Banana Rum Chocolate Chip Cupcake filled with Rum Caramel & topped with Chocolate Cream Cheese Frosting and Caramel Drizzle Recipe adapted from Sally's Baking Addiction You know that Ben & Jerry's ice cream flavor, Chunky Monkey? Well these cupcakes are kind of like that... minus the walnuts, plus rum! And caramel! I'm not usually the biggest fan of rum. Perhaps there were just too many Captain Morgan nights in college, but a rum drink usually is not something I order. However, when I was vacationing in Tahoe earlier this month, I had forgotten how good rum can be with tropical flavors. When I got home I decided that I would make a dessert with rum in it. And for some reason, I was hooked on banana. I really like these cupcakes. Sometimes banana cupcakes can be tricky because they often end up tasting too much like a muffin, but I think the caramel filling and the extra rum flavor definitely made these taste like cupcakes! Eating a Drunk Monkey cupcake on a hot day is the perfect way to say goodbye to summer! I can't believe how quickly summer went, and I can't wait to get back into backing some delicious fall treats! But for now, enjoy these cupcakes with the last few summer sunsets! :) [ INGREDIENTS ]*
Makes about 18 cupcakes Rum Caramel 1/8 cup water 1/3 cup granulated sugar 1/3 cup light brown sugar 1/4 cup butter, at room temperature 1/2 cup heavy cream, at room temperature 2 ounces of dark rum (I used Meyer's) Banana Rum Chocolate Chip Cupcakes 1/2 cup unsalted butter, at room temperature 1/2 cup packed brown sugar 3/4 cup granulated sugar 3 large eggs, at room temperature 3 large bananas, mashed 2 tablespoons dark rum (I used Meyer's) + more for brushing the cupcakes 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 teaspoon salt 1/2 cup buttermilk 1 ¼ cup semi-sweet chocolate chips Chocolate Cream Cheese Frosting 1/2 cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3 cups powdered sugar 3/4 cup cocoa powder (I used Ghirardelli) *I prefer to use all organic & local ingredients whenever possible. [ DIRECTIONS ] Rum Caramel
Banana Rum Chocolate Chip Cupcakes
Chocolate Cream Cheese Frosting
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Ginger Beer & Bourbon Cupcakes with Strawberry Jam and topped with Bourbon Whipped Frosting Recipe adapted from Southern Fatty A new bar recently opened up in Redwood City and I had been dying to try it for weeks. Finally, I was able to convince one of my friends to meet me at The Blacksmith for happy hour. As we sat at the bar we watched the bartenders create amazing cocktails. One of which was the Kentucky Buck. I had never had this drink before, but it sounded like a good summer drink with ginger beer and fresh strawberries. And as I sipped the cocktail and caught up with my friend, I couldn't help but think how good it would be as a cupcake. I found a ginger beer cupcake recipe to adapt, decided to fill it with some strawberry jam and top it with a bourbon frosting. I've been asking my family and friends to taste them for me and my sister's first reaction was, "Oh my god, best one yet!" I am really looking forward to finding some new delicious cocktails to transform and more nights of fun at The Blacksmith. [ INGREDIENTS ]
Makes approximately 14 cupcakes Ginger Beer & Bourbon Cupcakes 2 cups ginger beer (I used Hollows & Fentimans Alcoholic ginger beer) 9 tablespoons unsalted butter at room temperature 3/4 cup brown sugar 1/4 cup granulated sugar 2 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 3 teaspoons ginger 2 tablespoons sour cream 3/4 cup ginger beer (in addition to above) 4 tablespoons bourbon (I used Bulleit Bourbon) + more for brushing Strawberry Jam 3 cups small diced strawberries 1-2 tablespoons of sugar, depending on the sweetness of the strawberries 1 tablespoon cornstarch 1 tablespoon water Whipped Bourbon Frosting 4 oz. cream cheese, room temperature 1/4 cups granulated sugar 1 cup heavy whipping cream 1 tablespoon bourbon [ DIRECTIONS ] Ginger Beer & Bourbon Cupcakes
Strawberry Jam
Whipped Bourbon Frosting
