Not enough time.

Behind again, sorry. I'm baking, just have blogging block. Will catch up this week

Cupcake 88 - Madmen returns, a tribute cupcake

I've been thinking about a cupcake for Madmen for several seasons. I toyed with some boozy goodness, but it seemed too easy. And a scotch flavored cupcake did not really appeal to me. I debated the classics -hot milk cake and red velvet, still not "Madmen" enough. I tried to channel my inner Betty and all thoughts of cupcakes came out slightly angry and confused. Maybe a Joan cupcake, it would need to have a rather pointed top. Trying to be fair to all Madmen , I opted for Coffee and cigarettes, the mainstay of most Ad agencies in the 60's.

Cupcake 82 - Strawberry black pepper

Black Pepper, Chocolate and Strawberry Cupcakes

1 c butter, room temperature

1 c sugar

1/2 c salt

1 t baking powder

2 c self rising flour

1 t freshly ground black pepper

4 eggs 1 t strawberry extract

1 t vanilla 1/2 c chocolate chips

Combine flour, salt, pepper, baking powder, set aside. In bowl of standing mixer beat butter until light and fluffy, add sugar, extracts and eggs. Mix well. Add flour mixture in two increaments, mixing well. Stir in chocolate chips. Fill wells of cupcake pan 3/4 full. Bake 350, 15-20 minutes. Cool on wire rack.

Frosting
1 c cream cheese, room temperature

3 T butter, room temperature

1 t vanilla pinch of salt

1 1/2 c confectioners' sugar

1/4 c strawberry preserves

In bowl of standing mixer, combine cream cheese and butter, whip until light. Add salt and vanilla, mix to incorporate. Add confectioners' sugar in three increments, scraping down sides of bowl. Add preserves, mix on high 3 - 4 minutes.

Cupcake 84 - Red hot and blue (with pop rocks!)

Forth of July cupcakes with Pop Rocks! Red Hots and pop rocks and chocolate.

Cupcake 86 - Raspberry

Raspberries are summer. I stopped by the Farmer's Market on Saturday and just couldn't resist. I had another cupcake in mind, but abandoned the idea to use the fresh raspberries. A little lemon and nutmeg worked well with the berries.

adapted from Washington post 11/5/08

Cupcake

1 1/2 cup plus 1 T AP flour
1 c plus 2 t cake flour
1 1/3 t baking powder
1/2 t baking soda
dash of nutmeg
1 t lemon zest
1 c fresh raspberries
3/4 t salt
1/2 c canola oil
2 c sugar
2 eggs, room temperature
1 c heavy cream
1 1/3 t vanilla
1 c buttermilk

Preheat oven to 350. Line wells of cupcake pan with paper liners.

Combine flours, baking powder, nutmeg, zest, baking soda and salt. Set aside. In bowl of standing mixer, combine sugar and oil, mix until smooth and well incorporated. Add eggs, one at a time, mixing well after each addition. Add vanilla, beat for one minute. Add dry ingredients in 2 increments. Mixing well after each addition. With motor on low speed, slowly add the buttermilk, mix until well incorporated. Stir in raspberries. Fill cupcake wells 3/4 full. Bake 18 - 20 minutes until toothpick comes out clean. Cool on wire racks.

Frosting
2/3 pound unsalted butter, room temperature
1/2 t salt
1/2 c raspberry jam
1 t vanilla
4 c confectioners' sugar
1 t milk

In bowl of standing mixer, whip butter on high until light and fluffy. Add salt, vanilla and jam, mix well. Add sugar in three installments, mixing well. Add milk until desired consistency is reach, beat on high 3-4 minutes.

Cupcake 85 -- Germany visits the UK or very dark german chocolate

German Chocolate Cupcakes
These were a husband request for his birthday. Good mix of flavor, not traditional German Chocolate which is made with a lighter chocolate. Instead I made these darker with bittersweet chocolate, 92%, and Guinness beer. I topped them with a dark chocolate ganache and pecan coconut topping.

Cupcake 87 - tasty Krimp-cake

Tastycakes, krimpets in particular are a regional favorite, found mostly in the Maryland/Pennsylvania area. Growing up they were a lunch room staple with a very "high trading" value in cafeterias all over Maryland. Krimpets traded at a premium, above devil dogs, ho-hos and Little Debbies. As an adult, they are a guilty pleasure with a glass of cold milk. A thin strip of butterscotch frosting over a light sponge cake

For the Cupcakes
6 eggs, room temperature
1 1/2 c sugar
1 1/2 c light brown sugar
3 t vanilla extract
1 1/2 c milk
3 T butter, room temperature
3 c AP flour
1 1/2 t baking powder
1/2 t salt

Preheat oven to 350. Line wells of cupcake pan with paper liners.
Combine flour, baking powder and salt. Set aside. In bowl of standing mixer beat eggs and sugars until thick and pale, 3-5 minutes. Heat milk and butter in small pan, until butter is just melted. Do not boil. Set aside. Gradually add flour mixture into egg mixture, mix at low speed until just combined. With mixer still running, add milk at low speed. Mix until combined. Fill cupcake wells 3/4, bake 14-18 minutes. Cool on wire racks.

