Cinnamon Two-Tone Cupcakes

Around Thanksgiving, I went to Michael's and spotted an intriguing Wilton gadget for making two-tone cupcakes. The design is for making two-tone cupcakes—"Fill the inner portion of the insert with one flavor or color of batter and the outer ring with another". I bought one that day, and another one a few days later, both times using a 50% off coupon. Grand total came to $7.00 + sales tax.

Before trying out the gadgets, I decided to look up info and recipes. Did I get an eyefull. Lots of complaints!

• Messy!
• Time consuming!
• While pulling up gadgets,
  • Batter stuck to gadgets before falling from gravity, resulting in a gloppy mess. (I'm thinking surface tension because of viscosity.)
  • The batter that stuck to the gadgets would also pull up paper liners.
  • Misalignment of inner ring and outer ring of gadgets resulted in batter seeping from one area to another.

With all those complaints in mind and some commenters' suggestions, I hoped to avoid sorry pitfalls. I made sure to include the following actions in the recipe:

• Spraying oil into the Wilton gadgets and cupcake pan before pouring the batter in.
• Omitting paper liners in the pan wells.
• Initially pouring a small layer "outer" area batter into pan before placing Wilton gadgets. Doing so was intended to prevent breach between contrasting batters.
• Carefully pouring batters by using small measuring cups that have little spouts. (Some bakers suggested piping the batters, but I consider the step to be extra work and wasting bags.)

Cinnamon seems to be a common flavor for cinnamon rolls, coffee cakes, and some muffins, but not so much for cakes and cupcakes. I did run across recipes for dozen-quantity muffins that called for cinnamon and nutmeg. And the pans were standard 12-well cupcake pans. Thus, my recipe has a not-so-common cake flavor (using 1/2 box of cake mix) and instructions for using Wilton two-tone cupcake inserts.

Video-recording the recipe process was a new experience for me. Generating the YouTube video and subsequent .pdf file were even more adventuresome. A future blog article will be about having used Microsoft Movie Maker, Acoustica (audio editor), and Irfanview (graphics editor) WRT to the video and secondary files.

As has been my tradition with recipes, I include a pixstrip, this one showing the following image areas:

1. Implements
2. Ingredients
3. Spray oil with pan and Wilton gadgets
4. Mixed cake batter, with cinnamon and nutmeg beside it
5. Blending of cinnamon and nutmeg into the smaller bowl batter
6. Dispensing of batters into the pan with Wilton gadgets(combo image)
7. Removal of Wilton gadgets before placing the pan in oven
8. Baked cupcakes
9. Iced and some sliced-open cupcakes

Implements

• Electric mixer
• Mixing bowls
• Measuring cups
• Measuring spoons
• Rubber spatula(s)
• Cupcake pan
• Wilton cupcake insert (I used two.)
• Cooling rack
• Butter knife or similar for removing cupcakes from pan

Ingredients

• 1/2 box cake mix—white, yellow, vanilla to contrast with cinnamon/nutmeg
• ingredients for half-box recipe, using the box info for guide
  • eggs
  • cooking oil
  • water
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• spray oil
icing or some other cupcake topping (I used a freebie Wilton decorating icing. I've provided links to alternative toppings at the bottom of the article.)

Instructions (Have the cake mix box handy!)

1. Preheat the oven (350°).
2. Prepare baking pan and Wilton gadget(s) with spray oil.
3. Weigh 1/2 box of cake mix powder, and prepare the batter as instructed on the box.
4. Pour 1/3 of the batter into a smaller bowl, and blend the cinnamon and nutmeg in. (Initially, I tapped and mixed a little of the cinnamon and nutmeg into the batter before divvying it into two portions.)
5. Pour a small layer of "outer" batter into each cupcake well.
6. Place gadget(s) into wells and dispense inner batter, then outer batter. Lift gadget(s) and place into wells needing filling. Repeat this step until finished.
7. Remove the gadget(s). Place rack in oven and bake for about 18 minutes. YMMV
8. Test cupcakes for doneness with toothpick.
9. Remove the pan of baked cupcakes and place on cooling rack. Run a knife along the edges for loosening them.
10. Decorate as desired.

Post-recipe Thoughts
Despite my oil-spraying of my cupcake pan and the Wilton inserts, the center cupcake columns looked blobby, and seemed more voluminous than the "outer" cupcake parts. I was surprised that they more resembled the globby one at Baking Bites than other nice and straight ones.

The next time I make two-tone cupcakes, I'll spray more oil, and I'll try using rainbow jimmies for the center columns. (2/19/2016—Baked a batch. Read "Those Two-Tone Confetti Cupcakes" for my results assessment.)

