Tuesday, January 31, 2012

Some fun for your Superbowl cupcakes!

Being from Massachusetts, you know I'm excited for Sunday!
Here's a little something I made to jazz up the cupcakes a little for this weekend. And of course, i refuse to make them team neutral, or make them for the Giants ;)


Here are a couple freebies for ya :) Clink on the names for the download

Friday, January 27, 2012

Cupcakes Week 45

A little wine to start your weekend off right? I think so!

Blackberry Cabernet Cupcakes


Macerated Berry Mixture | Makes 1 cup:

3 cups blackberries
½ cup Cabernet Sauvignon
1 tablespoon sugar

1 cup (4.5 ounces) all purpose flour
1 cup plus 2 tablespoons (7.3 ounces) sugar
1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and warm
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup Blackberry mixture
Blackberry Cabernet Frosting:

5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, diced and softened
1/4 teaspoon salt
1 tablespoon vanilla
1/2 cup Blackberry Mixture

Macerated Berry Mixture:

1. Place all ingredients in a bowl and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Remove mixture from refrigerator and place in a blender or food processor and process for 1-2 minutes to puree.


1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the blackberry mixture. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes in 350 degrees just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Blackberry Cabernet Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume (about 10 minutes).
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add blackberry mixture and mix to combine.

Tuesday, January 24, 2012

Guest Post! "Manly Chili"

"OK, well here goes nothing!
I have wanted to make chili for the longest time, and didn't want to make it in a crockpot (too lazy!) So my wife decided to get me a Lecruset Dutch Oven. One happened to come on sale on one of those deeply discount websites, so she ordered it up for me. A couple days later she decided to really read the description and said, 'hey this thing is only 2.5 qt! i think this is going to be midget' Me being the novice cook and not knowing the sizes of pot and pans, figured it would be fine. Until it showed up at our doorstep. and yup. it was midget alright. This put the trying to make my own chili on the back burner again.
On a random shopping trip, wifey found "the one" and scooped it up, and of course it made me very happy. it's my new bff.
I hope everyone enjoys my version of "Manly Chili" with no beans, because as wifey says 'It's not real chili if it has beans!' Remember a happy wife is a happy life, after all this is her blog and i'm just a guest....

Manly Chili

'The Spices'
3 tsp sugar
2 tbsp flour
2 tbsp garlic powder
2 tbsp onion powder
4 tbsp cayenne pepper
5 tbsp chili powder
3 tbsp ground cumin
2 tsp basil leaves
2 tbsp red pepper flakes
ground pepper to taste

2 large cans of tomato sauce
1 can diced tomatoes
1 green bell pepper (chopped)
3-4 cloves of garlic (diced)
1 medium onion (chopped)
2 lbs. ground beef
1 tbsp olive oil
brown sugar to taste
kosher salt to taste

-Mix all spices together and set aside
-Brown the beef
-while beef is going chop green pepper, garlic and onion
-once beef is done drain it and add back to the pot.
-add cans of tomato sauce and diced tomatoes to pot, on medium heat.
-Now let's get ready to saute the veggies. take the olive oil to the pan and heat up on medium heat. add veggies for about 2 minutes.
-when veggies are done add them to the pot.
-now add the spices to the pot.
-add a couple healthy pinches of brown sugar.
-Bring all of that shit to a boil. Taste and see if you need salt or more spice, add as you go. less is best, cause you can always add more if you need to (wifey taught me that one!)
-Once you've got it just right, reduce heat and let it simmer for as long as you can. it should be at least 3 hours. stirring and tasting occasionally.
-We usually eat in a bowl with cheddar cheese on top and tostitos scoops.

Well there you have it folks. Househusband in Training's first ever blog post!

Friday, January 20, 2012

Cupcakes Week 44

Italian Cream Cupcakes

1 box French Vanilla cake mix
1 stick of butter, melted
4 eggs
1/2 cup cream of coconut
1/2 cup water
3/4 cup pecans, finely diced
1 1/2 cups sweetened shredded coconut
1 stick butter, slightly softened
8 oz block cream cheese, slightly softened
4 Tablespoons Cream of Coconut
3 cups powdered sugar
1 cup coconut and 1/2 cup pecans, combined (for garnish…I toasted mine on the stove but this is optional)

1. Preheat oven to 350. Line 24 muffin tins with cupcake liners.
2. In the bowl of a mixer, combine cake mix, butter, eggs, cream of coconut, and water. Beat on low speed for about a minute. Scrape sides of bowl and increase speed to medium high and beat for another minute. Fold in coconut and pecans.
3. Fill muffin cups 2/3 full. Bake for 12-15 minutes or until tops spring back when lightly touched. Place on a cooling rack until completely cool.
4. In the bowl of a mixer, beat butter, cream cheese, and cream of coconut until combined. Slowly add powdered sugar and beat on low until just combined. Increase speed to high and beat for a minute and half. Frost cupcakes and top with coconut and pecans.

Saturday, January 14, 2012

Cupcakes Week 43

Chocolate Banana Cake
1/2 cup coconut milk
1/2 cup ripe banana (about 1 banana)
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

In a small bowl, mash the banana with a fork. Whisk in the coconut milk, sugar, oil, and vanilla extract until incorporated. Mixture will still be a little lumpy because of the nature of the banana, but whisk out as many large lumps as you can. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Make a well in the center of dry ingredients and pour in banana mixture. Stir until just smooth (do not overmix).

Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Frost as desired.

Saturday, January 7, 2012

Cupcakes Week 42

Who doesn't love Cinnamon Toast Crunch? I've never met anyone who doesn't!

Cinnamon Toast Crunch Cupcakes

Cinnamon Cake:
3 eggs
1/3 cup oil
¾ cup buttermilk
1 teaspoon vanilla extract
¾ cup sour cream
Vanilla Cake Mix (not white cake mix)
1 ½ teaspoon cinnamon

(There used to be cereal pieces in the batter, but that has been removed due to comments saying it's better without it)

Cinnamon Toast Crunch Buttercream:
8 oz cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
2/3 cup Cinnamon Toast Crunch powder
(Crush the cereal in a bag and then sift out 2/3 cup)

1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
3. Mix in sour cream.
4. Add cake mix and cinnamon and mix until smooth.
5. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
6. Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
7. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.