Dirty Girl Scout Martini Cupcakes

17 Sep

Dirty Girl Scout Martini Cupcake

Let me just say I have been waiting to make this style of cupcakes for a VERY long time. After focusing on making alcohol filled cakes and confections, I’ve had this idea to make them in the shape of the real thing. I considered simply baking the cupcakes in martini glasses, but naturally doubted the baking ability of a martini glass… and the basic logistics of putting martini glasses on a pan and somehow carrying the pan into the oven. All I pictured was shattered glasses and cupcake batter, but then the alcohol would hit some open flame, ignite, and set the kitchen on fire. Totally possible. Therefore, I looked for an easier route: looking up a martini shaped cupcake tin online. Turns out, they don’t exist. :(

A while back on of my friend’s suggested I just make the mold myself out of aluminum foil, so I thought I’d give it a shot. I actually made these cupcakes a little over a month ago for my going away party, but since I have moved to Boston I have only just gotten a chance to write about it (who would have thought I would have little free time while getting an MBA? RIDICULOUS).

Make-shift foil mold

The flavor I chose came from the fact that I wanted to make an actual cocktail into a cupcake, instead of simply using booze in the batter. Pretty crazy, but it took me quite a long time to finally settle on the Dirty Girl Scout. I thought since it was my party I’d make a flavor I personally loved and as I’ve mentioned, chocolate and mint is on that list. Therefore, the Dirty Girl Scout was perfect. Now there are two ways I know to make a Dirty Girl Scout. If you remember your college days, one way is the cheap college student way in which you mix chocolate syrup and peppermint schnapps.. and take the drink by sitting on your knees, have the ingredients poured into your mouth and you swish it around and swallow.. hence the name, the Dirty Girl Scout. The Girl Scout part comes from the chocolate and mint, making the drink taste like a tasty tasty thin mint. Pretty ridiculous way to take it, the innuendo being so blatant, but overall, it’s entertaining and tastes pretty damn good, so screw it, get on your knees and take the shot (responsibly and only if you’re over 21 of course.. I feel like I might need to start saying that lol). That being said, the real drink is made with Bailey’s, Kahlua, Vodka, and Creme de Menthe. Given I had a supply all of the aforementioned alcohol, it was perfect. A little of all went into the batter, while the frosting was a Bailey’s frosting, which is actually one AMAZING frosting. Seriously, any sort of cake or cupcake you make next, try it with this Bailey’s frosting (obviously pair it with something reasonable), but really, it’s delicious. I chose to leave mint out of the frosting because I was worried the whole cupcake would be too minty and luckily in the end I think the flavors were well balanced.

Baked up!

Step 1 was to make the cupcake mold. I purchased some plastic martini glasses and shaped some aluminum foil into cones to fit. I then set the foil cones into cupcake tins, just so they were stable, making it easier to put into the oven.To construct these adorable and festive treats, I began by unwrapping each cupcake from it’s foil and to my excitement the aluminum foil cone molds worked perfectly! I was worried the tips would be over-baked, but each cupcake was evenly baked. I then placed each cupcake into a martini glass.

In their glasses (mostly fit)

As for the frosting, I wanted everyone to know that the cupcakes were chocolate and mint, so I dyed the frosting a pale green (even though it didn’t actually have any mint in it). In decorating, I wanted the cupcakes to look as martini-esque as possible so I didn’t do the classic upward swirl and instead I busted out the star tip in covered the top in an even layer of stars so that from the side it looked like layers of a cocktail.

mmmm Bailey's frosting

Oh, and I totally forgot about an add-on I decided to do after frosting the first cupcake.. rimming the glasses with sugar to make them look like a salt-rimmed cocktail glass. Fun story, it is not easy to rim a glass when the glass already has a frosted cupcake inside, but after that I used a little bit of watered down honey to prep the glasses and just spun the edges around in the sugar.

Smooth Layers

All in all, I was totally stoked they came out so well. What didn’t work out so well was transferring them to my friend’s house for the party. I set them into a tall box and they stood up for about 2min of the drive annnnd then, well there’s no other way to put it, but destruction ensued. Therefore, all photos taken were taken before the drive.

