Showing posts with label Buttercream Bump Off. Show all posts
Showing posts with label Buttercream Bump Off. Show all posts

Saturday, January 1, 2011

Happy New Year!



A note from Krista ~



January first is traditionally a time for new starts. You made some resolutions, right? I know I did.

This January first, we're going through some changes at Mystery Lover's Kitchen. It's with great sadness that we're waving so long to Jenn McKinley. She's bowing out to spend more time writing her delightful books. We're sorry to see her go, and we'll certainly miss her. Don't worry, Jenn promises to come back and visit!


On a happier note, three new regulars will be joining us on Saturdays. We're thrilled to add Wendy Lyn Watson, Sheila Connolly, and MJ Maffini to Mystery Lover's Kitchen!

Wendy Lyn Watson writes the Mystery A La Mode series about Tallulah Jones, proprietor of Dalliance, Texas’s old-fashioned ice-cream parlor. In addition, Wendy is a vegetarian, so she'll be sharing some great meat-free dishes.


Sheila Connolly writes the Orchard Mystery series, about apple orchard owner, Meg Corey. In addition, Sheila writes the Museum Mysteries, which just debuted this fall. Sheila's interest in food and history has spurred her to recreate some fascinating recipes like Emily Dickinson's Black Cake.


MJ Maffini is the author of the Camilla MacPhee mystery series, the Fiona Silk mysteries, and the Charlotte Adams mysteries. Shh, I hear there's a new series on the horizon. While MJ isn't writing culinary mysteries, she's a creative cook and tells us that the new series will include a housekeeper, Senora Panetone, whose cooking skills are phenomenal.

Mystery Lover's Kitchen is delighted that these three talented authors and cooks have agreed to join us!

Today you're getting a twofer! Jenn McKinley is leaving with a bang with her Mexican Chocolate Cupcakes. Ringing in the new is Wendy Watson with Touchdown Taco Dip!


Well, what better way to start the new year than
with cupcakes? BUTTERCREAM BUMP OFF will be released in just three days on January 4th, and I am so excited I decided to whip up a batch of Mexican Chocolate Cupcakes for Christmas and share the recipe here with you!

Sadly, this will also be my last regular post for Mystery Lover's Kitchen, so I wanted to share a special cupcake recipe and this one will be featured in DEATH BY THE DOZEN, which is due out in October 2011.


It was a hard decision to leave the kitchen. These ladies are the best, but I've signed on for another mystery series (yes, that makes four) and what with being a part time librarian and a full time mom, well, something had to give. Hey, maybe this
means the Hub will take me out to eat more often. See? There's always an upside!

Not only that, but the ladies will be inviting some truly spectacular talents to take over the Saturday slot! It's going to be terrific!


Oh, and I will be popping into the kitchen, so it really isn't goodbye but more of a I'll see you when I see you!

And now here is the recipe, which I must say, turned out AMAZING!

Mexican Chocolate Cupcakes:



1 box devil's food cake mix

1 tsp ground cinnamon

1 tsp chile powder

A pinch of kosher salt

A dash of black pepper

3 large eggs

1 cup water

4 tbspn canola oil

1 disk (3.1 oz) Mexican chocolate,

ground in food processor


Preheat oven to 400°F. Line a cupcake tin with paper cups.
In a mixing bowl, stir together the cake mix, cinnamon and chile powder, plus salt and pepper. Add eggs, water and oil. Stir until the mix is just combined, then add the ground chocolate stir until all of the dry ingredients are moistened. Do not overmix.



Ganache frosting:


3/4 cup heavy cream

1 tablespoon light corn syrup

6 oz semi-sweet chocolate chips


In a double boiler bring the cream and corn syrup to a simmer. Add the chocolate chips, stirring frequently until the mixture is smooth. Remove from heat and let sit for five minutes to cool and thicken. Holding the cupcakes upside down, dip them into the ganache until the top is coated. Allow the excess to drip off and then set aside to allow the frosting to set.


Tip: To jazz it up, I piped a little red chili pepper on top.

I used a basic buttercream frosting recipe and red food coloring!


Enjoy! It has been a pleasure blogging with all of you for the past year and a half. Good luck and good eating, everyone!

Jenn




And now, Wendy Watson!



New years means lots of things to lots of people -- drunken revelry, resolutions, diets (ahem), clean slates. For me, though, January 1 means football.

