I've been MIA for a while now, I know. But in my defense I 1) got engaged, 2) lost my camera for a while, and 3) got laid off. So my wedding, which was initially planned for October, is now taking place the first weekend in May. I'm a bit overwhelmed. :)
Today I did a trial run for my wedding cupcakes. I'm not much of a baker, but I figured i could manage mini cupcakes for the shoestring-budget potluck BBQ wedding we're planning. So I bought three boxes of cake mix and got them all gussied up:
Spicy Mexican Chocolate Mini Cupcakes1 box milk chocolate flavor cake mix
water, eggs, oil as per directions on box
1 1/2 tsp good cinnamon
1/2 tsp cayenne powder
1 Tbsp excellent cocoa mix (I used Sharffenberger cocoa mix)
Mix it all up and bake in mini-cupcake tins lined with paper liners for 13 minutes at 350. Frost with ganache:
1 c heavy cream
1 pkg good semi-sweet chocolate chips
1/4 tsp cinnamon
1-2 Tbsp orange liqueur
Put the chocolate chips in a heat-proof bowl and toss with the cinnamon. Heat the cream in a small saucepot over medium heat, stirring constantly, until the cream just reaches a boil. Pour the cream over the chocolate chips and walk away for 2 minutes. Then slowly whisk the cream and chocolate together until the chocolate is completely melted. If you still have bits of unmelted chocolate, put the bowl over a pan of simmering water (making sure boiling water does not touch bottom of bowl) and whisk slowly but constantly until the chocolate JUST melts. Whisk in the liqueur. Chocolate should be smooth and glossy. To frost cupcakes, turn them upside down and dip the top in the chocolate, swirling a little bit to coat completely.
Pina Colada Mini Cupcakes1 box white cake mix
3 egg whites
2 Tbsp vegetable oil
1 small can pineapple chunks in juice, pureed in small blender
1/4 c white rum
3/4 c shredded coconut, plus 1 cup for toasting
Put cake mix in bowl of stand mixer and add in 3/4 c coconut, and mix together. Prepare the cake mix as directed, substituting 1/2 c pineapple puree for 1/2 c water and 1/4 c white rum for 1/4 c water (you should end up adding a bit more than 1/2 c water to the mix). Save the rest of the pineapple puree for the frosting. Bake in mini-cupcake tins lined with paper liners for 13 minutes at 350. Frost with pineapple cream cheese frosting:
1 8-oz block cream cheese, softened
1/2 stick butter, softened
1 box powdered sugar
reserved pineapple puree from cupcakes (about 1/4 cup)
reserved 1 c shredded coconut
Beat together cream cheese and butter in stand mixer until fluffy. Add in powdered sugar and pineapple puree, beating until completely mixed and fluffy. Toast shredded coconut in 350 degree oven for about 10 minutes, stirring occasionally to ensure even browning, then sprinkle on the frosted mini cupcakes.
Lemon Mini Cupcakes1 box white cake mix
3 egg whites
2 Tbsp vegetable oil
4 lemons
Zest the lemons and add to the cake mix in bowl of stand mixer; mix together. Juice the lemons. Prepare the cake mix as directed, substituting 1/2 c lemon juice for 1/2 c water. Bake in mini-cupcake tins lined with paper liners for 13 minutes at 350. Frost with passionfruit buttercream frosting:
1 stick butter, softened
1 Tbsp meringue powder
pinch salt
1 box powdered sugar
2-3 Tbsp passionfruit puree
1-2 Tbsp milk
Beat butter in stand mixer until fluffy. Add in salt and meringue powder. Gradually add powdered sugar and passionfruit puree. Add in a tablespoon or two of milk at the end to get frosting to proper consistency.