A Failure of Epic Proportions

Last week I was in the kitchen whipping up two new different cupcake recipes.  Both which were out of the “cupcake bible” (as I like to call it) written by the kitchen perfectionist herself, Martha Stewart.  I posted on my twitter what cupcake I was trying to bake.  One of my pledge sisters who is also a cupcake enthusiast said she tried the same one and it turned out awful.  That should have been a big enough red flag for me.  I didn’t really think anything of it and decided to give it a try anyway.  It looked like a beautiful batter and tasted great as well, I thought everything was going well until I went to taste them.  They were as hard as rocks.  I am serious when I say that I could have thrown it at a window and the window would have shattered into a million tiny pieces.  I felt really discouraged and I still to this day do not know what I did wrong.  I am not going to post the recipe because I am encouraging no one to try this.

 

This is a layer of chocolate, peanut butter, then another layer of chocolate.  This was taken before they went into the oven.  This is my defeat...

The other new one I tried last week was a brown sugar pound cake cupcake.  It was a thicker cake but still really moist.  I am not overwhelmed with joy because of it; however I feel that it is a good one to have.  Maybe a Saturday morning treat with a cup of coffee.

 

This week I have been working nonstop on “Cupcakes for Japan.”  My local Starbucks is going to host my event, so being a regular finally paid off!  It is going to be this Thursday morning starting at 8:00 a.m.  I am planning on having eight different flavors and around 16 dozen cupcakes.  Everything is a donation to the Red Cross to help recent earthquake victims in Japan.  Also, the local Wal-Mart gave me a $30 donation to purchase baking supplies.  They thought I was joking when I said I was making homemade cupcakes.  They asked, don’t you want just a box mix?  No….sorry I don’t do box mixes. My old professor Mrs. Dr. Weeks is making a donation and purchasing all of the frosting supplies.  All in all, everything is going well.  I am extremely happy with the outcome this far.  I am taking a break.  I have two dozen cupcakes in the oven.  Lemon cupcakes make the best smile while baking; they are one of my all-time favorites.

 

I really hope to see you at Cupcakes for Japan if you are around the Stillwater area.  It would mean the world to me to see you support a great cause, have one of my delicious cupcakes, and to chit-chat over Starbucks coffee.  What better way to start your Thursday morning?

Strawberry Champagne Cupcakes

I have turned into someone who has officially opened up a bottle of champagne all on her own.  I must say that I was smart enough to point it away from my face. With that said, the cork hit the ceiling and then landed in the middle of the floor.  I was doubled over laughing so hard, I couldn’t contain it.

I will say that these cupcakes are a little challenging to make.  They are not impossible by any stretch of the imagination.  They just take a lot of attention to detail, do not rush, and take your time. The end product is worth it!  These would be perfect for an engagement party, a girl’s night, or something fun like that.  I would also recommend that you use the leftover champagne just pour you a glass and pair it with your perfect little cupcake!

Strawberry Champagne Cupcakes

Makes 12 cupcakes (or 48 mini cupcakes)

Ingredients:

1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup coconut milk
1/3 cup champagne/sparkling white wine
1/3 cup strawberry puree
3/4 cup sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla

For Frosting:
1 cup champagne
1/2 cup (1 stick) unsalted butter, room temperature, cut into tablespoons
2 1/2 to 3 1/2 cups confectioners' sugar
2-3 tablespoons milk or cream, as needed

Directions:

1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
2. In a large bowl, sift together flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together coconut milk, champagne, strawberry puree, sugar, vanilla, and oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (cups should be just under 2/3 of the way full). Bake for 18-22 minutes or until set and a toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
4. Bring champagne to a simmer in a small saucepan. Continue to boil gently until only 2-3 tablespoons of liquid remain. Remove from heat and set aside to cool.
5. For frosting, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add 2 tablespoons reduced champagne and mix. Continue to add confectioners’ sugar, 1/2 cup at a time, and beat until light and fluffy. Add cream or more sugar as necessary to achieve proper consistency. Pipe or spread onto cooled cupcakes.

The finished product!  I added rose food coloring to the frosting and also the sliced strawberry on top to give it an extra something special.  I think it worked!

