I made cupcakes tonight... surprise surprise right? I love cupcakes. Believe it or not I usually only try at most a bite of my finished product. It's funny when you start making them all the time they lose their charm. I give this cupcake recipe a medium in difficulty just because they take so dang long to make! 3 and a half hours later I was packing them in pyrex containers for Jon to take to work tomorrow. Too long if you ask me!! Also, the recipe called for a cream cheese buttercream icing... and let me reiterate that cream cheese icing in general rather "buttercream" or other wise SUCKS. SUCKS SUCKS SUCKS SUCKS. period. You just don't get that wonderful consistency that you get when you use shortening instead. So... keep that in mind when you see my piping onto the cupcakes. Runny icing is an understatement... But... Jon said they were awesome and that people at his work would eat them.... so there you go. All of my cupcakes either have a problem with the cake moistness (my wreck of a margarita cupcake) or the icing is too runny or doesn't taste right. Perfecting the art has taken longer than expected.
Cake Recipe
1 ¾ cup sugar
¼ cup brown sugar
1/2 cup vegetable oil
1 cup sour cream
2 teaspoons vanilla extract
2 eggs
2 cups flour
1 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
¾ cup boiling water
Graham cracker crumbs (fine crumbs)
Marshmallow Cream Centers:
4 oz cream cheese
½ cup marshmallow cream
1 ½-2 cups powdered sugar
Graham Cracker Buttercream:
8 oz cream cheese
½ cup butter, softened
4 cups powdered sugar
¾ cup graham cracker crumbs (fine crumbs)
1 teaspoon vanilla
2-3 tablespoons whipping cream or milk
Preheat oven to 360 degrees and line cupcake pans with liners (24).
Mix sugar, brown sugar and oil for 3 minutes until smooth.
3. add sour cream and vanilla extract stir well.
4. Add eggs one at a time and mix only until incorporated.
5. In a separate bowl, sift together flour, cocoa, baking powder, baking soda and salt.
6. Add dry ingredients and boiling water to sugar mixture alternating between the two.
7. Spoon ¾ teaspoon of graham cracker crumbs into the bottom of each cupcake liner. Shake pan to spread evenly.
8. Fill liners ¾ full and bake for 18-22 minutes or until a toothpick comes out clean.
This is what the cupcakes looked like when they were done:
This is what the cupcakes looked like when they were done:
9. Mashmallow Cream Centers: Beat cream cheese, marshmallow cream and powdered sugar. Add more powdered sugar to taste. (This mixture should not be thick like a buttercream, because it will be in the center of your cupcake.)
10. When cupcakes are cooled, cut out a small area from the top of the cake and pipe marshmallow cream into each cupcake.
This is what the cupcakie centers looked like:
mmm!! Now let me show you a picture of the "piping bag" I used... it was simply a sandwich ziplock with the corner cut off:
This is what the cupcakie centers looked like:
11. Graham Cracker Buttercream: Beat cream cheese and butter until light and creamy. Add powdered sugar, vanilla and graham cracker crumbs. At this point, the buttercream will look like cookie dough. Add heavy cream a little bit at a time until buttercream consistency is reached.
12. Pipe onto cooled, marshmallow filled cupcakes.
The Cupcakes looked awesome except for the horrid icing :) Here's a finished pic:
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They are ok cupcakes.... but my own homemade recipe was much better. I'm still perfecting my art. But I love cupcakes. It's a passion. :) until next time! xoxo
The Cupcakes looked awesome except for the horrid icing :) Here's a finished pic:
They are ok cupcakes.... but my own homemade recipe was much better. I'm still perfecting my art. But I love cupcakes. It's a passion. :) until next time! xoxo
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