Fluffernutter Cupcakes

So, I've never actually had the joy of eating a fluffernutter sandwich.  A what? Exactly. Fluffernutter.  Apparently a childhood staple particularly in the Northeastern U.S., a "fluffernutter" is a gooey mashup of peanut butter and marshmallow creme sandwiched between two slices of bread has been around for decades.  The sandwich is even a registered trademark of the Marshmallow Fluff company, complete with a website and theme song sung by The Flufferettes. Obviously.

While I have to admit that this combo doesn't sound particularly appealing to me as a sandwich, I knew it would be a home run cupcake and couldn't wait to try out this recipe from The Novice Chef.  Pairing peanut butter cupcakes with marshmallow frosting and a surprise Nutella center even seemed like a modern twist on the s'mores concept and, let's be honest, I never pass up an opportunity to eat Nutella.

If you tend not to like cupcakes because you find them too sweet (then we can't be friends.  Just kidding. But seriously) then these are definitely not the cakes for you.  I think the marshmallow frosting alone is definitely enough to make your dentist cringe, and the addition of peanut butter will certainly leave you looking for a glass of milk to wash it all down.  So, all in all, I loved them :) Honestly, as over the top as it sounds, I probably would have added more Nutella as well.  This time I decided to try out my bismarck filling tip to try to save time instead of cutting wells in each of the cupcakes like usual, but it just didn't provide enough filling in each cake.  Or maybe I just need to work on my technique.

Either way this is not a cupcake for the faint of heart, but I definitely recommend it for all you fluffernuts out there

I call it: Cupcakes in the City :)

Fluffernutter Cupcakes
     makes 24
1 1/2 cups brown sugar
1/2 cup canola oil
1 1/2 cup peanut butter
2 eggs
1 1/2 cups milk
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch salt

Marshmallow Frosting
4 large egg whites
1 cups sugar
1/4 teaspoon cream of tartar
1 teaspoons pure vanilla extract

1.  Line a cupcake pan with paper liners. In a large bowl, mix together the brown sugar, oil and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

2.  Combine the flour, cream of tartar, baking soda and salt. Stir dry mixture into the batter alternately with the milk. Spoon into the prepared muffin cups.

3.  Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Nutella Filling
Using a piping bag and a Wilton 230 tip, slowly insert tip into top of cooled cupcake. Squeeze in Nutella and carefully withdraw.

Frosting
1.  Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

2.  Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Frost as desired

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Pattycake, Pattycake

On my last trip home to visit family, I knew visiting one hometown cupcakery just wouldn't enough and, after stopping off at Blue Frost, mom and I immediately made a bee-line for another cupcake stop getting a lot of buzz around town.  As Columbus, OH's first vegan bakery, Pattycake Bakery has somewhat of a cult following, and for good reason.

In addition to their commitment to providing the most delicious vegan sweets imaginable, the folks at Pattycake are true business role models of global responsibility: from 100% biodegradable packaging (they even use vegan glue!), to working with local producers, recycling or composting nearly everything they produce and reducing their carbon footprint through making deliveries by bicycle, Pattycake Bakery is lading the way as a pillar of the community. 

Delivery bike!

But now, on to the sweets :)  Not having a lot of experience with vegan baking or cuisine, mom and I were a little unsure how our trip to Pattycake would go, but all our fears were quickly assuaged by the amazingly friendly staff and, of course, the incredible cupcakes.  Our favorites were the pineapple and raspberry cakes and they were incredibly sweet and moist, and I loved the use of real, fresh fruit.

If you want to indulge your vegan sweet tooth but can't make it to Columbus, never fear--Pattycake has an online shop, too!

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Blue Frost Cupcake

Before my last trip home to Columbus, OH, my dad had given me the heads-up that there was a new cupcakery in town called Blue Frost and I couldn't wait to check it out.  Admittedly, I was extra excited because it is in the adorably historic Old Worthington part of town and conveniently located across from my favorite coffee shop, my favorite wine store and my favorite nail salon.  Shucks. 

Scoping out their website beforehand, I was super impressed by the story of owners Melissa and Briana, who transitioned from careers in nursing to follow their passion for baking.  I'm always in awe of people who have the courage to take the plunge and follow their hearts--especially when cupcakes are involved :)  In this case, that passion translates into artisan cupcakes that use quality ingredients like Madagascar bourbon vanilla and Saigon cinnamon. 

