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A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"vizahajszky":{"type":"authors","id":"5126","meta":{"index":"authors_1591205172","id":"5126","found":true},"name":"Vi Zahajszky","firstName":"Vi","lastName":"Zahajszky","slug":"vizahajszky","email":"vizaha@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Vi Zahajszky | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vizahajszky"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_105292":{"type":"posts","id":"bayareabites_105292","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105292","score":null,"sort":[1451578698000]},"guestAuthors":[],"slug":"bay-area-bites-new-years-eve-decadent-spread-of-bite-sized-appetizers","title":"Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers","publishDate":1451578698,"format":"image","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. ","status":"publish","parent":0,"modified":1514594060,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":334},"headData":{"title":"Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers | KQED","description":"Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers","datePublished":"2015-12-31T16:18:18.000Z","dateModified":"2017-12-30T00:34:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105292 http://ww2.kqed.org/bayareabites/?p=105292","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/31/bay-area-bites-new-years-eve-decadent-spread-of-bite-sized-appetizers/","disqusTitle":"Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/105292/bay-area-bites-new-years-eve-decadent-spread-of-bite-sized-appetizers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105292/bay-area-bites-new-years-eve-decadent-spread-of-bite-sized-appetizers","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1453","bayareabites_15174","bayareabites_15175","bayareabites_11553","bayareabites_1867","bayareabites_2889","bayareabites_706","bayareabites_3202","bayareabites_1686","bayareabites_11522","bayareabites_116","bayareabites_714","bayareabites_15176"],"featImg":"bayareabites_105621","label":"source_bayareabites_105292"},"bayareabites_105328":{"type":"posts","id":"bayareabites_105328","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105328","score":null,"sort":[1451497877000]},"guestAuthors":[],"slug":"mini-meyer-lemon-curd-cupcakes","title":"Mini Meyer Lemon Curd Cupcakes","publishDate":1451497877,"format":"image","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make friends with that person, because, really, they should share. Worst case, many markets will carry them. Meyer lemons, for the uninitiated, are quite frankly the gem of the citrus world. A cross between a lemon and a tangerine, these gorgeous specimens are sweetly tangy with a floral fragrance and a delicate flavor. I am a very big fan.\u003c/p>\n\u003cp>You can make these cupcakes plain without the curd—they are quite yummy on their own—but I don’t recommend it. Take them to the next level of yumminess with silky, fragrant Meyer lemon curd. \u003c/p>\n\u003cp>If you can’t find Meyer lemons, don’t despair, just use Eureka lemons instead. The result will be a bit more tart and not as fragrant, but still, if you are a total lemonhead like I am, you will still love them dearly.\u003c/p>\n\u003cfigure id=\"attachment_105531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg\" alt=\" Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Meyer Lemon Curd Cupcakes\u003c/h3>\n\u003cp>\u003cem>Makes about 38 mini cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Lemon curd\u003c/em>\u003c/strong>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>6 large egg yolks\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/2 cup fresh Meyer lemon juice, strained\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon cupcakes\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1 packed tbsp finely grated Meyer lemon zest\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2/3 cup sour cream\u003c/li>\n\u003cli>2 tbsp Meyer lemon juice\u003c/li>\n\u003cli>\n\u003c/li>\n\u003cli>1 1/2 cups cake flour, sifted\u003c/li>\n\u003cli>2 1/2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Powdered sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>\u003cem>Instructions:\u003c/em>\u003c/strong> \n\u003cli>To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and strain into another bowl. Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. The curd will keep for about 1 week in the refrigerator.\u003c/li>\n\u003cfigure id=\"attachment_105549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg\" alt=\"Combine eggs, egg yolks and sugar in heatproof bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, egg yolks and sugar in heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg\" alt=\"Add lemon juice, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add lemon juice, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg\" alt=\"To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg\" alt=\"Cook, stirring constantly, until thickened, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until thickened, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg\" alt=\"Remove from the heat and strain into another bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and strain into another bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg\" alt=\"Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Line two 24-cup mini muffin pans with cupcake liners or grease them with cooking spray.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\u003c/li>\n\u003cfigure id=\"attachment_105570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg\" alt=\"Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and lemon juice to the butter mixture, beating until incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg\" alt=\"In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. Bake until set and a toothpick comes out clean, about 10 minutes. Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_105541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg\" alt=\"Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg\" alt=\"Bake until set and a toothpick comes out clean, about 10 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until set and a toothpick comes out clean, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg\" alt=\"Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip (I used a small disposable one without a tip and just snipped the end off of it; you can also use a small Ziploc baggie and snip the end off of that). Pipe the curd into the cup in the cupcake, letting it mound on the top.\u003c/li>\n\u003cfigure id=\"attachment_105557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg\" alt=\"When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg\" alt=\"Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, dust the cupcakes with powdered sugar. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg\" alt=\"To serve, dust the cupcakes with powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, dust the cupcakes with powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg\" alt=\"Serve the Mini Meyer Lemon Curd Cupcakes at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mini Meyer Lemon Curd Cupcakes at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Gild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.","status":"publish","parent":0,"modified":1550013959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":947},"headData":{"title":"Mini Meyer Lemon Curd Cupcakes | KQED","description":"Gild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mini Meyer Lemon Curd Cupcakes","datePublished":"2015-12-30T17:51:17.000Z","dateModified":"2019-02-12T23:25:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105328 http://ww2.kqed.org/bayareabites/?p=105328","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/30/mini-meyer-lemon-curd-cupcakes/","disqusTitle":"Mini Meyer Lemon Curd Cupcakes","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","WpOldSlug":"new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes","path":"/bayareabites/105328/mini-meyer-lemon-curd-cupcakes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make friends with that person, because, really, they should share. Worst case, many markets will carry them. Meyer lemons, for the uninitiated, are quite frankly the gem of the citrus world. A cross between a lemon and a tangerine, these gorgeous specimens are sweetly tangy with a floral fragrance and a delicate flavor. I am a very big fan.\u003c/p>\n\u003cp>You can make these cupcakes plain without the curd—they are quite yummy on their own—but I don’t recommend it. Take them to the next level of yumminess with silky, fragrant Meyer lemon curd. \u003c/p>\n\u003cp>If you can’t find Meyer lemons, don’t despair, just use Eureka lemons instead. The result will be a bit more tart and not as fragrant, but still, if you are a total lemonhead like I am, you will still love them dearly.\u003c/p>\n\u003cfigure id=\"attachment_105531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg\" alt=\" Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Meyer Lemon Curd Cupcakes\u003c/h3>\n\u003cp>\u003cem>Makes about 38 mini cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Lemon curd\u003c/em>\u003c/strong>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>6 large egg yolks\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/2 cup fresh Meyer lemon juice, strained\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon cupcakes\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1 packed tbsp finely grated Meyer lemon zest\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2/3 cup sour cream\u003c/li>\n\u003cli>2 tbsp Meyer lemon juice\u003c/li>\n\u003cli>\n\u003c/li>\n\u003cli>1 1/2 cups cake flour, sifted\u003c/li>\n\u003cli>2 1/2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Powdered sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>\u003cem>Instructions:\u003c/em>\u003c/strong> \n\u003cli>To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and strain into another bowl. Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. The curd will keep for about 1 week in the refrigerator.\u003c/li>\n\u003cfigure id=\"attachment_105549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg\" alt=\"Combine eggs, egg yolks and sugar in heatproof bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, egg yolks and sugar in heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg\" alt=\"Add lemon juice, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add lemon juice, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg\" alt=\"To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg\" alt=\"Cook, stirring constantly, until thickened, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until thickened, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg\" alt=\"Remove from the heat and strain into another bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and strain into another bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg\" alt=\"Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Line two 24-cup mini muffin pans with cupcake liners or grease them with cooking spray.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\u003c/li>\n\u003cfigure id=\"attachment_105570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg\" alt=\"Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and lemon juice to the butter mixture, beating until incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg\" alt=\"In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. Bake until set and a toothpick comes out clean, about 10 minutes. Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_105541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg\" alt=\"Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg\" alt=\"Bake until set and a toothpick comes out clean, about 10 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until set and a toothpick comes out clean, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg\" alt=\"Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip (I used a small disposable one without a tip and just snipped the end off of it; you can also use a small Ziploc baggie and snip the end off of that). Pipe the curd into the cup in the cupcake, letting it mound on the top.\u003c/li>\n\u003cfigure id=\"attachment_105557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg\" alt=\"When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg\" alt=\"Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, dust the cupcakes with powdered sugar. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg\" alt=\"To serve, dust the cupcakes with powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, dust the cupcakes with powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg\" alt=\"Serve the Mini Meyer Lemon Curd Cupcakes at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mini Meyer Lemon Curd Cupcakes at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105328/mini-meyer-lemon-curd-cupcakes","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1867","bayareabites_15179","bayareabites_706","bayareabites_3211","bayareabites_3202"],"featImg":"bayareabites_105532","label":"source_bayareabites_105328"},"bayareabites_88676":{"type":"posts","id":"bayareabites_88676","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88676","score":null,"sort":[1413903458000]},"guestAuthors":[],"slug":"halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms","title":"Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms","publishDate":1413903458,"format":"aside","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Dirty cupcakes? With worms? Ewwwwww. Don’t worry. You don’t have to go out to the garden and start digging up the compost and pulling out the earthworms. At least, not for these chocolaty gems.\u003c/p>\n\u003cp>Moist Devil’s food cupcakes are spread with a thick layer of gooey dark chocolate frosting and then topped with dark chocolate wafer crumbs (the “dirt”), into which nestles a sweet-tart gummy worm. Sound a little better now?\u003c/p>\n\u003cp>These make great Halloween treats for a party or to pass out to your favorite neighbors. They are also fun just about any time of year for kiddo birthday parties, if you really want to gross ‘em out.