Dirty Girl Scout Martini Cupcake

S’mores Brownies… You’re killing me Smalls!

28 Jul

About a month ago, my parents took me to Citizen Cake in San Francisco, specifically for the S’mores Brownie. Delicious, is really all that I can say about it. The want to recreate it, in combination with a cancelled camping trip and therefore a lost opportunity for some epic s’mores making, lead me to make these brownies last night. I tried the old stand by of looking up the recipe online to try and find the exact Citizen Cake S’mores Brownie recipe, but alas, Elizabeth Faulkner has that recipe on lockdown. However, she does have a book containing all of the Citizen Cake recipes, Demolition Desserts. Naturally, I instantly bought it, but it won’t arrive until Aug.3-18 (quite the long range in estimated arrival, eh Amazon?). And yes, I did try “Looking Inside,” but it stops RIGHT before the S’mores Brownie recipe, so touche again, Elizabeth Faulkner. So, when it arrives I will most likely make the real thing, but last night I improvised.

I used Maida Hatter’s Palm Beach Brownie recipe (from Maida Hatter’s Book of Great Chocolate Desserts) for the base brownie batter. By the way, I highly recommend that recipe. On it’s own, it makes one mean brownie. However, I modified her recipe by omitting the nuts, adding chocolate chips, graham cracker pieces, and marshmallows, and substituting the coffee with 2 Tablespoons of Kahlua. The original recipe creates more of a mocha brownie, but I figured that would detract from the traditional s’mores flavor that I wanted to retain, so I muted the coffee flavor a bit by using Kahlua, making the brownie a true Corrupt Cake brownie.

I realized after I filled the pan with batter and topping it off with marshmallows, that I completely forgot to take photos each step, but, just so you know, I made the batter, broke up some graham crackers and folded them into the batter,  along with some mini chocolate chips. However, next time, I will use chocolate chunks or regular chocolate chips instead of mini chocolate chips so that when you bite into the brownie you can actually bite into some chocolate. I found that the mini chocolate chips got lost in the batter.

The Ingredients

Skipping a few steps... Ready to bake!

Fresh from the oven

One worry I had was that the marshmallows would burn in the oven, but as you can see, they browned beautifully! I was hovering next to the oven for the whole 35min of bake time just in case they got too brown and I would have to cover the top with aluminum foil, but luckily it worked out fine. I guess a watched pot never a boils, but a watched marshmallow never burns. (Okay, so thinking about that further, that saying doesn’t work …at all… as many a marshmallow has spontaneously combusted in front of me mid-roast over a fire, even while being carefully watched)

Finally, I decided to package a few of them up for my boyfriend and his new roommates as a housewarming present, so this sort of kills the surprise, but you guys will see, the real surprise is trying these things.

All packaged up for the boys!

Although, they’re not the real thing, these brownies turned about better than I thought they would. However, I can’t wait for Demolition Desserts to get here so I can make the real thing. In her recipe, she makes her own graham crackers and marshmallows, so I look forward to Corrupting that recipe further.

The First CorruptCake

16 Jul

Me with the Cake

As I mentioned in the last post, the first CorruptCake was for my friend’s 21st birthday and I wanted to make a cake befitting a 21st birthday. My goal was: make some batter, add some booze, cook the batter, soak the cake in booze, make some frosting, add more booze and frost it. The first try was AMAZING. It was an orange rum chocolate chip cake, soaked in an orange and rum simple syrup, frosted with an orange rum fudge frosting. Funny story, we ended up forgetting to bring plates and knives, but we did have dixie-cups so we ended up eating the cake in shot-form (doesn’t work that well, FYI), which incidentally added to the 21st birthday celebration. It certainly was not the prettiest cake as I didn’t have that much time to make it and, as I recall, the birthday boy showed up literally the second I finished frosting it. Regardless, as we learn in grade school, looks aren’t everything. This cake was by far the best tasting cake I have ever made.

