crunkcakes | I♥cuppycakes!

Malibu Strawberry-Lemon Crunkcakes

September 2, 2008 at 7:24 PM | Posted in cupcakes | 25 Comments
Tags: crunkcakes, lemon, malibu rum, strawberry

I have a special place in my heart for crunkcake recipes. Maybe its the lush in me but I love me some alcohol. Please drink responsibly. What better way to “drink” your favorite booze than in a cupcake? You get the taste but not the hangover! Sweet! (Pun intended.)

Check out some of my other crunkcake recipes.

Midori Melon Mojito Cupcakes
Caramel Apple Martini Cupcakes
Red Wine and Chocolate Cupcakes

Question for my readers:
What are some of your favorite alcoholic drinks? margarita? daiquiri? Help me think of my next crunkcake!

(Recipe adapted from OneImaginaryGirl | photos from me!)

Makes about 12 cupcakes

INGREDIENTS

For lemon cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cups granulated sugar
4 tbsp (1/2 stick) salted butter, softened
2 eggs
1/2 cup buttermilk
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice

For malibu ~~swiss~~ italian meringue buttercream
2 egg whites at room temperature
1/8 teaspoon cream of tartar
1/4 teaspoon fresh lemon juice
1/2 cup sugar
1/4 cup water
12 tbsp (1-1/2 sticks) unsalted butter, cut into pieces and softened
1-2 tablespoons Malibu Caribbean Rum, coconut flavor, to taste

For strawberry puree
5 ounces frozen strawberries, thawed (I used fresh strawberries)
1 teaspoons sugar, more or less (to taste) (I used about 2 tsp)
1/2 teaspoon fresh lemon juice, more or less (to taste)

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350°F.

Line pan with cupcake liners.

Combine the flour, baking powder, baking soda, and salt in a medium bowl and stir to combine.

In the bowl of your mixer, combine the butter and sugar and beat until well-blended on medium speed. Add the eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour. Beat in the lemon zest and juice.

Fill each cupcake cup about two-thirds full and bake for about 17-22 minutes, or until a toothpick inserted in the centrer of a cupcake comes out clean. Allow to cool completely before frosting.

To make buttercream—
Beat the egg whites in the bowl of your mixer with the whisk attachment until frothy, then add the cream of tartar and beat just before stiff peaks form.

Meanwhile, stir together the sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved and washing down side of pan with a pastry brush dipped in cold water. When syrup reaches a boil, put your candy thermometer into it and continue boiling, without stirring, until it reaches about 238-242 degrees Fahrenheit.

Immediately remove from heat, turn your mixer back on (if you had it off like me) and slowly pour the hot syrup in a thin stream into the egg whites, beating constantly at high speed and making sure to not pour directly on the side of the bowl. Beat meringue until the bowl is cool to the touch.

Change out your whisk for your paddle attachment and scrapes down the sides of the bowl. On medium speed, gradually add butter about two pieces at a time, beating well after each addition until incorporated. Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added, but will come back together before beating is finished. If that doesn’t work, try chilling it a bit in case your meringue was too hot.) Finally, add the Malibu and mix thoroughly.

Mine looks curdled (top right picture) but I just kept beating and it all comes together eventually.

To make puree—
Place the strawberries and their juice into your blender. Pulse a few times until pureed. Stir in the sugar and lemon juice until it’s the taste you want.

To assemble cupcake—
Pipe or spread on IMBC frosting. Drizzle some strawberry puree on top. Garnish with a strawberry.

Don’t mind me. I am learning to play around with blur on photoshop. Cool huh?

ENJOY! :)

Husband rating: A
He’s not a strawberry-lemon addict like me but he really loved the Malibu SMBC frosting. He said it was smooth, light and melts on your tongue.

Wifey rating: A
Ditto hubs on the frosting. I have to admit… I ate alot of the frosting by itself. It was so good with the strawberry lemon cupcake flavors.

Cupcake Hero #7 [Melon]

June 20, 2008 at 8:00 AM | Posted in Cupcake Hero, cupcakes | 29 Comments
Tags: crunkcakes, melon, midori, mojito

Can you believe it?

I am posting this month’s Cupcake Hero early! Me? Miss Procrastinator, Miss Never-on-time, Miss Fashionably-late… Thats right! ME!

This month The Cupcake Hero Staff are taking a summer cupcake breather and the ever sweet AbbySweets graciously offered to host this month’s Cupcake Hero in their place. You rock April! I wonder who next month’s host will be…? I am sure “s/he” must be fabulous! Doesn’t hurt to do a little butt-kissing right? LOL

When she announced on her blog that this month would be melon, I think I had a blank stare on my face. Usually as soon as I find out the CH ingredient, ideas start flying right away and “the book” gets doodles for days but this time I have to admit that I am not a fan of melon. No watermelon, no honeydew, no cantaloupe, no thank you! But…

*light bulb*

Officer, I have no idea why its 1/2 gone… ::looking innocent::

What about a melon LIQUEUR? Now that’s a different story! Can you say crunkcakes? I’ll drink to them melons! LOL

Midori Melon Mojito Cupcakes

(Recipe adapted from Alpineberry | photos from me!)

