The Cupcakery

Tyson's Grilled & Ready Chicken Challenge: Savory Chicken, Parsnip & Sweet Potato Joy!

2011-05-15T23:23:00.004-04:00

Hi friends,

(Pictures are forthcoming!)

I have a fun twist for dinner! This is a dynamic combination with several flavorful elements. Not only will you surprise your taste buds but delight whoever the lucky recipient of this treat!! I understand this is a really different take on the age old question of "What's for dinner?" and the famous answer "Chicken? Again?" but I beseech you to try this recipe!! I had a fun time building this "chicken cupcake" with my little guy. I spent quite a bit of time trying to come up with just the right combination... after much brainstorming and drawings on note pads; here is my idea. Inspired by a recent trip to Bobby Flay's MESA Grill in NYC, I knew I wanted bold flavors married together with comfort food quality! As part of the Foodbuzz Tastemaker Program, I received Tyson Grilled & Ready Fully Cooked Chicken Strips. I was so excited to see what I could come up with!

To begin, I started with a moist cornbread, added Tyson Grilled & Ready Fully Cooked Chicken Strips, and roasted parsnips, an array of spices from cumin to nutmeg. I topped this lovely beauty with creamy, mashed sweet potatoes packed with warm nutty flavors, drizzled with a zesty Cilantro-Pumpkin Seed sauce!! Please do not get intimidated by all of the varieties in this delight - certainly you remember how simple I like things to be. I have broken the recipe down and you will find each portion is quite simple! You will need about 45 minutes to prepare from start to finish, but I can assure you these lovelies will disappear in less than 5 minutes when you put them out on your table.

Tyson's Grilled & Ready Fully Cooked Chicken Strips are fully cooked, lean, recipe-ready protein that dramatically cut down on preparation time. These strips are an excellent source of protein that is easy and convenient way to smarten up meals while shaping up for spring and summer seasons.

Are you scared of a parsnip? Don't!! Think of parsnips as carrots blonde cousin! Parsnips have a mild celery-like fragrance and a sweet, nutty flavor. They are packed with more Vitamin C than carrots and are truly the sweetest of all root vegetables. They are so simple to make. If you have not tried parsnips before, here is your chance! You can find parsnips in the produce section of your grocery store. I promise you parsnips will become your new favorite!! My little guy LOVES them and to be honest, I doubled the amount in this particular recipe for him! Feel free to decrease the amount to suit your taste.

I loved this challenge. I would like to mention, I learned a few things in this process. You might want to try these bites of joy in oversized muffin cups. I can't wait to hear your thoughts on these.

Best,
Wendy

Pumpkin Seeds

1/2 cup raw pumpkin seeds, toasted and extra for garnish
2 tbsp. vegetable oil
Kosher salt

1. Preheat the oven to 325 degrees F.

2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheet and bake, tossing occasionally for fifteen (15) to twenty (20) minutes, until they are lightly golden brown and crisp. Cool. Store in an air tight container.

Cilantro-Pumpkin Seed Sauce
(MESA Grill, Bobby Flay)

2 cups packed fresh cilantro leaves, plus extra for garnish
1/2 cup pumpkin seeds, toasted, plus extra for garnish
1 small shallot, coarsely chopped
2 cloves garlic, chopped
1/4 cup red wine vinegar (I was out so I substituted Rice Vinegar)
1/2 cup spinach leaves, coarsely chopped
1/2 cup extra-virgin olive oil
1 tbsp. honey
Kosher salt and freshly ground black pepper

1. Combine the cilantro, pumpkin seeds, shallot, garlic, vinegar, spinach and 1/2 cup water in a food processor or blender; process until smooth.

2. With the motor running, slowly add the 1/2 cup extra-virgin olive oil and blend until emulsified.

3. Add the honey, salt and pepper to taste.

4. The mixture should be a slightly loose sauce consistency. If it is too thick to pour, begin adding water 1 tbsp. at a time.

5. Can be made 1 day ahead and refrigerated. Bring to room temperature before serving.

Corn Bread

4 boxes of Jiffy Corn Bread Mix
4 eggs
1 1/3 cups milk

1. Make the corn bread mix according to directions.

2. Set to the side until chicken and parsnips are ready to add to mixture.

Tyson Grilled & Ready Chicken Breast Strips
1 - 22 oz. bag

1. Prepare chicken according to directions.

2. Once chicken is ready, cut or shred into bite sized pieces.

3. Set aside to cool.

Parsnips

Unlike carrots, parsnips are almost always eaten cooked, as they tend to be quite fibrous. Be careful not to overcook them. Their flavor is sweetest when just tender. Brief cooking also helps to preserve nutrients. Just before cooking, cut off the root and leaf ends; trim any major rootlets or knobs.

Baking: Place whole or cut-up parsnips in a baking dish with a cover. Cooking time: Twenty (20) to thirty (30) minutes in a 350 degree oven.

Boiling: Drop whole or cut-up parsnips into a pan of boiling water and simmer until tender. Cooking time: Five (5) to fifteen (15) minutes.

Microwaving: Cut parsnips into large chunks and place them in a microwavable dish with 2 tablespoons

of liquid. Cover with a lid or vented plastic wrap. Cooking time: Four (4) to six (6) minutes.

1. My preferred method is Steaming: By far the best way to cook parsnips, as it brings out their sweetness without them getting mushy. Place trimmed, well-scrubbed parsnips in a steamer and cook over boiling water. Cooking times: For whole parsnips, twenty (20) to thirty (30) minutes; for cut-up pieces, five (5) to fifteen (15) minutes. (Again, I opt for the shorter cook time!)

2. Once the parsnips are cooked, place pieces on a cookie sheet and brush with olive oil. Sprinkle with Kosher Salt, Fresh Ground Pepper and Grated Nutmeg. Roast at 350F degrees for ten (10) to fifteen (15) minutes.

3. Remove from the oven, let cool and cut into coarsely chopped bite sized pieces.

Combine Tyson Chicken and parsnips into prepared Jiffy Corn Bread mixture. Fold in ingredients and drop into prepared muffin cups, 2/3 full.

Bake at 350 degrees F for 15-18 minutes.

You will want to top these with this Sweet Potato Frosting and drizzle with the Cilantro-Pumpkin Seed sauce. Your taste buds will LOVE it!!

Sweet Potato Frosting

3 medium sized Sweet Potatoes, scrubbed, quartered

1/2 - 1 ripe banana

2 tbsp. honey or maple syrup

Cinnamon

Nutmeg

3 tsp orange juice

1. Bring water to a boil, add potatoes.

2. Add ground Cumin, Turmeric, Cinnamon, Nutmeg, Cayenne, Kosher Salt, Ground Pepper to boiling water and boil potatoes until tender. This will infuse the sweet potatoes with a pop of flavor.

3. Drain potatoes and let cool.

4. Combine ingredients in large bowl of stand mixer (regular hand mixer can be used also!) with paddle attachment, combine ingredients and mix until very smooth.

5. Pipe sweet potato "frosting" onto cooled corn bread, drizzle Cilantro-Pumpkin Seed Sauce over the top of sweet potato "frosting" - garnish with cilantro leaves and toasted pumpkin seeds.

FREE HSN gift card! HSN Cooks Spring Weekend Event Presented by Bon Appétit

2011-03-26T12:47:00.005-04:00

Hi friends,

You know what a HUGE fan of BonAppétit magazine I am, so I hope you will tune in to the HSN Cooks Spring Weekend Event Presented by Bon Appétit : March 26-27. The Abraham Harrison LLC, has provided me with a GIFT CARD to give away to my readers. All you have to do is tell me what you would like to buy after checking out the HSN Website here. Make sure to give me a good email address so I can get in touch with you! I will choose a winner by 5pm this afternoon, March 26th.

Watch the event live or visit www.hsn.com keywords: HSN Cooks, for more information.

Good luck friends!

Best,
Wendy

PRESS RELEASE:
Add mouthwatering ideas to the menu as HSN & Bon Appétit bring you world-renowned chefs, including premieres such as Ken Hom, The Lee Bros. and Jacques "Mr. Chocolate" Torres. Find delicious inspiration & enjoy free shipping on select foods as we celebrate spring in the best of taste.

For women who enjoy cooking, the HSN Cooks Spring Weekend Event Presented by Bon Appétit is the ultimate kitchen and food shopping experience with celebrity chefs and culinary experts presenting high-quality kitchenware, time-saving appliances and tasty cuisine. New and best-selling items from top brands: Wolfgang Puck, Emeril and Easy Exotic by Padma Lakshmi.

The premiere of The Lee Bros., southern food-enthusiasts.
The premiere of Chef Ken Hom, notable Chinese-American chef and author with his signature wok collection and healthy stir-fry cooking guide.
New food brand premieres including: Jacques "Mr. Chocolate" Torres, Aunt Ida Baked Goods, Leonetti's hand made Stromboli and more.
Special event pricing, select free shipping, value-packed bundles and HSN Card offers.
Tips and solutions from Bon Appétit Editor Dede Wilson.
Limited time offer for Bon Appétit only available through HSN -- receive 1-year magazine subscription (12 issues) for $9.97. Bon Appétit celebrates the world of great food and the pleasure of sharing it with others. Every issue invites readers into a hands-on experience, engaging them in all aspects of the epicurean lifestyle - cooking, dining, travel, entertaining, shopping and design.
Ask the Chefs. Chat live with Padma at 2pm EDT & with Wolfgang at 3pm EDT March 27th. Just "like" HSN on Facebook to chat with our chefs.

Something a little different: Pumpkin Fudge

2010-10-27T17:05:00.011-04:00

Hi friends,

My pumpkin craving this season has explored just about every aspect of the food genre! Pumpkin beverages, pumpkin appetizers, pumpkin seeds with a variety of spices and seasonings, pumpkin chili, pumpkin bread, and you know pumpkin desserts were included; from tiramisu to mousses with cakes and cupcakes layered in between!! I love pumpkin! I just came across this delicious recipe for PUMPKIN FUDGE! I just had to share... it is a little bit different but don't shake your head. I know what you are thinking... because I thought the same thing.

Pumpkin fudge?! Just imagine: creamy fudge with the delicious seasonal pumpkin flavor dancing on your taste buds! This combination works and it is just a little different! You are substituting the pumpkin in place of the chocolate for the fudge, otherwise it is your basic fudge recipe.

The final fudgy creation is a gorgeous golden color, speckled with deep brown pecans. It almost reminds me of the trees at this time of year. I like to sprinkle the top of the fudge squares with a teeny bit of allspice. It tastes luscious! If you make the fudge thin enough you can also cut them out with seasonal shaped cookie cutters after it sets, wrap the pieces in a little bit of cellophane and ribbon. Makes a fun gift to be given!

Whether you decide to give, share or keep this tasty fudge all for yourself; I assure you, it will not be a disappointment. A nice twist would be to make another 3-pounds with squash! Hmmmm…. that sounds good!

Best,

Wendy

* * * * * * * * * * * * * * * * * * * * * * * *

Pumpkin Fudge

Makes 3 1/4 pounds

3 cups sugar
3/4 cup unsalted butter
1 (5 1/3 oz.) can evaporated milk (2/3 cup)
1/2 cup canned pumpkin
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice

1 (12 oz.) package butterscotch morsels (2 cups)
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
1 tsp pure vanilla

Directions

1. Line a 13" x 9" x 2" baking pan with parchment paper. Allow the paper to extend over the two short sides and hang over both ends. This makes it so easy when it comes time to remove the fudge from the pan! Trust me on this one. Foil works well, but I prefer parchment paper.

2. In a heavy 2-quart saucepan, combine the sugar, butter, evaporated milk, canned pumpkin, ground cinnamon, ground ginger and ground nutmeg, ground allspice. Bring the mixture to a rolling boil while stirring constantly. Reduce heat. Boil over medium-low heat until the mixture registers 234 (soft-ball stage) on a candy thermometer. Stir constantly; about 20 - 25 minutes.

3. Remove from heat and stir in the butterscotch morsels until melted. Add the marshmallow creme, pecans and vanilla. Mix until blended well.

4. Pour the mixture into your prepared pan, spread evenly. Cool at room temperature on a wire rack for about 2 hours so the bottom of the pan cools completely. Wrap tightly and store in the refrigerator.

5. To cut, lift edges of parchment paper and lift pumpkin fudge from the pan; remove paper and cut into squares.

Great news! Culinary Arts College; "78 Mouth-Watering Baking Blogs"

2010-10-03T06:40:00.008-04:00

Hi friends,

I know it has been a while since my last post and so much has happened in that time. I have much to catch you up on, new recipes, the latests from my kitchen and of course updates on what I have been up to! I will begin with the good news I received last week in an email from Chef Cindy Cullen who maintains the Culinary Arts College website along with Chef Joseph Morris. The Culinary Arts College is a non-profit site dedicated to elevating American cuisine by encouraging a new generation of chef's to attend a culinary art's college.

You can seed the list here and how it has been broken up into sections:

1) GENERAL BAKING BLOGS

2) BREAD BAKING BLOGS AND WEBSITES

3) BAKING COOKIES BLOGS AND WEBSITES

4) CAKE BLOGS AND WEBSITES

5) CUPCAKES BLOGS AND WEBSITES

6) BAKING 101 and

7) ADDITIONAL BAKING TIPS

It was an absolutle thrill to open "78 Mouth-Watering Baking Baking Blogs" and then to see (#55) The Cupcakery blog recognized as one of these! Every blogger wants to know they are being read or has even made some kind of a difference. I have been reading many of the blogs listed for quite some time and they have inspired me with pictures, recipes and often times the stories associated with the food! It feels wonderful to be among such a talented group of bloggers and bakers but to know I am inspiring someone else, well let's just say it makes me feel like the sprinkles on top! Click here to see the full list.

While I have never been formally schooled in baking, I have had lots and lots of practice over the years. I have loved to be in the kitchen since I was about 6 years old and realized the sweet reward you get when you mix sugar with anything! Practice, experimenting, lots of spilled flour and smiles on the other end of those experiments has made me want to get better, make more and live up to the expression "Enough to feed an Army!"

I am back to blogging! I have missed you!

Best,
Wendy

Ringing in 2010 a little sweeter

2010-01-01T10:24:00.002-05:00

The sweetest holiday wishes!

2009-12-27T10:10:00.004-05:00

Hi friends,

I hope your holiday celebrations have been everything you wished for. We are now on the cusp of 2010 and New Year's celebrations! Wishing you health, love, happiness and the sweetest holiday wishes that come your way.

Best,

Wendy

(Photo Credit: Pottery Barn)

On a personal note and FINALLY Announcing Martha Stewart Cupcake and Cookie Cookbook Winners

2009-10-24T17:38:00.000-04:00

Hi my dear friends! I know it has been over four months since I have posted anything. Four months - Oh. My. Gosh. How can that be? I am stunned quite so much time has passed. Have you wondered what in the world has become of me? Aside from missing you all very much and wondering what new recipes and creations I have missed out on - I will tell you I have been very sick.

I had a surgical procedure on my throat over the summer and in the process my vocal chords were injured which caused secondary and tertiary damage to my larynx and my lungs. Breathing is not optional and for me, neither is talking! I am, however, an optomist and I hope the road to recovery is not one I divert off of. It is all very involved but suffice it to say, I have missed blogging very much!!! I am beginning to feel better and will hopefully be back to a more regular posting schedule. Please know your emails and comments have meant everything to me! I promise I will not stay away so long!

Moving on to important business, I contacted my delightful winners of the Martha Stewart Cupcake and Cookie Cookbook contest I sponsored in JUNE!! Below are the winners, your parcels should be arriving very shortly. Many, many thanks for your patience!

Congratulations to my lucky winners and thanks to everyone who entered, shared your ideas, thoughts and checked back over the past four months! I will look forward to sharing some pictures and cupcake recipes with you very soon. Most importantly be vigilant about your own health! Do not forget to get your annual health and dental check ups and always wear sunscreen, everyday! There is only one you and I happen to think you are very special!

Best!

Get Cool for a Cause with Kelly Ripa & Electrolux: Lemonade Stands for Ovarian Cancer Research!

2009-06-09T12:19:00.009-04:00

Hi friends! Kelly Ripa and Electrolux are at it once again with a really sweet way to make money for the Ovarian Cancer research Fund. When you open a lemonade stand, Electrolux will donate $1 to the Ovarian Cancer Research Fund* to support research to find a cure, and you will be entered for a chance to win a new French Door Refrigerator with Perfect Temp Drawer™ from Electrolux - perfect for summer entertaining.

Plus, you can sell virtual glasses of lemonade to your friends to raise even more funds for this important cause. There are some really delicious flavors to choose from, like Marmalade Lemoanade, Rosemary Watermelon Lemonade, Raspberry Meyer Lemonade, Citrus Lemonade, or my favorite Sparkling Ginger Lemonade!

*As part of its lemonade stand campaign, for each stand opened, Electrolux will donate $1 to OCRF (with a minimum of 10k and a maximum of 15k).

Check out my stand here or open your own by clicking here! Don't forget to tell your friends about it by emailing them, sharing it on Facebook, Stumble it!, Tweet it! and of course, blogging!

Drink up! It's a great day for lemonade!

Best!

Martha Stewart's Cupcake Contest 2009: Share a cupcake photo for a chance to win Martha Stewart's Cupcake Cookbook!

2009-06-05T14:10:00.009-04:00

Hi friends! I know, ANOTHER contest! This time I am not the one hostessing it. Regardless, I thought you would like to know about this sweet opportunity on Martha's website just in case you would like one more chance to win a copy of Martha Stewart's Cupcake Cookbook!

Martha Stewart's website contest could not be easier to win! Go here and upload a photo of your finest cupcake creation. Twenty finalists will win a copy of the book! It's as easy as, well a cupcake! So get to it friends!

Oh, and don't forget to enter my giveaway while you are here. I am giving away 3 copies of Martha's Cupcake Cookbook and 1 copy of Martha's Cookie Cookbook. Click here to leave me a comment AND your email. The Cupcakery giveaway for Martha's cookbooks ends on June 11th.

Best!

(Devil's Food Cupcake Photo courtesy of marthastewart.com)

Win it: Martha Stewart's Cupcakes Cookbook & Martha Stewart's Cookies Cookbook

2009-06-03T06:35:00.011-04:00

Hi friends! I must have gotten bitten by a "giveaway bug" or something because now I just want to give everyone a prize! But c'mon, you knew I could not resist giving away this one and you had to see it coming a mile away. And just for fun because I know I have been a bit neglectful in my postings for my lovely readers, I am going to make it really fun for all of you to have a chance to win.

Here is how we are going to do this. I am still doing the Sephora Sun Safety Kit Giveaway which ends on Friday, June 5th. So keep entering for your chance to win that because I want you all to have a healthy and sunburn free summer! I would be remiss if I did not send out a big, fluffy buttercream icing on top, sprinkle covered thank you to All Things Cupcake for posting my giveaway on their site. Thanks for sharing your time and little corner of webspace for me! I am certain someone came down and sprinkled fairy dust all over you ladies!! xoxo

Ok! On to our contest! Now that Martha's cupcake cookbook has FINALLY published and cupcake lovers all over the world have let out a collective sigh of relief as our flour covered fingers eagerly flip through each photograph and recipe on the glossy pages of this higly anticipated cookbook, (and the choir of angels come in here) we can all rejoice and plan our sleepovers, paint our toe nails, braid each others hair and bake all weekend long with this cookbook! Perhaps I am getting carried away!

But if you are among the people who have not yet been able to get your hands on the book, here is your chance to win. I am really excited about giving away the Martha Stewart Cupcakes Cookbook because I have 3 to giveaway! I also have as a runner up prize, which is really also a Grand Prize to me, the Martha Stewart Cookies Cookbook to giveaway.

Grand Prize: Martha Stewart Cupcakes Cookbook (3)

Runner Up: Martha Stewart Cookie Cookbook (1)

Here is what you have to do:

I want to know what your favorite cupcakes or cookies are, or both, or maybe a cookie/cupcake combination. Whatever it is, I know I have creative readers. I like to hear what you have to say! Also leave your email address when you leave your coment so I can get in touch with you when you win.

This contest is open to everyone and winners will be chosen on Thursday, June 11th by Random.org. Good luck friends!

Best!

Win a FREE Sephora Sun Safety Kit!

2009-05-29T19:44:00.007-04:00

Hi friends! In honor of Skin Cancer Awareness Month during the month of May, I am giving away 4 Sephora Sun Safety Kits. This year's version has a retail value of $110 ($23 more than last year's kit). The kit includes deluxe samples of 13 different sunscreens for you to try if you decide to buy more for the season from Sephora. The samples are tucked into a golden backpack made from recycled materials.

This set contains:

- 0.14 oz Murad Essential-C Eye Cream SPF 15

- 0.23 oz DDF Protect and Correct UV Moisturizer SPF 15

- 0.5 oz Jack Black Double Duty Face Moisturizer SPF 20

- 0.25 oz Peter Thomas Roth Max Sheer All Day Defense Lotion SPF 30

- 1.0 oz Anthony Logistics Facial Moisturizer SPF 15

- 0.1 oz Clarins UV Plus Day Screen High Protection SPF 40

- 0.34 oz Korres Watermelon Sunscreen Face Cream SPF 30

- 0.33 oz Cosmedicine Medi-matte Oil Control Lotion SPF 20

- 0.08 oz Shiseido Ultimate Sun Protection Cream SPF 55 PA+++

- 0.25 oz Ole Henriksen Herbal Day Cream SPF 15

- 0.4 oz Philosophy Hope in a Jar SPF 20

- 0.25 oz Smashbox Photo Finish UVA/UVB SPF 15

- 0.01 oz Bare Escentuals BareMinerals Well-Rested for Eyes SPF 30

100% of the net profit from sales of this product will be donated to The Skin Cancer Foundation. Remember to check your skin thoroughly with the American Cancer Society guidelines here.

