La época dorada del motociclismo, y el que diga lo contrario no tiene ni puta idea, tuvo lugar entre finales de los '80 y comienzos de los '90. Eddie Lawson, Wayne Gardner, Wayne Rainey, Kevin Schwantz, John Kocinski y Michael Doohan, más que carreras de motos, libraban auténticas batallas medievales con bestias de 2 tiempos y 500 cc que al mínimo golpe de gas te descabalgaban. Nada que ver con las motos nenazas de ahora con sus tropocientos contoles de asistencia en la frenada, tracción y demás.

En YouTube hay un montón de imágenes de aquellos tiempos. Os recomiendo este brutal carrerón en Suzuka'89 protagonizado por Schwantz (34) y Rainey (3).

Del vídeo me quedo con los siguientes momentos:

- Minuto 0:56 - De todos los adelantamientos de Schwantz a Rainey en la chicane de meta, me quedo con éste porque es el más hijoputa de todos. Que grande. 

- 2:22 - Schwantz con el gas a tope mira hacia atrás en busca de su amigo Rainey en plena recta de meta.

- 2:50 -3:03 - Pasada y repasada espectaculares en la curva de la recta "de atrás".

- 3:20 - 3:44 - Sucesión increible de caballitos en paralelo y adelantamientos absolutamente suicidas por parte de Rainey. Es impagable ver a Schwantz en el 3:24 como gira la cabeza para ver al loco de Rainey.

Se dice que es la mejor carrera de la historia.

Estoy totalmente de acuerdo.

'The Cylinder head is from a 350 Matchless or AJS, also 50's, which with its smallish valves gives high gas speed at low revs, which is why it pulls like a train. Point is no one valued 350cc bits and pieces 15 years ago - they all wanted 500cc stuff - so these bits were cheap and relatively plentiful. A "proper" 500 alloy competition engine was worth probably £ 1500 and I built the whole bike, everything, for less than £600 as I recall. And got, with the crank/piston relationship a full 500 anyway. The 85mm stroke flywheels make it rev like mad if you want. Ignition is a Chec PAL speedway bike magneto which I converted to manual timing control with my home made (about 20 attempts) back plate to carry the points. Very Trick.

Gearbox is a standard Burman type fitted to millions of 50's road bikes, but with lightweight Norton clutch and shock absorber. Chain cases made from bits of Villiers cases all welded up by a pal of John's who welds up nuclear subs. John welded up the oil tank from alloy too.

Back wheel from a 1956 James road bike with new rim, BSA brake back plate and linings. Severely modified and rebuild-able rear shock absorbers. Front forks from some 1970's obscure British firm, possibly REH, with again my modified internals and damping, front wheel from auto-jumble. The Petrol tank is made for choppers in the 70's with a lot of welding up.

And so on. I can't think of much else except that it was made to compete in Pre'65 trials which I did a lot, including some of the major national ones, and it was always accepted as being in the spirit of the game, even if not totally authentic. I can't remember how much it weighs, except that I used to be able to pick it up, and its wheelbase is much the same as a Tiger Cub's, which was reckoned to be the yardstick, if you like teeny gurly bikes.'

Read an earlier post about the bike here

It looks like a 500cc bike, but I could be wrong. The engine shape is pretty distinctive, so I'd imagine someone out there will know what it is.

It might be a G85 or a G50, but the exhaust loops around to the wrong side, but my Dad may have modified it. He was pretty handy in the workshop which you can read about here.

So can anyone out there on the internet solve this mystery?

Se entiende como piloto privado a aquel que compite con una máquina no oficial, no proporcionada directamente por la fábrica, sino comprada, alquilada, prestada o, en algunos casos, fabricada por el mismo. Pilotos que se costean, o costeaban los gastos de su propio bolsillo o con patrocinadores muy pequeños, a escala local, se presentaban a los entrenamientos oficiales y trataban de conseguir uno de los últimos puestos de la parrilla. De hecho, hasta principios de los años noventa, era muy comun que bastantes pilotos se quedasen fuera de la parrilla, debido a la gran cantidad de aspirantes a competir en los grandes premios.

En las categorías pequeñas era donde mas pilotos privados había, eran motos asequibles y permitieron por ejemplo, que Ricardo Tormo ganase dos mundiales a finales de los años setenta, o que Herri Torrontegui venciese dos Grandes Premios en el recordado último mundial de 80cc en 1989.

