Cupcakes for Charity

Last Saturday, a little retro hole-in-the-wall was turned into an old-fashioned dance party, with cupcakes and all! The restaurant-bar is called Jang Bang. Old record covers adorn the walls, beer is served in mason jars and the menu offers Korean tacos. On this night, my dear friend Whitney turned the joint into Jang Bang Soul Train, a fundraiser for the Children's Book Bank, and I donated some treats to go with the bubble-gum cupcakes she made. The night was a hit, you'd be surprised how much drunk people want cupcakes!

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The menu:

Pumpkin cheesecake w/ rasberries

Banana cheesecake w/ blurberries

Smores cheesecake

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Banana & blueberry

Filling:
2 pkg. cream cheese
1/2 cup sugar
1 tsp. vanilla
2 eggs
2 bananas, ripened and pureed

Crust:
2 cups graham crumbs
1 tbsp. brown sugar
1/4 cup butter, melted

Icing:
1 pkg. cream cheese
1 cup icing sugar
1 tsp. vanilla
1 cup mascarpone

For the crust, mix all of the ingredients into a large bowl until the crumbs absorb all of the butter. Add a large spoonful into each cup and firmly compress to the bottom. I used the bottom of my 1/4 cup measuring cup to press down with. Bake for 10 minutes at 350 degrees or until the edges begin to brown. Cool in the fridge when finished.

For the filling, blend all of the ingredients in a food processor. To leave room for the blueberries fill each cup about 3/4 full. Bake at 350 for 30 minutes. Turn off the oven and let them sit inside for another 30 minutes. This will leave the tops nice and flat. Let them finish cooling in the fridge before icing.

If you're using homemade mascarpone for the icing, prepare it at least one night before. For the rest of the ingredients, blend them in a food processor. You can add the icing sugar to taste. If you want more of a cheesy taste add less, if you want it sweeter add more. Mix it with the mascarpone by hand or with a processor.

Before you cover the cupcake with blueberries spread a thin layer of the icing on top of the cupcake. This will help the blue berries to stay in place. To achieve the flower effect, I used an icing gun that comes with different tips.

Pumpkin-raspberry

2 pkg. cream cheese

1/2 cup sugar

2 eggs

1 tsp. vanilla

1 cup pumpkin

The crust and the icing are done the same way for each type of cupcake. As before, blend all of the filling's ingredients in a food processor and fill each cup 3/4 full. Spread a thin layer of icing on top of the cupcake and place the rasberries with their holes facing up.

I used the same nozzle for these petite flowers as I did with the large one above. It's the nozzle that is rounded at the end and has spikes facing its opening. To achieve these small flowers gently push for the icing to come out and quickly bring the nozzle upwards when get the desired amount. This helps to avoid the nozzle from dragging the flower with it, since its very light.

Smores cheesecake

Filling:

2 pkg. cream cheese

3/4 cupsugar

2 egg

1 tsp. vanilla

1/2 cup cocoa

1/2 cup butter

Topping:

mini marshmellows

the icing

Make the icing and the crust the same as the other cupcakes. For the filling, melt the butter in a stove-top pan until completely dissolved. Add the cocoa and remove from the heat, stirring it until all of the cocoa has melted. In a food processor blend this mixture and the rest of the filling ingredients. Taste for sweetness, if its too bitter for your liking add more sugar, the cocoa has a very strong taste. Again, fill the cups 3/4 full.

For the topping grab a handful of about8 or so marshmellows and clump them together with a small spoonful of the icing you made earlier. On a greased baking sheet place each clump about an inch apart. Broil them at 400 degrees for about 20 or 30 seconds. You can keep the oven door open and carefully watch them. You'll see the start to brown, so remove when they are cooked to your liking.

Before you place them on the cupcakes add a small smudge of icing to the top of each cupcake. Don't spread it over the whole surface, you want to see the colour of the cupcakes. This smudge will help the marshmellows hold better. You also don't need to let the marmellow clump cool completely, you want them to dry a little to the cupcake. Use a knife or spatula to lift and place on top, and voila!

Loaves Lately

Strawberry Rhubarb Banana Loaf

1/2 cup butter, softened

1 cup sugar

2 eggs

1/4 cup milk

1 3/4 cup flour

1 tsp. baking soda

2 tsp. baking powder

1/4 tsp. salt

1 tsp vanilla

1 cup banana, ripened

1 cup frozen strawberries, thawed and pureed

1 1/2 cups frozen rhubarb chunks, thawed

Method

Pre-heat oven to 350 degrees.

In medium size bowl mix sugar, butter, milk, vanilla and eggs.

In a separate bowl mix flour, salt, baking soda and powder.

Add the wet ingredients to the dry ingredients and blend by hand until thoroughly mixed to create a doughy texture.

Puree the banana and strawberries together. Add and mix thoroughly.

Once the rhubarb has thawed chop some of the bigger pieces. Gently fold into the mixture.

Grease the pans before adding the mix. Fill to the brim a give the loaf a larger top.

Bake for 50 minutes, or poke with a skewer, allowing for some moisture.

Decorating the loaf

Let the loaves completely cool down and put the icing in the fridge to stiffen it.

