Check out my new buisness website at www.cupcakesbykeckie.com
I am trying to break into the cupcake catering biz head first, so give it a looksee!
Thanks for the support! ... remember, word of mouth is the BEST advertising!
Saturday, November 19, 2011 | | 0 Comments
Yields: 16 cupcakes
Ingredients (for cupcakes)
1 3/4 cups all-purpose flour
Ingredients (for the chocolate buttercream)
Directions In a large bowl, combine the flour, cinnamon, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt, pureed bananas and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
**For the “kid version” I also added the following buttercream to the top. However, it’s probably a little overkill for most adults.
Oh... my... Lanta!!! I can't believe it, but I finally won the Iron Cupcake Earth Challenge! This month's challenge was "passion" and the winning cupcake was my "Lavender Love Cupcake." Thank you all so much for your votes and support! And thank you VERY much to the outstanding sponsors who are donating a killer prize pack! Thank you Sandy, the "Cupcake Queen" for bringing us Iron Cupcake!
The recipe for my winning cuppie is below if you would like to whip up your own award winning batch!
Please show some love to those awesome sponsors at....
- 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
Sunday, March 07, 2010 | | 3 Comments
Voting will open on Iron Cupcake on 2/28 at 8pm. Please go to http://www.ironcupcakemilwaukee.com and place your votes. Voting will remain open until 3/4 at noon. The cupcakes I entered for this month's Passion theme were "Lavender Love," "Aphrodite's Kiss," and "Kindergarten Crush." Every voter gets three votes. Thank you and happy baking!!
Let's show some love to our outstanding sponsors:
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
If you're in the mood for a very adult cupcake, this is definitely it! The flavors in this one are mature, subtle, and layered. The cupcakes have a distinct fruity olive oil undertone, which is lighted by lemon and sweetened by the blackberries. The lavender gives the entire cupcake a lightly floral aromatic quality. There is a hint of salt to add the the complexity of the final flavor. These are some serious cupcakes! (Something a little different from the cotton candy or s'mores cupcakes.)
Lavender Oil Cupcake Ingredients:
2 large eggs
1 large egg yolk
1/2 cup Baker's sugar
1 packed teaspoon finely grated lemon zest
1 tbsp. dried lavender, chopped
1/2 cup high quality extra-virgin olive oil
2/3 cup cake flour (not self-rising)
1/2 teaspoon sea salt
1/2 teaspoon baking powder
Preheat oven to 325 degrees. Line a cupcake pan with cupcake wrappers. Whisk eggs, yolk, sugar, lemon zest, and lavender in a medium bowl until foamy. Add oil in a slow, steady stream, whisking constantly until combined.
Whisk flour, salt, and baking powder in a small bowl. Fold into egg mixture in 3 additions. Divide batter evenly among pans, and bake until light gold and testers inserted into centers come out clean, about 15-20 minutes. Let cool in pans for 10 minutes. Remove the cupcakes from the pan and allow to cool completely. When cool, use a large round pastry tip to poke a hole in the center of each cupcake, eat the plugs
3/4 cup black berried (fresh or frozen)
1/3 cup sugar
2 tbsp. water
1-2 tsp. corn starch
1 tsp. high quality balsamic vinegar
Heat the black berries, sugar and water in a heavy saucepan over medium heat. Stir often. As the sauce begins to come together (apx. 3-4 minutes), add the corn starch if necessary to thicken the sauce. Add balsamic vinegar, and allow to cook for 1-2 more minutes. Allow the sauce to cool. Spoon or pipe the filling into the holes in each cupcake. Make sure the edges are relatively clean.
Lemon Butter Cream Frosting:
1 stick unsalted butter
1 1/2- 2 cups powdered sugar
1 tbsp. finely grated lemon zest
1 tsp. lemon extract
1-2 tsp. milk
Whip the butter in electric mixer until light and fluffy. Reduce the speed of the mixer and add the powdered sugar until completely combined. Add lemon zest, lemon extract until completely iincorporated. If the mixture is too stiff, add 1-2 tsp. milk. Pipe the frosting around the edges of the blackberry centers using a leaf pastry tip. If desired, dust with a little pearl powder. Enjoy!
Happy baking everyone!