Cupcake Queen

Written By: Luke Osteen | Issue: 2017/04 - April

“Cupcakes are just a little gift that can brighten any day,” explains local chef Taylor Crawford.

You could say that she’s come upon her talents naturally, but there’s plenty of trial and error in her background, and maybe a touch of magic.

“I learned to cook from my mom, sometimes my great-grandmother. Just little things here and there,” she says. “But what really inspired me was this book called “Kitchen Princess,” about a character who loved to bake. Her philosophy was – Cooking for others is the way to show you care about them. It’s a gift to share.” 

When Taylor was given free rein in her Blue Ridge School Home Economics kitchen, she found out for herself just how right that book had been. She turned out a dizzying array of cakes and cupcakes for friends and teachers and soon developed a reputation for daring recipes that extended far beyond the confines of the school.

Baking is exacting, so improvisation demands a long process of experimentation. 

“You can’t just add peanut butter to a chocolate cupcake recipe and end up with Chocolate-Peanut Butter Cupcakes. At least nothing that anyone would want to eat,” she says. “You have to be patient and willing to try and try again. But when you get it right, you get something magical.”

 In a short span, she’s developed ecstasy-inducing recipes for things like Lemon Blackberry Cupcakes topped with Blackberry Butter Frosting, Bananas Foster Cupcakes, and Grasshopper Pie Cupcakes.

All of which brings us to the 2017 Cashiers Library Chocolate Cookoff, which featured offerings by chefs, caterers and professional party organizers. Out of the this field of over 25 entrants, Taylor took top honors for her White Chocolate Raspberry Cupcakes, the first time a white chocolate recipe had been so recognized. 

Today, you can find Taylor’s creations on sale at The Farmer’s Market at the Cashiers Crossroads.  For special orders, you can contact her at (828) 200-5362. For fun, you can keep up with her kitchen adventures at her blogpost – kitchenprincessblogblog.wordpress.com. 

Easter Coconut Creme Cupcakes

Servings: 22 standard cupcakes

Preheat oven 350 degrees Fahrenheit. Line two dozen cupcake tins with standard size liners.

Ingredients

1  1/2 cups all purpose flour

1  3/4 teaspoons baking powder

1 cup white sugar

1/2 cup unsalted butter (softened)

2 eggs (room temperature)

1 teaspoon vanilla extract

2 teaspoon coconut extract

1/2 cup coconut milk

14 oz shredded sweetened coconut
    Bag of jellybeans

1 recipe of Coconut Cream Cheese Frosting

Instructions:

In a separate bowl combine flour and baking soda with a whisk and set aside.

In a large bowl, cream butter and sugar together with a hand mixer until light and fluffy. Beat in eggs one at a time, then add vanilla and coconut extracts until combined. 

Alternate flour mixture and coconut milk until it makes a semi thick batter. Do not over beat.

Fold in 1 cup of shredded coconut. Set

the rest of the bag aside.

Divide between 22 cupcake liners and fill 3/4 full. Bake between 15-18 minutes or until toothpick comes out clean.

Set on cooling rack and cool before frosting.

Coconut Cream Cheese Frosting

Ingredients:

8 oz. cream cheese (room temperature)

1/2 cup (1 stick) salted butter (room temperature)

2 Tablespoons coconut extract

2  1/2 cups confectioner’s sugar

1 Tablespoon coconut curd 

Instructions

Cream cream cheese and butter with a hand held mixture until combined. Add coconut extract and or coconut curd one tablespoon at a time.

Add confectioner’s sugar 1/2 cup at time, mixing slowly to not send sugar everywhere.

Keeping mixing until mixture is light or fluffy. Keeping adding sugar to your desired consistency.

With a circular tip and your frosting bag, fill with frosting. Pierce tip into cupcake and squeeze gently to fill with frosting. Afterward create a large dollop of frosting on top of cupcake.