turn the mixer down. Then, add the rest of your dulce to the yolks, followed by the vanilla. Whisk about 1 minute, then strain back into saucepan. Allow to cool. 

Once cool, return to mixer and begin mixing. Add your softened butter a few tablespoons at a time, until incorporated. Lastly, add your powdered sugar, 1/2 a cup at a time. Add as much as you need, until you reach your desired consistency. I ended up using 4 1/2 c of powdered sugar. 

Allow frosting to sit for a minute, while you pull out your cupcakes. Frosting will be a bit on the thin side, but I found that 4 1/2 c of confectioners' sugar was the perfect amount to allow frosting to be piped.

Spread, or pipe frosting over cupcakes, then sprinkle a bit of cinnamon over top, if you'd like. 

Now, after ALL of this working, and waiting, ENJOY!! If you are like me, it will definitely have been worth the wait. 

Pineapple Express...

My husband has been bombarded with cupcake ideas for the past couple of weeks. One of the big requests has been for pineapple upside-down cupcakes. I am not a huge fan of having fruit baked into my cake. My mom used to make one of those mandarin orange cakes...you know - the kind where every bite has one of those little mandarin oranges in it...the one that doesn't taste all the way done because it's juicey with mandarin orange juice? Yeah...gross. I think it's the texture that bothers me. The area around the fruit is always a little off for my liking. Perhaps that is why I wasn't 100% on baking these little guys. I was concerned that the texture would be weird. That, and they're pineapple upside-down cupcakes! How am I going to serve these without people being covered with cupcake by the time they are done? Isn't the point of a cupcake the fact that you don't have to use a fork to eat it? Eat an run....eat and run. It should be about ease of consumption, right?

Well, turns out, if your cake is dense enough, it's not overly soppy around the fruit, AND you can eat it with your fingers. SCORE! This is one of my fave's thus far....as well as one of the fave's of my tasters.  I hope that all who attempt the recipe enjoy it as much as we did.

Pineapple Upside-Down Cupcake
Inspired by America's Test Kitchen - Family Baking Cookbook

For the batter: 
12 tbsp unsalted better, softened
3/4 c packed light brown sugar
1 1/2 lbs peeled & cored fresh pineapple - cut to your liking (I used 1 entire medium sized pineapple)
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 c granulated sugar
2 large eggs, room temperature
1 large egg white, room temperature
1 tsp vanilla extract
1/2 c whole milk, room temperature

For the whipped topping:
1 c heavy whipping cream
1 tsp vanilla
2 tbsp confectioners' sugar

Preheat your oven to 350 degrees. Place 4 tbsp butter in butter warmer (or very small saucepan) and melt over low heat. Once melted, turn off heat, but leave on burner. Add brown sugar and stir until incorporated.
Do you have one of those little ice cream scoops - the kind that measure about 1 tbsp of batter? If so, that is perfect! Scoop about 1 tbsp of the brown sugar mixture in each of your ungreased muffin cups. Don't worry - the cupcake will pop out, even though the pan is ungreased. I promise.

Once you've filled your muffin tray, arrange your pineapples how you'd like. Press them down into the brown sugar mixture, and set your pan aside.

In a medium bowl combine your flour, baking powder, and salt. In your mixer bowl, cream granulated sugar and butter together until light & fluffy - about 4 minutes. Reduce mixer speed to medium and add your eggs and egg whites in, one at a time. Beat in vanilla.

Reduce your mixer speed to low and beat in 1/3 of the flour mixture. Add half of the milk, then repeat process, ending with flour. Beat last portion of flour into mixture, but make sure you don't over beat. Just beat until incorporated.

Grab your trusty ice cream scoop and scoop the batter into your muffin cups. Your tins should be 3/4 full. Batter will be very thick, so take a spatula and smooth out the tops.

