Iron Cupcake Entry!!

So, I’m back from vacation. I took my older kids to Maine for a week, and brought along my gay boyfriend and my mother, in true hag fashion.

Ah, Iron Cupcake. I’ve been thinking about you.

My friend, the Milwaukee Cupcake Queen is hosting a challenge called Iron Cupcake: Earth and I decided to join in on the fun.

The theme for this month is chili peppers. I did quite a bit of searching online for different ideas because nothing was coming to mind that would be interesting and original enough for me. I figured everybody and their uncle would be doing some sort of chocolate and chili powder combination and that’s a little too easy for this gal. Hmm…what should I do? Then I saw it: Jalapeach preserves. A delicously sweet and spicy combination of peaches and jalapenos. Sound gross? I thought so too, but I tasted those preserves and boy are they good. I then thought of corn muffins and remembered how a certain ex-boyfriend of mine used to accompany me to the local Cracker Barrel for breakfast. When they would bring that basket of muffins and biscuits to the table, I would invariably grab for a crumbly corn treat and he would say “No! Don’t eat the muffins! Don’t EVER eat the muffins!” (That story works better if you picture it happening in slow motion, by the way.) I then wondered how a corn muffin would taste with chunks of peaches in it. Add to that a glaze of the Jalapeach preserves. Top it with a smooth cream cheese icing. Garnish it with a circle of jalapeño. I thought I was onto something, for sure. I’m calling them Jalapeach Crumble Muffins with Cream Cheese Icing. By the way, they are indeed vegan. Mmmm….

For the muffins:

1 cup whole wheat pastry flour (or AP works just as good, I’ve tried both)

1 cup cornmeal

1 Tbsp baking powder

1/2 tsp salt

1/3 cup evaporated cane juice (or plain ol’ sugar)

1/2 cup canola oil

1 cup plain soy milk

1 tsp cider vinegar

1 tsp vanilla

1 1/3 cup diced fresh peaches (not frozen! too much moisture!! argh!)

Preheat oven to 400 then spray your muffin tin with no-stick. This follows the standard recipe guidelines- let vinegar sit in soy milk for a few minutes to curdle. Mix wet stuff together, mix dry stuff together, mix wet into dry, then mix in peaches. Woot! Divide evenly amongst 12 tins then bake for 20 to 25 minutes depending how hot your oven gets or whatnot. Mine were done enough after just 20 minutes. Let them cool completely before you glaze and frost!!

For the preserves glaze, I simply put about 1/3 cup of the jalapeach into my saucepan and warmed it up on low until it was liquidy. Then I let it cool. Next I took my teaspoon and gently spooned a little onto the top of each muffin using the back of the spoon to spread it around. It smelled soooooo good you guys, I swear!

For the icing I borrowed my favorite cream cheese frosting recipe from Vegan Cupcakes Take Over the World and tweaked it just a hair. Here it is…

For the icing:

1/4 non-hydrogenated margarine, softened

1/4 cup vegan cream cheese, softened

2 cups powdered sugar

1 tsp Jalapeach preserves

Cream margarine and cream cheese til light and fluffy then stir in powdered sugar and preserves and mix the crap outta that frosting! I omitted the vanilla from the original recipe and tossed in a spoonful of the Jalapeach because I’m crazy like that , I guess.

I then decided that I had to taste one in order for this to be complete. My assessment: delicious! I’m not just making that up either. I’m not a “call it yummy when it’s nasty” kind of girl. They were a little…different, don’t get me wrong. The jalapeno flavor was not at all overwhelming, which was fine with me. The frosting was fantastic and the sweet glaze went perfectly with the almost-savory muffin. The peaches were bursting with juicy flavor, also. All in all, I think I did a good job on this one.

So, if I win here are the killer prizes the Milwaukee Cupcake Queen will send me: an original piece of artwork by Cakespy, a sweet apron from Jessie Steele, the one and only awesome cupcake courier, and Taste of Home books. Nice! Oh, and here’s a shout out to our other corporate sponsors, Fiesta Products and Hello, Cupcake!

I had a recurring fantasy all week long that goes something like this: Dave Grohl is in town for the Harley celebration. He reads something about the challenge and offers to be a guest judge. He picks my treat as the winner and while my husband is at work decides to hand deliver the prizes to my front door wearing nothing but a leopard thong. Okay, the thong part is gross, I’ll admit it. Dudes who wear thongs are pretty gay, but still. If you know anything about me, you know that the Foo Fighters are my favorite band and I’m disgustingly in love with Davey. Our daughters are only 6 months apart in age and do you KNOW how close I came to naming her Violet? Anyways…

I hope I win. Until then, I’m going to sit here and dream of you-know-who while eating the remaining ten Jalapeach crumble muffins with cream cheese icing…


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3 responses to “Iron Cupcake Entry!!

  1. I’m totally disturbed by the Dave Grohl in a thong image but awesome cupcake! The preseves sound delicious and I really want to try that brand of vegan cream cheese. I hate the Tofutti stuff, though my son and husband like it.

    Oh and I’m in love with your airbrushed mixer. Did you have it done at an autoshop?

  2. if i have to put the vegan cream cheese in a frosting, i will. otherwise, i hate the stuff, along with vegan cheese and vegan sour cream. And the airbrush design is actually a stick-on thingy I bought for $20 online! It just appeared in the ad section when i logged onto myspace last year so i bought it.

  3. oooh I loooooove peachy things and these sound good! I didn’t even THINK of peaches! Good luck for IC:Earth, I’m going to be crossing fingers for ya! I’m finding it hard to vote because they ALL sound yummy!

    soy sour cream and cream cheese isn’t very easy to find here in NZ, which sucks!

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