The one where I discover The Iron Cupcake! No, silly, not cupcakes made of iron…
Hello Happy Readers and Erstwhile Cupcake Fans!
No…Iron Cupcakes aren’t all about upping your supplement intake. Though, hey, if they make a cupcake vitamin, I’m in!
Iron Cupcake is a baking challenge group who used to meet on the popular Flickr gathering spot. The group closed down over a year ago, but their photos are still up for viewing if you’re interested in taking a peek! Click here. Think of it sort of like the Ironman Triathalon meets Chopped. A traditional Ironman is a challenge to do three arduous things (swimming, biking, running) and on Chopped, they challenge chefs to create appetizers, entrees, and desserts using a basket filled with challenging ingredients (say, like Cheetos, duck, and a vegetable I’m pretty sure was created in a lab somewhere.)
So, on Iron Cupcake, the challenge was to come up with a savory or sweet cupcake recipe using very un-cupcake like ingredients.
Now, before you get worried, no, I did not make up the following recipe myself. Because…we’ll you’ve read this blog, right? So you know I can barely follow someone else’s recipe. You don’t want me experimenting with things like cocoa, bacon, and pimento. Okay, I don’t want me experimenting with that. You simply benefit from my restraint.
However, a whole lotta folks were far, far braver than I, and have gone forth where no baker has gone before. I stumbled across this whole deal while innocently looking for harvest cupcake recipes. This was my effort to provide an offering to the Gods of Autumn in hopes they would please show mercy and make an appearance here in Virginia. SOON. The Indian Summer Gods really need to be asked to leave. And take their swarming hoards of mosquitos with them. Just sayin.
So, in looking over Harvest Cupcake recipes, I discovered there’s a pretty wide interpretation of what constitutes “Harvest” in the minds of America’s bakers out there. But none so interesting as this one. The other reason it caught my eye, was that I was invited out for baked brie last night and had to regretfully decline due to a prior engagement. And I love brie. A lot. Naturally, I am now craving brie. I mean, it’s not my fault. They taunted me with it. And then, today, what do I find? Lo and behold….a cupcake…with brie in it! I am SO not kidding!
And? The Iron Cupcake Challenge is ON! The challenge the month this recipe was posted was to make a cupcake using cheese (and add in a few other interesting ingredients as well. See ingredient list below. And no, I would NOT steer you wrong. Remember, you liked the zucchini cupcakes!) This baker chose brie as her Cheese O’ Choice. Yes, we are officially now BBFF’s. (Best Baker Friends Forevah.) Even though we’ve never met. Bonded by Brie.
I give you…Autumn Harvest Cupcakes!
(And here is the site link for this Iron Cupcake Baker.
Recipe straight from her blog….
AUTUMN HARVEST CUPCAKES (makes 24)
What you’ll need . . .
. . . for the cake part:
1/2 cup canola oil
1-1/3 cups natural sugar
1/2 cup canned pumpkin
1/4 cup applesauce (unsweetened)
1/2 cup apple cider
1 teaspoon vanilla extract
2-1/2 cups organic all-purpose flour (unbleached)
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
2 teaspoons ground cinnamon
1-1/2 cups shredded yellow squash
. . . for the cheese part:
2 rounds of brie (16 ounces in all)
2 tablespoons honey (we’re talking HEAPING tablespoons, here!)
1/2 cup mini chocolate chips (or however much you’d like to add, depending on your love of chocolate)
Method . . .
. . . for the cake part:
Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.
In a large bowl, combine the oil, sugar, pumpkin, applesauce, cider, one teaspoon baking powder, and vanilla extract. Beat well with an electric mixer or in a stand mixer.
In a separate bowl, combine the flour, 2 teaspoons baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture. Mix until fully incorporated.
Fold the yellow squash into the batter.
Fill the cupcake liners half full – no more, as you’ll need room for the cheese, as well as extra batter to top it with.
Make the cheese mixture (instructions below).
. . . for the cheese part:
Cut off the top (rind) of the cheese rounds and scoop the soft cheese out into a medium-sized bowl.
Add the honey and mix the two together using a fork (until nice and soft).
Feel free to add more honey (or use less) to taste.
Add the chocolate chips.
Drop a teaspoon-ish amount into each cup. I found that once I was finished, I would have liked more cheese in mine, so you may also do the first 12 with 2 teaspoon-ish amounts of cheese, and the next batch without cheese. It’s up to you!
Top each cup with a bit of the remaining batter – until cup is three-quarters full.
Bake for approximately 23 minutes (or between 20-25). Let cool. And eat plain or frost with the following . . .
DARK CHOCOLATE FROSTING
What you’ll need . . .
6 tablespoons unsalted butter (or butter substitute, whichever you prefer)
2 teaspoons vanilla extract
3 cups confectioners’ sugar
2/3 cup Hershey’s “special dark” cocoa (or whatever dark cocoa you like)
1/2 cup milk (or soy milk — even when I don’t bake vegan, I tend to make it as non-dairy, etc., as possible)
Method . . .
Cream the butter and vanilla together with an electric mixer on low to medium speed.
In a separate bowl, combine the confectioners’ sugar and cocoa powder.
Add the dry ingredients to the creamed mixture until fully integrated. Slowly add the milk to the frosting until you have reached your desired consistency. (You may very well not use all the milk.)
Seriously, right? And, if you ask me, the chocolate is not optional in these. The contrast of the chocolate with the brie and the bread of the cake itself? OMG. But they’re best eaten warm. So you may only want to frost those you’re eating. You’ll have to store the cupcakes and the leftover frosting in a covered container in the fridge, then warm up the cupcakes and add frosting as needed.
Offer these up to the Gods of Autumn and cool, crisp days will be yours. Okay, so maybe not. But you so won’t care.
Now, while I have you in a contemplative brie & chocolate state of anticipated bliss…I want to announce the winner of this week’s Free Stuff Friday Contest! We have TWO winners to help me celebrate launch week of my new Christmas anthology, UNWRAPPED! and the mass market reprint for last year’s holiday anthology, THE NAUGHTY LIST!
Up for grabs are any of the books in the Hot Scot Trilogy, which started with SOME LIKE IT SCOT, followed by OFF KILTER, and wraps up with UNWRAPPED! Or any of the Hamilton Series, which includes three Christmas anthologies: TO ALL A GOOD NIGHT, KISSING SANTA CLAUS and THE NAUGHTY LIST! (Of course, if you’ve already added these to your collection, anything on my website bookshelf can be a happy substitute!)
And….the lucky blog babes are…….Debby Mundy and Pat Brennan!!! Congratulations!! Email me your addresses and book pick to donna@donnakauffman.com and I’ll get your prizes in the mail!
Tune in Monday for more Fall Season MAC…and a new Free Stuff Friday contest! What? You can’t wait until Monday to get in the running to win a book? Well, if you weren’t a winner here this week, don’t despair…I’m running a contest over on my Cakes by the Cup Blog site rightthiseverysecond! So head on over there and enter! (Scroll down to the end of the latest recipe posting for the details.)
Good luck and happy reading (and baking!!)







































