A Southern Grace

do the splits

2012-03-12T13:51:00.001-04:00

I thought more of you would be excited by my rainbow cupcakes, but apparently the majority of folks aren't as distracted by pretty colors as I.

Perhaps you'll be more enamored of these, or perhaps you're so sick of my cupcakes that nothing I do will float your boat. Regardless, this is my next best shot: Banana split cupcakes.

The base is a banana cupcake which I've done several times before and never disappoints. The filling is a rich and luscious chocolate mousse and the frosting is a buttercream flavored with strawberry jam. The finishing touch, of course, is a sparkling cherry on top.

If you enjoy the flavors involved in that calorie bomb known as the banana split, you'll love these cupcakes. They're much easier on the waistline (assuming you eat them in moderation...) and super fun, to boot!

Banana Split Cupcakes
(makes 28 cupcakes)

Banana cupcakes:
3 cups cake flour, sifted
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
6 ounces unsalted butter, softened
1-1/2 cups brown sugar, tightly packed
3 large eggs
4 very ripe large bananas, mashed (about 2 cups)
3/4 cup buttermilk
1 teaspoon vanilla extract

Chocolate mousse filling:
6 ounces semisweet or bittersweet chocolate, chopped
2 cups heavy cream
1 tablespoon sugar

Strawberry buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
1/2 cup strawberry jam
28 cherries, to garnish

Directions:
To make the cupcakes, first preheat the oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In another bowl, whisk together bananas, buttermilk, and vanilla.
Cream the butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add the dry ingredients to the butter mixture in 3 additions, alternating with the banana mixture and ending with dry, making sure to scrape the sides of the bowl. Divide batter among muffin cups, filling each 3/4 full. Bake until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

To prepare the mousse, carefully melt the chocolate and set it aside. Place the heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with the chilled whisk attachment. Whisk on high-speed until stiff peaks form. Remove the bowl from the mixer. By hand, whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.

To make the frosting, with an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the powdered sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla and jam, and beat until frosting is smooth.

To fill the cupcakes, carve out a cone-shaped hole (and immediately eat the cone)(after adding frosting to it, of course) and carefully spoon the pie filling inside. Apply frosting generously to cupcakes, top each with a cherry, and devour.

lying leprechauns

2012-03-04T06:47:00.001-05:00

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So where's my pot of gold?

I'm so excited about these cupcakes, folks. Don't get me wrong--I'm always excited and a little bit surprised when anything I make turns out well, but these are in a league of their own. If you haven't planned your St. Patty's Day goodies yet, I would definitely recommend these pretty little cupcakes. They don't take that much time and effort to make, and look how lovely they turn out to be!

I just used a regular yellow buttermilk cake recipe, divided the resulting batter into six bowls, and dyed each batch of batter with a different color of gel. Then, I scraped a little bit of each hue into my cookie scoop and then, when it got full, I deposited the rainbow batter into one of the molds in the cupcake tin. Easy peasy!

Notes:
*The cake recipe I linked makes 36 cupcakes, so be forewarned!
*After about six scoopings, I cleaned out my scoop so the layers would continue to be defined and not just a hot brown mess.
*Start with a different color and use a different order every time to make each cupcake super unique!
*I went with a regular vanilla buttercream frosting, but lemon would be tasty and bright, as well. Heck, anything would work!
*Be prepared to get messy. I'm as diligent about cooking as neatly as possible as they come, but I still ended up with stained fingers and splotches here and there on my countertop. It's okay--it'll clean off eventually!

Just don't expect any pots of gold to appear after you make or eat these beauts. I can attest--it doesn't happen. Fortunately, even though gold is a hot commodity these days, a tasty cupcake (or 3) is enough of a reward for this gal.

goofballs and a giveaway

2012-02-24T04:17:00.002-05:00

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There are many words in the English language that could be used to describe me. Quirky is a good one. Efficient would be another. A word you won't find on that list is stylish.

No, I've never cared much about the latest trends. The worst thing of which you could accuse me regarding those is that I usually eventually do follow them, just a few ~~months~~ years too late.

That said, I have to give a huge shout-out to the phenomenal crew at Shabby Apple. They have supplied me with a gorgeous and OH-so-stylish dress from their nifty Mad Hatter collection that elevates my level of sophistication simply by hanging in my closet. Now, if only I had an event to which I could wear it...

Good news--you, too, can be stylish, with the help of Shabby Apple! One lucky commenter will win her (or his...) very own dress! Just take a moment to peruse their lovely and fashionable dresses--you'll find everything from little black dresses to fun and flirty frocks. The winner has his or her pick (no exchanges, please)!

To be entered in the giveaway, leave a comment here. Tell me the latest fashion trends in your area of the world. For extra chances to win, do one or both of the following, being sure to leave another comment to let me know what you've done:
*Like my Facebook page
*Like Shabby Apple on Facebook

Other fluff:
*There's a 10% off coupon that all of you can use. Just enter "asoutherngrace10off" at checkout. The coupon will be active for 30 days.
*This giveaway is open to US residents.
*Comments will be open from today until next Friday, March 2nd. I'll contact the winner shortly thereafter, so be sure to leave me a way to contact you. Good luck!