En la categoría reina era mas improbable que los pilotos privados destacasen, debido a la inmensa diferencia entre las motos oficiales y el resto, pero había gente como Buckmaster, Papa, Doorakers,

Rudroff, que hacían los mundiales completos, o con apariciones esporádicas, como el español Gonzalez de Nicolás, en la foto  con el dorsal 38 en Phillip Island 89, donde compitió con una moto alquilada.

Ara que potser caldria proposar algun altre tipus de mesura. Perquè un cop tens el carnet de moto (per portar motocicletes de més de 125cc), només hi ha una limitació de dos anys en què no pots sobrepassar els 250cc o 36 cv. I un cop passen els dos anys, se suposa que ja estàs capacitat per dur qualsevol cilindrada. Dic que se suposa, perquè a la pràctica, no és el mateix una 250cc que una 500cc. Apelar a un exercici de responsabilitat és, en la meva opinió, una mica agoserat i, perquè no dir-ho, també una mica ridícul. Potser fora millor fer-ho progressiu.

L'altre qüestió que em sembla una mica ridícula (pensant en els missatges "preventius" d'aquestes campanyes) és que es pugui dur moto fins a 125cc tenint només el carnet de cotxe. No ho veig. Més que res, perquè la conducció d'un cotxe és diferent a la de moto.

Potser s'hi barregen opinions econòmiques, penso jo, com que els vehicles són un dels motors de l'economia (mai millor dit). Així doncs...

I després hi ha les condicions de les carreteres i els anomenats "mecanismes de protecció", més popularment coneguts com guardarrails (o "quitamiedos", que més que treure'ls el que fan és posar la por al cos). Que són realment un perill per als motoristes però també pels usuaris de bicicleta.

Total, que les campanyes estan molt bé, però una mica més de coherència, que després venen els accidents i les lamentacions, i busquem culpables només en una direcció.

Este es el resumen de los 137 podiums hasta la fecha en categoría reina

51 CRIVILLE, Alex
30 GIBERNAU, Sete
24 CHECA, Carlos
19 PEDROSA, Dani
5 PUIG, Alberto
3 LORENZO, Jorge
3 ELIAS, Toni
1 GARRIGA, Juan
1 XAUS, Ruben

My good friend, Laurie, watched my recent 500 Cupcake Challenge video with her 5 year old son Liam and emailed me his indignant questions.

(photo credit: Quirky Cupcake)

"Why doesnt he show his head? I want to see his head. Why, why don't they show their heads?"

I couldn't even reply right away. I had fallen off my chair... cackling.

Anyone else ever wonder?

To answer Liam's question.

There are 5 reasons for the headless madness. (According to Nikki, five is the magic reason number.)

1. The first video we made he really needed to shave but claimed laziness so I videotaped him from the neck down and we just kept the theme going for consistency.
2. To fit T's head, torso and the KA mixer randomizer in the video you'd get a bigger view of my unkempt kitchen and other parts of my messy apt. Aint happening. I guess I could clean but its easier to go headless.
3. T is shy. Being a teacher you wouldn't think so but its true.
4. Its hard for me to keep the camera straight and talk (its like rubbing your belly and tapping your head at the same time!) so I balance my elbow with the kitchen counter and thats the height you get.
5. He doesn't want his buddies to find the video on youtube, recognize him and call him whipped (again).

There you have it.

Thank you for your question, Liam. :)

Diferently from John Surtees, Mike Hailwood raced in parallel on wo as well as on four wheels. As motorcycle racer "Mike the Bike" won a total of 10 World Championships in motorcycle racing, including five consecutive 500cc titles as well as three 250cc titles and a further two in 350cc. He first tried his hand in F1 in 1963 driving a Reg Parnell-run Lotus and reappeared on occasion in 1964 and 1965 before concentrating on bikes and only occasionally taking part on Endurance races, winning a couple of those events. It was only from 1969 on he had another go on his four-wheel-career and after three years in Formula 5000, John Surtees gave him another chance in F1 with a third car towards the end of 1971. And Mike showed great promise with a 2nd place at the Italian GP. In 1972 he raced in F1 and F2 for Surtees, winning the European F2 Championship and having several promising performances in F1 including battling for the lead in South Africa with Jackie Stewart until he retired with a rear suspension failure. The following year he won the George Medal and the Prix Rouge et Blanc Jo Siffert for bravery for rescuing Clay Regazzoni from the burning wreckage of his car at the South African Grand Prix but the rest of the year proved to be frustrating although he shared victory with Derek Bell in the Spa 1000 in a Mirage-Ford sports car. For the 1974 season he moved to McLaren, driving a third car in Yardley colours until a big accident at the Nürburging left him with both ankles broken and his right knee badly damaged. The accident ended his motor racing career but in 1978 he made a sensational return to bike racing to win the Tourist Trophy on the Isle of Man for the 13th time. Sadly he was killed in a road accident with his daughter Michelle, only son David survived.

