Zucchini Muffin Cakes

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The Pie says believes that the difference between a cupcake and a muffin is the icing, and this is never more true than in this particular recipe from Martha Stewart.

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Preheat your oven to 350°F and line a muffin tray with cupcake liners.  Take a 10oz zucchini and grate it up.  You want about 1 1/2 cups grated zucchini.

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In a large bowl, whisk together 1 1/2 cups flour, 1 cup packed brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon cinnamon.

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Stir in 1 1/2 cups chopped pecans or walnuts.

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In another smaller bowl, crack 2 eggs and beat them up slightly.

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Add in the zucchini, 1/2 teaspoon vanilla, and 1/3 cup vegetable oil and mix that all together.

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Add the wet ingredients to the dry ingredients and mix until just combined.  You don’t want to overmix muffins, or they go flat.

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This will be a very dry batter but don’t fret.

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Scoop the batter into the cupcake liners and shove the tray in the oven for 40-45 minutes, until the centre cupcake/muffin tests clean with a toothpick.

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Let cool in the pan on a wire rack for about 10 minutes before turning them out to cool completely.  While that’s going on you can make your frosting.

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Having read the unfavourable reviews for Martha’s cream cheese frosting, I decided to go with our tried-and-true ratio instead.  In a bowl, mix together 1 250g package softened plain cream cheese, 1 cup butter, and 2 teaspoons vanilla until creamy.

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Add in 1 1/2 – 3 cups icing sugar, until the texture and taste are to your liking.  If you find it too thick, thin it a bit with some milk.

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Spread on the cooled cupcakes and eat them all up.  Best if eaten the day you make them.

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WOOO! It’s Ali Does It Herself’s 500th Post! And we’re making CAKE!

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So on the 15th day of March, 2010, I caved to peer pressure (*ahem*, Kª), and I started this blog.  Ali Does It … Herself.  That sounded about right.  The Pie and I try to be as self-sufficient as possible, and having been raised by very DIY-oriented parents, I figured I might as well start telling the world about my own experiments in grown-up living.  Five hundred (!) posts later, we’re still going strong.  Ali Does It has been featured THREE times on WordPress’s Freshly Pressed page, twice on FoodPress.com, and last year won third place in both the Canadian Weblog Awards and the Canadian Blog Awards competitions.  I’m so grateful for the 1600+ subscribers who visit regularly and for everyone who has come to see and read in the past almost-three years.  If you’re reading this, then thank you so much for coming!

It’s amazing what this blogging experience has taught me to do.  Previously, I cooked, and fixed stuff, and did crafty things, and I was pretty good at it, but I never really tried to venture too far out of my comfort zone.  Now, if someone sends me a message saying, “do you know how to do this?”, my answer is usually “why yes!” (ha. rarely), or “no, but I’ll figure it out.”  And then I do.   It’s very empowering to know that doing stuff on your own is not as scary as you think it is.  The internet (and my parents) are very good teachers.

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My very first post was about cake — wedding cupcakes, to be specific.  And if you’ll look below, you can see all the other posts I have made about cake and cupcakes since then (not to mention the posts about cookies, and brownies, and knitting, and sewing …).  In commemoration of that, I think I’ll make another cake!

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I’ve been brainstorming with the Pie and our friends about what to create for this particular occasion, but they’ve been absolutely useless.  They keep suggesting that I make a cake THAT I’VE ALREADY MADE.  What would be the point of that?  Well, it’s not called Ali Does It on the Advice of All the People She Knows, after all, so I started thinking about what *I* wanted.  Something a little bit fun, not too big, not too complicated, but a wee bit different. And something that I have made up all by myself. So here goes.

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What about a berry cake?  I want something pink.  And I have a temptingly large container of partridgeberries in my freezer, which I picked up from Bidgood’s in the Goulds over the summer. If you know anything about this place, you’ll know that Bidgood’s is where you go to get stuff like this. That same day we picked up moose burgers and a rabbit pie. Both excellent.

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Now, I’m making this into a layer cake with icing, but you could easily skip the cutting and frosting and have it as a nice coffee cake. It’s a versatile little thing, and it will freeze beautifully, unfrosted. So. Take your favourite 9″ x 13″ baking pan/casserole dish and butter it generously. Plop a sheet of parchment in the middle and butter that, too. It will just make it easier to get the cake out in one piece. Preheat your oven to 375°F while you’re at it.

