Sass, Stabbage and Spectacular Cupcakes

I'm in an admittedly grumpy mood today... I don't know why, but it's just one of those times where the whole world seems to be filled with dumb comments and people who should know things that suddenly forget them, or who seem to talk for no reason at all when they know that nobody cares what's coming out of their mouths. Sigh. I have to say I'm ashamed I took it out today partially on Andrew too, who was only calling me to say hi after kicking butt at his CPR course. I'm really sorry hon, and I'll try my best to make it up to you!

Maybe it has something to do with gashing the crap out of my finger and thumb yesterday in class. We made cream puffs and eclairs (photos of which I will post tomorrow, when I get off my lazy butt to go downstairs where I'm hoarding them), and since part of the process is slicing the pastries in half for the "cream" filling (and I say "cream" since it was very clearly not a dairy product whipping in those machines) I got to use my crazy-sharp scalloped slicer for the first time. All I can say is it's a damn good thing that knife comes with a guard... I can't imagine what would happen if I ever reached into my toolkit and it wasn't on! That would not be a pretty sight. Seeing as shortening - laden choux paste does not bode well for my system (does anything in this class? Maybe the unadorned fruit from the flans...) I get to figure out a way to pawn off a couple dozen goodies on my assorted victims... oops, I mean friends and family.

One batch of yummy sweets that I don't need to worry about disposing of is my entry for my latest blog event discovery from HomeMadeS - Cupcakes Spectacular 2008. I say that for two reasons: 1. they were for a bakery order and 2. they are way too darn good, not to mention pretty!

Adapted from Rebecca Rather's recipe, these are heady with cinnamon and good vanilla and deliciously tender with the buttermilk. The oats give these cakes a great texture, and the pepper gives them just that extra zap without being overwhelming. Any garnish works well with this cake, I used a plain buttercream, tinted sky blue, and swirled it on up for effect!

Mexi - Late Cupcakes
Makes 12
1/3 cup butter
1/4 cup cocoa powder
1/3 cup water
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 egg
1/4 cup buttermilk
2 T vanilla
1 1/2 cups all purpose flour
1/2 cup rolled oats
1/2 tsp baking soda
1 tsp cinnamon
pinch cayenne pepper
pinch salt

1. Preheat oven to 350. Grease 12 muffin cups.
2. Melt butter and whisk in the cocoa.
3. Add water, stirring until smooth then remove from heat.
4. Stir sugar, eggs, buttermilk, and vanilla in until thoroughly blended.
5. Mix together flour, oats, baking soda, cinnamon, cayenne and salt.
6. Stir into the cocoa mixture and whisk until just combined (it will be a little bit lumpy).
7. Fill tins almost all the way full.
8. Bake for 20 minutes.

Amount Per Serving
Calories: 171.8
Total Fat: 5.7 g
Cholesterol: 30.3 mg
Sodium: 47.3 mg
Total Carbs: 28.1 g
Dietary Fiber: 1.4 g
Protein: 3.2 g

There's lots of time left to join in the fun on this event too, March 15 at 12AM Auckland, NZ Time is the cutoff! My my, I'll have many many cakes on my hands by that time, won't I!