Born: 2nd of April 1940 in Great Milton, Oxfordshire, UK.
Died: 23rd of March 1981 near Birmingham, UK, aged 40.

A diferencia de Jhon Surtess, Mike Hailwood compitió buena parte de su carrera en paralelo en motociclismo y en automovilismo. Se convirtió en campeón mundial en la categoría de 250 en 1961 y en la categoría de 500 al año siguiente. Con su debut en la Formula Junior en 1963 comenzó esta trayectoria de dos carreras en una. Debutó en el Mundial de Formula 1 con un 8º lugar en el GP de Inglaterra al volante de un Lotus 24. Consiguió sus primeros puntos en el mundial al año siguiente, pero por falta de buenos resultados se retirió de la F1 a mediados de 1965. En motociclismo continuaba domininado, venciendo los Mundiales de 250cc y 350cc los dos años siguientes.  En esta fase solo le era permitido correr en carreras de Endurance, venciendo algunas pruebas. A partir de 1969 volvió a competir también con monopuestos. Después de tres temporadas en la Formula 5000, un 4º lugar en el Gp de Italia de F1 abrió las puertas para volver a la categoría máxima. La Tasman Series de 1972 marcó la transición de la F5000 para piloto de F1 con ambiciones al título de F2 en paralelo. Fue un gran éxito, conquistando el Europeo de F2 y marcando su mejor resultado en la F1, el segundo lugar en el Gp de Italia. El único destaque en 1973 fue un acto de valentía al salvar a Clay Reazzoni de su BRM en llamas en Kyalami, por el cualfue condecorado con la George Medal del govierno británico y el premio Rouge et Blanc Jo Siffert de la Gpa, y una victoria en los 1000 Km haciendo pareja con Derek Bell al volante de un Gulf-Mirage. Además de continuar en el Mundial de Marcas, cerró contrato con McLaren en 1974, pilotando un tercer M23 oficial. Pero en Nurburgring sufrió un serio accidente, sobrevivió con la rodilla derecha y ambos tobillos rotos. Pero las complicaciones de las lesiones le apartaron por mucho tiempo, fue el fin de su carrera. La pasión por la velocidad llevó a Hailwood a participar del Tourist Trophy F1 en Isle of Man en 1978. Y venció el evento por 13 veces!! Tres años después infelizmente falleció a causa de un grave accidente de tránsito qeu también mató a su hija Michelle. Solamente su hijo David sobrevivió.

Nació: 2 de abril de 19440 en Great Milton, Inglaterra.
Falleció: 23 de marzo de 1981 cerca de Birmingham en Inglaterra a los 40 años.

Diferente de John Surtees, Mike Hailwood competiu boa parte de sua carreira em paralelo no motociclismo e no automobilismo. Tornou-se campeão mundial na categoria de 250cc em 1961 e na categoria de 500cc nos quatro anos seguintes. Com a estréia na Fórmula Junior em 1963 começou esta trajetória de duas carreiras em uma. Estreou no Mundial de Formula 1 com um 8º lugar no GP da Inglaterra ao volante de uma Lotus 24. Conseguiu seus primeiros pontos no Mundial no ano seguinte, mas por falta de bons resultados retirou-se da F1 ainda em meados de 1965. No motociclismo continuava dominando vencendo os Mundiais de 250cc e 350cc nos dois anos seguintes. Nesta fase só lhe era permitido correr em corridas de Endurance, vencendo algumas provas. A partir de 1969 voltou a competir também com monopostos. Após três temporadas na Formula 5000, um 4º lugar no GP da Itália de F1 abriu as portas para voltar à categoria máxima. A Tasman Series de 1972 marcou a transição da F5000 para piloto de F1 com ambições ao titulo da F2 em paralelo. Foi uma temporada de grande sucesso, conquistando o Europeu de F2 e marcando seu melhor resultado na F1, o 2º lugar no GP da Itália. O único destaque em 1973 foi uma ato de bravura ao salvar Clay Regazzoni de sua BRM em chamas em Kyalami, pelo qual foi condecorado com a George Medal do governo britânico e o prêmio Rouge et Blanc Jo Siffert da GPDA, e uma vitória nos 1000 Km fazendo dupla com Derek Bell ao volante de um Gulf-Mirage. Além de continuar no Mundial de Marcas, fechou contrato com a McLaren para 1974, pilotando um terceiro M23 oficial. Conquistou mais um pódio, mas no Nürburgring sofreu um sério acidente que sobreviveu com o joelho direito e ambos os tornozelos quebrados. Mas a complicações do ferimento o afastaram por muito tempo, foi o fim da carreira. A paixão pela velocidade levou Hailwood a participar do Tourist Trophy F1 em Isle of Man em 1978. E venceu o evento pela 13ª vez! Três anos depois infelizmente faleceu em decorrência de um grave acidente de transito que também matou a sua filha Michelle, só o filho David sobreviveu.

