Could I Be The Next Cupcake Hero?

For years I have had an obsession with cupcakes. Until now, I thought I was all alone. Then I found the Quirky Cupcake and discovered that I was not alone. Every month the “Quirky Cupcake” has a “Cupcake Hero” contest. It is kind of like the Iron Chef but NOT! They give you an ingredient and then you have to come up with a kick ass recipe and submit pictures.

This totally excited me like you would not believe! Seriously, it was like my life all of a sudden had a purpose (kind of sad – but NOT). Feeling totally rejuvenated and inspired I purchased sinfullysweetconfections.com and set up this blog site. Now I can start my journey to becoming the NEXT CUPCAKE HERO. Bitches best step aside, and make room!

The ingredient for December is mint. I don’t know what the hell is wrong with me but the first thing that popped into my head was ginger. I ran the idea by a few friends and everyone rolled their eyes and said “YUK”. Well, I don’t know why I bothered to ask them in the first place because I really don’t care what they think! So, I hit the kitchen and gave it a whirl. Let me tell you, usually I am very good at refraining myself to a single cupcake. However, before I had realized it I had eaten 4 FREAKIN cupcakes!!! The cupcake was so moist, yet firm enough to easily remove the wrapper… and the flavor combination was sssooooo perfect! It was like I had gone on auto-pilot mode and could not help myself.

To be sure that I wasn’t just patting myself on the back (I do have a tendency to do that) I took a batch to work and passed them out. Everyone LOVED them! It was crazy; I had people coming up to me in the hall asking what I had put in them to make them taste so good. I even had someone walk up to me and tell me that this is the only cupcake that I should make for the rest of my life. I was even receiving emails from co-workers asking for the recipe. One person said that she took one home to her wife and that she ate it so fast that she had frosting all over her face! So, I think that I may be onto something here.

I now present to you without further adieu Ginger Ale Cupcakes with Peppermint Butter Cream Frosting.

This recipe makes around 36 cupcakes.Preperation:For this recipe you will need candied ginger. Since you don’t know me yet let me inform you that I am completely crazy; and totally believe in making everything from beginning to end. However, you could purchase pre-made candied ginger. If you have never candied ginger before it is EASY to do. When you make it everyone will think that you are super woman *stupid mortals*.Using fresh ginger, peel and slice about 1/8” thick… do not, and I repeat do not try and get all fancy by dicing, chopping, or julianning – you will regret it! Slice it! Toss it into a crock pot. Pour Sprite over the ginger until it is just covered. Add 1 cup of sugar and 1 cup of water - stir. Cook on medium heat for around 8 hours. All of the liquid will reduce down to thick syrup. Pull the slices out and let them dry on a wire rack. Once cooled, toss in granulated sugar. *As a little side note, the syrup that is left behind is fantastic in hot tea… I highly recommend it!

Ginger Ale Cupcakes:

• 4 ½ cups All Purpose Flour
• 2 cups sugar
• 2 tablespoons baking powder
• ½ teaspoon salt
• 2 ¼ sticks unsalted butter
• 1 cup milk
• 1 ½ cup Ginger ale
• 3 tablespoons freshly grated ginger
• ¼ cup finely chopped candied ginger
• 2 tablespoons vanilla
• ½ cup sour cream
• 6 egg whites

Start by beating butter on high with the paddle attachment of your electric mixer. Once it turns to a pale color add the sugar and cream for 3 minutes. Add salt, baking powder, fresh ginger, and sour cream. Put ginger ale, milk, and vanilla into a separate bowl. Slowly add flour in parts of 4 alternating with liquid mixture. Once complete stir in chopped candied ginger. Beat egg whites until they have a stiff peak and fold into mixture.

Bake at 350F for approximately 15-20 minutes or until a toothpick comes out clean.

Peppermint Butter cream Frosting:

• 2 sticks softened unsalted butter
• 1 cup Crisco (do not be cheap here and try and use generic brands, you will be sorry!!)
• 5 tablespoons meringue powder
• ½ tsp. salt
• ½ tsp popcorn salt
• 2 lb. powdered sugar
• 2 tablespoons clear vanilla
• 1 tablespoon Crème Bouquet
• ½ cup cold water to start, adjust as necesarry
• ¼ - ½ tsp. Peppermint Extract (this depends on your brand of extract as some are more potent than others.)

Crushed candy canes for garnish

Cream softened butter and Crisco for 3-4 minutes. Add Meringue powder, salt, popcorn salt, crème bouquet, and vanilla. Mix until well combined. Add powdered sugar in batches of 4 alternating with water. Mix on high speed for 4-5 minutes (this really whips the meringue powder into shape and makes your frosting light and fluffy). Add peppermint extract, start off light and keep adding until you get to a nice mild pepermint flavor. Becareful, this stuff is strong and you don’t want it to be overwhelming.

Once you have frosted your cupcakes sprinkle on crushed candy canes.