Chocolate Strawberry Cupcakes

Another birthday! This time for my bf (Scott).  I gave him the opportunity to request which flavors he'd like for his cupcakes. I thought he'd insist on chocolate and peanut butter. But instead he said I should make whatever I felt like making. Well, what I felt like making was chocolate strawberry cupcakes because that's what I felt like eating. 

For the cake I used my trusty One Bowl Chocolate Cake recipe. It's easy, delicious and the cake has a tender crumb.  (I say that instead of using the word "moist" which Gina hates.)

ONE BOWL CHOCOLATE CAKE

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.

In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.

Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.

For the frosting I used the Sprinkles Cupcakes recipe which is found on Oprah's website as well as a few other sites.

STRAWBERRY FROSTING

(Makes enough for 1 dozen cupcakes) (LIES! It totally covered 2 dozen.)

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Look, I don't know why the recipe calls for 1/2 cup of frozen strawberries and then has you use a mere 3 tablespoons of puree. I guess you could make strawberry pancakes with the remaining 5 tablespoons the next morning but you're probably going to be eating cupcakes for breakfast so never mind that. 

To decorate the cupcakes, I simply dipped some strawberries in Baker's dipping chocolate:

And just like that I had some mighty fine cupcakes on my hands.

Gina's Birthday "Cake"

Not too long ago, Gina had a birthday.

Somebody BEGGED me to make her a cake. Okay, I was the one begging to make it. So?

I had a few ideas I presented to her BF (Bryan) and he decided on Rice Krispies Treats. Oh, but Rice Krispies are cookies - not cake. Oh yeah? Then what's this?!

Yeah that's what I thought!

The top layer is classic Rice Krispies Treats. The second layer has Reese's Puffs cereal in it. And the third layer is Cookies and Cream Rice Krispies Treats using Oreos.

A Winning Combination!

I used a springform pan for the third layer and casserole dishes for the top two layers.

I used Reese's Puffs to decorate the edges and melted marshmallows to stick them all on.

I think next time I'd use a more colorful cereal in maybe the middle layer - like throw in some Fruity Pebbles or Fruit Loops instead of the Reese's Puffs. And then I'd use Trix to decorate the edges. But I would NOT change the Cookies and Cream layer. It was THE BEST!

Now I leave you with some Rice Krispies photos I found online. A Rice Krispies beer koozie, a feline Rice Krispies treat and the world's largest Rice Krispies treat.

I need the perfect gift for my uncle. He's an alcoholic who loves sweets. Hmm...

He's mad because there's no milk left

All utilities are included, it's cable ready, oh and did I mention it's delicious?

Meet the bakety bakers!

Hello there! It's us again. We figured you might want to know a little something about us if you were going to be taking baking advice. Then again you could be saying "I don't give a crap about you, show me more yummies!" Well screw you buddy! We are pleasant and delightful and everyone loves us!

Meet Amity!

Amity is the brains behind this operation. She is the baker of the two of us. I'm just here for taste testing and comic relief. Amity loooooves to eat as you can see.

She grew up in Kansas where butter is considered a vegetable and therefore everything she makes is super fantastically delicious. Amity now lives in LA and if you ever want any advice on what bakery has the best cupcake, she's your chick.

And Gina!

Okay that's me! I guess I lied before. I do bake a little. In this picture I was making an Italian Easter pie which basically gets filled with about 80 pounds of meats and cheeses. I like to get dressed up in wacky outfits as you can see.

I grew up in New Jersey which means I know everything there is to know about awesome. I live in LA right now where I perform sketch and improv comedy at different theaters including UCB. If you ever want any advice on how to tell a good poop joke, I'm your chick.

Thanks for visiting our blog! Leave us a comment and tell us what you think! Have a nice day!

Snickerdoodle Cupcakes

Snicker. Doodle. Cup. Cakes. Am I kidding you right now?! I assure you I am not. Good 'ole Martha always coming through with the great recipes.

Recipe courtesy of Martha Stewart.