Draw out a snowflake with the icing. I made my own stencil to create a general outline, then added more detail and structure free-hand.

If it looks messy, use a skewer to shape the icing however you want, removing any excess.

I put edible pearls from William Sonoma on the tips of the snowflake, and added the pecans as the centre point.

Let cool before packaging so the icing doesn't smear.

Blueberry Pumpkin Banana Loaf

1/2 cup butter, softened

1 cup sugar

2 eggs

1 cup banana, ripened

1/4 cup milk

1 3/4 cup flour

1 tsp. baking soda

2 tsp. baking powder

1/4 tsp. salt

1 tsp vanilla

1 cup pumpkin puree

1 cup frozen blueberries, thawed

Maple roasted pecans

1 cup pecan halves

1/8 cup pure maple syrup

1/2 tsp. salt

Method

Pre-heat oven to 375 degrees.

Rinse the pecans and pat them dry.

In a small bowl mix all of the ingredients until all pecans are covered.

On a greased pan evenly spread out the mixture.

Bake for 10 minutes, stirring often.

Rinse the bowl and keep it wet. Put the roasted pecans back in the bowl and stir often to prevent sticking. Let cool.

The Loaf

Pre-heat oven to 350 degrees.

In medium size bowl mix sugar, butter, milk, vanilla and eggs.

In a separate bowl mix flour, salt, baking soda and powder.

Add the wet ingredients to the dry ingredients and blend by hand until thoroughly mixed to create a doughy texture.

Puree the banana and add it to the mixture along with the pumpkin. Mix thoroughly.

Slowly add the blueberries and gently fold them into the mixture.

Grease the pan before adding the mix. Fill to the brim a give the loaf a larger top.

Bake for 50 minutes, or poke with a skewer, allowing for some moisture.

Cream cheese icing

2 pkgs. cream cheese

1/4 cup butter

2 tsp. vanilla

1 lbs. icing sugar

Black food colouring

Method

In a food processor blend cream cheese, butter, vanilla, gradually adding the icing sugar.

Take 1 cup of the icing and place in a small bowl.

Add approximately half of a teaspoon of food colouring and stir until the icing is completely black.

Decorating the loaf

Let the loaves completely cool down and put the icing in the fridge to stiffen it.

Add the icing to icing bags and cut a very small hole at its end. Create a spider web design with the white icing.

To place the pecans, make a large dot of black icing, and create legs with the black icing.

Neapolitan Cheesecake - "Sweet Teeth"

Ingredients

6 pckgs cream cheese

6 eggs

1 cup sugar

1 ¼ cup butter, melted

¼ pckg graham crackers

¼ cup + 2 tsp. Vanilla

1 cup strawberries, sweetened

1 cup cocoa

Icing

2 tbsp. Shortening

1 ¼ cup icing sugar

1 pckg. Cream cheese

1 tsp. vanilla

Chop 1 cup of fresh strawberries and place them in a bowl. Rinse and coat them with sugar. Set aside in the fridge.

Line a baking pan (at least 2-3 inches deep) with tinfoil and grease it. This will make it easier to cut shapes out of the cake.

Crush a quarter of the package of graham crackers (approx. 7 large cookies). It is best to use a food processor to make them into a powder.

Melt a ¼ cup of butter and mix well with the graham powder.

Spread on the bottom of the baking pan. Use a spoon to make a thin firm layer so the bottom of the whole pan is covered evenly. Bake in the oven for 10 minutes at 350 degrees.

Once finished let cool and set aside.

The chocolate will be the bottom layer since it has the thickest density. In a food processor mix 2 packages of cream cheese, 2 eggs, 1/2 cup sugar and 1 teaspoon of vanilla. Blend until mixed well.

In a saucepan melt 1 cup of butter. Remove from heat and add 1 cup of cocoa and mix until smooth.

Once finished add to the food processor and blend until thoroughly mixed.

Add the chocolate mixture to the graham cracker layer making it approximately ½ an inch high, spread evenly. Set aside in the fridge.

Clean the food processor and add 2 packages of cream cheese, 2 eggs, ¼ cup sugar and ¼ cup vanilla extract and blend thoroughly.

Add this mixture on top of the chocolate mixture, approximately ½ an inch in height. Let this set in the freezer for roughly an hour, or until it thickens.

Clean the food processor and add 2 packages of cream cheese, 2 eggs, ¼ cup sugar, 1 teaspoon of vanilla and the sugar covered strawberries you set aside in the fridge. Blend until thoroughly mixed. This mixture is the runniest so it needs to set in the freezer, or you can wait until the vanilla layer has set enough so that they don’t mix. However the thinnest layer must go on top, so make sure the vanilla layer is more set than the strawberry layer.

Once the final layer has been added bake at 350 degrees for roughly 65 minutes. Once finished, put in the fridge for an hour.

When using the tooth cookie cutter, slowly push it into the cake. When you get to the bottom press firmly on all of the edges to ensure it goes all the way through.

When you lift up the cutter the cake should remain inside of it. When you’re ready to put it down gently push down on each of the corners until the piece slides out.

To make the icing blend all of the ingredients in a food processor.

Spread a thin layer of icing on top. I find that a rounded knife works best.

It tastes better when served cold!