Butterscotch Crumpcakes

Over the holiday weekend I went on a baking frenzy! I made a sweet potato danish braid, chocolate cookies, lemon curd and cupcakes! The cupcakes were a special request from my brother as a belated birthday present. Since I didn't give him anything but a hug and a "Happy Birthday" I obliged. He is not a fan of icing of any kind so he asked for plain vanilla cupcakes. I have made Chockylit's recipe and while I liked them, my taste tester found them extremely sweet. My go to vanilla cupcake recipe comes from Williams-Sonoma Cakes book.

While getting the ingredient together to make the cupcakes I just couldn't help thinking about what could go on top of them. I know my brother loves Tastykake Krumpets so I decided to translate them into a cupcake.

Vanilla Cupcakes
Adapted from Butter Cake recipe in Williams Sonoma Cakes book
makes 12 - 14 cupcakes

1 1/4 cups plus 2 tbsp cake flour
1 tsp baking powder
1/4 tsp salt
1/2 unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
seeds from 1/2 of vanilla pod
1/2 cup whole milk, room temperature

1. Preheat oven to 350. Place cupcake papers into pans.
2. Sift the flour, baking powder and salt in a bowl and set aside.
3. Place the butter and sugar in your bowl and cream ingredients until light and airy, about 2 minutes.
4. Add eggs one at a time, beating thoroughly before adding the next. Stop the mixer and scrap down the sides and bottom of the bowl. Add vanilla extract and vanilla bean seeds.
5. Add one-third of the dry ingredients and mix until incorporated. Next add one-half of the milk and mix until incorporated. Continue adding the ingredients in the same order, ending with the last third of the dry ingredients
4. Scoop batter 2/3 full into cupcake cups and bake for 15-20 minutes or until tester comes out clean and the cupcakes are golden brown.

Butterscotch Icing
from CDKitchen
makes 3 cups

1/2 cup butter
1 cup brown sugar
4 tablespoons milk
2 cups powdered sugar

Directions:
1. Melt butter in saucepan. Add brown sugar; bring to a boil over low heat for 2 minutes, stirring constantly.
2. Stir in milk; bring to boil, stirring constantly. Pour mixture into standing mixer bowl and cool to lukewarm.
3. Gradually add powdered sugar until you get the desired consistency. Beat until thick enough to spread.

I dipped the tops of the cupcakes into the butterscotch icing and let them set for 15 minutes. Make sure the cupcakes are room temperature when you dip them or the icing will melt.

END VERDICT - 4 1/2 Stars

These cupcakes are FREAKING awesome. I think they taste as close to a Krumpet as possible. This is how good they are: My brother picked up his gift (8 cupcakes...My Stinkie and I had a couple and he ate a couple before leaving the house) Sunday night 9:00. By Monday noon I received a phone call from my mother telling me how greedy my brother is BECAUSE THEY WERE GONE. Tell you alot huh?

Until next time,

Happy Smacking!

Happy Father's Day

My father requested a cake for father's day. A chocolate cake with white (that's what he said) icing. The chocolate cupcake recipe I use is from Chockylit. I have tried to make it into a cake and it didn't turn out that well so I had to find another recipe. I took to my fellow daring bakers and Amn8rchick suggested this recipe. I used it with some changes and it turned out yummy.

Chocolate Cake
makes two 9 inch cake and 12 cupcakes

2 cups hot water
1 cup unsweetened cocoa powder
1 tsp instant coffee granules
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour 2 cup of milk in a saucepan and place over medium heat. Do not bring to a boil, just bring it until you see small bubbles around the outside of the pan.
3. Grease two 9 inch round cake pans.
4. In medium bowl, pour hot milk over cocoa and coffee granules, and whisk until smooth. Let mixture cool.
5. Sift together flour, baking soda, baking powder and salt; set aside.
6. In a mixing bowl, cream butter and sugar together until light and fluffy.
7. Beat in eggs one at time, then stir in vanilla.
8. Add the flour mixture alternately with the cocoa mixture.
9. Spread batter evenly between the 2 prepared pans. Bake in preheated oven for 25 to 30 minutes. Allow to cool.