It will come as a great surprise to my students--who have to put up with my half-baked and ill-conceived sports analogies on a regular basis--but I watched a lot of college ball as a child. I'm a third generation Michigan Wolverine - Go Blue! - so I didn't have a lot of choice in the matter.

For the first 28 years of my life (until the whole BCS nonsense), the Rose Bowl on January 1 was the crowning moment for the Big 10 Champ, and for 20 of those 28 years, the Rose Bowl was either the last chance to cheer on my beloved Wolverines or the last chance to boo and hiss at our arch-rival, Ohio State. So our family always spent January 1 planted in front of the television, doing terrible things to our blood pressure and our overall cardiovascular health.



As I mentioned before, I watched a lot of football, but I never exactly understood, well, the rules. The ball moved up and down the field, there was a lot of yelling of "hit him, hit him!", but the finer points were wasted on me. For me, there were two highlights to watching football. First, I could sing "Hail to the Victors" as loudly as a I wanted, and no one complained about how off-key I was. And, second, there were lots of snacks ... especially chips and dip.

So for those playing along at home, here's the math:

January 1 = Football = Vast Quantities of Chips and Dip

By the transitive property, January 1 = Dip. Isn't math grand?

Many dips graced my childhood--the ever-popular French-onion-soup-and-sour cream, the Knorr spring vegetable soup version of the same, Velveeta queso, pecan-crusted cheese balls. But no dip was so loved, and quickly devoured, as our family's take on the 7-layer taco dip.

The beauty of this dip is
  1. it takes about 10 minutes to make (before photo taken at 10:52, after photo at 11:00);
  2. it's pretty;
  3. it's delicious;
  4. you can get just about every ingredient at the corner 7-11;
  5. it has protein and veg in it, so you can rationalize eating the whole pan yourself; and
  6. while I have no firsthand experience (riiiight....), I've heard it's excellent hangover food.
So if you're spending today watching football or simply huddling at home trying to recover from last night's overindulgence, take 10 to whip up some of this dip.

Touchdown Taco Dip

1 15-oz container sour cream (light is fine)
1 can refried beans (fat free is fine)
1 packet of taco seasoning (1/4 c., if you buy in bulk)
8 oz. shredded cheddar cheese
3/4 c. jarred salsa or picante
small can chopped black olives (optional)

Spread the beans in the bottom of a 7 x 11 or 9 x 13 pan. Mix the sour cream with the taco seasoning. Spread that over the beans. Sprinkle with cheese. Drizzle with salsa/picante. Dot with black olives.

If you're really feeling festive, you could spread a layer of purchased guacamole between the beans and the sour cream. Or throw a handful of actual diced tomatoes on top. Go crazy!


GO BLUE!



Happy New Year from all of us to all our friends who make Mystery Lover's Kitchen such a special and fun place!

Saturday, December 18, 2010

The neighborly thing to do...egg nog quick bread!



Every year my neighbor bakes
cookies, really good ones, and then lovingly
wraps them and brings them over. How
thoughtful, kind and yummy and a true
symbol of the spirit of the season.
And every year, I am caught with nothing
prepared to give return. You'd think I'd catch
on and plan ahead, but no, that's just not who
I am. I have come to embrace my ill preparedness
and consider it a challenge to my creativity instead
of a character flaw.
So when the cookies arrived this year and I was again
stumped (I'd already doled out my peppermint bark
-- see last week's post) this was my solution:

Egg Nog Quick Bread

For those of you "creative" souls out there like
me, this bread is delish and can be whipped up pretty
quickly for those days when you get caught
unprepared!

Ingredients
2 eggs, beaten
1 cup eggnog
2 teaspoons rum extract
1 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, softened
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg




Directions
Preheat oven to 350 degrees.
Grease bottom only of a
loaf pan.
Blend together the eggs,
eggnog, rum extract, sugar,
vanilla and butter.
Sift together the flour, baking
powder, salt and nutmeg.
Add to eggnog mixture and stir just enough to moisten;
pour into prepared pan. Bake bread in large pan for 50 to 55 minutes, or
until a knife inserted in the center comes out clean. Cool completely, wrap
tightly and store in refrigerator.

*Tip: It looks smashing wrapped in red cellophane with a big old bow slapped on it!

Happy Holidays!

Jenn

BUTTERCREAM BUMP OFF
Available in just 17 days!!!
http://www.jennmckinlay.com/

Saturday, December 11, 2010

Peppermint Bark! The bark that's better when you bite!

