HELLO yummy pre-fall flavors! Lately I’ve been so anxious to start baking fall-flavored goodies! BUT it isn’t quite fall yet, so I don’t want to get ahead of myself.
And it just so happened, it was a friend’s birthday, and she loves carrot cake! Perfect, right?
Still get to use a little brown sugar, cinnamon & ginger but we’re not goin’ all the way to pumpkin or gingerbread yet!
Look at those bright, beautiful carrot shavings! (I used a food processor)
Add your eggs, sugar, oil, buttermilk, & vanilla. Mix with paddle attachment.
Then whisk together your flour, baking powder, baking soda, salt, cinnamon, cloves, & ginger.
Then add your dry ingredients to the bowl, mix until combined.
Fill liners 2/3 full, then bake!
Here is the full recipe for you guys just incase you missed any of that...
-makes about 24
1 pound carrots, finely grated (I used a food processor)
3 large eggs, room temperature
2 cups sugar
1 1/2 cups vegetable oil
1/3 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1. Preheat oven to 325 degrees. Line muffin tins with paper liners. Whisk together carrots, eggs, sugar, oil, buttermilk, & vanilla extract. In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.
2. Divide batter among liners, filling 2/3 full. Bake until a cake tester inserted in centers comes out clean, 23 to 28 minutes, rotating tins halfway through. Transfer tins to racks to cool for 10 minutes. Remove from tins; let cool completely.
One thing I totally forgot to take pictures of....the Brown Sugar Cream Cheese Frosting! Don’t worry though, its an easy one!
Brown Sugar Cream Cheese Buttercream
-makes enough for about 24 cupcakes
1 1/2 sticks unsalted butter
12 oz cream cheese
1/2-1 cup brown sugar, depending on taste preference
1. Beat butter and cream cheese until smooth in electric mixer.
2. Add brown sugar and beat until fluffy. Frost cupcakes as desired, I used a piping bag and plain round tip. And a couple sprinkles here and there!
happy birthday Sarah! Read More...
Oh Snickers & Jack. These are my latest masterpiece, “The best cupcakes I’ve ever eaten” says my mom.
These cupcakes were inspired by a “Top-Shelf” alcoholic ice cream that was once featured on the happy hour menu, and created by the Pastry Chef over at the Fairmont where I work. She is AMAZING and I learn an insane amount of new things every time I’m there. And for that, I thank you Allyson. And the rest of my pastry team, of course. =]
So last time I made these cupcakes, I did a chocolate/snickers cake, with a caramel/jack buttercream. They were good, but not perfect!
This time I decided to switch it up and do a caramel/snickers cake, topped with a chocolate/jack mousse.
Here was the plan;
The recipe for these cupcakes was actually a trial run in preparation for Cupcake Camp OC coming up on September 11 over at the Atrium Hotel.
Find out info and get your tickets HERE!
I will be donating cupcakes in the Professional category (Dylan convinced me to go professional instead of ammetuer....eek I’m a little nervous!)
So it works like this, you end up with a couple tickets(how many I am not quite sure) and at the event you are able to trade 1 ticket for 1 regular sized cupcake or 2 mini cupcakes. Keeping this in mind, I have to bring at least 350 regular cupcakes. But instead I am bringing about 700 mini cupcakes so people can try more than one flavor =] you are welcome.
Anyways, Snickers & Jack will be one of those flavors!
Time for some recipes...
Brown Sugar Snickers Cupcakes
-makes about 24 cupakes
3 cups all-purpose flour
1/2 cup granulated sugar
1 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 tablespoon sour cream
1 teaspoon pure vanilla extract
2 regular size Snickers bars, finely chopped
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugars, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, sour cream, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Fold in chopped snickers by hand.
4. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
I didn’t end up loving the chocolate buttercream I used, so I’m going to switch it out next time! Better recipe to come!
Caramel Filling (from Martha Stewart’s Cupcakes book)
***Friendly Reminder: making caramel can be VERY hot, be careful bakers.***
2 ½ cups sugar
⅔ cup water
1 tablespoon light corn syrup
¾ cup heavy cream
1. Heat sugar, water, and corn syrup in a heavy saucepan over high heat. Stir occasionally until syrup is clear. Attach a candy thermometer to side of pan. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.
2. Boil, gently swirling pan occasionally, until mixture is caramelized and temperature just reaches 360°F.
Remove pan from heat. Slowly pour in cream and stir with a wooden spoon until smooth. Use immediately. If caramel begins to harden, reheat until pourable.
3. Using a paring knife, cut a cone-shaped piece, about ½-inch deep, from the center of each cupcake. Spoon 1 to 2 teaspoons of warm filling into each cupcake.
Lets see some pictures already!
Start with your dry ingredients.
Add the butter.
Mix it all together =]
So it was after taking this picture that I realized I forgot one very important ingredient.....
SNICKERS....I used dark chocolate!
So I chopped up my candy.
Sprinkled on top, then mixed it up with a toothpick....Yeah sometimes things get left out, and you do whatcha gotta do to make it right!
About 25 minutes later.....baked and beautiful cupcakes!
So I didn’t end up with any good pictures of the caramel filling, so here is one of me brushing the cakes with Jack Daniels because we realized the buttercream wasn’t strong enough, and already too soft to handle adding any more liquid....again, you do whatcha gotta do.
Don’t mind my messy table, had like 3 projects going on at once! And trying to finish these cupcakes ASAP so we could get to the beach!
And of course I had decided to bake on the hottest day of the week, and my chocolate buttercream did not enjoy the heat!
See you at Cupcake Camp OC!