No Zen for Me
For the second Saturday in a row, I missed Zen training. I was really bummed about it but I had two cakes to finish today. I got up at 7am and got to work on the birthday cake for my friend Carmen’s daughter. I realized after she left that I’d forgotten to tell her that I’d done two different flavors for the two cakes nor did I tell her that there was a cardboard separator plate between the two cakes and furthermore I forgot to mention the dowels that were between the cakes for support. Oy. I did, however, manage to exercise three times this week and I’ll walk again tomorrow.
Afterward I jumped in the shower and then got the last batch of pineapple upside down cupcakes into the oven for the wedding reception. Making the cakes in the cupcake tins turned out to work perfectly. The size was optimum as well as the ration of cake to topping. They looked like shiny little jewels. I was very happy with them. For the bride and groom I made one 6″ chai pineapple upside down cake which they absolutely loved!
As promised here is a picture of the final cakes:
As I mentioned before, the recipe I used for the cake is this one from Smitten Kitchen.
For the topping I melted a half a stick of butter (2 oz.) in the microwave for about 25 seconds then stirred in a cup of brown sugar and a tablespoon of my chai spice mix, which I grind myself. Stick it back in the microwave for another 25 seconds, stir and repeat.
Spoon about a tablespoon of the topping into the bottom of each cupcake tin and make an indentation in the center. Place half a maraschino cherry, cut side up, into the indentation and surround it with small pineapple chunks. I used fresh but that’s a preference. Smitten Kitchen isn’t keen on the maraschino cherries but I like the splash of colour they add. Fill 3/4 full with batter and bake for 25-30 minutes or until the cakes bounce back to the touch. I sprayed the tins with Pam but it may not be necessary. Let them cool for no longer than about 4-5 minutes and flip out. If any of the topping sticks just scrape it out and gently place back on top of your cupcakes.
Chai Spice Mix
2 tsps. fennel whole seeds
2 tsps. whole cloves
2 Tblsps. whole cardamom pods
1 star anise
2 peppercorn seeds
1 cinnamon stick
I grind this up in a cheap $10 coffee grinder and then strain. I just keep leftovers in a container and I mix the bits I strain out with tea and it makes a lovely cuppa.
cupcakes, pineapple, chai, upside down, cake, spices, coffee grinder, zen
January 22nd, 2010 at 2:26 am
I like the post. We are avid lover of coffee and for someone who consumes numerous cups, the article sticks. I like the style of writing too! Good job!!