Posts Tagged ‘Cupcake Hero’

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S’mores Cupcakes

March 22, 2008

S’mores Cupcakes

S’mores Cupcakes

Ok. You say “marshmallow” and the first thing I think of is “S’mores”, so it’s only fitting that I make a S’mores cupcake. I’m sure it’s not a terribly new idea, but boy is it tasty! Nothing brings of memories of Girl Scout camping trips like the smell of a perfectly toasted marshmallow. And I like mine a golden brown color, here, folks. None of this “set it on fire, blow it out and call its charred remains toasted” nonsense. If I wanted to eat charcoal, I’d lick one of the logs.

Roasting the perfect marshmallow takes time. Patience. The willingness to be a human rotisserie… but thankfully, little culinary torches are readily available and your local hardware or cooking store. So, my cupcakes are nicely toasted and I didn’t even have to build a bonfire in my backyard. A fact that I’m sure would please my neighbors and the fire department very much if they knew of their good fortune. Especially since my hubby is a bit of a pyro. Burnt off all his arm hair once because he put gasoline on a fire before he lit it *to get it going faster*. The ensuing fireball was quite spectacular. Luckily only his arm hair was affected. Untold amounts of mocking pleasure for all those present, however. To which he replies, “yeah, but it got it started, didn’t it?” He’s so special.

I wanted my cupcakes to have all the components of a true S’more, so I have 3 distinct layers. I have a layer of graham cracker crust pressed into the bottom of each cupcake (I made this by combining graham cracker crumbs and butter in a food processor), topped with a milk chocolate cake, then the marshmallow fluff (lightly toasted with a torch) and finally some graham cracker crumbs for garnish. For the marshmallow topping, I just put a tub of marshmallow fluff in a pot of boiling water until it got gooey and then spread it on the cupcakes.  And I have to say, using the torch was so fun!  I guess my hubby isn’t the only pyro in the house!  I strongly recommend consuming these while the marshmallow is still warm… makes them that much better! Yum! If you can’t eat them right away, pop them in the microwave for about 10 seconds and it’s back to being heaven…

S’mores Cupcakes

Graham Cracker Crust

6 tbs. butter

1 ½ c. graham cracker crumbs (or about 24 crushed graham crackers)

¼ c. sugar

In a small saucepan or the microwave, melt 6 tablespoons of butter.

Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.

Add 1/4 cup of sugar to the graham crackers.

Add the melted butter.

Stir or blend together with your hands.

Press into the bottom of the baking cups.

Old Fashioned Milk Chocolate Cake

3 ½ c. cake flour, sifted

½ tbs. baking soda

½ tsp baking powder

½ tbs. salt

6 oz unsweetened chocolate, chopped

1 c. water

1 c. butter, softened

2 c. granulated sugar

½ c. brown sugar, lightly packed

1 ½ tbs. vanilla extract

6 XL eggs, warm in shells

1 c. buttermilk

Sift flour, baking soda, baking powder and salt together in a bowl.

In medum heat-proof bowl over simmering water, melt chocolate in water, stirring occasionally until smooth and remove from heat.

In a large mixing bowl, beat butter on medium until creamy. Continue beating while sprinkling in granulated and brown sugars, 1 tbs. at a time.

Add vanilla and beat until very light.

Add eggs, one at a time, beating until thoroughly blended after each, then beat until very light and creamy.

Blend in chocolate.

Add flour in 3 parts alternating with 2 parts of buttermilk. Beat on lowest speed until each addition disappears.

Fill each cupcake cup ½ way and bake at 350°F until a toothpick comes out clean or the cake springs back when pressed lightly. Approximately 20 minutes.

Additional equipment needed: culinary torch

Top each cupcake with the marshmallow frosting and roast to the desired toasty-ness. Sprinkle toasted cupcake with a pinch of graham cracker crumbs.

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Marshmallow Mermaid Cupcakes

March 22, 2008

Marshmallow Mermaid Cupcakes

Marshmallow Mermaid Cupcakes

This cupcake creation was inspired by the movie Waitress. I love pies and was so terribly disappointed that they did not include recipes on the DVD for that movie! They have such wonderful sounding pies! Just a little section under “Special features”. Would that be so hard?!? But I digress. I don’t know much about making pies, but cakes? That’s another story!

I’m a sucker for lime. You offer me lime-flavored anything and I’m there. And for me, when I think of limes, I think of Key limes. And when I think of Key limes I think of Florida and the ocean, so it was a natural progression for me to use key lime for my Marshmallow Mermaid cupcakes! For this cupcake, I’m combining Key Lime Blondies, marshmallow frosting, mini multi-colored marshmallows and edible glitter.

This is a new creation for me! I’ve never made any of the components before! Boldly into the fire I went! The first hurdle I ran into is the unavailability of key lime extract in my neck of the woods. But I persevered! I found a lovely recipe on Recipezaar for Key Lime Extract. The straining process was rather long, but the end result was worth it.

Key Lime Extract Shot

It came out such a gorgeous green!

