Category Archives: cupcakes

Presenting . . . Your Amazing Cupcakes!

Well, color me impressed. One month ago I issued a challenge here on Willow Bird Baking. Because I know how inspiring it can be to create your own dish, I asked you to come up with a fun cupcake combination all your own.

Some of these fantastic bakers were mamas baking with their kids (Sarah let her son, Jonathan, help out) while some of them were kids themselves (Erica’s in 7th grade this year). Some of them went the decadent route — chocolate, peanut butter, and beer, oh dear! — while some of them stayed bright and fruity — summery strawberries, blackberries, and citrus. Across the board, though, the one thing you all have in common is kitchen creativity. You came up with plans for a fantastic dessert for your family and friends, and you made it happen! Now it’s time to show off your handiwork!




Faygie the Fantastic

Faygie Made: Chocolate Cupcakes with Guinness-Chocolate Pudding and Caramel Buttercream
Comments:“I had a lot of fun doing this challenge! It took a while to find a combination that was not only unique, but also complemented each other well. The chocolate cupcake recipe is fantastic. The pudding was also very good, […] and I really thought that the caramel buttercream complemented the chocolate and Guinness really well. Because it is a Swiss meringue buttercream, it’s not too sweet (even with the large amount I piped on). I brought these to a friend’s birthday party and they were a huge hit!” (see more on her blog!)




Just look at those mountains of delicious frosting! These sound so rich and decadent.



LeAndra the Lovely

LeAndra Made: Banana and Choco-Banana Cupcakes with Peanut Butter(cream) Filling and Marshmallow Buttercream Frosting
Comments:“Thank you for hosting this cupcake challenge. I’m really looking forward to seeing everyone’s creations. I baked banana cupcakes with peanut butter buttercream filling and marshmallow buttercream icing. The baking itself went well, but I was concerned the banana cake and the peanut butter filling were too similar in coloring. So, I mixed some cocoa powder into the remaining batter for chocolate-banana cupcakes.” (see more of her fun cupcakes on her blog!)




Peanut butter, banana, and marshmallow sound like a match made in fluffernutter heaven. Yum!



Erica the Energetic

Erica Made: Yellow Cupcakes with Lemon Filling and Orange Icing
Comments:Erica is my youngest challenge entrant this time around — she just started 7th grade (in my class)! Aren’t these citrusy cupcakes adorable? Way to go, Erica!




Erica came straight out of my cupcake camp this summer and completed the cupcake challenge! So impressive!




Corisa the Creative

Corisa Made: Tandy Kake Cupcakes
Comments: “I made a ‘Tandy Kake’ cupcake, because Tandy Kake is one of my most loved desserts. I enjoy the combination of peanut butter and chocolate a whole lot! I started with a butter cake and filled it with Ina Garten’s peanut butter frosting. Then I topped it off with a simple chocolate frosting! Thanks so much for this opportunity. I’m so excited to see all the fabulous cupcakes!”




It doesn’t get better than peanut butter and chocolate. I want about 5 of these!



Sophia the Sophisticated

Sophia Made: Butterbeer Cupcakes
Comments: Sophia took two of my cooking classes last year — we had so much fun! She says, “I made the Butterbeer cupcakes. They were awesome! I used some techniques that I learned in your class when I made them, so that was great! They tasted a lot like cream soda and butterscotch (surprise!) I had so much fun! I don’t think I would have been able to make them as well if it hadn’t been for your cooking class…so thanks again.” Aww, what a sweet thing to say. Those kids were naturals in the kitchen, though!




I love butterscotch, and these cute cupcakes make me want to drive my broom straight to Harry Potter world in Florida, licking my fingers all the way.




Diana the Daring

Diana Made: Chocolate-Covered Banana Cupcakes
Comments: “I’m sending you my creation, a Chocolate-Covered Banana Cupcake. I was inspired by our trip to King’s Island (an amusement park in Cincinnati, Ohio) this summer. This was a fun challenge. Thanks for putting it together.”



These are so gorgeous, and I love that they’re a play off such a classic dessert.