In addition to the standard chocolate, vanilla and red velvet, I was also excited to try out their quirky signature flavor--the Blue Velvet.  I'm pretty sure if a cupcake flavor could be qualified as "hipster," Blue Velvet would be it.  While the BV doesn't taste much different than the red velvet, I'm always on the lookout for new and different cupcakes, and I really appreciated this unique twist.

Blue Frost features a menu of 10 daily cupcakes as well as two weekly specialty flavors such as Key Lime Coconut, Caramel Apple Spice and, of course, Buckeye--and spare me the Ohio State jokes ;)

If you go
Blue Frost Cupcake
657 High Street
Worthington, Ohio 43085

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Martha Monday: Strawberry-Lemonade Icebox Pie

Even though summer won't officially be here for another week, it's been hotter than hot recently here in DC and that calls for chilled desserts that don't require too much prep work in a hot kitchen--plus, what could be more summery than strawberry lemonade?  I came across this recipe in last month's Martha Stewart Living and knew it would be a perfect and not-too-sweet compliment to a sticky DC summer day.      

While this pie isn't strictly "icebox" and does require a little bit of baking to set the filling, the result is still an quick and easy cool summer dessert perfect for backyard BBQs.  You can cut down even more on bake time if you substitute a pre-made graham crust, which I often find to be easier for transport and clean up when you're bringing dessert for a party anyways.   

Strawberry-Lemonade Icebox Pie

Crust

9 to 10 graham crackers, broken into pieces

1/4 cup sugar

Coarse salt

5 tablespoons unsalted butter, melted

Filling

1 can (14 ounces) sweetened condensed milk

2/3 cup strained fresh lemon juice (from 4 lemons)

2 large egg yolks (reserve whites for meringue), plus 1 large egg, lightly beaten

Coarse salt

Topping

12 ounces strawberries, sliced (2 cups)

3/4 cup sugar

2 teaspoons fresh lemon juice

3 large egg whites, room temperature (2 reserved from filling)

1.  Preheat oven to 375 degrees. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1 1/3 cups, and discard excess. Pulse cracker crumbs, sugar, and 1/4 teaspoon salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.

2.  Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup. (Make sure the sides and rim of the crust are firmly pressed so they don't crumble when pie gets cut.) Freeze for 30 minutes.

3.  Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees.

4.  Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 teaspoon salt.

5.  Pour filling into warm piecrust. Bake until center is set, 25 to 30 minutes. Transfer to a wire rack, and let cool to room temperature. Refrigerate for at least 3 hours.

6.  Make the topping: Sprinkle berries with 2 tablespoons sugar and the lemon juice. Let stand for 30 minutes.

7.  Meanwhile, heat egg whites and remaining 1/2 cup plus 2 tablespoons sugar in the heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer, and whisk on high speed until medium peaks form, 8 to 9 minutes.

8.  Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned. Alternatively, use a kitchen torch to brown the top.

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Just Cupcakes

Because sometimes all you need is just a cupcake.

During a recent trip down to Virginia Beach from Washington, DC I hadn't really planned on trying to scope out any local cupcake shops.  Then again, I also hadn't really planned on getting caught in a massive thunderstorm which knocked out all power to the local area for about 12 hours.  By the time I got to my hotel, I'd survived at least a 10-mile stretch of road with no working traffic lights in which people had lost all sense of decorum and were driving as if the rapture had occurred and the zombies were, in fact, on their way. 

Needless to say, after spending the night in a hotel with no power, no hot water and no food (with nothing comped) I was feeling a little zombie-like myself.  Dirty, grumpy and hungry I trudged out of the hotel towards the parking garage and may have actually stopped in my tracks, so surprised was I to come face to face with a completely unexpected cupcake shop right across the street!



*Insert Angels Singing Here*

 Obviously this was a sign from the Cupcake Gods and I couldn't wait to stop in and sample a much-needed cupcake...or four.  Just Cupcakes has a rotating daily menu and I selected the Frankly Scarlett, Key Lime, Seriously Strawberry and Triple Chocolate.  In addition to an adorably hip, two-level shop and mini art gallery, the cupcakes were awesome! I loved the vast flavor selection, and all the cakes I sampled were moist, with consistently smooth buttercreams.  I particularly loved the Frankly Scarlett (red velvet) because it had the traditional cream cheese frosting but wasn't too tangy, and also actually tasted like chocolate, which is often missing in many reds.  Surprisingly I also really loved the Key Lime--even though I'm not usually a huge citrus fan, I found myself going back for bite after bite.

