Tag Archives: iron cupcake

Iron Cupcake 010: Savory

When people think about cupcakes, the word “savory” doesn’t usually come to mind. However, anyone who frequents cupcake blogs has seen a recent trend of adding savory elements to these normally coma-inducingly-sweet concoctions. Bacon is the most common addition. And, though I did manage to stay true to my vegetarian roots, my cupcake this month gives a nod to the unusual ingredient.

While I vacillated between several different options for my entry this month, in the end I decided to make a Jalapeno Popper Cupcake complete with zesty Southwestern Ranch frosting.

The cake is a base of cornbread with jalapenos and fake bacon bits sprinkled throughout. A cream cheese center completes the “popper” tribute. Atop the cake is a dollop of  Southwestern Ranch sour cream dip. A true Tex-Mex delight!003

007Here are the awesome prizes I get if I win! Click on the link in my sidebar to vote anytime after May 30th.

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 .

Iron Cupcake 008- Soda Pop

 

 

 

dsc042101This month’s Iron Cupcake Challenge theme was Soda Pop. I had lots of different ideas for possible concoctions. In the end, though, I went with a tribute to a classic American combo- Peanuts and Coke. I know not everyone has heard of the once-popular pasttime of poking roasted, salty peanuts in a cold glass bottle of Coca-Cola. To those of you that fall in that category, I say: http://www.chow.com/general_topics_digest/1749.

The recipes I used were completely my own creations. The cake was heavily adapted from an old Fannie Farmer cookbook- with me substituting coca-cola for the milk and throwing in a handful of roasted peanuts before baking.

The frosting was also adapted from a “Quick Caramel” frosting in the aforementioned book. But I subbed peanut butter for the butter and added a good dose of coke for flavoring.

So, now to the part everyone cares about. Taste:

I’ll be honest. The frosting totally makes these cupcakes. Don’t get me wrong. The cake is very good. Fluffy without being too airy, sweet but not sickening, this cake recipe could very well turn into a go-to basic for me. But I couldn’t taste the coke so much, and the peanuts developed a chewy texture that I didn’t love. Not sure how to fix that in the future….

The frosting, however, was divine. It was a perfect marriage between peanuts and coke with neither flavor overpowering the other. And, considering that I contrived this recipe on my own, I’m very surprised at HOW successful my experiment was.

Here are the recipes if anyone is interested:

Coke Cupcakes:

½ cup butter softened 

1 ¼ cup brown sugar

2 tsp vanilla

2 eggs

2 cups flour

3 tsp baking powder

½ tsp salt

1 cup coke

½ cup roasted peanuts

1.       In a large bowl, cream butter with brown sugar.

2.       Add vanilla and eggs and beat until creamy.

3.       In a separate bowl, combine flour, baking powder and salt.

4.       Add dry ingredients to wet and mix until smooth.

5.       Mix coke to batter. Fold in peanuts.

6.       Bake in a 325 degree oven for 15 minutes.

I got 15 cupcakes out of this.

Carmel Peanut Butter and Coke icing:

½ cup creamy peanut butter

½ cup brown sugar

½ cup coke

2 to 3 cups powdered sugar

In a medium pan on medium-low heat, melt peanut butter and brown sugar til liquidy. Pour in coke and stir to combine. Allow mixture to cool. Incorporate powdered sugar to desired consistency. (I had trouble getting mine to set. You could use less coke, but then that flavor would be lost. More sugar, a few tablespoons of flour or just cooling in the fridge could help.)

So there you have it, folks. My entry for Iron Cupcake Earth: Soda. Here’s the stuff I could get if you vote for me and I win. Pretty cool.

Our April ETSY PRIZE-PACK is from artists:

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 .

 

 

 

 

 

 

Iron Cupcake 008- Nuts and Seeds

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:

Baklava Cupcakes

baklava cupcake

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

 

  1. Preheat the oven to 375 degrees F.
  2. Sift together flour, baking powder, salt and spices in a medium-sized bowl.
  3. 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!*
  4. In a small bowl, whisk together buttermilk and vanilla.
  5. With the mixer running, add the egg to the butter-sugar mixture, until well-blended.
  6. Continue beating in the walnut butter
  7. Alternately blend in the flour mixture and buttermilk to the butter mixture until everything is combined.
  8. Mix the walnut pieces in with a spoon, just until mixed throughout.
  9. Fill cupcake liners almost to the top. These cupcakes do not rise very much.
  10. Bake for about 20 minutes, or until the top of the cakes are golden and springy.

Honey Frosting
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:

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!