Chicago 6 - Los Angeles 3
Ladies and Gentlemen, we have finally made it. As the month of October winds down, there are always two things you can count on. The first, is that no matter what you are watching on TV, there will be references to football...even when you're watching the World Series. The second, and most important, is that a Champion will be crowned in baseball AND, this year, in the Cupcake World Series. It has been a long road this October. The schedule was marred a bit by "So You Think You Can Dance" shows and Fall Breaks. There was even an incident where Glenn had to pinch-hit for Bri and bake the cupcakes and ice them. Surely there were problems like this when Boston and Pittsburg (there was no H back then) faced off in the first World Series. The kinks will be worked out for next year. All in all, the competition has gone well.
We've seen hungry customers turnout out in record numbers to watch and cheer on their favorite cupcakes throughout the month. We've even seen them show up on non-game days. We've seen some blowouts but mostly we have seen good tight competition between all participants. Some were upsets, some were come from behind victories, and some were just all out domination. It was quite a playoff.
We started out with the Cupcake World Series reflecting the MLB Playoffs. Both the Dodgers and Phillies won their series and moved on but unlike in real life, the Dodgers were able to overcome the Phillies mostly because all Bleedin' Dodger Blueberry Cupcakes are both Furcal-free and contain a special anti-Billingsley extract that ensures they don't collapse under pressure.
The AL division of the Cupcake World Series existed in bizzaro world and saw both the White Sox and the Angels move on. In a move that only Chicagoans would love, the White Chocolate Cupcakes dominated the Angel Food Cupcakes in the ALCS and were poised to knock off the other LA team in the World Series.
The Cupcake World Series, much like the real World Series matches of the last few years, didn't offer much competition. The Dodgers showed well in the beginning. Not only did they score first but they kept pace with the Sox for the first hour of the game. The relief pitching of the Dodgers proved to be their weakness as they fell apart at the end of the game. The Chicago White Chocolate Sox Cupcakes scored 4 unanswered consumptions to take the trophy. 6-3
Congratulations to Chicago for defeating the Rays, Angels, and Dodgers to take Cupcake World Series. They proved the lasting appeal of White Chocolate and of traditional cupcake making. Progressive new cupcakes like the Rays attempted to find a way to appeal to a less traditional crowed and failed when faced with cupcake fundamentals. The Angels attempted to appeal to a health-conscience group of consumers and were trounced as well. Clearly, the fans wanted sweet, fattening, and familiar. The Dodgers showed remarkable resilience by showing both sweetness and a bit of healthiness with their combination of cream cheese and blueberries. The limited appeal of blueberries seems to be what did in the Dodgers by the end of the day. White Chocolate just had a larger fan base and encouraged more consumption.
The final standings from the Cupcake World Series (total number of cupcakes eaten)
1. Chicago White Sox White Chocolate Cupcakes *World Champions* (24)
2. Bleedin' Dodger Blueberry Cupcakes *NL Champions* (21)
3. Philadelphia Philly Cream Cheese Cupcakes *NL Runner Up* (17)
4. Los Angeles Angel Food Cupcakes of Anaheim *NL Runner Up* (17)
5. Boston Baked Bean Cupcakes (10)
6. Milwaukee Brewers German Chocolate Cupcakes (9)
7. Chicago Cubs 100 Year Cupcakes (8)
8. Tampa Bay Ray Tropicana Cupcakes (7)
Monday, October 27, 2008
Chicago 6 - Los Angeles 3
Los Angeles 5 - Chicago 6
The ALCS of the Cupcake World Series kicked off shortly after the Dodgers' come from behind walk off win against the Phillies. This round featured two underdogs of the AL. The Los Angeles Angel Food Cupcakes of Anaheim had upset Boston in the ALDS while the Chicago White Chocolate Sox trounced Tampa Bay. This round would feature a classic favorite with the South Siders going up against everything LA had to offer.
Chicago scored first and pressed for an early lead but were equalized by LA's light and fluffy temptation. The teams battled back and forth showing equal attractiveness and inviting the lust and glut of passersby. 20 minutes into the game, Chicago struggled to hang on to their one cupcake lead at 3-2.
