Campfire Chic Bites

I created these for a Girl Scout bridging I have coming up this year. It didn't go quite as planned... How do you make these?

Easy!

Step 1: Screw up this recipe:

http://www.marthastewart.com/332838/chocolate-graham-cracker-cupcakes-with-t

Step 2:

Try to make cupcake balls and fail.

Step 3:

Put disaster on aluminum foil and add the word "chic" to the title to make it look like you meant to do that.

Playing along with Tackle It Tuesday with 5 Minutes for Mom .

Pumpkin Gingerbread Cupcakes

...You got it:-) I got a bunch of requests for the recipe for my Iron Cupcake: Milwaukee Thanksgiving entry . And I am obliging if nothing else so here it is:

Pumpkin Gingerbread Cupcakes

Ingredients:

3 cups sugar

1 cup vegetable

4 eggs

2/3 cups water

1 can (15 oz.) pumpkin puree

2 tsp ground ginger or 1 tsp fresh ginger, grated

1 tsp ground allspice

1 tsp ground cinnamon

3 1/2 cups flour

2 tsp baking soda

1 1/2 tsp salt

1/2 tsp baking powder

Orange-colored sugar glaze (see recipe below)

18 cinnamon sticks

mint vines for garnish, if desired

Directions:

1. Preheat oven to 350 degrees. Lightly grease 12 bundt-style cupcake pan.

2. In a large mixing bowl, combine sugar, oil and eggs. Beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.

3. In a medium bowl, combine flour, baking soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until they are incorporated.

4. Fill each cup 2/3 fill. Bake 20 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes. Cool completely on a wire rack.

5. Dip each cupcake in prepared sugar glaze (see recipe below). Cut each cinnamon stick in half and place in the center of each "pumpkin". Garnish with mint vines, if desired.

Makes 36 cupcakes

Sugar Glaze:

Ingredients:

5 lb powdered sugar

1 tbl milk

Orange food color

Directions:

Mix all ingredients until combined.

Susie s Mishap

So, I was preparing for my Iron Cupcake: Milwaukee competition but, I hit a bump in the road. Milwaukee has a lot of great frozen custard stands and I wanted to do an ode to that great Cream City treat. However, when I attempted to make a cone, this is what came out:




Bummer! Not only is it not the right shape, it's kind of hard to serve in a competition setting. So, you won't see the light of day little cupcake. Ohhhh, I made it cry:-(

But, even my mistakes are yummy!! It ended up being a really tasty frozen dessert! It is a chocolate cupcake filled with chocolate frozen custard frosted with whipped white icing and dipped in milk chocolate. So, get a fork and a knife and eat fast!

Susie's Smashed Frozen Cupcake:
Ingredients:

Cake and Filling:
1 box (10 3/4 oz.) Devil's Food Cake Mix
1 pint frozen custard

Frosting:
3 tbs Meringue Powder
1/2 cup cold water
2 cups sugar
1/4 cup corn syrup
1/2 cup cold water

Dip:
2 cups chopped semisweet chocolate
3 tbs vegetable oil

Directions:
1. Prepare cupcakes according to the package directions. Cool completely.
2. While the cupcakes are baking, prepare the frosting. Beat powder and water for 4 minutes. In a microwave safe bowl, boil sugar, corn syrup and water for 5 minutes. Cool for 2 minutes. Add sugar to powder mixture and beat for 4 minutes.
3. Prepare dip by melting chocolate and oil in the microwave for 1 minute.
4. To assemble, create a divot in each cupcake with the open side of a cake decorator tip. Fill hole with frozen custard and replace divot to cover. Pipe with frosting and place in the freezer for 15 minutes to set. Once the frosting is set, dunk each cupcake in the dip and place on a wire rack over a cookie sheet to catch any drips. Then, place the cupcakes in the freezer to set, another 15 minutes.
5. Serve cold and freeze any leftovers.

Serves 24

Don't worry, I will publish my actual ICM entry tomorrow:-) Until then, enjoy these:-)

Chocolate Cabby Cupcake Recipe

DON'T FORGET TO VOTE TODAY:-)

In the meantime, here is a recipe:-) I have had a lot of requests for the recipe for my Iron Cupcake: Milwaukee entry. I am not one to disappoint my adoring public, so, here it is in all its glory:-)

Chocolate Caddy Cupcake

For the Cupcake:
1 cup butter
1 cup sugar
4 eggs
1 tsp vanilla
12 oz semi-sweet chocolate chips
2 tsp baking powder
2 1/4 cups flour
1/2 cup Cabernet wine
4 tbsp unsweetened cocoa powder

For Frosting:
1 container of ready-made chocolate cheesecake

For Sauce:
1/2 pt. raspberries, plus 24 more for garnish
1/2 cup Cabernet wine
1/4 cup sugar

1. Preheat oven to 350 degrees. In large bowl, mix butter, sugar and eggs until smooth and creamy. Add vanilla and chocolate chips and mix well.

2. In a small bowl, mix baking powder and flour. Add to creamed mixture. Add wine and cocoa and mix well. Bake for 30 minutes.

3. While the cupcakes are baking, make the sauce. Bring all ingredients to a boil. Strain and cool.

4. To assemble, frost cupcakes with the frosting when they are completely cooled. Top with extra raspberries and then the sauce. Enjoy.

Makes 24 cupcakes