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OKLAHOMA EAT S


Cupcake Craze


By Laura Araujo


A cupcake craze has swept the country, with cupcake bakeries pop- ping up in many cities, including Oklahoma City, Tulsa, Lawton, Norman and Edmond, among others. And you can join in too! If you’ve ever made a cake, you already know how to make cupcakes— just change the baking pan and reduce the baking time.


Mikel Hennessee, a Cotton Electric Cooperative member who lives in Medicine Park, Okla., became interested in cake decorating fi ve years ago after she and her husband had a bad—and expensive— cake at their wedding reception. After that, she set out to make good cakes. She describes the fi rst cake she ever made, a lion cake for her nephew’s baby shower, as “terrible.” However, since then, she’s made many cakes and cupcakes—mostly for family and friends; and though she’s never taken a cake decorating class, the ones she makes look professional. For the amateur cupcake maker, Hennessee shares tips and some of her favorite recipes: ✓Boxed cake mixes are good for beginners as they’re fool proof: you can’t overmix or undermix them and you can throw whatever you want into them (chocolate chips, sprinkles, nuts, crushed candy bars, etc.).


Buttercream Icing Yields 12 cups of icing


✓ 2/3 cup powdered coffee creamer ✓ 2/3 cup water ✓ 4 cups shortening ✓ 1 T clear vanilla ✓ 2 t salt ✓ 4 lbs. powdered sugar


Heat the water in the microwave for one minute and stir in the coffee creamer. To a 4-quart stand mixer bowl fi tted with the paddle attachment, add the shortening, vanilla, salt, and 10 tablespoons of the creamer mix. Turn


32 OKLAHOMA LIVING


✓For uniform cupcakes, use an ice cream scoop with a spring handle to measure batter into cup- cake liners. ✓Use cheap shortening containing trans fats in your buttercream icing. Although it’s not recom- mended for health reasons, it will make the icing easier to spread and keep it from crumbling. ✓To create a buttercream swirl on your cup- cakes, use Wilton brand 1M or 2D icing tips in a decorating bag fi lled with buttercream. Wilton’s 230 tip, is great for fi lling cupcakes. Tips and bags are available at craft stores and online. ✓If you’re planning to cover your cupcakes with fondant, cut fondant with a round cookie cutter and use the resulting fondant disc to cover the cupcake. Spread cupcakes with a layer of but- tercream fi rst. It helps the fondant stick, and if people don’t like the taste of fondant, they can remove it and still enjoy the buttercream.


the mixer on low and add 2 pounds of the sugar. Once the sugar is mixed in, stop the mixer. Remove the paddle and scrape the sides of the bowl with a spatula. Turn the mixer on and add the remaining 2 pounds of sugar, scraping the bowl as necessary. Add more of the creamer as needed. For a stiff icing, suited for piping, use 10-12 table- spoons total; for a softer, spreadable icing, use 13-15 tablespoons total. The icing should reach above the top of the paddle to reduce air bubbles. Mix the icing on high for 7 to 8 minutes. Keep the bowl of icing covered with plastic wrap while you’re using it. Refrigerate for up to two weeks.


✓For stiff cupcake decorations, such as fl owers


and fi gurines, use gum paste or a half-gum-paste and half-fondant mixture. ✓Use cookie cutters to help you make decora- tions. Shaped cookie cutters (such as small fl ow- ers, hearts and letters) can be used to make gump- aste decorations for your cupcakes. ✓Heat fondant in the microwave for 5 to 10 seconds before using to make it easier to handle. ✓Don’t get fondant or gum paste wet or they’ll


become shiny. Condensation in the refrigerator can also cause fondant to become shiny. If you must refrigerate cupcakes, cover the fondant a thin layer of shortening and wrap the cupcakes well with plastic wrap. ✓If you refrigerate cupcakes, allow them to come to room temperature before serving—they’ll taste better. ✓Most importantly, experiment and have fun!


Triple Chocolate Cupcakes Yields 2 dozen cupcakes


✓ 1 chocolate-fudge cake mix ✓ 1 3.9-oz. box chocolate pudding ✓ 1 cup sour cream ✓ ½ cup milk or water ✓ ½ cup canola oil ✓ 3 large room-temperature eggs ✓ 1 ½ cups chocolate chips or crushed chocolate candy bar pieces ✓ Cupcake liners


Preheat the oven to 350 degrees. Add all ingredients, except chocolate


chips, to a large bowl. Beat with an electric mixer on low for 3 minutes, scraping the sides of the bowl as needed. Mix in the chocolate chips. Place cupcake liners in a cupcake pan and fi ll each liner 1/2 to 2/3 of the way full. Check the cupcakes after 15 minutes by lightly touching the center of a cupcake. When the cup- cake springs back, insert a toothpick into its center. If it comes out clean or with only a few crumbs (no liquid batter) on it, it’s done. If it fails either test for doneness, continue baking and re-check the cupcakes for doneness after a few minutes. Cool completely before decorating.


Photos by Laura Araujo


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