Travel Eats

Entries in cupcakes (6)


Belated February Cupcake

We had bought the red cinnamon gummy hearts at Target with the best of intentions, but despite the extra day this year these cupcakes had to wait until March.

It was another time-consuming decorating job---

 Rolling the gummy hearts in sugar, cutting and assembling the petals.  Thank God Sophie is a candy hoarder and had some green Laffy Taffy in her Halloween leftovers.  The green leaves prevented the cupcakes from looking suspiciously like breasts.

We used a meringue frosting which was glossy and beautiful.  It could become my go-to cupcake icing--no butter!

From,  find the recipe here.  Next time I make chocolate cupcakes I will use an orange or peppermint extract.  We used vanilla because the gummy hearts had a strong cinnamon flavor.

The recipe made enough to generously ice 11 cupcakes.  Next time I will half it.  Now to sweep the fine layer of sugar off my kitchen floor...


Mr. January

After skipping December's cupcake of the month, Sophie was anxious to get January's done this weekend in time them to bring them to classmates on Monday.  It involved the bulk candy aisle and a lot of butter and sugar.

 We made the cupcakes from scratch using a recipe Sophie found on the internets.  A yellow spice cupcake swirled with mixed berry jam topped with an orange buttercream.  Originally we were going to use a marshmallow fluff buttercream but I broke a glass near the open jar of fluff.  I debated, but then threw the jar away when I thought about how this statement, "I was pretty sure there wasn't broken glass in the frosting" would sound on the witness stand.

The only kind of snowmen we make in central Texas....

While every kitchen surface was coated with a fine dusting of confectioner's sugar I used the Vitamix to whip up something a little less Paula Deen.

 Blueberry Banana Lassi

2 very ripe bananas

1 cup frozen blueberries

1 cup Greek yogurt

splash or two of almond milk

1/2 tsp. cardamom

Whirl all together in blender. Serves 3.  If you are Paula Deen you could use cinnamon instead--supposed to be good for the sugar diabetes.


Sophie Pays it Forward Too

Sophie and several of her classmates have a "Breakfast Club" wherein they take turns bringing in treats to share.  The owls were the October contribution.....

 The Indian Corn is this month's.  Necessitating trips to 4 different stores in the attempt to find the Jelly Belly Autumn mix.  We wound up buying 5 small bags and picking out the autumnal beans.  My altruistic efforts ran out at that point so the husks, rather than being artfully composed of phyllo dough, were cut out of an old grocery bag.  It's all about the candy at any rate.  Stay tuned for December's "gingerbread house cupcake."


Stop and Smell the Flowers

If you see this book in your local bookstore, and your preteen begs you to buy it, run.  It contains page after page of diabolically cute cupcakes that are bigger time sucks than golf and glass blowing combined.  Sophie had systematically gone through the book and written up a list of ingredients that we would need for all the cupcakes she wanted to make.  I made the mistake of attempting several of them last year.  Delicious but never as beautiful as the pictures.  Imagine.

She dragged the book out again this weekend and I was unsuccessful in distracting her from her mission despite half a bag of cotton candy and a Thai lunch.  So off we went to buy a relatively short ingredient list which included <gasp> boxed cake mix and canned frosting.  According to Sophie this was O.K. because, and I quote, "It is for the greater good."  

 Yes, I bought 5 different colors of decorator sugar.  And two bags of mini marshmallows, including a bag of multicolored flavored marshmallows.  Sophie said, "I will sort them."  And sort them she did.  All 200 of them.  Then dipped them in the sugar.

Then painstakingly applied them to each cupcake.  This was her project from start to finish.  I was available for emotional support and kitchen advice alone.

 Sophie coined a new term: carpal cupcake syndrome.

So often my instinct is to say "no" to some project that Sophie wants to try--it seems too complex, I will have to do the whole thing myself, and I don't have the energy or time to complete it.  Well, she proved me wrong.  The girl spent >2 hours on these cupcakes.  I wish I could be there when she brings them into her friends at school tomorrow.

 It felt good to say yes.  I should do that more often.


Texting, texting...1-2-3

Even though I am not from Generation Text, I have found it a wonderful form of communication on many allows me to communicate with kids without them having to experience the embarrassment of talking with their mom in front of friends.  It allows my husband to text me from Costco about what he might be forgetting.  If I am in the middle of delivering a baby, the text will be there when I get done--important things won't go unnoticed.

A text from Sophie while I was at work the other day:

"Hi there is cat vomit but Piki (see above pug) is eating it" 

From Maddy who is teaching at computer camp and eating institutional food:

"I miss cutting boards and knives"

I responded with "peanut butter cupcakes with chocolate frosting" to which Maddy replied "mean!"

Vegan cupcakes are taking over my kitchen!  Another favorite from Vegan Cupcakes Take Over the World.  Modified because I used cream in my ganache and buttermilk in the cupcakes.

Peanut Butter Cupcakes

3/4 cup buttermilk

1/2 cup peanut butter

1/3 cup vegetable oil

2/3 cup sugar

2 TBS molasses

1 tsp vanilla

2 tsp ground flaxseed (I have omitted in the past and it worked just fine)

1 cup + 2 TBS flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

Preheat oven to 350 F. Line muffin tin with cupcake liners.  Mix peanut butter, oil, sugar, molasses, vanilla, flaxseeds until well combined.  Add buttermilk and mix until incorporated.  Sift dry ingredients together and then mix with wet ingredients until just combined.  Fill cupcake liners 2/3 full and bake ~24 minutes.  Cool completely then frost with chocolate ganache.

Chocolate Ganache

8 oz. heavy cream

1 1/2 cups bittersweet chocolate chips (I used Guittard)

Heat heavy cream until just below boiling.  Remove pan from heat and add chocolate.  Let sit for ~5 minutes then stir until glossy.  If you want to drizzle on cupcakes, proceed.  If you want to pipe stars chill ganache until stiff.

OMG, they r so good! :) <333