The Williams Sonoma catalog
came the other day and peppermint
bark was on the cover. It was like
a worm in my brain, I wanted to
order some but it would take entirely
too long to get to me even if we
expedited shipping.
So, off to the store I went. I mean
why buy and wait for bark when you
can whip some up yourself?

Shopping List:


12 oz bag Ghirardelli
(60% cacao bittersweet
chocolate chips )
12 oz bag Hersey's vanilla chips
1 box Spangler's peppermint
candy canes, crushed
1/2 tsp McCormick's pure
peppermint extract


Directions:
Line a 13 X 9 inch baking
sheet with wax paper.
In a double boiler over medium
heat, melt the the chocolate chips
until smooth, sitrring frequently.
Stir in a 1/2 tsp of peppermint extract
and remove from heat. Let the melted
chocolate sit for 5 minutes to
cool a bit. Pour the melted chocolate
onto the wax paper and spread out
evenly with a rubber spatula.

Sprinkle the crushed candy canes across
the chocolate. Put in the frig to cool
and solidify. Now repeat the same
process with the Hersey's vanilla chips,
although don't add the extract
to the melted vanilla. Sprinkle
with more crushed candy canes and
put in frig to cool. Now trian your dog
to sit in front of the frig and
growl at any of the peppermint bark
nibblers that live in your house.
I neglected this last step and found my
bark half eaten when I went
back to check on it. I think they
have a pact because no one is talking.


Happy Holidays to nibblers big and small!

Jenn
Available in just 24 days!!!

Don't forget to enter Krista's cookie contest! To celebrate the release of
The Diva Cooks a Goose, she's holding a Christmas cookie recipe contest!
















It ends on December 13th, so be sure to get your winning cookie recipe to her in time to win some fabulous cookie cutters! Submit your recipe to Krista at KristaDavis dot com!


Saturday, November 27, 2010

Baked French Toast with Apples!



ACK, the holidays are coming!
I don't know about you but I
love recipes that I can prep ahead
that give me breathing room for the
main event.

I've gotten variations of this
recipe from several people and it
is virtually impossible to mess
up. It is delicious and when you're
in a time crunch to prep the bird, ham
or tofu roast beast and all of the sides,
it's nice to have something that you made
the night before that you can pop into the
oven and get breakfast off of your hands.
I give you: Baked French Toast with Apples!

Ingredients:

5 thick slices cinnamon bread
1/3 cup sugar
4 large eggs
4 egg whites
2 cups milk
1 teaspoon vanilla extract
2 teaspoons allspice
2 medium apples (sliced thin)
powdered sugar

Cut cinnamon bread into small chunks, place in a large bowl and set aside. In a another bowl, whisk together eggs, egg whites, vanilla and milk. Sprinkle sugar over bread and then add egg mixture. Stir in cinnamon and apples. Pour into a greased 13×9 baking dish and let sit in the fridge overnight. Preheat oven to 350 degrees and bake for 45 minutes or until set. Let cool for 5 minutes before serving. Dust with powdered sugar. Serve with maple syrup.

Happy Insane Holiday Season, Everyone!

Jenn




BUTTERCREAM BUMP OFF coming January 2011

Saturday, November 20, 2010

Hot Seafood Dip

I have just returned from the New England Crime Bake
in Dedham, MA. It was a great conference on
many levels. First, I got to have a long
chat with Charlaine Harris. I have to say, she is a
genuine soul. I learned so much just chatting with her.
Really, I can't say enough nice things about her.

















Jenn and Charlaine Harris!

Second, I didn't faint when I met Dennis Lehane.
I call that a triumph!

And finally, I got to make a bunch of new friends
(Hi, Leigh Ann), talk shop with writers from
all over New England *AND* I got to visit my family;
Lunch with dad, crashing at my brother's for a few
nights and the banquet with Mom. Good times!

Now I am doubly fortunate because my sister-in-law,
Natalie, is one of those cooks who can have a potato
and two canned goods in her pantry and knock your
socks off with what she can create out of it.
Seriously, I live in awe of her culinary skills.
She's such a love, she prepared a seafood stew that
was to die for while I was there.

So, since I'm a little homesick, I thought I'd
share one of her other yummy seafood recipes.
Now, I've been to her parties. People throw elbows
and tripping has been known to happen when she
brings this baby out of the oven. So be warned!

