My oldest son, Elijah (5) loved Toy Story when he was 3 (which is the age he was when my youngest, Judah, turned 1 and Bakeosaurus Rex was born.) his FAVORITE Toy Story Toons was/is Partysaurus Rex (WHAT DO YOU MEAN YOU HAVE NEVER SEEN IT?! It is okay, Disney Pixar has a Sneak Peek on YouTube, click here to see it.)

Since he loved it so much, naturally -saurus Rex got added to a lot of words to describe things to Elijah.  A few examples include:

Crabbysaurus Rex

Sleepysaurus Rex

Sillysaurus Rex

Bakeosaurus Rex

The week before Judah’s 1st birthday, I had barricaded myself in the kitchen using baby gates and kitchen chairs so that I could practice and refine my baking projects for Judah’s birthday party.  Whenever Elijah would ask for my attention (with his father sitting right next to him, isn’t that how it always goes?) I would say, “Just a minute buddy, mommy is Bakeosaurus Rex right now, I am almost done”  So you could say,

It stuck.

1. Have you ever noticed BRex only has one tooth?  The reason why is because Judah only had one tooth on his first birthday.
2. Did you notice what hand BRex is holding his spoon in?  Why the left?  I am left handed.
3. Why is Rex’s bowl red?  Red is my husband, Nicks favorite color.
4. Why is Rex’s hat too big for his head?! A chefs is too big for Judah, he is who I drew Rex after, remember, although I think Judah is going to be right handed, the verdict is still out.

***CONVERSIONS REQUESTED***Converted***Let me know how it goes, I will confirm grams and such next time I make them as well.***

This is the cupcake I have had the most request for over these last 5 months.  Which has allowed for me to perfect my recipe, preferred ingredients, timesaving methods and so on.  I cannot wait to hear how YOU like them!

Lets start with the Cupcakes (Recipe Yields 13)

Ingredients
1/2 stick (2oz–56.7g) Unsalted butter – ROOM TEMP (of if you forget, cut into pads and pop them in the microwave for 10 seconds, flip the pads 10 more seconds…oh look! Room Temp haha)
1/2 cup (4oz–125g) CREAMY peanutbutter (whatever brand you like- I love Great Value from Walmart)
1/2 cup (3.53oz–100g) PACKED -LIGHT brown sugar (again whatever brand- I like Great Value)
1 egg (cold right out of the fridge)
1 1/2 (0.30oz–8.66g) teaspoon high quality PURE vanilla extract
1 1/4 cup Cake Flour (I have used All-Pourpose…they just come out a little dryer/denser but still DELICIOUS)
1 teaspoon Baking SODA (I’ve tried powder, for whatever reason, it leaves you with a bread like texture…not my favorite)
***U.K. peeps… I believe you would substitute Self Rising Flour (6oz–169.5g) for the Cake Flour/Baking Soda combo, am I right?***
1/2 teaspoon (0.0049oz–0.14g) kosher salt (not sure why, but it works the best, I’ve tried iodized, Himalayan pink, but use what you have)
2/3 cup (5 fluid ounces–140g) Milk –Cold right out of the fridge (I use Whole most of the time because that is what my boys drink, but it doesn’t seem to matter)

Directions:
Preheat your oven to 425 degrees (yes, that is right, super hot…..wait for it…)
Put 13 liners in your cupcake tin
Sift flour, salt and baking soda in medium bowl then set aside
Cream butter (on medium), peanut butter and brown sugar for an abnormally long time…3 min. scrape down the bowl and remix.
Add your egg and vanilla – blend on medium till incorporated
Add 1/3rd of your flour mixture blend on low 30 seconds
Pour in 1/2 your milk (low 30 seconds)
Add 1/3rd flour (low 30 seconds)
1/2 milk (low 30 seconds)
LAST 1/3rd flour (medium 30 seconds)
should look slightly thick and smell amazing

Using your favorite method divide the badder evenly throughout the 13 liners (filled 2/3rds the way full)
Pop them in the oven, once the door is closed, TURN THE TEMP DOWN to 350 degrees (DONT FORGET THIS PART)
In my oven these beauties only take 19 minutes to bake fully they will be bumped up, with slight cracking to the top and springy when you push on them.

LET COOL COMPLETELY

While your cupcakes are baking….make the BUTTERCREAM

I cannot take any credit for this deliciousness this is from Javacupcake (my commentary is italicized)

“Ingredients
1 cup (8oz–226.8g)unsalted butter, room temperature
1 heaping cup (8oz–226.8g) creamy peanut butter (She use JIF, I use GreatValue)
3 cups (13.23oz–375g) powdered sugar (I ONLY use 100% Pure Cane Sugar powdered Sugar- Domino)
½ cup (4oz–112g) heavy cream
pinch of salt

Directions
In the bowl of your stand mixer, (WISK ATTACHMENT) cream together the peanut butter and butter for 2-3 minutes. You want the color to lighten by a few shades.
Add the powdered sugar, scrape the sides of the bowl and mix until combined.
Pour in the heavy cream and beat until smooth. Scrape the bowl again.
Mix in the salt.
Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
Use immediately. (or refrigerate or even freeze, I have done all 3)

THANK YOU Javacupcake!!!

