My fourth grade students just finished up an introductory unit on Chemistry and to make things interesting, I challenged them to memorize “The Elements” song by Tom Lehrer. If you have never heard of Tom, he was a brilliant mathematician and singer/song writer who wrote the now legendary song, where he sets the names of the chemical elements to the tune of the”Major-General’s Song” from Gilbert and Sullivan’s Pirates of Penzance. As a reward, students earned a pink lemonade cupcake courtesy of yours truly!

Well I made quite a few cupcakes this weekend and used the left over cupcakes to make these! I saw them over at Bakingdom a few days ago. She had quite creatively developed Star Wars themed cake push pops. I, myself, plan to piggy back off her idea and create The Avengers cake push pops in the near future, so be on the lookout!

If you are interested, below is the link to “The Elements” song! After several weeks of practice, I can sing it now too!

The Elements Song by Tom Lehrer

Pink Lemonade Cupcakes – from Sweet Cheeks – makes 20 cupcakes

Ingredients:
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
Pinch salt
1 c. granulated sugar
1/2 c. vegetable oil
4 egg whites
2/3 c. thawed frozen Pink Lemonade Concentrate
1/2 c. buttermilk
Pink food coloring

Directions:

Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.

Add just enough food coloring to turn the batter a light shade of pink.

Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

Lemonade Buttercream
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Milk to reach desired consistency
Pink food coloring

Add the butter, confectioner’s sugar, salt, lemonade concentrate, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.

Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

Courtesy of Beantown Baker

One of my husband’s favorite desserts is chocolate malt….We are talking Whoppers, Chocolate Ovaltine, malted milkshakes, and so on.  Apparently it is a family addiction because the love of chocolate malt dates back all the way to his great grandmother and the memories she created with her delicious chocolate malted milk balls! I, myself, am not the biggest fan of malted anything, but that didn’t stop me from experimenting to see if there was something malted out there that would make my mouth salivate.

So when my close friend asked me to make her little boy’s birthday cupcakes, I decided to make chocolate malted cupcakes. I used my family’s vanilla buttercream frosting recipe and to my surprise, it was delicious! It is an exciting spin on the typical chocolate cupcake that brings back all those malted memories from long ago!

Click on the picture for a larger image!

Chocolate Malted Cupcakes:

For the cupcakes:

2 1/4 cups all purpose flour

3/4 cup unsweetened Dutch-process cocoa powder

1/2 cup sugar

3/4 cup light brown sugar

1 1/2 t baking soda

1/2 t salt

1 cup milk

1 1/4 cups malted milk powder

1 cup vegetable oil

3 large eggs, room temperature

1 cup sour cream, room temperature

1 t vanilla extract

Directions:

1. Preheat oven to 350 degrees and line standard muffin pan with paper liners. Whisk together flour, cocoa, both sugars, baking soda and salt. In another bowl, whisk together the milk and malted milk powder until it is dissolved completely.

2. With an electric mixer on medium high speed, beat flour mixture, milk mixture, and oil until combined. Add eggs, one at a time, beating well until incorporated, scraping down the sides of bowl as needed. Add sour cream and vanilla, and beat until just combined.

3. Divide batter evenly among lined cups, filling each halfway. Bake, rotating halfway through, until a toothpick comes out clean, about 20 minutes. Cupcakes can be stored up to 3 days room temperature, or frozen up to 2 months, in airtight containers.

Summer has officially ended for this educator! One week ago today I was preparing to meet my new 4th grade class. I had worked out all the preparations and made sure my lesson plans were engaging, but nevertheless I had an enormous knot in my stomach wondering if my students were even going to like me. For the past 8 years I had always taught the younger grades…I knew how to win them over. All I had to do was give them a big hug and a smile and that was all it took. But for the life of me, I had no idea how I was going to win over a group of 25 4th graders. That is the hardest part you know. It’s not the curriculum or how you are going to teach something. That comes easy to me. It is the very beginning that is hard. It is finding the balance of “I think my teacher is cool” and “She is someone to pay attention to”.  Well, I did it! And all I had to be was myself. We are already on our way of forming a classroom family that will carry us through June. I can already say, I love my class!!

