Went to Iron Cupcake last night, held at Discovery World and again it wasn't a disappointment! The challenge this month was to create a Cupcake based on a local restaurant favorite. This one was based on eating at Cubanita's & enjoying a Mojito.
Of course couldn't leave out the very popular hamburger & custard stand we all grew up with here, Kopp's:
And our German heritage was represented with a take on Mader's Strawberry Apple Strudel:
Hope you are having a *SWEET* week too! :)
I say "Cupcake" because even though I found this recipe in 125 Best Cupcake Recipes it really is just a cookie - maybe I'd go as far as muffin, but not a true cupcake - to me anyway. I chose this recipe as I found Cherry Chips at the grocery but didn't really have a clear idea of what to do with them - just couldn't pass them up!
Cherry Chip Cookie Cupcakes
Preheat oven to 350F. Sift flour and set aside in small bowl with baking powder & salt. In mixer cream together brown sugar & butter. Add vanilla & egg beating well. Add flour mixture until combined. This will be very much like cookie dough and not like your typical cupcake batter. Stir in chips. Divide dough into 12 lined muffin cups and bake for 18-22 minutes until somewhat golden and puffy. The tops, for me at least, did not puff up like a cupcake but rather like a cookie would rise. If you plan on serving to guests, maybe plan on some frosting. :) Let cool in pan on rack for 15 minutes or until cooled completely so they don't crumble. Makes 12.
The author suggest topping with Ice Cream & Hot Fudge Sauce - yum!
Have a good weekend!
Did a practice run for some Memorial Day cupcakes using a souped up Pillsbury Stars & Stripes cake mix & Cake Doctor recipe, nice & moist cake:
Combine all ingredients in mixing bowl and mix for about 2 minutes. Pour 1/4C of batter into tins and bake at 350F for 16-20 minutes.
Have to be honest here, I had the Hubs pick up some canned frosting <gasp> as this little critter here:
ate a dozen cupcakes and I didn't want to make frosting for just a few cupcakes. Also, made some stars for the kids:
Love the little Red, White & Blue stars I found (and so much more) at the Vanilla Bean.
What are your plans for the upcoming Holiday weekend?
Had a wicked chocolate craving so decided what else...time to bake some cupcakes! Since I was going for lots of chocolate components I decided to use a doctored up mix from The Cake Doctor recipe book:
Preheat oven to 350F. Beat all ingredients together in mixer until well blended. Fill each muffin tin with 1/2 C of batter. Bake until cupcake springs back when lightly touched - about 19-22 minutes.
I used this pan so I could fill with Ganache but you can also cut & scoop out centers.
Chocolate Cinnamon Ganache Filling
Pour chocolate chips into a metal bowl and shake some cinnamon over them. Heat cream just to boiling point and pour over chocolate chips, add vanilla and stir with heat-resistant spoon until melted. Let sit for about 40 minutes.
Trying to take advantage of the Strawberry season and made these Strawberry cupcakes. Came across this recipe from Sprinkles on Martha's blog:
Then I topped with this recipe I adapted from Wilton:
Strawberry French Buttercream
I love making traditional Buttercream - but let me tell you this was SO worth the extra effort! I could just sit with the bowl. Seriously.
I frosted my cupcakes a little light and have some left over - thinking going to be a fruit dip. So good.
Hope you try this yummy "Taste of Spring" cupcake!
Since it's Cinco de Mayo I decided to plan a Mexican dinner - Enchiladas for the adults & taco bar for the kids, along with some Mexican Rice & Refried Beans, of course!
Tres Leches Cupcakes
Mix 3/4 cup sugar with 5 egg yolks until doubled in volume. Then add milk, vanilla, flour, baking powder, salt & butter - I beat at med speed fairly quickly just to combine. In another bowl beat the 5 egg whites with remaining 1/4 cup of sugar until soft peaks formed and then folded into batter.
Pour into cupcake foils about halfway - you don't want them to bake over the cups. Bake at 325F for 22-25 minutes. This recipe made 24 cupcakes.
Next mix together:
Then I made the topping - whipped cream:
Oh and it can't be just any vanilla or cinnamon, it has to be:
While it's not as fancy as the cute cupcakes I posted yesterday and also not the ones I had first envisioned creating - this was the end result.
I started with a sponge cake recipe from here:
I found this recipe to make about 36 cupcakes.
I used my new cupcake pan to have holes for filling:
The pan worked great! I sprayed the silicon "plugs" really well with Pam (vegetable oil spray) and waited 15 minutes to let it cool down before attempting removing.
Then made some Strawberry Whipped Cream:
Whip cream and sugar together until soft peaks form, add strawberries and again beat into soft peaks.
I found and increased the recipe from here.
I then used the decorator tool to fill the cupcakes:
And then I tried something, which failed & will be for another post - I have not given up! So as a back up I topped the remaining cupcakes with the little bit of whipped cream I had left and added a slice of strawberry on top. No one around knew any better.
Have a great weekend! Any fun plans?
Preheat oven to 350F degrees. In mixer beat Cake Mix, Milk, Oil & Eggs until well blended. Fill mini cupcake holders about 3/4 full. Bake 18-22 minutes until lightly golden and cupcake springs back when lightly pressed. Cool on wire rack. Once cooled, spread a spoonful of Cool Whip and then top with Coconut. If not serving right away, chill. Store in refrigerator for up to 4 days.
Hope you try them! They are even good without a topping! Luckily, I left enough for the class!
Planning on seeing some Holiday Lights tomorrow, do you have any Holiday plans this weekend? Whatever your doing, I hope it's a good one!
And don't forget to visit tomorrow morning at 8AM CST for the kick-off of: