Upcoming Events

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"Prospect.3: Notes…

Oct 30, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

Andrew Jackson: Hero…

Oct 30, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Brahms and Bartok

Oct 30 - 30, 2014
Join the LPO for a symphonic tour of Eastern Europe! The journey begins with… more

Crawloween at …

Oct 30 - 31, 2014
Audubon Butterfly Garden and Insectarium invites guests to celebrate Halloween… more

Crescent City…

Oct 30 - 30, 2014
Join us for live traditional Jazz entertainment. more

Friends of the…

Oct 30 - 31, 2014
Friends of the Cabildo, support organization for the Louisiana State Museum,… more

Greater Baton Rouge…

Oct 30 - Nov 2, 2014
Carnival rides, food, music, kids' activities, animal shows, games, exhibits. more

Jazz in the Park

Oct 30 - 30, 2014
Jazz in the Park returns for nine straight weeks this fall,  with a… more

Jazz in the Park…

Oct 30 - 30, 2014
Jazz in the Park returns for nine straight weeks this fall,  with a… more

Krewe of Boo- New…

Oct 30 - 30, 2014
The Krewe of Boo Halloween night parade will have several elaborate theme… more

Maple Leaf Bar…

Oct 30 - 30, 2014
Join us for live entertainment featuring Oteil Burbridge, Nicholas Payton,… more

New Orleans Halloween…

Oct 30 - Nov 1, 2014
If you thought that the only time of the year for great entertainment in New… more

People United for…

Oct 30 - 30, 2014
People United for Armstrong Park will be hosting a "Halloween Costume… more

Sacred to the Memory…

Oct 30 - Nov 17, 2014
Showcasing both the historic Hermann-Grima House museum and St. Louis Cemetery… more

Southern Rep presents…

Oct 30 - Nov 2, 2014
In a remote cabin deep in the woods, an old crone spins a spellbinding tale… more

The End is Near: The…

Oct 30 - Nov 1, 2014
The House of Shock Haunted House and Halloween Festival launches its final… more

THE GUANTÁNAMO PUBLIC…

Oct 30 - 30, 2014
This traveling exhibit examines the history of the U.S. naval base in… more

The Mysterious…

Oct 30 - Nov 23, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

The Victory Belles…

Oct 30 - Nov 19, 2014
Noted for their close harmonies and synchronized dance steps, the Andrews… more

The Victory Belles…

Oct 30, 2014 - Jun 24, 2015
Noted for their close harmonies and synchronized dance steps, the Andrews… more

"Prospect.3: Notes…

Oct 30, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… 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