Annie the Artistic

Annie Made: Red Velvet Cupcakes with Chocolate Monograms
Comments: “I love reading your blog for inspiration! Here’s a link to my red velvet cupcake with monograms recipe. It was quite a disaster the first two times — the recipe I had didn’t specify to add the vinegar and baking soda together before putting them in the mixture and, as I’m sure you know, red velvet cupcakes are a little tricky! Anyways, it was an overall success and the knitting ladies loved it.” Way to try, try, try again, Annie! (see more on her blog)



The monograms make these red velvet cupcakes unique and special.



Sarah the Sensational

Sarah Made: Champagne Cupcakes with Strawberry Puree Filling and Strawberry Buttercream
Comments: “I modified this Paula Deen recipe because my husband is crazy and doesn’t like peaches. I made a strawberry version.”



I love all things strawberry, and these cupcakes look like heaven. Look at the cute frosting squiggles!




Susan the Sweet

Susan Made: Blackberry Merlot Cupcakes
Comments: “This is my Blackberry Merlot Cupcake!
It’s a dark chocolate cupcake with blackberry preserve filling and a country buttercream made with a fresh blackberry & Merlot reduction. I came up with it when my niece was trying to decide which vice — chocolate, cake, or wine — to partake in. I decided to come up with a way for her to have all three at once!”
(see more on her website)




These sound so decadent and delicious — what a way to “have your cake and eat it too!




Erin the Elegant

Erin Made: Boston Creme Pie Cupcakes
Comments: “I couldn’t help but join in the fun and bake a cupcake! I’m an avid reader of your site and am always inspired to bake after looking at the delicious food you’ve made. Thanks for the opportunity to create something new! I baked a yummy Boston Creme Pie Cupcake with vanilla cake, vanilla cream filling, and dark chocolate ganache topping. To really make the cupcake shine, I added macaroon coconut as a garnish on top of the ganache.” (see more on her blog)




These came out so cute, and I love the addition of coconut! This is the perfect way to eat Boston creme pie — in adorable single portions.




Cathy and Kevin the Courageous

Erin Made: Bananas Foster Cupcakes
Comments: “We made Bananas Foster cupcakes! We used a banana cake recipe, caramel filling, and a cinnamon-madagascar bourbon vanilla bean cream cheese frosting (long enough for you?) topped with vanilla wafer crumbs and butterscotch caramel sauce. These babies were to die for!! (Not for the faint of heart-if you don’t like rich banana-y goodness these are not for you!) Thanks for a great challenge to make us come up with these goodies; we will be making these again.” (see more on their blog)




All I can say is oh my goodness, yum. I need to try these!


As always, I’ve been totally inspired by you — thank you for plunging in and taking the cupcake challenge! If you didn’t get to join in this time around, don’t worry — there are always more WBB challenges coming up to build your kitchen confidence.

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Fauxstess Cupcakes

I recently saw a letter written by an experienced teacher to his first-year-teacher self, and it reminded me of all the times I’ve thought, “I wish I’d known this when I started teaching.” Tomorrow is my last teacher workday before the students come back on Monday. What better time than the beginning of a new school year to write my own letter to my past self? So here it goes.

Dear Julie of 2006 (or as you’re about to be known, Ms. Ruble!),

It’s the night before the first day of school. I know you’re scared. I would tell you to get a good night’s rest, but to be honest, you’re not going to sleep much tonight. It doesn’t matter, though. Well-rested or not, you’re about to meet around 150 students who will change your life forever.

You’ll meet D, who you’ll admire for his sense of humor and his dance moves, and who will ask you all year when you’re going to let his beloved mother do your hair. You’ll meet L, who will stand up in class and scream in your face, but who needs you to forgive her and love her about as much as she needs air. You’ll meet H and P, who you will never reach. You’ll meet M, who seems impervious but who will shed surprising tears when you speak to her in anger. You’ll meet D, whose artwork will take your breath away.

You’ll meet K, and Julie . . . K will break your heart. Nothing you do will rescue that little boy from his situation. What can I say? This is going to be a tough year. But you can make it one of the most important years of your life.

