Past Recipe Contests
Citris Chardonnay Cupcakes
Submitted by Ms. Angela B. of Mandeville, LA
Yield is 2-3 dz cupcakes.
Cake Ingredients:
3 ¼ c. cake flour
1 c. room temp butter
2 ¼ c. sugar
2 t. baking powder
1 t. baking soda
4 eggs
2 t. vanilla
¼ t. salt
3 peeled Satsuma oranges
3 key limes, chopped and seeds removed
¼ c. chardonnay wine (recommended to use non-oak aged wine)
1 c. plain greek yogurt
3 T. key lime juice
3 peeled Satsuma oranges
1 c. brown sugar
Directions:
- Preheat oven to 350 degrees
Combine dry ingredients in a bowl.
- In a blender combine satsumas, key limes, key lime juice, chardonnay, eggs,
yogurt and blend until mixture is a milkshake like consistency.
- In a separate bowl cream together sugar, butter and vanilla.
Slowly mix blender mixture into butter sugar mixture and when that is mixed add
dry ingredients and mix well.
- Line the cupcake tins and place a Satsuma orange slice and ¼ t. at the bottom of
each cup. Fill cups with the batter and bake on bottom rack 45 min or until
done.
Frosting Ingredients:
8 oz. marscapone cheese
1 ½ c. confectionary sugar
¼ c. key lime juice
¼ c. chardonnay (recommended to use non-oak aged wine)
Directions:
Combine ingredients for frosting and refrigerate, use to frost cooled cupcakes.
Pair the frosted cupcake with a glass of chardonnay and enjoy! |
"Napa Valley" Wine Cupcake Contest
We've selected Ms. Angela B.'s citrus chardonnay recipes as the winner. This complex Satsuma orange, key lime and chardonnay infused cupcake was a fabulous combination. The zesty fresh citrus
was offset by the luscious chardonnay wine and topped with a marscapone glaze. Look for our version of this very adult flavored cupcake in the spring of 2010.
Caramel Cupcake
We’ve baked up and tasted our luscious Caramel Cupcake recipes. There was a rich variety of flavor combinations, apple, banana, chocolate chips, mocha - all paired with the common ingredient of caramel. This season's winner is an old-fashioned favorite, a simple apple cupcake with caramel frosting; a flavor combination like biting into a crisp fall caramel apple. The winning recipe was submitted by Mr. Wesley D. of Memphis, TN. Congratulations Mr. Wesley!
Caramel Cupcakes
Submitted by Mr. Wesley D. of Memphis, TN
Cake:
3 Cups Cake Flour
3 ½ teaspoons Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
1 Cup Light Brown Sugar
½ Cup Dark Brown Sugar
½ Cup White Sugar
1 Cup Butter
2 Eggs
1 Egg Yolk
1/3 Cup Chunk Apple Sauce
1 Cup Milk
1 ½ Cups Finely Chopped Granny Smith Apple
Directions:
Preheat oven to 350 F
Cream butter and sugars. In a separate bowl combine eggs and egg yolk, beat. Slowly add mixed eggs to creamed butter and sugar mixture in 3 installments, beat well in between each installment.
Add chunky apple sauce to egg, butter, and sugar mixture.
In separate bowl mix together (dry ingredients) cake flour, salt, baking powder, and baking soda. Add dry ingredients in 3 installments alternating with milk. (dry, wet, dry, wet, dry) beat well after each addition. Lightly stir/fold in chopped apples. Line cupcake pan with baking liners and fill ¾ full with batter. Place in oven and bake 18-22 minutes until lightly golden, or a tooth pick can be inserted in the middle and come out with out wet batter
Frosting Ingredients:
¾ of 1 Pound Bag of Powdered Sugar
1 Cup Butter
14 oz. Package of Caramels (Kraft Traditionals)
¾ of 14 oz can Sweetened Condensed Milk
Directions:
In a sauce pan combine caramels and sweetened condensed milk, melt over medium heat stirring often. Cream softened butter and slowly add powdered sugar. After caramels and sweetened condensed milk have melted together allow to cool to almost room temperature. Slowly add cooled caramel mixture to butter and powdered sugar mixture. Reserve small amount of caramel mixture, allow to cool completely and shape into balls to decorate the iced cupcake.
Double Cherry Cola Fudge Cupcakes
Submitted by Ms. Mary from Ada, Oklahoma
Cake:
2 ¼ c. all purpose flour
1 ½ c. granulated sugar
¾ c. unsweetened cocoa powder
1 ½ t. baking soda
½ t. salt
1 ¼ c. cola flavored beverage
¼ c. maraschino cherry juice
½ c. canola oil
2 T. white vinegar
1 ½ t. vanilla
1 (21 oz.) can cherry pie filling
Preheat oven to 350 degrees. Set 24 cupcake liners into a pan.
Stir together first 5 ingredients in bowl. In another medium size bowl add cola beverage, cherry juice, oil, vinegar and vanilla. Slowly add liquid mixture to the dry mixture and beat until just smooth. Scoop into cupcake liners. Drop teaspoonsful of pie filling evenly over the top.
Bake for 20 min. until done. Cool completely.
Frosting:
2 T. cola flavored beverage
2 T. maraschino cherry juice
½ c. butter, room temperature
1 t. vanilla extract
4 c. confectioner’s sugar
In large mixing bowl, beat together first four frosting ingredients. Slowly beat in powdered sugar until smooth. Spread over cooled cupcakes.
Mary lives in Ada, Oklahoma and has already received $100 worth of East TN handmade gift items from CCB. Congratulations Mary!
Click here to go to this cupcake.
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