Makes about 18 16 cupcakes

INGREDIENTS

For mojito cupcakes
1-1/2 cups all-purpose flour
1-1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup mint leaves, loosely packed
3/4 cup whole milk, hot (I used half and half instead)
1/4 pound (1 stick) unsalted butter, at room temp.
1 cup granulated sugar
2 eggs
grated zest of 2 limes
1/2 tsp vanilla extract
1 tsp rum (optional) (Of course! I used the optional rum)

For midori whipped cream
1-1/2 cups heavy whipping cream
1-3 tsp midori liqueur, to taste
2 tbsp granulated sugar

INGREDIENTS

To make cupcakes—
Preheat to 350F.

Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.

Sift flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.

Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum (if using).

On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.

Fill cupcake liners half full. Bake until cupcakes spring back when touched, 18-22 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.

[NOTES: I baked for about 20 minutes and they are more golden than I would have liked so next time I’ll reduce to about 18-19 minutes.]

To make whipped cream—
In mixer with whisk attachment, whip the cream and sugar on high speed until thick. Add 1-3 tsp of midori liqueur to taste and mix to combine.

[NOTES: I added 3 tsp b/c I am a fan of the green stuff.]

To assemble cupcakes—
In the wise words of JoyTheBaker… Let me repeat. Allow cupcakes to cool completely. (The whipped cream will get runny if the cupcakes are still warm.) Using a 1M piping tip, frost cupcakes. Garnish with lime slice and mint leaf.

Click image to enlarge

ENJOY! :)

Husband rating: A
He’s not a drinker (stems back to too many bad drunken high school nights praying to the toilet god) but he will drink midori from time to time so he loved the whipped cream laced midori. He liked the mojito cupcake but he’s not a huge fan of mint. Overall he liked the combination.

Wifey rating: A+
The combination of the mojito cupcake and the midori whipped cream were SO good! I think buttercream would work but I liked the whipped cream as a lighter complement. Looks like I just found my new favorite crunkcake! Definitely will make again!

Caramel Appletini Cupcakes

May 8, 2008 at 3:45 PM | Posted in cupcakes | 47 Comments
Tags: caramel apple, crunkcakes, martini

Remember my cupcake catastrophe 2 months ago…?

Second times the charm right?

I decided to bake these particular cupcakes again with a couple different adjustments for an alcoholic-inspired May holiday known to me and my friends as Cinco de Drinko. Now I don’t usually drink very much (I get that red-faced-asian-thing. Its very UN-sexy!) but when I do indulge I always ask the bartender to hit me with my favorite girly drink – Caramel Apple Martini! So here’s my attempt at my favorite drink… cupcake style!

Side note: It took me a couple days to post the recipe b/c I wasn’t the only party-goer to get the brilliant idea for crunkcakes. Two other friends brought margarita cupcakes! Who knew you could get a hangover from a cupcake? LOL.

HAPPY (belated) CINCO DE MAYO!

Dang! it really bugs me that the frosting is leaning but T says it makes them look drunk so its all good. LOL
(Recipe adapted from Cupcake Bakeshop | photos from me!)

Makes about 12 cupcakes

INGREDIENTS

For apple cupcake
2-3 apples, granny smith* (I used 3 apples)
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup apple juice
1 teaspoon vanilla
green food coloring to desired color

* You can probably substitute with equivalent amt of applesauce but I have not tried it yet

For caramel apple frosting
4 tablespoons butter
1/2 cup packed dark brown sugar
4-5 tablespoons milk
3-4 teaspoons apple vodka, to taste (I used 4 tsp Smirnoff)
4 cups powdered sugar, sifted

For caramel drizzle
1/2 cup evaporated milk (I substituted with heavy cream)
4oz individually wrapped caramels, unwrapped (I used about 16 Wether’s chewy caramels)

green decorating sugar

INSTRUCTIONS

To make cupcake—
Preheat oven 350F.

Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.

Click image to enlarge

[NOTES: If you don’t have granny apples on hand, you could probably substitute 1 cup of applesauce. I might have to try that next time.]

Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine. Crack the eggs into a separate, medium sized bowl and beat. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.

Combine the wet and dry ingredients until all ingredients come together.

Scoop into cupcake liners. Bake for 20-22 minutes, until a toothpick comes out clean.

[NOTES: I think I baked mine too long b/c it came out browner than I wanted. I’d probably go 17-20 minutes next time I make it.]

To make frosting—
Melt butter in a small saucepan over medium heat. Add brown sugar and 4 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly.

Combine butter mixture and apple vodka in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add last tbsp milk, 1 TEAspoon at a time, beating until spreading consistency. (You might not use all of the last tbsp.)