Bake cupcakes for 17 minutes, or until they bounce back when touched in the center. Let them cool in 10 minutes, no more, no less. Letting them sit in the pan for 10 minutes is just enough time that when you go to remove them from the pan they will come out easily. Once the 10 minutes have passed, put a cookie sheet lined with parchment paper on top of your cupcake pan, then flip it over. Let them chill there for a minute or two. The cupcakes will release on their own - LIKE MAGIC!!

While cupcakes cool on sheet, prep your whipped topping. Add your whipping cream and vanilla to mixer bowl fitted with a whisk attachment. Whip until stiff soft peaks begin to form. With mixer still going, slowly sprinkle confectioners' sugar into whipped mixture. Continue whipping until stiff peaks form, making sure not to over-whip.

Dollup your whipped cream onto cupcake, then top with a cherry. Ta-da! Delicious and beautiful!!

Coconuty goodness....

Throughout this cupcake adventure, I have been sharing cupcakes with friends, family, and coworkers. In going through potential cupcake ideas with a couple of coworkers, I mentioned that I needed to hurry up and do a coconut cupcake. She asked me why, and I said, "It's Easter time...that's when you have coconut cake." She seemed confused by this. I think she even asked me why. I didn't have an answer....I just knew that if I was going to do something that heavily relied on coconut flavor, I would need to do it soon. Well, today is Easter - which means this was the week that the coconut was going down.

This cupcake was inspired by the same cookbook that inspired the carrot cake cupcakes from last week. It was a gift from my uncle, who I can never thank enough for buying for me. The cookbook itself does not focus on any specific aspect of baking, it is merely a plethora of recipes that I will need to experience. The recipe I made this week was actually for a coconut cake, but since this is a CUPCAKE challenge, we had to make them little. 

Just a heads up - this recipe is probably the most challenging, thus far. It was kinda time consuming, and there were a few trial and error's that had to be experienced, before it was good enough. If you decide to try it, have fun. The outcome definitely makes up for the time it takes to bake them. Happy Easter!

Coconut Cupcakes

Inspired by Sono Baking Company cookbook

For the batter:

1 1/2 c all-purpose flour

1 1/2 tsp baking powder

3 large eggs, separated & at room temperature

2 tbsp granulated sugar

1/2 c unsalted butter, room temperature

2 c confectioners' sugar

1/2 tsp kosher salt

1/2 c coconut milk

2 tbsp cream of coconut (we will talk more about this in a few...)

1 teaspoon coconut extract

For Pastry cream

4 large egg yolks

1/2 c sugar

1/4 c cornstarch

2 c milk

1/4 tsp kosher salt

1 1/2 tsp pure vanilla extract

3 tbsp unsalted butter, cold

1 c shredded, sweetened coconut

For the coconut buttercream frosting:

2 tbsp heavy cream
1 tsp coconut extract
1 tsp vanilla extract
pinch of salt
16 tbsp ulsalted butter, cut into chunks & softened
1/4 c cream of coconut
3 c confectioners' sugar
2 c sweetened shredded coconut (toasted, if you'd like)

Prep your oven by setting temperature to 350 degrees. Prep your muffin tins with your favorite Eastery cupcake liners, and set aside.

You will begin by making the cake. Combine the flour and baking powder in a small bowl, then set aside. In the bowl of your stand mixer, whisk the egg whites until they are frothy. Slowly add the granulated sugar and continue to whisk, until stiff peaks form. Scrape the meringue into a clean bowl, then set that aside. 

Wash out your bowl and swap your whisk attachment for a paddle attachment. Cream your butter, confectioners sugar, and salt together until light and fluffy. This will be kinda thick, so scrape down your bowl after about a minute of mixing. Once your butter mixture is fluffy, add your egg yolks, one at a time, making sure they are well combined after each addition. Beat in your coconut milk, cream of coconut, and your coconut extract. 