Nasceu: 2 de abril de 1940 em Great Milton na Inglaterra.
Faleceu: 23 de março de 1981 perto de Birmingham na Inglaterra aos 40 anos.

To all my readers: No matter what you choose to celebrate on this day, be it Valentines’ Day, Singles’ Awareness Day, whatever… I wanna thank all of you (the lurkers, the ones I know IRL and the ones I hope to meet someday) for your comments and support of my little cuppycakes blog. I love you all. Its been real.

Caramel is one of my favorite sweet indulgences and when I saw my friend Nina's adorable turtle cheesecake hearts, I knew I had to see if I could make my own version with chocolate and caramel in the form of a cupcake.

Caramel Turtle Cupcakes

(Recipe adapted from myrecipes.com | photos from me!)

Makes ~24 cupcakes

INGREDIENTS

For cupcakes
1-1/2 cups boiling water
3/4 cup unsweetened cocoa
1-1/2 cups granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1-2/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt

For ganache
1 cup bittersweet chocolate
3/4 cup whipping cream

For frosting
4 tablespoons butter
1/2 cup packed dark brown sugar
4-5 tablespoons fat-free milk
4 teaspoons vanilla extract
4 cups powdered sugar, sifted

For caramel drizzle
3/4 cup (6 oz) evaporated milk
7oz individually wrapped caramels, unwrapped

1/4 cup finely chopped pecans, toasted

INSTRUCTIONS

To make cupcake--
Preheat oven to 350°F. Prepare cupcake liners.

Combine boiling water and cocoa, stirring well with a whisk. Cool completely.

Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition.

Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.

[NOTES: Don't worry if the batter seems thinnier than you are use to. They will bake up just fine!]

Pour batter into prepared cupcake liners. Bake for 17-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To make ganache--
Place chocolate in bowl. In saucepan bring whipping cream to boil over high heat. Pour hot whipping cream over chocolate and stir until chocolate melted. Spoon ganache over cupcake. (I put it on the cupcake straight out of the oven b/c the warm cupcake keeps the ganache warm and spreadable.) Allow ganache to cool before adding frosting.

To make frosting--
Melt butter in a small saucepan over medium heat. Add brown sugar and 4 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly.

Combine butter mixture and vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add last tbsp milk, 1 TEAspoon at a time, beating until spreading consistency. (You might not use all of the last tbsp.)

Use a 1M piping tip to apply frosting on top of ganache.

To make caramel sauce--
Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth.

Place caramel sauce in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Sprinkle with toasted pecans.

To toast pecans--
(This might be kinda "duh?" to some ppl but I didn't know how so I thought I'd post what I did for other pecan toasting newbies like me!)

Preheat your oven to 350 degrees F.

Melt 1-2tbsp butter in a microwave safe dish in your microwave or use a small saucepan. Evenly coat the pecans in the melted butter. Spread out the butter-coated pecans out on a non-stick cookie sheet in a single layer. Toss the pecans once or twice while they are toasting. This allows for even toasting.

Toast the pecans until they are crisp and aromatic. This will usually take about 10 to 15 minutes.

ENJOY! :)

Husband rating: A/A+
He loved the chocolate "cake" and ganache. He's not a huge fan of caramel like me but he really liked the flavors of this cupcake.

Wifey rating: A+
I was kinda nervous b/c I created this cupcake recipe myself. Sometimes the creation in my head doesn't exactly come together the way I envision. But I have to say that this cupcake was SO yummy. I am quite proud of myself!

