Iron Cupcake: Earth Challenge CHEESE (round 4)

Introducing: Blackberry Pistachio Mascarpone Cupcake

Chocolate cake infused with Blakberry Creme' Fraiche, covered in Mascarpone frosting, topped with Fresh blackberries and pistachio nuts. I was baking so many new flavors for one night, I neglected to spend some quality time making this cupcake "look" more beautiful, but I assure you this flavor combo WORKS! Very RICH and heavy.

CAKE RECIPE:
2 EGGS
2 CUPS SUGAR
2 TEASPOONS VANILLA EXTRACT
¾ CUP VEGETABLE OIL
2 CUPS MAYONAISE

MIX ABOVE INGREDIENTS UNTIL COMBINED (LESS THAN 1 MINUTE).

3 CUPS FLOUR
6 TABLESPOONS COCOA POWDER
½ TEASPOON SALT

2 CUPS COLD WATER

MIX/SIFT ABOVE DRY INGREDIENTS. ALTERNATELY MIX 1/3 OF THE WATER AND 1/3 OF THE FLOUR INTO THE CAKE BATTER.

2 TEASPOONS BAKING SODA
3 TABLESPOONS WHITE VINEGAR

COMBINE ABOVE INGREDIENTS. AFTER REACTION SEIZES MIX INTO BATTER JUST UNTIL COMBINED.

REGULAR SIZE CUPCAKES BAKE AT 350 FOR 15-18 MINUTES. MINI SIZE CUPCAKES BAKE AT 350FOR 12 MINUTES.

FILLING:
8 oz. Creme Fraiche
1 Cup Powdered Sugar
1/2 Cup Blackberries

Puree ingredients until completely smooth. Pipe Filling into center of each baked cupcake. This will soak into the cake and create a chocolate blackberry explosion flavor.

FROSTING:
8 oz. Mascarpone Cheese
4-5 Cups Powdered Sugar
1 Teaspoon Vanilla

TOPPERS:
Fresh Blackberries
Chopped Pistachios

Again, I wish I spent more time making the presentation better of this cake. Overall the flavor turned out well and nobody complained.

Ah...the love of cheese....

Iron Cupcake: Earth Challenge CHEESE (round 3)

Introducing: Blueberry Apricot Cornbread BRIE Cupcakes

I dont know about ya'll but BRIE is one of my favorite cheeses. I think it is so under-rated. Most folks only ever get to experience it in an appetizer of some sort, but it is so delightful on sandwhiches, mac n' cheese, anything! Today we shall enjoy it in cupcake fashion. mmmmmmmm.

CAKE RECIPE:
2 Boxes of JIFFY Cornbread Mix
1 1/2 Cups of Milk
2 Eggs
1 Cup of fresh Blueberries

Mix all ingredients MINUS the blueberries until combined. Let sit for 30 minutes and mix again before mixing in blueberries and filling cup liners.

FILLING:
1 inch cubed chunks of BRIE cheese

Place brie cube directly in the center of each cupcake batter. For Mini Cupcakes: Bake at 350 for 9 minutes. Remove from oven and add toppings to each cupcake:

TOPPINGS:
1 teaspoon of Apricot Jelly / Cupcake
5 Fresh Blueberries / Cupcake

Toss back in the oven for 3 more minutes.

Eat, Smile, Enjoy.

Iron Cupcake: Earth Challenge: CHEESE (round 2)

Introducing: Fig, Honey, and GOAT CHEESE Cupcakes

I got so excited with CHEESE, I had so many different options I wanted to try out. Flavor 2 is a chocolate cake, goat cheese frosting, topped with fresh fig and drizzled with honey. Match made in heaven if you ask me.

CAKE RECIPE:
2 EGGS
2 CUPS SUGAR
2 TEASPOONS VANILLA EXTRACT
¾ CUP VEGETABLE OIL
2 CUPS MAYONAISE

MIX ABOVE INGREDIENTS UNTIL COMBINED (LESS THAN 1 MINUTE).

3 CUPS FLOUR
6 TABLESPOONS COCOA POWDER
½ TEASPOON SALT

2 CUPS COLD WATER

MIX/SIFT ABOVE DRY INGREDIENTS. ALTERNATELY MIX 1/3 OF THE WATER AND 1/3 OF THE FLOUR INTO THE CAKE BATTER.

2 TEASPOONS BAKING SODA
3 TABLESPOONS WHITE VINEGAR

COMBINE ABOVE INGREDIENTS. AFTER REACTION SEIZES MIX INTO BATTER JUST UNTIL COMBINED.