You don’t lack fervor. I’m not going to tell you to be fervent. You are meticulous. I’m not going to tell you to perfect your classroom management systems. You are fretting about how students will learn science. I’m not going to advise you on unit plans. I’ve been teaching for 3.5 years now and I’m not an expert, but I’m going to tell you the things I wish you’d known.

1. Teach your students to learn. There are so many standards and concepts that you’ll literally try to pack a new topic in every day this year. I know you can drag the kids along at that pace — you’re good at making things happen — but maybe you shouldn’t. You’re trying to cram little bits of application into a full day of lecturing, and that’s not really how they’re going to learn. Put the importance of teaching them every tiny fact about your subject matter into perspective.

Instead, present new information and then find resources, projects, labs, and other experiences that allow them to apply the information themselves. Let them take ownership in their learning and enjoy the process. Give them more time to read and problem-solve together. Let them come up with creative ways to study. They don’t need to remember every step of the rock cycle for the rest of their lives, but they do need to know how to gather and process information.

I know it will take too long. I know you’ll end up not being able to cover everything. But if they come out of your class with the ability to be a curious, driven learner, that’s more important than all the Earth science facts you could give them.

2. Be humble and open to new ideas. This is a lesson you’ve learned, but that you need to continue to wholeheartedly embrace. We all tend to grow up feeling like we have a good handle on how the world works. In a way, deep down, we believe we know everything and can do everything. Teachers especially can develop a superiority complex when they run their classroom well and start to have great ideas. Rather than being a vessel that accepts and pours out in equal measure, they become a faucet, spewing a thick, opaque blanket of know-it-all over their colleagues.

Apart from alienating the people who can be your greatest allies, you miss out on so much when you think you know everything. Remind yourself constantly that some of your most exciting moments in the classroom have come from trying someone else’s ideas, even when they were outside of your comfort zone. Remind yourself that others are competent professionals, too — indeed, when you move on to a different school after this year, you will be surrounded by some of the most intelligent, innovative people you’ve ever met. Remind yourself that it’s okay to ask for help.

Finally, teach your students that they don’t know everything, either. Model humility, and place them in situations that challenge their worldview.

3. Be an advocate for yourself so that you can be an advocate for your students. You’ve been lectured endlessly on being flexible, rolling with the punches, and sucking up the pain. Those things are important sometimes. But what no one’s told you yet, and what you really need to know to survive this year (and I’m not just being dramatic), is this: you are a valuable professional, and you do not have to let people take advantage of you.

You’re the sweet, young, impressionable, flexible new teacher and this year, others will try to steamroll you to further their own interests. Even if they have their students’ needs in mind, it is not okay for them to hurt you and your class. If someone tells you you have to do something unreasonable, say no. If someone tells you you have to do something that hurts your class, say no. If the administration says they won’t assist you, don’t stop insisting. This isn’t a crusade or a mission for which you have to allow yourself to be victimized. It’s your job — and it’s important for you and your students that you are treated professionally.

4. Let yourself fail, and teach your students that failing doesn’t make you a failure. You are a perfectionist, but masterfully handling dozens of unpredictable, unique children is kind of like orchestrating a synchronized swimming team . . . made up of cats. Some lessons and classroom management plans are going to flop. Someone is going to steal the popcorn you brought in as a reward for the students. Someone is going to cut every one of your students’ bean plants in half. You are going to be unnecessarily harsh to a student and regret it.

Show your students that it’s okay to make a mistake by owning your mistakes. Show them that it’s okay to apologize by apologizing to them. Show them that it’s okay to be disappointed in yourself while still loving yourself — that you can pick yourself up and move on.

There are kids who make a mistake and add it to a list in their brains called, “Reasons I Don’t Deserve to be Loved.” Show them that there’s nothing they can do to make themselves failures as long as they keep moving forward. Tell them to expect “excellence, not perfection,” as one of my coworkers said in a meeting today, and to forgive themselves when they miss the mark.

5. Most importantly, Julie, love your students. I know you think you understand how crucial this is, but you will lose sight of it. You will immerse yourself in creating classroom structure, creating lessons, developing systems. You will prioritize academic achievement without realizing that having a loving, secure environment is the bedrock on which achievement is built.