LA attempted to gain the lead but Chicago held them back by staying one step ahead. An hour into the match it was 5-3 Chicago and it looked like they would close it out. The Angel Food Cupcakes surged with a quick two cupcakes to notch an equalizer and tie the game at 5.
The game remained tied for an hour before Chicago finally notched the game winning consumption. That secured Chicago's spot in the Cupcake World Series facing off against the Bleedin' Dodger Blueberry Cupcakes.
Los Angeles 6 - Philadelphia 5
The NLCS of the Cupcake World Series featured the heavy-favorite Philadelphia Philly Cream Cheese Cupcakes against 'dem bums' Bleedin' Dodger Blueberry Cupcakes. Philadelphia had easy moved past Milwaukee in the NLDS and showed up with 6 of their best to face off against LA. The Dodgers opened the Cupcake World Series with a surprise victory over the Cubs. LA definately had the momentum going into this matchup but Philly had the talent. It was a matchup that would surely provide good battle.
LA jumped out to a quick lead but the Phils pushed back and eventually tied it up 20 minutes into the game. 53 minutes after the start, the Phils had pushed ahead 5-4 and were on the verge of victory. This was as hard fought a battle as anyone could have expected.
Evoking the spirit of Manny Ramirez, the Bleedin' Dodger Blueberry Cupcakes jumped out with a walkoff two-cupcake consumption and stole the victory from the Phightin Phils.
LA will move on later today to face the ALCS winner.
Friday, October 10, 2008
Tampa Bay 7 - Chicago 12
Finally Chicago won something. The people of Second City can now root root root for the home cupcake as the White Chocolate Cupcakes will be moving on to the ALCS and squaring off against the Los Angeles Angel Food Cupcakes of Anaheim. Even Northsiders can get on this bandwagon.
The White Chocolate Cupcakes started out strong. They started out with a 5-0 lead and never looked back. Every time the Tropicana Cupcakes made a move, the White Chocolate Cupcakes continued to pile it on. Eventually they ran the score up to 11-3.
Despite the drubbing, the Rays battled back. They pushed across 4 more cupcakes before finally losing the game.
The Rays were clearly plagued by their strange appearance. The bright orange tint was too intimidating for the fans. They stayed away for much of the game. By the time word got out about their taste, it was too late and they were too far behind. Better luck next year Rays.
The White Chocolate Cupcakes, however, capitalized on their experience and skill to propel them to an early lead. They will have a tough matchup next week when they face the Angel Food Cupcakes. Both teams will have plenty of experience to rely upon.
The Southsiders have made it to the ALDS this year and with them, they have brought their white sox and their White Chocolate Cupcakes. Across the field, they are set to square off against the virginal Tampa Bay Rays and their Tropicana Cupcakes. This should be a great matchup.
The White Chocolate Cupcakes are sure to be fan favorites. Just like their baseball counterparts, you are simply born liking White Chocolate. You never choose to like it. No one wakes up one day and says, you know, US Cellular Field is such a great place and that Ozzie Guillen guy is such an awesome manager, I think I should be a ChiSox fan. No, ChiSox fans are born out of their hatred of rich white Cub fans. As such, white chocolate fans clearly have some aversion to real chocolate and would prefer a cheaper, faker alternative. Despite all of this, it has even become trendy to be a white chocolate fan in recent years; something the ChiSox can never attain. Presenting themselves today, these White Chocolate Cupcakes are topped with a white chocolate buttercream frosting. These will clearly appeal to a large number of people and should perform well.
The Tropicana Cupcakes are a complete redesign of an orange creamsicle cupcake. Much like the Devil Rays-turned-Rays incident that took place during the Winter, we have converted a sweet treat into a tart and tangy combination of sugar, orange juice, and Tang. Yes, that's right, these cupcakes have Tang in them. This could be construed as a nod to the Kennedy Space Center that sits only a few hours away from Tampa but it is not. These cupcakes stand out, much like a Rayhawk, and should garner plenty of attention with their bright orange color. Unfortunately for them, this may turn off many traditionalists in the same way that playing in a dome and having a fish tank full of rays can turn off tradional baseball fans. We will just have to wait and see.