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Peach, Berry, & Bourbon Bread Pudding, with Bourbon Caramel Sauce, & Fresh Whipped Cream Adapted from Martha Stewart Bread pudding is one of my favorite desserts. When a restaurant has it on their dessert menu, it's not even up for discussion because I am definitely getting that! I think my love for this delicious treat goes back to a very fun night when I was in high school and my family was visiting some friends in Portland. At around midnight, my mom and her friend decided it would be a fantastic idea to make some bread pudding! So they did, and we all enjoyed it in the early hours of the morning. Bread pudding is kind of a what's left in the fridge dessert. After my sister's 4th of July BBQ we had lots of brioche hamburger and hot dog buns left. I had some blackberries and raspberries that I ended up not using for a recipe, and my parent's had some peaches from their tree in the backyard. All of these things sounded like they would make a delicious bread pudding. And since this dessert is even better a little tipsy, I added bourbon to the pudding and topped it with my bourbon caramel sauce. So whenever you have leftovers from a picnic or afternoon BBQ you might want to think about whipping up this yummy dessert! [ INGREDIENTS ]
Peach, Berry, & Bourbon Bread Pudding 1 ½ pounds day old brioche bread*, cut into 1 inch cubes 4 ¼ cups half & half 1 cup (2 sticks) butter, plus more for the baking dish 1 cup packed brown sugar 1/2 cup granulated sugar 4 tablespoons (2 ounces) bourbon (I used Bulleit Kentucky Straight Bourbon) 5 eggs, lightly beaten 3 medium peaches, pitted, peeled, and medium diced 6 ounces raspberries 6 ounces blackberries Bourbon Caramel Sauce 1/8 cup water 1/3 cup granulated sugar 1/3 cup light brown sugar 1/4 cup butter, at room temperature 1/2 cup heavy cream, at room temperature 4 tablespoons (2 ounces) of bourbon (I used Bulleit for this too) Whipped Cream 1 cup heavy whipping cream [ DIRECTIONS ] Peach, Berry, & Bourbon Bread Pudding
Bourbon Caramel Sauce
Whipped Cream
Put it all together
Bourbon-Soaked Apple Pies with Bourbon Glaze First off, I'm sorry it has been awhile since I got a new recipe up. June was a crazy month for me in many ways. One of those things that kept me busy was the Pastry Fundamentals class I took with Kim Laidlaw at SF Cooking School. It was such an awesome class and Kim was a great instructor. If you live in the San Francisco Bay Area, definitely check out some of their classes. It was so much fun! I am definitely looking forward to signing up for some more courses soon. Now down to business... Wow. I cannot believe it is already July! This summer is going to be over in the blink of an eye. Today is the 4th of July! Like most people I am off to a fun BBQ to celebrate and I had to think of a tipsy treat to bring along. We had made some pies during our class last week, and I hadn't tried to make a boozy one before, so pie with a little kick seemed like a fun challenge. Carrying around a pie dish and trying to cut perfect pieces at a BBQ can be kind of a challenge, so I decided to make some small hand pies. And nothing is more American than apple pie & Kentucky bourbon! The apple and bourbon go so nicely together with that little sprinkle of spices. And then the bourbon glaze really just amps the booziness up a bit. I had so much fun making these and cannot wait to share them with my friends and family. I have a feeling that topped with a little homemade vanilla bean ice cream, they are going to be a hit! I can't wait to try making some more tipsy pies in the future! Happy 4th of July everyone! And a very special thank you to my sister for taking such amazing pictures for this post! [ INGREDIENTS ]
Pie Crust 2 cups all-purpose four 1 tablespoon granulated sugar 1/2 teaspoon salt 1 ½ sticks butter, cubed and very cold 8 tablespoons ice water Apple Bourbon Filling 2 medium pink lady apples, peeled and diced small 1/4 cup brown sugar 1 tablespoon flour 2 ½ tablespoons bourbon (I used Bulleit Kentucky Straight Bourbon) Juice of ½ a lemon Pinch of salt Sprinkle of cinnamon and ginger Egg Wash 1 large egg Splash of milk Bourbon Glaze 1/2 cup powdered sugar, sifted 1 tablespoon bourbon (I again used Bulleit) [ DIRECTIONS ] Pie Crust
Bourbon Apple Filling