This week is flying by!  I cannot believe it is already Wednesday.  Where does time go?  For all of you reading this that are still in school have a wonderful spring break.  I know that it couldn’t have come at a better time for you.  Relax, enjoy yourself, and take a deep breath because you have a week of freedom!  Think of me next week while you are on the beach with a pretty drink that has the cute little umbrella placed in it.

Cupcakes in OKC

Every day I am one step closer to landing my dream job.  In April, there are three extension jobs that are opening and I have sent in letters of interest for all three, so fingers crossed, I could have a job!  I am staying positive and keeping my head up, maybe this is what I have been waiting for.  If not, that just means there is something better for me out there.

 

Chocolate and peanut butter cupcake with a caramel latte in a ball canning jar!  How awesome is that, just my southern style!

This week is the Osage County Jr. Livestock Show in Pawhuska.  My little sister, Lauren has two pigs and three head of cattle.  I am making the trip home to be a supportive big sister.  She spent many days watching me show, so I figure I could return the favor.  It is just going to be weird watching from the side lines.  It feels just like yesterday that I was the one in the show ring.  I feel like a total hondo saying that but I don’t care.  I have also decided that I am going to make cupcakes for my family and some other family friends. 

This was my Sunday afternoon treat, a strawberry cupcake, and Starbucks!  Two of my all time favorite things.

I will be sure to take pictures of the festivities; it should be interesting to say the least.  I do believe that this week is going to be wonderful, this weather is picture perfect! Go hop in your car turn the radio up and drive with the windows down!  You will be glad you did!

Snickerdoodle Cupcakes

It this time of year that I really miss being a small child because of what is happening all around the state; spring livestock shows.  You have your local, district, county and state shows to make your appearance to with your favorite four-legged furry animal (which in my case was always a big teddy bear of a steer).  Just walking to a barn gives me a warm feeling, which if you never were around this growing up you might think I am crazy but I promise; I am not alone.  That is one reason why I am glad I majored in agriculture because someday I will be working with youth and their livestock projects.  Just seeing that little girl or boy walk out of the ring holding a blue ribbon is enough to make my heart melt and will make it all worth it.  I cannot wait for that day to come!   I don’t know there is just something about it, whatever it is I don’t think it will ever go away and it is here to stay.

In other news, last night the snickerdoodle cupcake was brought to life!  I must warn you that these cupcakes take some time and patience.  This cupcake is not that hard, but the frosting is somewhat of a challenge and you might want to substitute a simple vanilla buttercream instead.  Actually, I highly recommend that the sugar candy syrup is a mess.  This cupcake is just like taking a bite out of a snickerdoodle cookie in cake form and it is so moist.

Snickerdoodle Cupcakes

Makes 28 regular sized cupcakes

Ingredients:
1 ½ cups all-purpose flour
1 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon (plus ½ teaspoon for dusting)
1 ¾ cups sugar (plus 2 tablespoons for dusting)
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 ¼ cups milk

Directions:

1. Preheat oven to 350 degrees F.  Line standard muffin tines with paper liners; sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer of medium-high speed, cream butter, and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Beat in vanilla.  Reduce speed to low.  Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 20 minutes until slightly raised and golden brown. 
4. Remove from the oven and leave the cupcakes in the pan for them out to cool. 
5. To finished, combine remaining ½ teaspoon cinnamon and 2 tablespoons sugar.  This is going to be used to dust the frosting.

Seven-Minuet Frosting

Makes about 8 cups

Ingredients:
1 ½ cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, at room temperature

Directions:

1. Combine 1 ½ cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of the pan.  Bring to a boil over medium heat, stirring occasionally, until sugar dissolves.  Continue boiling, without stirring, until syrup reaches 230 degrees F.
2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form.  With the mixer running, add remaining 2 tablespoons sugar, beating to combine.
3. As soon as sugar syrup reaches 230 degrees F, remove from heat.  With the mixer on medium-low speed, pour syrup down the side of the bowl in a slow, steady stream.  Raise the speed to medium-high; whisk until mixture is completely cool and stiff peaks form, should take seven minutes.  Frost your cooled cupcakes immediately.

 

I am very happy with how these little guys turned out.  I do believe that this cupcake that I will continue to make for years to come.   Now to think of my next creation…where do I look for inspiration?  I am not sure; I need to do some thinking and brainstorming.