Thursday, March 15, 2012

Sponge Candy Cupcakes

Boyfriend and I got to have a little fun in the city this Tuesday.

First, I got to buy this new cookbook...


Then, I got to see this lady give a nice powerpoint presentation...


And I got to have a little talk with her!  Ree said boyfriend was a good sport for coming along.

On a side note... can you see my new braces???
Finally, boyfriend and I went and got noodles and pork buns for dinner.  It was an excellent day.

It was only made even better because these little beauties were waiting for me at home.


These cupcakes were actually an idea that came from my mom!  There is a small bakery back home (Hello Cupcake Orchard!) that makes a sponge candy cupcake on a limited basis.  The only thing that would have made mine just as delicious as theirs?  Original Watson's sponge candy crumbled on top.


One Year Ago: Grape Salt Water Taffy

Caramel Cupcakes
Adapted from 52 Kitchen Adventures

These desserts start with a base of caramel cupcake, mimicking the aerated toffee center of a piece of sponge candy.  Topped off with a whipped chocolate buttercream and sprinkles of crumbled sponge candy, these cupcakes taste just like home.  Just one word of warning - do not crumble the sponge candy onto the cupcakes until you are ready to serve them.  The moisture in the cupcakes and buttercream will actually melt the sponge candy.

1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
8 tbsp butter
1 cup plus 2 tbsp brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup plus 2 tbsp sour cream

Preheat oven to 325 and line 12 muffin cup with paper liners.

Sift together flour, baking powder and salt. In a large bowl, beat butter and brown suger together until fluffy. Add eggs, one at a time, followed by vanilla extract. Add flour mixture and sour cream alternatively, beginning and ending with flour.

Fill each paper liner 3/4 full with batter (about 1/4 cup). Bake for 20-23 minutes, until the tops are set and spring back to the touch.

Remove from the oven and let cool for 5 minutes on a wire rack. Remove from the muffin tin and allow to cool completely before frosting.


Simple Chocolate buttercream
A Wilde Original

8 tbsp butter (1 stick)
2 tbsp heavy cream
9 ounces semi-sweet chocolate chips
1 tsp vanilla
1 1/2 cups powdered sugar

In a microwave safe bowl, melt chocolate chips. Heat for 30 seconds at a time, stirring in between, until the chocolates melt.

In a large bowl, beat butter for 2 minutes then add heavy cream. Beat for 2 minutes until fluffy. Add vanilla extract and beat to combine. Add melted chocolate and beat thoroughly, scrape down the sides of the bowl to be sure all the butter is incorporated. Add powdered sugar, 1/2 cup at a time, and whip until you reach your desired consistency.

Transfer to a piping bag with a large star tip and pipe onto cupcakes (alternatively, spread on cupcakes with a knife)

Sponge Candy Crumble
A Wilde original

Make a batch of my sponge candy and take a hammer to it!  Crumble over your cupcakes.
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