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**Note: I used the remaining dough and any extra apples to make little pie roll ups. I just used strips of re-rolled dough about 6 inches long and 1 inch wide. I placed the apples along the strip and rolled them up using a little egg wash to seal the end. I place them upright on a baking sheet (so you can see the swirl of dough and the apples from the top), attached a star over the top with egg wash and baked them for about 20 minutes. Then I used the glaze on top when they came out of the oven. Prosecco-Soaked Fruit Tart filled with Prosecco Pastry Cream Recipe adapted from Brown Eyed Baker & The Craving Chronicles This month, I was determined to get at least 3 blog posts up. And this is my third! Yay! I was also determined to make this sparking berry tart, and Memorial day was the perfect time to make something red, white, blue, and bubbly! I have had the idea for this fruit tart for awhile. A while back I had baked some cupcakes to celebrate the marriage of two work colleagues and had filled them with champagne pastry cream. I remember thinking when I was making those, that the pastry cream would make a delicious tart. I had also never made a fruit tart before, and I am all about trying to bake new things this month! Then, I had a brilliant moment where I thought, "I should totally soak the fruit in sparking wine to give it that bubbly taste and add a little more booze!". I had the perfect plan. So on Memorial day, I got up early to start my baking. I successfully made both the tart dough and the pastry cream. And while those were both chilling in the refrigerator, I decided to use the leftover egg whites to make some Baileys chocolate macaroons. In the midst of doing that, I absentmindedly picked up a piping hot thermometer and burned two of my fingers pretty badly. So when it came time to roll out the dough, fill it with the pastry cream, and top it with the soaked fruit, I was left doing it one handed. I do have to say, I still think this tart turned out good and I will definitely be making it again for 4th of July! I shared the tart with my friends and family and they loved it. I think this fruit tart was the perfect dessert to celebrate the day that honors all of those who served this country! Cheers to them! [ INGREDIENTS ]
Pastry Cream 1/4 cup cornstarch 1 cup heavy cream, divided 1 cup prosecco (I used Cupcake prosecco) 1/2 cup + 2 tablespoons granulated sugar 2 whole large eggs 4 large egg yolks 4 tablespoons unsalted butter 1 teaspoon vanilla extract Crust 1 egg yolk 1 tablespoon heavy cream 1/2 teaspoon vanilla extract 1 ¼ cups all-purpose flour 2/3 cup powdered sugar 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes Soaked Fruit 6 ounces blueberries 6 ounces blackberries 6 ounce raspberries 10 large strawberries, sliced Enough prosecco to cover the fruit (I used the remainder of the bottle I used for the Pastry cream) [ DIRECTIONS ] Pastry Cream
Crust
Soaked Fruit
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Lime Macarons with Tequila &Triple Sec White Chocolate Ganache, & a sprinkle of Sea Salt Recipe adapted from Baking Arts So I finally bit the bullet and signed up to take a French Macaron class. I love these little treats. Whenever I am out and the bakery I am at has them, I always buy one... okay, more like three. The shells are so light and airy and the filling is creamy and delicious. Making these is pretty intimidating. I bought a book two years ago that said something like, stir the batter exactly 14 times, 13 won't be enough, and 15 will be too many. I resolved that taking a class was the best way to learn to make these. I found a class on Tuesday night with Richard at Baking Arts. If you live in the Bay Area, sign up for one of his classes. He's awesome. His class was so much fun, and he made making macarons super approachable. I loved the way he structured the class. First you watch him demonstrate how to do it, and then (with his supervision and help) you get to make your very own batch. The ones we made in his class were amazing (and for the record, the macaron shell recipe is 100% his). So a few days later I was determined to make my own. I just had to decide what cocktail to do... I went with margaritas. I know I missed Cinco de Mayo by quite a bit, but I went for it anyways. I decided to put the lime in the shell, and leave the boozy part for the filling. I made a lime zest shell, and a tequila & triple sec white chocolate ganache for the center. I topped each center with a little lime zest and a sprinkle of salt. I have to admit, I don't love white chocolate all that much, but these actually tasted like a margarita! I think my first batch of macarons at home turned out pretty darn good. I will warn you that these are tricky to make, so if yours turn out a little lopsided (like some of mine did) don't get discouraged. They're probably just a little tipsy! ;) [ INGREDIENTS ]
