Holly's 101 Cuppycake Challenge: buttercream

4/06/2011

#44 Mustard Cupcakes

Not sure what I was thinking when I decided on this flavor..... Don't get me wrong I cant live without the yellow stuff but now I understand why some flavors just were not meant to be put in a cupcake! Along with mustard I promise never to make cuppys with anchovies. mushrooms, tater tots, or anything extremely gross sounding. I'll keep the mustard for my chicken, fries, and yes carrots and cucumbers (raw of course) :)

Mustard Cupcakes
If you're a mustard fan I think you'll like the actual batter the best....

The Goods
1 1/2 cup plus 3 tablespoons of cake flour sifted
3/4 cup agave nectar syrup (or honey)
2 tablespoons yellow mustard
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sour cream room temp
2 eggs room temp
1 teaspoon vanilla

The How To
Preheat oven to 350degrees. Whisk together flour, baking powder, baking soda, salt, in a large bowl.

In the bowl of a stand mixer combine eggs and sour cream on medium-low speed.

Opps a little fuzzy there!

Add the vanilla, mustard and agave syrup and mix on low speed until combined.

MMMMM Mustard!!!

The agave syrup gave it a pretty shine :)

With the mixer on low add the flour mixture and mix until just combined.

Fill liners about 3/4 full and bake for 15-18mins.

They look like lemon or even corn muffins... Would that be an awesome April fools for next year??

While the cupcakes are cooling poke holes in the top of the cuppy's and add more agave nectar. Then let cool compelety before frosting.

I realized after doing a couple of these it goes much quicker if you just shove the tip of the agave syrup into the cupcake.

Mustard Buttercream
This ended up being so gross I only did one cupcake with the frosting. I even tried it out twice. If you've got a better alternative PLEASE share!!

The Goods
3 sticks of butter room temp
1 cup of agave nectar or honey)
5 tablespoons flour
3 teaspoons vanilla
2-3 teaspoons mustard
Dash of salt

The How To
Beat the butter on medium-high speed for 2mins. Add in the rest of the ingredients and mix until combined. And if you think it's edible enough then frost those cuppys and top them off with some pretzel pieces.

MMMMM!!!

On a more exciting note I had a review done on a set of my wraps and toppers on the spectacular blog Little boys are made of frogs and snails and puppy dog tails There is also a giveaway too. So swing by and check it out. You have until April 18th to enter! If you haven't been by my store then shame on you because you've been missing out!!!

Up Next....
You Are The Apple Of My Eye Cupcakes

2/14/2011

#36 Chocolate Chip Cupcakes

Happy Valentine's Day!

In honor of this heart felt holiday and because it's also that time of month for the Martha Stewart Cupcake Club I decided to kill two birds with one stone and did the chosen flavor chocolate chip cupcakes and topped them off with over sized conversation hearts made from pound cake. I have to say that they turned out pretty good. I was a little skeptical of the chocolate chips sinking but with the help of the flour coding they stayed in place perfectly. The dark chocolate frosting was amazing!!!! A perfect V-day pick. So grab your special Valentine and whip up a batch you wont be disappointed!

Chocolate Chip Cupcakes(courtesy of Martha Stewart)

This is the cupcake version of the cookies for sure! Coating the chocolate with flour really prevents the chips from sinking.

The Goods

3 1/4 cups plus 1tablespoon sifted cake flour

4 1/2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon vanilla extract

1 cup plus 2 tablespoons milk

1/2 cup plus 6 tablespoons unsalted butter room temp

1 3/4 cups sugar

5 lg egg whites room temp

2 cups semisweet chocolate chips (I used the mini ones)

The How To

Preheat oven to 350degrees. Whisk together 31/4 cups flour, baking powder, and salt then sit aside.

Stir together the milk and vanilla and sit aside.

Cream the butter in medium speed until smooth.

Add the sugar to the butter in a steady stream and beat until pale and fluffy.

Reduce speed to low and the flour mixture in three batches, alternating with two additions of the milk mixture, and beating until just combined. I totally forgot to take a picture of this step so on to the next step!!

In another bowl, with an electric mixer on medium speed, whisk the egg whites until stiff peaks form.

Fold one-third of the egg whites into the batter to lighten. The gently fold the remaining whites until just combined.

Looks like big blobs of marshmallows!! And FYI this isn't combined yet just wanted to show off the egg whites :)

Toss the chocolate chips with the remaining tablespoon of flour and gently fold into batter.

Had help from my little valentine

Divide batter evenly among liners, filling each three-quarters full. Bake, rotating halfway through, until a toothpick comes out clean about 17-20mins. transfer to wire rack to cool completely before removing cupcakes.

Make sure it's taste tested too!!!

While the cupcakes are cooling move onto the frosting.

Dark Chocolate Frosting

The Goods

1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder (I subed the 2 tablespoons with the black chocolate powder I bought from King Aurthur's Flour)

1/4 cup plus 2 tablespoons boiling water

1 1/2 cups unsalted butter room temp

1/2 cup powder sugar

1lb semi-sweet chocolate, melted and cooled

Pinch of salt

The How To

Mix the boiled water and cocoa powder and set aside to cool.

Melt the chocolate chips using a double boiler and set aside to cool.

After the chocolate has had time to cool mix together the butter, sugar and salt on medium-high speed until pale and fluffy.

Reduce speed to low and add the melted/cooled chocolate, beating until combined.

Looking good but not done yet

Beat in cocoa mixture.

MMMMM!!!

I found my frosting a little on the runny side so I put it in the fridge to thicken up a bit.

Now for the conversation hearts I baked up some pound cake. If you have time I would suggest doing this the day before.

yes I got a little lazy and used a box mix.

It reminded me of corn bread but without the corn ;)

After the cake has had time to cool cut out the heart shapes with a cookie cutter

Now you can either use store bought or homemade vanilla frosting. I used homemade and split it between 4 microwave safe bowls. Color the frosting I used pink, purple, and yellow. The red is for the lettering and will not be melted down.

Choose one bowl and microwave on defrost for 30seconds. The butter will look a little separated but stirring it a little will mix it back together. Don't over microwave it either or the top layer of the pound cake will come off while your dipping it. Be prepared for a mess but the outcome is worth it!!

Make sure to setup a wire rack over a cookie sheet.

After all the hearts have been dipped place in the fridge until the frosting has hardened up. Once the frosting has hardened take the red frosting and pipe on the writing.