FROSTING:
8 oz. Goat Cheese
4-5 Cups Powdered Sugar
1 Teaspoon Vanilla
Dash of Salt

TOPPERS:
Sliced Fresh Fig
Honey of Choice

ASSEMBLY:
For regular cupcakes bake at 350 for 15-18 minutes. For mini mupcakes bake at 350 for 12 minutes. I think the rest is self explanatory. Please enjoy.

Iron Cupcake: Earth Challenge: CHEESE! (round 1)

Introducing: Crab Macaroni n' Cheese Cupcakes!







Well hello again folks. This is the 3rd challenge for Iron Cupcake: Earth. This month with an ingredient like cheese, I got a little carried away. You can do so much with cheese as it compliments almost any flavor. After all, who doesn't LOVE cheese?

I decided to try out several different cheese flavors and concepts. Ultimately I think my savory choice will get the most attention. Below you can see my other cheese runner ups: Blackberry Pistachio MASCARPONE, Fig Honey GOAT CHEESE, and Blueberry Apricot BRIE. For now, lets talk about Mac n' Cheese.

The concept behind this cupcake was to make my favorite home made mac n' cheese dish, and include crab for that extra deliciousness and savory flavor, and translate it into a glorious savory cupcake, perfect for appetizers or breakfast if you are my friend Kevin. Lobster would have worked, but c'mon I'm on a budget here. Now for the recipe, we will take the sweetness of the cake down a notch to match our savory mac n' cheese.

Please check out the cool prizes the challenge winner will receive here:
ETSY artist ART ON THE MENU with her awesome little cardboard cupcake, her link is: http://www.etsy.com/shop.php?user_id=5738002 and a pair of cupcake earrings from Lots of Sprinkles at http://www.etsy.com/shop.php?user_id=6057281. As an added bonus for October only we have a sassy and sweet T from Bakelove Bakewear, http://www.bakelove.com/cupcake_t-shirt.html. 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; the CUPCAKE COURIER http://www.cupcakecourier.com; TASTE OF HOME books, http://www.tasteofhome.com. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .

Voting will begin on Sunday, October 26 at 12 noon at NO ONE PUTS CUPCAKE IN A CORNER, http://mkecupcakequeen.blogspot.com and will be open through Thursday, October 30 at 12 noon.


CAKE RECIPE:
4 EGGS
1/2 CUP SUGAR
¾ CUP VEGETABLE OIL
1 1/2 CUPS BUTTERMILK

MIX ABOVE INGREDIENTS UNTIL COMBINED (LESS THAN 1 MINUTE).

2 CUPS FLOUR
1 CUP CORN MEAL
1/2 CUP BREAD CRUMBS
1 TEASPOON SALT
1 TEASPOON PEPPER

2 CUPS COLD WATER

MIX/SIFT ABOVE DRY INGREDIENTS. ALTERNATELY MIX 1/3 OF THE WATER AND 1/3 OF THE FLOUR INTO THE CAKE BATTER.

2 TEASPOONS BAKING SODA
3 TABLESPOONS WHITE VINEGAR

COMBINE ABOVE INGREDIENTS. AFTER REACTION SEIZES MIX INTO BATTER JUST UNTIL COMBINED.

CRAB MAC N' CHEESE:
Bake your favorite homemade mac n' cheese dish and add shredded Dungeness Crab. SHARP cheddar should be your main cheese used.

TOPPERS:
Italian bread crumbs
More Shredded Cheddar Cheese
Shaved Parmesan
Salt
Pepper

FILLING:
1 Large Cheddar Cube per cupcake
1 Large Chunk of Crabmeat per cupcake

ASSEMBLY/INSTRUCTIONS:
Fill the cupcake liners almost to the top. place cheddar cube and chunk of crabmeat in the very center of the cupcake. FOR MINI SIZE: Bake at 350 degress for about 9 Minutes. FOR REGULAR SIZE: Bake at 350 degrees for about 14 minutes. Pull out of the oven and immediately top with a large spoonful of crab mac n' cheese. Sprinkle salt and pepper. Add spoonful of shredded cheddar. Sprinkle breadcrumbs. Sprinkle parmesan. FOR MINI SIZE: Place back in the oven for another 2 minutes. Then BROIL for desired crispyness (1-2 minutes). FOR REGULAR SIZE: Place back in the oven for another 4 minutes. Then BROIL for desired crispyness (1-2 minutes).











Remove from oven. Eat. Smile. Be happy.