"Deceptively simple" s'mores cupcakes

Blogger Mrs. B of Eating Suburbia made these "deceptively simple" s'mores cupcakes and has the recipe!

There are 3 elements to smores: graham cracker, chocolate, and marshmallow. I chose to layer these ingredients in this order: graham cracker, chocolate, graham cracker, marshmallow. I also made a batch that had graham cracker, chocolate (mini chips), chocolate (brownie), chocolate (mini chips), graham cracker, marshmallow, but I felt that was too much chocolate, believe it or not. You could also do graham cracker, chocolate, marshmallow, chocolate, graham cracker—putting marshmallow in the center of your brownie batter. You get the picture. But I’ll still to the basics here and you can experiment later on your own.

Full Petal Jacket

That was the winning title from London's Crumbs and Doilies' monthly cupcake-naming competition. (via Flickr

Action-packed cupcake

Blogger Figs in my belly made this cupcake (and many others), and writes that once she starts making cupcakes, she can't stop:

There are just so many options—traditional chocolate and vanilla, red velvet, filled cupcakes, coconut, banana, green tea…

And the frosting—cream cheese frosting, pink, purple, white, red, chocolate, vanilla, maple…

Don’t forget the decorations: sprinkles, a dusting of cocoa powder, crushed graham crackers, oreos, life savers, mints, chocolate chips, chopped nuts, fresh fruit, mint leaves…

I'm very impressed with the one shown above; it has a lot of going on!

Salted popcorn and burnt sugar frosting at Butter Lane

I happened to be walking by Butter Lane in the East Village today, and, like most days when I'm near there, I couldn't resist walking in. Part of why I love going there is that so often, there's a new flavor to try, and today was no exception. And they were nice enough to give it to me on the house - thanks!



I was intrigued by these cupcakes when I walked in. There were 2 on display, but just when I went to take a photo, someone bought them both. Not to worry, there were more. I don't know if I've ever had burnt sugar anything before.

I smelled it before I tasted it, and that was quite a delight. Just a rush of sugar into my nose. Then I tasted it, and to my delight, found the popcorn was salted, so I got a dose of salty, crunchy and sweet. Very, very sweet. This is like sugar on sugar on sugar. I actually could only eat a tiny bit of the frosting because it was so sweet. That's not a bad thing, but if you buy this one, make sure you have an extra-large sweet tooth, and/or share it with a friend.



The burnt sugar frosting hasn't knocked their cream cheese frosting or peanut butter or key lime off the mantle of my favorite Butter Lane frostings, but I'm so impressed that they are constantly offering new flavors. Speaking of which, according to their Twitter account, this coming week means the announcement of 3 new flavor finalists, and customers can come in and vote on their favorites! Obviously, I'll be there to cover it/stuff my face.

Pride cupcakes!

I'm a little late covering LGBTQ Pride week (in cupcakes, of course), but here are some nifty photos:





By Loren Javier.









By Derrick Coetzee.









By Beth77.








By Joey Veltkamp.



:)

Happy 4th of July!

Some 4th of July cupcakes for your enjoyment:



By Dyanna.







By kristin_a.








By StevenV.




More, I am sure, to come. Happy Independence Day, America!

CakeWalk: Celebrate your Fourth of July with one of America’s favorite treats

More American than apple pie: the cupcake (Photo courtesy of MarthaStewart.com)

CakeWalk is a weekly column by Mary Ann Porch dedicated to every baker who has ever struggled to achieve the right consistency with their icing, unsuccessfully searched for the perfect cupcake topper or just wants to learn something new. Because with a few helpful tips, cupcakes are a cakewalk.


The Fourth of July is one of my favorite holidays. Independence Day, for me has always represented, the quintessential summer afternoon/evening with friends and family, full of swimming pools, fireworks, and best of all, amazing food. As a kid, every year my mom would make homemade vanilla cream, sometimes throwing in some delicious fresh peaches for a little kick. I have vivid memories of hovering over the ice cream maker in the garage waiting for the gadget to run its course so I could indulge in my favorite summertime treat. Plus, my mom earned the badge for “Coolest Mom in the World” because for the week following Independence Day, she allowed us to eat as much ice cream as our stomachs could manage. This even included for breakfast. This was back in the day when my metabolism was a freak of nature – I could have eaten an entire horse and not gained a single pound, something that is incomprehensible today.

As an adult, themed cocktails have replaced the homemade ice cream, but the tradition of delicious food at outdoor barbeques continues. Luckily for me, I’ve managed to become friends with some fine cooks.

