Hey Nomsters,
I'm back for more. I know, two posts in one week? It's a bit of a shocker, but with so many blogs out there I have to give you a a good reason to stay up to date with The Georgetown Foodie. I'm sure you're sick of hearing about cupcakes, but there's a recipe at the end of this post, so it's worth your time!
In the past couple of years the "Cupcake Craze" has taken over bakeries around the country. For DC dwellers, we can barely take a bite out of a baked good without being asked if we've tried a Georgetown Cupcake. For Georgetowners, we like G'twon Cupcakes well enough, but whispers of our devotion to Baked & Wired's Vanilla Chai don't go unnoticed. And then there's the new addition of Sprinkles, which has exponentially increased the amount of lines we must avoid on our cobblestone paths. Same goes for Chicago natives, from Molly's Cupcakes, to the boutique-inspired cupcakes at more, cities are experiencing an influx of cupcake consumers. But how long will the cupcake craze last? Big name publications like WSJ and The Post have been predicting a cupcake cataclysm for the past few months, but with no avail. Our take on the situation? It won't be cupcakes that go out of style (not with the millions of kids that love the individually sized cups of cake and icing) it'll be the fact that cupcake consumers just don't want to shell out $3+ dollars for something we can make ourselves, if we really want to, especially if we're already spending $3 dollars for our latte fix. For those of you who opt for the cupcake fix, keep buying, it's not a sin to enjoy a pricey treat every once in a while; but, if you're looking to take cupcakes to a party or make them for your own, at least consider the value in baking up some of your own tasty treats!
Here's a recipe straight out of the Nightly Noms' test kitchen for some delicious Blueberry Stuffed Graham Cracker Cupcakes w/ Cream Cheese Frosting. Of course you don't have to stuff them, but it adds a nice touch!
Cupcakes
Ingredients
-1 1/4 cup All Purpose Flour (sifted)
-1 1/4 cup Sugar
-2 Eggs (room temperature if possible)
-8 Tbsp Butter (1 stick, room temperature)
-1/2 tsp Baking Soda (sifted)
-1/4 tsp salt (sifted)
-1/2 cup Graham Cracker Crumbles (sifted, like the Keebler ones used for pie cfrusts)
-1 1/4 tsp Vanilla
-1 cup Milk
Method
1. Preheat the oven to 350 degrees. Line a standard cupcake pan with baking cups (or spray with pam, or use saran wrap and rub butter to avoid sticking).
2. Sift together the flour, baking soda and salt into a bowl.
3. Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.. Add the eggs one at a time, mixing slowly after each addition.
4. Combine the vanilla extract and milk in a large liquid measuring cup.
5. Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
6.Add the graham cracker crumbs, beating (on low speed) just until incorporated.
7. Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
-4Tbsp Butter (1/2 stick, you can use a full stick if you want a more whipped texture)
-8 oz Cream Cheese (your standard package at the store)
-1 box of Confectioners Sugar (approx 16oz or ~3.75 cups)
Method
1. If you have a mixer or hand mixer, place butter and cream cheese into a bowl and mix on low to medium until incorporated with each other. Add vanilla and mix,
2. Add confectioners sugar (powdered sugar) about a cup at a time and mix into butter/cream cheese mix until the entire box has been mixed in well. Consistency should be light, but not too whipped.
(if you don't have a hand mixer, no worries, that just means a bit more mixing. Make sure you let the butter/cream cheese soften and then used a fork to mix them together. Add vanilla and then start adding confectioners sugar until well incorporated.)
3. Frost the cupcakes, if you want the look that's in the pictures, you can either use a piping bag, OR you can take a large ziploc bag, fill it with the frosting, and cut a hole in one corner.
*if you want your frosting to be a bit firmer as to give the cupcakes a similar appearance as the ones displayed, I would suggest loading your piping bags and them placing them into the fridge for about 20-30mins.
