Happy Thanksgiving! I thought I’d treat our loyal readers to a taste of the season. I hope that you and yours enjoy your holidays and have many happy returns. We are grateful for your dedication to our cupcake experiments, and I wish to you a happy culinary adventure :)
Posts Tagged ‘Cinnamon’
Snickerdoodle cupcakes were recently mentioned by the now famous Sadie. I associate snickerdoodles with Christmas, with family, and with pure deliciousness. Thinking about how to translate my vision of a snickerdoodle cookie into cupcake form led me to come up with the idea of making a brown sugar cupcake, laced with cinnamon, topped with a brandy-spiked buttercream. To make it absolute perfection, I decided to top the frosting off with a cinnamon and sugar dusting. And, VOILA! The Spiked Snickerdoodle Cupcake is born.
These were actually baked at the first sign of cool weather (and I’ll ignore the fact that a mere 3 days later our fair city was hitting 95 degrees once again). With the blend of sweet pear, the spices cut through nicely to give you an autumnal feel. Bake these on a nice rainy day!
Posted in Experiment, Nuts, Recipes, Vegan Baking, tagged Cinnamon, cloves, Coconut, coriander, Cream Cheese Frosting, cumin, Experiment, garam masala, pepper, Step-by-step Pictures, Vegan on August 28, 2010| 4 Comments »
There was a sale on bulk spices earlier this week (the same kind of sale that lead me to buy cocoa nibs that lead to these red velvet cupcakes) and I stocked up. The only really *new* thing I bought during the sale was garam masala. Garam masala is actually just the name of a sort of style of spice mix–it can be any combination of a number of different spices. The kind I bought, however, has a combination of cloves, cinnamon, cumin, coriander, cardamom, and pepper, and maybe a few other things I’m not 100% sure on.
Though I know some people have declared that savory flavors in cupcakes is weird, I like it, and I like it as much as I like sour flavors in cupcakes. I feel like the savory/sweet and sour/sweet combinations work well because of the contrast, playing counterpoint to each other.
Um. I don’t suspect anyone really cares to hear me ramble about flavor combinations much longer, so into the recipe we go! (more…)
My goodness, I am really behind on life. Like, really behind. This is last weekend’s post that I’m just getting to!
ANYHOW. I have an audience for vegan cupcakes, so I’m back to vegan form for another stretch, this time with MEXICAN HOT CHOCOLATE cupcakes. I mean, I also had half of a can of coconut milk that needed a home in a baked good, so that totally worked out for me.
I modified the recipe to fit the ingredients on hand, and they turned out to be remarkably delightful. (more…)
In honor of St. Patrick’s Day, I wanted to make some sort of green cupcake. At first I thought of a chocolate cupcake with mint green frosting…boring. Then, why not just use food coloring to dye the batter green? Uninspiring. The only green dessert I could think of was pistachio pudding! So, it became a cupcake. And I started with the source or my inspiration. Besides chopped pistachios (a must), I used a box of pistachio pudding mix for extra flavor and color. After examining the box’s contents, I knew that I had to alter my base recipe quite a bit. Pudding mix is almost all sugar, so I decreased the sugar in the batter by 1/3 of a cup and the flour by 1/4 of a cup to compensate for the added pudding. Instant pudding also has gelatin in it, so I upped the amount of baking powder so that the cake would not turn out too dense. Also, when thinking of other pistachio flavored desserts, I started to reminisce about delicious Indian rice pudding that uses cardamom and cinnamon. I sprinkled in a little of both for a nice added touch and delicious flavor! Enough background, let’s get to the recipe!
I had such plans for the cupcakes this weekend, such plans. But I didn’t actually go to the grocery store, so I had to make do with the materials on hand.
Oh, oh, the hardship.
These cupcakes are actually inspired by my friend Jos; when I first met Jos, he was liberally sprinkling cinnamon over his cup of coffee and I was both confused and horrified, until I relaxed and realized it didn’t matter what other people put in their coffee, because I didn’t have to drink it. (more…)