Samoa Cupcakes

I Love girl scout cookies, especially the Samoas.  They are so sweet and salty and pretty much awesomeness.  I saw a recipe for Samoa cupcakes and it was love at first sight.  Here they are, my newest obsession....

After making these I had to run to the store, okay I'll admit it I went to go buy some chocolate syrup, I had destroyed my kitchen while making these and was out of pans, bowls, everything and was much too lazy to actually wash any dishes.  Annnnnyways, the point being when I walked back into my house it smelled like a big-ole box of Samoa Cookies.  Heaven. 

Cupcakes:

Mix together in large bowl:

2 cups sugar

1 3/4 cup flour

3/4 cup cocoa powder

1 1/2 tea baking powder

1 1/2 tea baking soda

1 tea salt

Add:

2 eggs (room temp)

1 cup milk (room temp)

1/2 cup veg oil

1 tea vanilla

2 tea coconut flavoring (I used coconut emulsion)

Mix well then fold in:

1 cup packed coconut

Add:

1 (scant) cup boiling water

Bake 325 until done

Buttercream:

I used vanilla buttercream recipe (minus adding the vanilla)

add approx 2 tbl caramel to every cup of frosting

Top each cupcake with some toasted coconut, a drizzle of chocolate sauce, and a tiny sprinkle of salt.

A Scuba Diving Cat!

My friend's daughter is turning 7 and when her Mom asked her what kind of party she wanted she said 'a scuba diving cat party'.  So here ya go a scuba diving cat cake...

The bottom cake is a chocolate cake with peanutbutter & chocolate ganache and a butterfinger buttercream.  The top is a something a bit lighter; hot milk cake with a raspberry meringue buttercream

Kodiak Cupcake Wars!

This weekend was Kodiak's first Cupcake Wars.  The theme was Fall Harvest.  I decided to enter two cupcakes; Carmel Apple Cupcakes with a vanilla meringue buttercream & a Pumpkin Cream Cheese cupcake decorated as an owl. 

While the owls were super cute, the Apple Cupcake recipe won 3rd place!

Here's the winning recipe:

Apple Cake:

(enough for exactly 12 cupcakes)

3 apples, peeled, cored cut into smallish chunks, I like my cake a bit chunky.  I varied the size

Toss apples in:

1/2 TBL Cinnamon

2 1/2 TBL sugar

Set aside

Sift together:

1 cup + 1/4 cup + 1/8 cup flour

1/2 TBL baking powder

1/2 tea salt

Set aside

Whisk together:

1/2 cup veg oil

1 cup sugar

1/8 cup orange juice (room temp)

1 1/4 tea vanilla

2 eggs (room temp)

Add dry ingredients

Layer in cupcake:

batter, apples, batter, apples

Bake 350 until done.  Will still look very light on top, careful not to over cook.  Done when push on cake and it bounces back.

Fill cupcakes with Carmel.  I used premade Old Fashion Carmel apple dip.  The kind you find in the produce section by the apples.

Top with vanilla meringue buttercream:

Add:

2 cups sugar

1/3 cup water

Cook over med heat.  Clip on candy thermometer

Place in bowl of standing mixer with whisk attachment:

5 egg whites (room temp)

1 tea cream of tarter

Mix on med until soft peaks form

When sugar gets to 248 degrees turn mixer to slow and SLOWLY and carefully (it is very hot) add to egg whites

Once all added turn to high.  Mix until cool to touch (60-70 degrees) About 10 min.  Very important not too warm when adding butter.

With mixer on med add 3 cups unsalted butter (room temp) one TBL at a time make sure completely blended in until adding more.

If frosting gets soupy or starts to break turn to high and keep adding butter.

Add about 1 tea vanilla bean paste.