I♥cuppycakes!

If you don’t remember from my last Cupcake Hero entry (I wouldn’t blame you since my memory is crap too!), the CH staff is taking a summer hiatus so various members of the cupcake community stepped up to help Laurie cohost while she would be gone. I always tell her that she has my upmost respect for hosting a foodie event as big as Cupcake Hero. I know I couldn’t do it but I have to admit that I was curious to try. I got to talking to my bestest foodie friend, Nikki, on gchat and well… this is how the convo went.

CB: Hey you there?
Nikki: Yeah
CB: Wanna host Cupcake Hero with me? Laurie is looking for volunteers.
Nikki: Why would I wanna do that?
CB: b/c we’d be the first to oogle all the cupcake porn and choose a winner
Nikki: so?
CB: Let me rephrase. We’d have ultimate cupcake power over cupcake-ers for a month.
Nikki: Ok I’m in.
CB: Sweet! First cupcake domination… then the world! ::evil laugh::

(Conversation may or may not have happened exactly as written.)

Both Nikki and I thought long and hard about July’s theme. We wanted the theme to relate to the month, be able to give everyone the chance to be limitlessly (is that a word?) creative and above all - have fun!

I have to admit that since I am an attention whore it’s semi-related to me too! When ppl think of July they usually think of Independence Day. Am I right? Well fourth of July isn’t about fireworks and independence to me (ok well sorta). Its more about family, friends, gifts, cupcakes, candles and barbeque goodness! Yup! I was born on the fourth of July! Tom Cruise eat your heart out. So in celebration for the obvious holiday AND my 20-something birthday the theme is…

PS. Happy 4th of July everyone! Stay safe if you are playing with fireworks.

Continue reading Are you the next Cupcake Hero?…

I’m home! I’m home! Didja miss me?

Thanks to everyone that commented or emailed me about things to see and visit while on my east coast vacation. I’ll post some pics and reviews in the next few days but while you’re waiting, you can read some review snippets in my Cupcakery Review tab above.

So… guess what I got?!!

+

I heart blogger awards! What a great welcome home.

Thanks Janna from Honeyed Hashette and Mary from Shazam in the Kitchen for giving me the Arte Y Pico (Peak of Art) Award and Tanya from Take That Cannoli for the YumYum award! I am so honored and flattered. You girls are too sweet!

Now I admit that I don’t read rules very well but I think the gist is that I get to give out each award to 5 other bloggers and those bloggers get to give it out to 5 more bloggers and so forth and so on. So here we go…

**********

1. Angie from Bakerella
What can I say about Angie’s blog that bloggers don’t already know? She’s been on Martha Stewart’s show for pete’s sake! I want to switch creative brains just for one day.

2. Jess from Cakespy
If you haven’t checked out the Cakespy blog, you’ve been living under a rock. Jess’ art is known all over the blogosphere and has been published in many magazines and websites. She integrates her art background with tasty desserts by writing reviews and baking up various sweet treats. Definitely one of my favorite blogs!

3. Cheryl from Cupcake Bakeshop
Even though Cheryl has recently taken a hiatus from blogging, her cupcake blog is my go-to cupcake read every time I am in search of cupcake inspiration for my own cupcake creations. I hope she comes back to the blogosphere soon. I know I won’t be the only cupcake fan that welcomes her back!

4. Blake Bake contributors from Blake Bakes
I am not sure exactly how many contributors there are but I can tell its a great eclectic group of bakers. I am a little biased b/c I am a contributor too (though I haven’t posted a recipe yet! I am such a procrastinator! Sorry fellow BBers! I’ll get on that stat!) but what I’ve read so far keeps me coming back.

5. Ree from The Pioneer Woman Cooks
This classy lady is such a fun read and her recipes are fabulous too! What more can you ask for in a cooking blog? I am a HUGE fan of her Asian Noodle Salad. OHMYGOD. You have to make it. NOW.

**********

1. Nikki from Crazy Delicious Food
She’s my mentor, my bestest foodie friend and the one I always turn to for advice, inspiration and motivation. You know what else? I’ve seen her kitchen and I am in awe of all that she can create in that teeny little mouse hole. Just imagine what she’ll be able to do with her dream kitchen someday? I hope she invites me over for that housewarming party!

2. Holly from Phe/mom/enon
I met Holly through my baking group, Tuesdasy with Dorie [Greenspan]. Even though some friends would call me anti-children, this phenomenal mom (now you get her blog name right? haha) makes it looks so fun to bake with her kids. She has a great sense of humor and fun writing style. Definitely a must-read!

3. Lindsey from Cafe Johnsonia
I also met Lindsey through my baking group, Tuesdasy with Dorie [Greenspan]. Unfortunately she’s on a hiatus due to preggo stuff (Congrats to her!) but that doesn’t stop me from reading her blog on a regular basis. My recent favorite recipe on her blog is the Cilantro Citrus Chicken. My husband loves it so much that its on my regular weekly menu rotation more days than not!

4. Joy from Joy the Baker
Joy the Baker’s blog is pure joy to read. I love her photos, her recipes, her writing; I love everything. I wish I lived closer so I could come bake her. I bet it would be a fabulous time… or at least hold the video camera for her next podcast. A new one is long overdue! ::winkhintwink::

5. Steph from A Whisk and a Spoon
I first got a glimpse of what Steph could create as I first followed the Cupcake Hero challenge. I call her my cupcake nemesis (at least in my head). I love her photos and her cupcake creations. She’s already won 2x and well deserved too. I definitely aspire to be like her cupcake greatness someday.

Please feel free to play the “pass on the award” game but if not no worries. I promise I won’t tell. It will be just between you and me. Lips zip.

Stay tuned for an important announcement of the cupcake kind later today…

(image credit: Vegan Momma)

I am going on vacay June 22-July 1 and my BIL is getting married July 5th so my blogging may be sporadic for the next 2 weeks…

Any cupcakery/restaurant recs for DC, Philly and/or Boston?

I’ll cupcake with you all when I get back! Check ya lates my homies.

Can you believe it?

I am posting this month’s Cupcake Hero early! Me? Miss Procrastinator, Miss Never-on-time, Miss Fashionably-late… Thats right! ME!