SNICKERDOODLE CUPCAKES

Makes 28

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self- rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar, plus 2 tablespoons for dusting

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/4 cups milk

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip, pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar.

Like this:

Which is more strange: the fact that I sometimes bake in my PJ's or the fact that I still own a shirt with The Crow on it? Oh and I got that teeny tiny sieve at a shop in Little Tokyo. It was about a dollar or two.

Now, Martha's got a 7 Minute frosting listed on her site to go with these cupcakes. The recipe calls for six egg whites. Eating raw or partially cooked eggs causes me anxiety so I used this frosting recipe instead (which seems a much better pairing anyway):

CINNAMON CREAM CHEESE FROSTING

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and cinnamon, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Martha says that the cupcakes are best served and eaten the same day they're made but I don't know how that would pose a problem for anyone.

Hooray! Your cupcakes are done. They don't really need any extra decoration other than the cinnamon sugar dusted on top. Unless you have a spare batch of Snickerdoodle Blondies lying around.

Oh you do? Perfect.

Just one more thing... There was a lot of icing left over and quite a few Snickerdoodle Blondies too. Well... waste not, want not.

Snickerdoodle Blondies

Who doesn't love a Snickerdoodle? Soft, chewy cookies covered in cinnamon-sugar. Simple yet utterly delicious. Everyone's grandmother or mother made these for them when they were growing up (if they didn't, I pity you) and the mere scent can evoke strong hopefully fond memories (unless your mother or grandma often beat you with a rolling pin). What baked treat could possibly equal that glorious cinnamon-y disc? Well, as Huey Lewis knows, it's hip to be square! Introducing, Snickerdoodle blondies! All the taste of a Snickerdoodle cookie in bar form. And they're easier to make than regular cookies because you just dump the batter in the pan and bake it all at once. I got this recipe from Recipe Girl and she adapted it from another site.

Recipe courtesy of Recipe Girl.

Cookies:
2 2/3 cups all-purpose flour

2 tsp. baking powder

1 tsp. ground cinnamon
¼ tsp. ground nutmeg

½ tsp. cream of tartar
1 tsp. salt
2 cups brown sugar, packed
1 cup butter, at room temperature
2 large eggs, at room temperature

1 Tbsp. vanilla extract
1 cup cinnamon chips, optional

Topping:
2 Tbsp. granulated sugar
1 tsp. ground cinnamon

pinch of nutmeg

Glaze (optional)

1 cup powdered sugar, sifted
1 tsp. ground cinnamon

¼ cup heavy whipping cream

1 tsp. vanilla extract

1. Preheat oven to 350 degrees F. Spray 9×13-inch pan with nonstick spray. Line pan with parchment and let it hang over the sides. Spray parchment with nonstick spray too.

2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.

3. In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.

4. Stir in flour mixture until well blended. If using cinnamon chips, stir them in now. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly. Or just spread it out with a spatula. Whatever.

5. Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter.

6. Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely.

7. When ready to cut, use ends of parchment paper to lift out baked bars. Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion. Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars.

Makes 20 to 24 bars

Taa-daa!

So... the first time I made these, I used the glaze on them. But I made the glaze with milk instead of cream. Yeah, milk is cheaper but don't be a cheapskate like me, get the cream! The second time I left the glaze off. They look a little nicer with the glaze but it's not strictly necessary. I didn't use the cinnamon chips either time because I've only seen those once before at one grocery store and I couldn't remember which grocery store that was...

If anyone happens to see cinnamon chips in any LA grocery stores, let me know where because I have a feeling they will only improve on an already spectacular treat!

Welcome!

Hello bakety bakers! Thanks for coming to our blog. We are going to have tons of tasty treats on here to tickle your taste buds and treat your teats (sorry I ran out of other T words). We love going to blogs with lots of pictures so you'll find a ton here of the finished products. Don't worry if yours doesn't look like ours, we're pros (sort of) and have spent a lot of time getting these right (mostly). Come back often to check out new stuff we added and we won't tell anyone about the time you ate raw cake batter while watching Steel Magnolias in the dark.