Iron Cupcake Challenge_Herbs

This month's iron cupcake challenge was to use a fresh herb/herbs in a cupcake. I have an immense weakness for anything minty (especially paired with chocolate) so it was obvious right away what I should do. I thought of lots of different ideas using mint but ultimately decided on a cupcake version of my favorite coffee drink - the peppermint mocha. The cupcake is mocha flavored, filled with dark chocolate/mint ganache and topped with fresh mint whipped cream. I played around with the decorative toppings - using fresh mint leaves, red sugar sprinkles (like they put on top at starbucks), and chocolate chips.

The mocha cupcake recipe came from Julie Hasson's book "125 Best Cupcake Recipes". The coffee flavor of the cake was just strong enough to be prominent without getting bitter or overwhelming and the cake was moist and dense.

The chocolate ganache filling recipe is from my go-to cupcake blog: cupcake bakeshop by chockylit. It was sweet and minty - although I think it could have been a little mintier.

And the fresh mint whipped cream I just kind of made up but it turned out pretty tasty. I made alot so that I would have extra to eat with all the fresh blueberries, blackberries, and strawberries I have in the fridge. Here's the approximate recipe:

Fresh Mint Whipped Cream

1/2 c. fresh mint leaves (chopped)
1/4 c. + 1 TBSP sugar
4 TBSP water
2 c. whipping cream

In small saucepan over medium-low heat, stir together water, sugar, and mint leaves. Heat until they begin to boil, stirring periodically. Cover and remove from heat and let sit for about 1 hour. Strain the syrup into a glass bowl and let cool. Add whipping cream and beat with a hand mixer until stiff peaks form.

yummy.gooey.coffee.minty.goodness

Voting begins Tuesday July 28, so if you get a chance stop by Nobody Puts Cupcake in A Corner and vote. And if you'd like to get in on the challenge visit Iron Cupcake's cuphub.

Our June ETSY PRIZE-PACK is from artists:

• A sweet cupcake ID bracelet by INSANEJELLYFISH, http://www.etsy.com/shop.php?user_id=5021935
• A delicious treat from CIRCLEMONKEY http://www.etsy.com/shop.php?user_id=5335273
  
• a sweet surprise from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/
  
• PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; TASTE OF HOME books, http://www.tasteofhome.com; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com.

Iron Cupcake Challenge_Savory

I'm going to apologize in advance - this is going to be a long blog post...
As many of you know, I have decided to do the monthly "iron cupcake" challenges. This is my very first entry into the competition and I'm REALLY excited about it.

For those of you that don't know anything about "iron cupcake," here is a brief summary:
each month a theme or special ingredient is chosen (this month the theme is "savory cupcakes"), then each iron cupcake baker comes up with original ideas for a cupcake recipe based on the chosen theme, after the recipe is perfected, the baker blogs about the experience and outcome, the recipe is then submitted to the "iron cupcake" competition via email and flickr by the 24th of each month, voting begins approximately 1 week after that, and a winner is chosen about 1 week after that. Each month there are awesome prizes. In May, we are competing to win:

May ETSY PRIZE-PACK is from artists:

• A sweet cupcake ID bracelet by INSANEJELLYFISH, http://www.etsy.com/shop.php?user_id=5021935
• something sweet and dangly from CHERRYCREEKCHARMS at http://www.etsy.com/shop.php?user_id=6686445.
• a sweet surprise from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/
  
• PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!

AND corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; TASTE OF HOME books, http://www.tasteofhome.com; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com.

Now, moving on to my savory cupcake entry: The Twice-Baked Potato "Cupcake".





These turned out better than I could have ever hoped. I wanted to do something savory that's individual elements translated well to cupcake form. Everything about the twice baked potato was perfect for what I wanted. The skin even makes a perfect edible cupcake liner. The hubby and I had these as a side dish with dinner tonight and they were delicious! I just have to share the recipe with you:

"Twice Baked Potato Cupcakes"
(makes 4 cupcakes)

Ingredients:
2 medium sized Russet potatoes
1/4 cup sour cream
1/8 cup homemade buttermilk Ranch dressing
1/4 cup milk
4 slices cooked bacon
4 Tbsp chives or green onions
1/4 cup sharp cheddar cheese
salt and pepper to taste

Wrap potatoes in aluminum foil and bake in 400 degree oven for appoximately 1 hour (until soft). Let cool until you can handle fairly easily. Slice potatoes in half. Take a small slice off the bottom of each half so that the halves sit flat in a muffin tin. Scoop out the potato, leaving about a 1/8" layer of potato and skin for the "cupcake liner." In a bowl, mash the scooped-out potato and add all other ingredients except for 1/8 cup of sour cream, 1 Tbsp of the chives, and 2 slices of bacon. Combine the potato mixture thoroughly and pipe back into the liners (I used a large "star" tip). Bake for an additional 20 minutes in the 400 degree oven until the tops are slightly browned. Let cool for 5 minutes. Pipe the remaining sour cream "icing" on each cupcake, sprinkle with remaining chives, and add 1/2 slice of bacon to the top. Enjoy!

I have to say that this whole experience has been a real joy. I loved the creative aspects of iron cupcake and the opportunity to do something different. So, if you get a chance - vote for my cupcake entry starting May 30 here: Nobody Puts Cupcake in a Corner.

If any of you are interested in joining the challenge, you can get more info at Iron Cupcake's cuphub.