The 4-1-1

So....you volunteered. Now what? You search the web aimlessly...okay, frantically, for that perfect something to show your child (and the world) how special they are. Send in ordinary cupcakes- out of the question. Store bought - never! But, you also don't want to repeat what the last mother did...no matter how fantastic.

You have just entered the mind-set of the "ROCKSTAR" parent.

Pretty soon, mothers and fathers will be saying "How did you do that?" and "That's so cool!" or "Mmmmm, delicious! I MUST have the recipe!" Before you know it, you will be called upon so regulary for contribution that you will almost hear the crowd cheering and see your name in lights!

That's exactly what my road to stardom was like. But, it didn't end at kid functions. Nope. My family and friends noticed the extra-special attention I gave to gatherings. Whether it was a weekend at the lake or Thanksgiving dinner, there was always something extraordinary to make my loved ones feel exactly that~ loved. So, my input is regularly given and I love it!

Within this blog you will hear just about everything; including successes AND failures. (Afterall, you don't have to be perfect to ROCK!!) Favorite recipes, party ideas, ways to save time and $$$ - you name it. A lot of things are pulled from the Ultimate Resource Guide (aka "the www"); but, others are my own tricks. The beauty is that it's all right here.

Are you ready to ROCK??


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Friday, July 16, 2010

I want S'more cupcakes!

I think the secret to being a ROCKSTAR is simple: take the ordinary and make it extraordinary!  You don't have to reinvent the wheel...just make the rim shine!  Better yet, put on some "spinners" and bump the bass!

When I go looking for a recipe, I try to find a classic with a twist.  Which is why, when I came across this recipe on MarthaStewart.com  I had to try it!  She calls is "Chocolate Graham Cracker Cupcake with Toasted Marshmallow Frosting", but let's call a spade a spade...it's a S'MORE CUPCAKE!  According to Martha's site, the recipe is courtesy of Jennifer Shea at Trophy Cupcakes.

You can simplify the cake part of the recipe by using my trick: a box of chocolate cake mix and a box of chocolate pudding. Mix the boxed cake as directed, adding in the powdered pudding.  (Although, I will admit that I went the "long way" and followed the instructions listed below.)

S'MORE CUPCAKE
(Makes 2 dozen)

2 1/4 cups plus 2 tablespoons sugar

1 3/4 cups all-purpose flour

3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

1 1/2 cups graham cracker crumbs (from about 20 squares)

1/3 cup unsalted butter, melted

9 ounces bittersweet chocolate, finely chopped

Directions

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.


MARSHMALLOW FROSTING   
(Makes enough for 2 dozen cupcakes)

8 large egg whites

2 cups sugar

1/2 teaspoon cream of tartar

2 teaspoons pure vanilla extract

Directions

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

From The Martha Stewart Show

As you see, I did not pipe my frosting on. I used an off-set spatula.  I DID use our "kitchen torch" (aka candle lighter/grill lighter/fire pit starter), which was so much fun!  Make sure you don't get too close to the frosting or leave the flame in one spot too long, or your frosting will be flaming!

Consider this: The next time your child has a sleepover, have a camping theme.  Set up some tents, have hot dogs and baked beans, tell ghost stories and make these for desert! 

ROCK ON!
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