Those Two-Tone Confetti Cupcakes

This article is one of my rare ones about food that is more analysis than recipe. Last month, I made Cinnamon Two-Tone Cupcakes with 1/2 box of yellow cake mix, using Wilton two-tone cake inserts. I observed that the interior columns of the cakes were blobby. This time, for the other half box, instead of a cinnamon and nutmeg mix for the interior part, I used 3 tablespoons of rainbow jimmies.

This batch came out worse looking than the cinnamon ones. The interior "columns" seem to have clumped together, some pooling at the bottom. The (confetti) jimmies look smeary after baking. I'm thinking that the combination of moistness and baking temperature partly dissolves those decorations. (A magnified pic in Confetti Cupcake Bites shows the same kind of smeariness.)

Icing

I used 1/2 recipe for simple powdered sugar glaze, omitting the vanilla. I used a fork to stir 1 1/2 tablespoons of water into a container with 1 cup of powdered sugar. With the cupcakes bunched together on the cooling rack atop a baking pan, I poured the glaze onto the cupcakes.

I had set the iced cupcakes in refrigerator for an hour or so, then "sugared" them up as follows:

1. Poured some red-color sugar on a saucer. (Happy Valentine's Day today!)
2. Placed each cupcake upside down onto the sugar and rotated the cake to coat its top.
3. Placed each of the cakes right side up.

Note: The image at the top of the article shows some cupcakes with glaze only and others with glaze and red sugar.

Post-batch Thoughts

 Batter Process
For the time I spent on dispensing the batters into the Wilton inserts and achieving the blobby, bland-looking baked results, I would not make the confetti version again. (If making confetti cupcakes, blend in maybe 5 to 6 tablespoons of jimmies into one batter bowl, foregoing Wilton cupcake inserts.)

The cinnamon two-tone cupcakes, although blobby, show visual contrast and taste really good. The image at page 31 of https://app.box.com/s/r62gd7ax0ctgjcw9os6bih5ic1z12vva shows more details than the image in the cinnamon cupcake article.

 Cake Topping Process
For future cupcake icing projects, I would pour the icing in small, tight circles or dip the tops of the cakes into the icing container. And I'd sugar them immediately instead of waiting till later. Why not coat with frosting?

• I don't have any canned frosting in the house and don't want to buy any.
• I have loads of powdered sugar I want to use up but don't want to make frosting using perishables like butter and milk.
• I want to use up some of the many colored sugars I have in the pantry.

Whatever's-In-Your-Kitchen Ham Sauce Recipe

Recently, I looked for an easy ham glaze recipe for my almost 11-pound fully cooked ham. This ham contrasts with the one I prepared and blogged about early last year—"New Year Ham Day". That ham was not quite 9 pounds, spiral-sliced, and included a packet of ham glaze, which amounted to a pound.

In my quest for a reasonably uncomplicated recipe for a ham glaze, my eyes glazed over so many recipes that called for ingredients that sometimes overlapped. The biggest commonality was sweet stuff—brown sugar, honey, syrup, juice, …. Non-sweet ingredients included soy sauce and mustard. Instead of coming up with a glaze, I wound up with ham sauce. More on that further down.

Just prepping the ham with pineapple slices and cherries was a much bigger hassle than with the spiral ham. I kept breaking toothpicks because so many wouldn't go into the ham gracefully.

I speared all the pineapple slices and cherries, and foil-covered the decorated ham. The foil was not easy to handle. It kept easily breaking between the toothpicks piercing it and my trying to gingerly wrap the open sides. I decided to skip the step of needing to open the foil, pour glaze, and rewrap a half-hour before finish time.

I looked for prospective ingred8ients for making some sort of sauce. It was like a treasure hunt in my fridge. Behold, the following list!

• Honey-flavored sauce from a fast-food place that used to provide real honey (two squeeze packets)
• Pancake syrup from yet another fast-food place (one 2-oz container)
• BBQ sauce from another fast-food place (one double-size squeeze packet)
• Bottled BBQ sauce (yes, about 1 oz, poured into the pan without measuring)
• Bottled yellow mustard (two squirts into the pan without measuring)
• Juice from jar cherries (from the 10-oz jar—labeled as 4.1 drained weight)
• Juice from canned pineapple rings (from the 20-oz can, no info on drained weight)

Note: I skipped using soy sauce, as ham is plenty sodium-loaded as is. I also passed on using additional honey that I had on hand.

I gently boiled the sweet stuff, BBQ sauces, and the mustard together in a small saucepan to reduce the liquid to about half its original volume, occasionally stirring and mixing with a wire whip. In a glass cup, I stirred together about a third cup each of cornstarch and water. With the liquid at a reasonably rolling boil, I wirewhipped in the cornstarch mixture until the sauce thickened. (I tossed the excess cornstarch mixture.)