Anyway, back to the cupcakes! The kiddos and I made these this summer adapted via the browneyedbaker and they were fabulous! They wanted me to post them right away, but with school and all that comes with the beginning of it, my post has taken me awhile to get to. So here it is! The finale to a wonderful summer filled with gummy wummies, roller coasters, and Mario…thanks E and J! I will miss you this year!! xoxo

S’mores Cupcakes

Yield: 24 cupcakes

Prep Time: 1 hour | Bake Time: 25 minutes

For the Cupcakes:
1½ cups all-purpose flour
1-1/3 cups graham cracker crumbs
2 teaspoons baking powder
1½ teaspoons salt
1½ teaspoons ground cinnamon
10 ounces (1¼ cups) unsalted butter, room temperature
2 cups light brown sugar
¼ cup honey
6 eggs
2 teaspoons vanilla extract

For the Chocolate Ganache Glaze:
4 ounces semisweet chocolate, finely chopped
½ cup heavy cream

For the Marshmallow Frosting:
1 envelope unflavored gelatin (1 tablespoon)
1/3 cup plus ¼ cup cold water
1 cup granulated sugar

1 Hershey bar broken into 8 parts(for decoration)

1. Bake the Cupcakes: Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together flour, graham cracker crumbs, baking powder, salt and cinnamon.

2. With an electric mixer on medium-high speed, cream the butter, brown sugar and honey until pale and fluffy. Reduce speed to medium; beat in the eggs and vanilla, scraping down the sides of the bowl as needed. Add the flour mixture and mix until just combined.

3. Divide the batter evenly among the lined cups. Bake, rotating tins halfway through, until golden brown and a thin knife inserted in the centers comes out with only a few moist crumbs attached, about 25 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 1 day at room temperature, or frozen up to 1 month.

4. Make the Chocolate Ganache Glaze: Place the chocolate in a medium heatproof bowl and microwave on 50% power for 30 seconds, or until the chocolate softens and starts to melt. Bring the cream to a full boil in a small saucepan over medium-high heat; pour over chocolate. Working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

5. Make the Marshmallow Frosting: In a mixing bowl, sprinkle the gelatin over 1/3 cup cold water. Allow the gelatin to soften, about 5 minutes.

6. Heat the remaining ¼ cup water and the sugar in a saucepan over medium-high heat, stirring until the sugar is dissolved. Stop stirring; clip a candy thermometer onto the side of the pan. Boil the syrup until the temperature reaches the soft-ball stage (238 degrees F). Remove from heat; add the syrup to the softened gelatin. Whisk the mixture by  hand to cool, about 1 minute, then use an electric mixer to whisk on medium-high speed until soft, glossy (but not dry) peaks form, 8 to 10 minutes. (The frosting must be used immediately because it will harden.)

7. Assemble the Cupcakes: Spoon 2 teaspoon of the chocolate ganache glaze onto each cupcake. Fill a pastry bag with a large plain tip with marshmallow frosting; pipe frosting onto each cupcake, swirling the tip and releasing as you pull up to form a peak. Top with graham cracker crumbs and a Hershey bar. Serve immediately.

(Recipe adapted from Martha Stewart’s Cupcakes)

When you think of father-in-laws you typically think of old, grouchy men who like to smoke cigars and tell stories of their youth and how much better the world was back then. Now true, the world was a much safer place “back then” and there is nothing wrong with cigars, but that is just not my father-in-law. I happen to have the best father-in-law a girl could ask for! He is funny, quick witted, and frankly, hard to keep up with…oh, and very well dressed! And today is his 40th (ahem…) birthday!! So about a week ago, I called my most prized bakery to order his favorite red velvet cake only to find out that they don’t do red velvet cake anymore! WHAT?! I was shocked! Not make red velvet cake?! What was I going to do?! I couldn’t trust just anyone to make a good red velvet cake for the best FIL in the world! So I decided to make my own red velvet layer cake. It came out perfect! The cake was moist, the frosting was decadent, and everyone loved it! Happy 40th Birthday Terry! May you have many more 40th birthdays in the years to come! I love you!

