yeahthat: March 2006

I may not be a "Cupcake Queen", but...

Damn, there is nothing better than a vanilla cupcake with chocolate frosting and a big glass of milk to wash it down; especially when you baked it all by your little ol' self.

Luck o' the Irish

I modified Magnolia Bakery's Vanilla cupcake recipe to create this homage to the Emerald Isle: Bailey's Irish Cream with chocolate. I am going to take another stab at these sometime this week, as I want to increase the amount of both the chocolate and the liquor.

Would you believe Bailey's actually is a product of Ireland? I fully expected to see a New Jersey address on the label. Of course, it is imported through good ol' Stamford, Connecticut.

Bailey’s Irish Cream Cupcakes
(Makes 12 regular cupcakes)

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
1/4 cup milk
1/4 cup Bailey’s Irish Cream
1 teaspoon vanilla
confectioner’s sugar

Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds between each. Whisk together flour, cocoa, baking powder, and baking soda in a bowl. Measure out milk, Bailey’s, and vanilla together. Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk mixture and beat until combined. Repeat, alternating flour and milk and ending with the flour mixture.

Using an ice cream scoop, fill cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes). Bake for 20-22 minutes until a cake tester comes out clean. When cool, sift confectioners’ sugar over the tops.

An idea forming in my brain...

I've been thinking about little unusual sweets lately. The oranges are so nice this time of year, and candied citrus peel sounded like a good idea. In the interest of having a unique garnish for a recipe I've been thinking about, I though of using a cookie cutter to make a shape with the orange peel.

Instant H2O, just add water!

Check out this recipe on my favorite cooking site, Allrecipes.com

What the critics are saying...

Riley gives the red velvet cupcake with cream cheese frosting rave reviews!

Red Velvet Cupcakes
(Makes 18 regular cupcakes)

2 tablespoons unsweetened cocoa powder
1 ounce red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar

Prepare muffin tins. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before frosting.

Cream Cheese Frosting

8 ounces cream cheese, at room temperature
1/4 cup butter
2 cups confectioners’ sugar, sifted if lumpy
1 teaspoon vanilla

Combine the cream cheese, butter, confectioners’ sugar, and vanilla in a mixing bowl or the bowl of a food processor. Beat well or process until perfectly smooth and spreadable. Spread on cooled cupcakes and refrigerate until ready to serve.