As I show you these pictures, I have to apologize if they are not up-to-par.  Our main computer broke and I am using a laptop so I feel I cannot judge the coloring and brightness as well as I should be able to because the screen is so different!  I hope they look alright!

Anyway, our final version of the “madderneine” cake is this 2-layer white cake filled with pink strawberry-flavored whipped cream and fresh strawberry pieces.  On top is plain whipped cream sprinkled with macadamia praline and the whole cake is fancied up with rose-flavored pashmak (Persian fairy floss).  The pink rose petals are from our garden and the little bright pink flowers are from someone else’s garden.

We didn’t eat the flowers, by the way, they were just for decoration!

It looked very pretty, and my daughter’s eyes lit up when she saw it.  She loved it!  She ate every last bit of her slice.

I did not care much for the cake when it was fresh.  It tasted like it was missing something; it didn’t have any depth.  The taste was very light.  The strawberry flavor is not dominant because the rose pashmak takes center stage on the taste buds.  The crunch of the macadamia praline was a nice touch.

Just a tip – if you’re using pashmak on your cake, only put it on immediately before serving, otherwise, it just melts.  It still tastes fine, it just doesn’t look as pretty!

Despite how girly this cake is, my husband loved it.  He had a slice straight from the refrigerator.  When I tried a cold slice for myself, I enjoyed it heaps more than when it was fresh.  So, upon this discovery, I would recommend that if you to were make our cake for yourself, try it after it has been thoroughly chilled in the refrigerator.

I’m really proud of us, especially my daughter, for helping to bring her make-believe cake to life.

If you have a favorite white cake recipe, please feel free to use it instead of the one below.

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This is my first entry this month, the strawberry pie cupcake.

A graham cracker base was baked into the bottom of the cupcake liners, then they were filled with strawberry cake.  Once they were done baking, a teaspoon or so of strawberry syrup was drizzled on top of the cake, then they were frosted with strawberry whipped cream.  On the very top is a sprinkling of graham cracker crumbs and another teaspoon or so of strawberry syrup, along with a sliced strawberry.

Now, sure it might look great, but I’m totally puzzled.  Despite all the strawberries in these cupcakes, they do not taste like strawberries! What did I do wrong?  The only thing I can think of describe the taste is just that they taste sweet.  Any suggestions?

Our June ETSY PRIZE-PACK is from artists:

• A sweet cupcake ID bracelet by INSANEJELLYFISH
• A groovy linocut piece from BLOCKHEAD PRESS
  
• A sweet surprise from Sweet Cuppin’ Cakes Cupcakery
• PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice - sweet!

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS; HELLO CUPCAKE by Karen Tack and Alan Richardson; JESSIE STEELE APRONS ; TASTE OF HOME books; a t-shirt from UPWITHCUPCAKES.COM.  Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.

Here are the recipes I used to make these cupcakes…

Strawberry Cupcakes
Adapted from Sprinkles, Trophy Cupcakes & Martha Stewart
Makes 12 cupcakes

Ingredients
4 whole graham crackers, finely crushed
2 1/2 tablespoons unsalted butter, melted
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Method
Preheat oven to 350F. Line a 12-cup muffin tin with cupcake liners; set aside.

Stir crushed graham crackers and melted butter together in a bowl until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.

Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter – keep reading for instructions for cake batter.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 20-22 minutes. Remove the cupcakes from the oven, poke several holes on top of each cupcake with a toothpick and pour 1-2 teaspoons of strawberry syrup (recipe below) on top of each cupcake. Let cool cupcakes cool for 10 minutes, remove from tin and then cool completely before frosting.

Strawberry Syrup
Adapted from Taste of Home
Makes about 1 3/4 cups

Ingredients
1/2 cup sugar
1/2 cup water
3/4 cup mashed unsweetened strawberries

Method
In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

I took the mashed strawberries out of the syrup (set aside) and just used 1-2 teaspoons of the syrup to pour on top of the cupcakes after baking (I poked holes in the cupcakes first with a toothpick first so it could soak in better). With the rest of the syrup, I put it back on the stove and stirred in 2 teaspoons of cornstarch so it would be thicker to pour on the very top of the cupcakes. I returned the syrup to a boil, for one minute, then let it cool off completely before topping the cupcakes with it.

You will definitely have leftovers – use it on pancakes or waffles intead of maple syrup! Put the mashed strawberries that you took out earlier back into the syrup, if desired.

Strawberry Whipped Cream
Adapted from Joy of Baking
Makes about 2 cups

Ingredients
1 cup ultra-pasteurized heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon granulated white sugar
1/2 cup lightly sweetened strawberry puree

Method
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat only until soft peaks form. Add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.

If you have any leftover, use it as a topping for a cup of hot cocoa or mocha!

My ice cream cupcake tastes sort of like a mocha covered with marshmallows and hot fudge.  It’s really tasty.

The idea for the frosting came from the latest issue of Taste of Home magazine (June/July 2009); it was the frosting for a coffee and chocolate pie.  I lessened the amount from the recipe a bit, since I wouldn’t be needing as much as the recipe made.  It is very light and would be a good frosting for regular cupcakes as well if you’re after something light and marshmallowy.

The cake recipe I used is the same from my s’mores cupcakes.  It is a recipe from Martha Stewart and Trophy Cupcakes in Seattle.  I chose this cake recipe because it was very soft and moist in the s’mores cupcakes.  For my ice cream cupcakes, I divided the cake recipe in half.

Keep in mind that you can use any cupcake flavor you wish to make ice cream cupcakes, as well as any ice cream flavor.  I won’t post the recipe for the cake, as you can find a link to that on my s’mores cupcakes post, but I will post the instructions for assembling the ice cream cupcakes, as well as instructions for making the frosting.