I’ve discovered that the key to any great party food is size. Finger food is best, as utensils require acrobatics involving balancing a drink, a plate and possibly a sparkler. With this in mind, can anyone think of a better party treat to celebrate the Fourth of July with than the all-American cupcake? As mentioned in last week’s column, the cupcake has become an American icon in the dessert realm, so it only seems appropriate that our little frosting topped friend make an appearance at one of the biggest parties of the year.

Luckily, Fourth of July cupcake options are endless. Whether you choose a festive cupcake wrapper or decorative topping, it’s all about making the cupcakes appropriate for the party you are attending.

Miniature American flags make for a great show of patriotism (Photo courtesy of CountryLiving.com)

For instance, if your party is a bit more upscale, Martha Stewart offers some terrific ideas such as substituting blueberries and strawberries for sprinkles, two naturally festive fruits because of their patriotic colors.

Festive colored fruit can be substituted for sprinkles if attending a more upscale barbeque (Photo courtesy of MarthaStewart.com)

If your soiree is more family oriented, kids will appreciate festive sprinkles and cupcake toppers such as edible stars. Stores such as Sur La Table and Williams-Sonoma carry seasonal decorating tools such as Fourth of July sprinkle kits.

Companies like Williams-Sonoma, Sur La Table, and Crate & Barrel carry seasonal sprinkle kits

For those of you who really want to amp up the red, white and blue theme, why not make a red velvet cake as the base? With a dollop of buttercream on top and perhaps an American flag topper, you might as well be Uncle Sam! If you want to give your partygoers a bit of a surprise, make a red, white and blue cake base (recipe below).

For the barbeque I’ll be attending, I’ll be bringing vanilla cupcakes with vanilla buttercream icing. For decoration, I’ll be mixing it up with flag toppers and patriotic sprinkles because even though there won’t be any kids at this party, there will be plenty of adults that think they are 10 years old.

Regardless of age, you’ll find that cupcakes are a welcome addition to any Fourth of July party. I hope this week’s column inspires you to make your own Independence Day cupcakes so you’ll learn that preparing festival party treats is as simple as a cakewalk.


How do YOU decorate your Fourth of July cupcakes? If you send in your photos, I’ll be sure to update this post with your creative designs! Contact me at mary_ann_porch@hotmail.com.


Fourth of July Cupcakes
18 1/4 ounces white cake mix
1 cup water (or as indicated on cake mix directions)
1/3 cup oil (or as indicated on cake mix directions)
3 eggs (or as indicated on cake mix directions)
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 (16 ounce) can vanilla frosting
red white and blue candy sprinkle

Prepare cake mix according to package directions. In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.

Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter i.e. leave it layered. Bake at 350º for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean. Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely. Frost with vanilla frosting and decorate with sprinkles.

Makes about 18 cupcakes



(Recipe and photo courtesy of A Recipe a Day)



Previous CakeWalk Columns:
The symbolic power of the cupcake (June 26, 2009)
Giving something back to your community by simply making a cupcake (June 19, 2009)
The secret delights of regional cupcakes (June 12, 2009)
The silver dragée strikes again! (June 5, 2009)
Chic cupcakes for any budget - take that recession! (May 29, 2009)
Top me off bartender…err, baker in this case (May 22, 2009)
The importance of a moist cake (May 15, 2009)
The Savory Cupcake Dilemma of 2009 (May 8, 2009)
Will the real buttercream icing please stand up? (May 1, 2009)


Mary Ann is the founder of the New York City chapter of CupcakeCamp NYC, an ad-hoc gathering born from the desire for people to share and eat cupcakes in an open environment. She is also the founder of Puff and Choux, a blog dedicated to the pastry and dessert arts. You can contact her at mary_ann_porch@hotmail.com with any questions, ideas or just to chit chat. You can also follow her on Twitter at @MaryAPorch.

Free mini cupcakes today in Houston at Sugarbaby's Cupcake Boutique

I'm behind on the formal July 2009 calendar blog post but am working to get it up by tomorrow! This event is today, hence its own post.



This is from the latest newsletter from Houston, Texas cupcake bakery Sugarbaby's Cupcake Boutique.

They also just launched cupcake charity drive Bake a Difference:



Sugarbaby's Cupcake Boutique is proud to launch Bake a Difference - an initiative to bring a little unexpected joy into the lives of some special members of our community. These groups include individuals in nursing homes, children's medical facilities, family shelters and outreach programs, hospice and terminal care groups, plus their families and caregivers, and other members of our community that could use a little "something sweet" to brighten up their day.