(I am an unrepentant) Goofball(s)
1 cup butter
1 1/2 cups sugar
2 cups dates, chopped
2 eggs, slightly beaten
5 cups crispy rice cereal
1 cup coconut

Melt the butter in a large saucepan. Add the sugar and bring to a boil. Add the dates and cook 5 minutes, or until the dates are cooked down. Cool a bit, then add the eggs slowly. Boil for 2 minutes. Remove from the heat and stir in the cereal until coated. Cool until able to handle and then form balls, roll them in coconut, and cool them completely on wax paper.

no fire required

2012-02-24T04:16:00.001-05:00

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I'm pretty proud of these little bananas foster upside-down cakes I made for Key Ingredient.

Go take a gander!

i scream, you scream

2012-02-17T03:12:00.007-05:00

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Did you have a favorite ice cream novelty as a kid? I did. We didn't have anything like an ice cream truck in the backwoods of southern VA, but if we had, I would've chased it for as many miles as my little legs would take me for an orange dreamsicle*.

*(Question: Are they called creamsicles in your neck of the woods? I've heard it both ways.)

These cupcakes stem from my fond memories of that treat made of vanilla ice cream covered in orange sherbet. I filled a lightly orange-flavored cupcake with a fluffy sweetened vanilla whipped cream and topped it with a luscious buttercream frosting beschpeckled with orange zest.

I'll be the first to admit that, while amazingly tasty, these still aren't as good as I remember those dreamsicles to be. (I suppose there's a teeny chance that my memories are skewed.) Regardless, it's just a different kind of satisfaction. The flavor is similar, the cupcakes are soft, the frosting is rich, and those things, my friends, are enough for this gal.

Dreamsicle Cupcakes
(makes 16)

Cupcakes :
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
zest of one orange

Filling :
1/2 cup heavy cream (or more, if you're greedy)
3 tablespoons granulated or powdered sugar
1/2 teaspoon vanilla extract

orange buttercream frosting

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. To make the cupcakes, cream butter, sugar, and orange zest until pale and fluffy. With mixer running, add eggs one at a time, beating well after each addition and scraping down sides of bowl. Beat in vanilla extract. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until combined after each.
Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 25 minutes. Let cool in tins on wire racks.
To fill the cupcakes, first whip the cream and sugar until slightly stiff. Fold in the vanilla. Then carve out a cone-shaped hole in each cupcake and carefully spoon or squirt the whipped cream inside. Apply frosting generously to cupcakes and, after giving the components a few minutes to get friendly, feed your face.

yes, novica

2012-02-15T03:21:00.005-05:00

Have you heard about Novica? They're a mission-driven website associated with National Geographic working with oodles of talented artists around the world. Their offerings include everything from home decor and stylish jewelry (some of which I am now a proud owner!) to exclusive paintings and one-of-a-kind, handcrafted furniture.

Here's their mission statement:

"We want to give artists and artisans around the world a global platform to express their true artistic talents and to spur their creativity. And, we want to provide you with access to unique, hard-to-find items at great values that only the Internet infrastructure can allow.
At the deepest essence of our philosophy, we want to create a bridge between you and the many talented artisans across the globe.
We want you to know about who you're buying from. We want you to feel that attachment to the product and to the hands that created it."

I was SO fortunate to get an offer to review their products and website, and I'm not lying when I tell you that I deliberated for hours trying to decide what to order. Each item is unique and each item is exquisite.

Check out the gorgeous amber earrings (I picked a pair--can you guess which ones?), nifty women's gloves (it's alpaca wool, ya'll!), and stunning scarves and silk shawls (we don't wear shawls enough anymore). For the fellas, they have everything from wallets to scarves, cufflinks, and other accessories from Peru.

The ordering process is easy and straightforward, shipping is quick, and the product packaging is thoughtful and well done. Two things to note: First, since each item is unique, there are a limited number available. More than once, I tentatively decided on something but didn't place the final order, only to find that there were none left when I was finally ready! So if you see something you like, jump on it! Secondly, there are sales all the time on the site. One of the pairs of earrings I picked dropped in price by the time I decided to finalize my order. That said, I guess dilly-dallying has its rewards sometimes. :)

The moral of this story? I recommend Novica to everyone who loves attractive and distinctive fair-trade items.

Important note: While the fine folks at Novica did provide a gift certificate for me, the opinions expressed in this post are my own.

spice world

2012-02-08T02:59:00.000-05:00

Surprisingly, shockingly, and against all odds, I was commissioned with making the desserts for our Thanksgiving last year, way back in twenty-eleven. Yes, I'm just posting about them now, over two months later. Judge not lest ye be judged.

In addition to a triple cream cheesecake smothered with a baked apple topping (!), I made one heck of a phenomenal sky-high cake (if I do say so myself--horn tooted!)

The cake was an aptly-titled duchess* spice cake, fragrant with cinnamon, ginger, and cloves. To moisten the cake, I applied a cinnamon-infused simple syrup to each layer. The finishing and, dare I say it, finest touch was a brown sugar cream cheese frosting. How I, an avid lover of cream cheese frosting, have managed to miss this more mellow and flavorful variation is beyond me. It's amazing, and I recommend it (and this particular cake-frosting combination) 100%.

*On an unrelated note, the name of this cake calls to mind a show that I'm happy to say I adored way before it became the thing to do. Matthew and Mary, I'm pulling for you crazy kids!