All you have to do is leave me a comment with your email address so I can get in touch with you! The winners will be chosen on Friday, June 5th by Random.org. Good luck friends!

Best!

*UPDATE!!! I know everyone has been anxiously awaiting the winners, so here they are according to the random.org's integer generator. Thank you to EVERYONE of you who took the time to enter and please know I wish I had 80 kits to give away! I will have other contests going on during the month of June so be sure to check back and sign up for your chance to win other contests! Thanks also for taking care of your skin, my own skin cancer journey has enlightened to me to the dangers of the sun. I hope you will have a safe and healthy summer!

So time to reveal who our first winner is!

It is...

Comment number 28! Vern & Amber Arnold! I am glad you are on board with just how serious skin cancer is! Your Sephora Sun Safety Kit is on its way.

Next we have....

Comment number 75!

Suzanne - I am happy you entered! A Sephora Kit has your name on it and is coming your way!

Up next...

We have number 64!

Veromichelle, you got your wish! Time to start testing out all the fun products. You will love the bag this comes in!

And last, but certainly not least! The final number to come up in the Sephora Sun Safety Kit drawing is....

is...

comment number 48!

Thank you Alexis for entering! I hope you will enjoy all the goodies coming for you!

To those who won the Sephora Sun Safety Kits, please email me your name and mailing address at the[dot]cupcakery[at]yahoo[dot]com. To those who did not win this time, please know I read every entry and if I did not say it enough yet, thank you for making me feel special. You do not know how much I look forward to hearing from you and knowing you are reading what I have to say. These giveaways are a fun way to reward you for being there for me! xoxo

Best!

On a Personal Note: Skin Cancer Product; Bethesda Suncreen Soap

2009-03-23T20:39:00.002-04:00

Hi friends! I wanted to share this wonderful product and company which is making strides for not only skin cancer protection but cancer patients. I recently learned about Bethesda Skincare. I cannot remember where, but I am certain it was in a small blurb in a magazine at a doctors office. I went home and Googled the name. I was delighted to see what a nice website I had been directed to! The more I read, I could identify with how this company was formed. As with most companies, they are created out of necessity. The owner, Jamie Doss, created many products out of necessity due to family health issues. I like how Bethesda Skincare was created to heal a family and bring "healing" to your body through your skin - the mission for Bethesda is "to heal." They have spent over twenty years providing a valuable product.

As you know, my skin cancer battle continues. I am still crazy about slathering myself in suncreen, but I have to admit, there are days when even I get tired of rubbing it in and making sure I cover all of my exposed areas. It can be a chore, and sometimes it is a bit sticky...

Several weeks ago I bought several bars, around $8.00 each. I have used the soap every day and cannot recommend this enough! I have found the scent to be absolutely delightful. The soap is creamy and leaves your skin feeling very soft and supple. I like knowing I have SPF 10 protection IN THE SHOWER! It makes one less step when I am getting ready in the morning. The soap is a pretty sage green color and the scent is so light and clean smelling, almost citrusy! It does not get very bubbly, but it is very soothing and moisturizing.

Bethesda Suncreen Soap is a combination of healing and therapeutic properties that moisturizes as it protects the body from the harmful rays of the sun. The soap leaves behind an unnoticeable protective layer that provides daily sun protection.

In honor of Melanie, Jamie's sister who is fighting stage 4 colon and liver cancer, Bethesda Skincare is offering a FREE bar of soap to cancer patients! If you know of anyone who is suffering with cancer please send the name, address and the recipient's condition to store@bethesdaskincare.com and be sure to reference The Melanie Policy. Because chemotherapy and cancer treatment depletes the skin of it's nutrients and causes it to become fragile, Bethesda Sunscreen Soap was created with a combination of healing and therapeutic properties to strengthen, restore and protect the skin.

Please spread the word on this product! Maybe there is someone you know who is going through cancer treatments and can benefit from a special skin care treat. I can tell you my skin feels very good and best of all, protected from the sun with SPF 10. I know $8 is a bit pricey, but you really are doing yourself a favor with extra protection and you are worth every penny!

I hope this finds you well!

Best!

Week 25: Ahoy Mates! Rum Cupcakes with Vanilla Buttercream Dollops and a Dark Rum Glaze and Piourette Straws

2009-03-17T07:05:00.005-04:00

Hi friends! As I am sure I have mentioned before, I was born and raised in Puerto Rico. I have many wonderful memories growing up there. The constant sunshine, the beach and the rainforest. As a kid, who could ask for more? I am sure growing up on an island is where my insatiable need to be near the water and always searching for seashells came from. Ironically enough, my third grade teacher is today my son's Spanish teacher in the third grade, here in New York. Talk about a small world!!

I have an early memory of when I was in the second grade, my school had a class field trip to the Bacardi Rum Factory. I am certain we did not get "samples" but I seem to remember we all got little bags filled with samples to take home to our parents.

It was commonplace to eat rum cake around the holidays. I always remember how moist and dense the cake was with a slight crunch from toasted pecans. It was not until a few years ago when one of my co-workers began making it at Christmastime that it rekindled the lost memory. I recently made a batch of rum cupcakes for my aesthetician, Ruthie, who absolutely loved them! She contacted me before Valentine's Day and asked me to make a special batch for her.

Naturally, I have added a Cupcakery twist to the traditional Rum Cake recipe. It seems to be a hit. If you are not a fan of alcohol, remember the alcohol will evaporate in the baking process and you are left with the wonderful flavor of what rum truly is made of, and that is distilled sugarcane juice or sugarcane molasses. The most common raw material to make rum is black molasses which is a by-product of the sugar making process. When you make the glaze, you can make the buttered rum glaze and add the rum before taking it off the heat and allow the alcohol to evaporate. You will still be left with remaining flavor, alcohol free.

The finest rums in the world are produced in the West Indies but many of the best rums come from Cuba and the islands of Jamaica and Puerto Rico. Most of the factors responsible for making a good whiskey are common to making a good rum. These factors may include the type of yeast used for fermentation, temperature maintained, maturation process, and the blending skill that only years of experience can perfect. The result is often spicy rums, dark rums or the more popular flavored rums available today.

I have made this rum cake recipe so often, each time I think of a slightly different variation of how I would like to use it the next time. For example, when the rum cake is made in a Bundt pan which is a traditional way to bake the cake. I then re-created the cupcakes topped with butter rum glaze, vanilla buttercream dollop drizzled with remaining glaze and a vanilla pirouette. But how delicious would the leftover Bundt cake taste thinly sliced and served as French toast for breakfast with cinnamon syrup, or with a dollop of whipped cream? Or perhaps chunk the cake and add fresh whipped cream, fruit and create a trifle! The possibilities are endless, but so flavorful. Maybe you are looking for a recipe to send in a care package, look no further! Wrap it up in a double layer of plastic wrap and it will ship very well.

However you create it, rest assured, this is a crowd pleaser and you will certainly serve up a smile with this delicious confection!

Best!
Rum Cupcakes

1 cup chopped pecans, toasted

1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs, room temperature
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup dark rum

1. Preheat oven to 325 degrees F.

2. Line muffin pan with paper liners. Sprinkle toasted pecans on the bottom of liners.

3. Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer.

4. Pour batter into prepared cups.

5. Bake for 27-29 minutes or until toothpick comes out of center completly clean.

6. Cool on a cooling rack. Prick top of cupcakes with toothpick.

7. COOL CUPCAKES COMPLETELY, then dip cupcakes into Buttered Rum Glaze.

Buttered Rum Glaze

1/2 cup unsalted butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

1. Melt butter in saucepan.

2. Stir in water and sugar. Boil 5 minutes, stirring constantly.

3. Remove from heat and stir in rum. Be very careful when adding the rum, it will cause steam, so you do not want to brn yourself on this step!

Buttercream Frosting

1 package(s) 16 ounces, confectioners' sugar
1/2 cup (1 stick) butter, softened
1 1/2 tsp vanilla extract
4 Tbsp milk, plus up to 2 tablespoons more, as needed

1. Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.

2. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons milk until blended.

3. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.

4. Beat in more milk as needed for easy spreading consistency.

5. Once the cupcake is glazed, a dollop of of buttercream frosting added, drizzle remaining glaze over the top of the buttercream and insert a vanilla filled Pirouette cookie.

Week 24: Café Chocolada Cupcakes with Orange Mascarpone Whipped Cream Frosting Topped with a Heart Shaped Brownie

2009-03-14T09:04:00.003-04:00

Hi friends! I believe Mother Nature must have been reading The Cupcakery Blog since my last posting. Perhaps I made a slight complaint about the weather we have been having in New York. The month of March came in like a lion and we experienced yet another blast of winter weather! The storm which came through the Hudson Valley dumped over 12 inches of snow and you can guess what that meant.... more shoveling, more scraping ice and LOTS more hot drinks! More than ever dear friends, I am very much "over" this winter weather!

I was disappointed a blizzard decided to hit on the same weekend my Aunt and Uncle celebrated their 11th wedding anniversary. The roads were not condusive to travelling, so I had plenty of time to experiment and come up with a batch of cupcakes for their special occassion.

Now, for those of you who read The Cupcakery blog often, you already know I am going to be in hot water for posting the picture above, but I know I am forgiven for coming up with such a wonderful cupcake for such a special day. At least I hope I am!

You might wonder where I came up with all the flavors for this cupcake, well here is my train of thought: I was remembering a trip to Barcelona, Spain. I made a side trip to the Museu de la Xocolata to soothe my sweet-tooth. A museum dedicated entirely to chocolate. I had the Museums famous hot cocoa in which you can stand a spoon because it is so thick! I could not get enough of the Catalonian café con leche in Barcelona either. I love chocolate and I love coffee. Their creamy flavors gave me inspiration for this cupcake. When you take your first bite each taste bud will tingle with flavors then you will be amazed at how moist they are.

How to top them? Well, I am also a fan of a citrus and chocolate combination. I have been curious about pairing these two favorites with mascarpone cheese and a whipped cream frosting. I added orange zest and fresh squeezed orange juice resulting in a tangy, creamy, not too sweet, just a perfect frosting. Next time I will add more juice because I prefer to have a bit more zing in my frosting which was very refreshing. To top off this treat I added a heart shaped brownie, because who doesn't love a brownie on top of all this goodness?

Some shaved chocolate would be lovely too, or shaved "chocolate orange" candy which has the essential components of this theme, but I did not have any in my pantry so I opted to use chocolate jimmies. You might think with this much chocolate it could be overwhelming, but it is not. In fact, it is quite a delightful dessert and you will savor every mouthful. Just be careful, you might want seconds!

Best!

Café Chocolada Cupcakes

24 cupcakes

1-1/3 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup milk

1/2 cup strong brewed coffee, cooled

1/2 cup (1 stick) unsalted butter, softened

1/2 cup sugar

1/2 cup firmly packed light brown sugar

1 large egg

1) Preheat to 350°F and line cupcake pan with liners.

2) Sift together flour, cocoa powder, baking powder, baking soda and salt.

3) In a seperate bowl combine milk and brewed coffee.

4) In a stand mixer, beat the butter and sugars together until light and fluffy, about 3 minutes.

5) Add the egg and beat until combined.

6) Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

7) Fill cupcake liners about 2/3 full. Bake 17-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

8) VERY IMPORTANT to let the cupcakes cool completely before frosting.

Orange Mascarpone Whipped Cream Frosting

1/4 cup mascarpone cheese, room temperature
2 tablespoons fresh squeezed orange juice
1/2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon orange zest

*This is the original recipe, but I doubled the recipe for a most zesty, orange flavor.

1) Before starting, put your stainless steel bowl and arms for the mixer in the freezer for 5 minutes. Cold stainless steel makes the mixture form peaks faster.

2) In the bowl, stir together the mascarpone cheese and orange juice until smooth.

3) Add the cream, powdered sugar, and orange zest.

4) Whip until the cream has soft peaks, about 1 minute.

5) Pipe topping onto the cupcakes.

6) Makes enough to top 16 cupcakes.

Bake a pan of brownies using this recipe. Cut out using a heart shaped cookie cutter. Ensure brownies have cooled completely before topping Orange Mascarpone Whipped Cream Frosting. Sprinkle with chocolate jimmies.

Week 23: Little Miss Sunshine: Chocolate and Vanilla Cupcakes with Butterchocoscotch Ganache

2009-02-25T20:31:00.001-05:00

Hi friends! To all of my readers who have endured this awful winter weather.... I hope you have been inside with something hot to drink, or near a warm, toasty fire away from the winter elements. While I have no fire place to curl up to and I have had to shovel more snow than I care to think about, then chip more ice than I care to think about, my little guy and I have had our share of hot drinks to keep us warm! The pervasive winter chill has gotten to me this year. It must have been when we hit the -12° degrees F I decided I was done with winter! I am so over this weather! I hope the little groundhog was wrong and Spring hurries up and gets here.

I hope you will enjoy this delicious recipe combination of both chocolate and vanilla cupcakes, topped with a creamy chocolate butterscotch ganache and a nice butterscotch morsel on top. This cupcake makes my mouth dance and complements any "hot" beverage really well! Without further delay, here is a wonderful winter treat. I think the butterscotch ganache looks like a little bit of sunshine and the chocolate ganache drizzled along with it, is divine!

Best!

Martha Stewart's One-Bowl Chocolate Cupcakes

Makes 2 dozen

1 3/4 cups unsweetened Dutch-process cocoa powder

2 1/2 cups all-purpose flour

2 1/2 cups sugar

2 1/2 teaspoons baking soda

1 1/4 teaspoons baking powder

1 3/4 teaspoons table salt

2 large whole eggs plus

1 large egg yolk

1 1/4 cups warm water

1 1/4 cups buttermilk

1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled

1 1/4 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees.

2. Line cupcake pan with liners; set aside.

3. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.

4. Add the eggs, warm water, buttermilk, butter, and vanilla; mix batter until mixture is smooth and combined, for about 3 minutes.

5. Scrape down the sides and bottom of bowl to assure batter is well mixed.

6. Divide batter evenly among liners, filling each about halfway.

7. Bake until tops spring back when touched, about 18-20 minutes. Rotate the pan once if needed. Transfer to a wire rack.

8. VERY IMPORTANT to let the cupcakes cool completely before frosting!

Buttercup Bake Shop Golden Cupcakes
Makes 2 dozen

1 cup (2 sticks) of butter

2 cups sugar
4 large eggs, room temperature
1 cup milk
1 tsp. pure vanilla extract

1 1/2 cups self-rising flour

1 1/4 cups all purpose flour

1. Preheat the oven to 350 degrees. Line baking pan with paper liners.

2. In a large bowl on medium speed, cream the sugar and butter until fluffy.

3. Add the eggs, one at time, beating well after each addition.

4. Mix the milk and vanilla together.

5. Combine the flours and add in two parts, alternating between the milk and vanilla mixture, beat well after each addition.

6. Spoon the batter into the cups, about 3/4 full. The tops should spring back when lightly touched. Bake about 21-23 minutes.

7. VERY IMPORTANT to let the cupcakes cool completely before frosting!

Butterscotch Ganache

12 oz. (1 package) Butterscotch morsels
6 Tbsp. heavy whipping cream
4 Tbsp unsalted butter

1) In a double boiler combine the cream and butter together just before boiling.

2) Pour butterscotch morsels into the mixture.

3) Stir until mixture is smooth with no lumps.

4) Drizzle over completely cooled cupcakes.

For the chocolate ganache, replace butterscotch morsels with chocolate morsels.

How sweet it is: Kelly Ripa and Electrolux team up to help the Ovarian Cancer Research Fund

2009-02-16T11:12:00.015-05:00

Hi friends! I am sure by now you have heard the buzz on the circuit about the lovely Kelly Ripa and Electrolux teaming up to raise more than $500,000 to support a virtual bake sale which will raise money for the Ovarian Cancer Research Fund (OCRF). For every virtual cupcake sent from the Electrolux site, $1.00 will be donated to OCRF with a minimum of $25,000 and a maximum of $30,000 when a virtual cupcake is sent to a friend. Electrolux is proud to support The Ovarian Cancer Research Fund.

When you make your cupcake you can choose a variety of flavors from favorites like carrot cake and classic yellow to German chocolate, devil's food cake and angel food cake. You can pick frosting flavors like buttercreams and fondants, sprinkle different toppings on your cupcake, add candles, select a variety of baking cup designs and then personalize your cupcake for an extra special touch! It really is a fun way to raise money for a worthy cause. Click here to register and send your cupcake now! It's fast, it's fun and most of all, you are helping fund a research program to find a cure for ovarian cancer!

Cupcakes can do that!

The benefit to registering on the Electrolux site, is that when you log on every day and send a virtual cupcake you are automatically entered for a chance to win a new Red Hot Red Washer and Dryer from Electrolux. I don't know about you, but I have seen the commercial when Kelly Ripa rushes through her house multi-tasking after doing laundry and putting it away... and let me just say if she can do that, in heels! I want to win that washer and dryer and do that too, looking that cute!

And finally, because you know how much of an advcoate I am about cancer research after my own skin cancer troubles; you can also support research by purchasing a shirt Kelly has designed. A really sweet "wear your heart on your sleeve" T-shirt which can be purchased here. Kelly Ripa cares so passionately about raising funds to help fight ovarian cancer she helped design this new limited edition T-shirt, especially for Valentine’s Day. Her hope is that everyone joins her as she “wears her heart on her sleeve” to help raise awareness of this important cause. This beautifully designed, premium cotton T-shirt is available in fitted or relaxed fit. Quantities are limited so order soon. Purchase one now.

My hope is you and those closest to you always have good health. I am delighted to see a celebrity dedicated to using her influence to support a very worthwhile cause. You never know when a sudden illness will strike and we should never take our health for granted. Make someone's day a little sweeter and register to send your cupcake today while helping to support The Ovarian Cancer Research Fund!

Best!

(Images courtesy of Kelly Confidential-Electrolux website)

Heavenly Chocolate Brownies on a Stick

2009-02-13T19:09:00.001-05:00

Hi friends! Aside from my cupcake devotion, I truly adore brownies. Mmmm. Brownies. Just the word alone makes me happy. I cannot even count the thousands of brownies, cookies and cupcakes I have made in my lifetime. Brownies, much like cupcakes, bring smiles.

I was trying to come up with something fun and different for my little guy to bring in for his classroom Valentine's Day celebration. I wanted something other than "Fun Dip" or "Tootsie Pops" to go with his Valentine cards. Last year my little guy and I made heart shaped cupcakes and while I think candy makes perfectly good treats, I was seeing something different this year! I was in Michael's Craft Store the other day replenishing my satin ribbon supply (it was on sale for 50 cents per spool). While peeking down a few of my favorite aisles, I noticed a really fun mold for brownie pops on a stick, and that my friends, is when I had my "A-ha!" moment. I thought how darling they would be with pink chocolate drizzled on them, rolled in red hearts, then wrapped in cellophane tied pink and brown ribbon. The possibilities were endless and so delicious!

The best part is this gooey recipe from Ina Garten which she adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook. Brownies are delicious and special. Once your treats are all dressed up and ready to be handed out, watch the face of the person you give them to light up! I love that feeling.

As always, treats taste better when you share them with a friend!

Best!

Heavenly Chocolate Brownies on a Stick
(Adapted from Ina Garten's Outrageous Brownies)

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips, divided

6 ounces unsweetened chocolate

6 extra-large eggs

3 tablespoons instant coffee powder

2 tablespoons real vanilla extract

2 1/4 cups sugar

1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)

1 tablespoon baking powder

1 teaspoon kosher salt

3 cups diced walnut pieces (optional)

1. Preheat oven to 350 F degrees

2. For this project I am using the brownie pop mold pan. For regular brownies which can be cut out with fun cookie cutter shapes, grease and flour a 13 x 18 x 1 1/2-inch pan.

3. Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly.

4. Stir together the eggs, instant coffee, vanilla and sugar.

5. Stir in the warm chocolate mixture and cool to room temperature.

6. Stir together 1 cup of the flour, baking powder and salt.

7. Add to cooled chocolate mixture. Toss the walnuts (optional) and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter.

8. Pour the batter into prepared mold (Be sure to spray mold with non-stick cooking spray).

9. Bake for about 25 - 30 minutes, or until tester just comes out clean. Do not over-bake!

10. I had to watch the brownie mold pan closely, my oven baked the molds at 28 minutes. When I make the pan of brownies it is 30 minutes. So keep an eye out! Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough.

11. Cool thoroughly!

Dressing Heavenly Chocolate Brownies

1. After the brownie mold yields the number of Heavenly Chocolate Brownies you want and they are cooled, dip them into melted Wilton candy melt.

2. Wait until the candy has cooled slightly, then roll the dipped brownie in different colored sprinkles.

3. Finally, inserted the lollipop sticks gently on top of the brownies and wrapped the pops in cellophane, tied with a satin ribbon!

Lovely!

Valentine's Day Cupcake Goodies 2009

2009-01-29T08:57:00.005-05:00

Hi friends! This Valentine's Day will be a bit sad for my little guy. The girl whom he has had a crush on for the past few years will be moving a few days before February 14th. From the moment she walked into his 1st Grade class, he has been quite smitten with this lovely brown haired beauty. They are friends and spent the first summer swimming, going to the ice cream shop, movies, riding bikes, going to the park, we rode the train back from NYC after seeing the Rockettes at Radio City Music Hall in the Christmas Spectacular. I made "Cupid's Pillow Cupcakes" last year as a Valentine surprise for the object of his affection and on and on it goes!

