cupcakeporn: cupcakeporn blog nom nom nom (Default)
2009-11-26 12:19 pm

Butternut Squash Cupcakes

My friend Rhiannon is an adventurous cook. She wanted to make pumpkin cupcakes, but her local store was sold out of canned pumpkin. Undeterred, she switched squashes (say that five times fast!) and came up with these delectable goodies. Enjoy!

butternut squash cupcake

Butternut Squash Cupcakes

cupcakeporn: cupcakeporn blog nom nom nom (Default)
2009-10-11 02:19 pm
Entry tags:

In the beginning: the annotated basic cupcake recipe

If you are new to baking, or feel you need a few tips, do read this recipe all the way through before actually trying it out in your kitchen. Basic Cupcakes (non-vegan)

flour
Ingredients
* 1 cup milk
* 4 cups flour (cake flour will give you better results than all-purpose white flour)
* 5 teaspoons baking powder
* 2/3 cup butter
* 2 cups white sugar
* 4 eggs


Feel free to go organic on any product here. For these cupcakes to be vegan, you would need to substitute the eggs, milk and butter appropriately.

Note that there is no vanilla or any other flavoring in this base recipe. If you add any, understand that a liquid flavoring (extracts) adds liquid and can make a batter too thin; a dry flavoring (cocoa powder) will soak up fluids and make make the batter thick and doughy.

Substituting a liquid sweetener (agave syrup, honey) will also change the liquid to dry ratio. It is better to use a recipe designed for these sweeteners than to try to adjust one designed for a dry sweetener.

Instructions

1. Cream* the butter and sugar.


*This means mix these ingredients until they are light and fluffy, the color of the butter is paler than at the start, and the sugar crystals are as dissolved as you can get them. It will work with the sugar not completely dissolved, but the texture won't be as good as it could be.

2. Add the eggs well beaten (yolks broken, both parts of the egg uniformly mixed together), then the milk.

3. Add flour sifted* with baking powder and stir thoroughly.


*Again, sifting is not strictly necessary, but doing so will give you a much better texture. Also, adding the powdered ingredients a bit at a time to an electric mixer will reduce the chances of the flour being kicked up into your face!

4. Bake in buttered and floured cup tins* in a hot oven for about 25 minutes.

*This is where paper or foil cups are usually added to the tin. The pleated cups, which come in endless festive and seasonal designs and colors, make a colorful contribution to any cupcake-eating event. They also make the cakes truly portable, and help softer varieties stay together during travel and storage.

If you butter and flour the tin well enough, and/or if the tin is any kind of non-stick, you could skip this step. I don't guarantee good removal results, though.

5. When done (in inserted piece of dry spaghetti, skewer, toothpick or knife comes out clean), remove pan from oven and set on a heat-proof surface to cool (wire rack, unused cook-top, trivets, etc). Once the cupcakes are completely cool, they can be covered with any kind of frosting or topping.

Unless your topping recipe states that you are to put the topping on while the cakes are hot, let the cupcakes cool before topping them! Icings and toppings placed on hot cake will melt, slide off, wilt or soak into the cakes. Yuck!

Please feel free to leave any advice, tips etc. here.

Related link: All about Flour on JoyofBaking.com
cupcakeporn: cupcakeporn blog nom nom nom (Default)
2009-10-11 11:05 am

today's morsels

Cupcake bakery of the day: Dozen Cupcakes, Pittsburgh, PA

Cupcake flavor of the day: East End Stout


This flavor is made with stout brewed in a local Pittsburgh brewery.

And a bonus cupcake weirdness: cupcake-flavored dental floss?
cupcakeporn: cupcakeporn blog nom nom nom (Default)
2009-10-10 10:47 pm

two cupcake userpics

Here are two sweet userpics. Enjoy!

cupcakeporn: cupcakeporn blog nom nom nom (Default)
2009-10-10 09:28 pm

A cupcake blog bakes in Brooklyn

Hi, I'm Jackie, and this is a blog about cupcakes. Sweet, delish, decadent, cup-py-cakes in all their glory!

I've lived in New York City for six weeks as of this posting. One of the first things I noticed is how much New Yorkers love their cupcakes! My theory is that New Yorkers love cake, period, but also love food on the go. Cupcakes are the best of both worlds: delicious and portable. Win-win, and it does not stop there: the variety is staggering, and oh! the competition for Best Cupcake keeps the bakers on their toes!

I'm working on a book for cupcake recipes, which will also be called Cupcake Porn. We will post the same as they come in. If you have a hot recipe and want to share, send us an email. Photos are always welcome, as long as they are original. What's porn without eye-candy?

For those who arrived via a search engine looking for something hot that does not involve baking, um...sorry, none of that here. We prefer our guilty pleasures with a crinkly paper wrapper, thick icing and perhaps a cup of coffee or a glass of milk.

Tell your friends and family, whisper it to your cube-mate. Send in grandma's secret recipe, because the world needs to taste the heaven that is your favorite little cake.