Pictures are coming, complete with captions. You'll just have to wait.
Wednesday, October 8, 2008
Angels 12 - Red Sox 10
The media circus has returned to Fenway, or so it would seem for the Boston Baked Bean Cupcakes. Their rich molasses aroma drew in onlookers from about the office. All of this attention helped push Boston out to a 3-0 lead before the Angel Food could capitalize. In true Mike Scioscia style, however, LA battled back to notch a tie at 3-3.
38 minutes into the game, the bean eater fans had pushed Boston ahead by one. After an hour rain delay due to faculty meetings, the game resumed and the score surged ahead. It stood 6-5 Boston until two hours in when the Angels pulled ahead 7-6; marking the first lead change we have seen in this Cupcake World Series.
Playing catch-up, the Baked Bean Cupcakes attempted to regain the lead but the Angels put up a two-spot and forged ahead 9-7. Boston inched forward one but LA held them off.
Boston Baked Bean Cupcakes attempting to make a comeback and look their most appealing.
Once again, Boston was not able to transition from a strong start to a strong finish. Their middle relief failed them again. The power of the molasses cupcakes were no match for the fluffiness of the angel food and, in the end, the LA Angel Food Cupcakes of Anaheim notched a 12-10 win over Boston. In a staggering come from behind victory, LA is going to move on to the ALCS.
Just like in this photo, the Los Angeles Angel Food Cupcakes of Anaheim came out on top of Boston in the ALDS of the Cupcake World Series.
Round Three of the Cupcake World Series features the first matchup between two new cupcakes. Both of these cupcakes are rookies and fresh out of the AAA oven. This should make for an interesting round, to say the least.
On the away side, the Los Angeles Angels of Anaheim are represented by these Los Angeles Angel food Cupcakes of Anaheim. They are squaring off against the Boston Red Sox' Boston Baked Bean Cupcakes.
Los Angeles Angel Food Cupcakes of Anaheim
Boston Red Sox Boston Baked Bean Cupcakes
The Angel Food Cupcake is baking on the L.A. health craze to propel it to the next round. With its light and fluffy cake and Cool Whip-based topping, this cupcake should appeal to anyone looking for a sugar fix without tipping the scales.
The Boston Baked Bean Cupcakes are truly made for the Fall Classic. They feature brown sugar and molasses which could pique those with a taste for curiosity.
The Red Sox having a team meeting in the locker room.
Mike Scioscia adresses his team before the game.
The Los Angeles Angels may not have the best playoff record against the Red Sox but the Cupcake World Series does what Vlad and Chone can never do; give them a chance. The Sox, however, offer a contrast in style. They are heavy-hitters that will leave you feeling full after a few bites. The Angel Food is light and quick.
Some Boston Baked Bean Cupcake Fans set up in the stands.
And we are ready for our matchup. This should be a great series and one that will decidedly change the pace of the Cupcake World Series. These two teams are unlike anything we have seen before and whomever comes out on top will undoubtedly have a reputation when the ALCS rolls around.
Monday, October 6, 2008
Who says life doesn't imitate art? For the second straight round, the Cupcake World Series has predicted the winner of corresponding MLB World Series tournament.
First, the Dodgers handily defeated the Cubs on the field and in the kitchen. Now, the Phillies have walked away with a win against the Wild Card Brewers.
We here at Baseball Cupcakes are not claiming to be prognosticators but we are not denying the ability of the cupcakes to foretell the future...not unlike Tarot Cards or the ancient Greek's Oracle.
If this continues, we will be doing a series of 80 cupcakes with numbers on them to determine our next PowerBall ticket.
Congratulations to the Phillies, the Philly Cream Cheese Cupcakes, and to those who benefit from both. The Cupcake NLCS will take place on Monday October 20th for those who would like to tune in/play along.
