Year of the Cupcake: October

By now, you might be asking yourself what do I do with all these cupcakes?  Fortunately I live in a building where a lot of the cupcakes are eaten, but I also take them into work with me or give them to the school for the teachers.  Most people are pretty pleased, even when the cupcakes aren’t the best of the best.

Salted Caramel

This is another cupcake that gets talked about.  People keep bringing this one up and how much they liked it.  It also taught me how to make Swiss Meringue Butter Cream frosting.  The first batch took me 45 min to cook the syrup, and another 45 min to make the frosting.  I have since learned you can cook the syrup in the microwave, cool it, and then make the frosting and it turns out just as good.

This cupcake is yellow cake with homemade salted caramel filling and Swiss Meringue Butter Cream frosting.

Salted Caramel with Swiss Merigne Butter cream

Strawberry Lemonade

These I made for my neighbor Bernie’s first birthday.  Mostly because I thought little girl’s first birthday cupcakes should be pink.  It is lemon cake with strawberry jam filling and strawberry lemonade Swiss Meringue buttercream frosting.  This is where I found out that much jam in a Swiss Meringue makes a weird mouth feel.  If I re-make this, I would make a cream cheese frosting base instead.

Strawberry Lemonade

Pumpkin Ginger

The Pumpkin Ginger cupcake is another that is talked about.  It is a pumpkin cake with crystallized ginger chunks and a cinnamon pumpkin spice cream cheese frosting.

c10-30-17 Pumpkin Ginger

Triple Chocolate

The last one for the month, and yes, if you were counting that is four new flavors, is Triple Chocolate  It is chocolate cake with chocolate gauche filling, with a chocolate cream cheese frosting.  This is where I learned to make cream cheese frosting chocolate.  I think I am in love!  I created this recipe on my own as well.

c10-30-17 Tripple Chocolate

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