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Grab yourself some partridgeberries.  You’ll probably only find them frozen, but if you’re in a part of the world where they come fresh, then more power to you.  If you don’t know what a partridgeberry is, it looks like a small cranberry, but isn’t as tart.  You may know it better as a lingonberry or a cowberry.  You could substitute other berries in this recipe, obviously.  If you go the cranberry route, though, I’d add a bit more sugar.  Anyway, you’ll want about 2 cups partridgeberries for this cake.

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Plop them in a pan with about a tablespoon lemon juice and 1/2 cup granulated sugar, and stew on medium heat, stirring occasionally, until the berries are thawed and juices are running everywhere.  Pop a few with the back of your spoon to increase the juiciness, and remove from the heat so they cool down a bit.

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In a large bowl, cream together 1 cup butter with 2 cups granulated sugar.

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Add in 6 eggs, one at a time.

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Then jump in your stewed berries, along with 1 cup sour cream.

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Almost ready — now, a little bit at a time, stir in 3 cups all-purpose flour and 1 teaspoon baking soda.

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Smooth your batter into your prepared pan.  I love that delicate pink colour.  Too bad it never lasts through the baking without artificial boosts — blech.

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Bake your cake on the middle rack for about 45 minutes to an hour, depending on your oven.  Mine took 47 minutes.  Place it on a rack to cool, and when it’s cooled enough to tip out, let it cool completely on a rack before frosting.

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A note on frosting:

Now, you don’t HAVE to frost your cake.  That is entirely up to you.  But I’m going all out here, and I feel that fruits like this need a bit of cream cheese in the frosting to make me super happy.  If you’re going to layer this cake, make the full amount of frosting I’ve set out here.  If you’re just going to frost the top, then make about 1/3 to 1/2 of the amount laid out below.  And if you want a non-chocolate version (also yummy), substitute vanilla for the Kahlua and leave out the cocoa.

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In a large bowl, beat together 1 cup butter and 1 250g package plain cream cheese.  Make sure both of them are soft but not melty.

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Tip in about 5 tablespoons powdered cocoa together with 1 tablespoon Kahlua (or other coffee/chocolate liqueur of your choice) and mix that in thoroughly.  Once you get that in, add about 3 1/2 cups confectioner’s (icing) sugar.  You may need more or less depending on your preference.  Beat that to a pulp.

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Then pour in 1 cup cream, whipping cream if you’ve got it.  Or leave it out, if you want a frosting that is a bit stiffer.  Lovely.  Chuck that in the fridge to chill while you wait for your cake to cool.

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Then I simply cut the cake in half down the middle, like so.

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Then cut each half horizontally so I had four slabs of cake.  Slather on some icing between layers, plop the next one on, rinse, repeat.

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It reminds me of a massive peanut butter and jelly sandwich.

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I didn’t bother with a crumb coat when doing the outside, and I didn’t really go to too much trouble getting the icing all perfect (because I really don’t roll that way, don’t you know that by now?).

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I think I have laundry on the brain — I seem to do it often enough.  It’s not quite the celebratory bunting you were expecting, eh? Fitting, though.

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Thanks for seeing me through 500 posts as I learn to be a grown-up.  Here’s to 500 more!

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Thirty-Four other posts about CAKE (brownies, bars, and other eatables and noneatables not included, but feel free to use the search function on the sidebar to find whatever you want!):

Gluten-Free Yellow Cake Batter

Gluten-Free Cake Batter

Everybody needs a basic cake batter recipe to work from, even those who have a low tolerance for gluten.  Fussellette was coming for Easter and I wanted to serve a cake for dessert.  So I needed to come up with a cake that she could enjoy along with the rest of our guests.

Gluten-Free Yellow Cake Batter

This recipe is adapted from Martha Stewart’s Easy Cake Batter.  I replaced the flour in the recipe with a gluten-free mix I came up with myself, with a little bit of help from Ellen’s Kitchen.  If you are curious as to the right proportions when combining gluten-free flours, check out her suggestions — they are very useful.

Gluten-Free Yellow Cake Batter

First we want to bring all our liquid ingredients to room temperature: 1 cup butter, 4 large eggs plus 2 large egg yolks, and 1 1/2 cups buttermilk (or soured milk). If you want to warm up your ingredients a little faster, try placing them in a warm water bath.

Gluten-Free Yellow Cake Batter

In a bowl, whisk together 2 cups white rice flour, 2/3 cup almond meal (I find that the coarseness of the almond meal gives the cake crumb a springy, solid texture, with no fear of it falling if handled too roughly), 1/3 cup tapioca starch/flour, and1 tablespoon baking powder.  So the final result of this particular combination tastes like a sweet, more tender version of cornbread — it has a finer texture but that’s the best analogy I can come up with.

