Did you ever think that anyone would put these ingredients into a cupcake? Well someone has and they were kind enough to share the recipe and pictures with us. It kind of sounds like a loaded baked potato!
Beer, Cheese, Bacon, Cream Cheese…In a Cupcake!
Here are a bunch of pictures from my Saturday adventure at Cupcake Camp Seattle: 5,000 cupcakes, 70 bakers, mobs and mobs of cupcake fans. I met some great bakers and ate a lot of delicious cupcakes – more on both those topics in the next few days.
In an attempt to make tax day a little less taxing, participating Cinnabon locations are offering free cupcake bites on April 15, 2010 from 6-8pm. Each guest is allowed 2 cupcake bites. If you are not a procrastinator and filed your taxes months ago, you might have time to enter the Cinnabon Tax Day Bites Essay Contest where you could win a $100 Cinnabon giftcard (you could buy a lot of cupcakes with that)!
Another great cupcake announcement shared with me by my sister. She noticed a post on Slashfood explaining that McDonald’s Germany is now offering New York City Themed Cupcakes in McCafe’s. Four New York City neighborhoods (if you count Central Park as a neighborhood) have been assigned what McDonalds feels is their cupcake persona. The flavors offered are as follows, Soho=vanilla, Chelsea=Chocolate, East Village= Cappuccino, and Central Park=Strawberry. Burger Business had a great article on the cupcake release explaining how McDonald’s is fascinated with current popular trends, in addition to American cities which they in turn use as a marketing technique.
I am not sure if I would try a McDonald’s cupcake, I love cupcakes but I can’t decide if I would love one from McDonald’s. I would really like to hear what someone who has tried one thinks! Let us know if you think you would try a one or if you already have!
Happy Saturday cupcake fans! This is just a reminder that Sunday is the last day to enter our cupcake bank giveaway. Please click here to enter!
Making headlines since it was announces earlier this week was the news that a Cupcake Vendor will now be located outside the Metropolitan Museum of Art in New York. The 5th Avenue spot once featured a Hot Dog Vendor but now cupcakes are seen as a possible money making possibility for the city. Cake and Shake will be providing the cupcakes and have already said that flavors have unique names but are based off of childish ideas. Since New York is often a trend setter, it is no surprise that the company is green, featuring organic ingredients, solar powered carts, and eco-friendly packaging. Cakes and Shakes will set up shop in June.
art by Cakespy (who else?!)
In my time writing with ATC, I’ve seen a lot of things cupcake: clothing, tattoos, furniture, events, drawings, and of course the genuine article in many shapes and sizes. What I have not yet seen is a cupcake-themed art gallery. Until now.
The beloved Emerald City-based and cupcake-themed artist Cakespy just bought her own art gallery in the Capitol Hill neighborhood of Seattle. As of April 1st, Cakespy, a.k.a. Jessie Oleson, and her husband became owners of Bluebottle Art Gallery. They will keep the gallery open as they transition and will have a grand-opening/re-opening party on May 8th when Bluebottle officially merges with Cakespy Shop. As you might expect, the event will feature cupcakes as art and in their edible form.
I found some cute cupcake items in my errands this week and had to share. It is so hard not to buy every cupcake item I see. My friends have a saying about me and my cupcake buying- no cupcake left behind!
This little girls cupcake shirt was found at Target for only $5. They also had summer pajama sets too.
I found these notecards and several stamps in the $1 bins at Michael’s. I love that phrase, “keep calm and eat a cupcake”. They also had lipgloss, notepads and notebooks. These items are very similar to ones Michael’s had in their bins this time last year. I hope they keep them coming!
Yesterday my dad came back from a business trip to NYC and brought me Buttercup Bake Shop cupcakes and a flyer that made me wish I still lived up north so I could attend events like CupcakeCamp NYC. Making me even more jealous is that our fellow cupcake lovers over at Cupcake Take the Cake will be attending! CupcakeCamps take place all over the world in an attempt to provide a gathering place for people to share and eat cupcakes. New York City’s event takes place tonight, Friday, April 9, 2010 from 7-9:30pm. Hosting the event will be Happy Ending located at 302 Broome Street, New York, NY 100002. According to the website it will be a “cookbook paradise” with tons of “foodie books” to win or purchase. Even author Jennifer Ross will be there to sign copies of her book: The Icing on the Cupcake. CupcakeCamp NYC is for the 21+ crowd and this year offers a signature cupcake inspired cocktail. The event is tonight so make sure you get online and register quick!
