Iron Cupcake: Earth--Romance

For this month's Iron Cupcake: Earth the challenge is to create a cupcake with the theme of Romance. I immediately thought of one of the world's best-loved love stories: Elizabeth Bennet and Mr. Darcy.


Initially, I planned on researching what types of cakes would be eaten in Regency England, and then use them as inspiration for a cupcake. After a little internet browsing, I really wasn't inspired, so I turned to my Google bookshelf for some antique cookbooks. What I found was a recipe for Queen Cakes which I noticed were to be baked in tins. Other cakes called for only one tin, so this made me wonder if these could be considered cupcakes.

From The Experienced English Housewife, by Elizabeth Raffald, 1786, p. 271.

Curious, I focused my research to Queen Cakes. The recipes I found vary little as it is basically a pound cake. The few variations have to do with flavoring and the types of bakeware used. Below are a few examples I found interesting:

1739- The House-Keeper's Pocket-Book, bake in patty-pans, glaze after baking.
1786- The Experienced English Housewife, recipe above
1820- The Practice of Cookery, Pastry and Confectionary, bake in small, ribbed petty-pans
1840- A New System of Domestic Cookery, bake in little tins, tea-cups, or saucer
1864- Modern Cookery for Private Families, heart-shaped tins are the usual by now

After spending several hours pouring through these and other antique books, my husband reminded me that Alton Brown covered the history of cupcakes in his Good Eats episode "Honey I Shrunk The Cake" which if I had thought of sooner, would have saved me a lot of time. Although Brown says the modern cupcake is an American invention, cupcake roots go back to the 18th Century Queen Cakes. {Go here to read the transcript, Scenes 2, 3 & 6}

So, I think it's safe to assume that if Mr. Darcy were going to eat a cupcake, this is what it would look like:

Cupcakes for Mr. Darcy
(Makes 24 cupcakes)

Ingredients:

4 sticks unsalted butter
16 ounces all-purpose flour
2 cups sugar
8 eggs (appx. 16 ounces)
8 ounces currants (if you cannot find them, you may use raisins)
pinch of salt
Flavoring/Spices:
1/2 tablespoon rosewater
or
1 tsp. mace
1 tsp. nutmeg
1/2 tsp. cinnamon

Directions:

Preheat oven to 325 degrees.
Place liners in muffin pan or grease with butter and flour ramekins or teacups.
With your stand mixer on medium speed, cream together the butter and sugar for 5 minutes. Turn the mixer to low and add the eggs one at a time, waiting for each to be fully incorporated. Add the salt and flavoring or spices and continue beating until fully incorporated. With mixer on lowest speed, add the flour in three installments, making sure each portion is fully incorporated before adding the next. When the batter is smooth, fold in the currants.

Scoop the batter into the cups, filling quite high. Bake for 20 minutes (longer if using ramekin or cup) or until golden on top. Let cupcakes cool. Top with sifted powdered sugar or make a thin glaze by mixing a half cup of sifted powdered sugar with enough hot water to make a slightly cloudy mixture. Dip the cupcake in the liquid and let the excess drain off, then set aside to dry.

Click here for the Printable Recipe at Tasty Kitchen.

Since they say the way to a man's heart is through his stomach, perhaps you'd like to invited someone special to tea...

"Do have another cupcake, Mr. Darcy."

Or perhaps you prefer Colonel Brandon?

*Sigh*

*Special thanks to Janet Clarkson, The Old Foodie, for helping me out in the cookbook department.

Iron Cupcake: Earth Voting and Prizes

Voting will begin no later than Sunday, February 28th at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER, http://www.ironcupcakemilwaukee.com and will be open through Thursday, March 4th at 12 noon. Winner will be posted the night of March 4th, before 11:59 p.m.

Our Generous IronCupcake:Earth Prize Providers:

•The Demy™ by Key Ingredient
•Hello, Cupcake by Karen Tack & Alan Richardson
•Bella Cupcake Couture
•Cupcake Stackers by Gourmac
•The Cake Mix Doctor Returns! by Anne Byrne
•Beautiful Baking Liners by Vestli House
•Sweet Cuppin' Cakes Bakery & Cupcakey Supply

Iron Cupcake: Earth--Apple

It's the last Iron Cupcake Challenge of the year. This month's ingredient is Apple, and there are lots of delicious ways to incorporate apples into a cupcake. I chose to combine caramel with apple to make a moist and sweet cupcake. Caramel buttercream tops this cuppy with the perfect amount of sweetness.

