Michelle and Vinny Garcia have really done it this time. Back to revere Bravo's Top Chef Masters series, and its winner Rick Bayless. They have created this spicy morsel of love! Available only for the month of September --- good thing I will be in Chicago in a couple of weeks!
Holy Mole Cupcake : Fresh organic sweet corn cupcake with Oaxacan mole ganache.
The Bleeding Heart Bakerycupcake photo by twitter.com/chibill
1955 W. Belmont ave.
Chicago, Illinois 60657
773.327.6934
Project Cupcake
Saturday, Sept. 26
2 p.m
Goldi
4114 N. Oakland Ave.
Shorewood
Ma's entry !Well, ma held her own, but it wasn't easy, considering all of the bright young talent. They showed up with their yummy creations to the Pasadena, Ca. Vroman's bookstore's first - of many, we hope- cupcake bake off. Among the entries were a young brother and sister, Natasha and George, and another young entrepreneur named Jac who's laying the foundation for her own baking empire. The final winner, and star of the evening, though, was the artistic and talented Ann Marie, who decorated delicious cupcakes with handmade chocolate butterflies, yummy AND stunning to look at. It's no wonder she took the blue ribbon, and took home a copy of "Martha Stewart's Cupcakes 175 Inspired Ideas For Everyone's Favorite Treat". Thanks to all of the Vroman folks for showing us their hospitality.
Natasha and George...watch out Iron Chef, here they come!
Part of the "crowd", and I think I see a photographer from Saveur (?)....hmmmmm! maybe not.
Ann Marie, the winner and her butterfly cupcakes.
Project Cupcake
Saturday, Sept. 26
2 p.m
Goldi
4114 N. Oakland Ave.
Shorewood
IronCupcake:MilwaukeeNo, I have not forgotten. One last, but VERY IMPORTANT note. We were honored to have photographer James Conway on-hand taking some of the most beautiful IronCupcake photos ever and I can not thank him enough for spending the evening with us. Check out a slide show of some of his favorites below:
COLOR Challenge
with GOLDI'S Shoe Parlor
Monday, September 21, 6 p.m.
The Irish Pub
124 N. Water Street
Milwaukee's Third Ward
IronCupcake:Milwaukee
COLOR Challenge
Monday, September 21, 6 p.m.
The Irish Pub
124 N. Water Street
Milwaukee's Third WardIronCupcake:Milwaukee is sponsored in part by our friends at CakeNCrumbs.com!
IronCupcake:Milwaukee
SUMMER FRUIT Challenge
Monday, August 17, 6 p.m.
The Irish Pub
124 N. Water Street
Milwaukee's Third Ward
A 1,224-pound triple vanilla cupcake with pink frosting has set a record as the world's largest.
The sugary behemoth was unveiled Saturday at the Woodward Dream Cruise classic cars event in Royal Oak, Mich.
A Guinness World Records adjudicator was on hand to certify the cupcake's girth. It was more than eight times the size of the previous record holder. The colossal cupcake took 12 hours to bake and included 800 eggs and 200 pounds each of sugar and flour. Slices of the cupcake were served in exchange for donations to the Susan G. Komen for the Cure breast cancer organization.
Ryan Abood’s company, GourmetGiftsBasket.com, pulled off the feat with help from Merengue Bakery Café of California and Jensen Industries in Whitmore Lake that loaned them their oven, which generally is used to bake the wings of aircraft.
The cake, which took 12 hours to bake, contains 700 pounds of batter, which includes 800 eggs, 200 pounds of sugar, 200 pounds of flour and clocked in at an estimated 2 million calories. This wasn't Abood's first attempt. Earlier this week he had mixed up a cupcake that would have clocked in at a 7,000-pounds, but was ruined overnight when the expanding cupcake dislodged a heating rod in its enormous oven.
Information compiled from reports from The Associated Press, Detroit Free Press and The Detroit News
- CAKE -
2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 eggs
1/2 cup almond butter (Trader Joe's)
1/4 cup butter, softened
-FILLING-
1/2 jar of Organic Cherry Preserves (Trader Joe's)
- FROSTING -
4 oz. Mascarpone Cheese, room temperature
4 oz. Triple-creme Brie, rind cut off, room temperature
4 oz. Whipping Cream
3 tbs. Honey
4-6 cups Powdered Sugar
-TOPPERS-
12 sweet cherries
12 almonds
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix together 2 cups flour, 1 cup brown sugar, baking powder, baking soda and salt. Make a well in the center and pour in the milk, eggs, 1/2 cup peanut almond butter and 1/4 cup butter. Mix well and scoop into cupcake liners - 2/3 full.
3. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool.
4. Cut cone shape out of center of each cupcake.
5. Scoop 1/2 tablespoon of cherry preserves into center of each cupcake.
6. Whip cream and cheeses together, drizzle in honey as concoction whips, gradually add powdered sugar to whipped mix until proper consistency is reached.
7. Garnish with cherry and almond.
