Captial Cupcake Camp and Contest Galore:)

OKay, finally got home from Capital Cupcake Camp, and I'm all cupcaked out.  I believe the cupcake count was over 3,000 (imagine all the sugar) and all of them were amazing. I must applaud the brigade of volunteers and organizers because things went quite smoothly. I was a little disappointed that all the cupcakes were split up, and that bakers couldn't introduce their cupcakes, but all in all it was a FANTASTIC day. 

 Before I continue with some pictures, I'll fill you in on how to enter the cupcake contest. I have three prizes; two cupcake charms from PincStuff, and one very duhlicious t-shirt. You may have seen me wearing mine at Capital Cupcake, and you too can win one! To enter, just leave a comment and include your e-mail (or other contact information). THREE winners will be chosen by random on Saturday, April 4th. 

*Sheryl from PincStuff has graciously offered a 20% discount (before taxes) to my beloved readers. Just make sure you mention this post to get this great deal:)

And on to Capital Cupcake Camp in Pictures...

(here are the culprits)

(I suppose the sugar coma is entirely my fault)

la pièce de résistance:

(China Doll is holding one of Michelle Morrison's Red Velvet Handbag cupcakes... she also won the Best In Show title:)

That's it for now. xoxo

Update: Capital Cupcake Camp is hitting the blogs. Here is what some had to say:

- Equal Opportunity Kitchen

- CupCakeCamp.ca

- Blurasis

- Jenn's Pictures on Flickr

Clippy the Cuppy

Clippy, the beloved Microsoft Paperclip is making an appearance on Duh-licious to remind everyone of Cupcake Capital this Sunday. I'll be posting some cute cuppies, and pictures later in the week and announce a contest, so be sure to come by.

xoxo

Update: I may have to retract 'beloved' from the description. I've received some feedback, and turns out many weren't a fan. hehe

Blueberry and Peach Flan

I don't know what I would do without my mother and her fabulous recipes. This is a light dessert that is very appropriate for spring. I used a special kind of fluted cake pan that allows you to pour any cream filling into the base of the cake. I called this a flan, mostly because I used the fluted flan pan(try saying that five times fast) You can find this pans in 11" here.

I'll leave it at that, because this cake speaks for itself:)

Ingredients

Angel Food Cake Base

6 eggs

1/2 cup and 2 tablespoons confectioners' sugar

1/2 cup all-purpose flour

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1/8 teaspoon salt

1/2 cup sugar

Cream Cheese Filling

1-8-oz. package cream cheese – softened
1-14 ounce can sweetened condensed milk
1/3 cup lemon juice (freshly squeezed)
Zest of one lemon
1 teaspoon pure vanilla extract

Topping and Glaze

1 Can of sliced peaches

1 Cup of fresh blueberries

Dr. Oetker Clear Cake Glaze (okay, I cheated a little, but I needed the shortcut)

 

Directions

1. Separate eggs; discard yolks or refrigerate for another use.

2. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups.

3. Place egg whites in bowl and let stand at room temperature for 30 minutes.

4. Meanwhile, sift confectioners' sugar and flour together and set aside.

5. Add cream of tartar, vanilla and salt to egg whites; beat on high speed.

 Gradually add sugar, beating until sugar is dissolved and stiff peaks form.

6. Fold in flour mixture, 1/4 cup at a time.

7. Gently spoon into a greased and floured flan pan.

8. Cut through batter with a knife to remove air pockets.

9. Bake at 350 degrees F for 20-25 minutes or until cake springs back when lightly touched.

10. Immediately invert pan; cool completely before removing cake from pan.

For the Cream Cheese Filling:

11. Beat the cream cheese until fluffy.

12. Add the condensed milk, lemon juice, zest, and vanilla and process until

 smooth.

13. Transfer the filling to the fluted part of the cake.

14. Drain your canned peaches (save the juice for the glaze) and place them on top of your filling in circular pattern. Add the fresh blueberries in the center.

15. Make the fruit glaze according to the directions on the packet.

16. Allow to cool before serving

Irish Flag Layered Shot

I promised a St.Patty’s Day drink, and I delivered. Here is a Bailey’s Irish flag layered shot that is quite impressive. It requires a little bit of patience and a steady hand, and if you have those two qualities, you’ll be making these in no time. This drink requires a technique called ‘floating’ or layering, in which you delicately pour one alcoholic beverage over another.

Ingredients:
1 Part Crème de Menthe
1 Part Bailey’s Irish Cream
1 Part Grand Marnier (I used Whisky!!)
Spoon
Shot glass

Directions:
Pour 1/3 Crème de Menthe
Float 1/3 Bailey’s Irish Cream
Float 1/3 Grand Marnier

Sounds easy right? Floating does take a bit of practice, and the first few times I tried, I screwed up (see below). In order for floating to work, you need to layer the spirits in order of densities. The heaviest drink will sink, and lighter ones will float on top creating the layered effect.

