Cupcake Day is almost here!

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We have had a cupcake filled week so far here at The Anti-Cruelty Society!

Every day this week staff and volunteers have been baking and selling cupcakes here leading up to the official community bake sales happening this upcoming Monday at our main location and at the EAC. I guess you could call it a daily cupcake appetizer before the main cupcake course. Needless to say we haven’t had a problem getting our sugar fixes in this week.

Also, we would like to give a shout out to two special Cupcake Day bakers-Erin Glade and Jess Piper! They will be holding bake sales on October 17th and donating the proceeds to the lifesaving efforts of The Anti-Cruelty Society. Thanks again Erin and Jess!

Are you getting yourself in gear to bake and sell treats this Monday? If so, we want to hear about it! Comment on this post to tell us what you’re making and where you’ll be selling your treats.

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Recipe: French Toast & Bacon Cupcakes

Looking for that perfect sweet and savory combination? Try out these French toast cupcakes topped with bacon! (Recipe found on http://www.foodnetwork.com)

Total Time: 1 hr 20 min

Prep: 40 min

Cook: 40 min

Yield: 12 cupcakes
Level: Intermediate
 

Ingredients

Cupcakes:

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 3.9-ounce box instant vanilla pudding mix
  • 1 teaspoon baking powder
  • 1 tablespoon potato starch
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 large egg whites, at room temperature
  • 1/4 cup maple syrup
  • 1/2 cup half-and-half, at room temperature
  • 1/2 cup chopped cooked bacon (we recommend using artificial bacon!)

Glaze:

  • 1 8-ounce package cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 2 cups sifted confectioners’ sugar
  • 1/4 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 3 strips bacon, cooked and chopped (optional)

Directions

Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not over mix. Fold in the bacon. The batter will be thick.

Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.

Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

Recipes: Mocha Cupcakes with Espresso Buttercream Frosting

If you make these delicious cupcakes, you can probably skip out on your daily Starbucks run (or other coffee shop of choice)! This recipe was posted on http://www.browneyedbaker.com

Mocha Cupcakes with Espresso Buttercream Frosting

Mocha Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes Baking Time: 17-20 minutes

1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.


Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

*Note: To make the swirls on the cupcakes, use a 1M decorating tip.

Awaiting Adoption: Kim

Look at this beauty!  Kim is one of the many wonderful kitties awaiting adoption at The Anti-Cruelty Society. Kim came to the shelter 9 months ago when her owner could no longer care for her. Kim can sometimes start off a tad shy, but a few soft pets later and you will see what a sweetheart she is. Kim enjoys attention and playing with fun kitty toys. Ready to move in and spend her life hanging out with you, please come by and say hello to Kim!

Find more information on Kim here.

Recipes: Cherry Limeade Cupcakes

Summer months mean a high-intake of animals in the shelter. So many animals are in need of loving homes right now!    

Summer months also mean higher temperatures and delicious ripe fruits! Try out this Cherry Limeade Cupcake recipe, courtesy of http://www.flicksandeats.com/.

Yield: 24 cupcakes
Prep time:
 30 minutes
Bake time: 16 – 18 minutes

Ingredients

For cupcakes:
3 cups cake flour
½ tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup unsalted butter, at room temperature
1 cup sugar
½ cup plus
3 tbsp limeade concentrate
3 eggs
¾ cup milk (I used skim)

For lime syrup:

½ cup limeade concentrate
¼ cup confectioners’ sugar

For frosting:

4 cups confectioners’ sugar, or more
½ cup butter, softened
5 tbsp maraschino cherry juice red food coloring (optional)

For decorating (optional):
maraschino cherries
lime slices
straws

Directions:
– Preheat the oven to 350 degrees F. Line two muffin pans with paper liners.
– In a medium bowl, combine the cake flour, salt, baking powder, and baking soda. Stir together and set aside.
– In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth.
– Add the sugar and beat on medium-high speed until creamed.
– Add in the limeade concentrate and mix to incorporate.
– Add the eggs one at a time, scraping down the bowl between additions.
– Add in the flour mixture in thirds, alternating with the milk, beginning and ending with the flour mixture.
– Mix ingredients just long enough to incorporate but no longer.
– Divide the batter evenly between the prepared cupcake liners. Bake for about 16-18 minutes or until a toothpick inserted in the center comes out clean.
– Allow to cool in the pans for 5 minutes, then remove to cool completely.
– Once the cupcakes have cooled completely, whisk together the limeade concentrate and confectioners’ sugar in a small bowl to make the lime syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. Drizzle the syrup slowly because otherwise, it’ll flow off the sides and make a mess.
– To make the frosting, combine the confectioners’ sugar, butter, and maraschino cherry juice in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add red food coloring if desired. Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.

Enjoy!

The Animals: Gracie – ADOPTED 8/9

gracie
Meet Gracie – a beautiful blond with a sad story. She was originally found on the side of an Oklahoma highway, pregnant, scared and abandoned. She was rescued by good Samaritans who housed and fed her until she had her puppies. Ten puppies and three weeks later the whole family was transported from Oklahoma to the Anti-Cruelty Society where they were cared for and fattened up.
gracie 3Since arriving in late April, all the pups have found homes, but super mama Gracie remains waiting for her adopters.Gracie is a timid girl. We don’t know if it’s because of past abuse or poor socialization, but she is very afraid of strangers – men in particular. She can and has warmed up to a few fellows at the shelter. Gracie is also afraid of new environments but she does adjust over time and is comfortable in her current setting, the Real Life Room of the behavior and training department.
Gracie is quiet, affectionate, polite, silly, playful and loving. There is not a mean bone in her body.gracie 2Gracie would do best in a quiet home. She’s not keen on going for walks, so a yard to play in would be best. She is also loves other dogs and cats. She’s met several dogs and has enjoyed rough-housing with them all. As part of her “therapy”, Gracie must have a patient dog companion at home to help her learn to be a dog.

She is patiently waiting to leave the people she loves at the shelter to go to her real home. If you’d be interested in meeting this lovely lady, please contact our Animal Behavior & Training team at: help@anticruelty.org
Help us get the word out about this lovely gal – and don’t forget to support this kind of life-saving work by participating in this year’s Cupcake Day!