Frosting
2/3 c butterscotch chips
1 c butter, room temperature
3 c confectioners' sugar
4 T milk
1/2 t salt

Melt butterscotch chips and butter together in medium sized, microwave safe bowl. Whisk to combine, allow to cool to room temperature. Beat butterscotch mixture and confectioners sugar and salt, adding milk until desired consistency is reached.

Cupcake 81- Green Tea & Black Pearl Cupcakes

Tea was on my mind this week, thanks to lots of rain and a head cold. I kept the theme going for this week's Green Tea cupcake. I borrowed Rachel's (of Coconut and Lime) very tempting cake recipe which I easily turned into a beautiful green cupcake. I reduced the baking time to a quick 20 minutes for 10 cupcakes and topped them with a super easy icing of Greek yogurt and powdered sugar. Moist and delightful.

Cupcake 80 - Nutella and Nibs

I'm of the mind you have "go to" foods you grow up with and then there are are foods you meet along the way. Some foods you take for granted, like butter and bacon, while arugula and curry are new-ish. Some people are more food friendly seeking new food relationships regularly. They are very open, not particularly fearful to make new acquaintances. Then there are the "other" people who won't venture out of their comfort zone, clinging to tradition and hanging onto narrow list of acceptable foods. You know these people, the ones who order spaghetti in a Chinese restaurant and who go to wonderful Spanish restaurant and order spaghetti. They have a long list of foods they don't like and won't ever try. Nutella is new relationship for me. I tried it a while ago, right out of the jar, thinking peanut butter and was not impressed. A little to rich for a PBJ sandwich and far too rich for a quick spoonful right out of the jar (guilty pleasure.) I revisited Nutella in baking and it works well tempered with cake batter and cookie dough. Crunchy coca nibs combine nicely with the creamy hazelnut flavor. If you haven't met, introduce yourself to Nutella, it may have a place in your pantry.

Nutella Cupcakes
20 T butter, room temperature
1 1/2 c white sugar
6 eggs, room temperature
2 t vanilla
3 1/2 c AP flour all purpose flour
1/2 t salt
4 t baking powder
1/2 c Cocoa Nibs
2/3 c Nutella

Glaze

1/2 c powdered sugar
3 t whole milk

Preheat oven to 325. Line wells of 24 cupcake cups with paper liners.
Combine flour, salt and baking powder in bowl, set aside. In bowl of standing mixer, cream butter and sugar, about 3 minutes. Add in eggs, one at a time, until incorporated. Add flour in thee increments, mix until incorporated. Fill cupcake wells 3/4 full. Top each cupcake with 1 1/2 t of Nutella. Swirl Nutella with skewer, top with 1 t of Coca Nibs. Bake for 20 - 23 minutes. Cool on wire rack.

For the glaze - combine powdered sugar and milk drizzle scant 1 teaspoon on each cooled cupcake.

Cupcake 79 - Rachel Alexandra

I'm always intrigued by the Preakness. I think I like the tradition of it. Not so much the actual horse racing. Baltimore celebrates in a big way when Preakness rolls around -- lots of festivities and a parade. Who doesn't love a parade? I try not to get caught up in event cupcake baking; but Preakness draws me in. I don't know of a specific food connected to the race. Crabcakes of course, because it's Maryland, but nothing else. Preakness does have fair amount of alcohol, along with lots of beer, there is the "Black Eyed Susan." I've never had one, but after a few searches it seems to be citrus based with alcohol, recipe to recipe it differs, not sure what the decider might be. There is also the lesser known "Horsey Hilltop," a rye based drink with a touch of brown sugar and a dash of bitters. My nod to Preakness is a burnt butter, brown sugar cupcake with a bitters buttercream. Cheers Rachel Alexandra!
You go girl!

Cupcake 75 - Caraway Seed with lemon glaze

Sorry no pix

3 C AP flour
2 t baking powder
1/2 t salt
3/4 t nutmeg
1 C butter, room temperature
1 t vanilla
2 T caraway seeds
2 1/2 c powdered sugar
2 eggs + 2 yolks, room temperature
1 c milk
zest from 2 lemons

Preheat oven to 350. Line wells of two cupcake pans/24 wells with cup cake liners.
Combine flour, baking powder, baking soda, salt and nutmeg, set aside.