Other than the basic pantry items, this is all you need to buy from the grocery store. I'm not at all ashamed to use a box mix. According to Alton Brown, it is better to use a box mix and make your own icing. Besides, we are making it our own.

Caramel Apple Cupcakes
with Caramel Apple Buttercream*

Cake Ingredients:
1 box Yellow Cake Mix + necessary ingredients
2 Granny Smith Apples: peeled, cored and sliced
8-12 ounces Caramel

Icing Ingredients:
1 cup sugar
1/4 cup apple juice
1/4 cup heavy cream
3 sticks unsalted butter, softened
4 large egg whites
1 teaspoon vanilla extract

Follow the directions on the box to blend the ingredients for the cake batter and set aside. Using the shredding blade on a food processor, shred the apples and add to the batter. In a heatproof bowl, melt the caramel in the microwave for about 20 seconds increments, stirring after each until completely melted. Using a stand mixer, drizzle in the caramel in thin ribbons. If the caramel begins to cool, warm it a little and begin again. Avoid large clumps of caramel from entering the batter as it will clog the beaters. Pour batter into cupcake liners, filling almost to the top. Bake 20 minutes or until golden. Let cool before icing.

Bring 1/2 cup of sugar and apple juice to a boil in a saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool.

Place whites and remaining 1/2 cup of sugar in a heatproof mixer bowl and set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter a tablespoon at a time, whisking well after each addition. Whisk in vanilla. Reduce speed to low and add caramel and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Click here for the Printable Recipe at Tasty Kitchen.


*Icing recipe adapted from Caramel Buttercream in Martha Stewart Living February 2009.

Iron Cupcake: Earth Voting and Prizes

Voting will begin no later than Friday, November 27th at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER, http://www.ironcupcakemilwaukee.com and will be open through Thursday, December 3 at 12 noon. Winner will be posted the night of December 3rd, before 11:59 p.m.

Our Generous IronCupcake:Earth Prize Providers:

•The Demy™ by Key Ingredient
•Hello, Cupcake by Karen Tack & Alan Richardson
•Bella Cupcake Couture
•Cupcake Stackers by Gourmac
•The Cake Mix Doctor Returns! by Anne Byrne
•Beautiful Baking Liners by Vestli House
•Sweet Cuppin' Cakes Bakery & Cupcakey Supply

Iron Cupcake: Earth-- Music part two

 

 

Autumn is my favorite season. I love the brisk air, colorful leaves, and pumpkins! A few days ago we went to a produce stand and Sophie found a tiny pumpkin and carried it around the whole time we were there. She was so proud of it and called it a peekee. Of course she got to take it home with her.

I couldn't resist making pumpkin cupcakes. Pumpkins really are a treat this time of year, especially when paired with chocolate, (what isn't better with chocolate?) This cupcake is for the kiddies. The recipe is easy enough to have little helpers in the kitchen. Oh, and did I mention the chocolate? Since this is for Iron Cupcake: Earth Music, check out the Pumpkin Song...

 

Pumpkin Song

(Tune: Twinkle Twinkle Little Star)

Pumpkin Pumpkin on the ground

How'd you get so big and round?

Planted as a seed so small

Now you are a great big ball

Pumpkin Pumpkin on the ground
How'd you get so big and round?

Pumpkin Chocolate Chip Cupcakes
makes approximately 32 cupcakes

1 chocolate cake mix
4 eggs
1 cup melted butter, divided
15 oz can pumpkin
8 oz cream cheese softened
1 tsp vanilla extract
16 oz confectioners sugar
8 oz chocolate chips
whipped cream for garnish (optional)
chocolate shavings for garnish (optional)

Preheat oven to 350. Combine cake mix, 1 egg and 1/2 cup melted butter in bowl and mix well. Divide batter into cupcake liners (about 1 tsp in each liner) and pat down into the bottom.