~~Duchess~~ Empress (that's a promotion, folks!) Cake with Brown Sugar Frosting
Cake
2 1/3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1 teaspoon salt
1 cup granulated sugar
1 cup brown sugar, firmly packed
2/3 cup butter
1 cup buttermilk
3 eggs
1 teaspoon vanilla extract

Cinnamon syrup:
2 cups water
4 cinnamon sticks
1 1/2 cups granulated sugar

Brown sugar cream cheese frosting:
1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed brown sugar

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
Sift flour, sugar, baking soda, cinnamon, ginger, cloves, and salt together.
In a mixing bowl, cream together the sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in the dry ingredients alternating with the buttermilk and mix just until incorporated. Beat in vanilla.
Bake at for 30 to 35 minutes, until toothpick comes out clean. Cool completely, then cut each layer in half horizontally. (It helps tremendously to freeze the layers for about 30 minutes first.)

To make the simple syrup, add water and cinnamon to a small pot and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.

To make the frosting, beat butter, cream cheese, and brown sugar until smooth. I felt the need to add a little sifted powdered sugar to obtain the proper spreading consistency, but use your own judgment.

To assemble, liberally brush the four sides of exposed cake with the simple syrup. Slather the frosting between the halved and syruped layers (stacking as you go), then frost the sides and top in a decorative fashion. Chill for a bit to let things mingle, then slice and serve!

it's that time again!

2012-02-07T10:23:00.012-05:00

Guest post alert!

I wrote a little something for Laura from A Healthy Jalapeno and she actually put it up--what a peach! I think you'll all enjoy her blog, as she makes a wide range of edibles and writes about them in an enthusiastic way. Check it out!

chai one on

2012-02-01T03:22:00.000-05:00

I wouldn't call myself a tea-drinker. I imagine there's something soothing and cathartic about bouncing that little bag of herbs up and down in a steaming mug of water, but the flavors I've tried have never really done anything for me.

That said, I shamelessly confess to being obsessed with chai tea. I first discovered it when I was a barista at a Barnes and Noble cafe (proudly serving Starbucks beverages since 1993!), and I've loved it ever since. Yes, I like it even more than the sinfully decadent white chocolate mocha.

If you predicted that I used a recipe from Martha's book, you get 30 points and a cookie. I did make it my own, however, by filling it with dulce de leche (which, for the record, was quickly absorbed by the cupcake and left a giant hole in the cupcake...doh!) and topping it with a cinnamon-tinged buttercream frosting. Even though the caramel seeped into the cupcake, the flavor was still there and delicious. The only thing affected was the appearance--I suppose a cone-shaped crater can be a bit off-putting.

This is a great cupcake. I'm feeling generous today--62 points for Martha and her team (but no cookies!).

Chai Cupcakes with Caramel Stuffing and Cinnamon Buttercream
(from Martha)

3/4 cup milk
2 bags black tea
1 cup all-purpose flour
1 cup cake flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon course salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Pinch of ground cloves
Pinch of nutmeg
4 tablespoons (1/4 cup) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
2 large eggs, room temperature
1 cup dulce de leche

Cinnamon Buttercream:
1/2 cup butter, room temperature
2 teaspoons cinnamon
2-3 tablespoons milk, room temperature
2-3 cups powdered sugar, sifted

Preheat oven to 350 degrees F. Line muffin tins with paper liners.
Bring milk to a simmer over medium heat. Remove from heat; add tea bags, and let steep, covered, 15 minutes. Remove tea bags, squeezing the bags over the pan, and discard. Allow milk to cool completely.
Whisk together both flours, baking powder, salt, pepper and spices.
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of tea-infused milk, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops spring back when lightly touched and are pale golden, 10-12 minutes. Turn out onto wire racks to cool completely.
To make the frosting, beat the butter with an electric mixer for a few minutes. Add the cinnamon and milk and briefly blend. Add the powdered sugar gradually until the frosting is thick enough to spread easily. If the frosting is too dry, add additional milk until the desired consistency is reached.
To fill the cupcakes, carve out a cone-shaped hole (forget donut holes--I'm marketing cake holes!) and carefully spoon the dulce de leche inside. Apply frosting generously to cupcakes and, after giving the components a few minutes to get to know each other, devour.

be a doll!

2012-01-30T11:04:00.001-05:00

What you should do right now is go to this site and vote for my latest cupcake creation (pineapple inside-out cupcakes!).

What you should NOT do is go to this site, spot another cupcake that you like better, and vote for it. No, that's not helpful at all.

At worst, you should go to this site and decide that my cupcake is simply not worthy of the prize involved and go about surfing the interwebs.

You can (and should!) vote every day until the 13th of February. Just so you know.

That is all. I thank you in advance, which means you're obligated to help.

lemon law

2012-01-25T11:01:00.000-05:00

There's a notion known as the lemon law which has to do with the reimbursement for recently-purchased vehicles that fail to meet certain standards. A hilarious episode of the sitcom How I Met Your Mother centered on the idea of applying the law to dating--you don't like your blind date after five minutes? No problem, the date's off, your night is saved! I submit that we should also be able to apply it to an ordered meal.

Why not? If the food is gross or far from what I anticipated and I'm not able to choke it down, should I be forced to pay for it? Probably. Definitely. But that's just something to consider.

Working in a bakery means I've tried many, many types of muffins, and I'll state with confidence that these are the most cake-like I've ever had. Their texture is delicate and as fluffy as a down pillow, and each bite just dissolves in the mouth. Plus, they're adequately sweet without being a sugar-rush source. The simplest of all crumb toppings (three basic ingredients!) just contributes to the magic, adding a buttery richness and textural contrast all at once. The lemon flavor is bright and the overall effect is an enjoyable one.

