Sunday, 14 September 2008

Cupcakes, the Final Chapter

The final chapter??

According to Foodbeam, the humble cupcake is in trouble. Banned from schools, over produced in chemically supermarket packages. Where is the love?

Cupcakes are the ultimate intimate cake. Each cake is designed just for one person, their very own, made from scratch, decorated with love, cake. To give someone a cupcake that you have made in your very own kitchen is to say, "I love you".

So Fanny from Foodbeam has dedicated this month's Sugar High Friday event to the cupcake. Get baking, friends. The cupcakes need you.

For my part, I have been longing to re-create the corn-on-the-cob cupcakes from Hello, Cupcake. I have seen others make it and it looked like so much fun. I included some "grown-up" cakes too, for those who can only eat so many jellybeans. ( I know that Grown Up is a terrible thing to call someone, forgive me)

Cream Cake - adapted from Company's Coming Cakes
2 eggs
3/4 cup granulated sugar
1 tsp vanilla
1 1/2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup whipping cream

Preheat oven to 350f, (180c). Put cupcake papers in regular 12 cup cupcake pan.
In stand mixer, beat eggs until thick. Add sugar and vanilla. Beat well.
Measure flour, baking powder and salt into another bowl or large measuring cup. Stir.
Add cream to batter in 2 parts alternately with flour mixture in 3 parts, beginning and ending with dry mixture. With scoop, fill cupcake pan evenly.
Bake 22 minutes or until cake tester comes out clean.

Cream Cheese Icing - adapted from 125 best cupcake recipes
4 oz cream cheese, room temp.
1/2 cup unsalted butter, room temp.
Pinch salt
2 1/4 cups icing sugar, sifted
1/2 tsp vanilla extract

In mixer, cream the butter and cream cheese together, add vanilla, blend. Add pinch of salt and icing sugar, 1/2 cup at a time.

Ice cooled cupcakes. Store cupcakes in fridge.

The decorations - Get a couple of shades of yellow jellybeans for the kernels, a soft, yellow square of candy for the butter and some black and white decorator's sugar for the salt and pepper. For the grown-up cupcakes I just used kiwi brushed with lemon juice and red currants.

The world is your cupcake.