Category Archives: Cupcakes

Chef Jacy’s Sweet Sweet Cupcakes

Has the cold and snowy weather given you a sweet tooth for yummies of various flavors?  Colors that make you think “I can’t wait for spring”?  Well, when the weather is YUK I want something “BEYOND THE YUM” so into the kitchen I go to create favorites.

As a little girl at age 12 who made the entire Thanksgiving dinner for a family of seven, I have always loved cooking and baking.  One of my favorite things to bake was cupcakes of every flavor, color, kind and to share them with my neighbor friends and family.  Thus my title “Chef Jacy” that stuck.  Pictured are yummy but simple cupcakes for a grab and eat treat, no fancy decorating but BEYOND THE YUM in creamy sweet flavor.  Pictured: Chocolate, Peanut Butter, Almond Coconut, Orange, Lemon.

These are a great project for you with your family or friends to share together on inclement weather days (or any day really) and enjoy the work of your hands in creating and enjoying them.  My recipe created at age 12 is just like the recipes in the project book I used for this batch.  It’s a great little book to add to your cookbook library.  Here is the cover and it is available online.

Enjoy!!!

 

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Breakfast Favorite: Caramel Apple Cinnamon Bun Cake

Jacy's Beyond The Yum Cakes

Breakfast Favorites!

Apple and Cinnamon Bun lovers — this is seriously the most yummy version of this cake of all.  Apples, cinnamon and cake paired with cream cheese and caramel topping — so totally “beyond the yum”! We love these cinnamon bun cakes so much that we experiment with variations of them to our own delight! This one is the best by far that will wow your family and guests.

My original recipe is here so just add your apples or other goodies, cream cheese icing and you’ve got it!

Apple Cinnamon Bun Cake Recipe

If you create the apple version as above, you will need 4 chopped apples ( I use Granny Smith) as pictured to add to your batter.  I toss my apples in a 1/2 teaspoon of lemon juice, pinch of cinnamon and nutmeg before adding to batter.

Cream Cheese Icing:

  • 1/2 cup unsalted butter, room temperature
  • 1/2 pound cream cheese, room temperature
  • 2 cups powered sugar
  • 1 tablespoon lemon juice
  • [I double my recipe for larger cakes!!!]

Mix all ingredients together until smooth.  Smooth onto cake.  Drizzle with Caramel Icing

If after this, you want more Cinnamon Bun goodies, try Paula’s Apple Cinnamon Roll Cupcakes and view my recipes at Pinterest!

Chocolate Ganache & Maple Cream Bacon Cupcakes

Chocolate Ganache & Maple Cream Bacon Cupcakes

This is a wonderful cupcake filled with such good things it makes your heart smile!  The cakes themselves can be made from scratch as indicated or you can get that yummy “Ghiradelli Triple Chocolate Brownie Mix” which makes a delish version too.*  I make them both so as your time permits, go for them, you and your guests will be in chocolate sweet and salty cupcake heaven!

Ingredients

Cupcakes:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
3 sticks unsalted butter, cut into pieces
12 ounces unsweetened chocolate, coarsely chopped
3 cups sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract

Maple Cream Cheese Filling:
1 package Philadelphia Cream Cheese
2 Tablespoons Pure Maple Syrup
1/4 cup powdered sugar

Bacon Topping:
 6-10 pieces of bacon fried crisp, chopped

Chocolate Ganache
12 ounces of dark chocolate (chopped or chips)
4 ounces of semisweet Chocolate (chopped or chips)
2 cups heavy cream  2 tablespoons granulated sugar

Directions

1.  Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

2.  Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.

3.  Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.

4.  Divide batter among muffin cups, filling each 2/3 full.  Bake about 18 minutes. Let cool in tins and pan on wire racks.

5.  Assemble Pastry Bag with medium round tip and fill with Maple Cream Cheese filling. Punch hole in center of cupcake and pipe filling in until filled. Smooth off excess.

6.  Frost cupcakes with chocolate ganache. Garnish tops with chopped bacon.

Directions:  Maple Cream Cheese Filling
– Melt cream cheese in microwave until soft.
– Add 2 tablespoons of maple syrup. Stir until smooth.
– Add 1/4 cup sifted powdered sugar. Stir until smooth.
– Set in fridge until assembly

Directions:  Chocolate Ganache
– Place chocolate in a large bowl.
– Heat 2 cups heavy cream and 2 tablespoons of sugar in small saucepan over medium high heat.  When not, stir to dissolve the sugar.  Bring to a boil.  Pour the boiling cream over the chocolate.
– Set aside for 5 minutes before stirring with a wire whisk until smooth.

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* Tips:
If you use the Ghiradelli version, add two eggs to the package mix.
If you like strong Maple taste, add a few drops of Maple Extract.
Add a dash of cinnamon for extra spice.
Versions:  Add mini chocolate chips or pecan chips to cupcake mixture.
Plating:  Drizzle Maple Syrup or Chocolate Syrup on plate;  a dollop of whipped cream, chocolate covered strawberries or glazed pecans make it irresistible!

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