Leena Bakes and Eats: Iron Cupcake SF October 2011- Candy
November 9th, 2011
It’s been a few months (and a baby) since I last participated in Iron Cupcake SF (January 2011, as a matter of fact). But with most of the baby weight and ALL of the gestational diabetes gone, I was ready to take on Iron Cupcake by storm. The monthly challenge: candy. Something I have made into an entire food group for the better part of my life! So I got to work creating my dream candy-inspired cupcake. Heaps of food porn and a killer cupcake recipe after the jump.
So, I knew I wanted to recreate the Whatchamacallit candy bar, which is essentially a peanut butter rice krispie treat topped with caramel and dipped in chocolate. I wanted to recreate all the layers of the candy bar, but I felt they would come across best on top of the cupcake, instead of in the cupcake.
So I made my favorite dark chocolate cupcake in mini form.
My dark chocolate mini cupcakes, ready to turn into a freaking awesome layered cupcake.
These cupcakes have two kinds of chocolate in them, so they have a great depth of flavor.
The chocolates used in my cupcake: a 70% Lindt Excellence bar and Scharffen Berger Cocoa Powder.
For the rice krispie layer, I made a thin peanut butter rice krispie treat, which I cut out into circles using a cookie cutter.
Ah, rice krispie treats. So simple. So delicious.
For the caramel layer, I made a caramel sauce, and turned most of it into a salted caramel buttercream frosting cut with a bit of cream cheese to help balance out the flavor.
My salted caramel frosting. So tasty, I almost ate the entire bowl.
Finally, I made a simple dark chocolate ganache with heavy cream and Ghirardhelli 65% dark chocolate chips. Then, it was time to layer.
The layering process: cupcake, dab of frosting, rice krispie treat, scoop of frosting, drizzle of caramel sauce. The whole shebang went into the freezer so it would hold together when I dipped it in ganache.
And the inner results?
Check out these layers! That is one sexy-ass cupcake.
Then it was time to hit up the contest, held at Leland Tea in San Francisco.
My display at Iron Cupcake SF. Can you see the ganache I accidentally smeared on the sign? I sure can.
Tuxedo cupcakes, made from chocolate and white chocolate candy bars.
Almond joy cupcakes–chocolate cupcake with coconut macaroon filling, topped with ganache and almonds. One of my faves.
Salty Licorice cupcakes—such a unique flavor!
Candy Cap Mushroom cupcakes–spiced pumpkin base, cream cheese frosting.
Caramel Apple cupcakes. I loved the little marzipan apples!
The lineup: seven cupcake competitors. Time to eat!
I won the most creative award! Holla back!
The gorgeous lollipops from Japan that were part of my prize package. Totally made it worth the effort!
And of course, the recipe for my kick-ass cupcake.