Fact of the Week: March 11, 2014

One this day in 1818 Mary Wollstonecraft Shelley's Frankenstein was published. It is considered the world's first sci-fi novel. 

Cite

Irish Car Bomb Cupcakes!

These cupcakes were fun to make last year and were loved by many friends. I also personally believe that the Baileys Cream Cheese Frosting is the BEST frosting ever! 

They do take a bit of work, but worth it for some St. Patty's Day fun!!

http://seedanibake.blogspot.com/2012/03/irish-car-bomb-cupcakes.html

So Yummy! 

Ingredients

Guinness Stout Chocolate Cupcakes
1 cup Guinness
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
1/8 cup semi sweet chocolate chips
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Jameson Whiskey Ganache Filling
1 cup semi sweet chocolate chips
2 ounces bittersweet dark chocolate
2/3 cup heavy cream
2 tablespoons butter, softened
1 to 2 tablespoons Jameson whiskey
1 teaspoon vanilla

Bailey's Irish Cream Frosting
8 oz cream cheese, softened
4oz unsalted butter, softened
5 cups powdered sugar
4-6 tablespoons of Bailey’s Irish Cream
4-6 drops green food coloring

Directions 

Cupcakes
Preheat oven to 350°F. (Good time to take out the cream cheese so it's room temp. before the frosting steps)

Bring 1 cup Guinness and 1 cup butter to a simmer in a saucepan over medium heat. Take the mixture off the heat and add the cocoa powder and chocolate chips and whisk until mixture is smooth. Cool slightly.

Whisk the flour, sugar, baking soda, and 3/4 teaspoon salt together in large bowl. Using a mixer, beat eggs and then add sour cream and mix well. Add Guinness-chocolate mixture to egg mixture and mix in mixer to combine--don't overmix. Add flour mixture and beat briefly on slow speed.

Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until toothpick inserted into center comes out clean which can happen in about 17 minutes. Cool cupcakes on a rack completely before coring for filling.

Ganache

Heat the cream until simmering and then add in the chocolate chips and dark chocolate. Stir rapidly until smooth while on the heat. Add the butter and whiskey and stir until combined. Take the ganache off the heat and let it cool until thick but still soft enough to be piped. A tip from the recipe I used was to put it in the fridge to cool off and check on it after 10 minutes.

Cupcakes Filled with Ganache

Meanwhile, use a 1-inch round cookie cutter or an apple corer (or a knife in my case) to cut the centers out of the cooled cupcakes. Don't cut all the way to the bottom, about 2/3 down will do.  A slim spoon will help you get the center out. Either toss the scraps or eat them while you finish up the cupcakes.

Frosting

Frosting Before the Green 

In the bowl of a stand mixer with a paddle attachment or with a hand mixer mix the room temperature cream cheese and butter on low to medium low speed until well incorporated. Slowly add confectioners’ sugar and beat until light and fluffy on medium speed. Drizzle in the Bailey’s, depending on how prominent you want the Irish cream flavoring to be. Then add in green food coloring. Mix until completely incorporated. Use a piping bag with tip of your choice and frost the cupcakes.  And Enjoy!

Fact of the Week: March 3, 2014

Lake Tahoe is estimated as forming somewhere between 2 billion and 3 billion years ago. 

Cite:
http://tahoe.usgs.gov/facts.html

Fact of the Week: February 24, 2014

There are 12 new events in this year's winter Olympics.  Three of which are mixed events.

http://m.olympic.org/mobile/news/what-s-new-for-sochi/218742

Fact of the Week: February 17, 2014

Todays official holiday is called Washingtons Birthday and not Presidents Day according to the Federal government.  However George Washington's actual birthday was on February 11.

Cites:
http://www.opm.gov/policy-data-oversight/snow-dismissal-procedures/federal-holidays/#url=2014

http://www.archives.gov/legislative/features/washington/

Fact of the Week: February 10, 2014

The US has hosted the most winter Olympics. The Olympics have been in Lake Placid twice, in 1932 and 1980, Squaw Valley in 1960, and in Salt Lake City in 2002.

Cite:
http://m.olympic.org/mobile/olympic-games

Pink Champagne Cupcakes

So I made these Pink Champagne Cupcakes on Valentine's day. These ones are gluten free too. It was fun to make since I had to drink the leftover champagne of course since you can't re-cork it. I also made buttercream frosting to go with these. It was my first time making buttercream frosting. My friends liked the frosting, but honestly I am not a fan. I am much more partial to cream cheese frosting. I ended up giving these to my friends, or what was left after I ate them with the leftover champagne that is. 

Original idea found on pinterest: http://www.reneequeen.blogspot.mx/2012/01/pink-champagne-cupcakes.html

Cake recipe inspired by: http://pamelasproducts.com/yellow-cake-2/

Buttercream frosting: 

http://unsophisticook.com/best-buttercream-frosting-recipe/

Ingredients for Cupcakes:

3 eggs, separated

4 tbsp butter (1/2 stick)

2 1/4 cups Pamela's Baking & Pancake Mix

1 cup white sugar

1/2 cup milk

1/2 tsp vanilla extract

1/4 tsp almond extract

1 1/4 cup pink champagne

4 drops of Red food coloring 

Buttercream frosting Ingredients:

1 cup salted butter (2 sticks), softened

4 cups confectioner's sugar, sifted

1 tablespoon pure vanilla extract

3-5 tablespoons heavy cream

Directions:

Preheat oven to 350°.

Separate eggs. Whip the whites until stiff.

In a separate mixing bowl, soften butter, add Pamela’s Mix and white sugar. Blend for 1 minute on medium speed until the butter is distributed throughout. Add 1/4 cup milk with the vanilla flavoring and almond flavoring, mix for 1 minute on medium. Add the remaining 1/4 cup milk with the egg yolks, mix together on medium for 1 minute. Fold in stiff egg whites. Add in the champagne and food colors, mix till color is distributed throughout. 

Pour into cupcake pan lined with baking cups. Do not fill more than 2/3 full. Bake for 25 minutes. Do not open the oven door while baking. Cakes are done when it springs back to the touch. Pop out the cupcakes, and leave until completely cool. 

When ready make the Buttercream frosting (maybe while the cupcakes are cooking). 

Beat softened butter on medium speed for about 3 minutes.

Then add sifted confectioner's sugar and stir on low until incorporated.

Add vanilla extract and 3 tablespoons of heavy cream to the mix. Beat on medium-high for 3 minutes, stopping to scrape the sides once or twice.

Once the cupcakes have cooled, frost them! I added candy hearts for decoration.