A few weeks ago I had the honor and pleasure of going behind-the-scenes into the kitchen of Keavy McPherson Landreth, owner of mini cupcake empire Kumquat Cupcakery. She showed me how to make Apple, Brandy & Caramel Cupcakes (a special one-time flavor), and I learned about buying in bulk, and various tips. I taped it all, but it's in a lot of parts, so here are the first two, plus her recipe! She also told me that business is booming and she's selling 2,000 cupcakes per week. Do check out her fabulous blog and visit her at the Brooklyn Brownstoner's Flea Market at Lafayette Avenue and Vanderbilt Avenue on Sundays. Photos and the rest of the interview coming soon - enjoy! For more on Kumquat Cupcakery, read our January 2008 interview with Keavy. You can also watch all our cupcake interviews on the Cupcakes Take the Cake YouTube channel.
Exclusive recipe from Kumquat Cupcakery
Apple, Brandy & Caramel Cupcakes
2 1/2 cups cake or all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cup sugar
1/2 cup unsalted butter
1 tbs vanilla
2 eggs
2 granny smith apples
1 cup brandy
Preheat oven to 350 degrees. Grate apples into a bowl with a cheese grater at medium setting, add brandy and set aside.
In a large mixing bowl cream butter for 2 to 3 minutes before adding the sugar. After adding the sugar continue to beat until mixture doubles in size, about 4 min. Add Vanilla, and then eggs one at a time, making sure to completely incorporate before adding the next. In a separate medium sized bowl combine flour, baking soda, and salt, mix together until well incorporated. Add flour mixture to butter/egg mixture 1/3 at a time, alternating with the apple mixture, and sour cream. Mix until just combined. Spoon into lined mini cupcake pan and bake for 12-15 min.
Frosting
2 sticks unsalted butter
1 cup cream cheese
4 cups powdered sugar
2 tsp vanilla
cream
1/4 cup caramel sauce (recipe below)
Cream butter and cream cheese in mixer. Add Vanilla, and beat to combine. Slowly add powdered sugar, alternating with cream until desired consistency. Add caramel sauce and beat to combine.
Caramel sauce
1/4 cup water
1 cup sugar
3 tbls butter
3/4 cups heavy cream
In a medium sized sauce pan combine sugar and water. Set over high flame. Sugar will begin to melt, do not stir. Once the mixture has turned to an auburn color add butter and cream. Mixture will bubble intensely. Turn off heat and stir to combine completely. Put in a glass container and refrigerate for at least 2 hours before using.
Exclusive recipe from Kumquat Cupcakery
Apple, Brandy & Caramel Cupcakes
2 1/2 cups cake or all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cup sugar
1/2 cup unsalted butter
1 tbs vanilla
2 eggs
2 granny smith apples
1 cup brandy
Preheat oven to 350 degrees. Grate apples into a bowl with a cheese grater at medium setting, add brandy and set aside.
In a large mixing bowl cream butter for 2 to 3 minutes before adding the sugar. After adding the sugar continue to beat until mixture doubles in size, about 4 min. Add Vanilla, and then eggs one at a time, making sure to completely incorporate before adding the next. In a separate medium sized bowl combine flour, baking soda, and salt, mix together until well incorporated. Add flour mixture to butter/egg mixture 1/3 at a time, alternating with the apple mixture, and sour cream. Mix until just combined. Spoon into lined mini cupcake pan and bake for 12-15 min.
Frosting
2 sticks unsalted butter
1 cup cream cheese
4 cups powdered sugar
2 tsp vanilla
cream
1/4 cup caramel sauce (recipe below)
Cream butter and cream cheese in mixer. Add Vanilla, and beat to combine. Slowly add powdered sugar, alternating with cream until desired consistency. Add caramel sauce and beat to combine.
Caramel sauce
1/4 cup water
1 cup sugar
3 tbls butter
3/4 cups heavy cream
In a medium sized sauce pan combine sugar and water. Set over high flame. Sugar will begin to melt, do not stir. Once the mixture has turned to an auburn color add butter and cream. Mixture will bubble intensely. Turn off heat and stir to combine completely. Put in a glass container and refrigerate for at least 2 hours before using.
Comments
Woops!! The cupcakes might come out a tad bit dry without this very important ingredient. There should be 1 cup sour cream.
Thanks for the heads up!
There you go!
I wonder if the owner would be gracious enough to post up a recipe closer to her original so that her fans won't be so disappointed.
Former Kumquat Cupcake Fan.
I ended up using the Cupcake Blog's recipe instead and it turned out much better!