I know my lettering can be better but I'm working on it! The dots are made out of candy melt.

Vanilla Buttercream

6 large egg whites
1 1/2 cup sugar
1 1/2 cup (3 sticks) unsalted butter, room temperture
1 tbsp vanilla extract
seeds from 1 vanilla bean

1. In the heatproof bowl set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 7 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter one tablespoon at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 2 to 4 minutes more.)
4. Beat in vanilla and vanilla seeds. Beat on lowest speed to eliminate any air bubbles, about 2 minutes.

END VERDICT - 4 and 1/2 stars

While I didn't have any of the cake, I did have....um....several cupcakes. The cupcakes are yummy and have a good chocolate flavor. I just wish they were a little sweeter. The next time I make these I will probably add an extra 1/4 cup of sugar.


Until next time,

Happy Smacking!

Lemon Cupcakes with Blueberry Buttercream

I have to admit. I am a little bit of a cupcake snob. I don't like cakes or cupcakes made out of cake mix. I'm saying I won't eat them (haha) but I won't make them.

I was cruising Cassie's baking blog when I came across a post regarding Sprinkles Cupcakes. I know I heard of these cupcakes before. I know Martha Stewart had them on her show recently but I think I remember seeing their cake mix somewhere. Suddenly I remembered. I saw it while going through a Williams-Sonoma catalog. I decided to get off my high horse and stop by my local Williams-Sonoma and pick up a canister of Sprinkles Cupcake Mix. I didn't take pictures because I wasn't going to blog about it but I thought since I made cake box cupcakes the least I could do was make some homemade frosting, and it was sooooo good I felt the need to post it.

Blueberry Buttercream
adapted from Martha's Strawberry Buttercream
Makes 2 cups

3 large egg whites
½ cups sugar
1 cup (2 sticks)unsalted butter, room temperature
½ tsp pure vanilla extract
3 tbsp blueberry jam


1. In the heatproof bowl set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 4 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter one tablespoon at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 2 to 4 minutes more.)
4. Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes.
5. Stir in blueberry jam with a rubber spatula until frosting is smooth.

END VERDICT - 4 stars

The frosting makes up for the dryness in the cupcake. For ding dong $14 you would think the cupcakes could taste better but I could have baked some lemon cupcakes from scratch that could have tasted better. On the real the frosting made the cupcake. Without it, those cupcakes would have gotten 3 stars. I say, save your money and make your own cupcakes or go ahead and buy some Betty.

Until next time,

Happy Smacking!

Tiramisu Cupcakes

First I want to apologize for the lack of pictures. This little picture was was the only one taken and I took it with my cell phone. The digital camera had to go back to my dad but hopefully by the next time I bake I will have my own.

I was asked by one of my co-workers to bake some cupcakes for the wedding shower of one of my other co-workers. I didn't have any idea what type of cupcakes to make so an email was sent to the soon-to-be-husband asking what kind of desserts she likes. His response? She doesn't like chocolate, she like fancy stuff. *raises eyebrows*

A women who doesn't like chocolate?

*scratches head*

They make those!?

Anyhoo, I was searching through my baking books and stumbled across a Tiramisu cake recipe. *smiles like the Grinch* Basically you take a sponge cake recipe drizzle it espresso syrup and top it with a mascarpone cheese frosting! Fuggin YUM!

I have a confession. When I read the recipe for the sponge cake, I kinda freaked out. The cake has not butter it in.....a basic in a sponge cake recipe but I have never made it before so I just SWORE the recipe was wrong. After one hour research I felt like a fool. I just couldn't fathom how this cake was going to taste good without butter...I know, I know....A little Paula Deenish. Here is the recipe. I used the Classic Sponge Cake recipe from baking911.com

Tiramisu Cupcakes
I got 20 cupcakes

6 eggs, separated (separate when cold, let come to room temperature)
3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoons water, room temperature
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted, all-purpose flour

For Garnish
1/4 cup of unsweetened cocoa powder
semi-sweet chocolate curls

1. Preheat oven to 350° F.
2. In a large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
3. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water and vanilla until blended. 4. Add salt to the flour and with a sifter sprinkle flour over whites. Add the egg yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.
5. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 10-15 minutes or until done. Remove from oven to cool. To check for doneness you have to listen to the cake. *When you press the top it should feel spongy and make a slight "swoosh" sound and it springs back, it is done. The toothpick test is not effective with this cake.