So, have you asked yourself what cream of coconut is, yet? I didn't think much of it, until I failed to find it in any of the FIVE grocery stores I looked in. I Googled it and saw a few different brands, so didn't figure it would be tough to find. Well, I should have researched it a little bit more, to find that is is commonly use to make pina coladas. What does this mean to us? You should go to the liquor section of your grocery store, or better yet - go to a liquor store. After traveling to all those stores (not even remotely close to my home) on a whim I went to the liquor store 2 blocks away from my house & asked if they had cream of coconut. To my delight, and frustration, the sales clerk said "We sure do!" and he grabbed a can for me. Geez louise......Well, at least I found it.

Anyway, the can will most likely need to sit in a bowl of warm water to loosen up, so make sure you do that. The end result will be a liquid that resembles the consistency of sweetened condensed milk, just a bit more translucent.

After you have beat in your coconut milk, cream, and extract, start adding your dry ingredients to the wets. Once all of your flour is combined, remove it from your mixer. Ever so gently, scrape your meringue into your batter. Don't mix, don't stir, don't whisk -- FOLD. Be patient, this may take a while. The end batter is still very thick, but it will result in a wonderful cake.

Once the meringue is incorporated, grab your ice cream scoop and fill your cupcake liners 2/3 full. For the first time, I had to smooth out the tops of the cupcakes, to make sure that they baked even. You'll see what I mean when you see how thick the batter is. Just give it a quick swipe with a spatula and you'll be all set.
Bake these puppies for 17 minutes, or until a toothpick inserted comes out clean. Cool them for 10 in the pan, then remove them to the cooling racks.

While these cool, start your pastry cream. Whisk the egg yolks, 1/4 c of sugar, cornstarch, and 1/2 a cup of milk. Set aside. In a medium saucepan combine the rest of the sugar and milk, and the salt. Bring to a simmer, making sure you whisk constantly. Once it's warm to the touch, temper your egg yolk mixture by slowly pouring a small amount in, while whisking QUICKLY. (Key word is quickly. You don't want to scramble your egg yolks) Once you've done this, pour in the remaining warm milk mixture and whisk thoroughly. Using a mesh strainer, strain your custard mixture back into the saucepan and bring to a boil. Whatever you do, do NOT stop whisking, or you will be sorry. Once your mixture begins to boil around the edges, watch the center. The first signs of a bubble popping up in the middle, start counting your alligators. (One alligator, two alligator, three, alligators, etc) Count 10 seconds (or 10 alligators) then remove from heat.

Transfer the cream to your stand mixer, and using the paddle attachment, mix at medium speed for 2-3 minutes, in order to slightly cool your mixture. Beat in vanilla extract. With mixture still running, cut your butter in, a little at a time, until it is completely incorporated. Add your coconut and continue to mix. Transfer the pastry cream mixture to a separate bowl then press a piece of plastic wrap directly onto cream, to avoid a crust from forming on top. Chill for 1-2 hours.

For the buttercream, combine cream, extracts, and salt in a small bowl. In your mixer bowl, beat butter and cream of coconut at medium-high speed, until smooth. Reduce your mixer speed, then slowly add your confectioners' sugar. Beat until smooth, approx 4 or 5 minutes. Add your cream mixture, and increase your mixer speed to medium-high. Beat until light and fluffy, which for me was about 7 minutes.

After pastry cream has chilled, remove from refrigerator, and give it a few stirs. Since this recipe was originally for a cake, I had to get the pastry cream inside the cupcake. Two years ago I got a cupcake corer from Sur La Table and I had never used it. What better time than now? All you have to do is push it into the cupcake, then give it a twist. Like magic, a little plug of cupcake pops out. Needless to say, I ate most of these cupcake plugs (hee hee) Fill a pastry bag with your cream, and squirt into the cupcake, until it begins to overflow. Do this for all of the cakes, then pipe your frosting over the hole. Garnish your cupcake with coconut, toasted or not toasted. I opted to toast, to add a darker, nuttier flavor - and a splash of color to contrast the white. To toast, dump coconut onto a parchment paper-lined baking sheet and bake at 350, stirring often. It took me about 10 minutes to get my coconut well toasted.