\u003c/p>\n\u003cp>You can make the cupcakes themselves in advance, just store them, once cooled, in a large zippered plastic bag. Keep them at room temp if you are making them only one day in advance, and throw them in the freezer if you are making them up to 4 weeks in advance (just thaw them completely at room temperature the night before the party.) Frost and decorate them the day of the party.\u003c/p>\n\u003cfigure id=\"attachment_89080\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen cupcakes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Devil’s Food Cupcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsweetened natural cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup boiling water\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1 3/4 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking soda\u003c/li>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>1 1/4 cups sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Frosting\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb unsweetened chocolate, chopped\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 1/2 cups confectioners’ sugar, sifted\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Decorations\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 box (4.5 oz) chocolate wafer cookies\u003c/li>\n\u003cli>24 gummy worms\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the cupcakes, preheat the oven to 350°F (180°C). Line two 12-cup muffin pans with paper liners or spray with cooking spray.\u003c/li>\n\u003cli>In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\">\u003cimg class=\"size-full wp-image-89044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\" alt=\"In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89046\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\">\u003cimg class=\"size-full wp-image-89046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\">\u003cimg class=\"size-full wp-image-89045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\" alt=\"Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the batter among the lined cups, filling each cup about 3/4 full. Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\">\u003cimg class=\"size-full wp-image-89048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\" alt=\"Divide the batter among the lined cups, filling each cup about 3/4 full. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the batter among the lined cups, filling each cup about 3/4 full.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\">\u003cimg class=\"size-full wp-image-89049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\" alt=\"Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\">\u003cimg class=\"size-full wp-image-89050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\" alt=\"Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\">\u003cimg class=\"size-full wp-image-89051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\" alt=\"The finished cupcakes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished cupcakes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Remove from over the water and let cool to room temperature. In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. (The frosting will keep for up to 3 days.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\">\u003cimg class=\"size-full wp-image-89087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\" alt=\"To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\">\u003cimg class=\"size-full wp-image-89054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\" alt=\"In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the chocolate wafers in a food processor and process into crumbs. Transfer to a shallow bowl. Frost the cupcakes with the frosting, then dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\">\u003cimg class=\"size-full wp-image-89040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\" alt=\"Frost the cupcakes with the frosting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frost the cupcakes with the frosting.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\">\u003cimg class=\"size-full wp-image-89094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\" alt=\"Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Decadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!","status":"publish","parent":0,"modified":1570571967,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":947},"headData":{"title":"Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms | KQED","description":"Decadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms","datePublished":"2014-10-21T14:57:38.000Z","dateModified":"2019-10-08T21:59:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"88676 http://blogs.kqed.org/bayareabites/?p=88676","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/21/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms/","disqusTitle":"Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms","path":"/bayareabites/88676/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Dirty cupcakes? With worms? Ewwwwww. Don’t worry. You don’t have to go out to the garden and start digging up the compost and pulling out the earthworms. At least, not for these chocolaty gems.\u003c/p>\n\u003cp>Moist Devil’s food cupcakes are spread with a thick layer of gooey dark chocolate frosting and then topped with dark chocolate wafer crumbs (the “dirt”), into which nestles a sweet-tart gummy worm. Sound a little better now?\u003c/p>\n\u003cp>These make great Halloween treats for a party or to pass out to your favorite neighbors. They are also fun just about any time of year for kiddo birthday parties, if you really want to gross ‘em out.\u003c/p>\n\u003cp>You can make the cupcakes themselves in advance, just store them, once cooled, in a large zippered plastic bag. Keep them at room temp if you are making them only one day in advance, and throw them in the freezer if you are making them up to 4 weeks in advance (just thaw them completely at room temperature the night before the party.) Frost and decorate them the day of the party.\u003c/p>\n\u003cfigure id=\"attachment_89080\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Devil’s Food Cupcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsweetened natural cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup boiling water\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1 3/4 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking soda\u003c/li>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>1 1/4 cups sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Frosting\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb unsweetened chocolate, chopped\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 1/2 cups confectioners’ sugar, sifted\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Decorations\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 box (4.5 oz) chocolate wafer cookies\u003c/li>\n\u003cli>24 gummy worms\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the cupcakes, preheat the oven to 350°F (180°C). Line two 12-cup muffin pans with paper liners or spray with cooking spray.\u003c/li>\n\u003cli>In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\">\u003cimg class=\"size-full wp-image-89044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\" alt=\"In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89046\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\">\u003cimg class=\"size-full wp-image-89046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\">\u003cimg class=\"size-full wp-image-89045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\" alt=\"Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the batter among the lined cups, filling each cup about 3/4 full. Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\">\u003cimg class=\"size-full wp-image-89048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\" alt=\"Divide the batter among the lined cups, filling each cup about 3/4 full. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the batter among the lined cups, filling each cup about 3/4 full.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\">\u003cimg class=\"size-full wp-image-89049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\" alt=\"Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\">\u003cimg class=\"size-full wp-image-89050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\" alt=\"Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\">\u003cimg class=\"size-full wp-image-89051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\" alt=\"The finished cupcakes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished cupcakes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Remove from over the water and let cool to room temperature. In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. (The frosting will keep for up to 3 days.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\">\u003cimg class=\"size-full wp-image-89087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\" alt=\"To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\">\u003cimg class=\"size-full wp-image-89054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\" alt=\"In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the chocolate wafers in a food processor and process into crumbs. Transfer to a shallow bowl. Frost the cupcakes with the frosting, then dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\">\u003cimg class=\"size-full wp-image-89040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\" alt=\"Frost the cupcakes with the frosting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frost the cupcakes with the frosting.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\">\u003cimg class=\"size-full wp-image-89094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\" alt=\"Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88676/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_334","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_1867","bayareabites_13881","bayareabites_41","bayareabites_14738"],"featImg":"bayareabites_89036","label":"bayareabites_14959"},"bayareabites_21186":{"type":"posts","id":"bayareabites_21186","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21186","score":null,"sort":[1295026670000]},"guestAuthors":[],"slug":"sf-vegan-bakesale-eat-cake-save-animals","title":"SF Vegan Bakesale: Eat Cake, Save Animals","publishDate":1295026670,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jan2010_sf_vegan_bakesale500.jpg\" alt=\"SF Vegan Baksale poster\" title=\"SF Vegan Baksale poster\" width=\"500\" height=\"647\" class=\"alignnone size-full wp-image-21304\">\u003c/a>\u003cbr>\n\u003cem>Poster designed by Megan of \u003ca href=\"http://sayitsnotsoy.com/\">Say It’s Not Soy\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Get ready to have your preconceptions about vegan desserts knocked down in a very delicious way. This ain't your elementary school's bakesale. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">The SF Vegan Bakesale\u003c/a>, sponsored by \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a> and \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a>, is a tradition that started in 2009 and is organized by Laura Beck and Karin Olsson. Every few months the vegans of the Bay Area band together, hold a sale and donate all the proceeds to various charities, mostly animal welfare organizations.\u003c/p>\n\u003cp>The next one takes place this Saturday, January 15, 11am-3pm, in front of \u003ca href=\"http://www.speesees.com/\">SpeeSees\u003c/a> at 1415 Valencia Street with over 30 home bakers participating, as well as several professional ones, including \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a>, \u003ca href=\"http://twitter.com/#!/scarlettepoppy\">Scarlette Poppy\u003c/a>, \u003ca href=\"http://www.facebook.com/profile.php?id=100001725456577&sk=wall\">Por Vida\u003c/a>, \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a>, and \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a>. Proceeds from this sale are going to \u003ca href=\"http://mickacoo.org/\">MickaCoo Bird Rescue\u003c/a> and \u003ca href=\"http://www.muttville.org/\">Muttville Senior Dog Rescue\u003c/a>. SpeeSees is also offering a 10% discount on their organic kids clothing to all bakesale customers. Follow updates on the bakesale on twitter \u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">@SFVeganBakeSale\u003c/a>. \u003c/p>\n\u003cp>But none of all this good-doing would be possible without those two lovely vegan ladies who work their butts off each time for an event that is truly about nothing but helping animals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Laura Beck pretty much has her hands in every vegan event or animal-rights-related initiative in the Bay Area and is a founding editor of SF-based vegan lifestyle guide \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a>. She has worked for several animal rescue, welfare, and rights organizations and is the community manager for vegan recipe site \u003ca href=\"http://vegweb.com/\">VegWeb.com\u003c/a>. She is also a columnist for \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a> and has contributed to \u003ca href=\"http://sfist.com/2010/06/09/three_vegan_dishes_worth_creaming_y.php\">SFist\u003c/a>, \u003ca href=\"http://www.huffingtonpost.com/laura-beck\">Huffington Post\u003c/a>, \u003ca href=\"http://thebolditalic.com/\">The Bold Italic\u003c/a>, \u003ca href=\"http://crazysexylife.com/2009/blog-power/\">Crazy Sexy Life\u003c/a>, \u003ca href=\"http://www.sfweekly.com/search/index?collection=blogs&keywords=Laura%20Beck\">SF Weekly\u003c/a>, \u003ca href=\"http://www.sanfranmag.com/story/vegan-upgrade\">San Francisco Magazine\u003c/a>, and \u003ca href=\"http://sf.eater.com/search.php?origin=esf&sites=locale&blogs=7%2C14&query=%22laura+beck%22\">Eater SF\u003c/a>, among others.\u003c/p>\n\u003cp>Karin Olsson has volunteered with various animal groups. She was one of the organizers for California’s \u003ca href=\"http://www.humanesociety.org/news/press_releases/2008/11/californians_deliver_decisive_victory_on_prop_2_110508.html\">Prop 2 campaign\u003c/a>, which passed in a landslide victory in 2008 and outlawed the cruel confinement of egg-laying hens, veal calves, and pregnant pigs. For her day job, Karin works with schools and restaurants to adopt corporate policies that improve animal welfare (such as ending their use of eggs from caged hens and adding more meatless menu options).