mudslide cupcakes

How can something sound so wrong be so right??

Now before you think “ew. Mudslide.” I ask you to stop, and reconsider.

Now, I’ve been known to have a few cocktails in my time. But not a mudslide, or if I have had one, I can’t remember having one. The only thing I’ve had that comes close to a mudslide is a Toblerone cocktail or some CSCs (I’m sure you know what the abbreviation is and I don’t need to spell it out).

I love cocktails, and everything about them. I love that you can concoct pretty much anything by combining liqueurs and fruity or chocolately flavours. You’re only limited by your imagination.

So when Rebecca suggested the theme for our Cupcake Combat could be cocktails, I couldn’t say no! As soon as the theme was settled, I dreamt of two things: sweet, tasty, fruity concoctions or rich, creamy, velvety chocolate creations.

So, it shouldn’t be a surprise that for my first cupcake (out of three) I decided on mudslide cupcakes. Before I decided to take on this cupcake, I did a bit of research. To say I wasn’t daunted would be a lie. A dual swirl of frosting? I’ve never done that before. All the versions I saw online looked so professional, so beautiful and not to mention so tasty!

And then if the frosting dilemma wasn’t enough, there were so many different cake base recipes. So many in fact that I got confused. Ones with Kahlua, ones with Baileys, ones that were plain chocolate… Turns out everyone else in the cupcake sphere enjoy experimenting no?

Nevertheless, I decided to give these bad boys a go. I adapted the chocolate cake recipe from the Crabapple Bakery Cupcake Cookbook and added dashes of Kahlua and Baileys to just a simple vanilla buttercream icing recipe.

The results as above: you judge for yourself. Winner? I think so, but I’m biased.

Mudslide cupcakes

Chocolate Baileys cupcakes

Makes lots and lots of cupcakes – at least 50 mini cupcakes and 16 standard sized cupcakes (that’s what I took in to work and they were all gone!)

3 cups of flour

2 teaspoons of bicarbonate of soda

1 teaspoon of baking powder

1 teaspoon of salt

1 cup of hot water

1 cup of cocoa

2/3 cup of Baileys Irish Cream (or 1 cup of Baileys if you want even boozier cakes)

1/3 cup of milk  (omit if using 1 cup of Baileys)

200g of softened unsalted butter

2 cups castor sugar

4 eggs

1 tablespoon of vanilla extract

1| Preheat your oven to 170^oC. Line your trays with cupcake liners.

2| Sift together the flour, bicarb soda, baking powder and salt. In a small separate bowl, whisk together the cocoa and hot water until smooth. In another bowl, combine the milk and Baileys.

3| In the bowl of your mixer or in another bowl, using a hand mixer, cream the butter for 1-2 minutes. Add the castor sugar a third at a time, beating for around 2 minutes after each addition. After the last addition, keep beating until the butter and sugar mixture is light and fluffy. You should see it change colour – the mix won’t be as yellow as when you first started the creaming process.

4| Add the eggs in, one at a time, beating for 1 minute after each addition or until the mixture is light and fluffy. Add in the vanilla extract and beat for another minute or so.

5| Add a quarter of the flour to the creamed mixture and beat on low speed until combined. Add about a third of the cocoa and Baileys mixture and beat until combined. Repeat this process twice more. Add the rest of the flour and until combined. Be careful not to overbeat – it will toughen the mixture. Beat until just combined and you can gently fold the rest with a spatula if you like.

6| Spoon the mixture into the cupcake papers, filling each to about three-quarters full. If you don’t want cracks in the tops of your cakes (come on, no one does right? It’s not that pretty), just sit your cakes for 10-20 minutes before baking.

7| Bake for about 10 minutes (for little cupcakes) or 15-17 minutes for standard sized cupcakes or until a fine skewer inserted comes out clean. Remove the cakes from the trays immediately and completely cool on a wire rack before frosting. Try to refrain from eating.

Baileys buttercream icing

150g softened unsalted butter

1-2 cups of icing sugar mixture, depending on how sweet you want it

A dash of vanilla extract

3 tablespoons of Baileys Irish Cream

1| Cream the butter for 1-2 minutes in a clean, dry bowl.