Don't forget! Comments gets you cupcakes...

DEADLINE: Friday, Feb 15 @ 11:34p PST

Are you 500 cupcake challenge clueless? [click here for more info]

Lemontartlet, I'll be sending out your cupcakes tomorrow! I included the frosting, toasted pecans and caramel sauce with the cupcakes. The caramel sauce might need to be nuked so you get the right consistency though. I think it should be alright... but just fyi! :)

WHITE CHOCOLATE & STRAWBERRY
pg. 95

(Recipe from 500 Cupcakes | photos from me!)

Makes 18 cupcakes

INGREDIENTS

For cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar (I used granulated sugar)
2 cups self-rising flour (I used AP flour)
1 tsp baking powder
4 eggs
1 tsp strawberry extract
1/2 cup white chocolate chips

For frosting
1 cup cream cheese, softened
1-1/2 cups powder sugar, sifted
1 tsp vanilla
3 tbsp sweet butter, softened
3 tbsp, chopped fresh strawberries

INSTRUCTIONS

To make cupcakes
Preheat oven to 350F. Place 18 paper baking cups in cupcake pan.

Combine the butter, sugar, flour, baking powder, eggs and strawberry extract in a medium bowl. Beat with an electric mixer until light and creamy, about 2-3 minutes. Stir in chocolate chips.

Spoon batter into cups. Bake for 20 minutes. Remove from oven and cool for 5 minutes.

To make frosting
Beat the cream cheese, powder sugar, vanilla and butter until smooth and creamy. Fold in chopped strawberries. Spread frosting on cupcakes.

Store unfrosted in airtight container for up to 2 days, or freeze for up to 3 months.

ENJOY! :)

Husband rating: A-
He liked it but isn't a fan of white chocolate as much as milk chocolate. He did like the cream cheese frosting alot though. :)

Wifey rating: B+/A-
My expectations weren't very high considering but these were pretty decent. The frosting was yummy. The cake wasn't as moist as I usually like but it had an overall good flavor. Its too bad the white chocolate chips didn't melt more. If I make these again I might melt the chips first and then fold them into the batter. *shrugs

You know the drill! Comments gets you cupcakes! Please read HERE for more information.

DEADLINE: Monday, Feb 4th @ 8:13p PST

BBKIDDO, be on the lookout for your cuppycakes! (FYI I didn't include the strawberries b/c I thought they might get smushed and spoil in transit. :( )

Classic Chocolate Buttercream
Review by Nikki

My rating of the boxes for shipping is an F. Um both sets of cuppys were tossed around the box like you would not believe. They even ended up out of the wrappers. The most disappointing part was that the boxes let too much air get to the cuppys. Clara had said [in her review] they were dry, but they were a whole new level of dry when they got to me. Try rock hard. I did taste test them and I tried to ignore the dry part, but they were just dry.

Read the rest of Nikki's review on her blog along with her pictures. The one of her dog, Puddles, is just too stinkin' cute!   Hopefully the next challenge will fare better than this one... :/

You will be choosing the next Cupcake Challenge that I bake!

Here are the choices this time:
– White Chocolate Vanilla Chai Cupcakes
– Strawberry and White Chocolate Cupcakes
- Girl Scout Samoa Cookie Cupcakes*

To the winner: Please leave me a comment with your choice!

* I made the executive decision (sounds so important. LOL) not to limit myself to just baking from the 500 Cupcakes book. I haven't been impressed so far, but that might be the "cupcake-er" and not the book *shrugs* From now on any cupcake(s) from a different source (ie website, blog or other cupcake book etc) will be indicated by a star.  Any complaints? Take it up with the CEO (cupcake executive officer)! oh wait... thats ME! and I approve this message ;)

Please click here to find out how *YOU* can win the 500 Cupcakes Challenge!

As the winner of the Cuppycakes 500 Cupcake Challenge #2, Nikki's cupcake of choice...

::drum roll please::

CLASSIC CHOCOLATE BUTTERCREAM!
page 32

(Recipe from 500 cupcakes | photos from me!)