Sprinkle over top of cupcake, then enjoy!! 

Eh... What's up Doc?...

So, a couple of weeks ago I had some extra cream cheese frosting left over from some cupcakes I made for someone, and I hated to let it go to waste. I racked my brain for a couple of seconds, trying to come up with a potential idea for usage of the frosting. Luckily, I was planning on making some carrot baby food in a few days, so I had carrots. Carrots + cream cheese frosting = CARROT CAKE CUPCAKES! I threw them together literally 2 hrs before I left for work, and handed a few out. After the reactions I received, I realized that I needed to make them again, and post them on the blog. So.....here you go!

Carrot Cake Cupcakes
Inspired by The Sono Baking Company Cookbook

For the cupcakes:
2 1/2 c cake flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
3/4 tsp ground cinnamon
1/4 tsp grated nutmeg
16 oz peeled & shredded carrots (use your Microplane to ensure they are nice & fine)
2/3 c sour cream
2 c granulated sugar
1 c vegetable oil
4 large eggs

For the cream cheese frosting:
8 oz cream cheese frosting, room temperature
1/2 c unsalted butter, room temperature
pinch of kosher salt
4 c confectioners sugar
1 tsp vanilla
Zest of one orange (or if you're like me, use 2-3 Cuties because those are more commonly found in the house)
2 tsp grated ginger

Preheat your oven at 350 degrees and prep your muffin trays. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a large bowl, combine your carrots, sour cream, sugar, oil, and eggs. Whisk to incorporate, then add your dry ingredients. FOLD do NOT whisk them in. You want to ensure that the batter stays as airy as possible. Continue to fold until dry's are incorporated completely.

Grab your trusty ice cream scoop and fill each muffin cup about 3/4 full. These really won't puff up much, so, 3/4 full is safe. Place them in the oven and bake for 20-24 minutes, making sure you rotate the pan about 1/2 way through the baking process.

Place pan on cooling rack, and let them cool for about 10 minutes, then take them out and cool completely. (Seriously...if you try to put cream cheese frosting on a warm cupcake you are only asking for a slimy mess!)

While your cupcakes cool, prep your frosting. Put your butter, cream cheese, and vanilla in the bowl of your mixer. Slowly add your confectioners sugar, about 1/2 a cup at a time, to avoid a snowstorm from happening in your kitchen. Once the sugar is mixed in well, add your zest. I suggest that if you do not own a Microplane, GET ONE. My husband  bought one for me at Sur La Table and the first time I used it, it was like MAGIC! Truuuuust me. You need one.

Anyway, beat in zest and ginger, then pipe onto your cupcakes. If you want to get fancy, garnish your cupcakes with a little carrot peel. As you can see from my picture, I didn't get fancy with these. Don't worry, though -- the flavor and texture of this cupcake is fancy enough!
Have fun, and enjoy!

A salty-sweet treat

When I was flipping through my cookbook/magazine last week, looking at the Shamrock Milkshake Cupcake I stumbled upon this recipe. As soon as I saw the word "salt' AND "caramel" in the title I knew this was going to happen asap. I mentioned to a few coworkers last week that this was my plan, and they all started drooling, immediately. All of those weight-watchers instantly made a plan to watch their points for the following Wednesday because a possibly epic cupcake was on it's way.
What is it with salt vs. sweet? Perhaps you're not sure if you're a fan of that combo, yet? Well, if you need some convincing, give this a whirl. You won't be disappointed.

