Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts
Wednesday, April 23, 2014
Golden Girls Cupcakes
The dynamic duo that is Brownie and Blondie is up to it again, whipping up people-inspired cupcakes. This time, theyre channeling their inner ladies-of-a-certain-age to celebrate Mothers Day with these Golden Girls cupcakes:
Photo via Brownie and Blondie
Your eyes do NOT deceive you: these are indeed Sophia Patrillo and Dorothy Zbornak cupcakes. I think they capture their likeness quite well, dont you?
Yep, spitting image. "Thank you for being a snaaaaaaaack!"
Sunday, April 20, 2014
DCs Newest Reality Show About Cupcakes Being Cute
Theres a new reality show featuring Georgetown Cupcake and its sister-owners that started filming in DC last Friday. Imagine my excitement at the prospect of FINALLY getting my big break when I saw this in the parking lot of Harris Teeter last night:
And now, a brief play-by-play of went through my head:
"OMG! OMG!!! Are Sophie and Katherine inside?? Is this where they buy their ingredients?! Hows my hair? I need a touch-up...ASAP!! How should I open? Would it be desperate to just start shouting the name of my blog in the grocery store?! God, that vehicle is dirty."
In all fairness, the weather here hasnt made it easy on car beautification efforts, so Ill let that one side.
Imagine my disappointment when, despite my efforts, I didnt see a single camera in the entire grocery store. Maybe they were at the checkout when I walked in, maybe their camera crew didnt accompany them on this shopping trip, or maybe this was delivery day and neither of the sisters were to be found.
Nevertheless, Ive got a new mission over the next few weeks: be.on.this.show. Supposedly debuting on TLC, "Cupcake Sisters" promises the same bakery-style dramedy of "Cake Boss" or "Ace of Cakes", but instead of cakes sculpted into baby buggies and replicas of pets, the stars of the show are the sisters themselves, and of course, their cupcakes. (Thats not an innuendo, John Breech.)
Photo via Washington Social Diary
Washington Social Diary did a great feature on the show, and even snapped some cool pics...but truth be told, I havent actually seen the sisters working in the shop since spring of 2009, although I did spot them at Bangkok Bistro last fall. Im a cupcake papparrazzo!!!!
Im really excited about this show, obviously, but the real question is when do I get MY reality show?!? Dont yall wanna see my daily touch-ups, my killer wardrobe, and how I order at Starbucks?! These are life-changing events, people!! Life.Changing.
Friday, March 7, 2014
The Best Cupcakes I Ever Made
I dont know if you realized this, but my blog title has the word "cupcake" in it, which basically means that everyone who knows me considers me an expert on all things cupcake. And I am. (Im also an expert in judging people, nail painting, and posing in the mirror.) So it should go without saying that when Im invited to a party, its nearly sacrilege if I dont come bearing dozens of them. The Halloween party I attended this weekend was no exception.
Given the theme of the party, I knew I wanted to make pumpkin cupcakes, but I wanted them to be specialer (thats a word now) than your run of the mill cream cheese-frosted kind. So, I set out to make a chocolate covered pumpkin cupcake. Specifically, a pumpkin cupcake topped with a layer of milk chocolate ganache, brown sugar cream cheese frosting, and a sprinkle of pumpkin seeds. The result was EFFING DELICIOUS!!!!!!!!
So delicious, in fact, that Ive eaten about four of them in the past 24 hours. DONT YOU JUDGE ME!!!!
As much as these taste like fall, and, lets face it, look incredible, I also wanted bring something with a true Halloween-y vibe, so I also made these pumpkin rice krispie treats.
Theres no real recipe here, just make rice krispie treats per directions on box. Add food coloring to the butter and marshmallow mixture (I used red and yellow to get the right shade of orange). Grease your hands well with Pam or butter and shape treats into tennis ball sized balls. Add a Tootsie Roll to the center (this is the stem), then pipe on green frosting for leaves and vines.
Chocolate-Covered Pumpkin Cupcakes
Makes about 36 cupcakes
Adapted from Boulder Locavore
- 3 ½ All purpose flour
- 2 ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 2 ¼ teaspoon salt
- 5 teaspoon pumpkin pie spice
- 14 tablespoons butter, softened
- 1 cup light brown sugar, packed
- 2/3 cup dark brown sugar, packed
- 1 cup granulated sugar
- 4 eggs, room temperature
- 1 cup milk
- 1 2/3 cups pumpkin puree
2. In a mixing bowl combine flour, baking powder, baking soda, salt, spices. Stir to mix ingredients.
3. With an electric mixer, beat butter on medium speed until creamy. Add brown sugars and granulated sugar; beat until light and fluffy (about 5 minutes). Scrape sides when needed. Add eggs one at a time and beat to incorporate before adding another egg.