There is something about the innocence of a first crush that is almost too-much! Here are some of his expressions and questions he has asked me to clarify his love for her:

"Mommy sometimes I feel like little hearts are coming out of the top of my head."

"Mommy, do you know that feeling, like when your heart is too big for your chest? That's how I feel when I see her!"

"Mommy, do you think one day she will know that my heart feels like it makes my shirt move when she gets too close to me?"

Ohhhh!

I can only give him a hug and say, "Sweetheart, one day she will know."

Oh. My. Gosh. That is serious stuff!!

As you can well imagine, upon learning of the upcoming departure this past Tuesday, my little guy is crushed. You have never seen eyes get so blue. But he is his mother's son afterall! He is already planning on how to say good-bye to her so she doesn't get too sad. What tickled me was the way he said "Mom, I am sorry but I am going to need you to make A LOT of cupcakes here!" It was a very pointed statement. I smiled to myself and very seriously told him "You tell me what you need darling, and Mommy will make them!"

I am now feeling the "pressure" to make the world's best cupcake. I was searching for a few fun and different "pre-Valentine's" goodies, so I thought I would share my list, just in case you are searching for something similar!

Did you know Reynolds Wrap Kitchens has an area they call Cupcake Central? It is filled with delectable ideas for snacks, treat, desserts, seasonal fun and special occasions!

Last year my little guy made heart shaped cupcakes in Reynold's Heart Shaped Baking Cups. Then we individually wrapped them with clear cellophane paper and a pink ribbon.

I love Williams-Sonoma. I have for years enjoyed going in to the retail store and touching the textiles, looking at all the diverse spices and cookbooks, can I even begin to tell you how much I love to imagine the dishes and bakeware in my own kitchen! Over the years I have purchased so many gadgets, All-Clad cookware pieces, wreaths, candles... I am a kitchen junkie! During Halloween I got my little guy a personalized apron with the pumpkin and candy corns. Yeah... I am cheesy like that!

Well, this year for Valentine's Day I am going to get this set. It's fun and whimsical. The best part is being able to bake and decorate the homemade cupcakes with creamy frosting, topped with X's and O's, love, hugs and kisses out of fondant which comes with the kit.

Williams-Sonoma also carries Sprinkles Cupcake Mix (chocolate, lemon, red velvet, vanilla). Check that out! Once the cupcakes are baked, decorated and finished; you will need to box them up. I ordered several different sizes of these lovely pink single and double cupcake boxes and inserts from BRP Box Shop. They are excellent quality!! Sometimes I will add a pink and brown satin ribbon to tie around the boxes, depending on who I am giving the cupcakes to.

Another favorite place I like to haunt is Crate and Barrel. I am never disappointed and they always have fun and fabulous treats for the holidays! Valentine's Day is no exception. I especially like the darling Valentines Cupcake Wra ppers at a very affordable $3.95. My other favorites are the decoratifs which you can sprinkle ontop of yummy cupcakes (or fun cookie-pops). There are three assorted varieties. Once everything is baked and dressed, it can be displayed on this delightfully playful Valentine Plate. And what about these pretty ruffled cake pedestals? (In two perfect sizes! Lovely!) I am an absolute sucker for hot cocoa and Cupid could not have done better himself with this pink hot chocolate batch!

Speaking, dreaming, wishing of hot chocolate...

One of my next lustful favorites for Valentine's Day are the homemade m a rshmal l o ws from Baked NYC. At only $4.50 for delicious, soft, clouds of vanilla, chocolate or peppermint! You can also choose a marshmallow set if you cannot decide! Think of all the possibilities with these beauties... add them to hot chocolate, make s'mores, toast them over the hibachi, share them with your Valentine, or don't share them at all!!

Baked also has a delectable assortment of granolas, cookies (chocolate chip, ginger molasses, oatmeal, chocolate cloud, and monster cookies), brownies and bars are also available with delivery options! Perhaps if you love everything from the bakery you can purchase the new Baked cookbook "New Frontiers in Baking" You know how much I adore cookbooks! You can never have enough of a good thing. Trust me, you really cannot go wrong with anything from this delightful bakery!

I will have to wash my sticky fingers after all those marshmallows, and who could resist Sephora's Vanilla Cupcake Body Collection! Body Butter, Body Wash, Bubble Bath, Body Oil... attention gift givers!! What you need to know about this luscious product: The Sephora Brand Vanilla Cupcake Body Collection is a sweet mix of decadent French vanilla and almond, infused with honey and buttermilk that creates a lavish lather to clean, moisturize, and smooth all skin types. Each product contains deeply hydrating ingredients, such as aloe vera and jojoba, for delectably soft skin.

Well for now this are a few fun goodies I have found, I will let you know what my little guy and I come up with for the "World's Best Valentine's Cupcake!"
Best!

Share Our Strength: NO KID HUNGRY

2009-01-23T16:31:00.014-05:00

Hi friends! As a member of the Foodbuzz community, I have seen many wonderful opportunities present themselves to anyone who has an interest or a passion in the food arena to participate and make a difference. I would be remiss if I did not share this program with you which I am certain you have heard of through newspaper and television advertisements. The program is called Share Our Strength: NO KID HUNGRY. If you have not heard of it, please read the following.

As a mother, I have an enormous soft spot for babies and children. Those babies and children will one day grow up to be the fine adults who will be making decisions which will affect me. As a Certified Health Education Specialist (CHES), I am all too well aware of how maternal-child health issues can affect babies growth and development. Then there are those precious little babies and infants who might come into this world under unfortunate circumstances. They too can have some impossible obstacles to overcome. As one person, it can feel overwhelming. I have said before feeling helpless, does not mean being hopeless. There is always an avenue to take in order to find an answer or to help. I am convinced one person is capable of making a difference. One person can be a catalyst in the wheel of change.

The following information is from Operation Frontline; a wonderful program which falls under Share Our Strength. The program helps surround kids who are at risk of hunger with nutritious foods where they live, learn and play.

Operation Frontline helps families with limited resources make healthy meals at home, using a wide variety of foods that are commonly available in stores and from emergency food providers.

All Operation Frontline courses promote making the healthiest food choices possible, even with limited resources.

Instructors teach lifelong cooking skills, practical nutrition information and food budgeting strategies that participants can use right away and take into the future.

Adult and teen participants receive groceries at the end of each class to practice the recipes they’ve learned at home.

Courses include information on available federal, state and local assistance programs.

Operation Frontline classes are popular with afterschool, summer food, Head Start and WIC programs.

Alas, I am a steadfast keeper of hope and determination. The pictures and text below come from the Share Our Strength website.

Share Our Strength® is a national organization that works hard to make sure no kid in America grows up hungry. Working with the culinary industry to create engaging, pioneering programs like Share Our Strength’s Taste of the Nation®, Share Our Strength’s Great American Bake Sale®, Share Our Strength’s A Tasteful Pursuit®, Share Our Strength’s Great American Dine Out™, and Share Our Strength’s Operation Frontline®.

Why We Do It

We have all experienced hunger at one time or another: We’ve all craved a midnight snack, wanted something salty or needed some chocolate. But there’s a big difference between trying to satisfy a brief craving or stomach growl and wondering when or from where your next meal will come.

More than 12.6 million—one in six—children in America are at risk of hunger. These children will endure lifelong consequences as a result of having limited access to nutritious foods. In fact, they’re more likely to suffer poorer health, fatigue, hospitalizations, behavioral difficulties and impaired performance at school.

And hunger doesn’t discriminate. It can affect any child—even those you’d least expect. Most people don't realize that one in six children are at risk of hunger. Not one in six children worldwide; one in six American children.

How can you help?

Sometimes, all it takes is the act of lifting this veil of invisibility from hunger in order to motivate people to really take a stance and start to make a difference. That's why we're asking you, the bloggers and social media users of the world, to add your voice to this issue. By speaking as one on an issue of this much importance, we can mobilize a community much larger than by any other method.

Get invloved!

Some ideas to help Share Our Strength:

1) Hold a Food Drive.

2) Find a local food bank in your area here. Also find the most nutritious foods needed!

3) Volunteer at a Food Bank/Soup Kitchen.

4) Hold a Bake Sale with proceeds going to Share our Strength.

5) Blog about Operation No Kid Hungry to bring awareness to this worthy cause!

6) Make a $35 donation and feed a child 3 meals a day for more than a month!

7) From now until March 1, 2009, donate by text: Text "SHARE" to 20222 on your mobile device to donate $5. AT&T will match all text donations up to $100,000. Find out more here.

There have been many places I have traveled in the world. What I know, is we are all the same. While our upbringing and beliefs might vary, our basic need for food, shelter, love and warmth is fundamental. In every country you can find beauty and elegance, as well as back alleys with dark secrets which would be better kept that way. I have looked into the faces of children who are hungry. Mothers and fathers who would steal simply to provide for their loved ones. I have seen the faces of poor mothers who want to feed their babies and protect them, just as any other mother would.

When I was in Egypt recently, there were so many children who come up to me to beg for money, some as young as one and two years old. One little guy in particular tried to take my wallet out of my purse and blast it, I was mad, but I understand why. It absolutely breaks my heart to see this. My little guy kept telling them "Please don't do that!! That's naughty!" So we went into a small market and bought a great big bag of oranges and I let my son hand them out to the massive group of children who began to gather around us in the souq. The smiles one orange brought to their faces is almost unimaginable. They held onto them as if they were a prize. I know an orange is not much, but nutritionally Vitamin C helps. I would rather see children eat a piece of fruit than hand them a quarter and not know what it would be used for. I wished I had more to offer, but it was what I could do.

Right here in America a hunger problem still exists. I know at the end of each day, I can provide my little guy with what he needs. Knowledge is power and Share Our Strength is providing a service in many ways to help this problem. One person can make a difference. The children are our future and deserve a chance!

Whatever you do, do it from your heart!

Best!

(Pictures courtesy Share Our Strength: NO KID HUNGRY website 2009)

Martha Stewart's Cupcakes; 175 Inspired Ideas for Everyone's Favorite Treat by, Martha Stewart Living Magazine

2009-01-21T10:32:00.007-05:00

Hi friends! Good news! Just look at what is coming out June 2, 2009. Horray for cupcake cookbooks! I shared with you back in December when I went to have my beautiful Martha Stewart's Cooking School cookbook signed at Williams-Sonoma, Martha told me there was a cupcake cookbook in the works. Well here it is!

Martha Stewart's Cupcakes by Martha Stewart Living Magazine; published by Crown Publishing Group. You can pre-order yours and have it by the publication date. I cannot wait to see what 175 inspired ideas for everyone's favorite treat is like!

Best!

Cupcake Wine

2009-01-20T06:04:00.004-05:00

( The label is decidedly feminine and elegant, with a tiny cupcake,

celebrated in a pen-and-ink rendering much like a crest.)

Hi friends! While this is not a new item, I thought it was an interesting find to share with those of you who enjoy a glass of inexpensive wine. NO! It does not taste like cupcakes and I have not tried it yet, but it seems like a whimsical wine to try.

"A big, rich Chardonnay from California’s desirable Central Coast, where the sun drenched grapes create full and elegantly-textured wines. Decadent layers of butter, cream, bright citrus and vanilla melt into a balance of oak and subtle spice. In other words: Sinful."

Cupcake Vineyards sells for about $10 per bottle. You'll find a Chardonnay, Cabernet Sauvignon and Merlot from vineyards in California's Central Coast region, made by Adam Richardson, who has more than a dozen years' experience in Australia and California. Collectively, they offer a generous helping of intense, elegantly textured, complex fruit flavors and spicy oak for wines in their price slot.

I prefer Merlot and still think $3 Buck Chuck from Trader Joe's is awesome, has anyone tried this Cupcake Wine? Thoughts?

Best!

CONTEST: 5 Blogoversary Winners!!

2009-01-15T01:59:00.005-05:00

Hi friends! Due to an unfortunate circumstance of lost luggage with Egypt Air on my return trip from the Middle East last week, the winners for my Blogoversary CONTEST were delayed. Fortunately, I had the foresight to mail a good portion of the spices to myself. It turns out since there were only 5 cupcakes to enter, each one of you will now have an extra special cupcake fun spice prize pack coming your way! These are the 5 cupcakes to enter and my responses! Thanks for playing!

Spogden: Carrot cupcakes with cream cheese frosting are so comforting and what a burst of flavor! Cloves have such a distinct scent, combined with oranges is terrific too. I hope you get to Venice, Italy and Paris, France both cities are chocolate decadence destinations along with so much delicious food.

Jingle: Red Velvet cupcakes with cream cheese frosting is a classic! Great choice. You will be interested to know nutmeg is not a spice which is at all common in Saudi Arabia. I had difficulty finding it in the spice souq! South Africa is home to one of my favorite wines "Robertson Wine."

Jen: You chose two very different flavors! I would like to try lemon/blueberry/basil! Europe is wonderful... maybe this will be the year you get to see a European country! If you cannot get there through travel, the best way to get there is travel through cooking!

Karen: I love dark chocolate and what a great flavor combination with Mocha! Yum! Nutmeg seems to be the popular spice choice. I like nutmeg on pasta too. Italy, Japan and France are such lovely destinations with so much to offer. I have never been to Armenia, what a great selection! I have, however, had food from Moldova which was quite good.

Lisa Smiley: Salted caramel cupcakes! How savory! Coriander is a great choice. I like the way the scent lingers. Austria is a really beautiful country. Not only does Austria have gorgeous snow capped mountains but the wonderful treasure city of Salzburg, which I have eaten my way through, many, many times! :-) I hope you can get there.

Please email me your contact information the[dot]cupcakery[at]yahoo[dot]com and I will get the prize packs out to you! Thank you again for entering and I am sorry for my tardiness. I do, however, think you will love, love, love what I am sending your way.

Best!

Happy New Year Friends!

2009-01-01T01:15:00.003-05:00

Goodbye 2008 and a Cupcake Welcome to 2009!

Hi friends! Have you ever wondered when people say "Wishing you a very Happy New Year!" what those wishes really are? I do, so I found a little poem by an Unknown Author which I think wrapped up New Year wishes delightfully and I feel this in my heart for my dear friends. There is a small Cupcakery addition at the end because life really is good!

My New Year Wishes For You

I wish you Health
So you may enjoy each day in comfort.

I wish you the Love of friends and family
And Peace within your heart.

I wish you the Beauty of nature
That you may enjoy the work of God.

I wish you Wisdom to choose priorities
For those things that really matter in life.

I wish you Generosity so you may share
All good things that come to you.

I wish you Happiness and Joy
And Blessings for the New Year.

I wish you the best of everything
That you so well deserve.

Most of all, I hope you find sweet confections
And tiny moments to celebrate how good life can be!

HAPPY NEW YEAR FRIENDS!

Best!

CONTEST: 1 year Blogoversary for The Cupcakery & Gift from the Riyadh Spice Souq

2008-12-30T05:11:00.008-05:00

*UPDATE: Due to lost luggage on my return trip; new spices are coming from Riyadh, Saudi Arabia!

Hi friends! Thank you for your loyal support over the past year. I have really enjoyed coming up with new flavor combinations and trying out different recipes. Most especially I look forward to hearing from you and now I get to give you something back!

(Fresh spices in the Spice Souq, Aswan, Egypt)

I am enjoying my trip immensely and I would like to share my Middle Eastern travels with you. I will be headed to the Spice Souq where cloves, cardamom, cinnamon, saffron and a myriad of fresh spices are plentiful. I am going to send 3 lucky readers who leave me a comment in my comments section. The winner will be chosen randomly through Random.org and will win a goody box of spices selected from the Riaydh Spice Souq. This special prize is something I hope you will enjoy, so enter my Blogoversary Contest!

Leave me a comment or send me an email to:

the[dot]cupcakery[at]yahoo[dot]com

1) Tell me your favorite flavor cupcake and frosting combination.

2) Tell me what your favorite spice is.

3) Tell me where you dream of traveling.

The deadline is midnight on Friday, January 2, 2009. Make sure I have an email address to contact you. Good luck and Happy New Year!

Best!

Season's Greetings from the Middle East

2008-12-30T03:19:00.012-05:00

(Wendy and my little guy at the Spice Souq in Aswan, Egypt)

Hi friends! As 2008 is coming to a rapid close, I must first wish you Season's Greetings. These wishes from my little guy and I come from where we have spent the past few weeks in Egypt and are currently in Saudi Arabia.

We have had a fantastic time and our eyes have seen such wonders; in the city of Cairo down to Luxor following the Nile River to the city of Aswan! Cupcakes are extremely difficult to find! I went through many back alleys to find small bekeries to the main streets into large Patisseries. No luck! I did, however, find lovely treats and delicious desserts which are famous in this region. Alas, the elusive cupcake was nowhere to be found.

I happened upon El Falero Patisserie, a lovely bakery in the heart of Cairo where I found this wonderful cake. Not quite a cupcake but close enough to eat with a cappucino. The cake was small and round. It was described to me to be the size of a cup - does this count? The "cup sized cake" was coated in a delicious melt in your mouth chocolate, crunchy hazelnuts and drizzled with dark chocolate. Inside it had a thin crispy cookie layer over the cake so there was a slight crunch. It really was tasty.

("Cup of Cake" and cappuccino, El Falero Patisserie in Cairo, Egypt)

We have travelled on to Riyadh, Saudi Arabia. This city, inspite of what you might have heard or think you know, is very progressive. Riyadh has an area which I have dubbed "The Sweet Spot" because of the tenants in this location. It is an amazing and impressive section of the city where the bakeries, patisseries, chocolatiers and specialty baked goods are located. With all of the different varieties of shops, there are still many "Coming Soon!" or "Opening Soon!" papers covering the windows. Although I am not allowed to drive in Saudi Arabia, I find I get a much better perspective being driven around. I am able to see the gorgeous window displays of chocolate or desserts and YES I am talking about sweets! There is a distinctive French and Italian influence, but I am just as taken by the Middle Eastern confections which are available as well. These windows are dressed as well as any Parisian or Milanese boutique and with as much attention to detail given to the displays.

Yesterday, I was at the Four Seasons Hotel at the Kingdom Tower in the Tea Lounge with a very dear friend of mine. The lounge is a small but extremely luxurious area with plush couches adorned with leather pillows, glass tables with the loveliest yellow roses which are also found in the hotel lobby. There is a quiet comfort which makes you want to spend the afternoon sipping turkish coffee, reading the newspaper. My friend and I ate fantastically prepared Arabic food and visited for several hours; we drank raspberry lemonade and organic verbena mint tea, feasted on delicately prepared Greek salad and Shawarma folds, crunchy ginger cookies and date cake which would send you into a spin because of the sweet and spicy combination. I spied the dessert buffet which was lit up with green spotlights and layered with elegant chocolate cakes, French inspired eclairs and fruit tarts with brightly colored combinations, mini layered tiramisu cups, creme brulee and as I perused the dessert behind the roasted figs and almonds, what did my marveled eyes behold, tucked behind the elegantly curved chocolate straws - cupcakes! Yes, yes, yes! Lovely medium sized banana cupcakes stuffed with chocolate cream and a healthy slice of fresh banana with a drizzle of chocolate on top. I have finally arrived at my destination!

As I ponder my delectable travels, I realize my 1 year blogoversary is in a few days. Keep reading as I will be hosting a contest to celebrate! I am most grateful to you, my dear and loyal readers who have continued to give me inspiration and creativity throught out many, many challenges I have faced this year. As we move towards a new year, thank you for coming back to The Cupcakery, I welcome my new readers and look forward to sharing more tasty treats, recipes, cookbooks and travels with you. It is with great anticipation I look ahead to 2009. My wish for you; May every sweet confection you imagine eventually wind up in the palm of your hand!

Wishing you the very best!

Go Army! Beat Navy! 109th Army Navy Game

2008-12-06T11:17:00.006-05:00

(109th Army Navy Game logo)
Hi friends! Let's hope 2008 is the year Army has it's comeback! If you do not know about the rivalry, check this out!

Regardless, of who wins today (Army!) you know what a soft spot I have for all of our service members! I read about yet another great way to give back this holiday season through Operation Gratitude. OPERATION GRATITUDE seeks to lift troops' morale, and bring a smile to their faces by sending care packages addressed to individual service members deployed overseas. OPERATION GRATITUDE care packages contain food, toiletries, entertainment items and personal letters of appreciation, all wrapped with good wishes of love and support.

Afterall, isn't that what the holidays are all about? Giving back, appreciating, all wrapped up with good wishes and love?

Enjoy your day and remember Army fans - BEAT NAVY! I think cupcakes are missing from this party ~ which is why I am baking as I post this. Pictures will follow!

Best!

(Rock the Black/Gold! Chocolate cupcakes and vanilla butter cream frosting sprinkled with chocolate jimmies and gold sugar crystals)

(Don't just catch the Army spirit... you can eat it too!)

Martha Stewart's One-Bowl Chocolate Cupcakes
Makes 2 dozen

1 3/4 cups unsweetened Dutch-process cocoa powder
2 1/2 cups all-purpose flour
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 3/4 teaspoons table salt
2 large whole eggs plus 1 large egg yolk
1 1/4 cups warm water
1 1/4 cups buttermilk
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
1 1/4 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees.

2. Line cupcake pans with liners; set aside.

3. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.

4. Add the eggs, warm water, buttermilk, butter, and vanilla; mix batter until mixture is smooth and combined, for about 3 minutes.

