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Tag Archives: cupcakes
I’m just getting ready to start my trunk show today at Judy at the Rink in New Orleans, a pretty store that is actually in a roller rink! I’ll be there from 11am to 2pm, so I hope that you will stop by if you are in New Orleans to see some of my new collections of unique glassware and some old favorites. And just to say hi!
For those of you who don’t know, ”trunk shows” is an old term used to describe the way fashion designers and jewelers would introduce their latest creations by bringing a trunk load to their best stores. It is usually a one-day event, then off to the next store. My own version is a little more complicated since Annieglass is not quite as portable as clothing and jewelry!
Look how Judy’s displayed my footed serving (trophy) bowl….with orchid and limes! So original. And pretty!
My cupcake crazy trunk show at the Butter Paddle was such a great event. It’s such a lovely and special shop, I’m always glad to support them in their work to aid children in crisis through EMQ FamiliesFirst. What also made the day so sweet were these treats made by Leslie Hauser, mini carrot cake cupcakes from their auxiliary cookbook – More Shared Tastes. She was kind enough to share the recipe with us.
Comeback Carrot Cake
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla
2 cups granulated sugar
3 ½ cups grated carrot
1 small can crushed pineapple
1 ½ cups raisins
¾ cup walnuts, finely chopped
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon Kosher salt
2 teaspoons cinnamon
Preheat oven to 350°. In a large bowl, mix together the first 8 ingredients.
In another bowl, sift together flour, baking soda, baking powder, salt and
cinnamon. Add the dry ingredients to the wet ingredients and mix well. Pour
into a greased 9×13-inch glass baking dish and bake for 45 to 50 minutes
until a toothpick inserted the center comes out clean. When completely
cool, apply frosting to the cake.
To make mini cupcakes: Line mini cupcake tins with paper liners. Fill each
about ¾ full with batter. Bake at 350° for 12 to 14 minutes until nicely browned. Cool on racks. When completely cool, pipe or spread frosting on each.
Makes 90 to 100.
1 cube unsalted butter, softened
8 ounces cream cheese, softened
16 ounces (1 box) powdered sugar
1 teaspoon vanilla
Cream butter and cream cheese until fluffy. Beat in powdered sugar and
vanilla. Mix until smooth and well blended. Reserve at room temperature
until ready to frost cake/cupcakes.
Here is the recipe for the incredibly delicious cupcakes that Kari Magobet won the Cupcake Crazy contest at The Butter Paddle with. A cupcake with a flan-like texture, I love it! Kari says that this is the first contest that she ever entered, but I see lots of cupcake awards in her future. She was nice enough to share her recipe. Try them, you won’t be disappointed!
Tres Leches Cupcakes
For the cupcakes:
6 eggs, separated, at room temperature
Pinch of salt
Pinch of baking soda
1 stick unsalted butter, melted and cooled a bit
1 cup sugar
1 cup plus 2 heaps cake flour
dash of pure vanilla bean paste
For the Tres Leches soaking liquid:
3/4 cup heavy cream
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
a spoonful of pure vanilla bean paste
Sweetened Whipped Cream:
2 cups heavy cream
1/4 cup of sugar
a spoonful of vanilla bean paste
1 dash of pure almond extract
Chill beaters and small bowl in freezer fo 20 minutes. Whisk heavy cream, sugar, vanilla bean paste, and almond extract until peaks form.
Preheat oven to 325 degrees. Line cupcake tins with foil wrappers with paper liners inside.
For the Cupcakes:
Separate the egg yolks and whites in two bowls. Whip the egg whites, baking soda, and salt in a small bowl with an electric mixer until soft peaks form. In a medium bowl whisk sugar, vanilla bean paste, and egg whites on low speed until just combined. Add the yolks one at a time and whisk until completely combined. With a rubber spatula fold in melted butter. Fold in flour 1/4 cup at a time just until combined after each addition. Fill 18 lined cups each with 1/4 cup of batter. Bake for 20 to 22 minutes. While cupcakes are in the oven mix the milks with a whisk in a small bowl. Remove from oven and while still hot make about 22 holes in each cupcake with a skewer. Brush the milks slowly onto each cupcake, letting it absorb bit by bit. You will only use about 3/4 of the soaking liquid any more than that and your cupcakes will be soggy. Let absorb and cool for an hour. Then wrap with plastic and put in the refrigerator 6 to 12 hours. When ready to serve make your sweetened whipped cream. Top each cupcake with whipped cream and a couple shakes of ground cinnamon.
I wanted to share these photos from my great trunk show at the Butter Paddle last week. Kari Magobet (above, wearing the hat) won with entry #2 — Tres Leches Cupcake. It was unlike any cupcake I ever tasted! More like a cakey flan or trifle. The cupcake was soaked in 3 types of milk giving it such a dense and moist texture. Loved it! Kari promised to pass along her recipe, which I will post later this week! She was so determined to win that she entered 3 different kinds of cupcakes. Her family let me know how completely Cupcake Crazy their house got while she was preparing — and how relieved they are that it is over. While preparing the last entry the power went out, but she didn’t let that stop her from entering #1 — her Fourth of July Cupcake. A sponge cake with strawberry puree as stripes and blueberries as stars on the flag. And entry #3: Smores, complete with graham cracker dusted marshmallow icing…..Dee-licious!
The fourth entry was a Lemon Cupcake entered in it’s own carrying case. Some lucky kid gets to carry that daily in his lunch!
The Butter Paddle is a really special shop. It is the fund-raising arm of the EMQ Auxiliary, which has served the needs of local children in need since 1934. Back then The Auxiliary started by raising money through rummage sales and fashion shows to help a local orphanage. The proceeds from these events provided household items for the children living in the home.
Over the years, the Auxiliary decided that a long-term, ongoing project would provide a more stable fund-raising base. Therefore, on June 1, 1967, The Butter Paddle Shop opened its doors in downtown Saratoga and was the first gourmet kitchen shop in Santa Clara Valley. The members at that time got the idea to name the store “The Butter Paddle” simply because one of the ladies had found an old-fashioned butter paddle while walking in Saratoga. In October of 2010, The Butter Paddle moved its operations to Los Gatos.
This unique shop is run entirely by trained volunteers who do all of the buying, staffing and displays. All proceeds from The Butter Paddle are donated to EMQ FamiliesFirst (www.emqff.org), a nonprofit organization that serves to help children in crisis and their families.
This stop is still part of my Cupcake Crazy tour, so please come out and enter a treat in the ‘Cupcake Crazy’ bake-off that I will judge!