Mmmm, the sauce came out tasty for pouring onto ham slices. Takeaways from my quest for ham glaze/sauce recipes:

1. Google the topic (ham glaze).
2. Note the kinds of ingredients (sweeteners, mustard, etc.).
3. Gently boil the fluid down to concentrate the flavors.
4. If necessary to attain thickening, mix up some cornstarch-and-water paste, and mix it into the gently boiling liquid.

For would-be ham preparers: Spiral-sliced hams are a lot easier to serve up than unsliced ones. If unfamiliar with ham-and-bone anatomy, it can be a bit of a hassle navigating the knife around fat, bone, and gristle to get the meat. One other difference between this ham and the spiral-sliced ham: This one had the skin, and trimming it off added some unexpected extra time meeded for meal preparation.

New Year Ham Day

About the time I bought the turkey that I roasted a couple of weeks ago, I spied the supermarket coupon offering $10 off for purchasing a spiral half or whole ham. Hmmm, I hadn't baked a ham in maybe a few years, and the discount looked reasonable if I could find a ham that didn't cost an arm and a leg. Soooo, a couple of days before the coupon expired, I managed to find a ham priced $26.37.

The price per pound wasn't that bad—$2.99. My ham weighed 8.82 pounds. After the coupon discount, the price per pound came to $1.86. Woohoo!

On the day I prepped the ham for baking, I unwrapped it and found two packets—brown sugar and glaze. Hmmm, so how much of my $1.86/pound went for the sugar and glaze? It depends on how much you trust the alleged weight on the packets? OK, I did not weigh the ham in the store, trusting the marked weight on the pricing label.

I weighed the sugar on my kitchen scale. The scale's weight reasonably matched the label, with some flexibility for possible parallax and slop because the scale being analog instead of digital. (It's old!)

The glaze was another story! It was marked as 7 ounces. It weighed 12 ounces! I decided to weigh the sweeteners together and also toss in the prep instructions for good measure. Holy moley—a pound of non-ham stuff! Soooo, recalculating my purchase, my ham cost $2.09 a pound, although buying glaze and brown sugar separately might have been just as costly. Still a good deal.

I did not consider the bone as non-ham weight. Intact hams include the bone anyway. Eh, I should have weighed the bone and fat that I cut after I portioned slices and pieces afterward, for curiosity's sake. Maybe next time. Anyway, "Ham 101: What to Know Before Buying a Ham" is a good resource for reading up on hams, and it has a handy pig diagram.

On the day the coupon was to expire, I told some lunch buddies about the deal. One friend told me later that after luch was over, she went to her neighborhood supermarket, but did not find any coupons. She said a cashier told her that they tend to pull coupons a few days before the expiration. The next day when I went to the supermarket near me, I saw coupons, even though expiered. Looks like different stores might have different policies for removing coupons.

As in my turkey preparation from last month, I looked up oven time. On Google, I encountered advice that ranged from an hour to several for the same approximate weight. The ham recipe on the tag specified an hour after oven preheating. I was amazed that the ham did take only about an hour to heat.

My pixstrip shows the empty pan, a pixstrip of the items on the scale that shows the non-ham weight, and progression of the ham preparation.

Note: Not shown—For lessening fluid evaporation, I put in foil before putting on the ritzy ham. :-) I had narrow foil, so I used two sheets, one overlapping the other one.

1. I laid out pineapple slices to see how they'd take up space, poking a toothpick at the core's hole about 2/3 way into the ham to keep the slices somewhat in place.
2. I speared a cherry onto each of the exposed toothpicks, nudging pineapple slices as needed.
3. I tore off an additional, smaller piece of foil, placed it on the ham, and wrapped the other two sheets over it and the ham.
4. After the hour of baking time, I pulled the ham out of the oven and opened up the foils. Mmmm, mmmm, mmmm!

I heated the glaze and sugar as directed. It seemed a better idea than fussing with more complicated recipes that I found on the web. I especially decided I didn't want to try recipes that included having to score the ham and jam in cloves.

The next day, the glaze was so thick that when I dipped a spoon in and pulled it out, it resembled caramel-colored warm taffy. I poured in the leftover pineapple and cherry juice, microwaving and stirring until the glaze was manageable. Good enough to smear on leftover turkey also! (I'm talking abut the turkey from last month that I parceled into serving sizes and froze.)

I was amazed that the ham yielded as much meat as it did. The fact that it was spiral-cut helped the parceling-out process a lot. Now I have packets of ham in the freezer to keep packets of turkey company.