Cupcakes on a Plane
I’ve been baking cupcakes for quite some time now, but since I live in St. Louis and my family lives in NY they have only gotten to see pictures of my little treats. Pictures of cupcakes are nice, but it’s just not the same as the taste test.
I spent the past week in NY and decided I would take some cupcakes along with me. I had doubts as to whether I would be allowed on the plane with them since I once had an incident where the TSA officer tried to confiscate a package of cream cheese from me (they called it a gel). I begged and got to take it on board.
As it turned out though, there was no need to worry in this case. The only comment from the TSA worker was, “Those look like some special cupcakes,” or something like that. I even have photographic evidence of my cupcake flying. No, that was not photoshopped.
My secondary concern was that I didn’t bring enough cupcakes. I actually restricted the number of cupcakes my husband and I ate so that there would be enough to bring. Well let me tell you a little something about these New Yorkers (or maybe just about my family), these people are far more health conscious than the average Midwesterner.
- In sunny St. Louis, you present a crowd with some cupcakes and people come running. Fights may ensue. People get upset if they are left out of a particular week’s tasting.
- In the big apple (perhaps the apple is in the name because they just eat fruit), it was like people were doing ME a favor to taste my fine wares. Three or more people would cut a single cupcake into small slices (kinda like an apple now that I think of it) and share. I admit I’ve been known to cut a cupcake in half, but really they are designed as a single serving item, your own personal cake. That is their beauty.
Any New Yorkers care to explain to me how cupcake shops thrive in the city? Do people eat the entire cupcake themselves?
That being said, props go to my Mom (gotta love Moms) for eating her whole cupcake because it was made with love by me. She also put one away in her freezer for her fiance who is on a no- sugar diet.
Root Beer Cupcake Recipe
The cake part of the recipe was a root beer cake. I found the recipe at the Bittersweet Blog. The cake was moist and had a strong root beer smell and flavor. Definitely a winner.
The Cream Soda Frosting Recipe
The frosting that was used on Bittersweet might be great, but it just didn’t seem like it would be what I was looking for. I wanted a rich vanilla and creamy frosting and the taste of vanilla soy just didn’t seem like it would do. Instead, I opted for a cream soda frosting. I used the cream cheese frosting recipe from my maple frosting as base, but made some changes.
Soda Fountain Cupcakes: Cakes on a Plane
- 1 C rootbeer soda
- 1 t apple cider vinegar
- 3/4 C sugar
- 1/3 C canola oil
- 1/2 t vanilla extract
- 2 t rootbeer extract
- 1 1/3 C flour
- 3/4 t baking soda
- 1/2 t baking powder
- Pinch of Salt
Cream Soda Frosting* Ingredients
- 1 8 ounce package cream cheese
- 1/4 C butter
- 4 C powdered sugar
- 1.5 t cream soda extract
- Combine the soda and vinegar and let stand for a few minutes.
- Add in the sugar and oil, whisking vigorously until slightly frothy.
- Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix.
- Fill cupcake liners approximately 3/4 of the way to the top.
- Bake at 350 F for about 18 - 22 minutes.
Cream Soda Frosting Instructions
- Beat cream cheese and butter.
- Add powdered sugar until the consistency is right.
- Add extract.
- Top the whole thing with a chocolate malt ball just to complete the soda fountain experience.
The groom seemed to like the fact that I used local Fitz’s Root Beer in the cupcake. Gives it a St. Louis feel for his out of town guests. It would be really cool if I could actually use Fitz’s extracts for the root beer extract part and cream soda extract part. Somehow I doubt they give that stuff away though. Anyone have any connections?
This cupcake was chosen for the wedding!