MakingBananaPancakes.com - Keith Pricktt's Food Blog

Blueberry & Strawberry Cupcakes with Whipped Cream Frosting

July 3rd, 2008

Blueberry & Strawberry Cupcakes with Whipped Cream Frosting

I had to come up with something to celebrate the holiday with and for some reason around the 4th of July my mouth waters for every cake I see with whole blueberries and strawberries on top.  This cupcake recipe was my answer!  I used the Strawberry cupcake recipe from last week and simply reduced the amount of strawberries and added whole blueberries to the batter.  Then to make it have all the red, white and blue flair I used whipped cream, whole blueberries and strawberries to top it off.  The result is a festive, decadent, delight that we got to share with some friends the other night.  Here’s what I did: (…read more and get the recipe)

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  » By Keith Prickett

Strawberry Cupcakes with Fluffy Chocolate Frosting

June 24th, 2008

 Strawberry Cupcakes with Fluffy Chocolate Frosting

“These are the best cupcakes I’ve ever had!”  Those were the words of my beautiful wife after devouring one of these cupcakes I just whipped up.  That says a lot.  I really value her opinion when I cook but I have to say these little delights are SO GOOD! (…read more and get the recipe)

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  » By Keith Prickett

Pumpkin Cupcakes with Ginger-Infused Whipped Cream Frosting

October 14th, 2007

Have I got your attention now? My mouth has FULL attention on these cupcakes! These cupcakes are so moist and melt-in-your-mouth! And the frosting, it’s the best frosting I’ve ever made (which I guess isn’t saying that much) but it’s up there on the best I’ve tasted list.

Pumpkin Cupcakes with Ginger-Infused Whipped Cream Frosting

The pumpkin and spices in the cupcake blend so well with the ginger-infused whipped cream. You probably wouldn’t believe that this whipped cream frosting is good, and to be honest, by itself it’s pretty bad. My wife’s face did a 360 when she licked the spoon. I told her, “You have to try it WITH the cupcakes!” Here’s how it should be done:

The Frosting

A year ago I read an article in the Oregonian about flavor-infused whipped cream. I just tucked it away in my memory banks for a rainy day. Today was that day. I whipped out the recipe and got to work. The article/recipe lists a bunch of different flavors you can use, which makes this fun! I decided that the ginger would go really well with the pumpkin and other spices.

Mixing it upBoiling hot!

I boiled the cream and added the flavorings. I cut up a few thin slices of ginger and also threw in two cinnamon sticks for good measure. Next I let it steep for 45 minutes. Then, because I didn’t have enough time, I put the cream on an ice bath and put it in the refrigerator while I worked on the cupcakes. This REALLY cut down the cooling time called for in the recipe so if you’re in a hurry, it’ll do!

The Cupcakes

(Recipe adapted from here, here and Better Homes and Garden’s 2005 Cook Book Spice Cake Recipe)

Ingredients:

  • 2 cups flour
  • 1/2 cup butter
  • 2 eggs
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp ginger
  • 1 & 1/2 cups packed brown sugar
  • 1/2 cup whole milk (I used whipping cream + skim to make whole)
  • 1 – 15 oz can pumpkin (I used Stahlbush Island Farm “Farmer’s Market” brand Organic Pumpkin)
  1. Preheat the oven to 350 degrees Fahrenheit
  2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger together and mix in a bowl
  3. Beat the butter until “fluffy”
  4. Add the sugar and mix
  5. Add half of the dry mixture, then half the milk, repeat while mixing
  6. Mix in the pumpkin, stirring the sides with a spatula (if you are using an electric mixer).

Dry ingredientsAdding the pumpkingetting the tin’s ready

Now fill about 24 cupcake tins (lined — and I did 12 at a time twice) half-way and bake for about 15 minutes (or until a toothpick comes out clean).

Back to the frosting…

Now take the completely cooled flavor-infused whipping cream out of the fridge and place it in a clean mixer. Add about 4 oz of cream cheese and 3 tablespoons of powdered sugar per cup of whipping cream. Whip the cream until it is fairly thick, so that you can ice the cupcakes with it. Now you’re ready to put it all together.

The finale!

I had a lot of fun with this part. I handed my wife the camera and got to icing. I had to hand-make a piping/icing bag, for the first time ever. I made it way too short and got icing all over my hands, it was really fun though!

Rachel + Keith = True Love

Take a cupcake, fill an icing bag and have fun. That’s my advice. I even made a little R + K in the cupcakes for my wife (I gotta keep her happy)!

Done baking!The icing on the cakeDoin’ good work

I hope you enjoy it!

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  » By Keith Prickett

The cupcake craze

October 13th, 2007

Since I started thinking about writing my blog I have been reading more and more food blogs.  I noticed a strange trend, cupcakes are everywhere!  These aren’t your regular supermarket dry, sugar-high cupcakes either.  Okay, so maybe I’m a little behind on the times.  Cupcake blogs are everywhere: here, here and here.  I visited a friend in San Francisco last spring and she mentioned a bakery around the corner from her that sold nothing but cupcakes.  I had never heard of such a thing.  “How cool!” I thought.

Cupcakes!

All the varieties, decorations, and flavors are enough to make a food-loving, sugar-craving guy like me go crazy!  Well, I am not here to start another cupcake blog, but boy have they made me hungry for cupcakes.  I’ve been doing my research over the past few days (hence no recent blog entries) but I wanted to write today to ask for more ideas and to let you know I’m going to try a pumpkin cupcake recipe soon (with a secret and special topping)!  I hope it turns out good and that you’ll enjoy reading about it.

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  » By Keith Prickett