5. Scrape down the sides and bottom of bowl to assure batter is well mixed.

6. Divide batter evenly among liners, filling each about halfway.

7. Bake until tops spring back when touched, about 18-20 minutes. Rotate the pan once if needed. Transfer to a wire rack.

8. VERY IMPORTANT to let the cupcakes cool completely before frosting!

Vanilla Butter Cream Frosting

8 oz. (2 sticks) unsalted butter, softened
5 1/2 cups powdered sugar
1 tsp. salt
2 Tbsp. plus 2 tsp. whole milk
3 tsp. pure vanilla extract
2 Tbsp. plus plus 1 tsp. fresh lemon juice

1. With an electric mixer, cream the butter and salt for about 30 seconds.

2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.

3. Add the remainder of the powdered sugar, vanilla extract, and lemon juice. Beat until combined. Scrape down the bowl again.

4. Beat on high speed for 2 minutes or until the frosting is fluffy.

5. Continue beating on high speed for 3 minutes.

6. It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.

7. Top with chocolate jimmies and gold sugar crystals.

Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by, Martha Stewart

2008-12-05T20:47:00.007-05:00

(Take a look at Martha Stewart's new cookbook here.)

Hi friends! I told you I was behind on postings and lucky you gets to read about another fantastic cookbook which I think should be on your wish list this holiday season! My little guy and I went to a very special book signing at Williams-Sonoma in the Westchester Mall in White Plains. The queen of domesticity was signing copies of her latest book Martha Stewart's Cooking School. I really admire Martha Stewart's talent. The way cooking, gardening, homemaking, entertaining and decorating come so easily to her. Her books, radio shows, television shows and the entire Martha Stewart Crafts section at Michael's can make everyone feel as though "we can do it too!" And why should we not feel that way ~ everyone of you is filled with so much creative potential! (I just hope if you are creating these wonderful crafts - I at least get to see pictures of what you have made or I am around to taste what you have created!)

(William-Sonoma; a welcoming entrance!)

We, okay, (it was mostly me) I, was very excited to meet Martha Stewart. My little guy gently reminded me, along with a new friend I made in line, Ms. Gail, that the book signing is all I talked about during the week! We arrived somewhat early so the queue was not terribly long. The Williams-Sonoma staff made sure everyone was taken care of by coming around with trays of creamy tomato soup (a recipe in Cooking School). After my little guy and I made it through the receiving line, we met and were greeted by Martha Stewart, there was a delicious tray of sugar cookies (also a recipe in the book!)

Here is Martha laughing with her guests...

...and signing.

Martha looked so trendy and at ease; she was so lovely and graceful. There was an electric buzz in the air. Everyone was so excited! Ms. Gail had an armful of books and I admit, this blogger was tickled to talk with Martha, if only for a few moments. Even my little guy said "Hi Ms. Martha, my mom really loves you!" She smiled at him and told him how happy she was that he came. [I love how this sounds:] We talked about blogs and cupcakes, and how several of my favorite recipes come from her Baking Handbook. Then Martha did tell me (and here's a scoop) a complete Martha Stewart Cupcake Book is in the works! Fabulous! You know I will be looking forward to that one when it arrives.

And finally, after those few moments spent with Martha, I very cheerily walked away with my new cookbook. And of course Martha has wonderful penmanship. (I just knew she would have!)

As a caveat, as we were walking past the sugar cookies and taking a glimpse at the crowd, the local NBC camera crew covering the event stopped me and asked me how Martha knew about my blog, what did Martha have to say about a new cupcakes cookbook, why did I like her so much, what did I think of her? It was a short interview which aired locally. Unfortunately I never did see it, but most of my co-workers did. My little guy thought it was pretty cool ~ and do you know how hard it is to impress an 8 year old, at a cooking event? Yes! I rock!

Quickly, let me tell you why I really like this cookbook; several reasons. The book is broken down into different techniques from very basic things like what spices look like and how to use them, to how to make perfect pie crusts and on to more complex cooking techniques. The book is filled with sharp, clear photographs, checklists and tips which will help you follow the techniques flawlessly. This cookbook book is great for beginners and a wonderful refresher for anyone who knows their way around the kitchen. Think of it as having Martha or an "assistant" in your kitchen!

These is my favorite volume which I regularly use:
Martha Stewart's Baking Handbook
Now I have another favorite:
Martha Stewart's Cooking School

The holidays are upon us and I don't know about you, but I can use all the help I can get; this is a nice thick volume to add to your shelves! Thank you Martha! Happy baking friends!

Best!

Tate's Bake Shop: Cookbook by, Kathleen King

2008-12-04T09:10:00.007-05:00

Hi friends! Happy Holidays to everyone ~ whatever you are celebrating I just know something sweet to eat is on the menu! I am somewhat behind on posting, not only cupcake recipes and photos but a few updates for you. Why? You know I have a perfectly darned good reason!

I bought a new cookbook.

Yep. That's my reason. My hairdersser, Dawn, told me about Tate's about a year ago when she was trying to make the coconut birthday cake for her beau. How could I not be curious about such a spectacular little Bake Shop hidden in the Hamptons. Tate's is a darling bake shop in Southampton (New York). If you have never been there before... get there! If you can't get there, visit the website and buy this book! You know I like to share yummy goodies with my readers, and this is definitely one of them! (Kathleen King, owner. Photo courtesy of Tate's Bake Shop.)
I have made several of Kathleen King's recipes in the past year and they are scrumptious. Easy to make, yummy to eat and even better when you share them with a friend! I signed up on the website for The Recipe of the Month. I finally broke down and bought the cookbook since I have enjoyed each months recipes so much.

If you are curious about what is inside, let me tempt you: Muffins and Scones (orange poppy seed muffins, rhubarb crumb muffins and apricot ginger scones); Pound Cakes and Breads (lemon pound cake, date nut bread and squash rolls); Cookies and Bars that will leave you clamoring for another batch (cappuccino shortbread, white chocolate brownies, and peanut butter squares); Pies, Crisps and Cobblers (apricot cherry pie, key lime pie, and apple cranberry crisp); Cakes (coconut birthday cake [FABULOUS!], chocolate mousse cake, hummingbird cake, chocolate hazelnut fudge cake, and sticky toffee date pudding) Healthy Alternatives (energy bars, healthy pumpkin bread and oatmeal tahini cookies). Just so you know, this is only a teensy-weensy sample of the index. This cookbook is over a hundred pages of really simple to follow recipes, with a foreword by none other than Ina Garten.

I really needed another cookbook. What can I say? I love good cookbooks and this is one of them. Another thing I like about the cookbook, besides the luscious list I wrote for you already, is the way the colors on the cover match the Tate's Bake Shop building, perfectly! What a way to accessorize!(Tate's Bake Shop - Photo Courtesy of ForbesTraveler.com)

Let me know if you get this delicious book ~ I would like to know what you make and what your favorites are. Happy baking!

Best!

Thanksgiving Cupcakes

2008-11-28T14:34:00.010-05:00

(Ever hear of the Thanksgiving "Chicken" ? My cat, Scoots!)

Hi friends! I trust you had a very happy, healthy and filling Thanksgiving Day! My little guy and I feasted on a wonderful dinner at my Aunt and Uncle's home. I am always amazed at how long planning for the perfect menu from the beverages and appetizers, to the entree, side dishes, and desserts can take; and then how quickly all of that planning can be consumed! Overall, dinner was an enormous success and the time flew by so quickly! There was so much wonderful food, laughter, good conversation and most of all being together with people I love. It was a good day and for that, I am grateful. I never get to have nearly enough time at my Aunt and Uncle's house. I have told them for years they need a plaque which reads "You are entering the house of warmth and love!" When I count my blessings, I count them twice.

I know my Aunt is going to kill me for posting this picture (which is exactly why I did not tell her I was going to put it on the blog, mea culpa, mea culpa!) I am bringing cupcakes over! :-) I think it is very important to recognize the hostess who puts in all the hard work of organizing, shopping, cooking, serving, cleaning up and putting their heart into serving up a memorable meal on a special day so we can all have a place to gather! So kudos to you Linda! You know I love you! (Kiss the cook!)

As promised, pictures from the Better Opportunities for Single Soldiers (BOSS) Thanksgiving Supper at the Buffalo Soldier Pavillion here at West Point, below. I was very happy to have been able to provide a small piece of deliciousness to our soldiers who are stationed at the United States Military Academy at West Point. (Here I am pictured with several dozen cupcakes I dropped off during "set up")
(Just look at these gorgeous smiles and delicious cupcakes!)
(Life is sweet! My little guy with a pumpkin spice cupcake with cream cheese frosting dusted with cinnamon sugar.)

The different cupcake flavors were:

1) Vanilla cupcake with cream cheese frosting, triple berry puree and a strawberry.
2) Pumpkin spice cupcake with cream cheese frosting dusted with cinnamon sugar.
3) Vanilla cupcake with Godiva mocha whipped cream sprinkled with cocoa powder, topped with a Dunkin Donut coffee bean.

I will post the recipes, but for now I wanted to share these pictures with you! Did you have any amazing desserts for Thanksgiving? Discuss.

Best!

Better Opportunities for Single Soldiers - Thanksgiving Cupcake Project

2008-11-25T22:17:00.008-05:00

Hi friends! Thanksgiving is just a few days away and I seem to be touched with a bit of nostalgia. The cold, November winds have begun to blow. The rain that's falling is threatening to turn to snow. The last of the autumn leaves have turned colors and fallen into crunchy piles on the ground; another year is about to come to a close. As I think about Thanksgiving, I am reminded there are some years when I am "the cook" and there are other years I am "the guest." Either way, it is nice to know I have a place to welcome friends and family or to go and share happiness during the holiday season.

During most of my adult life I have, in one way or another, spent the holidays serving meals at a shelter, to soldiers in a mess hall, hosting family and friends and many soldiers in my home, inviting friends of friends to come and eat, spending time at the VA hospitals, or nursing home with my grandmother. I have an incredibly deep and affectionate spot for the elderly and I do admit to doting on anyone who does not have a place to go during the holidays. There is "always room for one more" at my table.

It is precisely this train of thought which prompted my little guy to completely empty out our pantry this past weekend, "for the good of the community" he told me when the Boy Scouts did their annual food drive. I noted he was more than happy to donate the artichoke hearts, peas, carrots and string beans. When I asked him what we should do about the Fruit Roll-Ups, Animal Crackers and Slim Jims, he quickly responded that was not a canned item and therefore not an adequate donation. I fear he might be right on that one!

What can I say, I was born in September and therefore my Libran personality requires me to thrive on balance and harmony. I need to know everyone is happy and most of all well fed! I do not do it out of a sense of obligation; I do it because it is the right thing to do. There have been many holidays I spent alone, in foreign countries. What I would not have given for a friendly face or familiar food. Not to be overly dramatic, but I told myself I would not go through those lonely days again. Familiarity is what brings us together. I try to do my part, no matter how small.

Which brings me to my latest project. There is an Army program called BOSS - Better Opportunities for Single Soldiers. It is a program which supports the overall quality of single soldier’s lives. BOSS identifies well being issues and concerns by recommending improvements through the chain of command. BOSS encourages and assists single soldiers in identifying and planning for recreational and leisure activities. Additionally, it gives single soldiers the opportunity to participate in and contribute to their respective communities.The BOSS program originated in 1989 to respond to the recreational needs of single soldiers from ages 18 to 25 who make up 35% of the Army. As the program was implemented throughout the Army, it became evident quality of life was the primary concern to single soldiers. In 1991, the Chief of Staff of the Army officially expanded BOSS to include all aspects of soldiers’ lives. Some BOSS members then began to express an interest in participating in community service project, which was added as a component of the program. These components, recreation and leisure, well-being and community service are the core components of the BOSS program.

With that as a preface, there are approximately 50 soldiers this Thanksgiving to whom the BOSS program will be providing dinner for at the United States Military Academy. Now you and I both know, no Thanksgiving dinner would be complete without cupcakes! I am certain the Mayflower would never have made the treacherous journey across the Atlantic Ocean without several dozen cupcakes to share at the feast... oops, I might have just reinvented history!

My little guy and I are donating 6-dozen cupcakes for their dinner tomorrow. I am so pleased to be able to support our soldiers in a small way. Please do not forget our single soldiers, or anyone else who would otherwise have nowhere to go this holiday season. No matter what you do, or who its for, no matter how small your gesture; someone, somewhere will appreciate what you do when you do it from your heart! Cupcakes always make life a little bit sweeter!

Best!
Happy Thanksgiving!

P.S. I will post pictures and recipes for all the cupcakes donated!

On a personal note... Skin Cancer Part III

2008-11-24T15:29:00.006-05:00

Hi friends! I have been a bit under the weather, but wanted to share a few updates with you. First and foremost, thank you so much for your continued emails, comments and support during this "trial" I am going through. It means so much to me to hear from you. Thanks for checking in and sharing your thoughts with me. I am an optimist by nature and I believe I will ultimately overcome this battle.

I grossly underestimated how difficult my recovery time would be. It took me several weeks to be able to turn my head from side to side. Simple, every day things became a challenge. I had so many meals brought to my home in the days after surgery, which I truly appreciated and was so thankful for. A funny story; my neighbor brought me the most delicious turkey chili one night in her lovely all-clad pot (literally). The unfortunate part was that I could hardly hold on to the pot, due to lack of strength. She was so cute the way she had organized the condiments in Tupperware containers and Ziploc bags. All I kept thinking was "Oh please don't let me drop this pot! Please don't let me drop this pot!"

I no longer take for granted reaching up to my adjustable showerhead and ensuring it is secure, prior to taking it off the arm. I nearly knocked myself out a few times in the shower; which was cute! I never realized exactly how animated my facial expressions were; I am sure I have felt every single muscle from every, single expression I have made since October 2nd. Trust me, I make a lot of faces! I had no idea! Even swallowing became a chore. I find I am still having some trouble looking all the way up and down, but I can report it is getting better! Slowly, it is getting better; and that's a good thing.

My little guy can tell you I was relying on him quite a bit. He was an enormous help to me; especially while driving. Yes, I know what you are thinking! I quickly learned to differentiate my instructions when I asked, "Are there any cars coming sweetheart?" The "differentiation" of "cars" came to include bicycles, motorcycles, RV's, campers and anything with wheels! I would like to apologize to anyone who might have been cut off in the past few weeks by woman who looked "like Sponge Bob doing the Robot" and her darling 8-year-old co-pilot son in the Hudson Valley... I am terribly sorry!

The adorable "Sponge Bob" description comes from none other than my little guy when he very amusedly watched me switching the laundry one night with a very stiff neck and said "Hey Mommy, do you know who you remind me of?" Hmmm... this could be dangerous territory. "I have no idea sweetheart, whom would that be?" and he quipped "Sponge Bob doing 'The Robot' - you know old school, 80's stuff." I am sure I have no idea what he is talking about!

On a little more serious note, I had another section of skin cancer removed from my back last week. Pain, makes me a little bit cranky and I admit this has been quite an ordeal as of late. The best way to stay on top of skin cancer, is to be vigilant; to ask questions. Most of all, to believe it will get better. Again, I am encouraging you to seek answers to your concerns; no matter how small you think they might be! ASK! Were it not for my "cheering section" I would not be able to get through this. I laugh at myself because while my little guy might think I look like Sponge Bob, at least he didn't say I remind him of Patrick!

Best!

On a personal note... Skin Cancer Part II

2008-10-03T19:20:00.010-04:00

(A beautiful Hudson Valley sunrise from my kitchen window)
Hi friends! I wanted to give you an update on the status of my skin cancer. Yesterday morning was the surgery to have the tumor in my neck removed. It was not a pleasant procedure, but I can now report the tumor is gone.

The doctor made a 4 1/2" incision just about on the center of my neck. The tumor was much larger than anticipated and it took over 75 stitches to close the area. I am very sore and the area is definitely tender. I am having some trouble raising and lowering my head, also moving my head from side to side. I think it will just take some time for the healing process to take place.

I need to tell you how grateful I am for the expertise of the doctors and staff at the surgery center. My aunt who was with me the whole time, was a real trooper! She cried for me and I have a feeling I will be creating some yummy "thank you" cupcakes when I am feeling better.

I am, again, encouraging you to check your body frequently for anything unusual and use the Body Mole Map and track any suspicious marks you find and have questions on. Do not be afraid to ask your doctor about your concerns; you will be so happy you did.

Find FREE SKIN CANCER SCREENINGS here through the American Academy of Dermatology. Additionally, check out the Skin Cancer Foundation Road to Healthy Skin Tour here.

Oil of Olay has a fabulous Skin Cancer Awareness Video here should you need more motivation to get checked out. I want to share my story with you so we can all have more days together to eat and share cupcakes! Please be healthy, stay happy and know I will continue to fight until I am cancer free!

Best!
(Wendy, tumor free!)

Week 22: A little Sassafras and a lot of Fizz; Rootbeer Float Cupcakes

2008-09-15T18:51:00.017-04:00

Hi friends! I am happy to share this cupcake with you for several reasons. As you know, I am never at a loss for words! In High School Sister Mary Christopher used to say to me "Dear child, you have to be the best extemporaneous speaker in your class." Little did I realize at the time she was mocking me a bit. I suppose our youth has a way of masking those moments from us. Or not... Sister Mary Christopher was not wrong, I have gone on to be able to hold my own ground in extemporaneous speaking, or being persuasive on short notice.

The reason I love this cupcake so much is because I love, love, love root beer floats. Oh my goodness what a treat. When I was a little girl I can remember my father making decked out root beer floats. My brother and I would sit on our back patio near the swimming pool under the large branches of a mango trees watching my father scoop enormous mounds of vanilla ice cream into frosty mugs. "You can't do this too quickly kids!" he would say to us. "Do you see how I slowly I am doing this?" Then he would begin to pour A&W Root Beer over the ice cream creating a frothy, bubbly eruption to appear! It seemed an eternity waiting for him to finish! I can remember squealing with glee as I finally got an icy mug with a foamy top spilling slightly over the edge. What I remember most about those days near the pool, was the anticipation and then the sharp bite of creamy root beer on my tongue. All that sassafras and fizz, creates a wonderful drink!

Now that I am older, I have to admit I love to create the same feeling of anticipation for my little guy with a root beer float. Yeah, I am cheesy like that! I suppose since I am "more modern gal" I like to buy IBC Root Beer in the dark amber bottles. I secretly have to laugh when he says "Hey Mom, can I have a beer?" I know I shouldn't encourage the idea of an 8 year old drinking an alcoholic beverage, but he thinks it is so bold for him to ask that question when I know he is talking about root beer! I do notice I seem to take painstakingly long to make a root beer float, but he is so excited while the ice cream is scooped, the foam is rising, the fizz is fizzing. It's all about anticipation.

Without further delay, I introduce The Cupcakery version of a root beer float in a cupcake! I was aiming for a moist cupcake with a not so subtle rootbeer flavor. I did not want it to be overwhelming either, so this was the challenge! I began looking around in cyberspace at root beer websites. They are about as varied as the cupcake world! I found a great site called The Rootbeer Brothers who had an absolutely delicious cupcake who they found from BitterSweet. After viewing many fantastic recipes, I decided to tweak this one. I was intrigued by the rootbeer soda, apple cider vinegar and extract combination. I have used canola oil in the past and for some reason I find this adds to making cupcakes exceedingly moist (plus it is heart healthy!) and I care about that!

I used a different frosting recipe, but feel free to use the ganache. I was looking for a light and airy frosting. The one I used, does not disappoint. I also think another tasty option would be Rootbeer Flavored Whipped Cream with a sprinkle of Nutmeg! Let me know if you try something different.

This cupcake was an enormous hit when I brought it into work. I heard a lot of reminiscing. My favorite was from a co-worker who said it reminded her of when her father would bring home root beer jelly beans at Easter from the Candy Barrel candy store. I guess I am not the only one hit with nostalgia!

Enjoy this tasty, creamy confection.
Best!

Rootbeer Float Cupcakes

1 Cup Root Beer Soda
1 Teaspoon Apple Cider Vinegar
3/4 Cup Sugar
1/3 Cup Canola Oil
1/2 Teaspoon Vanilla Extract
2 Teaspoons Rootbeer Extract
1 1/3 Cups Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
Pinch of Salt

1. Preheat your oven to 350 degrees and cupcake tins with papers.

2. Combine the soda and vinegar and let stand for a few minutes.

3. Add in the sugar and oil, whisking vigorously until slightly frothy.

4. Integrate your extracts, and gently introduce the flour, along with the baking powder/soda, and salt. Be careful not to over mix.

5. Divide the batter evenly between the prepared tins. Fill liners approximately 3/4 of the way to the top. Bake for about 18 - 22 minutes.

6. VERY IMPORTANT to let the cupcakes cool completely before frosting.

Root Beer Buttercream Frosting

1 cup (2 sticks) salted butter, softened
3 tsp. McCormick® Root Beer Concentrate
4 cups powdered sugar, sifted
1/2 cup milk

1. Beat butter in large bowl with electric mixer on medium speed until light and fluffy.

2. Add Root Beer Concentrate; mix well. Mixture will turn a light amber color.

2. Gradually add powdered sugar, beating until well blended after each addition and frequently scraping sides and bottom of bowl.

3. Add milk; beat until light and fluffy.

4. If frosting is too thick to pipe, add milk a splash at a time until you achieve the desired consistency. Rewhip before using.

