Happy 2009 (and don't forget to vote in IC:E)!!!

At least once a day, I like to log on to flickr and check out what other cupcake bakers are making. Some of the designs and detail that goes into these things are amazing; there are some truly talented bakers out there. You can see some of my favorites and where I often find inspiration here.

So being inspired, I recently tried a marshmallow fondant recipe as an attempt to jazz up my cupcakes a bit. While I was very pleased with this first-trial outcome, DH was not. A true foodie and cupcake snob, he turned up his nose at this marshmallow and icing sugar concoction, stating that most people would peel it off and push it aside. I agreed that yes, this is often the case with fondant, so he argued, why bother?

Well, with the countdown to New Year's Eve right here and several cupcake orders in my book, I wanted to add a little extra something special to my cupcakes for an added punch. I like drizzled chocolate designs but wanted them to be colorful and fun. I devised some cupcake toppers that use drizzled chocolate as a first step and then a traditional cake decorating transfer process as the second.

I think these came out looking kind of retro funky. They remind of those Shrinky Dinks "stained glass" sets we use to do as kids. And best of all, they taste good! Here's how to make them yourself at home.

(Oh, and before I forget, if you haven't already done so, please go and vote for LMC in the Iron Cupcake Challenge for December. Last I checked, my entries were in a distant 4th and 5th place. Read more about it here.) Wishing you all a sinfully rich New Year!

Chocolate and Icing Transfers/Cupcake Toppers
1 bar chocolate (I used dark but this can work with white, milk, etc.).
1 cup icing sugar/sucre glace
2 tsps. milk
2 tsps. light corn syrup
1/4 tsp. vanilla extract
Food coloring gels

1) Select designs, words, etc. that you want to make. Drawings with a black outline such as a cartoon drawing or illustration work best. Print out on a sheet of paper, lay out a sheet of wax paper on top of this and trace the drawing with black felt pen. Flip the paper over so that you see the mirror image and tape this to a cutting board or other flat surface. You will use this as a stencil or pattern for the chocolate. Moisten a paper towel with vegetable oil or cooking spray and lightly coat surface of wax paper.

2) Break up chocolate and place in a ziploc bag - do not seal. Microwave on medium power for 5 minutes, stopping and stirring the chocolate every minute or so until it is melted. You may not need the full 5 minutes.

3) Cut one corner of the ziploc bag very close to the edge so you can pipe a thin stream of chocolate out. Now, pipe chocolate onto the stencils you have made on the wax paper. Allow to set for a few hours or overnight in a cool dry place.

4) Make icing sugar. Combine sugar, milk, corn syrup and vanilla in a bowl until smooth. icing should be thick enough to coat a spoon and slowly drizzle back into bowl when dropped. If icing is too thick, add a little milk. If too runny, add some sugar. Divide into smaller bowls and add desired food colorings to color. using a small spoon, fill in chocolate outlines of designs. Now I am not a very patient person normally, but trust me on this -- you have to allow these to set overnight in a cool, dry place so that they will completely harden. Once set, you can peel the designs off the wax paper and decorate cupcakes. Enjoy!

I Just Got Baked!

The cookbook. What else did you think I was talking about? This was on my list for Christmas and I am so glad that Santa delivered. The photos and recipes look so good, there is actual drool on some of the pages. From me, not Santa, of course! I just want to eat everything in this book.

But first some housekeeping....if my mom sent you here cause she couldn't explain how to vote for me in the Iron Cupcake contest, please read this for all the nitty gritty.

Okay, now where was I? I seem to be having a hard time concentrating...Ah yes, Baked! I invited some of my son's friends and their moms over tomorrow with the explicit purpose of having a legitimate excuse to whip up some of these goodies (sick, isn't it?). So, one of the first things I wanted to try was the Peanut Butter Cookies with Milk Chocolate Chunks cause I know my husband won't touch these with a ten-foot pole (You know how the French feel about peanut butter? Kind of like how most Americans feel about escargots or goose liver or 'insert internal organ of your choice' they cut out and serve up as a delicacy.)

