Irish Cupcakes, Part Two

I know I'm late with this post, I do, and I'm sorry about that but I've been BUSY!  Well, sort of busy.  A little busy.  Anyway...  Last Wednesday was St. Patrick's Day and I made these again with one small update.  Instead of using the Bailey's Buttercream, I chose to adapt The Best Frosting I've Ever Had that The Pioneer Woman wrote about.

As a side note, I sent a tweet to her asking if it was really sweet and she responded to me!!  I know getting excited about something like that makes me super lame and a huge nerd, but she's kind of a big deal to me so just go with it.  And to answer my question, the frosting is not overpoweringly sweet.  I thought it would be a perfect opportunity to try it then, since my roommate doesn't care for super sweet. 

I adapted the frosting by subbing in about a tablespoon of Bailey's instead of vanilla.  The verdict: the frosting was alright, but could have used a bit more time in the mixer and fridge...  I won't use it for these cupcakes again, but it'll definitely find its way on to another baked good sometime in the near future.  As The Pioneer Woman said; it's magic.  I also used a better quality chocolate in the ganache (I love Ghirardelli) and it almost didn't make it into the cupcakes.  I might have eaten some of it with a spoon, after I made sure the cupcakes were full, of course...

Since I was so busy with baking, I made the cupcakes twice last week, I completely forgot to take any kind of pictures...   How about a rainbow?  That's St. Patricks-y, right?

Cosmopolitan Cupcakes

Image from SuperCocktails

I love to bake, that's no secret.  What is also not a secret is that the people in my life love...booze.  That's right, I said it.  So far, the two baked goods I've made that contained alcohol were more popular than anything else I've made.  A few weeks ago we had a meeting at work that required one of the most hilarious women I've met to travel down and participate.  She's super fun and, after we've completed work for the day, enjoys herself a Cosmo or two.  Once when we were at dinner, she drank her Cosmo so fast that she almost convinced the waitress she hadn't brought it.  Point being, she likes the drink.  In a totally healthy, not substance abusing way.

I figured I would adapt the same recipe I used for the Mimosa Cupcakes, just substitute ingredients more in line with what's in a Cosmo.  Vodka, cranberry juice, and orange zest in the batter paired with lime frosting.  The frosting needs work-it ended up being nothing special and I think that's mostly due to the absence of lime zest, next time I'll include that and hope for better results.  The cake was different, interesting even, and seemed to be pretty well enjoyed across the board.  Still thinking of ways to make it stand out a little more, perhaps more cranberry juice and less vodka.

Cosmopolitan Cupcakes

1 box white cake mix
1 Cup Vodka (I would probably switch proportions for next time, adding more cranberry juice, less vodka)
1/3 Cup Cranberry Juice (I used diet, to keep it from being overly sweet)
1 Tablespoon Orange Zest

Preheat oven according to package directions.  Combine all ingredients in large bowl (I replaced the water the box mix calls for with vodka and cranberry juice, so if your mix requires a different amount of water adjust accordingly), mix until well combined.  Pour batter into prepared muffin tins (as previously discussed, I never end up with the amount the box tells you) and bake according to package directions.

Lime Buttercream

1 stick Butter (softened to room temperature)
3 Cups Powdered Sugar
1-2 Tablespoons Milk
2 Tablespoons Lime Juice (this could probably be taken out and replaced with a tablespoon of zest)

Cream butter in a large bowl.  Sift powdered sugar in to butter, mixing between additions.  Add milk and zest, mix until combined.  If you're not happy with the consistency, add more powdered sugar (to thicken) or milk (to thin) until it's easy to spread on the cooled cupcakes.

Here's to you, Susan.  Cheers!

Peanut Butter and Jelly Cupcakes

I haven't posted in a long time. Well, at least it feels like a long time.  In the grand scheme of things it really hasn't been that long.  Not long in the way of the Earth (name that movie!) or anything, that's for sure.  Here's what happened though, I moved.  Normally, this raises people's stress levels and is cause for much wailing, the rending of garments, and gnashing of teeth.  Not for me though. I've been looking forward to moving for 11 of the 12 months I lived in my previous place. Remember, I talked about the tiny kitchen and the homicidal oven?  Those things are no more!  This new kitchen has SPACE, and lots of it.  I can't really express how excited I am about this.  Really.  The only downside was that it's taken me a while to get around to writing about the two things I baked last week.  Yes, I baked TWICE in the week I was moving.  I'm a sucker for a challenge.  And birthdays.

It was Bartender/Quiz Master Devin's birthday two weeks ago, and he managed to not tell me in time to bring something for his actual birthday.  What a little jerk, right?  Devin loves peanut butter and jelly sandwiches, so I decided to make peanut butter and jelly cupcakes.  The recipe can easily be adapted to use whatever kind of jelly you have on hand and I've made them before, so I knew I'd be able to make these on Thursday night after work/before quiz.  Here's a picture of me and Devin a million years ago; before I lived off-campus and discovered my love of baking and definitely before he became everyone's favorite Quiz Master at Murphy's.
 