Bonus: You can make the batter and topping ahead of time and keep it in the fridge for days, nay, weeks! Look somewhere else for a fiber-filled, nutritious, and minimally tasty muffin, my friends. This is dessert for breakfast, and the lemon law need not be applied.

Luxurious Lemon Muffins
(adapted from these)
(makes 24 huge muffins)

6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

Topping:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

there's a tear in my beer

2012-01-18T03:55:00.001-05:00

My stepdad has a new hobby. (Incidentally, so does the Mamster--you won't find a softer scarf, I guarantee it.) He has taken up brewing his own beer, and as far as I can tell, he's having a blast.

Even though I have a degree in food science, I don't pretend to know the first thing about homebrewing, probably because I don't personally enjoy it as a beverage. My stepdad has caught on quickly, however, and he's learning a lot as he goes. With each new batch, I think he's more and more satisfied with the outcome. The hardest part, I believe, is waiting for the stuff to ferment to an appropriate degree. Ah, there's nothing like a test of patience, right?

While I don't necessarily enjoy the flavor of beer, I do like immediate gratification, and I thought that incorporating dark beer into a cupcake might be neat (and an improvement upon my opinion of the stuff, at the very least). Surprise, surprise, Martha already thought of that. I used her recipe as a guideline, though I definitely went with a lightly beer-flavored buttercream frosting rather than the glaze she suggests. What can I say, I always prefer a buttercream.

The main flavor in these is not the beer, but molasses. It's almost too much, but in the end, a nice, gingerbread-like balance is found. I would recommend these surprisingly moist and fluffy cupcakes to beer-lovers and beer-haters alike, especially if you're waiting for your home brew to be ready for proper consumption.

Stout Cupcakes (to contribute to your stoutness!)
(based on a recipe found here)
(makes 24)

3 3/4 cups all-purpose flour
1/2 teaspoon plus 1/8 teaspoon baking soda
2 teaspoons baking powder
1 1/4 teaspoons salt
1 tablespoon cinnamon
1 teaspoon nutmeg
1 1/4 cups vegetable oil
1 1/4 cups unsulfured molasses
1/2 cup plus 1 tablespoon packed light brown sugar
2 large eggs plus 1 egg yolk
zest from one orange
1 1/4 cups stout beer

one batch o' buttercream, with stout beer added instead of maple syrup

Preheat oven to 350 degrees and line two muffin tins with liners.
Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
In a stand mixer, beat the oil, molasses, brown sugar, whole eggs, yolk, zest, and stout until combined. Reduce speed to low and add the flour mixture in batches, beating until just combined.
Pour batter into lined cups, filling each three-quarters full. Bake about 20 minutes, rotating tins halfway through. Let cool completely on wire racks.
Once cupcakes are cool, frost generously and eat (dark, seedy bar optional).

you were mint for me

2012-01-12T03:10:00.003-05:00

One of the most prevalent flavor combinations on this blog is chocolate and mint, and there's a very specific reason for that--I love it.

The refreshing breeze from the mint seems to perfectly complement the rich depths of chocolate, regardless of the vehicle in which they're traveling.

This vehicle is particularly decadent. There's chocolate everywhere and in three different forms. The foundation is a moist and fluffy cocoa-based chocolate cake that's coated in an amazing white chocolate buttercream frosting (s. woon.) and filled with clouds of mint-flavored chocolate mousse. Each bite is an exciting and enjoyable sensation.

If you're a fan of the marriage of chocolate and mint like I am, give this cake a try. It's magnificent enough for any occasion, even if said occasion is as trivial as, say, the sprouting of a new gray hair.

Chocolate Chocolate Chocolate Mint Cake
one recipe of your favorite chocolate cake

Chocolate-Mint Mousse Filling:
6 oz semi-sweet or bittersweet chocolate, chopped
2 cups heavy cream
1 tablespoon sugar
1 teaspoon mint extract

White Chocolate Buttercream Frosting:
1 cup butter, softened
2 1/2-3 cups powdered sugar, sifted
6 oz good quality white chocolate, chopped
1/4 cup heavy whipping cream
1/4 teaspoon vanilla extract

Prepare your chocolate cake and bake it in two 9-inch round pans. Once cool, cut each round in half horizontally.

To prepare the mousse, carefully melt the chocolate and set it aside. Place the heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with the chilled whisk attachment. Whisk on high-speed until stiff peaks form. Remove the bowl from the mixer. By hand, whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together. Stir in the extract.

To prepare the frosting, put the chopped white chocolate into a small bowl and heat it in 30 second increments in the microwave. Stir after each increment, and continue to heat 30 seconds at a time until the chocolate is melted and smooth. Set aside and allow to completely cool. Cream the butter and add the sifted powdered sugar, beating until light and fluffy and scraping the sides and bottom of the bowl as needed. With the mixer running on low speed, gradually pour the cream and vanilla into the bowl. Once the cream mixture has been incorporated into the frosting, fold in the melted and cooled white chocolate until incorporated. Increase the mixer speed to medium-high, and beat the frosting for an additional 3 minutes.

To assemble the masterpiece, slather the mousse between the halved layers (stacking as you go), then frost the sides and top in a decorative fashion. Chill for a bit to let things mingle, then slice and serve!

she's my cherry pie

2012-01-05T03:00:00.004-05:00

Boy, when I get on a kick, I really get on a kick [see my search for the best possible Middle Eastern wrap (spoiler alert: I found it) or my infatuation with apple cake].

Obviously, the latest craze in Graceland is filled cupcakes.