4. Add 1/4 of the flour to the butter/sugar mixture and beat on low speed to incorporate. Add 1/3 cup of the milk, beat to incorporate. Repeat twice more, ending with the flour. Do not over beat.
5. Add the pumpkin puree and beat until incorporated. You might have to mix it by hand to ensure it well incorporated.
6. Spoon batter into cupcake tins; fill 2/3’s full. Bake 20-25 minutes until toothpick comes out clean.
7. When done, remove from oven, let cool in pan 15 minutes and remove to baking rack to complete cooling.
Brown Sugar Cream Cheese Frosting
- 8 oz. cream cheese
- 12 Tbsp. butter, room temperature
- 4-6 cups powdered sugar (depends on how sweet you like it)
- 1 Tbsp. light brown sugar
- 2 tsp. milk as needed
- 1 tsp. vanilla extract
1. With an electric mixer, whip cream cheese and butter until fluffy.
2. Add brown sugar powdered sugar in small batches to cream cheese and butter mixture. Mix until smooth.
3. Add vanilla to frosting.
4. Add milk as needed to ensure a velvety texture.
Milk Chocolate Ganache
- 1 bag of milk chocolate chips
- 1/2 cup of heavy cream (I used half and half)
In a double boiler (a bowl sitting atop a pot of simmering water), melt chocolate chips. Add cream when they just start to melt. Mix until smooth.
**To decorate cupcakes, spoon a thin layer of ganache onto cooled cupcakes. Allow ganache to set for a few minutes, then using a round frosting tip, pipe cream cheese frosting on. Garnish with pumpkin seeds.
Thursday, February 27, 2014
Chocolate Peanut Butter Cupcakes
In my quest to deliver deliciousness via cupcakes to the masses, I imagine Ill experience a few pitfalls as well as a few successes along the way.
Im not sure how Id classify this cupcake:
Im not sure how Id classify this cupcake:
By all accounts, this looks like a pretty tasty cupcake. And yes, it was a tasty cupcake. Unfortunately, it came out a bit more dense than Id planned it to be. It was almost more of a brownie texture than a cakey texture. Delicious, yes, yes of course, but this isnt BrowniesOMG! okay?
The peanut butter cream cheese frosting was yummy, absolutely, but it was a bit salty. Some liked it, some (i.e., me) thought it could have been sweeter.
My main disappointment though was that when I pulled these suckers out of the oven, they went from this, domed and high and puffy with so much promise...
...to this...
...in mere seconds. They didnt all fall flat, but yeah, thats basically what happened. Was it the 8 eggs in the batter? Yeah, probably. Was it the three sticks of butter the recipe called for?
Oh, without a doubt.
But hey, at least they were edible. Im farily certain my cupcake tasters enjoyed them.
In the event you feel inclined to subject your insulin and cholesteral levels to this treat, heres what you need:
The peanut butter cream cheese frosting was yummy, absolutely, but it was a bit salty. Some liked it, some (i.e., me) thought it could have been sweeter.
My main disappointment though was that when I pulled these suckers out of the oven, they went from this, domed and high and puffy with so much promise...
...to this...
...in mere seconds. They didnt all fall flat, but yeah, thats basically what happened. Was it the 8 eggs in the batter? Yeah, probably. Was it the three sticks of butter the recipe called for?
Oh, without a doubt.
But hey, at least they were edible. Im farily certain my cupcake tasters enjoyed them.
In the event you feel inclined to subject your insulin and cholesteral levels to this treat, heres what you need:
Start by chopping the chocolate:
Then melt the butter with the chocolate:
Then you do some more stuff, but I dont have any pictures of that part...And about 25 minutes later, you take em out of the oven:
Heyyyy, allllllriiiiiiiiight!
Ah, crap. FML.
Okay, well, no one will notice once you cover them in peanut butter cream cheese frosting.