The cupcake recipe is called Vanilla-Strawberry Cupcakes and comes from my Baking Bible, but I generally reduce the amount of jelly in the cupcakes because of an unfortunate incident the first time I made them.  Something about jelly being all over the muffin tin, oven, and stove made me think a reduction was in order.  There was also a request to not stir the jelly into the batter next time, just drop the jelly in the batter and let it sit there for more of a "punch" of jelly flavor.  I'll take it under advisement though that does make it a bit more like a jelly donut, no?

Jelly Cupcakes

2 Cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 Cups sugar
1/2 Cup (1 stick) butter, softened
3/4 Cup milk
1 1/2 teaspoons vanilla
3 egg whites
1/2 Cup strawberry preserves

Preheat the oven to 350.  Combine flour, baking powder and salt in a medium bowl; mix well and set aside.  Beat sugar and butter in a large bowl with electric mixer for one minute.  Add milk and vanilla, beat for 30 seconds.  Gradually beat in flour mixture, beat for two minutes.  Add egg whites, beat for one minute. 

Spoon batter into muffin tin, filling half full.  Drop 1/2 teaspoon preserves on top of batter; swirl in to batter with toothpick.  Bake 20-22 minutes or until toothpicks inserted into centers come out clean.  Cool in pans on wire racks for 10 minutes.  Remove from pans to wire racks, cool completely.


This frosting is not from the Baking Bible, I actually discovered it when I was researching Guinness cupcakes for another friend's birthday last April (beer and peanuts, get it?).  After finally locating the piece of paper with the recipe on it, I've figured out it came from How to Eat a Cupcake.  Anyway, since it's debut last April this recipe has gotten heavy use.  Everyone loves it!  The texture is really nice and the peanut butter flavor takes center stage.  I won't lie, I'd knock down a small child for it, including Shelby.  It's that delicious and Aunt Courtney needs her frosting.  Just don't tell my sister.   Luckily for all involved this recipe makes plenty, so there's no need to harm anyone.

Peanut Butter Frosting

2 Cups powdered sugar
1/2 Cup butter, room temperature
Pinch of salt (can be omitted depending on how salty your peanut butter is)
1/2 Cup creamy peanut butter
2 Tablespoons milk

Beat sugar, butter, and salt until creamy.  Add peanut butter, beat until combined.  Add milk, beat until smooth and creamy. 

Mimosa Cupcakes

I love Champagne.  A lot.  Last Christmas, my mom had the brilliant idea of having mimosas on Christmas morning and I think it was unanimous that they should make an appearance again this year.  I really, really like Champagne so when I saw this recipe, I knew I had to make it a reality.  Side note: the blog this links to is super adorable, so after checking out the cake you should really look around.  They've got such cute things!

I would like to take this opportunity to point out that I really don't always use mixes when baking, even though three of the recipes I've posted on this blog use them.  It actually drives me nuts to use a box mix, it feels like cheating, but I'm still learning and didn't want to mess with the original recipe too much.  One of these days I'll figure out how to make "cake mix" that's not from a box and when it happens, I'll be a much happier girl.  I know it's weird, but I'm crazy like that.

Moving on.  Since the cake on the website is considerably prettier than I could ever dream of making, at least with my current skill set, I knew I'd be doing a cupcake version.  I couldn't really decide about frosting though.  There are so many choices, but I figured if I was going to buy a whole bottle of Champagne I should try to incorporate at least a little in to the frosting.  I brought my dilemma to Crystal and Kay, a momentary break in working was necessary, to try and get some ideas.  Kay suggested using orange zest or juice in the frosting to make a mimosa cupcake.  I was sold.

Mimosa Frosting

Ingredients

1 stick of butter, room temperature

2 cups sifted powdered sugar

1 Tablespoon Champagne (a rough estimate, I really just poured some in, wondering how it would taste)

1 teaspoon orange zest (this required about half of a HUGE orange, and a lot of elbow grease from Anna)

I really enjoyed these.  So did the people in my office.  The only adjustments I'd make for next time are to add a bit more Champagne to the cake batter.  I don't think it would really mess with the texture, and when isn't more Champange a good idea?  Plus, the batter gets all bubbly when you add the Champagne.  See?

Also, I only baked my cupcakes for 20 minutes and they were perfect.  That may have more to do with my oven being crazy than anything else; Anna's convinced the kitchen is trying to kill us and I'm beginning to think she's right.  Lucky for us, we're moving soon and won't have to deal with the tiny, evil kitchen for very much longer.

Chocolate Peppermint Cupcakes

I should not be allowed to just hang around grocery stores.  When that happens, I get ideas.  Ideas about things to bake, even though I had decided NOT to bake anything for the week.  Oh goodness.  So here's what happened...  I had to refill a prescription so I figured I would run in, they'd hand me my prescription, and I'd be out of Wal-Mart in no time.  Boy was I wrong.  I waited in line for 10 minutes just to have them tell me it wasn't ready yet, so I thought I would entertain myself by walking around the store. Big mistake.