Lime Macaron Shells (from Richard at Baking Arts) 55 grams egg whites (do not use egg whites in a carton, they have to be from whole eggs) 150 grams granulated sugar 1/4 cup water 170 grams almond flour 170 grams powdered sugar 55 grams egg whites Zest of 1 lemon Green gel food coloring (optional) Tequila White Chocolate Ganache 6 ounces white chocolate pieces (I used Guittard) 1/4 cup heavy whipping cream 3 teaspoons silver tequila 1 teaspoon triple sec lime zest & salt [ DIRECTIONS ] Lime Macaron Shells
Tequila White Chocolate Ganache
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These macarons can be wrapped in plastic wrap and refrigerated for up to a week. Chocolate Cupcakes with Baileys Cream Cheese Topping Recipe adapted from Smitten Kitchen Makes about 24 cupcakes As a kid I always loved black-bottom cupcakes. Whenever I would go with my mom to get her coffee and the place had these, I would beg her for one. I mean what's not to love? Moist chocolate cake with a delicious cream cheese center. When we decided to have a picnic for Mother's Day, I thought these cupcakes would be perfect to make. But of course, being the Tipsy Muffin I had to make them boozy, so I added some Baileys Irish Cream to the cream cheese topping. I totally just made my childhood favorite dessert into something even more delicious to enjoy as an adult! So usually black-bottom cupcakes have a nice center of cream cheese, but I kind of went a different direction and topped these with the cream cheese. Next time I make these I might try layering the cupcakes by putting the cream cheese in the middle of two layers of chocolate batter, so you really get that nice center of cream cheese. Whichever way you decide to put them together, they will be delicious! I have the pleasure of sharing these delicious treats with some of the most amazing moms I know: My lovely grandmother who has always been there to listen to my stories and share her own. My sister, the newest to the mommy club, who has so much love for her baby boy and has been doing an absolutely wonderful job with him so far. And of course my mom, who is my rock, one of my best friends, and the tweedle dee to my tweedle dumb. I have no idea what I would do without these incredible women. I am so lucky to have them all in my life. I hope you all have a very happy Mother's Day and enjoy something sweet with your magnificent moms! [ INGREDIENTS]
Baileys Cream Cheese Topping 16 ounces cream cheese, at room temperature ⅔ cup granulated sugar 2 large eggs, at room temperature 2 ounces Baileys Irish Cream 4 ounces semisweet chocolate, coarsely chopped Chocolate Cupcakes 3 cups all-purpose flour 2 cups firmly packed light brown sugar 10 tablespoons cocoa powder (not Dutch-processed) 2 teaspoons baking soda ½ teaspoon salt 2 cups water ⅔ cup canola oil 2 tablespoons white vinegar 2 teaspoons vanilla extract [ DIRECTIONS ] Baileys Cream Cheese Topping
Chocolate Cupcakes
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Gin & Lemon Cake, Blackberry Curd, and Elderflower Whipped Cream Frosting Recipe adapted from Brown Eyed Baker & Martha Stewart. It's officially spring and I have officially found my new favorite spring cocktail...The bramble! This delightful cocktail made from gin, lemon juice, simple syrup, and blackberry liqueur makes me want to just spend the day picnicking in a park. The bramble is a relatively new drink, created in 1980s in London by Dick Bradsell as an update on the Gin Fizz. I had this drink for the first time not to long ago, and of course after the first tasty sip, I thought, "This would make a great cupcake!" I decided to use the same delicious gin & lemon cake recipe I have used before, but this time fill the cupcakes up with some blackberry curd, and top them off with elderflower whipped cream. When I went shopping for my ingredients I decided to pick up some Hendrick's Gin to use since it's my favorite. After I baked these cupcakes, I realized that the Hendrick's gives the cupcakes a bit of an herby flavor, so next time I might go back to using Bombay Sapphire. I also lucked out and scored some awesome Meyer lemons for these. With the curd, I thought might as well make that a bit boozy too. I had some delicious raspberry liqueur from St. George, so I added some of that. Finally to add a bit of sweetness (and a little more alcohol) I made a simple whipped cream flavored with St. Germain. I love these cupcakes! They are not too sweet and perfect for spring! Okay, seriously guys, it's time for Dolores Park picnic. I'll bring the cupcakes! Who's in? [ INGREDIENTS ]