Posted by Glynnjamin at 9:57 AM
Brewers 9 - Phillies 12
Round Two of the Cupcake World Series started out with the heavily favored Phills going up 2-0 over the Crew. Without much hesitation, the Crew battled back and tied the score at 2. The Phillies kept a steady pace but the Crew matched it every step of the way. One hour into the game, the score was tied 5-5.
All dressed out and ready to play.
After the stretch, the Phillies notched another one on the board as the Brewers attempted to keep pace. The Phills began to surge ahead as the second hour approached. By hour number 2, the Phillies' 3 cupcake lead had been diminished to just 1. The score was 8-7.
In what was clearly a binge-eating attack by Prince Fielder, the Brewers scored 4 unanswered runs to tie the game up at 8.
The Phillies made another push at the end, intending to finish as strongly as they had started. Like Brad Lidge slamming the door, the Phillies pushed across 3 more cupcakes to make the score 11-8.
All 12 of these Phillies were eaten and will move on to face the Dodgers.
Like J-Roll crossing the plate, the 12th and final cupcake was taken at 9:50, almost 3 hours after the start of the game. The Phillies advance to the NLCS of the Cupcake World Series and will take on the Bleedin' Dodger Blue Cupcakes. Experience was clearly a deciding factor in this matchup. Surprisingly, no one who picked the Philly Cream Cheese Cupcakes booed them. Clearly, we are not in Philly.
Round Two of the Cupcake World Series is shaping up to be a decent matchup on paper. The Philadelphia Philly Cream Cheese Cupcakes are set to take on the Milwaukee Brewer German Chocolate Cupcakes in a winner-take-all battle.
The Philly Cream Cheese have played some pre-season competition at Sunnyslope this year and could have a slight advantage over the newly-concocted Brewer German Chocolate Cupcakes. The Phillies, however, don't look nearly as good as the Brewers do on the field. This matchup will be purely about experience vs appearance.
Let's look at our lineup for today's matchup:
For the away team, the Milwaukee Brewers have a long tradition full of German Sausage, bratwurst, and other Northern European traditions. These cupcakes would make Bernie the Brewer proud and would certainly cause CC Sabathia to battle with Prince Fielder over the last one.
You can see the makeup of these German Chocolate Cupcakes right here.
Dale Sveum has blocked access to our website from the Brewers' clubhouse.
Across the field, the German Chocolate Cupcakes will be battling the long-time popular Philadelphia Philly Cream Cheese Cupcakes. These are a traditional group. No excitement, no flair. They may not look impressive but they certainly put on quite a show. This Phillies stack up like this.
This is going to be quite a competition. Let's see how the teams stack up in the field.
Phillies - NL East Champions
Brewers - NL Wild Card Champions
We're ready for the game, so let's see how it all turns out.
Sunday, October 5, 2008
As predicted by the first round of the Cupcake World Series, the Dodgers blew away the Chicago Cubs on Saturday night. Not only did the Dodgers break their 20 year curse, but they extended the Cubs' which, as we all know, is fully deserved.
The Dodgers after their victory:
The Cubs after the loss:
Posted by Glynnjamin at 7:47 PM
Thursday, October 2, 2008
Dodgers 12 - Cubs 8
The Cubs got off to a strong start in the opening matchup of the inaugural Cupcake World Series. The Cubs started out strong with the early morning crowd. They quickly went up 3-0 before the Dodgers finally got on the board. The Cubs answered back almost immediately with another cupcake. 39 minutes into the match, we were tied up at 4. The Dodgers went ahead and never looked back after that. They ran the score to 9-4 before the Cubbies were able to notch another taste-tester. By 9:00, a brisk two hours after the match began, the Bleedin' Dodger Blueberries Cupcakes were all gone and had moved on to the NLCS to face either the Philadelphia Philly Cream Cheese Cupcakes or the Milwaukee Brewers German Chocolate Cupcakes.
NLDS ROUND ONE WINNER
Bleedin' Dodger Blueberries Cupcakes
Wednesday, October 1, 2008
NLDS Round 1 of the MLB playoffs features the Chicago Cubs and the Los Angeles Dodgers.