This month The Cupcake Hero Staff are taking a summer cupcake breather and the ever sweet AbbySweets graciously offered to host this month’s Cupcake Hero in their place. You rock April! I wonder who next month’s host will be…? I am sure “s/he” must be fabulous! Doesn’t hurt to do a little butt-kissing right? LOL

When she announced on her blog that this month would be melon, I think I had a blank stare on my face. Usually as soon as I find out the CH ingredient, ideas start flying right away and “the book” gets doodles for days but this time I have to admit that I am not a fan of melon. No watermelon, no honeydew, no cantaloupe, no thank you! But…

*light bulb*

Officer, I have no idea why its 1/2 gone… ::looking innocent::

What about a melon LIQUEUR? Now that’s a different story! Can you say crunkcakes? I’ll drink to them melons! LOL

Midori Melon Mojito Cupcakes

(Recipe adapted from Alpineberry | photos from me!)

Makes about 18 16 cupcakes

INGREDIENTS

For mojito cupcakes
1-1/2 cups all-purpose flour
1-1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup mint leaves, loosely packed
3/4 cup whole milk, hot (I used half and half instead)
1/4 pound (1 stick) unsalted butter, at room temp.
1 cup granulated sugar
2 eggs
grated zest of 2 limes
1/2 tsp vanilla extract
1 tsp rum (optional) (Of course! I used the optional rum)

For midori whipped cream
1-1/2 cups heavy whipping cream
1-3 tsp midori liqueur, to taste
2 tbsp granulated sugar

INGREDIENTS

To make cupcakes—
Preheat to 350F.

Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.

Sift flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.

Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum (if using).

On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.

Fill cupcake liners half full. Bake until cupcakes spring back when touched, 18-22 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.

[NOTES: I baked for about 20 minutes and they are more golden than I would have liked so next time I'll reduce to about 18-19 minutes.]

To make whipped cream—
In mixer with whisk attachment, whip the cream and sugar on high speed until thick. Add 1-3 tsp of midori liqueur to taste and mix to combine.

[NOTES: I added 3 tsp b/c I am a fan of the green stuff.]

To assemble cupcakes—
In the wise words of JoyTheBaker… Let me repeat. Allow cupcakes to cool completely. (The whipped cream will get runny if the cupcakes are still warm.) Using a 1M piping tip, frost cupcakes. Garnish with lime slice and mint leaf.

Click image to enlarge

ENJOY!

Husband rating: A
He’s not a drinker (stems back to too many bad drunken high school nights praying to the toilet god) but he will drink midori from time to time so he loved the whipped cream laced midori. He liked the mojito cupcake but he’s not a huge fan of mint. Overall he liked the combination.

Wifey rating: A+
The combination of the mojito cupcake and the midori whipped cream were SO good! I think buttercream would work but I liked the whipped cream as a lighter complement. Looks like I just found my new favorite crunkcake! Definitely will make again!

Well apparently free99 photobucket can no longer provide me with the necessary bandwidth for my little ol blog. Bare with me while I find a new image host.

::thinking to self::

1. Should I upgrade my photobucket account? Its $3.99/month or $25/year
2. Find a new “free” host that has more bandwidth? (Any recs?)
3. Other?

UPDATE: We’re back baby!! Thanks to an anonymous donor (You rock J-DOG!) my pictures are back, at least for the next 3 months, while I continue my search for The Next Image Hosting Star. Hmm… should I contact food network and pitch that idea? HAHA!

My father-in-law collects toy cars as his hobby. Actually collect doesn’t even seem to really describe his toy car obsession! His garage is like a Hot Wheels toy store. I kid you not! Half of the garage is covered in pegboard with hooks so that he can hang his collection on them. If I had to estimate how many cars he has I’d probably say in the 1000s.

I think toy cars are nostalgic for him b/c he use to be involved with drag racing in his youth so seeing these miniature models of cars probably brings him back down memory lane. When I started brainstorming about the decor for his father’s day cupcakes, I always came back to the cars.

As for the cupcake flavor. I still had s’mores on the brain and I thought they would be perfect for T’s dad b/c he use to be involved in the boy scouts (I think he was chairmen of the board of scout parents or something like that) with T when he was younger. What boy scout doesn’t remember camping and smores right?

Happy (belated) Father’s Day! to all the fathers out there.

You are the ones that teach us to ride bikes, pitch us the baseball that inevitably ends up hitting below the belt (ouch!), endure our ballet recitals when you’d rather be watching the basketball finals and always remind me I am never too old to be daddy’s little princess.

INGREDIENTS

s’mores cupcake recipe
marshmallow buttercream recipe
black and white fondant
1/4″x1/4″ square cookie cutter
2-1/4″ diameter round cookie cutter
vanilla extract
hot wheel cars (I bought the cheap $1 ones at Tarjay)

INSTRUCTIONS

To make cupcakes—
Bake cupcakes and make frosting per recipe, adjusting ingredients for the amount of cupcakes you want to bake.

[NOTES: I made 4 cupcakes for T's dad.]

To make checkered flag fondant—
Roll out some white and black fondant. Using a square cookie cutter, cut out squares. Then I cut each square into 4 more smaller squares with a sharp knife. If you have a smaller square cookie cutter please feel free to use that one. The 1/4″x1/4″ square cutter is the smallest I have.

Roll out some white fondant roughly in a circle for the background. Using a brush (or finger tip) apply vanilla extract to the black and white squares and “glue” in alternating pattern on the white fondant background.

After assembling the checkered flag pattern, let set overnight. Next, use your circle cutter and cut out circles for each cupcake.

To assemble cupcakes—
Using an offset spatula, frost cupcake. Next put a checkered pattern circle on top of each cupcake. Garnish with Hot Wheels car.

Click image to enlarge

[NOTES: I am a dork and used a slightly smaller circle cutter than the 2-1/4" diameter that I recommended above so thats why you can see the frosting. UGH! Do I as I say not as I do, k?]

ENJOY!

Husband rating: A
He liked the smores cupcakes and thought the car theme decor was so cool.

Wifey rating: A+
Even though I am sure there’s an easier less time consuming way to make the checkered flag pattern, I still think it came out so cute. I am just a little bummed that I picked up the wrong cookie cutter and you can see the frosting underneath. Oh well. Notes for next time…

Other rating: A+
T’s dad LOVED the cupcakes. Even though the cars aren’t worth anything since I took them out of the box, he still thought they were so cute on the cupcake. He was also impressed with how good the smores cupcakes tasted! He raved about them to his fellow car buddy on the phone. w00t! Cupcakes points for the favorite daughter-in-law!

