The part when I cheat

It's not easy to make cupcakes in college. I don't have the ample stores of flour, sugar, butter and eggs that are so plentiful at home. So when I was asked to make a couple dozen cupcakes for a bake sale, I copped out. I cheated. I made these Brownie Cupcakes with Peanut Butter Cups:

http://www.foodnetwork.com/recipes/paula-deen/peanut-butter-brownie-cupcakes-recipe/index.html

All you have to do is make boxed brownie batter, pour it in cupcake tins, stick a mini Reese's Peanut Butter Cup in the middle, and bake the whole thing. Almost TOO easy. But man, were they delicious!

AWWW YEAH.

I wanted to make them prettier, so I tried melting a peanut butter cup and drizzling it across the top, but it looked like a weird lumpy gross thing. I yearned for the amply-stocked kitchen of Park City; I'm sure I could have melted peanut butter chips or even chocolate chips for a pretty little drizzle. A drizzle, for shizzle. But that's for another day. 

For the second flavor, I made the Banana Cupcakes with Cream Cheese Granola frosting. I also made a huge flour disaster mess. The bowl was too small -- don't blame me! I cheated on these ones too -- I bought cream cheese frosting from the store. I didn't realize just how different store-bought frosting tastes, though. It's definitely not as good as the homemade kind, but I was not willing to sacrifice an entire wing of the dorm in a poisonous cloud of powdered sugar that exploded from a too-small bowl. (If I were to actually die that way, though... what a way to go!)

I made SO MANY CUPCAKES! And they turned out so well. Great success. And they all sold at the bake sale!

Cupcakes in the Springs

This past weekend, I decided to go on a cupcake hunt in the Springs. I wasn't sure there would be any shops in this relatively po-dunk town, but a Google search came up with like four places! Happy times! I decided to go to Couture Cupcakes because they had a cool website and lots of flavors. The shop is about 20 minutes away, but paired with a dinner at Olive Garden, it's totally worth it.

The shop itself is kind of strange -- they're either going through a remodel or shutting down. There's plaster everywhere, and I think I saw a bit of insulation. Not exactly hygienic. (I am my mother's daughter, after all.) I decided to brave the asbestos threat and chose three cupcakes - as seen below.

Lemon blueberry, chocolate peanut butter cup, and cinnamon roll.

To tell the truth, I was underwhelmed. Perhaps I'm actually becoming a cupcake snob, but these didn't taste fresh or homemade. The frosting was too sweet and tasted like it came out of a can, and the cake was dry and kind of bland. To sum it up, there was no love in these cupcakes.

We still ate every bite anyways, of course. Are you kidding?

Moral of the story -- I like my cupcakes the BEST! Except when they boil and collapse and go down in flames (metaphorically. no real incendiary incidents yet.) But other than that, it's yummier - and more cost-effective - to just make them myself.

~Hannah

Cupcakes for Breakfast

Some people may flinch at the concept of cupcakes for breakfast. But no, not me. These cupcakes are really easy to make and aren't super sweet. (I needed a break from those triple cookie dough cupcakes!) Also they have two whole bananas in the batter - very healthy. Basically, these cupcakes are the Power Bars of cupcakes. I think I lost weight after eating one.

ANYWAY here's the recipe:

Easy Banana Cupcakes with Vanilla Cinnamon Granola Cream Cheese Frosting

http://www.cupcakeproject.com/2007/10/easy-banana-cupcakes-with-vanilla.html

The frosting is unbelievable -- I love the granola in it! It's pretty much the same base as the Cinnamon Cream Cheese Frosting on the pumpkin cupcakes I made a few weeks ago. Equally delicious. I'm a granola-head... what can I say?

I didn't end up using the 4 cups of powdered sugar in the frosting (because cupcakes are all about moderation, really.) I used about 2 1/2 cups of sugar and 1 1/2 cups of blueberry-apple granola. Oh yeah. Blueberry-apple. Kickin' it up a notch. BAM!

Here's a pic:

Mmm crunchy bananarama! Bonanza! Go bananas! In pajamas!

Not my proudest frosting moment. My sexy sous-chef handled the granola-ey goodness a little better, as seen in the cupcake on the right:

They stuck to the pan a little bit, but perhaps that was because dorm pans aren't exactly from the Williams-Sonoma 2011 Titanium Superchef line. 

And then I nommed on these cupcakes and life was good.

~Hannah

Cookie Dough x 3

I'm going to start this post off with a little factual tidbit:

 I used SEVEN sticks of butter for this recipe.

Actually, I used 10 because we accidentally melted butter that was supposed to be room-temperatured.

Anyway... my little brother Sam looooves cookie dough. He's probably completely immune to salmonella at this point. (Did you know that the ingestion of bacteria-laden dust can cause infection in very small children?... Sorry, mom!) We were looking at recipes to make together and just had to do this one. Also, I've been looking to stretch my baking skills, and this recipe is pretty complicated.

