Tuesday, December 23, 2008
This was the pic of our Sweet Cuppins she used!
And this is the cupcake I absolutely fell in love with:
"I think this is if not the most beautiful little cupcake I've ever seen, then close to it... made by rolling_star, it features a little girl and a tree made of fondant. All of her cupcakes are gorgeous like this so I suggest you take a peek."
Thanks Marilla And a Happy Christmas to you!
Sunday, December 14, 2008
We wanted a special cookie to serve with our cupcakes this Christmas. After a lot of research,and finally remembering Jessie Oleson's photo and post in October ... researching recipes ... as these come by many a name! We baked and baked a few "FAILS" for recipes and then we found the perfect cookie recipe.
We ended up altering a group of recipes to find the flavour we were looking for and came up with the following:
1 tin of Almond Paste (we ordered this from the Vanilla Food Co)
1 cup of butter softened
1 cup white granulated sugar
4 eggs carefully separated
1 tsp Neilsen Massey almond extract
2 cups all purpose flour
1/4 tsp salt
green food colour paste or gel
red food colour paste or gel
1/2 cup of raspberry jam
1/2 cup apricot jam
16 ounces quality chocolate chips (no compounds)
Prepare 3- 13 X 9 inch baking pans with parchment paper, then spray a cooking spray on the paper. Do not omit this spray.
Break up your almond paste in a heavy duty mixer (we use our kitchen aid pro), then loosen it up further by beating in the sugar. Add softened butter and beat until light and fluffy. (we leave the mixer on med-high for 5 minutes) You will see why!
Add your egg yolks and extract and continue to beat very well. Using a hand mixer and clean glass bowl (no plastic) beat egg whites until just almost stiff.
Add 1/3 to your batter and stir up to loosen up texture, then fold in remaining egg whites. Your dough will be quite stiff but workable. It will then be the texture of finger paint. (sticky) I say this because we use our finger a lot on the process of fingerpainting it into the pan!
Then divide your dough up into 3 parts approx 1 1/2 cups each. Fold green colouring into 1 section and put aside. Repeat with pink colour on your second part of dough. Leave your final portion plain. Remember when shading your dough it will slightly fade during baking. Add colour a bit at a time until your desired shades are obtained. (we found an awesome way to reuse Starbucks splash sticks till the end of time, as they are great for picking up little bits of colour gel at a time and wipe clean so easily)
Spread each dough into prepared pan, remember each layer will be very thin. We use an offset spatula and our fingers.
Bake each layer as one batch in the oven to ensure even cooking because it is so thin. I find 7 minutes is ample time in a 350 degree oven.
After each batch make sure to loosen edges of large cookie and place a cooling rack over it ( do not try and take this large cookie out of the pan!) Then turn the rack and pan over letting the cookie fall down onto the cooling rack.
Layering: This is the yummy stuff!
We use real fruit jam that we prepare ourselves. Kraft or Smuckers works well too.
Line a large shallow baking tin with waxed paper. I use a jelly roll pan in the 9X 13 inch size.
Lightly spray the waxed paper, then prepare melted chocolate over double boiler.
Spead half the melted chocolate on the wax paper evenly. Kind of like fingerpainting =o)
Slide the green cookie layer onto chocolate covered waxed paper and cover with the apricot jam.
Carefully slide plain layer on the apricot side of cookie. Then cover with the raspberry jam.
Carefully slide the pink cookie atop the raspberry jam. Cover firmly with a strong plastic wrap and weight down with another pan or cooking board.
This must be chilled for 3-4 hours!
Prepare your chocolate again by melting it over a double boiler do not use direct heat. When melted spread atop pink layer.
When the chocolate is cooled cut large cookie into diamond shapes. Please do not make dough ahead of time, although these do freeze well after baked if stored carefully. Do not freeze after they are layered with the preserves and chocolate!
We think this is a gorgeous topper for a cupcake and although labour intensive it is quite easy with absolutely stunning results!
My motivation to use this cookie came from a blogpost done by one of my cupcake pals Cakespy, Jessie Oleson. If anyone knows desserts it would be her!
I have posted this picture from her blog and will be back to post our Rainbow Inspired Cuppin cakes when we actually have some left!!
