Culinary Concoctions by Peabody

By on October 2nd, 2009 . Filed under: Blogs, Cupcake Ideas, Recipes .

One of the things I like about the internet is that one site leads you to another and then another and before you know it you have come across so many sites that you have tons of bookmarks.  In my case you also end up with more recipes from blogs then you will ever have time to make.  That is how I came across Culinary Concoctions by Peabody. Which always has delicious looking recipes, many of which are cupcakes.  One of the most recent posts was for Cinnamon Sour Cream Cupcakes with Oatmeal Raisin Buttercream Frosting. To me they sound like a delicious hybrid between sour cream coffee cake with oatmeal raisin cookies combined in the form of cupcakes.  Peabody made them in the form of cute little minis.  An additional benefit of getting recipes off blog is that the trial and error part has been done and recorded for you so you know what mistakes to avoid.

cinnamon sour cream cupcakes

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3 Responses to Culinary Concoctions by Peabody

  1. Dirnov

    Onload of page my antivirus put alert, check pls.

  2. hungry runner

    I checked the site again and my computer sees it as fine. Here’s the recipe just in case:
    Cinnamon Sour Cream Cupcakes

    4 oz unsalted butter, at room temperature
    ¾ cup granulated sugar
    2 eggs, at room temperature
    ½ tsp vanilla extract
    1 cup plus 2 TBSP cake flour
    1 ½ tsp ground cinnamon (I used Red Ape)
    1 tsp baking powder
    pinch of salt
    ½ cup sour cream

    Position rack to center of the oven and preheat to 350F.

    Spray a mini muffin tin(holds 24 or 2 that hold 12) with baking spray.

    In the bowl of a stand mixer using the paddle attachment, beat together, on medium-high speed, the butter and sugar until light and fluffy, about 2 minutes.

    In a small bowl, lightly beat the eggs and vanilla together. Add to butter mixture in two additions. Scraping down after each addition.

    In a medium bowl add together the flour, baking powder, cinnamon, and salt. Add half this mixture to the mixer with the mixer on low speed. Add the sour cream. And then add the remaining flour mixture, blend until fully incorporated.

    Using a small ice cream scoop, or a piping bag, fill the muffin tins ¾ of the way full. Bake for 15-18 minutes until golden brown and a cake tester inserted comes out clean.

    Let cool for 5 minutes, then remove cupcakes and let cool on a wire rack. Frost when completely cool.

    Adapted from Bite Sized Desserts by Carole Bloom

    Oatmeal Raisin Buttercream Frosting

    1 cup oatmeal, just not steel cut
    4 oz unsalted butter, at room temperature
    3 cups powdered sugar
    1 tsp vanilla
    ¾ cup raisins (cut raisins in half if too large or use dried currants)
    milk to thin

    Using a blender or food processor, pulverize the oatmeal until it becomes powder form.

    Using a stand mixer with the paddle attachment, cream the butter until it is soft, about 1 minutes. Add the oatmeal and 1 cup of powdered sugar and beat on medium speed.

    Add the remaining 2 cups, 1 cup at a time. Add vanilla and beat until fully incorporated. If frosting is too thick, thin out with milk to get your desired consistency.

    Beat in raisins, making sure that they are evenly dispersed…as best you can.

    Since these are mini, I found it best to use a piping bag (I used one of the large star tips) to get the frosting on the cupcakes.

  3. GlenStef

    Greatings, Interesting, I`ll quote it on my site later.

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