{"id":28,"date":"2007-10-16T11:20:53","date_gmt":"2007-10-16T17:20:53","guid":{"rendered":"http:\/\/carrieandben.benzinnecker.com\/blog\/?p=28"},"modified":"2009-12-01T23:39:21","modified_gmt":"2009-12-02T05:39:21","slug":"cupcakes","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2007\/10\/16\/cupcakes\/","title":{"rendered":"Cupcakes"},"content":{"rendered":"

My principal asked me to make some goodies for a staff meeting we had last week. I was thrilled because I had a cupcake at Buttercup Bake Shop<\/a> in New York…a peanut butter and jelly cupcake that I really wanted to try to make. That’s right. A yellow cake filled with a little bit of grape jelly and topped with peanut butter cream cheese frosting. I found the recipe here.<\/a> I figured I needed another cupcake just in case people in China Spring, Texas weren’t quite ready for such a daring cupcake. So I decided on devils food (from a box…don’t tell) with a rich caramel frosting from More from Magnolia Bakery<\/a>. I highly recommend that you purchase the book, but here is the recipe:<\/p>\n

2 cups softened butter, 5 cups sifted powdered sugar, 1 1\/2 cups brown sugar, 1\/2 cup milk, 2 T dark corn syrup, 2 t vanilla<\/p>\n

Cream butter until smooth. Add the sugars and beat on low for 2 minutes. Add the milk, corn syrup and vanilla, and beat until creamy and smooth, 3-5 minutes.<\/p>\n

Both cupcakes got rave reviews from the teachers and staff. But the chocolate had a slight edge on the PB & J.<\/p>\n

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CAUTION: Do not leave the caramel frosting in a car in Texas for more than 20 minutes…your cupcake may suffer the same fate as mine.<\/p>\n

When good cupcakes goes bad.<\/p>\n

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