In bowl of standing mixer, cream butter until light and fluffy. Add vanilla, lemon zest and caraway seeds, mix well. Alternate sugar and eggs in three increments, beating well and scraping down sides of mixing bowl. Alternate flour and milk, beating well with each addition.

Fill wells 3/4 full, bake for 17-20 minutes. Cool on wire rack.

Lemon Glaze
1 1/4 c powdered sugar
pinch of salt
1 T fresh lemon juice
1 t lemon zest
1 T boiling water

In medium bowl combine sugar, zest and salt. Add lemon juice and water, mix well. Drizzle on cupcakes.

Cupcake 78 - Mint Angel Food with chocolate cream and a bellybutton

I've been in the mood for a lighter cupcake lately. I love Angel Food cake and don't make it often enough, it goes with my love of all things plain. I do however, spend far too much time tying to find a use for all the egg yolks when I make angel food cake. I hate to waste. Oddly, the cupcakes shrank a bit, after I took them out of the oven, they were much lighter than regular cupcakes and a bit smaller, very cute. For these cupcakes I added mint chocolate chips to the vanilla batter, a creamy chocolate filling and a drizzle of glaze on top. I covered the filling hole with a Junior Mint

Cupcakes
12 eggs, room temperature
1 1/4 c confectioners sugar
1 c AP flour
1 1/2 t cream of tartar
1 1/2 t vanilla extract
1/2 t mint extract
1 c sugar
1/2 c mint chocolate chips

Preheat oven to 375. Line wells of 3 cupcake pans/36 wells with paper liners.
Separate eggs, set yolk aside for another use.

Combine confectioners sugar, flour. In bowl of standing mixer beat egg whites and extracts until thick, add cream of sugar, tarter and salt and beat until stiff peaks form. Fold in flour mixture.
Fill cupcake pans 3/4 full. Gently drop in 2 t mint chocolate chips and stir with knife. Bake 10-14 minutes. Cool on wire rack.

Glaze:
3 T butter, melted and cooled
1 1/2 c confectioners sugar
pinch of salt
3 T water
Combine butter, salt and confectioners sugar in small bowl. Add water until you reach desired consistency.

For the chocolate cream:

12 T confectioners sugar
6 Tbsp cocoa powder
3 Tbsp milk
2 c heavy cream
pinch cream of tartar

Whisk together sugar, cocoa and milk, set aside. In bowl of standing mixer, whip cream and cream of tartar until soft peaks form. Whisk in chocolate mixture, refrigerate until ready to use. (And don't eat it all!)

To assemble:

Pipe filling into cupcakes using the cone method. Be careful not to "blow out the bottom." Angel food is much more porous than other cake. Drizzle glaze, top with Junior Mint.

Cupcake 77- Meyer Lemon with Lavender Cream

Meyer lemons have a very powerful aroma, a little citrusy, but much more perfumey than a "grocery store" lemon. I expected the taste to much more vibrant, not so much. And again the lavender I used for the filling was overwhelming when I was steeping the dried flowers. My kitchen smelled like a cupcake whorehouse, if there is such a thing (adult Candyland, maybe?) between the lavender and Meyer lemons. I was thankful the tastes were were much more umm..meek.



Meyer Lemon Cupcakes
3 C cake flour
1 t baking powder
3/4 t baking soda
1/2 t salt
12 oz unsalted butter, room temperature
2 C sugar
1 T Meyer lemon zest
4 eggs, room temp
1 t vanilla
1 1/2 c buttermilk
3 T Meyer lemon juice

Preheat oven to 350. Line 2 cupcake pans/24 wells with liners. Combine flour, salt, baking soda, baking powder, set aside.

In bowl of standing mixer combine butter and sugar mixing until light and fluffy. Add lemon zest and beat for one more minute. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Add vanilla and mix well.

Mix lemon juice into butter milk. Alternate flour and buttermilk in three increments, mixing well and scraping sides of bowl between each addition.

Fill cupcake wells 3/4 full, bake 17-20 minutes. Cool on wire rack.

Lavender Cream
3 T dried food grade lavender blossoms
3 T sugar
1/2 c water
pinch of salt
1 1/2 c heavy cream

Bring water, sugar and lavender to boil, sirring well to dissolve sugar. Turn off burner, allow to steep 20 minutes. Strain and allow lavender water to cool.

In bowl of stand mixer beat cream until thick add 3T lavender water and a pinch of salt, beat on high until stiff peaks form.