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/laura-karin500.jpg\" alt=\"Laura Beck and Karin Olsson\" title=\"Laura Beck and Karin Olsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21297\">\u003cbr>\n\u003cem>Laura Beck and Karin Olsson. Photos by Mark Shrayber of Legally Blind Photography and Walker Phillips\u003c/em>\u003c/p>\n\u003cp>Here, Laura and Karin tell us a little about how the SF Vegan Bakesale started, their thoughts on a vegan lifestyle, and what animals share their homes with them.\u003c/p>\n\u003cp>\u003cstrong>How were the SF Vegan Bakesales started and what do you hope they'll accomplish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We were inspired by the \u003ca href=\"http://www.veganbakesale.org/veganbakesale/index.html\">Worldwide Vegan Bakesale\u003c/a> and grew from there into a more regular event in San Francisco. We want to spread the joy and awesomeness of vegan baked goods and show the world that veganism is fun and tasty and should always involve cake. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> After the Worldwide Vegan Bakesale, Laura and I got to talking about doing a sale to benefit a local cat rescue that was in desperate need of funds. Thanks to a bunch of wonderful volunteers who donated their time and baked goods, we were able to raise nearly $3,000 for the cat rescue in just a few short hours. We realized what a great tool this was to raise funds for local charities and decided to make it a regular thing. The bakesales are such fun events that bring so many people together for a good cause. Plus they’re an excellent excuse to stuff your face with cupcakes and brownies!\u003c/p>\n\u003cp>\u003cstrong>How do you choose the beneficiaries of each bakesale?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We choose local organizations that the money can hopefully really impact. We've done everything from bunny rescue to programs that help kids from low-income families get bicycles. If you know of any organizations that could use our help, please \u003ca href=\"mailto:laura@vegansaurus.com\">let us know\u003c/a>! We're always taking ideas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\" alt=\"bunnies for adoption at previous vegan bakesale\" title=\"bunnies for adoption at previous vegan bakesale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21288\">\u003c/a>\u003cbr>\n\u003cem>Bunnies up for adoption at previous Vegan Bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is the most delicious pastry you’ve had at a bakesale? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Uhhh... that's REALLY hard. Davey from \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a> makes these tremendous cinnamon rolls called \"Weekend Ruiners\" that are mind-blowing. \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a> also makes amaaaaaazing cinnamon rolls with a variety of crazy delicious toppings. \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a> makes killer baklava. And \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a> has the greatest brownies on earth. And that's just the beginning. We've had such luck with tasty treats, from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pie's\u003c/a> delicious hand-held pies to homemade sea salt caramels. Seriously, it's out of control.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> Oh man, there have been so many… Some highlights for me have included strawberry shortcake, chocolate croissants, and white chocolate chip macadamia nut cookies. Oooh, and of course \u003ca href=\"http://www.pepplesdonuts.com/\">Pepples Donuts’\u003c/a> glazed raised donuts, \u003ca href=\"http://www.idlehandsbakingcompany.com/\">Idle Hands Baking Company’s\u003c/a> cookies n’ cream cupcakes, \u003ca href=\"http://philipgelb.blogspot.com/\">In the Mood for Food’s\u003c/a> bialys with cashew cream cheese, and Fat Bottom Bakery’s savory hand pies are all out of this world. And ditto on Sugar Beat Sweets’ brownies! I’m getting hungry just thinking about this!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesale-table500.jpg\" alt=\"vegan bakesale table\" title=\"vegan bakesale table\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21291\">\u003cbr>\n\u003cem>Pastries at a previous bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>When did you decide to be vegan and what led you to that decision?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I became vegan after reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0915811812/kqedorg-20\">Diet for a New America\u003c/a> by John Robbins. I'd been vegetarian previously because I didn't want to eat animals. Why should I hug my dog and eat a pig? A pig is smarter than my dog! But my reasoning didn't go much beyond that. Reading \u003cem>Diet for a New America\u003c/em> really drove home all that's wrong with the way we raise and slaughter \"food animals.\" I mean, it's beyond screwed-up from any perspective. I figured the best way to fight back was with my wallet since all animal-product-producing companies care about is money.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I’ve always loved animals, and even as a young kid I couldn’t bear the thought of eating them. My folks were very supportive of my vegetarianism, and my mom used to make her own tofu burgers (which was pretty unheard of in the 80s). Once I began to learn more about factory farming and the abuses that occur not only in the meat industry but also in the egg and dairy industries, I went vegan.\u003c/p>\n\u003cp>\u003cstrong>What do you feel is the biggest misconception about a vegan lifestyle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> That we don't eat and enjoy delicious food. The opposite is true; the people I know who love food the most are vegans. Honestly, Karin and I are two of the most food-motivated people you will ever meet. Over the holiday break, we both went on eating tours of other cities. Karin even had all of her meals planned out on an Excel spreadsheet! \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> It’s true—I did plan an epic eating tour in Excel. I have to second what Laura said—vegans do eat amazing flavorful food, and yes, we do get enough protein.\u003c/p>\n\u003cp>\u003cstrong>If a friend were visiting the Bay Area for just one day, where would you take him/her out to eat for breakfast, lunch, and dinner?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Breakfast: brunch at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland (biscuits and gravy!). Lunch would probably be falafel at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> or a vegan cheesesteak at \u003ca href=\"http://jayscheesesteak.com/\">Jay's Cheesesteak\u003c/a>. Dinner would either be \u003ca href=\"http://www.sahasf.com/\">Saha\u003c/a> or \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>. Only one day? That's hard!\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> For breakfast I’d have to go with the soyrizo breakfast burritos or vegan french toast from \u003ca href=\"http://sunriserestaurantsf.com/Welcome.html\">Sun Rise Restaurant\u003c/a> in the Mission. Then I’d do a quick trip over to the East Bay for cinnamon rolls from Cinnaholic and a vegan milkshake at \u003ca href=\"http://www.saturncafe.com/\">Saturn Café\u003c/a>, followed by lunch at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Cha-Ya [Vegetarian Japanese Restaurant]\u003c/a>. I’d definitely pick Millennium for dinner, and if we needed a late night snack, I’d take them to get vegan pizza at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>What is your favorite vegan dish in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I always crave \u003ca href=\"http://ilikeikesplace.com/\">Ike’s\u003c/a> sandwiches. There are so many amazing \u003ca href=\"http://ilikeikesplace.com/sanfran/vegan/\">vegan options\u003c/a> to choose from, but my standby is the Meatless Mike. Ike’s is now at \u003ca href=\"http://www.lime-sf.com/\">Lime\u003c/a>, so you can grab a drink (or three) to go with your sandwich! [Rumor has it that Ike’s in SF is moving again to a new permanent location of their own soon.]\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> \u003ca href=\"http://blogs.sfweekly.com/foodie/souley-vegan-toasty.jpeg\">The Toasty Crispy\u003c/a> at Souley Vegan!\u003c/p>\n\u003cp>\u003cstrong>What is the one ingredient you couldn’t live without?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I'm gonna be totally lame and healthy and say kale. But also, chocolate chips for baking. And \u003ca href=\"http://www.gardein.com/\">Gardein\u003c/a> Buffalo wings. Uh, I could go on. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>. It bakes up just like butter! And soy yogurt—it’s delicious on its own but also works as a super easy egg replacer in cakes and muffins.\u003c/p>\n\u003cp>\u003cstrong>Do you have any companion animals? What are their names/hopes and dreams?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I have a wonderful rescued cat named Sweetie Pancakes whose favorite pastime is to sit in the bathtub and drink water out of the faucet. \u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I have an adorable pit bull from \u003ca href=\"http://www.rocketdogrescue.org/\">Rocket Dog Rescue\u003c/a>. Her name is Hazel and I think one day she'd like to be a professional eater. We have that in common.\u003c/p>\n\u003chr>\n\u003cp>So, grab a wad of cash and hit the SF Vegan Bakesale this Saturday for scrumptious treats, and adorable dogs and pigeons. I mean, frankly, if charity isn't a good enough reason to gorge yourself on pastries, then I don't know what is.\u003c/p>\n\u003cp>To pump you up for the sale, we’ve included a recipe from bakesale volunteer baker Robin Means of \u003ca href=\"http://ieatcupcakes.com/\">ieatcupcakes.com\u003c/a> for vegan cupcakes that will be making an appearance at the sale. Based on vegan cream-filled chocolate-glazed donuts that are offered at two favorite vegan-friendly donut shops (\u003ca href=\"http://www.yelp.com/biz/ronalds-donuts-las-vegas\">Ronald’s Donuts\u003c/a> in Las Vegas and \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland), these sweet treats are her take on the donuts in cupcake form. It is a reimagining of a recipe for Boston Cream Pie Cupcakes featured in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569242739/kqedorg-20\">Vegan Cupcakes Take Over The World\u003c/a>. We figured you’d want this, in case you go to the sale, taste them, realize you can’t live without them, and decide to make a batch everyday for the rest of your life.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/donut-cupcake5001.jpg\" alt=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" title=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" width=\"500\" height=\"356\" class=\"alignnone size-full wp-image-21264\">\u003c/p>\n\u003cp>\u003cstrong>Voodoo Ronald's Donut Cupcakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 22 cupcakes with icing\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cake:\u003c/em>\u003cbr>\n3 c unbleached white flour\u003cbr>\n½ T baking soda\u003cbr>\n½ T baking powder\u003cbr>\n2 T cornstarch\u003cbr>\n½ t salt\u003cbr>\n1 ½ c sugar\u003cbr>\n2/3 c sunflower oil\u003cbr>\n1 ½ c soymilk\u003cbr>\n½ c water\u003cbr>\n1 T vanilla extract\u003cbr>\n1 T apple cider vinegar\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003cbr>\n1 c soymilk\u003cbr>\n1 t agar powder\u003cbr>\n3 T arrowroot powder\u003cbr>\n1 package silken tofu\u003cbr>\n2/3 c powdered sugar\u003cbr>\n1 T vanilla extract\u003c/p>\n\u003cp>\u003cem> Icing:\u003c/em>\u003cbr>\n1 12 oz bag of chocolate chips\u003cbr>\n½ c soymilk\u003cbr>\n3 T agave nectar\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Cake Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350º. Line muffin pans with paper liners or set up silicone wrappers on baking sheets.\u003c/li>\n\u003cli>Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, cornstarch, and salt. \u003c/li>\n\u003cli>Mix oil, sugar, water, vanilla, and the soymilk mixture and beat for 2 minutes. Add dry ingredients slowly and mix until smooth.\u003c/li>\n\u003cli>Fill the baking cups about 2/3 full.\u003c/li>\n\u003cli>Bake for approximately 18 minutes. When you insert a toothpick into the center of one, it should come out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Filling Preparation:\u003c/strong>\n\u003cli>Boil half the soymilk and the agar. Once boiling, reduce heat and simmer for 3 minutes or until the agar dissolves.\u003c/li>\n\u003cli>Whisk half the soymilk and the arrowroot. Add mixture to pot and whisk for 3 minutes over heat. Remove from heat.\u003c/li>\n\u003cli>Blend tofu, sugar, and cooked mixture until creamy. Add vanilla extract and blend more. Transfer to Tupperware with lid and chill for 2-3 hours.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Icing Preparation:\u003c/strong>\n\u003cli>Boil the soymilk and then remove from heat and add remaining ingredients. Mix until smooth.\u003c/li>\n\u003cli>Dip the top of each filled cupcake into the ganache and set on a cooling rack to harden.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"The SF Vegan Bakesale takes place this Saturday, January 15, 11am-3pm, at SpeeSees on 1415 Valencia Street. Vegans of the Bay Area band together every few months and hold a sale with all proceeds donated to charities. Organized by Laura Beck and Karin Olsson, these bakesales have been a huge success for the past two years. ","status":"publish","parent":0,"modified":1295045572,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":50,"wordCount":2040},"headData":{"title":"SF Vegan Bakesale: Eat Cake, Save Animals | KQED","description":"The SF Vegan Bakesale takes place this Saturday, January 15, 11am-3pm, at SpeeSees on 1415 Valencia Street. Vegans of the Bay Area band together every few months and hold a sale with all proceeds donated to charities. Organized by Laura Beck and Karin Olsson, these bakesales have been a huge success for the past two years. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"SF Vegan Bakesale: Eat Cake, Save Animals","datePublished":"2011-01-14T17:37:50.000Z","dateModified":"2011-01-14T22:52:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21186 http://blogs.kqed.org/bayareabites/?p=21186","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/14/sf-vegan-bakesale-eat-cake-save-animals/","disqusTitle":"SF Vegan Bakesale: Eat Cake, Save Animals","path":"/bayareabites/21186/sf-vegan-bakesale-eat-cake-save-animals","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jan2010_sf_vegan_bakesale500.jpg\" alt=\"SF Vegan Baksale poster\" title=\"SF Vegan Baksale poster\" width=\"500\" height=\"647\" class=\"alignnone size-full wp-image-21304\">\u003c/a>\u003cbr>\n\u003cem>Poster designed by Megan of \u003ca href=\"http://sayitsnotsoy.com/\">Say It’s Not Soy\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Get ready to have your preconceptions about vegan desserts knocked down in a very delicious way. This ain't your elementary school's bakesale. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">The SF Vegan Bakesale\u003c/a>, sponsored by \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a> and \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a>, is a tradition that started in 2009 and is organized by Laura Beck and Karin Olsson. Every few months the vegans of the Bay Area band together, hold a sale and donate all the proceeds to various charities, mostly animal welfare organizations.\u003c/p>\n\u003cp>The next one takes place this Saturday, January 15, 11am-3pm, in front of \u003ca href=\"http://www.speesees.com/\">SpeeSees\u003c/a> at 1415 Valencia Street with over 30 home bakers participating, as well as several professional ones, including \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a>, \u003ca href=\"http://twitter.com/#!/scarlettepoppy\">Scarlette Poppy\u003c/a>, \u003ca href=\"http://www.facebook.com/profile.php?id=100001725456577&sk=wall\">Por Vida\u003c/a>, \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a>, and \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a>. Proceeds from this sale are going to \u003ca href=\"http://mickacoo.org/\">MickaCoo Bird Rescue\u003c/a> and \u003ca href=\"http://www.muttville.org/\">Muttville Senior Dog Rescue\u003c/a>. SpeeSees is also offering a 10% discount on their organic kids clothing to all bakesale customers. Follow updates on the bakesale on twitter \u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">@SFVeganBakeSale\u003c/a>. \u003c/p>\n\u003cp>But none of all this good-doing would be possible without those two lovely vegan ladies who work their butts off each time for an event that is truly about nothing but helping animals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Laura Beck pretty much has her hands in every vegan event or animal-rights-related initiative in the Bay Area and is a founding editor of SF-based vegan lifestyle guide \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a>. She has worked for several animal rescue, welfare, and rights organizations and is the community manager for vegan recipe site \u003ca href=\"http://vegweb.com/\">VegWeb.com\u003c/a>. She is also a columnist for \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a> and has contributed to \u003ca href=\"http://sfist.com/2010/06/09/three_vegan_dishes_worth_creaming_y.php\">SFist\u003c/a>, \u003ca href=\"http://www.huffingtonpost.com/laura-beck\">Huffington Post\u003c/a>, \u003ca href=\"http://thebolditalic.com/\">The Bold Italic\u003c/a>, \u003ca href=\"http://crazysexylife.com/2009/blog-power/\">Crazy Sexy Life\u003c/a>, \u003ca href=\"http://www.sfweekly.com/search/index?collection=blogs&keywords=Laura%20Beck\">SF Weekly\u003c/a>, \u003ca href=\"http://www.sanfranmag.com/story/vegan-upgrade\">San Francisco Magazine\u003c/a>, and \u003ca href=\"http://sf.eater.com/search.php?origin=esf&sites=locale&blogs=7%2C14&query=%22laura+beck%22\">Eater SF\u003c/a>, among others.\u003c/p>\n\u003cp>Karin Olsson has volunteered with various animal groups. She was one of the organizers for California’s \u003ca href=\"http://www.humanesociety.org/news/press_releases/2008/11/californians_deliver_decisive_victory_on_prop_2_110508.html\">Prop 2 campaign\u003c/a>, which passed in a landslide victory in 2008 and outlawed the cruel confinement of egg-laying hens, veal calves, and pregnant pigs. For her day job, Karin works with schools and restaurants to adopt corporate policies that improve animal welfare (such as ending their use of eggs from caged hens and adding more meatless menu options).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/laura-karin500.jpg\" alt=\"Laura Beck and Karin Olsson\" title=\"Laura Beck and Karin Olsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21297\">\u003cbr>\n\u003cem>Laura Beck and Karin Olsson. Photos by Mark Shrayber of Legally Blind Photography and Walker Phillips\u003c/em>\u003c/p>\n\u003cp>Here, Laura and Karin tell us a little about how the SF Vegan Bakesale started, their thoughts on a vegan lifestyle, and what animals share their homes with them.\u003c/p>\n\u003cp>\u003cstrong>How were the SF Vegan Bakesales started and what do you hope they'll accomplish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We were inspired by the \u003ca href=\"http://www.veganbakesale.org/veganbakesale/index.html\">Worldwide Vegan Bakesale\u003c/a> and grew from there into a more regular event in San Francisco. We want to spread the joy and awesomeness of vegan baked goods and show the world that veganism is fun and tasty and should always involve cake. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> After the Worldwide Vegan Bakesale, Laura and I got to talking about doing a sale to benefit a local cat rescue that was in desperate need of funds. Thanks to a bunch of wonderful volunteers who donated their time and baked goods, we were able to raise nearly $3,000 for the cat rescue in just a few short hours. We realized what a great tool this was to raise funds for local charities and decided to make it a regular thing. The bakesales are such fun events that bring so many people together for a good cause. Plus they’re an excellent excuse to stuff your face with cupcakes and brownies!\u003c/p>\n\u003cp>\u003cstrong>How do you choose the beneficiaries of each bakesale?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We choose local organizations that the money can hopefully really impact. We've done everything from bunny rescue to programs that help kids from low-income families get bicycles. If you know of any organizations that could use our help, please \u003ca href=\"mailto:laura@vegansaurus.com\">let us know\u003c/a>! We're always taking ideas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\" alt=\"bunnies for adoption at previous vegan bakesale\" title=\"bunnies for adoption at previous vegan bakesale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21288\">\u003c/a>\u003cbr>\n\u003cem>Bunnies up for adoption at previous Vegan Bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is the most delicious pastry you’ve had at a bakesale? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Uhhh... that's REALLY hard. Davey from \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a> makes these tremendous cinnamon rolls called \"Weekend Ruiners\" that are mind-blowing. \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a> also makes amaaaaaazing cinnamon rolls with a variety of crazy delicious toppings. \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a> makes killer baklava. And \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a> has the greatest brownies on earth. And that's just the beginning. We've had such luck with tasty treats, from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pie's\u003c/a> delicious hand-held pies to homemade sea salt caramels. Seriously, it's out of control.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> Oh man, there have been so many… Some highlights for me have included strawberry shortcake, chocolate croissants, and white chocolate chip macadamia nut cookies. Oooh, and of course \u003ca href=\"http://www.pepplesdonuts.com/\">Pepples Donuts’\u003c/a> glazed raised donuts, \u003ca href=\"http://www.idlehandsbakingcompany.com/\">Idle Hands Baking Company’s\u003c/a> cookies n’ cream cupcakes, \u003ca href=\"http://philipgelb.blogspot.com/\">In the Mood for Food’s\u003c/a> bialys with cashew cream cheese, and Fat Bottom Bakery’s savory hand pies are all out of this world. And ditto on Sugar Beat Sweets’ brownies! I’m getting hungry just thinking about this!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesale-table500.jpg\" alt=\"vegan bakesale table\" title=\"vegan bakesale table\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21291\">\u003cbr>\n\u003cem>Pastries at a previous bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>When did you decide to be vegan and what led you to that decision?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I became vegan after reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0915811812/kqedorg-20\">Diet for a New America\u003c/a> by John Robbins. I'd been vegetarian previously because I didn't want to eat animals. Why should I hug my dog and eat a pig? A pig is smarter than my dog! But my reasoning didn't go much beyond that. Reading \u003cem>Diet for a New America\u003c/em> really drove home all that's wrong with the way we raise and slaughter \"food animals.\" I mean, it's beyond screwed-up from any perspective. I figured the best way to fight back was with my wallet since all animal-product-producing companies care about is money.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I’ve always loved animals, and even as a young kid I couldn’t bear the thought of eating them. My folks were very supportive of my vegetarianism, and my mom used to make her own tofu burgers (which was pretty unheard of in the 80s). Once I began to learn more about factory farming and the abuses that occur not only in the meat industry but also in the egg and dairy industries, I went vegan.\u003c/p>\n\u003cp>\u003cstrong>What do you feel is the biggest misconception about a vegan lifestyle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> That we don't eat and enjoy delicious food. The opposite is true; the people I know who love food the most are vegans. Honestly, Karin and I are two of the most food-motivated people you will ever meet. Over the holiday break, we both went on eating tours of other cities. Karin even had all of her meals planned out on an Excel spreadsheet! \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> It’s true—I did plan an epic eating tour in Excel. I have to second what Laura said—vegans do eat amazing flavorful food, and yes, we do get enough protein.\u003c/p>\n\u003cp>\u003cstrong>If a friend were visiting the Bay Area for just one day, where would you take him/her out to eat for breakfast, lunch, and dinner?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Breakfast: brunch at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland (biscuits and gravy!). Lunch would probably be falafel at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> or a vegan cheesesteak at \u003ca href=\"http://jayscheesesteak.com/\">Jay's Cheesesteak\u003c/a>. Dinner would either be \u003ca href=\"http://www.sahasf.com/\">Saha\u003c/a> or \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>. Only one day? That's hard!\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> For breakfast I’d have to go with the soyrizo breakfast burritos or vegan french toast from \u003ca href=\"http://sunriserestaurantsf.com/Welcome.html\">Sun Rise Restaurant\u003c/a> in the Mission. Then I’d do a quick trip over to the East Bay for cinnamon rolls from Cinnaholic and a vegan milkshake at \u003ca href=\"http://www.saturncafe.com/\">Saturn Café\u003c/a>, followed by lunch at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Cha-Ya [Vegetarian Japanese Restaurant]\u003c/a>. I’d definitely pick Millennium for dinner, and if we needed a late night snack, I’d take them to get vegan pizza at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>What is your favorite vegan dish in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I always crave \u003ca href=\"http://ilikeikesplace.com/\">Ike’s\u003c/a> sandwiches. There are so many amazing \u003ca href=\"http://ilikeikesplace.com/sanfran/vegan/\">vegan options\u003c/a> to choose from, but my standby is the Meatless Mike. Ike’s is now at \u003ca href=\"http://www.lime-sf.com/\">Lime\u003c/a>, so you can grab a drink (or three) to go with your sandwich! [Rumor has it that Ike’s in SF is moving again to a new permanent location of their own soon.]\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> \u003ca href=\"http://blogs.sfweekly.com/foodie/souley-vegan-toasty.jpeg\">The Toasty Crispy\u003c/a> at Souley Vegan!\u003c/p>\n\u003cp>\u003cstrong>What is the one ingredient you couldn’t live without?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I'm gonna be totally lame and healthy and say kale. But also, chocolate chips for baking. And \u003ca href=\"http://www.gardein.com/\">Gardein\u003c/a> Buffalo wings. Uh, I could go on. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>. It bakes up just like butter! And soy yogurt—it’s delicious on its own but also works as a super easy egg replacer in cakes and muffins.\u003c/p>\n\u003cp>\u003cstrong>Do you have any companion animals? What are their names/hopes and dreams?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I have a wonderful rescued cat named Sweetie Pancakes whose favorite pastime is to sit in the bathtub and drink water out of the faucet. \u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I have an adorable pit bull from \u003ca href=\"http://www.rocketdogrescue.org/\">Rocket Dog Rescue\u003c/a>. Her name is Hazel and I think one day she'd like to be a professional eater. We have that in common.\u003c/p>\n\u003chr>\n\u003cp>So, grab a wad of cash and hit the SF Vegan Bakesale this Saturday for scrumptious treats, and adorable dogs and pigeons. I mean, frankly, if charity isn't a good enough reason to gorge yourself on pastries, then I don't know what is.\u003c/p>\n\u003cp>To pump you up for the sale, we’ve included a recipe from bakesale volunteer baker Robin Means of \u003ca href=\"http://ieatcupcakes.com/\">ieatcupcakes.com\u003c/a> for vegan cupcakes that will be making an appearance at the sale. Based on vegan cream-filled chocolate-glazed donuts that are offered at two favorite vegan-friendly donut shops (\u003ca href=\"http://www.yelp.com/biz/ronalds-donuts-las-vegas\">Ronald’s Donuts\u003c/a> in Las Vegas and \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland), these sweet treats are her take on the donuts in cupcake form. It is a reimagining of a recipe for Boston Cream Pie Cupcakes featured in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569242739/kqedorg-20\">Vegan Cupcakes Take Over The World\u003c/a>. We figured you’d want this, in case you go to the sale, taste them, realize you can’t live without them, and decide to make a batch everyday for the rest of your life.