Handstand Kids

Tag Archive for cupcakes

Arleen Makes a Mean Cupcake

As you already know, Arleen Scavone, of Sweet Arleen’s, is our Celebrity of the Month. We absolutely love Arleen and are thrilled that she’s contributed such delicious recipes to our newest cookbook kit, Baking Around the World. We hope to see everyone at the launch party at her storefront this weekend!

Enjoy this recipe from the new cookbook, in the meantime!

Peanut Butter & Jelly Cupcakes with Peanut Butter Frosting

Level 3, Makes about 20 cupcakes

Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 ¼ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter (1 stick), softened at room temperature
  • 1 ¾ cups granulated sugar
  • 3/4 cup creamy peanut butter
  • 3 eggs
  • 1/4 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 jar of strawberry jam

Tools

  • Measuring cups
  • Measuring spoons
  • 3 large bowls
  • Whisk
  • Electric mixer or hand mixer
  • Rubber spatula
  • Spoon
  • Lined cupcake pans or baking cups
  • Melon baller

Instructions
1. Preheat oven to 350 degrees.
2. Place the flour, baking powder, salt, and baking soda in a large bowl and whisk to combine, set aside.
3. Place the softened butter and sugar in another large bowl and beat with an electric mixer on a low speed until smooth.
4. Add peanut butter to the bowl with the butter and sugar and mix on low speed until combined.
5. Add one egg and mix to combine. Repeat with remaining 2 eggs, mixing after each to combine before adding the next.
6. In another large bowl, whisk together the sour cream, vanilla extract, oil and buttermilk, set aside.
7. Add half of the dry flour mixture to the bowl with the butter. Mix on low speed until combined.
8. Add the sour cream mixture to the bowl and mix until combined.
9. Using rubber spatula, scrape down sides to make sure there are no lumps.
10. Add remaining flour mixture and mix until smooth.
11. Use a spoon to scoop the mixture into 20 lined cupcake pans or baking cups.
12. Bake cupcakes for approximately 20 minutes until golden brown, and let cool at room temperature.
13. Once cooled, use the melon baller to gently scoop out a small piece from the center of each cupcake.
14. Fill the holes with the strawberry jam. Cover tops of cupcakes with Peanut Butter Frosting.

Peanut Butter Frosting

Ingredients

  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons butter, softened at room temperature
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup heavy cream

Tools

  • Measuring cups
  • Measuring spoons
  • Large bowl
  • Electric mixer or hand mixer
  • Sifter
  • Rubber spatula

Instructions
1. Place the butter, vanilla, salt and peanut butter in a large bowl and beat with an electric mixer or hand mixer until combined.
2. Use the sifter to place powdered sugar into the large bowl. Beat with mixer until there are no lumps.
3. Use the rubber spatula to scrape the sides of bowl, stirring any lumps until smooth.
4. Slowly mix in heavy cream until just combined. If you stir the icing too much, it will turn grainy and separate.
5. Spread frosting on cupcakes and serve!

Alternative: For those with nut allergies, try this recipe with sunflower seed butter. For a healthier alternative, use strawberry jam as frosting.

Enjoy!!

You’re Invited

Cookbooks & Cupcakes For a Cause!

Join us for the tastiest party of the year.

Our very own, Yvette Garfield,  and two-time Cupcake Wars winner and recipe contributor, Arleen Scavone, are excited to introduce the newest cookbook from the Handstand Kids line, Baking Around the World!

Who: Foodies, Big and Small

What: Release Party for the Handstand Kid’s Baking Around the World, featuring recipes by Sweet Arleen’s

When: April 28th, 2012 from 1 to 4 p.m.

Where: Sweet Arleen’s Cupcakes & Bread Puddings

960 South Westlake Blvd Suite #4

Westlake Village, CA 91631

Benefitting: Coach Art, an LA area non-profit that assists students with chronic illnesses as they heal through artwork. 10% of all book sales on April 28th will benefit Coach Art.

RSVP to make sure we save you a spot in the cupcake-decorating face-off!

*children under the age of 18 must be accompanied by an adult

For questions regarding event: info@handstandkids.com or 818 917 7200

Those in attendance will receive a $5 coupon to be used on site towards a signed Handstand Kids Baking cookbook kit.

Hope to see everyone there!!

What’s The Deal With Sugar?

A recent post on the food blog SlashFood.com states that the average American consumes 22 teaspoons of refined sugar every day.  If you picture 22 teaspoons of granulated sugar that seems nearly impossible. If you were to add up all the soda, candy bars, jam, ice cream, and cookies you consume in a single day, we’d assume the average American consumes even more.

We all know that sugar is high in calories and lacks nutritional value.  But recent studies suggest that sugar is not only physically addictive, but it can actually be harmful to our health.

The New York Times published an article in August entitled “Is Sugar Toxic?“ The article associates excessive sugar consumption with common ailments like diabetes, hypertension, and heart disease.  This supports recent diet trends like the Paleo Diet, which argues that the only sugars that humans are meant to consume (and that is not harmful to our health) are natural sugars found in fruits and vegetables.

Handstand Kids uses natural sugar substitutes in many or our recipes (check out the Lemon Sunshine cupcakes from a recent post).  Here are some ideas for how to cut refined sugar in your cooking:

- Substitute refined granulated sugar in any recipe for honey or agave syrup. Agave has a mild taste, is even sweeter than sugar, and has a low glycemic index, meaning it doesn’t cause a spike in blood sugar levels

- Cut added sugar in baked goods and substitute with apple sauce, mashed up banana, or raisins.