Cherry-bomb cupcakes for Julia’s birthday.

“The best way to execute French cooking is to get good & loaded & whack the hell out of a chicken. Bon Appetit.”
-Julia Child

;

;

I think every food blogger in the universe has been inspired by the book and the ensuing movie Julie & Julia; or at the very least thought, “Wow… that could happen to me!” But we love it not just because it’s a fabulous blogger-makes-good story, but because it involves Julia. The unflappable and beloved Julia Child, she herself who is an example of the very same path most of us food bloggers have taken: non-cook morphs into cook (or baker) and writes about it. And then- success! However, with bloggers, if we’re lucky we get one one-thousandth (or one one-millionth) of the readers that over the years have bought, read and attempted to execute recipes from Julia’s books. Julia was a pioneer in many ways, and her life was fascinating. Her relationship with her husband Paul reminds me a lot of my relationship with Jay; he was un-endingly supportive and encouraging of her in all her exploits & possible craziness. Of course he & I are not quite Julia & Paul Child clones- I doubt Julia ever had a mohawk and Paul was certainly never a cop nor was he in a death metal band- but seriously. Jay has humored me in all of my blogging lunacy, and it can also be said that without him there might not even BE a blog. And without Paul, there would have been no Mastering the Art of French Cooking. So yes, at this point it may seem cliche to love her and be a big fan of hers, but I can’t deny that I spent a large portion of my childhood watching the show Julia had on PBS with Jacques Pépin: Cooking at Home (as well as watching The Galloping Gourmet, the Frugal Gourmet & Yan Can Cook… remember those dudes!?). I always loved Julia, even before I knew who she was & how important she was. And whenever we were at my aunt & uncle’s house for dinner, my Uncle Pat used to do a hilarious impression of her while he cooked.

Well, today would’ve been Julia Child’s 100th birthday.

Child was born Julia Carolyn McWilliams in Pasadena, California, the daughter of John McWilliams, Jr., a Princeton University graduate and prominent land manager, and his wife, the former Julia Carolyn (“Caro”) Weston, a paper-company heiress whose father, Byron Curtis Weston, served as lieutenant governor of Massachusetts. The eldest[3] of three children, she had a brother, John III (1914–2002), and a sister, Dorothy Dean (1917–2006).[4]

Child attended Westridge School, Polytechnic School from fourth grade to ninth grade, then The Katherine Branson School in Ross, California, which was at the time a boarding school. At six feet, two inches (1.88 m) tall, Child played tennis, golf, and basketball as a child and continued to play sports while attending Smith College, from which she graduated in 1934 with a major in English.[1] A press release issued by Smith in 2004 states that her major was history.[5]

Following her graduation from college, Child moved to New York City, where she worked as a copywriter for the advertising department of upscale home-furnishing firm W. & J. Sloane. Returning to California in 1937, she spent the next four years writing for local publications, working in advertising, and volunteering with the Junior League of Pasadena[6].

Child repeatedly recalled her first meal in Rouen as a culinary revelation; once, she described the meal of oysters, sole meunière, and fine wine to The New York Times as “an opening up of the soul and spirit for me.” In Paris, she attended the famous Le Cordon Bleu cooking school and later studied privately with Max Bugnard and other master chefs.[15] She joined the women’s cooking club Cercle des Gourmettes, through which she met Simone Beck, who was writing a French cookbook for Americans with her friend Louisette Bertholle. Beck proposed that Child work with them, to make the book appeal to Americans.

In 1951, Child, Beck, and Bertholle began to teach cooking to American women in Child’s Paris kitchen, calling their informal school L’école des trois gourmandes (The School of the Three Food Lovers). For the next decade, as the Childs moved around Europe and finally to Cambridge, Massachusetts, the three researched and repeatedly tested recipes. Child translated the French into English, making the recipes detailed, interesting, and practical.

