Class at Ramekins & Cupcakes

I drove to Sonoma yesterday so I could attend a class today at Ramekins Cooking School. The class featured recipes containing chocolate for Valentine's Day...and red velvet cupcakes with coconut cream cheese icing of course!

Bonus:  The Food Network was at Ramekins today filming an episode with Guy Fieri. Our class didn't get to be a part of that, but our kitchen classroom had floor-to-ceiling windows overlooking the courtyard where they were filming so we got to watch...and his convertible parked outside was one sweet cupcake!

Recipe of the Week - Macaroni & Cheese Cupcakes

Week 53


As many of you know, I am not a fan of savory cupcakes but I am making an exception today. I happen to like mac & cheese, so how could I not like a mac & cheese cupcake!


This recipe comes from Giada DeLaurentis - an episode called Giada's Kidz Kitchen on the Food Network.  

Macaroni & Cheese Cupcakes

·    Vegetable cooking spray

·   2 cups dried bread crumbs - divided

·   1 tablespoon olive oil - plus extra for drizzling

·   8 ounces ground turkey or chicken - preferably dark meat

·   1/2 teaspoon kosher salt - plus extra for seasoning

·   1/4 teaspoon freshly ground black pepper - plus extra for seasoning

·   8 ounces small pasta, such as penne, shells, or elbows

·   2 cups grated Parmesan

·   1 1/2 cups grated white Cheddar

·   1 cup cherry tomatoes - quartered

·   1 pound asparagus - cut into 3/4-inch pieces & blanched

Preheat the oven to 375 degrees. Spray 24 muffin or cupcake pans with vegetable cooking spray. Using one cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey or chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook, stirring frequently, until cooked through, about 5 to 8 minutes. Set aside and cover to keep warm.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in the cooked turkey and the cheeses. Season with salt and pepper to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of tomato and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.

Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon.

Cupcake Wars

I watched the first episode of Cupcake Wars on the Food Network last night.  Who knew baking cupcakes could be so stressful??

This show pits cupcake bakers against each other to win money and showcase their finished products at celebrity events.  Last night's show was the Series Premiere - a Sea World Birthday Bash challenge.  I can't imagine baking 1000 cupcakes in 2 hours....much less making them taste good AND create an awesome display. 

Congrats to Lindsay Morton from the Dollhouse Bake Shoppe who won $10,000 and got to serve her tasty cupcakes poolside at the Sea World Birthday party.  Her winning cupcake recipe:  Cinammon Sugar Graham Cupcakes!

Recipe of the Week - Quick Vanilla Buttercream

Week 48

This recipe comes from Gale Gand, one of my favorite chefs on the Food Network.  She had a show called Sweet Dreams from 2000-2008 and is a great pastry chef and teacher! 

Billy's Bakery (NYC)

Quick Vanilla Buttercream

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

In a stand mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for one minute more, adding more cream if needed for spreading consistency.