Tall green tree, yellow bird

Bikini bottom and a tie dye shirt,

and my, my, my - my key lime pie.

When I'm at the beach, I love to listen to lots of country and reggae music. In fact, for about two weeks ahead of a beach vacation I don't turn off the Marley, lest I switch to James Taylor. As I am leaving for the beaches of North Carolina tomorrow, it was only fitting that my latest cupcake was inspired by none other than country crooner Kenny Chesney (the song was "Key Lime Pie", by the way). 

Key Lime Pie is actually a dessert favorite of my mother's. When I was younger, we spent a few years vacationing in the Florida Keys, clearly one of the best spots to get some genuine Key Lime Pie grub. Key Limes, a smaller and more fragrant fruit than its counterpart the common Persian Lime, are naturalized throughout the Florida Keys. 

Quick cocktail party fact: Key Lime Pie is the state pie of Florida. In 1965 a Florida State Representative actually attempted to pass legislation saying that any person who made a Key Lime Pie sans authentic Key Limes would be fined $100. Incase you were curious, the legislation did not pass. 

Anyway, my mother always told me that a true Key Lime Pie should never be green because the coloring is not natural. (The dessert was also her father's specialty.) Rather than coloring the cake itself a less-than-appealing neon green, I chose to slightly tint the cream cheese based frosting. Without being totally in-your-face, the pale green gives off the idea that the cupcake is of lime flavoring and not a misleading vanilla cupcake.

The graham cracker crust is true to the original dessert, which is served in a similar manner. Both the cake and the frosting are sprinkled with finely grated lime peel, which are nearly undetectable in texture but very present in flavor. The icing is almost cheesecake-like, and is similar in flavor to true Key Lime Pie filling. Though the pie is traditionally topped in meringue, a cupcake suffers without its frosting! My mother was practically licking the bowl that I made it in. Okay, she really was licking the bowl.

Now, assuming you're not already full from all of the Key Lime knowledge I just spewed at you, let's move on to the recipe. To make things easier, this time around I'll be listing the ingredients before I start the directions.

GRAHAM CRACKER CRUST:

• 1 stick butter 
• 1/3 cup sugar
• 2 cups graham cracker crumbs

CUPCAKES:

• 1 cup all purpose flour
• 3/4 cup self-rising flour
• 1 stick unsalted butter (softened, not melted)
• 1 and 1/4 cup sugar
• 2 large eggs
• 2 and 1/2 tbsp lime juice
• 1 tbsp finely grated lime peel (about 1 lime)
• 3/4 cup buttermilk

FROSTING: 

*I doubled this recipe, so you may need more of each of these ingredients. 

• 1 8oz package cream cheese (softened, not melted)
• 1 and 1/2 cups powdered sugar
• 1 stick unsalted butter (softened, not melted)
• 1 tbsp finely grated lime peel (about 1 lime)
• 1/2 tsp vanilla extract
• Lime green food coloring 

GARNISH:

• Crushed graham cracker (not mixed crust)
• Vanilla frosting - from the can! 

Eek, wouldn't normally do that but since I really didn't need much of it at all, I didn't want to make a whole batch. Any vanilla frosting will do! 

Okay, on to the preparation! Pre-heat your oven to 350 degrees F.

Line your cupcake pan with paper liners. As with the s'moregasm cupcakes, you'll fill these with graham cracker crust before you use any cake batter.

To make the graham cracker crust, crush your graham crackers in a Ziploc bag however you please. Stomp on them, hit them with a hammer, whatever. Do so until the pieces are pretty evenly small - there shouldn't be any noticeably large pieces of cracker left. 

In a bowl, combine the graham cracker with the melted butter and sugar. Mix well. Spoon some of the mixture into each cupcake liner so that you create a tiny crust at the bottom of each. Press into a crust using either your fingers or a spoon. Bake alone for 5-10 minutes, longer if you want a crunchier crust. 

