Little Miss Muffet: October 2011

I made these for a friend who was doing a baby shower. I was not real pleased with the way they turned out, but thats why I do this for free, so I can practice, practice, practice.

Strawberry chocolate cupcakes. I made just for fun.

This cupcake was made for Jordans freind damon who had a birthday. It is dark chocolate, caramel filling and dark chocolate frosting.

This is a peanut butter cupcake, with chocolate filling and peanut butter fudge frosting with crushed peanut butter cups on top. The picture is kind of faded looking.

A sugar cookie

I made these from my friends Doris' birthday. They are Chocolate with caramel filling, chocolate buttercream toped with fondant flowers and white chocolate letters.

Peanut butter cupcake with fondant daisy, made these for my neices birthday

Chocolate cupcake, buttercream frosting, fondant flowers. These were also made for my neices birthday.

I made the desserts for my brothers wedding luncheon. I made over 150 desserts. Brownies, cupcakes, and sugar cookies. I was a busy busy baker that week. Here are some of the cupcakes I made. Lemon with lemon filling, lemon buttercream-- oreo cupcake-- Chocolate strawberry cupcakes and a banana cupcake with chocolate filling and chocolate peanut butter frosting.

I made these just for visiting teaching. Chocolate cupcake,raspberry filling, raspberry buttercream.

Peanut butter brittle cupcakes

Ingredients

For the Cupcakes:

3 sticks unsalted butter, cut into pieces
1 cup Dutch-process cocoa powder
3 1/4 cups packed dark brown sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs, at room temperature
2 teaspoons vanilla extract

For the Brittle:

1/2 cup granulated sugar
1/4 cup creamy peanut butter
1/4 cup butterscotch chips

For the Frosting:

1 cup heavy cream
2 10-ounce bags peanut butter chips

Directions

Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.

Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.

Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes are slightly domed and spring back when lightly pressed, 25 to 30 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.

Make the brittle: Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber. Remove from the heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin.

Make the frosting: Bring the cream to a simmer in a small saucepan. Remove from the heat, add the peanut butter chips and let stand about 5 minutes. Whisk until smooth. Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes. Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle.

Little Miss Muffet

Monday, October 3, 2011

Summer treats-- cupcakes galore

Peanut butter brittle cupcakes

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