Monday, October 6, 2008

The Mike

The Friendly's Reese's Pieces Sundae Cupcake

The Mike Cupcake. I'm obviously not a food photographer but if you tasted this thing I think we would agree that I can bake a cupcake. Not bragging, just saying. It's good.

This cupcake is for my brother. Happy Birthday Mike! It is the best I could come with to represent the Friendly's Reese's Pieces Sundae in cupcake form. We grew up with Friendly's restaurants all around and this was the best dessert.

For these cupcakes I used a basic chocolate cake, spread a thin layer of peanut butter frosting on top (a little goes a long way, it is very rich), piped on some whipped cream, garnished with some candy pieces (should be actual Reese's Pieces but a mini Fast Break was all I could find) and topped them with a maraschino cherry.

The cupcakes and frosting could all be done ahead of time, but the whipped cream has to be done right before serving. And Mike, since you don't actually live here, I'm considering this the test batch. I will serve your official batch the next time I see you! Amanda's class will have a go at this batch tomorrow.

Hershey's "PERFECTLY CHOCOLATE" Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Line muffin cups and fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Peanut Butter Frosting

1 cup confectioner's sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Whipped Cream Topping

1 cup heavy cream
1 tablespoon confectioner's sugar

In a large bowl, whip cream until stiff peaks are just about to form. Add sugar and beat until peaks form.


Charlotte said...

Hey - you don't know me - I'm Jay's brother's college roommate's sister - but I check in on your blog from time to time. That' the Barefoot Contessa's PB frosting recipe - I'd know it anywhere. We eat it by itself, it's so good. I also used thin chocolate wafers for a sweet spin on "chips and dip" - good times.

George said...

Awesome! I can't wait to see "The George". Probably a Beer Cake with Durkee's Fried Onions on top.

Also, nice to see Charlotte leaving a comment. She knows some stuff about cooking, and ironically, even more about baseball.

The Nicholsons said...

Charlotte, I did know you were the sister of the guy who makes funny videos, and have enjoyed your blog and comments very much. It IS Barefoot Contessa's recipe - dang, you know your foodnetwork!

George, I actually already had one in mind for you, but you had me at Durkee's. It is all starting to come together in my mind...