Nutrition: The cake mix box states 260 calories (prepared) for each serving, 10 servings a box. So, the cupcakes are about 110 calories each, plus an additional ~40 for the sorta light smear of Wilton icing. (Sigh, I miss the recent olden days when cake mix weighed 18.25 ounces and served 12 instead of the current 15.25 ounces for 10 servings. Grrr! Reduction by ~16%, jeopardizing *FORMERLY RELIABLE* results and yields.)

Alternates to cupcake toppings (viewed by me for possible future use), in two cases, part of main sweets recipes:

• Cinnamon Roll Icing (3 C powdered sugar and 4 T milk for making 1 1/2 C icing)
• Cinnamon glazes for scones (1 C powdered sugar, 2 T milk, 1/2 t cinnamon)
• Cinnamon sugar topping for coffee cake muffins (1/4 C melted butter, 1/3 C granulated sugar, 1 T cinnamon)

Zucchini Overflow?

Good harvest of zucchini lately? Gotten a bunch from people who have been harvesting them? An explanation for the overflow might be from wiseGEEK's "What is zucchini?" site. "Many markets carry this squash in the summer, and it is also a snap to grow at home, although some caution is advised, as the plants can produce way more fruit than one would think is physically possible."

A few times this month, a co-worker brought some gargantuan ones, and I've gleefully partaken of them, and passed on buying any in the store for awhile. I've grated or sliced these homegrown ones for recipes, or bagging and freezing after shredding and slicing, As of a week ago, I've baked two half batches of zucchini mini-muffins, varied by well shapes, and one batch of crustless ham-swiss-zucchini quiche.

For the next few articles, I'll publish three recipes for zucchini mini-muffins and one for the quiche.
The two half-batches of mini-muffins I baked last week had the same ingredients and baking time. The pans differed—aluminum round vs. silicone square—because I wanted to test my theory that one type of pan would yield moister results than the other pan.

My third batch of mini-muffins will again use the same ingredients, but the amount will be a 3/4-recipe batch, using both types of pans. I'll be using zucchini that I grated, froze, bagged, then let thaw. I'll not squeeze, as thawed zucchini is watery when squeezed.

I consider mini-muffin sizes to be a bit more appealing than regular cupcake size—more units that are available for distributing in a social environment. The amount of batter for making one cupcake-sized goodie is the same amount as for three mini-muffins. (At a potluck event, people can more easily pick up a small, self-contained morsel than commit to a larger item or something that requires slicing, particularly a pie.)

The Betty Crocker recipe has lots of details, including baking times for various pans. The Paula Deen recipe includes nutmeg, a spice I'd like to use in more recipes than I do. The most appealing reason I like these two 2-loaf recipes, besides relative ease of the process, is the even number of eggs. Making half-recipes is a lot easier when dividing four eggs than three eggs.

Some additional zucchini links:

• Zucchini History
• Vegetable Dictionary - Zucchini
• Zucchini nutrition facts
• My veggie pasta recipe, which calls for zucchini as one of the four veggies. (Other veggies are celery, carrots, and yellow squash--all 1/2-pounds each, and Salad-Shooter sliced.)

McCormicky-Libbyish Pumpkin Pie

Last month, I published "Which Pumpkin Pie?" that described ranges of ease and cost—fast and expensive, or laborious and cheap. For this article I'm publishing the method I used. For the ease, I bought frozen pie shells, canned pumpkin, and condensed milk. I already have cinnamon and nutmeg. Deviating from most recipes I ran across, I added vanilla and sesame oil (a favorite flavoring of mine).

Ingredients and Mixing
The table shows ingredients for the recipes from Libby's, McCormick, and me.

	Libby's	McCormick	Me
1 pie shell	✓	✓	✓
15-oz can pumpkin	✓	✓	✓
2 eggs	✓	✓	✓
14-oz can condensed milk		✓	✓
1 tsp pumpkin pie spice		✓
12-oz can evaporated milk	✓
3/4 C sugar	✓
1 t cinnamon	✓		✓
1/2 t ginger	✓
1/4 t cloves	✓
1/2 t salt	✓
1/2 t nutmeg			✓
1 t vanilla			✓
1 t sesame oil			✓

