This is my very first post- and the actual impetus for this blog. I started onetuffcreampuff as a way to participate in Iron Cupcake Earth- a cupcake baking challenge in which a specific ingredient or theme is announced at the beginning of every month. Participants have just 4 weeks to devise a cupcake that they think best embodies said theme. This month’s challenge is Nuts and Seeds. For my entry I have created a Baklava-inspired cupcake. The cake itself is a light and fluffy honey walnut, complete with chopped nuts as well as homemade nut butter swirled inside. Because each Baklava recipe differs in the spices it uses, I kept things simple with some cinnamon and just a teensy bit of nutmeg. The frosting, reminiscent of the traditional syrup that is poured over Baklava, is a honey and rosewater cream cheese frosting. Topped off with a dusting of cinnamon sugar and a decorative walnut half, this cupcake was quite a hit with my taste-testors. While I know there is some room for improvement, I’d say that this was not a bad first attempt at Iron Cupcake Earth, and I’m looking forward to even more exciting challenges in the months to come! Okay, now it’s recipe time:
Makes about 16 cupcakes
- 2 1/2 C all-purpose flour
- 3 t baking powder
- 1/2 t salt
- 1 ½ tsp cinnamon
- A pinch of nutmeg
- 1/3 C unsalted butter, softened
- 1/2 C sugar
- 1/2 C honey
- 1 egg
- 2 T walnut butter
- 1 C buttermilk
- 1 t vanilla extract
- 1/2 c walnuts
- Preheat the oven to 375 degrees F.
- Sift together flour, baking powder, salt and spices in a medium-sized bowl.
- In another bowl, cream together butter, sugar, and honey until smooth, about 3 minutes. *This bowl will be your main batter bowl, so make sure it’s big enough!*
- In a small bowl, whisk together buttermilk and vanilla.
- With the mixer running, add the egg to the butter-sugar mixture, until well-blended.
- Continue beating in the walnut butter
- Alternately blend in the flour mixture and buttermilk to the butter mixture until everything is combined.
- Mix the walnut pieces in with a spoon, just until mixed throughout.
- Fill cupcake liners almost to the top. These cupcakes do not rise very much.
- Bake for about 20 minutes, or until the top of the cakes are golden and springy.
MAKES 2 CUPS
1/2 cup (1 stick) unsalted butter, softened
One(8-ounce) package cream cheese, softened
1/4 cup honey
2 T rosewater
1. In a medium bowl, whisk all ingredients until smooth.
Aaaand, here’s the contest information:
Our March ETSY PRIZE-PACK is from artists:
- A Bunnycake Easter Plushie by DOGBONEART, http://www.etsy.com/view_listing.php?listing_id=21636297.
- A whimsical piece by CAKEASAURUS, http://www.etsy.com/shop.php?user_id=5729584.
- as well as a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.
- a collection of all new printed cupcake liners, 200 in all 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 . And as a special thank you, we would like to once again thank DIANAEVANS – http://www.etsy.com/shop.php?user_id=5599270 for her participation in the February challenge. An incorrect link was posted and we want to be sure that she gets the recognition she deserves. Thanks again Diana!