NLDS Round 1 of the Cupcake World Series features 100-Year Twinkie Cupcakes and Bleedin Dodger Blueberry Cupcakes.
The 100-Year Twinkie Cupcakes were made well enough to win this thing. They are quite fetching.
Of course, many expect the 100-Year Twinkie Cupcakes to implode under pressure. Much like this:
But by the time they showed up to the competition, they were dressed and ready to play.
On the other side of the field, we have the Bleedin' Dodger Blueberry Cupcakes. Always classy and always a model of the traditional cupcake, the Dodger Blueberry Cupcakes didn't disappoint.
And of course, no Dodger cupcake would be complete without Dodger Stadium.
The stage is set for Round 1 to play out tomorrow morning. Check back around 11 to catch the final results.
Tuesday, September 23, 2008
So the playoff season is fast approaching. As of this writing, the teams with playoff hopes are:
Tampa Bay Rays, Los Angeles Angels, Boston Red Sox, Chicago White Sox,
Chicago Cubs, Los Angeles Dodgers,
Arizona Diamondbacks, Philadelphia Phillies, New York Mets, Milwaukee Brewers
Since baseball is our life and this is a baseball cupcake blog, we decided to have an informal baseball cupcake playoff to see just how these teams fare in cupcake form.
Cupcake World Series Rules -
The rules are as follows:
- A predetermined schedule will decide when playoff contests will be held.
- Each playoff day will feature the corresponding teams from the MLB playoffs.
- One dozen of each team's cupcakes will be made one day prior to the contest.
- The dozen cupcakes from Team A will sit beside the dozen cupcakes from Team B for one day at Bri's desk.
- When all 12 of the cupcakes of a particular team have been removed by non-biased consumers, a winner will be announced.
- That winning cupcake recipe will move on to compete in the second round against the winner of a similar competition.
- This process will continue, in single elimination format, until a winner is chosen.
- Cupcakes will not display the logo of the representative team in any way but can and will feature colors and representative markings.
- Second round and World Series rules vary slightly; 6 cupcakes from each team will compete from the winning teams from the Division Series. The first team with all 6 cupcakes eaten will advance to the World Series. The World Series will again feature 6 cupcakes from the winning Championship Series games.
The schedule is as follows (to be revised as teams clinch):
Thursday October 2nd [Round 1]
Monday October 6th [Round 2]
Philadelphia Phillies vs
Wednesday October 8th [Round 3]
Los Angeles Angels vs Boston Red Sox
Friday October 10th [Round 4]
Tampa Bay Rays vs Chicago White Sox
Monday October 27th [Round 5]
NL Championship Series
Round 1 winner vs Round 2 winner
Monday October 27th [Round 6]
AL Championship Series
Round 3 vs Round 4 winner
Monday October 27th [Round 7]
World Cupcake Series
Round 5 winner vs Round 6 winner
Feel Free to play along at home. Post your result.
Tuesday, August 26, 2008
Cincinnati Red Velvet Cupcakes
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
4 ounces German Sweet Chocolate (Baker's brand, available at most grocery stores)
1/3 cup water
1-2/3 cups all-purpose flour
1-1/3 cups sugar
1/2 teaspoons baking soda
1 teaspoons baking powder
1/8 teaspoon salt
2/3 cup buttermilk
1/2 cup (1 stick) butter
1 teaspoons vanilla
- in a small saucepan, melt chocolate and water over low heat. remove from heat and let cool.
- add flour, sugar, baking soda, baking powder, and salt into the bowl of the electric mixer, stir to combine
- add chocolate mixture, buttermilk, butter, and vanilla to the bowl, mix on low to combine, then beat on high speed for 2 minutes
- add eggs, beat on high speed for 2 more minutes
- scoop into cupcake tins, bake cupcakes until tester inserted into center comes out clean, about 20 minutes
preheat oven to 350°F
1 (12 oz) can evaporated milk
1 1/2 cups sugar
3/4 cups butter
4 egg yolks
1 1/2 teaspoons vanilla extract
1 (7 oz) package shredded coconut (about 2 2/3 cups)
1 1/2 cups chopped pecans
In a saucepan whisk together the evaporated milk, egg yolks and vanilla extract until well blended. Turn on to medium heat and add the butter and sugar. Stirring constantly, cook for 12 minutes or until thickened and golden brown. Remove from heat and stir in coconut and pecans. Allow to cool until desired spreading consistency is reached.