Chocolate Cupcakes (adapted from cupcakeblog.com)
24 regular cupcakes (I got 16 cus Im doing something wrong)
350 degree oven (I set mine at 400 degrees to pre-heat and turned it down to 350 once I popped them in the oven with the goal of getting that domed effect. Im still workin out the kinks.)
24 regular cupcakes (I got 16 cus Im doing something wrong)
350 degree oven (I set mine at 400 degrees to pre-heat and turned it down to 350 once I popped them in the oven with the goal of getting that domed effect. Im still workin out the kinks.)
200 gram bar of Dark Chocolate
3 sticks butter
2-1/4 cups sugar
8 eggs (you read that right)
1-1/4 cup flour
1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
pinch of salt
1. chop chocolate and transfer into a bowl.
2. add butter to the chocolate and place the bowl over a pan of simmering water to create a double boiler. stir until chocolate melts and butter is combined.
3. remove from heat and stir in sugar. let mixture cool for 10 minutes.
4. beat in an electric mixer for 3 minutes.
5. add one egg at a time, mixing for 30 seconds between each
6. sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
7. scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.
Peanut Butter frosting (this didnt make quite enough for me, so you may want to up the proportions by half)
1 8-oz package of cream cheese
1 stick of butter
3/4 cups of creamy peanut butter
4 cups of powdered sugar
1 stick of butter
3/4 cups of creamy peanut butter
4 cups of powdered sugar
In a bowl, whip together the cream cheese and butter until fluffy. Add in powdered sugar about a cup at a time until light in color. Add peanut butter. Frost cooled cupcakes.
Tuesday, February 18, 2014
Mocha Macaroon Cupcakes
Mocha Macaroon Cupcakes
Ingredients for cupcakes:
- Flour 2 cups
- Baking powder 2 tsp
- Baking soda ¼ tsp
- Salt a pinch
- Vanilla essence 1 tsp
- Oil 1 cup
- Coffee 1 tsp mixed with ½ cup of water
- Eggs 3
- Egg yolks 2
- Butter milk ½ cup
- Sugar 1 ¾ cup
- Coco powder 3 tbsp heaped
Ingredients for macaroons:
- Egg whites 2
- Sugar ½ cup
- Vanilla essence 1 tsp
- Desiccated coconut 1 ½ cup
Method for cupcakes:
- In a bowl beat oil, eggs, egg yolk, sugar and essence.Add in sifted flour baking soda and baking powder.Lastly fold in coffee and water mixture with butter milk.
Method for macaroons:
- Beat egg whites stiff, gradually add caster sugar.Lastly add essence and fold in the coconut.Put cup cake liner in a muffin tray.Put 2 tbsp of cake mixture in the liners, 1 tbsp of macaroon mixture on top.Bake on 180 C for 25 mins.
Sunday, January 26, 2014
Dalmatian Cupcakes
Hello! My name is Allison and I am from the blog, A Glimpse Inside. I am excited to be blog swapping with Jenny and Karla today.
I am an Army wife with a creative side. I love to craft, bake, take photos, sew, and more. On my blog you can find many of my creations, tutorials, posts about our life, and on Tuesdays I share recipes.
Today, I want to share a DELICIOUS cupcake recipe. My husbands coworkers always ask him to beg me to make these for them. I actually found these in a Betty Crocker book I had.
Dalmatian Cupcakes
Prep Time: 10 mins
Start to Finish: 1 hr 15 mins
Makes: 24-30 cupcakes
Ingredients:
-6 oz. of cream cheese, softened
-1/3 cup sugar
-4 eggs-1 1/2 cups miniature or regular semisweet chocolate chips
-1 box Betty Crocker Supermoist Devils Food cake mix
-1 1/3 cups water
-1/3 cup vegetable oil
-1 container Betty Crocker Rich and Creamy or Whipped vanilla frosting
How-to:
-Heat oven to 350F (325F for dark or nonstick pans). Place paper baking cups in each of 24 regular-size muffin cups.
-In medium bowl, beat cream cheese, sugar, and 1 egg with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips. Set aside.
I am an Army wife with a creative side. I love to craft, bake, take photos, sew, and more. On my blog you can find many of my creations, tutorials, posts about our life, and on Tuesdays I share recipes.
Today, I want to share a DELICIOUS cupcake recipe. My husbands coworkers always ask him to beg me to make these for them. I actually found these in a Betty Crocker book I had.