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/donut-cupcake5001.jpg\" alt=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" title=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" width=\"500\" height=\"356\" class=\"alignnone size-full wp-image-21264\">\u003c/p>\n\u003cp>\u003cstrong>Voodoo Ronald's Donut Cupcakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 22 cupcakes with icing\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cake:\u003c/em>\u003cbr>\n3 c unbleached white flour\u003cbr>\n½ T baking soda\u003cbr>\n½ T baking powder\u003cbr>\n2 T cornstarch\u003cbr>\n½ t salt\u003cbr>\n1 ½ c sugar\u003cbr>\n2/3 c sunflower oil\u003cbr>\n1 ½ c soymilk\u003cbr>\n½ c water\u003cbr>\n1 T vanilla extract\u003cbr>\n1 T apple cider vinegar\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003cbr>\n1 c soymilk\u003cbr>\n1 t agar powder\u003cbr>\n3 T arrowroot powder\u003cbr>\n1 package silken tofu\u003cbr>\n2/3 c powdered sugar\u003cbr>\n1 T vanilla extract\u003c/p>\n\u003cp>\u003cem> Icing:\u003c/em>\u003cbr>\n1 12 oz bag of chocolate chips\u003cbr>\n½ c soymilk\u003cbr>\n3 T agave nectar\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cake Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350º. Line muffin pans with paper liners or set up silicone wrappers on baking sheets.\u003c/li>\n\u003cli>Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, cornstarch, and salt. \u003c/li>\n\u003cli>Mix oil, sugar, water, vanilla, and the soymilk mixture and beat for 2 minutes. Add dry ingredients slowly and mix until smooth.\u003c/li>\n\u003cli>Fill the baking cups about 2/3 full.\u003c/li>\n\u003cli>Bake for approximately 18 minutes. When you insert a toothpick into the center of one, it should come out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Filling Preparation:\u003c/strong>\n\u003cli>Boil half the soymilk and the agar. Once boiling, reduce heat and simmer for 3 minutes or until the agar dissolves.\u003c/li>\n\u003cli>Whisk half the soymilk and the arrowroot. Add mixture to pot and whisk for 3 minutes over heat. Remove from heat.\u003c/li>\n\u003cli>Blend tofu, sugar, and cooked mixture until creamy. Add vanilla extract and blend more. Transfer to Tupperware with lid and chill for 2-3 hours.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Icing Preparation:\u003c/strong>\n\u003cli>Boil the soymilk and then remove from heat and add remaining ingredients. Mix until smooth.\u003c/li>\n\u003cli>Dip the top of each filled cupcake into the ganache and set on a cooling rack to harden.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21186/sf-vegan-bakesale-eat-cake-save-animals","authors":["5126"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_1653","bayareabites_50","bayareabites_1865","bayareabites_1875","bayareabites_12","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_8635","bayareabites_8625","bayareabites_1867","bayareabites_8820","bayareabites_8824","bayareabites_8815","bayareabites_8823","bayareabites_8235","bayareabites_8821","bayareabites_8818","bayareabites_8819","bayareabites_8627","bayareabites_8822","bayareabites_8813","bayareabites_8636","bayareabites_8814","bayareabites_1871","bayareabites_8825","bayareabites_8634","bayareabites_8817","bayareabites_8816"],"label":"bayareabites"},"bayareabites_20645":{"type":"posts","id":"bayareabites_20645","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20645","score":null,"sort":[1293984028000]},"guestAuthors":[],"slug":"ten-top-food-news-stories-of-2010-part-two","title":"Ten Top Food News Stories of 2010: Part Two","publishDate":1293984028,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n","blocks":[],"excerpt":"The top ten Food News Stories of 2010 continues: Food Security, New York Food, Animal Food, Sweet Food and Virtual Food","status":"publish","parent":0,"modified":1294087079,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1198},"headData":{"title":"Ten Top Food News Stories of 2010: Part Two | KQED","description":"The top ten Food News Stories of 2010 continues: Food Security, New York Food, Animal Food, Sweet Food and Virtual Food","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ten Top Food News Stories of 2010: Part Two","datePublished":"2011-01-02T16:00:28.000Z","dateModified":"2011-01-03T20:37:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"20645 http://blogs.kqed.org/bayareabites/?p=20645","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/","disqusTitle":"Ten Top Food News Stories of 2010: Part Two","path":"/bayareabites/20645/ten-top-food-news-stories-of-2010-part-two","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20645/ten-top-food-news-stories-of-2010-part-two","authors":["5125"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_4084","bayareabites_1875","bayareabites_2035"],"tags":["bayareabites_8699","bayareabites_8691","bayareabites_8681","bayareabites_8695","bayareabites_8700","bayareabites_1867","bayareabites_8708","bayareabites_8710","bayareabites_8685","bayareabites_2946","bayareabites_8701","bayareabites_8683","bayareabites_8688","bayareabites_8702","bayareabites_8684","bayareabites_8713","bayareabites_8692","bayareabites_8679","bayareabites_8682","bayareabites_8705","bayareabites_8693","bayareabites_8706","bayareabites_8712","bayareabites_8694","bayareabites_2945","bayareabites_8711","bayareabites_8686","bayareabites_956","bayareabites_676","bayareabites_8687","bayareabites_8689","bayareabites_8697","bayareabites_672","bayareabites_8696","bayareabites_8714","bayareabites_8707","bayareabites_2153","bayareabites_8704","bayareabites_8690","bayareabites_8767","bayareabites_8709","bayareabites_8680"],"label":"bayareabites"},"bayareabites_14502":{"type":"posts","id":"bayareabites_14502","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14502","score":null,"sort":[1277910047000]},"guestAuthors":[],"slug":"karas-cupcakes-converts-a-nonbeliever","title":"Kara's Cupcakes Converts a Nonbeliever","publishDate":1277910047,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2583.jpg\" alt=\"Kara's Cupcakes, Strawberry Cream\" title=\"Kara's Cupcakes, Strawberry Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14505\">\u003cbr>\n\u003cem>Kara's Cupcakes, Strawberry Cream\u003c/em>\u003c/p>\n\u003cp>I never really got caught up in the whole \"cupcake craze.\" \u003ca href=\"http://www.magnoliabakery.com/\">Magnolia\u003c/a>? \u003ca href=\"http://www.sprinkles.com/\">Sprinkles\u003c/a>? Meh. I've always been more of a \u003ca href=\"http://lickmyspoon.com/recipes/ultimate-chocolate-chip-cookie/\">cookie\u003c/a> gal myself. Or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/16/key-lime-coconut-cheesecake/\">cheesecake\u003c/a>. Yeah, cut me a fatty slice of cheesecake any day.\u003c/p>\n\u003cp>But that's just me. I knew my guests visiting from out of town would go ga-ga over \u003ca href=\"http://www.karascupcakes.com/index2.html\">Kara's Cupcakes\u003c/a>, and it would be the perfect pick-me-up as our sightseeing brought us to Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2559.jpg\" alt=\"Kara's Cupcakes\" title=\"Kara's Cupcakes\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14503\">\u003cbr>\n\u003cem>Because who can choose just one?\u003c/em>\u003c/p>\n\u003cp>Jennifer proceeded to purchase a dozen cupcakes…because who could choose just one? I was pretty blasé about it all…until the \u003cstrong>Strawberry Cream\u003c/strong> filled cupcake rocked my world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2585.jpg\" alt=\"Kara's Cupcakes, Strawberry Cream\" title=\"Kara's Cupcakes, Strawberry Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14506\">\u003cbr>\n\u003cem>Strawberry Cream Dream\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Strawberry Cream\u003c/strong> is one of Kara's seasonal flavors, and is only available until August (So go get one now! Seriously, go. Now.). It is a vanilla cupcake filled with organic local strawberries and cream, and topped with a cream cheese frosting. Yom!\u003c/p>\n\u003cp>So what about this particular cupcake converted this disbeliever? \u003c/p>\n\u003cp>1.\tThe cake was surprisingly moist, and incredibly light. Like sweet, delicious fluffy clouds. Maybe that's the key. This cupcake is baked by angels.\u003cbr>\n2.\tThe filling. Real strawberries and cream. It was like biting into a bit of unexpected sunshine.\u003cbr>\n3.\tCream cheese frosting. Always a win in my book, and in this case, even more so. Not too dense, but still appropriately decadent, and a great play on the classic strawberry jam/cream cheese combo.\u003cbr>\n4.\tApparently, if you slice it in half, the revealed filling and fondant decoration looks like a strawberry! How precious is that? \u003c/p>\n\u003cp>This cupcake was unreal. Like grandma's strawberry shortcake, but better, and in adorable cupcake form. \u003c/p>\n\u003cp>Other cupcakes of note: \u003cstrong>Sweet S'mores\u003c/strong>, a chocolate cupcake with graham cracker crust and toasted marshmallow frosting; \u003cstrong>Fleur De Sel\u003c/strong>, a chocolate cupcake with caramel filling, dark ganache frosting and fleur de sel; and \u003cstrong>Chocolate Velvet\u003c/strong>, a chocolate cupcake with a mound of velvety bittersweet chocolate buttercream.\u003c/p>\n\u003cp>Kara's proudly states that they continue baking throughout the day so they can offer cupcakes that have been baked within hours, if not minutes, for your enjoyment. I believe it. They are amazingly fresh and absurdly delicious. I see why they have such a following in all five of their Bay Area locations.\u003c/p>\n\u003cp>So, am I about to go on a cupcake bender? Probably not. (Besides, from what my pilates instructor tells me, Kara's reigns supreme. She holds a horizontal cupcake tasting of all the cupcake shops in the area, and she says Kara's wins hands down every year. It's not even a contest anymore.) I do, however, have a whole new respect for the Cupcake, and Kara's will be seeing me again, at least once, before the Strawberry Cream goes out of season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2562.jpg\" alt=\"Kara's Cupcakes, Ghirardelli Square\" title=\"Kara's Cupcakes, Ghirardelli Square\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14504\">\u003cbr>\n\u003cem>Kara's Cupcakes, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.karascupcakes.com/index2.html\">Kara's Cupcakes\u003c/a> \u003c/p>\n\u003cp>\u003cem>Ghirardelli Square -- San Francisco, CA\u003c/em>\u003cbr>\nPlaza Level\u003cbr>\n900 North Point\u003cbr>\nSan Francisco, California 94109\u003cbr>\n415-351-CAKE (2253)\u003c/p>\n\u003cp>\u003cem>Marina -- San Francisco, CA\u003c/em>\u003cbr>\n3249 Scott Street (at Chestnut)\u003cbr>\nSan Francisco, California 94123\u003cbr>\n415-563-CAKE (2253) \u003c/p>\n\u003cp>\u003cem>Town & Country Village -- Palo Alto, CA\u003c/em>\u003cbr>\n855 El Camino Real, Suite 50\u003cbr>\nPalo Alto, California 94301\u003cbr>\n650-326-CAKE (2253) \u003c/p>\n\u003cp>\u003cem>Santana Row -- San Jose, CA \u003c/em>\u003cbr>\n3055 Olin Avenue, Suite 1010\u003cbr>\nSan Jose, California 95128\u003cbr>\n408-260-2222 \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Oxbow Market -- Napa, CA\u003c/em>\u003cbr>\n610 First Street, Suite 19\u003cbr>\nNapa, California 94559\u003cbr>\n707-258-CAKE (2253) \u003c/p>\n\n","blocks":[],"excerpt":"Kara's Cupcakes Strawberry Cream filled cupcake will wow even the most jaded dessert lover.","status":"publish","parent":0,"modified":1277863797,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":576},"headData":{"title":"Kara's Cupcakes Converts a Nonbeliever | KQED","description":"Kara's Cupcakes Strawberry Cream filled cupcake will wow even the most jaded dessert lover.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kara's Cupcakes Converts a Nonbeliever","datePublished":"2010-06-30T15:00:47.000Z","dateModified":"2010-06-30T02:09:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14502 http://blogs.kqed.org/bayareabites/?p=14502","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/30/karas-cupcakes-converts-a-nonbeliever/","disqusTitle":"Kara's Cupcakes Converts a Nonbeliever","path":"/bayareabites/14502/karas-cupcakes-converts-a-nonbeliever","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2583.jpg\" alt=\"Kara's Cupcakes, Strawberry Cream\" title=\"Kara's Cupcakes, Strawberry Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14505\">\u003cbr>\n\u003cem>Kara's Cupcakes, Strawberry Cream\u003c/em>\u003c/p>\n\u003cp>I never really got caught up in the whole \"cupcake craze.\" \u003ca href=\"http://www.magnoliabakery.com/\">Magnolia\u003c/a>? \u003ca href=\"http://www.sprinkles.com/\">Sprinkles\u003c/a>? Meh. I've always been more of a \u003ca href=\"http://lickmyspoon.com/recipes/ultimate-chocolate-chip-cookie/\">cookie\u003c/a> gal myself. Or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/16/key-lime-coconut-cheesecake/\">cheesecake\u003c/a>. Yeah, cut me a fatty slice of cheesecake any day.\u003c/p>\n\u003cp>But that's just me. I knew my guests visiting from out of town would go ga-ga over \u003ca href=\"http://www.karascupcakes.com/index2.html\">Kara's Cupcakes\u003c/a>, and it would be the perfect pick-me-up as our sightseeing brought us to Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2559.jpg\" alt=\"Kara's Cupcakes\" title=\"Kara's Cupcakes\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14503\">\u003cbr>\n\u003cem>Because who can choose just one?\u003c/em>\u003c/p>\n\u003cp>Jennifer proceeded to purchase a dozen cupcakes…because who could choose just one? I was pretty blasé about it all…until the \u003cstrong>Strawberry Cream\u003c/strong> filled cupcake rocked my world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2585.jpg\" alt=\"Kara's Cupcakes, Strawberry Cream\" title=\"Kara's Cupcakes, Strawberry Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14506\">\u003cbr>\n\u003cem>Strawberry Cream Dream\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Strawberry Cream\u003c/strong> is one of Kara's seasonal flavors, and is only available until August (So go get one now! Seriously, go. Now.). It is a vanilla cupcake filled with organic local strawberries and cream, and topped with a cream cheese frosting. Yom!