Yummy Vanilla Rum Cupcakes

I wanted to make a cupcake that would really please the masses for a few upcoming events but also had some wow, this was the answer. I started with a moist vanilla cupcake and made a rum buttercream but went a step farther. I browned sugar for the top which gave a great toasted marshmallow flavor. So here's the recipe. Don't be afraid of the candied sugar, it makes this cupcake.

Cupcakes

2 sticks of unsalted butter room temperature
1 1/4 cup sugar
4 eggs room temperature
1 1/2 cup flour
1 teaspoon baking soda
2 teaspoon baking powder
4 teaspoon vanilla (good vanilla)
1/4 cup of milk room temperature

Put all ingredients into a mixer and mix it all up. Fill baking cups about 1/3 full, anymore will cause them to cook way over the cups. You will have just enough but it should give you 24 cupcakes.



Rum Buttercream

3 sticks room temperature unsalted butter
3 pounds of powdered sugar
4 teaspoons of rum extract
6 to 8 tablespoons of cream

Whip butter until very light and fluffy, add 2/3 or so of powdered sugar. Add rum extract and 3 tablespoons of cream. Add remaining powdered sugar and remaining cream as needed. When it is thoroughly whipped you are done!



Sugar

Bring 8 tablespoons of granulated sugar to a boil and continue boil until it turns a dark caramel color. Turn heat of and spoon different shapes of the sugar onto a silpat or other silicone surface. There is no wrong shape or technique, just go for it. Once it has cooled you can use shapes of sugar to top cupcakes.

I hope you enjoy every creamy vanilla rum bite!

Easy Peach Bliss

1 White Cake Mix
1 Jar of Peaches in Heavy Syrup (any size will to, it's not and exact science on this one)
1/2 Cup of Quick Oats
1/4 Cup of Light Brown Sugar
1/2 Cup of Melted Butter
1 Teaspoon of Cinnamon
1/4 Teaspoon of Nutmeg

Make cake mix as box specifies, pour into greased rectangular cake pan. About a 9 by 13 would be fine. Strain Peaches into a separate bowl, pour 1/4 cup of the juice back into peaches in the bowl. Our peaches and 1/4 cup of juice over the cake mix. Mix the remaining ingredients into a small bowl. Sprinkle it over the cake mix and peach mixture. Bake on 350 degrees until warm, brown and bubbly. Enjoy!

Chocodile Cupcakes

As I sat thinking of something to bake that my husband would enjoy I thought about his love of Chocodile's. I needed to find the right cake and that heavenly filling and a basic chocolate frosting recipe. After combining a few recipe's I finally found the perfect match! These are really worth making and you will be the hit of the party if you bring these. You can use regular Hershey's Cocoa in these if you use a dark chocolate candy bar. DO NOT skimp on the mix time for the filling, the shortening needs that time to incorporate and fluff up to that filling we all love. I would love to hear how everyone likes them so be sure to come back and comment. Enjoy!

Deep Dark Chocolate Cake
• 2 cups granulated sugar
• 1 & 3/4 cups all-purpose flour
• 3/4 cup cocoa (I used and recommend Hershey’s Special Dark Cocoa)
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable or canola oil
• 2 teaspoons vanilla
• 1 cup boiling water
• 1 melted Hershey’s Chocolate Bar ( regular size) * Mix boiling water and chocolate together and add last. Eggs will scramble if you don’t!
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds or one 13×9x2-inch baking pan. Or fill cupcake cups 2/3 of the way.
In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin); pour into prepared pan(s) and bake in a preheated 350 degree F oven for 35-40 minutes or until a toothpick inserted in center comes our clean. If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely. If using rectangular baking pan, allow cake to cool completely before icing.

Filling
• 1/2 cup sugar
• 2/3 cup shortening
• 1 teaspoon vanilla
• 1/3 cup milk
• 1/4 teaspoon salt
• 1 teaspoon water
• 1 cup powdered sugar

Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.
Add powdered sugar and beat for 5 minutes longer.




One Bowl Chocolate Frosting
• 6 tablespoons butter, softened to room temperature
• 2 & 2/3 cups confectioner’s (powdered) sugar
• 1/2 cup cocoa (again, I used and recommend Hershey’s Special Dark Cocoa)
• 1/3 cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• 1 melted Hershey Bar (regular size)



In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. I have found these amounts enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13×9x2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts.

