His Special Day!!

Today is Groundhog Day and in his honor (and more especially so that we impress him so he brings Spring on really fast) we annually hold a bash at work in his honor. Again, just another excuse to make goodies for the co-workers!!

My contributions for the day include Wonton Tacos (yes, an oxymoron but delicious nonetheless) and Groundhog Cupcakes. For the Wonton Tacos, I simply browned some ground round, added hot taco seasoning and chopped jalapenos. Then I took Wonton wrappers and put them in my mini-muffin pan filling them full of the cooked hamburger mixture. Then topped with cheese and baked for 10 minutes in a 350 degree oven. That's it although next time I will get tomato and lettuce to top them with just before serving. That would make a complete taco!

As for the Groundhog Cupcakes, here are the recipes. I used Martha's recipe for the cupcakes and the Swiss Meringue Buttercream recipe for the icing.

White Cupcakes (by Martha Stewart)

Makes 3 dozen

• 4 1/2 cups sifted cake flour (not self-rising)
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups milk
• 1 tablespoon pure vanilla extract
• 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, softened
• 2 1/4 cups sugar
• 7 large egg whites

Directions

1. Preheat oven to 350 degrees. Line cupcake or muffin tins with papers; set aside. Into a medium bowl, sift together cake flour, baking powder, and salt. Combine milk and vanilla in a glass measuring cup.
2. Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat until pale and creamy. With mixer on medium speed, gradually add sugar in a steady stream; continue beating until light and fluffy, about 3 minutes. Reduce speed to low.
3. Add flour mixture to butter mixture in three batches, alternating with the milk mixture and starting and ending with the flour. Do not overbeat.
4. In a clean bowl of electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until stiff peaks form. Fold one-third of the whites into flour mixture to lighten. Fold in remaining egg whites in two batches, being careful not to deflate the whites.
5. Pour batter into prepared tins, filling cups to about 1/2 inch from the tops. Bake until a cake tester inserted near the centers comes out clean and the tops spring back when pressed lightly in the center, 18 to 20 minutes. Remove from oven; let cool completely before icing or storing.

Swiss Meringue Buttercream for Cupcakes (by Martha Stewart)

Ingredients

Makes about 9 cups, enough for about 28 cupcakes

• 2 1/2 cups sugar
• 10 large egg whites
• 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
• 2 teaspoons pure vanilla extract

Directions

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Now, for decorating the cupcakes. Here are those instructions:

Ingredients

• Baked cupcakes
• Almond Joy candy
• White frosting
• White jelly beans
• Black decorators' gel
• Watermelon slice candy
• Brown M&M's Minis
• Chocolate cookie

Remove a piece of cake the width of an Almond Joy candy from the center of a baked cupcake. Set the candy upright in the hole, then spread a layer of white frosting on the cupcake.

For the groundhog's eyes, trim the ends from a white jelly bean, stick them in place with frosting, then dot them with black decorators' gel. Add a tiny triangle cut from a watermelon slice candy for a nose, brown M&M's Minis for ears and cheeks, and a tiny rectangular piece of white jelly bean for teeth. Sprinkle chocolate cookie crumbs around the partially emerged groundhog, and he's ready to greet his fans.