So here is the first part of the order for tomorrow morning: Triple dark chocolate Jack Daniels cupcakes!
These are dark chocolate fudge JD cake filled with dark chocolate JD ganache and topped with whipped dark chocolate JD buttercream. Man. I don’t even like whiskey (I took a sniff while I was making everything and it sent shivers down my spine) but these are good. The whiskey flavor is definitely there but it mixes really nicely with all of the dark chocolate. I hope my customers love them!
I’ve been really wanting to bake a lot lately. A good friend of my shared my Facebook page with a whole bunch of her friends and now I have more than double the likes than I had three weeks ago. It’s awesome. So I’ve made it my goal to have a stand at a local farmers market next summer. I had a order for some spice cake cupcakes filled with caramel and topped with cream cheese frosting for tomorrow:
I’m hoping the Facebook page drums up some more orders. I don’t make a huge profit doing it but I love it. So it’s worth it.
I finally got around to baking. I got an order for a dozen cupcakes with the following specifications: yellow cake, filled with caramel, topped with chocolate buttercream and more caramel drizzled on top. Here they are!
I also sprinkled a little sea salt on top because duh. These are good. Almost too good. The only thing I’d do differently next time is leave the caramel drizzle off. In order for it to be drizzle-able, I had to heat it and it in turn made the chocolate buttercream get a little melty. It almost makes it taste better because the frosting and the caramel melted together and yum. But the frosting looked much prettier before I put the caramel on. Oh well. I guess I can’t complain about having too much caramel. Because there is no such thing as that, I can assure you.
I realized the other day that I haven’t baked anything in a long time. It’s been so long that I don’t just want to bake something, I almost need to bake something. Those of you that know me know that I do a little baking on the side and sell cupcakes and pies. I do it as The Sweet Stache Baking Company. I don’t do a whole lot of business but I always make time for it. I specialize in coming up with cupcakes based off of peoples favorite flavor combinations. Most of the cupcakes I make are filled with some sort of pastry cream or custard or fresh fruit curd. It’s just something that I love to do. I love every step of making all of the components from scratch. I feel creative when I’m in the kitchen cooking nearly anything but cakes and pies are some of my favorite things to make. I love making them pretty. So, the point of all of this is that I haven’t baked in way too long and I’m going to this weekend. What should I make? Are there any flavors of cake or pie that you’ve always wanted to see someone attempt to make? I’m game! Comment what you’d like to see me make and I’ll write a post for one of the suggestions this weekend. I’ll even remember to take pictures. Here are some of the cupcakes I’ve made in the past:
So tell me; what do you want to see me bake this weekend?
I made the best cupcakes this weekend. They had chocolate, beer, bacon, cream filling, and brown sugar frosting. Holy delicious. Here’s what I did:
For the cake:
Adapted from Bakers Royale
Preheat the oven to 350 degrees.
Mix the flour, cocoa (I just used Hershey’s), sugar, baking soda, and salt together. Add the butter, eggs, and vanilla and mix on medium speed for a minute or so. Add half of the beer (I’ve used lots of different kinds of beer in this recipe, including Raspberry Lambic and this cake has never failed me. I used Guinness this time.) and beat for about 30 seconds. Add the rest of the beer, beat for another half a minute or so, and then fold in your chopped bacon. Divide evenly among 12 lined cupcake wells (it will end up with about a quarter cup in each well). Bake until a toothpick inserted in the center of a few of them comes out clean (18-22 minutes). Cool completely on a rack.
For the cream filling:
For the life of me, I can’t find the original recipe for this online. Here’s the recipe though:
Since I wanted there to be a bacon element in every part of these cupcakes, I substituted the half cup of butter for three tablespoons of cooled bacon grease and five tablespoons of butter. But I followed the rest of the directions above.
For the frosting:
This is a recipe that comes from my grandmother. We call her Nanny. She’s always called it “Saunder’s Frosting” but I’ve been calling it brown sugar frosting since no one knows what I’m talking about when I say Saunder’s. Here’s the recipe:
Now, this frosting is tricky. I had to dump my first batch of it. I got the milk too hot and I poured it in too fast and it was like soup. So heat it until it is steamy and then pour it in s-l-o-w-l-y. It will be annoying how slow. This is necessary.
You could fill a piping bag and stab the tip into the top of the cupcakes to fill them but I don’t think that provides enough filling. So here’s what I did: I cut a large cone out of every cupcake. Then I filled each one with the bacon cream filling using a spoon. Then, (and this part is optional but I like how it looks) I cut the bottom of each cone off so that I have a disc of cake and I put that back on top of the cream filling like a lid.
I usually pipe frosting onto my cupcakes but the brown sugar frosting isn’t quite stiff enough to hold its shape. Well, maybe it is but I was going for a lightly more rustic look for these ones. It has a very whippy (Is that a word? It is now.) consistency. So I just dolloped it on there with a spoon, making sure to cover up the part where I cut the top open. Then I took two small pieces of bacon and stuck them into the frosting. You could chop and sprinkle it too but I like the way it turned out the way I did them:
I’ve decided to call these cupcakes “Sad Bastard Curing Cupcakes” because if someone is feeling like a sad bastard and they eat one, they won’t be able to feel sad-bastardy for long. Seriously. They are that good.