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Sugar Dish Me

"if you can read, you can cook" -my momma

Posts Tagged ‘cupcakes

Sugar Dish Me Moved!!

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So… by some default of my own (because i am the complete opposite of techno-savvy), some of – actually A GOOD CHUNK of – my traffic keeps landing here at WordPress.com.

And I’ve made SOOOOOOOO many new things since those Whole Wheat Strawberry Muffins.

I moved Sugar Dish Me and it would make me so so happy if you’d make the jump with me (if you haven’t already).

To see allllll the new goodies CLICK THIS LINK!!!!

And when you get there you can subscribe at the right-hand side of the page.

Here is a quick look at a few of the things you’ve been missing (you can click the photos for the recipes)…






If you’re already following at the new site THANK YOU!!! I appreciate you so much! I really truly do.

And if you’re new here, I look forward to hearing from you!!

Until then…

~Heather

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Written by Heather @ Sugar Dish Me

November 12, 2012 at 1:53 pm

Two-Bite Homemade Hostess Cupcakes

with 18 comments

Homemade Hostess Cupcakes

Sometimes I think that Chad might be from another planet.

And I’m not talking about that Men are from Mars crap.

I’m talking about normal cultural references… stuff I thought most people our age (most ages) knew. This all started a few weeks ago when we began toying with the idea of furniture shopping for a few things we need around the house. I’m a sucker for Rooms-To-Go and Ikea marketing; everything in one place at a discount!!! Plus I am really not good at decorate-ey fashiony sort of girl stuff, so wandering through places like that gives me some idea about what in the world I’m supposed to do. A Rooms-To-Go ad appeared in our mailbox and I flipped through it, commenting on things I may want to go see. I said something about liking these chairs but that they were probably sort of pricey because they have Cindy Crawford’s name on them. And then he said this:

“Who’s Cindy Crawford?”

making homemade Hostess cupcakes

So I’m like, “You know. CINDY CRAWFORD. Supermodel. Pepsi commercial. Very distinctive mole. Cindy Crawford!” And he still had no clue.

I busted out some Youtube and pulled up the Pepsi Commercial thinking he’d go, “Ohhhhhh. Cindy Crawford.” But no. Chad has no idea who Cindy Crawford is.

I guess maybe I should be thankful for that?

ready to fill cupcakes

Saturday afternoon gave him some lazy time on the couch while I worked out some elaborate kitchen project (but for the life of me I have no idea what we ate on Saturday…?). He was scrolling through the Netflix library looking for something suitable to half watch/half sleep through, and then IT HAPPENED AGAIN.

Chad asked me, “What’s ‘Heathers‘?” Ummmmmm, are you kidding me?

First of all… my name is Heather. And though I bear absolutely ZERO resemblance to anyone in the movie, I’ve spent my whole life having people draw references to it when I say my name. PLUS I thought ‘Heathers’ was one of those movies that you everyone HAS to see. It’s like saying you’ve never seen The Breakfast Club.

cream filled cupcakes

So I told him that. AND THEN he said that he’d never seen The Breakfast Club.

I almost fell over from shock.

I’m pretty sure both of the kids have seen The Breakfast Club. Where has Chad been? Under a rock? And how do you find your way into adulthood in the year 2012 knowing who Conway Twitty is but not Molly Ringwald?

To be fair, he sort of saved himself a little bit when he said, “Oh, you mean the one with all the kids in detention and that one weird girl eats Cap’n Crunch on her sandwich?”

frosting on cooled chocolate ganache

So I made these little two-bite homemade versions of Hostess cupcakes. Chad DID know what a Hostess cupcake is… I was worried there for a minute. These taste exactly like the real deal, except better because the filling doesn’t have that odd sugar-flavored-but-flavorless-vegetable-oily thing going on. AND I topped them with a chocolate ganache. AND this recipe makes about 48 little squishy two-bite chocolate dreams, which is waaaay more than you’ll get out of a box of those cupcakes. AND since they’re so small you can have two without the guilty compulsion to run 16 miles. Even Cindy Crawford might indulge.

cream-filled bite size cupcakes

homemade hostess cupcakes

Two-Bite Homemade Hostess Cupcakes (adapted from THIS recipe at Can You Stay for Dinner)

Cupcakes

1/2 cup hot brewed coffee

2 ounces semi-sweet chocolate, chopped (I used semi-sweet chocolate chips)

1 egg

1/2 cup sour cream

1/2 teaspoon vanilla

1/4 cup canola oil

1/2 cup all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

Pre-heat the oven to 325. Line a mini-muffin pan with paper liners and then lightly spray over the whole lined pan with non-stick cooking spray. In a medium bowl, pour the hot coffee over the chocolate, let it stand for about a minute, and then stir with a fork until smooth. Mine had lumps at the bottom and wasn’t so pretty at first; don’t worry. Set the chocolate aside and in a large bowl beat the egg until it’s frothy- about 30 seconds. Add the sour cream, vanilla, and oil. Then beat in the chocolate.