Gluten-Free Yellow Cake Batter

In the bowl of an electric mixer, beat together your butter with 1 3/4 cups granulated sugar, until it’s light and fluffy and creamy.  Don’t rush this process.  Let your mixer go on high for about 6 minutes, and you will see the difference between butter and sugar that are just well-combined versus butter and sugar that are well and truly creamed together. This is the just-combined stuff.

Gluten-Free Yellow Cake Batter

This is the truly creamed stuff.  It makes all the difference in a cake, especially one where you need all the help you can get to keep the structure light and fluffy.

Gluten-Free Yellow Cake Batter

Mix in your eggs, one at a time, until they are well-combined.  Again, you add the eggs a bit at a time so that the mixer paddle will have a chance to properly emulsify all of it.

Gluten-Free Yellow Cake Batter

Add in at this point 1 tablespoon vanilla extract.

Flip the mixer to its lowest setting and mix in about a third of your flour mixture.  Pour in half the buttermilk and let that get mixed in as well.  Then another third of your flour, mix that in, and the rest of the buttermilk.  When that’s mixed in, add the last of the flour and mix until just combined.  You may need to scrape down the sides of the bowl. This picture is blurry because I like to cook in motion.

Gluten-Free Yellow Cake Batter

Now you have a basic batter with which you can do pretty much anything.  You can turn it into a layer cake, or mix it with other flavours like chocolate or fruit.  Or you can make it into cupcakes, like I did here (the frosting is a package of cream cheese mixed with a cup of icing sugar and some coconut).

Gluten-Free Cake Batter

This cake here I wrapped up and froze for a future event.

Gluten-Free Cake Batter

For Easter I poured the batter into two pans and then layered the cake with whipped cream mixed with raspberries.  DIVINE.

(Polar) Opposite Cupcakes

(Polar) Opposite Cupcakes

The Pie is kicking butt and taking names with the Memorial University Geographical Society (MUGS) this term, and he volunteered me to be the official caterer for the group.  Last week MUGS held two open houses.  For the first, I whipped up a batch of Miss Awesome’s espresso cookies (because all undergrads need a little caffeine) and a batch of margarine chocolate chip cookies (with Caramilk inside each one, à la the Rolo cookies).  For the second, I decided to create two dozen of these cupcakes.

While chocolate and vanilla actually go quite well together, most people consider them to be opposites of each other.   As this is a geographical society, why not have the chocolate and the vanilla represent both poles on our planet?  Sure, it’s a stretch, I know, but bear with me.  Both of these batter recipes contain buttermilk, which is one of my favourite baking ingredients, and they both come from Baking Bites.

Preheat your oven to 350°F and line two muffin tins with cupcake liners.

For the Chocolate Cupcakes:

In a large bowl, whisk together 6 tablespoons unsweetened cocoa, 3/4 cup all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking soda, and 1/4 teaspoon baking powder.

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In a smaller bowl, whisk together 1 egg, 6 tablespoons water, 6 tablespoons buttermilk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract.

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Alas, I forgot the melted butter in the microwave until it was too late.  It looks so sad and neglected.

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Pour your wet ingredients into the dry ingredients and whisk like crazy until you get no more floury bits floating around.

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Fill 12 of the muffin cups with chocolate-y batter. It’s easy if you use a spoon.

(Polar) Opposite Cupcakes

For the Vanilla Cupcakes:

In a bowl, whisk together 1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder.

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In the bowl of an electric mixer, beat 1 cup granulated sugar with 1/4 cup room temperature butter until fluffy.

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Beat in 1 egg, 1 teaspoon vanilla, and 1/4 teaspoon almond extract until the mixture is smooth.

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Pour in half your flour mixture and stir until almost combined.  Add in 1 cup buttermilk and mix again, then the rest of the flour mixture, and beat until all the ingredients are combined.

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Fill the other 12 muffin cups with that batter.

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Bake the cupcakes for 15-20 minutes, or until a toothpick inserted in the centre of the centre cupcake comes out clean.

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Allow the cupcakes to cool in the pans for about 10 minutes before using a fork to remove them to a cooling rack to cool completely.  I wish now that I had used large cupcake liners instead of medium ones.  Ah well, what’s done is done.

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For the Frosting:

Nothing says holy-crap-this-frosting-is-awesome like ganâche (well, at least, if you’re ME because I’m weird like that), and for me this is the easiest thing in the world to do.

Start by chopping up about 6 ounces each of dark and white chocolate.

