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"Organ and Labyrinth"…

Apr 21 - 21, 2015
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Earth Day

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Edgar Degas: The…

Apr 21 - May 24, 2015
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FOUR VOICES at the…

Apr 21 - May 24, 2015
The Garden District Gallery is pleased to present FOUR VOICES featuring… more

M.S. Rau Antiques…

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Long established and leading art, antiques and jewelry specialist M.S. Rau… more

Maple Leaf Bar…

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Purchased Lives: New…

Apr 21 - Jul 18, 2015
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The New Orleans…

Apr 21 - Nov 18, 2015
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Zurich Classic

Apr 21 - 26, 2015
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EN MAS’: Carnival and…

Apr 22 - Jun 7, 2015
Curated by Claire Tancons, Krista Thompson, EN MAS': Carnival and Performance… more

JAZZFEST 2015 - MAPLE…

Apr 22 - 22, 2015
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Jim Roche: Cultural…

Apr 22 - Jul 12, 2015
Born in 1943, Jim Roche received a BA from Florida State University (1961)… more

Mark Steinmetz: South

Apr 22 - May 10, 2015
Mark Steinmetz lives and works in Athens, Georgia. His work transcends the… more

Newcomb Department of…

Apr 22 - 22, 2015
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Newcomb Department of…

Apr 22 - 22, 2015
British composers created the foundational repertoire that evolved the 19th… more

Tennessee Williams:…

Apr 22 - May 31, 2015
Tennessee Williams was one of the most admired playwrights of the 20th century.… more

The Victory Belles…

Apr 22 - 22, 2015
Noted for their close harmonies and synchronized dance steps, the Andrews… more

YLC Wednesday at the…

Apr 22 - 22, 2015
The 12-week concert series takes place in downtown New Orleans at Lafayette… more

ETCHYNPÜFE Group Show…

Apr 23 - May 31, 2015
The Foundation Gallery is excited to host ETCHYNPÜFE, a group show… more

Freret Street Publiq…

Apr 23 - 23, 2015
Join us at the Freret Street Publiq House for the Band of Heathens.   more

"Organ and Labyrinth"…

Apr 21 - 21, 2015
Join us for  "Organ and Labyrinth" and Candlelight with Albinas… 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