Cupcakes for a Fireman's Birthday!

Ooh boy this was a fun one! I had a request from a friend for birthday cupcakes for her husband! I always get so excited when they tell me to "be creative." Basically she wanted something super delicious, and matching her theme of red, black, & white. Her husband is a fireman so I figured I'd try and tie something in along those lines. I had SO much fun making these! I love walking through the over packed isles of Michael's and searching for inspiration and cute ideas. I've yet to leave that store empty handed. I found these cute little styrofoam fireman cut out's - adorable! They looked a little elementary but it was for a guy, you know how they are; really could care less. Since she left it up to me on flavor of the cupcake I wanted it to be something simple but undeniably delicious. I chose to do a classic yellow buttermilk cake with the BEST chocolate buttercream. The end result: whimsical red, white, and black cuppies that tasted GREAT!

Martha Stewart's Buttermilk Cupcakes
From Martha Stewart's Cupcakes


egg yolks 6
Milk 1 cup
Vanilla Essence 2 tsp
Flour 3 cups
Caster sugar 1 1/2 cups [original recipe used granulated but i could feel granules of sugar on top so next time I use caster]
Baking Powder 1 tbsp + 1 tsp
Salt 3/4 tsp
Butter 12 tbsp

Method
1. This method is also called one bowl method as opposed to cream method which calls for creaming butter and sugar first.
2. Lightly beat egg yolks, 1/4 cup milk and vanilla.
3. In a large mixing bowl, beat all dry ingredients on low speed.
4. Add in butter and remaining milk and mix until all combined on a low speed for about 2 minutes.
5. Add in egg yolks mixture in three steps beating for 30 seconds after each addition.
6. Scoop into muffin tray about 1/2 full.
7. Bake in a pre-heated oven at gas mark 4 for about 20 minutes until golden brown.
8. Cool completely before frosting.


Chocolate Buttercream
original recipe here

Shortening 1/2 cup
Butter 1/2 cup
Icing sugar 4 cups
Cocoa Powder 3/4 cup
Vanilla 1 tsp
Milk 3-4 tbsp

Method
1. Cream shortening and butter.
2. Add in vanilla and cocoa powder.
3. Add icing sugar, one cup at a time.
4. Continue beating, adding 1 tbsp milk.
5. Beat until mixture is light and creamy.
6. Pipe swirls with 1M tip on cooled cupcakes.

Matcha Green Tea Cupcakes with Strawberry Buttercream

I was given the opportunity to bake for a cafe/art gallery here in Provo, The F Stop Cafe  (250 n. Univ. Ave.) a little while back. These are the cupcakes I made for them that got me the gig. ;) I wanted to make something fun, spunky, and fitting to the feel of their place. I'd been wanting to try Martha Stewart's strawberry buttercream recipe for a while and thought this the perfect opportunity to do so. A local coffee joint gave me a sample of their matcha green tea powder just a few days earlier and instantly knew the combination was gonna rock. It obviously did . ;) The candies I used to decorate made these so fun and inviting. Who wouldn't want a cupcake covered in pop rocks I mean come on! I used Billy's Vanilla Cupcake recipe and just added the green tea powder to the batter, which made the color a faint green, totally awesome.

Billy's Vanilla, Vanilla Cupcakes

Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
(2 tbsp. matcha green tea powder) my addition
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. (This is where I added 2tbsp. of green tea matcha powder)

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Martha Stewart's Strawberry Meringue Buttercream

adapted from Martha Stewart's Baking Handbook

Ingredients

4 large egg whites

1 1/4 cups sugar

1 1/2 cups (3sticks) butter-room temperature, cut in tablespoons

1 tsp vanilla

1 1/2 cups (12 oz.) strawberry jam, pureed in food processor

Directions

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.

Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

(Now you can frost these by hand or fill a pastry bag and use a tip, but just a tip for you: if your strawberries aren't very finely pureed you will have a hard time when your using a tip while frosting.) 


Decorate however you like, the crazier the better!!