In another large bowl whisk together the flour, baking soda, baking powder, salt, unsweetened cocoa, and sugar. Add the dry ingredients to the wet ingredients and mix until just combined, making sure to scrape down the sides. Use a tablespoon to portion the batter into the prepared mini-muffin cups.

Bake for 10-12 minutes; a pick inserted into the center will come out clean, or with just a few sticky crumbs, The tops will be a little bit springy to the touch. Let the cupcakes cool completely.

Cream Filling

1 stick unsalted butter, softened

3 cups confectioner’s sugar

3-4 tablespoons heavy cream

1/2 teaspoon vanilla

Beat the butter for just a minute to smooth it out. Then beat in the confectioner’s sugar a cup at a time, mixing until smooth in between each addition. Follow the same procedure with the heavy cream, adding it a tablespoon at a time and beating until smooth in between each addition until you’ve reached your desired consistency. Then beat in the vanilla.

Start Assembly

Using a tiny paring knife cut the middles out of your tiny cupcakes. The cupcakes will be really soft and this part won’t look perfect. It’s fine. Just use clean fingers to gently press and shape the opening in the top of the cupcake, but not too much. The frosting will fill it and there will be glaze to cover all this up.

Fit a pastry bag with a good tip for filling (I used a Wilton star tip 22 and put all the filling in one bag instead of dividing it because the star tip 22 worked for piping the curly-cues across the finished cupcakes, although it wasn’t totally “Hostess authentic”) and put about 3/4 of the filling in the bag. You can also use a ziploc bag with one corner lobbed off. Fill the tiny cakes with the vanilla buttercream just to the top (try not to go over the lip of the opening).

Chocolate Glaze (Chocolate Ganache)

3/4 cup semi-sweet chocolate chips

1/4 cup heavy cream

Put the chocolate chips in a medium bowl. In a heavy-bottomed saucepan heat the heavy cream until it simmers. Pour the heavy cream over the chocolate chips and let it stand for about a minute. Using a small whisk or a fork, whisk the chocolate and cream together until smooth. If the mixture is too liquidy for you just let it stand for a few more minutes, stirring occasionally. It will thicken as it cools.

Complete Assembly

Spoon the chocolate glaze onto each cupcake, using the back of the spoon to smooth it out. Work as quickly as you can because the ganache doesn’t smooth as easily (or look as pretty) as it starts to cool.

After I spooned the chocolate glaze over my cupcakes I refrigerated them for a few minutes, to let the ganache set up. Then I used my pastry bag to pipe the little swirl across the top of each cake using the last 1/4 of the buttercream.

 

Written by Heather @ Sugar Dish Me

September 27, 2012 at 3:46 pm

Snickers Satisfies

with 20 comments


There are two perfect ways to eat a Snickers bar:

  1. Buy a King Size Snickers Bar and share half. Half of a King Size Snickers Bar is smaller than a regular candy bar, but definitely enought to stave off your chocolate-peanut-caramel craving for awhile. You feel like you had a few bites of candy without actually eating a whole candy bar. Chad really likes this Jedi candy mind trick because he always gets the other half.
  2. In these cupcakes.

In the middle of dealing with our school bus drama last week, Evan’s teacher sent me an email asking if I might donate 12-24 cupcakes for the school bake sale? They are raising money to finish off a new playground. I love a good swing set. I also love excuses to bake. So of course I obliged.

Chad, on the other hand, takes a little more convincing. He and the boys get a little funky when I send away the baked goods. I think the three of them bond over their tendency to hoard sugar. Sometimes they gang up on me. My solution is always to send away half and keep half — this practice also applies to bean salad.

Snickers is Chad’s favorite candy bar. When I met him while I was working in a little neighborhood store, it was Milky Way. I could bank on him stopping in to buy the biggest Milky Way bar available and saying thank you with a big dimpley grin everyday. I’m not sure when the peanuts found their way into the mix, but I think they’re here to stay.

