MSC-Gingerbread Cupcakes

(TWD is posted beneath this MSC post)

This month's MSC Cupcake was chosen by Kayte who blogs over at Grandma's Kitchen Table. We don't post the recipes for this group, but you can read more about her pick by going to this post.
You can find the recipe by turning to page 246 of Martha Stewart's Cupcakes.

This cupcake definitely has the flavor of gingerbread, all the right spices.
It is supposed to be topped with Fluffy Vanilla Frosting, but I made a lemon glaze instead.
My mom used to make gingerbread this time of year when I was growing up and it always was served with a lemon sauce, so I tried to recreate that flavor combination.

These cupcakes were also topped with optional Gingerbread Cutouts. I was a little cookie-d out when I made these last week, so I skipped those and used Chocolate Covered Candy Coated Sunflower Seeds to top my cupcakes instead.

I found these cute little containers of the candy sunflower seeds that looked like Christmas lights at Cracker Barrel and decided they were a fun little prop. Plus, the candy sunflower seeds are really yummy.
After I had just sprinkled them on, I realized I could have made little shapes or wreaths on my cupcakes or whatever I felt like, with the sunflower seeds.

These cupcakes were the perfect pick for December. The perfect flavor and everything for this time of year!

Go to the MSC Blogroll to see what everyone else thought about these cupcakes and to see some great decorating!

CH-Vanilla Buttermilk Cupcakes with Fresh Strawberry Filling, White Chocolate Buttercream and Candy Coated Chocolate Covered Sunflower Seeds

It the end of the month, so that means time for Cupcake Hero! Nikki and CB are co-hosting this month and they chose as the theme- Red, White, and Blue. There are so many possibilities of ways to do this, but I decided to keep it simple. So, I went with a basic vanilla buttermilk cupcake, made a yummy, but not too sweet fresh strawberry filling, frosted it with white chocolate buttercream and added a blueberry on top. That wasn't enough though, so I surrounded that lone blueberry with my seriously, fun favorite decorating item......
These little guys are fun and they add great color, but the best part is, they give an extra little crunch in there and add some unexpected flavor. I don't know if it will be enough to pull offf a CH win, but these are some seriously tasty cupcakes!


Vanilla Buttermilk Cupcakes- makes 12 cupcakes
6 Tbls unsalted butter
1/2 cup buttermilk
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup + 1/8 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Fresh Strawberry Filling*
White Chocolate Buttercream**
Blueberries and candy coated chocolate covered sunflower seeds, for garnish

Heat oven to 350 degrees F. Line 12 muffin cups with paper liners. Melt butter in microwave. Pour into a large bowl and when cool add buttermilk, egg, and vanilla extract. Whisk until blended (The mixture may clump, but it doesn't matter, it will work) In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together and add to buttermilk mixture. Whisk until smooth. Fill muffin cups about 1/2 full and bake for 15-18 minutes. Let cool for 10 minutes on rack. Remove from rack and let cool completely.

When completely cool, fill cupcakes with fresh strawberry filling*. Use a cupcake filling tip for best results. Pipe or frost with white chocolate buttercream**. Garnish with a blueberry or two and candy coated chocolate covered sunflower seeds. Eat immediately or refrigerate for later.

*Fresh Strawberry Filling by Mary Ann

8-10 fresh strawberries

1 Tbls sugar

Chop strawberries coarsely and then transfer to a blender. Add sugar and puree until almost smooth. Set aside until ready to use.

**White Chocolate Buttercream by Mary Ann
1 stick unsalted butter, softened
6 ounces white chocolate, melted and cooled slightly
2 1/3 cups confectioners' sugar
1 teaspoon pure vanilla extract

2 Tbls whole milk


In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Beat in the melted white chocolate. Add the confectioners' sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl. Add milk and continue to beat until light and fluffy. Refrigerate for a few minutes to thicken for piping.

TWD- Chocolate Pudding

This weeks Tuesday's with Dorie pick was chosen by Melissa of It's Melissa's Kitchen. You can find the recipe on her blog or check out this LINK to Dorie's blog where she posted it as well. I thought it was a great pick. I like pudding, but haven't ever really wanted to make it from scratch. I knew it would probably be a little like making a custard or pastry cream and I was surprised at how easy it was. I read ahead of time that Mara made it with half whole milk and half 2% milk and it still came out really creamy, so I used half whole milk and half 1% milk. Dorie suggests in the book that something crunchy makes a nice topper for this, so, some of us went for Candy Coated Chocolate Covered Sunflower Seeds (notice above). I had some that I use occasionally for cake decorating, and they really gave a nice little extra something. Some of us opted for Cool Whip,
And some people just had to have it all.

Then there were the people who wanted it naked.
This was a big hit for everyone. I had to beat my kids off with a stick to try and get some pictures. There were hands everywhere. It was thick and creamy, chocolately and rich. Just a few bites were enough to leave you satisfied. I love it when you can have just a little bit of a sweet treat and it is so good, that you savor a few bites and that is all you need. Dorie is amazing. I love this cookbook. If you don't have it, do yourself a favor and buy it- I seriously use it for everything!