(Polar) Opposite Cupcakes

Plop the pieces in microwave-safe bowls and pop them in the microwave.  Nuke ’em on medium power, stirring a few times in between, for about 5 minutes, or until the chocolate is smooth and liquid.  The white chocolate will likely melt long before the dark does, so keep an eye on it so as not to burn it.

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Stirring the whole time, add 1 cup room temperature whipping cream into each chocolate. The warmer your cream, the less lumpy your ganâche will be, but the longer it will take to set. Keep that in mind.

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Now, because I want something a little firmer than my usual ganâche, I’m going to add some icing sugar.  Start with 1 cup icing sugar and add more until you come to the consistency you like.  Chuck the frostings in the fridge for a bit to set.

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For the Writing Icing:

I was originally going to write on these cupcakes using store-bought piping gel, just because the results are easy and predictable.  It then occurred to me, however, that I’d purchased these gels to make a cake for the baby shower for a co-worker’s first child.  This was like three jobs ago, in a different province, and I think the little girl is five years old now.  It might be time to get rid of those.

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Instead, I decided to make a sort of royal icing and pipe it on myself.  So I started with two small bowls filled with 1 cup icing sugar each, a few tablespoons water, and some food colouring.

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Add a little bit of the water to the icing sugar and stir until you get a good consistency. Likewise, add some food colouring to the mix.

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I think this looks so weirdly neat.

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Add more icing sugar or food colouring until you reach your desired colour and texture and set those aside.

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Remember that this type of icing is kind of like a non-Newtonian fluid, so its physical properties might not be exactly what you expect.  AHA!  SCIENCE!  I like to sneak in a little learning on you now and then.  Sorry.

Assemblage:

Start by smearing your ganâche on your cupcakes, dark for the chocolate, and white for the vanilla.  Or the opposite.  Whatever floats your boat.

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Grate a little bit of dark chocolate on the surface of the vanilla cupcakes, and a little bit of white chocolate on the chocolate cupcakes.

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Looks pretty, right?  Now we’re going to de-classy it a little bit.

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Spoon your coloured icing into a piping bag and start writing.

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You probably don’t want to write MUGS on your cupcakes.  Unless you do. In which case, why?

(Polar) Opposite Cupcakes

Store them in the fridge to keep them fresh, and enjoy them as you will.  I think they look a little like Franken-cupcakes, but the Pie likes the look of ’em, and he’s the boss.  I have no idea how they taste, either, because there weren’t any extras.  But I can only assume that they are passably tolerable, just like everything else I do!

(Polar) Opposite Cupcakes

Espresso Cupcakes with Mocha Buttercream

Espresso Cupcakes

So here I was, trying to come up with a good morning cupcake for my Sweet Treats committee at work.  Everyone at the firm seems to need a bit of a caffeine kick in the morning, so I thought I would modify my espresso brownies into cupcake form.  Then I thought, what about a smooth mocha buttercream icing on top?  Yeah, that sounded good.

Espresso Cupcakes

And then, lo and behold, what did I find on the internet?  The exact recipe I wanted!  And I didn’t even have to make it up myself!  Score one for the lazy part of me and big thanks to Nam for cooking it up and writing it down.

Brew  up a pot of strong coffee and save 1 cup coffee for this recipe.  Do what you like with the rest (preferably drink it, or save it for iced coffee).

Preheat your oven to 350°F and line two muffin pans with cupcake cups.

In a large bowl, sift together 2 1/4 cups flour, 1 1/2 cups cocoa, 1 1/4 teaspoon baking powder, and 2 1/2 teaspoons baking soda and set aside.

Espresso Cupcakes

Dissolve 1 tablespoon instant espresso powder in 1 cup coffee and set that aside.

Espresso Cupcakes

Clear the spider out of your stand mixer.  Apologize profusely to it as you send it on its merry way, but explain that despite its residency of nearly two weeks in your bowl, it does not qualify for squatters’ rights.  Then decide that, as you are doubling the recipe, the batter won’t fit in the mixer anyway, and opt for a larger bowl and a hand mixer.  Sorry, spider.

Espresso Cupcakes

In the bowl of the stand mixer, cream together 2/3 cup canola oil, 2 eggs, 1 1/4 cups buttermilk, and 1 teaspoon vanilla and beat until well combined.  Add in 2 1/2 cups granulated sugar and mix some more.

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Pour in the coffee and beat for another minute.

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Scrape down the sides of the bowl and slowly add in the dry ingredients, mixing until all the ingredients are incorporated.

Espresso Cupcakes

Using a spoon, fill the paper cups about two-thirds full.  Bake for 18-20 minutes, or until a toothpick inserted in the centre of the centre cupcake comes out clean.