In December I was lucky enough to do a review of Stefanie’s Red Velvet Cupcake mix which was delicious! Yesterday I received an email informing me that the Red Velvet Stefanie website had been updated. Now you can purchase the Red Velvet Cupcake mix in addition to new flavors such as Snickerdoodle, Vanilla, and soon, Black and White. Also available on the website are catering orders and cupcake apparel. Stefanie has even added a mix of the month club where you receive two packets of that month’s featured mix and Stefanie’s recipe guide to match the mix. After trying the mix myself, seeing how easy they were to make and how great they turned out, I would recommend anyone visit the site and don’t forget, this is the same Stefanie that came up with The Cheesecake Factory’s Stephanie’s Ultimate Red Velvet Cheesecake!
I feel like I am plugging Martha Stewart all the time but she does have some great recipes especially when it comes to cupcakes. Today’s Everyday Food Newsletter email was titled: 160-Plus Cupcake recipes. A lot of the recipes included can be found in the Martha Stewart Cupcake Book but there are some additional ones and looking the recipe up online almost seems easier then buying the book. One added bonus to viewing recipes online is that you are able to read comments and reviews from other bakers. I always like to hear about other peoples successes or failures before I test a recipe out myself.
This week we are hosting a product giveaway for this new adorable cupcake bank. This ceramic bank would be a perfect birthday gift for a child or a child-like cupcake lover in you life. I love that the gift box has “To: From:” printed on the top for ease in gifting. It has a coin slot on top and a rubber stopper at the bottom so you won’t have to smash this little beauty to get your money out. These banks are now available at Urban Outfitters for only $10!
This is ATC’s biggest giveaway to date. We are giving away not one bank, but a thirteen! A baker’s dozen! To enter this giveaway, just click on the comment area below and tell us what you love about ATC and you will be entered to win a bank. Winners will be chosen on Monday, April 12th.
I saw these and immediately thought of my brother who has always loved churros! These Churros Cupcakes filled with Dulce De Leche are definitely for those with a really big sweet tooth! These cupcakes consiste of cinnamon brown sugar cupcakes, dulce de leche filling, vanilla frosting, and cinnamon-sugar crunchies!
Cinnamon Brown Sugar Cupcakes
3 cups cake flour, sifted then measured
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
11 Tablespoons unsalted butter, softened
1-1/2 cups light brown sugar packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1-1/4 cups whole milk, room temperature
Dulce de Leche, homemade or store-bought, for filling
1. Preheat oven to 350°F (175°C). Line muffin pans with baking cups.
2. Sift together flour, baking powder and salt; set aside.
3. In large bowl, cream butter, cinnamon, and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mixing well after each addition.
4. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just to combine between additions. Do not overmix. Continue beating one minute. Divide batter evenly among lined cups, filling each about two-thirds full.
5. Bake 20 to 25 minutes or until cake tester or wooden skewer inserted into center of cupcake comes out clean. Cool 10 minutes. Turn out onto cooling rack; cool completely. Cupcakes will keep, covered, for up to 3 days at room temperature.
Vanilla Frosting
3 large fresh egg whites
1/4 cup fine white granulated sugar
Pinch of salt
2 sticks unsalted butter, cut into tablespoons, softened
3 teaspoons pure vanilla extract
1. In a heatproof bowl, add the egg whites, sugar and salt, set over a pan of simmering water. Mix by hand constantly with a whisk, until the sugar has dissolved completely and an instant thermometer register 160°F.
2. Remove the bowl from heat, and beat with an eletric mixer fitted with the whisk attachment on high speed, until fluffy and glossy and the bottom of the bowl feel cool to the touch.
3. Switch to the paddle attachment. With the mixer on medium-high speed, add the butter two tablespoons at a time; mixing well after each addition. Once all the butter has been added. Add the vanilla, beat on high until smooth. If mixture looks curdled at any point during the beating process, continue beating until smooth; the curdling will disappear.
4. Transfer the buttercream to an airtight container and keep at room temperature if using the same day or refrigerate up to 3 days. Before using, bring to room temperature and beat with an electric mixer fitted with the paddle attachment on low speed until smooth.
To assemble, use a small melon baller to scoop out or a small knife to cut the center of each cupcake from the top. Fill with dulche de leche. Fill a pastry bag fitted with a large plain tip with frosting. Pipe frosting onto each cupcake. Garnish with cinnamon-sugar crunchies. Frosted and filled cupcakes are best eaten the day the same day.
Cinnamon-Sugar Crunchies
Vegetable oil, for frying
One (10-inch) flour tortilla
1. Warm the tortilla. Cut the tortilla in strips, about 1/4-inch thick to 1-inches long. Separate the strips and fry in hot oil until golden brown.
