Iron Cupcake Challenge sure has an amazing story to tell and has entered its second year. The bakers sure have some gorgeous creations that speak volumes.
And the prize providers below are so dang cute & generous...wowowowo...an excellent goody bag that we would all love to recieve
Our Generous IronCupcake:Earth Prize Providers:
The Demy™ by Key Ingredient
Hello, Cupcake by Karen Tack & Alan Richardson
Bella Cupcake Couture
Cupcake Stackers by Gourmac
The Cake Mix Doctor Returns! by Anne Byrne
Beautiful Baking Liners by Vestli House
Sweet Cuppin' Cakes Bakery & Cupcakey Supply
Its evening & sitted on my low all time fav stool i look around below from our hill-top residence,the villages below look a sleepy smoky lot from our balcony or is it the dew here? I hope so & this time welcoming a cool night to dream about iron cuppys and all the great prize providers ,as the sun sets to a beautiful hue ,i ruminate!
I dont know if im good enough to join the ranks of the iron cup challenge but as a new blogger &almost new baker(began this jan after a long hiatus)i doubt i would stand or fit in there but this months ingredient is apple & i always loved a good apple pie but we talking cuupys here,arent we?
I love the apple pie filling ,this is what i usually do for a fruity tinned style fruit coctail for a dessert topping & its truly delicious
heat a tbh butter +2 tbh sugar till sugar starts to melt & add 2apples sliced.Cook for 5 mins till brown & sauce a rich caramel.
OR
saute 2 apples in 2tbh butter.add 1.5 tbh brandy with juice,1 tbh brown sugar & cinnamon
adapted fromFrom The Pie and Pastry Bible, by Rose Levy Beranbaum
3 MEDIUM baking apples,peeled, cored, and sliced 1/4-inch thick
1 tablespoon freshly squeezed lemon juice
1/8 cup light brown sugar, packed
1/8cup granulated sugar
1 whole vanilla bean
pinch of cinnamon powder
2 tablespoons salted butter
1/2 tablespoon + 1/2 teaspoon cornstarch
In a large bowl, combine the apples, lemon juice, sugars, cinnamon, vanilla, and salt and toss to mix. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours.
Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.
In a small saucepan (preferably nonstick), over medium-high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it.
(Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.
Pour the syrup over the apples, tossing gently. (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)
1/2cup all-purpose flour
1/2 cup dark-brown sugar or white for lighter color
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces-i think the butter should be reduced here
1/2 cup roasted nuts and chips(optional)
In a food processor, combine the flour, sugar and cinnamon. Add butter & pulse till crumbs form.
Add chocochips & nuts & combine well.
-a few pointers-the butter should be cold for this for a nice crunchy topping
-dont over mix it,if the butters geting warm ,refrigerate it.
-adding any liquid to a topping doesnt give u the crumble texture
adapted from cake central-the bestest part about this recipe is that it says its an old polish recipe from one of the best bakeries in Milwaukee!wowow-this has to be good i thought
and sure enough it is ,delicious and super moist & the filling shines thru & heightens the apple in the cuppy while the banana heightens the overall sweetness.
for the banana i used a lond deep yellow(baked a few too while was baking these cuppys)local v sweet variety called 'bananas de moira'-they are simply the best to my world!
1 cup all-purpose flour
1/2 teaspoon baking soda
75 grams BUTTER
3/4 cup white sugar
1egg
1 teaspoon vanilla extract
1/8 cup buttermilk
1/2 cup ripe bananas, mashed
1 apple – peeled, cored and shredded
Instructions
1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda, (i used self raising flour)Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg well, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated.
3.Fold in the mashed bananas and shredded apples.
1)line with cupcake papers ,12 holed muffin/cuppy cake tin.
2)add a caramalized apple slice to each as a base.
3) fill 2/3 rds with cake battter ,some filling and more cake batter.
4)Sprinkle some struessal topping over.Place heart cut out caramalized in butter,apple slices on some.
5)Bake till they spring back to touch.
ROSY RED HUES,
SMOOTH SHINY THEY LOOK,
STARING BACK AT U,
OH CAN I HAVE THOSE FEW?
Lemme expalin how-usually a cream cheese frosting has the ratio of 1:2:3(roughly)of butter,cream cheese & icing sugar.well i make more of a butter cream kinda ,ie equal amount of butter & cream cheese & double the amount of confectioners sugar with good vanilla extract.
AND ALL THE VOTING HAPPENS RIGHT HERE SO DO HOP BY....
BUT THEN HOW WOULD I KNOW?
and ur bundle of joy is incomparable ,yes!!!
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