Goodnight Moon

This blog is defunct :(
About a week after the previous post my husband suddenly lost his job.  At that point we were faced with some hard choices.  Unfortunately one of the decisions we made was to put the cupcake project on hold.
Since then we've moved from San Francsico to Ann Arbor MI so that my husband could attend graduate school.  I've begun a new and much more personal project creating a business as an illustrator and concept artist for the gaming and entertainment industry.
I have a new blog that I'm just starting: http://everyday-im-hustlin.blogspot.com
You could also check out my website at www.rachelralston.com

Thank you for your love and support <3

Looking for a kitchen: first interview!

Beginning the process of actually looking for a professional kitchen. Going to see my first one tonight. Nervous, but excited.

New Roadblock: Cashmoney.

I've hit a roadblock for this month.  I'm too poor!  I'm have to opt out of the Iron Cupcake Challenge tomorrow and Local Flavor SF next Saturday.  It's hard when I have to pull the capitol out of my pocket to do these events.  I know that I'd get it back for something like Local Flavor or the Underground Farmers Market, but I'm poor.

Part of the reason this project got started for me was as a way to (maybe someday) pull myself out of poverty *and* work a job that I enjoy.  That's a difficult for a new college graduate with a BFA in this highly competitive San Francisco job market.  I was unemployed for 9 months before I found my current mind-crushingly-boring job, but after that hardship I'm still savoring being able to pay bills at all.

New Goals: Soldier on!  Don't give up!  This is discouraging, but I have a lot to work on that DOES NOT require money.  I can be hired for catering which will pay ahead.  I have a whole website to build that includes writing order forms, invoices, and so on.  I have to find an industrial kitchen that I can work out some deal with.  Finally, I have a deadline of May 1st to get a finish the rough draft of the business plan.

Wow, when you put it like that, it's good that I can't get distracted by events.  I'm so busy!

UFM Menu: Red Velvet Cupcakes and a business update

This is Day 57 of my project.  So far, things are going better than planned.  I haven't lost interest and moved onto some other project, which is how most of my projects die.  I've had some great events and wonderful response. Today I'm home sick, on a Saturday, and working again on the business plan.  This week I've:

• Created a web page, which will be debuted soon.  It's a work in progress.
• Ordered business cards.
• Have created a local 415 GoogleVoice number as a business line.

I need to:

• File for a fictitious name license and business license.
• Find a kitchen to work out of.  I'm thinking of putting up ads on Craigslist.
• Finish writing my business plan.  Deadline: May 1st.
• Decide what type of cupcake I'm doing for the Iron Cupcake Challenge on Monday (Theme: Chocolate)

I have a lot of work to do, but slowly steam is gathering.

 At the Underground Farmer's Market, the Red Velvet Cupcakes with Ginger Cream cheese Frosting and Candied Ginger were a huge success.  These cupcakes ended up not rising very much.  I think I would try this recipe again and just be more careful in my preparation.

Red Velvet Cupcakes  
(Adapted from Epicurious.com)
Makes about 24 cupcakes

• 3 1/2 cups cake flour (not self-rising)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons baking soda

Preheat oven to 350°F. Fill a cupcake tin with 24 cupcake liners.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth. 

Divide the batter among cups.  They bake low in the cups and don't puff up much.  Bake for 20-25 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let cool completely before frosting

Ginger Creamcheese Frosting

(Adapted from Epicurious.com)

• 1 8-ounce packages cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 3 cups powdered sugar
• 2 tablespoons finely grated peeled fresh ginger

Beat cream cheese and butter until light and fluffy.  Slowly add powdered sugar and mix until smooth.  Add ginger and beat briefly.

Homemade Candied Ginger

(Originally adapted from Ready For Dessert.  I got it from David Lebovitz.)

You don't need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of thin honey, it's done and ready to go.

• 1 pound (500g) fresh ginger, peeled
• 4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired
• 4 cups (1l) water
• pinch of salt

1. Slice the ginger as thinly as possible. It can't be too thin, so use a sharp knife.

2. Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.

3. Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)

4. Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.

5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they're somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.

Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you're concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.

UFM Menu: Vegan and Gluten Free Orange Creme Cupcakes with Tangy Lemon Frosting

One of the more interesting things about the UFM was all the really allergy and special dietary need friendly food that was there.  It seemed like every other stand had something that was vegan or gluten free.  I think it's because it's those special dietary needs that drive a lot of people into the kitchen, to make something that they can eat.  It feels great to be connected to other people like me that love to cook and are having a revelation that if they play their cards right they can do it for a living.  People are doing some really delicious and interesting experiments, from vegan BBQ to gluten free challah (both were excellent).  I wish that I had gotten cards, so I could mention people directly here.  Next time.

These cupcakes were good.  I felt like a mix between mad scientist and a redneck in the kitchen.  So, it's a cupcake.  But it doesn't have flour *or* butter in it? Then what the hell is in it? Xanthan Gum?!  IT'S A MIRACLE OF SCIENCE! As it turns out, a delicious, moist miracle of science.