HOT SEAFOOD DIP

12 oz cream cheese, softenend
1/3 cup minced green pepper
1/3 cup chopped green scallion
2 tblspns lemon juice
1/2 tsp WORCESTERSHIRE sauce
1/2 tsp salt
dash garlic powder
6 oz can crab, drained
4.5 oz can shrimp, drained
6.5 oz can minced clams, drained
1/4 cup slivered almonds

In medium bowl, blend cream cheese, green peppers, onion,
lemon juice, W. sauce, salt and garlic powder. Stir in
crab, shrimp and clams.
Turn mixture into a 1 qt ungreased casserole or oven
proof serving dish. Sprinkle with almonds.
Bake at 350 degrees for 30 min until bubbly around edges.
Serve with crackers and veggies. Makes 4 cups.

ENJOY and HAVE A VERY HAPPY THANKSGIVING!!!
Jenn

www.jennmckinlay.com

BUTTERCREAM BUMP OFF -- Available January 2011
"A sublime mystery" -- Harriet Klausner

Wednesday, October 13, 2010

Cupcake Love-In was off the hook!


Well, I have to say the
Cupcake Love-In at
the Hotel Valley Ho in
Scottsdale, AZ was
FANTASTIC!

This is me and my bff
Sheila (one of the pals
who inspired the cupcake
bakery series) taking a
break from tasting
cupcakes.








The event was inspiring (terrific causes),
and I was delighted to offer up a walk on
part in DEATH BY THE DOZEN
as a raffle item. I can't wait to see who
wins!





I had a great time meeting other cupcake
lovers and talking to some of the chefs
about their truly remarkable creations.
My fave was a Guinness based chocolate
cupcake and Sheila voted for the originality
of a delish cupcake that used ground popcorn
as it's flour base and was topped with a fab
caramel buttercream with homemade
caramel popcorn on top.








Truly, it was cupcakes as
far as the eye could see.
Every flavor imaginable
was represented. Phoenix's
famous Tammie Coe was
there with a lemon cheese-
cake custard cup that was
to die for! And as a murder
mystery author, I think I
can say that and mean it.





The surprise to me was to find cilantro in several of the offerings
when paired with lemon it was quite good. The other thing I had not
seen before was the chicken and waffle cupcake, which was actually
very yummy! So, anyway, I am now in the midst of a sugar crash of
mythic proportions and must finish my post before I pass out!



Oh, they even had cupcake decorating for kids.
I was, of course, partial to this chipper
fellow on the ABC Baking and Cake Decorating
Supplies store table. Big surprise, I know.

And so, since I am feeling the cupcake
love, I am going to share my
Orange Dreamsicle Cupcake
recipe with you. This particular
cupcake will be included in January's
book BUTTERCREAM BUMP OFF
but you get a sneak peek and a chance
to win some cupcake swag! What's life
without swag? And speaking of swag...





NAME MY NEXT CUPCAKE BOOK CONTEST!

Do you have a need for some cool
cupcake swag? I know, who doesn't?
Then simply send me an email with
your idea for a title for my next
cupcake bakery mystery (#4)!
Get your name in the
acknowledgments of the
book and score some "sweet"
swag if your title is picked!
I'll be holding two contests for
Oct and Nov to promote the release
of Buttercream Bump Off!






And now for the recipe...


Orange Dreamsicle Cupcakes: An orange cupcake topped
with vanilla buttercream and
garnished with a candied orange peel
(sadly, I didn't have any for the picture).

Ingredients:

1 3/4 cup all-purpose flour

1 cup sugar

1/2 teaspoons salt

2 1/2 teaspoons baking powder

2 large eggs, separated and

whites beaten until stiff

1 teaspoon orange extract

1/2 cup orange juice

1 tablespoon orange zest

1 stick of butter, softened

Candied orange peels (for garnish)

Directions:

Preheat oven to 350. Combine butter, sugar, egg yolks, zest and orange extract in a large mixing bowl. Cream these ingredients together thoroughly. Sift flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients 1/3 at a time alternately with the orange juice. Fold in the beaten egg whites. Spoon batter into cupcake liners until 1/2 full.

Bake for 15 minutes or until a toothpick inserted in center comes out clean. Makes 18.

Vanilla Buttercream Frosting

Ingredients:


1 cup (2 sticks) butter, softened

4 cups sifted confectioners' sugar

2-3 tablespoons milk (or whipping cream)

1 teaspoon vanilla extract


Directions:

In a large bowl, cream butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy. For best results, keep icing in refrigerator when not in use. This icing can be stored up to 2 weeks. Rewhip before using. Makes 3 cups of icing.