Apologies to IHC readers that my recent teaser was a 5 days wait before this cupdate. You ok Janna? breathe. breathe. LOL

I’ve had s’mores cupcakes on my must-bake list for a while now. I love all the components of a s’more - chocolate, marshmallows and graham cracker. What’s not to like? I remember going to beach parties (one of the perks of living in Socal. You jealous?) when I was younger and batting my eyelashes at the nearest boy to bend my coat hanger for me. Just FYI, ::staring @ Nikki::, this is not a metaphor. Ahem. as I was saying… Stabbing those jumbo marshmallows to roast over the fire pit was the highlight of many beach nights. So I knew with these s’mores cupcakes, I wanted to bring some of my high school beach night nostalgia back too.

(Recipe adapted from Cupcake Bakeshop & CrazyDeliciousFood | photos from me!)

Makes about 15 cupcakes

INGREDIENTS

For vanilla bean marshmallows* / Makes about 50 mini marshmallows
1/4 oz unflavored gelatin (1 packet of Knox gelatin)
1/6 cup cold water
2/3 cups granulated sugar
2/9 cups light corn syrup
4 tsp water
a pinch of salt
1/3 tablespoon vanilla extract (I used 1 vanilla bean, scraped)
1/4 cup cornstarch
1/4 cup powder sugar
*If you don’t want to make your own marshmallows, you could use store bought too, but trust me when I tell you that home made is SO good!

For cupcakes
1 cup graham cracker crumbs
1/4 cup (1/2 stick) melted butter

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 frosting*
1 cup unsalted butter, softened
1 jar (7 oz) marshmallow cream
1 cup powder sugar
1 tsp vanilla extract
blue food gel
*Marshmallow frosting recipe makes alot. You can freeze the leftovers for another time. Defrost before using.

fruit rollup
lifesavers candy (I used the gummy one so they are elastic to fit the bear easier)
teddy grahams (I used the honey flavor)
cocktail umbrellas
1 cup graham cracker crumbs for sand

INSTRUCTIONS

To make marshmallows—
Line a pan with plastic wrap and lightly oil it. Set aside.

[NOTE: I used my small 7-1/4"x5-1/4" glass pyrex dish.]

In the bowl of an electric mixer, sprinkle gelatin over 1/6 cup cold water. Soak for about 5 minutes. Meanwhile, combine sugar, corn syrup and 4 tsp water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.

Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add a pinch of salt and beat for about 4 minutes. After 4 minutes, add in the vanilla extract beat to incorporate.

Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

[NOTES: I let mine set for about 3 hours but I recommend overnight.]

In a shallow dish, combine cornstarch and powder sugar. Remove marshmallow from pan and cut into equal pieces with lightly oiled scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in powder sugar mixture.

Click image to enlarge
Pre-powder sugar (L), Post-powder sugar (M), Size comparison with a teddy graham (R)

To make cupcakes—
For graham cracker bottom: Combine 1 cup of graham cracker crumbs and 1/4 cup melted butter. Add about 1 teaspoon++ into the bottom of each cupcake liner. Put in freezer to set about 1 hour.

Preheat oven to 375F degrees.

For chocolate cupcakes: 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 cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 20-22 minutes or until a cake tester comes out clean.

While the cupcakes are still warm cut out a cone and insert a mini marshmallow in the center. Replace cone.

Obviously I am not the best cone cutter outer-er but its nothing a glob of frosting wont hide right?

[NOTES: If I had a creme brulee torch I would have toasted the marshmallow before replacing the cone back.]

To make frosting—
Beat butter in a medium bowl with mixer on medium speed until creamy. Beat in marshmallow cream. When well blended, beat in powder sugar and vanilla. Increase speed to high and beat for 3-4 minutes until frosting is fluffy.

Reserve 1 tbsp++ white frosting and color the remaining with blue food gel to desired color.

To assemble cupcakes—
Using an offset spatula apply blue frosting to cupcake. Put graham crumbs on 1/2 of the cupcake for sand. Using a toothpick add some white to the blue to resemble waves. Draw outfit on teddy grahams with food safe markers. Put the teddy graham on either a lifesaver “innertube” or a fruit roll up “towel”. Garnish with cocktail umbrella.

Click image to enlarge

ENJOY!

Husband rating: A
He still prefers a “real smore” b/c he’s a chocolate hershey bar addict but said this was a good cupcake translation.

Wife rating: A+
I really liked the crunchy graham cracker bottom and chocolate “cake” combination. The marshmallow middle and marshmallow frosting were a great compliment! I think my favorite beach bear was the one sunbathing upside down but the water raft one is a close 2nd. LOL. What’s your favorite?

———————————————

Postscript: I love to bake but since I have limited resources I have to make all the ingredients count. If they can play a 2for role, all the better. Though I admit this time I was a little sad for the dual role that the teddy grahams had to play. It couldn’t be helped. It had to be done. But I didn’t enjoy it.

Save me!!!

Its been a little crazy in my kitchen these last few days so I haven’t had a chance to blog since the last cupdate. I figured you all needed a little teaser…

Can you guess what I am baking up next?

PS. Happy 17th Birthday to my little bro! They grow up so fast. sniff

What is the record for most cupcakes baked for display?

A. 50,000
B. 52,000
C. 54,000
D. 55,000
E. none of the above I use to hate this answer on multiple choice tests!

[click for answer]

Side note: This is what my google search turned up but if you find that someone has baked more leave a comment with the proof!

Maybe I should name these - In the nick of time cupcakes - since I am posting them at 10:04pm on the day of the Cupcake Hero deadline. Just call me a procrastinator, slacker, lazy… it all works. I won’t deny. LOL.

[Wanted to get my entry up, but will write more tomorrow. Good night]

Alrighty… I am back and well rested @ 647am.

Usually I am very methodical about my Cupcake Hero entries. But this month I walked around in a cocoa haze. Before I knew it, May had almost passed me by… Even though I had ideas, in my procrastination, better cupcake-ers than I, took them away one at a time. I knew if this was my month to win the hero crown I had to stand out! So one by one ideas started getting crossed off. (Apparently my a$$ kissing and bribing isn’t working either!)

Wanna see evidence of my complete cupcake nerd-dom? Brace yourself. I am about to show you… the book.

Every month when Laurie announces the ingredient for Cupcake Hero, I reach for “the book” and start doodling. When she announced that this month’s ingredient would be cocoa I was giddy. Let’s be real here, people. Cocoa powder=chocolate. Imagine the possibilities??? Even though she subtly hinted at brownie…er… cupcake points for using Askinosie Cocoa Powder, I could not locate any near me. It wasn’t without trying though. I emailed them a couple times for a store locator (frankly the shipping on it scared me!) but no reply. sniff. After checking their website again, I noticed it was sold out. Hmmm… maybe thats the reason for the cold shoulder? But there’s no denying its good if its gone. Hopefully someday soon I’ll be able to partake in the recommended cocoa goodness but for now Hershey is still my go-to cocoa powder.