I halved the recipe and still ended up with the 24 cookie yield they promise. And for those of you know who me (and know my weakness for white chocolate -- I know, I know, it's *not really* chocolate), well, you'll understand that I just had to add in some chopped up white chocolate. These were divine! Crunchy at first bite and then so creamy and melt-in-your-mouth delicious. The peanut butter is a subtle taste and the sugar sprinkled on at the moment before baking adds a nice touch. I'm linking to another site's recipe page as I don't want to get involved in a whole copyright infringement issue here. Design * Sponge not only posts the recipe but also has a two-part interview with the Baked boys from Brooklyn themselves in which they make these cookies. Let me know what you think of this recipe if you try it out. Trust me, there will be no denying that you inhaled! Okay, gotta go past the kitchen for another cookie.

Yes We Can! Iron Cupcake Voting Now Open.

Six Degrees of Chocolate Celebration (left) & Sundae is My Favorite Dae (right).

Well, Saint Nick has done his rounds and we're setting out to recycle the last remnants of the wrapping paper. We've had 3 days of turkey, foie gras and champagne left-overs. Yum! The kids are already looking forward to their next toy purchases (how is it possible they tire so quickly of their gifts?) And Iron Cupcake just opened up for voting!

If you are a fan of my cupcakes, or just want to get on my good side, please go and vote for Little Miss Cupcake at No One Puts Cupcake in a Corner. You'll have to scroll down to see my entries as they are in alphabetical order by baker. In the right hand column of the page there will be a button to vote for your 3 favorite cupcakes, based on appearance and summary of each recipe. My Iron Cupcake entries for this month's challenge: Chocolate with a Twist are:

Entry 1: Six Degrees of Chocolate Celebration. As the name implies, this cupcake boasts 6 degrees/layers of chocolate celebration. The cake is made from layers of white chocolate, milk chocolate and dark chocolate. It is then drizzled with a dark chocolate glaze, topped with a milk chocolate buttercream and white chocolate stars or white chocolate sprinkles and a semi-sweet chocolate heart. Served with two marshmallows on a pick, one dipped in milk chocolate; the other in white chocolate and covered with chocolate jimmies.

Entry 2: Sundae is My Favorite Dae. Vanilla cupcake with swirls of milk chocolate and coffee; topped with whipped cream; drizzled with caramel sauce and milk chocolate; sprinkled with crushed peanuts and milk, white and dark chocolate pearls; and lastly, the proverbial cherry on top! Serve with vanilla or your favorite flavor ice cream. Inspired by childhood Sundays spent with my Mom and suggested by my husband.

Voting will be open through Friday, January 2 at 12 noon. So please get over there and vote for me. I'll be baking up a few pans of the winning cupcake if chosen so you're all invited over for a little celebratory fete chez moi when (if!) that happens..... ;0

Une Bouchée de la Buche Dans la Bouche

Try saying that ten times fast. One of the biggest problems I encounter here in France is wrapping my mouth around all those unfamiliar sounds that we Americans were never intended to pronounce. For me, the "ou" and "ue" are the hardest and the subtle differences between the two are impossible for me to articulate. Suffice it to say, words that contain these "ooo" sounds are the ones that I hear my husband, my mother-in-law and any other native French speaker correcting me on to no end.

In any case, I digress from the real subject at hand which is to post a photo of our Buche de Noël (many of you asked to see), which I had been raving about and unfortunately, didn't live up to our expectations.
I don't want to name names cause it comes from a very well-regarded bakery and normally, their pastries are delicious; I'm going to give them the benefit of the doubt as I'm sure the holiday rush meant normal care to attention got thrown out the window -- though I really shouldn't given the price I paid. This was billed as a "biscuit Sacher, mousse au chocolat caramel vanillé, mousse légère Gianduja noisette lait, croustillant praliné fruité." They promised that we would "discover the sweetness of Orizaba chocolate with subtle notes of caramel and vanilla." Sounds delicious, no? In fact, it was a thick, heavy mess of what can be best described as nut-flavored buttercream; there were even crushed nuts scattered inside which we were not expecting. Oh, where was the light mousse promised? And the chocolate? The best part was the caramel that had been drizzled on top -- unfortunately there wasn't enough of this to go around. Thankfully someone had thought to bring us a box of Godiva which saved the dessert course! Hope you all enjoyed your Christmas festivities!