Make sure you add the ingredients in the right order; if you don’t, the heavier spirit will sink down mixing the layers together.

Press a teaspoon against the edge of the shot glass, and gently pour in a downward momentum so it doesn’t break through the layers. Once you get the hang of layering the drinks, you can make your own shot recipes. Just remember to follow the density rule

Have a great St. Patty’s & Slainte! (Cheers in Gaelic)

Guinness Cupcakes with Bailey's Irish Cream Fondant (or Icing!)

March 17th marks St. Patricks Day, and as I recall, a day that revolves around drinking. It is very apropos that this theme is carried to these beloved cupcakes; and I have two variations. I replaced Bailey's Irish cream instead of water for my fondant recipe; but I have a frosting variation below:) I hope you enjoy these, and I'm going to think of a creative martini recipe... stay tuned.

Guinness Cupcakes

Ingredients:

3/4 cup  milk
1 1/4 cup flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup Guinness
3/4 cup sugar
1/3 cup canola oil
1 1/2 teaspoons vanilla extract

Baileys Butter Cream

1/2 cup butter (at room temperature)
2 tablespoons of Bailey's Irish Cream
2 to 3 cups confectioners' sugar (sifted!)

Directions:

1. Preheat the oven to 350'F. 

2.In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In the bowl whisk together milk. Add the Guinness, sugar, oil, and vanilla to the milk mixture and beat until foamy. Add the dry ingredients and beat until well incorporated.
4. Fill your cupcakes liners until 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

5. Transfer to a wire rack and allow cupcakes to cool completely before frosting.

now for the BEST part...THE FROSTING

1. Cream the butter in a seperate bowl with an electric mixer until creamy and smooth. 

2. Add the Bailey's and add the confectioners' sugar slowly until fully incorporated. You may need to add more Bailey's or sugar to smooth the consistency.

UPDATE: The lack of quality in my photographs has made me realize I need a quality camera. Any suggestions?

Apricot Cupcakes

I just wanted to remind all my readers who observe Daylight Savings in their towns to set your clocks FORWARD an hour this Saturdayday at 2:00 a.m. I don't want anyone missing work, or being late for an important meeting:) Since we have one less hour, I chose a recipe I received from a recipe exchange that is quite simple. 

This means spring is around the corner... I can't wait for the smell of freshly cut grass. A little weird I know.. but I associate that smell with warm weather! Do you have any quarks like that?

Easy Apricot Cupcakes

Ingredients
5 1/2 ounces unsalted butter
1 cup caster sugar
3 large eggs, beaten lightly
1 2/3 cups self-raising flour, sifted
1/2 teaspoon baking powder
1 lemon, zest of, grated
2 tablespoons lemon juice
2 tablespoons milk
1 cup apricot jam

Directions 
1. Preheat oven to 350'F.
2. Line a 12 muffin tray with cupcake liners.
3. Place butter, sugar, eggs, flour, baking powder, milk, lemon juice and
lemon zest in bowl and beat on slow speed until ingredients have combined.
4. Increase speed to medium and beat for 2 minutes.
5. Fold in apricot.
6. Divide batter evenly into cupcake liners.
7. Bake for 20 minutes or until toothpick comes out clean.
8. Cool cupcakes completely before filling, icing (I like plain butter cream) or fondant-ing:)

Chocolate Profiterole (American Cream Puffs)

I spent my Sunday reading up on different types of cake densities (yes, I lead a very interesting life!) and I was completely intrigued by choux pastry. If you have ever read a recipe for profiteroles, it sounds like it would fail, but if you have ever tried it, you know that they are light and airy. Most recipes call for water, butter, flour, and eggs, mixed in a pot over the stove, which don't look appetizing at all. So where is the baking power you ask? THERE IS NONE. It's rising agent is the high moisture content, which creates steam during cooking, puffing out the pastry. The secret to the puffiness of the profiterole is in the mixing - you can skip your arm work out if you want to make these. So how many types of recipes call for the choux pastry? Quite a few actually:

Chouquettes
Cream Puffs
Eclairs
Religieuse
Profiterole
Paris-Brest
Saint-Honoré
Croquembouche
Savory Puffs
... Now onto the recipe of the yummy profiterole I tried today:)
Double Chocolate Profiteroles

Ingredients

CHOUX PASTRY:
1 cup water
6 tablespoons butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
FILLING:
1 cup heavy whipping cream
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
GLAZE:
3 ounces unsweetened White chocolate
1 ounce Milk Chocolate
1 tablespoon butter

Directions
1. In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth.

2. Cover a baking sheet with parchment. Drop batter into six mounds onto sheet. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. (Be careful, they are HOT)

3. In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Use a piping bag with a large open tip to fill the cream puffs. (You can also remove tops, fill, and replace top!)

4. Melt chocolate and butter. Dip in white chocolate, and drizzle milk chocolate over profiteroles. Chill.