So next time you're in Virginia Beach--or next time you're in a crappy mood because you'd have been better off sleeping in your car than in your blacked out hotel--keep your chin up and there might be a Just Cupcakes, just where you need it.

If you go:
Just Cupcakes
261 Town Center Drive
Virginia Beach, Virginia 23462

Just Cupcakes
616 Hilltop West
Virginia Beach, Virginia 23451

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Key Lime Meringue Cake Strips

A couple of months ago, while perusing the aisles of Michael's craft store for Cherry Blossom Dinner 2011 supplies, I knew there was no way I was going to be able to avoid the baking supplies section.  Though I do find it a little odd that a craft store sells food dyes, ready-made fondant and all manner of cartoon character-shaped cake pans, I'm not complaining.  This time I managed to behave myself and only walked out with one trinket that had piqued my interest on my past couple of visits--the cake strip. 

Never heard of cake strips?  These seemingly humble strips of cloth claim to offer a one-stop-shop of baking perfection: Deliciously moist cakes! Even cooking temperature throughout! Perfectly flat, smooth cakes every time! By soaking the cake strips in water and attaching them to the outside of your cake pans before baking, the cooler pan edges supposedly avoid the domed top and overcooked sides that often plague my cakes.  Technically, you can make cake strips yourself just by cutting up old dish towels, but I thought I should try out the real thing for my first attempt before going Full Martha and making my own.

So, do they work?  First, a note: when trying out a new cake recipe, first make sure that it isn't missing any key ingredients like, oh, say LEAVENERS.  Secondly, don't proceed to look at your two pans full of essentially flour and egg whites then put them in the oven with a shrug, fully knowing that this is probably not going to turn out well.  Witness: the resulting ultimate cake fail, aka key lime crepes.

Luckily I had enough ingredients for a new recipe attempt and the resulting Key Lime Meringue Cake was awesome.  While the cake baked at a slant, rather than perfectly flat, it did avoid the typical domed top and was extremely moist and spongy with evenly-cooked edges.  I'm not sure the $8.99 price tag for two strips was really worth it, but I'll have to bake a few more cakes before my final verdict. 

Key Lime Meringue Cake
     adapted from Eating Well
1/3 cup low-fat milk
3/4 cup plus 2 tablespoons unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
2 large eggs, at room temperature
2 large egg whites, at room temperature
1 cup sugar
2 teaspoons fresh or bottled Key lime juice
2 teaspoons vanilla extract

Lime filling
1 14-ounce can nonfat sweetened condensed milk
1/3 cup lime juice, preferably Key lime
1 teaspoon freshly grated lime zest, preferably Key lime

Meringue
2 large egg whites, at room temperature, or equivalent dried egg whites, reconstituted according to package directions
1/4 cup sugar

1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray with flour; alternatively, coat the pan with regular cooking spray, line them with parchment paper and spray the paper.

2. Heat milk in a small pan until steaming; remove from the heat, cover and set aside. Sift flour, baking powder and nutmeg into a bowl; set aside.

3. Beat 2 eggs and 2 egg whites in a mixing bowl with an electric mixer on low speed until frothy. Add 1 cup sugar and beat on medium speed until the eggs are very fluffy and pale, a full 3 1/2 minutes. Add 2 teaspoons lime juice, vanilla and the reserved dry ingredients. Beat on low speed just until the flour is incorporated. Beat in the hot milk (the batter will be thin).

4. Pour the batter into the prepared pan. Bake until the top feels firm when touched lightly and a skewer inserted in the center of the cake comes out clean, 23 to 25 minutes. Let the cake cool in the pan for 5 minutes. Run a knife around the inside of the pan to loosen the edges. Turn the cake out of the pan and set it right-side up on a wire rack to cool completely.  When cooled, use a long serrated knife to slice the cake horizontally into two layers.

5. To prepare lime filling: Whisk condensed milk, lime juice and 1 teaspoon lime zest in a medium bowl until combined. Refrigerate until thickened, at least 30 minutes or overnight.

6. To prepare meringue: Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form. Beat in 1/4 cup sugar in a slow, steady stream. Continue beating until stiff peaks form.

