DC State Fair: Chocolate Bacon Cupcakes

I love chocolate and bacon! Yes, it sounds odd at first, but once you realize two of the best items on the planet got rolled into one you can't imagine life without it! I used my chocolate bacon gnache from the chocolate bacon truffles as a cupcake topping for the DC "State" Fair! 

Bring on the HEAT! Holy cow! Could it have been any hotter for DC's inaugural "State" Fair? I doubt it. I was feeling borderline heatstroke towards the end of the pie judging. And before you say, psht, yeah right, let me remind you: I'm from the desert. I know heatstroke! 

For a first run state fair, not too shabby, especially when you consider that DC is not a state. Taxation without representation. Yep, that is our "state." More than half the tents were filled with political groups and political campaigns, but it's DC after all. I get accosted by an activist every time I leave any metro station, why would I expect any less at the fair? All that was really missing was funnel cake. I'm sorry to be the one the point this out, but it will never be a true state fair until there is funnel cake. 

whirling twirling kid ride of death, the Queen of Columbia Heights pageant, and a cute kid petting a yak

I'm also hoping that there will be twirly whirly rides next year, of a larger nature than the ones you see these two children above having a good time in. No, sadly, that kid did not throw up. I think that is my second requirement for it to be a state fair: ridiculously rickety rides that make young boys throw up.  I was watching him and he looked like he had it in him, but nope, held his own on that one. He was on there a long time! Didn't take me long to figure out why. I took a little spin....turns out you can't stop. That thing is built for perpetual motion. Found that out the hard way. Many thanks to my friend Brandon who snapped pictures (which I hope never see the light of day) while laughing hysterically instead of helping me out of the whirling twirling kiddie ride of death. . 

Aside from the one "ride" (otherwise known as a playground) there were the other traditional state fair items including a petting zoo, live bands, and a rather low budget beauty pageant. I pass no judgement. Last year I entered in the Miss Punkin Chunkin Pageant after all last year for kicks and giggles. I even bought a bump it so I'd have appropriately sized hair for the occasion. :)  (he he and this year they are having a "ms" category that I think I might enter too. It was just too fun!)

Last and in no way least, was the food competitions! Pies, pickles, jams, cupcakes you name it! Did I win? NO! Some granny with a carrot cake to die for came out of nowhere with that one! Good for her! The world needs more amazing carrot cake out there. I've had one in my life I've liked. One! And with forty different cupcakes to compete against that was some stiff competition! So three cheers for a fair winning carrot cake! I also hear the watermelon rind pickles were excellent. So intrigued with that one.

All in all a great HOT day. I am so so happy to be inside instead now, happily blogging and getting rehydrated.

Chocolate Cupcakes

adapted from Chocolate Pound Cake

1 1/2 cups butter, softened

3 cups white sugar

5 eggs

2 teaspoons vanilla extract

1 1/4 cup buttermilk

2 cups all-purpose flour

3/4 cup dutch process cocoa powder

1/2 teaspoon baking powder

1 teaspoon salt

Preheat oven to 325 degrees F (165 degrees C). Line a cupcake pan with cupcake wrappers.

Mix together the flour, cocoa, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Pour batter into lined cupcake tins.

Bake in the preheated oven for 15 minutes minimum, or until a toothpick inserted into the center of the cake comes out clean.

Bacon Chocolate Gnache

1 part bacon grease

1 part butter, melted

2 parts dark chocolate

Chopped up bacon to taste

Cook the bacon and measure the bacon grease in grams. Melt and equivalent amount of butter in the same pan (uncleaned to pick up more bacon flavor) you cooked the bacon in.  Add in the two parts of chocolate  and melt.

Once all is melted and combined, set aside to cool. We opted to cool ours covered in the freezer stirring frequently. Chop a few pieces of cooked bacon into tiny pieces, and set aside. We like it extra crispy for texture.

Once the mixture has cooled to a spreadable consistency, spoon it out into a stand mixture and whip at a high speed until it is light and fluffy. Fold in bacon pieces. 

Cinnamon S'more Cupcakes

Light, fluffy and chalk full of yummy vietnamese cinnamon-butter-brown-sugary goodness topped with homemade marshmallows!

I have three great announcements to make! 

Firstly, KANSAS! Day. After. Tomorrow. Alright, I know I'm the only one excited about that! If you've ever done long distance, you know what I mean. 

