Thus, the ERA Cupcake Challenge was born. The idea is simple enough, bake a different type of cupcake every night to bring to work every day. The cupcakes should be striking and unique, taking advantage of some of the delicious fresh produce we have in Southern California (and, of course, the summer season).
Having reached the last day, I've realized that I might have a slight compulsive disorder (because really, who bakes EVERY night for 3+ hours?) and I probably should talk to someone about it. Regardless, I have met my challenge and produced five different cupcakes (plus four different brownies) for this week. My neighborhood Ralph's is now like a second home and my hands are a little stiff from beating the batter with a fork.
So, what did I bake?
Below are the cupcakes for each day with the recipes. Enjoy!
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MONDAY: Late Summer Peach, Blueberry, and Thyme Cupcakes with Cream Cheese Frosting
From Chockylit at (http://cupcakeblog.com):
For the Roasted Peach Mush:
2 medium peaches
1. Cut the peach in half, remove the pit, and roast cut side down in a 350 degree oven for 30 minutes.
2. Remove from the oven and set aside to cool.
3. Scoop out peach flesh and mush with the back of a fork.
12 regular cupcakes / 350 degree oven
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 large egg yolk
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 cup roasted peach mush
1/4 cup blueberries
2 teaspoons loosely packed, fresh thyme leaves
1. In an electric mixer, beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 2 minutes.
3. Add egg beat until combined.
4. Whisk together flour, baking powder, and salt in a bowl. Add to the mixer along with the milk and beat to combine.
5. Chop thyme leaves.
6. Fold the peach mush, blueberries, and thyme into the batter.
7. Scoop into cupcake papers about two-thirds full.
8. Bake for 22-25 minutes until a cake tester comes out clean.
Note: Leave cupcakes undisturbed for the first 15 minutes of baking (always) and then rotate the pan once to ensure even baking.
Thick Cream Cheese Frosting
4 ounces Philly cream cheese
1/4 stick butter, room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla
1. Beat butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combined.
3. Add the sifted powdered sugar and vanilla and beat until smooth.
Assemble
1. Top cooled cupcakes with frosting.
[Optional] Sprinkle with thyme leaves.
TUESDAY: Carrot Cupcake Deliciousness
From The Cupcakery at (http://the-cupcakery-blog.blogspot.com)
Carrot Cupcake Deliciousness
Makes 24 cupcakes
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots (about 3 to 4 medium carrots)
2 teaspoons vanilla extract
1 can (8 ounces) well drained crushed pineapple
1 cup shredded coconut
1 cup chopped pecans, divided
1 cup raisins (or golden raisins)
1. Preheat oven at 350° degrees F. Line 12-cup muffin tin with muffin papers and set aside.
2. In a mixing bowl, combine dry ingredients; stir to blend.
3. Add eggs, oil, shredded carrots, and vanilla; beat until well blended.
4. Stir in pineapple, coconut, and 1/2 cup of the pecans and raisins.
5. Spoon into cupcake liners with small ice cream scooper. Bake 18 - 20 minutes until the tops are golden brown or until a wooden toothpick inserted in center comes out clean.
6. VERY IMPOPRTANT to cool completely before frosting.
Pineapple Cream Cheese Frosting
1 brick (8 oz.) cream cheese, softened
1 stick unsalted butter, softened
1 tsp. salt
1 tsp. vanilla
1 cup powdered sugar
1/4 cup pineapple juice
1. Combine cream cheese, butter, salt and vanilla in a large bowl and beat with an electric mixer.
2. Alternate powdered sugar and pineapple juice and beat mixture for 5 minutes until fluffy.
3. Add Wilton gel food coloring "Peach" until pastel color is achieved. Pipe onto completely cooled cupcakes and sprinkle toasted coconut on top.
WEDNESDAY: Lemon Drop Cupcake with Strawberries
From Coconut & Lime at http://coconutlime.blogspot.com
Ingredients:
juice of 1 lemon
zest of 1 lemon
1 1/2 cup flour
1 cup sugar
3/4 cup buttermilk
7 tablespoons butter, at room temperature
2 eggs, at room temperature
12 small to medium sized strawberries
Directions:
Preheat oven to 350. Grease and flour or line 12 wells in a cupcake pan. In a large bowl, cream the butter, zest and sugar. Add the lemon juice and the eggs. Beat to combine. The mixture may look a little curdled but that is okay. Mix in the buttermilk. Continue to mix and slowly add in the flour. Beat the batter an additional 2 minutes, until light and fluffy. Pour an even amount into each cupcake well, filling about 3/4 of the way. Place a whole strawberry, point side down in the middle of each cupcake. Bake 15-20 minutes or until a toothpick inserted on the outside of the strawberry comes out clean. Cool in pan briefly, then remove from the pan and cool completely on a wire rack. Ice*.