Meyer Lemon Buttercream

2 stick unsalted butter, room temperature
4 c powdered sugar sifted
1/2 t vanilla
1 t lemon extract (optional)
2 T Meyer lemon zest
3 - 4 T Meyer lemon juice

In bowl of standing mixer, beat butter until light, add zest, pinch of salt and vanilla, beat well. Add powdered sugar in four increments, beating well and scraping sides of bowl. Add juice to reach desired consistency. Beat buttercream on high 3 minutes.

To assemble.

Use cone method to pipe filling into cupcakes, frost with buttercream, top with lavender.

Cupcake 76 - Black Pearl Cupcake

I had this recipe in my "interesting to make" file for over a year. I stumbled across it when I was doing a little reorganizing. So many recipes not enough time. The black sesame seeds, ginger, wasabi and chocolate got my attention, I was curious how they played together for flavor. Is this a good desert after meal of sushi? Maybe so. I liked the Asian influence. Next time I might increase the wasabi, just a little.

Your mind wanders when your baking, at least mine always does. As I was working through the laundry list of ingredients getting everything lined up -- chopped, scrapped and measured, this recipe struck me as a bit "over the top. " Chocolate cupcakes, bathed in ginger syrup, coated with ganache and topped with frosting. Decadent, I think so. I found this recipe over a year ago, before were consumed with the economy, before job cuts were an everyday occurrence, before the magazine racks were filled with promises of "meals on a budget" and before websites were littered with recipes tagged "from the depression era." The recipes I'm seeing now have fewer exotic ingredients, the focus is on pantry staples, quantity still reins, but without as many bells and whistles. I wonder how baking will be effected long term? Will we have recipes from the Recession of 2009?

Heavily adapted from epicurious.

Black pearl ganache:
6 ounces bittersweet chocolate, chopped
3/4 c whipping cream
1 t ground ginger
1/2 t wasabi powder
2 T black sesame seeds
1 T corn syrup
1/4 stick unsalted butter, room temperature

In small pot, bring cream, wasabi and ginger to boil. Pour cream mixture over chopped chocolate and allow to stand 15 minutes. Whisk until smooth. Add sesame seeds and corn syrup, mix well. Allow mixture to cool to room temperature, stir in butter. Allow to cool overnight.

Ginger syrup
1 c water
1/2 c sugar
5 T matchstick-size strips peeled fresh ginger
1 vanilla bean, split and scraped

In small sauce pan, combine water, sugar vanilla bean seeds and ginger.Place 1 cup water, sugar, and ginger in small saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes remove from heat. Allow to stand at room temperature for one hour. Strain liquid into small jar. Chop ginger. Cover and refrigerate.

Cupcakes
2 c boiling water
1 c unsweetened cocoa powder
2 3/4 c AP flour
2 t baking soda
1/2 t baking powder
1/2 t salt
2 1/4 c sugar
1 c unsalted butter, room temperature
4 eggs, room temperature
1 T vanilla

Preheat oven to 350°F. Line the wells of two cupcake pans/24 wells with wrappers. Set aside.
In large bowl, whisk flour, baking soda, baking powder and salt. Set aside. In medium heatproof bowl add coca and ginger, whisk in two cups of boiling water. Set aside.

In bowl of standing mixer beat butter and sugar until fluffy, add eggs one at a time, beating between each addition. Mix in vanilla. Alternate flour mixture and coca mixture beating well between each addition. Fill cupcake well 3/4 full. Bake for 17-21 minutes. Cool on wire racks.

Ginger Butter Cream
2 sticks unsalted butter, room temperature
3 1/2 c powdered sugar
pinch of salt
1 t vanilla
1 t ground ginger
1 T whole milk

In bowl of standing mixer, whip butter until light and fluffy. Add vanilla, salt and ginger, beat well. Add sugar in three increments, beating well between each addition. Add milk until desired consistency. Whip on high 3 minutes.

To assemble

Poke holes in cooled cupcakes using a wooden skewer. Bush tops of cupcakes with ginger syrup. Pour ~ 2 t ganach on top of each cupcake, sprinkle with black sesame seeds. Pipe rosette of buttercream on top.

Cupcake 74- Apricot Cupcakes with Chocolate Bark

Apricot Cupcakes

2 (15.25 oz.) cans California apricot halves, drained

3 C + 4 T cake flour

4 t baking powder

1/2 t salt

6 T butter, room temperature

1 3/4 c sugar

4 eggs, room temperature

1 t vanilla

1 c milk, room temperature

Drain liquid from apricots. Take half of the apricots and puree in blender until smooth, this should make about 2/3 c puree. Chop the remaining apricots and set aside.

Combine flour, baking powder and and salt. Set aside.