Secondly, I'm very excited to announce that I am going to London and Edinburgh for my Thanksgiving Holiday! Tickets have been booked and it should be an excellent time! I'm already looking for foodie suggestions! So if you have a great tip for me please comment below or send it to jana[at]cherryteacakes.com!  

And last (and probably the only one you'll care about) but not least: Amelia Showalter, Gradually Greener, Jenna Huntsberger, ModernDomestic and  Ken Moore, The Indoor Garden(er)  are planning the FIRST DC "State" Fair as part of the Columbia Heights Day Festival on August 28, 2010 at Tubman Elementary Field (11th and Irving Streets NW) AND THEY ARE HOLDING A CUPCAKE BAKE-OFF!!!! If you are a DC resident you can enter here by August 25th! The winner of the cupcake contest will win "fame, glory, and a delicious prize box of treats from Treet!!!" 

• 
  
  I'm already scheming away! Only one week to think of what to make! And in honor of this lovely contest here is a little cupcake ditty to get any of you DCists thinking! 

Cinnamon S'more Cupcakes

One day ahead make the marshamallows!

Homemade Marshmallows

Adapted from Alton Brown

1/4 cup confectioners' sugar

1/4 cup cornstarch

Nonstick spray

3 packages unflavored gelatin

1 cup ice cold water, divided

12 ounces granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

Flavorings or food colors, as desired

First things first prepare your pan! Spray the pan heavily with cooking spray (or grease with shortening if you prefer). Mix cornstarch and powdered sugar in a separate bowl. Pour about half the mixture into the pan and shake around the coat. Over wax paper, tap out any excess powder. Picking the wax paper up, return the excess powder to the bowl.

Fit your stand mixer with its whisk attachment. Pour the gelatin and ½ cup of the ice water into its bowl. Allow to sit as you continue to make the marshmallow syrup.   

In a small saucepan combine: 1/2 cup water, granulated sugar, corn syrup and salt. Cover and cook on medium or medium high heat for about 3 minutes. No need to stir.

Take the lid of the syrup, and attach your candy thermometer to the side of the pan. Continue to boil for about 7 minutes until the syrup reaches 240 degrees and remove from heat immediately.

Put your stand mixer on low speed churning the gelatin mixture for a few turns and then, while running, SLOWLY pour the syrup down the side of the bowl. When all the syrup is incorporated, increase to a high speed. I cover the stand mixer with a tea towel for the first few minutes to prevent hot syrup from flying around my kitchen.  Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 -13 minutes. Add the vanilla, and other flavors or colors, if using, during the last minute of whipping.

If you have a sugar shaker, I recommend shaking on a little powdered sugar to coat slightly. Then take a few tablespoons of the powdered mixtures and brush on over top of the marshmallows. Allow to sit for 4 hours or overnight. Keep the remainder of the powder mixture.

To make the cupcakes:

1 1/3 cups packed golden brown sugar
2 1/2 tablespoons Vietnamese cinnamon
3 tablespoons flour
9 tablespoons unsalted butter, softened

1 butter cake mix

2/3 cup buttermilk

1 stick of butter, softened

3 eggs

melted chocolate (optional)

In a stand mixer fitted with the paddle attachment, beat the brown sugar, cinnamon, flour and butter until well combined. Scoop out onto parchment paper and form into a log. Allow to freeze for at least 1 hour, until hardened.

Prepare a 9x13 pan. Butter the sides of the pan and dust with powdered sugar. Line the bottom of the pan with parchment paper. For cupcakes, simply line with regular cupcake liners.

Mix together the cake mix and buttermilk. Add in softened butter and blend. Add eggs one at a time, beating in between each addition.

Pour half the cake mix into the pan and distribute evenly. Remove frozen butter sugar mixture from the oven. Grate half the frozen mixture onto the cake batter, and gently fold in. You don’t want it to mix in, but rather have a rippled effect. Pour the cake batter into the pan.  

For cupcakes, scoop a little batter into each cupcake liner, about half of what you regularly would. Gently fold in the grated frozen filling into the remaining batter. Fill the cupcakes to their normal height.

Bake according to the package direction. Let cake two minutes 

To use the homemade marshmallows as a cupcake topping, cut into rounds and place on slightly cooled cupcakes. The heat of the cupcake will melt the bottoms of the marshmallows slightly to adhere them.  DO NOT place them on the cupcake in the oven, or directly out of the oven. The marshmallow will melt too quickly! 

Top with melted chocolate if desired!

** If using a store bought marshmallow place on the cupcakes while they have three minutes left to bake. Genlty press down the marshmallow as it comes out of the oven. 

Enjoy!