Espresso Syrup
found in Williams-Sonoma Dessert cookbook

1/2 cup water
1/3 cup sugar
2 tbsp coffee liqueur or dark rum (I used the coffee liqueur)
2 tsp instant espresso powder or instant coffee (I used the instant coffee)

1. Combine the water and sugar in a small saucepan and cook over medium heat, stirring frequently, until the sugar is dissolved.
2. Bring to a boil then remove from heat. Stir in the coffee liqueur and instant coffee.
3. Set aside and cool to room temperature.

Once the cupcakes and syrup is cooled, poke a few holes in each cupcake with a fork or toothpick. The fork stuck to the cupcakes and pulled out too much of the filling so I used a toothpick. Then pour 1 tablespoon of syrup in each cupcake

Mascarpone Cheese Frosting

16 oz tub of Mascarpone Cheese
1/3 cup of powered sugar
2 tbsp coffee liqueur or dark rum (I used the coffee liqueur)
1/2 cup heavy cream

1. Beat together the mascarpone cheese, confectioner’s sugar and coffee liqueur until well blended.
2. Add the cream and beat the mixture until fluffy, around 1 minute. Add addition heavy cream (1 tablespoon at a time) if this mixture is too thick.

Top the cupcakes with mascarpone frosting then dust with cocoa powder and sprinkle with the chocolate curls.

END VERDICT - 5 stars

These cupcakes were beyond good. they were (as one of my co-workers called them) INSANELY GOOD! All I can say is make these TODAY.

Until next time,

Happy Smacking!

*This little tidbit was found in The Bakers's Dozen CookBook

Creme Brulee Cupcakes

As promised, I made Creme Brulee cupcakes from 'Cupcakes Galore'.

Creme Brulee Cupcakes
Makes about 16 cupcakes (I got 19)

2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt, plus a pinch for the egg whites
½ cup (1 stick) unsalted butter, room temperature

1 ½ cups sugar
2 eggs, separated
1 cup milk
3 tablespoons caramel syrup (ice cream topping)
1 teaspoon vanilla extract

1. Preheat oven to 350°F.
2 Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternately beat in dry ingredients and milk. Add caramel syrup and vanilla. Beat until smooth.
4. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter.
5. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool.

First off the batter is not that good.

It wasn't nasty but I didn't feel the need to lick my fingers...spoons....and bowl....after I was finished with each of them.

Right out of oven

They baked up beautifully though.

Cooling on rack

Brown Sugar Swiss Meringue Buttercream*
(I used this recipe and halved it)

1/2 cup light brown sugar
2 egg whites
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature

1. Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm.
2. Pour egg white mixture into the bowl of an electric mixer fitted with the whisk attachment. Beat egg whites on high until it when the whisk is lifted it makes stiff peaks.
3. Switch to the paddle attachment. With the mixer on medium-low, add butter one tablespoons at a time, beating well after each addition. After all the butter is incorporated, increase speed to high and continue beating until frosting appears thick. The time will vary but it should take about 3 minutes.

I didn't put the whole stick of butter in the frosting so it didn't get as thick as I would have wanted it. It was good though.

I sprinkled some Turbinado sugar on them.

END VERDICT - 2 1/2 stars

These were not my best. I usually have to stop myself from eating a whole batch of cupcakes but I could barely get through one. They are far from inedible though. I think I just psyched myself out and thought they were going to blow me away. I mean come on, Creme Brulee...in a cupcake?! It just didn't live up to my hype. They were just bland as hell. The buttercram was freaking awesome though.

I will not make this recipe again. These cupcakes will be going with me to work. My co-workers are freaking human garbage disposals. Until next time.....

.

Happy Smacking!

* This recipe can also be found in 'Martha Stewart's Baking Handbook'