To make caramel drizzle—
Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Let cool for a few minutes before putting it in a piping bag (or ziplock bag with a small snip cut off in the corner) and slowly drizzle over cupcake.

[NOTES: I used my plastic squeezy “ketchup” bottle to drizzle the caramel b/c its much easier and if there’s leftovers I can save it!]

To assemble cupcakes—
Use a spatula to frost a layer on the cupcake. Pat green decorating sugar around bottom rim of frosting. Fill piping bag with frosting and use a 1M star tip to pipe onto cupcake. Garnish with caramel drizzle.

Click image to enlarge

[NOTES: I think a bright red cherry on top would be uber cute but I got lazy and didn’t make it to the store to grab some. Definitely next time though…]

ENJOY! :)

Husband rating: N/A

Wifey rating: A
The apple cupcake is so good with hints of cinnamon and spices. The frosting is very sweet and you can taste the kick from the vodka. I like the crunch from the decorating sugar too. All in all I think it resembled the drink I was going for.

Other rating: A
It really depends on if you like caramel. Friends that love caramel (like me) really raved about this cupcake while other friends took a couple bites and said it was too sweet. But there were no more by the end of the night. That should tell you something right?! :)

Cupcake Hero #3: [Liquor]

February 15, 2008 at 11:02 AM | Posted in blog event, Cupcake Hero, cupcakes | 18 Comments
Tags: chocolate, crunkcakes, red wine, shiraz

Not exactly the ingredient I was expecting for the month of Valentines’ Day. But I am SO down! Cupcakes that get you crunked. Hellz yes!

A little birdie told me that our co-hostess with the mostess, TemperedWoman, likes her vino so in my excellent attempt to suck up and get a win I knew what I had to do…

Now I have no idea what the difference is between a red zinfandel and white zinfandel (aside from the obvious) much less that Zinfandel wasn’t a brand name! I must have looked like a big newb going up and down the forbidden liquor aisle looking for the “Z” shelf. How was I suppose to know they don’t organize alphabetically? (Doesn’t it feel like the liquor area is always in a far corner at the back of the grocery store with dim lighting? Reminds me of the porn section at the video store… uh… I mean thats what I am told. ::looking around innocently::)

Finally after the labels were starting to go blurry and I was getting cross-eyed, I dialed up my alcoholic friend, April, on my trusty cell phone. (Seriously what did ppl do before cell phones?). She patiently gave me a crash course in Wino 101 and explained how wines were categorized on the shelves. But I could not for the life of me find a Zinfandel so she said a nice Shiraz would probably be a good substitute. So FYI if the cupcakes taste like butt, blame April. I can give anyone her phone number+address if you wanna crank call and toilet paper her house. No seriously… I can. LOL

And to top off my wine shopping experience, I was NOT carded. sigh… I have crossed *that* line. Looks like I am officially “old” now…

Thanks to Laurie and TW for hosting! Who says liquor and cupcakes don’t mix? I am a believer now!

RED WINO AND CHOCOLATE CUPCAKES

Makes ~14 cupcakes

INGREDIENTS

For cupcakes
1-1/4 cup sugar
1 cup AP flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 large egg
2/3 cup sour cream
1/4 cup vegetable oil
1/3 cup red wine (I used a shiraz)
1/4 cup boiling water
1/3 cup toasted pecans, chopped

For ganache
1/4 cup semi-sweet chocolate
1/4 cup bittersweet chocolate
3/8 cup whipping cream

INSTRUCTIONS

To make cupcakes–
Preheat oven to 350 degrees F. Line cupcake tins with papers, or grease well.

Combine sugar, flour, cocoa, baking powder, baking soda and salt together in a large bowl. Cream the egg, sour cream, oil and wine together in mixer for two minutes. Stir in flour mixture until well combined.

Add 1/4 cup boiling water and stir. Fold in chopped nuts. Batter will be fairly thin. Pour into prepared cupcake tins and bake for approximately 17-20 minutes, or until toothpick inserted in center comes out clean.

[NOTES: I put the ganache on the cupcake straight out of the oven b/c the warm cupcake keeps the ganache spreadable.]

To make ganache–
Place chocolate in bowl. In saucepan bring whipping cream to boil over high heat. Pour hot whipping cream over chocolate and stir until chocolate melted. Spoon ganache over cupcake. Allow ganache to cool before adding frosting.

Garnish with chocolate dipped strawberries. (What goes better with wine than strawberries right? oh wait… thats champagne. dammit! ah well…)

ENJOY! :)

Husband rating: A-/A
He really liked the chocolate and pecan combo. The wine was faint but you can definitely get a wine sensation from it.

Wifey rating: A
The cake was incredible and you can definitely smell the wine. Since I am not a wine drinker, its not my favorite cupcake but if you have an affiinity for red wine, you’d probably go nuts for it!