Because pie filling is so easy to make and use and because of the nearly-unparalleled success of my apple pie, strawberry pie, and blueberry pie versions, I felt the need to include cherry pie too. After all, we don't want to discriminate against any of the pie-appropriate fruits, now do we?!

The cupcake recipe here is one that Martha and her crew created using rhubarb. Clearly, rhubarb is way out of season now, and I prefer cherries anyway. The innards consist of homemade pie filling, which I spruced up with a little orange juice and zest. To match that citrus zing, I tossed a little orange zest into the buttercream frosting as well.

All modesty aside (whether legitimate or feigned), this is another slam dunk. The cupcakes are light yet sturdy enough to support the cherries and the filling, and the frosting is smooth and vibrant, thanks to the added zest.

For a similar but much more healthful use of cherries, check out my post on the Key Ingredient blog!

Cheery Cherry Pie Cupcakes
(based on a batch from Martha)
(makes about 16)

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup sour cream, room temperature
2 cups cherries, pitted (frozen is fine)
cherry pie filling, homemade or store-bought

Orange buttercream:
2 cups (16 oz) unsalted butter, room temperature
6 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
orange zest from one orange

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, and cinnamon. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla extract. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until combined after each. Stir in cherries. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
To make the frosting, with an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the powdered sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla and zest, and beat until frosting is smooth.
To fill the cupcakes, carve out a cone-shaped hole (and immediately eat the cone)(after adding frosting to it, of course) and carefully spoon the pie filling inside. Apply frosting generously to cupcakes and devour.

i'll have a blue(berry) christmas without you

2011-12-28T05:16:00.002-05:00

Well, Christmas is over. Back to the grind.

I hope you each had as lovely a holiday as I, with plenty of rich foods and reminiscing with friends and family.

This latest batch of cupcakes has nothing to do with anything, but I liked the title post that popped into my head and it just blossomed from there. They came about as a last minute choice. I made the brown sugar cupcakes and upon seeing a dusty old bottle of blueberry-flavored schnapps (random!) on the shelf, decided that a blueberry filling and frosting might be a nice addition. They were.

The cupcakes are quite sweet and soft, with a far-from-subtle brown sugar taste. I made the filling by reconstituting dried blueberries I received from Oh! Nuts (they have EVERYTHING!) in hot water and a dash or two of the schnapps. Warning: Take care not to use too much liqueur in the frosting--the blueberry flavor is far from authentic and easily overpowering. If, like most normal people, you don't keep blueberry schnapps on hand, a bit of the pie filling would probably mix in nicely while also supplying a bold blue hue!

On to New Year's...and those dreaded resolutions!

Brown Sugar Bloob Airy Cupcakes
(makes about 2 dozen)
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (1 cup) unsalted butter, softened
2 1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk
blueberry pie filling, either homemade or bought

Blueberry buttercream:
2 cups (16 oz) unsalted butter, room temperature
6 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
2 tablespoons blueberry-flavored schnapps (I used Dekuyper)

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and brown sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
Bake cupcakes until testers inserted into centers come out clean, about 25 minutes. Let cool in tins on wire racks.
To make the frosting, with an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the powdered sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla and liqueur, and beat until frosting is smooth.
To fill the cupcakes, carve out a cone-shaped hole (and immediately eat the cone)(after adding frosting to it, of course) and carefully spoon the pie filling inside. Apply frosting generously to cupcakes and devour.

what a gem!

2011-12-20T05:20:00.000-05:00

I often take issue with the names of the baked goods I make, but in this instance, the creators were spot-on.

Do you not think of a giant red ruby when you look at these beauties? On top of its lovely appearance, these cookies are a knock-out in the taste department too. Crunchy, tangy, sweet, and melt-in-your-mouth buttery, they make the slightly elaborate preparation completely worth the effort.

Morsels like these stand out on any holiday cookie tray, and they're amazing enough to make to serve totally on their own as well. Make them! Eat them! Don't you dare save them for Santa! Most importantly, have a delightful holiday season!

Gems of Unparalleled Taste (or GOUT)(ho ho ho)
from Cookies: Food Writers' Favorites
1/2 cup butter, softened
3 ounces cream cheese, softened
1 egg, separated
1 teaspoon vanilla
1 teaspoon lemon zest
1 cup powdered sugar
1 cup flour
1 cup finely chopped pecans
strawberry jam

In a large mixing bowl with an electric mixer, beat butter, cream cheese, egg yolk, vanilla, and lemon zest until well blended. Mix in powdered sugar, then flour to make a stiff dough. Refrigerate dough. Shape chilled dough into 30 small balls. Beat egg white until foamy. Dip balls in egg white, then roll in nuts. Place balls on lightly greased baking sheets. Press an indentation into the center of each ball; fill with a little strawberry jam. Bake 350 for 10-15 minutes, or until cookies begin to brown on the bottom. Let cool.

leftover leftovers?

2011-12-13T04:23:00.032-05:00

If, on the off chance, you still have some cranberry sauce hanging around from Thanksgiving, you're a)a slacker, and b)much like me.

I've mentioned before that I find expiration dates to be mere suggestions, and that goes for weeks-old cranberry sauce as well. In looking for an inventive way to use the stuff, my thoughts immediately turned to cupcakes, as that's obviously my obsession right now. My first question to myself was what flavor cupcake base to use, and having always enjoyed the cranberry-orange combination, I decided that was the way to go. Then, I fondly recalled my maple buttercream and chose to use that as the finishing touch.