It involves three parts: cupcake batter, filling, and frosting. You might want to make it over two days; I got pretty burnt out at the end.

Here's the recipe: http://traceysculinaryadventures.blogspot.com/2011/01/chocolate-chip-cookie-dough-cupcakes.html

I didn't top them with little cookies or with chocolate chips. Call me lazy. Do it.

I got to use my cupcake plunger! It works!

So you make holes in the baked cupcakes...

This is what happens when your mother helps you bake. The ORIGINAL om nommer.

Then you make eggless cookie dough to put in that little hole (or just to eat)

Ball up the cookie dough into foosball-sized balls (I had a hard time coming up with a good comparison for that one. Give me a break) and place in the holes. Also LOOK HOW GOOD I AM AT FROSTING NOW

And voila! Done and done. Just ignore the smeared one in the front. Also the smeared one in the back.

The inside of the cupcakes. The darker beige part is the soft dough inside!

~Hannah

Numero Uno

I guess I'll start at the beginning. Not my gooey beginnings in a New Jersey maternity ward -- we'll leave that for later. The birth of the blog originates in StumbleUpon. I decided to see what all the cool kids were raving about, so I signed up for a Stumble. The website quickly had me all figured out. 5% puppy pictures, 3% poetry, 2% funny comics -- and 90% baking blogs. Thus began my obsession with cupcakes.

I visited D Bar desserts in downtown Denver to quell my cupcake cravings, but it only served to pique my interest. See below:

Unbearably gorgeous. 

In retrospect, I should have stopped then. My waistline probably would have thanked me. But noooo. I HAD to make cupcakes myself. Since then, I've tried my hand at a few cupcake recipes, with varying results. 

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

These are the first batch I ever made. Yes, I know the frosting looks like a surprise your dog would leave on your driveway (or, in my case, behind the couch. so very sneaky.) But they were so, so delicious. If you forget about the turd resemblance.

Here's the cupcake recipe: http://mingmakescupcakes.yolasite.com/ Go to cupcake 15. 

Here's the frosting recipe: http://www.cupcakeproject.com/2008/09/cinnamon-cream-cheese-frosting-recipe.html

DISASTER STRIKES

The second batch I ever made was a complete disaster. I should have known the first one was a fluke. I should have taken pictures, because the batter boiled and exploded all over the pan. Although at the time I was frustrated to tears, it's pretty damn funny in retrospect. Just remember: when a recipe calls for a 1/2 cup of coffee, they DON'T MEAN COFFEE GROUNDS.

MMM BAILEYS OM NOM

I didn't give up, though. It would have been easy to throw in the batter-stained towel and call it a day. I made these pretty yummy Bailey's Irish Cream cupcakes with Bailey's cream cheese frosting. I say "pretty good" because the actual cupcake was mediocre. The frosting was excellent (probably because I added a liiiitle more Bailey's than recommended. What can I say, I'm in college.)

http://www.starkeith.net/amanda/2009/01/take-them-to-work-cupcakes/

Oh, it's blurry. Atta boy, iPhone 3. But they're in a star-shaped pan which is badass. 

TURNING PRO

My mom is an awesome, awesome cook and baker. Anyone who's ever had her legendary Happy Cake will agree. (That's not a euphemism of any sort. Really.) When I came home for Spring Break, I knew she'd be happy that I was getting into baking. Previously, my baking experiences have involved burnt peanut butter and Easy Mac that caught on fire. 

Anyways, she immediately invested in my newfound cupcake hobby and bought me these cupcake pans with special air-tight storage lids, a batter scoop, and a cupcake corer for filled cupcakes. I'm the luckiest girl in the world. 

I knew I couldn't fail at my next cupcake escapade! Well, I only failed a little. My cupcakes collapsed. Fortunately, that's what frosting is ACTUALLY for! 

CUPCAKES: PARK CITY STYLE

The collapsing cupcakes were actually super delish. My mom, Sam and I made Graham Cupcakes with Key Lime Cream Cheese Frosting.

awwww yeah. 

Here's a pic: 

Recipe: http://mingmakescupcakes.yolasite.com/ 

Cupcake 32. (I really like this website. Mostly because her design is so cool. I'm a sucker for photoshop.)

The frosting certainly looks better. But still a shit-show. Ha.

So you're pretty much up to speed by now.

IN CONCLUSION

I really like cupcakes. I also like other things a lot too. So I've decided that this blog won't just be about cupcake noms -- it'll be about yummy things of all sorts. Like cakes, and chocolate. But I also consider books and snowboarding to be delicious things. You'll probably hear about those too.

Next post will be shorter. I think.

~Hannah