Salted Caramel-Chocolate-Bourbon Cupcake

from BHG Cupcake Magazine, or on their website

For the batter:

1 c butter

3 eggs

2 c all-purpose flour

1 tsp baking soda

1/2 tsp kosher salt

1 1/2 c water

1/3 c bourbon

3 oz unsweetened chocolate, chopped

2 oz bittersweet chocolate, chopped

2 c sugar

1 1/2 tsp vanilla

For the fudge frosting: 

6 oz bittersweet chocolate, shopped

2 tbsp butter

1/2 c sour cream

2 1/2 c powdered sugar

For the salted caramel:

2 tbsp whipping cream

1 tbsp bourbon

24 unwrapped vanilla caramels

1/4 tsp sea salt

Additional sea salt, for garnish

Allow butter & eggs to sit at room temperature for 30 min. Meanwhile, prep your cupcake pans. This recipe will give you between 32 & 36 cupcakes, no problem. In a medium bowl stir together your flour, soda, and kosher salt. set aside.

In a small microwave-safe bowl, microwave (uncovered) your bittersweet & semisweet chocolate for 1 minute, then stir. Microwaver for another 30 seconds, then stir until smooth. Let cool slightly.

Preheat your oven to 325 degrees. In a large mixing bowl, beat butter by itself for about 30 seconds, then slowly begin to add your sugar, about 1/4 c at a time. Beat at medium speed until combined, scraping as necessary. Slow down your mixer, then add your eggs one at a time, making sure they are fully incorporated after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture, and bourbon mixture to the chocolate mixer, beating at low speed after each addition, until just combined.

Grab your trusty ice cream scoop and start scooping batter into your cups, filling about 3/4 full. Now, you want to add this much batter because these are not going to rise (and stay risen) like your normal cupcakes. These are going to fall. Little makes my heart as sad as it gets to see my beautiful cupcakes deflate! About 3/4 into cooking time you will look through the window and see some beautifully plump cupcakes. By the time you remove them from the oven, they will be flat as a pancake - maybe even flatter if hey have an indent. Don't cry....don't panic - accept it for what it is, then move on. How could you possibly easily pool a puddle of caramel sauce on top of a rounded cupcake? See...it'll be ok. 

Bake your cupcakes for 18 minutes, or until your toothpick comes out clean, when inserted. Let cool in trays for 5 minutes, then remove them to a wire tray, to finish cooing. While they cool, prep your frosting.

In a medium saucepan melt 6 oz bittersweet chocolate and 2 tbsp butter over low heat. Stir frequently, or you risk it burning. Once melted, remove from heat and let sit for 5 minutes. Stir in 1/2 c sour cream. Put your powdered sugar in mixer bowl. Once your sour cream is incorporated into chocolate, pour that into mixer bowl, and mix at low speed, initially, then increase to medium. Mix until combined. Once this is done, I'd go ahead and pipe borders around all of your cupcakes, so they have time to set while you make your caramel.

In a small saucepan combine whipping cream and bourbon. Heat over medium-low heat until steaming (NOT BOILING) Add caramels and 1/4 tsp sea salt. Mix constantly until melted and smooth. Spoon into centers of cupcakes, then garnish with sea salt.  

Sham-rockin' a Cupcake!

In honor of St. Patrick’s Day I decided not only to do something with the word ‘shamrock’ in the title, I also wanted to make sure it had a little booze in it. I’ve had my eye on this recipe for a while, but never had an excuse to make it – until this week! These cupcakes were extremely moist, and the crème de menthe gave them a subtle hint if mint that really MADE the cupcake. The cupcake was topped with a white chocolate frosting, which was delicious, but very soft. If the weather had not been so unseasonably warm, it would have been easier to decorate with. Since we are experiencing higher than normal temperatures in Indiana, the frosting wasn’t pipe-able – thus, the excuse I have for a not so beautiful cupcake. Trust me, though….it was DELICIOUS!!

I got this recipe from the Better Homes & Gardens Cupcake magazine, but it is also on their website.

Shamrock Milkshake Cupcakes

For the batter:

4 egg whites

2 c all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 c buttermilk

¼ c crème de menthe

½ c shortening

1 ¾ c sugar

1 tsp vanilla

For the frosting:

1 c butter, softened

6 oz white baking chocolate, shopped

1/3 c whipping cream

1 ½-2 c powdered sugar

Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, prep your cupcake pans with liners. In a medium bowl stir together the flour, baking powder, soda, and salt. In another small bowl, or measuring cup, combine the buttermilk and crème de menthe. Set aside.