In bowl of standing mixer, cream butter and sugar. Add apricot puree and mix

Chocolate Bark

8 oz. dark chocolate
3 tbsp of dried cranberries
8 dried apricots, chopped
2 tbsp sliced almonds

Line large rimmed baking sheet with silpat mat or parchment paper. Melt chocolate in double boiler. Pour melted chocolate in center of lined baking sheet. Using rubber spatula spread chocolate into large rectangle, about ¼” thick. Sprinkle chopped fruit and nuts on top of bark. Place tray in fridge for about 30 minutes or until chocolate is set. Pull bark off mat and break into pieces.

Cupcake 73 - Cherry Blossom Festival

Heavily adapted from Food and Wine's Sensational Cakes

2 c plus 4 T AP flour
4 T cornstarch
2 1/2 t baking powder
1/2 t salt
1 1/2 c sugar
4 eggs, room temperature
2 1/2 t vanilla bean crush
1 t almond extract
1/2 c canola oil
1 c milk, at room temperature

Preheat oven to 350. Line the wells of two cupcake pans with 24 liners.

In medium bowl combine flour, cornstarch, baking powder and salt. Set aside. In large bowl of standing mixer, beat sugar, eggs and extracts until thick and smooth. Add butter and oil and beat until incorporated. Add the dry ingredients and milk in three alternating batches, beating well between each addition. Stir in cherries by hand. Fill cupcake wells 2/3 full. Bake 17-20 minutes.

Frosting
1 c butter, room temperature
3 C powdered sugar
pinch of salt
¼ c cherries, finely chopped
1 t vanilla
¼ t almond extract
Place butter in bowl of standing mixer, whip until light and fluffy. Add extracts and salt mix well. Add powdered sugar one cup at a time, beating well with each addition. Add cherries and beat on high until well incorporated

Cupcake 72 - Lemon Thyme Cupcake

Lemon Thyme Cupcake

Not sure why lemons shot spring, but they do. I did a quick check on the web and lemons are in season "August through July," pretty much year round. After a dreary, rainy winter in Maryland, I've been looking for any signs of spring. The four crocus' that the squirrels left behind, gave me hope spring was on the way. But I needed a little more. Lemon cupcakes were the answer. How much lemon flavor could I muster?

Coming off of last week's candied orange peel, I was anxious try candied lemon peel.

Adapted from Bon Appetit, June 2001

Lemon Thyme Cupcakes

2 ½ c cake flour
2 t baking powder
½ t salt
½ c plus 12 T butter, room temperature
1 ½ c sugar
3 T freshly squeezed lemon juice
1 ½ t grated lemon peel
1 t vanilla extract
4 large eggs, room temperature
1 c whole milk, room temperature

Preheat oven to 350. Line the wells of two cupcake pans with 24 liners.

In medium bowl, combine flour, baking powder and salt, set aside. In bowl of standing mixer, beat butter until light and fluffy. Gradually add sugar, beating until blended. Beat in lemon juice, vanilla and zest . Mix in flour in three additions alternating with milk. Fill cupcake wells ¾ full, bake 18-22 minutes.

Frosting

Candied Lemon Peel

3 lemons, washed well
1 T salt
2 C sugar, plus extra for rolling
½ t fresh thyme

Zest the peel in long strips, make sure to scrape off all the white pith. Place zest in non-reactive bowl with salt and 4 C water. Let stand overnight.

Drain and rinse the peel, place in small sauce pan. Cover with cold water, heat to boiling and drain. Repeat three times. This will remove any bitter taste. Add ½ c water, peel and sugar, heat until sugar dissolves, cook until peel is translucent. Drain any remaining liquid.
Combine 3 T sugar and thyme, roll peel in sugar mixture, place on rack and allow to dry. Sprinkle candied peel on cupcakes after frosted.

Cupcake 71 - Tomato Soup Cupcake

(sorry no photo, we forgot.)

I've been seeing a bunch of recipes falling into the category "cost saving" lately. Along the same theme, a lot of really old recipes from the 50's and 60's are being revisited. The Tomato Soup cake is one of those classics, along with the mayonnaise, 7-Up and sauerkraut cake. All were regulars in community and church published cookbooks. Very simple cake using tomato soup for a sweetener. Not one of my 10 cupcakes, but a good spice cake in a pinch. I had the strange urge for a grilled cheese sandwich while I was baking these cupcakes. I used cream cheese frosting as a nod to the grilled cheese.

Tomato Soup Cupcakes

1 (10.75 ounce) can condensed tomato soup
1 t baking soda
1/3 c butter, room temperature
1 c sugar
1 egg, room temperature
1 t cinnamon
2/3 t ground cloves
½ c self rising flour
1 t baking powder

Preheat oven to 325. Line the wells of one cupcake pan with 12 liners.

