So…these weren’t show stoppers. They were okay, honestly, the key to the sheer awesomeness of creme brulee is the crunchy, custardy, sweet burnt topping and without that, you’ve got nothin‘.
So if I do this again, they’ll have to get a flame thrown at them or something exciting, cuz they were a bit on the boring side.
Day 22, Creme Brulee Cupcake
Okay, so instead of typing it all out, go HERE for the recipe for the cupcake from my book, I used a similar frosting too, and she has a really cute baking blog with pictures.
Soft and pretty cupcake,
Super boring topping.
Remember that movie, Powder?
God forbid I wanted to take a shower this morning, that means the girls are slightly unsupervised long enough to wash the soap out of my eyes.
Brinn came into the bathroom looking a bit…
Then Shaye came in-
I asked,”Brinn, what happened?”
B: : “nuffin“
-Did you do this?
My sisterinlaw Deb wanted an excuse to use root beer, which also happens to be the only soda my kids even like. So this cupcake will now become a favorite-/slash/staple in our house.
Day 21, Root Beer Float Cakes.
(this book kicks major cupcake booty)
1 c all purpose flour
1 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 stick soft unsalted butter
1 egg slightly beaten
1/3 c buttermilk
1 1/2 tsp root beer extract
In a large bowl, mix flour, sugar, baking soda, baking powder, and salt. Set aside. In another bowl I beat the egg, buttermilk, and extract with a whisk. Slowly added the dry ingredients to all but 1/4 c of the batter. (gave it the swirl look) Fill cups 2/3 full, baked about 20 min. Cool on rack.
2 c powdered sugar
pinch of salt
1 stick soft unsalted butter
1/2 tsp vanilla extract
1/2 tsp root beer extract
place all the ingredients except extract in the bowl and beat until smooth. Cut it in half, add vanilla to one part, root beer to the other. Alternate filling it in the frosting gun (it gives it a cream and root beer taste). Add straw. :)
Day 20, Blueberry N Cream Cupcakes Okay, these are tasty! My taste testers informed me it tastes like wedding cake.
From Cupcake Galore.
BLUEBERRY ‘N’ CREAM Cupcakes
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 stick unsalted butter, room temperature
1 cup sugar
1 cup milk or light cream
3/4 cup blueberries (if you are using frozen blueberries, defrost beforehand), plus 1/2 cup frozen or fresh blueberries
1 tablespoon water
BLUEBERRY WHIPPED CREAM
1 cup whipping cream
1/4 cup sugar
1/4 cup reserved crushed blueberries
Preheat oven to 350°. Mix flour, baking powder, and salt together and set aside.
In large electric mixer bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately, add dry ingredients and milk or cream.
Using a fork, crush 3/4 blueberries with 1 tablespoon water until they are soft. (I used fresh blueberries for the batter and icing, dried for decoration). Save 1/4 cup for the frosting. Add 1/2 cup to the batter and blend thoroughly. Batter will be blue (I just tossed them in whole like a muffin so mine didn’t discolor the cake, just the frosting). Gently fold in remaining 1/2 cup blueberries.
Spoon batter into cupcake papers, filling cups about 2/3 full. Cook for 20 to 25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
To make the whipped cream: with electric mixer, beat cream until soft peaks begin to form. Gradually add sugar, beating constantly. Add reserved crushed blueberries and beat until stiff.
Frost cupcakes before serving, and I garnished with a halo of dried blueberries.
(not all of the berries sunk, but most did!)