Daily Loaf

Cupcakes have been hip and trendy on the food scene for quite some time now, and have taken over specialty bake shops which produce them in every flavor imaginable. From simple chocolate to lemon, coconut and red velvet, these indulgences are one of the biggest crowd pleasers you can bring to celebrate special occasions, or surprise an office full of hungry co-workers. This particular variety was inspired by an especially gorgeous batch of plump blackberries that I stumbled upon, along with yet another workplace baking commitment.

When it comes to creating the perfect cupcake, simplicity is best. I like to make a basic vanilla cake that can be paired with a variety of frostings and toppings depending on your mood, and will be subtle enough in flavor to carry an extra rich buttercream. The cake featured here calls for whole eggs along with an equal ratio of egg whites to keep it light and fluffy and maintain the pure color. The use of the vanilla bean makes a big difference in the fragrance and overall taste of the cake as well, so go ahead and splurge in the spice aisle. After you’re done scraping out the tiny seeds, throw the pod into a mason jar with baker’s sugar, keep it in the cupboard and use the vanilla-infused sweetness to add an extra dimension to your recipes.

Recipe after the break: Read the rest of this entry »

From basics to kids’ faves this Periodic Table of cupcakes at Woman’s Day provides 46 delicious cupcake recipes.

Get their recipe for School Bus cupcakes after the jump.
Read the rest of this entry »

Obama was inagurated on Tuesday, and in the frenzy of media coverage you may have missed what’s really important — sustenance. No worries, we have the entire week distilled down to a mere few links. Just for you:

• Listen to the inaugural episode of Nosh Pit, CL’s new food and wine podcast.
• Brush up on Girl Scout Cookie gossip.
• Bourdain calls Alice Waters “very Khmer Rouge”.
• I call Alice Waters out for $500 dinners.
• Three new Tampa restaurants (and Cupcake Spot) are scheduled to open this weekend. Taylor already ate at one of them.
• Three words: waffle fry butts.
• Obama orders a medium-well cheeseburger. For. Shame.
• Chocolate and bacon cupcakes with peanut butter icing.
• Argentina kills our last bets hope for quality beef.
• USDA releases ineffectual, voluntary rules for the term “naturally raised”.
• Ingredient Basics: Garlic

People must be eatin’ cake to get over their recession depression. The obviously successful Tampa location just celebrated their one year anniversary and owners Nicole and Doug Longo are opening their second Cupcake Spot location this Thursday.  Read Brian Ries’ review from last year.

Tampa
2401 S. Dale Mabry Ave.
813-258-3111

St. Pete
Snell Arcade Building
405 Central Ave.
727-825-0572
www.thecupcakespotinc.com