Thursday, December 11, 2008
This batterfinger is a sure hit in the kitchen. It is actually useful as it gets in to all those hard to scrape places so you do not miss a spec of the yummy stuff.
Equal measure is a versatile measure cup that shows you interesting and factual equivalents. A great gift for the curious minded at heart.
Lastly we have the Fred o matic Blender timer where you can get your 70's groove on while you wait for your cupcakes to bake. It whirs it plays tunes from the 70's and while you are having all that fun it minds your cuppycakes so they do not burn. Pretty sweet deal!
Monday, December 8, 2008
They are hot!
Saturday, December 6, 2008
I really mean that! Sandy generously devotes her time in our cupcakey world to unite a lot of cupcakers, recipes and ideas. Personally I think she is terrific to hold these challenges each month.
Pop in see my buddy and how she runs the challenges, join and grab a sweet deal! Hope to see you in both venues.
Cupcakes certainly keep the world a happy place, or at least they should ;o)
Saturday, November 29, 2008
Truly gorgeous packaging and equally delicious inside, double dipped pretzel balls in creamy white chocolate. Perfect for a stocking , a walk in the park or to decorate your cupcakes of course. The box it comes in takes one back to a simpler time, a Jolly Christmas to All.
Find these treats at Sweet Cuppin Cakes Bakery.
Monday, November 24, 2008
These are absolutely marvellous. We came across this fantastic book by author Barbara Beery, titled Fairies Cookbook ages 6+
There is a recipe included for frosting that can incorporate one of our products in the webstore. Icing flavour powder! It is fantastic for decoration and adding flavour.
4 cups powdered sugar
3 tbsp meringue powder
2 tbsp *icing flavour powder
1/4 - 1/2 cup warm water
Beat powdered sugar and meringue powder with water and optional vanilla until combined. Then beat to stiff peaks about 5 minutes. You can add more powdered msugar or water to get to a working consistency if necessary. Divide into several small bowls and colour with *icing flavour powders or food colour paste. Decorate with sweets and graham crackers.
The recipe calls for 6 large cupcakes with wrappers removed. I found that a dense cupcakecake like carrot works best.
Friday, November 21, 2008
Sunday, November 16, 2008
Friday, November 14, 2008
These are so awesome I had to share. Yes better than sliced bread Moda Home retro tags that are totally AWESOME!
You will find them in my web store for a very short period of time as we are down to 10 packets. I knew these would be popular and needed extra to share with my internet shopping pals. =o)
$7.50 per package
Wednesday, November 12, 2008
The good news came today from the post office, all USA shipments must be postmarked the 10th of December. So to be safe and to save high express costs remind yourself to order soon. We will be giving away our winter selection of cookie cutters ... one to each customer with orders above $20.00 We will select the giveaway cutter as quantity lasts. We will start with our Ann Clarke gorgeous snowflake cutter. Happy Shopping!
Tuesday, November 11, 2008
Remembrance day in Canada and in the United Kingdom is celebrated on the Eleventh of November. The main symbol used is a poppy. This is used because the poppy grew on the battlefields of France and Europe in the world Wars. On this day we remember all those who have died to give us our freedom. These cupcakes are to remember this day.
Photo by http://www.cupcakerecipes.net
We are also honouring Veterans Day which is today in the United States. Please leave a comment as you remember a special someone. Thank you.
Monday, November 10, 2008
Cakespy's mission is to spread happiness and sweetness through the world through joyful little pastries. Why not add some sweetness to your life by buying Cakespy stuff? A big welcome to Cakespy and Cuppie!!
Thursday, November 6, 2008
What about Imitation Extracts and Flavourings?
When shopping for extract, you’ll quickly notice there are many inexpensive imitation extracts and flavourings in the marketplace. This is especially true with vanilla extracts. Why are these products so much cheaper than Nielsen Massey extracts? The answer is simple - quality.
The first place to look is the ingredient label. Many inexpensive products do not contain the primary ingredients of pure extract - vanilla and alcohol. Most likely, you will not find the word 'vanilla' within the ingredient list at all! In fact, looking closely at the product labeling, you will notice these inexpensive products are labeled 'Vanilla Flavouring' not 'Vanilla Extract'.
