Oreo Cupcakes

For this week's cupcake, my daughter suggested that I do an Oreo Cupcake.  So together we made these beauties.  I had found a recipe for a chocolate cake that looked fabulous, so I decided to try that for this cupcake.

First, we placed a whole oreo in the bottom of the cupcake paper.  Then added the cake batter on top of that.  Here is the recipe I used.  I don't remember where I found it.

1 box Devil's Food Cake Mix
4 eggs
2/3 cup oil
1 small pkg. chocolate instant pudding
1 cup milk
1/2 cup sour cream
2 teaspoons vanilla extract

I just mixed it all together and blended it for about 2 minutes on high speed.  This batter is very, very thick.  But it turned out really good and very moist.  I baked them for about 20 minutes at 350 degrees.  They took just a little longer to cook than most cupcakes, probably because of the thick batter.

While they were cooling, we made the cream cheese oreo frosting.  First, we crushed the remaining oreos from the package.  Not sure how many that was, but we had a whole normal size package, used 24 for the cupcake bottoms, so whatever was left.  We put them in a food processor, which is the best way to pulverize cookies.

For the frosting:

1 cup (2 sticks) unsalted butter, room temperature
16 oz cream cheese, room temperature
1 lb (4 cups) confectioners’ sugar, sifted - we ended up using 5 for a thicker consistency
1 t vanilla
pinch of fine sea salt

Beat the softened butter and cream cheese until creamy and completely blended. Add the vanilla and salt and beat in. Then add the powdered sugar, ½ cup at a time, beating until the frosting is creamy, somewhat fluffy (this frosting calls for more cream cheese than the original, somewhat fluffier recipe, but is tangier as a result).
(this recipe came from here: http://thespicedlife.com/2012/11/pumpkin-cupcakes-with-cream-cheese-frosting.html#sthash.SNr9TawU.dpuf)

We then added the crushed oreos and mixed until completely combined.

Once the cupcakes were completely cooled, we frosted them.  Make sure you use a very open tip when you are using frosting that has a mix in, otherwise the tip can become clogged with the larger pieces.

We garnished them with mini-oreos.  Since it is summer and warm both outside and inside, I am keeping these in the refrigerator so the frosting doesn't melt.

Yummmm

Please, sir..... I want s'mores

Decided to try a S'mores cupcake this time.   The plan:

Graham cracker crust
Devil's food cake
Homemade marshmallow filling
Whipped chocolate ganache
Graham cracker sprinkles

First I made the graham cracker crusts.  I pulverized the graham crackers (about 10 full sheets) in the food processor and then added room temperature butter a tablespoon at a time.  I added about a total of 4 tablespoons, while the food processor was running.  I also added about a tablespoon of sugar.  Whirled it all together and then pressed it into each cupcake paper bottom.  I used about a tablespoon in each one and then pressed it down with the bottom of a glass.

So, I read all over the blogs & pinterest (including the Wilton sight) that Duncan Hines cake mixes were the best of all of them to use.  When we went to the store, they had them (you can't find that brand everywhere), so I decided to give it a try.  Well.... not sure I am impressed.

My first batch, yes, had to do a second... the first batch was an epic fail.  I added sour cream to the cake mix and apparently I either added too much or Duncan Hines doesn't like that.  They fell very far and very deep. Very sad.  :(

Now what????

I didn't have enough graham cracker to redo the crusts, so I peeled the wrappers and cut the failed cake part from the crust and reloaded it into new cupcake papers.  Then I made a new batch of cake, this time not adding anything but what the box said and crossed my fingers that it would work.  Much better!!!  yeah!

While they were baking, I started making the marshmallow cream filling.

Whipped Marshmallow Frosting
(from Sugarloco.com)

4 egg whites
1 cup sugar
pinch of salt
1 tsp vanilla

Add the egg whites, sugar, and salt to a double boiler (or bowl over a simmering pan of water).  Cook, stirring constantly, for about 5 minutes until the mixture is hot and the sugar has dissolved – it will no longer have a gritty texture, more slimy.

Transfer the hot mixture to a bowl and beat with an electric mixer on medium high until stiff peaks form, about 3-5 minutes.  When it reaches this stage, add the vanilla and whip until all combined about a minute or two more.

It gets very shiny.  It seemed to get less stiff as it sat, but it ended up just fine and held up on the cupcakes.

Next I made the whipped chocolate ganache.  I used the same recipe that I did with my first chocolate cupcakes.  Go here:  http://mamarodneyscupcakes.blogspot.com/2013/07/well-that-was-dumb.html  This time I used Hershey's chocolate chips because Hershey's bars are what you use when you are making s'mores over a campfire.  I thought that was a good choice because they taste just like a Hershey bar in little drops of goodness.