Using a mixer, beat cream cheese until smooth, then add the pumpkin, 3 eggs, vanilla, sugar and mix well. Reduce mixer speed and slowly add butter. Mix well then fold in chocolate chips. Spoon mixture into liners (about 1 tbsp in each liner). Bake for 20-25 minutes. The cupcakes won't be completely set when done. Cool completely before serving. Garnish with whipped cream and chocolate shavings.

*Note: I used silicone cupcake liners. Results may differ with traditional liners. However, lightly greased foil liners may produce similar results to the silicone liners.

Click here for the Printable Recipe at Tasty Kitchen.

{Adapted from Paula Deen's Ooey Gooey Pumpkin Cake}

Iron Cupcake: Earth Voting and Prizes

Voting will begin no later than Friday, October 30th at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER, http://mkecupcakequeen.blogspot.com/ and will be open through Thursday, November 5 at 12 noon.

Our Generous IronCupcake:Earth Prize Providers:
The Demy™ by Key Ingredient
Hello, Cupcake by Karen Tack & Alan Richardson
Bella Cupcake Couture
Cupcake Stackers by Gourmac
The Cake Mix Doctor Returns! by Anne Byrne</S?<>

Iron Cupcake: Earth-- Music

 

 

Iron Cupcake: Earth is back! This month's theme is Music and we are challenged to create a cupcake based on a song title. I knew almost immediately which song I wanted to do. This song is one of Sophie's favorites. Now since she's 18 months old, you might think I've chosen The Itsy Bitsy Spider or Jesus Loves Me. While she does love those songs, there is no other song that affects her like this one. If she's riding with Grandmomma and Aunt Geggie (that's what Sophie calls her), and she starts crying, just a few bars of this song will dry those tears. So, I chose the song Popular from the musical Wicked.

 

If you're not familiar with this musical, it tells the story of what happened in Oz before Dorothy came along. The two main characters are Elphaba (you know her as the Wicked Witch of the West) and Glinda. They become roommates at University, and notice right away how different they are. Glinda is blond and girly; Elphaba is green. In the song Popular, Glinda describes to Elphaba all the ways she is going to teach her to be popular. These cupcakes pair well together not only in color but in taste as well. The Glinda cupcakes are light and fruity. The Elphaba cupcakes are chocolaty, but not too dark, because after all, Elphaba wasn't all that wicked.

Elphaba and Glinda "Popular" Pound Cake Cupcakes

“Popular” Pound Cake Cupcakes

Glinda Cupcakes (makes 24)

1 stick unsalted butter, soft but still cool (1/4 lb.)
1 ½ cups sugar
½ cup sour cream
1 ½ cups cake flour
¼ tsp baking soda
3 eggs, room temperature
½ tsp. Vanilla extract

Elphaba Cupcakes (makes 24)

1 stick unsalted butter, soft but still cool (1/4 lb.)
1 ½ cups sugar
½ cup sour cream
1 ½ cups cake flour
¼ tsp baking soda
3 eggs, room temperature
3 tbsp. Cocoa Powder
Pinch of salt
1 tsp vanilla extract

Use the following instructions for both the Glinda and Elphaba cupcakes.

Preheat oven to 325 degrees. Using a chilled metal bowl and beaters, cream the butter and sugar together for 5-6 minutes. Sift together the dry ingredients into a bowl and set aside. Add eggs to mixture one at a time, beating after each to fully incorporate. Add dry ingredients about a half cup at a time alternately with the sour cream and vanilla, without over-beating. Fill cupcake liners halfway and bake for 25-30 minutes.

Using cardstock, print and cut out cupcake wrappers. Adhere the wrapper ends together with glue dots and place cupcake in wrapper.

“Wicked” Good Swiss Meringue Buttercream
makes enough icing for 48 cupcakes, or less if you really pile it on.

1 ¼ cup sugar
5 egg whites
4 sticks of room temperature butter cut into pieces
1 tsp vanilla
Pink and Green food coloring, (suggested: Wilton’s Icing Coloring-Pink and Leaf Green)
½ cup Strawberry Preserves

Place sugar and egg whites in a double boiler over simmering water, and whisk about three minutes, until mixture is smooth.

Pour into bowl of a stand mixer and whisk on high until cool and forms stiff peaks, about 1o minutes.

