Gardiner Cupcake Festival -- May 18th, 2013
Posted on May 16, 2013 by ButtermilkAdmin
Everyone here is very excited for the upcoming Gardiner cupcake festival, a local showcase and celebration of the fine art of cupcake making in the Hudson Valley.
Here is an abbreviated event description from the event’s website:
“The Gardiner Cupcake Festival, a popular annual event that offers a variety of fun activities for residents and visitors, will take place this year on May 18 2013 at Wright’s Farm…
“New to the festival this year is the 1st Annual Cupcake Classic. The classic will begin at 10:15 with walkers, 10:45 for the runners and 11:00 for the children’s 1 mile run. In addition to the cupcake classic there will be the ever popular amateur cupcake contest. Amateur cupcake makers from around the Hudson Valley will be judged in such categories as: Best Decorated cupcake; Best Tasting cupcake; Best Tasting Boylan Soda cupcake and Most Creative cupcake.
“The event, which was first held in 2009, is a day full of cupcakes, food, music, local vendors, wine tastings and activities for children…there will be more activities for kids [this year]including face painting, cupcake decorating, helicopter rides, pony rides, wagon rides and 5 bouncy houses. In addition to cupcakes from Wright’s Farms the festival will showcase creations from Deising’s Bakery from Kingston, Kokopelli Cookie Company from Washingtonville, Eat This Bakery from Montgomery with a wide variety of cupcakes along with her gluten free cupcake and last year’s popular Peace, Love and Cupcakes from Woodstock to name a few. Other food vendors include Brookside Farms from Gardiner with their very own grass feed hamburgers and hot dogs, Pasquale Pizza also from Gardiner and Handsome Devil from Wallkill with his fabulous BBQ.” [Emphasis added]
We are very fortunate and excited to have a special baking event such as this take place so close to us! As described above, brand new to the event this year is the 5K run, where the first 3 winners will receive money toward any of the vendors at the festival, and a portion of the proceeds will benefit a local charity. Additionally, the amateur cupcake festival has been known to get pretty competitive, and always has a high turnout, so make sure to check it out!
Make sure to check out our booth there, and we have also included a few recipes from our Buttermilk Kitchen for you to try at home And as always, we try to buy organic/local when possible!
Springtime Carrot Cupcakes
2 Cups unbleached sugar
1 1/3 Cups Canola Oil
3 Buttermilk Eggs
2 Cups unbleached AP flour
2 tsp. baking soda
1/ tsp. vanilla extract
2 tsp. kosher salt
2 tsp. freshly ground cinnamon
3 Cups carrots, peeled, grated, and sliced about ½ in. long (about 3-4 carrots)
1 Cup walnuts, chopped
1 Cup raisins
¾ lb. cream cheese
½ lb. butter, unsalted
1 tsp. vanilla extract
1 lb. confectioner’s sugar
1.) Preheat oven to 400 degrees F.
2.) In the large bowl of an electric mixer, add paddle attachment and beat in together sugar, oil, and vanilla. Then, add eggs, one at a time.
3.) In a separate bowl, mix together salt, baking soda, cinnamon, and flour. Add approximately half of the separate dry ingredients into the wet mix, and beat together on the lowest setting.
4.) Add the carrots, raisins, and walnuts to the dry mix, and mix well. Then, combine the remaining dry mix into the large mix, on low setting until just combined.
5.) Line a muffin pan with paper cupcake liners. Scoop batter evenly throughout the pan leaving about ¼ in. below the edge of each muffin placer, mix should make about 24 cupcakes.
6.) Place in oven and bake for approximately 10 minutes, and then reduce oven temperature to 350 degrees F and cook for an additional 35 minutes, until a toothpick comes out clean.
7.) While the cupcakes are cooking, warm the cream cheese in a microwave until soft, and add the cream cheese, butter and vanilla in a mixer with the paddle still attached. Beat briefly on a low setting, until barely combined, and then add the confectioner’s sugar. Beat batter until smooth.
8.) After removing cupcakes, let cook for approximately 45 minutes. Place frosting on top of cupcakes and serve immediately!
Buttermilk "Feel Good" Key Lime Coconut Cupcakes
3/4 Cup unsalted butter
1 Cup Granulated Sugar
2 Buttermilk Eggs
1 tsp. lime zest (more to taste)
1 tsp. vanilla extract
1 ½ Cups unbleached AP Flour
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. kosher salt
½ Cup buttermilk
1 1/3 cup coconut flakes, toasted, unsweetened
5 oz. white chocolate, chopped into small pieces
½ cup unsalted butter at room temperature
3 ½ Cups powdered sugar
¼ tsp. salt
½ tsp. vanilla extract
1 tbsp. fresh squeezed lime juice
¼ Cup sour cream
Any extra lime zest, for garnish
1.) Preheat oven to 325 degrees F.
2.) In an electric mixer with a paddle attachment, combine butter and sugar. Cream butter on high speed until evenly spread, no bumps present. Then, add eggs, one at a time, on a low setting, making sure the eggs are evenly mixed into the batter. Then, add the lime zest, vanilla and lime juice to the batter on low speed, combining well.
3.) In a separate bowl, mix baking powder, baking soda, salt and flour. In very small increments, add the dry mix to the batter, and combine at a low speed, until each increment is mixed well. Increments should be combined into 5 or 6 parts. Then, fold the toasted caramel into the batter.
4.) Line a muffin pan with cupcake paper liners and distribute batter evenly between the muffin areas, making about 24 cupcakes. Place cupcakes in the oven and bake for approximately 25 minutes, until a toothpick comes out clean.
5.) While the cupcakes are baking, the frosting can be started. To melt the white chocolate, either prepare a fondue pot, and place the chocolate inside, over low-medium heat until evenly melted. Or, if you don’t have one of those, simply place a nonstick, heatproof bowl on top of a pan of simmering water. Place the chocolate inside, over medium heat, until evenly melted. Set aside and let cool slightly, until warm.
6.) In a separate electric mixer bowl, beat the butter until evenly creamy under low speed. Then, add the powdered sugar, lime juice, vanilla extract, sour cream, and salt until well combined, under low speed. Finally, add the melted chocolate and mix until just combined. Do NOT over mix the chocolate as the frosting will get soggy.
7.) Once the cupcakes are cooled, add the frosting, and garnish with any extra lime zest.
Finally, here is the list of vendors which are going to be at the festival, and you should take a look at them the next time you arrive in the Hudson Valley for great cupcake treats!
Until then, happy cupcakeing, and we’ll see you there!