Terry’s Red Velvet Layer Cake with Cream Cheese Frosting

Ingredients:

For the Cakes:
8 tablespoons unsalted butter, at room temperature
1 1/2 cup granulated sugar
2 eggs
5 tablespoons unsweetened cocoa powder
6 tablespoons red food coloring
1 teaspoon vanilla extract
1 cup buttermilk
2 cup + 4 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons distilled white vinegar

For the Cream Cheese Frosting:
8 ounces butter, at room temperature
8 ounces cream cheese, at room temperature
4 1/2-5 cups powdered sugar
2 tablespoon vanilla extract
Country Ganache – 1 cup white chocolate chips, 2-3 tablespoons buttermilk, microwaved for 1 minute on half power, stir, and then microwave in 30 seconds increments until melted.

Directions:
1. Preheat oven to 350 degrees F. Grease two 9 inch pans.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cake pans and bake for about 20-25 minutes, or until a thin knife or skewer inserted into the center of the cakes comes out clean.

7. Cool for 10 minutes and then remove cakes from the pan and place them on a cooling rack to cool completely before frosting. I would even make the cakes a day ahead and place them in the fridge so that it is easier to level them.

8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly alternate the powdered sugar and country ganache until all is incorporated. You do not have to use all of the ganache in your frosting. Use only as needed making sure your frosting does not get too heavy. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Level off your cakes and save the crumbles. I actually placed my cake crumbles in the food processor to make them finer and a bit prettier. Frost a small layer of icing on top of the bottom cake before placing your second layer cake on top. Frost the top and sides of the cake and use the crumbles to decorate the top of your cake.

(Recipe adapted from Joy the Baker, originally from The Hummingbird Bakery Cookbook)

Last week, my wonderful husband turned 36 years old! He never asks for much and always tries to give me everything! In years past, we have reunited with our families at Myrtle Beach and celebrated his birthday together, but things just didn’t work out this year. So to try and make him feel special, I made him a 10 inch cake in the shape of a cheeseburger(which is one of his favorite foods)!

The birthday boy with his cheeseburger cake and butterbeer!

I got the recipe out of this month’s Food Network magazine and made sure I prepared the cakes a day ahead. That way all that was left to do was to frost and assemble. Easy as cake…cheeseburger cake!! Enjoy and Happy Birthday B!

Cutting a big slice of cheeseburger cake!

Ingredients:

• Cooking spray
• 2 18.25-ounce boxes chocolate cake mix
• 8 large eggs
• 2 cups buttermilk
• 1 cup vegetable oil
• 1/4 cup green decorating sugar or granulated sugar
• 8 spearmint leaf gummy candies
• 3 ounces orange rolled fondant (available at craft stores)
• Cornstarch, for dusting
• 1 16-ounce tub vanilla frosting
• 1 16-ounce tub chocolate frosting
• 3/4 teaspoon yellow food coloring
• 5 drops red food coloring
• 2 tablespoons crispy rice cereal

Directions:

Preheat the oven to 350 degrees F. Spray a 2 1/2-quart ovenproof bowl and two 8-inch-round cake pans with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil in a large bowl with a mixer.

Divide the batter among the bowl and pans; bake until a toothpick comes out clean, about 25 minutes for the pans and about 45 minutes for the bowl. Cool in the pans 15 minutes, then unmold onto racks.

Make the lettuce: Sprinkle some green or white sugar on a cutting board. Roll out the spearmint candies to 1/8 inch thick with a rolling pin, sprinkling with more sugar to keep the candies from sticking.

Cut each flattened gummy piece into 3 strips. Fold each strip accordion-style to make ruffles; pinch the ends together.

Make the cheese: Roll out the orange fondant on a cornstarch-dusted surface to about 1/8 inch thick. Trim the fondant into a 7-inch square; cover with plastic wrap and set aside.

Trim the top of 1 round cake and the flat side of the bowl cake to make them level; crumble the trimmings. Mix the vanilla frosting, 4 tablespoons chocolate frosting and the yellow and red food coloring in a bowl to make a light brown frosting.

Make the bottom bun: Put the trimmed round cake on a serving plate or cake board. Frost with some of the light brown frosting. Arrange the gummy-candy ruffles around the edge of the cake.

Make the patty: Spread the remaining chocolate frosting over the top and sides of the untrimmed round cake. Press the crumbled cake trimmings into the frosting.

Assemble the burger: Put the chocolate patty on the bottom bun, then drape the orange fondant on top. Frost the bowl-shaped cake with the remaining light brown frosting; place on the patty. Press the rice cereal into the frosting.