And they have frosting shots!



Follow them on Facebook and Twitter for more information.


photo via Facebook

Sugarbaby's Cupcake Boutique
3310 S. Shepherd
Houston, TX 77098
713-52-SUGAR
info at ilovesugarbabys.com

More Kansas City cupcakes: Sugarplum's Cupcakes

Maybe it was a blessing in disguise that Delta canceled my flight to Kansas City, Missouri last weekend, because I plan to now go in August and just discovered custom cupcake company Sugarplum's Cupcakes, who I hope to try while I'm in town.

Here are some of their flavors:


Dreamsicle


Mint Condition

And this was their Michael Jackson cupcake tribute: (their caption)


Classic white cake filled with creamy chocolate buttercream and, of course, wearing a red leather jacket (vanilla buttercream) with silver studs!

Cupcakes are available for delivery, $20/dozen or $25/dozen for premium flavors, and you can contact them at 913-220-0974. No menu shown, but "Custom and outrageously unique flavors available upon request."

Cupcake truck in Jacksonville, Florida

Joining the growing crowd of cupcake trucks, including New York's CupcakeStop, Los Angeles's Sprinklesmobile, and New Haven, Connecticut's Cupcake Truck, is one in Jacksonville, Florida, according to The Florida Times-Union:

Anita Adams of Let Them Eat Cake has launched a cupcake truck that offers cupcakes as well as brownies, cookies and soda. The light turquoise truck, which is topped with a giant cupcake and says Let Them Eat Cupcakes, is parked outside the Bank of America building from 11:30 a.m. to 1:30 p.m. on Wednesdays. She and her partner, Bernie Zitomer, also sell baked goods during Art Walk, which takes place downtown on the first Wednesday evening of the month.

Adams got the idea to sell mobile desserts after eating bread pudding from a dessert truck in New York City. "It was one of the best desserts I've ever had," she said. "It knocked me over."

For the better part of the year, Adams has been working on putting her vision in place, acquiring required permits and licenses. She bought the truck in St. Augustine, she said, from a listing on Craigslist.

The summer heat has posed a challenge for Adams. She said she's had to stick with heat-hardy cupcakes, including carrot cake, red velvet and cupcakes topped with butter cream.

This seems to be their website from before the cupcake trucked launched, but there's no email address that I can see (also, as a user of any site, not just as a cupcake blog, it kills me when I can't find an email address - is that not the point of the internets?). So if you've visited this truck or hear of anything, please let us know at cupcakestakethecake at gmail.com

Home Shopping Network cupcakes now for sale: an interview with Main Street Cupcakes

The Home Shopping Network mail order cupcakes we posted about yesterday are now available online, while supplies last (I think that's how it works, anyway, forgot to ask exactly how many are being shipped).

They're $29.95 plus $13.95 shipping and handling, and they don't ship to Alaska, Guam, Hawaii, Puerto Rico or the Virgin Islands.


Strawberry and pink champagne cupcakes from Main Street Cupcakes

Sarah Kalina from Hudson, Ohio's Main Street Cupcakes emailed us about how this cupcake deal came about.

How long will you be selling cupcakes on Home Shopping Network?

We have been working with HSN to launch our gourmet cupcakes on air and on HSN.com for the past six months. We hope this is a long lasting relationship between our two brands.

How did you select which flavors you'd be offering?

HSN wanted some of our best selling and most creative flavors. At the same time we designed a couple "collections" just for them such as the Summer Collection of Cupcakes which includes Pink Lemonade, Root Beer Float and Mojito. Three flavors that are perfect compliments to any fun in the sun that people have planned over the summer months.

Who do you hope to reach via Home Shopping Network?

We hope to reach more consumers globally by teaming up with HSN.

What is the #1 thing you want viewers to know about your cupcakes?

I think our customers can best answer that question, we continually hear that our menu boasts "unparalleled recipe creativity." By expanding our business in this fashion, we want "cupcakes" to be synonymous with "Main Street Cupcakes." There is a Main St. in every town, and Main Street Cupcakes can now be shipped to every town with ease because of this partnership with HSN.

How does the shipping work? Do you do shipping outside of HSN?

