Tag Archives: Confessions of a Cookbook Queen

Day 362 – Funnel Cake Cupcakes

28 Jul

It’s summer.  There’s no doubt about it now.  It’s hot.  And humid.  But it’s not all bad.  Summer means fairs and festivals and, of course, fried food.  Anything you want.  Fried.  And at the top of my list: funnel cakes.  So, no way I could finish this year without trying these Funnel Cake Cupcakes (recipe below from Confessions of a Cookbook Queen).

Cinnamon-Cupcake     Mini-Cinnamon-Cupcake

The cupcakes are moderately dense and kinda chewy. Not overly moist, so not sticky, but still chewy. It has a strong cinnamon flavor with a little sweetness. Not as sweet as I would have expected. More spice.

Cinnamon-frosting

The frosting is smooth and creamy. Very, very creamy. It’s got a good balance of cinnamon and sugar. It’s sweet with a little spice, but very understated.

Funnel-Cake

The funnel cakes are surprisingly easy to make. I was hesitant, but it worked perfectly on the first attempt!

Funnel-Cake-Cupcake     Mini-Funnel-Cake

The cupcake feels moister once it’s frosted. The cupcake is still really dense compared to the light, creamy frosting, so frost heavily! The cinnamon is the star, no doubt about that. So again, frost heavily to bring out the sweetness too.

Funnel-Cake-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 3.5 (funnel cakes are surprisingly simple!)
  • TOTAL: 18.5

Mini-Funnel-Cake-top

RECIPE

Funnel Cake Cupcakes (recipe from Confessions of a Cookbook Queen)

Cupcakes:

  • 3/4 cup (1 1/2 sticks) salted butter, slightly softened
  • 1 3/4 cup sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 2 1/2 tsp baking powder
  • 2 1/2 cup cake flour
  • 2 1/2 teaspoons vanilla
  • 1/2 cup sour cream
  • 1 1/4 cup whole milk

Frosting:

  • 2 sticks salted butter, slightly softened
  • 1 1/2 tsp vanilla
  • 1/2 cup heavy cream
  • 3 cups powdered sugar
  • 1/2 tsp cinnamon

Funnel Cakes:

  • 1/4 teaspoon salt
  • 1 1/4 teaspoon baking powder
  • 1 3/4 cups all-purpose flour
  • 2 eggs
  • 3 TBS white sugar
  • 1 1/3 cup milk
  • Vegetable oil, for frying
  • About a cup of powdered sugar

For directions visit Confessions of a Cookbook Queen.

*Tomorrow: Mudslide Cupcakes*

 

Day 161 – Elvis Cupcakes

8 Jan

So, my hubby has this theory.  It really only applies to the die-hard fans.  But here it is.

He believes that people pick sides when it comes to music.  As in.  Elvis OR The Beatles.  Die-hard fans can only love one of them.  Now, that doesn’t mean you despise the other.  You just don’t necessarily care for them.  What do you think?

Elvis?  The Beatles?  Or are you the rare person who loves both?  Or neither??

This theory happens to apply in our house.  I’m a die-hard Beatles fan.  He loves The King.  So, there ya go.

Either way, today we are all gonna be Elvis fans.  Because, today is The King’s Birthday!  So, let’s celebrate what would be his 79th birthday with these Elvis Cupcakes (recipe below from Confessions of a Cookbook Queen).

Banana-Cupcake     Mini-Banana-Cupcake

The cupcakes are sticky and moist. Pretty light and airy.  Sweet, sweet banana flavor. Wow! A punch of sugary banana. I know that doesn’t sound good, but I don’t mean it as a bad thing. I’m just surprised at how strong the flavor is!

PB-frosted-cupcake     mini PB-frosted-cupcake

The peanut butter frosting is light, soft and sugary. Because the cupcakes are so tender, I actually frosted them with my fingers. The PB frosting shapes nicely if you just use your hands.  It has a nice sweet, peanut butter flavor. Not overly sweet or overly peanut-y, which is nice.

Marshmallow

The marshmallow frosting is fluffy and smooth and gooey.  It has a very strong vanilla flavor, thanks to the vanilla paste.  So, more like a vanilla marshmallow.

Elvis-Cupcake      Mini-Elvis-Cupcake

These are so interesting. Each piece has a very distinct, very strong flavor. Yet, when they are all piled on top of one another, it blends so well. You get sweet, banana, peanut butter, vanilla and just that little crunch and salt from the bacon. But it’s extremely well-balanced.

Elvis-Cupcake-top     Mini-Elvis-Cupcake-top

Elvis would have enjoyed this, I’m sure of it!

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5 (for the both of them!)
  • Overall Taste: 4.5
  • Appearance: 4.5 (it’s so cute with all its layers)
  • Ease of Making: 3 (2 frostings + bacon – not super hard, but time-consuming)
  • TOTAL: 20

RECIPE

Elvis Cupcakes (recipe from Confessions of a Cookbook Queen)

Banana Cupcakes:
  • 3 large bananas, mashed
  • 2 tablespoons lemon juice
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 cup butter, softened
  • 2 1/4 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups buttermilk
Peanut Butter Maple Frosting:
  • 1/2 cup smooth peanut butter
  • 1 stick (1/2 cup) salted butter, slightly softened
  • 2 teaspoons maple extract
  • 3 cups powdered sugar
Vanilla Bean Marshmallow:
  • 5 large egg whites
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla bean paste
  • 12 slices bacon, cooked and broken into pieces

For directions visit Confessions of a Cookbook Queen.

*Tomorrow: Reese’s Peanut Butter Cupcakes*

Day 66 – Snickerdoodle Cupcakes

5 Oct

Before we get to today’s cupcakes, I wanted to let you know that I’ve added the Frittering Away recipe for the Superior Toddy.  Check out the Monthly Competition for that!  And, if you’re in the NYC area, check out the Frittering Away booth at Smorgasburg this weekend!

Now, sometimes you need a good, comfy cookie-cupcake to get the weekend off to the right start.  So, I’m going with Snickerdoodle Cupcakes (recipe below from Confessions of a Cookbook Queen).

Cinnamon-Cupcake     Mini-Cinnamon-Cupcake

Cake is moist and very delicate.  I lost quite a few minis pulling them out of the pan.  They have a nice cinnamon-sugar taste.  Not overly aggressive.  Kinda like a light sugar cookie with cinnamon-sugar.

Cinnamon-Frosting

The frosting is pretty thick and smooth.  It’s a cream cheese frosting with a hint of cinnamon.  But, like the cakes, it’s not an overwhelming flavor.

Snickerdoodle-Cupcake     Mini-Snickerdoodle-Cupcake

Shockingly, you lose a lot of the cinnamon when you put them together. I kinda want a cinnamon cream in the middle (my hubby wants a cinnamon crumble) but you get the point. Together the cake tastes drier, which is definitely doesn’t alone. It’s still a good cupcake, but I would bring on the cinnamon more in the future.

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 4

– Overall Taste: 3

– Appearance: 4

– Ease of Making: 3.5

– TOTAL: 18

RECIPE

Snickerdoodle Cupcakes (recipe from Confessions of a Cookbook Queen)

  • Cake:
  • 2 sticks salted butter, slightly softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 cup milk
  • Frosting:
  • 1 stick salted butter, slightly softened
  • 4 oz (1/2 block) cream cheese, slightly softened
  • 3 TBS granulated sugar
  • 1 tsp vanilla
  • 1/4 tsp ground cinnamon
  • 4 cups powdered sugar
  • 1/4 cup heavy cream

For directions visit Confessions of a Cookbook Queen.

*Tomorrow: Mocha Latte Cupcakes*

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