Cupcake Camp Boston 2012 – Chocolate Mashed Potato Cupcakes

Chocolate mashed potato cupcakesTomorrow night is the long-awaited Cupcake Camp Boston. Today, I’ve been busy baking and prepping for the event. This year, I’m making these Chocolate Mashed Potato Cupcakes that I first saw on the Sprinkle Bakes blog. I made a few minor modifications to the order of adding and mixing ingredients but otherwise left the recipe as-is.

Yes – these cuppies have mashed potatoes in them, but you wouldn’t know it! The 1/3 cup of leftover taters in the batter helps to make a dense but moist cake. However, instead of making standard size cupcakes, I’m bringing minis tomorrow night since event attendees are assaulted by so many different tempting treat combinations. It’s nearly impossible to eat a full size cupcake. So, hopefully, these little guys won’t dry out too much before tomorrow night.

Now, here’s the recipe so you can try these the next time you have some leftovers!

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Cupcake Camp Boston 2012

Registration is now open for amateur bakers to take part in Cupcake Camp Boston 2012 in Somerville, Mass. Last year’s event was an awesome experience for me and my baking-partner-in-crime, Miss Stacey. (Check out my review of the 2011 shindig. It was a sugar rush and a half!!)

Now, if you’re a cupcake baker who wants to take part, stop by the website by April 25. The event will be held 6 p.m. on Monday, May 21, at the Armory in Somerville. Last year, attendees (not those baking, but devouring the tastees) forked over a small donation to benefit an area food pantry. Warning: Get there early if you want a chance at all of the goods! (You have been warned!) The event also features tons of sweets from Boston-area bakeries. Last year, some of the pro bakers were: Babycakes, the Cupcakory, Treat Cupcake Bar and more.

I plan on baking some interesting chocolate mashed potato cuppies…I hope to see you at Cupcake Camp 2012!! Be sure to follow my Tweets @crelacion where I’ll post more pix on the day of the event, too!

Crazy Simple Cupcakes for Two

OK, you’re either going to love me or hate me that I’m sharing this recipe with you.

You’ll love me because it’s SO simple to make that you could easily do this every night of the week – even those nights where you come home too tired to cook.

You’ll hate me because it’s SO simple to make that you could easily do this every night of the week – and you’re trying to be good since it’s the new year and you made that resolution to try to lose weight.

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Recipe: Neopolitan Cupcakes

Neopolitan cupcakes - chocolate, vanilla and strawberryI’m submitting this to the America’s Test Kitchen/Cook’s Country “Dish It Your Way” Blogger Challenge for Cupcakes.

Neopolitan ice cream has long been a favorite of mine – with strawberry, vanilla and chocolate. I guess that’s the indecisive person in me and how you can get the best of the entire ice cream world in one scoop.

The history of Neopolitan ice cream goes back to the late 19th Century when Italian immigrants introduced their revolutionary way to make ice cream from Naples (hence, Neopolitan) to Americans. Now back then, the flavors were probably more like lemon, pistachio, vanilla and chocolate or cherry (think along the lines of a spumoni), but through the years the U.S. palate developed a liking for vanilla, strawberry and chocolate.

I got to thinking one day, “Why can’t I make a Neopolitan cupcake?”

During Hurricane Irene I scoured the internet and some recipe books I had at home but couldn’t find any recipes out there specifically for this dessert. So, I pulled together some basic recipes for vanilla cake, chocolate frosting and strawberry frosting, and voila! The Neopolitan Cupcake has been born.

The result is a moist, vanilla cake stuffed with chocolate frosting, then topped with a strawberry buttercream. If you’re indecisive like me, then I don’t think you’ll be disappointed in this cuppie with three of America’s favorite flavors all in one bite!

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Chocolate Zucchini Cupcakes with Peanut Butter Frosting

It’s that time of year where zucchinis are popping up like wildflowers. It can be hard to think of what to do with them after you’ve sauteed, roasted and baked them for weeks. But, if you have a few stray zucchinis lying around – like we did from our CSA crops – I promise that this recipe is SO well worth it!

Topped with a peanut butter frosting, the rich chocolate batter is so moist from the zucchini but sweet enough with hunks of chocolate melting in your mouth. If your kids are picky eaters (or perhaps you are), they’ll easily down a few of these before you have the chance to tell them the secret ingredient.

Chocolate zucchini cupcakesI hope you enjoy!

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Kara’s Cupcakes – San Francisco

Kara's Cupcakes San FranciscoChef Kara Lind has been featured on Food Network’s “Cupcake Wars” and in magazines like “The Knot.” Her cupcake flavors run the gamut from traditional (chocolate, vanilla and red velvet) to some more creative ones like “Sweet S’mores” and passion fruit.

When I was recently in San Francisco for work, I walked to the wharf area so I could hit Ghirardelli Square, the Mecca for chocolate lovers. While roaming the little shopping area, I came across Kara’s Cupcake’s. Even though I didn’t indulge to try one of her cuppies, I did grab a few pictures. (Sorry, I had to save room for the massive hot fudge sundae I was about to inhale all by myself! I know it’s a tough job I have…)

The store is filled with natural light from the floor-to-ceiling windows and lots of pink.

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Recipe: Beet Cupcakes with Orange Cream Cheese Frosting

Grated beets for cupcakesOk, you’re probably thinking she’s gone mad. Beet cupcakes? Yes, I know it sounds very off-kilter but they are really tasty!

As you know, Brett and I joined a CSA (community-supported agriculture) for 30 weeks. A few weeks ago, we received tons of beets in our weekly crops. Both of us had never had a beet before (besides the occasional one that was slipped into a salad) so we didn’t even know where to begin when cooking these devilishly red veggies at home.

I was chatting with a co-worker one day when she mentioned her mom made a cocoa beet cake that was amazing. I typed away at Google and found this “Chocolate Beet Cupcakes with Orange Cream Cheese Frosting” recipe on Food.com, that was adapted from a recipe in “Cooking Light” magazine.

While I initially liked the recipe because it said “chocolate” in the title, the end result tasted more like gingerbread to me and all of my test guinea pigs (Note: No real guinea pigs were harmed in the making of these cuppies.) I suppose you could just add more cocoa powder in to get more of a rich taste, but I actually really liked how they turned out. I think the best part is the cream cheese frosting. There’s nothing like homemade cream cheese frosting but poke-me-with-a-fork-I’m-done when you add in orange rind to anything. It just gives it that added oomph of flavor! Mmm!

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