For the Key Lime cake, start by whisking both flours together in a medium bowl. Beat the softened butter in a large bowl with an electric mixer until it is smooth. (It will stick to the mixers, yes, but as you add the other ingredients it will fix this by itself.) Add sugar and beat to blend. 

Beat in eggs one at a time, followed by the lime juice and finely grated peel. (Lime zest, if you will.) Alternating 3 additions of flour mixture with 2 additions of buttermilk, add these ingredients slowly and beat until smooth. 

Scoop batter into each cupcake liner until about 2/3 full. Before you bake, sprinkle some more of your graham cracker pie crust on top of each cupcake. Bake for 20-25 minutes. To check if they've cooked through, stick a toothpick in one of the cupcakes. If it comes out clean, they're done.

As always, allow the cupcakes to cool before you frost. 

To make your frosting, beat all ingredients in a bowl until smooth. The true color of the frosting is a pale ivory, but I chose to color mine ever-so-slightly. I used a neon green food coloring to get the real lime effect, but if all you have is traditional green I wouldn't hesitate to use it. Remember, add just a small amount at a time - it's probably more effective than you think.

Pipe the frosting onto the cupcake by spooning it into a Ziploc bag and cutting off one of the bottom corners. Using a circular motion, outside to inside, swirl the frosting on. 

Sprinkle a small amount of crushed graham cracker (not the mixed crust, just plain cracker) on top of your green frosting. Using another Ziploc bag with a smaller piping hole at the bottom, swirl a little dollop of vanilla frosting onto the top of the cupcake.

There you have it, Key Lime cupcakes! Next time you're craving a beach vacation or perhaps even just a divine dessert, keep these babies in mind. Before you know it you'll be dancing around your kitchen, apron on and electric beater in hand, jamming to that feel-good country music. 

Bon appetit,

Claudia

Livin' the dream: Cookies 'n cream (cupcakes)

I recently reintroduced myself to Hershey's "Cookies 'n Creme" chocolate bar and I must say, I can't believe I ever let our relationship fade. Though I generally prefer dark or milk chocolate to white, this delectable treat is a sure exception. With this rekindled love came a strong feeling of wonder: Could I recreate this wonderful treat within another dessert love of mine? (Cupcakes, duh.) 

While the final result doesn't taste much at all like the Hershey's original, there's something to be said for a cookies 'n cream cupcake. Another classic, the Oreo, really completed this experiment for me. The final product was satisfying, creamy, crunchy, and certainly not an experience to be missed. What's really wonderful about these is that they provide a very "whole" experience as far as cupcakes go. While some are frosting-lickers and then naked cake eaters, this cupcake is unique from top to bottom. Even if you're partial to eating your cupcake frosting-first, try at least one bite of the whole thing. Delicious - you won't be disappointed. 

Now, on to the recipe: 

Preheat your oven to 350 degrees. 

Place one Oreo cookie into the liner of each cupcake hole in your pan. (You'll need a package or two.) I used double-stuff but regular should work just as well. 

For the cake, I used this Sara Moulton recipe. Sorry to have just linked it, but it'll save some space in what will probably end up being a pretty long blog anyway. The white cake detail is important because it contributes to the look of "cookies 'n cream" - a yellow cake wouldn't have the same effect.

To really make the cake authentically cookies 'n cream, you'll need to use some more Oreo cookies. Put approx. 15 full cream-and-all Oreos (can be adjusted t0 taste) in a Ziploc bag and crush the cookies however you see fit. (I am partial to stomping on them, then finishing the job with some kitchen tools.) The pieces should be pretty small, but since they are being baked into the cake they needn't all be dust-like. 

Using your electric mixer or even simply a spoon, mix the crushed Oreo into your cake mix until it is evenly distributed. Spoon batter into the cupcake pan so that each cupcake liner is about 2/3 full. Try to completely cover the Oreo at the bottom with the batter so that it will bake into the cupcake. 

