Los Angeles Cupcake Challenge Feb 2010

A sample of some of the many cupcakes that we were allowed to take home!...wow!!

The third annual Los Angeles Cupcake Challenge was finally at my fingertips this past weekend! I was in heaven!! It was even more glorious than last years! So many wonderful and inventive flavors and too many close votes for me. But first....the RESULTS!! ( I got them from my fav cupcake blog...(http://www.cupcakestakethecake.blogspot.com/)

Best Traditional:

1st Big Man Bakes-Red Velvet

2nd Blue Cupcake-Sweet and Salty Vanilla

3rd Southern Girl Desserts-Red Velvet

Big Man Bakes' Red Velvet and Carrot cake ...yum!

Best Original:

1st My Delight Cupcaker-Breakfast Cake

2nd Jus Minis-Caramel Banana

3rd Two Parts Sugar-Chocolate Covered Strawberry

Best Overall:

1st Jus Minis-Caramel Banana

2nd My Delight Cupcaker-Breakfast Cake

3rd Two Parts Sugar- Chocolate Covered Strawberry

MY PICKS

Best Traditional:

Big Man Cakes-Red Velvet

Best Original:

My Delight Cupcaker-Amaretto Sour

Best Overall:

My Delight Cupcaker-Breakfast Cupcake

The Breakfast Cupcake...I have to recreate soon!! (if you love pancakes and bacon, you'll be hooked!)

Definitely the event of the year!!!! And I can proudly announce that I took my left overs and ate some the next day. There are never enough! (some people can't handle the truth!) I had such a great time and I was really impressed with this years decorations and unique flavors. Although not all of the flavors were hits. There were plenty of vanilla and red velvet to go around but I was disappointed in the lack of coconut.

I look forward to visiting the winning cupcakeries and my favs of the competition! I had so much fun!

Food Network Magazine's Almond Joy Cupcakes

I am a fanatic about coconut! I love shredded coconut, coconut milk, coconut scones, coconut ice cream and pina coladas! Making this cupcake creation inspired by the candy bar, Almond Joy was so much fun and so true to its originality. The coconut flavor is so yummy!

Cook time is 20 min.

Yields 24

Ingredients
For the Cupcakes:
2 large eggs plus 4 egg whites, at room temperature
1 cup cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 1/4 cups cake flour, sifted
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into pieces, at room temperature

For the Topping
2 cups whole milk
1 14-ounce package shredded coconut
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
Pinch of salt

For the Glaze and Garnish:
6 ounces bittersweet chocolate, finely chopped
3 tablespoons light corn syrup
1 tablespoon unsalted butter
48 roasted almonds, for garnish

Directions
Make the cupcakes: Position a rack in the middle of the oven and preheat to 325 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the whole eggs and egg whites in a large bowl. Whisk in the cream of coconut and the coconut and vanilla extracts until smooth.
Whisk the flour, sugar, baking powder and salt in a large bowl. Beat in the butter, one piece at a time, with a mixer on low speed until the mixture resembles coarse meal, 3 to 4 minutes. Add half of the egg mixture, increase the speed to medium-high and beat until fluffy, about 1 minute. Beat in the remaining egg mixture until combined, scraping down the bowl as needed.
Divide the batter among the prepared cups, filling each about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 22 minutes. Let cool in the pans 10 minutes; transfer to racks to cool completely.

Make the topping: Combine the milk, coconut, confectioners' sugar, vanilla and salt in a medium saucepan. Bring to a simmer over medium-high heat and cook until the milk is absorbed and the mixture thickens, stirring occasionally, about 15 minutes. Cool completely.

Make the glaze: Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine. Keep warm.

Top each cupcake with a heaping tablespoonful of the coconut mixture, pressing gently until compact. Spoon 1 teaspoon glaze on top and garnish with 2 almonds. Refrigerate until the glaze sets, about 20 minutes.

Candy Bar- San Francisco, CA

If you're a dessert lover like me and you also enjoy a bit (or alot) of wine and alcohol... this is the place for you! This is all you need to know:the Candy Bar; part art, wine and DESSERT!!

OK, so I will go into details! What a cool place to come hangout and enjoy each others company. The Candy Bar is set in a cute lounge area with couches and a bar. One of the most unique things about this place is that they have board and card games for you to play with! What a great idea! This reminds me of a similar place in Flagstaff, AZ called the Wine Loft. (I couldn't find the web address so heres some reviews on yelp www.yelp.com/biz/wine-loft-flagstaff ) The Wine Loft has an HUGE collection of wine and beer while also sporting the board games. Trivial Pursuit has never been so much fun when you're feeling silly.

Anyways, we didn't have time for any games at the Candy Bar but we did eat our share of desserts.

Banana Bread Pudding- toasted almonds, Bailey's Creme Anglaise, vanilla ice cream

Chocolate Mousse- Mango Sauce, Oh Henry! malt ice cream

Butterscotch Chocolate Brownie- candied walnuts, thyme ice cream

My favorites were the chocolate mousse and the butterscotch brownies! The chocolate mousse with the mango sauce was so delectable but the butterscotch brownie with the thyme ice was phenomenal!! Ok, so thyme ice cream may sound weird to you but trust me, it was so refreshing! With the sweetness of the brownie, the thyme ice was a welcomed subtle hint of spice!

Definitely check this place out for your next dessert/game hangout! I love SF!!