My mom asked me to make her some cupcakes for her birthday recently and loved the sound of a the Butter Pecan Cake from Taste of Home. So, as any daughter would do, I set out to turn the cake recipe into cupcakes! The recipe was easy to put together, but be careful when toasting the pecans. I got sidetracked making the batter and almost burnt the pecans in the oven! So keep an eye on those and stir them regularly.
The above recipe is for a three layered cake and it ended up making about 32 cupcakes. Don’t over cook them either. I wouldn’t cook them any longer than 15 minutes if you’re going to make them into cupcakes. It might even be better to check them at 12 minutes. The cake consistency is almost of a muffin and they aren’t very sweet, which I liked, because they tasted great with the super sweet buttercream frosting I made for them.
The Butter Pecan Cake has a frosting recipe included, but I wasn’t sure if I liked the proportions in it so I opted to use one of my favorite, and easy, buttercream recipes from Savory Sweet Life. Her Classic Vanilla Buttercream Frosting is very good and added a good sweetness factor to the muffin-like cupcakes. I chose not to stir the leftover pecans into the frosting and instead sprinkled some on the top of each one as garnish.
Not Martha has come up with some cute Spider Cupcake ideas. Each one has its own personality. Love it.
One of my favorite things to eat during the summer is sushi. Because of that, I made sushi cupcakes for a 4th of July party this past weekend. I know sushi isn’t really a very American patriotic theme, but I wanted my cupcakes to be a little different and unexpected. I was thinking of making hamburger cupcakes since that goes with the BBQ theme of the party I was at, but sushi cupcakes were a much newer concept to me, so I tried them instead. I planned to make a whole batch of them but they took so long to put together I decided that 12 was enough.
Items I used to decorate the cupcakes included jelly beans as roe, yellow cake strips as egg, apple fruit roll-ups for seaweed, orange slice gummy candy for pieces of salmon, and cut up pieces of fruit chews (like Starbursts) and gummy bears as the insides of some of the sushi rolls. For the “rice” I used white frosting and coconut flakes. I was going to use white sprinkles as well for rice but could not find regular old white sprinkles anywhere!
Thankfully the cupcakes were well received at the party. I know some people could have been turned off by the idea of “raw fish” on a cupcakes. Now I must figure out what I’ll be making and decorating next. I might give cake pops another try.
Shane's Killer Cupcakes
by Shane Russell
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