Espresso Cupcakes

Let the cupcakes rest in the pan for about five minutes before removing them to a rack.  Remember that a super hot dropped cupcake will explode all over your floor, while a cooler cupcake will just bounce a bit.  That’s a handy fact to remember.

Espresso Cupcakes

Now for the luscious buttercream frosting.

In the bowl of an electric mixer fitted with a paddle attachment (you know, like the one you just used), whip 10 tablespoons room temperature butter (which, by the way, is 1/2 cup + 2 tablespoons butter) until it’s fluffy, light, and creamy. Add in 1/2 tablespoon cocoa powder and whip until combined.

Espresso Cupcakes

Slowly add in 3 tablespoons room temperature espresso (you can make this by following the instructions on your bottle of instant espresso powder).  As with most buttercreams, it will look a little curdled and gross at this point, but don’t you worry.

Espresso Cupcakes

A little bit at a time, add in 3-4 cups icing sugar.  You may need more or less, depending on the consistency you want, or the temperature outside, or a bunch of other variables.  Just go with what looks (and tastes) right to you.  Refrigerate the buttercream for at least ten minutes before using.

Espresso Cupcakes

Once the cupcakes have completely cooled and the frosting has chilled out a little, you can frost your cupcakes, or pipe on the frosting, if you wish.

Espresso Cupcakes

Garnish each cupcake with a dusting of cocoa powder (or some shaved chocolate) or a chocolate-covered espresso bean.

Espresso Cupcakes

Your coworkers will be appropriately wowed, especially once the caffeine kicks in.  Good morning to you, too!

Espresso Cupcakes

A Whopper of a Cake Topper

Pete & Marley's Wedding
On Saturday, my cousin P-did married the lovely M and they asked me to make the topper for their cupcake tower.

After my adventures with fondant and ivy back in June, this was a real piece of cake.  I could even re-use the colours and fondant I had leftover!
Cake Topper

I even had the recipe down pat, using a single batch of the vanilla cake with white chocolate cream cheese frosting I used so many times before, and baking the excess into cupcakes for us to eat in anticipation of the big event.   The heat made the fondant crack a bit, but all in all it worked out.
Cake Topper

Because I’ve already posted about this recipe (twice), I’m going to spare you with the details, and just titillate you with lots of nummy photos instead.
Cake Topper

Enjoy!
Cake Topper

Cake Topper

Cake Topper

Red Velvet Comeback Cupcakes

A couple of years ago, I started an official committee at work to help me test out cupcake recipes in advance of our wedding.  The experiment was so popular that peer pressure led me to bring it back again, though in a more cooperative fashion, early last year.  Now that I am back at work in St. John’s after my research stint in Ottawa, it is my turn to bake for the Cupcake Committee.  What better comeback cupcake than red velvet?

Now, the reason the red velvet cake is red is very interesting.  Crucial ingredients in this batter include white vinegar and buttermilk.  The acid in these ingredients reacts with the anthocyanin that is naturally found in cocoa, creating a lovely red tint (anthocyanin, by the way, is the same stuff that makes leaves turn red in the autumn). 

Modern cocoa, usually Dutch processed, is much more alkaline than its predecessors, and reacts less with the acid, so contemporary bakers generally adjust the tint of their red velvet cakes with beets or food colouring.  While beets would help to retain moisture in the cake, I have opted to use food colouring instead, because I believe beets taste like dirt, and I don’t want a cake that tastes like dirt.  If you want dirt, go eat dirt.  Or a beet.

This recipe is cobbled together from a bunch of different sources.  I hope you enjoy it.  It makes about 2 dozen large cupcakes.  Because the batter can stain, I recommend you make the kiddies wait to help until the frosting stage.

Preheat your oven to 350°F and line two muffin tins with cupcake cups.  I apologize in advance for the lighting in these photos.  It’s been raining for a month.

In a bowl, whisk together 2 1/2 cups sifted flour and 2 tablespoons unsweetened cocoa powder.

In a larger bowl, cream together 1 1/2 cups granulated sugar and 1 1/2 cups softened butter until fluffy. 

Crack in 2 room-temperature eggs, one at a time, and mix well.  Make sure to scrape down the bowl when needed.

To that add in 1 teaspoon vanilla extract and 1 oz red food colouring.  If you are using gel-paste, use half a teaspoon, as that stuff is concentrated.

Wow.  That is RED.

Reduce the speed of your mixture to low.  Grab 1 cup buttermilk.  Add in your flour mix in three separate additions, alternating with two additions of buttermilk.  Whisk well after each and scrape down the sides of the bowl.

