I go to trivia ever Wednesday with a great group of friends. We used to attend trivia at a bit of a rowdier, louder bar but have since found Moose’s Down Under. This bar truly makes us feel like home, we know all the staff, they know us, and Corina, the owner is absolutely fantastic. Erin runs the trivia night and does a wonderful job. Anyway, it is an awesome way to get together with all our friends once a week and I thought that there would be no better place to bring some donation-encouraging mini cupcakes! I made up the poster below and baked up two shot-themed cupcakes, the Piña Colada cupcakes and Buttered Nipple cupcakes. I offered the cupcakes in exchange for a donation of any amount, and the wonderful trivia goers answered in full-force! We made $240.70, including the jackpot that the winning teams (they joined together to guarantee a win) donated to us. I was so thankful for such a supportive group of people and for Corina letting me set up there!
Anyway, we had a great time and are really looking forward to the Spring Sprint this coming Sunday, May 26th. My sister, mom, nieces, and a bunch of our wonderful friends are coming into town for the walk, so it is going to be a great time!
My mom’s birthday was on December 21st, and aside from wanting to spend some time with her family, she said that her favourite cake was black forest. Mom suggested making the black forest cake into kid-friendly cupcake portions, and this awesome dessert creation was born. These treats are perfectly portioned, not-too-sweet treats that have all of the black foresty goodness, without the black foresty effort! Happy Birthday to our wonderful mother whose love and support has gotten us through this difficult year and who, with our amazing father, made us into the women we are today.
Black Forest Cupcakes
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup all-purpose flour
- 1/4 cup dark cocoa powder (regular is fine too)
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup buttermilk (make your own with 1/2 cup milk and 1 tsp white vinegar, let sit for a few minutes before adding to recipe)
- 1 can of cherry pie filling
- 1 cup heavy whipping cream, chilled
- 1 1/2 tbsp icing sugar
- Heat oven to 375°F. Line 12 muffin cups with paper liners.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla. Beat until well combined.
- In a small bowl, whisk together the flour, cocoa, baking soda, and salt. Add dry ingredients to the butter mixture alternately with buttermilk, beating well after each addition.
- Scoop 2 tablespoons of batter into the bottom of each paper cup, allow it to spread across the bottom. Dollop a heaping tablespoon of cherry pie filling on top of the batter (include 4 cherries in each scoop). Top with another 2 tablespoons of batter, or enough to fill the cups 3/4 of the way. Bake for 15-20 minutes or until the tops are firm to the touch. Allow to cool before topping with whipped cream.
- When ready to top the cupcakes, whisk together the heavy whipping cream and icing sugar until stiff peaks form (this will allow the cream to hold its shape in the fridge). Dollop a generous bit of cream on to the cup cakes and top with a spoon of cherry pie filling. Serve immediately, or refrigerate (these keep well in the fridge for a couple days).
Topped with batter, ready for the oven.
Little pockets of cherry deliciousness.
Ah, so wonderfully decadent.
My lovely niece Brooklynn demanded that sprinkles be added! She did a wonderful job of decorating for Grandma.
So The Kraken rum is dark, smooth, and almost most importantly, comes in a gorgeous bottle. The design and the name inspired my purchase but the rum inspired my baking. I love rum cake. The first time I tried it was a few years ago when a colleague came back from some rum-producing nation and baked us a batch. It was heaven and I’ve made it a couple of times since then. But, baking for a large group means that cakes aren’t particularly fun to haul around, so I tend to cupcake things that might not normally be cupcaked. This is one of those times. Also, full pun-credit must go to Genesis, he is the one who masterminded the Kraken pun. He is also very handsome, this may or may not be unrelated.
Adapted from this all-homemade recipe for Rum Cake.
- 3/4 cup walnuts, crushed
- 1 1/2 cup sugar
- 1/2 cup butter, softened
- 3 tbsp + 1/2 cup grapeseed or canola oil (low flavour), separated
- 1 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 4 tsp baking powder
- 1 tsp kosher salt
- 1 cup DIY vanilla instant pudding mix (or packaged mix)
- 1/2 cup plain yogurt
- 1/4 cup water
- 4 large eggs
- 3/4 cup dark rum (The Kraken)
- 1 tbsp vanilla
- 1/2 cup butter
- 1/2 cup water
- 3/4 cup sugar
- 1/2 cup dark rum
- Preheat oven to 350°F. Line your cupcake tin, and distribute a layer of crushed walnuts (making sure to keep enough for other rounds).
- Cupcakes: In a large bowl cream the sugar and the butter. Add the oil, flour, cornstarch, baking powder, and salt combining until evenly distributed. Mix in the pudding mix.
- In a medium bowl, whisk together the eggs, yogurt, water, rum, vanilla, and remaining oil. Add to the dry mixture and mix well. The batter will be smooth, thinnish, and will pour easily.
- Ladle (a new trick that I should’ve discovered years ago) into the prepared cupcake liners, about 3/4 full and bake for 15-20 minutes, or until a tester inserted in the cupcakes comes up clean.
- While the cupcakes cool on a rack, prepare the rum syrup.
- Rum syrup: In a small saucepan, combine the rum, butter, water, sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over, it will bubble a lot.
- Place copious amounts of wax paper under your cupcakes, or even better, a baking sheet (to catch the excess syrup). Spoon the hot rum syrup over the cupcakes and let soak for 8 hours (overnight).
Rummed and ready for the oven.
Release the KRAKEN! (into my belly!)