Z as in Zebra

In September of 2009, I started a cupcake adventure. If you haven’t read about it yet, you can do so here.

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The ingredients for these cupcakes look more like breakfast ingredients than anything, so I suppose the following could also be classified as muffins. And as such, you can eat them for breakfast!

Here are the batter ingredients:

And here are the topping ingredients. Not too different.

Ahh, here we go. The infamous creaming butter and sugar shot.

Oatmeal is obviously a critical part of this recipe, given the title and all.

And when you combine oatmeal with brown sugar and butter…

You get a yummy, crumbly topping!

Once your ingredients are creamed together,

a little bit of oatmeal makes for a nice batter.

But before they are ready for the oven,

A dab of strawberry jelly must be added.

And covered with more batter.

Look at those. I should’ve KNOWN they would overflow in the oven. They are already full! Have I not learned ANYTHING?! Somebody slap me.

But they just look so pretty! Too bad we aren’t done yet.

What did I tell you…overflow. Sheesh.

At least when something looks this goofy, it still tastes good. If I make these again, I’ll probably divide the batter to twice as many liners!

In September of 2009, I started a cupcake adventure. If you haven’t read about it yet, you can do so here.

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Today is my cousin Zoe’s birthday. For my entire life, she’s been one of my very best friends. Since she lives in Seattle and I can’t be there to bake her a birthday cake, this blog post will have to do.

I love you, Stinky!! Happy 28th!!! Try to imagine these cupcakes on the screen are real…just for you!!

Let me say this up front: these cupcakes were WAY fussier than anything I would normally make. But, since we’re pretending these are for Zoe’s birthday, they were well worth the fuss.

The first step was to put a vanilla bean in some milk and boil it just slightly, then let it cool for a while.

While the ‘cooling’ was happening, I got to work creaming the butter and sugar.

Next, the recipe said to split the vanilla bean and scrape out its insides.

That’s vanilla, not pepper.

Dry ingredients were combined with the butter and sugar.

And the vanilla milk was added to make mashed potatoes!! (only kidding).

While the batter was baking inside it’s cute little papers, I was boiling a cocoa/sugar syrup for the icing.

Once it reached the appropriate temperature, the syrup was removed from the heat, placed in a pan of cool water and whipped with a hand-held mixer. (Are you seeing the fussiness yet?)

The result:

So I had these lovely cupcakes with no topping:

And I dressed them up with some cooked chocolate fussy-pants icing and some chopped peanuts.

In all, they were really cute and pretty tasty…but they were sure a lot of work. There has GOT to be an easier way to make chocolate icing!

In September of 2009, I started a cupcake adventure. If you haven’t read about it yet, you can do so here.

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((I know this is a Christmas post and it’s February. I also know some people who just took down their Christmas tree, so at least I’m not that far behind…))

The first step in making Christmas Peppermint Chocolate Cupcakes is to steep 4 bags of Peppermint tea in hot water for several minutes.

While the tea was ‘brewing’, I mixed together the chocolate chips, butter, and sugar.

I also got my Christmasy cupcake papers ready to be filled.

Then, I poured the hot tea over the chocolate chip mixture (it made the weirdest bubbles!)

The mixture was then stirred together until everything was nice and soupy.

The chocolate/butter/tea mix was then added to the dry ingredients to make the chocolate batter.

Meanwhile, I got the egg whites whipping in the mixer.

From there, they were folded into the liquid chocolate.

Few things are as potent as this stuff right here:

But it’s sooooo good when you add it to a bowl of cream cheese icing.

Since the icing called for crushed up candy canes, I grabbed a dozen…

and experimented with my food processor (note: not the best method–makes them more like dust than nice, yummy chunks.)

So, I switched to the old stand-by method: Ziplock bag and a rolling pin!

Mmm…peppermint cream cheese icing with candy cane chunks.

LOOK at that!

So…I should’ve remembered to divide the batter out to more cups than the recipe called for. If I had, I wouldn’t have experienced this overflow:

But…moving on! I just gently peeled away the part that overflowed. The cupcakes looked a little raw around the edges, but since I wasn’t selling these, their ‘look’ didn’t matter much.

And once a cupcake is iced, who really cares anyway, right?!

As a group, they looked so tempting.

Individually, they were pretty darn tempting, too.

Yummy!!