Cupcake Wars Cupcake Recipes

With the Food Network show Cupcake Wars, reality television has come to the world of cupcakes. Each week, four of the top cupcake bakers in the country compete to win $10,000 and the chance to showcase their treats at a spectacular event. Three elimination challenges are included in each episode, leaving only one baker as the victor in this sweet war.

Magazine parties, celebrity golf tournaments, and even an anniversary celebration for Ace of Cakes are among the winning events that showcase the champion’s cupcakes. Permanent judges include Candace Nelson, the owner of Sprinkles Cupcakes, and Florian Bellanger, the co-owner and chef of MadMac, an online macaroon company. The third judging spot is filled by a different expert each episode. Justin Willman is the host of this tasty competition.

This show just wrapped its second season and is now casting for season three. Those who consider themselves the best at making cupcakes and have an excellent personality to boot can apply on the Food Network Web site. Along with basic contact information and a photo, they must tell the network why they are the perfect candidate for this baking competition.

Food Network is even so kind to share hundreds of cupcake recipes, including winning concoctions. Try this recipe for carrot cake cupcakes submitted by Chef Ina Garten:

Ingredients:

• 3 extra large eggs
• 3 cups carrots, grated
• 2 cups sugar
• 2 cups all-purpose flower
• 1 1/3 cup vegetable oil
• 1 cup chopped walnuts
• 1 cup raisins
• 2 teaspoons baking soda
• 2 teaspoons of ground cinnamon
• 1 ½ teaspoons of kosher salt
• 1 teaspoon pure vanilla extract

Frosting:
• ¾ pound cream cheese, room temperature
• 1 pound confectioner’s sugar
• ½ pound unsalted butter, room temperature
• 1 teaspoon pure vanilla extract

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line two 12-hole muffin tins with paper liners.
• Beat vanilla, oil, and sugar using an electric mixer with a paddle attached. Add eggs individually.
• Sift together salt, baking soda, cinnamon, and flour in a separate bowl. Add ½ of this to the mixer bowl, with the mixer set to low speed.
• Add walnuts, raisins, and carrots to the remaining flour mixture, mix well, and add this to the wet batter. Mix ingredients until just combined.
• Scoop batter into 22 muffin cups, making each ¾ full. Bake at 400 degrees for ten minutes. Reduce oven temperature to 350 degrees and bake for 35 minutes or until a toothpick is removed clean. Cool cupcakes on wire racks.
• Make the frosting by creaming the vanilla, butter, and cream cheese using an electric mixer with a paddle attached. Add sugar and beat ingredients until smooth.
• Frost cooled cupcakes.

By: Gerald Boxman

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