Cupcakes, for lack of a better digital-age analogy, are trending—but they aren’t your grandma’s cupcakes! Long gone are the days of being satisfied by bakery cupcakes covered with neon frosting, heaps of sprinkles and plastic picks of Scooby Doo. No, the love of these single-serving treats is of a “Cupcake Wars” quality. It’s all about gourmet cakes and frostings—even unique combinations of the two. Welcome to the Golden Age of cupcakes!
And in an decade when the personalization of homes, cars, smart-phones and internet profiles is commonplace, it's only natural that we apply this "what suits me?" attitude to our food. Cupcakes are some of the most customizable foods, and, presuming you like cake, delicious mini statements of who we are. Because we are no longer limited by chocolate and vanilla, the unlimited flavor combinations can be unique to our person as our DNA. John Doe likes Cookies 'n' Cream. Jane Doe likes vanilla bean and lemon.
Although the gourmet cupcake is known better from the TV shows and cupcakeries that tout it, the average chef can have his or her own fun with the bite-sized dessert. We'll be the first to admit that places like Sprinkles or The Perfect Circle Cupcakery, both So-Cal favorites (and winners of "Cupcake Wars"), seem to do these things better than three wannabe chefs with a foodie blog, but we made some funky concoctions that we loved! (And we think you might like them, too!)
Can't Beet the Heat Red Velvet Cupcakes* (w/ Spiced Frosting)
Yields 12 cupcakes
Ingredients:
1 cup beet puree (from canned beets)
3 tsp beet-juice reduction
3/4 cup sugar
3/4 all-purpose flour
1/3 cup Dutch process cocoa
1/2 cup canola oil
1/4 cup milk
1 tsp greek yogurt
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Directions:
Preheat oven to 350°F. Line each well of a muffin/cupcake pan. In a medium bowl, combine the dry ingredients and set aside. In a large bowl, combine beet puree, beet-juice reduction, oil, milk, yogurt and eggs. Slowly add in the dry ingredients. Mix well. Fill 3/4 of the way. Bake for 15 minutes or until toothpick comes out clean.
For beet-juice reduction: Using the beet juice from the canned beets, bring liquid to a boil. Boil for 8 to 10 minutes. Let cool.
Note: Dutch process cocoa might be difficult to find. We were unable to find it in our local market. However, it is finer, richer and has a reddish hue, a key factor in keeping the beet-red color of your Red Velvet cupcakes!
Spiced Buttercream Frosting
Ingredients:
1 cup salted butter, softened
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup milk
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
Directions:
Place softened butter in a medium bowl. Using an electric mixer, slowly add powdered sugar, mixing well every 1/4 cup. (This is particularly important if using a hand-mixer.) Add milk. Mix well. Add spices. Mix well. Put in a frosting bag and pipe on.
Key Lime Chocolate Cupcakes**
Yields 30 cupcakes
Ingredients:
2/3 cup Dutch process cocoa
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 2/3 cups sugar
4 eggs
1 cup mayonnaise
1 1/2 tsp vanilla extract
1 1/3 cups water
3 tsp coffee
Directions:
Preheat oven to 350°F. Line each well of a muffin/cupcake pan. In a medium bowl, combine the dry ingredients and set aside. In a large bowl, combine water, mayonnaise, vanilla and eggs. Slowly add in the dry ingredients. Mix well. Fill 3/4 of the way. Bake for 15 minutes or until toothpick comes out clean.
Key Lime Buttercream Frosting
Ingredients:
1 cup salted butter, softened
4 cups powdered sugar
zest and juice of a lime
1 teaspoon vanilla extract
1/4 cup milk
Key limes (for garnish)
Directions:
Place softened butter in a medium bowl. Using an electric mixer, slowly add powdered sugar, mixing well every 1/4 cup. (This is particularly important if using a hand-mixer.) Add milk and vanilla. Mix well. Add lime juice and zest. Mix well. Put in a frosting bag and pipe on. Garnish with a wedge of key lime for extra panache!
On picking limes: The best, juiciest limes are dark green and heavy. Avoid picking light or yellow limes!
Bon Appétit!
We ran into a color snag with our Red Velvet cupcakes—they didn’t come out too red. Even after a few dozen drops of red food coloring, they decided to stay brown. However, as we mentioned previously, we couldn’t get our oven mitts on a canister of Dutch process cocoa. Just so you know, the color doesn’t affect the sweet, earthy, chocolaty flavor!
But regardless of the color of your cupcakes—or for what meal you eat them—these tasty hand-helds go great with a few combinations. Have your Spiced Red Velvet cupcakes with a cup of tea, or try your Key Lime Chocolate cupcakes with a glass of cool, refreshing coconut water. You might even want to mix and match cakes and frostings! Either way, cupcakes of all types always go well with milk!
11:38 PM
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