Cranberry Gingerbread...gingerbread cake, filled with cranberry orange "goo", topped with sweet cream cheese frosting & more cranberry
Pumpkin creme brulee...brown sugar cake, filled with pumpkin creme brulee, topped with pumpkin pie spice buttercream and caramelized sugar
We continually ransack antique shops, thrift stores, markets, etc. to find fun pieces and ways to display cupcakes. As a method of cataloging our finds and showing our clients what we have available for set-ups, I'm starting a new series on the blog called "Cupcake Furniture Collections". Check back periodically to see what's new!
The above piece is a vintage headboard. It stands sturdy on it's own and it would look awesome with a funky bench in front of it with more stands & cupcakes.
i'm headed to work to go make some of these...
I tend to prefer when our cupcake flavors have flavor dimension, where more than one key ingredients come together to compliment each other. The eggnog cupcake, however, tastes purely like eggnog! Eggnog Cupcake...Eggnog cake, filled with eggnog pudding, topped with vanilla frosting and nutmeg, cinnamon sugar.
Thoughts on recipes…I tend to bake using senses, rather than measurements, weights or precise instructions. There are enough pinches of salt and squeezes of lemon when the sweetness is dulled down just right. The butter is done creaming when it makes a certain slapping sound. The caramel is done cooking when it starts to faintly smell of burnt sugar and is a beautiful dark amber color. There’s enough liquid in the batter when the spatula slides through it with ease. I probably drive my assistant nuts when she asks me how much butter to add to the ginger graham curst and I shrug my shoulders and say something silly like, “when it starts to look like barely wet sand”. So I admit when Style Me Pretty requested a fall recipe for their newsletter (along with other yummy recipes from Amy Atlas & Vanilla Bake Shop), I was a little challenged. I wanted to provide a recipe for something I didn’t really have a formal recipe for. I had made cranberry orange filling for the cupcakes the week prior, but it came about from me “experimenting” and adding a scoop of “this”, a cup of “that” & a pour of “something else”. So, I got out my measuring cups & spoons and re-created the filling like a real chef would do, jotting down measurements and watching the clock for approximate times.
Cranberry Orange Cupcake Filling by ENJOY CUPCAKES From the Style Me Pretty Newsletter
1 ½ pounds fresh cranberries
1 ½ cups sugar
1/8 cup orange liquor (Grand Marnier, Cointreau, or Triple Sec)
¼ cup orange juice
Zest of 3 oranges
1. Combine all ingredients in a large saucepan over medium heat
2. Stir until all sugar is combined and dissolved
3. Increase heat to medium high for about 8 minutes, stirring periodically. As you are stirring, crush / mash the cranberries to release the juices (don’t worry if they don’t all crush)
4. Reduce heat to low and let simmer for about 4 minutes
5. Remove from heat and let sit for about 5 minutes
6. Transfer cranberry mixture to food processor or blender and process / blend until smooth
7. Let cool completely and transfer the mixture to a pastry bag or Ziploc bag (only fill up about ½ way at a time)
8. Cut off the tip of the pastry bag or cut off a corner of a Ziploc bag and squeeze into already baked & cored cupcakes
The filling is also great on top of ice-cream, spread on turkey sandwiches, on top of apple pies, mixed in with vanilla yogurt, or poured on pancakes.
Vanilla fig cake with a pile of cobbler crumbs baked on top, finished off with a brown sugar glaze.
Three new flavors = Three new flavor boards
Flavor board #16 ~ Pomegranate Spiced Cranberry Cupcake...holiday spiced vanilla cake, filled with mascarpone mousse & pomegranate seeds, topped with cranberry frosting & more pomegranate seeds
Flavor Board #17 ~ Cinnamon Caramel Cheesecake...vanilla bean cake, filled with cinnamon cheesecake, topped with sweet cream cheese frosting & cinnamon caramel
Flavor board #18 ~ Candy Cane Cookies & Cream...chocolate cake over a candy cane oreo crust, filled with mint fudge, topped with candy cane oreo frosting
Cranberry Orange Chardonnay...chardonnay cake, filled with cranberry orange syrup (spiked with a little triple sec), topped with orange frosting & a sugar frosted cranberry. The inside of this cupcakes is such a brilliant color & the tart taste is equally intense...can you see it oozing out?
Chocolate Caramel Hazelnut...chocolate cake, filled with hazelnut fudge, topped with chocolate frosting, chopped hazelnuts & caramel
Thursday, December 9, 2010 at 2:12PM