Combine tomato soup and baking soda in large bowl. This will foam and rise, set aside. Combine flour and baking powder, set aside.

Cream butter, sugar and spices in bowl. Add egg and mix well. Add tomato soup mixture. Add flour mixture and beat until just combined. Fill cupcake wells ¾ full, bake 15-18 minutes. Allow cupcakes to sit overnight so that flavors can meld. Frost with favorite cream cheese frosting. Lots of people like walnuts in or on these cupcakes, your choice.

Cupcake 70 - Rootbeer Clove Cupcakes with Orange cream frosting

Lovely flavor combination, who would have thought? I've been dying to try these for a while. Thanks to Tempered Woman for the great receipe.

Cupcake 69 - Lemon Cupcakes with French Buttercream

Wonderful cupcakes, one of my favorite so far. The French Buttercream didn't work so well for me, the syrup seized up (I think that's the term candy makers use) I forged ahead, hoping for a viable result. It was wonderfully silky and white, but crunchy. I'm sure it wasn't supposed to be.

Cupcakes
3 c AP flour
3 t baking powder
1 1/2 t salt
1 1/2 c butter, room temperature
3 c sugar
1/2 t vanilla
5 eggs, room temperature
zest of 2 lemons
1 1/2 c sour cream

Preheat oven to 325. Line wells of three cupcake pans/36 cupcakes with liners.

Combine flour, baking powder and salt, set aside. In bowl of standing mixer whip butter until light and fluffy. Add sugar and mix well. Add zest and vanilla, continue beating. Add eggs one at a time. Alternately add sour cream and flour, mixing well between each addition. Bake 20-24 minutes. Cool on wire rack.

Lemon Syrup
1/2 c water
1/2 c sugar
3 T lemon juice
Zest of one lemon

In small sauce pan, combine ingredients, heat to boil, stirring until sugar dissolves. Simmer for 20 minutes until reduced by 1/2. Allow to cool.

Lemon French Buttercream
1 c sugar
1/4 c water
3 egg whites
10 ounces butter, room temperature
3/4 t vanilla
zest of one lemon

Combine sugar and water in saucepan. Bring to a boil to dissolve sugar. Continue to boil and stir until temperature reaches 240. While syrup is boiling whip egg whites until they are thick and light in color. When syrup reaches 240, slowly pour (in thin stream) into whites whipping constantly. Beat in butter a little at time. Add vanilla and zest, whip on high. I frosting is soft, refrigerate until firm.

Candied Lemon Zest

To assemble
Poke holes in tops of cupcakes with wooden skewer. Brush cupcake tops with lemon syrup. Frost with buttercream, top with zest.

Cupcake 68 - Orange Clove

Wonderful cupcake! I would have never paired oranges and cloves on my own, but it worked. Thanks Garrett! The candied orange peel was the perfect bit of crunch and burst of flavor. I got really good feedback. After last week's cupcake train wreck I'm happy to be baking.

A gentle warning, if you want to whip up a batch of these, you will need to plan a bit ahead to go through the steps to get the orange peel candied. Not labor intensive by any means, just takes a little time.

Cupcake 67 - Ewww

Part of my day job is to procure tchotckes. This week it was lollipops. Blue lollipops for a client. In the world of advertising, clients have colors that identify their brand, and in an effort to stay true to their brand they often choose to match food items and logos. This client's logo is blue. Blue lollipops do not taste like anything. They taste umm... sweet.

Same deal with this week's cupcake. It tastes sweet. Not a trace taste from the key ingredients - white chocolate, wassail or cranberry. Only sweet. I was going for a rich, super spicy, fruity thing. Maybe pink cupcakes, after all the big Valentine's Day was nipping at my heels. Nope. The were gray, moist, dense, no particular taste. Nothing that screamed undying love, Hallmark cards and overpriced flowers.

I'll own up, I was using some of the odd things people have given me - a bottle of Wassail-ed wine (I hate hot drinks, hot wine has no appeal) a jar of homemade "cranberry smear" (I think the idea is to spread it on sandwiches and muffins. I'm not a condiment person.) And a huge hunk of white chocolate (for me this is not chocolate and generally wrong and useless.) I don't mean to be ungrateful, really. I try to put these gifts to use, but I struggle and more often than not should just walk away.

No need to post the recipe, you should never make these. Save your butter, sugar, sour cream for something tastier. You will be much happier. Lick a blue lollipop if you are curious about the taste. It's about the same.