Then it was time to put them all together.  I used my handy dandy coring tool to put a hole in the middle of each cupcake.  I made sure not to go down all the way to the crust.  I filled the hole with the whipped marshmallow frosting and then mounded it up in the middle so that it was a little mountain in the middle of the top.  I then piped the whipped chocolate ganache around that and then topped it with graham cracker crumbs and a piece of graham cracker and chocolate bar.

By the way, I love my new little cupcake stands.  I think they are soooo cute.

Delish!!!!!

Vanilla....What's the Difference?

Vanilla extract...

Vanilla bean...

Vanilla bean paste....

These are words that perplex me.  So, I decided to do a little research and came across this article:

http://www.thekitchn.com/whats-the-difference-vanilla-extract-vanilla-bean-vanilla-paste-169336

You can go there or I am quoting it here:

"When it comes to baking with vanilla, there are choices: pure vanilla extract, vanilla paste, and vanilla beans. There's also vanilla sugar and infused vanilla syrups; the list goes on and on. So how best to wade through the choices?

Many people rely on good old-fashioned vanilla extract for their baking needs largely because it's easy to find and relatively affordable. Vanilla extract is made by macerating vanilla beans in a mixture of alcohol and water. When purchasing a bottle, avoid the imitation versions as they they tend to have a weaker, often tinny aftertaste. Splurge for the real stuff here.

Speaking of splurges, vanilla beans, while on the pricier side, are the ultimate in flavoring and scenting baked goods. Vanilla beans consist of an almost waxy dark brown pod filled with thousands of little brown flavorful specks. When purchasing them, you want to make sure the beans are plump and smooth, never dry. They should smell highly fragrant and have a slight shine to them. The big perk to using vanilla beans is the way the thousands of little black dots fleck throughout your batter. For lighter, fluffier desserts like white cakes, cupcakes, or muffins I'll always use a vanilla bean because the flavor is so intense and the visual component of being able to see the little black specks in the finished product is always satisfying.

What about vanilla paste? In many ways, vanilla paste could be thought of as a great in between option. It's essentially a small jar of the scraped-out vanilla pod, so you're going to get that super fragrant, sweet, speckled end product with the convenience of a quick scoop of the teaspoon. I don't find it all that much work to select, store, and use vanilla beans but some folks are less intimidated by the paste. I say whatever works and gets you excited about baking!

As far as conversions go, 1 teaspoon of vanilla extract is equal to one 2-inch piece of vanilla bean, so 1 typical vanilla bean will equal 3 teaspoons extract. As for vanilla paste, there are usually directions on each jar indicating proper equivalencies, so consult that first as the concentrations can differ."

So here is the most important part -

     1 tsp vanilla extract = 1 - 2" piece of vanilla bean

     1 vanilla bean = 3 tsp extract

     vanilla paste - check the jar for conversion

Obviously, I have vanilla extract, and when I made my vanilla cupcakes, I bought a very expensive vanilla bean at the grocery store.  I do love vanilla beans because I love the flecks and the strong smell of vanilla.   However, I just can't see paying that much for a vanilla bean.  I researched them online and can get them cheaper at Amazon.com, but I decided to try the vanilla paste.  Seems like the best of both worlds...get the vanilla beans without dealing with the actual beans.  Hopefully they will stay fresh and not go to waste.

Vanilla Blackberry Cupcakes

With these beauties going bad by the minute, I needed to get them used and into something delicious.  Enter Vanilla Bean Cupcakes with Blackberry filling topped with Blackberry Buttercream.  Personally, I think they turned out quite well for an experiment with different recipes, but neither my husband or my daughter will try them.  They are not chocolate, therefore they are not edible.

Does that look inedible to you?  

Okay, so here is what i did...

Vanilla Bean Cupcakes

1 box white cake mix made per package instructions

1 tsp vanilla extract

seeds from 1 vanilla bean

Cook according to package directions.  Don't overcook, there is nothing worse.

Blackberry Filling

recipe adapted from Baked Perfection

4 containers fresh blackberries
3 tablespoons sugar
Juice of one lemon
3 tablespoons cornstarch
pinch of salt1/2

Place blackberries in a food processer and process until pureed. Squish the blackberry puree through a fine mesh sieve to remove the seeds, set aside.  In a large saucepan, combine the strained blackberries,  lemon juice, cornstarch, and salt. Heat and stir until the mixture boils and thickens. Cool completely.  Refrigerate until ready to use. (This can be made several days in advance and any leftovers works well on toast, on pancakes, or mixed in plain Greek Yogurt.)

I think that I got nervous and added a little extra cornstarch, but it will thicken more as it cools, so don't panic.