Makes 18 cupcakes

INGREDIENTS

For cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
1-1/2 cups self-rising flour
1 tsp baking powder
4 tbsp dutch-process cocoa powder
4 eggs
1 tsp vanilla extract

For frosting
1-1/2 cups chopped semisweet chocolate
2 tbsp heavy cream
1/2 cup sweet butter, softened
1-1/2 cups confectioners' sugar, sifted

INSTRUCTIONS

To make cupcakes

• Preheat oven 350 F
• Place 18 paper baking cups in cupcake pan
• Combine all the cupcake ingredients in a large bowl and beat with electric mixer until smooth, about 2-3 minutes
• Spoon batter into the cups
• Bake 20 minutes
• Remove pan from oven and cool 5 minutes

To make frosting

• Put chocolate, cream and butter in a pan over low heat
• Stir gently until combined
• Remove from the heat and stir in confectioners' sugar (Might be helpful to sift confectioners' sugar to avoid lumps) until mixture is smooth
• Frost cupcakes

ENJOY!

Husband rating: B/B+
Not his favorite cupcake but he did like the frosting.

Wifey rating: B
I am not sure if its the recipe or the "cupcake-er" but it was kinda dry. I am not a huge fan of chocolate cupcakes so maybe that makes my rating biased too?

Since my tastebuds weren't satisfied I decided to play around with decor, frosting and photography to satisfy my sweet tooth.

Which creative medium do you like? with the pan, in my hands or all alone?

Also thanks Nikki for being so patient (well as patient as she *could* be and thats not saying much. teehee),  so I am also sending her an exclusive one of a kind Mr. Cuppycakes ornament for my tardiness. See? Sometimes its worth waiting... :)

As always...  Comments gets you cupcakes!   Deadline:  Jan 11th @ 612p PST. Please read here for more information.

Nikki, check your email for your traveling cuppycakes tracking number.  :)

(Click image to enlarge)

She writes...

Very tasty! a little hard though... [not sure if it was the cupcake or the OK weather?] I think if I had them straight from the oven, they would be one of my favorite cupcakes. The cupcakes weren't smashed but the frosting was frozen so I had to wait for it to thaw before piping. Probably like 2-3 day shipping would be perfect [UPS ground took 7 days] But they were still really good, I ate 2 last night! Thanks Cuppycakes!

(Click image to enlarge)

Thanks Nina! I appreciate your review and LOVE the pictures!  esp the one of you eating the cupcake... Priceless!

Since I like comments (I am a CW [comment whore] after all), here's my alternative. I am giving you a choice. Don't you love choices? I know I do!

If you win the 500 cupcake challenge drawing...

A. I will ship you a sample of the current cupcakes.

OR

B. You will be choosing the next Cupcake Challenge that I bake!  Here are the choices this time:
-- Classic Chocolate Buttercream
-- White Chocolate Vanilla Chai
-- Strawberry and White Chocolate

(hmmm... I must have a chocolate craving huh?!)

Personally I think its win win.  If you pick the next cupcake, I am bound to bake one you want to taste test, right?  LOL. 

Without further ado... THE WINNER IS---

N-I-K-K-I

I figured it was only fair since she inadvertently (by complaining! LOL) gave me the new cupcake winner idea! I am assuming Nikki will choose to pick the next cupcake so leave me a comment and tell me what you want me to bake from the 3 choices! Thanks to everyone who have consistently commented and support the 500 Cupcake Challenge.  Until next time...

EDIT:  Per Nikki's continuing brillancy (I like making up words, its the Rachael Ray in me!),  you comment on the current cupcake to enter the drawing to choose the next cupcake I bake and I'll ship you the cupcake you picked!  Now its definitely win win.  GENIUS.   

** For any new readers that don't know the background to the Cuppycakes 500 Cupcake Challenge, please read here. **

(Recipe from 500 cupcakes | photos from me!)

Jelly Donut Cupcakes
page 246

Makes 18 cupcakes

INGREDIENTS

Cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 tsp baking powder
4 eggs
1 tsp vanilla extract
1/2 cup raspberry jam or jelly

[NOTES: I didn't have raspberry so I used strawberry. Same difference! ;)]

Frosting
1 cup cream cheese, softened
1 1/2 cups powder sugar, sifted
1 tbsp lemon juice
1 tsp vanilla extract

INSTRUCTIONS

To make cupcakes
> Preheat oven 350F
> Place 18 baking cups in cupcake pan (this seems like a duh? step don't you think?)
> Combine all ingredients except jelly in a large bowl and beat with electric mixer, about 2-3 minutes
> Spoon the batter into the cups.  Bake for 20 minutes
> Remove pans from the oven and cool for 5 minutes. Remove the cupcakes and cool on rack
> Hollow out a hole from the top of cupcake and fill with jelly.  Replace top and add frosting

To make frosting
> Slowly beat cream cheese and powder sugar in large bowl with electric mixer until creamy and soft
> Add lemon juice and vanilla and beat briskly until well combined
> Spread frosting on cupcakes

[NOTES:  Personally I like color and I wish I had some sprinkles or something to add to the bland white frosting.  Next time I'll probably drizzle jelly over the frosting to make it more interesting.  Why do all my good ideas come AFTER the dishes are already washed? haha.]