Another product to be aware is ‘Imitation Extract’. Imitation extracts are derived from synthetic vanillin - which mimics the natural flavour of vanilla. The most common sources of synthetic vanillin are Lignin Vanillin, a by-product of the pulp and paper industries and Ethyl Vanillin, a coal-tar derivative. Not very appealing!
In the end, quality often costs a little more. And when it comes to baking, quality ingredients are an important factor in creating great tasting food. We encourage you to bake with pure extracts and avoid synthetic, imitation extracts and flavourings. Nielsen Massey pure extracts are the preferred choice of professional pastry chefs and bakers for a reason.
Sunday, November 2, 2008
Emmett was so happy as well as the children. The teacher was thrilled. As I looked over the "spooky veggies" not! I left the class and grinned to myself thinking how scary is broccoli, really? The eye was a small deviate of the "no sweet" rule, but accepted as I explained they are white chocolate. For christmas I am planning a carrot log cabin, with broccoli wreaths, pimiento bows and cauliflower snowmen. Pffft to no cupcakes!
Thursday, October 30, 2008
Pumpkin Cupcake Filling and Frosting
1 8oz package cream, softened
2 jars marshmallow cream
15 oz solid pack pumpkin
1 tbsp cinnamon (saigon)
1 tub Cool Whip (500 gr)
Beat cream cheese and marshmallow creamuntil smooth. Stir in the pumpkin and cinnamon. Refridgerate. This can be used as a yummy filling.
To make frosting simply fold 500ml Cool whip into the mixture. Chill slighly and pipe onto any spicey harvest pumpkin, or apple spice raisin cupcake. I love My Mum's Boiled raisin Cake recipe for this, baked up as cupcakes, filled with the first method and a dollup of frosting with the second method. Yum.
Mum's Original recipe:
I make these up into 20 large cupcakes and fill with Part A of the above recipe and frost with Part B of the recipe.
Published in honour of my Mum. <3
Pretzel Pumpkin Grahams
Simple enough: Providing you have graham crackers (I now make it a staple pantry item) and small pretzel twists (another must have pantry item)
"Taste of Home" suggests you use melted white chocolate to dip the pretzels and that is cool if you have an exotic pantry. A simple fix for this is to make a simple cream cheese dip (a frosting but with waaay less sugar)
1 cup confectioners sugar
8 oz cream cheese
1 tsp vanilla
Dip the pretzels and refridgerate, this makes cutesy little pumpkins.
You can cut up raisins and fruit snacks to decorate them, plunk them on a graham cracker, secured with a dollup of cream cheese frosting and there you have it. SNACK!
The little pretzels do make adorable pumpkin shapes. The photo is from Taste of Home to show you their chocolate coating.
Wednesday, October 29, 2008
I sent Marilla some eyeballs and asked see what you can do. She said SURE! Well she never disappoints, and her vanilla deal cracks me up! These monsters as are written were inspired by S L I M E. ick You can check out my friend over at cupcakerehab for the recipe. Vanilla of course.
It is yummy.
A Big Thanks to you Marilla. I love all the pics you took, but only lifted one. HAHA!
I feel like breaking into song ... You are my cuppy cake sugar plum pumpy umpy umpkin ... ok I think you get it. Happy Hallowe'en!
Monday, October 27, 2008
When Natalie agreed I went over the moon TWICE!!! So watch for Bake and Destroy by Caged Tomato soon!
There is so much more I could write about Natalie but you should have the pleasure to discover this cupcake lass yourself!
Photo lifted off Natalie's Flickr post. Thanks natalie!
Sunday, October 26, 2008
An hour later we have steam baked the bread and voila a beautiful loaf of bread. No eggs, no sugar, no oil. Pretty amazing do you not think? I love it.
Now comes the cupcake issue. We decided to lightly "flour it" with a scant tablespoons of confectioners sugar. Then let fresh butter lightly glaze over (by melting) This certainly stirs up those anticipation feelings.
After we watched the butter melt down and around the bread, it was time for a simple toppper. We decided on a lone cherry of course. I think this is actually a cupcake icon for Emmett. I just do not think I could put a cherry on a slice of Haddock and get him to eat it willingly. I digress. The cupcake bread is now ready for the final touch.
The Lone Cherry! Looks cupcakish to me. Ready for the final test.
I know there was a saying, " The proof is in the pudding" I think the "proof" is in the bread.