A little more about the book… Its a very specific notebook that I keep on my night stand and carry around with me in my purse b/c you never know when an idea will hit! I finally got wise after getting so many good ideas with no pen and paper in sight during random grocery store visits, pumping my gas, working out at the gym, taking a shower but never remembering mere minutes later. I have the worst memory. Just ask Nikki. I am sure she’ll be more than happy to recount endless conversations that she’s had to repeat b/c I had no recollection. HAHA!

Trust me. Buy a little notebook. You’ll be surprised at the ideas you come up with while standing in the produce aisle staring at the plastic containers of plump, bright red raspberries that are just calling your name… (Should I be worried if fruit is talking to me?)

Chocolate Raspberry Ganache Cupcakes

Click image to enlarge
(Recipe adapted from Cupcake Bakeshop | photos from me!)

INGREDIENTS

Makes about 15 cupcakes

For chocolate cupcakes
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 raspberry ganache
3/4 cup semi-sweet chocolate
3/4 cup bittersweet chocolate
1/3 cup heavy whipping cream
1/3 cup raspberry preserves

INSTRUCTIONS

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 cupcake liners 2/3s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a toothpick comes out clean.

To make ganache—
Place chocolate and raspberry preserves in bowl.

In saucepan bring whipping cream to boil over high heat. Pour hot whipping cream over chocolate and stir until chocolate melted. Spread ganache over cupcake.

Garnish with raspberry and powder sugar.

ENJOY!

Husband rating: A+
He saw the raspberry preserves and wasn’t sure what to expect but after the first bite, he was a fan and reached for 2nds!

Wifey rating: A+
I love the chocolate and raspberry flavor combination and even though the cupcake looks simple, its very decadent. 2 words: Simply delicious…

What does this blogger do when she has cupcake writer’s block?

I am always humbled when I come across other bloggers that tag me for memes. I think its the blogosphere’s equivalent of speed dating. Imagine my surprise, during my ritualistic morning google reader-ing and breakfast, that Tanya over at Take the Cannoli had tagged me! Little ol me?! Ah shucks…

Let the meme begin!

The rules: Each player answers the questions about themselves. At the end of the post, the player then tags 5 people and posts their names, then goes to their blogs and leaves them a comment, letting them know they’ve been tagged and asking them to read your blog. Let the person who tagged you know when you’ve posted your answer.

What was I doing ten years ago?
Ten years ago I was just graduating high school, preparing for the rigors of 4 years of university and trying to figure what the heck I was gonna do. Hmmm… not much as changed since then. HAHA!

What are five (non-work) things on my to-do list for today:
1. grocery store - pending
2. vacuum - pending
3. write in my blog - CHECK
4. go to post office - pending
5. work on Cupcake Hero entry - pending
Obviously my to-do lists don’t really work since 4/5 are still pending…

5 Snacks I enjoy:
1. cupcakes
2. sweet maui onion chips
3. string cheese
4. raw carrots not cooked. gross!
5. popcorn

Things I would do if I were a billionaire:
1. pay off debt
2. travel, travel, travel
3. donate to ankylosing spondylitis charity to help find a cure
4. buy a house on the beach
5. buy lots of materialistic things just keeping it real, people

Places I have lived:
Kansas, Texas, California

Jobs I have had:
1. Disneyland - its really NOT the happiest place on earth
2. Bank Teller - even been in a robbery before. Trust me its not like the movies.
3. Market & Advertising executive assistant - just a fancy title for CEO’s bitch
4. Ophthalmologist assistant- one prerequisite of the job is that you had to know how to spell ophthalmologist so its burned into my brain
5. Veterinarian/Surgical assistant

Peeps I want to know more about:
1. Nikki
2. April
3. Leigh
4. Caitlin
5. Holly

So… about the rules? Rules are meant to be broken! No one ever got famous by following the rules so I hope all the bloggers I tagged read my blog b/c I am kinda lazy and don’t really wanna clutter up their blog with a comment to tell them I tagged them. Also if you don’t wanna do it, no worries, I’ll just take you off any future tagging lists. Its all good. (Except Nikki b/c we got that ob-blog-ation thing going. LOL)

Stay tuned for my Cupcake Hero entry… (as soon as I think of it!)

♪ I scream
You scream
We all scream for…
ICE CREAM! cupcakes! ♪♫

Ever since I read about fellow cupcake-er, Cupcake Project and ice cream addicted, Scoopalicious cohosting an ice cream+cupcake event, I’ve been plotting brainstorming my lactose-inspired strategy. Its taken over my brain so much that I am even dreaming about it! Thankfully I keep a notepad on my nightstand just for situations like these. HAHA! Does it seem like you get your best ideas during a Rapid Eye Movement sleep state? or is it just me? LOL

I decided to make these for our Memorial day barbecue complex party (My apt complex gets together and throws a big pot luck pool party every year. Who says you need a house?) Its also a “sweet” way to combine me and my husband’s 2 confection obsessions - cupcakes AND ice cream - and share with our neighbors. Bet you can’t figure out which one is my addiction?

I decided to make my favorite Ben & Jerry’s ice cream - triple caramel chunk - the inspiration for my ice cream cupcake. I am not a huge ice cream fan *gasp* but this is definitely the one I splurge on when I get the cream craving. Its caramel ice cream with a swirl of caramel & fudge covered caramel chunks. Trust me when I say its a triple threat of caramel goodness… and just in case that wasn’t enough caramel I added some caramel sauce on the top! Can you say… YUMMO! (Don’t hurt me, Nikki!)

Side note: I was recently invited to be part of the Blake Bakes writing team! I guess Blake likes cupcakes too! Be on the lookout for my first article. Hint? I am thinking chocolate and pb ice cream cupcakes or… maybe not? You’ll have to wait and see. ::evil laugh::

HAPPY MEMORIAL DAY!
Cupcakes and Love, xoxo

Choco-Caramel⁴ Fudge Ice Cream Cupcakes

(Recipe adapted from Cupcake Bakeshop & Crazy about Cupcakes | photos from me!)

Makes about 10 ice cream cupcakes (depending on the size of your waffle bowl)

INGREDIENTS

For chocolate cupcakes
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

store bought caramel ice cream topping
Ben & Jerry’s triple caramel chunk ice cream
sprinkles
maraschino cherries
waffle bowls

INSTRUCTIONS

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 full. Turn oven down to 350 degrees and bake cupcakes for about 20-22 minutes or until a cake tester comes out clean.