Blackberry Buttercream

recipe adapted from Your Cup of Cake

1 cup butter, soften to room temperature

1/2 cup blackberry filling (the stuff we just made)

3-4 cups powdered sugar

1 tsp vanilla extract

Cream the butter, then add the filling and vanilla and cream together.  Add the powdered sugar one cup at a time.  It's really important that you beat buttercream frosting a lot.  If you don't you can still taste the powdered sugar in it.  You want it smooth and creamy and the powdered sugar totally melded into the butter.  Add more filling if you want a stronger flavor and add a little milk to get to the desired consistency.  Don't thin it too much if  you are planning on frosting it with a piping tip.  You want it to be able to hold its shape.

Make a hole in the top of your cupcake.  Fill a piping bag or ziplock bag with the blackberry filling and fill the cupcakes.  Then pipe the buttercream on top.

I took them to my official taste testers, and they loved them.

          "Divine...Your frosting is to die for."

I took them to work and they were a definite hit.  

If only I could get my family to try them.  :)

Well, that was dumb....

The whole point of this blog was to record my cupcake experiments and recipes and my post yesterday talked about the cupcakes that I had made, and I didn't even include the recipes.... duhhhh!

Devil's Food Sour Cream Cake

1 Pillsbury Devil's Food cake mix
I prepared it as on the package, but I added 3/4 cup sour cream to the batter.

I read all over the internet on various blogs and also on Daisy.com (the sour cream people) that you can just add sour cream to the mixture.  So that is what I did.

I cooked them according to package directions, which is 19-22 minutes.  I cooked them for 19 and I think with the addition of the sour cream, I should have given them an additional minute or two.  They kind of fell a little bit after I took them out of the oven.

Whipped Chocolate Ganache
This is the recipe I got off of this Youtube video:  http://www.youtube.com/watch?v=VyQzNeztXlA
I doubled it.

1/2 cup milk chocolate chips (I used Guitard)
1/4 cup heavy whipping cream
splash of vanilla

Put the chocolate chips in a microwave proof bowl and then add the cream and vanilla.  Stir a little to make sure the cream covers all the chips.  Microwave in 15 second bursts, stirring in between each burst until the chocolate chips are melted and the mixture is smooth and creamy.  Do not let it boil.  Microwave as little as possible to achieve the melt.  Let it cool on counter for a little while and then put in the fridge for about 20 minutes.  Then use a whipping beater, I used just one beater with my hand mixer, and just whip, whip, whip until it becomes lighter in color and very mousse like.  It is much heavier than mousse, but the texture looks the same.

Chocolate French Silk Butter Cream Frosting

1 2/3 cup butter, softened
6 Tbsp cooking cocoa
1 Tbsp oil

Blend them together until it is a smooth chocolaty mixture.

Add:  2 2/3 cups powdered sugar
and milk to desired consistency

Be sure to beat it long enough that it gets super creamy and it doesn't have that powdered sugar taste to it.

Make a filling hole in the cupcake (after they are cooled, of course) and fill with the whipped ganache.  Pipe the frosting with your favorite tip and there you have it.

Cupcakes on my mind....

Laid awake last night thinking about cupcakes.  Not an uncommon occurrence. The thought came to me that I should make a blog to keep track of all my cupcake experiments.  I tend to find a recipe here and a recipe there and another one over there, then combine them into a cupcake.  Then I can't remember where I got the recipe.  Pinterest helps, of course, but I have pinned so many cupcakes and tasty treats to try, it's hard to find what I want.  And speaking of Pinterest, why is there not any easy way to re-organize your boards?  When you start pinning, you don't realize how many different categories that really should be set up, so you end up with a bunch of different things under one category and then you just have too much.  That is my problem.... but I digress.

My youngest daughter came home for a break from college.  She always wants me to make her cupcakes.  Her favorite?  Chocolate devil's food cupcakes with milk chocolate ganache filling with chocolate french silk butter cream frosting.  Is that enough chocolate for you?  Well, I couldn't find/remember the recipe for the ganache that I usually make, so I improvised....bad idea!  The ganache turned almost totally solid in the cupcake, so it was like having a giant chocolate chip in the middle.  Sounds like it might be okay, but it wasn't.  I found chocolate ganache wads discarded in my sink.  I get the message.....find the ganache recipe!!!

So I gave it another go on 4th of July.  While looking for the ganache recipe, I discovered a youtube video of someone making whipped ganache.  Brilliant!  You make the ganache like usual, let it cool, then put it in your fridge for about 20 minutes, then whip with a whipping beater.  She only used one on her hand mixer, so I did the same.  The ganache gets lighter in color and almost becomes like a thick mousse.  I personally thought it was fabulous.  I think my husband liked it too.  My daughter liked it but said she liked the regular ganache better.  She said that the whipped ganache was too much like the frosting on top.  There's just no accounting for taste!

You can see in the second picture the whipped ganache filling.  It does look like the frosting but, in my opinion, they taste totally different.  I think it would be really good with some peppermint extract added to either the ganache or the frosting.  I'll try that another day.

Next up... using these beauties.....