2| Add in the Baileys and vanilla extract and beat for at least a couple of minutes.

3| Add in the icing sugar, a bit at a time, adjusting to your tastes.

Kahlua buttercream icing

150g softened unsalted butter

3 tablespoons of Dutch cocoa powder (this is the good stuff – it’s dark and has a slightly bitter taste so will balance out the sweetness of the Baileys)

A dash of vanilla extract

6 tablespoons of Kahlua

1| Cream the butter for 1-2 minutes in a clean, dry bowl.

2| Add in the cocoa powder and beat for at least a couple of minutes.

3| Add in the Kahlua and vanilla extract and beat for at least a couple of minutes.

4| Add in the icing sugar, a bit at a time, adjusting to your tastes.

Frosting the cupcakes

Note: this is a little tricky, and messy if not careful but definitely doable. You need a bit of equipment, but nothing that a well-equipped kitchen won’t have. The cakes do look better with a swirl but you can easily find a swirl nozzle from many stores like House, Matchbox, or the General Store.

You’ll need:

A large swirl nozzle

2 smaller piping bags (you can use disposable piping bags

1 large piping bag to house the 2 smaller piping bags

1| Place the Kahlua and Baileys icing into the smaller bags (one bag for Kahluah, one for Baileys). Try to make sure that the amount of icing in each bag is equal.

2| Place the nozzle in the end of the big piping bag. Snip the end off (but only make a small cut). Place these two bags side by side into the big bag. Close off the big bag by twisting off the top.

3| On each cake, make a swirl and sprinkle with chocolate shavings if you like.

4| Eat one or many, until full.

cupcake combat: mudslide VS margarita

A battle to the death! Okay, it’s not really a battle to the death, obviously. I have been known to be dramatic at times. 

I'm challenging Rebecca, from adashofchocolate to a cupcake showdown.

This is combat though, this is serious, and there can only be one winner.

Alright, I'll stop being dramatic... neither Rebecca nor I will technically be

crowned the ‘winner’ because we will both be winners (in the eyes of our loved ones anyway).

So, it goes like this. We have chosen the theme ‘cocktails’, and we will both be creating a set of

three cupcakes based on alcoholic beverages. How good is that?

I've tried to conduct some serious research but haven't quite made it to the local watering hole and tried a bevvy of cocktails. Maybe I will before round two. All for a good cause of course. 

Now it really is for a good cause, because we are doing this to encourage you all to be involved with

World Down Syndrome Day on the 21st of March 2013. Host a tea, bring cupcakes to work and sell

them to your colleagues (we’ll give you some recipes), or just donate. You can sign up here.

So for round one... can I get a drumroll please... Rebecca's margarita cupcake vs. my mudslide cupcake.

How good do these margarita cupcakes look??? Super moist orange tequila cupcake with a lime, tequila and orange buttercream, topped off with sweet n' salty candied lime slice. I hope Rebecca saved one for me.

My cupcake is for any chocolate lover... luscious chocolate cupcake with kahlua and baileys frostings, swirled together. BOOM.

If you want to make Rebecca's cupcake, click here.

Otherwise, if you want to give my cupcake a go, click here.

hump day afternoon dee-lights

ah. Wednesdays. I actually don't mind Wednesdays. The day of the week when I have choir... that's what probably makes Wednesdays so good. A capella goodness every Wednesday for 2 hours, I can't go wrong.

On the weekend, beau and I revisited a classic - Anchorman. I forgot how funny this movie is... and how many classic comedic actors are in it.

So what better song for hump day than Afternoon Delight? And I'm pretty sure in the movie it was done a capella. Even better.

booyah.

throwback thursday

Continuing on with my 90's theme... this week it's about one week. Chickity china the Chinese chicken. Say what?!

One of my absolute favourite songs that is on extremely high rotation to this day, on the iPod. I think I listen to this song every day. Yes, it's that good.

