
Friday, October 31, 2008
New York Cupcake Contest Today Deadline

By: Daniel Maurer for New York Magazine
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.
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.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
Blend in 1 Tb of the milk. Add remaining 1 Tb milk if necessary for desired spreading consistency.











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Friday, October 31, 2008
New York Cupcake Contest Today Deadline

By: Daniel Maurer for New York Magazine
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.
Tuesday, October 21, 2008



\

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.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
Blend in 1 Tb of the milk. Add remaining 1 Tb milk if necessary for desired spreading consistency.











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