Add butter one piece at a time mixing well after each piece. Buttercream may appear to be curdled, at this point, but continue beating until smooth again. Add vanilla and beat until fully incorporated. Beat on low to get rid of air pockets.

Divide Buttercream into two bowls.

For Elphaba Icing, mix in green food coloring until the desired color is achieved.

For Glinda Icing, warm preserves in microwave for 30 seconds. Puree in a food processor or blender until smooth. Strain through a sieve into a bowl and set aside until cool, (you can skip this step if you will use a large tip that won't clog). Then fold into Buttercream until desired color and flavor is achieved. Add some pink food coloring to achieve a deeper pink color.

Cool cupcakes completely before icing. Using a large star tip, pipe icing into big swirls onto each cupcake.

Elphaba Cupcakes: Choclate Pound Cake with Vanilla Swiss Meringue Buttercream Icing

Glinda Cupcakes: Vanilla Pound Cake with Strawberry Swiss Meringue Buttercream

Iron Cupcake: Earth Voting and Prizes

How popular will these cupcakes be?

Voting will begin no later than Friday, October 30th at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER, http://mkecupcakequeen.blogspot.com/ and will be open through Thursday, November 5 at 12 noon.

Our Generous IronCupcake:Earth Prize Providers:
The Demy™ by Key Ingredient
Hello, Cupcake by Karen Tack & Alan Richardson
Bella Cupcake Couture
Cupcake Stackers by Gourmac
The Cake Mix Doctor Returns! by Anne Byrne

Iron Cupcake: Earth-- Herbs, part two

Thanks to Iron Cupcake, I had an excuse to bake with another herb that I've never used before: lavender. Lavender holds a special place in my heart. Every time I smell lavender, it brings back memories of my wedding. Lavender buds were what the Flower Girls sprinkled down the aisle, and what guests pelted at us as we left the reception, (by the way, thanks Aunt Sarah for somehow stuffing it down the front of my dress.)

If you're going to cook with lavender, it's important to make sure pesticides were not used when growing. There are plenty of online dealers that sell culinary lavender, but you may find some in your own area as well. One place to look is The Fresh Market.

Anyway, on to the cupcakes!

Lavender Lemon Cupcakes

Makes 18-24 cupcakes

2 1/4 cups all-purpose cake flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

grated lemon peel and juice from 4 lemons

1 cup plus two tbsp plain nonfat yogurt

5 tbsp plus 1tsp (1/3 cup) unsalted butter, softened

1 1/3 cups granulated lavender sugar (recipe to follow)

2 large eggs plus 1 egg white

3 cups lavender confectioner's sugar (recipe to follow)

1 1/2 tsps dried lavender buds plus more as needed

To make lavender sugar, for each 1/2 cup of sugar use 1 tbsp of dried lavender buds. Make a sachet using cheesecloth or other similar material and place in an airtight container with the sugar. Give it a shake every day or so for two weeks. Use this for both granulated and confectioner's sugar.

Preheat oven to 325 degrees.

Mix flour, baking powder, baking soda, 1 1/2 tsps lavender and salt in a large bowl. In a small bowl, mix the juice from 3 lemons with 1 cup of yogurt. Set both bowls aside.

Beat the peel from 3 lemons and the butter in a large bowl with mixer on medium speed until creamy. Beat in granulated sugar, then eggs and egg white until incorporated. On low speed, beat in yogurt mixture, then flour mixture slowly just until blended. Scoop the batter into cupcake liners. Bake 20-25 minutes, or until golden brown on top. Let cool completely.

Whisk confectioner's sugar, two tsps lemon juice, 1/2 of the remaining peel and 2 tbsps yogurt in a small bowl until smooth. If needed, thin glaze with water. Possible glaze techniques: dip the tops of the cupcakes in the glaze and then let ooze down the side, can be done with or without liner; spoon glaze over the top of the cupcake and spread smooth; drizzle glaze over cupcakes. Garnish with remaining lemon peel and sprinkle with lavender.

Click here for the Printable Recipe at Tasty Kitchen.

Voting starts July 28th, 8PM and runs until August 5th, 12 PM at NO ONE PUTS CUPCAKE IN A CORNER, http://www.ironcupcakemilwaukee.com/. If you'd like to take part in the challenge, check out all the details at Iron Cupcake: Earth and join the fun.

