tim's day

March 12 is Tim's birthday. . . he worked a really long day - I had to say 'Happy Birthday' to him at midnight because otherwise I wouldn't have seen him on his birthday!

Me: Happy Birthday!!!!

Tim: Thanks, what tie should I wear tomorrow? (holds up decrepit tie hanger weighed down with ties and a striped one already in his hand.)

Me: That one! (choosing the one already in his hand) How come you have to work for 22 out of 24 hours that make up your birthday?

Tim: Because we have 5 events today, and the President will be at one of them . . . . and there's a lot of extra things that need to be done when the President is attending something.

Me: President Obama?

Tim: No the other President? Yeah, President Obama is coming to my birthday party.

Me: I always knew you were important.

While he was off doing a little bread winning I thought it would be sweet (in a first grade kind of way) to make him a batch of cupcakes that he could take to work today since he'll actually be in his office for part of today.

The only problem was that I couldn't decide what kind to make - so I made two kinds

Butter Pecan and Lemon. I made regular sized cupcakes and mini ones, by the time I was finished I had enough cupcakes on the kitchen table to fill my cupcake carrier times FOUR!!!

But I only have one cupcake carrier not four, sadly - so I'll be transporting the rest to my office to share with my co-workers via a very uncool baking sheet.

I'm not sure exactly why (probably has something to do with my obsession for all things candy) but I like to try and work in favorite candies when I'm making a batch of cupcakes for someone special - Last year I made a Nerd/Smarties Cake for Tim and it was pretty darn cute though I say it myself:

So this year, I incorporated peeps - Tim really loves peeps - in fact he actually enjoys them in all stages - Stage 1 being the freshly opened soft and sandy deliciousness, Stage 2 is the day old slightly firmed version and then there's Stage 3 - the several day old, been sitting with the plastic open, freely exposed to the air and now completely stale and hard stage. He claims he likes them best in Stage 3 when they've "matured." Gross, I know. but in any event I put peeps ontop of the lemon cupcakes, I think they've now got a better chance of being devoured before we reach stage 3, don't you?

peanut butter

i'm a fan of speedy & delicious baking which is why the cupcake part is only semi-homemade. the frosting though- that's all me. after shelling out $3 a cupcake for Hello Cupcake!'s Peanut Butter Blossom several times in the past few months, I decided I needed to try and replicate their delicious peanut buttery frosting for my self.

banana cupcakes:
-white or yellow cake mix
-2 bananas (thawed if frozen)

mash up the bananas and add to the cake mix at the end. use an ice cream scoop* to place even amounts of batter into regular or mini-sized cupcake wrappers.

* i used to roll my eyes when i saw people doing this but it helps so much that i'm completely converted!
it makes all of your cupcakes even-sized

peanut butter frosting:

1 stick of butter, softened

1 1/2 cups of JIF peanut butter

2 1/2 cups of confectioner's sugar

1 tsp. almond extract

3 tbsp. half & half or cream

first combine the softened stick of butter and peanut butter and whip them together until the mixture is lighter in color and you can't see any chunks of butter, this takes a few minutes (3-5) but it's the most important step because if it isn't right then the frosting will be very greasy. next, add the almond extract. then begin to slowly add the confectioner's sugar and mix well - add the half & half a little at a time to thin the mixture. you can add more confectioner's sugar or more half & half to achieve a consistency that you like, i kept mine pretty thick.

i am so watching it.

this is not the time of year to diet, but that doesn't stop me from trying. sort of. i enjoyed these earlier in the week.
and i made these peanut butter frosted banana cupcakes last night. but i have lots of helpful coworkers to help me eat them so i consider that a perk. and yet another reason to bake.

pear cupcakes with caramel frosting

Pear Cupcakes
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 cups coarsely shredded Pears (about 1.5 lbs.)
Caramel Frosting

Preheat oven to 350 degrees. Line two standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside. Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.

Reduce speed to low; mix in pears. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes. Remove from tins; let cool on a wire rack. When completely cool, frost cupcakes; and decorate as you please.

(the pic might have been after a few glasses of wine. oops.)

Caramel Frosting
3 cups (light) brown sugar, firmly packed
1 cup plus 2 tablespoons half and half
1/2 stick (4 tablespoons) butter1 teaspoon vanilla extract

Mix sugar and half and half in a heavy saucepan and cook, stirring over low heat until syrup reaches the soft-ball stage, 235 degrees on a candy thermometer. If lacking a thermometer, check doneness by dropping a tiny bit of syrup into a cup of cold water. When the syrup can be gathered up in fingers and will almost hold its shape, it has reached the soft-ball stage.

Remove pan from heat. Stir in butter, then let syrup cool. Add vanilla and beat until frosting reaches spreading consistency. A little cream (or half-and-half) may be added is mixture is too thick.