Cool completely and chill in freezer while preparing whipped cream.

[NOTES: I didn't take into account that the waffle bowl would flatten out in the oven heat so if you want it to retain its shape better you can bake the waffle-cupcake in oven safe bowls but I personally think the flared out bowls are a fun "mistake"!]

To make whipped cream—
In mixer with whisk attachment, whip the cream, vanilla extract and sugar on high speed until thick.

To assemble cupcakes–
Take cupcakes out of freezer and scoop ice cream on top of the cupcake. Drizzle with caramel and pipe (or dollop) whipped cream with a 1M tip on top of ice cream. Garnish with sprinkles and cherry.

Click image to enlarge

Serve immediately.

ENJOY!

Husband rating: A+
He wasn’t sure what to make of the combo at first but after the first bite he was hooked and demanded requested a chocolate-peanut butter ice cream cupcake next! Way ahead of you, hubs…

Wifey rating: A+
Oh.my.god. I love the crunch from the waffle bowl and the choco-caramel-whipped cream goodness is a sinful combination! I will definitely be making these again!

Other rating: A+
All our neighbors came back for seconds (and thirds) and I had no more left after 10 minutes! I think it was a hit

…And finally the cupcakes you’ve been waiting for! (Right Khoo? haha)

My friends IRL know that I am obsessed with cupcakes! They also know if they invite me over for any occasion I come baring cupcakes gifts! (hmmm… you think thats why I get invited to things?) But I was still surprised when my good friend A asked me if I’d be interested in baking some cupcakes for her son’s 5th birthday. Interested? Of course! I knew right away what cupcakes I would make for him.

Little Jake is just like his daddy and loves old school video games so I knew they would both get a kick out of cupcakes that I’ve had on my must-try list ever since I saw them - PacMan Cupcakes! I made chocolate and vanilla cupcakes for the party but made 9 special PacMan cupcakes for the birthday boy.

This wraps up my baking whirlwind last weekend but I’ll be back in the kitchen next week for another round of Cupcake Hero, new event ice cream+cupcakes and an order of red velvet cupcakes. T will be so happy.

Without further ado…

::drum roll::

(Inspiration from hello_naomi | photos from me!)

INGREDIENTS

chocolate cupcakes
vanilla buttercream frosting
fondant - yellow, blue, black, pink, green, white
vanilla extract
knife
various round cutters
black food safe marker

INSTRUCTIONS

To make fondant decor—
1. PacMan (yellow fondant) - Roll out fondant to 1/8 inch. I used a round piping tip for the circle size that I needed. To create his mouth I used a knife and cut out a triangle. For his eye, used a black food safe marker.

Click image to enlarge

2. Ghosts (blue, green, pink, white fondant) - Roll out fondant to 1/8 inch. I drew a “ghost” freehand on a piece of paper and used that to trace out the pattern in fondant. (To make it easier you could probably use an oval cutter, cut in half or more depending on the size you want and then make the triangle cuts to the bottom). For the eyes I used a round piping tip to cut a circle shape out of white fondant and “glued” it with a paintbrush (or fingertip) to the ghost body with vanilla extract. I finished with a black food safe marker for the eyeball. (Feel free to use whatever color fondant you want for your ghosts.)

3. “Maze” and “5″ (royal blue fondant) - Roll out fondant to 1/8 inch. I used a knife and cut them out freehand.

Click image to enlarge

4. Energy dots (yellow fondant) - Roll out fondant to 1/8 inch. I used a round piping tip to cut out the size I wanted. Next time I might substitute these with yellow dragees.

Click image to enlarge

5. Background (black fondant) - Roll out fondant to 1/8 inch. I used a 2-1/2 inch diameter cookie cutter b/c that fit the shape of my cupcake the best.

Notes: I made all my fondant a couple days before assembling cupcakes so they could set.

To assemble cupcakes—
Frost all cupcakes to the top edge of the liner and level with offset spatula. Arrange the “scene” the way you want and then “glue” each part to the black background with a paintbrush (or fingertip) and vanilla extract. Place the background fondant on each cupcake.

Click image to enlarge

ENJOY!

Husband rating: A+
He was WAY impressed with the PacMan scene and kept saying it over and over again. Great for my ego boost!

Wifey rating: A/A+
I am very critical of my own work but I think I did a pretty good job for my first time working freehand with fondant. I am sure with more practice (alot more practice!) they’ll be as awesome has hello_naomi. I think if I were to redo it I wouldn’t split the “5″ and just put it on the middle cupcake but I was hoping that splitting it would make it look part of the maze. *shrugs

Other rating: A+
Jacob, friends, and all parents were totally blown away and all the kids asked their parents if they could hire the cupcake lady to make PacMan cupcakes for their birthdays too! What a great compliment!

Don’t ask me why but I had PYT by Michael Jackson stuck in my head last Friday so it became the inspiration for this cupcakes’ namesake.

These cupcakes were created for my dear friend, Rachel and her BFF. She’s the maid of honor for her best friend Jill’s wedding this summer. Even though I haven’t had the privilege of meeting Jill face-to-face, I feel like I know her b/c Rachel speaks so highly of her all the time. I knew whatever I created for Jill had to be special b/c the cupcakes were kicking off their fabulous girls only weekend before Jill-the-bride becomes Jill-the-wife.

Rachel is the perfect client. She told me exactly what kind of cupcake she wanted but gave me creative freedom with decoration. I didn’t hesitate for a second after she told me that she wanted a vanilla cupcake. I knew this was a perfect time to try out a cupcake recipe that’s been on my must-bake list for a while: Cupcake Bakeshop’s vanilla trio cupcakes! Its 3x the vanilla (vanilla sugar, vanilla extract and vanilla bean) in a little cupcake package. If Rachel wants vanilla; Rachel is gonna get her vanilla with these!

Note to self: Add tenderoni cupcake to list of potential IHC creations.

Pretty Young Bride (PYB) Cupcakes
(Recipe from Cupcake Bakeshop | photos from me!)

Makes about 20 cupcakes

INGREDIENTS

For 3-vanilla cupcakes
3/4 cup (1-1/2 stick) unsalted butter, room temperature
1-2/3 cups vanilla sugar
2 large eggs, room temperature
2-2/3 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons milk
1 teaspoon vanilla extract
1/2 vanilla bean, seeds scraped out

For chocolate and vanilla buttercream
2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa powder

pink, white, brown fondant
flower cutter
various size circle cutters
empty egg carton

INSTRUCTIONS

To make cupcakes—
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, and salt into a medium bowl and whisk to combine. Measure out the milk and vanilla (extract and seeds) and stir to combine.