All orders of Main Street Cupcakes will be drop shipped directly from our facilities in Hudson, Ohio. They will be sent with dry ice and shipped two day by UPS. We offer the same option for any customer who comes into our bakery, or if they call in directly for an order. Plus, by popular demand we still offer our fun "ship kits." We ship the cupcakes naked without the butter-cream frosting, and we put all of the frosting and garnishes on the side for at home FUN application.

How did this cupcake deal come about?

We met the buyers from HSN at a food show on the west coast in January.


Carrot cake cupcakes from Main Street Cupcakes

Can you share more about your upcoming HSN cupcake selling plans?

Main Street Cupcakes will be launching as a new Brand on HSN both live on air (the latest date that we've been given is July 24th!) and HSN.com (any day now!). Our Director of Public Relations will be representing Main Street Cupcakes live on air where she will sell themed collections that fit the seasons and holidays. Then HSN.com will continually sell a variety of flavors by the dozen. The initial flavors that we are launching on HSN.com will be Marshmallow Fluff Cupcake, Pink Champagne & Strawberries, White Chocolate Key-lime, Classic Chocolate, Original Almond Cupcake, Carrot Cake with cream cheese frosting, Mint Chocolate Chip, Red Velvet, and Classic Vanilla.

What else is new at Main Street Cupcakes?

Lots is happening at Main Street Cupcakes. In addition to the busy days where we pump out no less than thousands of cupcakes, HSN has been keeping us very busy and the anticipation of the launch has created a lot of excitement for our local community. Another new piece of information is Main Street Cupcakes has been selling its gourmet butter-cream since January. We launched it at the food show. We are selling Chocolate, Vanilla, Champagne and Strawberry buttercream frostings in 16 oz. jars.

Learn more at the official Main Street Cupcakes website.


Mint chocolate cupcakes from Main Street Cupcakes

Amazing Twilight cupcakes for charity by Ivy Bakery

Twilight cupcakes by Ivy Bakery (via Flickr)

You may remember that Brooklyn's Ivy Bakery made The Breakfast Club cupcakes for charity recently, as part of an ongoing movie cupcake series. Well, owner Daniellan Louie's latest venture into movie cupcakes was these stunning Twilight cupcakes. Next up will be The Princess Bride. Follow Ivy Bakery on Twitter for the latest.

These cupcakes were $10.50 each BUT please note how creative and fun they are and that proceeds were going to Food Bank for New York City. Here's what Daniellan posted on Facebook:

Sold as a complete set at $250 or half set at $125 (can't pick and choose though) 10% of this sale will be going to the Food Bank for New York City, that's over 120 meals this set will provide. This is the only set I'm making. If not sold by Sat Jun 27th, each cupcake will be sold individually on Sun Jun 28th for $10.50 each with 10% still going to the Food Bank!

Sadly, not all the cupcakes were sold, so we'll be giving you some advance warning on The Princess Bride ones. I'm sure a movie with a cult following like that will have people lining up, plus it's for a good cause.

I must admit that, like many other must-see movies...I haven't seen Twilight, or read the book(s), but I know the basic plot. So apologies if these are out of order. These are truly stunning and creative!

The captions are by Ivy Bakery from Flickr, make sure to check out the complete set of 26 photos in the Ivy Bakery Twilight cupcake photos for all the explanations!


Scene: Bella and Jacob used to make mud pies together as kids.

Cupcake: Chocolate with chocolate mousse (as the ice cream) topped with an Oreo.


Scene: When Bella leaves Phoenix, her mom, Phil to live with her dad.

Cupcake: Vanilla with vanilla buttercream and brown sugar.


Scene: Each set of fangs represent one of the nomads, James, Laurent, and Victoria. James has flames on his fangs as he is dismembered and burned in the end.

Cupcake: Red velvet with vanilla buttercream.


Scene: Probably the most famous line from the movie "and so the lion fell in love with the lamb"

Cupcake: Vanilla with vanilla buttercream.


Scene: Bella orders mushroom ravioli at dinner with Edward and learns he can read minds.

Cupcake: Vanilla with vanilla butercream and merengues.


Scene: At La Push, Bella learns about Jacob's tribe being decendants of wolves.

Cupcake: Chocolate with chocolate buttercream, marshmallows, M&M's, jelly bean and fruit tape.

Which one's your favorite? I have to say I think the mud pie...because that's the one I'd most like to eat!

Made by:

Ivy Bakery
278 87th St (Off 3rd Ave)
Brooklyn, NY 11209
718-833-1626
mail at ivybakery.com