Let us know what you think and be sure to leave a comment :)
Enjoy and keep up the cooking,
-GF
I'm back for more. I know, two posts in one week? It's a bit of a shocker, but with so many blogs out there I have to give you a a good reason to stay up to date with The Georgetown Foodie. I'm sure you're sick of hearing about cupcakes, but there's a recipe at the end of this post, so it's worth your time!In the past couple of years the "Cupcake Craze" has taken over bakeries around the country. For DC dwellers, we can barely take a bite out of a baked good without being asked if we've tried a Georgetown Cupcake. For Georgetowners, we like G'twon Cupcakes well enough, but whispers of our devotion to Baked & Wired's Vanilla Chai don't go unnoticed. And then there's the new addition of Sprinkles, which has exponentially increased the amount of lines we must avoid on our cobblestone paths. Same goes for Chicago natives, from Molly's Cupcakes, to the boutique-inspired cupcakes at more, cities are experiencing an influx of cupcake consumers. But how long will the cupcake craze last? Big name publications like WSJ and The Post have been predicting a cupcake cataclysm for the past few months, but with no avail. Our take on the situation? It won't be cupcakes that go out of style (not with the millions of kids that love the individually sized cups of cake and icing) it'll be the fact that cupcake consumers just don't want to shell out $3+ dollars for something we can make ourselves, if we really want to, especially if we're already spending $3 dollars for our latte fix. For those of you who opt for the cupcake fix, keep buying, it's not a sin to enjoy a pricey treat every once in a while; but, if you're looking to take cupcakes to a party or make them for your own, at least consider the value in baking up some of your own tasty treats!
Here's a recipe straight out of the Nightly Noms' test kitchen for some delicious Blueberry Stuffed Graham Cracker Cupcakes w/ Cream Cheese Frosting. Of course you don't have to stuff them, but it adds a nice touch!
Blueberry Stuffed Graham Cracker Cupcakes
w/ Cream Cheese Frosting 
Cupcakes-1 1/4 cup All Purpose Flour (sifted)
-1 1/4 cup Sugar
-2 Eggs (room temperature if possible)
-8 Tbsp Butter (1 stick, room temperature)
-1/2 tsp Baking Soda (sifted)
-1/4 tsp salt (sifted)
-1/2 cup Graham Cracker Crumbles (sifted, like the Keebler ones used for pie cfrusts)
-1 1/4 tsp Vanilla
-1 cup Milk
Method
1. Preheat the oven to 350 degrees. Line a standard cupcake pan with baking cups (or spray with pam, or use saran wrap and rub butter to avoid sticking).
2. Sift together the flour, baking soda and salt into a bowl.
3. Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.. Add the eggs one at a time, mixing slowly after each addition.
4. Combine the vanilla extract and milk in a large liquid measuring cup.
5. Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
6.Add the graham cracker crumbs, beating (on low speed) just until incorporated.
7. Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
Frosting
Ingredients-4Tbsp Butter (1/2 stick, you can use a full stick if you want a more whipped texture)
-8 oz Cream Cheese (your standard package at the store)
-1 box of Confectioners Sugar (approx 16oz or ~3.75 cups)
1. If you have a mixer or hand mixer, place butter and cream cheese into a bowl and mix on low to medium until incorporated with each other. Add vanilla and mix,
2. Add confectioners sugar (powdered sugar) about a cup at a time and mix into butter/cream cheese mix until the entire box has been mixed in well. Consistency should be light, but not too whipped.
(if you don't have a hand mixer, no worries, that just means a bit more mixing. Make sure you let the butter/cream cheese soften and then used a fork to mix them together. Add vanilla and then start adding confectioners sugar until well incorporated.)
3. Frost the cupcakes, if you want the look that's in the pictures, you can either use a piping bag, OR you can take a large ziploc bag, fill it with the frosting, and cut a hole in one corner.
*if you want your frosting to be a bit firmer as to give the cupcakes a similar appearance as the ones displayed, I would suggest loading your piping bags and them placing them into the fridge for about 20-30mins.Let us know what you think and be sure to leave a comment :)
Enjoy and keep up the cooking,
-GF
No comments:
Post a Comment