Click image to enlarge
You can kinda see the little vanilla bean flecks in the batter. I.♥.it!

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 cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

To make frosting—
Beat butter until creamy, scrape bowl. Add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)

Take out half of the buttercream and reserve, this is your vanilla

Add the cocoa powder to the remaining half and beat to combine, you might need to add a little milk if its too stiff, this is your chocolate buttercream.

To make fondant flowers—
Roll out fondant to about 1/8 inch thick and cut 2 different size flowers with cutters. To make the centers use any round cutter (I used the back of various piping tips to get the size I needed).

Using a paintbrush or fingertip, “glue” the center to the flower with vanilla extract and let set. To create a more curved (instead of flat) flower, let set in a egg carton for a few hours until flower keeps its shape. (I let mine set overnight)

To assemble cupcakes—
Let cupcakes cool before piping on frosting. Use a “round tip” (I use a 2A) to frost cupcake. Garnish with fondant flower(s).

ENJOY!

Husband rating: A
He liked the vanilla cupcake and buttercream but its not his favorite. He prefers red velvet or chocolate over vanilla.

Wifey rating: A/A+
I thought it had a great vanilla flavor but I could have done with more. Maybe next time I’ll use the whole vanilla bean instead of just 1/2.

Other rating: A+
Rachel tells me that the bride/party said the cupcakes were a hit! But maybe she’ll leave a comment and tell you herself ::wink::

This past weekend was crrrrrazy! I had 4 cupcake orders - 2 Friday, 1 Saturday and 1 Sunday. On top of that madness, my modem crapped out! Readers, I don’t think you truly realize the ramifications of this catastrophe! NO INTERNET! for 24+ hours… AAARRRGGHHH!! I was seriously going through withdrawals. I have a feeling I can’t deny my addiction now.

After baking 60+ cupcakes, needless to say, I do not even want to think about baking cupcakes right now. Actually there is a cupcake box strategically placed on my KA mixer so that I don’t have to look at it! LOL. While I am on my cupcake baking hiatus, let’s start my weekend recap with…

I am no stranger to retirement. I’ve baked retirement cupcakes before when T’s mom retired after 26 years as a nurse.

But this time it was 3 of T’s coworkers that were retiring from his department after a combined almost 90 years of working in the education profession. That’s a long freaking time! Its always nice to hear about teachers that devote so much of themselves to enriching students’ lives since most of the time the media only reports those teachers that have committed statutory crimes. I don’t condemn the media for wanting to make the public aware of people who commit crimes esp if they are in close proximity to kids but you never hear about the teachers that make a positive difference. At least not enough IMO. Thats too bad. I am sure that the good ones outweighs the bad.

When T’s department head ordered 48 cupcakes for the retirement party I was a little nervous. I always get a little nervous with big orders. Its one thing to bake 12 cupcakes. Its quite another to bake 4 times that many esp in my tiny kitchen. But I knew I wanted to do my part, albeit a small part, in saying thanks to all 3 of these great teachers so I was ready for the challenge. Since she didn’t give me any direction much more than “I trust you” I decided to go with mini chocolate cupcakes and my new obsession with dual color swirl frosting.

School Pride Chocolate Cupcakes
(Recipe adapted from Cupcake Bakeshop | photos from me!)

Click image to enlarge

Makes about 15 cupcakes

INGREDIENTS

For chocolate cupcakes
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 “school colors” buttercream
2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa powder
blue and yellow food coloring or paste, to desired shade (I used Wilton royal blue and golden yellow)

INSTRUCTIONS

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 cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Cool completely before frosting.

To make frosting—
Beat butter until creamy, scrape bowl. Add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)

Take out half of the buttercream and using blue food coloring, tint to desired shade.

Add yellow food coloring, tint to desired shade, to the remaining half and beat to combine.

To assemble cupcake—
Fill pastry bag with both the blue and yellow buttercream frosting, one on opposite side from the other. Do not mix them together to keep the colors separate until you pipe onto the cupcake. Even though I use a 1M piping tip, you can use your favorite tip to get the frosting affect you want.

[NOTES: I think the next time I do this affect for a big order I need to buy bigger piping bags or use new bags after every "refill" b/c the blue and yellow frosting started mixing together and creating "green". Ooops!]

Click image to enlarge

ENJOY!

Husband rating: A+
Usually he’s a red velvet-cream cheese man but he always says that this chocolate cupcake is a close 2nd. haha.

Wifey rating: A+
An oldie but goodie.

Other rating: A+
There were none left by the end of the party. T’s department head squealed when she noticed the frosting! All his CWs loved the chocolate cupcake and dual school colors swirl frosting affect too though there were a couple USC alums that made comments about my choice of blue and yellow paying homage to UCLA. Gotta love die hard fans… they see a conspiracy in everything! LOL

But I am not nice so…

I have 2 cupcake orders due tomorrow, one due Saturday and one due Sunday! Needless to say I am one bizzzzzzay baker but here are a couple teaser pics to get you through the weekend until I get a chance to post my cupcake blog puke next week.

::evil laugh::

xoxoxo

What is your first memory that involves a cupcake(s)?

If I close my eyes, the first thing that comes to mind is grade school birthday cupcakes. I always loved when it was someone’s birthday in grade school b/c moms would come with cupcakes for the whole class. They were never extravagantly decorated but at 5 years old, all I wanted was any flavor cupcake as long as there was lots of frosting and sprinkles! I guess things haven’t change much for me since that age huh?

Are there any Seinfeld fans in da hizzouse?

One of my favorite episodes is The Muffin Tops episode 155 that aired May 8, 1997.

(Dang! I just realized… thats the year I graduated high school! Whoa and now I just totally dated myself but hey you don’t know for sure; maybe I was a child prodigy and graduated at 11? LOL)

SUMMARY: Elaine’s former boss, Mr. Lippman, decides to start a muffin business and Elaine partners up with him. She explains that he should bake the whole muffin but remove the top from the stump and only sell the top b/c the top is the best part. The name of the business is a classic play on words, “Top of the Muffin to You!”. Their business begins to thrive but they are left with massive amounts of muffin stumps so Elaine graciously donates them to the homeless. Only they don’t want them. In fact nobody wants them.