* Should you not have root beer; make your own! It is so easy! Here is how:
Easy Homemade Root Beer

1 1/2 cups water
3/4 cup sugar
1 1/2 teaspoons McCormick® Root Beer Concentrate
1 bottle (1 liter) cold soda water, seltzer or club soda

1. Bring water to boil in medium saucepan. Add sugar; stir until dissolved. Add Root Beer Concentrate; stir until well mixed.
2. Refrigerate until ready to serve. Slowly pour soda into root beer mixture until well blended and serve.

Week 21: Ultra Decadent Diva Divine Chocolate Cupcake Topped with Mascarpone Buttercream Frosting and Balsamic Syrup with Fresh Strawberries

2008-09-08T15:20:00.013-04:00

Hi friends! I know, I know! It has been way too long since I posted a cupcake recipe. I have heard your requests and I am posting this absolutely decadent little bite of hedonism and asking mea culpa (forgiveness) for taking so long! I made several batches of these throughout the summer when the strawberries were full, ripe, luscious and sweet. Fortunately, you can get the burst of flavors any day of the week, using frozen strawberries works well. As most Cupcakery recipes, this one is so EASY! There are many aspects of this diva you will love and soon find yourself making several batches as I have!

The cupcake is so very moist and light, dare I say nearly spongy? The Godiva liqueur adds a nice rich flavor and the buttermilk really does add to the crescendo of flavors. I think the best part of this small confection is the mascarpone cheese-buttercream frosting and balsamic syrup tiara which sits on top!

A friend asked me this summer to make some of these for her tennis group who were going out to cruise the Hudson River one balmy afternoon in July. The bite of balsamic vinegar, juicy strawberries, chocolate cupcakes and mascarpone cheese-buttercream frosting was delicious and very welcome at the marina.

I am very fortunate to live along the Shawangunk Wine Trail in the Hudson Valley. There is a fabulous little secret nestled in the little village of Warwick called Demarest Hill Winery. Aside from the gorgeous view of the area, they make THE BEST balsamic vinegar. It is so sweet you can drink it. I have often used it pouring it over whipped cream and brownies, just about any kind of fruit. I used it in this recipe because it really is my favorite, but just about any balsamic vinegar will work. I find the balsamic vinegar from Modena is great.
(Balsamic vinegar from Demarest Hill Winery, Warwick, NY)

I hope you enjoy my ultra decadent diva divine chocolate cupcake! Only the best for my loyal readers! I promise more to follow.

Best!

Ultra Decadent Diva Divine Chocolate Cupcake
Makes 2 dozen

3 oz. Askinose Ecudorian Dark Chocolate, coarsely chopped
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/3 cups sugar
3 large eggs, at room temperature
1 cup buttermilk
1 cup Godiva Liqueur, divided

1. Preheat your oven to 375° degrees. Then line baking pans with paper liners.

2. Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

3. Sift flour, baking soda and salt together.

4. Using an electric mixer on medium speed, beat butter in mixing bowl until creamy.

5. Add sugar and beat until light and fluffy.

6. Add eggs, one at a time, beating well after each addition.

7. Beat in melted chocolate.

8. Alternately add flour mixture and buttermilk and 1/2 cup Godiva Liqueur, beating until smooth at low speed. Divide batter among baking cups.

9. Bake for 17-22 minutes or until a toothpick inserted in center of the cupcakes comes out clean.

10. VERY IMPORTANT to let the cupcakes cool completely before frosting!
(Diva Delicious Chocolate Cupcakes with Mascarpone-Buttercream Frosting, Balsamic Syrup and Strawberries: Topped with Milk Chocolate Tennis Racquets!)

*NOTE: I made the milk chocolate tennis raquets when it was over 100° outside, so unfortunately they melted very quickly. Milk chocolate is very soft so I would not recommend this for extreme heat!

Mascarpone Buttercream Frosting
Makes 2 1/2 cups

1 container of fresh Mascarpone Cheese
1 stick salted butter
2 tsp vanilla
2 tsp lemon juice
1 1/4 cup powdered sugar

1. Combine Mascarpone Cheese and butter in a mixing bowl.

2. Beat cheese and butter until light and creamy.

3. Add vanilla and then lemon juice.

4. Add powdered sugar and continue beating until smooth.

5. Once frosting is prepared, pipe onto completely cooled cupcakes.

6. Top with Balsamic Syrup and fresh, ripe strawberries.

Balsamic Vinegar Syrup
(Balsamic vinegar on the stovetop)

1 cup Balsamic Vinegar
2 Tbsp. sugar

1. Combine ingredient in a heavy small saucepan.

2. Bring to a boil slowly until liquid is reduced to 1/2 cup, about 10 minutes.

3. Once the syrup has reduced remove from heat and cool.

4. Pour small amount over frosted cupcake and top with half strawberry, or hulled strawberries.

A word from Sudi Pigott

2008-09-05T11:57:00.003-04:00

Hi friends! I was delighted to receive an email from Sudi Pigott regarding my recent post with a review of her book. "How to be a Better Foodie; A Bulging Little Book for the Truly Epicurious" is a delight, so take a look at my review! Below is Sudi's email to me and a wonderful opportunity for those of you in London. It sounds great!!

Best!

* * * *

Hi Wendy,

What a fantastic review - thank you. It sounds like you've enjoyed the book exactly the way I hoped people would. Only problem is I included so much in it, it is almost impossible to think of a sequel. I'm intrigued to know what kind of foods you weren't familiar with? I thought you might also enjoy doing this foodie quiz I did recently for the Guardian newspaper in the UK though I realise a few of ingredients may not be found in US - I also run foodie quizzes now for restaurants and companies.

Also, I am going to be doing some foodie tours of Borough Market with Intercontinental Hotel Mayfair - I think they are offering special packages whereby I will take guests around and introduce them to producers, organise some tastings and generally offer advice on what to eat, food trends and my favourite places to dine out in London. I may also do something similar for Chelsea area with The Capital Hotel.

Best Wishes
Sudi

www.sudi-better-foodie.com

How to be a Better Foodie; A Bulging Little Book for the Truly Epicurious by Sudi Pigott

2008-09-02T00:18:00.007-04:00

Hi friends! If you have not seen this latest "foodie book" to grace bookstore shelves from the US to the UK, you just might be looking for it after I share this latest review with you. Jessica at Penguin Books sent this remarkable little book to me. When I first saw it was over 300 pages, I could not imagine how much I did not know! But alas, Sudi Pigott got her title absolutely right, "How To Be a Better Foodie; A Bulging Little Book for the Truly Epicurious" is filled to the brim with facts and foodie-essentials which make anyone who is interested in culinary particulars marvel at the amount of text in this book!

I consider myself to be an amateur foodie. Meaning, I know I like "good food" and perhaps my tastes have become slightly more upscale over the years from my magazine subscriptions to Bon Appetit, Gourmet, Chocolatier and my endless accrual of cookbooks which have required additional purchases of furniture (covered on page 73). According to the "What Kind of Foodie Are You?" quiz at the beginning of this delightful book, I seem to have a fastidious dedication to culinary nirvana... or at least I must try to keep a sense of humor about that! I really do enjoy "good food" and by good food I mean satisfying, comforting food, which reminds me of happy times spent with those dearest to me. There is nothing quite as pleasurable for me than making a cocktail, an appetizer, a meal, a dessert, or something another person will consume when they come to my home; then seeing true enjoyment come from that event. Cooking has always been a way in which I express myself and to know it is well received and appreciated makes it so much more fun for me to continue doing.

When I opened the parcel from Jessica, my initial reaction was "What a darling book!" The size and shape reminded me of a little diary which might hold some super "foodie-top-secrets" I did not yet know but which Sudi was waiting to share with only me. The pages are thick chocolate brown and bubble gum pink with absolutely precious graphics in a buttercream white which reminded me of children's storybooks from the 1950's. The color combination of the pages are one of my favorites, so aesthetically it was a joy to behold. I could not wait to dive in and find out "How To Be a Better Foodie"

When I read a book, one of my favorite parts is the introduction from the author. You get a few pages of insight into why they have chosen to write on this particular subject. I have no doubt Sudi Pigott loves what she does! I could actually relate to her initial "foodietude" she developed in her childhood from licking a spoon from a maple walnut sponge cake bowl. Her enthusiastic interest in food leaps off the pages in this "Bulging Little Book for the Truly Epicurious" - there is a bit of self deprecating humor slipped in between her knowledge but she shares her joy of food with the pleasure you would have in finding your favorite childhood dish at an upscale East side restaurant.

I must warn you, as you flip through the pages, you might be tempted to tab them up with Post-it notes since there are many point of interest and so many new ways to declare yourself a better foodie! I had no idea I was so gauche! I did, however, enjoy seeing the list of condiments, oils and vinegars and proud as even an amateur foodie, my pantry contained quite a few from the list!

The book contains quirky foodie habits which hard-core foodies can relate to and amateur foodies can esteem to. There were some areas of which I could not understand, simply because I am not accustomed to some of the foods Ms. Pigott clearly has passion and expertise in. I have no doubt food is something she dives into with hedonistic abandon and if you are looking for ways to expand your palette, get this book!

I enjoyed tremendously the way Sudi took every day aspects such as pets, fashion, shopping, movies, and dining to name a few and expressed how "foodietude" encompasses and relates to each. As someone who has a cupcake website and love for all things cupcake, I am distracted by anything cake related in small proportions! I did learn what a langoustine is (a marine crustacean which looks a little like a miniature lobster and a lot like the river dwelling crayfish. It can grow up to a foot in length and is prized for its delicious tail meat. Smaller langoustines have their upper parts discarded and their tails used for scampi. Larger langoustines are sold to be cooked whole. They are a common feature in the traditional French bistro seafood platter and a very important element in Spanish cuisine.)

I said earlier I felt like I was given a diary filled with lots of secrets and a wealth of gastronomic knowledge. This book, to me, reflects many years of Ms. Pigott's culinary travels and epicurian delights. It is full of thoughtful observations, experiences and a truly epicurious point of view. At times it made me scratch my head and crinkle my nose, but trust me when I tell you, it holds up to its title. This book is bulging with information about EVERYTHING foodie related. I feel smarter and more educated because I know about La Gran Festa De La Calcotada in Catalonia (Spain) is a festival held on the last Sunday in January for a variety of exceptionally long scallions; which can be found in the Foodie Almanac. Not to be a spoiler, but there are fantastic Foodie Pilgrimages to plan on around the world and even Foodie Stocking Stuffers!

With all this foodie "stuff" I have listed, I hope you will check out this little book. It is a fun read, you can open it at any point and find something different. If you get anything out of it... just think how sharp your gastro-credentials will be and all of the Trivial Pursuit questions you will get right!

Best!

Tag - 6 Random Things About Me

2008-08-16T07:40:00.006-04:00

Hello my dear and loyal readers! I cannot tell you how I have missed baking, reading your comments and sharing new creations with you! I would love to say I am completely moved in to my new house, but that is not yet the case. I guess life happens!

I have, however, cleared enough space to be able to bake and give myself some elbow room so I will share some of my latest yummy creations with you! But first, I am overdue on answering this tag! Mara from Lick the Spatula has "tagged me" to tell you 6 random things about myself. I think this is her ploy to bring me out of hiding! Good job Mara! Peer pressure works like a charm. Haha!
(See what I grew!)

So the tag rules are:
1. Link to the person who tagged you.
2. Post the rules on the blog.
3. Write six random things about yourself.
4. Tag six people at the end of your post.
5. Let each person know they have been tagged by leaving a comment on their blog.
6. Let the tagger know when your entry is up.

1. I love chocolate! I have been known to go to great lengths to seek out great chocolates! When I say seek... I mean going to the Godiva factory in Brussels, the Lindt Factory in Switzerland, Ghirardelli (owned by Lindt) has Soda Fountains and the most wonderful chocolate shops! Now after Cupcake Hero, Askinosie is a new favorite! This Ecuadorian chocolate nibble bar from Askinosie is my latest craving!

2. When I see hand lettered farmers market signs, I have to stop, no matter what. I enjoy the quaintness of small stands to the larger more organized markets, but the best part is all the fresh fruits, vegetables, breads, cheeses, butters and jams! There is just something about hand lettered signs that pulls at my heart strings (the same is true for kids selling lemonade!)

3. There is an apple orchard not too far from where I live. My little guy and I can be found there quite a bit once apple season starts. I have a secret obsession with their apple cider donuts! From the minute I see the racks and racks of fresh donuts, no bigger than the palm of your hand, all warm and slightly crunchy, tangy and spicy at the same time. I could eat 6 and not blink! The orchard also has a winery, with samples! My favorite last season was the Apple Blossom Blush. It tasted like apple juice with a kick!

4. When I was 9 years old, my lemon meringue pie won 22nd place in the county bake-off out of 75 entries. My prize was a wooden spoon with a blue and white checked grosgrain ribbon. I think by that age the baking bug had already bitten me!

5. The only "video game" I can win at is Pac-Man, but I can also play a good game of air hockey!

6. I have entirely too many cookbooks... but every foodie does!

These are a few of my favorite blogs, so "tag" you are it!
Bakerella
Couture Cupcakes
Cupcake Project
My Sweet & Saucy
Sugar Plum
Tempered Woman

On a personal note... Skin Cancer Part I

2008-08-15T19:59:00.019-04:00

(This is me, Wendy, and my little guy!)
Hi friends! I wanted to write a quick note and share something personal with you, I ordinarily would keep this to myself. I know this is a cupcake website and you come here to see lovely cupcakes and happy themes; I have so much to catch you up on, but in order for me to do that, I would like you to understand what I have been doing (besides moving) in the past few weeks. Please bear with me; I will try to keep it short and to the point. If this helps one person to not get blistering sunburns, then I did not share my story for naught.

I noticed a mark on my neck about a year ago, but in my haste to get my son to soccer practice, skiing lessons, PTA meetings, working on homework with him, being classroom mom, working 35 hours at my job and being an overall over-achiever, I did not go to the doctor and have the "freckle" checked out. I did "check it out" myself each morning in the mirror and gave it a "Pfft!" I was simply too busy to bother to go in. The mark changed shape and color, it hurt and I stopped wearing necklaces. Justifying to myself, I was over accessorizing with necklaces.

The truth is... freckles do not hurt; my "freckle" was killing me. I finally made an appointment to see the Dermatologist who took one look at me and in the most gentle way, told me he would immediately do a biopsy so we could take care of this growing problem. I am certain he was trying not to alarm me, but I cannot tell you the feeling of my heart sinking in my chest.

I am a Certified Health Education Specialist, but yet I did not take the time to follow through on what I knew I was seeing but was not fully aware of what was happening to me. I am really good about applying sunscreen (SPF 70) before my make-up. I apply it especially on my face, neck and chest and my arms. My make-up has an SPF 30 protection. I do not lie out in the sun. I am a Scottish girl with red hair and green eyes. I put on sunscreen several times a day and am obsessive about sunglasses and covering up. Yet, I have been diagnosed with skin cancer.

In this day when we have any color ribbon or rubber bracelet to wear for a cause, skin cancer is somewhat over looked. In my quest to spread the word about skin cancer prevention; I am listing a few of my favorite items I use and endorse this extremely worthy cause. Please, take care of your skin! Use sunscreen, whatever brand you like, just apply it often and liberally! Go to the doctor about ANY concerns you have! We only get one life. I have learned we only regret the things we didn't do; not the things we do! I will be making cupcakes with this in mind. Anyone who has an idea to share, you can email me at the.cupcakery at yahoo dot com.

The Skin Cancer Foundation has a wonderful website with a traveling road tour! The American Cancer Society list skin cancer facts and what to look for.
The American Cancer Society rule of thumb is the ABCDE Rule:

A for asymmetry: A mole that, when divided in half, doesn't look the same on both sides

B for border: A mole with edges that are blurry or jagged

C for color: Changes in the color of a mole, including darkening, spread of color, loss of color, or the appearance of multiple colors such as blue, red, white, pink, purple or gray

D for diameter: A mole larger than 1/4 inch in diameter

E for elevation: A mole that is raised above the skin and has an uneven surface

Click here to print your Body Mole Map. If you find anything suspicious or of concern you can take it with you to your doctor. I would also encourage you to take a look at the American Cancer Society Facts and Figures for 2008. Remember early detection is the key! Please be well, wear sunscreen and above all else, smile! Thank you for your support. I will keep you posted on my progress and I do promise more cupcakes!

Best!

Sephora Brand Sun Safety Kit. It's packed with a travel-size sunscreen and skincare for the face and body. 100 percent of the net profits (that's $21.55 from every kit sold!) will benefit The Skin Cancer Foundation. Sephora will make a total donation of up to $430,000.00 before 12/31/08. Supplies of the kit are limited and will be available while supplies last.

UV Skinz UV Skinz sun protective swimshirts are stylish and carry a UPF rating of 50+, which blocks out over 98% of the sun’s harmful rays, protecting delicate skin from damaging sunburns. Marcia Cross is on the website and endorses this product for her babies. Products range in sizes from children to adults.

Speaking of Marcia, she has the most beautiful creamy, fair skin, which needs serious sunblock! Oil of Olay, the American Society for Dermatologic Surgery (ASDS) and Marcia Cross have joined together to invite you and your girlfriends (or any friend! Skin cancer can strike ANYONE) to get a free skin cancer screening. This particular link touched me very deeply -- click here to see videos which will absolutely motivate you to get a screening. Please, please take this seriously.

What probably has to be my favorite sport, baseball, MLB endorses skin cancer safety! Click here to watch the Play Sun Safe video. What is really great about this organization, Play Sun Smart, and the American Academy of Dermatology is they help you find a free screening location in your area, as well as offering resources and informing you of local events.

Finally, because I believe every penny spent on research will eventually lead to a cure, there is a bracelet for Melanoma Awareness. Join SpaFinder to raise awareness about early melanoma detection & prevention by buying an "I Will Reflect" bracelet. It changes color when exposed to harmful UV rays. SpaFinder is a proud sponsor of the Skin Cancer Foundation. It is available through Spa Finder for $4.94 (does not include shipping).

A Tea Partay!

2008-08-11T17:34:00.005-04:00

Hi friends!! I have seriously been working very hard at unpacking so I can post yummy cupcake goodness for all of my dear readers! I needed a break from this move... I saw this Tea Partay a few years ago, but revisited it recently and was so tickled I just had to share! If you have not seen it, I hope you will find the preppy New England spoof as funny as I did. I grew up in New England and I really love this video!! Raw tea and finger sandwiches on the veranda, thank you notes in cursive... love it!

Best!

Housekeeping: The Cupcakery is digging out

2008-06-28T12:45:00.003-04:00

Hello dear friends! I have missed you!! I know I promised a posting several weeks ago - I cannot begin to tell you how overwhelming 247 boxes truly are! Nevertheless, I am looking forward to getting into my new kitchen; baking new surprises which I have been steadily creating in my mind over the past few weeks. Moving is hard work. I always say it helps to "clear the clutter" and realize exactly what you have and what you need!

Me thinks I am not wanting for anything, but in the cupcake world, there is so much fun to be had! I am delighted to have an entire shelf for all of my cupcake cookbooks. Plus an entire shelving area devoted to all of my liners, supplies and all of my decorations. I have missed you all but want to thank you for reading, checking in and I hope you will look forward to some delicious cupcakes to come!

Best!

Housekeeping: Movin' on up!

2008-06-05T11:20:00.003-04:00

Hi friends! Just wanted to update you on what happened with my flooding situation back in March! As you read this I am moving into my new house... I am surrounded by corrugated boxes, packing paper, clear and brown packing tape, tons of bubble wrap and dish packs.

I am slowly getting settled, since my new house in not more than 1 mile from my current house. SO much fuss for such a short distance. I asked the moving guys not to crush all of the cupcake liners and pretty cups I have in a special drawer, so I had to laugh when I saw the big box filled with bubble wrap, paper and all the cupcake liners labeled "delicate." I should be moved in by tomorrow and finish emptying the boxes by next week. This process is SOOOOO long!! It is now officially my 12th move in 15 years, so I have some experience with the process.

I do like my new house and I am looking forward to getting settled, I just wanted you all to know what is going on! I am definitely going to need to celebrate with a massive dose of chocolate cupcakes! My Askinose chocolate got packed as well... so I have to wait for the other side ~ but what a treat it will be! I am looking forward to celebrating with you! Thank you friends!

Best!

Memorial Day: Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting

2008-05-26T10:46:00.003-04:00

Hi friends! It is Memorial Day; a day off, a day to sleep in and ignore the alarm clock. In New York it has been a beautiful, sunny, balmy day. Many of us are celebrating out on a boat, picnicking or just BBQ-ing at our homes with family and friends. Sharing good food, friendship and the fact that we have an extra day away from work.

The reality is, while an extra day off from work is always an awesome thing, Memorial Day has a little bit deeper meaning to those who know or are affiliated with the military. It is a day set aside to remember those men and women of our military who have given their lives in the service of their country and for the freedom it embodies. For over 200 years Americans have given the supreme sacrifice for our country and today we remember!

I have learned the best way to make a difference, is just to say thank you. Thank a veteran or a service member. If you are not the "type" to approach someone because you just do not know what to say or how to show your gratitude; check out a really cool way to say THANK YOU to our service members.

I made several dozen of these very moist and yummy Red Velvet cupcakes with White Chocolate Cream Cheese frosting for Memorial Day. Thank you to all of the service members and families who sacrifice and go without, so that we may have the freedoms we do! I would say that comes from the bottom of my heart, but for service members my heart has no bottom!

Best!