These were what I would call outrageously good. I added pecans to the cupcake batter for a little contrast in textures and it was a nice component. The sauce was superbly tart against the oh-so-sweet frosting, and the orange in the cupcakes was subtle but appreciated.

If, like most normal people, you took care of your cranberry sauce leftovers long ago, I think it's worth it to make it all over again just for these cupcakes.

Leftover Cranberry-Orange Cupcakes
(based on these)
(makes 12)
4 ounces (1/2 cup) unsalted butter, softened
1 cup sugar
1 tablespoon finely grated orange zest
2 large eggs
3/4 cup heavy cream
1/4 cup fresh orange juice
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup pecans, chopped
about 1 cup of leftover cranberry sauce
maple buttercream frosting

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Cream butter, sugar, and orange zest until pale and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl.
Combine cream, orange juice, and vanilla extract in a small bowl. Sift together flour, baking soda, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with cream mixture, ending with flour; beat until just combined.
Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 25 minutes. Let cool in tins on wire racks. Undecorated cupcakes will keep, covered, for up to 1 day (or frozen for up to 2 months).
To fill the cupcakes, carve out a cone-shaped hole (don't you dare let it go to waste!) and carefully spoon the sauce inside. Apply frosting generously to cupcakes and, after giving the components a few minutes to get to know each other, devour.

not my gumdrop buttons!

2011-12-06T03:50:00.002-05:00

I love the Shrek movies. Granted, much of the humor is aimed at kids, but there are some lines here and there that are totally meant for and appreciated by adult ears only.

One of my favorite parts of the first movie is the scene with the Gingerbread Man (aka Gingy) and Lord Farquaad. "Do you know the Muffin Man?" "The Muffin Man?" "THE MUFFIN MAN!" So clever. They made a short Halloween episode, and one part that made me laugh out loud also involved Gingy--be sure to wait for his moment:

Did you not giggle at least a little? Okay, maybe I'm just easily amused.

In honor of Gingy, I was inspired to make some gingerbread cupcakes. They have all the flavors of a yummy cookie but with the soft, pillowy texture of a great cake. Plus, there's a pile of cream cheese frosting and crumbled cookies on top. Winner, all around.

Gingy-bread Cupcakes
(you guessed it)
(makes about 15)
1 cup water
2 teaspoons baking soda
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup packed dark-brown sugar
1 cup unsulphered molasses
2 large eggs, room temperature
cream cheese frosting
gingerbread cookie crumbs, to garnish

Heat oven to 350 degrees. Line muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, spices, salt, and baking powder; set aside.
In an electric mixer, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the eggs, one at a time, scraping as needed. Beat in the molasses, baking soda mixture, and flour mixture. Mix well.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 25 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.

no holds barred

2011-11-28T03:39:00.002-05:00

Fact: I prefer bars over cookies (as evidenced by the fact that I have twice as many bar posts as cookie posts). Clearly, this isn't because I make 50 batches or so a week for my job--if anything, that's a deterrent!

No, I like a)their simplicity in making and baking, b)the fact that just about any typical cookie dough can be pressed into a pan and turned into a bar, and c)you can cut each bar as large or as small as you feel you need at that moment.

These beauts are an example of cookie-inspired bars. When one examines the macaroon (my definition of it, anyway--many variations exist), one finds coconut combined with egg whites and sugar and baked in little blobs that often get dipped in chocolate after cooling. Ground nuts are sometimes involved.

The similarities between these bars and coconut macaroons begin and end with the presence of coconut, chocolate, and nuts. I think these are more like short and squashed Mounds or Almond Joy bars, and that's thrilling to me. The filling is something I can see myself using between cake layers or as a slightly sinful snack. My next plan of attack is to double the filling, cut them into long, thin rectangles, and pour chocolate such that it drapes over the sides and the end result is more candy-bar-like. Who would ever want a dinky little cookie after that?

Mounds-ish Macaroon Bars
(from Hershey's)
2 cups oreo cookie crumbs
6 tablespoons (3 oz) butter or margarine, melted
6 tablespoons powdered sugar
1 can (14 oz) sweetened condensed milk (not evaporated milk)
3-3/4 cups sweetened coconut flakes
1 cup almonds
1 cup chocolate chips
1/4 cup whipping cream
1/2 cup vanilla or white chocolate chips

Heat oven to 350°F. Grease 13x9x2-inch baking pan.
Combine crumbs, melted butter, and powdered sugar in large bowl. Firmly press crumb mixture on bottom of prepared pan. Stir together sweetened condensed milk, coconut, and almonds in large bowl, mixing well. Carefully drop mixture by spoonfuls over crust; spread evenly.
Bake 20 to 25 minutes or until coconut edges just begin to brown. Cool.
Place chocolate chips and whipping cream in medium microwave-safe bowl. Microwave 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool until slightly thickened; spread over cooled bars. Sprinkle top with white chips. Cover; refrigerate several hours or until thoroughly chilled. Cut into bars.

it's the great pumpkin, charlie brown!

2011-11-21T03:42:00.003-05:00

I'm defying tradition and doing something completely unexpected by posting something pumpkin-y for Thanksgiving.

Yeah, you can go ahead and say it--I'm a truly radical rebel.

Although I'm anti-pumpkin, I feel that the presence of some rich and luxurious frosting can right any wrong, and that's the case here. The fairly unpleasant cupcake (in my oh-so-humble opinion) is made marvelous by the smooth and decadent maple buttercream.