1. Preheat oven to 425°.
2. In a medium-large bowl, beat eggs. (Both recipes used wire whisks. Have also spotted use of a wooden spoon, a rubber spatula.)
3. Stir spices and fluid flavorings into the eggs mixture, then add the condensed milk and pumpkin.
4. Pour mixture into a pie shell. (I used the Pet Ritz deep-pie, 6-oz shell that already is in its own aluminum pan. Costs the same as the shallow, 5-oz pan.)
5. Place pie into a wider pan in case of filling overflow. (Libby's suggested a foil-lined pan.) Bake at 425° for 15 minutes.
6. Reduce temperature to 350° and bake for 40-50 minutes. Insert a knife to test for filling doneness. Libby's recipe says to insert the knife NEAR the center. (Forty minutes was perfect for my pie.)
7. Cool on wire rack (about 2 hrs).
8. Serve nekkid (~270 calories) or with whipped cream (ooh la la). :-)

Handy Links

• Libby's recipe—online, video
• McCormick recipe—online, video
• McCormick's Pumpkin Pie Spice ingredients: Cinnamon, Ginger, Nutmeg, Allspice, And Sulfiting Agents
• Making your own pumpkin pie spice
• Making your own allspice
• Fresh pumpkin advocacy
• Canned pumpkin advocacy
• Contrasting evaporated and condensed milks
• NYT recipe, graham cracker crust. I listed this link because I stated in my previous article a crumb-crust shell is not suitable, that it doesn't act as a liner during baking like a flour shell does. (By far, the recipes that I ran across used flour shells.)

Which Pumpkin Pie?

Decisions, decisions, decision, varying mostly for labor intensity for getting a pumpkin pie. I wanted to find a pretty pumpkin pie picture that I wouldn't get into copyright problems over. My image is two colored ovals and arced text that I used Microsoft Word's Word Art feature for creating.

The easiest way to get a pumpkin pie is buy it at a bakery or grocery store. Pay your bucks and take it. Might be iffy trying to buy one on Thanksgiving day itself, so buy the day before. The alternative to the easy way depends on the energy you want to expend and time you want to allot for acquiring ingredients and preparing the pie. Two main components of the pie are the pie shell and the filling, with the filling subdividing into canned and scratch pumpkin.

Pie Shell
A pie shell for pumpkin filling should be flour-dough. You can make one from a scratch recipe, which calls for flour, fat (butter or shortening), water, and elbow grease using a rolling pin and pastry blender. Or you can buy a refrigerated shell that you unroll and lay into a pan. Or you can buy a frozen shell that's already preformed into an aluminum pie pan. Either option usually comes in sets of two. A crumb-crust shell is not suitable. A flour shell acts as a liner during baking, not so for a crumb crust. Least work—the frozen pie shell.

Pumpkin Pie Filling
The pumpkin pie filling can be fresh pumpkin that you extract the meat from—cutting the rind off, removing the pulp, and shredding or grating the meat. A jack o'lantern from Halloween works, if it's not moldy. Or you can buy a pumpkin at the store as the BIG EVENT approaches. You can buy canned pumpkin. The fresh-pumpkin approach is very labor intensive, but tends to be less expensive than the very convenient canned pumpkin. YMMV. Least work—the canned pumpkin.

Spices
I pretty much knew about cinnamon and nutmeg, just would need to look up quantities. Saw recipes that also called for allspice. What the heck is allspice? The about.com explanation looks pretty thorough.

Candidate Recipe for Convenience
One recipe I encountered lately was in the Parade Sunday paper insert. Looked convenient to make, but the small, 6-point font bugged me. You McCormick people! Really???? 6-point font? Alienating a lot of older folks who have baked pies and might be turned off at the effort required to READ the ingredients and process? Well, I had torn out the recipe anyway, but decided to look for it online. Voila! Bigger font, and numbered steps at the Signature Pumpkin Pie Recipe. The big conveniences are the pre-formed pie shell, canned pumpkin, condensed milk, and McCormick's Pumpkin Pie spice. (You'll pay for the convenience of having all the spices in one jar.) The only additional ingredient is eggs. Hmm, I might make this pie, but maybe not this Thanksgiving Day.

For the record, over the years, I've made pies with scratch pie shells (cheap to make, but a lot more effort than pre-made shells.) I've used fresh pumpkin only, just because I've liked knowing the filling came from a pumpkin I acquired. I don't recall having used condensed milk, but maybe because I haven't baked a pumpkin pie in a few years and don't remember.

Which Pumpkin Pie?
For me this Thanksgiving Day, none of the above. I'm baking mini-cupcakes that have chocolate chips, chocolate cake mix, cherry pie filling, and three eggs. The recipe will be a variation of the Lucky Leaf recipe for Cherry Vanilla Chocolate Chip Cake. Besides using chocolate cake mix instead of white, I'll also deviate from the recipe by making mini-cupcakes instead of a bundt cake.

November 26, 2014—
Visit "McCormicky-Libbyish Pumpkin Pie" about the hybrid-recipe pie that I DID bake.