“The King” Cupcake

Here’s another Disney favorite.  This is The King Cupcake from Disney World’s Pop Century Resort.  The original is a chocolate cupcake filled with banana custard topped with whipped peanut butter icing, sprinkled with candied bacon and drizzled with chocolate.  When I first heard about it, I didn’t think I would like it.  Wrong!  The only thing I would have changed would be to add more banana custard.  My version is a Devil’s Food chocolate cupcake filled with banana pudding, topped with peanut butter buttercream, sprinkled with candied turkey bacon and drizzled with chocolate.

I have never made Devil’s Food cake.  Ever.  I’ve read recipes for it but would instead opt for just chocolate.  Since I wanted this cupcake to be close to the Disney version as possible, I went here for a Devil’s Food cake recipe and I do not regret it one bit.

Taken from www.foodnetwork.com

Cake Ingredients:

2 cups all-purpose unbleached flour

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, at room temperature, plus more for the pans

2 cups plus 2 tablespoons sugar

3/4 cup nonalkalized cocoa powder (not Dutch-processed–I used Nestle’s)

2 teaspoons pure vanilla extract

3 large eggs, at room temperature

1 1/4 cups water

1/4 cup milk

Banana Pudding Ingredients:

1 package of Jell-O banana cream pudding

1 cup of milk

2 medium bananas

Buttercream:

1 cup peanut butter

1 stick of butter (room temperature)

4 cups powdered (confectioner’s) sugar

2 teaspoons vanilla extra

Candied Bacon:

4 slices bacon (I used turkey bacon)

1/2 cup brown sugar

Chocolate drizzle: 

2 squares Candquik or 2 squares of milk chocolate

Directions:

Start by mashing your bananas until they are liquefied then add your pudding and milk.  Whisk until all ingredients are well combined.  Because you are not using the full two cups of milk and the additional of the bananas, your pudding won’t set like normal which you want in this case.  Cover and store in the refrigerator.

Set a rack in the middle of the oven and preheat to 350 degrees F.  Line your cupcake tins or butter and flour them.  I only made 12 cupcakes and used the rest of the batter to make a Creme De Menthe Devil’s Food Cake.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.

Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.

With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth.

Bake for 20 minutes or until done in the middle.  Set aside.

While your oven is still at 350, line a baking dish with foil then soak your bacon in water while you spread the brown sugar on a plate.  Take each slice of bacon and press it into the brown sugar, on both sides and place it in the baking dish.  Bake for 20 minutes and set aside to cool.

Go and sit for awhile because that was tough and assembly is going to take a little more out of you because you decided to do this after work on a Friday with a 3 and a half year old watching Strawberry Shortcake on Netflix with a cough and runny nose who keeps asking for honey, water, Popsicles, and orange juice but no dinner because her throat is “burny” and it might hurt.  Some people are just gluttons for punishment.

Now that everything has cooled, start your buttercream.  Place the stick of butter into your mixing bowl, along with your vanilla extract and mix until the butter is whipped.  Scrape the sides and add one cup of the powdered sugar then mix to combine.  Add your peanut butter and whip to combine then add your powdered sugar, one cup at a time, mixing for at least 30 seconds in between cups.  You want it to be thick enough to hold it’s shape when your frost the cupcakes but not too thick that you can’t work with it.

Assembly:

Start by taking your first cupcake and cut a hole in the middle using a tool or knife.  Reserve the cake.  Using a piping bag or a Ziploc that you’ve cut the corner from, pipe the banana cream into the hole you created until filled.  Take your reserved cake and press it back into the hole.  Repeat for the rest of your cupcakes and set aside.

Fill another piping bag or Ziploc like you did with the banana cream and pipe the icing onto your cupcakes or use a spatula, butterknife, whatever you have to put the icing on the cupcakes.  Repeat and set them aside.

Break your bacon into pieces and arrange them on top of your cupcakes.

Melt your chocolate–in a microwave safe bowl–using 30 second increments until melted.  Careful not to burn it.  Drizzle your cupcakes with the chocolate using whichever method you choose.  Spoon, squeeze bottle, knife…again, whatever you have.  It’s yours and you can do with it what you want!  😉

When you have assembled your treats, enjoy!!

The King Cupcake Blog

Chocolate Covered Salted Caramels

Chocolate Covered Salted Caramels Blog

This is a Disney inspired recipe. The very first time I had one of the chocolate salted caramels from Epcot’s Karamell-Küche at Disney World, I thought I’d died and gone to heaven. That Guy had a peanut butter caramel cookie and Suga Booga had a chocolate and caramel covered Rice Krispie that was bigger than her mouth! We sat on the benches across from the shop and I savored every single creamy, salted, sweet, buttery, melt-in-your-mouthy bite of it while eyeing the ducks, giving them the stank eye. I didn’t even both to ask if either That Guy or Suga Booga want to try it because I think I would have acted like a wild animal who just had her gazelle shank threatened! They are that good! Every single visit that we’ve made to Disney since January has included a stop at Epcot for at least two. Okay, sometimes three under the guise of sharing with co-workers. I think I did that once. Yeah, it was once. I remember because I was heartbroken that I had to give them up.

My recipe calls for Candiquik. It was my first time using the stuff and I have fallen in love with it. I was the old school double boiler “melt my chocolate and add what I want to enhance it” lady but this stuff makes it sooo much easier. I made this in less than an hour from start to finish. I used a mini muffin tin and had a full 24 each with about 6 caramels left over.

