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.