Wednesday, June 15, 2011

My Big Fat Greek Cupcakes

So my whole life I have been that annoying person who never ever procrastinates. I'm the person who has a paper done a week a head of time, studies for exams days in advance and plans her class schedule months a head of time. It's just not built into my DNA. I break into a cold sweat if I don't do things advance and my mind darts around like a child after a whole box of Oreos. So in my twenty three years of life I haven't procrastinated on anything.

Until now.

A beach vacation and suddenly finding out about a super awesome ice cream cupcake contest the night before do not make a good mix. Especially when it's impossible to make said cupcake on vacation because the desired ice cream is only available in Ohio. Insert Adrienne's mind going a mile a minute trying to figure out logistically how said cupcakes can be made.

Insert a very helpful brother and sister-in-law (thanks Matt and Nikki), the incredible inspiration of Jeni's ice cream and the tantalizing prize of cookbooks. After a full eight hour work day, despite no food for 5 or so hours, I found myself in the kitchen slaving a way.

The idea for these cupcakes instantly formed after seeing Jeni's goat cheese and cherry ice cream. For those of you who haven't had Jeni's (you poor unfortunate souls haha), this ice cream tastes like delicious cheese cake and once you eat it I guarantee you will have daydreams about it. To go along with the goat cheese ice cream I decided to make a honey cupcake with pistachio brittle as a topper.

One of my favorite desserts is baklava and this cupcake would be sincerest form of flattery to the grand dessert.

I nibbled a bit of the batter and I knew I would be in for a treat once the cakes were done baking. And they were pretty dang delicious. The brittle reminded me of stained glass and the cake was laced with honey that I think Pooh Bear himself would have found delightful. Wish me luck! Check out the contest details at Cupcake Project and Scoopalicious :D

Honey Cupcakes
Adapted From Oprah. com

1/4 cup butter, softened
1/4 cup sugar
3/4 cup honey
2 eggs
1/2 cup plan greek yogurt
1/2 t. vanilla extract
2 cups AP flour
1/2 T. baking soda
1/4 t. salt

1. Preheat oven to 350. Cream butter and sugar in a stand mixer. Combine the remainder of the wet ingredients until just combined.
2. Mix dry ingredients in a separate bowl and add to wet mixture until just combined.
3. Spray muffin tin with cooking spray (or line with paper liners). Squirt a bit of honey in the bottom of each pan. Split batter evenly.
4. Bake for 18-20 minutes until browned.

Pistachio Brittle
Adapted from 

1/4 cup water
1 cup sugar
1/3 cup pistachios, unsalted

1. Combine water and sugar in a microwave safe bowl. Microwave at 1 minute intervals until mixture is amber in color.
2. Spread pistachios on cookie sheet lined with parchment paper. Pour sugar mixture over nuts. Put pan in refrigerator until set.

What I'm Listening To Today-I have an Office theme going on. Hmmm...I feel a marathon happening soon :D

Sing: Travis-I have been in love with this song since I was 12. Even better that Pam and Jim shared a moment to it :D
Smile: Uncle Kracker-So I have UK, but this montage of Jim and Pam is undeniably cute
Forever: Chris Brown-from my favorite Office episode of all time


  1. Do we even HAVE Jeni's ice cream over here on the east coast? I feel deprived.

    These cupcakes look fabulous and I'm so glad you got right to it and made them even when the odds were against you!

  2. OMG, I am so obsessed with Jeni's ice cream, and goat cheese-cherry is such an amazing flavor! It sounds so good paired with honey cupcakes...yum! Gorgeous cupcakes. :)