Tag Archives: pretzel

Manly Cupcake Challenge!

21 Nov

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Let me begin with an explanation.  First of all, I realize I haven’t given you a recipe for a week and a half.  And I’m sorry.  I have been occupied with Harry Potter exhibits and premieres and being stuck at the Seattle Space Needle without a ride home, and trying to find the parking break for twenty minutes in the zipcar my friend rented to go see Harry Potter.

So let’s just say I’ve been busy.

Not to mention the fact that the oven on my floor has hated me for the past week and a half…

Until now.

Introducing the manliest cupcakes you will ever eat in your life, complete with mustache.

I’ve recently been surfing the blogosphere because many of the bloggers that I follow have decided to ditch.  But not this one.  The C&C Cakery-ers were a finalist the month I did Cupcake Hero, and just recently I went back to check on their blog and found this:  The Manly Cupcake Challenge.  It’s a cupcake contest to raise money about men’s health.  But that’s not the best part.  The best part is that I get to bake cupcakes and possibly win these prizes:

The Manly Cupcake Contest Prize Sponsor’s Include:

The other best part is that you can donate to the cause if you want!

Now for the post.  I got my inspiration for this cupcake from Friends. That’s right, I’m a Friends addict.  Don’t judge.

Anyway, there’s an episode where Ross and Rachel hire a male nanny to take care of their baby.  The nanny, named Sandy, make madeleines, and Ross complains that they aren’t “manly” enough.  He says that manly baked goods should at least have “nuts, and chunks.”  So here you go Ross, there are most definitely nuts and chunks in these peanut butter pretzel chocolate caramel MANCAKES.


  • 2 c. peanut butter pretzels, crushed
  • 3/4 c. non-dairy margarine, room temperature
  • 3 tbsp. brown sugar

Combine all ingredients and press into your cupcake liners.  This should be enough to do 24 crusts, if you use about 1 tbsp. of mixture per crust.  Bake for about 8 minutes in a 350°F oven.


  • 1 c. soy milk
  • 1 tsp. vinegar
  • 1 1/4 c. AP flour
  • 2 tbsp. cornstarch
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. peanut butter
  • 3/4 c. granulated sugar
  • 2 tsp. vanilla extract

Keep your oven at 350°F, line your cupcake tin with liners.  Whisk the soy milk and vinegar together in a cup and set aside for a few minutes.  Mix the dry ingredients (except sugar) in a bowl.

In a larger bowl, cream the peanut butter and sugar until fluffy (don’t beat past two minutes).  Add in the vanilla.  Then, alternate beating in the flour mixture and milk mixture, beginning and ending with the flour mixture.

Scoop on top of your pretzel crusts (I only needed one cookie-scoop-ful) and bake for about 22 minutes.

Right after they’ve come out of the oven, stuff about three chocolate chips down into the center.


  • 1/4 cup sugar
  • 2 Tbsp. water
  • 1/4 c. soy milk
  • 1 tsp. vanilla
  • 1 c. non dairy margarine
  • 4 c. powdered sugar

Stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns amber in color, about 6 to 7 minutes. (I overcooked mine the first time, so just barely let it turn amber)

Remove from heat and slowly add in the milk and extract. Set aside until cool.

Beat butter until smooth, then add extract and powdered sugar a cup at a time.  Then pour in your caramel just until you have the right consistency.

Top off you cupcakes with the frosting and a chocolate  mustache and you are good to go.