The cupcakes are a breeze to make (no mixer required!) and the frosting isn't difficult either. You can add more or less maple syrup to your own tastes--I like more, but then again, I have a sweet tooth which cannot be sated.

Even I must admit that the cupcakes aren't bad--they're moist, and the aromatic spice blend is grand. I'm really partial to the maple buttercream too, for obvious reasons. If you happen to have maple extract rather than maple syrup, it'll do the trick too; I just don't know a lot of home cooks who keep it in their cupboards.

Have a happy toikey day, everybody!

Maple Buttercream Frosting with Pumpkin Cupcakes
(heeeeere's Martha!)
(makes 18 cupcakes)

Buttercream:
1/2 cup butter, room temperature
2 tablespoons maple syrup, room temperature
2-3 tablespoons milk, room temperature
2-3 cups powdered sugar, sifted

Cupcakes:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1 cup brown sugar, packed
1 cup granulated sugar
1 cup (8 oz) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

To make the frosting, beat the pulp out of the butter with an electric mixer for a few minutes. Add the maple syrup and milk and briefly blend. Add the powdered sugar gradually until frosting is thick enough to spread easily. You may not use all the sugar. If the frosting is too dry, add additional milk until desired consistency is reached.

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

strawberry fields forever

2011-11-14T03:24:00.005-05:00

That's right. I refuse to believe that the time for juicy, tasty strawberries is over. Even though I can see with my own two eyes the boxes containing 20% molding and festering berries, 15% yellowed and nowhere near deep-red berries, and 45% flavorless berries, I'll deny that it's not worth a couple of bucks for that last 20%.

Those 5 berries are great.

There will come a time, though, when there are no berries at all to be had. At that point, I'll express my gratitude for the strawberry jam and strawberry pie filling that's sitting atop my shelves right now. I like apples and pears and other autumn and winter fruits (as evidenced here), but they just don't hold the same appeal as strawberries.

As far as I'm concerned, this is another super-successful cupcake creation. The cupcakes themselves are soft and flavorful--you've done it again, Martha! The sweet, oozing pie filling is a happy surprise and the subtle strawberry taste in the frosting is just right to finish. These aren't the neatest of all cupcakes, that's for sure--you might want to don a bib, or at the very least, be prepared to have strawberry goo running down your chin.

Almost Season-free Strawberry Cupcakes
(from Ms. Stewart--you know it!)
(makes a mega-batch of 34)

Strawberry cupcakes:
3/4 cups all-purpose flour
1/2 cup cake flour, sifted (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs
1 large egg white
1 cup whole milk
1 1/2 teaspoons vanilla extract
2 cups finely chopped strawberries
strawberry pie filling, either homemade or bought

Strawberry buttercream:
2 cups (16 oz) unsalted butter, room temperature
6 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/2 cup strawberry jam

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flours, baking powder, and salt in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and white, 1 at a time, beating after each addition.
Reduce speed to low. Combine milk and vanilla. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Fold in chopped strawberries. Divide batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
To make the frosting, with an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the powdered sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla and jam, and beat until frosting is smooth.
To fill the cupcakes, carve out a cone-shaped hole (and immediately eat the cone)(after adding frosting to it, of course) and carefully spoon the pie filling inside. Apply frosting generously to cupcakes and devour.

meringue? muh-wrong.

2011-11-06T03:33:00.000-05:00

Have you ever been to a diner and ordered a slice of pie? More often than not, it comes topped with a mountain of meringue, and I find that unfortunate. I recognize that it complements some pies better than a heaping portion of whipped cream, but I find it tasteless and a little bit gross.

I hope I didn't offend anyone with that statement; to each her own. I simply prefer a blanket of sweetened cloud-like cream--it adds a touch of decadence to even the most basic of pies.

Proper proportions? I think so.

Some pies, however, don't need a touch of decadence. Case in point: Coconut cream pie. Lusciously velvety and oh-so-flavorful, with contrasting textures from the custard to the crust and toasted coconut on top, this is show-stopper of a dessert. So, while it doesn't need whipped cream to achieve delectable status, I figured it certainly wouldn't hurt.

Whether by accident or subconscious choice, I ended up with equal parts filling and whipped cream. It was magnificent--dense custard and soft cream melting together in the mouth. The small bit of crunchy coconut on top was the perfect ending touch. I would really recommend this pie, topped with as much or as little whipped cream as you please. Or, if you insist, meringue.

Pie of Creamy Coconut and Creamed Cream
Crust:
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces (do it!)
4 tablespoons (or more) ice water

Filling:
1/2 cup sugar
2 large eggs
1 large egg yolk
3 tablespoons all purpose flour
1/2 cup whole milk
1 cup heavy cream
1 1/2 cups sweetened flaked coconut
1 teaspoon vanilla extract
1/8 teaspoon coconut extract

Topping:
2/3 cup sweetened flaked coconut, for garnish
1 1/4 cups chilled whipping cream
2 tablespoons sugar
1/8 teaspoon coconut extract

To make the crust, blend flour, sugar, and salt in processor. Add butter and shortening; cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes.

Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk, cream, and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut.

For another creamy treat (and one that's even MORE decadent), check out my bete noire on the Key Ingredient blog!

happy candy day!

2011-10-31T04:39:00.007-04:00

Happy Halloween, folks! If you think gingerbread is tasty, check out my skeletons over on the Key Ingredient blog!

ross and brody need not apply

2011-10-25T09:15:00.004-04:00

Am I the only one who's sick of the whole blending-of-names thing? Bennifer? Blah. Brangelina? Gag. Thanks to them, I can never date a fella named Ross (Gross!), a dude called Brody (Grody!), or any Hispanic studs known as Jaime (Grimy!).