Red Velvet Cupcakes
Makes 24 cupcakes

3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/2 cups sugar
3 large eggs
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda

1. Preheat oven to 350°F.

2. Line cupcake pan with cupcake liners and set aside.

3. In a small bowl, sift the cake flour and set aside.

4. In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until very light and fluffy, about 5 minutes.

5. Add the eggs, one at a time, beating well after each addition.

6. In a small bowl, whisk together the red food coloring, cocoa, and vanilla.

7. Add to the batter and beat well.

8. In a measuring cup, stir the salt into the buttermilk.

9. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

10. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well.

11. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

12. Divide the batter among the cupcake cups. Bake for 22 to 25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

13. VERY IMPORTANT: Allow cupcakes to cool completely on a wire rack.

White Chocolate Cream Cheese Frosting
Makes 3 cups

12 ounces white chocolate, coarsely chopped
1 brick (8 ounces) cream cheese, softened
1 tsp. salt
1 stick unsalted butter, softened
4 1/2 to 5 cups confectioners' sugar

*Optional Shake Up for this frosting*
Add 1 teaspoon peppermint extract
Fold in up to 1/2 cup crushed peppermint candy for a crunchy and creamy frosting

1. Melt the white chocolate in a medium bowl over a double boiler on the stove top. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine.

3. Add the melted white chocolate and blend on low speed until just combined, 30 seconds.

4. If you decide to add the peppermint extract do so at this point, otherwise, skip to step 5.

5. Add the confectioners' sugar and blend on low until the sugar is incorporated for a few more seconds then increase the mixer speed to medium and beat until the frosting is fluffy. Approximately 2 more minutes.

6. Add up to 1/2 cup more confectioner's sugar if needed to make the frosting able to be piped.

Week 20: "Southern Charm with Northern Exposure" Carrot Cupcake Deliciousness with Pineapple Cream Cheese Frosting Topped with Toasted Coconut

2008-05-24T20:05:00.013-04:00

Hi friends! Boy oh boy, do I love to eat! Before we were all worried about "Y2K" and the new millennium, I was living in the charming city of Savannah, Georgia. A city which not only has the BEST key lime pie ever (in my opinion) but has remained a city untouched by the outside world yet is still as welcoming as the "Waving Girl" who is Savannah's symbol of hospitality.

One of the many things I love about Savannah, Georgia, is the very proud way the city clings to its heritage in every aspect. There were many afternoons I spent at the Gryphon Tea Room with girlfriends or wandering through the azaleas in Forsyth Park with my little guy. There are simply too many landmarks to name, but a popular landmark is the gorgeous façade of the Mercer House (from Midnight in the Garden of Good and Evil) surrounded by lilacs and wrought iron gates. Another staple in Savannah are the SCAD (Savannah College of Arts and Design) students walking through the park and drawing in chalk on the sidewalk under canopies of enormous Live Oak trees. If there is ever a place that not only enjoys their food, they enjoy and promote the heritage of their food! Lord knows, I have eaten my way up and down River Street appreciating that heritage!!!

City Market is also a fabulous place to go along with all the shops in Factors Walk. Factors Walk was once used by cotton merchants to store cotton but now has some of the most unique shops you have ever seen. There are troves of galleries, antique shops and charming boutiques. I loved, loved, loved walking through there! Does anyone know of any cupcake shops there now?

How did you like my trip down memory lane? With that... I thought I would share my take on a truly Southern recipe I enjoyed from a bakery I used to go to waaaaay back in 1998 called Magnolia's. This "Yankee" was first introduced to Red Velvet Cake and all sorts of Southern delights in this delightful, unassuming little bakery. I used to work at a newspaper across the street from the bakery. Everyday for lunch I used to go to Magnolia's and find a "sweet treat" behind the glass casings.

As "Northern" as this recipe might be, something happens when you cross the Mason Dixon Line! I have tweaked this recipe just a bit by adding the raisins. I use both dark raisins and golden delicious. You are getting a mini version of what I would eat once a week! A tangy, robust Southern carrot cupcake with a luscious pineapple cream cheese frosting and topped off with toasted coconut.

Oh. My. Gosh. It is delicious!

Best!

Carrot Cupcake Deliciousness
Makes 24 cupcakes
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots (about 3 to 4 medium carrots)
2 teaspoons vanilla extract
1 can (8 ounces) well drained crushed pineapple
1 cup shredded coconut
1 cup chopped pecans, divided
1 cup raisins (or golden raisins)

1. Preheat oven at 350° degrees F. Line 12-cup muffin tin with muffin papers and set aside.

2. In a mixing bowl, combine dry ingredients; stir to blend.

3. Add eggs, oil, shredded carrots, and vanilla; beat until well blended.

4. Stir in pineapple, coconut, and 1/2 cup of the pecans and raisins.

5. Spoon into cupcake liners with small ice cream scooper. Bake 18 - 20 minutes until the tops are golden brown or until a wooden toothpick inserted in center comes out clean.

6. VERY IMPOPRTANT to cool completely before frosting.

Pineapple Cream Cheese Frosting

1 brick (8 oz.) cream cheese, softened
1 stick unsalted butter, softened
1 tsp. salt
1 tsp. vanilla
1 cup powdered sugar
1/4 cup pineapple juice

1. Combine cream cheese, butter, salt and vanilla in a large bowl and beat with an electric mixer.

2. Alternate powdered sugar and pineapple juice and beat mixture for 5 minutes until fluffy.

3. Add Wilton gel food coloring "Peach" until pastel color is achieved. Pipe onto completely cooled cupcakes and sprinkle toasted coconut on top.

Week 19: Vanilla Cupcakes topped with a Vanilla Coffee Cream Cheese Frosting a slow Caramel Drizzle and Macadamia Nuts

2008-05-24T08:26:00.002-04:00

Hi friends! This recipe is mouthwatering for many reasons you know I will share! It is a vanilla cupcake with a vanilla coffee cream cheese frosting a slow caramel drizzle and then sprinkled with macadamia nuts! Not only does this little beauty look divine, but also the flavor is bursting from the cupcake liner!

I am so proud of how sweet and pretty these cupcakes turned out because I baked them in the loveliest baking cups from Fancy Flours called Muffincino. The cups are sturdy and firm Panettone paper, brown colored with gold print. They looked so, so cute! I made a "test batch" of these cuppies earlier in the week and took them to work to see what kind of response I would get. It was overwhelmingly positive! The savory combination of vanilla coffee cream cheese frosting, caramel and macadamia nuts on a light vanilla cupcake was taste bud ecstasy! (Wow, that sounds dramatic!) Trust me though; it was a definite eye rolling experience!

When I was living in the Middle East, one of my favorite things to do was to venture into the spice souqs and learn about all the different varieties of spices available! I can remember walking through the alley and walkways heavy with incense and seeing mounds of overflowing, colored herbs and spices in jute and burlap sacks. There were all sorts of exotic spices and everyday spices, but I always found something delicious to bring home and experiment with. I really miss that!

With this cupcake recipe I wanted to have a richer and cleaner flavor with the vanilla. I have used vanilla bean pods and different kinds of vanilla extracts. This time I went to one of my favorite stores and found Madagascar Bourbon Vanilla Powder. Grinding whole dried vanilla beans until powdery produces vanilla powder. The advantage to vanilla powder is it can be added to warm liquids and the vanilla flavor will not evaporate as it does with extracts. It is absolutely delicious! The enhanced vanilla flavor which came through in the cupcakes was very rich and the uber decadent frosting could not have been better!

The slow caramel drizzle and macadamia sprinkling as the final accoutrement was really exceptional! I hope you will try this recipe and enjoy it as much as I did! Let me know your thoughts!

Best!

Vanilla Cupcakes
Makes 24 cupcakes
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
3 tsp. Madagascar Bourbon Vanilla Powder

1. Preheat oven to 350° degrees F. Line muffin pan with cupcake papers and set aside.

2. In a small bowl, combine the flours. Set aside.

3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth and add the sugar gradually. Beat until fluffy, about 3 minutes.

4. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

5. Spoon the batter with a small ice cream scooper into the cupcake liners, filling them about 3/4 full.

6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

7. Cool the cupcakes for 15 minutes. Remove from the muffin pan and cool completely on a wire rack before icing.

Vanilla Coffee Cream Cheese Frosting

1 brick cream cheese, room temperature
1 stick unsalted butter, softened
1 1/4 Confectioner's Sugar
2 tsp. Madagascar Bourbon Vanilla Powder
3-4 Tbsp. fresh brewed coffee, room temperature

1. Combine cream cheese and butter in a medium bowl. With an electric mixer, mix ingredients until smooth.

2. Slowly add confectioner's sugar, vanilla powder and alternate coffee until mixture becomes thick and fluffy.

3. Beat frosting for approximately 5 minutes.

4. Very important to frost cupcakes once they are completely cooled!

5. Once cupcakes are frosted, drizzle with caramel ice cream topping. I made a "W" up and down, and then another "W" from left to right.

6. Sprinkle lightly with chopped macadamia nits.

Housekeeping: What happened to The Cupcakery?

2008-05-17T08:54:00.004-04:00

Hi friends! I know it has been quite a few days since my last posting. Let me tell you what happened; somehow my computer got infected with 5 Trojan Horses and my whole system crashed on me. *groan* The weirdest part is the virus came from my digital camera! What a mess! *groan* Fortunately I took my computer to "the professionals" and now it is cleaned up and feeling better.

I must tell you, eventhough I have been offline I have been baking twice as much! I have some catching up to do here. Thanks for your patience and I promise you will really love what I have been up to!

Best!

Housekeeping: Meaningful Giving to Mother's Around the World

2008-05-08T12:53:00.018-04:00

Hi friends! Mother's Day is this Sunday, May 11th. Mother's Day celebrates Mothers, Grandmothers, Aunts, Sisters, and all of those women who are "Like a Mom", adoptive Mother's, and anyone who loves and nurtures. I have always believed in "Six Degrees of Separation" and with the terrible horror of Cyclone Nargis to hit Myanmar (Burma) recently I got to thinking of all the Mothers affected by this event. Every day there are so many tragedies on different scales, which affect at least one person, or someone we know. It can make us feel helpless; but helpless does not mean hopeless. We just have to know where to look. I have a standing section on the blog which I call "Meaningful Giving" these are just a few of the many worthy causes out there which benefit from empathy.

I am a mom and I can tell you my little guy is what makes my heart feel like it is just a little bigger in my chest. I would do anything for him. I know this is a "Cupcake Website" and I really try to stick to "Cupcakes." With Mother's Day coming up, I thought you would like to know of wonderful ways to give back and help "Mothers" around the world or right here in the United States. I have listed several organizations including Fisher House for Military Families which is very dear to me, a wonderful organization giving back not only to service members but taking care of military families. Global Giving to help around the world or designate programs right here in the US! I encourage you to look at the "Mother's Day Menu" - it is really amazing how many ways you can help. You can choose ~ but whatever you choose, give from your heart. Should you decide to bake a batch of your favorite cupcakes and take them to a women's shelter, I promise you will not only bring warm smiles you will feel really good about yourself! And that's a good thing! We are all connected by six-degrees of separation!

Best!

Fisher House Supporting America's military in their time of need, we provide "a home away from home" that enables family members to be close to a loved one at the most stressful time -- during hospitalization for an illness, disease or injury. To learn more, click here.

This Mother's Day the Global Fund for Women is encouraging everyone to support companies who donate a portion of their sales to the GFW. Money you spend on music, clothing, cosmetics and organic flowers to supports grant money to help teach women how to bake! With a $10,000 grant from the Global Fund, 100 refugees can be trained in the skills they need to run businesses in sewing, computer science and baking.

I always knew a cupcake could change the world! One at a time!

Global Giving The devastating Myanmar Cyclone Nargis has killed over 62,000 people, and thousands are still missing. A state of emergency has been declared in five regions: the capital city of Yangon, Irrawaddy, Pegu and the states of Karen and Mon. There is massive flooding, power loss, and damage to houses and other buildings. Support short-term relief and longer-term rebuilding efforts through these projects. Check out the Mother's Day Menu to find out how to help Mother's around the world, or right in the United States.

UNICEF Inspired Gifts is an innovative program that allows you to purchase real, lifesaving products--like bednets and vaccines--to be shipped directly to one of over 150 countries where UNICEF is saving children's lives.

Thank you for taking the time to read this!

Winners; Mother's Day Memory Cookbook Give Away

2008-05-08T10:54:00.006-04:00

Hi friends! Before I announce the winners, I would like to say thank you to all of you who have been reading and stopping by on a daily basis! One of my favorite things about reading other blogs is the way I feel when I arrive on their sites. The familiar layouts and delicious pictures I know are waiting. This is why I keep going back! I feel like the authors have become my friends; like I have known them a long time. I look forward to all the comments you leave for me. I am almost giddy each time I see there is a new comment waiting... so thank you to those of you who leave them for me. I am looking forward to hearing from more of you in the future! If you did not enter this contest, I will have more coming up!

The winners of The Cupcakery Mother's Day Memory Cookbook Give Away were selected from Random.org's list randomizer. The winners are:

Dolce Deluca: I love this! What a great way to honor Mom's and like-Mom's everywhere :) My favorite memory of being in the kitchen with my Mom is they day she taught me how to make Italian sauce... which is my Great-Great-Grandma's recipe from Sicily. There are four generations currently alive: me, my Mom, Grandma and Great Grandma. We all make it a little bit different but its all from the same place. I hope to have a daughter one day so I can teach it to her.

XQueen of CupcakesX: I remember being in the kitchen with my mom as a kid making Apple Pies. You know, the kids always get the not-so-fun jobs like peeling the apples but I learned how to make them the same way...just as my gram did and to this day I still use the same recipe. Memories like those are the reason I love baking today. :)

and last but certainly not least,

Brittany: When I was growing up, Mom made a lot of homemade cookies. Our kitchen wasn't huge, so she would store them in plastic containers that she would stick in the oven. Once evening while making dinner, we began to smell something funny. After investigating, we discovered that Mom had preheated her oven without checking it. The result? A bizarre sculpture-like mass of melted plastic and cookies dripping off of the oven rack. My sister and I couldn't stop laughing - and we still tease her about it.

The best part, however, is the fact that Mom did this THREE different times before she finally decided to find a different way to store cookies! :)

Congratulations friends!
Please send me an email to the.cupcakery(at)yahoo(dot)com

Best!

LAST DAY to Enter the "Mother's Day Memory Cookbook Give Away!"

2008-05-07T06:45:00.000-04:00

Hi friends! Don't forget to enter the "Mother's Day Memory Cookbook Give Away" by May 7th for a chance to win 3 fabulous prizes!

To enter your comments and get more details click here. I want to hear your stories!

Best!

Week 18: Orange Crush: Orange Cupcakes Filled with Orange Apricot Marmalade Topped with Citrus Buttercream Frosting and a Mandarin Orange

2008-05-03T08:41:00.012-04:00

Hi friends! If you like citrus, in particular a combination of apricot orange marmalade in the center of a moist orange cake and topped off with a creamy citrus buttercream and a juicy mandarin orange. You will really like this cupcake. I was in the grocery store and saw a can of Mandarin Oranges which were my inspiration this week! Plump apricots were lined up in the produce department with their soft downy skin and apricot hue just begging for me to pick them up and bring them home with me.

I love spring time because all the colors come alive and I want to capture that essence in everything I am cooking. This cupcake was delicious and bright! I love that! I am so happy spring is here.

Best!

Orange Cupcakes
Makes 24 cupcakes

2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup white sugar
1/3 cup orange juice (Recommend Tropicana with Pulp)
2 eggs, room temperature
1 cup buttermilk
3/4 cup vegetable oil
2 Tbsp. grated orange zest

1. Preheat oven 350° degrees. Line cupcake pan with paper liners and set aside.

2. In a large bowl sift together the flour, baking soda, baking powder and salt.

3. In another large bowl with a stand mixer, mix together sugar, orange juice, eggs, buttermilk, and vegetable oil.

4. Add the dry ingredients and mix until moistened.

5. Fold in the orange zest.

6. Divide batter into cupcake liners and bake 17-21 minutes, depending on your oven. Cupcakes are ready when toothpick inserted into the center come out clean.

7. VERY IMPORTANT to let the cupcakes cool completely before frosting.

Orange Apricot Marmalade

1. Good quality Apricot Orange marmalade. Spoon or pipe into the center of completely cooled cupcakes.

2. Be careful marmalade does not clog piping tip.

Citrus Buttercream

8 oz. (2 stick) unsalted butter, softened
5 1/2 cups powdered sugar
1 tsp. salt
2 Tbsp. plus 2 tsp. whole milk
3 tsp. pure orange extract
2 Tbsp. plus plus 1 tsp. fresh lemon juice

1. With an electric mixer, cream the butter and salt for about 30 seconds.

2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.

3. Add the remainder of the powdered sugar, orange extract, and lemon juice. Beat until combined. Scrape down the bowl again.

4. Beat on high speed for 2 minutes or until the frosting is fluffy.

5. Continue beating on high speed for 3 minutes.

6. It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.

Week 17: Earth Day; Ginger Pear Cupcake with Lingonberry Filling Ginger Whipped Cream with a Fresh Poached Pear and Mint

2008-04-28T21:15:00.007-04:00

Hi friends! I made this spectacular cupcake last week for Earth Day, April 22nd. I am just now getting an opportunity to post the recipe and pictures before I get started on this week's cupcake!

I had so much fun coming up with this flavorful combination. The essence of the cupcake is zesty and fresh. The crispness of the pears gives this cupcake a bit of spiciness. I filled the center with Scandinavian lingonberries and topped them with fresh ginger whipped cream, a poached pear and mint. Not only is this a pretty cupcake ~ but it tastes fabulous!!

I was asked several times "What in the world is a lingonberry?" When I lived in Illinois, I was introduced to this versatile fruit. I have tasted lingonberries on turkey sandwiches, in many desserts, in beverages such as lemonades and limeades. It is truly one of the most versatile fruits. If you have a chance to try this recipe, I believe you will enjoy it very much. Once you taste it - you will wonder where it has been all your life! A lingonberry is a small red berry, very much like a cranberry, but sweeter, not quite as tart. It is often called a "cowberry" and is a member of the cranberry family. It grows mainly in Scandinavia but can be found in parts of the United States in Maine and also in Canada.

I was able to find jars of lingonberries in the jelly aisle of Adams Fairacre Farms Grocery. I absolutely love this grocery store as they have so many wonderful varieties of specialty jams and jellies; their combinations often inspire me. The earthy combination of ginger and pears is delicious. The Cupcake Hero April theme is "Earth Day" I made it a point to use fresh grated organic ginger, organic buttermilk and for a twist I added some organic pear juice which gave some bite to the zesty flavor of the batter. I also made it a point to begin using environmentally friendly baking products in The Cupcakery. There is a line called IF YOU CARE® which has an entire line of baking products dedicated to helping bakers save the environment from additional pollution. I used the large baking cups, which are made from 100% unbleached, heavy duty greaseproof paper and can be used without a muffin pan. No greasing is needed! The baking cups are microwave-safe and will not affect the taste of the baked goods. They not only reduce the amount of chlorine in the environment, they also are landfill safe and non-toxic when incinerated. We can all do our part to "go green" - I even used a touch of green food coloring in the ginger whipped cream! It is divine!!

Happy Earth Day friends!
Best!

Ginger Pear Cupcakes

2 sticks unsalted butter, softened
3/4 cup light brown sugar
2 Tbsp. peeled, grated ginger
3 eggs, from vegetarian fed chickens
2/3 cup molasses
3 cups 100% organic, unbleached all-purpose flour (Recommend King Arthur)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cups buttermilk
1/2 cup organic pear nectar

1. Preheat oven 325° degrees. Line cupcake pan with paper liners and set aside.

2. Cut butter into 1" pieces and combine with brown sugar in large bowl. With a stand mixer (or electric mixer) cream on medium speed for 6 minutes. Butter will become smooth and pale.

3. Add the grated ginger and mix for 1 minute. Scrape down the bowl with a rubber spatula and add pear nectar.

4. Switch mixer to low speed and add eggs one at a time making sure each egg is incorporated before adding the next.

5. Add the molasses until completely mixed in. (The mixture will look like it is falling apart but it will come apart when the dry ingredients are added.)

6. Sift flour, baking powder, baking soda, and salt into a medium bowl, and toss together with your hands.

7. Add flour mixture and buttermilk to the batter, mixing with rubber spatula just until dry ingredients are absorbed. Be careful not to overmix.

8. Divide batter among paper liners. Bake 17-21 minutes or until toothpick comes out of the center clean.

9. VERY IMPORTANT to cool completely before piping Lingonberry Danish Spread into the center of cupcakes and frosting with Ginger Whipped Cream.

Lingonberry Danish Spread

1. Fill piping bag and fit with tip to pipe the lingonberry spread into the center of completely cooled cupcakes.

2. Once you have filled cupcakes set aside and top with ginger whipped cream, freash, poached pear and mint.

Ginger Whipped Cream

2 cups heavy whipping cream
3/4 cup confectioners sugar
2 tsp. ground ginger
Wilton Gel "Willow Green" Food Coloring

1. Combine ingredients in a cold stainless steel bowl. Mix with an electric mixer with whisk attachment, on medium until soft peaks form. Be careful not to overmix as your whipped cream could turn buttery.

2. Add Wilton gel food coloring to achieve desired pastel color.

3. Once your soft peaks form, transfer whipped cream to piping bags, carefully, and pipe onto completely cooled cupcakes.

4. Top with freshly sliced, poached pear and sprig of mint.

CONTEST! Mother's Day Memory Give Away!