\u003c/p>\n\u003cp>So what about this particular cupcake converted this disbeliever? \u003c/p>\n\u003cp>1.\tThe cake was surprisingly moist, and incredibly light. Like sweet, delicious fluffy clouds. Maybe that's the key. This cupcake is baked by angels.\u003cbr>\n2.\tThe filling. Real strawberries and cream. It was like biting into a bit of unexpected sunshine.\u003cbr>\n3.\tCream cheese frosting. Always a win in my book, and in this case, even more so. Not too dense, but still appropriately decadent, and a great play on the classic strawberry jam/cream cheese combo.\u003cbr>\n4.\tApparently, if you slice it in half, the revealed filling and fondant decoration looks like a strawberry! How precious is that? \u003c/p>\n\u003cp>This cupcake was unreal. Like grandma's strawberry shortcake, but better, and in adorable cupcake form. \u003c/p>\n\u003cp>Other cupcakes of note: \u003cstrong>Sweet S'mores\u003c/strong>, a chocolate cupcake with graham cracker crust and toasted marshmallow frosting; \u003cstrong>Fleur De Sel\u003c/strong>, a chocolate cupcake with caramel filling, dark ganache frosting and fleur de sel; and \u003cstrong>Chocolate Velvet\u003c/strong>, a chocolate cupcake with a mound of velvety bittersweet chocolate buttercream.\u003c/p>\n\u003cp>Kara's proudly states that they continue baking throughout the day so they can offer cupcakes that have been baked within hours, if not minutes, for your enjoyment. I believe it. They are amazingly fresh and absurdly delicious. I see why they have such a following in all five of their Bay Area locations.\u003c/p>\n\u003cp>So, am I about to go on a cupcake bender? Probably not. (Besides, from what my pilates instructor tells me, Kara's reigns supreme. She holds a horizontal cupcake tasting of all the cupcake shops in the area, and she says Kara's wins hands down every year. It's not even a contest anymore.) I do, however, have a whole new respect for the Cupcake, and Kara's will be seeing me again, at least once, before the Strawberry Cream goes out of season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2562.jpg\" alt=\"Kara's Cupcakes, Ghirardelli Square\" title=\"Kara's Cupcakes, Ghirardelli Square\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14504\">\u003cbr>\n\u003cem>Kara's Cupcakes, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.karascupcakes.com/index2.html\">Kara's Cupcakes\u003c/a> \u003c/p>\n\u003cp>\u003cem>Ghirardelli Square -- San Francisco, CA\u003c/em>\u003cbr>\nPlaza Level\u003cbr>\n900 North Point\u003cbr>\nSan Francisco, California 94109\u003cbr>\n415-351-CAKE (2253)\u003c/p>\n\u003cp>\u003cem>Marina -- San Francisco, CA\u003c/em>\u003cbr>\n3249 Scott Street (at Chestnut)\u003cbr>\nSan Francisco, California 94123\u003cbr>\n415-563-CAKE (2253) \u003c/p>\n\u003cp>\u003cem>Town & Country Village -- Palo Alto, CA\u003c/em>\u003cbr>\n855 El Camino Real, Suite 50\u003cbr>\nPalo Alto, California 94301\u003cbr>\n650-326-CAKE (2253) \u003c/p>\n\u003cp>\u003cem>Santana Row -- San Jose, CA \u003c/em>\u003cbr>\n3055 Olin Avenue, Suite 1010\u003cbr>\nSan Jose, California 95128\u003cbr>\n408-260-2222 \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Oxbow Market -- Napa, CA\u003c/em>\u003cbr>\n610 First Street, Suite 19\u003cbr>\nNapa, California 94559\u003cbr>\n707-258-CAKE (2253) \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14502/karas-cupcakes-converts-a-nonbeliever","authors":["5037"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_90"],"tags":["bayareabites_1867","bayareabites_470","bayareabites_4273","bayareabites_1012"],"label":"bayareabites"},"bayareabites_13195":{"type":"posts","id":"bayareabites_13195","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13195","score":null,"sort":[1273506426000]},"guestAuthors":[],"slug":"hummingbird-cupcakes","title":"Hummingbird Cupcakes","publishDate":1273506426,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/displayed-cakes.jpg\" alt=\"Hummingbird Cupcakes\" title=\"Hummingbird Cupcakes\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-13176\">\u003c/p>\n\u003cp>The origins of Hummingbird Cake aren't totally clear although \u003cem>Southern Living\u003c/em> magazine is credited with the very first reference, and apparently it's their most requested recipe. They published the recipe in 1978, submitted by a Mrs. L.H. Wiggins of Greensboro, N.C. and permutations of it have spread throughout the South under different names. \u003ca href=\"http://www.foodtimeline.org/foodcakes.html#hummingbird\">The Food Timeline\u003c/a> suggests that the cake descended from Jamaica and was lovingly called Dr. Bird Cake (Jamaica's national bird is the red-billed streamertail hummingbird, also called the Doctor bird because its long tail feathers and decorative top-hat-like crest make it look like an old-fashioned doctor. Sort of). \u003c/p>\n\u003cp>Hummingbird Cake was also known as \u003cem>The Cake that Won't Last\u003c/em>. In the late 70's, this cake became well-known in the South because it's so quick to make and it gave people something to do with their over-ripe bananas. But these days, old-fashioned Southern desserts are growing in popularity, and I think you'll be seeing more and more Hummingbird cake or cupcakes in Bay Area bakeries in the months to come. Remember the sudden resurgence of Red Velvet? Yeah, I'm thinking something along those lines. The cake itself has a carrot cake vibe but without the carrots. And in many ways, the balance of flavors is perfect: there is a fruity sweetness from the pineapple, banana and coconut tempered by the tart, smooth cream cheese frosting and crunch of toasted walnuts. It's a nice afternoon treat with tea, and I've certainly been known to convince myself that it's a responsible breakfast choice as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cupcakes.jpg\" alt=\"Hummingbird Cupcakes\" title=\"Hummingbird Cupcakes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13177\">\u003cbr>\nOn my recent trip to Seattle, I saw Hummingbird Cupcakes at \u003ca href=\"http://www.trophycupcakes.com/\">Trophy Cupcake.\u003c/a> When I got home, I couldn't stop thinking about them and wanted to emulate the recipe. Most of the research I did yielded a super sweet or overly-heavy crumb, so I set out to adapt my own version and I think you're going to like it. I always appreciate a recipe with a history--a recipe with roots. So even though no one's really all that sure what exactly those roots are, this is a recipe that's endured for many years. In other words, these cupcakes have got legs. \u003c/p>\n\u003cp>Since I live alone, I didn't want to make a batch that yielded 20 cupcakes, so my proportions are perfect for a small household or a couple with an appetite. Obviously, if you're looking to bake a larger batch, just double it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/eaten-cakes.jpg\" alt=\"Bite of Cupcake\" title=\"Bite of Cupcake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13178\">\u003c/p>\n\u003cp>\u003cstrong>Hummingbird Cupcakes\u003c/strong>\u003cbr>\nInspired by the recipe in \u003ca href=\"http://www.amazon.com/Classic-Southern-Desserts-All-Time-Favorite/dp/0848733304\">Classic Southern Desserts\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 8-10 cupcakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n3/4 cup sugar\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n1/2 tsp. ground cinnamon\u003cbr>\n1/2 tsp. salt\u003cbr>\n1 large egg\u003cbr>\n4 oz. crushed pineapple, undrained\u003cbr>\n1 cup mashed banana (2-3 large bananas)\u003cbr>\n1/2 cup unsweetened, shredded coconut\u003cbr>\n1/4 cup sour cream\u003cbr>\n1 Tbsp. + 1 tsp. Canola oil\u003cbr>\n1 tsp. vanilla extract\u003cbr>\n1/4 cup walnut pieces (for top of cupcakes)\u003c/p>\n\u003cp>\u003cem>For Cream Cheese Frosting:\u003c/em>\u003cbr>\n1 8-oz package cream cheese, softened\u003cbr>\n1/4 cup butter, softened\u003cbr>\n1 cup powdered sugar\u003cbr>\n1 tsp. vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat over to 350 F.\u003cbr>\n2. Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. In a separate bowl, stir together the eggs and next five ingredients; add to flour mixture and stir until well combined (don't beat).\u003cbr>\n3. Line cupcake pan with foil or paper cups and fill with batter. Keep in mind they will rise a little so don't fill too full.\u003cbr>\n4. Bake at 350 F for 20-25 minutes or until toothpick comes out of center clean. Cool completely before frosting. In the meantime, make the frosting by beating together all ingredients until well combined. Add the sugar slowly and taste as you go--some people like it sweeter than others.\u003cbr>\n5. During the last 10 minutes of baking, spread the walnut pieces on a cookie sheet or a piece of aluminum foil and toast in the oven.\u003cbr>\n6. Frost each cupcake and sprinkle walnut pieces on top. \u003c/p>\n\u003col>\n\u003c/ol>\n","blocks":[],"excerpt":"While no one seems to be exactly sure about the origin of the Hummingbird Cake, one thing is for sure: it's making a comeback, it's easy, and knowing how to make the perfect cream cheese frosting is one of those life skills that ranks right up there with changing a flat-tire. Here's a no-fail recipe for this delightful Southern dessert. ","status":"publish","parent":0,"modified":1274142330,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":696},"headData":{"title":"Hummingbird Cupcakes | KQED","description":"While no one seems to be exactly sure about the origin of the Hummingbird Cake, one thing is for sure: it's making a comeback, it's easy, and knowing how to make the perfect cream cheese frosting is one of those life skills that ranks right up there with changing a flat-tire. Here's a no-fail recipe for this delightful Southern dessert. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hummingbird Cupcakes","datePublished":"2010-05-10T15:47:06.000Z","dateModified":"2010-05-18T00:25:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"13195 http://blogs.kqed.org/bayareabites/?p=13195","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/10/hummingbird-cupcakes/","disqusTitle":"Hummingbird Cupcakes","path":"/bayareabites/13195/hummingbird-cupcakes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/displayed-cakes.jpg\" alt=\"Hummingbird Cupcakes\" title=\"Hummingbird Cupcakes\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-13176\">\u003c/p>\n\u003cp>The origins of Hummingbird Cake aren't totally clear although \u003cem>Southern Living\u003c/em> magazine is credited with the very first reference, and apparently it's their most requested recipe. They published the recipe in 1978, submitted by a Mrs. L.H. Wiggins of Greensboro, N.C. and permutations of it have spread throughout the South under different names. \u003ca href=\"http://www.foodtimeline.org/foodcakes.html#hummingbird\">The Food Timeline\u003c/a> suggests that the cake descended from Jamaica and was lovingly called Dr. Bird Cake (Jamaica's national bird is the red-billed streamertail hummingbird, also called the Doctor bird because its long tail feathers and decorative top-hat-like crest make it look like an old-fashioned doctor. Sort of). \u003c/p>\n\u003cp>Hummingbird Cake was also known as \u003cem>The Cake that Won't Last\u003c/em>. In the late 70's, this cake became well-known in the South because it's so quick to make and it gave people something to do with their over-ripe bananas. But these days, old-fashioned Southern desserts are growing in popularity, and I think you'll be seeing more and more Hummingbird cake or cupcakes in Bay Area bakeries in the months to come. Remember the sudden resurgence of Red Velvet? Yeah, I'm thinking something along those lines. The cake itself has a carrot cake vibe but without the carrots. And in many ways, the balance of flavors is perfect: there is a fruity sweetness from the pineapple, banana and coconut tempered by the tart, smooth cream cheese frosting and crunch of toasted walnuts. It's a nice afternoon treat with tea, and I've certainly been known to convince myself that it's a responsible breakfast choice as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cupcakes.jpg\" alt=\"Hummingbird Cupcakes\" title=\"Hummingbird Cupcakes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13177\">\u003cbr>\nOn my recent trip to Seattle, I saw Hummingbird Cupcakes at \u003ca href=\"http://www.trophycupcakes.com/\">Trophy Cupcake.\u003c/a> When I got home, I couldn't stop thinking about them and wanted to emulate the recipe. Most of the research I did yielded a super sweet or overly-heavy crumb, so I set out to adapt my own version and I think you're going to like it. I always appreciate a recipe with a history--a recipe with roots. So even though no one's really all that sure what exactly those roots are, this is a recipe that's endured for many years. In other words, these cupcakes have got legs. \u003c/p>\n\u003cp>Since I live alone, I didn't want to make a batch that yielded 20 cupcakes, so my proportions are perfect for a small household or a couple with an appetite. Obviously, if you're looking to bake a larger batch, just double it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/eaten-cakes.jpg\" alt=\"Bite of Cupcake\" title=\"Bite of Cupcake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13178\">\u003c/p>\n\u003cp>\u003cstrong>Hummingbird Cupcakes\u003c/strong>\u003cbr>\nInspired by the recipe in \u003ca href=\"http://www.amazon.com/Classic-Southern-Desserts-All-Time-Favorite/dp/0848733304\">Classic Southern Desserts\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 8-10 cupcakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n3/4 cup sugar\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n1/2 tsp. ground cinnamon\u003cbr>\n1/2 tsp. salt\u003cbr>\n1 large egg\u003cbr>\n4 oz. crushed pineapple, undrained\u003cbr>\n1 cup mashed banana (2-3 large bananas)\u003cbr>\n1/2 cup unsweetened, shredded coconut\u003cbr>\n1/4 cup sour cream\u003cbr>\n1 Tbsp. + 1 tsp. Canola oil\u003cbr>\n1 tsp. vanilla extract\u003cbr>\n1/4 cup walnut pieces (for top of cupcakes)\u003c/p>\n\u003cp>\u003cem>For Cream Cheese Frosting:\u003c/em>\u003cbr>\n1 8-oz package cream cheese, softened\u003cbr>\n1/4 cup butter, softened\u003cbr>\n1 cup powdered sugar\u003cbr>\n1 tsp. vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat over to 350 F.