Dalmatian Cupcakes
Prep Time: 10 mins
Start to Finish: 1 hr 15 mins
Makes: 24-30 cupcakes
Ingredients: -6 oz. of cream cheese, softened
-1/3 cup sugar
-4 eggs-1 1/2 cups miniature or regular semisweet chocolate chips
-1 box Betty Crocker Supermoist Devils Food cake mix
-1 1/3 cups water
-1/3 cup vegetable oil
-1 container Betty Crocker Rich and Creamy or Whipped vanilla frosting
How-to:
-Heat oven to 350F (325F for dark or nonstick pans). Place paper baking cups in each of 24 regular-size muffin cups.
-In medium bowl, beat cream cheese, sugar, and 1 egg with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips. Set aside.
*Cream cheese mixture after beaten together.
*Cream cheese mixture with chocolate chips.
-In large bowl, beat cake mix, water, oil and 3 eggs on low speed 30 secs. Beat on medium speed 2 mins.
-Divide batter among muffin cups (1/4 cup in each). Top each with 1 heaping teaspoon cream cheese mixture.
-Bake 17 to 22 mins. or until tops spring back when touched lightly. Cool 10 mins. in pan. Remove from pan, cool completely about 30 mins.
-Frost with frosting. Sprinkle with remaining 1/2 cup chocolate chips.
-The final cupcake all decorated!
-And here is the inside! Its a bit of a surprise for those that dont know whats inside.
And they are OH SO GOOD! :)
Hope you try these yummy cupcakes. You wont regret it!
Thank you Jenny and Karla for letting me visit here today!
And they are OH SO GOOD! :)
Hope you try these yummy cupcakes. You wont regret it!
Thank you Jenny and Karla for letting me visit here today!
Wednesday, January 22, 2014
SANDRA’S HOMEMADE DECADENT CHOCOLATE on CHOCOLATE BUTTERCREAM CUPCAKES
 |
| You will think youve died and gone to heaven when youre eating these luscious cupcakes... |
Prep: 10 Mins. |
Bake
+ Make Frosting: 18 Mins. | Cool Cupcakes: 30 Mins.
INGREDIENTS
*Cupcakes
3/4 cup all-purpose flour
1/4 cup unsweetened Hershey’s cocoa powder
1 teaspoon instant espresso powder (or instant coffee)
½ teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
1/4 cup buttermilk*** (or milk)
1/4 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
1 large egg
**Chocolate Buttercream Frosting
1/4 cup unsalted butter, at room temperature1 teaspoon vanilla extract
4 tablespoons buttermilk*** (or milk)
2 cups of confectioners’ sugar
1/3 cup unsweetened Hershey’s cocoa powder
--6 semi-sweet chocolate morsels, for garnish
METHOD
Preheat oven to 350 degrees. Line 6 muffin cups with silver and paper liners.
For the cupcakes, in a large bowl, sift through a sieve the flour, cocoa power, instant espresso coffee, cinnamon, baking powder, baking soda, and table salt, using a spoon to coax through sieve.
In a medium bowl, beat with a hand mixer the buttermilk, butter, brown sugar, vanilla extract, and egg, just until a marbled texture is achieved. Pour into dry ingredients and gently fold with spatula until ingredients are combined (maintain aeration while doing so for moist-tender cupcakes).
Distribute batter evenly into prepared muffin cups by filling each with a regular ice cream scoop scraped against the side of bowl for even cupcakes. Bake for 18 minutes, until a toothpick inserted in center comes out clean.
 |
| Cupcakes cooling on rack... |
Meanwhile prepare the frosting in medium bowl, using a hand mixer, beat the butter, vanilla extract, and buttermilk, then add sifting through a sieve atop the confectioners’ sugar, cocoa powder, and beat on low speed (to prevent powder sugar from blowing into the air), and then increase mixer to medium speed until smoothly combined.
Add the frosting to a piping bag placed in a tall glass (for ease), or a large Ziploc, fitted with a large round tip.
To decorate the cupcakes: begin piping in the center of cupcake, and work outwards in a circular motion, and then work back to center making a rise ending in the middle. Finish each by placing a semi-sweet chocolate morsel on top. ~ Enjoy!
~~~~~~~~~~~~~~~
***Tip: I purchased a 12 oz. canister of ‘Cultured Buttermilk Blend’ in the baking section of the market (low fat and low cholesterol), which I mix with water so I always have buttermilk on-hand for cooking, marinating, and baking at all times.
