"cupcake" news and stories

I have a confession. That half of a cupcake you see right there, well, I actually was the one to eat it. Last Saturday morning, Scott and I went to Reading Terminal Market for brunch and grocery shopping. We bought a bunch of food and, as we were leaving, made a stop at Termini Brothers, one of the best and oldest bakeries in town. They've had a stall in the market for years and are known city-wide for their canoli, cakes, cookies and other baked goods.

We waited until we got home to bust into the cupcake and he got to it first and slicing it in half so that I'd get a fair portion. The color of the sprinkles was appealing and light in the apartment so good at the moment that he snapped a picture of the half eaten cake. Oh cupcakes, what you do to us!

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There are some tschochkes that are so irresistibly cute, so miniature and fun, that we just have to have them.

For me, it's a Yummy Donut keychain by kidrobot, designed by super-talented, Pennsylvania-based My Paper Crane designer Heidi Kenney. If you think these donuts are cute, just wait 'til you see the rest of her work - she knits plush food accessories like eggs, milk cartons, and ice cream sandwiches, complete with little smiley faces and rosy cheeks.

The keychains are about one inch by one inch, and each are different - but the boxes aren't labeled, so the "flavor" you get is a surprise. I wound up with Honey, a shy lemon-glazed, but there are tons of them available: from Sugar Daddy, a jolly chocolate-glazed with sprinkles to Pinky, a smiley hunk of chocolate cake with pink frosting to Cris Cringle, who sports white frosting accented with red and green sprinkles.

And at $2.95 a pop, you can afford to start a collection. Go on - you know you want one.

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It's been a long day here at Slashfood, though with such a sugar high off all the candy we threw at you, it probably seemed to go by fairly quickly! To round out our day of candy in honor of Halloween, let's have a dessert made in the spirit of one of many people's favorite candy, the Reese's Peanut Butter Cup -- chocolate and peanut butter in one.

To make this cupcake, I baked chocolate cupcakes. To be quite honest, whatever chocolate cake recipe that works for you, works for me because in the end, the most crucial part of the cupcake is the Fluffy Peanut Butter Frosting. I've made peanut butter based frosting before, but I used a slightly different recipe this time

Combine ½ c. softened butter with 1 c. creamy peanut butter (if you like crunchy, use crunchy, which is what I've done before). Add 2 c. powdered sugar (sifted after measuring), and up to ¼ c. heavy cream until you get the consistency you want.

Frost your cupcakes, then top with all those leftover Reese's Peanut Butter Cups!

There are some combinations of food that just taste good together. Cheese and crackers. Peanut butter and celery. Tuna salad and mashed potatoes. What? You mean not every family ate those two items together? It is actually quite delicious (and fun to mold). Another classic combination is donuts and coffee. Over at the Cupcake Bakeshop, Cheryl has reimagined that traditional pairing by turning it into a cupcake (topped by a small, homemade donut). She is one of those bloggers who's food photography makes me drool every so slightly each time she puts up a new post.

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Wow.

When I saw these, all I could say (in my head, of course) was "Wow."

Though this may look like a very cute gang of B-boys, hip hoppy guys who breakdance, these are cupcakes. Su-yin, located in Australia, made these as birthday cupcakes in honor of a friend. The detail with the heads wrapped up in 'do-rags, caps, and even the Kangol hat is great, but I love the darling look of the faces. The faces are so adorable, I know for sure I wouldn't be able to take a bite (though she has pictures on her post of a half-eaten face).

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