Baking suggestions

So yesterday I was wondering, what should I bake this week? Without specific inspiration, sometimes it's hard to come up with something to try. So I asked my online friends for their suggestions. I got quite a few interesting ideas!

Apple Pie
Carrot cake
Cheesecake
Red Velvet
Black Forest
Orange Creamsicle Cake balls
Pecan Pie cupcakes
Banana Cream Pie Cupcakes
Strawberry cupcakes with coconut frosting
Cream cheese brownies
Cranberry Oatmeal Cookies
and
Meat Cake

Well, that's a lot of suggestions! My goal is to keep on baking new things, to expand my abilities. Most of those things I've made before, with the exception of banana cream pie cupcakes and the cranberry oatmeal cookies. Yes, I've even made meat cake, and cupcakes. And I'll never do it again, unless I'm paid very well. Meat is a lot more expensive than flour!



After all that, I decided to modify a few of my recipes to create a new one: peanut butter-chocolate chip-bacon cupcakes with chocolate frosting. Yum!

I used my go-to peanut butter cupcake recipe, added the candied maple bacon from the maple bacon cupcake recipe, threw in some chocolate chips, and topped it all off with a new chocolate frosting recipe.

The bacon gets roasted in the oven, with a sprinkling of maple sugar on each side to caramelize it. It's so sweet and crispy and salty! I also used some of the bacon drippings in the batter in place of butter.
The cupcakes turned out great, but the peanut butter kind of overpowers the bacon flavor. Even though there are chunks of bacon in the cupcakes, it's not a strong flavor.



I used a new frosting recipe as well. I'm never satisfied with my chocolate frostings, so I've been trolling the web for a new one. I found this recipe on many food blogs, so I don't feel bad about re-using it. It's pretty much the same as most chocolate buttercream frostings, but it's made in the food processor instead of a stand mixer.

Much quicker, but a bit messier to get it out of the bowl. It also makes a lot of frosting, I had enough left over for at least 3-4 more cupcakes.

All in all, these turned out pretty great. A quick dash of glittery sprinkles on top, and done!


So thanks to everyone for your suggestions, I'll save some of them for another time when I need inspiration.

Martha Challenge #43- Maple- sweetened carrot cupcakes

This recipe is designed for children, or anyone who doesn't want to consume mass quantities of refined white sugar. The cupcakes are sweetened only with maple syrup and molasses. Yum!
Since I just got back from Canada, with some maple syrup, I wanted to use it right away, and these cupcakes were perfect for that.They're typical carrot cupcakes, with the exception of the sugar. I also added a bit of honey for added sweetness. The cakes came out great, nice and domed and golden. The recipe says it makes 12 regular and 24 minis, but I got 8 regular and 24 minis. I love baking cupcakes like this because the house smells amazing!

The frosting was a bit problematic. It also is only sweetened with maple syrup. 1 pound of cream cheese to 1/4 cup of maple syrup. It was awful. Tooooooo tangy. I'm not the biggest fan of cream cheese frosting, and this was like eating pure cream cheese. I had to doctor it up a bit, adding honey, and finally, about 1.5 cups of powdered sugar. I just couldn't get it sweet enough! And by the time I was finished beating it all together, it was too runny. I chilled it for about an hour to try and firm it up, but it was still a loose frosting.

Martha piped designs with her frosting, but mine was too runny for that, so it was just blobbed on the top. I added a sprinkling of maple sugar on top of each one, to enhance the maple flavor and sweeten it a bit more.
They turned out ok, but I won't use that frosting again. And this morning I found 3-4 mini wrappers in the trash, so apparently someone liked them :)

Martha Cupcake Challenge #27- Maple (with a twist)

So, due to requests from Jason's coworkers, I decided the next challenge would be Maple cupcakes, but with a little twist: bacon! Bacon cupcakes are the trend now, but I made them years ago. I used Martha's Maple cupcakes as the base, then adjusted them for my purposes. These came out great!

First, I made candied bacon, which is just bacon, baked with brown sugar until caramelized and crispy. However, I used maple sugar, to intensify the maple flavor in the cupcakes. These smelled amazing! I did sample a bite or two, and they were sweet and salty and crunchy and yum! The important thing is to save some of the bacon fat to use in the cupcakes.


So, making the cupcakes, I added the bacon fat, and used half brown sugar and half maple syrup, instead of all maple syrup as the sweetener. Then I folded in the bacon crumbles, so each cupcake is filled with crunchy morsels.
They baked up great, smelled amazing! Then I used a maple buttercream, which was a bit too thick, I should have thinned it a bit, but it was the perfect amount for 24 cupcakes. I topped each cupcake with a piece of candied bacon, for that added crunch, and to identify what's inside.


I get the craze with bacon, and paired with maple, it's really good, but I don't personally care for the combo. However, what the crowd demands, they get!