Blackberry Curd 6 ounces fresh blackberries 1 ¼ cups granulated sugar 1/2 cup butter (1 stick) 4 egg yolks 1/4 cup fresh lemon juice 1 ounce of Blackberry or Raspberry Liqueur Gin & Lemon Cupcakes 1 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 4 tablespoons (½ stick) unsalted butter, room temperature 2 ounces cream cheese, room temperature 1 cup granulated sugar 3 large free-range eggs 2 tablespoons dry gin ½ cup buttermilk ¼ cup lemon juice Zest of 1 lemon Elderflower Whipped Cream 2 cups heavy whipping cream 2 ounces Elderflower Liqueur (like St. Germain) [ DIRECTIONS ] Blackberry Curd
Gin & Lemon Cupcakes
Elderflower Whipped Cream
Put it all together
** Note: I wanted there to be a hint of purple in the frosting, so I "painted" 4 thin stripes of the blackberry curd into the pastry bag before filling it with the whipped cream. It gives the cupcakes a nice swirl effect. Profiteroles filled with Honey Lavender Whipped Cream and topped with warm Honey. Spring is finally here! Not that you could tell much in California. It's been the 70s in the Bay Area the last two weeks and when we went to Disneyland this past Monday it was in the 90s! But I am glad spring is here, because it brings out a whole new set of flavors to play with. Desserts shift from heavy chocolate & whiskey flavors to lighter combinations like lemon & coconut, and a personal favorite of mine, honey & lavender! I loved making the Bailey's profiteroles and while these aren't boozy, they are just as delicious! I used the same Pate a Choux recipe from before but this time filled each puff with honey lavender infused whipped cream. I topped some off with powdered sugar and the others with warm honey to serve. Now all I need to do is have some of my favorite ladies over for high tea to enjoy these lovely treats! Happy Spring! [ INGREDIENTS ]
Honey Lavender Whipped Cream 2 cups heavy whipping cream 4 tablespoons raw honey 1 tablespoon dried lavender Pate a Choux 1 cup water 6 tablespoons butter 1 ¼ cup all-purpose flour 5 large eggs [ DIRECTIONS ] Honey Lavender Whipped Cream
Pate a Choux
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As my boyfriend's birthday began to approach I started to think of what dessert I should whip up for the occasion. Originally I thought I would be turning a White Russian into something, since that is his favorite cocktail. I thought of White Russian cupcakes, crème brûlée, profiteroles, and brownies (I will definitely make at least one of these in the future). But I was having such a hard time deciding that I thought it would be best to just ask him what he wanted. His reply? Sticky. Toffee. Pudding. My first thought was "uh oh!". Here was an Englishman asking me to make one of his favorite English desserts... that I had never made before! For those of you who aren't familiar with this dessert, it is a sponge cake with dates in it, served warm with toffee sauce. Although this dessert is more common around the holidays, I think March is still slightly chilly enough to enjoy this warming and delicious dessert! I looked at quite a few recipes online and finally found one by the wonderful Brown Eyed Baker that sounded amazing. I had thought of making this recipe boozy by adding a bit of whiskey to the toffee sauce, but it is so perfect on it's own that I didn't want to change it one little bit. I served it up with some unsweetened whipped cream, which was perfect since the pudding is so sweet. Vanilla ice cream would probably be delicious as well if you prefer something cold on top! Just in case you were wondering how it went over with my boyfriend... with just a dash of nervousness, I lit the candles on his "birthday cake" this past weekend, and I held my breath as he took his first bite. And? He loved it! :) [ INGREDIENTS ]
Toffee Sauce 2 cups heavy cream 1/2 cup demerara sugar (or turbinado sugar) 2½ tablespoons golden syrup Pinch of sea salt Pudding About 15 medjool dates, pitted and chopped 1 cup flour 1 teaspoon baking soda 1¼ cups of flour 1 teaspoon baking powder 1/2 teaspoon sea salt 4 tablespoons (1/2 stick of butter) at room temperature 3/4 cup of granulated sugar 2 eggs at room temperature 1 teaspoon vanilla extract Whipped Cream 1 cup heavy whipping cream 1 teaspoon vanilla extract [ DIRECTIONS ] Toffee Sauce
Pudding
Whipped Cream
Put it All Together
Note: If the cake is cooled before serving, top each slice with the toffee sauce and heat in a microwave for 25 seconds. |
AuthorOnce upon a time a girl named Megan created a batch of cupcakes and fell madly in love with baking. Archives
May 2019
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