Recipe of the Week - Pina Colada Cupcakes with Pineapple Buttercream

Week 33

I had a delicious Pina Colada when I was in New Orleans last week....the inspiration for this week's recipe!

treatNYC via Flickr

Pina Colada Cupcakes

1  moist yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 teaspoon coconut extract
1 can (8 oz) crushed pineapple in juice (pureed in food processor)
3 eggs


Preheat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 15-20 minutes (do not overbake).  Cool completely before frosting.


Pineapple Buttercream

2 cups Crisco
1 tsp. salt
8 cups confectioner's sugar
1 tsp. vanilla
1/2 cup pineapple juice

Mix pineapple juice, salt & vanilla.  Using a heavy-duty mixer, cream the Crisco until smooth.  Add the confectioner's sugar 1/3 cup at a time - alternate with the liquid.  When all ingredients have been added, turn mixer speed to high and beat for 4-5 minutes.

USA vs. Canada - Men's Gold Medal Olympic Hockey

The USA will take on Canada at noon on Sunday (PST) for the Olympic hockey gold medal.  Their qualifying game earlier this week was probably the best hockey game I have ever seen...so bake some cupcakes and enjoy the game!

abakedcreation via Flickr

Jillians.Pictures via Flickr

colleeninhawaii via Flickr

Cupcake Class at Williams Sonoma

Williams-Sonoma is offering a series of baking classes and I plan to attend the Cake & Cupcakes class in Reno on March 21st.  Williams-Sonoma has a nice selection of cake and frosting mixes and I hope they will be using these in the class so I can taste their products.  Check your local store for more information!

Mam Papaul's Red Velvet Cupcake Mix

While in World Market yesterday I noticed they had Mam Papaul's Red Velvet Cake Mix.  Mam Papaul's has very popular ready-made items in the South and I have made the King Cake and Gumbo many times.  They have very tasty products.  I decided to buy the mix and make red velvet cupcakes. 

The mix comes with frosting mix included, but you need to add milk, butter and Crisco.  The frosting mix included in the box is the kind that you boil with milk and you know from previous posts that this is not my favorite.  I followed the frosting instructions on the box...and then added 8 ounces of cream cheese and 3 cups of confectioner's sugar.  That made all the difference!  I garnished the cupcakes with grated chocolate and a wedge of Chipotle Chocolate for a bit of spicy to go with the sweet.

The red velvet cupcakes were moist and delicious and I have to say that it is probably the best red velvet cake I have had in a long time.  Beautiful deep red color too. I will definitely buy this mix again.

P.S.  Mam Papaul's also offers Black Velvet and Lemon Velvet cake mixes.

Cupcake Decorating Set

Wilton has a cupcake decorating set that includes the tips you will use most often and includes an instruction booklet.  With a little practice your cupcakes will look like they came from a bakery....but much better because they are homemade! 

The cupcake decorating set includes a large star tip 1M (rosettes, stars, drop flowers), small & medium star tips (zigzags, pull-out stars), round tips (outlines, dots, messages), and Bismark tip 230, plus eight disposable decorating bags.  I use the 1M tip every single time I decorate cupcakes.  If I could only have one tip, the 1M would be it.

  

Foodista Best of Food Blogs Cookbook Contest

I received an email this week inviting me to submit recipes for the Foodista Best of Food Blogs Cookbook contest.   I am entering the recipe for Pumpkin Spice Cupcakes with Cinnamon Cream Cheese frosting that I used for the Iron Cupcake San Francisco Challenge last September and one other recipe to be chosen within the next few days....I just can't decide which one!  If my recipes are chosen, they will be published in the cookbook and I will receive a free copy of the cookbook. 

Try my recipes, then click on the links to the right.  Click on the number of stars for your rating....and thank you very much!  

Cupcake in a Mug

Photo from  eCurry: The Recipe Blog

Cupcake in a Mug
(Microwave Recipe)

5 Tablespoons Super Moist chocolate cake mix
3 Tablespoons sparkling water
1 Tablespoon Vanilla Yogurt
Nonstick Cooking Spray
1 - 8 oz. mug or coffee cup (microwave safe)

In a small mixing bowl, combine most of the water, the cake mix, and the yogurt. Mix well with a fork until all lumps are gone and the mixture is smooth. The consistency should be watery like a creamy soup. Once mixed, add the remaining water and mix again.

Prepare the mug or coffee cup by spraying it with nonstick cooking spray.  Place the cup into the microwave and cook for 1 minute and 30 seconds. Microwave ovens vary, so watch the cupcake closely. The top will begin to look like a sponge. The final cupcake should be firm with the edges easily separating from the inside of the cup. A toothpick should come out clean when inserted in the center. 

Cool completely & frost with your favorite ready-to-use frosting.

Cupcakes in a Coffee Cup

I was recently giving the history of the cupcake to a friend and came across photos of cupcakes baked and served in coffee cups or espresso cups (mini cupcakes).  In the 1800s, small cakes were baked in cups...hence the name!  Serving cupcakes in cups makes a great presentation after a special meal.

P.S.  Make sure your coffee cups or mugs are oven safe!

Sweet Paul's blog

Lick the Spatula's blog

A twist:  cupcakes not baked in a coffee cup...but

cupcakes shaped like coffee cups

miksadie via Flickr

Cupcakes baked in paper coffee cups

chotda via Flickr

Erin Audry via Flickr

Cupcake Sneakers

Check out these cupcake shoes at Zazzle.com! 

Recipe of the Week - Bread Pudding Cupcakes

Week 32

I am still winding down from a week eating Southern recipes!

BREAD PUDDING CUPCAKES

4 large eggs
1 large egg yolk
2 ½ cups whole milk
2 ½ cups heavy cream
¾ cup plus 2 tablespoons sugar
¾ teaspoon freshly grated nutmeg
½ teaspoon cinnamon
3 tablespoons Amaretto (optional)
1 tablespoon vanilla extract
¼ teaspoon salt
8 cups cubed bread, in ½-inch pieces (I like to use Panettone from World Market)
½ cup dried fruit
2 tablespoons unsalted butter, melted

Put the dried fruit in a small saucepan with the Amaretto.  Warm and allow the fruit to absorb the liqueur.

In a large bowl, beat the eggs and egg yolk. Whisk in the milk, cream, ¾ cup sugar, the nutmeg, cinnamon, whisky, vanilla, and salt. Add the bread cubes and press them into the custard - allow to soak for at least 20 minutes.

Preheat the oven to 350°F. Butter 24 muffin tins (if you use liners, use sturdy aluminum ones). Pour the bread mixture into the prepared tins. Drizzle the butter over the top, and sprinkle with the remaining 2 tablespoons sugar.

Bake until the top is light golden brown and the pudding begins to rise around edges of the tins, 45 to 50 minutes. The center will still be quite soft. Set aside on a wire rack and let cool for at least 45 minutes before serving. Serve warm, at room tem­perature - top with Amaretto sauce if desired.

AMARETTO SAUCE
1 cup evaporated milk
1 cup whole milk
1 cup packed light brown sugar
3 tablespoons unsalted butter
1 ½ tablespoons cornstarch
2 tablespoons Amaretto

In a large saucepan, combine the milks, brown sugar, and butter. Cook and stir over medium heat until the sugar is dissolved and the sauce is warm.

In a small dish, combine the cornstarch and Amaretto. Stir to remove any lumps, and then put the mixture into the saucepan. Cook and stir the sauce until it boils. Boil for 1 minute, stirring constantly, then remove from the heat. Serve warm.