Mama Baker

This week has been EXTREMELY busy.  School has started and I feel behind in all my readings already.  With all this hecticness going on I needed something stress relieving.  The cure?–baking something delicious and wonderful.

I was browsing the internet and found an event that I had to absolutely join.  The event?  Sugar High Friday Cupcakes which is the perfect place to showcase my new cupcake idea found at Foodbeam. Sugar High Friday, I believe, was the creation of The Domestic Goddess

Now I am from BC and being from BC I know all about the coveted Nanaimo Bar.  Nanaimo Bars are good but I find them a bit too sweet.  Also, I definitely prefer cupcakes over bars.  The cure for my Nanaimo Bar sadness?  Well obviously the Capital City Cupcake (after my lovely home Victoria, BC).

Without further ado,  the Capital City Cupcake.

(the cupcakes have been adapted from the city of Nanaimo’s nanaimo bar recipe found at Nanaimo Bar

Ingredients

Capital City Cupcakes

• 1/4 cup Grounded Almonds
• 1/4 cup Graham Cracker crumbs
• 1/2 cup Unsweetened flaked coconut
• 1 cup Cake Flour
• 1/2 tsp. salt
• 2 1/2 tbsp. cocoa
• 2 tsp. Baking powder
• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 1/2 cup milk

Filling

• 1/2 cup butter
• 2 tbsp. and 2 tsp. cream
• 2 tbsp. custard powder
• 2 cup confectioners sugar
• 1 tbsp. vanilla extract

Chocolate Ganache

• 4 oz Semisweet chocolate
• 4 tbsp whipping cream

Prepare Capital City Cupcake

Preheat oven to 375 degrees.
Combine flour, baking powder, ground almonds, graham cracker crumbs, coconut, cocoa, and salt together. In another bowl blend together softened butter and sugar. Then beat in milk and eggs. Add the dry mixture to the wet mixture slowly while using an electric mixer on low.

Fill cupcake liners two thirds of the way full. Cook for about 15 minutes or until cake tester insert comes out clean.

Prepare filling

In a bowl mix together all the ingredients (butter, cream, custard powder, vanilla extract and confectioners sugar).  Beat until light.

Prepare Chocolate Ganache

In a double boiler melt chocolate.  Once melted, add cream.  Take the mixture off the heat and beat with an electric mixer.

Prepare Capital City Cupcakes

Take cooled cupcake and with a paring knife cut out the centre. 

Fill cupcake with filling and put the cupcake top back on. 

Spread the filling on top of the cupcake as well.  Then cover the cupcake with chocolate ganache and refrigerate for about 2-3 hours.

And there you have it!  What a wonderful cupcake and a tribute to the Capital City!!

yum yum yum