As previously promised, here is my take on how to recreate the BBQ Cupcake.
Once again, the idea is not my own...I came across it some time back while wasting time on Pinterest. It was "advertised" as a great cupcake for Father's Day, which it would be; but I also think that it would be great for any summertime BBQ.
Original Photo:
For the cake, I just used a boxed mix and prepared according to the package directions. This happened to be Duncan Hines/Devil's Food.
For the liners, I chose a plain tan color (as it is all I could find) but I think a cute checked pattern or a solid color would look cute as well. My local Wally World didn't have a lot to choose from...surprise, surprise!
Filled and ready to bake...
Approximately 18 minutes later...
While the cakes cooled, I began working on the icing.
I chose a Chocolate Buttercream.
Wilton's recipe to follow:
INGREDIENTS
PRODUCTS
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, (softened)
3/4 cup cocoa (or three 1 oz. unsweetened chocolate squares, melted)
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar ((approximately 1 lb.))
3-4 tablespoons milk
Step 1
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
http://www.wilton.com/chocolate-buttercream-icing/WLRECIP-42.html
My advice on the icing:
- I use regular vanilla...it isn't necessary to use "clear" as indicated above
- This particular batch of icing took 5 tbsp of milk before it whipped into a consistency for spreading
I find that when icing without using a bag and tip it is best to use an offset spatula. It seems to work better than a butter knife.
Now onto the "decor"...
This is where I cheated a bit (no shame), I didn't want to make an entire batch of buttercream icing for just "striping" so I bought canned icing (gasp). To the 'fake' icing, as it is known around my home, I added some black icing color.
I then piped it on each cupcake to create the grill...
Now for the hotdogs...
I used the same 'fake' icing to pipe grill marks on the tamales, I mean hotdogs.
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