Salted Caramel Recipe came directly from Inspired Taste: They have a great, quick and easy recipe (with a video!) that didn’t require that I break out my condensed milk, etc. I did cheat and put mine in the fridge for about a half hour but that’s me. You can wait three and a half hours but I’m impatient and have a toddler who needed a bath before bed, reading for school, and ironing for work the next day.

Once you have made your caramels and let them set for the full 3.5 hours (or cheat like I did), cut them into appropriate sizes for your muffin tin the return them to the fridge and line your muffin tin (whatever size your choose) with cupcake wrappers. Next melt your tray of Candiquik in the microwave or in a pot but don’t let it burn! There’s nothing worse than the smell of burnt chocolate or popcorn for that matter.

You’ll coat the bottom and sides of your liners with the chocolate–I worked in rows, going across–once you have a full row lined, take your first piece of caramel and rub it in your hand until your form a ball. Add that ball to the cupcake liner then cover with chocolate. Repeat until your have filled your tin or used all your ingredients. Sprinkle with a sea salt and put them in the fridge for about a half hour then enjoy!

And don’t forget to give your little one a treat. While I was trying to take pictures, she patiently waited until I was done before she attacked the plate. She was kind enough to offer her dad and Grandma one before asking if I wanted the other half of hers. Isn’t she sweet? Yeah, we thought so too until she was left alone long enough for That Guy to run upstairs to the laundry room. She got her Dora the Explorer stool and helped herself to one in less than two minutes. I guess the trade off is that she also helps herself to handfuls of grapes, yogurts, and water more often than she does sweets.

Do It Yourself Dole Whip

A little background:  Our family loves Disney.  Our very first visit was for Suga Booga’s third birthday and we’ve been hooked every since.  It’s almost as if the second you see that “Welcome to Walt Disney World” sign, the outside world ceases to exist, especially when you stay on property.  You unload the car and never see it again until it’s time to pack it back up for the trip home.  Since the first of the year, we’ve visited 3 times and plan at least two more before Suga’s birthday.  She opted to spend b-day #4 at Disney again instead of a Minnie Mouse themed birthday party and her very own iPad.  She loves it that much.  I love it for the getaway feeling.  Even though it’s in state for us, when you’re there, the themes transport you to a place much further away than a 3 hour drive.  Our first stay was at Port Orleans Riverside and it felt like we were down in New Orleans with the decor, foliage, river, the working mill, and seeing the transportation boats.  I think that will always be my favorite place to stay.  It was calm, quite, and serene plus the fiber optic fireworks in the headboards of the royal rooms really excited all three of us.

One of my favorite food items at Disney is Dole Whip.  It’s sweet and creamy and sooo refreshing, especially when it’s June, 90 degrees, humid, and the line to meet Tinkerbell and her sister Periwinkle is out the door.  I usually split it with Suga Booga.  That guy likes it but he doesn’t love it like the two of us do.  He’s more partial to Citrus Swirl at Sunshine Tree Terrace and would wait in the hot, burning sun without sunblock and hat for the turkey legs from the cart in Frontierland.

I’ll stop rambling and give you the recipe now but…I will ramble on more about Disney in the “Disney Food” posts.  You’ve been warned.  🙂

Tools Needed:

Ice cream maker

Whisk

Mixing bowl

Food processor

2 + hours for chilling

Ingredients:

1 cup milk (I used 2%)

3/4 cup sugar

2 cups heavy cream

1 tablespoon vanilla extract

pinch of salt

1 can of pineapple chunks

Directions:

Start by draining your pineapple and reserve the juice in a separate bowl.  Once you have drained it, puree your pineapple in the food processor until is it pretty much mush.  Pineapple is very fibrous so you will want to make sure that it’s completely processed to mush or mighty close to it.

In a mixing bowl, whisk together the milk and sugar until the sugar is completely dissolved.  Once it is, add your dash of salt with the vanilla and heavy cream, mix until combined then add your pineapple juice and pureed pineapple.  Normally I break out the KitchenAid for everything but when I make ice cream, I like to do it by hand with a whisk to ensure that the sugar is completely dissolved and to make sure the mixture gets foamy.  This helps make your ice cream even creamier.

Chill your ice cream mixture in the fridge for at least two hours or overnight.  Give it one last mixing to make sure any pineapple that didn’t get full pureed doesn’t settle then start your ice cream maker and turn it on.  Don’t be like me and think that you have at least twenty minutes to mop the tile downstairs and start a load of laundry upstairs.  You’ll have ice cream over the top of the freezer bowl.

Your ice cream will come out like soft serve.  This is because it does not contain all the other junk that store bought ice cream has.  You can most certainly eat it like this but for a harder texture, freeze for at least two more hours and you should have a more scoopable (yes, I know that this is not a real word but it works, aight?) texture.  If you leave it longer and it’s hard, just pop it in the microwave in 30 second increments.

While mine was in the fridge, the acid from the pineapple helped develop the foam even more!  When I removed the lid from the bowl, it was like it sang to me.  I’m talking First Sunday, Baptist Church, pastor’s anniversary sanging from the choir.  Whew!  I didn’t even want to touch it but I had to mix it again.

Dole Whip Blog