Our friend Spencer is going to school for Genetic Counseling in Columbia, SC. For the next couple months, he is on rotation at the hospital here in Augusta, so he is staying with us a couple nights a week.
So last night, we had a little party to introduce him around, and there was Satay Chicken, Mozzarella-Tomato-Pesto Sandwiches, Stuffed Mushrooms and CUPCAKES (of course.)
I made Chocolate Cupcakes, Banana Cupcakes, Peanut Butter Frosting and Salted Caramel Frosting, and let people mix and match.
First make some home-made caramel. My directions are on this blog here. Let cool to room temperature.
For the Frosting, I made a basic Cream Cheese Frosting to start.
Whip 1.5 sticks softened unsalted butter, 1 lb of cream cheese til smooth, then blend in a 1/2 cup heavy cream and 2 t vanilla. Then slowly add 2 whole pounds of powdered sugar.
We divided the frosting in half, and mixture one part with Peanut Butter (to taste, really.)
When the caramel is cool, mix it in with the other half.
These flavors are divine and cream cheese is TASTY.
Banana Cupcakes from Baked.
(see The KING post above)
Chocolate Cupcakes adapted from Martha. Makes about 12.
I was in a rush and put the sugar in the bowl with the dry ingredients, then tried to scoop it out and as a result, my creaming action was more like gravy. It turned out okay though.
Preheat oven to 350.
3/4 cup unsweetened cocoa powder
3/4 cup flour
1/2 t baking powder
1/4 t salt
1.5 sticks unsalted butter, softened
1 cup sugar
3 large eggs
1 t vanilla
1/2 buttermilk (original recipe called for sour cream, but I didn't have any)
Mix cocoa, flour, baking powder and salt in a bowl. Set aside. Cream butter and sugar for about 3 minutes, then add eggs one at a time, mixing well between each. Add vanilla. Scrape down the bowl, then add the flour mixture, alternating with the buttermik, beginning and ending with the flour. Scrape down the bowl and mix for a few seconds. Fill cupcake papers 2/3 and bake at 350 for 20-25 min, until a toothpick comes out clean.