I am so excited to share my first “guest post” from none-other-than my childhood friend Sarah Beth Taylor!
Although constantly being engaged with social media can sometimes be exhausting, it can also be very rewarding! Last month Sarah found me on Instagram through a mutual friend!
I was so excited when she reached out to me as I have not seen her in at least 12 years! We grew up taking dance classes together in Oklahoma, but lost touch in high school.
Funny enough, Sarah and I have led quite similar paths since high school. I moved to Southern California, while she moved to New York, we both studied and worked in fashion design for some time, then both completely jumped the ship and went in another direction… food!
Sarah is about to graduate from culinary school as a pastry chef. I was so impressed with her delicious looking baked goods on Instagram that I immediately asked her to guest blog for me! If you would like to follow her delicious baked creations on Instagram her screenname is 5thavest or contact her by e-mail at firstname.lastname@example.org with any of your baking or pastry questions!
Check out how Sarah came up with the idea for her first LLB recipe!
This cupcake idea is the fusion of two of my favorite deserts, puppy chow and cupcakes. I drew my inspiration from many of the deserts I’ve sampled from a bakery in New York called Momofuku Milk Bar. They have the most deliciously innovative deserts I’ve ever tasted and are constantly combining textures and flavors you might not expect. My challenge to you in making this desert is try not to eat all the puppy chow before you finish making the cupcake!
Ingredients – Chocolate Cake
- 2 ½ cups all-purpose flour
- 1 ¼ cups dark cocoa powder
- 2 ½ cups sugar
- 2 ½ tsp baking soda
- 1 ¼ tsp baking powder
- 1 ¼ tsp salt
- 2 large eggs
- 1 egg yolk
- 1 ¼ cups milk
- ½ c + 2 tbsp vegetable oil
- 1 ¼ tsp vanilla
- 1 ¼ cup warm water
This is a dump cake style recipe meaning all the ingredients go in at the same time. Sift your dry ingredients together first then add the remaining wet ingredients. Careful not to over mix the batter! Also, remember to always use room temperature eggs/butter/milk unless the recipe tells you otherwise. Pour into cupcake tins and bake at 350° for 20-25 minutes.
Peanut Butter Buttercream
- 2 sticks unsalted butter
- 3 cup powdered sugar
- 1 tbsp vanilla
- ½ cup peanut butter
Start by cubing the room temperature butter into the mixer. Cream the butter until it is light and fluffy and white in color, this should take approximately 5-10 minutes depending on the mixers speed. Then turn the mixer to its slowest speed and add the powdered sugar 1 cup at a time. Finally add the vanilla and peanut butter.
Red Velvet Puppy Chow
- 1 bag milk chocolate chips
- 1 cup peanut butter
- ¼ cup unsalted butter (melted)
- 3-4 cup powdered sugar
- 3-4 tbsp red powdered food coloring
- 8-9 cups rice chex cereal
Begin by placing all of the powdered sugar in a large bowl then add the red powdered food coloring with a whisk. It is somewhat tricky to find powdered food coloring but any baking supply store will most likely sell it. (Do not try to use any type of gel or liquid food coloring it must be the dry.) The powdered sugar will appear pink but will turn red as soon as the chocolate mixture comes in contact with it. Place the red sugar mixture into a freezer size baggie along with the cereal. Next temper the chocolate slowly over a double broiler or in a microwave. Finally add the melted butter and peanut butter to the chocolate and stir thoroughly. Pour the chocolate mixture into the cereal a little at a time and begin to shake the bag until all the cereal is covered completely.
Pipe the frosting onto the cupcakes, then top with the red velvet puppy chow!
These are so adorably cute for Valentine’s Day!
Thank you Sarah for the deliciously sweet and adorable recipe!
I look forward to catching up with Sarah next time I’m in Oklahoma and photographing some more of her delicious baked goods for LLB!