I am competing to win the following prizes made by wonderful contributors:Our June ETSY PRIZE-PACK is from artists:A sweet cupcake ID bracelet by INSANEJELLYFISH, http://www.etsy.com/shop.php?user_id=5021935A delicious treat from CIRCLEMONKEY http://www.etsy.com/shop.php?user_id=5335273a sweet surprise from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com/, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com/, JESSIE STEELE APRONS http://www.jessiesteele.com/; TASTE OF HOME books, http://www.tasteofhome.com/; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com/ .

Iron Cupcake: Earth-- Herbs, part one

This month is my first time to compete in Iron Cupcake: Earth. IC:E is a contest where each month we are given an ingredient and challenged to create a cupcake showcasing that ingredient. This month's ingredient is Herbs.

I went to Greenlife Grocery where there were a lot of herbs from which to choose.

My choice was Elderflower. During one of my trips to the U.K., I was served Elderflower Presse and really enjoyed it. I knew that World Market carried it, but just had never bought it, so I wanted to try to incorporate that in my recipe as well.

Special ingredients from left to right: Gooseberry Jam, Dried Elderflowers, Elderflower Presse, Gooseberries

In my research about Elderflowers, I learned that Gooseberries and Elderflowers pair well together. I really like Gooseberries, but they are not American. You can find Hartley's Gooseberries in online stores specializing in British foods, but I knew I could find them at The English Rose in downtown Chattanooga. World Market also had some Gooseberry Jam, so I picked up some of that as well when I bought the Elderflower Presse.

Elderflower and Gooseberry Cupcakes

Elderflower Cupcakes with Gooseberry Jam Filling and Whipped Cream Icing with Elderflower Presse and a Sugared Gooseberry on top

Makes appx. 3 dozen

Cupcakes
Ingredients:
1 1/2 cups butter
3 cups sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon dried elderflowers, (or two teaspoons fresh elderflowers)
5 eggs
3 cups all-purpose flour
1 cup Elderflower Presse

Preheat oven to 325 degrees.

Cream butter and sugar together in a large bowl. Add extracts and elderflowers. Mix in eggs one at a time. Add flour and elderflower presse a little at a time, alternating between the two. Use a large scoop to measure the batter and place into a lined muffin pan. Bake for 30 minutes or until golden brown on top. Let cool 15 minutes before moving cupcakes to a cooling rack and continue to cool.

Filling Instructions:
Warm the jam in the microwave until you are able to stir the jam easily. With a paring knife, carve a circle in the top of the cupcake. The point of the knife should be towards the center with the handle angled outwards. It is similar to the way you would carve the top off a pumpkin. You will be left with a sort of cupcake cone. Remove the cone and fill the remaining space with approximately 1/2 teaspoon of jam. Place the cone back on the cupcake.

Icing
Ingredients:
2 cup heavy whipping cream
2 teaspoon Elderflower Presse
2 tablespoon sugar
canned gooseberries
sugar as needed

In a large mixing bowl place the whipping cream, Elderflower Presse, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

If you were to taste the icing alone, you may find that it does not have as much flavor as you would expect. The sweetness of the cake does not need to be overwhelmed by the icing. However, feel free to add a few drops of lemon and/or vanilla extract to taste.

To sugar the gooseberries, drain from can. While they are still slightly damp from the syrup, roll them gently in sugar. Let dry completely before transporting to the cupcake.

Click here for the Printable Recipe at Tasty Kitchen.

Voting starts July 28th, 8PM and runs until August 5th, 12 PM at NO ONE PUTS CUPCAKE IN A CORNER, http://www.ironcupcakemilwaukee.com/. If you'd like to take part in the challenge, check out all the details at Iron Cupcake: Earth and join the fun.

I am competing to win the following prizes made by wonderful contributors:
Our June ETSY PRIZE-PACK is from artists:
A sweet cupcake ID bracelet by INSANEJELLYFISH, http://www.etsy.com/shop.php?user_id=5021935
A delicious treat from CIRCLEMONKEY http://www.etsy.com/shop.php?user_id=5335273
a sweet surprise from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com/, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com/, JESSIE STEELE APRONS http://www.jessiesteele.com/; TASTE OF HOME books, http://www.tasteofhome.com/; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com/ .