In a small bowl, mix together 1 1/2 teaspoons baking soda and 2 teaspoons white vinegar.  Stir that foamy goo into the batter for ten seconds.

Divide the batter among the lined cups, filling them about 3/4 full.  Bake, rotating halfway through, until a toothpick inserted in the centre of the cupcake comes out clean, which for me was around 25 minutes

Cool the cupcakes completely before removing them from the tins, because if you drop a hot cupcake, it will explode.  This happened to me.

While they are cooling, chop up 6 oz chocolate and melt that stuff in a double boiler.  We are going to fill these cupcakes with a ganache.

Whisk in 2 cups cold heavy cream (whipping cream) until smooth and glossy and chill that for a spell.

I’m sure you’re still waiting around for the cupcakes at this point, so why not cream together 1 cup softened butter with 2 cups room temperature cream cheese?  Slowly mix in 4-5 cups icing sugar and 1 teaspoon vanilla extract and there you have your cream cheese icing.

Now that your cupcakes are cool, insert a toothpick into the centre of each one, going about halfway down, and wiggle it around.  Try not to make the hole at the top too large, but wiggle the toothpick enough so you get a wee cavity in the centre of the cupcake.

Using a piping bag, fill each cavity with cooled ganache.

Now you can spread on your icing with an offset spatula, or you can pipe it on.  I chose the piping method, as you can see.

Sprinkle each cupcake with red sugar.  You can dye sugar yourself by adding a few drops of food colouring to a sealed bag of granulated sugar and shaking it around, or you can just buy it.  In this case I had some on-hand already.  Clever me.Then make sure to share them with all your friends!

 

Chocolate Fudge Cupcakes

This recipe comes from January’s Canadian Living magazine and it was so fabulous that my parents had to take their share to be redistributed at my mother’s physiotherapist.  They are too delectable.

The amounts below give you about 12 cupcakes but of course I multiplied the recipe, and ended up with a variety of mini, medium, and large cupcakes.  Perfect for sharing.

Preheat your oven to 350°F and line a muffin tin with cupcake cups.

Melt about 2oz chocolate (I ain’t gonna try to tell you what kind, you use your judgment) in a double boiler with 1/4 cup strong coffee until melted and smooth.

In a bowl, whisk together 1/2 cup milk with 1/3 cup cocoa powder and stir into your melted chocolate/coffee.

In another bowl (this time make it a big one), beat 1/3 cup softened butter and 1 3/4 cups icing sugar until light and fluffy — this will take you about two minutes.  If you do this by hand, well, then it will take you a spell longer.  Be lazy: use a mixer.

Beat in 2 eggs, one at a time, as well as 1 teaspoon vanilla extract.

In ANOTHER freaking bowl, whisk together 1 cup all-purpose flour with 1/2 teaspoon EACH baking soda and baking powder.  Stir the flour mixture into the butter mixture alternately with the chocolate mixture, making three additions of flour and two of chocolate.  Stir that sucker up good until the colour and texture are even.

Divide the batter amongst your cupcake cups.

Bake for about 12-18 minutes, or until a tester/toothpick inserted in the centre comes out clean.  Let cool in the pan for about five minutes before removing them to a rack to cool completely.

To make your lovely double chocolate fudgy icing, beat together in a bowl 1/2 cup softened butter and 1 3/4 cups icing sugar until fluffy, about 4 minutes.

Melt together about 2oz each of unsweetened and milk chocolates (or use dark and light, I don’t care), and beat the chocolate into the fluffy stuff along with about a teaspoon of milk. You can add more milk if you like until the texture is lovely and smooth.

Spread that brown goo all over your cupcakes.

Be prepared to see them magically disappear!

Raspberry Trifle Cake

Ten days ago (that would be 8 March 2011) was a very auspicious day.  It was the 100th anniversary of International Women’s Day (go us!), and it was also Pancake Tuesday/Mardi Gras.  AND.  And.  It was my birthday.  I turned TWENTY-NINE.  Holy smokes.  That’s a prime number.

In honour of the occasion (and because I need to perfect my fondant for Chel‘s wedding cake in June), I made my own birthday cake.

This is very loosely based on a cupcake the Pie and I made for our own wedding back in August 2009.  The cupcake itself came from Susannah Blake’s Cupcake Heaven, but I think I’ve sufficiently changed this so I can call this recipe all my own.

Some of this stuff you can do ahead of time, like the fondant and the buttercream icing, and just put them in the fridge until you need them.