Your students may not remember the different kinds of earthquake faults, but they’ll remember that they had a 6th grade teacher who loved them. They’ll remember that even when they misbehaved, there was someone in their lives who would not give up on them. They will be changed by the fact that you listened to their ideas and treated them like valuable human beings. Stop and let yourself interact with them in a personal way that lets them know you care about them.

That’s all for now — no words of wisdom on how to organize your files or balance housework and schoolwork, because you’ll figure all of that out. You’re going to be great. And even when you’re not, you’re going to change lives and be changed. Thank God for a job where you can say that!

Love and #2 pencils,
Ms. Ruble of 2011

Fauxstess Cupcakes


Recipe by: Adapted from Annie’s Eats and Hershey’s
Yields: about 15 cupcakes

These “Fauxstess” Cupcakes are homemade knock-offs of the Hostess Cupcakes that might’ve shown up in your lunch boxes during your childhood. They were adorable additions to my elementary school throwback picnic. The tender chocolate cake is filled with a marshmallowy cream and topped with rich ganache. Apart from being cute, these things are seriously easy to make and seriously delicious!

Cupcake Ingredients:
1 cups sugar
7/8 cup all-purpose flour
3/8 cup HERSHEY’S Cocoa
3/4 teaspoon baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Filling Ingredients:
9 tablespoon unsalted butter, softened
2 1/4 cups confectioners’ sugar
1 1/8 cup Marshmallow Fluff
2 tablespoons plus 1 3/4 teaspoon heavy cream

Ganache Ingredients:
3/4 cups heavy cream
5 ounces bittersweet chocolate chips (I love Ghirardelli’s 60% cacao chips)
5 ounces semisweet chocolate chips

Directions:
Make the cupcakes: Preheat oven to 350°F. Line two muffin pans with cupcake liners. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add the eggs, milk, oil, and vanilla. Beat this mixture medium speed for 2 minutes. Stir in boiling water (this will make the batter thin). Fill each well about 2/3 full of batter (be careful to not to overfill them — these cupcakes always bake up a little wonky for me, and if you overfill them, they can overflow the pan). Bake 20 to 25 minutes (I check them early and often, starting around the 15 minute mark) or until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs. Cool completely.

Make the filling: Beat the butter, confectioners’ sugar, marshmallow fluff and 2 1/4 tablespoons (I eyeballed this measurement) of the heavy cream together until fluffy. Transfer all but 3/4 cup of this mixture into a pastry bag with a narrow tip. Add the remaining 1 1/2 teaspoon of cream to the remaining 3/4 cup of the mixture and beat until smooth. Cover this and save it for decorating the top of the cupcakes later.

Make the ganache: Place the chocolate in a medium bowl. Bring the cream to a simmer in a medium saucepan (or heat it for a couple of minutes in the microwave, keeping a watch that it doesn’t boil. Pour the hot cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache forms.

Assemble the cupcakes: Insert the tip of the pastry bag full of cream into the bottom of each cupcake and gently squeeze cream out into the cake. It’s hard to tell how much to squeeze and for how long, but I tried to squeeze as much as possible without bursting the cupcake, and to the point where a small bead of the cream poked out of the bottom when I removed the pastry tip (I then scraped off the excess). Dip the top of each cupcake into the ganache (or, if they don’t rise above the cupcake paper, you can gently spoon the ganache on and spread it with the back of a spoon). Grab the reserved filling mixture with the extra cream and use a pastry bag with a small tip (or a plastic zip bag with a small corner cut off) to pipe curls across the top of each cupcake. Refrigerate the cupcakes to set the frosting. Serve immediately or store in an airtight container in the refrigerator.

P.S. Are you thinking up your own filled cupcake for the Willow Bird Baking Cupcake Challenge? Bake your creation and email photos to juruble ‘at’ gmail.com by Wednesday, September 7, 2011. I’ll feature your cupcake on WBB! Find more details and some cupcake inspiration here.

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Celebrating Cupcakes — and a challenge for you!

