Spice Cupcakes with Lemon Curd

A week or so ago I had this extreme desire to bake something all day. Then I got into this productive mood and decided I wasn't allowed to bake anything until I'd gotten in lots of job hunting. Eventually, I was still "being productive" when my roommate (who actually works and stuff) came home and told me that another friend was coming over to make dinner.

Instead of just deciding to bake something tomorrow, I decided that I absolutely had to bake something right that second. I also decided that I didn't want to go to the store. This was slightly a problem. I wanted something fast, which meant cupcakes or brownies or something. As opposed to bread, for example, that needs to rise. I also didn't have milk, yogurt, or chocolate chips. Or much butter. I initially wanted to make ginger cookies. Not sure why since they're more of a wintery cookie but whatever. Alas, no molasses! I was discouraged. I don't like yellow cake much, vanilla cupcakes are boring, and chocolate cupcakes aren't as good if you aren't adding chocolate (alongside cocoa powder) into the batter (or so I thought. More on that later.). I felt like I was going to fail and I was not pleased about this. As a last resort I checked my cupcake cookbook (yes, ONLY cupcakes) for a spice cupcake recipe without molasses as a possible compromise. I WON! They exist and called for sour cream, which I had! Totally exciting. And quite delish when topped with lemon curd!

"Spiced Sour Cream Cupcakes"
Not really adapted from Fergal Connolly's 500 Cupcakes

*Note: apparently "the hearty flavor of these cupcakes [is] perfect for tailgating parties and fall picnics"...who knew!

-1 1/2 c flour
-1 tsp baking powder
-(2 tsp) cinnamon but I always do my spices to taste
-(1 tsp allspice), see above
-cloves, pumpkin pie spice, nutmeg, ginger: a sprinkle of each
-2 eggs
-3/4 C sour cream (I used lite and it still tasted delish)
-1 C brown sugar, packed
-3 T each golden raisins and chopped pecans if you like. I don't like either so I skipped that part.
*Note #2: The recipe says it makes 1 1/2 dozen but it barely made me 1 dozen...

1. Preheat over to 350. Line muffin tins.
2. Sift dry ingredients into a medium bowl, set aside.
3. Beat eggs and sour cream until combined, add sugar and mix well.
4. Add dry ingredients in batches until smooth.
5. Spoon batter into cups and bake about 20 min.

Top with lemon curd. I didn't make mine. You can, but I already had pre-made lemon curd on hand.
*Note #3: The recipe calls for a cream cheese frosting with orange juice and zest. It's probs lovely, but I didn't have cream cheese on hand...

Julie and Julia Inspires Me: A Fancy Cake

My mom sent me the book Julie and Julia only a little while before the movie came out. I read it right away and really enjoyed it. I'm really bad about going to movies when they're actually playing (thanks to the $3, 21+ theater by my house where you just have to wait a few extra months and then you can enjoy any of the popular movies with a beer), so I didn't see Julie and Julia until a few weeks ago--yes, I'm a little behind the times. Part of the reason I made the roast described in the previous post was to bribe my friend and neighbor to download the movie for me to watch on his fancy TV...I guess it just wasn't his cup of tea (of course he watched it, though). The roast turned out wonderfully, if I do say so myself, but for Julie and Julia, I was just craving some ridiculous, fancy cake. Luckily, we didn't have a roast, garlic mashed potatoes, asparagus, AND a triple layer buttercream-frosted cake all on the same day, because I don't even think my athlete brother could have handled all that food!

While shopping for roast ingredients, I remembered that apples were in season and picked some of those up. Upon investigating my kitchen, I also realized that I had cream in the fridge. Over the holidays I made Gourmet's Spice Cake with Caramelized Pears and Maple Buttercream and it was spectacular. I figured, "hey, I've got apples and cream--I could make a caramelized apple version with a caramel buttercream!" Well, I realized after the fact that it's surprisingly tricky to find a recipe for caramel buttercream, but that didn't stop me! I just made a regular buttercream with less sugar and then added caramel...yes, rich, I know. Also delicious!

Spice Cake with Caramelized Apples and Caramel Buttercream
For Spice Cake, please see link: http://www.epicurious.com/recipes/food/views/Spice-Cake-with-Caramelized-Pears-and-Maple-Buttercream-355980
Now ignore the rest of the link and keep reading for the apples and caramel buttercream:

Caramelized Apples:
-4 or 5 apples of whatever brand you like (I believe I used Braeburns)
-1/4 c of red wine (really whatever you have along as long as it's not 2 buck chuck but ideally something fruity
-1-2 tablespoons of sugar (it's mainly to taste...also I used brown because I love brown sugar)
-1-2 tablespoons of butter

-Peel and core apples, then finely chop them
-In a deep-sided cast iron pan, heat 1 tablespoon of the butter until melting
-Add the apples
-Cook down for a bit and add sugar and red wine as the apples begin to soften
-If the apples start to stick, add a little more butter
-Cook until very tender and sweet