2. Place fried tortilla on paper towels to drain. Coat with Sugar-Cinnamon mixture (mix a 1/4 cup granulated sugar and 1/4 teaspoon ground cinnamon).
Cupcake Camp Seattle is a benefit for The Hope Heart Institute, a heart disease research non-profit, that is centered around the baking and eating of cupcakes. It is also free(!) and conveniently located (for me) in Downtown Seattle, which means that the lucky readers of All Things Cupcake will get pictures, reviews, and hopefully recipes straight from the first ever Cupcake Camp in Seattle.
The event is sponsored by just about every group that is remotely related to cupcakes, including my favorite cute cupcake artist, CakeSpy (guess who made the poster :). However, it’s Bella Cupcake Couture that gets the credit for importing the Cupcake Camp concept to the Emerald City from our foggy fellow Northwest mecca, San Fransisco.
The event runs from 11am to 2pm with cupcake tastings scheduled every 15 minutes. Braving throwing themselves into the sugar breach are the event’s judges: Jessie Oleson aka CakeSpy, Jackie Shaffer (founder and CEO) of CakeCentral.com, Melody Biringer of CRAVE Company, Kelley Moore of Kelley Moore Creative Media, Keren Brown of FranticFoodie.com and Laura Cassidy of Seattle Metropolitan magazine. Luckily for all of us, there is a ‘healthiest’ prize category on top of ‘most representative of Seattle’ and ‘unique ingredients’.
I always see cute key covers like Robots and Monsters, but I had never seen Cupcake Key Covers until now!
I found these at FredFlare.com.
I came across this Compost Cupcake recipe on Cupcake Project and love the idea! These seem like the perfect snack for parents or even babysitters to make with or for children.
Compost Cupcake Recipe from Cupcake Project:
To make compost cupcakes, mix your favorite salty and sweet snacks into your favorite cupcake recipe. There is no reason that you have to use the recipe below. I was in the mood for molasses, so I mixed my snacks into a molasses-based cake. The molasses flavor was a bit overpowering and next time, I might try making compost cupcakes using a more basic white cake.
Yield: 12 Cupcakes
Chocolate Goldfish Cream Cheese Frosting
One of my favorite parts of my compost cupcakes was the chocolate cream cheese frosting with crushed goldfish crackers mixed in. The crackers added just the right about of salt to cut the sweet of the frosting. I highly recommend this frosting for any cupcake. Follow the recipe for my favorite chocolate frosting and then mix in a half cup of crushed goldfish crackers (or other salty treat) at the end.
Happy Easter everyone! In case you’re runny late like the White Rabbit in Alice in Wonderland, these Pier 1 Easter Cupcake items make great last minute basket stuffers.
There is nothing better than a adorable child singing about cupcakes.
There was also a parody of this video with a cute chubby little boy … so cute!
I had seen the second video but had never seen the original with the little girl. Hope everyone gets a good smile and laugh from both of these!
Just in case the Easter cupcake ideas we shared with you earlier this week weren’t enough, here are a couple more easy ideas sure to please anybunny!
Nested Easter Egg Cupcakes by Bakers Royale
Easy Baby Chick Cupcakes
Chocolate Coconut Easter Cupcakes
Spring Chick Cupcakes
A Simple Easter Cupcake by Simple Bites
I just recently moved into my new place and haven’t the chance to bake anything for a while because I was in between two places. So after getting just about everything set in my new place I decided finally to bake something.
I took a nod from Monica at Lick The Bowl Good and her Mini Oreo Cheesecakes she made a while ago. I know these aren’t exactly cupcakes but they are verrrrry close! I wasn’t sure if I wanted to follow Monica’s recipe or try my own. I decided to venture into a no bake cheesecake since i haven’t done that yet. I modified this No-Bake Cheesecake recipe a bit and made it my own, plus I added ‘Spring time’ Oreos!
No-Bake Oreo Mini-Cheesecakes
Place 14-16(mine made about 14 cakes, but it can make more depending how much you fill them) oreos into cupcake liners. Take the rest of the oreos and place them in a zip-lock bag and crush them with a rolling pin or anything else that will do the job. Whip one cup of the heavy whipping cream until stiff
(don’t mix it too much or it will turn into butter) and set aside. Mix cream cheese, lemon juice, vanilla and sugar into there are no more lumps and it is smooth. Fold in whipped cream to cream cheese mixture. (I had to use a whisk to get it mixed in well) Mix in about 3/4’s of the crushed Oreos into the mixture. Divide mixture evenly between the cupcake liners. Top with leftover crushed oreos. Refrigerate over night and enjoy!
MPC Color Match of Martha Stewart™ 8367 Cupcake
Benjamin Moore™ 2099-20 Cupcake
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