Pretty destroyed, but still delicious

The whole process of deciding what to make was an ordeal in it of itself. I remember frantically calling my mom to see if she had some sort of rum cake recipe with some sort of rum frosting, but alas, I had to spend a good amount of time filtering through recipe after recipe online. Finally, I came across a white rum cake recipe and a chocolate rum fudge frosting. This, however, wasn’t good enough for me. I wanted to make it my own, so besides adding more rum then the each recipe called for, I added orange. Side note, I am a total sucker for chocolate and orange. You know the joke that people buy presents for others, but they’re really thinking about what they would like themselves? Admittedly, this was one of those moments. Chocolate is amazing on its own, but I go crazy for chocolate and orange, chocolate and raspberry, and chocolate and mint. Yummm! Point is, this time was a chocolate and orange combo and luckily, the birthday boy loved it. Honestly, who wouldn’t love four layers of rum soaked chocolatey-orangey cake?? Eh, so sometimes if it’s good enough, your own taste can work in making a gift for someone else… right? haha! Well, if you’d like to make this cake for someone else (but really we both know you’re going to serve yourself the first slice), here’s the CorruptCakes recipe.

CorruptCakes Orange Chocolate-Chip Rum Cake

If you want, enjoy it in cake shot form! But really, don't. It's a sticky mess and doesn't leave the cup.

Cake- Orange Chocolate-Chip Rum

  • 2 cups sifted cake flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs, separated
  • 1 tsp freshly grated orange rind
  • 1/2 cup orange juice
  • 1/3 cup rum
  • 1/4 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1 cup chocolate chips
1. Preheat Oven to 350 degrees. Prepare 2 9in cake pans (butter and flour the pans).
2. Sift together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar. Add egg yolks and orange rind. Beat until combined.
4. Combine orange juice, rum, vanilla, and almond extract. Add half of the flour mixture to egg yolk mixture then alternate adding each until all combined.
5. In a separate bowl beat egg whites until sift, but not dry. Add the rest of the sugar gradually. Fold the whipped egg whites GENTLY into the batter (you want the mixture to stay light and fluffy). Pour into the prepared pans.
6. Bake for 20-25min or until done.
7. Once cooled, either keep the two layers, or cut each cake lengthwise to form four thin layers. Soak each layer in simple syrup (recipe below). Using a brush, dip it in the simple syrup and pat the cake, such that the simple syrup is able to soak through the cake and give it delicious flavor and moisture. Be sure to cover all of each layer. After a few minutes, add another coat of simple syrup to each layer.
8. Frost each layer with CorruptCakes Chocolate Orange Rum Frosting (recipe below), stack, and frost the whole cake.

Simple Syrup- Orange Rum Simple Syrup

  • 1 cup orange juice
  • 1 cup sugar
  • 2 Tbs rum
1. Heat orange juice and sugar together until sugar is disolved.
2. Let cool, then add the rum. Start with just the 2 tbs and add more if you want it to have a stronger rum flavor. (I probably used 1/4-1/2 cup rum)

Frosting- Chocolate Orange Rum Frosting

  • 3 Tbs chocolate chips
  • 1 1/2 (1 ounce) baking chocolate squares
  • 1 Tbs butter
  • 1 cup powdered sugar
  • 3 Tbs milk
  • 2 Tbs rum
  • 1 tsp freshly grated orange rind
1. Melt together chocolate and butter. Let cool a bit.
2. Combine powdered sugar, milk, rum, and orange rind, until smooth.
3. Stir in chocolate mixture.
4. Beat until thick and fluffy.

Corrupt Candy- Martini Oreo Truffles

1 Jul

Martini Oreo Truffle

Okay so the first thing I make for this blog isn’t actually a cake, but they still count as corrupt, so I’m calling them CorruptCandy. The occasion is my friends’ birthdays (do you pluralize it if it’s the same day??), one of whom is turning 22 and the other, 21. As I will explain further on another day, CorruptCakes actually began because I wanted to make “21st birthday” birthday cakes/cupcakes for all of my friends as they turned 21. Long story short, the idea was to make a cake soaked in booze. Now is the last friend’s 21st birthday, but this time I didn’t make a cake. Instead, I made Oreo Truffles shaped into martini glasses. I kept the booze of course; a bit of Amaretto for a twist.

