Measured to perfection

I am not a big soda drinker but I will indulge in a root beer float from time to time. How can you not? They’re classic. SOOOO naturally I turned it into a cupcake. This is the first time I’ve done what I believe is called a “whacky cake” which has no eggs, milk or butter. These ingredients are replaced by a teaspoon of apple cider vinegar. It’s commonly believed these cakes were created during World War II when eggs and milk were scarce. Don’t ask me how it all holds together because I have NO IDEA!! My plan was to do a root beer cupcake with a vanilla frosting. When all was said and done I felt the cupcakes did not have enough of a root beer flavor and the frosting still had a cream cheese taste. I added a little splash of root beer concentrate to the frosting and they turned out really good. These wacky cakes are a little different though. The batter is very thin and reminds me of activating yeast, it settles after filling tins so you have to go back and add a little more, and they bake up soo soft I thought I was going to smoosh them taking them out of the tin to cool. Here is the recipe I used along with my alterations. I also cut straws into 3rds and placed one in each cupcake…super cute! Makes 24 cupcakes.

2 Cup Root beer (not-diet)

2 Teaspoon Apple Cider Vinegar

1 1/2 Cup Sugar

2/3 cup veggie oil

1 Teaspoon Vanilla Extract

4 Teaspoons Root Beer Extract *(if you use root beer concentrate then only use 1 teaspoon) «This wasn’t enough of a root beer flavoring for me..I recommend adding more»

2 2/3 Cups Flour

1 1/2 Teaspoon Baking Soda

1 Teaspoon Baking Powder

Pinch of Salt

1. Preheat your oven to 350
2. Combine root beer soda and vinegar and let stand for a few minutes.
3. Add in the sugar and oil, whisking until slightly frothy.
4. Mix in your extracts, and slowly add the flour, along with the baking powder, baking soda, and salt. Careful not to over mix.
5. Fill cupcake liners approximately 3/4 full.
6. Bake for about 18 – 22 minutes.

I did a basic cream cheese frosting but added extra vanilla and eventually a splash of root beer concentrate.

Vanilla cream cheese frosting

2- 8 oz cream cheese – room temp

1 stick of butter – room temp

7 cups powdered sugar

3 teaspoons vanilla

2 tablespoons heavy cream

BLEND WELL

I made amazing French toast cupcakes today and they went so fast I didn’t get a chance to take a picture…. I’ll have to make them again

My co worker is giving me crap for buying a poppy seed muffin on my break because he says I could make something way better.. I told him I closed last night and ha to get up at 5:30 to open this morning so there was no way I was baking.. Then he spent half my break telling me how good my banana bread I brought in last weekend was lol

I have been suggesting to all my baking friends that we make butter beer cupcakes for a while now and it just never seemed to get done. Well I recently heard a story about a co-worker being in love with cream soda growing up so I decided I was going to say to hell with a baking buddy…I’m making them myself and bringing them into work.  Anyone who is a Harry Potter fan know that butter beer is a well loved drink in the wizarding world, as a self proclaimed Harry Potter crack head I had to pay homage to the series in one way or another. Apparently my Harry Potter tattoo wasn’t enough because I felt compelled to do an HP cupcake as well… These cupcakes came out very light and airy but extremely sweet. I hope that I can find an alternate frosting that is not powder sugar based (I’m not a fan of powdered sugar frostings) This recipe also makes I’m going to estimate about 250% more butterscotch ganashe then you will need…Just a heads up… over all these cupcakes turned out beautiful but hopefully next time I will find a variation of the frosting. And a tip….Making this cupcakes is 100 times better while listening to Harry and the potters - “Voldamort cant stop the rock.” Did I mention I’m a Harry Potter crack head?

And check out the link in this recipe to see the Hogwarts gingerbread house that someone made…This shit is CRAZY!!! I want one!

http://www.pastryaffair.com/blog/2011/7/14/butterbeer-cupcakes.html

So to play a little bit o’ catch up once again…… Ashley and I did not bake this week because we decided to take Sage to the zoo for the first time. It was a blast but the week before I threw together some coconut macaroons; Regular, chocolate and chocolate chip. (http://www.marthastewart.com/339849/coconut-macaroons) Ashley also decided she wanted to make a “Sage appropriate soup” she had already gotten all the veggies she wanted to put in it, as well as lentils, beans and organic veggie broth. I chopped up some green beans, carrots, broccoli, bell pepper, potatoes and threw them in a crock pot with some garbanzo beans and cooked lentils ( and the veggie broth of cource) The soup was still stewing away when I left that night but Ashley called me a day or so later and told me that Sage absolutely adored all aspects of the soup. Monday when we took him on his first zoo trip we packed a frozen container of the soup for him to eat for lunch; we heated it up in the microwave and ate our lunch on the grass near the concert stage. Sage was LOVING that soup J

I know I’m super behind but I will update today while I work on some Harry potter inspired cupcakes that I am super excited about… Keep an eye out!!