March Madness

Whether or not you follow college basketball, you can't help but be aware of March Madness! It's everywhere! My daughter plays in the band for the University of Memphis; therefore I am a Tiger fan! Throughout the season, I've watched the games waiting for the opportunity to see my child on television! I've paid attention to the games too! The Tigers were ranked number one for a while this season...the last time they were number one was when I attended quite a few years ago! To commemorate the University of Memphis Tigers making it to the Sweet Sixteen tonight, I made Tiger Paw Cupcakes and Tiger Stripe Cupcakes! Now, what can I do for the Elite Eight?????

Tiger Paw Cupcakes from joyofbaking.com

1/2 cup unsalted butter, softened

2/3 cup sugar

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

• Preheat oven to 350 degrees.
• In a medium bowl, whisk flour, baking powder and salt. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Alternately add flour mixture and milk to butter mixture, beginning and ending with flour mixture; beat until just combined.
• Scoop batter into prepared cupcake pan.
• Bake 18 - 20 minutes or until a tester inserted in center comes out clean.

Tiger Paw Frosting

1/2 cup unsalted butter, softened

3 cups powdered sugar

3 tablespoons milk

1 teaspoon vanilla extract

Royal blue Wilton food coloring

• In a large bowl, beat butter until smooth.
• Add powdered sugar, milk and vanilla.
• Beat on low speed until combined. Increase speed and beat until light and fluffy.
• Add more milk, if necessary, to reach desired consistency.
• Add food coloring.

Tiger Paw Cookies

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 cup unsalted butter, softened

1 1/4 cups sugar

1 large egg

1 teaspoon vanilla extract

• In a medium bowl, sift flour, baking powder, cinnamon and nutmeg. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy.
• Beat in egg and vanilla.
• Beat in flour mixture just until well combined.
• Divide dough in half. Cover and chill 2 hours.
• Working with one half of dough at a time, roll to 1/8 inch thickness and cut with cookie cutters.
• Place 2 inches apart on a parchment paper lined cookie sheet.
• Bake in a preheated 375 degree oven 8 - 10 minutes or until lightly browned.
• Cool completely and decorate with royal icing.

Royal Icing

3 tablespoons meringue powder

4 cups powdered sugar

6 tablespoons warm water

Royal blue Wilton food coloring

• Beat all ingredients until icing forms peaks.
• Adjust water, as needed, to reach desired consistency.

Tiger Stripe Cupcakes

2/3 cup unsalted butter, softened
1 3/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup cocoa (I used 1/4 cup regular cocoa and 1/4 cup dark cocoa)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk ( I used 4 1/2 teaspoons white vinegar + enough whole milk to equal 1 1/2 cups)

• Preheat oven to 350 degrees.
• In a medium bowl, combine flour, cocoa, baking powder, baking soda and salt. Set aside.
• In a large bowl, beat butter, sugar, eggs and vanilla until fluffy.
• Alternately add flour mixture and milk to butter mixture, beginning and ending with flour mixture. Beat just until combined.
• Scoop batter into prepared cupcake pan.
• Bake 18 - 20 minutes or until a tester inserted in center comes out clean.
• Decorate with swirled Chocolate Tiger Stripe Frosting and Tiger Paw Frosting (tinted orange).

Chocolate Tiger Stripe Frosting

1/2 cup unsalted butter
2/3 cup dark cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

• In a small saucepan, melt butter over low heat. Cool slightly.
• In a measuring cup, measure out milk and vanilla.
• In a large bowl, combine butter and cocoa.
• Alternately add powdered sugar and milk mixture to butter mixture, beginning and ending with powdered sugar.
• Add additional milk or powdered sugar, if needed, to reach desired consistency.

Final score Michigan 74, Memphis 92! Go Tigers Go!

Thanksgiving in March?

I wasn't quite satisfied with my entry for last month's Cupcake Hero event. I waited until the last minute and didn't have time to tweak the recipe. At some point, I will go back and work on it. This month I decided to start early. While I've waited until the last minute to post, I didn't wait until the last minute to start baking! Even if I don't win the title of "Cupcake Hero" with this recipe, I have definitely found a keeper.

When I read this month's ingredient was marshmallow, I started thinking of the different things I have used marshmallow for...fluffernutter sandwiches, smores, hot chocolate, rocky road ice cream, sweet potatoes...Wait a minute! That's it! Sweet potatoes! I love sweet potatoes! As soon as I put this cupcake together, in my head, I envisioned Thanksgiving. To me, the taste of cinnamon and nutmeg just says "fall"! When Thanksgiving comes around this year, these cupcakes will be next to the pumpkin pie on the dessert table!