ENJOY!

Husband rating: A+
He ate 5 of them in one sitting!  How he stays skinny I'll never know.

Wifey rating: A/A-
Not exactly a jelly donut (I guess you can't compare to fried donut batter) but it tasted good especially with the cream cheese frosting.

:: Just a little fun side factoid ::
I am taking a cake decorating class at my local Michael's craft store so I took the opportunity while frosting my jelly donut cupcakes to play around with my new piping tips (I was doing it the ghetto-ziplock-fabulous way before).  I did the classic swirl and then another method that my hubs affectionately called my "punk rocker" cupcake.   :)

And remember... Comments get you cupcakes!  More info here.

Right now I am torn between 2 cupcakes to bake next so bare with me while I weigh some important aspects of my decision (ie available ingredients, taste, colors, flavor combinations, time etc).  Don't I sound like a cupcake snob?  LOL.

But don't worry!  The cuppy is coming...

And the winner is... Click here to find out!

(Isn't my new cuppycake logo so cute? Now if only I could figure out how to put an image with my title at the top. haha)

CONGRATULATIONS!  and thanks for supporting the Cuppycake 500 Cuppycake Challenge! :) 

Track your traveling cupcakes here.

Hope to see your comments again for Challenge #2!  Coming soon to a blog near you...

I thought it would be fun and help me from gaining unwanted weight (500 cupcakes is alot of freaking calories!) so... whoever comments (include email if you're not sure I have it) by the end of the day, 12mid PST, will be entered into a drawing and I will send you some yummy cookies and cream cupcakes.  I am a CW after all! ;)

** For any new readers that don't know the background to the Cuppycakes 500 Cupcake Challenge, please read here.  **

(Recipe from 500 cupcakes | photo from me!)

Cookies and Cream Cupcakes
page 232

Makes 18 cupcakes

INGREDIENTS

Cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 tsp baking powder
4 eggs
1 tsp vanilla extract
10 crushed cream filled cookies

Frosting
1 1/2 cups confectioners' sugar, sifted
1/2 cup (1 sticks) sweet butter, softened
pinch of salt
5 chopped cream filled chocolate cookies

[NOTES:  If you don't have self-rising flour you can substitute with 1 tbsp baking powder and 1/2 teaspoon salt per 2 cups of all purpose flour.  Also I used unsalted butter.  Is that the same as sweet butter?  *shrugs*]

INSTRUCTIONS

> Preheat oven to 350F. Place 18 foil or baking cups in cupcake pan
> Combine all ingredients, except cookies, in a large bowl and beat with electric mixer until smooth and pale, about 2-3 minutes. Stir in cookies.
> Spoon batter into the cups. Bake 20 minutes. Remove from oven and cool 5 minutes. Then remove the cupcakes and cool on wire rack
> To make frosting, beat the confectioners sugar, butter and salt using electric mixer
> Spread frosting onto cooled cupcakes and sprinkle with chopped cookies on top
> Store unfrosted in an airtight container up to 3 days or freeze for up to 3 months

ENJOY!

Husband rating:  A+
He liked the oreo cookie bits in the cupcake. Yummy!

Wifey rating: A
Frosting is really sweet but overall cupcake is good, just not my favorite.

Not all of them are sweet (I'd say they are more muffins IMO) and there are variations to cupcakes recipes (ie switching out one ingredient for another) which I assume still counts as another cupcake.  I am not positive that there are 500 cupcakes (since its not numbered) and rather than take his word for it I decided to create the Cuppycakes 500 Cupcake Challenge.

My goal is to make a different cupcake from the 500 cupcake book.   Now I know that 500 cupcakes are ALOT of cupcakes!  I already figured out if I make a different one each week it would take me almost 10 years!!  and since life happens, I know it aint happening every week so we'll see how many of the 500 I actually make... but the process should be fun!

Stay tuned for the first challenge...

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