Preheat oven to 350 degrees. Beat your shortening with a mixer for about 30 seconds. Slowly add sugar, vanilla, and then eggs . Add 1/3 of flour mixture, followed by buttermilk mixture. Repeat, ending with flour mixture. Make sure all is thoroughly combined.

Grab your trusty ice cream scoop and scoop batter into cupcake liners, filling about 2/3 full. Bake cupcakes for 15 minutes, or until tops bounce back when touched. Cool cupcakes in pan for 10 min, then remove to rack to cool completely.

While those cool, make your frosting. Chop up your white chocolate, and put it in your mixer bowl. Bring whipping cream to a simmer, then pour over chopped chocolate and let it sit for 5 min. Once the 5 min passes by, start stirring, until smooth (and all your chocolate has melted.) Let set for another 15 minutes. Gradually beat in butter on medium to high speed, until combined. Slowly add powdered sugar until it reaches your desired consistency. (I added 2 ½ c of powdered sugar and it still never became stiff enough to pipe. Oh well)

Pipe or spread over your cupcakes and dig in!!

Is it St. Patrick's Day yet?

For Valentine's Day I avoided baking a red velvet cupcake for the blog, I guess in hopes of avoiding the cliche. To shake things up a little bit I put this recipe together. I was very pleased by the outcome. Not only are they an intense green color, they are deliciously moist & topped with a "just sweet enough" cream cheese frosting. 

Green Velvet Cupcake

For the batter:

2 1/2 c cake flour

2 c sugar

1 tsp salt

2 tbsp cocoa - I used Valrhona

1 1/2 oz. green food coloring

1 c buttermilk, room temperature

1 c oil

2 eggs, room temperature

1 tsp vanilla

1 tbsp white wine vinegar

1 tsp baking soda

For the frosting:

1 8oz pkg cream cheese, room temperature

1 tsp vanilla 

2-3 tbsp water

2 lbs powdered sugar

Turn your oven to 350 degrees, and prep your cupcake pans.

Combine flour, sugar, and salt in your mixer bowl. In a separate bowl, whisk milk, oil, eggs, and vanilla together. With your mixer on low, slowly add milk mixture to your flour. Mix until thoroughly combined. In a small bowl, make a paste with the cocoa and food coloring. This will be thick. Flip your mixer back on, then add the green paste. Mix this in really well, then remove bowl from mixer. Put the soda in a little bowl, add vinegar, then prepare for a fun show! Your concoction will begin to bubble & foam like a science project volcano. Fold this to your batter, and make sure you combine it well.

Fill your cupcake liners about 3/4 full. This batter will be very thin, so be careful, or your kitchen will end up like mine, with little small drops of green all over the counter. Bake cupcakes at 350 for 15 minutes, then reduce heat to 335 degrees, and bake for another 5 minutes.

Cool cupcakes in the pan for 10 minutes, then remove to cooling rack. While these cool, go ahead and make your frosting.  

I'm not the world's biggest cream cheese frosting fan, but I wanted to come up with something that still tasted cream cheasy, but still had the texture of a buttercream. Here is what I did. 

Toss your cream cheese and butter into a mixer and whip for about a minute, or until nice and creamy. Add vanilla and about 1 tbsp water and combine. Now, slowly, start adding your confectioners sugar. If your mixer starts to sound exhausted, add some more water. I ended up using 2 1/2 tbsp. Mix to your desired consistency, then pipe or spread on your cupcakes. Even after I piped a huge pile of frosting on all of my cupcakes, I ended up having a bunch of frosting left over. 

Enjoy!!

