C. Christy Concrete -

by C. Christy Concrete

Mint Julep Cupcakes

_{No more for me, thanks; I’m driving.}

May isn’t the most holiday-heavy month of the year, and because of that, most people tend to associate it with one of two days: Memorial Day, which is a real holiday, and Cinco de Mayo, which is not. For people of the Southern persuasion, however, May is all about the first Saturday of the month: the running of the first leg of the Triple Crown, the most exciting two minutes in sports, Kentucky Derby Day. Big hats, mint juleps, blue grass, Hot Browns, mint juleps, bourbon, fried green tomatoes, mint juleps, etc. Oh, and there’s a horse race or something, too.

But you needn’t celebrate horse racing for only three days of the year. (Fine, just two days – only douchebag frat boys celebrate Preakness.)

Like most legacy cocktails, the history of the mint julep is clouded in the hangover of the past. The name itself is a mutation of the Persian word for “rosewater,” and we can see how far it’s come from that simple definition. Even just a debate over the proper preparation of the drink is equivalent to fightin’ words in some circles of the Deep South. Muddle the mint or no? Simple syrup or superfine sugar? Cracked ice or seltzer water? It hardly matters, since a long drink like the mint julep is little more than a bourbon delivery system anyway. Besides, we’re making cupcakes today, albeit those of the boozy, minty, julep-y variety.

My horse lost, by the way. Stupid longshots. Off to the glue factory, you worthless flea biscuit!

by C. Christy Concrete

Cupcake Rampage: Red Velvet Cupcakes

_{Like any proper Southern belle, the red velvet cupcake never goes anywhere without a stylish hat.}

The American South’s red velvet cake is another one of those regional favorites whose fame has far outlasted its own origins. No one seems to know exactly why these traditionally local confections were tinted red in the first place, and the stories that are traded around vary wildly and don’t include much fact-checking. I’m neither from the South nor a traditionalist, so for a little more insight, I consulted the closest thing I know to a Southern belle, my friend Ruby in Florida:

in Desserts / Endless Cupcakes 15 comments

by C. Christy Concrete

Cupcake Rampage: Maple Muffincakes

Maple cupcakes, er, muffins? Doesn’t matter to whoever couldn’t wait and took a bite already.

Some vegans balk at consuming honey, especially mass-produced honey, claiming it’s a product of animal labor. Not too many people would say the same thing about maple syrup, even though it arguably exploits a plant of its natural resources, keeping them hooked up to galvanized buckets all winter like intensive care patients or perennial blood donors. That’s a debate I’m not willing to engage in today. Today, we’re making cupcakes. Or maybe muffins? What’s the difference, anyway? Another conversation for the ages…

in Desserts / Endless Cupcakes / Recipe 5 comments

by C. Christy Concrete

Cupcake Rampage: Meyer Lemon Gems

Editor’s Note: A food blog without cupcakes is like a birthday cake with no candles. It’s just not right. Since you know none of us around here have the whole baking thing down, C. Christy Concrete has stepped up to share some mouthwatering cupcake porn (and other culinary adventures). Please give our newest ES-er a tasty welcome.

The Meyer lemon is commonly held up as the crown jewel of the citrus world. Unlike its brassy, astringent cousins, this alleged offspring of an unholy union between a true lemon and a sweet orange flaunts a round, BBW-esque body, smooth, supple skin, and bright, fruity fragrance. When juiced, fresh Meyers are literally hemorrhagic, they are easily reamed clean of pulp and pith, and when bruised in such a manner, the skin releases copious amounts of oil that will scent your hands for hours afterwards. The skin of a Meyer is edible, although it doesn’t taste like much. The juice, while still too bitter to drink straight, tingles the tongue gently with a sweet, spicy nose.

For the most part, all this adoration is justified. The difference between Meyers and regular lemons is similar to how know-it-all chefs treat the olive oils on their shelves. The coveted extra virgin olive oil is reserved for dressings and topping-off dishes, while regular old summer-weight olive oil is fine for use as a lubricant and emulsifier, when flavor is less important. Similarly, garden-variety Eurekas and Lisbons may be functionally fine for whisking into vinaigrettes or showering over roast fish, but a Meyer is reserved for such time when you want its unique twang to stand out.

Although three hundred and fifty degrees Fahrenheit is hot enough to be considered abusive to this twang-y flavor, we still tried using Meyers in a cupcake just to see what happens; in this case, the Lemon Gem cupcakes from Vegan With A Vengeance:

in Desserts / Endless Cupcakes 6 comments