Carrie White “eats shit,” but you don’t have to!

By , July 11, 2011 12:30 am

 

Graffiti scratched on a desk in Chamberlain Junior High School:

Roses are red, violets are blue, sugar is sweet, but Carrie White eats shit.

-Carrie, Stephen King

The Exception to the Rule debuts with a homage to my favorite author through this fiery, blood inspired cupcake recipe that will motivate you to pick up a copy of Carrie. Stephen King fans enjoy!


Carrie Cupcake

Photo by R.T. Jae

 

Red Velvet and Cayenne Pepper Cupcake

 

Vanilla Pudding Filling

 

Cream Cheese and Candied, Cayenne Pepper Bacon Frosting

 

Candied, Cayenne Pepper Bacon “Prom Dress” Garnish

 

(Click for larger image)

 

 

Red Velvet and Cayenne Pepper Cupcake

There isn’t anything sweet about the plot of Carrie. Even Sue Snell’s actions don’t leave the reader with a “we’re all in this together,” High School Musical feeling. So, I chose red velvet cake for its flavorful but not overly sweet taste and its obvious color bonus. A hint of cayenne pepper gives the cake a subtle kick of heat to lend it worthy of a prom on fire.

Vanilla Pudding Filling

To cool off your taste buds from the cayenne fire, I included a rich vanilla pudding filling. Not just because Carrie is a “big dumb pudding” for not knowing what her period is, but because we all saw that shine of normalcy in her that made us think that she really could be like everyone else if her circumstances changed. She tried so hard that she even bought a “special brassiere” for the prom, gosh darn it! Vanilla adds the touch of mainstream taste that this cupcake needs.

Cream Cheese and Candied, Cayenne Pepper Bacon Frosting

“Prom Dress” Garnish

I took a traditional cream cheese frosting and mixed it with bacon candied with light brown sugar and cayenne pepper. The sweet and spicy taste of the bacon complements the cream cheese and gives a nod to the book’s dark humor. After all, as Billy Nolan observes, “Pig blood for a pig.”

 

What You’ll Need

For the Cake

  • Red cupcake liners
  • 1 18.25 oz. plain white cake mix (not one with pudding added)
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon cayenne pepper (use ¾ teaspoon if you are sensitive to hot pepper)
  • 3 large eggs
  • 1 cup whole milk
  • 1 stick melted unsalted butter
  • 2 teaspoons vanilla
  • 1 oz. bottle red food coloring

 

For the Filling

  • 3 oz. vanilla cook and serve pudding mix
  • 2 cups whole milk

 

For the Candied Bacon “Prom Dress” Garnish

I followed this recipe for Cayenne-Candied Bacon from the Food Network with one pound of bacon.

Once the bacon is prepared and hot but safe to handle, use kitchen scissors to cut out a simple dress shape. Cooled bacon is too crumbly to cut and shape. Experiment with a one inch hourglass shape and snip in a v-neck.  You will need 24 bacon dresses.

The extra bacon and bits left over from the garnish will go into the frosting.

 

For the Frosting

  • 1 stick unsalted butter
  • 8 oz. brick cream cheese
  • 3 cups powered sugar (more if desired for consistency or sweetness)
  • 1-1 ½ cups of finely pulsed candied bacon (use all bacon and scraps left after making the garnish)

 

Directions

  1. Follow the directions for the candied bacon and make the garnish first.
  2. Preheat your oven to 350° or 325° for dark or nonstick pans.
  3. Line two 12 cup cupcake pans with red cupcake liners. (This recipe makes 24 cupcakes.)
  4. Combine all of the ingredients for the cake in a medium bowl. (Be careful when handling the red food coloring to avoid stains on your skin, clothing, countertops, etc.) Beat on low speed for 30 seconds. Scrape the sides of the bowl and finish beating the mix on medium speed for two minutes.
  5. Use an ice cream scoop like this one to evenly scoop batter into the cupcake holders.
  6. Bake for 12-17 minutes or until cake springs to your touch.
  7. While cupcakes bake, follow the manufacturer’s directions for the pudding mix and set aside to cool. Make sure to use whole milk since reduced or fat free milk will make the pudding too thin and watery.
  8. When cupcakes are finished baking, let them cool until they are safe to touch, and transfer them to a firm surface. Use an apple corer like this to remove the middle of the cupcake. Center the corer on the surface of the cupcake and press straight down to the cupcake liner. Lift the corer out and discard the center. If the cake core does not come out, then reinsert the corer and gently twist back and forth before lifting.
  9. Use a piping bag or teaspoon to fill the cupcakes with warm or cooled pudding. It is ok if there is a little excess pudding at the top of the cupcake.
  10. In a medium bowl, beat the butter and cream cheese on medium speed to begin the frosting. Beat in the powdered sugar until frosting is smooth.
  11. Pulse the candied bacon in a food processor for 30 seconds to a minute or until bacon is finely ground.
  12. Mix the pulsed bacon into the cream cheese frosting. Transfer frosting into a piping bag, and starting at the outside edge of the cupcake, pipe in a circular motion toward the center. If you prefer, you may pipe the frosting using a plastic zip-seal bag. Spoon the frosting into the bag, press out any air, seal it, and cut one edge off the bag with kitchen scissors, so you can pipe through a nickel sized hole.
  13. Garnish each cupcake with a bacon “dress.”
  14. Serve immediately or cover and store in the refrigerator for up to three days.

 

This recipe is inspired by The Cake Mix Doctor. Check out her book for delicious and simple cake ideas!

The products I suggest are the ones I use in my kitchen.

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