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“Giants of Jazz: Art…

Sep 25 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

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Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

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Monday Blues

Sep 25, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

New Orleans Museum of…

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Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

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In celebration of beloved chef, civil rights activist, and art collector Leah… more

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Sep 25 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

The Historic New…

Sep 25 - Oct 21, 2017
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Sep 25, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

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Sep 26, 2017 - Jan 06, 2026
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Sep 27 - Nov 1, 2017
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Gordon Biersch…

Sep 27, 2017 - Feb 27, 2019
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House of Blues…

Sep 27 - 27, 2017
Join us at the  Foundation Room at the House of Blues every Wednesday for… more

New Orleans Ballet…

Sep 27 - 27, 2017
The New Orleans Ballet Association (NOBA), in partnership with the New Orleans… more

The Maison Dupuy…

Sep 27 - 27, 2017
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Heart of the House

Sep 28, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Jazz in the Park

Sep 28 - Nov 2, 2017
Jazz in the Park returns this fall running from September 14th to November… more

Lilith in Loa…

Sep 28, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

Gretna Heritage…

Sep 29 - Oct 1, 2017
Join us in celebrating the Gretna Heritage Festival, encompassing 25 city… more

“Giants of Jazz: Art…

Sep 25 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
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Zatarain's King Cake Cupcakes

Chef John Besh of the Besh Restaurant Group takes the traditional King Cake and turns it into a miniature form with these cupcakes. Creole cream cheese, a tangy farmer-style cheese, is available in New Orleans. Regular cream cheese can be substituted.

Cupcakes:

Ingredients:

• 1 1/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup milk

Creole Cream Cheese and Root Beer Frosting:

Ingredients:

• 8 ounces Creole or regular cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 1/2 cup confectioners' sugar
• 1/4 teaspoon ZATARAIN'S® Root Beer Concentrate

Directions:

1. Preheat oven to 350°F. For the Cupcakes, mix flour, baking powder and salt in medium bowl. Set aside.

2. Beat butter in large bowl with electric mixer on medium speed 30 seconds or until softened. Add granulated sugar and vanilla; beat until light and fluffy, scraping down sides of bowl frequently. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on medium-low speed just until mixed. Spoon batter into 12 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 12 to 14 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

4. For the Frosting, beat cream cheese and butter in large bowl with electric mixer on medium speed until smooth. Add confectioners' sugar and extract; beat until fluffy. Set aside.

5. Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon Frosting into resealable plastic bag or piping bag fitted with star tip. If using plastic bag, cut a small piece off one of the bottom corners of bag. Pipe a small amount of Frosting into each cupcake. Pipe remaining Frosting onto each cupcake. Sprinkle with colored sugar, if desired.

Tips:

Chef's Tip: Insert a dried fava bean into the indentation of each cupcake before piping in Filling. The fava bean is for decoration only and should not be eaten.

Makes 12 (1 cupcake) servings.

 

Zatarain's Kingcake Cupcakes