In 1963, the Childs built a home near the Provence town of Plascassier in the hills above Cannes on property belonging to co-author Simone Beck and her husband, Jean Fischbacher. The Childs named it “La Pitchoune“, a Provençal word meaning “the little one” but over time the property was often affectionately referred to simply as “La Peetch”.[16]

PBS announced an interactive celebration called Cook For Julia about a month ago, and I really wanted to participate. So I popped ‘Julie & Julia’ in the DVD player, flipped through Mastering the Art of French Cooking and got to work! ‘Cause see, I was debating doing a version of Julia’s cherry clafoutis, just with “drunken cherries” instead. That’s when I decided (as I often do) to go against the grain. And not just recreate a Julia recipe as they suggested, because everyone will be doing that… but instead, I made Julia some birthday cupcakes. That is, after all, what I do best. Cupcakes. For people in my family, every year, they get a batch of birthday cupcakes, and Julia should get the family treatment. Not only that but what better ingredient to use in a birthday cupcake than alcohol? Or even better… alcohol-soaked fruit?

;

Remember my bourbon cherries? Well the one month waiting period is up! And those little bourbon cherries are ready (and in turn, the cherry-infused bourbon is ready, too, but that’s another post).

I was thinking, what can I make with this stuff? I mean… a drink is obvious. Using the bourbon to make a glaze is obvious. And to plop one of these cherries in a cold glass of Coke is obvious, too. But I wanted to do something a little different. And after all, Julia loved to cook with liquor, and she even put it in the food sometimes. *wink*

;

So I decided to make cupcakes with those drunken little cherries instead of using them in a clafoutis! By the way, if you remember a while back (on my birthday, actually) I mentioned that those vanilla cupcakes were my new favorite- well, this is them. They’re moist with a great vanilla flavor and they aren’t cornbread-y.

;

CHERRY-BOMB CUPCAKES FOR JULIA

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 1 1/2 sticks unsalted butter at room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • 3/4 cup sour cream
  • 12 brandy-infused cherries (stems, pits & all- you can also use regular fresh Bing cherries, but if you do, substitute 1 teaspoon of the vanilla extract in the recipe with either Kirsch, brandy or bourbon)

Directions:

  1. Preheat oven to 350ºF. Line a 12-cup muffin tin with liners.
  2. In a medium bowl, combine the flour, salt and baking powder. Stir with a whisk lightly to incorporate. Set aside.
  3. In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
  4. Beat in the eggs, 1 at a time. Slowly add the vanilla (and/or Kirsch), milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour mixture.
  5. Fill each muffin cup about 2/3 full. Push a cherry into each, keeping stem end up. Bake until a toothpick comes out clean, about 20 minutes, rotating pans halfway through.
  6. Let cool 10 minutes before moving to a wire rack to cool to room temperature. Cakes can be stored in airtight containers at room temperature overnight.

Make sure, before serving, to tell everyone they still have the pits in them! No broken teeth for Julia’s birthday, k? It’s easiest to eat these with a spoon, that way you can eat around the pits… which brings me to what I served them with…

;

I served them with a some whipped cream in a jar, ’cause it just seemed like the right thing to do. It seemed like a delicious, fun, offbeat kinda way of topping these off, and just the kinda thing Julia would’ve approved of. It’s really cool, actually, and if you keep shaking it, you’ll get butter. Which also seemed incredibly appropriate for Julia.

;

We all know that long before Paula Deen, Julia Child was the Queen of Butter.

;

;

All you have to do is take a clean, empty 8-oz. jar. Fill it with 1/4 cup heavy whipping cream, 1/2 teaspoon powdered sugar and two drops of pure vanilla extract. Close the jar tightly and shake! Seriously. Shake it. For anywhere from 2-3 minutes, vigorously. If you keep going, like I said, you’ll get butter. Then you can refrigerate it, add a little salt and shmear it on some toast. But if you wanna keep it at the whipped cream, be sure to check it after 3 minutes of shaking.

It has an amazing fresh taste. If you like your whipped cream on the sweeter side, add 1 full teaspoon of sugar.

;

;

They’re definitely an adult cupcake, not for children. You can definitely taste the bourbon, however it’s not overwhelming or overpowering at all. It just gives the cake and the cherry an extra added oomph. And the whipped cream on the side is just perfection. And as a matter of fact, it’s excellent to make at a dinner or a party. It would be so much fun to have your guests help you make it! Make the cupcakes, set them out, and then fill the jar with the ingredients. Then just pass it around, letting each person shake it. Then… voilà! Fresh whipped cream! And of course serving the entire kit & kaboodle with a cocktail made from the cherry bourbon is a must. Taking a swig or two while baking is probably even more of a must.

