Kupcake KabobsSeptember 5, 2009 at 6:24 PM | Posted in cupcakes | 9 Comments
Tags: cupcake kabobs
Do you like traditions?
I like traditions. It’s something familiar. Something you can look forward to ya know?
We’ve had this tradition around my house (apt) for the past 6 years ever since my husband became a teacher.
It’s our annual Labor Day Barbecue Pool Party.
We usually have it the Saturday before Labor Day to avoid the pool crowds and it gives our friends time on the “actual” Labor Day to spend with their families. You’re probably wondering why since he’s become a teacher? Well… It’s kinda like an end of summer hurrah before the school year starts too.
He’s actually kinda cute about it. He starts planning it out a month in advance. I’m talking grocery lists, sending out Evites, obsessively checking everyday to see if anyone has responded to the Evite, complaining to me when people haven’t responded to the Evite, calling people b/c they haven’t responded to the Evite… (Do you see a theme here?) My husband is what you would call a “crazy person”. All said with love of course.
<– Thanks to my BIL for modeling his cupcake kabob!
At our last barbecue I made the mini sirloin burger cupcakes so this barbecue (Wow, I never realized how many barbecues we have…) I wanted to do something different. Ever since I saw Kristin of Meringue Bakeshop’s Cupcake Kabobs in the Orange County Register I knew I had to make some! But of course I had to change it up a little bit.
Are cupcake kabobs the new cupcake pop? You be the judge!
Happy Labor Day weekend readers.
I hope you all have a fun-filled-sun-filled day with family, friends and food. I won’t be thinking about work. I can guarantee you that!
For one-bowl chocolate cupcakes | Makes about 36-40 mini cupcakes
1-1/2 cups all purpose flour
3/4 cups unsweetened Dutch process cocoa powder (I used E. Guittard unsweetened red dutch process cocoa)
1-1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract
3/4 cup warm water
For peanut butter cream cheese frosting*
1/2 cup creamy peanut butter (I used creamy Reese peanut butter)
1 (8 oz) package cream cheese, softened (I used Neufchatel cheese)
1-1/2 cup powdered sugar, sifted
1 tsp vanilla extract
Rice Krispies Treats recipe
*I threw this frosting recipe together with the intention of adding butter and milk but I kinda liked it without. Go figure!
To make cupcakes—
Preheat oven to 350F. Prepare cupcake pan with mini cupcake liners.
Using an electric mixer on medium speed, combine flour, cocoa, sugar, baking soda, baking power and salt. Reduce speed to low and add eggs, buttermilk, oil, vanilla extract and water.
Fill cupcake liners about 1/2-2/3 full. Bake for about 15-17 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool completely before frosting.
To make frosting—
In a stand mixer, fitted with a flat beater, cream the peanut butter and cream cheese until light and fluffy, about 1-2 minutes. Gradually add the powder sugar until well combined. Add vanilla extract.
Using a Wilton 1M star tip, pipe the pb frosting on each mini cupcake and set aside.
To assemble kabobs—
Cut the rice krispies treats into small squares. Alternate adding mini cupcakes, rice krispies treats and strawberries on a skewer.
Husband rating: A
He loved all the components esp that peanut butter frosting. (He’s so predictable!)
Wifey rating: A+
Rice Krispie=yummy. Strawberry=tasty. Chocolate cupcake+pb frosting=delicious. Put it all on a skewer and it’s a GOOD thing! (In the great words of Martha Stewart)
Other rating: A+
All our friends and family loved the idea! Many friends asked me if I could make more when the first batch ran out. Of course I can!
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