
It
wasn’t too long ago a friend of mine thought the Rogue Valley needed some form
of a cupcakery, and then the universe responded. Currently in the area there
are four known cupcake shops, and it seems every time I turn around, another
one is opening. Being a fellow baker I must check them out, and only one has
really impressed me. Out in Talent, Oregon there is a place called The Cupcake Daily, and they are doing some amazing things.
They dropped off some amazing bacon and maple cupcakes at my work, and they
tasted like breakfast in a delicious paper cup. They also have other amazing
flavors using interesting ingredients like avocado, jalapeno, as well as
dietary variations including vegan and gluten-free. I feel as though to make it
as a cupcakery, you need to be as creative as you are delicious and they seem
to be the ones that are accomplishing this.

I also feel cupcakes are great items if you having a hankering for
something sweet around the house, and you can make a few so tempting items
aren’t lying around for weeks. Also, you can modify for average cupcake for
those average days when you feel as though a treat is needed but you want something
with some health value as well. Check these recipes out, including a
gluten-free.
Carrot Cake
Cupcakes
Ingredients
3
eggs
3/4
cup buttermilk
3/4
cup vegetable oil
1
1/2 cups white sugar
2
teaspoons vanilla extract
2
teaspoons ground cinnamon
1/4
teaspoon salt
2
cups all-purpose flour
2
teaspoons baking soda
2
cups shredded carrots
1
cup flaked coconut
1
cup chopped walnuts (optional)
1
(8 ounce) can crushed pineapple with juice
1
cup raisins (optional)
Directions
Preheat
oven to 350 degrees F. Grease and flour an 8x12 inch
pan. Sift
together flour, baking soda, salt and cinnamon.
In a large
bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add
flour
mixture and mix well. In an
addition bowl, combine shredded carrots, coconut, walnuts, pineapple and
raisins. Add carrot mixture to batter and fold in well.
Pour
into prepared 8x12 inch pan and bake for 45 minutes to 1 hour, or until they
are springy.
Allow to cool for at least 20 minutes before applying icing.
Gluten Free
Banana Cupcakes
Ingredients
2
cups gluten-free all purpose baking flour
1
teaspoon baking powder
1/2
teaspoon salt
1/2
cup butter
1/2
cup turbinado sugar (raw sugar)
2
eggs, lightly beaten
3
tablespoons maple syrup
6
ripe bananas, mashed
Directions
Preheat an
oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
In
a large bowl, combine flour, baking powder and salt. In a separate bowl, cream
together butter and sugar. Stir in eggs, maple syrup and mashed bananas until
well blended. Add the banana mixture to the flour mixture; mix until batter is
just moist. Pour batter into prepared loaf pan.
Bake in preheated oven for 20 to 30 minutes, until a toothpick
inserted into center of the loaf comes out clean. If using muffin or cupcake
tins, bake for 15 minutes or until a toothpick inserted into the center of a
muffin comes out clean.
---- This frosting is intended for both recipes, please use this
or your own creation J -----
Cream Cheese
Frosting
Ingredients
2
(8 ounce) packages cream cheese, softened
1/2
cup butter, softened
2
cups sifted confectioners' sugar
1
teaspoon vanilla extract
Directions
In a medium bowl, cream together the cream cheese and butter until
creamy. Mix in the vanilla, and then gradually stir in the confectioners'
sugar. Store in the refrigerator after use.
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