Friday, October 31, 2008

New York Cupcake Contest Today Deadline

Posted by Dee Stewart at 10:06 AM 3 comments Links to this post
Sell Us on Cupcakes and We’ll Give You This Ridiculously Cute Shirt
As you probably know by now, we don’t much like cupcakes. Correction: We like ’em just fine (sugar, flour, and eggs, what’s there not to like?), but we don’t get why so many otherwise intelligent folks would glorify such a pedestrian foodstuff, obsessing over its every possible permutation. It’s not like they’re hamburgers! We realize this might be a problem — a food blog that isn’t "coo coo" for cupcakes is like a fashion blog that doesn’t worship Marc Jacobs (to use the Bleecker Street analogy). So we’re asking you, dear readers, to turn our frown upside-down. The person who e-mails us or comments with the most convincing argument — the sort of argument that makes us bring in a box to the office and send out an e-mail saying “Cupcakes!!!!!” — will win the Magnolia Bakery T-shirt you see here (size large, $22 value). Just don’t send us photos of your Halloween cupcakes. We’ll announce the winner at the end of the day tomorrow.
Click here to participate.

Tuesday, October 21, 2008

Posted by Dee Stewart at 9:11 PM 4 comments Links to this post

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I got inspiration to make some fun caramel apple cupcakes from chokylit a while back, but didn't do them. This year I remembered to do them. Now I'm a single mom and with this economy I'm using Duncan Hines to make the batter. I added 1/3 cup apple marmalade to the batter. I made a marshmallow icing and added a few chunks of melted then cooled caramel and caramel sauce to the icing. I dipped the cooled cupcakes in the batter, added a cinnamon stick to look like the core and threw some sprinkles ontop. Kids love the sprinkles. This cupcake is very sweet. Drink plenty water.

MARSHMALLOW FROSTING:
1/4 cup
1 jar (7 oz)
1 tsp
1 pkg (16 oz)
1 - 2 Tb
Margarine or butter, softened
Marshmallow crème
Vanilla
Powdered sugar
Milk, one Tb at a time


Place margarine, marshmallow creme and vanilla in small bowl; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.
Blend in 1 Tb of the milk. Add remaining 1 Tb milk if necessary for desired spreading consistency.




Friday, October 31, 2008

New York Cupcake Contest Today Deadline

Sell Us on Cupcakes and We’ll Give You This Ridiculously Cute Shirt
As you probably know by now, we don’t much like cupcakes. Correction: We like ’em just fine (sugar, flour, and eggs, what’s there not to like?), but we don’t get why so many otherwise intelligent folks would glorify such a pedestrian foodstuff, obsessing over its every possible permutation. It’s not like they’re hamburgers! We realize this might be a problem — a food blog that isn’t "coo coo" for cupcakes is like a fashion blog that doesn’t worship Marc Jacobs (to use the Bleecker Street analogy). So we’re asking you, dear readers, to turn our frown upside-down. The person who e-mails us or comments with the most convincing argument — the sort of argument that makes us bring in a box to the office and send out an e-mail saying “Cupcakes!!!!!” — will win the Magnolia Bakery T-shirt you see here (size large, $22 value). Just don’t send us photos of your Halloween cupcakes. We’ll announce the winner at the end of the day tomorrow.
Click here to participate.

Tuesday, October 21, 2008


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I got inspiration to make some fun caramel apple cupcakes from chokylit a while back, but didn't do them. This year I remembered to do them. Now I'm a single mom and with this economy I'm using Duncan Hines to make the batter. I added 1/3 cup apple marmalade to the batter. I made a marshmallow icing and added a few chunks of melted then cooled caramel and caramel sauce to the icing. I dipped the cooled cupcakes in the batter, added a cinnamon stick to look like the core and threw some sprinkles ontop. Kids love the sprinkles. This cupcake is very sweet. Drink plenty water.

MARSHMALLOW FROSTING:
1/4 cup
1 jar (7 oz)
1 tsp
1 pkg (16 oz)
1 - 2 Tb
Margarine or butter, softened
Marshmallow crème
Vanilla
Powdered sugar
Milk, one Tb at a time


Place margarine, marshmallow creme and vanilla in small bowl; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.
Blend in 1 Tb of the milk. Add remaining 1 Tb milk if necessary for desired spreading consistency.




 

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