I Sugges this Recipes

Showing posts with label cupcakes. Show all posts

Friday, February 7, 2014

The Real Winner of the Superbowl Cupcakes

To me, the only redeeming quality of the Superbowl (or any sporting event, for that matter) is the food. I relish any experience that allows me to consume multiple pounds of cream cheese-laden dips, meat sauce, and--hellooooOOoooo!--sugar!

So, in a feeble attempt to make "themed" cupcakes, I made these:

On the left, representing the Colts, Blue Moon Cupcakes...do you GET IT?!!? Blue...team colors...thats all I understand about football!! On the right, representing the Saints, Chocolate "Bourbon Street" Pecan cupcakes. And yes, theres alcohol in both of these cupcakes. Whats a Superbowl without a few incoherent drunks, after all?

I finally perfected the dome effect!!!

Look, the last thing I ever want to do is lie to you, so I have to tell you that these are hands-down the BEST cupcakes Ive ever made. Dont you wish you were in my company yesterday to enjoy these bad boys?!

So the Blue Moon cupcake was a vanilla, cardamom, orange, Blue Moon-spiked cupcake, topped with a Blue Moon-spiked orange cream cheese frosting, garnished with a smidge of orange zest.

The Chocolate "Bourbon Street" cupcake was a chocolate cupcake spiked with Jack Daniels and some chopped pecans, topped with a brown sugar, Jack Daniels buttercream and a pecan slice.

Did the button on your pants pop off yet?!?!

I cant imagine anyone will ever duplicate such perfection, but in the event youd like to try, heres the recipes:

Blue Moon Cupcakes
makes 12 large cupcakes
Adapted from Bitchin Kitchen

3/4 a stick/6 tbsp butter, melted
2 eggs, room temperature
4 oz buttermilk
6 oz Blue Moon beer
2 tsp vanilla
zest of one orange
1 cup brown sugar
2 cups flour
2 tsp ground coriander
1 tsp baking soda

1) Preheat oven to 350 degrees.
2) Melt butter and set aside to cool down.
3) Whisk together the eggs, buttermilk, beer, vanilla, and orange zest in one bowl, and mix together the sugar, flour, coriander, and baking soda in another.
4) Add the dry ingredients to the wet ingredients in two parts, using a mixer to combine, ending with dry ingredients. Add the melted butter and combine.
5) Pour batter into cupcake cups 4/5 full and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool.

Orange Blue Moon Cream Cheese Frosting

1 package(s) (8-ounce) cream cheese, softened
1/4 cup(s) (1/2 stick) unsalted butter, softened
1 tablespoon(s) fresh orange juice
1 teaspoon(s) grated orange zest
5 cup(s) confectioners sugar
1.5 oz Blue Moon beer (or however much you want!)

1) Blend the cream cheese, butter, orange juice, orange zest, and Blue Moon in a large bowl, using an electric mixer set at medium speed, until smooth.
2) Add the sugar and continue to beat until light and creamy -- about 3 more minutes.

3) Fill a large Ziploc bag, trim the end off, and pipe on cooled cupcakes

Chocolate "Bourbon Street" Pecan Cupcakes

makes 12 large cupcakes

Adapted from Rice and Beans

1/4 cup shortening
1/4 cup butter, softened to room temperature
1 cup light brown sugar
3 eggs, separated, at room temperature
1 cup flour
1/4 cup high quality cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup bourbon
1 cup chopped, toasted pecans

Bourbon-Brown Sugar Buttercream:

1/2 cup packed light brown sugar

1/4 cup butter

3 tablespoons bourbon

1 cup butter, softened to room temperature

box of powdered sugar

Toasted pecan halves for garnish

1. Preheat oven to 350 degrees. Beat the shortening, 1/4 butter, and 1 cup light brown sugar at medium speed in a large mixing bowl until light and fluffy. Add the yolks, one at a time, beating well after each addition. Sift together the flour, baking soda, and 1/2 teaspoon salt. Add the flour mixture alternately with the buttermilk and 1/4 cup bourbon, beginning and ending with the dry ingredients. Stir in 1 cup chopped toasted pecan. Beat the egg whites at high speed in a medium mixing bowl until stiff. Gently fold into the cake batter. Line a muffin tin with paper cupcake liners. Fill each muffin cup about 4/5 full with batter. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan and cool completely on a wire rack.

2. While cupcakes are baking, heat 1/2 cup light brown sugar, 1/4 cup butter, and 3 tablespoons bourbon over medium heat in a medium heavy saucepan, whisking often, until butter melts. Continue to cook until mixture begins to boil, then boil for one minute, whisking constantly. Remove from heat and cool completely.

3. In a large mixing bowl, beat 1 cup softened butter on high speed until smooth and fluffy. Beat in the cooled brown sugar-bourbon mixture until smooth. Beat in powdered sugar, one cup at a time, until smooth. Frost each cooled cupcake with a generous amount of the frosting. Top each cupcake with a toasted pecan half. Refrigerate any remaining frosting for another use, or eat with a spoont.

Thursday, January 9, 2014

Vegan Cupcakes and Baking and Why You Need an Oven Thermometer

Before you bake these cupcakes, get an oven thermometer.

I attempted my first baking recipe yesterday. In the new apartment, that is. The kitchen is new, not the baker. I've been around the block a time or two when it comes to batter and dough (so if you're new to the blog, Darling, don't panic- I've got armloads of gluten-free recipes waiting for your brilliance to coax them to life). See that sparkling little cupcake gem above? Try it's zesty orangeness on for size. Because the recipe I was developing for you... Well.

It failed.

What was it? you idly wonder. Zucchini bread. A bread that should have been moist and tender and bursting with juicy bits of zucchini. A perennial August favorite I haven't sunk my teeth into since going gluten-free nine years ago. So I was due.

What happened?

Here's the thing. The thing I have to share with you that could change your gluten-free baking life. The back story: the stove is new. As in brand spanking new. No gluten has ever darkened it's white enamel door (a psychological plus). And it's a gas stove (heats quickly, super efficient). So what I am about to tell you may surprise you.

The oven temperature was off. As in way off.

How do I know? I had an inkling. I bought an oven thermometer. I installed it. And I set the oven temperature to 350 degrees F. When the preheat light went off I opened the oven door. It read 400 cussing degrees.

What?

How can a brand new oven be off by 50 degrees? Turns out ovens can be off by all kinds of degrees, Babycakes. A little high. A little low. This is not uncommon. New or old, stoves can be persnickety. So if you're one of those readers who find my baking times too short or too long? Get an oven thermometer stat and take your oven's temperature. Play nurse to that Bad Boy. And find out exactly where you're at. Because the sunken loaves with gummy centers you felt guilty about? Might not be you at all, Darling. The burnt cookies that made you feel like a Martha Stewart failure? Could be your over zealous gas burner.

To test this out we set the oven temp to 300 degrees. And guess what? The thermometer read 350 degrees. On the nose.

So Steve rustled up some cookies to cheer me up in my zucchini bread grief. And not just any cookies. These Peanut Butter Quinoa Cookies. Because a girl needs a dunk worthy cookie for breakfast.

And there will be zucchini bread in the near future. Oh yes.

Read more + get the recipe >>