Chicago Cubs 100 Year Twinkie Cupcakes
(They'll last till the next Championship)
1 cup unsalted butter
2 cups sugar
1 1/4 teaspoons vanilla extract
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
Preheat the oven to 350 degrees F.
In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool.Marshmallow Frosting (5 CUPS)
2 large egg whites
1 cup sugar
6 tbsp water
1 tbsp light corn syrup
½ tsp cream of tartar
Pinch of salt
1 cup miniature marshmallows
1 tsp vanilla extract
In a large, clean heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch (about 160°F on an instant-read thermometer), about 3 minutes. Remove the bowl from the saucepan. Using an electric mixer on medium-high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 2 minutes. Reduce the mixer to low and add the marshmallows and vanilla. Continue beating until the marshmallows are melted and the frosting is completely smooth, about 2 minutes more. Use right away.
Bleedin' Dodger Blueberries
Makes 12 cupcakes
Preheat oven to 350 degrees, line cupcake pan with paper liners
2 Cups + 2 tablespoons sifted all purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
1 cup of unsalted butter (2 sticks)
1 1⁄2 cups of Sugar
2 large eggs
1⁄4 cup of whole milk
1/2 cup of blueberry puree (recipe follows)
1⁄2 teaspoon of pure Vanilla extract
Bring one pound of blueberries (fresh or frozen) to a boil in a sauce pan (preferably
organic and from your local farmers market). Reduce heat to low and simmer until most
of the liquid has evaporated (about 1⁄2 hour) and the mixture is thick (stir occasionally).
Cool the blueberries slightly and place in a food processor. Mix until smooth. For an
extra smooth puree pass mixture through a fine sieve before using. Makes about 1 1⁄4
For Cake: Cream butter and sugar until pale and fluffy. Add one egg at a time, beating
until incorporated after each one. Sift dry ingredients into a separate bowl. Mix milk
with 1⁄2 cup of blueberry puree and vanilla. Add wet and dry ingredients alternately to
butter, sugar mixture starting and ending with the dry ingredients in three additions.
Mix until just incorporated after each addition. Do not overbeat batter. Fill cupcake
liners 3⁄4 full of batter. Spoon 1 teaspoon of blueberry puree into the center and mix in
slightly with a wooden skewer or small spoon. Bake for 18 to 22 minutes or until cake
springs back to the touch. Cool for 10-15 minutes in the pan then turn out onto a wire
rack and cool completely before frosting. Frost with Blueberry Swiss Meringue
Buttercream. Top with a dollop of puree or a fresh blueberry.
Cream Cheese Frosting:
8oz cream cheese
5 tbsp butter
2 cups powdered sugar
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
Tropicana Field Orange and Cream Cupcakes
1 3/4 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup (1 stick) softened butter
2 eggs, at room temperature
1/2 cup milk
1/4 cup tang
1 cup white chips
Preheat the oven to 350 degrees F. Line muffin pans with liners. Cream butter until light and fluffy, then add sugar. Beat for about 2 minutes. Add eggs, one at a time, mixing until well incorporated. In a separate bowl, whisk together flour, salt, and baking powder. Add a third of the flour mixture to the creamed mixture. Once well blended, add 1/2 of the milk. Repeat with flour and milk, ending with a final addition of the flour mix. With a wooden spoon, thoroughly mix in the tang until no light streaks remain. Carefully stir in the white chips. Fill muffin cups 3/4 full and bake for 22-27 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
- 4 cups all-purpose flour
- 2 cups packed brown sugar
- 1/4 teaspoon salt
- 1 cup cold butter, cubed
- 2 teaspoons baking soda
- 2 cups boiling water
- 1 cup molasses
Directions:In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses.
Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 dozen.
- 1 1/2 cups butter, softened
- 8 oz cream cheese, softened
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons milk
- 4 to 6 cups powdered sugar, depending on desired consistency
White Chocolate Cupcakes:
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
4-oz white chocolate, chopped
1 tsp vanilla extract
1 cup plus 1 tbsp milk (low fat is fine)
Preheat oven to 325F. Line muffin pans with 18 cupcake liners.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by melted white chocolate and vanilla extract. Working in two or three additions, alternate adding in some of the milk and some of the flour mixture, ending with a final addition of flour. Mix until just incorporated and no streaks of flour remain.
Divide batter evenly into prepared muffin cups.
Bake at 325F for 20-23 minutes until a tester comes out clean and the tops spring back when lightly pressed with a fingertip.
Cool on a wire rack.
Makes 18 cupcakes.White Chocolate Buttercream
1 C softened butter
2 C powdered sugar
6 oz. white chocolate, melted and cooled
3-5 T heavy whipping cream
Beat butter and powdered sugar in a medium bowl until light and fluffy. Add in melted and cooled white chocolate and whipping cream. Start with 3 tablespoons of whipping cream, then gradually add more according to desired consistency. Beat on high for 3-4 minutes.
Philadelphia Phillie Cream Cheese Cupcakes
Cream Cheese Topping
1 (8 oz) package cream cheese, softened
1 egg, slightly beaten
1/3 cup sugar
1 pinch of salt
3/4 C chocolate chips
1 C sugar
1 1/2 C flour
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 C water
1/2 C oil
1 T vinegar or lemon juice
1 tsp vanilla
- In a small bowl, combine the first four ingredients of the cream cheese mixture and mix on medium to high using an electric mixer.
- Stir in the chocolate chips and set aside.
- Whisk together all of the cupcake ingredients. Try to minimize the amount of lumps.
- Fill muffin tins, lined with paper cups 1/2 to 2/3 full with the batter.
- Drop a large spoonful of cream cheese mixture on top of each batter filled cup. This will make the batter nearly come to the top of the liner. Be careful not to overfill.
- Bake at 350 degrees F for 22 to 27 minutes. A toothpick inserted near the center (in the cake part not the cream cheese) should come out clean or with a few dry crumbs clinging to it.
• 1 1/4 cups all purpose flour
• 1 1/2 cups sugar
• 12 egg whites from large eggs ( enough for 1 1/2 cups)
• 1 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.
Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes.
Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl.
Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.
Pour batter into cupcake liners until they are 2/3 full. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.
Cool cupcakes completely before removing from pan.
1 (3.4 oz) package instant pudding mix
1 C milk
1/4 C powdered sugar
1 (8 oz) container Cool Whip
Mix first three ingredients on medium speed for one minute. Carefully fold in Cool Whip. Serve immediately
Mariner Mousse Cupcakes (makes 18)
1 C flour
1 3/4 C sugar
2 sticks butter
1 tsp vanilla
4 oz semisweet chocolate
20 miniature Reese's cups, chopped
1. Preheat oven to 325 degrees F. Line 18 muffin cups.
2. Melt the chocolate and butter together in a saucepan, stirring constantly. Set aside to cool.
3. Combine the sugar, flour, and eggs in a bowl, mixing with a wooden spoon. The batter will be stiff. Take care not to overmix.
4. Stir in the chocolate and vanilla and mix well. Stir in the candy
5. Fill muffin cups 2/3 full and bake for 30-35 minutes.
6. Cool on wire racks for 10 minutes before removing cupcakes from pans.
1 C powdered sugar
1/2 C cocoa powder
1/4 C milk
pinch of cream of tartar
2 C chilled heavy cream
1. Whisk together the sugar, cocoa, milk, and cream of tartar in a large bowl until smooth.
2. Cover and refrigerate until well chilled, about 1 hour (or up to 4 hours)
3. Just before serving, gradually beat cream into chocolate mixture using an electric mixer.
4. Continue beating until stiff peaks form.