While your cupcakes cool on a wire rack, after your perfect peanut butter buttercream is made, it is time for the Milk Chocolate Ganache.  I have tried dark chocolate, I have tried a few different methods, here is my favorite:

Ingredients: 
3 oz (84g) heavy whipping cream
3.5 oz (99.22g) bar Cadbury Milk Chocolate (yum! I have tried a bunch of brands, this one NEVER disappoints)

Directions:
Break the chocolate up into small bits in a shallow widemouth bowl (I use my smallest Pyrex)
Microwave cream in a coffee cup or whatever you like for 45 seconds, it should be hot but you should be able to touch it, and it should NOT have a film on it.
Pour cream over broken up chocolate and RESIST THE URGE TO STIR
Let sit for 3 min. or so
Stir to incorporate and reveal your creamy glossy beautiful milk chocolate ganache (I use a fork, probably doesn’t matter, just don’t whip)

THE FUN PARK!!! ASSEMBLY!!!

You will need:
Everything you have already prepared AND Peanut butter cups

Dip the tops of your domed cupcakes into the ganache one at a time
Pipe your butter cream on the cupcake however you like
Take your fork (oh thats probably why I use a fork) do a quick dip into the ganache then flick it all over the cupcake all crazy like (to get the drizzly look)
Put a 1/4th of the peanut butter cup in the top with the peanut butter part poking up.

Give away immediately so you do not devour the entire 13!

Happy Baking!
Love,

BakeosaurusRex aka Shannon Detman

Wanna make THIS tower of awesomeness with the SAME ingredients?  I have step by step pictures, if you want, I will make a tutorial.

PAUSE: Before you read any further, I should tell you, I tend to make up words. My older brother, Jason (who you will hear more about in future posts as he had a lot to do with getting me “online”) at an early age coined them as “Shannonisms” there in here, so keep you eye out. The first one you will come across is “reblend” apparently Webster doesn’t reblend his cake batter after scraping down his batter bowl, either that or he calls it something different)

PLAY: I am a Christian. I have two beautiful sons. Elijah who is 5 years old, and Judah who is 2 years old. I am married to my best friend, Detman. So, how did I get here?

My second son was turning 1 and I wanted his day to be special. I have come to find that, because he is the second son, he gets a lot of hand-me-downs and almost everything he has, wears and plays with was at one time his older brother’s. SO, I really wanted this party to be HIS and I wanted it to be SPECIAL.

We decided to have the party at one of his favorite play places, KidsWork Children’s Museum in Frankfort, Illinois. The party time they had available for his birthdate was 10am. The woman on the phone suggested doing breakfasty type foods because of the time. I took that idea and RAN (over to Pinterest) with it.

The party theme was Pancakes and Pajamas. So of course the most important part (to me) of any party, is the CAKE! It was his first birthday so there had to be a smash cake and after much hunting I found the cake of my dreams, and I was going to make it. First, I needed to practice, so I did, making mini silver dollar pancake cupcakes.

I was overwhelmed with positive responses via Facebook from family and friends and even had some folks interested in taste testing. After a few tweaks, using their honest feedback, Judah’s cake, and his guest’s cupcakes were complete! We were not sure we would have enough so we ordered some yellow cupcakes with white buttercream for backups. (Don’t worry, I dressed them up with cute fondant pancakes and a caramel maple drizzle.)

My own husband was so taken with my creations he suggested a side business. Lacking confidence, and not fully realizing he was serious, I laughed it off. Through text, his aunt had the same suggestion. The day of the party many party guests including my cousin, Kelly, again suggested it to me.

It wasn’t until my husband’s friend and co-worker complemented my work and asked me to fulfill an order for her son’s birthday the following month. I had a “Holy Spirit Got Your Tongue” moment and thought in my mind I was going to say “No” (doesn’t this lady know I don’t have a pan, I don’t have a mixer, I don’t know HOW TO BAKE!!! I had to borrow EVERYTHING I used to make the treats for my sons birthday!!! BUT), what came out was “of course!” With my husbands encouragement, lots of YouTube video watching and practice, I fulfilled her order for a cake, cookies, cupcakes and cake pops.  .

Thus, the birth of BakeosaurusRex! Want to know why the name Bakeosaurus Rex?  Click HERE.

 Since then, God has grown this business into what it is now. My family and I look froward to how the story of Bakeosaurus Rex will continue to unfold over the years. What a joy and blessing it has been thus far.  Thank you for being a part of our journey.