We did not even have to use the "proof " process though. Impressive, yes! I will leave you with an image of the first slice off and go take another loaf out of the oven this morning. Thanks be to you Zoe! I will never buy another loaf of bread.
Saturday, October 25, 2008
Cookbook author, Gale Gand, host of the Food Network “Sweet Dreams” and executive Pastry chef/partner at Tru Restaurant, says, “When I need to know anything about vanilla, I run to the Nielsen family.”
Craig, Matt and Beth take pride in the Pure Vanillas products they produce, as well as their discriminating customers who appreciate the quality, flavor and varied functionality. The United States consumption of vanilla beans is approximately 1,400 tons per year.
A favorite of kings and queens, the Nielsen’s can share with your listeners the romance behind the bean.
Posted by Barbara Howard at 8:42 AM
Labels: Chicago, Nielsen-Massey Vanilla, Vanilla
www.acupcakery.com Available in this fine webstore.
Friday, October 24, 2008
Thursday, October 23, 2008
3 cups all purpose flour OR
(2cups all purpose flour
½ cup ground flax
¼ cup whole wheat flour)
2 cups sugar
½ cup unsweetened dark cocoa powder 71% cocoa
2 tsp baking soda
1 tsp salt
1 cup cold water
1 cup cold beet juice
1 cup Omega 3 enriched cooking oil
1 tablespoon vanilla
1 ½ cups chocolate chips or any dried fruits nuts etc
Preheat oven to 350. Prepare cupcake liners. Sift flour and next 4 ingredients into bowl ( if substituting sift all substitutions in) Mix liquids together in a measure cup then add to dry sifted ingredients. Quickly mix. Divide batter with disher equally among 20 cupcakes. Sprinkle tops with chocolate chips and desired bits. Bake in 350 oven for 23-25 minutes.
6 ounces cream cheese
1 tbsp omega enriched cooking oil
1 ¼ tsp vanilla
¾ cup + 3tbsp dark cocoa powder
4 cups confectionary sugar ( sometimes more)
This makes a LOT of frosting.
When cupcakes are cooled cut out a small cap for filling. Fill with 1 tablespoon strawberry Motts applesauce. Put plug back in. Frost over choc chips and dried fruits.
We found the cutest little apple mouths with almond teeth to decorate the tops in the disney fun section. Enjoy
Wednesday, October 22, 2008
You can see our entire selection in my webstore at http://www.acupcakery.com/ I am posting my fave on here. Enjoy!
Tuesday, October 21, 2008
Introducing our dipping fudge! This is an absolutely fabulous product we make fresh each week. This little Thanksgiving treat is an apple dipped in our creamy fudge and decorated as Turkey Tom. You can also mimic this on a cupcake. I LOVE IT!! Our kit includes enough creamy fudge for 6 apples, 6 apple sticks, 15 eyes, 25 Candy Corn Brach's, 6 Jumbo cupcake liners for your creation and 8 cello wraps for your apples. You need to supply the apple, cashew nut and licorice piece. Fudge quantity is enough to cover 6 medium apples.
Turkey Tom dipping Kit $13.99 from http://www.acupcakery.com/ Orders are processed each WEDNESDAY so please allow enough time for shipping.
Monday, October 20, 2008
Sunday, October 19, 2008
Friday, October 17, 2008
Thursday, October 16, 2008
Wednesday, October 15, 2008
Jessica Lagana is our Sweet Cuppin Cakes Giveaway winner. Jessica said,"I really like the picket fence cupcake wrappers! How cute will those be for spring!?!"I hope you enjoy making your completely adorable Halloween cupcakes with all of the fun stuff you've won. CONGRATULATIONS!
Please be sure to enter your cupcake creation in our Halloween cupcakes contest.
Sunday, October 12, 2008
Saturday, October 11, 2008
Anyone who knows me really well, will tell you I cannot wait. It is simply not a part of my character. Here is why. When I get all stoked and excited about something I feel guilty that somebody else can't as well. So I let it all out of the bag! Always. I can keep a secret though, that is different. These beauties are no secret. Just in, I am absolutely delighted with these Christmas Cupcake Liners. As you see they are indeed "double cupped" GLORIOUS! You can find them in my webstore www.acupcakery.com Are they not just loaded with potential. We also sell the sprinkles that match up so well. That was no accident =o)