Now, I'm trying to remember, as with all my throwbacks, what was happening to me at the time the song was 'in vogue'. Ok, a quick look on Wikipedia tells me that this song peaked in 1998-1999. Ah, the start of high school. Probably not the best of times, if I was to be honest. The first few years of high school, in my opinion, are not that fun. Let's face it. You're at the bottom of the ladder, far from the leader of the pack and all that jazz. Nevertheless, life was carefree, responsibilities were limited. You only had to worry about homework (if that, really). Maybe a bit of peer pressure but nothing like what kids are facing today, I'm sure (pretty sure I wouldn't survive if I was in school today).

Anyway, enjoy, pretend you're a pimply, greasy long haired 14 year old, head banging head lolling. Why? Because it's fun.

red wine chocolate cupcakes

Red, red wine.... go to my head...

Yes, I'm a light-weight. A cadbury, as one would say.

I always have trouble finishing off a bottle of red. Don't get me wrong, I do like a glass of red, but am not one for drinking a whole bottle. Luckily, I found this recipe while browsing through one of my sites of inspiration: Smitten Kitchen. The red wine in this recipe is the perfect amount to finish off that last bit  of wine in a bottle.

This cake is really divine. You can smell the wine (yes, it doesn't completely cook off!) and so has that 'adult' feel to it. The flavour can be quite intense but I think that's a good thing. Some type of topping or cream would help with the intensity of the flavour. I used cream cheese icing for my cupcakes - a bit like a red velvet cupcake. I recently made some for a friend's party and her daughter accidentally ate one (apparently she is attracted to anything 'chocolate'). She quickly proceeded to tell her mum that 'they taste funny' so a word of caution: probably not best for the kiddies!

If however, you are looking for a lovely cake for dessert or a cheeky somewhat boozy afternoon tea, this cake will hit the spot. It works in multiple ways - I made them into cupcakes but it would work as a cake too, as seen on the Smitten Kitchen website.

They are really easy to whip up, so go on, treat yourself, use up the last of the red wine in that bottle and kick your feet up when done. You'll thank me for it, I'm sure.

red wine chocolate cupcakes

adapted from smitten kitchen's Red Wine Chocolate Cake

85g unsalted butter at room temperature
1/2 cup dark brown sugar
1/4 cup caster sugar
2 large eggs at room temperature
3/4 cup red wine, any kind you like
1 tsp vanilla extract
1 cup + 1 tbs plain flour
1/2 cup Dutch cocoa powder
1/8 tsp baking soda
1/2 tsp baking powder
1/4 tsp table salt
1/4 tsp ground cinnamon

1| Preheat the oven to 165 degrees. Line your cupcake tray with cupcake liners.
2| In a large bowl of an electric mixer cream the butter on a medium speed until smooth. Add the sugars and beat until fluffy (for about 3 minutes).
3| Add the eggs and beat well. Pour the red wine in and vanilla. The batter will probably look a little uneven but that's ok.
4| Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, over the wet mixture. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Nice and slow, so it's all even.
5| Divide the mixture into the cupcake liners and bake for about 20 minutes or so, or until the cake tester inserted into the cupcakes comes out clean.
6| Cool the cakes on a rack. Top with any icing you like or with icing sugar. I topped mine with cream cheese icing. mmm. cream cheese icing.

throwback thursday

I've been listening to a lot of 90's mixes lately. I'm not sure why... possibly because that's when music was good?

I think in almost every mix I listen to (thanks 8 tracks), they feature Third Eye Blind's Semi-Charmed Life. I'm pretty sure this was the song that introduced me to other artists other than Hanson (please forgive me, I was 12 when this song came out).

Looking up the song lyrics, the song is actually about drugs. Now as a back-then 12 year old, I'm pretty sure I didn't know this. That's ok, still an awesome song that despite its sad lyrics, gets me in a good mood. One of those songs that's good when you have a mundane task set in front of you. This'll liven things up.

lemon cupcakes with lemon curd and cream cheese icing

Right. I dont' think I've ever made anything with such a long name, and with more than two elements. I usually stick to a cake base and icing. Nice and simple. That's kind of my thing.

And then I watched an episode of Cupcake Wars.

