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Tuesday, February 9, 2016

Ready Set Toga!

Were you more excited to watch the game or the commercials on Super Bowl Sunday? For the big game, we prefer to host or attend a house party. This year, we were invited to a Super Bowl Toga Party! We even managed to add a little TWINSPIRATION with our football cupcakes.
Dressing up is mandatory for a toga party. Our host, Nick, is an expert "toga tailor." He draped many guests in fabric to resemble a Greek God or Goddess. He even adorned each guest with a crown of leaves. We LOVE theme parties and this time we decided to elevate the traditional toga into a sophisticated Goddess inspired look. We grabbed white/ivory dresses, skirts and tops and paired them with golden tiaras. Special thanks to Bryan for the amazing photos! 
For large parties, we highly recommend going potluck style. Guests brought an assortment of appetizers and mains in addition to beer and wine. We dined on burgers, chicken wings, casseroles, samosas, chips, dips, guacamole, cheese plates and pasta. For dessert, Archana baked mini peanut butter cupcakes with chocolate frosting. For some added whimsy, we shaped the cupcakes into a football. We sprinkled some M&M candies in the team colors of the Broncos and Panthers. Special thanks to our friend, Dominique, for helping to make these memorable treats!  

"Losing the Super Bowl is worse than death. You have to get up the next morning." ––George Allen

Peanut Butter Cupcakes with Dark Chocolate Frosting
Recipe by Sally's Baking Addiction
Yield: 48 mini cupcakes
  • 1 and 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup (170g) creamy peanut butter
  • 8 Tablespoons (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk
  1. Preheat oven to 350F degrees and line muffin pan with liners
  2. Mix together the flour, baking powder, and salt
  3. With a handheld or stand mixer, cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed
  4. Beat in the eggs, one at a time, then add in vanilla
  5. Scrape down the sides as needed
  6. Slowly beat in the flour mixture alternately with the milk, mixing until just combined. 
  7. Do not overmix; Batter will be thick
  8. Use mini 1 tablespoon ice cream scoop and fill cupcakes
  9. Bake for 12 minutes or until toothpick inserted in the middle of a cupcake comes out clean
  10. Allow cupcakes to cool before frosting
Chocolate Buttercream
  • 1 cup unsalted butter, room temperature
  • 1/4 cup vegetable shortening
  • 1 lbs confectioners' sugar
  • 1/2 cup Dutch processed cocoa powder
  • 1.5 Tbsp meringue powder
  • 1/2 tsp salt
  • 2.5 fl oz liquor (or milk)
  • 2 Tbsp milk
  • 1/2 Tbsp pure vanilla extract
  • 1 cups refrigerated Ganache (3/4 cups heavy cream and 1/2 lb semisweet or bittersweet dark chocolate)
  1. Make chocolate ganache by boiling heaving cream in a heavy saucepan
  2. Turn off the heat and add chopped chocolate pieces and let it rest until melted
  3. Use a rubber spatula to stir the mixture until all the pieces are melted
  4. Pour it into a room-temperature bowl and cover with plastic wrap and refrigerate the ganache until firm
  5. Cream the butter and shortening for 2 minutes
  6. Sieve c ocoa powder and confectioners' sugar together
  7. Add the sugar mixture 1 cup at a time to the creamed butter and shortening
  8. Mix until well blended
  9. Add meringue powder and salt and beat for one minute
  10. Mixture will appear dry
  11. Add milk, vanilla extract, and chocolate liqueur to the buttercream
  12. Beat until well combined
  13. Add Ganache, 1 cup at a time and beat until light and fluffy
Assemble the Football Pullout Cupcakes
  1. Arrange the cupcakes in the shape of a football 
  2. Frost the cupcakes like a cake
  3. Use a 1E tip to create a star border
  4. Decorate with M&M in the colors of the teams playing
Photographer: Bryan Thatcher
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