After walking around and thinking about my plans for the weekend, I was going out of town and staying with my friends' parents, I thought I should probably bake something.  I wandered around and thought about what to do.  "Candy canes are always festive.", I thought to myself and picked some up.  I sent a text to Dominique for inspiration.  I saw chocolate cake mix, "I haven't made cake cookies in a while." and picked up a box.  What to do, what to do.  Then Dominique sent a text back, mini chocolate cupcakes!  Of course.  People love tiny things, and don't feel as bad about eating them.  It was decided.  All I needed now was a frosting.  I thought about what I could do, and remembered I have a bottle of peppermint extract at the house. Peppermint buttercream, perfect!

When I got home I decided against cheating by using the chocolate cake mix and looked around for a cake mix recipe online.  The Hershey's Chocolate Cake recipe, found here, seemed to go over well with everyone who'd made it so I decided to give it a shot.

I adapted the buttercream frosting I made for the Car Bomb cupcakes and, though I was initially a little concerned that it tasted like toothpaste, I was happy with it after refrigerating it overnight.

8 t (1 stick) butter
3 C powdered sugar
Splash of milk
1 t peppermint extract

After the cupcakes cooled, I frosted them and topped with crushed candy canes. 

I took these with me as a hostess gift for my friend Julie's parents who were gracious enough to let me stay with them for the weekend.  I've now re-named myself Julianna (a combination of their actual daughters' names; Julie and Joanna) and have invited myself to their family.  Thank you so much John and Betty Jo for allowing me to stay with you, I had a wonderful weekend!

Irish Car Bomb Cupcakes

When Anna and I went to Quiz last week I took along what was left of the Butter Pecan cupcakes as a treat for Team Vince and the wonderful bartenders that allow us to bug them every week.  As I passed out cupcakes Tom the Bartender announced his birthday would officially begin at midnight.

Let me stop right here and say that I LOVE birthdays.  From the time I was little, my mom made a big deal out of them.  On your birthday you got to pick a restaurant for your birthday dinner (we didn't go out to eat much when I was younger so this was a HUGE deal), pick what kind of cake you wanted (and eat it for breakfast!), and of course there were presents.  My mom always made our birthdays special, so I guess I want to bring a little of that to everyone else.  That desire, combined with my love for baking, resulted in me offering to bake something especially for Tom's birthday.

He requested chocolate chip cookies and, internally, I scoffed.  Yes, I scoffed at chocolate chip cookies.  I love a chocolate chip cookie as much as the next girl, but there are so many other flavor combinations out there that it seems a waste to go with something so basic.  After thinking about all the exciting recipes I've been wanting to try, and remembering that we were in an Irish pub, I asked him how he would feel about an Irish Car Bomb cupcake.  "A what?  You can make something like that?", he said.  I told him the components; chocolate Guinness cake, Jameson's ganache, and Bailey's frosting, and he was in. 

I got the recipe from Smitten Kitchen and highly recommend it.  I've tried two different recipes for Guinness Chocolate Cake and prefer this one because the Guinness flavor doesn't take over the cupcake.  The cake isn't too sweet and pairs really nicely with the Bailey's frosting, which was incredibly sweet.  The one thing I did change was in the ganache.  I found that the amount of Jameson's to add wasn't enough to really impart any kind of flavor, so I ended up adding four teaspoons and there was still only the slightest hint of whiskey.

Here's a picture of the finished product! My roommate is responsible for the piping, she's pretty great and always willing to lend her creative skills to my baking adventures.  On a different note, I've got to learn to stage pictures better.   

 To finish up, here are some pictures of Tom, Devin, and Kyle participating in a Double Car Bomb Race.   Sorry the first picture is blurry, it was serious competition!  Devin thought he was winning, little did he know...

Tom had already finished, Anna timed it at 29.2 seconds.  Congratulations Tom, and Happy Birthday!

Ice Cream Cupcakes

I didn't make this recipe up, I found it through several different sites, but it's become my go-to recipe for cupcakes.  Maybe it's the fact that there are only four ingredients, or that it only requires one bowl, or that the results have consistently been deliciously moist and not too crumbly. Regardless, the beauty of this recipe is that it can be adapted in ways limited only by your tastebuds.

Here's the general recipe: 

Ingredients
1 box cake mix
1 pint ice cream, thawed
3 eggs
1 cup water

Preheat oven to 350 and line 24 muffin cups with paper wrappers.
Combine all ingredients in a large bowl.
Divide batter evenly into prepared muffin tins.
Bake for 15-19 minutes, until a toothpick inserted in the center comes out clean.
Cool cupcakes on a wire rack before frosting. 

That's it.  Really.  You're done.  I've made chocolate, strawberry, vanilla, and butter pecan versions of this cake.  Each one was delicious, but the butter pecan were my absolute favorites.  They smelled like breakfast when I pulled them out of the oven.  It reminded me of pancakes, and I love pancakes.  Go make these now!