Missy and I about to start baking her "Heidi Plum Cakes"
1/2 Cup water
2 Tbs sugar
1 Tbs cornstarch
1 tsp vanilla
1. Place diced plums and vanilla into a small sauce pan.
2. Once it reaches a boil for a minute, reduce heat and simmer till the plums are a bit mushy.
3. In a separate bowl, combine the sugar and cornstarch.
4. Add the sugar/cornstarch to the plums and mix to combine.
5. Taste test then add more sugar to taste.
6. Once the plum filling is sweet enough for your 'buds, and has thickened up, set aside to cool (I put mine in a bowl in the fridge).
This is about what it should look like once you're done. The good thing is, I don't think you can over-cook it. But if it won't thicken up, then gradually add in sifted cornstarch.
2 3/4 Cups all purpose unbleached flour
2 Cups sugar
1 1/2 tsp baking powder
Pinch of salt
2 sticks of butter (1 Cup)
1 Cup milk
2 tsp vanilla
4 Large eggs
1. Cream the butter and sugar in mixer.
2. Add in the eggs and extracts (see picture and detailed instructions below)
3. In separate bowl, whisk to combine the flour, baking powder, and salt.
4. Add the milk and dry ingredients to the mixture (see picture and detailed instructions below)
5. Fill the muffin papers about 3/4 the way full and bake at 350 F. for about 20 to 25 minutes, or until golden).
6. Once they're done baking, remove from muffin tin and set aside to cool.
Cream the softened butter and sugar. Then add the eggs and extract to the mix, one egg at a time, mixing about 30 seconds between each egg.
When adding in the milk and flour (actually the flour, baking powder, and salt you've already whisked together) alternate between the two but end with the flour. Be careful not to over-mix the flour as this will make your cupcakes thick and chewy not light and fluffy.
1 box cream cheese
1 cup powdered sugar
5 Tbs butter
1 tsp vanilla extract
1/2 tsp almond extract
1. Combine the cream cheese and butter (it helps tremendously if these have been softened a bit. you can do this by letting them sit out for about 30 minutes or careful use of the microwave, but it isn't recommended).
2. Add in the extracts and mix to combine
3. Sift the powdered sugar and combine with the frosting.
4. This is the tricky part... Add red and blue food coloring until you reach a color that you think looks like "plum".
5. Once thats done, scoop it into a piping bag (or a plastic sandwich bag with a very small hole in the corner to be cut before piping onto cupcakes).
6. Place in the fridge to firm up.
Caroline is mixing the butter with the cream cheese. Both have been softened by being left out on the counter while the cupcakes and plum mixture were being made.
Sifting the powdered sugar is an important step because you don't want there to be lumps of sugar in the frosting. That would be bad.
I couldn't find our sifter (maybe we just don't have one?), so I'm tapping a strainer full of P. sugar into a bowl to be added in with the butter/cream cheese mixture.
Once the cupcakes have cooled, scoop out the centers with a melon-baller like I did in my previous cupcake blog. Fill them with the gooey plum filling (i used a 1 in. diameter mini ice cream scoop) to the top. Then place the "lid" back over the hole and smear on a layer of all natural smooth peanut butter, like you would frosting. Next, pipe a large dot of the cream cheese frosting in the center of the peanut butter. Voila!