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Archive for the tag “cupcakes”

Cupcake Cafe: Works of Art

My colleagues surprised me on my birthday last spring with a cupcake party!

These little works of art come from Cupcake Cafe in Manhattan.

You could choose from chocolate cake with chocolate icing, vanilla cake with chocolate icing, vanilla cake with chocolate icing and vanilla cake with vanilla icing.  Most people don’t notice if a batch of cupcakes has one combination missing, but I do.  I feel a deep sense of calm with a complete set.

Maybe I should say frosting in place of icing?  I’m not really sure.  This stuff was really creamy, not sugary.

I’m glad I snapped a photo because let’s just say they didn’t live long.

Paper Flower Decorations for Cupcakes

Cupcakes just got even cuter with Paper Flower Cupcake Toppers by England-based artist Millalove on Etsy.

Choose from Pink, Light Green, Light Blue, Yellow, Cream, Light Grey, White, Dark Turquoise, and Lilac.

$12.50 for a set of 10.  They’re reusable.  But not edible- no matter how sweet they look- they’re paper.  Besides, if you ate them, you wouldn’t be able to reuse them.

Barefoot Contessa at Crate & Barrel

Just received word that Ina Garten, aka Barefoot Contessa, will be sampling her new Red Velvet Cupcake Mix at Crate & Barrel on the Upper East Side (650 Madison Ave, Manhattan) next Thursday, 12/11/08, from 4-6pm.

I’m assuming she’s going to assemble and bake the cupcakes before sampling.  The dry mix might not taste that great.

If there’s anyone I’d trust with making food taste good, it would be Ina Garten, so I’m confident she has this figured out.

Recipe: Chunky Coconut Frosting

When you want to emphasize the dessert half of a mufcake, chunky coconut frosting’s where it’s at.

This recipe just makes enough for about six large mufcakes, which is convenient if you don’t want to have a lot leftover to eat straight from the bowl. But if that’s appealing, or if you’re feeding a crowd, by all means- double/quadruple the recipe!

Chunky Coconut Frosting

Recipe by Hilary

1/4 cup cream cheese, room temperature
1/4 cup butter, room temperature
1/4 cup half and half
1 cup powdered sugar
1/2 cup shaved coconut

Mix all ingredients together. Taste. If you want it sweeter, add more powdered sugar. If you want it chunkier and/or more coconut-ey, add more shaved coconut. If you want more to eat straight out of the bowl, repeat recipe from beginning.

Recipe: Mufcake = muffin plus cupcake

The dividing line between muffin and cupcake has always been a bit hazy.

I think people prefer to say “muffin” when they’re eating it before noon and when they’re trying to be healthy.

Once, at Perkins Restaurant in Minnesota, the “muffin of the day” was double chocolate chip with cappuccino frosting. The worst part? I ordered it.

To be fair, my mufcakes are nutritious: whole wheat, 5 bananas and cocoa powder (full of antioxidants).

Chocolate Banana Whole Wheat Mufcakes

Adapted from Pinch My Salt, a San Diego-based food blog

1/2 C. (1 stick) butter
1 C. sugar (per usual, I used raw/unrefined)
2 eggs
1.5 C. mashed ripe banana (~5 bananas)
1 t. vanilla
1/4 C. half and half
2 C. whole wheat pastry flour
1 t. baking soda
1/2 t. salt
1/2 C cocoa powder

1. Preheat oven to 350 degrees
2. In a large bowl, mix butter, sugar, eggs, bananas and vanilla.
4. In a separate bowl, mix together the flour, baking soda, salt and cocoa powder.
5. Stir the liquid ingredients into the dry ingredients.
6. Pour this mixture into muffin tins that have been greased or lined with paper cups. (I made 6 large mufcakes and 12 mini mufcakes.)
7. Bake for 45-60 minutes, depending on size of muffins- use a toothpick to test. Cool at least 10 minutes.

To emphasize muffin-ness, spread with peanut butter and banana slices.

To emphasize cupcake-ness, top with chunky coconut frosting.

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