2008-04-28T14:13:00.012-04:00

Hi friends! Mother's Day in America is Sunday, May 11, 2008. My favorite place to be is in the kitchen with my little guy. I think we put so much of our heart into baking... with this in mind, I decided to sponsor a contest for Mother's Day! Tell me a little bit about your favorite memory of being in the kitchen with your Mom. Mom can be anyone who is your Mom or like a Mom to you. It can be your Aunt, Sister, Niece, special friend or maybe a new memory with your own little person! Anyone can enter; I just want to hear about a favorite "Mom" related memory in the kitchen! Winners will be randomly selected May 7, 2008.

Leave me a comment with your email address! I have three (3) prizes to give away - two of my favorite cookbooks (below). Good luck friends!

(1) One hard cover copy of The Lady & Sons Just Desserts by Paula Deen:

(2) Two soft cover copies of Macrina Bakery and Cafe Cookbook by Leslie Mackie:

Best!

Housekeeping: Apologies to Zahirah from Cupcakes D'Lights

2008-04-24T11:30:00.011-04:00

Hi friends! I want to share with you something which was brought to my attention yesterday and something which I need to talk about with you; my readers. If you remember I had a picture which was in The Cupcakery header; it was an image called "Feathers and Roses" and was courtesy of Cupcakes D'Lights."

When I first began my blog in January of this year, I was looking for pictures of cupcakes to use on my site. As most of us do, I used Google and began perusing the many, many images of cupcakes which are out in cyberspace. I ultimately found two pictures I liked very much. I used one of the pictures on my header and the second on my profile. Little did I know they were both created by the same baker. When I decided on the two pictures, I noted there was no copyright and also no name associated with the photographs.

It was brought to my attention yesterday by Zahirah from Cupcakes D'Lights that I was using her pictures with out permission. I had no malicious intent to neither deceive nor to discredit the hard work and imagination of the person who took the time to bake, frost, decorate and photograph these beautiful cupcakes. In addition to baking; setting up the shots, photographing and downloading the pictures onto the internet is a time consuming process.

I would like to apologize to Zahirah who has had a spot on my Blog Links since I started my blog. Zahirah is the one responsible for this lovely cupcake which has been on The Cupcakery header since I started my blog. I decided to use my own cupcakes for my profile and the header, but I wanted you all to know I would not purposefully begrudge someone their due credit.

Thank you for continuing to read and come back to my blog. I appreciate your continued support and I look forward to more cupcakes!

Best!

Sweet Caroline Hope: Angel Food Cupcake with Vanilla Whipped Cream and a Mango Tango

2008-04-18T11:25:00.028-04:00

(Caroline Hope - 1 year old)

Hi friends! I have a delightful story to tell you; one which is sure to touch your heart as much as it has mine! And naturally, a cupcake is involved. I hope you are as eager to try this recipe as I was to come up with it!

This story begins with my dear friends, Amy and Brent, who have received a blessing of love in their life. A precious, beautiful family with three children Jackson Brent [11], Avery Grace [5], and Savannah Reese [2] which was not yet complete has finally closed the loop on a heart with a sprinkling of angel dust and an answering of prayers. For the past year and seven months, Amy and Brent have been in the process of adopting a baby from Russia. Finally after much praying, long days of waiting, making several lengthy trips back and forth to Russia and to the orphanage where Caroline Hope was waiting patiently for her family to come and get her; on March 30, 2008, the whole family was brought together in the United States.

The way I know to mark such an exceptional event is to create a unique cupcake! I knew I wanted this cupcake to be extra special and not overly complicated to assemble, so I pulled out my trusty Buttercup Bake Shop Cookbook which always delights me! I decided to use Jennifer's Angel Food Cake recipe because it is first and foremost, easy! As many of you might think when you look at the recipe, do not be intimidated by the amount of egg whites required [2 cups]. A short cut which has worked for me in the past and one which I would encourage you to use should you be short on time (or eggs); is the egg whites which come already separated. I have relied on those in the past and have not been let down.

Secondly, this recipe will work best in a stand mixer, but do not worry, a hand mixer will work just as well should you not have a stand mixer available! Since we are moving into the warmer Springtime weather, if you can find farmers markets with luscious, juicy peaches and nectarines; as well as some plump, tart blueberries to mix together with ripe, succulent mangoes, you can then drizzle a lovely mango tango over the creamy homemade vanilla whipped cream. Most large grocers should carry mangoes through out the year. The key is to look for mangoes which are more red than green.

Spring is about new beginnings. If I had to put Springtime in a cupcake, this would be it. What better way to have a new beginning for Sweet Caroline than with her new and very loving family! The weightlessness of this cupcake is what I imagine angels wings to be like and the wispy, light sweetness of fresh vanilla whipped cream, topped off with a glorious golden mound of mango tango. Fresh mangoes, white peaches, nectarines, and blueberries; finished off with a fresh sprig of mint! Need I say more? Enjoy this recipe and wishes of a lifetime of happiness to my dear friends. They are tangible proof of the saying "Good things happen to good people!"

Best!
This is what "joy" looks like!

Angel Food Cupcake
1 cup cake flour
1 1/2 cups sugar
13 or 14 egg whites (2 cups)
1 1/2 tsp. cream of tartar
1 tsp. pure vanilla extract
1/4 tsp. salt

1. Preheat the oven to 375° degrees. Line cupcake pan with papers and set aside.

2. In a medium bowl, combine the flour with one cup of the sugar. Sift these together three separate times. Set this aside and place remaining sugar in a separate cup for later use.

3. Place the egg whites in a standing mixer bowl and, using the whisk attachment, turn the mixer at the lowest speed.

4. After 1 minute, add the cream of tartar, vanilla, and salt.

5. After another minute of beating, turn the mixer to medium speed and gradually add the 1/2 cup of remaining sugar. Stop and scrape the sides of the bowl with a rubber spatula whan all the sugar is added. Resume beating until the whites are stiff but moist. (This should take about 3 to 5 minutes.)

6. Transfer the egg whites to a large bowl. Sift the flour-sugar mixture over the whites and gently fold until all the dry ingredients are mixed in.

7. I used a small ice cream scooper (2 scoops) to fill the cupcake liners and it was the perfect amount. The cupcakes baked for 9 minutes but each oven varies, so watch your baking times. I would say no longer than 10 minutes as the bottoms may burn.

8. Cupcakes will be done when a toothpick comes out of the center clean. Remove cupcakes from the pan and place on a wire rack. Cool completely before frosting with Vanilla Whipped Cream and drizzling with Mango Tango.

Vanilla Whipped Cream
Makes about 2 cups

1 cup heavy whipping cream
4 tsp. pure vanilla extract
3 tbsp. confectioner's sugar

1. Combine ingredients in a cold stainless steel bowl. Mix with an electric mixer with whisk attachment, on medium until soft peaks form. Be careful not to overmix as your whipped cream could turn buttery.

2. Add some Wilton gel food coloring to achieve desired pastel color. I used yellow, but any color will complement fresh fruit.

3. Once your soft peaks form, transfer whipped cream to piping bags, carefully, and pipe onto completely cooled cupcakes.

4. Drizzle with Mango Tango and garnish with fresh mint just before serving.

Mango Tango

1 or 2 medium, ripe mangoes, pitted and chunked
2 or 3 large, ripe white peaches, pitted and chunked
2 large, nectarines, pitted and chunked
2 oz. fresh blueberries

NOTE: If you have never cut a mango before, see directions below on "HOW TO CUT A MANGO"

1. Once Mango, Nectarines and Peaches are cut, combine in a large bowl and add Blueberries.

2. Drizzle over cupcakes frosted with Vanilla Whipped Cream, just before serving.

HOW TO CUT A MANGO
1. Wash and peel your mango. Be careful after peeling the mango as they can become very slippery!

2. Hold the mango firmly with one hand. Starting from the outside slice downward cutting 1/2 inch slices towards the center with your opposite hand.

3. Once you reach the pit (you will see a long white pit in the center) turn the mango and repeat the steps.

4. Continue this process until all the fruit has been cut off of the mango.
5. After all the slices have been cut; cut the slices into chunks, place in a bowl to be mixed together with white peaches and blueberries for the "Mango Tango" to be drizzled over the top of the fresh vanilla whipped cream and angel food cupcakes.

Holy Smokes! Serrano Chili Cayenne Pepper Cinnamon Chocolate Cupcake with Cinnamon Cayenne Pepper Chocolate Ganache Frosting

2008-04-17T09:41:00.021-04:00

Hi friends! This cupcake began as an experiment on my behalf after a friend told me about the Dagoba chocolate bar with chilies and nibs. Yum! I know the trend, for a while, has been to include hot peppers in chocolates and I will admit to be one of the many followers of this phenomenon! I love it! There are many talented bakers who have already experimented in their own special way with powders and chocolates, peppers and candies. This is my attempt to "join the popular kids" with the peppers and chocolates.

If you love foods with a little bit of heat or anything spicy ~ you will absolutely devour this cupcake! There are two wonderful parts to this cupcake 1) While it may seem complicated, this is such an EASY recipe and 2) The ingredients are SURPRISING. You can actually determine how hot you like this cupcake temperature by the amount of pureed Serrano peppers and ground Cayenne pepper you add to the chocolate batter. The Cinnamon will accentuate the peppers and add depth of flavor which reaches new heights with every bite. The chocolate ganche with cinnamon and cayenne has an unexpected but delightful sensation which leaves a fun tingle after you are finished eating. Somehow that sounds naughty, but it is quite good!

I received mixed reviews on this cupcake; but I love to hear both sides! Some people told me the "heat" felt like they just ate salsa with out getting the benefit of eating the chips. While others who tried the cupcakes, grabbed two and three at time because they loved it so much. I had a cadet sing me Luciano Pavarotti in the most glorious voice you could imagine, in the hallway of my work, he brought tears to my eyes he was so good! He then scampered off with a cupcake; with a mouthful he told me how much he loved it. I suppose it depends on the taste buds of the eater.

Either way, this is not your average cupcake. You will enjoy the reaction from your friends when they exclaim "What did you just say this is?" It's priceless!

Best!

Serrano Chili Cayenne Pepper Cinnamon Chocolate Cupcakes

2 cups all-purpose flour
1 tsp. baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 tsp. vanilla extract
2 tsp. ground cinnamon
9 Tbsp. Cayenne pepper, to taste
1-2 Tbsp. Serrano chili peppers, pureed, to taste

NOTE: The Cayenne and Serrano Chili peppers are adjustable ingredients, so add them to taste.

1. Preheat oven to 350 degrees. Line cupcake pan with cupcake papers. Set aside.

2. In a small bowl, sift together the flour and baking soda. Set aside.

3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

4. Add the sugars and beat until fluffy, about 3 minutes.

5. Add the eggs, one at a time, beating well after each addition.

6. Add the chocolate, mixing until well incorporated. Then add the cinnamon, Cayenne pepper and Serrano pepper puree.

7. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.

8. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.

9. Bake for 15-17 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.

10. Cool the cupcakes in the pan for 15 minutes. Remove from the pan and cool completely on a wire rack before icing.

Cinnamon Cayenne Pepper Chocolate Ganache
2 cups (about) bittersweet chocolate
1/2 cup cream
4 Tbsp. Cayenne pepper, to taste
1 tsp. ground Cinnamon

1. In a double boiler, melt bittersweet chocolate pieces and cream together until smooth.

2. Add Cayenne pepper and Cinnamon until combine.

3. Put mixture in the refrigerator until cooled, then pipe onto completely cooled cupcakes.

Week 16: Spring Flowers: Vanilla Cupcakes with Almond Buttercream Frosting

2008-04-16T18:43:00.010-04:00

Hi friends! This has been a busy week in The Cupcakery kitchen! Birthdays, Cupcake Challenge and an extra special event which I created a special cupcake for. I will post the "Sweet Caroline" cupcake tomorrow along with the story which will really touch your heart; just one more day, I promise! I predict you will love this cupcake and it really is worth the wait!

Below is a cupcake I brought in to work this morning. A Vanilla Cupcake with Almond Buttercream Frosting. From the first bite, your lips will be wanting more! The cupcake is very moist and the Almond Buttercream has just enough "zing" to make you think of creamy Pavlovas. They really are a dream and if you look closely at the pictures, I could float away on the clouds of fluffy frosting!

Best!

Vanilla Cupcakes

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line muffin pan with cupcake papers and set aside.

2. In a small bowl, combine the flours. Set aside.

3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

4. Add the sugar gradually and beat until fluffy, about 3 minutes.

5. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

6. Spoon the batter into the cupcake liners, filling them about 3/4 full.

7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

8. Cool the cupcakes for 15 minutes. Remove from the muffin pan and cool completely on a wire rack before icing.

Almond Buttercream Frosting

8 oz. (2 stick) unsalted butter, softened
5 1/2 cups powdered sugar
1 tsp. salt
2 Tbsp. plus 2 tsp. whole milk
3 tsp. pure almond extract
2 Tbsp. plus plus 1 tsp. fresh lemon juice

1. With an electric mixer, cream the butter and salt for about 30 seconds.

2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.

3. Add the remainder of the powdered sugar, almond extract, and lemon juice. Beat until combined. Scrape down the bowl again.

4. Beat on high speed for 2 minutes or until the frosting is fluffy.

5. Continue beating on high speed for 3 minutes.

6. It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.

Housekeeping: A New Mixer at The Cupcakery

2008-04-10T17:08:00.011-04:00

Hi friends! Sorry I have not posted in a few days. You won't believe the baking tragedy which has befallen me! I was making the frosting for my cupcakes on "Cupcake Tuesday" and my mixer b-r-o-k-e! End.Of.The.World. I really could not believe it; the timing was awful and I knew I had to act quickly before the end of the week. I went over to the Williams-Sonoma store yesterday and then I could not decide on which color mixer to get! I am certain it took me more than an hour. There were so many delicious colors to choose from!! Oh gosh, this has been some week. I finally decided on the Metallic Chrome model pictured below. I do love it!
(Available at Williams-Sonoma)

I posted the recipe and pictures yesterday of the lightest, fluffiest cupcake which was so tasty and delicious [Vanilla with Pink Lemonade Buttercream Frosting]! I was unfortunately not able to make the whipped cream filling I had planned on ~ still this unlucky event has enabled me to get a really awesome mixer! I am so excited to use it! I am looking forward to making some divine concoctions. Stay tuned!

Best!

Week 15: Vanilla Cupcakes with Pink Lemonade Buttercream

2008-04-09T21:27:00.013-04:00

Vanilla Cupcake Batter

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line muffin pan with cupcake papers and set aside.

2. In a small bowl, combine the flours. Set aside.

3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

4. Add the sugar gradually and beat until fluffy, about 3 minutes.

5. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

6. Spoon the batter into the cupcake liners, filling them about 3/4 full.

7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

8. Cool the cupcakes for 15 minutes in the tins. Remove from the tins and cool completely on a wire rack before icing.

Pink Lemonade Buttercream Frosting
4 oz. (1 stick) unsalted butter, softened
2 3/4 cups powdered sugar
1/2 tsp. salt
1 Tbsp. plus 1 tsp. whole milk
1 tsp. pure vanilla extract
3 Tbsp. plus 1 tsp. fresh lemon juice

1. With an electric mixer, cream the butter and salt for about 30 seconds.

2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.

3. Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.

4. Beat on high speed for 2 minutes or until the frosting is fluffy.

5. Continue beating on high speed for 3 minutes. Add "Red" food coloring in small amount to achieve desired pastel pink color.

6. It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.

The Cupcakery Around the World!

2008-04-06T15:28:00.007-04:00

Hi friends! Since I began blogging about the goings on in the kitchen at The Cupcakery in January, I must tell you how amazing it is to me, to see the number of people who have taken the time to not only look at my cupcakes, but to give my recipes a try, comment on my creations, send me emails and list me as "favorites" on their own blogs and websites.

I see every single one of you who clicks on my website through the listing on the bottom of my page. I have learned the names of new towns from Texas and Montana, South Dakota, Louisiana to California and Maine, our friends to the north in Canada, and all the way across the oceans to New Guinea and tiny islands in Thailand. From Colombia and Botswana, to Saudi Arabia, United Arab Emirates, Cyprus and Romania. Jordan, Turkey, France, Central Europe and New Zealand. I see all of you and we are united by cupcakes! To each and every one of you from all around the world in countries I could only imagine; Thank You for taking the time to see what I am cooking up! It means so much to me you have peeked into my world and you keep coming back to see what I am so passionate about.

For those of you who do not know this about me, I live and work at the United States Military Academy at West Point in the Hudson Valley. Thank you to all of my co-workers who must endure my endless cupcake chatter from week to week; thank you to my cadets whose loyalty and enthusiasm keeps me going; thanks also to all the baking enthusiasts out there who continue to inspire me and finally thanks again for coming to my website and reading what I have to say! This has been so much fun for me and I continue to look forward to "Cupcake Challenge" each week and what I will come up with! I will be writing for the Mad About Martha blog, so check that out as well.

Best!

Sticky, Chewy, Messy, Gooey; Desserts For The Serious Sweet Tooth

2008-04-03T10:31:00.004-04:00

Hi friends! I would like to share the latest addition to my cookbook collection. Sticky, Chewy, Messy, Gooey; Desserts For The Serious Sweet Tooth by Jill O'Connor and published by Chronicle Books. This is not a new cookbook and it is not exclusively about cupcakes, it is however, a new cookbook to me, and the title is everything I daydream about (well, just about)! You will not only be inspired by the pictures but there are all sorts of luscious recipes to try.

I was in Barnes & Nobles last night perusing the cookbook section as I normally do. As if I did not have enough cookbooks already. But me thinks one can never have enough of a good thing. My aunt is part of this "problem" since she continues to feed me Martha Stewart Living magazines by subscription. Only she does not give me one magazine at a time; she will give me about 3 or 4 months! Her claim is "Oh I forgot to give it to you the last time I saw you!" Truth be told, I am certain I was talking about something during our visits and distracted her to where she did forget to give me the magazines upon my departure... but now I have about a year and half worth of Martha's lovely magazines, Real Simple, InStyle among others to go through. This is a problem! You will agree, it is a delightful problem to have!

If you have time, check out this book here. The pages are brimming with such spectacular and fanciful recipes which can be made with things already in your pantry! In addition to the darling descriptions and fun layout; this book is full of stripes and polka dots in the international colors for cupcakes - pink and brown. So cute!

Best!

Week 14: Resplendent with Flavor; Chocolate Fudge Frangelico Cupcake with Banana Cream Center and Peanut Butter Frosting

2008-04-02T16:30:00.007-04:00

Hi friends! Just wait until you try this cupcake! Oh my, it is such a treat I am not sure what to describe first! I am delighted each time I create a new recipe. I love each part of the process; from the mixing, baking, scooping, cooling and frosting to the very best part when you finally get to unwrap the foil cupcake wrapper in anticipation of the very first bite. The scent of fresh baked chocolates and brown sugar, melded together with buttermilk and chocolate chips is heavenly. The surprising twist of Frangelico in the mix lingers and plays with your senses and is only momentarily forgotten when you taste the deliriously tangy peanut butter cream cheese frosting which is nothing short of exquisite. The very best part of this cupcake is the fabulously rich banana cream pudding center. You will want to sit down when you eat this because you simply might get weak in the knees from this flavorful combination.

I believe we all eat with our eyes well before food reaches our lips. We decide what looks good and tempting to us; much in the way we decide what is appealing to us in our every day life! Cupcakes are a little gift. They are the perfect size and have the perfect surface to decorate and experiment on.

This recipe is a tantalizing taste bud experience which combines the basic elements of chocolate, peanut butter and banana ~ and as I usually do, I have given the recipe a Cupcakery twist, all of this in a lovely foil wrapper!

Enjoy this delight and have a happy week!
Best!

Chocolate Fudge Frangelico Cupcakes
Makes 24 cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted (see Note)
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup Frangelico
12 oz. mini semi-sweet chocolate chips

(Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.)

1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake papers. Set aside.

3. In a small bowl, sift together the flour and baking soda. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.

5. Add the eggs, one at a time, beating well after each addition.

6. Add the chocolate, mixing until well incorporated.

7. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat.

8. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.

9. Fold in Frangelico and mini-chocolate chips.

10. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

11. VERY IMPORTANT: Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Banana Cream Pudding
1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant banana cream pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 tsp. vanilla

1. In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Add vanilla, beat again to incorporate.

2. In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain. Cover tightly with plastic wrap and allow to chill in the refrigerator for 2-3 hours.

Peanut Butter Frosting
1/2 cup (1 stick) unsalted butter, softened
1/8 tsp. salt
1 cup smooth peanut butter
1 (8-ounce) package cream cheese, softened
4 cups confectioners' sugar
1 Tbsp. milk
2 tsp. pure vanilla extract

1. Beat the butter, peanut butter, salt and cream cheese on medium speed with an electric mixer, until light and fluffy.

2. Slowly add the confectioner's sugar and continue to mix until the frosting is smooth.

3. Mix in the milk and vanilla, continue to mix until frosting reaches a good spreading consistency.

4. Pipe onto completely cooled cupckaes with large star tip.

The Taste of Sweet; Our Complicated Love Affair with Our Favorite Treats

2008-04-02T12:39:00.010-04:00

Hi friends! I recently received a copy of this rich and thoughtful book, The Taste of Sweet; Our Complicated Love Affair with Our Favorite Treats from Random House. I would be remiss if I did not tell you upfront how fascinating this book is! Sweet, the word alone is used in so many ways. When it comes to the way we eat, many people consume too much of the "sweet". It is an attention grabbing topic, especially in the midst of our culture which struggles with sugars and sweets. Along with our individual relationships with desserts, Ms. Chen challenges you to understand what you thought you knew about the topic. I read in the preview (and it did stick out to me) the author points out how Americans think of sweets as a guilty pleasure when other cultures simply indulge in them. I find this so fascinating. We still continue to overindulge in those sweet confections and Ms. Chen analyzes through her scientific methods the link between taste buds and brain signals; what allows us to overindulge even though we have had enough.

