Corner Bakery Cafe Supports No Kid Hungry

As many of you know, we’ve been supporters of Share Our Strength’s No Kid Hungry campaign. Every September they promote their Share Our Strength’s Dine Out For No Kid Hungry™ where many participating restaurants offer specials and give donations to support this great cause. Last weekend we were lucky enough to walk into Corner Bakery Cafe located in Baltimore’s Inner Harbor, where they are collecting donations and even offering a free whoopie pie if you give just $1.00.

We usually review cupcakes, but with this being a great cause, we thought we’d make an exception. Plus we are still talking about cake and a frosting filling…equally as enjoyable as a cupcake (and much easier to store for later if you want to walk around town before indulging).

Not only did Corner Bakery Cafe impress us by supporting No Kid Hungry, they also impressed us with their personal sized treat. We chose the Pumpkin Spiced whoopie pie with moist, flavorful cake (the edges were slightly dry, kind of like what happens to cookies) and filled with a smooth cinnamon cream cheese frosting. It really was delicious.

There are still a few days left in September, so if you can get out to Corner Bakery Cafe, or any other restaurants and bakeries in your area that are supporting No Kid Hungry, please do! You can visit Share Our Strength’s website to see a list of places participating.

– Posted by Cupcake Crusader, Jenn (Westminster, MD)

A Baking Adventure: Lemon Raspberry Cupcakes

I’ve never really participated in a bake sale before. I’m sure that’s hard to believe since I’m such a sweets lover. My participation is limited to purchasing bake sale items for my own enjoyment. I have no idea about what the “rules” are. But when we Crusaders decided to host our own bake sale to raise money for Share Our Strength’s Great American Bake Sale, I thought, “How hard can it be?” Then I happened to watch the movie I Don’t Know How She Does It. Sarah Jessica Parker’s character has to take something to her daughter’s school bake sale and, for fear of looking like a failure to the highly domestic moms, she doctors up (or destroys, depending on how you look at it) a store bought pie, hoping to pass it off as homemade. This put fear in me. Do bake sale items HAVE to be homemade? And if so, what qualifies as homemade? Does it have to be from scratch? And what if it turns into a TOTAL disaster?!

Deciding that as a stay at home mom I should have the time to do a recipe from scratch, I searched the internet for the perfect bake sale cupcakes. Stacy would be doing chocolate, so I wanted to something that would be more of an opposite, but still fun and seasonal. With these thoughts in mind, I came up with Lemon Raspberry cupcakes with a raspberry filling and a lemon cream cheese frosting. The problem with being a new baker and at the mercy of the internet for recipes is that if you haven’t tried it, you don’t really know if it’s going to be good. So, when I found LemonCupcakes.net, claiming that the recipe on The Little Red House blog was the best, I decided to trust them. The recipe is for Lemon Coconut, but the cake is purely lemon.

Lemon Cupcakes:
As soon as I saw that the recipe included using more than one bowl, I panicked. Anything using more than one bowl for a cake is bound to be complicated and I only had 40 minutes, if I was lucky! My goal was to get the cake batter done and in the oven before my daughter woke up from her morning nap. Well, that didn’t happen.


(Prep time included zesting 2 lemons, squeezing fresh lemon juice, and separating eggs.)


(One of the more unique steps: rub the sugar and lemon zest together in a bowl until the sugar takes on a yellow hue and becomes fragrant.)

At some point during my process of measuring dry ingredients and whisking the eggs and buttermilk, Leah woke up from her nap, only adding to my level of stress. How was I going to finish this complicated recipe (okay, complicated for ME) with a curious, mobile, and awake 9 month old? I prepped an area in the family room next to me, removing the dog’s water bowl, so that Leah could freely, and safely, roam around while I finished up the batter and kept an eye on her. Of course this would be the day that she learned how to turn the tv on and off…but the batter was much more important than the tv at this point!

