Fairycakes - They're On a Roll!

A few weeks ago, the husbo and I ventured down to see and taste Moveable Feast in San Jose.  Our best buds in SF took us to Off the Grid last year, and it was super delis and fun!  We lamented that we didn't have anything like that in our neck of the woods.  Well, here we are!  Moveable Feast is in Willow Glen, and has a pretty solid assortment of trucks, including my personal fave - Fairy Cakes!

The truck was super cute - I mean, how can you not love their little fairy with the sassafras ponytail?  They also had a solid selection of classics and interesting combos.  I especially loved their packaging - which was a take-out style box.  There is something very lovely about opening one of those - inside you will either find Chinese food or, in this case, a cupcake!  Either way, I'm happy.








I also really loved that they had sprinkles for the top labeled with feelings that you should go through while eating a cupcake.  Their whole vibe was very fun and playful - I dug it.











For the tasting portion of the evening, I went with a peanut butter chocolate cupcake.  A chocolate cupcake, topped with peanut butter frosting and a dollop of chocolate in the center.  Very plain looking, as you can see, but inviting, nonetheless.

I did enjoy the cupcake.  However, peanut butter frosting is hard.  It is pretty heavy stuff, and it's difficult to lighten up just because of the consistency of the original ingredient.  It was a bit overpowering for me, but still a moist, beautiful cupcake.

I will definitely be going to this truck again, the next time we go to Moveable Feast - They're definitely onto something!!

Taste:  Moist and good cake, but the frosting was a bit much.  But the cake is the hardest part, if you ask me.

Decoration:  Very simple, but classic.

Overall:  Loved the truck.  Loved it.  Cupcakes on wheels?  Yes please.  Fairy mascot?  Love it.  Literal sprinkles on top are the metaphorical sprinkles on top of this yummy little stop.

Buzzzzzzed - Trying to Make it to Tax Day

My wonderful husband, is a CPA.  So every year, from mid January to mid April, I become a "tax widow."  Meaning that my husband leaves for work the same time I do (around 6:30) and gets home between 9:00 and 10:00 - enough time for a cocktail and then bed time.  Except this year, it was longer.  His "season" was unseasonably long, lasting from December through this past week.  It was pretty horrific.  But, the good news is, he's back!  Thank goodness - I miss the guy a lot when he's not around and our poor dog, Taiko, is beside himself with joy every night when Mike comes home.  He will not leave Mike's side for a second.

Many of the wives at the firm where my husband works, send baked goods to keep morale up and keep the CPAs on permanent sugar highs.  And I have tried to do my duty as well - sending in small batches of cupcakes here and there.  But during their last week, I decided to do something special, to keep them all wide awake in order to maximize productivity.

Yummmm - look at all of those coffee grounds....zzzziiing!!!

Vanilla Latte Cupcakes
From - Pink Parsley


Makes 18 cupcakes

Cupcakes

3/4 cup unsalted butter - room temperature
1.5 cups sugar
3 eggs - room temperature
2 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
1 tbs dark roast coffee grounds
1/2 cup strong brewed coffee
1/4 cup milk/buttermilk
2 tbs coffee liqueur or milk

Preheat oven to 350 degrees, and line your pans with your favorite liners.

In a stand mixer bowl, beat the butter at medium speed with paddle attachment for 30 seconds (until fluffy).  Add the sugar slowly, and beat until light and fluffy - about 3 minutes.

Add the eggs, one at a time, beating well after each.

In a medium bowl, whisk together flour, baking powder, salt and coffee grounds.

In a liquid measuring cup, combine brewed coffee, milk and liqueur.

Alternately add the flour and liquid mixture, starting and ending with the flour.  Mix on low and beat until just incorporated.

Divide batter evenly and bake for 18-22 minutes or until your toothpick/cake tester comes out clean as a whistle!

Frosting

3 large egg whites
1/2 cup granulated sugar
3/4 cup unsalted butter, cut into cubes (softened)
1/2 tsp pure vanilla extract
1 vanilla bean, split & scraped or 1 tablespoon vanilla bean paste
1 tbs instant espresso powder (or to taste) dissolved into 2 tsp boiling water
Pinch of salt

Combine egg whites and sugar in clean and dry bowl of a stand mixer.  Place over a pot of simmering water and heat - whisking constantly.  Sugar should be dissolved and the mixture should reach 160 degrees.

Attach bowl to mixer (with whisk attachment) and, starting at low and working to med-high, beat until the bottom of the bowl cools to room temperature and the egg whites are thick and glossy.  They should form soft peaks.

Continue whisking and add the butter, a few cubes at a time until all incorporated.  Continue mixing until the frosting comes together.  Switch to paddle and over medium speed, add vanilla, vanilla bean, coffee mixture and salt.  Adjust flavorings to taste.  Frost baby!

Holy Hiatus, Batman!

Yikes!  I have been baking like a fiend, but too darned busy to log it all!  Life is crazy, but in all the good ways, and has been filled with sweet treats these last few months.  I will take myself off of hiatus status in style, and share with you a very special cupcake that my husband and I have been working on.  

We are very excited to be expecting a baby girl in just 7 more weeks!  These beautiful photos were taken by Caroline Dahlberg of Coeur de La - definitely check her out.  She and her husband were amazing, and captured such an exciting part of our lives!!

The cupcake featured (the edible one) was a pink champagne cupcake - the recipe said that it "didn't matter" the type of champagne, but let me tell you...if you love champagne like I do, it totally DOES matter.  Don't skimp and go the cheap way.  But, they served their purpose on this day.  

Pink Champagne Cupcakes

*From Betty Crocker: The Big Book of Cupcakes

What better way is there to celebrate than to fuse champagne and cupcakes?  I cannot think of anything more delightful :)

2 3/4 cups all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter

1 2/3 cups sugar

5 egg whites (give the yolks to your favorite pooch!  Mine loves them!)

2 1/2 teaspoons vanilla 1 

1/4 cups of your favorite champagne at room temperature (plus, pour a little extra into a flute to enjoy while baking!)

4-5 drops of red food color (I used bright pink - and mine turned out VERY pink!!)

Heat oven to 350 and line your baking dish with your favorite liners

Mix the flour, powder and salt in a medium bowl

Beat butter for 30 seconds, then gradually add your sugar - 1/3 cup at a time.  Make sure it is well incorporated before adding more

Once all the sugar is added, beat for 2 more minutes

Add egg whites, one at a time - beat well after each

Combine food coloring and champagne

Switch to low speed and alternate dry mixture (1/3 at a time) and champagne (1/2 at a time) - beat until JUST blended - no more or your cakes will be dense little bricks!

Divide batter and bake for 18-20 minutes

(Makes about 24 cupcakes)

Frosting

1/2 cup butter - softened
4 cups powered sugar
1/4 cup champagne
1 teaspoon vanilla
4-5 drops red food color

Throw it all in and mix until it is your desired consistency.  Put into your piping bag with your best tip, and frost away!!