\u003cbr>\n2. Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. In a separate bowl, stir together the eggs and next five ingredients; add to flour mixture and stir until well combined (don't beat).\u003cbr>\n3. Line cupcake pan with foil or paper cups and fill with batter. Keep in mind they will rise a little so don't fill too full.\u003cbr>\n4. Bake at 350 F for 20-25 minutes or until toothpick comes out of center clean. Cool completely before frosting. In the meantime, make the frosting by beating together all ingredients until well combined. Add the sugar slowly and taste as you go--some people like it sweeter than others.\u003cbr>\n5. During the last 10 minutes of baking, spread the walnut pieces on a cookie sheet or a piece of aluminum foil and toast in the oven.\u003cbr>\n6. Frost each cupcake and sprinkle walnut pieces on top. \u003c/p>\n\u003col>\n\u003c/ol>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13195/hummingbird-cupcakes","authors":["5072"],"categories":["bayareabites_1516","bayareabites_1653"],"tags":["bayareabites_253","bayareabites_1867","bayareabites_4041","bayareabites_422"],"label":"bayareabites"},"bayareabites_10369":{"type":"posts","id":"bayareabites_10369","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10369","score":null,"sort":[1265652296000]},"guestAuthors":[],"slug":"the-sweetest-holiday","title":"The Sweetest Holiday","publishDate":1265652296,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/menu500.jpg\" alt=\"SusieCakes menu\" title=\"SusieCakes menu\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10387\">\u003cbr>\n\u003cem>Some of the Valentine's treats available at SusieCakes.\u003c/em>\u003c/p>\n\u003cp>Now I don't know about you, but I think the negative vibes towards Valentine's Day are kind of laughable. We've all heard it before. Perhaps some of you are guilty of shouting it out on a yearly basis: \"Urgh, I can't wait for the day to be over--it's not like I have anyone to spend it with.\" That sort of thing. But what could be better than a day during the dead of winter where pinks and reds abound in all the shops and where chocolate is pushed, pedaled, and procured? I mean, c'mon. Who needs a sweetie to enjoy a jaunt through \u003ca href=\"http://www.sees.com/\">See's\u003c/a> or \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>? Or, as I learned earlier this week: \u003ca href=\"http://www.susiecakesla.com/\">SusieCakes\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/exterior.jpg\" alt=\"SusieCakes exterior\" title=\"SusieCakes exterior\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10377\">\u003cbr>\n\u003cem>\u003cstrong>SusieCakes\u003c/strong> welcoming storefront\u003c/em>\u003c/p>\n\u003cp> Los Angeles-based \u003cem>SusieCakes\u003c/em> has been open about a month in the Bon Air Shopping Center in Marin, and I've been meaning to visit with each passing day. I was doing errands in the area the other day and decided to stop in and see what all the fuss was about. I'd heard about their \"frosting-filled cupcakes\" and I thought it was a genius idea for all of us who use the cupcake as a socially acceptable excuse to eat frosting. And lots of it. What I didn't expect to find was the huge celebration of Valentine's Day in full effect--from sweet little cookies to festive whoopie pies. I took some photos (for you), I chatted with the gals to see what was good and what was flying out the door, and then--of course--I took some things home.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/valentines500.jpg\" alt=\"Valentines Gingerbread House and Conversation Heart Cookies\" title=\"Valentines Gingerbread House and Conversation Heart Cookies\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-10394\">\u003cbr>\n\u003cem>The \"Love Shack,\" a special Valentine's Gingerbread House, and the adorable Conversation Heart Cookies\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So let's talk about those frosting-filled cupcakes. Now I'm not sure how they do it. There's literally a dip or a groove in the top of the cupcake where a nice little shot of extra frosting lays. It's pure magic. I love their almost haphazard way of frosting each cupcake as well. It's not perfectly even and looks rather homemade, but in a generous, abundant sort-of way.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Frostingfilledcupcakes.jpg\" alt=\"Frosting filled cupcakes\" title=\"Frosting filled cupcakes\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-10378\">\u003cbr>\n\u003cem>The genius that is \u003cstrong>SusieCakes\u003c/strong>' signature frosting-filled cupcakes\u003c/em>\u003c/p>\n\u003cp>I tried the Peanut Butter, Chocolate, Red Velvet and the Sugar and Spice (February Special) cupcakes. You'll notice there aren't any photos of the Peanut Butter. That's because, like an eager and grubby-handed child, I ate it in the car. I just couldn't wait. Each flavor I tried was unbelievably soft and moist although I must say that I’m a bit of a Red Velvet snob, and I couldn't taste the cocoa in theirs. But the chocolate was rich in cocoa, and the Sugar & Spice cupcake had a lovely, light vanilla-sugar flavor. I made a big batch of \u003ca href=\"http://asweetspoonful.com/2010/02/cinnamon-cardamom-snickerdoodles.html\">snickerdoodles\u003c/a> recently and the Sugar and Space tastes a lot like the classic cookie. You just look at these cupcakes and want to bring them to someone you love, or like, or appreciate, or want to make smile. They're happiness in a box, really.\u003c/p>\n\u003cp>I didn't try some of the other treats, although I'll be back in town this week and plan on swinging by for a whoopie pie (or a \"Makin' Whoopie Pie,\" their current take on the old-school dessert). And while there's certainly a glut of cupcake spots in the Bay Area and while some people I know are excusing cupcakes altogether as a retired trend, there’s something special about \u003cem>SusieCakes\u003c/em>. It's evident in the regulars who were strolling in before 11 a.m. on a weekday to pick up a few treats. And it's evident in their attention to homemade, old-fashioned desserts (think along the lines of \u003ca href=\"http://www.magnoliabakery.com/\">Magnolia Bakery\u003c/a> in New York but before the Sex in the City madness) with banana and butterscotch puddings, classic pies and stacked cakes. They're not trying to be anything they’re not with wacky and original flavors, but they're doing the classics incredibly well.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/eatcake.jpg\" alt=\"eat cake\" title=\"eat cake\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-10376\">\u003cbr>\n\u003cem>A good motto to live by, and a great daily selection of cupcakes\u003c/em>\u003c/p>\n\u003cp>So for a little shop with a big sign deeming \"Eat Cake,\" I don't think it much matters if you have a sweetheart or not this year. Those are words we can all take to heart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.susiecakesla.com/menu.html\">SusieCakes\u003c/a>\u003cbr>\n310 Bon Air Center\u003cbr>\nBon Air Shopping Center\u003cbr>\nGreenbrae, CA 94904\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=SusieCakes+310+Bon+Air+Center,+Bon+Air+Shopping+Center,+Greenbrae,+CA+94904&sll=37.0625,-95.677068&sspn=52.020054,67.675781&ie=UTF8&hq=SusieCakes+310+Bon+Air+Center,+Bon+Air+Shopping+Center,+Greenbrae,&hnear=Green+Brae,+CA+94904&ll=37.933908,-122.438507&spn=0.408885,0.528717&z=11&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 461-2253\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Mon.-Sat. 10am-7pm; Closed Sunday (although they will be open Sunday February 14th for Valentines Day).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/Susiecakes\">@Susiecakes\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Los Angeles-based \u003cstrong>\u003cem>SusieCakes\u003c/em>\u003c/strong> has been open about a month in the Bon Air Shopping Center in Marin, and I've been meaning to visit with each passing day. I was doing errands in the area the other day and decided to stop in and see what all the fuss was about. I'd heard about their \"frosting-filled cupcakes\" and I thought it was a genius idea for all of us who use the cupcake as a socially acceptable excuse to eat frosting. And lots of it. What I didn't expect to find was the huge celebration of Valentine's Day in full effect--from sweet little cookies to festive whoopie pies.","status":"publish","parent":0,"modified":1265654097,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":781},"headData":{"title":"The Sweetest Holiday | KQED","description":"Los Angeles-based SusieCakes has been open about a month in the Bon Air Shopping Center in Marin, and I've been meaning to visit with each passing day. I was doing errands in the area the other day and decided to stop in and see what all the fuss was about. I'd heard about their "frosting-filled cupcakes" and I thought it was a genius idea for all of us who use the cupcake as a socially acceptable excuse to eat frosting. And lots of it. What I didn't expect to find was the huge celebration of Valentine's Day in full effect--from sweet little cookies to festive whoopie pies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Sweetest Holiday","datePublished":"2010-02-08T18:04:56.000Z","dateModified":"2010-02-08T18:34:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"10369 http://blogs.kqed.org/bayareabites/?p=10369","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/02/08/the-sweetest-holiday/","disqusTitle":"The Sweetest Holiday","path":"/bayareabites/10369/the-sweetest-holiday","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/menu500.jpg\" alt=\"SusieCakes menu\" title=\"SusieCakes menu\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10387\">\u003cbr>\n\u003cem>Some of the Valentine's treats available at SusieCakes.\u003c/em>\u003c/p>\n\u003cp>Now I don't know about you, but I think the negative vibes towards Valentine's Day are kind of laughable. We've all heard it before. Perhaps some of you are guilty of shouting it out on a yearly basis: \"Urgh, I can't wait for the day to be over--it's not like I have anyone to spend it with.\" That sort of thing. But what could be better than a day during the dead of winter where pinks and reds abound in all the shops and where chocolate is pushed, pedaled, and procured? I mean, c'mon. Who needs a sweetie to enjoy a jaunt through \u003ca href=\"http://www.sees.com/\">See's\u003c/a> or \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>? Or, as I learned earlier this week: \u003ca href=\"http://www.susiecakesla.com/\">SusieCakes\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/exterior.jpg\" alt=\"SusieCakes exterior\" title=\"SusieCakes exterior\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10377\">\u003cbr>\n\u003cem>\u003cstrong>SusieCakes\u003c/strong> welcoming storefront\u003c/em>\u003c/p>\n\u003cp> Los Angeles-based \u003cem>SusieCakes\u003c/em> has been open about a month in the Bon Air Shopping Center in Marin, and I've been meaning to visit with each passing day. I was doing errands in the area the other day and decided to stop in and see what all the fuss was about. I'd heard about their \"frosting-filled cupcakes\" and I thought it was a genius idea for all of us who use the cupcake as a socially acceptable excuse to eat frosting. And lots of it. What I didn't expect to find was the huge celebration of Valentine's Day in full effect--from sweet little cookies to festive whoopie pies. I took some photos (for you), I chatted with the gals to see what was good and what was flying out the door, and then--of course--I took some things home.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/valentines500.jpg\" alt=\"Valentines Gingerbread House and Conversation Heart Cookies\" title=\"Valentines Gingerbread House and Conversation Heart Cookies\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-10394\">\u003cbr>\n\u003cem>The \"Love Shack,\" a special Valentine's Gingerbread House, and the adorable Conversation Heart Cookies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So let's talk about those frosting-filled cupcakes. Now I'm not sure how they do it. There's literally a dip or a groove in the top of the cupcake where a nice little shot of extra frosting lays. It's pure magic. I love their almost haphazard way of frosting each cupcake as well. It's not perfectly even and looks rather homemade, but in a generous, abundant sort-of way.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Frostingfilledcupcakes.jpg\" alt=\"Frosting filled cupcakes\" title=\"Frosting filled cupcakes\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-10378\">\u003cbr>\n\u003cem>The genius that is \u003cstrong>SusieCakes\u003c/strong>' signature frosting-filled cupcakes\u003c/em>\u003c/p>\n\u003cp>I tried the Peanut Butter, Chocolate, Red Velvet and the Sugar and Spice (February Special) cupcakes. You'll notice there aren't any photos of the Peanut Butter. That's because, like an eager and grubby-handed child, I ate it in the car. I just couldn't wait. Each flavor I tried was unbelievably soft and moist although I must say that I’m a bit of a Red Velvet snob, and I couldn't taste the cocoa in theirs. But the chocolate was rich in cocoa, and the Sugar & Spice cupcake had a lovely, light vanilla-sugar flavor. I made a big batch of \u003ca href=\"http://asweetspoonful.com/2010/02/cinnamon-cardamom-snickerdoodles.html\">snickerdoodles\u003c/a> recently and the Sugar and Space tastes a lot like the classic cookie. You just look at these cupcakes and want to bring them to someone you love, or like, or appreciate, or want to make smile. They're happiness in a box, really.\u003c/p>\n\u003cp>I didn't try some of the other treats, although I'll be back in town this week and plan on swinging by for a whoopie pie (or a \"Makin' Whoopie Pie,\" their current take on the old-school dessert). And while there's certainly a glut of cupcake spots in the Bay Area and while some people I know are excusing cupcakes altogether as a retired trend, there’s something special about \u003cem>SusieCakes\u003c/em>. It's evident in the regulars who were strolling in before 11 a.m. on a weekday to pick up a few treats. And it's evident in their attention to homemade, old-fashioned desserts (think along the lines of \u003ca href=\"http://www.magnoliabakery.com/\">Magnolia Bakery\u003c/a> in New York but before the Sex in the City madness) with banana and butterscotch puddings, classic pies and stacked cakes. They're not trying to be anything they’re not with wacky and original flavors, but they're doing the classics incredibly well.