Tag Archives: katniss everdeen

The Cupcake on Fire/The Katnisscake

10 Apr

As some of you may recall, I like making up literary themed recipes for cupcakes and baked goods and filing them away for the eventual opening of my (now brewery/) bakery where all of the baked goods are based on literary characters.

I was inspired by a pumpkin spice caramel ghirardelli square to make the most recent addition a reality: The Cupcake on Fire (AKA The Katnisscake)

I used the Pumpkin Cupcake from Hummingbird Bakery as a base, ditto for their Cream Cheese icing recipe, but I made a few changes.

Cupcakes (makes 12):

1 c flour

1/2 c cocoa powder (I want to find a chipotle cocoa powder and try that in this recipe in the future)

1 t baking powder

1 1/2 t cinnamon (you can put in more if you like a really spicy taste, like I do)

pinch of salt

3 T unsalted butter at room temperature

1/2 c milk

2 eggs

pumpkin puree: the recipe calls for 6.5 oz, but most pumpkin puree comes in a 12 oz can (or larger). I generally eyeball half a can when I make this recipe and it works for me, but when making The Katnisscake, I add a couple extra tablespoons of pumpkin puree to make up for the added 1/2 c of dry ingredients (because of the cocoa).

1. Preheat the oven to 325.

2. Put all of your dry ingredients in a big bowl with the butter and beat with an electric mixer. Beat until it looks a bit like damp sand.

3. Pour in the milk a little at a time, beating constantly, until everything is combined.

4. Add both eggs, and beat until just combined.

5. Now spoon in the pumpkin puree, and stir by hand until just combined.

6. Taste check! Because some of the bits of this are my little tweaks, do a taste test to make sure the batter is significantly cinnamony and chocolatey for your tastes. If it tastes a lot like pumpkin (because there’s pumpkin puree in the batter) don’t be fooled: the flavor of the pumpkin puree fades with the baking.

Spoon into cupcake papers and bake for 20 minutes. They will look very full if you use all of the batter, but don’t worry, they will be fine!

Cinnamon Cream Cheese Icing:

6 oz cream cheese

3 T unsalted butter at room temperature

2 c powdered sugar

cinnamon to taste

1. Starting with 4 oz of cream cheese, begin by beating cream cheese, butter, and 1 c powdered sugar together with an electric mixer. Stop after about 30 seconds to taste. Note: I like my cream cheese icing to taste like slightly sweet cream cheese, so I use a very high ratio of cream cheese to powdered sugar. Start from this ratio and then add cream cheese or powdered sugar, depending on which way you’d like your icing to go.

2. Add cinnamon to taste.

3. Beat for at least three minutes on high once you have the right taste for your icing. This way it will be whipped and fluffy and delicious.

DO NOT ICE YOUR CUPCAKES UNTIL THEY ARE COOL. Your icing is too yummy to waste by applying it to cupcakes that are still hot!

Optional extra steps:

1. Sprinkle cinnamon on top of the icing for a little extra spice.

2. Before icing, cut a small cone out of the top of each cupcake with a small, sharp knife. Carefully spoon caramel sauce into the hole. Now you have caramel filling! If you do this, be very careful when icing or the caramel will come out and ooze everywhere. Consider yourself warned!

If you aren’t going to eat these immediately, I suggest storing them in the fridge and then letting them thaw for about 30 minutes before eating. Otherwise, the cream cheese icing gets a little wonky.