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.

: Skittle cupcakes!

: 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!

: The aftermath.

: 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.

: Dark Chocolate Cupcakes

: A recipe from Cupcake Bakeshop blog by Chockylit

3.5 ounces Lindt 70% (or any bittersweet chocolate)
1 1/2 sticks butter
1 1/8 cup sugar
4 eggs
1/2 cup + 2 tablespoons all purpose flour
2 tablespoons high quality cocoa powder, unsweetened
3/4 teaspoon baking powder
1/8 teaspoon salt

Preheat oven to 375 F.
Chop the chocolate and transfer into the bowl of a standing mixer.
Start a small pot of water boiling on the stove, then add the mixer bowl with the chocolate, along with the butter. Stir occasionally until chocolate and butter are melted and blended together
Take the bowl off of the double boiler, shut off the stove, and stir the sugar into the chocolate mix. Let the mixture cool for 10 minutes.
Measure the dry ingredients into a small bowl.
Attach the mixer bowl with cooled chocolate mix to the mixer and beat for 3 minutes.
Add the eggs one at a time, mixing thoroughly before adding the next egg.
Scrap down the sides of the bowl with a rubber spatula.Sift the dry ingredients into the mixer bowl and mix to combine.
Scoop into cupcake cups only 2/3s full. Place cupcakes into oven, and lower temperature to 350 F. Bake cupcakes at 350 F for 10-15 minutes or until a toothpick comes out clean. Rotate the pan after 10 minutes of baking to ensure even baking.
Makes 48 mini cupcakes

: Salted Caramel

: Another recipe from the awesome blogger, Chocklit at Cupcake Bakeshop

4 tablespoons water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea

Place corn syrup, water and sugar in a deep saucepan on medium heat.
Using a wooden spoon, stir mix until the sugar is incorporated.
Cover the saucepan with a lid and cook for 3 minutes.
Take off the lid, bring heat to medium-high, and bring to a boil.*****Do not stir at this point, but carefully shake the pan to move the caramel and avoid burned spots.*******
Cook the mix until it turns an even caramel, tan color, take off of heat and allow to sit for 30 seconds.
While wearing oven mitts and standing back, carefully pour the heavy cream into the mixture. Mix will bubble heavily, keep stirring until the cream melts the caramel and blends with it.
Add the butter, lemon juice, and salt. Stir until combined.
Measure 1 cup of caramel and allow to cool, stirring occasionally. Set aside for frosting. Save remaining caramel in a tupperware container with a lid for drizzling on top of frosting.

: Salted Caramel Frosting

: A kick-ass recipe from Chockylit, probably my favorite frosting recipe of all time

2 sticks butter, room temperature
8 ounces or 1 package of Philly cream cheese, room temperature
5 to 6 cups powdered sugar
1 cup salted caramel

Beat butter and cream cheese in a mixer at medium speed until combined and creamy.
Sift 3 cups of powdered sugar into the butter mix and mix until completely blended.
Add 1 cup of the cooled salted caramel and mix until completely blended.
Sift 2-3 cups of powder sugar, 1 cup at a time until you arrive at the thickness and sweetness you desire. I used 5 cups. Anymore, and it just gets too sweet.

~LTG!

Tags: Candy, Iron Cupcake SF, Whatchamacallit

This entry is filed under California, Cupcakes, Desserts, Leena Bakes, Leena Eats, Recipes, San Francisco.
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