Icing suggestion: make a basic buttercream and substitute lemon juice for any liquid and add some lemon zest. I actually made a cream cheese icing: 8 0z cream cheese, confectioners' sugar and some lemon zest.
THURSDAY: Rich Chocolate Cupcakes filled with Chocolate-Mint Ganache topped with Mint Buttercream
From Chockylit at http://cupcakeblog.com
Chocolate Cupcakes
24 regular cupcakes / 350 degree oven
200 gram bar of Valrhona 61% cocao
3 sticks butter
2-1/4 cups sugar
8 eggs
1-1/4 cup flour
1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
pinch of salt
1. chop chocolate and transfer into the bowl of a standing mixer.
2. add butter to the chocolate and place the bowl over a pan of simmering water. stir until chocolate melts and butter is combined.
3. remove from heat and stir in sugar. let mixture cool for 10 minutes.
4. beat in an electric mixer for 3 minutes.
5. add one egg at a time, mixing for 30 seconds between each
6. sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
7. scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.
Chocolate-Mint Ganache
4 ounces bittersweet chocolate
1/2 cup heavy cream
1/4 cup + 1 teaspoon chopped mint leaves
1 tablespoon butter, room temperature
1. chop chocolate and transfer into a heat proof bowl.
2. heat cream and 1/4 cup mint until bubbles form around the edge of the pan, pour cream through strainer, over the chocolate.
3. let sit for 1 minute then stir until combined.
4. add butter and the remaining teaspoon of chopped mint and stir until combined.
5. let cool then transfer to the refrigerator to thicken, 30 minutes to 1 hour.
Mint Buttercream Frosting
1 cup (2 sticks) butter
4-5 cups powdered sugar, sifted
1/4 cup milk
1/8 teaspoon all natural peppermint extract
1. beat butter until creamy, scrape bowl.
2. add 4 cups of sifted powdered sugar, milk, and peppermint extract, beat until combined.
3. add more powdered sugar as needed to get piping consistency.
Note: I tried to keep the mint flavor subtle and not too overpowering. I recommend starting on the light side with 1/8 teaspoon or less and tasting to get the flavor you want.
Assemble
1. stuff the cupcakes with ganache using the cone method (cut out a cone shape from the top, cut off the pointy cone part, stuff the whole with filling, then put the top back on)
2. frost them.
3. top with something green (if you want), like a mint leaf, green candy, or whatever you fancy.
FRIDAY: Peanut Butter Filled Cupcake with Chocolate Ganache
From Chockylit at http://cupcakeblog.com
Chocolate Cupcakes
24 regular cupcakes / 350 degree oven
5.4 ounces dark chocolate or 3/4 of a 200 gram bar of Valrhona 61% cocao
22 tablespoons butter
1-3/4 cups plus 2 tablespoons sugar
6 eggs
1 cup plus 2 tablespoons flour
4-1/2 tablespoons cocoa powder, unsweetened
1-1/2 teaspoon baking powder
pinch of salt
1. Melt chocolate and butter over a water bath.
2. Add sugar and stir, let mixture cool for 10 minutes.
3. Beat in an electric mixer for 3 minutes.
4. Add one egg at a time, mixing for 30 seconds between each
5. Sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
6. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.
Peanut Butter Filling
4 ounces or 1/2 package of Philly cream cheese
1 cup creamy peanut butter
2 cups sifted powdered sugar
1 tablespoon vanilla extract
2 tablespoons milk (*I added 3.5 tablespoons)
1. Beat cream cheese and peanut butter until combined.
2. Add powdered sugar and vanilla and beat until combined.
3. Add the milk and beat until combined.
Chocolate Ganache
4 ounces bittersweet chocolate
5 ounces semisweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2 cups powdered sugar
1. Chop chocolates and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add butter and vanilla and stir until combined.
5. Transfer to the bowl of an electric mixture and let cool for 10 minutes.
6. Sift powdered sugar into the mixture and beat until combined.
7. Continue to beat with an electric mixer until lighter in color and creamy.
