Cupcakes Galore

I'm ready. I've been baking cupcakes for a while now, and am now ready to take it to the next level. Inspiration: the Food Network's Barefoot Contessa meets the lovely Martha Stewart. Hey, why not, right?

I would say I started baking cupcakes because they are the easiest (mess-free) way to serve a group without having to deal with the whole 'cut and serve' process that comes with a traditional cake. My favorite cupcake (so far) is my coconut cupcake (see photo), and I love it so much I needed to see if I could make it better...which I did, when I decided to add pineapples to it --this idea turned out to be a huge hit -- and thus was born my first original creation: the pina colada cupcake.

My mantra when it comes to cupcakes is keep it simple, keep it pretty, and it keep it sweet! I am going to start playing with some new flavors now, as well as continue to refine the flavors I've made in the past -- chocolate ganache, carrot cake, vanilla, and of course coconut! I'm excited to explore new ideas for inspiration, from my newest cook book 'Martha Stewart's Cupcakes'. I just got this for my birthday from my oh-so-thoughtful husband.

I hope you enjoy sharing this journey with me, as well as an actual cupcake here and there from my many future batches. I look forward to expanding my collection under Sweet Creations - my new sweets venture.

Featured Recipe: Tembleque (Shaky Coconut Custard)

Here is a very simple recipe, that is always a big hit. I brought it into my office pot luck this week and everyone raved about it. It's a typical Puerto Rican dessert. Good luck and enjoy!

Tembleque [Adapted from original recipe in 'A Taste of Puerto Rico' Cookbook]

3 cups fresh coconut milk, or unsweetened canned coconut milk
1/2 cup sugar
1/4 cup cornstarch
Cinnamon sticks and ground cinammon, for garnish

Blend all the ingredients well, to combine thoroughly. You can use a blender if you like, but I use a whisk. Transfer the ingredients to a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer until the custard coats the back of a spoon, about 4 minutes.

Pour the custard into individual cups or a serving bowl. Garnish with fresh cinnamon sticks and ground cinnamon. Cover with plastic wrap (to prevent a skin from forming) and refrigerate overnight, or until firm (at least four hours).

Yields: 6 servings
Difficulty: Easy