Induction Cupcakes :)

Well, our daughter’s due date has come and gone…..Once again I am reminded that God has every detail planned and His timing is perfect even if it is not our timing. BUT the mom-to-be is having last minute cravings—chocolate and peanut butter to be exact. Sooo

I whipped up a quick version of chocolate peanut butter cupcakes using mix for the cupcakes and the Barefoot Contessa’s frosting recipe. I used Betty Crocker’s Chocolate Fudge mix—there’s no such thing as too much chocolate when you are nine plus months pregnant! A few chopped peanuts garnish and add hint of salt to the icing.

This morning I sent her an email and a picture of the cupcakes:

To the Little One

You Are Cordially Invited

to

A Birthday Celebration

You supply the birthday; I’ll supply the cupcakes :)

I’m not sure if she was amused, but she’s coming to pick up the cupcakes :)

Ina’s Peanut Butter Frosting

1 cup confectioners’ sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream

Place confectioners’ sugar, butter, peanut butter and vanilla in an electric mixer fitted with a paddle attachment. Mix on medium- low speed until creamy, scraping down scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

note: I love my Kitchen-Aid, but I am sure this could be done with an electric hand mixer as well! These would be great for the 4th of July--what's more American than peanut butter and chocolate?

I am linking to Cupcake Tuesday at Hoosier Homemade. Drop by for some great recipes and Fourth of July inspiration! Be sure to join our friend Michael Lee West at Designs by Gollum for Foodie Friday! Click on her button on the sidebar! Thanks ladies!

Thanks for stopping by! I’ll keep you posted on when the Little One arrives!

THE Cupcake of Cupcakes

I have absolutely missed you! Life has been busier than a swarm of bees around here! Wedding plans are already in full swing. The bride-to-be invited me on a road trip with her and her mother to choose the gown! The mission was accomplished, the gown is beautiful and I loved being part of the process. However, I had also promised firstborn’s girlfriend cupcakes for a baby shower and I could not, would not renege.

Although she loved the cupcakes with fondant flowers that I made for my baby shower (here), I knew this baby shower would not be all about finger sandwiches and sterling trays….a little more nontraditional. This mom-to-be is always on the cutting edge of fashion! SO….I gave the hostess this book I bought at Joann’s a while back and let her pick out the recipe and picture of what she wanted. This book is filled with both classic and unique recipes. The pictures are inspiring!

Her choice was a recipe the book calls “Sweet Sixteen” cupcakes. I refer to them as “Two-Day-Lots-of-Trouble-But Oh-So-Worth-It” cupcakes :). She wanted them to complement her pink and purple color themed shower.

We had the advantage of knowing that this baby will be a girl! The result was this pink confection with edible purple and pink glitter. I put the cupcakes in hot pink and silver foil liners to match her table.

Truthfully, the cupcakes will be much easier the next time (and there will be one) I make them. I learned a few tricks in the process. I am passing them along at the end of the recipe. I am joining Hoosier Homemade for Cupcake Tuesday! You can find the party here!

Golden Sour Cream Cupcakes

1 stick of unsalted butter, softened

1 cup sugar

1/8 teaspoon vanilla or almond extract

2 large eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

Pinch of salt

1/2 cup sour cream or buttermilk

Preheat oven to 350 and line cupcake pan with liners. Cream butter and sugar with electric mixer until smooth and fluffy. Add vanilla. Add eggs one at a time, beating well after each addition. Add flour gradually , alternating with sour cream and beating on very low speed until just blended. Do not overmix. Spoon batter into into cupcake cups, filling each about 2/3 full. Bake about 20 minutes or until a toothpick inserted in center comes out clean. Transfer pan to wire rack and cool cupcakes to room temperature.

Note: I used sour cream and this recipe made only eight cupcakes filled as directed. The results might vary with the use of buttermilk.

Custard Filling

1 whole egg

2 large egg yolks

4 tablespoons sugar

3 tablespoons cornstarch

1 cup whole milk

1/2 vanilla bean, split lengthwise or 1 teaspoon vanilla extract

In a small heatproof bowl, vigorously whisk egg, yolks, and sugar until mixture is pale in color. Add cornstarch and mix until fully blended. In a small saucepan, heat milk and vanilla over medium-high heat until it just comes to a boil. Add half the milk to the egg mixture and mix until smooth. Pour egg mixture through a fine metal sieve back into the saucepan, and cook over medium-low heat, whisking constantly, until cream thickens. Continue to cook for another two minutes, whisking constantly. Remove from heat and pour into a shallow flat pan. Cover with plastic wrap, making sure the plastic touches the surface of the custard to prevent a crust from forming.

Note: I made this a day before assembling the cupcakes. After filling a pastry bag with the custard I rolled the bag in my hands to warm it up and soften the chilled custard. This made it much easier to pipe into the cupcake. I tried using just a pastry tip to fill the cupcake once again. I find that I am able to get very little into the cupcake. I went back to my tried and true method using the apple corer. You can find that method here. This recipe makes more than enough to fill the cupcakes. Eat the rest with a spoon :)

Buttercream Frosting

1 stick unsalted butter, softened

2 cups confectioners’ sugar

2 tablespoons whole milk

Pinch of salt

1 teaspoon vanilla extract

Gel food coloring, optional

Cream butter and one cup confectioners’ sugar with an electric mixer until smooth and fluffy. Add remaining sugar and mix until smooth. Add milk, salt, vanilla, and food coloring. Beat until creamy. Use immediately or refrigerate in airtight container up to 3 days. If using chilled frosting, allow it to come to room temperature and beat until creamy.

Note: I doubled this recipe to frost 2 dozen cupcakes.

Assembly: I made the cupcakes and custard filling on one day. I made the frosting and assembed the cupcakes on the second day. I used a medium star tip to pipe the frosting on top of the cupcakes. I sprinkled with edible glitter!

All recipes adapted slightly from Celebrating Cupcakes and Muffins by Michal Moses

If you have hung in for the entire post, thank you!!! You won’t be sorry! The recipe is long, but not difficult….I made it :) Drop me note!~~Susan

The Cupcake Caper…A Crime of Passion

Last Friday I made cupcakes to take to a birthday party for Firstborn’s girlfriend. They were a little labor intensive, but I wanted them to be special. I had been wanting to try ice cream cone cupcakes for a long time and had recently seen a photo that “one-upped” the basic sprinkle decoration. So I bit the bullet and turned on the oven in this miserably hot weather we are experiencing….a labor of love.

I just used a basic white cake mix. They baked up perfectly—cake all the way to the bottom with perfect little round tops. I melted chocolate; I chopped nuts; I drained cherries; I made cream cheesing icing…..now for the fun part.

The result is darling cupcakes that resemble soft serve ice cream cones and sundaes.

Pretty cute, huh? Alas, that is not the end of the story….and it doesn’t have a pretty ending. It seems in my jubilation I forgot certain laws of physics. Ice cream cone cupcakes ( I seem to have forgotten) are TOP HEAVY and are sitting on a base a little larger than a quarter. In moving them, the ENTIRE pan fell to the floor.

Now, you may remember Charlie—seen here in much happier times…before he em”bark”ed on a life of crime….before he swooped in and ate the cupcakes.

Mug shot

Charles Rainbow

I hear he’s pleading insanity….me too :)

I am joining Hoosier Homemade for Cupcake Tuesday (if she doesn’t kick me and Charlie out). You can find her here for delicious cupcakes that people actually got to eat!

Thanks for sharing my tale of woe. Don’t forget to say hello and send Charlie a little support. Don’t worry— he didn’t get sick and he’s been released on his own recognizance :)~~Susan