7. Position oven rack about 6 inches from the heat source; preheat broiler. Transfer one layer, bottom-side down, to a large baking sheet. Spread the meringue on top of the cake, creating decorative peaks and valleys in the meringue with a rubber spatula. Broil until lightly browned, watching carefully to prevent burning, 30 seconds to 1 minute.

8.To assemble cake: Place the plain layer, top-side down, on a serving plate; spread the lime filling on top. Cover with the meringue-topped layer.

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Pink Grapefruit Vanilla Bean Gold Cup-cakes

I can't believe it's already that time of year again.  The time when we dust off the floppy sun hats, break out the seersucker, pop those collars extra high and lay on a healthy dose of bourbon-induced southern drawl to cavort along Great Meadows' north rail--that's right, it's Gold Cup.

Virginia's answer to the Kentucky Derby, Gold Cup is an event worthy of all your royal wedding-inspired hats and fascinators that has been run in The Plains, Virginia since 1922.  Ostensibly a steeplechase (and, perhaps more enticing, a terrier race), Gold Cup is an excuse to get dolled up in your finest frippery, sip bourbon like it's going out of style, cheer on the horses like the true equestrian Mumsie and Daddy raised you to be and refer to everyone as "Jeeves," "Muffy" or "Belvedere" while waiting in line at the port-a-johns.

Two years ago I tried to embody the true spirit of the races with Mint Julep and Iced Tea Cupcakes, but this year I decided copious amounts of mimosas would probably provide ample booze without infusing it into the cupcakes as well.  This year I decided to go with one of my all-time favorite flavors--grapefruit--to echo the sentiment of spring on what I hoped would be a sunny day.  Because the sweet zing of grapefruit can be difficult to capture, I decided to add a grapefruit curd filling as well, which almost didn't make it into the cupcakes because I wanted to eat it by the spoonful.

CURD!!!

Possibly my favorite thing about these cupcakes was getting to try out my adorable new Parisian-themed cupcake liners--because in my book Paris makes everything better :)

A couple of notes:

I was really intimidated by the idea of homemade grapefruit curd until I realized how simple it is! But to save time you can buy jarred citrus curds at most supermarkets.

I decided to go with a buttercream for these cupcakes, though a cream cheese frosting may have been better in retrospect. 

Pink Grapefruit Cupcakes

     from Ryan's Baking Blog makes 12

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 tablespoon grapefruit zest (about 1 grapefruit)
2 eggs
1 cup plain whole milk yogurt
1/3 cup vegetable oil
1 tablespoon grapefruit juice
1 teaspoon vanilla extract

1. Preheat oven to 350°F and line a cupcake tin with paper liners.

2. In a medium bowl, sift and whisk together flour, baking powder, and salt.

3. In a large bowl, combine granulated sugar and grapefruit zest. Mix together with your fingers or the back of the spoon until the two are completely combined, creating a fragrant grapefruit sugar.

4. Beat the eggs into the sugar until the eggs are thick and pale yellow. Add the yogurt, oil, grapefruit juice, and vanilla extract. Stir well to combine. Add the flour mixture a little at a time, being careful not to overmix, until it is all incorporated.

5. Scoop batter into the paper liners, filling each about 3/4 full. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for a couple minutes before moving to a wire rack to cool completely.

Grapefruit Curd

     from Honey & Jam

8 large eggs yolks
1/2 cup freshly squeezed ruby red grapefruit juice
1/2 cup plus 2 tablespoons freshly squeezed lemon juice
finely grated zest of 1 ruby red grapefruit
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks unsalted butter, cold, cut into pieces
1. Combine yolks, grapefruit juice, lemon juice, half of the zest, and the sugar in a saucepan; whisk to combine.

2. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes.

3. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth.

4. Strain through a fine sieve unto a medium bowl. Stir in the remaining zest. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set.

Grapefruit Vanilla Bean Buttercream
2 sticks unsalted butter, softened
Seeds of 1 vanilla bean (or extract)
1/4 cup grapefruit juice
4-5 cups powdered sugar
2 drops red food coloring, if desired

1. Cream butter until pale and fluffy.
2. Add vanilla, grapefruit juice and food coloring, mix until combined.
3. Add powdered sugar 1 cup at a time until reaching desired consistency.  Pipe onto cupcakes as desired.

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