Monday, March 22, 2010

I Want Sprinkles

So this marks the second (SECOND!) week in a row that I've made cupcakes, so to commemorate this, I thought it would be cool to pay homage to the cupcake queen, Amy Sedaris, by recreating her "cover myself in frosting and sprinkles" picture. For the sake of a reference, that's Amy's version on the right over there. See how pretty and well put together it is? Well, if you want to see mine, it's at the end of the post, so it looks like you'll have to do some learnin'.

Yeah, I know, what a shame.

Anyway, quick backstory: My cousin was sick and a friend was coming down so they wanted dinner. Being the good little gay I was, I made some chicken in mushroom gravy with some KGB Cupcakes. And here's how you can do it.

Chicken In Creamy Mushroom Gravy

(From Epicurious)
  • 1/3 C. of Flour
  • 1 1/2 tsp. of Thyme
  • 1/2 tsp. of Allspice
  • 4 Large skinless, boneless chicken breasts.
  • 1/2 stick of Butter
  • 1 lb. of sliced mushrooms
  • 1 small chopped Onion
  • 1 C. of whipping cream
  • 1 C. of Chicken Stock
Start off by mixing together in a small bowl the flour, the thyme and the allspice. Use only as much as you need to coat your chicken breasts. When they're coated, melt the butter in a large skillet over medium high heat and fry the chicken until it's cooked through and through.

Next slice your mushrooms, chop your onion and sautee it in the same pan you fried your chicken in until they've browned. Add the cream and broth and bring it to a boil for about a minute, then add the chicken back in. Reduce to medium-low, let it simmer, and add the remaining flour mixture until the gravy has a thickness suited to your tastes.

KGB Cupcakes
(Recipes from HTEAC and Dulcedo)
  • 1 1/2 sticks of room-temperature Butter
  • 1/2 C. of Cocoa Powder
  • 1 1/2 C. of Sugar
  • 1 Tbl. of Vanilla
  • 3 large room-temperature eggs, separated
  • 1/2 C. of cold water
  • 1/2 C. Kahlua
  • 2 1/4 C. of flour
  • 3 Tsp. of Baking Soda
  • 4 C. of Icing Sugar
  • 3 1/2 Tbl. of Bailey's
  • 1 stick of Butter
Start by preheating the oven to 350 degrees Farenheit and preparing 24 cupcake liners. With an electric mixer, cream the butter, cocoa sugar and vanilla together until smooth. Separate the eggs and mix the yolks in with the batter until creamy while saving the egg whites on the side..

In a small bowl to the side, mix the water and Kahlua together, and in another side bowl, mix the flour and baking soda together. Alternately mix in the kahlua mixture and the flour mixture until both are fully incorporated into the batter. Now, getting back to those eggs whites; beat them hard until they form a stiff meringue (they'll form little peaks when it's been accomplished), then fold the meringue into the batter. Pour into the cups and bake for 25 minutes, or until a fork comes out clean.

For the frosting, it's just a matter of mixing the Bailey's, icing sugar and butter until it forms the thick frosting. Frost your cupcakes and to add the G to the KGB cupcakes, pour a couple drops on top of the frosted cupcakes. Not enough to make them soggy, but just enough to get a bit of the taste in there.

And finally, because I said I would...
Believe me, as hot as turning yourself into a human cupcake sounds, it doesn't quite compare to the realization that you have sprinkles in your crack. Ugh.


  1. Damn, you really go all out when you're making cupcakes - HOT!

  2. you look so delicious, but then again you always do