Cupcakes were featured in many flavors during the recent Times and Democrat Cupcake Baking Contest: red velvet, strawberry, pumpkin — and pork and beans.
There were 16 bakers bringing forth their creations during the Fogle's Piggly Wiggly Fall Fun Fest, Columbia Road location. Fogle's Piggly Wiggly co-sponsored the fourth annual event, bringing out bakers from all over The T&D Region.
The Times and Democrat received 16 entries, which were whittled down to the top three cupcakes by a panel of local community leaders. Judges were April Fogle, S.C. State football coach Buddy Pough, retired S.C. State football coach Willie Jeffries and Reyne Moore, president of the Orangeburg County Chamber of Commerce.
Winning entries consisted of a chocolate cupcake with a cheesecake filling and cream cheese frosting, by Amanda Rector; a pumpkin cupcake with marshmallow frosting, by Hannah Hoover; and a creative but very delicious concoction of pork and beans and spice cupcake, by Henrietta Wilson.
The Times and Democrat will be having another baking contest at Fogle’s Piggly Wiggly in Neeses on Saturday, Dec. 8. Cakes will be on the menu. Watch for details in The T&D!
Pork & Beans Spiced Cupcakes
16 ounces pork & beans
8 ounces crushed pineapple, undrained
2 cups sugar
2 teaspoon baking powder
2 teaspoon cinnamon
2 cups flour
2 teaspoon baking soda
½ teaspoon salt
1 cup oil
Apple cinnamon spiced cream cheese frosting
8 ounce cream cheese, at room temperature
½ cup unsalted butter
2 teaspoons vanilla extract
½ teaspoon cinnamon
1/2 teaspoon apple pie spice
16 ounces confectioner sugar
Preheat oven to 350 degrees. In a blender or food processor combine the pork and beans and undrained can of pineapple. Process until it’s a smooth puree. Set aside. In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the eggs, sugar and oil. Beat at medium speed for two minutes. Add the bean-pineapple mixture and beat until combined. Pour into muffin tins in muffin pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool on rack until thoroughly cooled.
To make frosting, let cream cheese and butter stand at room temperature. Mix cream cheese and butter until well combined. Add the vanilla, beat to combine. Add the cinnamon and apple pie spice. Continue to mix until just combined. If frosting is too soft, add a little more powdered sugar. When cupcakes are cooled, frost with a 1M tip.
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
½ cup sugar
½ cup brown sugar, packed
½ cup vegetable oil
2 large eggs
Preheat oven to 350 degrees. Line a 12 cup standard muffin tin with paper liners and set aside. In a large bowl combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt. In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop batter evenly into the muffin tray. Bake for 15-18 minutes or until a tester inserted into the center comes out clean. Cool completely before frosting.
1 cup of marshmallow cream
1 cup of shortening
3 cups of powdered sugar
1 teaspoon vanilla
Heavy cream, amount desired until frosting is whipped
Cream together shortening, marshmallow cream and vanilla. Sift powdered sugar into another bowl and then add a cup at a time into shortening mixture. Alternate between cups of sugar with some heavy cream. Add desired amount of cream until it is whipped or your desired texture. Frost cupcakes and enjoy!
Black Bottom Cupcakes
1-½ cups all-purpose flour
1-¼ cups granulated sugar
½ cup Dutch processed cocoa powder
1-¼ teaspoon baking soda
½ teaspoon salt
¾ cup sour cream
1-1/3 cups water
8 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
16 ounces cream cheese, at room temperature
½ cup granulated sugar
1/4 teaspoon salt
2 egg whites, at room temperature
2 tablespoons sour cream
1/3 cup miniature chocolate chips
Adjust oven rack to lower-middle position and preheat to 400 degrees. Line two standard muffin pans with cupcake liners.
To make the cheesecake filling: In a medium bowl, beat the cream cheese, sugar and salt on medium speed until smooth, about 30 seconds. Beat in the egg whites and sour cream until combined, about 1 minute. Stir in the chocolate chips using a rubber spatula; set aside.
Make the cupcake batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the center and add the sour cream, water, butter and vanilla extract, and whisk until just combined. Divide the cupcake batter evenly among the 24 liners and top each cupcake with 1 rounded tablespoon of the cream cheese mixture. Bake until the tops of the cupcakes just begin to crack, 23 to 25 minutes. Cool the cupcakes in the pans for 10 minutes then transfer to a wire rack to cool completely. The cupcakes can be stored in an airtight container in the refrigerator for up to days.
8 ounce package of cream cheese
1 stick of butter
2 teaspoons vanilla
3 – 4 cups powdered sugar
Cream the cream cheese and butter to a nice consistency, then add vanilla. Add powdered sugar until you get to your desired thickness and taste.