When it's applied to food, though, I don't mind the name-blending so much. Case in point: Banoffee pie. Part banana, part toffee, and total treat, this creation never fails to satisfy. As I'm currently in full-blown cupcake mode, I used the banoffee pie as inspiration for my latest batch. Banana cupcakes formed the base, a glob of dulce de leche was squished into the middle to form the filling, and smooth, rich caramel buttercream topped things off. I also sprinkled toffee bits over the frosting, just because I could.

The resulting cupcakes are magnificent--subtly sweet from the banana and blatantly sweet from all the dulce de leche. Yeah, banoffee has a nice ring to it. Grody? Not so much...

By the way, I'll bet most of you have read about The Fairy Hobmother at some point. Guess what--she dropped in on me after I left a comment on this post. If you leave a comment here, you may be next!

Banoffee Cupcakes
(makes 28 cupcakes)
Banana cupcakes:
3 cups sifted cake flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/2 cups packed brown sugar
3 large eggs
4 very ripe large bananas, mashed (about 2 cups)
3/4 cup buttermilk
1 teaspoon vanilla extract

Filling:
1 cup dulce de leche

Caramel buttercream:
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) powdered sugar, sifted
1/2 teaspoon pure vanilla extract
1/4 cup dulce de leche
toffee bits, for garnish

To make the cupcakes, first preheat the oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In another bowl, whisk together bananas, buttermilk, and vanilla.
Cream the butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add the dry ingredients to the butter mixture in 3 additions, alternating with the banana mixture and ending with dry, making sure to scrape the sides of the bowl. Divide batter among muffin cups, filling each 3/4 full. Bake until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
Once cool, carve out a cone from the top of each cupcake; fill the hole with dulce de leche.
To make the frosting, with an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the powdered sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla and dulce de leche, and beat until frosting is smooth. Pipe onto cupcakes and sprinkle with toffee bits.

proper proportions

2011-10-19T03:15:00.005-04:00

It's all about proportions for me. I like 2 parts frosting to 1 part cake (and no, I didn't accidentally write that backwards). I like 3 times more chocolate chips in my cookies than what's called for in a typical recipe. When it comes to apple pie, there exists a perfect bite, consisting of 45% innards, 20% crust, and 35% vanilla ice cream.

As far as cheesecake goes, I'm more a fan of the crust than the actual cake. That's one reason why this particular recipe appealed to me so much. Another reason is that it makes use of yogurt, which has come to be one of my staple refrigerated items.

Of course I like to eat yogurt as a snack, either on its own or mixed with granola (17%) and fruit (23%), but I've recently come to appreciate it more as an ingredient in things like muffins and quick breads--it tends to add a moistness and flavor that buttermilk and sour cream can't seem to contribute.

Right now, my yogurt of choice is Chobani. It's thick, it's natural, it's healthy, and the people behind it are passionate and dedicated to bringing us the best possible product. They make many flavors of both fat-free and low-fat Greek yogurt, and I've yet to be disappointed by any.

The original recipe for this luscious caramel cheesecake called for sour cream, but on a whim, I used Chobani's plain 2% Greek yogurt instead. The resulting cake was so smooth and rich and decadent, I have no need to try it again with sour cream for the sake of comparison. When something this close to perfection is made, why mess with it?

For me, the ratio of crust to filling is just right, especially since the crust is laden with toasted pecans. The cherry on top is the amazing caramel sauce that gets added at the end, assuming you have any left after taste-testing ~~one time~~ ~~a few times~~ repeatedly and without end.

*This post is sponsored by Chobani.

Caramel Pecan Cheesecake, Chobani-style
Crust:
1 1/2 cups all-purpose flour
1/3 cup white sugar
1/2 cup pecans, toasted and finely-chopped
1 egg, beaten
1/2 cup butter, softened

Filling:
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups light or dark brown sugar, packed
4 large eggs
6 ounces plain Greek yogurt (Chobani is oh-so-nice, and conveniently, the perfect size!)
2 teaspoons vanilla extract

Sauce:
5 tablespoons butter
3/4 cup pecan pieces
3/4 cup light brown sugar, packed
1 cup heavy cream

Wrap the bottom of a 9-inch springform pan with 3 or 4 layers of heavy-duty foil. To make the crust, combine ingredients and blend until a uniform dough is made. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F. Allow to cool.
Heat oven to 450°.
To make the cheesecake, beat cream cheese until smooth and fluffy; beat in brown sugar until light and well-blended. Slowly beat in the eggs, then the yogurt and vanilla. Beat just until well-blended. Pour into the prepared crust. Place the foil-wrapped pan in a large, shallow roasting pan. Place in the oven and add about 1/2 inch of hot water.
Reduce heat to 325° and bake for 45 to 55 minutes, until the cheesecake is firm around edges but still slightly jiggly in the center. Turn oven off and leave the cheesecake in the oven for 30 minutes to an hour longer. Place the cheesecake on a rack to cool to room temperature. Remove the pan sides.
To prepare the sauce, first heat the 5 tablespoons of butter and pecan pieces in a saucepan over medium heat. Cook, stirring, until the butter is lightly browned and pecans are aromatic. Add the brown sugar to the butter and cook, stirring, until the sugar is dissolved. Stir in the cream until thoroughly mixed.