Thursday, December 26, 2013
A little break from the Christmas recipes Muffins cupcakes for every day use
It seems the line between what counts as a muffin and what as a cupcake is blurry. The dictionary tells me that muffins are sweet breads, leavened with baking powder or baking soda and baked in cup-shaped tins, while cupcakes are cakes leavened and baked in the same way.
I suppose the following – my own recipe – falls somewhere in between the two. It is a cake recipe, but I have added a bread ingredient: whole-wheat flour.
Basic recipe:
1 cup flour
1/2 cup whole wheat flour
1 cup sugar
1 tsp baking powder
1 egg
50 g margarine or butter, melted
1/2 tsp vanilla essence
Enough milk to make a thick batter, usually about 2/3 cup
12 paper muffin cups
1 12 muffin baking tray (mine came from Ikea)
Mix flour, sugar and baking powder in a bowl. Add egg, milk, vanilla and melted margarine and stir into a thick batter. Put paper muffin forms into the cups in the baking tray and fill each to 2/3 full with batter. Bake at 190°C (180°C if you have a convection oven), for about 20-30 minutes, or until the cakes are golden and a pin stuck in one of them comes out clean. These cakes are moist, delicious and not too sweet, and will keep for several days.
Cooled muffins can be spread with lemon or cocoa icing.
Variations:
Berry muffins:
1 cup berries, may be frozen (I love bilberry muffins, but mixed wild berries are also good in muffins)
Fill each muffin cup to 1/3 full with batter. Divide the berries evenly between the cups and top with the rest of the batter.
White muffins with chocolate chips:
1/2 to 1 cup chocolate chips, depending on how rich you want the muffins to be.
Fold gently into the batter and prepare as indicated in the basic recipe.
Double chocolate muffins:
Make dough with 3 tbs dark cocoa powder and ½ cup chocolate chips, white, dark or mixed.
Jam muffins:
Fill each muffin cup to 1/3 full with batter. Put a teaspoon of your favourite jam in the centre of each blob of batter and top with the rest of the batter.
Cinnamon muffins:
Mix together 1/2 cup sugar and 2 tsp powdered cinnamon and sprinkle on top of the batter before you bake the muffins.
Cinnamon-raisin muffins:
Add 1/2 cup raisins to the batter and top with cinnamon-sugar before baking.
They taste even better the day after you make them.
Read More..
I suppose the following – my own recipe – falls somewhere in between the two. It is a cake recipe, but I have added a bread ingredient: whole-wheat flour.
Basic recipe:
1 cup flour
1/2 cup whole wheat flour
1 cup sugar
1 tsp baking powder
1 egg
50 g margarine or butter, melted
1/2 tsp vanilla essence
Enough milk to make a thick batter, usually about 2/3 cup
12 paper muffin cups
1 12 muffin baking tray (mine came from Ikea)
Mix flour, sugar and baking powder in a bowl. Add egg, milk, vanilla and melted margarine and stir into a thick batter. Put paper muffin forms into the cups in the baking tray and fill each to 2/3 full with batter. Bake at 190°C (180°C if you have a convection oven), for about 20-30 minutes, or until the cakes are golden and a pin stuck in one of them comes out clean. These cakes are moist, delicious and not too sweet, and will keep for several days.
Cooled muffins can be spread with lemon or cocoa icing.
Variations:
Berry muffins:
1 cup berries, may be frozen (I love bilberry muffins, but mixed wild berries are also good in muffins)
Fill each muffin cup to 1/3 full with batter. Divide the berries evenly between the cups and top with the rest of the batter.
White muffins with chocolate chips:
1/2 to 1 cup chocolate chips, depending on how rich you want the muffins to be.
Fold gently into the batter and prepare as indicated in the basic recipe.
Double chocolate muffins:
Make dough with 3 tbs dark cocoa powder and ½ cup chocolate chips, white, dark or mixed.
Jam muffins:
Fill each muffin cup to 1/3 full with batter. Put a teaspoon of your favourite jam in the centre of each blob of batter and top with the rest of the batter.
Cinnamon muffins:
Mix together 1/2 cup sugar and 2 tsp powdered cinnamon and sprinkle on top of the batter before you bake the muffins.
Cinnamon-raisin muffins:
Add 1/2 cup raisins to the batter and top with cinnamon-sugar before baking.
They taste even better the day after you make them.
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