So that’s the end of my little tribute. I hope it’s something Julia would’ve been proud of. I can’t help but think that she would be… although seeing how she wasn’t a fan of Julie Powell (and her sometimes irreverent attitude) I don’t know if she’d much like me or my little blog. But it doesn’t matter. Because I have nothing but the utmost love and respect for her and all she did to pave the way for food freaks like me to feel comfortable talking about our dinners with such passion, our desserts with such gusto and our butter with such adoration.

;

Regardless of how she would feel about me, Happy 100th Birthday, Julia!

;

I love you, and as evidenced by this celebration, I think we all still love you. Bon Appetit!

;

Follow more bloggers as they #cookforJulia at the Twitter hashtag!

PSST... SHARE THIS:
Facebook Twitter Email

23 comments

  1. miemo

    Well said! I loved that movie, and I remember watching Yan Can Cook (I still have one of his cookbooks) and watching her show with Jacques on PBS. <3

  2. Pingback: Cherry Bomb Cupcakes « The Cupcake Blog
  3. Pingback: Cherry Bomb Cupcakes | The art of cupcake
  4. tara

    I remember watching yan can cook! I have made the butter in the jar with the children at my work, they love shaking the jar and then I serve it with crackers or bread for snack! Cupcakes look yummy!!

  5. Marilla @ Cupcake Rehab

    Another one who remembers! You guys are literally the only two I know besides my mom who knows what the hell I’m talking about when I say ‘Yan Can Cook’, haha.

    The butter in a jar is a great idea for kids. All that shaking burns energy & then they have something to show for it.

  6. instagram terms

    Having read this I thought it was very informative. I appreciate you spending some
    time and energy to put this short article together.
    I once again find myself spending way too much time both reading and commenting.
    But so what, it was still worth it!

  7. niche podcasts

    Attractive part of content. I just stumbled upon your
    site and in accession capital to assert that I get in fact loved account your blog posts.
    Anyway I will be subscribing for your augment or even I fulfillment you access persistently
    rapidly.

  8. Maura

    Si la chica cae por las escaleras,(y en un alarde de mala leche se
    quiere sacar unas pelas) puede denunciaros y tal vez viva el resto de su
    vida sin tener necesidad de trabajar.

  9. million websites

    I think this is one of the most vital info for me. And i am glad reading your article.
    But should remark on some general things, The web site style is ideal, the articles is really
    nice : D. Good job, cheers

  10. best hair curler

    I have been browsing online more than 4 hours today, yet I never found any
    interesting article like yours. It is pretty worth enough for me.
    In my view, if all web owners and bloggers made good content as you
    did, the net will be much more useful than ever before.

  11. Eve

    I’m gone to tell my little brother, that he should also go to see this website on regular basis to take updated
    from hottest news.

  12. Niklas

    May I just say what a comfort to find someone that actually knows what they are talking about on the web.
    You definitely realize how to bring an issue to light and make it
    important. More people must check this out and understand this
    side of the story. I was surprised you aren’t more
    popular because you certainly possess the gift.

  13. Don

    Hurrah, that’s what I was exploring for, what a information! existing
    here at this blog, thanks admin of this web
    page.

  14. Clemmie

    Thank you, I’ve recently been looking for information approximately this subject for ages and yours is the
    greatest I’ve came upon till now. But, what in regards to the conclusion? Are you certain in regards to the source?

  15. Ramonita

    Do you have a spam issue on this site; I also am a
    blogger, and I was curious about your situation; we have created some nice procedures and we are
    looking to swap solutions with others, be sure to shoot me
    an e-mail if interested.

  16. Macfarlane Group Curry

    I was curious if you ever thought of changing the structure of your blog?
    Its very well written; I love what youve got to say.
    But maybe you could a little more in the way of content so people could connect
    with it better. Youve got an awful lot of text for only having 1 or 2 pictures.
    Maybe you could space it out better?

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>