This weekend you have a chance to try cupcakes made by the
winners of The Food Network's "Cupcake Wars." James and April Forbes
won the baking competition challenge and will participate in the Third Annual
Cake Tasting Tour benefiting Joseph's House.
The Cake Tasting Tour is a sweet experience for everyone.
You get to visit four different Greensboro locations and try desserts from
different bakers. It's not all sweets though, there will be some savory options
for you as well. Plus, music and entertainment from Avery Henderson of Aha
Here are the locations on The
Cake Tasting Tour where you will be driven from each location:
- The Dynacon Center (2100 E. Wendover Avenue)
- The Sweet Shop Home Made Pound Cakes by Margaret Elaine Designs (633 S. Elm
-Montgomery's 623 (623 Summit Avenue)
-Chandlar's Florist & Coffee Shop (709 E. Market Street Suite 200)
can purchase tickets online here
and proceeds go to Joseph's House - a non-profit organization that provides
shelter and life training skills to homeless men between 18 and 23 years old.
To find out more about Joseph's House click here.
Pumpkin Pie Cupcake, Vanilla Chantilly
Recipe Courtesy of James & April Forbes Cupcake Wars 2012
2 cups sugar
8 ounces of butter melted
6 ounces of Orange Juice
2 teaspoons of vanilla
2 cups of Pumpkin Puree
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons Saigon Cinnamon
½ teaspoon fresh grated nutmeg
¼ teaspoon ginger
1 cup of Sour Cream
In a mixing bowl with a paddle attachment mix your sugar and eggs until pale
yellow. Add the melted butter, vanilla, and then add the Pumpkin puree. Using a
micro plan zest the nutmeg for the best robust flavor, add the nutmeg and the
cinnamon to the mixing bowl. In a separate bowl combine all you dry
ingredients. Alternate your dries with your sour cream. Bake in a
pre-heated oven at 350 degrees F. Yield: 12 standard cupcakes
3 cups heavy cream
¾ cup powdered Sugar
1 tablespoon Pure Vanilla Extract
3 ounces of heavy cream for blooming your gelatin
In a mixing bowl fitted with a whip attachment whip your heavy cream until it
starts to get thick. Add your powdered sugar a little at a time while it is
whipping, being careful not to over mix your cream, add your vanilla. Bloom
your gelatin with the heavy cream. At this point your heavy cream should be at
a soft peak. When your gelatin is completely bloomed add the warm liquid
streamed in to your whipped cream. DONE!
18 Ounces Flour
10 Ounces Sugar
1 ½ teaspoon Baking Powder
10 ounces Butter
¼ teaspoon salt
½ teaspoon Cinnamon
In a mixing bowl combine all of your ingredients and mix them with the paddle.
Just enough until its all combined. Preheat the oven to 350 degrees F. Spread
the crumble thinly on a sheet tray and bake it until it is golden brown. This
can also be used as topping for muffins and quick breads.
Take your pumpkin cupcake and a piping bag fitted with a round tip and put
your whip cream in a bag add a dollop on top of your cupcake. Roll the
crumble on the sides of the cupcake.