Willow Bird Baking’s Cupcake Week has come to an end, but your cupcake fun is just beginning! As a grand finale to a week full of baking, filling, frosting, and eating, I’m handing my middle school cupcake campers’ thinking caps over to you. You’re gonna need ’em. Presenting the Willow Bird Baking Cupcake Challenge!

My goal is to inspire kitchen confidence in home cooks. In my own experience, I’ve gained confidence in two ways. The first is simply trying recipes that stretch my skill level. I’ll find a recipe with a technique I’ve never tried, watch some videos online, read about the technique, and give it a shot! Every success builds my confidence, and every flop provides a funny story. It’s a no-lose situation.

The second way I’ve gained kitchen confidence is by creating my own recipes. Sometimes I do this by combining components of several different recipes, by transforming one dessert into another, or by adding a fun surprise to an existing dessert. No matter how I accomplish it, any time I produce my own unique creation in the kitchen, it’s a huge confidence boost. Giving you that boost is the goal of the cupcake challenge!

Here’s what you do:



-Make your own cupcake! Choose a cake recipe, a filling recipe, and a frosting recipe and put them together to form your own unique creation (see below for lots of helpful inspiration!) Make sure your cupcake has all 3 components!

– Take a photo of your cupcake (we’d love to see a photo of the inside, too!) and email it to me at juruble ‘at’ gmail ‘dot’ com with a few comments about how it went and a link to your blog (if you have one — if you don’t, that’s okay too!).

– Do this before Wednesday, September 7, 2011. In a month, I’ll post all of your cupcake masterpieces here on Willow Bird Baking!

– You can also grab the badge at the bottom of this post if you’d like to let your readers know that you’re participating in the Cupcake Challenge, but it’s optional.

If you’d like to participate, leave me a comment below and let me know! You can use these cupcakes for inspiration!

Willow Bird Baking’s Cupcake Recipes:

1. Blueberry Lemon Cheesecake Cupcakes
2. Strawberry Jam Cupcakes
3. Paula Deen’s Red Velvet Cupcakes with Cream Cheese Frosting
4. Peach Cobbler Cupcakes

5. Peach Lemon Cupcakes
6. Ferrero Rocher Cupcakes 1
7. Ferrero Rocher Cupcakes 2
8. Reese’s Cup Cupcakes

9. Lemon Burst Fairycakes
10. Mango Raspberry Rosecakes
11. Chocolate Cheesecake Stuffed Cupcakes with Ganache
12. Plum and Cream Mini Tortes

13. Clementine Burst Cupcakes
14. Ice Cream Cupcakes
15. Banana Coconut Cream Easter Cupcakes
16. Chocolate Pistachio Cream Cupcakes

17. Banana Split Cupcakes
18. Creamsicle Cupcakes
19. Strawberry & Cream Cupcakes
20. Apple Cinnamon Cream Cupcakes

More Inspiration:

To inspire my students, I gave them this list of cake, filling, and frosting flavors. These are all sweet suggestions, but who says you can’t make a savory cupFAKE? The possibilities probably end somewhere, but I sure don’t know where!

Cake Flavors
chocolate, vanilla, almond, strawberry, orange, lemon, blueberry, peach, carrot cake, hummingbird cake, spice cake, cheesecake, pound cake

Filling Flavors
vanilla mousse, easy pudding mix mousse with any flavor, chocolate mousse, cinnamon mousse, pastry cream, coconut pastry cream, coffee pastry cream, berry/fruit mousse, whipped cream, marshmallow fluff, lemon/citrus curd, jam/jelly, cookie dough, peanut butter, peanut butter mousse, Nutella, other nut butters, frostings, ice cream

Frosting Flavors
chocolate/vanilla/fruit/citrus buttercream, Swiss meringue buttercream, cream cheese frosting, fruit/citrus cream cheese frosting, brown sugar buttercream, whipped cream, 7 minute frosting

Toppings
berries, nuts, sprinkles, sanding sugar, graham cracker crumbs, cookies, cookie crumbs, candy, toasted marshmallows

Finally, here’s a WBB Cupcake Challenge badge if you want to grab it:

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