MSCC

I know the purpose of a baking group is to stretch ones self, try something new; but I'm afraid this months pick involved too much stretching! S'mores Cupcakes sounded fun, but as I read thru the recipe I realized I was lacking too many ingredients, tools and even the desire to make 'marshmellow' frosting. Sorry, maybe another day. I did have to bake, it was the birthday of my sweet Mother-In-Law. Cupcakes were certainly in order.

I tried to think of the perfect cupcake for her, one she would love (and that I didn't need graham flour, unflavored gelatin and a torch to make). I knew she liked spice, cream cheese, lemon, she is not a fan of nuts and oft times chocolate is not her favorite.
I came up with the perfect birthday cupcake, it combined all her favorite flavors and was delish! Did you realize that you can make Zucchini Cupcakes anytime?? You really do not have to have a huge zucchini begging to be used!I remember Martha's moist spicy zucchini cupcakes we made last fall. They have a good amount of lemon zest in them, this provided the springboard for my birthday cupcakes.

I knew the cupcakes would be yummy but I really wanted the frosting to shine. The frosting was a perfect combination of cream cheese, butter, powdered sugar, lemon zest, lemon juice and pure lemon extract. It was creamy and so good. I topped the cupcakes with toasted walnuts. I left a few plain for those that don't like crunch in their cake.

They were a success. My mother-in-law was quite happy with my choice. Last year I began my blog with her birthday cake--The Perfect Party Cake! Has it really been a year? Stay tuned for a little blog candy! Coming soon. Check out our MSCC and see what S'mores Cupcakes really look like.

MSCC Coconut Cupcakes

I really had high hopes for these sweet treats. I love coconut, I love cupcakes. I purchased coconut milk, shredded coconut and unsweetened coconut ribbons. I made batter as per recipe, I thought I was on track but this is what greeted me when I opened the oven. Failure.

I thought I could just pile on frosting and no one would know. I did. I have photos to prove it. But they just weren't great. They stuck to the pan, they stuck to the cupcake wrapper. They were coarse, heavy, dense and they just fell apart. And they didn't have a real coconut flavor. Is it my altitude, sometimes baking at over 4000 feet can cause trouble. Anyone baking at high altitude have success with these?

Check what other bakers did at MSCC.
Makes me wonder--do other bakers frost bad cupcakes just for a photo??
Will I make this again? No, not this recipe but I would love a yummy coconut cupcake recipe!
I'm excited to make granola with the coconut ribbons--they are tasty!

MSCC Apple Spice Cupcakes

I really do bake more than cupcakes! And later this week I will prove it. But for now I will share another 5 star recipe from  Martha Stewart's Cupcake cookbook. The bonus round this month was Applesauce-Spice Cupcakes on page 55. This was a great fall pick, it mixed together quickly with ingredients in my pantry. The recipe called for toasted pecans, an ingredient I use often. I toast several cups at once on my large Pampered Chef bar pan and keep them in the freezer.

The cupcakes were spicy, the toasted pecans added a fun texture but the frosting really brought all these fall flavors together. A simple frosting of butter, cream cheese and brown sugar was the perfect topping for another fun cupcake. Check MSCC and see what other bakers created.

I'll be back later this week with my favorite tomato soup--a great 30 minute meal. I also have a pecan pie bar that was a hit at Thanksgiving.

MSCC Candied Sweet Potato Cupcakes

I enjoy sweet potatoes, I just don't think of them as a cupcake flavor. Thanks to the Martha Stewart Cupcake Club I had a chance to combine the two.
The cupcakes came together quickly, cream sugars and butter add eggs, stir in baked mashed sweet potatoes. Add dry ingredients that include plenty of cinnamon and a bit of nutmeg. The house smelled wonderful as the cupcakes baked.

They were delicious warm from the oven. The suggested 'frosting' is simply mini marshmellows and candied pecans which I'm sure is yummy...but I wanted to mix things up. Actually I didn't have any marshmellows, it was snowing sideways and I didn't want to go out. I love browned butter frosting and it proved to be a great alternative. I must give this recipe five stars it was excellent!

Check out MSCC and see what others created.

MSCC Pumpkin Patch Cupcakes

Well, we have another winner, these pumpkin cupcakes will get 5 stars. The taste of fall wrapped up in one spicy bite. Pumpkin, ginger, nutmeg, cinnamon and cream cheese frosting combine to make 'the best cupcake you have ever made' according to hubby. This recipe can be found in the Martha Stewart Cupcake cookbook. Check the blogroll at MSC club to see what other bakers created.

Banana Pecan Cupcakes

Banana bread is good--a great use for overripe fruit. Add toasted pecans and it gets more interesting. Turn it into cupcakes and top with chocolate sour cream frosting and you have a delicious dessert, perfect for sharing.

This recipe is another winner from Martha Stewart's Cupcakes. As a member of the Martha Stewart Cupcake Club we are baking our way through this fun cookbook. Banana Pecan Cupcakes was a bonus pick for September. These cupcakes were lighter than banana bread and the chocolate frosting turned them into wonderful. I give them 5 stars! Check the MSCC blogroll and see what others thought of this recipe.

My Favorite Chocolate Sour Cream Frosting

Melt 1/4 cup butter and 6 ounces semi sweet chocolate. Cool 5 minutes, add 1/2 cup sour cream. Beat in 2 1/2 cups powdered sugar. This is the best! I like Ghiradelli choocolate, I just tried Tillamook Premium sour cream and I think I have another favorite!

Zucchini Spice Cupcakes

     I am happy to be a member of an online baking group. We will bake our way through the Martha Stewart Cupcake book. This months recipe was a winner. It uses up the ever prolific zucchini that is abundant this time of the year. It also gave me a chance to try out my new KitchenAide Food Processor. My old one died making Blueberry Bars--I just wore the poor thing out!

     It did a beautiful job of shredding the zucchini! This recipe was easy to make; whisk dry ingredients, including cinnamon, cloves and fresh nutmeg. Wet ingredients include eggs, oil and vanilla; add lots of brown sugar, a bit of lemon zest, the shredded zuchinni and some toasted walnuts. Gently stir and enjoy the spicy scent as these cupcakes bake.

     I frosted them with a simple cream cheese frosting! They are delicious for breakfast--I know! Check out all the bakers to see their creations.

     As I make a recipe in a new cookbook I like to write things in the margins--things I would do different etc. I also give recipes a star rating. This is a full 5 stars (5 is the best), I will certainly make them again. I would make just 1/2 recipe of frosting. This recipe makes 18 regular cupcakes and 24 minis.