This afternoon Challenge #3 in the Young & Hungry Food Bloggers Challenge was released to us and honestly this is the one that I was totally excited about! I knew the challenge today was probably going to be cupcakes because they sent us cupcake liners as what we would need to use for this one. Being the bright bulb that I am I easily pieced that together. Now, I do cupcakes here all the time and if you are a regular reader you know that cupcakes and cookies are my passion. Now, I know some of the other bloggers and am very familiar with their blogs and I know many of them are good bakers too so I needed to come up with something that I had not done on the blog before but that could easily be used as a dessert recipe for the upcoming Fourth of July holiday. Now I do already have another recipe slated for the blog that I could have used but I wanted to do something fun for my kids today since it’s a humid, gloomy, rainy day here and so I made Firecracker Funfetti Cupcakes. I decided to use a frosting recipe that I have never shared on the site before but that I simply love, love, love and so I topped the cupcakes with Flour Frosting. Now to give these cupcakes a bit of a bang I cored out some of the center on each cupcake and poured in some Pop Rocks.
The frosting I used for these cupcakes is absolutely amazing! I mean hands down one of my absolute favorites! It is light and creamy and not overly sweet and when you tell people the base for it is cooked flour and milk they will think you have lost your mind so don’t tell them that part until after they have gobbled up a cupcake or two or three.
Adding the Pop Rocks into the center of the cupcake is just a fun treat for the kids. It also gives the cupcakes a bit of fruity center too which is nice to go with all of the colors the sprinkles add in the Funfetti Cupcakes. When my boys first hit the centers they looked at me as the Pop Rocks started to go off and with their sensory issues it freaked them out until I told them what was going on. Then they were okay with it and just continued eating. With the Pop Rocks though you don’t want to add them and frost the cupcakes until just before serving. The moisture from the cake and frosting can cause them to start popping if they sit to long.
Now if this recipe sounds like a hit to you then please head on over to the Young & Hungry Facebook page and be sure to vote and spread the word please!
- 1 c. all-purpose flour
- 1 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. sugar
- 1/4 c. unsalted butter, softened
- 1/2 c. milk
- 1/2 tsp. vanilla
- 1 egg
- 1/4 c. sprinkles in your choice of colors
- 1/3 c. all-purpose flour
- 3/4 c. milk
- 3/4 c. butter, softened
- 3/4 c. sugar
- 1 tsp. vanilla
- 4-6 packages of Pop Rocks in flavors and colors of choice
- More sprinkles
- Preheat oven to 350° and line cupcake pan with liners.
- In the bowl of a stand mixer fitted with the paddle attachment sift in the flour and baking powder and then add the sugar and salt. Add the butter, milk and vanilla. Beat on medium-low speed for 2-3 minutes. Scrape down the bowl and add the eggs. Once incorporated, beat at medium speed for 2-3 minutes.
- Bake for 22-26 minutes for cupcakes. Cool for ten minutes in pan and then remove and cool on rack the rest of the way and frost.
- Whisk the flour and milk together in a pot over medium-low heat until combined. Then using a silicone spatula smash all of the flour lumps that remain and stir until the mixture becomes as thick as paste. It should be thick and smooth and the bottom of the pan should be mostly uncovered as the mixture thickens. Remove from heat and move the mixture to a bowl and place in the refrigerator until cold. This cannot be at all warm or this will not turn out well.
- In the bowl of a stand mixer fitted with the whisk attachment cream together the butter, sugar and vanilla on medium-high speed. Scrape down the sides and bottom of the bowl and then add in the cooled flour mixture. Beat on medium-high speed for 7-10 minutes. The longer you beat the mixture the creamier and fluffier it will become.
- Core out the center of the cupcakes using a cupcake corer or a paring knife. Be sure not to cut all the way through the cupcakes. Pour a mixture of the Pop Rocks into the cored out opening so that it fills to the top of the cupcakes. Then top with frosting and sprinkles.
In “Young & Hungry,” two worlds collide when Josh (Jonathan Sadowski Sadowski), a wealthy young tech entrepreneur, meets Gabi (Emily Osment), a feisty young food blogger, looking to be his personal chef. Gabi is desperate for the job and must prove herself, mostly to Josh’s aide ( Rex Lee), who prefers a famous chef for the job. When Josh enlists Gabi to prepare a romantic meal for him and his girlfriend, the dinner goes awry and Gabi finds herself in a very awkward position. With the help of her best friend Sofia (Aimee Carrero) and Josh’s housekeeper (Kym Whitley), Gabi turns a difficult situation into an opportunity for employment and maybe even love.
Young & Hungry stars Emily Osment (Hannah Montana), Jonathan Sadowski ($#*! My Dad Says), Rex Lee (“Entourage”), Aimee Carrero (“Blue Lagoon: The Awakening”) and Kym Whitley (“Animal Practice”) with Annie Potts (“GCB,” “Designing Women”) as a recurring guest star. The series is executive produced by Eric Tannenbaum and Kim Tannenbaum (“Two and a Half Men”), CBS Television Studios, Relativity Television, Jessica Rhoades (“Sharpay’s Fabulous Adventure”) and Ashley Tisdale (“High School Musical”). The pilot was written by David Holden (“Accidentally on Purpose”). Gabi Moskowitz, a San Francisco based food blogger, of BrokeAssGourmet.com, contributed to the development of this project.
Young & Hungry premieres on ABC Family on Wednesday, June 25th, at 8/7 p.m. CST