Mini Cupcakes with Kick Ass Frosting (for Halloween and Anytime)

Halloween will be here soon.  A few weeks ago when we were in Honolulu, both Uncle Kevo and Aunty Renee suggested Party City in Iwilei as THE place to get Halloween costumes.  Aunty Renee said it was much easier to navigate through than the branch in Waikele, and she was right.  In spite of people congregating in the aisles, there was still ample room to pass (not like KTA!). We only had to go there twice for D2 to select her costume.  D1 and I ended up buying things too.

I always stress over what to send with the Ds (when D1 was younger) for class treats.  When I was younger and optimistic, I tried to send pencil and eraser packs instead of candy.  Now that I'm older and wiser, I send what D2 can easily carry.  Last year she took mini bags of popcorn.  I'm not sure what she will be taking this year.  While I'd love to send her with these cupcakes, I don't think she would appreciate having to carefully transport them.  Too bad because I know her teacher would love them.  I'm not even thinking about her classmates!

I first got the idea for these from my niece Jacy.  She posted a pic on Facebook of some micro cupcakes she made in the ketchup-sized cups (1 oz).  It was Jacy who sternly warned me about not going beyond half-full when filling the portion cups.  Thinking that a micro-cupcake was too small, I decided to use the 2 oz cups.  I took these to a work meeting, and they were a hit.  People ooohhed and aaaahhhed when they saw them, and once they took a bite, I was bombarded with questions.

I was outed!  I was forced to admit that I used cake mix from a box (Betty Crocker golden vanilla in the pics).  Feeling rather shitty, I retreated to my office to hang my head.  I noticed an email was waiting for me.  It was from one of the bosses.  FarcK!!!  Now what???  To my surprise, she asked me for the frosting recipe, deeming it "kick ass".  She said cake is really not worth eating unless it has frosting.  I had to agree.  She also asked how to make the cupcakes in the portion cups.  When we got to the filling part, I explained, "half full".  She then called me an optimist.  Hah!!!  I didn't dare tell her my reaction to seeing her name in my inbox!  I just repeated, "half full".

Happy Halloween!  And thank you, Jacy.

click on recipe title for printable recipe
Mini Cupcakes

     1 box cake mix, any flavor
     33-40 2 oz. paper portion cups

Preheat oven to 350 degrees (or whatever the box says).  Prepare cake mix according to directions on box.  Fill each paper portion cup half full.  Do not fill any more!  Place filled cups on a baking sheet.  Bake 15-19 minutes (depending on cake mix).  Remove to rack to cool.  Frost when completely cool.

Kick Ass Frosting

     1 c milk
     1/4 c flour
     1 c butter, softened
     1 1/2 tsp extract
     1 c  + 2 tbsp powdered sugar, sifted

Combine milk and flour in a small saucepan.  Cook over low heat, stirring constantly with a whisk, until thick. Remove from heat and cool completely.  Cream butter until light and fluffy.  Add cooled milk mixture and blend well.  Add extract.  In 3 batches, add powdered sugar.  Beat 10 minutes or until frosting comes together.

Cool (Sweet) Beans!

 One of my favorite restaurants in Kona is Manago Hotel.  While the pork chops cannot be beat, I usually end up eating the fried butterfish.  But the real treat in dining at the Manago Hotel is the side dishes which accompany the meal.  There is always a bowl of potato-macaroni salad, but the other three or four dishes are a surprise every time.  A few years ago, one of the side dishes I had was a plate of sweet kidney beans.

Sweet, cooked beans is a traditional japanese side dish.  While it doesn't call for a lot of ingredients, it does take a long time to prepare, especially if you count the soaking time.  I prefer this made with pinto beans, as kidney beans are not my favorite.  You could always use lima beans or cranberry beans too.

This is a great accompaniment to practically any Asian meal, but it also makes a nice addition to a green vegetable salad.

 click on recipe title for printable recipe
Sweet Beans

     3 c dried beans

     10 c water, divided

     3 c sugar, divided

     1 1/2 tsp salt

Rinse dried beans and soak overnight in 9 cups of water.  Bring to a boil, add 1 cup of water.  Skim scum as necessary.  Cook for 1-2 hours over medium-low heat until beans are tender.  Once beans are tender, add 1 cup sugar.  Cook for 10 minutes.  Add another cup of sugar.  Cook for 10 minutes.  Add last cup of sugar.  Cook for 1 hour.  Add salt and cook for 10 minutes.  Using a slotted spoon, remove beans from liquid and place in a large, heat-proof bowl.  Set aside.  Boil sauce for 15 minutes.  Pour over beans.  Pack into containers and refrigerate.