Caramel Buttercream
Caramel Sauce:
*This is my favorite caramel sauce recipe because they are the only one that suggests that you add water to prevent burning. Yes, the caramel takes a little longer to come together, but it's sooo much easier than having to constantly re-do burned caramel.
** I halved the main recipe, but I would even suggest quartering it
-1/2 c white sugar
-2 (it calls for 3 but I don't think you need it) tablespoons butter
-1/4 c heavy whipping cream
-1/4 c water

-Get all your ingredients measured and near you before you start--this makes things easier for you since you have to work quickly.
-In a tall, heavy sauce pan, add the sugar and the water over moderately high heat
-As the sugar beings to melt, stir it vigorously
-As soon as the sugar comes to a boil stop stirring (it's hard, I know)
-Once it looks nice and golden, add the butter and whisk until golden
-Immediately remove from heat and add the cream--whisk until smooth
-Add a pinch of salt if you like

Buttercream:
*any buttercream recipe will do--just add a little less sugar no vanilla
-1 cup unsalted butter or margarine, room temperature (use vegetable shortening when pure white icing is needed)
-1/2 cup milk, room temperature
-1/4 teaspoon salt
-2 pounds confectioners' sugar

-Combine all the ingredients in large mixing bowl and mix at slow speed until smooth.

-Add the caramel to taste

To Assemble:

-Cool layers of the cake

-Once cool, lightly frost the bottom layer on the top and add about 1/3-1/2 of the apples

-Repeat with the second layer

-Add the top layer and frost, adding any extra apples after (or just eat them plain).

-Enjoy

*PS-How cool are those colored candles?! We decided to pretend it was Cary Grant's Birthday...I mean, who doesn't like him?! Happy Birthday, Cary!

An Amazing Cake plus more

So I already gave you a link to this cake I found in Gourmet and I will discuss it more here because it is freaking amazing. The frosting is probably the best I've ever had. Seriously. Wowww.

Ok, so besides this awesome, awesome cake I also made an onion pie/tart for thanksgiving, along with the zucchini roll ups and a lemon sponge tarte. The onion pie was from Gourmet as well and basically it was a pie filled with caramelized onions, bacon, and some spices I felt like throwing in. It was awsome, but I won't post until I've adapted it to my ideal liking because I think it needed toasted fennel seeds or something...and maybe some cheese. As for the lemon sponge tarte, it was excellent and from a cookbook I got from my fabulous ex-housemates. It tasted like a cross between a lemon meringue pie and a lemon bar, especially the second day. Yummmyyy.

Here's the important thing though, the cake:
Spice Cake with Caramelized Pears and Maple Buttercream
...Ok, epicurious hates me and won't let me cut and paste...here's the link, sorry!
Notes:
1. Feel free to add more of the spices than they ask for, I prefer liberally-spiced cakes and I added a shake or pinch more at least of everything and do not regret it
2. Watch the cakes carefully because I overcooked mine just barely and they came out a little drier than I would have liked (although I didn't get any complaints)
3. Definately be liberal with the brandy and toss in some orange liqueur if you have it...why not right?
4. Use a nice tall/deep pan to cook the maple syrup mixture in because it foams up like crazy and I managed to get it all over the stove. Yeah, like aaaallllll over. Not pleasant.
5. I only added about half the butter they suggested to keep the maple flavor stronger...Also you really don't need that much butter
*Sorry I don't have photos :(

Plum Cake!

I had an exciting day today! I went on a run this morning (I'm very proud here people) and on the way I found a bowl of free yellow plums! Seriously. Free. For me! So cool. I also went to the dollar tree and got us a dust pan (for $1), wrapping paper that's actually nice ($1), and pretty ribbon to go on it (also, guess how much, yep, $1). Of course, the main point here is the plums. I have never had yellow plums before and I have to say, I prefer the purple ones, and what's more, I'm not the biggest fan of plums. I like them, I like most fruit, but they aren't my favorite. Having tried one raw I decided to make that super cute looking dimpled plum cake from Smitten Kitchen because, hey, why not? SO GLAD I DID. It's deeelicious. The yellow plums are especially excellent in this one because they are a bit more tart and just a tad bitter. I used the recipe at Smitten Kitchen (http://smittenkitchen.com/2008/08/dimply-plum-cake/) but instead of orange zest I used the zest of one small lemon and several liberal splashes of triple sec. I also added a few more shakes of cinnamon. I loved the outcome. Granted, I haven't ever had the 'real' version of the recipe, but the triple sec combined with the lemon zest went perfectly with the tarter yellow plums. The lemon enhanced the tartness and the triple sec added that bit of orange that goes so nicely with cinnamon. All in all, I recommend that everything try this immediately. Also, I cooked it for about 20-25 min instead of 30-40 but maybe that's just my oven. (pictures coming soon)