Merry Christmas & Joyeux Noel

12 Days of Christmas Cupcakes
Originally uploaded by LittleMissCupcakeParis

Well, my oven is going on hiatus for the next 48 hours...at least as far as baking cupcakes go. Sure we'll do the bird with all the dressing for Christmas Day but I have decided to take the day off and have ordered a Noisettine Buche de Noel from the baker downstairs.

I imagine ol' St Nick is starting to check his list one last time for who has been naughty and who has been nice.

My son is hoping for some Gormiti and Ben Ten in his stocking Xmas morning so we'll see....just to be safe, he's leaving this drawing and yummy cupcakes for Santa. Who could resist?

My daughter, on the other hand, will likely be satisfied with an extra serving of the Buche. Who cares about gifts when there are delicious foods to be eaten?

Peace to you all and best wishes for a very Merry Christmas...hope Santa brings what's on your wish list!

Just Call Me "Cuhp-cake, Leetull Meess"

On Friday, I delivered some cupcakes to a gal who is leaving her full-time gig to dedicate herself 100% to her blog. I say bravo! And what a blog it is! My Little Paris where you can "discover the hidden side of Paris," is filled with all sorts of tips, insider advice and reviews of the best Paris has to offer in deco, culture, food, "little luxuries," shopping, etc. (though it is in French).

The delivery started off poorly when I couldn't get a sitter to watch my 15 month-old. So I packed her up...and my cupcakes in boxes...and away we went. Having done the corporate world for over a decade, I had to laugh at myself entering an office building in my usual casual baking attire: jeans, UGGs and tattered sweater, with baby and stroller in tow. But she is a charmer, always smiling and babbling at everyone (she kills them with "bye bye"), and soon we had everyone we encountered cooing and calling after us. I arrive at the company reception, where I am immediately struck by the overwhelming heat in the office. My thoughts run to buttercream going bad and my cupcakes ending up in puddles at the bottom of their boxes.

Me: Yes, we are here to drop off some cupcakes for the going-away party.
Receptionist: Some what?
(BTW, I should add here that this conversation is taking place in French. Though there is no translation for the word "cupcake." And this is the abbreviated exchange; in all we spent about 20 minutes on the back and forth!)
Me: Cupcakes...for the going-away party.
Receptionist: And, you are?
Me: Little Miss Cupcake. Monsieur Q. ordered cupcakes.
Receptionist: Who are you? What company? Monsieur Q. is not here today...
Me: Yes, I know, he told me he would be out. Little Miss Cupcake. He asked I just drop off the cupcakes for the going-away party.
Receptionist: Well, maybe I should call Monsieur S. Do you know that name?
Me: No. Monsieur Q just said to drop them off.
Receptionist calling Monsieur S.: Yes there is a....(turning to me)what did you say your name is again?
Me: Little Miss Cupcake.
Receptionist to Monsieur S: Well, she is dropping something off. You are expecting her? No, no, they are small boxes. Not at all what you are expecting. (Hangs up).
Receptionist to me again: Maybe I should call F. and tell her she has a delivery? Oh no, but what if it is a surprise and I ruin it. I know, I will call her assistant. What is the name of your company again?

(At this point in the exchange, my daughter is getting restless and whiny, I am nearly sweating to death in all the layers I had bundled on for the cold outside, and who knows what shape the cupcakes are in).

Me: Little Miss Cupcake.
Receptionist on phone again: Yes, I have a girl here. She is with her baby. She has something for the going-away party. Can you come up?....I don't know. Monsieur Q was in contact with her but he is not here. Monsieur S. is expecting something but not her....Okay, just come up. I'll ask her the name again. (Turns to me and before she can get the words out of her mouth....)
Me: My name is "Leetull Meess Cuhp-cake." (This is said in my best 'French person talking in English' accent).
Receptionist: Ah, zee cuhp-cakes! Why didn't you say so? Yes, yes, you can just leave them here and we will take them to the conference room!
(DOH!)
Me: Great, oh and can you make sure they are put somewhere cool? It's a bit hot in here..
Receptionist: Yes, like 30 degrees today in here (equivalent of almost 90 degrees F!). Now I wonder, should we take them directly to the kitchen where they could go in the refrigerator or should we ask Mr. Q's assistant to come get them????