Whew! Sorry, I know it was a long post -- I had a lot to share;-) Check the
previous post to see the winner of Kathy Borich's Appetite for Murder!


Jenn McKinlay ~
Sprinkle With Murder ~
Buttercream Bump Off
also writing as:
Lucy Lawrence ~ Stuck on Murder ~ Cut to the Corpse

Wednesday, September 22, 2010

EPIC CUPCAKE WAR: PART 2

For those of you coming late to the game, no worries
you can catch up to the first part of our epic cupcake
war by clicking here.
Basically, we're testing out a vegan chocolate-chocolate
cupcake vs. a non-vegan chocolate-chocolate cupcake
represented by Tom and Jerry party favors, of course.
All of this is brought to you because of an experiment
for my son's recent birthday.
Post a comment today and win yourself some
ridiculously fun cupcake swag -- because
you just can't have enough of swag, right? Okay, yeah,
I love the word swag -- for no apparent reason other
than it means free stuff and it's fun to say! See below
for said swag. Okay, I'll stop now.

The Vegan Cupcake: Starring Tom

Ingredients:

1 cup soy milk
1 tspn apple cider vinegar
2/3 cup agave nectar
1/3 cup canola oil
1 tspn vanilla extract
1/2 tspn almond extract
1 cup all purpose organic flour
1/3 cup cocoa powder
3/4 tspn baking soda
1/s tspn baking powder
1/4 tspn salt

Directions:
Preheat oven to 350. Whisk together soy milk and vinegar in a large
bowl and set side until it curdles. Add the agave nectar, oil, vanilla
and almond extract to the soy milk mixture and beat until foamy.
In another bowl sift together the flour, cocoa powder, baking soda,
baking powder and salt. Add to the wet ingredients and beat until
no lumps remain.
Pour into cupcake liners until they are 3/4 of the way full. Bake 18-20
minutes until a knife inserted comes out clean. Cool on wire racks.

Vegan Chocolate Frosting:

Ingredients:

1 cup cocoa powder
3/4 cup vegan margarine, softened
1tsp vanilla
1 cup agave nectar

Directions:

In a small bowl mix together, the cocoa powder,
margarine, agave nectar and vanilla. Beat until
it is smooth. Can't get easier than that!


And now the dramatic conclusion!

Here were my categories for judging:

Taste: Okay, the vegan cupcake
won hands down. It was rich, moist
and although at first I felt like the
soy milk was too strong, after my
third or fourth, it really tasted just
right to me.
Also, although I am a sugaraholic,
buttercream worshipper of the first
order, the vegan frosting was silky
smooth and really had a wonderful
chocolate taste that wasn't buried
underthree cups of powdered sugar.

Winner: Vegan

Cost: There is no question. The organic ingredients for
the vegan cupcake were more expensive. Organic flour is
several dollars more expensive than the non-organic and
agave nectar is more expensive than regular or powdered
sugar and believe me it can be tricky to find organic or
vegan margarine.

Winner: Non-vegan

Appearance: This is totally subjective, but I really
loved the rich, dark colors of the vegan cupcake.
They just yelled "chocolate-chocolate" to me.

Winner: Vegan

Overall Winner: Vegan!!!

So, there you have it! Leave a comment or a
criticism today and get yourself entered in
the contest for swag!!!



Winner to be announced next
Wednesday (29th) while I
pack for my
Fatal Four Texas Tour!!!

THE TOUR: Maggie Sefton, Wendy Lyn Watson, Hannah Reed and Jenn McKinlay

September 30 - 7:00 PM Barnes & Noble La Frontera Village Round Rock, TX

October 1 - 6:30 PM Murder by the Book Houston TX

October 2 - 2:00 PM Barnes & Noble The Shops at La Cantera San Antonio, TX

October 3 - 2:00 PM Barnes & Noble University Village Fort Worth, TX

Wednesday, September 15, 2010

Epic Cupcake War!


Okay, so one of my dudes had a birthday a
few weeks ago, and I decided this was the
perfect time to make -- what else -- cupcakes!
Now the boy wanted the Tom and Jerry cupcake
decorations and a few of his buds are vegan,
so it seemed to me it was a perfect time to have
our own Epic Cupcake War!
Vegan vs. Non-Vegan
and may the best chocolate
-chocolate cupcake win!