Bake cupcakes for 22-25 minutes, or until the edges have just begun turning a golden-brown. To check if they have fully cooked, you can stick a toothpick into one of the cupcakes - if it comes out clean, they're finished. 

Once again, you shouldn't frost until the cupcakes have cooled. While they're baking and cooling, you can begin to make your frosting. 

For the frosting, you will need:

• 3 sticks of unsalted butter (softened but not melted)
• 4 cups of sifted powdered sugar
• 1/2 tsp. of pure vanilla extract

In a bowl, beat the butter with an electric mixer until it is pale and creamy. (Approx. 2 minutes on a medium to high speed).

Then, reduce the speed and add the powdered sugar - 1/2 cup at a time. Mix well between additions and scrape the side of the bowl as needed. After each full cup (or every other addition), beat on high speed for 10-20 seconds to aerate the frosting and then return to medium speed. 

Add the 1/2 tsp. of vanilla extract and beat until the frosting is totally smooth - it should be pale and fluffy. 

To give the frosting the same cookies 'n cream effect, take only the cookie part (NOT the cream) from your remaining Oreo cookies and crush these in a Ziploc bag like you did before. The cream part of the Oreo would compete with the texture of the frosting. For this same reason, the cookie bits should be very small this time around. Crush the cookie until it has a very fine consistency. Once you've done this, pour the cookie bits into the frosting and beat until they are evenly distributed. 

Once the cupcakes have cooled, spoon your frosting into another Ziploc bag and cut one of the bottom corners off. The cut should be about 3/4 inch across. Squeeze the frosting out of the opening in a swirling motion from the outside of the cupcake to the inside. 

Once you have frosted the cupcakes, garnish with 1/2 of an Oreo on top of each. 

And there you have it, cookies 'n cream cupcakes! My next endeavor (one of many, actually) may be to try making these with different flavor Oreo cookies. Has anyone tried the mint ones? Divine. These will be on the menu soon, as well as some other interesting creations. I'm thinking Key Lime or Reeses...

Bon appetit, 

Claudia

S'Moregasms

A little "food porn" as I like to say before I explain how to have these appear in your own home: 

Yesterday, I decided I'd use the better part of my evening attempting what I can only call a mission of greatness. On this cupcake kick of mine I have been experimenting with non-traditional flavors, textures, and decorative techniques that, simply put, might blow your mind.

As my ideas unfold it was natural that I might attempt a s'more cupcake. In these summer months, especially, I look upon no other dessert quite as fondly as I do a s'more. The campfire memories alone are reason enough to indulge in the gooey goodness. That, in partner with the fact that a s'more combines several wonderful textures (crunchy, crispy, melty, and smooth) and flavors, left no question in my mind that I would have to create a cupcake that emulated this wonderful dessert.

The result was fantastic. My signature bottom-of-the-cupcake-surprise was a graham cracker pie crust, giving the cupcake some substance. The oozing homemade marshmallow icing on top had perfect torch-ability, which really kept the whole thing feeling like a geunine s'more. 

On to the recipe. I hate to tell you, this is a multi-bowler. Kitchen cleanup required. Also, you'll need a torch handy. Just sayin'. 

GRAHAM CRACKER PIE CRUST: 

• Preheat oven to 350
• Start by crushing 2 packages (plastic wrapper packages, not boxes) of graham cracker cookies in a ziploc bag. Do so however you please... stomp on them, hammer them, whatever.... until they are a fine grain. 
• In a bowl, mix graham cracker dust with 1 stick melted butter and 1/3 cup sugar.

Fill a cupcake pan with paper baking cups and spoon a small amount of the mixture into each cup. Using a spoon or your fingers, press the mixture into the bottom of the cup so that it forms a firm crust. It should be about 1/4 inch thick. 

3. Bake crusts 5-7 mins alone. 

While you're baking the crusts you can begin to make the cake!

