[vc_row el_position=»first»][vc_column][vc_column_text el_position=»first»]Cupcake Wars reach Megapolis , the country’s best bakers are faced with challenging ingredients, a surprise theme and a fast clock; one team is eliminated after each of three rounds, and the last one standing receives 10,000 Mega bucks and the claim to fame.
Juli describes herself as “the face and the mouth” of Sweet Reasons.
She runs the front of the shop while Gibson is in the kitchen, mixing up batches of from-scratch cupcakes, cheesecake fillings and buttercream frostings. Twelve or more flavors are available daily at the Central Park shop, along with cheesecakes, cookies and other treats.
Lenny Schafer, 50, created the cupcake recipes but primarily runs the couple’s other restaurant in Locust Grove, Clearwater Grill.
Ingredients a ‘shock’
For two years, customers had asked if the Schafers would go on the reality-based competition show, in its ninth season.
They emailed Food Network when a casting call was posted on Facebook, and Sweet Reasons was invited to formally apply. In late May, the 18-month-old business was selected to compete.
But as excited as they were, they couldn’t tell anyone. Even family members and employees couldn’t know until just a few weeks ago. A public announcement was made two weeks before the show’s airing.
Schafer and Gibson flew to Los Angeles in June, and spent the first day being chauffeured to buy the ingredients they use for their base recipes that get “gourmeted up.” Their favorite expensive Dutch cocoa made the trip in their suitcases.
On the 15- to 20-hour day of shooting, producers and cameras were in the team’s faces as the pressure mounted.
“At first, it throws you, especially in the first round, but you have to get used to it, and then it’s just part of the scenery,” Lenny said.[/vc_column_text][vc_tour interval=»0″ el_position=»last»][vc_tab title=»Recipes» tab_id=»1367944903-1-35″][vc_column_text el_position=»first last»]Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream
Ingredients
Homemade Salted Caramel (Gooey Love):
1 2/3 cups sugar
1 tablespoon light corn syrup
1 stick unsalted butter, cubed
1 cup heavy cream, at room temperature
1 1/2 teaspoons coarse sea salt
Pecan Coconut Brittle:
1/2 stick unsalted butter, cubed, plus more for the pan
1/2 cup sugar
1/4 cup corn syrup
1/4 teaspoon baking soda
1/2 cup pecan pieces
1/2 cup shredded sweetened coconut[/vc_column_text][/vc_tab][vc_tab title=»Cupcake» tab_id=»1367944903-2-46″][vc_column_text el_position=»first last»]Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup whole milk, at room temperature
1 teaspoon vanilla extract
2 sticks unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs
[/vc_column_text][/vc_tab][vc_tab title=»Recipe» tab_id=»1367945110766-3-2″][vc_column_text el_position=»first last»][icon type=»icon-font» size=»36″ float=»right» color=»#808080″]
Caramel Swiss Buttercream:
1 cup plus 2 tablespoons sugar
5 large egg whites
2 pounds unsalted butter, at room temperature
2 tablespoons coarse sea salt, for sprinkling
[/vc_column_text][/vc_tab][/vc_tour][/vc_column][/vc_row][vc_row][vc_column width=»1/2″][vc_column_text el_position=»first last»]Create any kind of cupcakes whenever you want, tons of options available, maximum flexibility, minimum effort.
While the cupcakes are baking, make the buttercream: Combine the sugar and egg whites in the bowl of a stand mixer. Place the bowl over simmering water and whisk continuously until the sugar is melted. Remove from the heat, place under the mixer with a whisk attachment and whisk at medium-high speed until soft peaks form and it cools to room temperature. Add the butter and beat until incorporated. With the mixer running, slowly beat in the 1/2 cup reserved salted caramel until the mixture is homogenous. Set aside at cool room temperature until you are ready to frost the cupcakes.
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