After combining all the ingredients with a hand mixer, and having the spatula shoot straight through the mixing attachments twice, it was finally done and ready to go into the cupcake pans! A couple of adjustments I made to the recipe: I choose to use real lemon juice instead of lemon extract. Knowing that extract is more concentrated, I used at least 2 tablespoons of lemon juice. Also, I didn’t realize the recipe called for cake flour, not all-purpose flour. Instead of going to the store, I looked up how to use all-purpose flour as a substitute (who knew there was a specific cake flour?!). After baking, I was surprised by how little the cupcakes rose. I thought, “Oh no! Something went wrong! I should have just followed the recipe exactly!”


(I filled the liners 2/3 full, like you are usually suppose to do, but it hardly rose while baking.)


(I did like that you could see flecks of yellow from the lemon zest.)

I cut out a part of the cupcake center, since I’d be filling them later anyway, to taste it. The cake was dense, but so moist! Relief set in. Only two more items left to make!

Raspberry Filling:
I found a recipe for raspberry cake filling on Food.com. It looked so simple and it was! I think it also helped that I waited until the next day, when someone else was home to keep an eye on Leah, so that I could put all my focus on making the perfect filling.


(Only 4 ingredients needed for this recipe! So easy!)


(The filling had an amazing color!)

Just as I’ve done before, I cut out the centers of the cupcakes so they’d be ready to spoon in the filling. One day I’ll experiment with my filling injector, but now was not the time to risk failure, especially after making it this far.


(I used a grapefruit knife this time, and it worked perfectly!)


(As I mentioned in my last baking experiment, baby spoons work perfectly for dropping in the filling. My favorite is The First Years’ Take and Toss spoons.)

Lemon Cream Cheese Frosting:
When it came time for the frosting, I decided not to go with the option on The Red House’s recipe. I was worried that it wouldn’t be lemony enough. Instead I used a recipe from Annie’s Eats for their Blueberry Lemon cupcakes, which uses lemon juice and zest.


(Always be sure to have extra confectioners’ sugar, in case you need to stiffen up the frosting to get the texture you are looking for.)

After using the 3 cups of sugar the recipe calls for, I thought the frosting was the consistency that I wanted. However, when I got around to piping, it was very runny. So, I dumped the frosting out of my stainless steel piper and added another 1-2 cups of confectioners’ sugar. That seemed to help a little, but it still wasn’t the exact consistency I wanted. I went with it anyway, knowing that since it was warm in the house getting the consistency just right would be difficult and that the frosting would set up better as soon as I moved them to a cooler location.


(I added some yellow sprinkles, but felt it was still missing the splash of red to represent the raspberry.)


(I went to the store later that night for fresh raspberries. I think it really helped the look!)


(I like how the filling soaked into the cake.)

The lemon and raspberry came together in a perfect balance. I was worried that the filling wouldn’t bring enough raspberry flavor, but it was perfect. Despite all the hard work, I will definitely make these again! They were a huge hit at the bake sale and that’s what really matters!

– Posted by Cupcake Crusader, Jenn (Westminster, MD)

We are working to help end childhood hunger!
Together we can make a difference!

CLICK HERE TO DONATE!

Bakers Unite Against Hunger!

We  have decided to join with La Case de Sweets to raise money for Share Our Strength’s Great American Bake Sale to end childhood hunger.

Even if you can’t organize a bake sale or create your own team, consider making an online donation! Every dollar donated can make a huge impact. Here are some examples:*

$1 can help provide a hungry child with 10 healthy meals.
$4 can help provide a child facing hunger with a backpack full of healthy food over a weekend when school meals are not available.
$9 can help connect a child with healthy lunches during summer when school is out.
$35 can help a child care center provide free afterschool snacks and suppers to at-risk children all year long.
$65 can provide a grab-n-go breakfast cart to an elementary school so that every student starts every school day with a healthy meal.



* Gifts made to Share Our Strength represent a gift to our organizational mission and are used to reach the highest number of children facing hunger in America. Share Our Strength combines your gift with others to address child hunger community by community, state by state, all across America.

Please help us raise money or even share with those you think might be able to donate. Every little bit helps!

Together we can make a difference!

CLICK HERE TO DONATE!