Lately I have become obsessed with different textures and unusual flavors to use in frosting. I started out simple enough by adding melted dark chocolate to an already rich chocolate frosting, it was divine. When I started the next client order I decided to take a simple strawberry cupcake and turn it into one filled with strawberry mousse and frosted with a wonderful lemon zest frosting. Next I started thinking about crackle, crackle on a cupcake! I made a rich vanilla cupcake with caramel frosting and topped it with a dark brown crackle. They were all very moist and the changes were a surprising hit with my clients. Resulting in a flood of orders, which was of course a blessing and a curse.
Over the weekend I began to think of new textures and some old favorites that I thought needed a comeback. One frosting that seems to have all but disappeared is the seven minute meringue frosting. It is lovely, flavorful and outstanding when toasted. What about changing my peanut butter frosting into a peanut butter and strawberry jam flavor. I have to say that this week, that PB&J is my favorite. Sadly for my hips, I could eat it by the bowlful.
I know it seems outlandish to be this excited about new frosting ideas, I just love the feeling of creating something new in my kitchen. It's wonderful to have clients and friends thank me through crumbs as they are devouring a second cupcake. When I walk into my kitchen and start thinking about my supplies, what is fresh and in season and what new thing I can create; it is an amazing feeling to me. Now how about a tropical cupcake with prosciutto, just crazy enough to be delicious!

Sugar Cookies for Screw Ups

So how many of us have cried over sad looking sugar cookies? I know I have many times. One year I found this recipe and I have never looked back! My clients are already calling to book their orders for these. I hope some of you try these and let me know how it goes!

Sugar Cookies for Screw Ups

4 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
1 cup unsalted butter (butter not margarine)
1 cup sifted powdered sugar
1 cup granulated sugar
1 cup cooking oil (vegetable oil)
2 eggs
2 teaspoons almond extract (must use almond for taste)

In a medium mixing bowl stir together flour, baking soda, cream of tartar, and salt; set aside.

In a large mixing bowl beat butter with an electric mixer on medium-low speed till smooth. Add powdered sugar and 1 cup of granulated sugar; beat on medium-high speed till fluffy. Add oil, eggs, and almond extract; beat just till combined. Gradually add dry ingredients, beating on medium speed just until combined. Cover; chill for 30 minutes or till needed.

To shape cookies, roll rounded teaspoonfuls of dough into balls. (The dough will be soft.) Arrange balls on ungreased cookie sheets. With the bottom of a glass or a cookie stamp flatten the ball to about ¼ inch thick. I prefer a flat bottom glass dipped in sugar; it makes it easier and more uniformed.
Bake in 350 degree oven for 10 to 12 minutes or till the edges are just lightly browning. Cool on a wire rack; cool completely before attempting to frost. Makes 55 to 60 cookies from what I have written down from past batches.

Almond Frosting
In a small mixing bowl beat ½ butter (again only real unsalted butter) with an electric mixer on medium speed till fluffy. Beat in ½ teaspoon of almond extract and ½ teaspoon of vanilla. Alternately add 2 ½ to 3 ½ cups sifted powdered sugar and 3 tablespoons of light cream or milk, beating until smooth and of spreading consistency. You can tint with a bit of food coloring.

NOTES AND SUGGESTIONS: I get rave reviews on these cookies and I also adjust them for different occasions. I do the basic recipe for Christmas and break two candy canes in a Ziploc bag into small pieces and sprinkle it on each cookie. You can also poke a hole through the top of the cookie with a straw to create a ribbon hole to hang them from the Christmas tree. I change the frosting extract to lemon with a bit of zest for summer. If you need a shaped cookie just roll it out in small batches and dust your surface with powdered sugar instead of flour on a surface such as a Silpat. Once you make these, you will be hooked. You almost can’t screw them up! You can use royal icing to decorate but the frosting recipe listed is amazing. Enjoy!

Cute & Delicious Lemon Toasted Coconut Cupcakes!

I just love making these and I can't stay out of them either. I think these will be another favorite with clients. I have two huge events coming up so we shall see...

Getting Down To Business

I have been in business as an event planner and caterer for over seven years now and have loved every minute of it. My company is called Eclectic Affairs and I have expanded my business into so many area's that I have avoided bothering with a website. I have simply worked and enjoyed my relationships with clients and making them happy. I have done so much for than plan parties or provide meals. I have taught countless culinary parties, provided thousands of cakes, goodies and pastries. I have planned several events from large weddings and reunions down to small intimate parties for ten. I guess I have avoided having any sort of site built because I simply like to work and not worry about those details. It is also difficult for me to think about how to list my services, there are a lot to list. I have no desire to pare it down, I love everything I do. It is now time for me to at least compile simple information besides the business card at the site now and have it listed. I will keep it very simple and post the link when it is ready. Until them, I'm off to bake!