Talk about mind blowing. Now that show separates the amateurs from the hard core professionals. The creativity that some of these contestants exudes was amazing. The confidence was something else but believe me when I say, they certainly upped the ante of cupcakes. Who would have thought - goats cheese frosting? Baked apple cupcakes? Maple frosting topped with crisp bacon? Salmon cupcakes topped with cream cheese icing and capers?? Yeah, not sure about that last one, but amazingly, the lady that dreamt that creation won.

If anything, when it comes to baking cupcakes, this show has pointed out at how much I still have to learn. Ok, I know what some of you may be thinking. These guys on the show, they're professionals (or at least bake cupcakes for an actual living). But these people all started from somewhere. Probably from their home kitchens. Sweating it over a hand mixer. Or even whisking by hand (I saw a lot of that on the show which really surprised me).

So, as it was, a Thursday night. Late, on a Thursday night. I live with a quiet housemate, in an apartment block of 8. I didn't think a kitchen mixer whizzing up cakes would be a welcome sound at the time of night I actually got my act together so I went hunting for an easy mix cupcake recipe. Viola - I found this lemon cupcake recipe that was originally seen on Junior Masterchef. I was surprised at how quickly it came together and how lovely they turned out. Easy peasy. I did however got the mixer going for the cream cheese icing but hey, with a KitchenAid, hey presto, done in minutes.

So here it is, my first attempt at a cupcake with an extra element (lemon curd in the cakes) and I think it was pretty successful. Maybe not Cupcake Wars material but still, I was pretty happy with the end result. As a market researcher, naturally, I welcomed feedback from my colleagues. I am happy to report that the most negative comment was that they were too small.

lemon cupcakes

1 cup of thickened cream
3/4 cup of caster sugar
2 eggs, lightly beaten
1 1/2 cups of self raising flour
finely grated rind of 1 lemon + its juice

1| Preheat your oven to 180 degrees (160 if fan forced). With the eggs, pour the cream and sugar into a large mixing bowl and whisk until nice and smooth.
2| grate lemon rind over the top and squeeze the lemon to get the juice out.
3| Sift your self raising flour over the bowl and whisk the batter until thick and smooth. The consistency will be like a thick pancake mix.
4| Divide mixture into cupcake cases.
5| Pop into the oven and bake for 15-20 minutes. Don't over bake them - they won't be spongy and moist!

lemon curd

3 egg yolks
zest of 1 lemon
1/4 cup of lemon juice
6 tablespoons of caster sugar
4 tablespoons of cold unsalted butter cut up

1| Combine the yolks, lemon zest, lemon juice and sugar in a small saucepan. Whisk up to combine. Set this over a medium heat and stir constantly with a wooden spoon, making sure you stir evenly - don't forget the sides and bottom of the pan. Cook until the mixture is thick enough to coat the back of the spoon (around 5-7 minutes).
2| Take the saucepan off the heat. Add the butter, one piece at a time, continuously stirring with the wooden spoon until the consistency is smooth.
3| Transfer the mixture into a medium bowl. Lay a sheet of plastic wrap on the surface (this will help the curd to not form a skin). Let the curd cool, refrigerate until firm and chilled (at least 1 hour).

cream cheese icing

250g cream cheese at room temperature
125g butter at room temperature
icing sugar (about 1 cup, but that depends on how sweet you want it)

1| Get the cream cheese going first. Place it into the bowl of a mixer or using a hand mixer, start the beating.
2| After a couple of minutes, add the butter and whip that up.
3| After a couple of more minutes, add the icing sugar. Use 1 cup first, add more if you want it sweeter. Beat until thick and fluffy.
4| Try not to eat the whole icing out of the bowl. Top cakes with lemon curd with a swirl.

putting it all together

1| Make sure your cupcakes have cooled completely.
2| If you have one of those thin, long piping nozzles that you use for jam or things like lemon curd, load up your piping bag with lemon curd and stick the pointy end in the middle of the cupcake and inject it with lemon curd. Repeat with all the cakes. OR you could just scoop out a bit of cake on top and place a bit of lemon curd in the hole you made. Easy!
3| Admire your work. Then pipe, or spoon or swirl some cream cheese icing on top.
4| Eat until your heart's content, but probably best eaten shared with your friends / family.