These experiments into creative diet-specific baking have really opened my eyes to some things, like coconut flour.  I haven't used any yet, it's hard to find, but now I know it's out there.  MUA-HA-HA-HA!  (... mad scientist laugh..?)

Vegan and Gluten Free Orange Creme Cupcakes with Tangy Lemon Frosting

 (Cupcake and frosting recipes adapted from Gluten Free Goddess, wonderful blog.  You should check it out if this is your first gluten free recipe, she has a lot of tips and tricks and an amazing wealth of knowledge to share.  Thank you Karina!)

Ingredients:

3/4 cup rice flour

3/4 cup corn starch

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon xanthan gum

2 tablespoons light olive oil or vegetable oil

1 tablespoon raw organic agave or honey

1 cup fresh squeezed orange juice at room temperature (fresh juice gives the batter a fresh, bright taste)

1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water

2 teaspoons vanilla

Preheat oven to 350 degrees F. Line a twelve cupcake/muffin pan with paper liners.   In a mixing bowl, whisk together the dry ingredients: rice flour, corn startch, sugar, salt, baking powder, baking soda, xanthan gum.  Then add in oil, agave, orange juice, Egg Replacer, and vanilla.  Beat on medium speed for several minutes until the batter is smooth and fluffy.

Spoon the batter evenly into twelve lined cupcake cups. Bake in the center of a preheated oven for 20 to 25 minutes until golden and firm (they should be slightly tender but too soft). Try not to open the door to peek until the very end of baking time- you don't want to jar the cupcakes and make them deflate. These cupcakes rose quite high, then slowly settled down to a slightly rounded shape at about 20 to 25 minutes.

Remove and cool on a wire rack.

Tangy Lemon 'Creme' Frosting

1/4 cup Shortening

2-3 tablespoons fresh lemon juice- more as needed

2 cups powdered sugar

Beat shortening until fluffy.  Start with 2 tablespoons juice. Don't add too much juice too soon. Go slowly. Beat on medium high until the frosting is smooth and creamy. If it is too thin, add more sugar; too stiff, add a spoonful of lemon juice. You want a medium bodied icing.

UFM Menu: Decadent Chocolate with Baileys and Vanilla Buttercream

 

(It's the one on the left, next entry will be the one on the right: Vegan Chocolate filled with Peanut butter)

 In the vein of "Cupcakes for all" I wanted to make a decadent chocolate cupcake that anyone could love.  The cupcakes turned out a little dry, but the addition of baileys cured that straight away.  There is something sublime about the combination of vanilla and chocolate, something that cannot be described.  Is it a memory from childhood coming to visit with those two flavors? Is it the rich darkness of the chocolate in juxtaposition with the light airiness of the vanilla?  I've been waxing philosophical in my thoughts about chocolate, the next Iron Cupcake Challenge theme will be chocolate.  My current line of thinking: chocolate cheese cake cupcake with raspberry filling, and a mascarpone frosting... but I digress.  

These chocolate cupcakes were fabulous.  Booze does wonders for baked goods.

Gluten Free Chocolate Cupcake
(Adapted from Elana's Pantry, yet another fabulous cooking blog.)
 Makes about 10 cupcakes

¼ cup rice flour
¼ cup cocoa powder
¼ teaspoon sea salt
½ teaspoon baking soda
3 eggs
¼ cup oil
½ cup agave nectar

1. In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda
2. In a large bowl, blend together eggs, oil and agave
3. Blend dry ingredients into wet thoroughly
4. Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each
5. Bake at 375° for 20-22 minutes
6. Allow to completely cool. Soak with Bailey's Irish Cream, about two spoon fulls.  Allow the Baileys to completely soak into the cupcake before applying the next.

Vanilla Buttercream
1 sticks butter
2 cups confectioners sugar
1 1/2 teaspoon vanilla

Beat butter until light, fluffy and holding peaks.  Slowly ad the sugar, beat until combined. Add vanilla, beat until combined.  Put it on cupcakes, put cupcakes in your mouth.  Chew, Swallow.  Don't choke.

UFM Menu: Bacon, the one that got away.

Our Colorful stand at the Market!  Thank you Jen for your amazing help and steadfast support.  You take such good care of me.

I decided to make some vegan and gluten free products for this event.  I think everyone should be able to enjoy cupcakes, no excuses.  A lot of people came up to me excited that I had things that they could eat on their limited diet.  Many others came up to me and said, "THANK GOD you have non-vegan cupcakes! Give me something with animal in it!... IS THAT BACON?!?"  Not surprisingly the bacon cupcakes sold out first.

I think everyone that came up to the table had an opinion about the bacon cupcakes, both good and bad.   Mostly good though. 

Please see my blog entry for the French Toast Cupcakes with Maple Buttercream and Candied Bacon recipe.