For the Cake:

Preheat your oven to 350°F and butter two 8″ round baking pans.  Line the bottoms with circles of parchment paper and butter those too.
Beat together 1 cup butter, softened, and 1 cup granulated sugar, until pale and fluffy.
Add in 4 eggs, one at a time, and 2 teaspoons vanilla.
Sift in 2 cups self-rising flour (or 2 cups all-purpose flour and 3 teaspoons baking powder) and fold it in.
Fold in 2 cups frozen raspberries, thawed and drained.  Save about half a cup of the juice you’ve drained off for your icing.  You could use fresh raspberries if you’ve got them but it seems kind of a waste if you’re just squishing them into batter. 
Spoon the batter into your prepared pans and bake for 15 minutes, until risen and golden and a skewer inserted in the centre comes out clean.

Remove the pans to racks to cool completely.

For the Fondant:

In the bowl of a stand mixer with the paddle attachment, whip together 3 teaspoons vanilla, 1 cup butter, softened but not melted, and 1 cup corn syrup.  If you want your fondant to be white, use the light corn syrup, as the dark stuff I used gave the fondant a creamy complexion.

When the mixture is creamy and fluffy, reduce the speed to low and add 1kg icing sugar, a bit at a time.  If you do it all at once, or if you do it on high, you will get a mushroom cloud of icing sugar everywhere.

And it might even get on your dog.

When it is all incorporated, you will have a large doughy mass. 

Tip it out onto some waxed paper and knead it into a ball. If your dough is too tacky you might find that you want to add more icing sugar.  To do this simply dust a work surface with icing sugar and knead it in.

When the dough has reached the consistency that you are happy with (i.e., not sticky, but not so dry that it cracks), then you can colour it.   It helps to wear gloves for this part.

Spread a few drops of food colouring over your dough and knead them in until the colour is uniform. 

It will take a while to get it the colour you want it.

I was aiming for a pale pink but because of the yellowish tinge due to the dark corn syrup it came out more flesh coloured.  Or at least, MY flesh colour.

I pulled off an extra bit of the newly coloured dough here and added extra food colouring so it was a darker pink than the rest. 

I will use this for the decoration part.

When you have kneaded to your satisfaction, wrap the dough tightly in waxed paper and seal it in an airtight container in the refrigerator until you need it.

For the Buttercream Icing:

In a stand mixer, whip 2 cups softened butter until pale and fluffy.  

Beat in 2 cups icing sugar until you get soft peaks.

Add in 4 tablespoons raspberry jam.

And that 1/2 cup reserved raspberry juice

Mix well.  It may be slightly grainy, but that’s okay for our purposes.

Plop the icing in the fridge until you are ready to use it.

To Decorate:

Remove the icing and the fondant from the refrigerator and bring them to room temperature.

Tip out the cakes and peel off the parchment paper.

Slice off the round top of each cake, if you care about such things.  I didn’t, because I wanted the top to be rounded slightly, and so I flipped one cake upside down and put the two flat sides together.  Cut each cake in half horizontally.

I am spreading raspberry jam here in the centre, with custard on the bottom and top-most layers.  I did not make the jam or the custard myself.  I suppose you could create some form of preserve with fresh raspberries, but at this point I think I’ve done enough. I tried to make custard by hand, but I messed it up twice and that’s my limit on egg-wasting.  I suppose you could use pudding if you like, but I didn’t have any on hand.
So here’s the custard.
And here’s the jam.
Then there’s another custard layer.
Don’t go all the way to the edges, because the cake’s weight will force the filling out and down the sides.

Spread a crumb coat of buttercream on your cake (just a thin layer to trap the crumbs) and place the cake in the refrigerator for 15 minutes until the icing has set.  Remove the cake from the refrigerator and use the remaining buttercream to smooth out the surface.  Chuck it in the refrigerator again until the second layer of icing is set.

While the cake is chilling, roll out your fondant on a surface dusted with icing sugar or corn starch.  You will want to roll it to about 1/4″ thick.  Any thinner and you will be able to see the flaws in the cake through it.  Any thicker and you will have trouble stretching it properly.  Make sure to take off your rings and watches while you do this so you don’t mar the fondant surface.

To determine the surface area you will be covering, measure the height and width of your cake.  You will need to create a round surface of fondant that is a diameter of twice the height plus the width of your cake.

Gently lift the flattened fondant over your rolling pin and use it as a lever to help you lay the fondant over your chilled cake.  I found that approach didn’t work for me, and I had to try several different methods before I found one that worked.  I rolled it out over waxed paper and used the waxed paper to do the transfer.  The only problem is that my waxed paper was too narrow and I had to double it, which resulted in it leaving a line on the fondant.  I will have to find some industrial-width waxed paper for next time.