The episode reminds me of my own idiosyncratic cupcake eating habits. I admit, just like Elaine, my favorite part of a cupcake is the frosted top. I rarely eat more than 1-2 of any cupcake I bake and lately its been less b/c I’ve been pulling the frosted top off the stump leaving the stump uneaten. Lucky for me, my husband will eat any part of the cupcake esp if its his favorite, red velvet, as long as there’s some leftover cream cheese frosting to smear on it. So unlike Elaine, I don’t have to deal with a homeless inquisition to get rid of my cupcake stumps. Its win-win! LOL

Question: What would *YOU* do with leftover cupcake stumps?

My topless red velvet cupcake stump

This afternoon, as we drove past multiple street side flower vendors, I asked T if he thought that more flowers were sold on Valentines’ Day or Mother’s Day. He said his guess would be Mother’s Day. After I asked why, he explained that not everyone has a Valentine but everyone has a mother…

Today the federal government designates on the calendar that we honor our mothers. I try to honor my mother more than that but my life gets kinda crazy and sometimes its easy to forget to celebrate that my mom is the reason I exist in this world. I have to admit its good to have this calendar reminder once a year to make sure my mom gets her just desserts (pun intended! LOL).

Even though my mom and I have had a-not-so-perfect relationship over the years I still respect and love her more than any woman in this world. She has sacrificed so much to give me the life that she never had as a little girl in Vietnam. Bad or good… She’s my mom and she’s the only one I have. I cherish her.

It is also my good fortune that I have another mother to honor on this Mother’s Day - my husband’s mother. I am pretty lucky to have 2 such amazing women in my life as role models. They are the inspiration for my Mother’s Day cupcakes. I wanted to create something that separately could stand alone on its own, but combined together could produce something even more beautiful. Thats how I feel about my 2 moms and the new union of our 2 families.

Happy Mother’s Day to all the moms out there. You are the boo-boo kissers, the mac&cheese makers, the birthday cupcake bakers… You truly make the world go round.

Chocolate Cupcakes w/ Choco-Nilla Pink Swirl Buttercream
(Recipe adapted from Cupcake Bakeshop | photos from me!)

Click image to enlarge

Makes about 15 cupcakes

INGREDIENTS

For chocolate cupcakes
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 chocolate and vanilla buttercream
2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa powder
red food coloring or paste, to desired shade (I used Wilton burgandy)

white fondant
daisy fondant cutter
pink dragees

INSTRUCTIONS

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 cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Cool completely before frosting.

To make frosting—
Beat butter until creamy, scrape bowl. Add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)

Take out half of the buttercream and reserve, this is your vanilla. Using food coloring, tint to desired “pink” shade.

Add the cocoa powder to the remaining half and beat to combine, you might need to add a little milk if its too stiff, this is your chocolate buttercream.

To make daisy—
Roll out fondant to 1/8 inch thick.

I have the Wilton rolling pin that has rubberbands that help roll out 1/8 inch thickness for me. Its sweet!

Cut 2 daisy shapes with cutter. Use a toothpick to make indentation into each petal. With a small paintbrush (or fingertip) apply some vanilla extract as “glue” to one daisy and attach the other daisy on top. Dap a bit of frosting on the dragee to “glue” in the center of flower. Repeat to make as many daisies as you desire.

Click image to enlarge

To assemble cupcake—
Fill pastry bag with both the pink-vanilla and chocolate buttercream, one on opposite side from the other. Do not mix them together to keep the colors separate until you pipe onto the cupcake.

Garnish with daisy fondant decor and package in cute 4 cupcake holder box.

Click image to enlarge

ENJOY!

Husband rating: N/A

Wifey rating: A+
This is my go-to chocolate and buttercream frosting recipes. They did not disappoint.

Other rating: A+
Both moms loved the presentation and raved many times esp after they tasted it. Chocolate is always a crowd pleaser IMO. Add in some pink and how could any mom resist?

What goes good with chocolate? (I am totally brain fart-ing right now)

Hit me up with any and all combos you can think of. The quirky-er the better! Do not ask me why… just comment. THANK YOU!

Red light. Yellow light. GREEN LIGHT!

Remember my cupcake catastrophe 2 months ago…?

Second times the charm right?

I decided to bake these particular cupcakes again with a couple different adjustments for an alcoholic-inspired May holiday known to me and my friends as Cinco de Drinko. Now I don’t usually drink very much (I get that red-faced-asian-thing. Its very UN-sexy!) but when I do indulge I always ask the bartender to hit me with my favorite girly drink - Caramel Apple Martini! So here’s my attempt at my favorite drink… cupcake style!

Side note: It took me a couple days to post the recipe b/c I wasn’t the only party-goer to get the brilliant idea for crunkcakes. Two other friends brought margarita cupcakes! Who knew you could get a hangover from a cupcake? LOL.

HAPPY (belated) CINCO DE MAYO!

Dang! it really bugs me that the frosting is leaning but T says it makes them look drunk so its all good. LOL
(Recipe adapted from Cupcake Bakeshop | photos from me!)

Makes about 12 cupcakes

INGREDIENTS

For apple cupcake
2-3 apples, granny smith* (I used 3 apples)
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup apple juice
1 teaspoon vanilla
green food coloring to desired color

* You can probably substitute with equivalent amt of applesauce but I have not tried it yet

For caramel apple frosting
4 tablespoons butter
1/2 cup packed dark brown sugar
4-5 tablespoons milk
3-4 teaspoons apple vodka, to taste (I used 4 tsp Smirnoff)
4 cups powdered sugar, sifted

For caramel drizzle
1/2 cup evaporated milk (I substituted with heavy cream)
4oz individually wrapped caramels, unwrapped (I used about 16 Wether’s chewy caramels)

green decorating sugar

INSTRUCTIONS

To make cupcake–
Preheat oven 350F.

Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.

Click image to enlarge

[NOTES: If you don't have granny apples on hand, you could probably substitute 1 cup of applesauce. I might have to try that next time.]

Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine. Crack the eggs into a separate, medium sized bowl and beat. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.

Combine the wet and dry ingredients until all ingredients come together.

Scoop into cupcake liners. Bake for 20-22 minutes, until a toothpick comes out clean.

[NOTES: I think I baked mine too long b/c it came out browner than I wanted. I'd probably go 17-20 minutes next time I make it.]

To make frosting–
Melt butter in a small saucepan over medium heat. Add brown sugar and 4 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly.

Combine butter mixture and apple vodka in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add last tbsp milk, 1 TEAspoon at a time, beating until spreading consistency. (You might not use all of the last tbsp.)

To make caramel drizzle–
Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Let cool for a few minutes before putting it in a piping bag (or ziplock bag with a small snip cut off in the corner) and slowly drizzle over cupcake.