The method to my donated baked goods madness is pretty simple: make something Chad and the boys REALLY like and point out how much of it is going to stay right here in the fridge, strategically drawing their attention away from whatever I’m sending out the door.


This is exactly how the Snickers cupcakes happened.

I used the chocolate cake recipe from Andrew’s Kit Kat Birthday Cake. I’m sticking by my word on that one: best chocolate cake evuuuur. It’s a soft and spongy cake; a texture necessary for soaking up caramel filling!!! But it’s also dense enough to support refrigerated buttercream frosting and chopped Snickers bars. And a little more caramel.


***Apologies for the bleary-eyed photos… this is what happens when I bake late at night and the coffee’s been out of my system for hours.***

Chopped candy bars that have been generously tossed with a homemade caramel sauce are stuffed inside chocolatey cupcakes.


Then the cupcakes are liberally frosted with caramel-tinged vanilla buttercream. I like to pipe a little bit of frosting into the middle of the cupcake with the filling to give it an “anchor”. Drop a few pieces of chopped Snickers bars onto the frosting, drizzle with some more caramel sauce, and refrigerate.

I pulled together dabs of several different recipes here, and the results were deliciously satisfying.


Snickers Cupcakes

CAKE:

We are crediting the cake to Recipe Girl; it’s super simple. Feel free to substitute your favorite chocolate cake, but if you follow the recipe provided here you’ll end up with about 28 very full cupcakes.

  • 1 box of Duncan Hines Devil’s Food Cake Mix (or any moist boxed chocolate cake mix)
  •  1 cup all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 cup sour cream (I used light)
  • 4 large eggs

Preheat the oven to 325 and line muffin pans with cupcake liners. In a large bowl whisk together the cake mix, flour, sugar, and salt. Pour in the water, oil, vanilla, sour cream, and eggs. Beat with a hand mixer for 30 seconds on low and then 2 minutes on high, making sure to scrape down the sides of the bowl while mixing. Fill the cupcake liners about 3/4 full. Bake for about 25 minutes. A toothpick inserted will come out clean. Let the cupcakes cool completely before cutting a circle from the middle with a serrated knife. Save the middles for Snickers Parfaits with Fresh Whipped Cream.

CANDY:

Chop up your Snickers bars. I used 2 bags of Snack-Size Snickers cut into little cubes. Set aside about a cup’s worth to garnish with. Put all the rest into a medium-sized bowl and set aside.


CARAMEL:

I followed the recipe from Annie’s Eats for my caramel sauce. It was buttery and super tasty, but I followed her recipe to the letter and my sauce was not the thick consistency shown in her photos, nor did it have the rich caramel color. I’d make the caramel sauce again (because Chad was really all about the buttery yum soaking into the chocolate cake) but I would not blame anyone one single bit for using store-bought caramel ice cream topping.

  • 1 stick of unsalted butter
  • 1 cup sugar
  • 1 cup heavy cream
  • 1/4 teaspoon vanilla
  • a pinch of salt

Melt the butter over medium heat in a smallish heavy-bottomed saucepan. Stir in the sugar. Continue cooking, stirring occasionally, until the mixture starts to look sort of foamy. It will look and smell like it’s near burning. Remove it from the heat and whisk in the heavy cream. Stir until smooth (Annie says you may need to return it to the heat to smooth it out; I didn’t have to.). Then whisk in the vanilla and salt. Cool completely.

Pour 1/3 of the cooled caramel sauce over the bowl full of chopped Snickers bars and toss to coat.

Spoon a little of the caramel/candy mixture into each cupcake middle.

FROSTING:

  • 1 stick of butter, softened
  • 3 ounces of cream cheese, softened
  • 1 pound of powdered sugar, sifted
  • 1 teaspoon of vanilla
  • 1 tablespoon of caramel sauce
  • 1/4 cup milk or heavy cream, as needed

Beat together the butter and cream cheese until it’s smooth. Gradually beat in the powdered sugar. Then add the vanilla and caramel. Splash in the milk or heavy cream a tablespoon at a time until the frosting is the desired consistency. I piped the frosting onto these cupcakes using a Wilton Round Tip 12. Or just work it out old school piping with a ziploc freezer bag.

GARNISH:

Top the frosting with the cup of chopped Snickers pieces you set aside earlier and then drizzle the cupcakes with more caramel sauce.


