National Cupcake Day

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February 29th is National Cupcake Day People all over Canada participate to help raise money for the SPCA and Human Society.  It seemed like a natural for me to help out, as I love to bake and I love animals.  I started planning my cupcake party weeks before my event.  I registered  and set up my on-line bakery.  My cupcake party package arrived in the mail and I sorted  through the details and picked out a poster to bring to my event location.  The Flower Shop and More in St Marys was kind enough to offer me a space Saturday morning to sell my cupcakes.  The local newspaper put an ad in the paper, so I was hopeful I would get a good crowd.

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I decided to make eight different varieties.  I have my tried and true cupcakes that have always been a hit but I wanted to try some new recipes for this event.  I routed through all my cupcake cookbooks and decided on the following: Salted Whiskey Chocolate, Spiked Raspberry Lemonade, Chai Tea, Rum & Raisin, Cherry Almond, Lemon Meringue, Honey Lavender,  and Almond Joy.  Below is the recipe for my Almond Joy Cupcake.  I have modified the recipe from “Bake it in a Cupcake” from Megan Selling.

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Almond Joy is my hubbies favourite chocolate bar, so I wanted to see if I could duplicate this candy bar into a cupcake treat.  This cupcake is time consuming but well worth the effort.  It was by far the most popular cupcake at my sale.  Just a note that this is more like a fudgy brownie then an actual cupcake.

 

STEP #1 – Macaroon

1 egg white

1 cup sweetened condensed milk

1 teaspoon vanilla

1 -16oz package finely shredded unsweetened coconut

Heat oven to 325F

DIRECTIONS

  1. Line a cookie sheet with parchment paper
  2. In a medium bowl mix egg white/condensed milk/vanilla
  3. Pour in coconut and mix until all coconut is coated
  4. Spoon a tablespoon and form a tight mound of mixture on cookie sheet (space 1.5” apart)
  5. Bake for 15-20min until golden brown
  6. Cool on pan for 15min then remove to a wire rack

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STEP 2 – Cupcake

4oz unsweetened chocolate – chopped into small pieces

¾ cup unsalted butter

2 cups granulated sugar

3 large eggs

½ tsp salt

1 tsp vanilla extract

½ tsp almond extract

1 cup unbleached all-purpose flour

2/3 cup sliced almonds

DIRECTIONS

Heat oven to 350F

  1. Toast almonds in oven for 10min until lightly browned – let cool
  2. Line a muffin tin with 15 paper liners
  3. Place chocolate and butter in a microwave safe bowl and heat for 40 seconds, stir and heat for another 40 seconds or until butter and chocolate is fully melted and blended
  4. Using a wooden spoon, stir in the sugar – it will be thick and grainy and that is OK
  5. Stir in eggs one at a time until mixture is smooth
  6. Still in salt, vanilla, almond extract and mix until combined
  7. Mix in the flour and toasted almonds and stir until just combined do not overstir
  8. Place a tablespoon of batter into each paper cup and place a cooled macaroon on top and gently press down/top macaroon with more batter so cookie is completely covered
  9. Bake for 23-25min /test by sticking a toothpick into the side – if it comes out clean they are done
  10. Cool in tin for 10min – then remove and transfer on wire rack to cool completely

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STEP 3 – TOPPING

8oz bittersweet chocolate (70% cacao)

4 tablespoons heavy cream

1 tablespoon glucose

15 whole almonds

½ cup coconut chips

DIRECTIONS

  • Place coconut on baking sheet and toast on 300F oven for 5min (watch carefully as coconut can burn quickly)
  • In a medium size bowl place chopped chocolate
  • In a small saucepan heat cream and glucose until just before simmer
  • Pour hot cream over chocolate and let sit for 4min
  • Stir until chocolate and cream are completely incorporated
  • Place one whole almond on top of each cupcake
  • Spoon chocolate ganache on top of cooled cupcake and smooth even and top is covered
  • Sprinkle toasted coconut on top

 

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I made around 130 cupcakes for my bake sale.  I opened at 8am and I was sold out by 10am.  It was a huge success. With the support of many I raised over $400 for the SPCA/Human Society.  Would love to hear from anyone who also participated in National Cupcake Day.  What was your big seller?

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Honey Lavender

Honey Lavender

Cherry Almond

Cherry Almond

Rum & Raisin

Rum & Raisin

Spiked Raspberry Lemonade

Spiked Raspberry Lemonade

Chai Tea

Chai Tea

Lemon Meringue

Lemon Meringue

Almond Joy

Almond Joy

 

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