Skip to main content

Jetty's Panda Snowglobe Cupcakes


Each December I kick it into high gear for birthday treats with my own Christmas babe and my friend's two December boys. This year, Jet's party was first. So, for the PANDA-monium celebrating Jet's 6th birthday, I decided to spin off of Fudge Ripple's snowglobe cupcakes. Christy, the culinary force behind Fudge Ripple, has long been an inspiration to me and hers were so gorgeous. So...here we go...

Jetty's Panda Snowglobe Cupcakes: The Decorations
cupcake liners to match the theme
clear plastic Christmas ball ornaments
miniature panda figurines
edible glitter
ribbon

Wash and dry the globe brush a bit of vodka on the inside. Sprinkle some of the edible glitter in the bottom.  Swirl it around.  The vodka will evaporate, eliminating any unwanted moisture. Carefully invert over your toppers.

Jetty's Panda Snowglobe Cupcakes: The Cupcakes

3 C white whole wheat flour
2 t baking soda powder (I accidently used powder...it was fine, but soda is what I should have used!)
3 t ground ginger
1 t ground cinnamon
1/2 t ground nutmeg
2 C pumpkin purée
1 C butter, softened
1 C organic dark brown sugar
1/2 C unsulphered molasses
1/2 C ginger syrup
4 eggs, beaten
1/2 cup candied ginger chips/chunks

Preheat oven to 350°F. Line your muffin tin with liners. In a large mixing bowl beat together the sugar and butter. Add in the pumpkin, molasses, ginger syrup, and eggs. Beat until smooth. Combine the wet and dry ingredients. Stir only until incorporated.

Spoon the batter into the liners and bake for 50-60 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Remove from oven and let cool in the pan for 10 minutes. Then invert onto a cooling rack. Let cool completely.

Jetty's Panda Snowglobe Cupcakes: The Frosting

8oz cream cheese
8oz marscarpone
16T softened butter
splash of pure vanilla extract
1/2 C ginger syrup
2C powdered sugar

Beat all the ingredients together to form a frosting.



 
Happy, Happy 
6th Birthday, Jet! 
Love, Aunt Cam


Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa