It started out as a joke. Now the joke is on them.
Install a CB radio, he said. Fake like a chick named Candy Cane, he said. It’d be fun, he said.
And it was. Until someone got hurt…
Joy Ride is a 2001 thriller about a road trip gone terribly wrong. On their way ‘cross country back home, two brothers, Lewis and Fuller, and their unwitting passenger, Venna, are stalked and menaced by a vengeful trucker after a CB prank goes awry. It stars Paul Walker, Steve Zahn, Leelee Sobieski, and Buffalo Bill.
Yep; Ted Levine (AKA Buffalo Bill from Silence of the Lambs) puts his deep, foreboding pipes to good use as the voice of Rusty Nail, the horny, homicidal trucker that obviously can’t take a joke. However, don’t expect to actually see Ted in the role as he is just the voice, folks. The actual bad guy is played by another actor, but we only get shadowy glimpses of him during the more action-packed scenes.
Sounds fun, right?
Joy Ride may not be for the hardcore horror set (as the scares, violence and gore are minimal), but the suspenseful story line, chilling use of scenery, and humorous quips of dialogue make it a fun popcorn movie perfect for a rainy night.
The Recipe: From frosting to filling, the entire cupcake is infused with Candy Cane’s favorite getting-it-on-with-strangers beverage, pink champagne. The sweet Muscato smell reminds me of the tubed warehouse champagne cake filling my boss at the bakery used to slather in between the cake rounds. Except the hand-forged version is less pink-gelatinous looking and tastes fresher, lighter.
Drained the last dregs in that bottle of champagne on New Years, did you? No worries. Just be at the Lone Star Motel room 17. Rusty Nail will be stopping by with a bottle of the pink bubbly at midnight. So, if you’re not dead, you can whip up a batch. You copy that?
Pink Champagne Cake
(Makes 12-15 romantic offerings)
2 cups cake flour
½ tsp baking soda
¼ tsp baking powder
1/8 tsp salt
1 stick butter (softened)
1 cup sugar
½ cup sour cream
½ cup pink champagne (I really went all out and bought the Sutter Home variety; wink, wink)
*Recipes for Pink Champagne Pastry Filling and Pink Champagne ButterScream (below)
Decoration: Candy bubbles (I found glossy Sixlet candies in the cupcake aisle of Walmart. Awesomeness.)
Equipment: Nonstick baking spray, standard sized cupcake pan, liners, hand/stand mixer, cupcake corer
How to Make em:
Obligatory Reminder: Spray cupcake liners with non stick baking spray. Preheat oven to 350 degrees.
*Beat the butter and sugar into creamy submission with your hand or stand mixer. I always use my hand mixer for that ultimately personal experience hehe!
* Crack the eggs into the mix, one at a time, beating again after each addition.
* In a small bowl, whisk together the sour cream and champagne. Watch it fizz then set it aside.
* In another small bowl, combine the boring stuff: cake flour, baking powder, baking soda, and salt.
* Stir the dry boring ingredients into the creamed mix alternately with the champagne mixture. I always incorporate them with a rubber spatula for that hand-forged quality, but feel free to use your hand mixer or stand mixer again. Low to medium speed, please.
*Fill each cupcake cavity about ¾ full for the naughtiest results and bake about 15-17 mins at 350 degrees.
*Once COMPLETELY cooled, core and fill each cake with the pastry cream and frost.
Adorn: Complete the look with a few shimmery candle bubbles.
Pink Champagne Pastry Cream
(Makes enough to generously fill 12-15 cakes)
2 Tbsp cornstarch
5 Tbsp sugar
½ cup whipping cream (divided)
½ cup champagne
2 egg yolks
2 Tbsp butter
1 tsp vanilla
How to Make It:
*In a small bowl, whisk together the cornstarch and ¼ cup of the cream. Beat the egg and the yolks into the mixture.
*In a saucepan, bring the remaining ¼ cup of cream, sugar, and champagne to a boil then remove from the heat.
*Pour about 1/3 of the boiling mixture into the egg mixture. Whisk constantly as to keep the eggs from cooking/curdling.
*Return the remaining champagne cream mix to boiling. Pour in the hot egg mixture, whisking constantly (again) until the mixture thickens. This will take a few minutes. Patience, my dear!
*Remove from heat and add in the vanilla and butter. Stir until smooth.
*Let the mixture cool a bit before adding it to equally cooled cupcakes.
Champagne Butterscream Frosting
(Makes enough to cover 12-15 cupcakes)
1 stick of butter (softened)
¼ cup champagne
4 cups powdered sugar
How to Make It:
*In a medium bowl, beat the butter and champagne into creamy submission with your hand or stand mixer.
*Add in the sugar one cup at a time.
*Allow the frosting to set a few minutes in the refrigerator before piping on.