My next challenge was the Blondie base. Blondies/Brownies don’t rise as much as cake batter, so I had to decide how much batter to put in each cut to achieve “cupcake” height… I experimented with different levels (some were very sad little cupcakes. I had to put them out of their misery *yum*). I found ¾ of the way full was the way to go. The Blondie batter makes for a very flat cupcake. If I were topping these with just regular icing, it would have been disappointing, but since I’m covering it with mini mallows, it makes for a lovely, flat decorating surface. I decorated some with whole mallows and others I cut the mallows into 4 pieces. Which one do you like better?

big and little mallows

All in all I think this cupcake was a great success and a great learning experience. I always prefer to make things I’ve never made before. Keeps my kitchen interesting! Plus, if I actually ever get to open my bakery *sighs dreamily* I’ll have lots of inventions stored up!

Marshmallow Mermaid Cupcakes

Key Lime Coconut Blondies

1 c. all purpose flour
1 c. cake flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 c. (packed) golden brown sugar
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
3 tbs. key lime juice
3/4 c. shredded sweetened coconut

Preheat oven to 350°F. Line a few muffin pans with aluminum foil liners. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using an electric mixer beat the brown sugar and the butter, in large bowl, until light and fluffy. Beat in eggs 1 at a time, then key lime juice. Add flour mixture and beat just until blended. Stir in shredded coconut. Fill each baking cup ¾ full.
Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack.

Makes 24 cupcakes. For the traditional Blondie, bake in a 9×9 pan, lined with foil that has been buttered and floured, and it will yield 16 Blondies.

Marshmallow Frosting

1 lb. unsalted butter (at room temperature)

2 c. confectioners’ sugar

1/2 tsp pure vanilla extract (optional) *I used key lime extract

1 (16 ounce) tub marshmallow cream (such as Marshmallow Fluff brand)

In a large mixing bowl, beat the butter until creamy.

Beat in one-fourth of the sugar until fluffy, and then repeat with the remaining sugar.

Beat in the vanilla, and then stir in the marshmallow cream until well blended.

Yield: 24 servings

Additional Supplies: mini multi-colored marshmallows and edible glitter in a green/aqua/turquoise color (whatever floats your boat.)

Top cooled cupcakes with marshmallow frosting, mini marshmallows (cut into 4ths or whole) and edible glitter. Enjoy! …makes me want to go on vacation somewhere sunny and warm.

 

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Kahlua Coffee CupCakes

February 23, 2008

Are You the Next Cupcake Hero?

Could I be the next Cupcake Hero?!? Perhaps…

When I saw the challenge of creating a cupcake using liquor I immediately thought of Kahlua. I know a had a wonderful recipe for coffee buttercream and thought Kahlua would be a wonderful complement! I adapted a cake recipe from the the Blue Willow Restaurant. Well “adapted” may be too strong of a word… I used their recipe and replaced half the water with Kahlua liqueur. The coffee buttercream is from a Daring Bakers Challenge to make a yule log. I like to use spiced rum in my coffee buttercream because I think the flavor goes well with the coffee. And the Kahlua candy… well… you can never have too much chocolate in my opinion!

Since this was a new adventure I have some tips! First off! Be *very* careful that the candy is not all the way to the bottom! If it is the liquified candy causes the bottom of the cupcake to fall off! If you are using foil liners you’re good to go, but if not (like me) your cupcake bottoms are a mess!

Oops Bottoms!

Also, if your buttercream looks like it is seperating, just keep beating it! It looks a little iffy after you add the rum and coffee but it comes back together!

The cupcakes are simply scrumptious! I’ve never made them before and thought them up especially for my attempt at Cupcake Hero-dom.

Try them for yourself!

Kahlua Coffee CupCakes

 

Kahlua Coffee CupCakes

Cupcake Batter: (serves 12 to 15)


2 cups flour (448 grams)
2 cups sugar (448 grams)
¼ teaspoon salt (1 gram)
4 oz. unsweetened chocolate (112 grams)
¼ cup water (120 ml)

¼ cup Kahlua coffee liqueur (120 ml)
½ cup butter (112 grams)
1 cup sour cream, at room temperature (240 ml)
1 teaspoon vanilla (5 ml)
1 ½ teaspoon baking soda (6 grams)
2 beaten eggs

12-15 Kahlua filled chocolate candies by Turin

 

Grease or line two cupcake pans. Preheat oven to 350° F. In mixer, combine flour, sugar and salt.

Melt chocolate with butter, Kahlua and water Add melted chocolate mixture to flour mixture and mix lightly. Add sour cream, vanilla, baking soda and eggs and mix well for 2 minutes.

Pour batter into pans and press a Kahlua candy into each cake. Be careful that the candy does not touch the bottom of the pan. Cover the chocolate with additional batter, if desired. Bake until toothpick inserted in middle comes out clean. Bake for 20 minutes. Cool on rack 10 minutes and unmold cakes to cake rack to cool completely before frosting.

Coffee Buttercream:

4 large egg whites
1 cup sugar
24 tbs. (3 sticks or 1-1/2 cups) unsalted butter, softened
2 tbs. instant espresso powder
2 tbs. rum or brandy

Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.
Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.

Top each cupcake with the buttercream.

Consume!

Cupcake Hero