Now if you’ve never heard of Oreo Truffles, you should! I first came across them a little over a month ago, actually at my boyfriend’s graduation party. His cousin ended up making these DELICIOUS chocolatey, gooey, oreo-y, truffle-ish balls and I just had to know what they were. Being the amazing man he is, my boyfriend found out (so, really, without him I still would have NEVER found out how to make them ;)) and, if you know how to make them, shh!, but if you don’t.. get this.. he says to me, “oreos and cream cheese.” Naturally, I skeptically asked, “umm, what else?” His reply, “nothing.” Me: “I’m sorry, what?” Him: “yeah, oreos and cream cheese.” Me: “ok… how much of each?” Him: “A BOX OF OREOS AND A BLOCK OF CREAM CHEESE” (the caps or for his understandable mild annoyance of my skepticism). Me: “…umm….??” (Okay, so I never learn) Yes, ladies and gentleman, my boyfriend was correct. Recipe: one box of oreos and a block of cream cheese, GO! … However, to make these Oreo Truffles Corrupt and 21st birthday appropriate, it only makes sense that I add the booze, so naturally I’ve poured in some Amaretto. Therefore, the CorruptCakes recipe is as follows:

CorruptCakes Amaretto Oreo Truffles

  • 1 Box of Oreos (Not double-stuffed!! … this is what everyone else says, so I’m stickin’ with it!)
  • 1 8oz block of Cream Cheese
  • 2 Tbs. Amaretto
  • Bittersweet Chocolate
  1. Grind oreos into crumbs with a food processor, or old school/stress relieving way, with a rolling pin and a plastic baggy
  2. Mix Cream Cheese, Amaretto, and Oreo crumbs
  3. Chill in the fridge until firm enough to roll into balls
  4. Roll into 1in balls
  5. Chill in fridge again until firm
  6. Dip in melted chocolate (properly tempered… consult Ina Garten for beautifully microwaved tempered chocolate) and place on parchment paper

Oreo Truffle "dough" shaped into cone

Now I decided to jazz these up a bit and instead of rolling them into balls, I stuck a lollipop stick into each and formed a cone shape out of the “oreo dough.” (So basically, I took the Oreo Truffle idea and mashed it with a Cake Pop).

Martini Oreo Truffles covered in chocolate + "olive"

Then covered each in chocolate, part way down the stick. That gives it the martini-glass shape. Naturally, for a martini I needed the olive, so I stuck a toothpick through my make-shift olive (jelly bean) and poked the other end into the top of the martini glass. To make it more festive I brushed each Martini Oreo Truffle with some silver edible glitter and viola, CorruptCandy!

And of course, Happy Birthday Chris and Martha!! (…except for tomorrow… haha)

And so it begins…

29 Jun

This launch is the result of watching Julie and Julia for nth time, hence the Julia Child quote to kick the site off. However, I feel this sets the tone for the blog, which also gets part of its inspiration from bakerella.com. Love her and her Cake Pops and figured I’d start my own similar site, documenting my own baking adventure.

As for the name and truly the reason I first thought of the idea, shout out to my Product Branding & Entertainment professor, Krystal Thomas, from the Haas School of Business for that first Pop-Up Pitch, Brand-U assignment. Here is that assignment verbatim, which should dictate what this whole thing will be about:

First however, you should know that the assignment was to name an item you couldn’t live without and your favorite TV show and create SOMETHING combining the two, all in a one minute pitch. Annnnd go!

“I’m Daniela and I wouldn’t be able to live without rubber spatulas. As the daughter of a former pastry chef, baking is in my blood. Therefore, I could not picture a world without rubber spatulas. Just think about what you would have to do if you didn’t have a spatula. You would either have to deal with not being able to scoop out the last bit of batter stuck to the sides of a mixing bowl, or you would have to perform tedious and frustrating task of scraping the sides of the mixing bowl with a spoon. Spatulas are quick and efficient…not to mention great sources of batter samples.

My favorite TV show is Archer, a crude animated comedy. While baking is known as a humble activity, I would create a style of baking that would bring in a bit of the crude, much in the way Archer does. Baking is already sweet enough, so I would juxtapose the sweet with a bit of “TV-MA,” so to speak. CorrUPtCAKES would therefore be born!”

With that, CorruptCakes IS now born!

A quote to start it off

29 Jun

“Learn to cook–try new recipes, learn from your mistakes, be fearless, and above all have fun!” – Julia Child

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