Sweet Potato Cupcakes

1 cup unsalted butter, softened

2 cups sugar

2 1/2 cups mashed, cooked sweet potatoes

4 eggs

3 cups all-purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

1/2 teaspoon orange extract

Marshmallow Filling

1/2 cup unsalted butter, softened

8 ounces cream cheese, softened

2 cups powdered sugar

3 1/2 ounces marshmallow cream

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Maple Brown Sugar Frosting from Karosyrup.com

2 tablespoons Karo Corn Syrup with Real Brown Sugar

1/2 teaspoon maple flavoring

1/2 cup unsalted butter, softened

4 cups powdered sugar

5 - 6 tablespoons half & half

Topping

mini marshmallows

pecans, chopped or whole sugared

To make cupcakes:

• Preheat oven to 350 degrees.
• In a medium bowl, sift flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
• In a large bowl, cream butter and sugar.
• Add sweet potatoes and beat until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Gradually add flour mixture to butter mixture and mix well.
• Blend in vanilla and orange extract.
• Scoop batter into prepared cupcake pan.
• Bake 20 - 25 minutes or until a tester inserted in center comes out clean.
• Cool on a wire rack.
• Once cupcakes have cooled, using cone method, add marshmallow filling.
• Frost cupcakes with maple brown sugar frosting.
• Garnish cupcakes with mini marshmallows and pecans.

To make filling:

• In a medium bowl, beat together butter and cream cheese until smooth.
• Add marshmallow cream, powdered sugar, vanilla, cinnamon and nutmeg; mix until smooth.

To make frosting:

• Beat all ingredients together in a large bowl, until smooth.
• Add additional half & half, if necessary, to reach desired consistency.

Enjoy!

If April showers bring may flowers, what do Mayflowers bring? Cupcake Heroes!

Night and you...and blue Hawaii...

In case you didn't know, that's Elvis singing the title of this post!

Several months ago I developed an obsession with cupcakes. I don't know why but after surfing the internet I have found I'm not the only one seeking out cupcakes! Should I be searching for the nearest CA (Cupcakes Anonymous) meeting?! Probably but why would I want to!

I read several cupcakes blogs and one of my favorites is Cupcake Hero. Each month Laurie, the author of the blog, lists a theme and invites everyone to try their hand at making a winning cupcake with the featured ingredient. After seeing all the wonderful entries from the past, I finally decided (at the last minute) to set up a blog and give it a try!

This month's theme is liquor. With that being said, I present to you my cupcake take on a Blue Hawaiian! The last time I was in Hawaii I discovered this yummy drink and it was one of my favorites. Although, when sitting on the white sand beach, of Honolulu, gazing at the clear blue ocean, any fruity drink with an umbrella in it is likely to become my favorite!

Blue Hawaiian Cupcakes

1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup dark rum
1 tablespoon Blue Curacao
1/2 cup shredded sweetened coconut
1 cup crushed pineapple, drained

Pineapple Curd Filling

2 large yolks
3/4 cup pineapple juice
1/4 cup sugar
5 teaspoons corn starch

Blue Curacao Rum Frosting

1 stick unsalted butter, softened
3 cups powdered sugar
2 tablespoons dark rum
1 tablespoon Blue Curacao
2 tablespoons pineapple juice

To make cupcakes:

• Preheat oven to 350 degrees.
• In a medium bowl blend flour, baking powder and salt. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at time beating well after each.
• Add Blue Curacao to rum.
• Alternately add flour mixture and rum mixture to butter mixture, starting and ending with the flour. Blend well after each addition.
• Fold in coconut and pineapple.
• Scoop batter into prepared pan and bake cupcakes 18-20 minutes or until a tester inserted in center of cupcake comes out clean.
• Cool on wire rack.

To make filling:

• Whisk egg yolks, pineapple juice, sugar and corn starch in a small saucepan.
• Cook over medium-low heat, whisking constantly until thick and begins to bubble (3-5 minutes).
• Cool completely.

To make frosting:

• Cream butter in a large bowl.
• Add powdered sugar, one cup at a time.
• Add rum, Blue Curacao and pineapple juice.
• Beat until creamy.
• Add more powered sugar or pineapple juice as needed to reach desired consistency.
• Add blue food coloring, if desired.

To assemble cupcake:

• Fill cooled cupcakes with the pineapple curd using the cone method.
• Frost filled cupcakes.
• Top with a paper umbrella.

Now, put on your hula skirt, turn on your favorite Don Ho CD and enjoy your Blue Hawaiian!