Bacon Makes it Better

When word got out about this cupcake, the reaction was the same. "Wooooaaah! That sounds AMAZING! When will they be ready?" Needless to say, that added some pressure on me. "What if they don't turn out?" "What if they are gross?" Ugh....going into this one was nerve wracking - then I tasted the batter and realized that all my worries might have been for nothing. "If the batter is this good, surly the cupcakes will be deliciouso as well, right?"
I pulled a batch out of the oven and basically stared at them for 10 minutes while I waited for them to cool in the pan....then I took them out of the pan, and continued to stare at them until they were cool enough to eat. I took my first bite and seriously said out loud, "Oh my goodness....I can't BELIEVE that worked!!!" When you try these on your own, I believe you will find yourself saying the same thing!

Maple Bacon Cupcakes
adapted from Vanilla Garlic

For the batter:
1 stick + 1 tbsp unsalted butter, room temperature
1 1/2 tbsp bacon grease (left in fridge to become solid)
2 eggs
1/2 c + 2 tbsp brown sugar
1/2 c good quality maple syrup (I used a dark amber syrup)
2 1/2 c self-rising flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
3/4 c milk
3/4 c cooked bacon, cooled & diced

For the frosting:
1 stick of unsalted butter
5 tbsp maple syrup
3 c confectioners sugar

For the garnish (optional)
Turbinado sugar (or sugar in the raw)
Coarse grain sea salt
Pieces of bacon

Cook up bacon. I would recommend using a thick cut, and the best quality that is within your budget. I cooked up the entire package and had zero left over. (If your husband is at home, make sure you prep some extra, or you will run out before you get to the garnishing step)
Once bacon is cooked, pour grease into small dish and pop in the refrigerator. I would just put all of it in there. You may end up using more than 1 1/2 tbsp. Once it's cool enough, mince up your bacon, and set aside.

Preheat your oven to 365 degrees, and prep your cupcake pans. After grease has solidified, put that and room temperature butter in mixing bowl. Beat until creamy, then add your brown sugar & maple syrup. Once combined, add your eggs and mix well. Sift your dry ingredients together. Add 1/3 of your dry's to the butter/grease mixture. Add 1/2 of your milk. Repeat this, ending with dry's.

Check your flavor. If you want to add more syrup you may, but be cautious. First of all, the frosting is going to be really sweet. Second, maple syrup can break cake batter when too much is used. I think that if your batter has a slight maple flavor, you're good to go.

Fold in bacon (YAY!!!)  Using your trusty ice cream scoop, scoop batter into your cupcake liners. Fill up 1/2 way, as this batter will grow more than normal cupcake batter does.. Bake them at 365 degrees for 10 minutes. Rotate your pan, then bake for an additional 5-7 minutes. They are done with they bounce back when tops are touched (and when your toothpick comes out clean.) Let them cool in pan for 10 minutes, then remove them to a cooling rack, and let them cool the rest of the way.

For the frosting, combine butter and maple syrup. Whip until creamy. Add your confectioners sugar, one cup at a time. Whip until it reaches your desired consistency. If it is too thick, add a few drops of water. If it is too thin, add some more confectioners sugar. This made barely enough frosting to coat all of my cupcakes. Depending on how you are planning on decorating, you may want to double the frosting recipe.

Pipe or spread onto your cupcake, then sprinkle with turbinado sugar & sea salt, if desired. Garnish with a piece of bacon from before....then....ENJOY!!

It's Fat Tuesday - Have a cupcake

Happy Mardi Gras! I may not be in New Orleans, but I am all about a good party. When I mentioned to my husband that I wanted to do a Mardi Gras themed cupcake he immediately said I had to make a King Cake cupcake. I did some research and found that a traditional King Cake is more pastry, than cake. Luckily, he has experienced a real King Cake while in New Orleans during Mardi Gras, so he was able to guide me in the necessary flavors.

This cupcake was prepared very similarly to a cinnamon roll. The dough came together like a cinnamon roll, but the additional flavors of nutmeg and lemon gave it a crazy twist....THEN instead of being topped with a normal cream cheese frosting, it is used as filling. Umm...YUM!

