I'm in the process of consolidating my 1600+ 2 year archive.
I have lots of cupcake posts to write and photos to publish on Zen Cupcake. As a result of the 22 month long campaign of relentless computer hacking, blogging, once my passion, became an impossibility.
Let me extend my deepest apologies to each and every one of you who spared the time and cupcakes to meet with me for interviews and networking. I promise to catch up and publish all long overdue posts.
I may fall down but I promise you, I'm always the one left standing.
Mean people suck. Moreover, I am dealing with deeply troubling and troubled people. Law enforcement and the legal system is currently involved to protect and enforce my legal rights to be left alone.
Directions: Preheat oven to 350 degrees F. Line 12 muffin cups with wrappers.
In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together peanut butter, butter and brown sugar until creamy, about 1 minute. Beat in vanilla, eggs and banana until well combined, about 1 minute. Beat in flour mixture gradually, alternating with milk, until well combined (Don't forget to scrape down sides of bowl!).
Divide batter evenly into muffin cups. Bake at 350 degrees F, for 20-23 minutes, or until a toothpick inserted into cake comes out with moist crumbs attached. Cool for 15 minutes before transferring cakes to a wire rack to cool completely.
To make the frosting, in a medium sized mixing bowl, using a mixer on medium speed, beat cream cheese until creamy, about 1 minute. Beat in butter until well combined. Beat in marshmallow cream until well combined. Spread frosting on cupcakes. Drizzle with melted milk chocolate chips.
I just discovered this online shop that sells unusual and custom made soap. The chocolate cupcake soap is one of their best sellers. Made of cocoa powder and goat's milk! Feto also sells a wide variety of products from cute to wickedly adult. The Ballerina soap is precious. It's not a cupcake, but the next best thing.
Lisa Chouinard is a Houston based artist and crafter who created Feto Soap after discovering the art of soap making. Feto Soap showcases Lisa's handmade soap and bath products. Her product line ranges from natural to novelty. Available online or at select local stores.
1 1/2 Tbsp matcha powder plus enough all-purpose flour to make 1 1/2 cups
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
Preheat oven to 350 degrees.
In a large bowl, cream together butter and sugar with an electric mixer on medium speed until fluffy (about 3 or 4 minutes). Add egg yolks one at a time, beating for 1 minute after each addition. Add vanilla and mix until combined.
In a separate bowl, combine flour, matcha, baking powder and salt. Add to creamed mixture, alternating with milk and mixing well after each addition.
In another bowl, beat egg whites with clean beaters until stiff peaks form. Gently fold into the cupcake batter until the colour of the batter is uniform.
Fill lined cupcake cups half full. Bake 22 to 25 minutes or until tests done with a toothpick.
1 stick of butter (1/2 cup) at room temperature
1/2 cup shortening
1 lb (500g) bag of icing sugar
1/2 tsp vanilla
1/2 Tbsp milk
2 1/2 Tbsp pomegranate molasses
Cream together butter and shortening. Add vanilla, milk and molasses and mix well. Gradually add icing sugar. Add more milk if necessary.
Note: The pomegranate molasses turns the frosting an ugly shade of brown, so you may wish to add a little bit of red icing colouring for a frosting a little more reminiscent of pomegranate.
The flavour of this frosting is relatively mild. If you want to kick it up a notch with some sourness, I recommend drizzling a little more of the pomegranate molasses on top of each cupcake.