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.