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Cupcake 13: French Toast February 29, 2012

Filed under: Recipes,Uncategorized — kward23 @ 9:04 pm

I’m not much of a breakfast person. But if I must eat it, there’s going to be syrup involved. And lots of it. Usually it would also include more bacon than any one person should ever eat. Unfortunately for me, I gave up bacon about a month ago, so these wonderful breakfast style cupcakes don’t have any bacon in them. But no worries, they’re still fantastic.

I’ve been dying to make French toast cupcakes for quite some time. Someone suggested them to me over the summer, but I never got around to it. After a few weeks of repeating cupcakes or baking something very simple, I finally had time to try something new and I finally found a decent recipe for French toast cupcakes. Of course, the original recipe called for bacon both in the batter and as a garnish. I had to eliminate this part, but once I can eat bacon again I’ll try these again and include the best part. I also edited the frosting recipe slightly so I didn’t have too much leftover. While the cupcakes were baking, the entire kitchen was filled with the smell of French toast. I was immediately in heaven. Then I made the frosting and it was absolutely fantastic. It might end up higher on my list than the butterbeer frosting and the Oreo cream frosting, which are both incredible. I was sad that I couldn’t use bacon as a garnish, so I sprinkled a little bit of cinnamon sugar on top for added taste.

 

French Toast Cupcakes

Makes 12 cupcakes

For the 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
1 tsp maple extract
1/2 cup milk

 

Preheat oven to 350 F. In a medium bowl, combine flour, baking powder, cinnamon, and salt. In a large bowl, beat butter until light and fluffy, then beat in the sugar. Add in eggs one at a time, beating well after each, then add in maple extract. Alternate adding the dry mix and the milk, beginning and ending with dry. Scoop batter into a lined cupcake tin and bake for 20 minutes, or until a cake tester inserted in the center comes out clean. Cool completely before frosting.

 

For the frosting:

1/2 cup unsalted butter, softened

2 tbsp pure maple syrup (make sure it’s pure!)

1/2 tsp maple extract

1 1/2 cups powdered sugar

Pinch of salt

 

In a large bowl, beat the butter until light and fluffy. Add in the maple syrup, maple extract, and salt. Beat in powdered sugar, 1/2 cup at a time, until desired consistency is reached. Spread or pipe onto completely cooled cupcakes. Garnish with cinnamon sugar or bacon if you would like.

 

IMG_0086

 

Cupcake 12: Blue Moon February 26, 2012

Filed under: Recipes,Uncategorized — kward23 @ 2:16 pm

Alright, alright. I know it’s been roughly 2 months since I last posted. But I’ve been busy, with a new semester, harder classes, and 2 very long weeks of midterms. The madness is over, though, so I guess I’ll finally catch up on what I’ve been baking. I’ve mostly been doing simple cupcakes, like the ice cream sundae cupcakes I made earlier in the semester, which were just chocolate cake with hot fudge sauce and vanilla frosting. Pretty simple, yet absolutely delicious. I made the Butterbeer cupcakes again (they’re my favorite, I just couldn’t resist). And then, I finally made the cupcakes I’ve been dying to make for quite some time. Blue Moon. Yes, they have beer in them. One of my favorite beers, actually. A friend of mine found the recipe somewhere on the internet and asked me to make them, but of course I wasn’t yet 21 at that point. I decided they’d be a fantastic Super Bowl cupcake, but seeing as I was working during the Super Bowl, I decided to just make them and take them in to work.

The original recipe called for a frothy white frosting, but it looked like a lot more effort than I’d like to put forth (I didn’t have a ton of free time at this point). So, I decided to make an orange buttercream instead, which only made sense. Everything was delicious. The beer left just a little bit of an aftertaste, and paired with the orange buttercream, tasted a bit like drinking a Blue Moon. I was quite pleased. I suppose if you’re not a huge fan of Blue Moon, you can use your favorite beer and leave the orange zest out or use a different fruit, depending on the beer. Overall, everyone loved them, even my friends who don’t drink at all (the alcohol pretty much bakes out).

 

Blue Moon Cupcakes

Makes 24 cupcakes

For the cupcakes:

3/4 cup unsalted butter, softened

1 3/4 cup sugar

2 1/2 cup flour

2 1/2 tsp baking powder

1/2 tsp salt

3 eggs, room temperature

1 tsp vanilla

2 drops red food coloring (optional)

10 drops yellow food coloring (optional)

1/2 tsp orange zest

1 cup Blue Moon beer

1/4 cup milk

 

Preheat the oven to 375 F. In a medium bowl, mix the flour, baking powder, and salt. In a large bowl, beat butter until light and fluffy, then beat in the sugar. Add eggs one at a time, beating after each. Beat in vanilla, orange zest, and food coloring (if you want). In a measuring cup, combine Blue Moon and milk. Alternate adding the dry mix and the liquids, starting and ending with dry, beating between additions and scraping the bowl as necessary.  Scoop the batter into a lined cupcake tin and bake for 18 minutes, or until they are golden and a toothpick inserted in the center comes out clean. Let cool completely before frosting.

 

For the frosting:

1/3 cup butter, softened

1 tsp vanilla extract

1 – 1 1/2 tsp orange extract (to taste)

3 cups powdered sugar

2-3 tbsp milk

 

In a large bowl, beat butter until light and fluffy. Beat in vanilla and orange extracts. Add in powdered sugar, 1 cup at a time. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. Spread or pipe onto cupcakes. Top each with an orange slice if desired.

 

bluemoon