Marshmallow Whipped Cream Frosting
Adapted from the June/July 2009 issue of Taste of Home magazine
Makes enough to frost 10-12 cupcakes

Ingredients
1 cup whipped topping
1/2 cup marshmallow creme
Warmed hot fudge sauce
Mini chocolate chips

Method
Just before frosting cupcakes, gently stir together whipped topping and marshmallow creme until combined.  Spread onto cupcakes.  Drizzle warmed hot fudge sauce on top of cupcakes and sprinkle with mini chocolate chips.

To Assemble Cupcakes
Bake cupcakes as directed in recipe.  Cool completely.  Freeze cupcakes in freezer for 15-30 minutes, as this will help keep the cupcakes firm and manageable while slicing and spreading with ice cream.

Unwrap cupcakes from liners (do not discard the used liners) and slice each one horizontally.  Spread 1-2 tablespoons softened ice cream on the bottom half of each cupcake, then top each bottom half with a top half.  Place the cupcakes back into the used liners, and put each one back into the cupcake pan and return to freezer for at least one hour.  Putting them back into the liners and the cupcake pan will help keep everything in place.

When ready to frost, follow directions above for marshmallow whipped cream frosting.

After storing these cupcakes in the freezer, I would suggest letting them sit out at room temperature about 15 or 20 minutes before enjoying them.  This will let the cake soften back up again.  :)

Thank you to Cupcakes Take The Cake for posting my ice cream cupcakes on your blog!

First, I made up half a batch of this hot cocoa mix recipe from Martha Stewart.

Second, I whipped up some matcha whipped cream (recipe courtesy of Boulder Tea):

Matcha Whipped Cream
View printable PDF recipe

5 ounces heavy cream
1 tablespoon sugar
1 teaspoon matcha powder

In a large bowl beat heavy cream and sugar with an electric mixer with the whisk attachment until it is stiff. Then add the matcha and mix well.

Now, my matcha powder ended up mostly in little round balls in my whipped cream, even despite the fact that I sifted it into the whipped cream.  No matter though, it was just as tasty.

The matcha whipped cream melted into a foamy layer on top of the hot cocoa.  It was pure perfection!

The recipe for the shortbread cookies in the above photo can be found here.

The cake is chocolate with a kick of cayenne pepper to represent the heat of Jupiter’s core, and the center of the cupcake is filled with a soft whipped cream to represent the many layers of clouds on Jupiter. The frosting is a cream cheese/chocolate buttercream swirl in colors similar to Jupiter’s. Hanging above the Jupiter cupcakes are the 4 Galilean moons of Europa, Ganymede, Io and Callisto, formed from homemade playdough.

Thank you Cupcakes Take The Cake for posting my Jupiter cupcakes on your blog!

Recipes:

Chocolate cupcakes
Makes 12

Ingredients
1/4 cup + 2 tablespoons unsweetened cocoa powder
3/4 cup all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (use more or less to suit your taste)
1 large eggs
1/4 cup + 2 tablespoons warm water
1/4 cup + 2 tablespoons buttermilk
1 tablespoon + 1 1/2 teaspoons vegetable oil
1/2 teaspoon vanilla extract

Method
Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, cayenne pepper and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Whipped cream filling
Makes about 1 cup

Ingredients
1/2 cup heavy whipping cream
2 teaspoons sugar
1 teaspoon vanilla extract

Method
Chill stainless steel bowl and whisk attachment of an electric mixer in freezer for about 10-20 minutes. Combine all ingredients in steel bowl and use whisk attachment at high speed until stiff peaks form. Fill cupcakes when the cupcakes are completely cool.

Cream cheese frosting
Makes enough for 1-2 dozen cupcakes

Ingredients
8 ounches cream cheese, softened and cut into small pieces
3 tablespoons unsalted butter, softened and cut into small pieces
3/4 teaspoon vanilla extract
2 1/2 cups sifted confectioners’ sugar

Method
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continously until smooth and creamy. Cover and refrigerate frosting for 2-3 hours, but no longer, to thicken before using.

Chocolate buttercream
Makes about 1 cup

Ingredients
1/4 cup unsalted butter
1/3 cup unsweetened cocoa powder
1 1/2 cups confectioners’ sugar
2 tablespoons + 2 teaspoons milk
1/2 teaspoon vanilla extract

Method
Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla.

To make swirled frosting, spoon an amount of each color individually into a piping bag so that the colors are side by side. Squeeze out the frosting over a bowl first until all the colors start coming out, then start swirling!

These are the chocolate ones. They’re not as pretty as I wanted them to be, but they are definitely tasty. They’re chocolate cupcakes, filled with whipped cream and frosted with a Lindt chocolate ganache.

See the inside of this cupcake here.

I really like how the vanilla cherry ones look. They’re vanilla cupcakes, filled with whipped cream, frosted with vanilla buttercream and topped with a maraschino cherry.

This is the first time I’ve ever baked with nut & party cups and I have to say that I liked it! I think that the cupcakes are generally bigger with the nut & party cups. I also cut a small slit at the top of the cup before I filled them up so that it could be easily unwrapped. See the inside of this cupcake here.

I used Wilton’s bismark tip for filling the cupcakes (which is a brand new toy), and found that this made it incredibly easy to fill them.

Now I know what you’re saying, I should be putting my efforts into this month’s Iron Cupcake Earth challenge, but I’m finding the challenge ingredient to be pretty difficult! I don’t have many days left now, so I’ve really got to get to work if I want to be a part of the competition this month.