Using your hands, gently lift and press the fondant into the sides of your cake after smoothing the top.  Don’t pull on the fondant or it will crack — lift instead and flatten out the wrinkles with the palm of your hand.  It may seem counter-intuitive, but you’ll see what I mean when you do it.  Notice the strong colour resemblance between my hand hand the fondant?  Yes, I am pale and pasty and spring can’t come soon enough.

Trim off excess fondant at the base of the cake.  Otherwise you will have a cake that resembles a demented jellyfish.  Or some bizarre prehistoric alien life form that may slowly yet inexorably expand, engulfing your family, your house, and then the entire planet.  THE THING THAT TIME FORGOT.

So yeah, you want to trim that sucker.

There are such things as fondant smoothers that you can use to even out the fondant surface.  I didn’t have one, so I used a flat-sided plastic cup.  And that excess icing sugar or corn starch on the surface?  Don’t worry about it.  It will either come off by itself in the course of you smoothing and shaping, or you can wipe it off with a wet finger.It’s far from perfect, but quite impressive for a first attempt, if I do say so myself.

Here I have rolled out the darker fondant onto a sheet of waxed paper and traced on it a design.

Cut out the design with a sharp knife and pull off the excess, leaving the design on the waxed paper.

Lightly brush the top of the fondant pieces with water.

Carefully roll the design on the paper face down on top of the cake and press down lightly.

I took a deep breath after I’d done this.

Even more carefully, peel off the waxed paper, leaving your design on the cake.  Smooth the sharp edges with your fingers.

You can also freehand other elements out of the leftover fondant, as you see I did here.  You can also store the scraps in the fridge in an airtight container, just in case you want them for something else later.

Chill the cake to harden the fondant before serving.  Then eat as much of it as you can handle.

I would definitely recommend storing this cake in the refrigerator and eating it within a few days of making it.

Happy Hallowe’en Cupcakes

Hurray!  It’s Hallowe’en!

These spooky cupcakes come from my favourite cupcake book, Cupcake Heaven by Susannah Blake, and they’re easy as pie.  Or cupcakes.  And pumpkin is an awesome thing to bake with.

‘Twas an ominous storm a-brewing this afternoon when I made them up.  It almost ruined my light! 

Preheat your oven to 350°F.

Beat together 1/2 cup packed brown sugar, 1/2 cup sunflower oil, and 2 eggs.

Fold in 1 cup grated pumpkin or butternut squash (you can used canned pumpkin, and I usually add a little extra for moistness) and the grated peel of 1 unwaxed lemon.

Combine in a separate bowl 1 cup self-rising flour (or one cup minus one teaspoon all-purpose flour mixed with 1 teaspoon baking powder, though for this recipe regular flour works just fine), 1 teaspoon baking powder, and 1 teaspoon ground cinnamon.

Sift flour mixture into pumpkin mixture and fold in.

Spoon mixture into 12 paper liners and bake for 18 minutes.  I only had medium liners (so I ended up with 24) but usually I make large ones.  Also, make sure to flatten out your batter so it’s level before baking, as the batter, having no butter to melt, won’t do it on its own.  Obviously, I forgot that step.

Cool completely on wire racks.

In a double boiler or heatproof bowl over gently simmering water, melt 5 oz chopped white chocolate

In a separate bowl, melt 1 oz chopped bittersweet or dark chocolate.  Allow the chocolates to cool for about 5 minutes.

Spoon the white chocolate evenly to cover the top of the cooled cupcakes.

Make a parchment paper cone (fold it into triangles and snip off a corner, though don’t snip the corner until you’re ready to pipe the chocolate).

Pour the dark chocolate into the cone.  It’s easiest if you have an extra pair of hands, but we do what we can with what we have.  Fold over the opening of the cone several times to avoid gooey messes.

Pipe the bittersweet chocolate onto the cupcakes with a central dot surrounded by two concentric circles (you can use a spiral if you have difficulty making discrete circles).

Use a toothpick or skewer to drag lines from the centre chocolate dot out to the edge of the cupcake, about six or seven of them, to make a spiderweb pattern.  Normally they turn out better than this, but I’m not one to dwell on small mistakes.

You can also ice them however you wish, really.  It’s up to you after all.

The cupcakes are best eaten when the chocolate is still gooey, but they can also be chilled in the refrigerator until set.

And hark!  The sun makes a final, feeble attempt to burst through the clouds.

Alas, forces of darkness take over.

Have a very happy and safe Hallowe’en!