Pumpkin Cupcakes with Spiced Cream Cheese Frosting via Jen Sherwin at Little Shack of Sugar
Cupcake Camp Inland Empire is a gathering of cupcake-lovers to raise money for a good cause. How can you not love these cute miniature cakes with bright dollops of frosting on top? Bake or buy cupcakes to bring or just come to eat and help support the charity. Activities include cupcake tasting, raffles, baker competition, kids’ area, fundraiser and more. The spirit of Cupcake Camp is SHARING: share cupcakes, share our joy of cupcakes, and share our fortune with those less fortunate than us.
It is 100% volunteer-organized and operated by cupcake fans. There’s nothing in it for us besides the pure joy of being able to share and eat cupcakes with you. We also strongly believe in our cause, to help find a cure for Breast Cancer, and want to bring awareness to our fellow cupcake friends. To read more about the cause, please visit our Cause page.
The concept for Cupcake Camp originated in San Francisco and promotes a true spirit of community and sharing, and Cupcake Camps now happen around the world and come in a wide variety of flavors and sizes. They’ve taken place in Paris, Montreal, Orange County, Santa Barbara, Boston, and New York to name a few. The most essential feature of a Cupcake Camp is that it brings people together to share their love of cupcakes! It’s open to professionals, amateurs, and even first time bakers.
CUPCAKE CAMP INLAND EMPIRE
Date: SUNDAY~ November 7, 2010
Time: 1:00-4:00 pm
Location: Mission Inn Hotel & Spa (Music Room)
3649 Mission Inn Ave
Riverside, CA 92501 (click for map/directions)
**please note: free parking on the street is limited: first come, first serve. Additional parking is available at the hotel for a fee of $8.
Join us for the BIGGEST Cupcake tasting in the Inland Empire! YUM!
There are many different ways to participate in Cupcake Camp IE:
– bake or buy cupcakes to donate
– come to eat cupcakes
– help raise money for a good cause (Donation: $10 at the door)
Cupcake Camp IE is all about sharing and celebrating cupcakes, community and creativity. Charity never tasted sweeter!
QUANTITY: No limit on how many cupcakes you bring (the more you can bring, the better)!
REGISTER: Please fill out the Bakers Registration Form
Getting married? This is a perfect opportunity to sample from a selection of the Inland Empire’s commercial cupcake bakers all in one stylish venue. Consider it the biggest “cake” tasting event of all time. Bring your family and find the perfect cupcake vendor for your special day.
via I Made Dinner
by Ina Garten
Makes 18-20 cupcakes
* 3/4 pound (3 sticks) unsalted butter, room temperature
* 2 cups sugar
* 5 extra-large eggs at room temperature
* 1 1/2 teaspoons pure vanilla extract (I used one vanilla bean)
* 1 1/2 teaspoons pure almond extract
* 3 cups flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 1 cup buttermilk
* 14 ounces sweetened, shredded coconut
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Key Lime Buttercream Frosting
8 Tbsp butter, softened
8 oz cream cheese, softened
2 Tbsp lime juice (approx 2 fresh limes)
1 tsp lime zest
5 cups powdered (confectioners’) sugar
cane sugar & fresh limes (for garnish)
In a large bowl (or in a mixer), combine butter, cream cheese, lime juice, and lime zest. Beat with an electric mixer until light and fluffy.
Add powdered sugar, one cup at a time, and continue beating until smooth. If icing is too thin, add more powdered sugar, a couple tablespoons at a time.