Thus Baked Zarathustra

I made these for my friend Tracy's 21st forever ago (early November). I know, I suck at updating this. I've baked a lot more than I've updated, and I don't really know why. Since I've last updated, I've made several different batches of cupcakes and cookies, some cranberry and white chocolate scones, and some loaves of bread (some quick and some yeast). My roommates really like my beer bread, especially (and I make a lot of it, especially after someone brings a ton of Miller (champagne of beers, obviously) to my apartment.

As far as cupcakes go, I've made some hot pink ones that were supposed to turn out red (oops) and these Heath Bar chocolate cupcakes. I love toffee. A lot. It makes sense, then, that my one of my favorite typical grocery store candy bars is Heath. Yum. For this cupcake, I used a recipe from Bake Create Love.

Here's the recipe:

Heath Bar Chocolate Cupcakes

Cupcakes (from Martha Stewart)

• 3/4 c. unsweetened cocoa powder
• 1.5 c. AP flour
• 1.5 c. granulated sugar
• 1.5 tsp. baking soda
• 3/4 tsp. baking powder
• 3/4 tsp. salt
• 2 large eggs
• 3/4 c. warm water
• 3/4 c. buttermilk
• 3 tbsp. vegetable oil
• 1 tsp. vanilla extract
• 1 c. Heath Bar bits (this is not from Martha. I cut these up myself, but they also sell them already crushed!)

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Yeah, you caught me. I haven't posted in forever. I've baked many delicious things since my last post, including several other kinds of cheesecake, a French clafoutis, and some cookies. And I wasn't there to share them with you. Why? Because I'm mean. I'm just super mean. But I kind of feel bad, you know?

Kind of.

And so I'm doing you a favor by showing you these great pumpkin cupcakes with cinnamon cream cheese frosting. They're delicious, I tell you.

And you didn't even get to eat them. I'm a jerk.

Here's the recipe (adapted from Taste of Home)

Ingredients

• 3/4 cup butter, softened
• 2-1/2 cups sugar
• 3 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 2-1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 cup buttermilk
• 1 teaspoon ground cardamom (optional, but cardamom is AMAZING with pumpkin)

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So... I don't really have a story for this one. Nothing at all amusing to say. Which is a rare occasion, I know. This post is about a month later than I actually made these because I'm a lazy bum who for whatever reason didn't feel like blogging for a while and instead watched all of Weeds up to the current season (fantastic show, by the way). I made this for a quizbowl practice I hosted at my apartment, and they went pretty quickly. My roommates were sad that I didn't have any to share afterwards. These were piped with an open star tip I had in my new-to-me Kitchenaid pastry decorating set. I found it at the thrift store at Southside Hub of Production (which, sadly, will soon close its doors). It seems to be a discontinued item.

In any case, these cupcakes were a hit, and one of my teammates told me he liked what I did with the frosting. Buttercream tends to be very heavy, so I lightened it up slightly by adding some heavy whipping cream and mixing it into the frosting.

Anyway, here is the recipe:

Snickerdoodle Cupcakes 

Cake:

• 3/4 c. AP flour
• 3/4 c. cake flour
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 c. butter
• 7/8 c. sugar
• 2 eggs
• 1 tsp vanilla extract
• 2/3 c. milk

Cinnamon Buttercream:

• 1/2 c. butter
• 2 c. powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• 1/2 tsp cinnamon 

 Directions:

1. Preheat your oven to 350 degrees and line one 12-cup cupcake pan.
2. In a large bowl, combine flours, baking powder, salt, and 1 tsp cinnamon.
3. Cream the butter and sugar together until fluffy.
4. Add eggs gradually, mixing after each one. Then add in the vanilla extract.
5. Alternate adding milk and the dry ingredient mixture. Blend well.
6. Fill the batter into the baking cups 3/4 full.
7. Bake for 18-20 minutes. Toothpick test!
8. Let the cupcakes cool on a wire rack. Remove them from the pan after about half an hour or so.

 For the frosting:

1. Beat your butter until it's fluffy.
2. Add the powdered sugar, half the heavy cream, the vanilla extract, and the cinnamon, beating them together gradually at a low speed.
3. Increase the speed on your mixer and mix until the frosting is stiff.
4. Add the remaining heavy cream and blend well.
5. Pipe onto the cupcakes when the cakes are completely cool.

Enjoy! :D

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• 1/2 c. butter
• 1 c. sugar
• 1 c. flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 2 egg yolks
• 1/2 tsp vanilla extract
• 7 tbsp milk

1. Preheat oven to 375 degrees.
2. Mix butter and sugar using a mixer until well combined.
3. Add in flour, salt, and baking powder. Mix well.
4. Add in wet ingredients (egg yolks, vanilla, milk) and mix.
5. Pour into muffin cups about halfway.
6. Bake for 15-20 minutes (toothpick test!).

 Frosting Ingredients:

• 1/2 c. butter (room temperature)
• 3.5 c. powdered sugar
• 1 tsp milk
• 1 tsp vanilla extract
• 2 clementines

1. Peel clementines and chop/crush them up.
2. Mix butter and powdered sugar until creamy.
3. Add in milk and vanilla extract. Mix well.
4. Add in the clementines. Mix again.

Anna and Kimberly (another friend of mine) commented that the clementine really made these a hit.

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