Upcoming Events

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“Awash with Color:…

Feb 6 - May 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… more

18th Annual Dr.…

Feb 6 - Mar 31, 2016
Join us for the opening reception for the 18th Annual Dr. Martin Luther King… more

2016 Mardi Grad…

Feb 6 - 9, 2016
Mardi Gras - 2016 Parade Schedule Sat,… more

Amanda Ducorbier

Feb 6 - 27, 2016
AMANDA DUCORBIER - TRIO at the Fountain Lounge in the Roosevelt Hotel more

Backyard Grooves

Feb 06, 2016 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Double Dose

Feb 06, 2016 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

Mama's Music

Feb 06, 2016 - Jan 10, 2026
In Big Mama's Lounge. 21+ with valid photo I.D. 7-string guitarist Justin… more

Mardi Gras Balcony…

Feb 6 - 9, 2016
MARDI GRAS BOURBON STREET BALCONY TICKETS 6 HOURS OPEN BAR, LOUISIANA BUFFET… more

Patriot, Planter,…

Feb 6 - Mar 20, 2016
NOMA will present the first exhibition to focus on the works of Pierre-Joseph… more

The Foundation…

Feb 6 - 28, 2016
*Opening Reception: January 15, 2016 - 6pm-10pm The Foundation Gallery will be… more

The Historic New…

Feb 6 - May 7, 2016
In commemoration of the 100th anniversary of World War I, The Historic New… more

The House of Groove

Feb 06, 2016
The House of Groove is a House Party and a live improvised musical journey… more

The Photography of…

Feb 6 - Mar 1, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

Tim Youd: 100 Novels

Feb 6 - 21, 2016
Los Angeles-based contemporary artist Tim Youd will visit NOMA to perform the… more

Bacchus Bash

Feb 7 - 7, 2016
Bacchus Bash, the annual Mardi Gras extravaganza, returns Sunday, February 7.… more

Ultimate Louisiana…

Feb 7 - 9, 2016
This is a three-day festival from Feb 7th-9th, 2016. The Human Circuit plays… more

David Hansen's Garden…

Feb 08, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Krewe of Orpheus -…

Feb 8 - 8, 2016
Experience a side of Mardi Gras seldom seen by New Orleanians or visitors, and… more

Krewe of Orpheus…

Feb 8 - 8, 2016
Join us for the Orpheus Parade. Founded in 1993, the Krewe of Orpheus takes its… more

Lundi Gras at the…

Feb 8 - 8, 2016
Join our Lundi Gras Celebration– kid style! Decorate your own king cake.… more

“Awash with Color:…

Feb 6 - May 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… 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