Cupcake 66 - Carrot, Cardamom, Cashew

I admit it, I judge. I judge a restaurant by looking at the menu, a quick scan of the apps and dessert, I make my call. A dessert menu of cheesecake and carrot cake seems just a little too safe. If the dessert menu is built on the trio of cheesecake, carrot cake and anything with chocolate and lava. I'll pass. Don't get me wrong, I like carrot cake. It's just tired (if it's comfort food for you, I'm sorry.) No one ever challenges the status quo of the carrot cake - cinnamon, walnuts, cream cheese frosting. Cheesecake is at least a blank canvas for the "want to be" creatives - throw in some candy, or fruit, a little booze. Make the crust out any cookie scrap that's in the jar, finish it off with a drizzle of something, and voila–dessert. I don't agree that it all works, but at least its out there, an effort is made. Not so much with carrot cake. I don't see a Carrot Cake Factory at every mega mall. No one ever challenges the carrot cake.

Here's a bit of twist on the "tried and true." Thank you Garrett from Vanilla Garlic.

Carrot, Cardamom, Cashew



Makes 2 Dozen



1 c cashews, chopped, toasted
1 pound of carrots, grated
3 large eggs
1/2 c buttermilk
1 t vanilla
2 c sugar
1 c vegetable oil
3 c AP flour
1 t baking soda
2 t baking powder
1 t salt
2 t cardamom
1 t cinnamon

Preheat the oven for 350.

Mix the carrots, milk, oil, sugar, eggs, vanilla, together and whisk. 5) In another bowl mix the flour, baking soda, baking powder, salt, and spice together. 6) Fold the flour mixture into the carrot mixture. Then fold in the cashews. 7) Scoop into cupcake papers and bake for 19-21 minutes at 350. Place on a wire rack to cool.

Spiced Bourbon Frosting
8 ounces of cream cheese
2 cups of powdered sugar
1/2 teaspoon of cardamom
1 teaspoon of bourbon

Whip the cream cheese for 3 minutes at high speed. Add the bourbon and cardamom and whip another minute. Add the powdered sugar and whip for 5 minutes. Spread onto cooled cupcakes.

Cupcake 65 - Just like the grocery store, but better!

A little work, but so worth it. And once again, buying really good chocolate really pays off!

Adapted from Food Network Magazine Feb/Mar issue.

Cupcakes
1 1/4 c AP flour
2 t baking soda
2 t baking powder
1/4 t salt
1 1/4 c sugar
1 c water, boiling
4 oz unsweetened chocolate, chopped
1/2 c butter, cut into pieces
2 t vanilla
2 eggs

Filling
4 T butter at room temperature
1 c powdered sugar
2 t vanilla
4 T heavy cream
1 C marshmallow fluff

Ganache
6 oz bittersweet chocolate, chipped
1/2 c heavy cream
1 T butter
1/4 t vanilla

Icing
1/2 c butter, room temperature
2 t vanilla
1 T milk
2 C powdered sugar

Preheat oven to 350. Line 24 wells of a cupcake pan with liners, set aside. Combine flour, baking soda, baking powder and salt, set aside. Bring water and sugar to bowl, stirring until sugar dissolves. Put chopped chocolate in bowl of standing mixer, pour boiling sugar water over chocolate, stirring until chocolate is dissolved. Stir in vanilla. Allow mixture to cool slightly. Using mixer, beat in eggs, once at a time. Add dry ingredients in two installments, mixing well. Fill cupcake wells 3/4 full, bake 20-24 minutes. Cool on wire rack.

Filling
Using mixer, cream butter until light and fluffy. Beat in 1/2 c sugar, add vanilla and 1 T cream. Beat until smooth. Beat in second 1/2 c sugar and 2 T cream. Add marshmallow fluff, mix well. Attach medium tip to pastry bag and fill bag 3/4 full. Set aside.

Ganache
Place chopped chocolate in bowl. Heat cream and 1 T butter until just boiling, pour over chocolate. Stir and allow to sit for 5 minutes. Whisk until smooth. Add vanilla and mix well. Allow to cool until still glossy and liquid.

Icing
Beat butter until light and fluffy, add vanilla and pinch of salt, beat on high. Add sugar in 3 increments, beating well with each addition. Fill pastry bag fitted with small tip. Set aside.
To assemble. Insert filling tip into center of cooled cupcake, fill until cupcake expands, but does not burst. Dip top of cupcake into ganache, chill for 15 minutes. Squiggle icing in line across top.

Cupcake 63 - Wattleseed

Wattle what? A spice out of Australia, pay attention an you'll get a little hazelnut, a little coffee and a little chocolate. Worth the scavenger hunt to find.

Heavily adapted from http://vanillagarlic.blogspot.com/2008/08/wattleseed-cupcakes.html thank you Garrett.