Ms. Chen shows all the "pleasure junkies" out there about the bond we have built with our fondness of childhood memories and how our brains processes this information to how we truly feel about the sweet things in our adulthood. Trying to satisfy those is remarkable! After reading this book, you will never look at desserts or any other sweets the same! The book is available at any major bookstore near you or you may purchase this clever book from Random House online today!

Take The TASTE OF SWEET Quiz and find out if you are a "Super Taster" "Non-Taster" or a "Medium Taster." Your results will surprise you!

The author, Joanne Chen, is an editor and writer in New York City. Her work has appeared in Fortune Small Business, Life, Vogue, Health, Food & Wine, and the New York Times.

Visit her website at www.thetasteofsweet.com. You can purchase the book, read about the author and other news related events, get recipes and soon there will be some "fun stuff" for fans!

Best!

Cutest Cupcake Contest by Martha Stewart

2008-03-31T13:05:00.013-04:00

*UPDATE Click here to see the winners!

To go along with Cupcake Week on MarthaStewart.com enter your Cutest Cupcake for a chance to win not only a cupcake tree, but maybe your cupcake will be featured on the Martha Stewart Show!

Upload your photo or view photos here! Deadline is April 4, 2008.

Good luck friends!

Cupcake Week on Martha Stewart

2008-03-31T10:44:00.014-04:00

Hi friends! If you have not heard the news, then let me share the declaration from America's homemaker, Martha Stewart. It is "Cupcake Week!" Our three lovelies (Allison, Nichelle and Rachel) from Cupcakes Take the Cake taped a segment to help kick off cupcake week! Check these photos from the set and look at their darling handmade cupcake jewelry; so cute! Click here to see Cupcakes Take the Cake website!

Also, do not forget to check out some of Martha's pictures for the most beautiful cupcakes, recipes and cooking tips! Click here to see pictures of Martha's Favorite Cupcake Bakeries and images of individual cupcakes. Click here to see favorite recipes as seen on Martha's Show.

Get the recipe here for the Coconut Cupcake picture above from the Martha Stewart website!

Cupcakes are everywhere!
Best!

(Special thanks to Thomas Barwick for the use of this picture.)

The Ultimate Rocky Road Cupcake: Chocolate Cupcake with Caramel Buttercream Frosting [Marshmallow, Pecan, Chocolate Chip]

2008-03-27T21:08:00.008-04:00

Hi friends! It's a multiple cupcake kind of week! Since the deadline for Cupcake Hero is fast approaching, I needed to get my recipe in. I have always liked Rocky Road ice cream, Rocky Road brownies, Rocky Road anything! This cupcake is a really tasty creation but unlike traditional Rocky Road with walnuts, I used pecans.

This moist chocolate cupcake is only a bigger slice of Heaven when you taste the frosting. It is a creamy caramel buttercream loaded with marshmallows, pecans, mini chocolate chips, then drizzled with caramel and chocolate to complete the ultimate Rocky Road experience!

Best!

Chocolate Cupcakes

2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted (see Note)
1 cup buttermilk
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake papers. Set aside.

3. In a small bowl, sift together the flour and baking soda. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.

5. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated.

6. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat.

7. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.

8. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

9. VERY IMPORTANT: Cool the cupcakes completely before icing.

Caramel Buttercream Frosting

1/2 cup vegetable shortening
1/2 cup unsalted butter, softened
1 tsp. cocoa powder (for color)
1 tsp. vanilla extract
1/2 tsp. caramel flavoring
4 cups confectioners' sugar, sifted
3 Tbsp. heavy cream

1. With an electric mixer, cream shortening and butter together in a large mixing bowl.

2. Add vanilla and caramel flavoring to mixture and beat well on medium speed.

3. Add cocoa powder and confectioners' sugar (1 cup at a time). Beat on low to avoid powdered sugar from flying all over the place. Once everything is incorporated into the butter mixture turn the mixer to medium speed and beat for 30 seconds. Mixture will be dry.

4. Add cream, 1 tablespoon at a time, until a medium consistency is achieved. Keep beating for 5 minutes until frosting is light and fluffy.

5. Once icing is piped onto completely cooled cupcakes, sprinkle with mini marshmallows, chopped pecans, mini chocolate chips then drizzle with caramel and chocolate sauce.

Week 13: Cinnamon French Toast Cupcakes with Maple Cream Cheese Frosting

2008-03-26T07:07:00.012-04:00

Hi friends! If I were to tell you I could eat breakfast all day ~ it should come as no surprise. I love breakfast foods. I love foods! But breakfast foods, oh yum! Pancakes, Belgian waffles, omelettes, crepes, muffins, french toast... which brings me to this weeks cupcake!

Cinnamon French Toast with Cream Cheese Frosting dusted with Cinnamon Sugar. I originally saw the French Toast cupcake on Bake & Destroy and was intrigued by the recipe. After a recent trip to Vermont I had plenty of pure maple syrup and decided to give the recipe a Cupcakery twist.

Seriously, breakfast foods IN A CUPCAKE! Yum! This cupcake should make you a believer! It is absolutely delicious. I live in the Hudson Valley in New York, where plenty of trees have been tapped for the maple season already in hopes to yield plenty of the tasty sweet syrup breakfast lovers (pancake, waffle, french toast) MUST have! I, personally, love maple syrup ~ it can be used so many ways and with so many things.

This is such a tasty cupcake and it got so many "ooohs" and "aaahs" at work. It is definitely a keeper.

Best!

French Toast Cupcakes

1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs, room temperature
1 tsp. maple extract
1/2 cup milk

1. Preheat your oven to 350° degrees. Line muffin tin with baking liners.

2. Combine flour, baking powder, cinnamon and salt in a mixing bowl.

3. In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract.

4. Alternate between whisking in flour mixture and milk into your liquid mixture. Make three additions of flour and two of milk. Beat until smooth.

5. Divide batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.

6. Cool cupcakes for 10 minutes, remove from pan and allow to cool completely before frosting.

Maple Cream Cheese Frosting

8 oz. cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
Pinch of salt
1 tsp maple syrup
4 1/2 cups confectioners sugar, sifted
cinnamon sugar, for dusting

1. Beat together cream cheese, butter and salt until creamy. Add maple syrup.

2. With mixer on low, add sugar 1/2 cup at a time until light and fluffy.

3. Increase mixer speed between additions.

4. Sprinkle cinnamon sugar on cupcakes after piping frosting onto completely cooled cupcakes!

St. Paddy's Day Pub Crawl 2008 Winning Cupcake!

2008-03-24T12:45:00.009-04:00

Wow! My Chocolate Guinness Stout Cupcakes with Chocolate Ganache and Bailey's Buttercream Swirl won the St. Paddy's Day Pub Crawl 2008 which was hosted by Emiline on Visions of Sugar Plums last week! Eventhough Emiline's Mom was in a terrible car accident on St. Patrick's Day, she still did a lovely round up and managed to complete this charming and delicious event. Thanks for your commitment Emiline!

Week 12: Easter Cupcakes; Fluffy Coconut Cupcakes with Coconut Cream Cheese Frosting

2008-03-23T08:33:00.020-04:00

Hi friends! Happy Easter to you and your dearest ones, whomever they might be! It has been a challenge for me lately to juggle all the things before me, but somehow baking has become my respite and an escape in the chaos. This whole Daylight Savings Time AND a Leap Year should technically have given me an extra day and lots more "time in the day" but more daylight does not = more time. Like say, a 28 hour day would!

I am sure as most of you know, from surfing around the internet, there are many wonderfully talented bakers (both professional and amateur). I, myself, fall into the second category. I have so much fun reading blogs, looking at pictures of finished creations and learning "how to" from other websites I read daily. I feel my skills have really come a long way in a short time. I will admit, there are those moments when I will read some of my favorite blogs multiple times daily (while I am at work - geez I hope my boss isn't reading this!) simply to get a dose of inspiration. Often times it is reading and seeing fabulous pictures which makes me want to try different methods I am used to.

There are also those moments I wish all I had to do was bake. Unfortunately, life gets too busy and I have to make time to get into my kitchen and bake. There are occasions I am not getting started on projects until after my little guy goes to bed at night. But when I get started, it is like magic. I love it. Baking gives me the opportunity to clear my head and have time to think, create... EAT! It is a splendid reward system.

I told you recently about The Sweet Melissa Baking Book, if you have not checked it out, you really should. I spent Easter at my Aunt and Uncle's home. I wanted to bring a dessert which was not too heavy. For some reason, coconut seems to be on many people's minds these days. Plus it is so versatile. I wanted to try Melissa's Fluffy Coconut Cake with Coconut Cream Cheese Frosting. These cupcakes are delicious!

Now onto the good stuff, this recipe is truly a delight. I used the Reynolds Wrap "Jumbo" cupcake liners and they were the perfect size for these birds nests! Let me know how you make out should you decide to try these!

Best!

Fluffy Coconut Cupcakes
Yields 14 Jumbo Cupcakes
20 tablespoons (2 1/2) sticks unsalted butter, softened
2 1/2 cups sugar
4 3/4 cups sifted cake flour
2 1/4 teaspoons baking powder
½ teaspoon kosher salt
1 3/4 cups whole milk
1 tablespoon plus 1 1/2 teaspoons pure vanilla extract
9 large egg whites, at room temperature

1. Preheat oven to 350 degrees. Line baking pan with paper liners. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.

2. In separate large bowl, whisk together the cake flour, baking powder, and salt.

3. In a separate bowl, combine the milk and vanilla.

4. Add the flour mixture to the butter mixture in three batches, alternating with the milk, starting and ending with the flour mixture. Mix well after each addition but be careful not to overmix. Scrape down the sides of the bowl. Mix on medium-high speed for 10 seconds. Transfer the mixture to a large bowl.

5. In the very clean bowl of an electric mixer fitted with the very clean whip attachment, beat the egg whites on medium-high speed until they hold medium stiff peaks.

6. Using a rubber spatula, briskly fold one-third of the meringue mixture into the batter to lighten it. Gently fold in the remaining meringue until just combined.

7. Divide the batter equally between lined cupcake pans. Use a spatula to level the batter.

8. Bake for 18 to 20 minutes, or until the cupcakes spring back when touched with your finger, and a wooden skewer inserted into the center comes out clean. Remove to a rack to cool for several minutes before turning out onto the rack to cool completely.

Coconut Cream Cheese Frosting

8 ounces (1 package) cream cheese, softened
2 cups confectioners’ sugar, sifted
1/2 pound (2 sticks) unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup sweetened cream of coconut
3 cups sweetened coconut flakes (see below for adjustment to recipe)

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese and confectioners’ sugar on low speed, about 1 minute. Increase the speed to medium high and beat until fluffy and smooth, 2 minutes. Scrape down the sides of the bowl.

2. Add the butter and mix on medium speed until just combined, stopping once to scrape down the sides of the bowl, 1 to 2 minutes. Do not overbeat. Decrease the speed to low and add the vanilla and cream of coconut and mix until just combined.

3. Use immediately or store in an airtight container in the refrigerator for up to 3 days. Let the frosting come to room temperature and beat with the mixer slightly before using.

4. For this recipe, follow "Toasted Coconut" directions below.
(Toasted Coconut)

Toasted Coconut

3 cups sweetened coconut flakes

1. Preheat oven to 350°F degrees.

2. Spread flaked coconut on a large cookie sheet and put into the oven. Keep a watchful eye on coconut and stir to mix levels of coconut every 2 minutes. Edges will brown first, so continue stirring every few minutes until coconut turns light and toasted.

The birds and beaks are made from my classic buttercream frosting and tinted with Wilton gel colors.

Cupcake Round Up (Weekly); All Things Cupcake

2008-03-19T14:31:00.005-04:00

Another delicious treat of a website for EVERYTHING cupcakes All Things Cupcakes; picked the Chocolate Guinness Stout Cupcake with Chocolate Ganache and Bailey's Buttercream Swirl for their weekly cupcake round up! Yay!

Cupcakes Take The Cake (Mini Round Up); March

2008-03-19T14:18:00.006-04:00

The best website on the Internet for EVERYTHING cupcakes; Cupcakes Take The Cake Cupcake Blog Mni Round Up on March 14th included my yummy Chocolate Guinness Stout Cupcakes with Chocolate Ganache and Bailey's Bittercream Swirl. I was tickled to be among so delicious cuppies!

The Sweet Melissa Baking Book Released Today!

2008-03-13T14:04:00.007-04:00

Hi friends! Just a reminder to let you know The Sweet Melissa Baking Book is available today from Penguin Books. I wrote about this delightful new cookbook last week. Be sure to check your nearest bookseller for a copy or purchase it online! You will not be disappointed by this charming collection of kitchen treasures.

UPDATE: Read Melissa Murphy's Amazon Blog entry!

Week 11: The Five Star Irish Stout; Chocolate Guinness Stout Cupcakes with Chocolate Ganache and Bailey's Buttercream Swirl

2008-03-12T10:29:00.009-04:00

Hi friends! Even though my home is still drying out and my hardwood floors resemble a washboard (severely warped), I was still able to come up with a fabulous cupcake for this week! I really think you will love it!

I remember making a "Guinness Stout Cake" a while back when I had a subscription to Bon Appétit magazine. The more time I spent at my "Five Star" hotel, the more inspired I became with this combination, again! As you well know, I am a fan of anything chocolate. With St. Patrick's Day around the corner, I wanted to come up with something unique and most definitely not cliché, so I tried very hard to find the recipe I remembered seeing so many years ago. The changes I made to the recipe (with my own Cupcakery twist) are below!

The cake is so moist and surprisingly not as dense as you would think. It is definitely from the sour cream. The Guinness Stout adds such depth of flavor that does not make the "chocolate" part of the cupcake taste too sweet. I would be remiss if I did not tell you how luscious the Guinness and butter simmering before adding the Dutch-process cocoa smelled. I could almost swear a loaf of fresh baked bread was in the oven (it was that good)! I have made this recipe with and with out mini-morsel chocolate chips; It's entirely up to you - but if you really like chocolate... the more, the merrier! The ganache is a perfect complement to the robust flavors of the cake and then I added a swirl of Bailey's Buttercream frosting on top of all this deliciousness. This, if I may say, was a really unexpected surprise for the tastebuds each time I make this recipe.

This, to me, is proof that God loves the Irish! Even if you are not Irish, eating this wonderful combination made with some of Ireland's most popular and flavorful beverages, you will be Irish enough to make anyone's eyes smile!

If you get a chance to kiss the Blarney Stone this year, may you have a lifetime of eloquence! If you don't get to the Emerald Isle, I can just about guarantee this cupcake will transport you there! Happy St. Patrick's Day!

These cupcakes are also perfect for a regular Tuesday at work also!
Best!

Chocolate Guinness Stout Cupcake

2 cups Guinness Extra Stout
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
1 pkg. Hershey's mini-morsel semi-sweet chocolate chips

1. Preheat oven to 350° degrees. Line baking cups with paper liners and set aside.

2. Bring 2 cups stout and 2 cups butter to simmer in large saucepan over medium heat. Do not boil.

3. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
(Once the cocoa powder is added, your mixture should look steamy like this.)

4. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.

5. Using an electric mixer, beat eggs and sour cream in another large bowl to blend.

6. Add stout-chocolate mixture to egg mixture and beat just to combine.

7. Add flour mixture and beat briefly on slow speed.

8. Using a rubber spatula, fold batter until completely combined. Gently fold in mini-morsel semi-sweet chocolate chips.

(Mixture will appear robust and lumpy as pictured.)

9. Divide batter among paper liners and bake 17 - 22 minutes. Cupcakes are done when tester inserted into center of cakes comes out clean. Let cool for about 10 minutes on a wire rack.

10. VERY IMPORTANT: Let the cupcakes cool completely before frosting!

Chocolate Ganache

12 ounce pakage Nestle semi-sweet chocolate chips (or milk chocolate)
1/2 cup heavy cream

1. Combine both ingredients in a double boiler.

2. Continue to mix thoroughly over boiling water until ingredients are smooth and chocolate is completely melted.

3. Layer this ganache on completely cooled cupcakes and allow to harden.

Bailey's Buttercream Swirl

4 oz. (1 stick) unsalted butter, softened
2 3/4 cups powdered sugar
1/2 tsp. salt
1 Tbsp. plus 1 tsp. whole milk
1 tsp. pure vanilla extract
1 Tbsp fresh lemon juice
2 (2 1/2 Tbsp. Bailey's Irish Cream)

1. With an electric mixer, cream the butter and salt for about 30 seconds.

2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.

3. Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.

4. Add Bailey's Irish Cream and beat on high speed for 5-6 minutes or until the frosting is fluffy.

5. It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.

Cupcake Hero; February Cupcake Round Up

2008-03-09T09:25:00.006-04:00

For [February] Cupcake Hero ingredient of the month was Liquor. I entered my Frangelico Chocolate Chip Hazelnut Cupcake with Hazelnut Coffee Cream Cheese Frosting. I did not win, but you really have to check out the other entries. The cupcake world has some very creative bakers!!

From Quirky Cupcake:
Wendy of The Cupcakery baked Frangelico Chocolate Chip Hazelnut Cupcakes with Hazelnut Coffee Cream Cheese Frosting. Just looking at them, I think I gained 10 pounds. Maybe I do need to start making the healthier cupcakes! You guys are trying to off me! I do not think I need to say anything more about this cupcake. That photo says it all. Thank you so much Wendy!

From Tempered Woman:
So they helped me out and sacrificed themselves as taste testers. Dear sweet old singing souls. And they agreed that Wendy's Frangelico Chocolate Chip Hazelnut cupcakes were some of the best damn cupcakes they have evah put into their sweet old singing throats. There was just so much goodness with the rich cupcakes that literally tasted like hazelnut chocolate chip cappuccinos. In fact, I decorated them with some cute chocolate covered espresso beans. Rush on over to The Cupcakery to check them out people! But ultimately the winner had to be somebody who truly embodied the secret ingredient of liquor. Wendy's cupcakes were incredibly good but the dominant flavor was definitely coffee in what they tasted and there just wasn't enough of the liquor in them to shine through as the obvious front runner.

* * *

There you have it! As a caveat, I think you could possibly add more Frangelico to the cream cheese frosting but you have to worry about the frosting becoming too runny. So I would increase the Frangelico in the cupcake recipe. Either way - this cupcake is definitely delicious!

The Cupcake Hero theme for March is Marshmallows!

Best!

Housekeeping: A Series of Unfortunate Events

2008-03-08T09:35:00.004-05:00

Hi friends! I am not sure if you noticed this week my postings have been somewhat sporadic. There were a series of unfortunate events in home which have caused me to temporarily have to move into a hotel suite, complete with a kitchen so there will be no shortage of cupcakes!

Basically, the hot water heater decided to burst and unleash well over 200 gallons of water on the first floor of my home after I left for work on Wednesday and my little guy was at school. I cannot adequately describe how this amount of hot water actually looks and what it can do, but alas I fear I have lost a majority of my furniture and personal belongings on the first floor which were in the path of the water.

Fortunately, what matters most to me; my 15 year old kitty cat and my little guy, are unharmed. The rest can either be replaced; cleaned up or discarded. I have a clean up service at the house now and am a bit overwhelmed by the mess. I guess it was just about time for some spring cleaning!

I am going to try a few experiment cupcakes in the suite and see what kind of results I get! This should be fun! Life is certainly a journey; not a destination! I did, however, want to let you all know what was going on with The Cupcakery. I hope this finds you healthy, happy and prospering... most of all dry!

Best!

Sweet Melissa Baking Book

2008-03-07T15:28:00.004-05:00

Sweet Melissa Pâtisseries in Brooklyn has three delicious locations where you can stock up on tasty treats. If you are not on the East Coast, I promise you will not have too long of a wait before this refreshingly delicious cookbook is available! This week, I was fortunate enough to receive an advance copy of this delightful cookbook from the wonderful folks at Penguin Group.

This cookbook, which I prefer to call by the title a "baking book" is filled from cover to cover with charming stories from Melissa's childhood, Professional Tips, and ways to be "Pretty Slick" with mouthwatering recipes that are sure to please even the finickiest eater!

I would be remiss if I did not tell you how much I enjoyed the layout of this baking book... "Dessert for Breakfast"; "After-School Snacks"; an entire chapter is devoted simply to "Somebody's Birthday" special layer cakes, another chapter goes on to talk about "What to do with all this Fruit"; special endings to "Sunday Suppers" and finally an entire chapter dedicated to "Favorite Gifts."

Melissa most recently won a national recipe contest sponsored by the Almond Board of California ("Marzipandimonium!" 2006) and competed on the "TV Food Network Challenge: Edible Ornaments" (airing December 2007), where she captured the grand prize. Sweet Melissa Patisserie's currently enjoy the Zagat Marketplace 2007 award for "Best Tarts and Pies" in all of NY.

Over the next few weeks I will be sampling recipes from this truly delicious collection. I will, of course, post pictures and look forward to your comments. In the meantime, pre-order your copy of The Sweet Melissa Baking Book which will be available on March 13, 2008. The book promises "the treats inside will make each day and every special occasion a sweeter one." So far, I have to say the book makes me feel sweeter!