Written by Heather @ Sugar Dish Me

May 22, 2012 at 9:36 pm

Caroline Bellefleur’s Chocolate Cake

with 6 comments

 If you didn’t already know, I wander around here with my nose stuck in a book for at least part of most days (and if it’s a really great book ALL of everyday until it’s finished…shhh! Chad thinks I’m being productive), and everytime I get into the middle of a book I like, I get all personally involved with the characters. I think it’s my girl version of fantasy football or role playing games. I have a friend named Shasta

 (she is a real person, not a can of cola, but I really like this picture) and she and I only ever talk about 3 things:

  • How ridiculous our children are being at any given moment
  • books that we got sucked into like an alternate universe
  • Sookie Stackhouse (and all things related to her)

The children are at school right now so we can’t talk about my boys OR her daughters’ latest musical number with interpretive dance in front of their couch. I don’t know about Shasta, but I’m not reading anything worth mentioning right now (same book for two weeks… totally unheard of). That only leaves us with Sookie Stackhouse. She never fails me!

In the world of supernatural fiction, Sookie is the creme de la creme of heroines. She could mosey into the Twilight series, beat down Bella and Edward, and then return to Louisiana to finish her bar shift without scuffing her sneakers. Sookie is sassy and smart. She doesn’t take handouts and isn’t afraid. She cleans the house instead of pining for months and wandering into the forest with a broken heart. And the girl can cook.

The problem I have is that Charlaine Harris (the author that gave Shasta and I our third favorite topic of every discussion) can only write so much, and every time I sit down with a new novel featuring Sookie Stackhouse, I’ve finished it in less than 48 hours. Then I’m left to pine away for months and months until she portions out my next fix. It makes me think about wandering into the forest with a broken heart… oh wait. That’s stupid. I should clean the house.

Fortunately my sweetheart pays attention to my slight obsession, and for Christmas he gave me The Sookie Stackhouse Companion. THERE ARE RECIPES IN THIS BOOK.

And since I’m a serious fan you know I will have to cook my way through this thing.

Other readers (that may be more obsessed than Shasta Cola and I) created recipes based on dishes mentioned in the series, and then submitted them for publication before this book was released. Why didn’t anyone tell me???

I was craving chocolate, so yesterday I made Caroline Holliday Bellefleur’s Chocolate Cake. Ms. Bellefleur’s cake is legendary in Sookieland and when she died, she left the recipe to the town, only for them all to discover she’d been dressing up Duncan Hines for years. Don’t hate. It’s worth the hype.

I made 12 cupcakes with the frosting the recipe called for, and 12 cupcakes with the frosting I wanted this cake to have before I read the real recipe.

 I can’t decide which one I like better. I’m REALLY glad I made both. I think Sookie would be proud if there were actually any left to share.

 And now I’ll share with you Ms. Bellefleur’s cake recipe secret, as printed in the Sookie Stackhouse Companion.

Do you have a favorite series you follow or author you’d recommend? More importantly, are there recipes you’d like to create out of their books?

Caroline Holliday Bellefleur’s Chocolate Cake

Ingredients

1 package Swansdown Chocolate Fudge Cake Mix (or Duncan Hines, if you can’t find Swansdown anymore)

1 (8 ounce) package seedless dates

1 cup water

3/4 cup sugar

2 cups confectioner’s sugar

1/8 teaspoon salt

3 tablespoons shortening

1/2 teaspoon vanilla extract

3 tablespoons brewed coffee

1 cup chopped pecans

To Make

“Mix the cake mix and bake in a greased 9X13 glass pan, following the box directions”**I made cupcakes… creative license**”Cook the dates, water, and sugar in a double boiler for 30-40 minutes. Spread on top of cooled cake.”**Okay right here I poked holes in my cupcakes (careful not to puncture the liner) with a skewer so the syrupy moistness seeped into my chocolate cake**”While the date mixture is cooling on the cake, mix together the confectioner’s sugar, salt, shortening, vanilla, coffee, and pecans. Spread on top of the cake. Sometimes I use pecan halves to create a pattern to make it look prettier.”

Thank You Charlaine!

Chocolate buttercream frosting was not my recipe. I could rewrite it, but what’s the point when Alice at Savory Sweet Life has so clearly mastered it past perfection? It’s sinful.

Written by Heather @ Sugar Dish Me

January 26, 2012 at 2:20 pm

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