[NOTES: I used my plastic squeezy "ketchup" bottle to drizzle the caramel b/c its much easier and if there's leftovers I can save it!]

To assemble cupcakes—
Use a spatula to frost a layer on the cupcake. Pat green decorating sugar around bottom rim of frosting. Fill piping bag with frosting and use a 1M star tip to pipe onto cupcake. Garnish with caramel drizzle.

Click image to enlarge

[NOTES: I think a bright red cherry on top would be uber cute but I got lazy and didn't make it to the store to grab some. Definitely next time though...]

ENJOY!

Husband rating: N/A

Wifey rating: A
The apple cupcake is so good with hints of cinnamon and spices. The frosting is very sweet and you can taste the kick from the vodka. I like the crunch from the decorating sugar too. All in all I think it resembled the drink I was going for.

Other rating: A
It really depends on if you like caramel. Friends that love caramel (like me) really raved about this cupcake while other friends took a couple bites and said it was too sweet. But there were no more by the end of the night. That should tell you something right?!

Hopefully my previous teaser pictures peaked your curiosity about my next cupcake project and didn’t make you wanna wring my neck! (or maybe both? LOL)

Obviously from the subject line, I made these cupcakes for my FSIL’s bridal shower this past Saturday. Her wedding colors are red, black and white. The bridesmaids are wearing red dresses and black heels. So I ran with that idea while creating her red velvet cupcakes w/ vanilla bean cream cheese frosting cupcakes. The cupcakes are red, the frosting is white and the vanilla bean specks added a little touch of black. Am I a genius or what? (Nikki, consider this a rhetorical question which does not require an answer…)

You can find the red velvet w/ vanilla bean cream cheese frosting recipe here.

Of course I couldn’t just leave it at that right? She *is* marrying my husband’s brother so I guesssss she deserves something a tad more special. After mulling over my creative juices, I got the brilliant (or insane?) idea of personalizing half of the cupcakes with a chocolate mongram.

Click image to enlarge

Hopefully you can read that it says “AW” with a couple of silver dragee accents (Shout out to my girl, Dawn, who sent me the dragees!) and… NO it does not stand for “attention whore” since I know some ppl (*cough* Nina *cough* ) will assume that. HAHA!

A = groom’s first initial
W = bride’s first initial

Now I know a couple readers are probably wondering why I didn’t do just “W” or spell out her name since its just *her* day to shine but my BIL and FSIL have a running inside joke with their initials and the namesake rootbeer so I thought it would be fun to include “A” in the day too if only just on the cupcakes.

Click image to enlarge

I think personalizing is a very elegant way to dress up cupcakes and bring it from kiddy to klassy! Its not too hard either!

1. Print out a template with the font and size that you want from a computer
2. Tape the template down to a baking sheet
3. Cover and tape wax paper over the template
4. Melt some chocolate and fill pastry bag
5. Use a Wilton 3 piping tip to trace the lettering
* You might have change piping tip depending on font and size of the lettering
6. Put in freezer to set.
* If you making these a few days early, freeze for 10 minutes to set then cover with saran wrap (to avoid any condensation) and store in freezer or frig until ready to use. (I made mine 2 days before and it worked great!)
7. Peel back wax paper slowly to release chocolate and decorate cupcake!

Easy peasy! Even April could do it so you know its gotta be easy! (Me teasing! I keed b/c I wub!)

Any questions, please feel free to ask!

ENJOY!

Husband rating: (No boys allowed)

Wifey rating: A+
This is my go-to red velvet recipe (right now). I loved how the chocolate letters turned out. I’ll definitely have to do this again for my next special occasion.

Other rating: A+
Everyone raved about the cupcakes - the flavor and the design. Alot of guests suggested that W do them for her wedding favors. How flattering! There were no leftovers.

Just a few photo teasers from my current cupcake project.

Stay tuned.

Can I brag a little bit before I admit something?

I think I am pretty darn good with my piping skills. To say that I love my 1M piping tip would be an understatement. It creates that beautiful star tip swirl that always makes me giddy but forgive me cupcake gods for I have sinned…

Confession: I really suck at frosting with a spatula.

You have no idea how many times I’ve watched the above Magnolia Bakery youtube video. Seriously. I’ve tried to imitate the motion so many times! But I just don’t have the “flick of the wrist” talent that gives you that nice swirl on top. poo.

::handing over my cupcake credentials::

What time of the day do you like to eat a cupcake?

I usually crave a cupcake mid afternoon but there are really no rules for me. I’ve been known to eat a cupcake for breakfast or midnight snack too.

Its that time again! Master Baker time. I have yet to win the title “Master Baker” even though my so-call friend, Nikki, hosts the event. Hrrummph! But they say third times the charm right?

::slipping Nikki a 20 spot when no one’s looking::

Even though I have yet to win, she still rocks my socks b/c she picked vanilla for this month’s challenge. Can you say…? w00t w00t! Raise the roof. Holla! I am crazy about my vanilla beans and stare at them lovingly whenever I open my pantry door. There’s just something so awesome about making your own homemade vanilla extract that tickles me silly. I’ve been thinking about the endless vanilla bean possibilities ever since she announced it but then I got an ephiphany!

I was in the middle of fulfilling a 48 red velvet cupcake order for my husband’s school function, while at the same time thinking about what I wanted to make for Master Baker, when it hit me smack in the face that the cupcakes I was currently baking had vanilla… DUH!?!? I took it one step further and adapted my usual cream cheese frosting recipe with some vanilla bean seeds. Score! 2for!

My hubs LOVES red velvet cupcakes so I have tried many different recipes that are good but not THE recipe according to him. I am still trying to re-create our red velvet wedding cupcake so I have a big standard to live up to. During a recent google search, I found this red velvet recipe. It was the first one to come up so let’s see if it lives up to the google hype…

SIDE NOTE: Just wanted to give a shoutout my girl, Beth, who sent me a tub of the multicolor dragees that I used to garnish each cupcake. I lurve my drageeeeeeeeees! Take that stupid CA dragee laws! Vive les dragees!!
::evil laugh::

Red Velvet Cupcakes w/ Vanilla Bean Cream Cheese Frosting

(Recipe adapted from foodnetwork.com | photos from me!)

Makes about 24 cupcakes

INGREDIENTS

For cupcakes–
15-1/2 ounces all-purpose flour (about 3-1/4 cups)
1-1/4 teaspoons baking soda
1-1/4 teaspoons salt
1-1/4 teaspoons unsweetened cocoa