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/eatcake.jpg\" alt=\"eat cake\" title=\"eat cake\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-10376\">\u003cbr>\n\u003cem>A good motto to live by, and a great daily selection of cupcakes\u003c/em>\u003c/p>\n\u003cp>So for a little shop with a big sign deeming \"Eat Cake,\" I don't think it much matters if you have a sweetheart or not this year. Those are words we can all take to heart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.susiecakesla.com/menu.html\">SusieCakes\u003c/a>\u003cbr>\n310 Bon Air Center\u003cbr>\nBon Air Shopping Center\u003cbr>\nGreenbrae, CA 94904\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=SusieCakes+310+Bon+Air+Center,+Bon+Air+Shopping+Center,+Greenbrae,+CA+94904&sll=37.0625,-95.677068&sspn=52.020054,67.675781&ie=UTF8&hq=SusieCakes+310+Bon+Air+Center,+Bon+Air+Shopping+Center,+Greenbrae,&hnear=Green+Brae,+CA+94904&ll=37.933908,-122.438507&spn=0.408885,0.528717&z=11&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 461-2253\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Mon.-Sat. 10am-7pm; Closed Sunday (although they will be open Sunday February 14th for Valentines Day).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/Susiecakes\">@Susiecakes\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10369/the-sweetest-holiday","authors":["5072"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_147","bayareabites_1064","bayareabites_1867","bayareabites_81"],"label":"bayareabites"},"bayareabites_9283":{"type":"posts","id":"bayareabites_9283","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9283","score":null,"sort":[1262012447000]},"guestAuthors":[],"slug":"break-out-the-cupcakes-a-new-twist-on-breakfast","title":"Break out the Cupcakes: A New Twist on Breakfast","publishDate":1262012447,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/breakfastcupcake.JPG\" alt=\"The Pancake Breakfast Cupcake at Cups and Cakes Bakery\" title=\"The Pancake Breakfast Cupcake at Cups and Cakes Bakery\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9293\">\u003cbr>\n\u003cem>The Pancake Breakfast Cupcake at Cups and Cakes Bakery\u003c/em>\u003c/p>\n\u003cp>If your family is anything like mine, Christmas brings about time spent together, slightly annoying and repetitive Christmas music, cookie baking, festive cocktails, and lots of treats. There are meals out, and time to meet up with old friends and extended family. And of course: the fudge and requisite boxes of \u003ca href=\"http://www.sees.com/\">See's Candy\u003c/a>. So on the Monday following Christmas weekend, the last thing you may want to read about is a post highlighting more sweets and treats. But I couldn't resist. I discovered something that warmed my sugar-loving heart last week and I'm dying to share it with you. Here, my friends, is a really good, somewhat socially acceptable excuse to eat cupcakes for breakfast.\u003c/p>\n\u003cp>Now, San Francisco has its fair share of cupcake spots and most folks have already established their favorites. Whether it’s \u003ca href=\"http://www.karascupcakes.com/\">Kara's\u003c/a>, \u003ca href=\"http://that-takes-the-cake.com/\">That Takes the Cake\u003c/a>, or the minis over at \u003ca href=\"http://www.delessiomarket.com/\">DeLessio Market and Bakery\u003c/a>, a variety of shapes and flavors abound. However, Jennifer Emerson’s new SOMA cupcake shop, \u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Home.html\">Cups and Cakes\u003c/a>, is shaking things up a bit.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/exterior.JPG\" alt=\"The charming and hard-to-miss pink exterior\" title=\"The charming and hard-to-miss pink exterior\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-9295\">\u003cbr>\n\u003cem>The charming and hard-to-miss pink exterior\u003c/em>\u003c/p>\n\u003cp>With innovative flavors like the Art House (a ginger-beet cake with ginger cream cheese frosting and candied ginger) or the Pucker-up Pink Lemonade (tart pink lemonade cake with pink lemonade butter cream and rainbow sprinkles), there's something to inspire even the most staunch cupcake skeptic. Now often when people try and get creative with an already-good thing, the product isn't always successful. Not so with Cups and Cakes. The cupcakes are uber-moist, the cream cheese frosting is perfectly creamy and slightly tart, and the shop is cute as a button. The pink exterior lights up the rather industrial stretch of SOMA's 9th St., and inside you'll step into a bustling, pastel workshop.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/interior.JPG\" alt=\"Inside the open-kitchen at Cups and Cakes\" title=\"Inside the open-kitchen at Cups and Cakes\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-9292\">\u003cbr>\n\u003cem>Inside the open-kitchen at Cups and Cakes\u003c/em>\u003c/p>\n\u003cp>But the reason I made the trip was for the Pancake Breakfast Cupcake I'd been hearing so much about. First things first: the cupcake has bacon baked right into it. That's right: you heard me correctly. I'm not talking about a mere topper; there are strips of perfectly cooked bacon throughout the actual cupcake.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/closecupcake.jpg\" alt=\"Check out the small strips of bacon throughout the cupcake itself!\" title=\"Check out the small strips of bacon throughout the cupcake itself!\" width=\"300\" height=\"392\" class=\"alignnone size-full wp-image-9294\">\u003cbr>\n\u003cem>Check out the small strips of bacon throughout the cupcake itself!\u003c/em>\u003c/p>\n\u003cp>Technically, it's made of a maple bacon cake with a maple butter cream and topped with bits of crisp bacon. Now while I'm not so certain Jennifer designed it to actually be eaten for breakfast, I say go at it. We all have a few days yet until New Year's resolutions start and people begin flocking back to the gym and dusting off their bikes.\u003c/p>\n\u003cp>If you're not down with bacon in your cupcake, Jennifer stocks vanilla, chocolate and red velvet each day along with at least three additional flavors and a vegan and gluten free choice. She also uses local and organic eggs, butter, sugar, flour, and produce. Check out her menu of \u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Flavors.html\">flavor offerings\u003c/a> and specialty choices. And if you don't love any of the choices online (and I challenge you to not find something that strikes your fancy), Jennifer is happy to customize something to fit your personal tastes).\u003c/p>\n\u003cp>\u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Home.html\">Cups and Cakes Bakery\u003c/a>\u003cbr>\n451 9th Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n(415) 437-CUPS (2877)\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon., Wed.-Fri. 10am-6:30pm; closed Tuesday; Sat.-Sun: 12 pm-5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/cupscakesbakery\">@CupsCakesBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Check \u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Home.html\">website\u003c/a> for special holiday and New Years hours.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Now, San Francisco has its fair share of cupcake spots and most folks have already established their favorites. Whether it's Kara's, That Takes the Cake, or the minis over at DeLessio Market and Bakery, a variety of shapes and flavors abound. However, Jennifer Emerson's new SOMA cupcake shop, Cups and Cakes, is shaking things up a bit. \r\n\r\n","status":"publish","parent":0,"modified":1449093935,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":594},"headData":{"title":"Break out the Cupcakes: A New Twist on Breakfast | KQED","description":"Now, San Francisco has its fair share of cupcake spots and most folks have already established their favorites. Whether it's Kara's, That Takes the Cake, or the minis over at DeLessio Market and Bakery, a variety of shapes and flavors abound. However, Jennifer Emerson's new SOMA cupcake shop, Cups and Cakes, is shaking things up a bit. \r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Break out the Cupcakes: A New Twist on Breakfast","datePublished":"2009-12-28T15:00:47.000Z","dateModified":"2015-12-02T22:05:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"9283 http://blogs.kqed.org/bayareabites/?p=9283","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/12/28/break-out-the-cupcakes-a-new-twist-on-breakfast/","disqusTitle":"Break out the Cupcakes: A New Twist on Breakfast","path":"/bayareabites/9283/break-out-the-cupcakes-a-new-twist-on-breakfast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/breakfastcupcake.JPG\" alt=\"The Pancake Breakfast Cupcake at Cups and Cakes Bakery\" title=\"The Pancake Breakfast Cupcake at Cups and Cakes Bakery\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9293\">\u003cbr>\n\u003cem>The Pancake Breakfast Cupcake at Cups and Cakes Bakery\u003c/em>\u003c/p>\n\u003cp>If your family is anything like mine, Christmas brings about time spent together, slightly annoying and repetitive Christmas music, cookie baking, festive cocktails, and lots of treats. There are meals out, and time to meet up with old friends and extended family. And of course: the fudge and requisite boxes of \u003ca href=\"http://www.sees.com/\">See's Candy\u003c/a>. So on the Monday following Christmas weekend, the last thing you may want to read about is a post highlighting more sweets and treats. But I couldn't resist. I discovered something that warmed my sugar-loving heart last week and I'm dying to share it with you. Here, my friends, is a really good, somewhat socially acceptable excuse to eat cupcakes for breakfast.\u003c/p>\n\u003cp>Now, San Francisco has its fair share of cupcake spots and most folks have already established their favorites. Whether it’s \u003ca href=\"http://www.karascupcakes.com/\">Kara's\u003c/a>, \u003ca href=\"http://that-takes-the-cake.com/\">That Takes the Cake\u003c/a>, or the minis over at \u003ca href=\"http://www.delessiomarket.com/\">DeLessio Market and Bakery\u003c/a>, a variety of shapes and flavors abound. However, Jennifer Emerson’s new SOMA cupcake shop, \u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Home.html\">Cups and Cakes\u003c/a>, is shaking things up a bit.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/exterior.JPG\" alt=\"The charming and hard-to-miss pink exterior\" title=\"The charming and hard-to-miss pink exterior\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-9295\">\u003cbr>\n\u003cem>The charming and hard-to-miss pink exterior\u003c/em>\u003c/p>\n\u003cp>With innovative flavors like the Art House (a ginger-beet cake with ginger cream cheese frosting and candied ginger) or the Pucker-up Pink Lemonade (tart pink lemonade cake with pink lemonade butter cream and rainbow sprinkles), there's something to inspire even the most staunch cupcake skeptic. Now often when people try and get creative with an already-good thing, the product isn't always successful. Not so with Cups and Cakes. The cupcakes are uber-moist, the cream cheese frosting is perfectly creamy and slightly tart, and the shop is cute as a button. The pink exterior lights up the rather industrial stretch of SOMA's 9th St., and inside you'll step into a bustling, pastel workshop.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/interior.JPG\" alt=\"Inside the open-kitchen at Cups and Cakes\" title=\"Inside the open-kitchen at Cups and Cakes\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-9292\">\u003cbr>\n\u003cem>Inside the open-kitchen at Cups and Cakes\u003c/em>\u003c/p>\n\u003cp>But the reason I made the trip was for the Pancake Breakfast Cupcake I'd been hearing so much about. First things first: the cupcake has bacon baked right into it. That's right: you heard me correctly. I'm not talking about a mere topper; there are strips of perfectly cooked bacon throughout the actual cupcake.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/closecupcake.jpg\" alt=\"Check out the small strips of bacon throughout the cupcake itself!\" title=\"Check out the small strips of bacon throughout the cupcake itself!\" width=\"300\" height=\"392\" class=\"alignnone size-full wp-image-9294\">\u003cbr>\n\u003cem>Check out the small strips of bacon throughout the cupcake itself!\u003c/em>\u003c/p>\n\u003cp>Technically, it's made of a maple bacon cake with a maple butter cream and topped with bits of crisp bacon. Now while I'm not so certain Jennifer designed it to actually be eaten for breakfast, I say go at it. We all have a few days yet until New Year's resolutions start and people begin flocking back to the gym and dusting off their bikes.\u003c/p>\n\u003cp>If you're not down with bacon in your cupcake, Jennifer stocks vanilla, chocolate and red velvet each day along with at least three additional flavors and a vegan and gluten free choice. She also uses local and organic eggs, butter, sugar, flour, and produce. Check out her menu of \u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Flavors.html\">flavor offerings\u003c/a> and specialty choices. And if you don't love any of the choices online (and I challenge you to not find something that strikes your fancy), Jennifer is happy to customize something to fit your personal tastes).\u003c/p>\n\u003cp>\u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Home.html\">Cups and Cakes Bakery\u003c/a>\u003cbr>\n451 9th Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n(415) 437-CUPS (2877)\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon., Wed.-Fri. 10am-6:30pm; closed Tuesday; Sat.-Sun: 12 pm-5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/cupscakesbakery\">@CupsCakesBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Check \u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Home.html\">website\u003c/a> for special holiday and New Years hours.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9283/break-out-the-cupcakes-a-new-twist-on-breakfast","authors":["5072"],"categories":["bayareabites_1516","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_477","bayareabites_1867"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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