CHOCOLATE CAKE: (Recipe adapted from HERSHEY'S)

• 2 cups sugar
• 1 and 3/4 cups all-purpose flour
• 3/4 cup Hershey's Cocoa powder
• 1 and 1/2 tsp. baking powder
• 1 and 1/2 tsp. baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup boiling water
• Semi-sweet or milk chocolate chips 

In a large bowl, stir together: 

• Sugar, flour, cocoa, baking powder, baking soda, and salt. 
• Add eggs, milk, oil, and vanilla; beat on medium speed for 2 mins. 
• Stir in boiling water - batter will be thin. 
• Add chocolate chips to taste - about 1/2 c. should do the trick but more chocolate is never a bad thing. 

By now, your cupcake pan with just the pie crust should be out of the oven. 

• Fill each cupcake cup 2/3 full with your cake batter. 
• Add 5-6 mini marshmallows to each cupcake and carefully fold them into the batter with a fork or spoon.
• Sprinkle (to taste) graham cracker crust on top of batter in each cup. 

Bake at 350 for 22-25 minutes. If you really want to check if they're ready, poke one of the cupcakes with a toothpick. If it comes out clean (except for maybe some melty chocolate chip or marshmallow), the cupcakes are cooked! 

This is what mine looked like unfrosted: 

Don't even think about frosting them until they're cool. By this rule, frosting them while they cool is a pretty good idea. I make a marshmallow frosting that tastes just like Fluff from the tub. (If you're not a cupcake "purist" like me, you could probably sub this in.)

MARSHMALLOW FROSTING:

• 8 large egg whites
• 2 cups sugar
• 1/2 tsp cream of tartar
• 2 tsp vanilla extract
• Double boiler, electric mixer

• In your double boiler, place egg whites, sugar, and cream of tartar above a pot of simmering water. Whisk constantly for 3-4 minutes, or until the sugar and egg whites have combined. 
• Remove the mixture from heat (you can pour into a mixing bowl if you'd like) and use your electric mixer to beat it. Start slow, then gradually increase to high until stiff peaks form in the frosting. 
• Add vanilla, and mix until combined.

When I frosted mine, I just used a spoon to plop some frosting on. If you care to be fancier, you can use a piping bag. 

Here's where the torch comes in. Being careful not to ignite the cupcake liner or any nearby flammable objects, torch the icing until it is golden brown like a roasted marshmallow. This should happen quickly. 

To garnish, add a square of chocolate and some finely ground graham cracker (not the pie crust - this time, use plain graham cracker). 

And there you have it! S'moregasm cupcakes, guaranteed to be one of the best things you ever devour. I actually miss it when it's not in my mouth. Hope you have the same success. It's not the easiest (or cleanest) cupcake to make, but they are well worth it. 

Bon appetit,

Claudia

What a day for a cupcake

As is typically the case, I find myself at a bit of a crossroads. I am a connoisseur of cupcakes, but not a "foodie" and an appreciator of style but not a maven. Strangest of all is that I don't have much hope to work in either field, lest I am a 60 year old woman with some time on her hands and a sweet shoppe (double p and e, so necessary). By that time I plan to have developed an endearing softness and southern accent - ultimate qualities for both grandmothers and sweet shoppe owners. Of course, before any of that I will globetrotting, writing, non-profiting... 

But, enough with plans for now. On to more practical things. (Like cupcakes, no?)

A cupcake is a peaceful cake. Evenly divided, perfectly portioned, yet still enticingly indulgent. A flavor for any palate, a design for any aesthetic. Worth sharing with the world, I'd say. 

Still, for me, the cupcakes are not enough. That is where the compromise comes in. While the cupcake is a compromise of desserts, this blog is a compromise of the several competing aspects of my life. My dessert obsession, love of writing (journalism and otherwise), fashion cravings, and worldly wonderings shall all come together for once in an attempt to create something, someone, worth knowing.

Bon appetit, 

Claudia