Now because this is an EPIC battle of the cupcake, I'm going to divide it into two parts. So, this week representing the Non-Vegan Cupcake we have Jerry the mouse on this super chocolate-chocolate recipe!


Non-Vegan Chocolate Cupcake

Ingredients:

1 ½ cups flour

¾ cup unsweetened cocoa

1 ½ cups sugar

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾ teaspoon salt

2 eggs, room temperature

¾ cup milk

3 tablespoons oil

1 teaspoon vanilla extract

¾ cup water, warm

Preheat oven to 350. In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder and salt.

Add eggs, milk, oil, extract and water. Beat on medium speed with an electric mixer until smooth, scraping the sides of the bowl as needed. Scoop into paper lined cupcake pans and bake for 20 minutes, until a toothpick inserted in the center comes out clean. Makes 18.

Chocolate Buttercream Frosting Ingredients:

1 cup softened butter
(I use one stick salted, one stick unsalted)
3 cups confectioners sugar

3/4 cup unsweetened cocoa

1 tspn vanilla

3-4 tblspns milk
Directions:

In a large bowl, cream butter and vanilla. Gradually add sugar and cocoa, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy. For best results, keep icing in refrigerator when not in use.

Stay tuned as we bring on the Vegan Chocolate-Chocolate Cupcake next week!

Comment on either today's blog or next week's blog (or both) and be entered in the drawing to win some serious cupcake swag!


The winner will be announced the following Wednesday (the 29th)! To celebrate my departure to Texas to go on tour with the Fatal Four!!! Look out Lone Star State, here we come!!!

THE TOUR: Maggie Sefton, Wendy Lyn Watson, Hannah Reed and Jenn McKinlay

September 30 - 7:00 PM Barnes & Noble La Frontera Village Round Rock, TX

October 1 - 6:30 PM Murder by the Book Houston TX

October 2 - 2:00 PM Barnes & Noble The Shops at La Cantera San Antonio, TX

October 3 - 2:00 PM Barnes & Noble University Village Fort Worth, TX

Wednesday, August 25, 2010

Cooking up a book trailer and some Moonlight Madness!



Okay, so I caught the book trailer bug.
Mostly, because my friend Cathy posted a picture
on facebook of her stint as the white witch from the
play version of The Lion, the Witch and the Wardrobe
and every time I saw it, it made me laugh -- out
loud! She must have done a good job, because a
little girl saw her after the play and came up
and kicked her. Okay, I'm laughing again!


Anyhoo, when I was kicking around the idea of a book trailer
for SPRINKLE WITH MURDER, I knew I had to use that
photo of Cathy as my bridezilla. For those of you who
have already read SPRINKLE, you know who I'm talking
about. For those of you who haven't, check out the
trailer, if Cathy doesn't sell you on this character,
nothing will!


So without further ado, sit back and enjoy the first You Tube posting
by cpcksrmrdr (cupcakes are murder). That's my You Tube handle, dig it?






Is she perfect or what? Now you probably noticed the opening shot of the cupcake
in the
video. This is one of my favorites. It is Mel's Moonlight Madness Cupcake
and it's mentioned in SPRINKLE WITH MURDER, but I didn't include
a recipe in that book. It will be in the upcoming BUTTERCREAM BUMP OFF
(January 2011), but for those of
you who can't wait, I'm giving a sneak preview here.




Moonlight Madness Cupcakes:
A chocolate cupcake with vanilla
buttercream frosting rolled in shredded
coconut and topped with an unwrapped
Hersey’s Kiss.
Ingredients:
1 ½ cups flour
¾ cup unsweetened cocoa
1 ½ cups sugar
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 eggs, room temperature
¾ cup milk
3 tablespoons oil
1 teaspoon vanilla extract
¾ cup water, warm
1 bag shredded coconut, sweetened
Preheat oven to 350. In a large bowl, whisk together flour, cocoa, sugar,
baking soda, baking powder and salt. Add eggs, milk, oil, extract and water.
Beat on medium speed with an electric mixer until smooth, scraping the sides of
the bowl as needed. Scoop into paper lined cupcake pans and bake for 20 minutes,
until a toothpick inserted in the center comes out clean. Makes 18.
Vanilla Buttercream Frosting

Ingredients:

1 cup butter, softened
1 tspn vanilla extract
4 cups confectioner's sugar
2-3 tbspns milk, or whipping cream

Directions:
In a large bowl, cream butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy. For best results, keep icing in refrigerator when not in use. This icing can be stored up to 2 weeks. Rewhip before using. Makes 3 cups of icing.
To finish the Moonlight Madness Cupcakes, spread a generous amount of the vanilla
buttercream frosting on top of the cupcake with a rubber spatula, then roll the top of
the cupcake in a bowl of shredded coconut before the frosting dries so the coconut
will adhere to the frosting. Top with an unwrapped Hersey’s Kiss.


