Dash of Class: Crazy 'bout cupcakes

Cupcakes have taken the country by storm in the past decade. What gives? When I think of cupcakes, I remember how my mom would bring them to school with flavored, sweetened beverages and how she would make them for 4-H bake sales. You would see them with Scouts or athletic teams to help them raise money for their organizations.

There has been a steady increase in popularity and it is not waning. Proof is the increase in cupcake bakeries all over the world. I’ve learned there are 400 cupcake outlets in the United States and in 2012, 770 million were cupcakes consumed in the U.S. Recently a column from The Food Network told of an ATM-like vending machine that dispenses freshly baked cupcakes 24/7.

Will the popularity wane? Not likely, and the next craze is waiting to take over — French macaroons and cake pops. Locally, I see cake pops at bake sales and in food outlets. My sister had the popular macaroons in France, fell in love with them and made some from a recipe she found online. They are a hard meringue cookie in various colors put together like a Whoopie pie. Now that’s another column.

For when the cupcake urge has hit you, here are some recipes.

Carrot Cake Cupcakes

4 eggs

2 cups sugar

1 cup canola oil

2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon allspice

1/2 teaspoon salt

3 cups grated carrots

Frosting:

8 ounces cream cheese, softened

1/4 cup butter, softened

2 cups confectioners’ sugar

1/2 cup flaked coconut

1/2 cup chopped pecans

1/2 cup chopped raisins

In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 325 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

For frosting, beat cream cheese and butter until fluffy. Gradually beat in confectioners’ sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes and store in the refrigerator.

Source: www.tasteofhome.com

 

Hummingbird Cupcakes

1 cup butter, softened

2 cups sugar

3 eggs

2 teaspoons vanilla

2 cups mashed ripe bananas

1/2 cup drained, crushed pineapple

3 cups all-purpose flour

1 teaspoon soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup flaked coconut

1 cup chopped walnuts

Cream Cheese Frosting:

8 ounces cream cheese, softened

1/2 cup butter, softened

3-3/4 cups confectioners’ sugar

1 teaspoon vanilla

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple.

Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts.

Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth and then frost cups.

 

Chocolate Cupcakes with Butterscotch Frosting

1 box (18 1/4 ounces) devil’s food cake mix

Frosting:

1 1/3 cups milk

1 package (3.4 ounces) instant butterscotch pudding mix

2 packages (1.3 ounces each) whipped topping mix

Topping:

2 tablespoons finely ground walnuts

2 tablespoons brown sugar

Pinch of cinnamon

Pinch of nutmeg

Preheat the oven to 350 degrees. Coat two 12-cup muffin pans with cooking spray. Prepare the cake mix according to the package directions. Spoon the batter into the muffin pans until two-thirds full. Bake for 18 to 22 minutes, or until the cake springs back when gently pressed. Cool in the pan on a rack until completely cool.

Meanwhile, in the bowl of an electric mixer, stir together the milk, pudding mix and topping mix. Beat on low speed until moistened. Increase the speed to high. Beat for 2 to 3 minutes or until peaks form. Refrigerate for 5 minutes.

Spread frosting on cooled cupcakes.

In another small bowl, stir together nuts, sugar, cinnamon and nutmeg. Sprinkle over the icing.

Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.