And with that, my daughter and I bid a final adieu to the frenetic corporate world to once again seek refuge, calm and quiet in our cozy Parisian "workplace" : my kitchen. :)

PS -- these cupcakes feature my first time working with marshmallow fondant (the stars) which was not as hard as I thought, just messy, especially since you can't find Crisco here which facilitates the kneeding process. Many thanks to Flickr user rsvpscakes who instructed me on how to make it.

IC:E Entry #2 - Sundae is my Favorite Dae

Like many kids of my generation, I was raised in a single-parent household. My mom worked long hours to keep us fed and clothed, me in school and to make sure all our needs were cared for. She wasn't around a lot after-school so when the weekend rolled around, Sunday was my day to spend with her. We used to do all sorts of "neat" things as we said in the '70's, but my very favorite of all was our trips to the ice cream shop at one of the local hotels where we would indulge in Coke Floats (remember those?) and Chocolate Fudge Ice Cream Sundaes!

The chocolate fudge sundae is one of my personal favorite desserts (and boy, did they make those red-eye flights -- the only time we were allowed to travel business -- I used to take when working in advertising a lot more tolerable. Does American still do those?) It's been a long time since I've had one -- the French are more preferential to Peach Melba and Café Liégois on their ice cream menus -- and it was actually my French husband who suggested this idea for the IC:E Chocolate with a Twist Challenge. He's getting the cupcake earrings listed as one of the prizes if we win this one! See my previous post for more details on the challenge. And don't forget to vote for me during the 5-days following the baking period (5 days starting December 24), at No One Puts Cupcake in a Corner.

Here my friends is the recipe for this tempting beauty above: a vanilla cake with swirls of coffee and milk chocolate; topped with whipped cream; drizzled with melted chocolate and caramel sauce, and topped with crushed peanuts, milk, white and dark chocolate pearls and the proverbial cherry!

Sundae is My Favorite Dae Cupcakes

For 16 cupcakes:
4 ozs. unsalted butter/beurre doux, softened
1 cup sugar/sucre en poudre
1 large egg
1 tsp. baking soda/bicarbonate alimentaire
1 tsp. vanilla
½ tsp. salt
1 ½ cups flour
1 cup buttermilk /lait fermente
¼ cup hot water

1 tablespoon instant coffee
1/3 cup cocoa powder/chocolat en poudre

For the Whipped Cream/Crème Chantilly
1 cup heavy cream
1 tablespoon confectioners' sugar

Assorted:
Caramel Sauce
Chocolate Sauce or Melted Chocolate
Crushed Peanuts
Chocolate Pearls or Sprinkles
Maraschino Cherries


• Pre-heat oven to 350F/180C. Grease or place cupcake liners into cupcake tins.
• To make cupcakes, cream together sugar and butter until smooth. Add egg, vanilla, baking soda, salt and mix until well-combined. Alternate adding flour and buttermilk in 3 batches, mix well until smooth. Add about 1/8 cup of hot water last and mix to combine
• In small bowl, mix instant coffee with half of the remaining hot water until dissolved. In a separate bowl, do the same with cocoa powder. Allow to cool a few minutes and then add a few tbsp. of batter into each bowl, mix until combined.
• Carefully, add the cocoa powder mixture and coffee mixture into main batter. Do not fully combine; instead you want to leave swirls of this visible in the batter. Fill cupcake pans.
• Bake for 17-20 minutes or until a toothpick inserted in center comes out clean. Remove cupcakes from tin and let cool on wire rack.
• To make whipped cream, pour cream into bowl and whip with electric mixer for 1 minute. Add sugar and keep whipping until it holds its form/peaks start to form. Spoon or pipe whipped cream on top of cooled cupcakes.
• Drizzle cupcakes with melted chocolate and caramel sauce (I make my own, click here for the recipe). Top with crushed peanuts, sprinkles, chocolate pearls or whatever else tickles your fancy. Top with Maraschino cherries. Serve with vanilla or your favorite flavor ice cream!