Dirty Shirley Cupcakes

Hello, my boozey baker friends! How I have missed you, and baking, and blogging. It's been a very long time since I've posted anything on the blog; Ellen has been keeping things going while I've been MIA. The last thing I posted was the Spiced Rum Pumpkin Poppers, last fall. Wow, that feels like forever and a day ago.

I won't go into detail about the reasons for my baking and blogging hiatus, as I don't want to rain doom and gloom all over a post that I intend to be positive and hopeful. I made these cupcakes over a year ago, intending to do a post corresponding with cherry blossom season. But then spring didn't come for me.

Suffice it to say that it was a very, very long, dark winter.

What's the saying - April showers bring May flowers? Well, after a long winter full of showers (thunderstorms, monsoons, hurricanes, maelstroms, etc.), May brought me some good things - especially hope. I'm finally seeing the sunshine breaking through the clouds, and the flowers are starting to bloom. So, while it's not exactly cherry blossom season in California, this seemed an appropriately-timed post.  

Since we're celebrating a belated spring, full of sunshine, cherry blossoms, and hope for new possibilities, let's start with the recipe for the cocktail that inspired these cupcakes, shall we?

Spiced Fig and Honey Moon Ale Cupcakes with Honey, Cinnamon and Vanilla Bean Buttercream

This moist and delicious cupcake recipe comes from Kathy Partak who won the Gold Country Fair Crazy for Cupcakes competition last month.  As you recall, Jacqueline and I entered this contest...We didn't place, but we're already planning to blow their frosting off next year!  Seriously, Kathy was gracious and generous in sharing this winning recipe.  I, of course, in true BIWB fashion made a few, booze-infused modifications.  Here are views of the cupcake and a shot of the primary ingredients:

I used the flour and fat method, yet again...Great success this time as well.  Our fellow baking nerd, Nancy, said that this is the BEST I've made so far.  Thanks, Nancy, you keep me inspired.  :)

Chop up the fresh figs into a small dice.  You could use dried figs, but I didn't.  If using dried, I'd plump them up a lot. 


Pretty.

BIWB goes Gluten-Free: Rum-Infused Apple and Quinoa Cupcakes with Vanilla Bean and Cinnamon Cream Cheese Frosting

Whoa!  That's probably the longest title yet!  So, I wanted to show our appreciation for one of our guest photographers, Erika.  She was able to capture one of Mrs. Murphy's booze-infused creations when a camera wasn't available.  I ran into Erika in the elevator and discovered that she was gluten-free.  An interesting concept: could I find a booze-infused gluten-free recipe?  I found this recipe on The Cupcake Project.  It called for rum, NO PROBLEM!

Look at these little darlings!

Quinoa?  I didn't even know the correct pronunciation, let alone where to find it in the grocery store or what it even looked like.  Found it in the wonderful bin section of our neighborhood Winco...LOVE Winco...LOVE the bin section...Anyway, it was pricey for a little-bitty grain.  I was up for this challenge!

Raspberry Liqueur Cupcakes

It's been a long time since my last post.  Most of you know that my oven died a month ago.  Died right after the final batch of Kahlua Man Fudge Cookie Sandwiches...It was a long haul in the decision process and the waiting and hoping for the new stove.  Let's just say, I'm at peace now.  I can bake all I want, and don't have to stop myself while planning out a new recipe only to have those thoughts dashed as, "No, dummy, you don't have an OVEN!"  I hadn't, truthfully, realized until this episode that I was this hooked on baking.  Had no idea it's role in my life fully...

So, just to get this rolling again, I will start with the picture of the finished product...Look at these little beauties! 

I am perfecting my frosting consistency and technique.  I'm just so proud of the presentation, too.  And, I'm putting those 1000+ cupcake cups to good use! :)

Folks really liked these babies.  As my buddy at work, Karl, stated in his email:  "An exquisite balance of texture and flavor all wrapped in a moist and elegant, visually stunning package.  The 'cupcake challenge' of achieving harmony between cake and frosting is orchestrated as beautifully as any Beethoven sonata!"  We all love Karl.  :)