Wattleseed Cupcakes

Makes 24

1 c of unsalted butter, room temperature
1 1/3 c of sugar
6 eggs, room temperature
1 t vanilla
3 c AP flour
3 t of baking powder
1/4 t salt
2 t ground wattleseed
1/2 c of milk

Preheat the oven to 350. Combine flour, salt, baking powder, wattelseed in medium bowl and set aside. In bowl of standing mixer, cream butter and sugar on high until light and fluffy. Add eggs, one at a time, beating well. Add vanilla, beating well again. Add flour in three increments alternating with milk, mixing well between each addition. Fill cupcake wells 3/4 full. Bake 18-20 minutes. Cool on wire rack.

Wattleseed Frosting

4 c powdered sugar
1 c of unsalted butter, softened
1 t vanilla
pinch of salt
1 t ground wattleseed
2 T milk

In bowl of standing mixer cream butter until light and fluffy, add wattelseed and vanilla, mix well. Add sugar in three increments and whip on high 3-4 minutes. Add milk until you get desired consistency.

Cupcake 64 - Fluffer Nutter

Maybe it was the mention earlier in the week of Elvis' birthday or maybe it was the jar of marshmallow fluff sitting on the shelf, but this week I was feeling very fluffer nutter. I went into this experiment of sorts, never having eaten anything resembling a fluffer nutter sandwich. The thought makes me shudder. I like my peanut butter plain and my marshmallow mostly mixed with Rice Krispies, never between bread. The outcome on a cupcake - sweet, very tooth achingly sweet. The flavors worked well together and I'm glad I decided against adding banana to the cupcakes, sorry Elvis. Maybe a little chocolate next time?

Heavily adapted from Bake and Destroy blogspot.com

Vanilla cupcakes

1 1/2 c + 4 T cake flour
1 c + 4 T AP flour
2 c sugar
3 t baking powder
1 t salt
1 c unsalted butter, room temperature
4 eggs, room temperature
1 c whole milk
1 t vanilla

Preheat oven to 325 degrees, line two cupcake pans with lines. Shift together flour, salt, and baking powder and set aside.

In bowl of standing mixer, beat butter, until light, add sugar and beat until light and fluffy. Add eggs one at time, beating well after each addition. Mix vanilla and milk, alternately add milk and flour mixture beating well after each addition. Fill wells of cupcake pan 3/4 well. Bake for 18- 22 minutes. Cool on wire rack.

Fluffer Nutter Frosting

2 c marshmallow fluff
1 cup peanut butter
2/3 c butter, room temperature
1/2 t vanilla
1/2 t salt
2 2/3 c confectioners’ sugar
2 T milk

Combine butter and marshmallow fluff in bowl of standing mixing , mix well, add peanut butter and mix until well blended. Combine salt with confectioners sugar, add in three increments, beating well each time. Add milk until you reach spreadable consistency. Beat in vanilla. Chill 20 minutes if you are piping frosting.

Are you a pusher or a puller?

Interesting article in today's Ad Age, grocery shoppers have been divided into two groups - either pushing the card through the line or getting ahead of the cart and pulling . I'm a puller, for sure. I like to keep things moving. And I like to keep things organized on the check out belt. (don't want my dryer sheets mingling with my leeks! God knows the 12 year old cashier has all he can do to find the code for Boston lettuce and finagle my eco-savvy bags.) I guess too, I'm a little compulsive when I place my things on the belt, I group them, neatly - helps me do a quick inventory and spot anything I've missed. (Not to worry, I'm not one to sprint out of line in search of canned beets leaving the everyone in limbo.) More than anything else, pulling the cart through tricks me into thinking the line is moving, therefore I'm progressing toward the door.

I'm not in the minority, it seems 74% of grocery shoppers are pullers. Looks like someone needs to pay a little more attention to the pullers, give us a little more opportunity for impulse purchases. The pullers are not noticing the ice-melt or Styrofoam coolers in the front of the store. We are seeing the wide array of mints and tabloids. Hummm.... maybe that's why this bowl of mints occupies the corner of my desk?

Cupcake 62 - Tailgate party!

I'm not a huge football fan, but the folks around me are, by association I get a little more football than I need on a day to day basis. My brother asked if I was making a cupcake to celebrate the Baltimore Ravens making the playoffs. I had to sigh, just a little, and ask what a "Ravens cupcake" would taste like? I even hedged my question with "purple is not a flavor unless you are four years old at a snowball stand." I only got a bunch of sports jargon and buzz words, not much help in the kitchen. Feeling more lazy than creative yesterday, I threw together a batch of vanilla cupcakes with some purple sprinkles and purple marshmallow filling. And you know what they taste like? They taste like victory, sweet, sweet victory. Okay, maybe I am a football fan, just a little.