Cupcake Cake Balls

Sometimes you need to celebrate birthdays on a smaller scale, a much smaller scale.

Cake Ball - CupcakeFor my friend Al’s 24th birthday I made cupcake shaped cake balls. Tiny bite-sized yums that are funny and whimsical. I forgot how much of a pain cake balls can be to make but for a good friend, you put in the effort. There are currently about 10 more cake balls sitting in my freezer waiting to be decorated – feel free to ask!

Happy birthday Al! I love you!

Dark Chocolate Chip Mascarpone Cupcakes

On Friday we had a pseudo-unofficial-not-really-a-Christmas party at one of my co-worker’s house. We had so much delicious food and the decorations were beautiful. All in all, an amazing night. The host had asked me to bake something for the evening because it is another one of our co-worker`s birthday on Monday.

Betty Crocker`s Dark Chocolate Chip-Mascarpone cupcakes.

1. The recipe called for Dark Chocolate Chips – is that even a thing? I couldn’t find them at Loblaws and if they don’t have them, I don’t think this are available in Canada. And I didn’t coarsely chop them. They melt, there is no point in my opinion.

2. I didn’t use the Marsala wine/dark rum that the recipe called for. There was going to be kids at the party and I didn’t feel like exposing 4 and 5-year olds to alcohol for the first time.

3. Reynold’s is officially my favourite company. They have a new line of cupcake wrappers called “Stay-Brite” and I’m in love. I have a problem with purchasing way too many wrappers and it is actually quiet pointless as when you bake the cupcakes the oil from the cupcakes saturates the paper and you can’t see the pattern. So these wrappers solve my problem and I want to bake cupcakes all the time. I just need to use up all my old wrappers…

4. The cake from the recipe is dry (or at least I find it to be). I thought that the first time I used it for my Italian cupcakes and I still think that. I don’t think I will be using it again,

5. The icing was light and delicious and secretly fattening. Love it. The icing is clearly the highlight of this cupcake – it just needs a different base.

Here is the recipe…

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Lemon Cupcakes

About a week ago I made these Meyer Lemon Cupcakes from Martha Stewart (this recipe isn’t listed on her website! But I got it from her cupcake book) for a co-worker’s birthday. I know, I know. A week later and the post goes up.

1. I made them because my co-worker sent me a list of desserts his mother had told him he loved as a kid. This list included cherry pound cake, scotch cakes (what these are, I do not know…) and lemon pie. Since I had never made any of these things and pie isn’t really conducive to sharing with 15+ people at work I thought I would make lemon cupcakes of some sort.

2. At my grocery store, there are lemons. It does not specify what type of lemons and there is only one basket of lemons. I don’t know if I got Meyer lemons or even if there are other lemons. I clearly need to educate myself about the various species of citrus fruits that exist.

3. This recipe uses a lot of eggs. A LOT. 17 to be exact. Which is fine because at the time we had 4 dozen eggs in the fridge for some strange reason. Needless to say, these cupcakes are a heart attack in a cute wrapper.

4. The curd is the best part. So citrus and lemony. Yum. I didn’t use freshly squeezed lemon juice because that would have required 6 lemons which is slightly ridiculous. I’m sure Martha would judge me but no one I gave them to could tell the difference.

5. The cupcakes were very dense and I wasn’t crazy about that. There is cream cheese in the cupcakes so it is supposed to be this way but I think a lighter cake would compliment the curd much nicer.

6. Excessively large recipe – it makes 42 cupcakes! Why is this necessary?! It is fine because everyone at work was able to have seconds, and thirds but I feel slightly bad about secretly raising everyone’s cholesterol.

7. I made one slight mistake of piping the curd on top of the cupcake instead of piping some of it into the cupcake. Maybe this would have made it less dense and would have made the two elements of the cupcake work more in sync with one another.

8. Everyone loved these but from what I can tell it was because of the curd. I think I need to find a recipe that uses this curd in a different way.