“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

Advertisements

Pumpkin Cupcakes with Spiced Buttercream

Hiiiii!!!  “How you doin’?!” (Wendy Williams voice) I’m back!!!  It feels like it’s been forever since I posted but I am here!  I’ve just been sick.  Nothing sucks worse than a summer cold and add in a sinus infection with clogged ears, I was down for the count.  Feverish, barely able to speak, and my head was soooo congested that I felt like I would tip over.  It took me nearly 10 minutes to text my boss that I couldn’t come in!  But I’m baaack!  And this time it’s with fall in mind.  I know, August isn’t over yet.  I know this but this post will get you ready for fall, right?  This will make you want a warm cup of coffee (or tea) with a blanket curled up on the sofa with your A/C set on 77 (this is still Florida after all and it’s still in the 90s!).  This recipe calls for no oil but I’m not going to say it’s healthy, nope.  Not going to lie.  But it’s yummy and that has to count for something, right?

Cupcake Ingredients:

2 and 1/3 cups all-purpose flour

1 and 1/3 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs

1 cup of canned or pureed pumpkin (not pie filling, straight up PUMPKIN!)

1 teaspoon pumpkin pie spice (by in the spice aisle or make your own)

Directions:

Preheat your oven to 350 and line your 12 count cupcake pan with liners (or those brave people, oil then flour).

Add your sugar, pumpkin, vanilla, and pumpkin spice to your mixer bowl and beat until your sugar is dissolved.  After that sift in your flour, baking powder, and salt.  Mixing until all ingredients are well combined.  At this point the batter will be thick and you’ll want to add liquid but don’t.  Add your eggs, one at a time until your batter becomes smoother and eventually take on a more liquid texture.  You are ready to fill your cupcake pan now.  For this step, I use a large ice cream scoop, the kind with the little bar in the middle and you have to squeeze the handle.  Know what I mean?  Good because I don’t know how else to describe it.  LOL

Fill your liners until they are a little less than 3/4ths the way filled.  You don’t want to fill to the top, otherwise they will not rise properly and spread then you’ll be left with muffin top.  Bake for 25 minutes and cool for another 10 minutes in the pan.  After that let them fully cool and get ready for the icing!

Buttercream Ingredients:

1 stick butter (softened)

1 teaspoon vanilla

1 cup heavy whipping cream

5 cups powdered sugar

1/4 teaspoon salt

2 teaspoons pumpkin pie spice

Add your butter and vanilla to your mixer bowl and beat until creamy.  It will have a shiny tan color to it when it’s ready then add 1/2 of your whipping cream, whip for a 30 seconds than add one cup of your powdered sugar along with your pumpkin pie spice.  Once the sugar has combined with your butter, continue to add the powdered sugar until it comes to a firm whip.  You may need to add more sugar and more of your heavy cream, depending on how high your cupcakes actually rose.  When I make buttercream, I gauge how much I need by the look of my cupcakes and how big or fancy I want them to look.  5 cups and 1 full cup of heavy whipping cream did the trick for me with a little left over.

Oh and here’s a tip:  Try not to pipe the buttercream on while holding your iPhone to your ear with your shoulder, talking to your mama.  Otherwise you’ll find it difficult to find acceptable cupcakes to post on your blog.  I love my mama and will answer her call no matter where I am and what I’m doing because, well, she’s my mama and I love her.  Here’s the best three of twelve so you can imagine what the other look like but guess what?  That Guy and Suga Booga didn’t care.  They just wanted me to hurry up and take the pictures so they could eat them!

pumpkin cupcakes

Peanut Butter Cake with Chocolate Buttercream

Remember when I told you that peanut butter was a food group in my house? This cake is all peanut butter with a little bit of chocolate in the icing. Pretty much it’s a basic yellow cake with added peanut butter and chocolate buttercream. This is the cake that Suga Booga pretty much forced me to make and I’m about 99.999% sure That Guy had something to do with her requesting that I make a peanut butter and chocolate cake.  This recipe is adapted from the KitchenAid stand mixer recipe book.

Ingredients:

2 and 1/4 cups flour

1 and 1/3 cups sugar

3 teaspoons baking powder

1/2 teaspoon of salt

1/2 cup vegetable oil

1 cup low-fat milk

1 teaspoon vanilla

2 eggs

1 and 1/2 cup of peanut butter

Instructions:

Preheat your oven to 350.  Sift together your dry ingredients and set aside.  In a bowl combine your oil, milk, egg, peanut butter, and vanilla then mix until foamy.  Slowly add your sifted dry ingredients and mix until your batter is completely smooth.  I like to let my batter sit for a few minutes…it seems to make for a fluffier cake.  After you have let it sit, pour it into your baking pan of choice.  For this cake, I used a 9 inch springform pan.  Bake for 30-35 minutes.  I have a convection oven so mine took just over 45 minutes.

Buttercream:

1 stick butter, softened–not melted

3/4 cup heavy cream

1 teaspoon vanilla

1/4 teaspoon salt

5 cups powdered sugar

4 ounces dark or milk chocolate (your choice)

Instructions:

Cream your butter in your bowl then add your liquids, salt, and 2 cups of powdered sugar.  Beat until mixed then slowly add your powdered sugar until your icing forms.  Let it sit then melt your chocolate.  To do this, I used a homemade double boiler:  A bowl of a pot of water.  I let the water come to just a boil then turn off the heat, remove it from the burner and stir the chocolate until it’s melted.  Once it’s melted, add it to your bowl of icing and mix until well combined.

When your cake is completely cooled, put your icing on it and enjoy!!

PB Choco Cake Collage