Jenn McKinlay ~
Sprinkle With Murder ~
Buttercream Bump Off
also writing as:
Lucy Lawrence ~ Stuck on Murder ~ Cut to the Corpse



Wednesday, August 11, 2010

A book cover celebration with cupcakes!

Hats off to the Berkley Prime Crime
cover artists! I just got the cover art
for cupcake bakery mystery number
two and I love it!!! (Note the lovely
cover blurb by our own Krista --
Thanks, blog buddy)!



Although, it won't be released until January,
I wanted to celebrate and what better way
than to bake a batch of cupcakes. The recipe
I'm
going share is one of the many to be
included in the upcoming book and
it's the one that inspired the cover
art.





So without further ado, I give you...

Kiss Me Cupcakes!

A mint chocolate
chip cupcake with
red and white
swirled mint
buttercream icing
and a big Hersey’s
Kiss planted in the
middle.






Ingredients:

1 3/4 cups all purpose flour
2 1/4 tspns baking powder
1/8 tspn salt
1 tspn peppermint extract
1/2 cup milk
1 stick butter, softened
1 cupc sugar
2 eggs, room temperature
1 cup chocolate chips
1 bag Hersey's Kisses

Directions:

Preheat oven to 350. Sift together the flour, baking powder, baking soda
and salt. Set aside. In a large bowl, cream together the butter and
sugar until light and fluffy. Add the eggs one at a time, beating well with
each addition, then stir in the peppermint extract. Add the flour mixture
alternately with the milk, beat well. Add the chocoalte chips after dusting
them with flour to keep them from sinking while baking. Bake for 15-17
minutes. Makes 16.


Peppermint Buttercream Frosting:

Ingredients:

1 cup butter, softened
1 tspn peppermint extract
4 cups confectioner's sugar
2 tablespoons milk


Directions:

In a large bowl, cream the butter and the extract. Gradually add the
sugar, beating well on medium speed. Add milk and continue mixing
until frosting is light and fluffy. Divide in half into separate bowls.
Use red food coloring to dye one half of the frosting red. To decorate
the top of the cupcake use a pastry bag with a star tip and working
from the center of the cupcake to the edge, pipe the frosting in
alternating colors so that it resembles a hard candy.
Top with a Hersey's Kiss.


www.jennmckinlay.com


Jenn McKinlay ~
Sprinkle With Murder ~
Buttercream Bump Off

also writing as:

Lucy Lawrence ~ Stuck on Murder ~ Cut to the Corpse







Congrats to my blog buddy Cleo Coyle for

the hard copy release of ROAST MORTEM!

Way to go, Cleo!!!


Wednesday, March 3, 2010

And the winner is....

...Mat Matazzoni with "Calamity Cream"!!!
Yeah, Mat! As the winner of the Name the Cupcake
Contest, Mat and his cupcake will be written into
BUTTERCREAM BUMP OFF
to be published
in January 2011 and I'll be sending him a signed
copy hot off the presses. Thanks to everyone who
particpated. The response was overwhelming.
We almost had to upgrade to a larger sized drawing
bucket to put all the entrants in! It was a hoot to read
all of the entries. Truly, I enjoyed every one!


And now....it's OUT!!! Yippee, hot dog, make that Yippee, Cupcake!
SPRINKLE WITH MURDER is officially out and I couldn't be
more excited.




To celebrate, I am taking a day off from posting recipes to announce a
new contest! Our March Contest is in celebration of cupcakes.
Shocker, I know! If you would like to win a prize of cupcakes
from Crumbs Bake Shop, all you have to do is send us an
email or a comment with your idea of the wackiest cupcake
ingredients you can think of: broccoli-bacon, licorice-pretzel,
you name it! Now go out and have a cupcake and celebrate with me!!!

Wahooo!
Jenn

Jenn McKinlay -- SPRINKLE WITH MURDER -- March 2010
aka Lucy Lawrence -- CUT TO THE CORPSE -- April 2010
-- STUCK ON MURDER -- Sept 2009