The finished product was topped with a basic powdered sugar glaze, then covered in the traditional Mardi Gras colors: Purple, representing Justice, Green, representing Faith & Gold, representing Power.

In New Orleans, many King Cakes are baked with a small trinket inside. This trinket is usually a small plastic baby, to represent Baby Jesus. The person who finds the baby in their piece is granted various privileges, or obligations for next year's party. Since the baby was not much smaller than the cupcake, I decided to not bake him inside.....as you can see, he's hanging out under a wine glass, surrounded by beads.

This was a more complicated cupcake, due to the usage of yeast (which always scares me) but it was all worth the extra effort.

Enjoy your Fat Tuesday, everyone. With the help of these cupcakes, I know I will!


KING cupCAKE

The Recipe
adapted from Confections of a Foodie Bride

For the dough
1 c water at 115 degrees
1/4 c sugar, divided
1 pkg (2 1/4 tsp) dry active yeast
1 egg
1 egg yolk
4 tbsp butter, melted
1 tsp lemon zest
1 tsp nutmeg
3 1/4 c flour, divided + extra for dusting work surface
1 tsp kosher salt
oil, for coating bowl

For Filling
1 8oz pkg cream cheese, room temperature
1/4 c + 2 tbsp sugar
1 egg yolk
1 tsp vanilla
1/2 rounded tsp cinnamon
Raisins (optional)
2 tbsp melted butter

For glaze
1 c confectioners sugar
1 tsp vanilla
1 tbsp water
Decorating sugar - Purple, Green, & Yellow
Plastic baby (optional)

Pour 1 tbsp sugar and water into mixer bowl. Sprinkle yeast over top aand let stand for 10 minutes. If yeast gets puffy, you may continue. If your yeast does nothing, it may be dead and you may want to get some more. While your yeast is activating, lightly oil a large bowl and prep your muffin trays with cupcake liners.
Attach dough hook to mixer. Add melted butter, egg, egg yolk, remaining sugar, nutmeg, lemon zest, 3 c flour, and salt to bowl. Turn mixer on to low. Add only enough extra flour to bowl to allow dough to pull away from bowl, but still stay stuck to bottom. (I used almost the whole 1/4 cup) Your dough should be slightly sticky to the touch. Dump into oiled bowl. Cover and place in warm, dry place. Allow to double in size. It took my dough about an hour to double. While dough rises, prep your filling.

Put all filling ingredients, except for melted butter, in mixer bowl. Mix for 1-2 minutes, or until very smooth.

Dump dough onto lightly floured surface and kneed a few times. Starting from the center, push dough outwards, then stretch into an 18" x 12" rectangle. Brush melted butter all over flattened dough, sparing 1" at top. Leave that dry. Spread filling all over dough, except for that 1" at the top. If you want, sprinkle raisins across dough.

Starting with the long side of the dough, closest to you, roll upwards, jellyroll style, and pinch last inch of dough into roll. Place seam down on counter. Lightly tug on roll, in order to ensure entire thing is fairly even in diameter. Using a serrated knife, cut off ends, then begin to cut roll into 3/4" - 1" pieces. Do not make them any larger. If they are bigger than this, they will overflow your muffin pan. Transfer rounds into prepared cupcake pan and allow to rest while oven finishes preheating.

Bake for approximately 20 min, or until tops are a light gold brown. Do not overbake! They will be hard little King Cake rocks if you bake them too long. Remove pans from oven, and allow to cool on cooling rack for 10 minutes. Transfer to cooling racks, and allow to cool completely.

To make your glaze, dump all ingredients into a small bowl and whisk until smooth. You want it to be a bit runny, so it will run down the tops of the cakes (and look pretty.) Spoon glaze over completely cooled cakes, then sprinkle all 3 colors on each cake.

Try to eat these the same day, or even the next day. If you let them sit to long, they won't be as pretty. Enjoy!