Another breath of spring. Brilliant.
Monday, March 30, 2009
Paisley
As Rachiecakes writes in flickr
Paisley
I made Chocolate Merlot cuppies, filled with blackberry merlot ganche and blackberry merlot frosting! All embellishments are gumpaste/mmf.
I adore all things paisley. This is a gorgeous job and so inspiring.
Thanks for putting up such a wonderful pic!
Paisley
I made Chocolate Merlot cuppies, filled with blackberry merlot ganche and blackberry merlot frosting! All embellishments are gumpaste/mmf.
I adore all things paisley. This is a gorgeous job and so inspiring.
Thanks for putting up such a wonderful pic!
Friday, March 27, 2009
The Lost Book Cupcake Competition
Cupcake competition - graven image Friday, 27 March 2009
Posted by The Lost Book in Cupcake competition.
trackback
Cupcake by acupcakery - with a hand breaking out from a grave
Here’s the latest entry to The Lost Book’s cupcake competition. acupcakery was aiming for intrigue and has certainly succeeded. Does it show Carstairs rising from the grave? Is it the ghost of books assassinated by the KBE? Who knows?! I’m sure Aileen would enjoy eating it!
If you’d like to enter the competition, bake a cupcake inspired by The Lost Book and upload a photo of it to our Flickr group. The closing date is next Tuesday, 31 March 2009.
The winning cupcake will be included in the animation.
Contest Entry The Lost Book | Originally uploaded by acupcakery
Posted by The Lost Book in Cupcake competition.
trackback
Cupcake by acupcakery - with a hand breaking out from a grave
Here’s the latest entry to The Lost Book’s cupcake competition. acupcakery was aiming for intrigue and has certainly succeeded. Does it show Carstairs rising from the grave? Is it the ghost of books assassinated by the KBE? Who knows?! I’m sure Aileen would enjoy eating it!
If you’d like to enter the competition, bake a cupcake inspired by The Lost Book and upload a photo of it to our Flickr group. The closing date is next Tuesday, 31 March 2009.
The winning cupcake will be included in the animation.
Contest Entry The Lost Book | Originally uploaded by acupcakery
Wednesday, March 25, 2009
Cream Filling for Cupcakes
This recipe is not specifically for cupcakes, but it is REALLY good in cupcakes.
A few months ago I saw an episode of Everyday Baking on PBS which featured cream filled cupcakes. I was intrigued and immediately went to my kitchen to make a batch. They were just ok. The filling was runny and made the cupcakes mushy after a day. Not yummy. I did not try to tweak the recipe because I did not have a lot of interest in it. It was a fun experiment and it did not work out. I moved on.
A few months ago I saw an episode of Everyday Baking on PBS which featured cream filled cupcakes. I was intrigued and immediately went to my kitchen to make a batch. They were just ok. The filling was runny and made the cupcakes mushy after a day. Not yummy. I did not try to tweak the recipe because I did not have a lot of interest in it. It was a fun experiment and it did not work out. I moved on.
Fast forward to last week when I found a recipe on the most excellent blog Nosh With Me for Oatmeal Cream Pies. I loved those plastic wrapped cookie sandwiches when I was a child so I knew I had to try them. The pies were good, but it was the filling that grabbed my attention. I wondered, how it would work if piped into a cupcake? So, I tried it out.
If you like those cream filled cakes you can get at the grocery store then your head will explode for these.
Use whatever chocolate cupcake recipe you like best. I made one from the Joy of Cooking, then a second time with one from the Hersehy’s cookbook, and I frosted them with a simple one-bowl buttercream.
To fill the cupcakes, I used a wide star tip (size 21 is what I use) attached to a coupler on a piping bag. I just pushed the tip into the top of the cupcakes and pressed about a tablespoon of filling inside. If you do not have a piping bag you can just cut out a little bit of the cake from the top, make a hole, fill the hole with filling, then top with the cake you cut out.
Try them, you will not regret it.
Try them, you will not regret it.
Cream Filling Enough to fill and decorate 24 cupcakes
2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Dissolve the sat in the hot water and allow to cool.
Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get
fluffy.
Add the water and whip well.
Tuesday, March 24, 2009
Cake Journal New Book Release
I just ordered mine and had to share the news as this looks like a very helpful book!
Easter Treats by CakeJournal has finally been released!
Learn how to create beautiful Easter treats from your favorite cookie and brownie recipes. Easter Treats by CakeJournal includes:
• Tips and tricks, using Royal icing
• Tutorial: Easter cookie bouquet
• Tutorial: Easter cookie flower lollies
• Tutorial: Easter cookie gift box
• Tutorial: Easter brownies, 3 styles
• Easter bunny cookie template
• Easter chick cookie template
• Daffodil cookie template
• Tulip cookie template
• Various sweet presentation ideas including a “favor basket” tutorial
All tutorials are in the typical CakeJournal style including material lists, detailed step by step photo instructions and list of suppliers. In addition to this Easter Treats by CakeJournal also includes lots of beatiful and inspirational pictures.
The price is $24.95 USD but as a introduction offer you can get it for only $19.95 USD. The introduction offer will be valid up to and including 1. April 2009.
GET YOUR COPY HERE!
Happy Caking
Louise
Rubber Duckie
What a lovely idea for a baby shower.
Thanks for sharing to Happiness in a Bite!
Lots of inspiration on your flickr photostream
Thanks for sharing to Happiness in a Bite!
Lots of inspiration on your flickr photostream
Sunday, March 22, 2009
Mad Hatter Cupcakes
These are so adorable and being a lover of all things Alice I had to give these a post. Not to mention I am a huge fan of Pink cake Box. You will have to check out there cupcake piping demo on you tube, wonderful. Thanks for posting such an awesome photo packed with ideas and inspiration.
Friday, March 20, 2009
Ice Cream ... No ... Cupcake Cone!!
What a terrific job on this! It looks so real. Had to show my find off here =o)
thanks
CCB&B
thanks
CCB&B
Wednesday, March 18, 2009
New Product
Coming all the way from Sweden for you! These are absolutely wonderful and I am soooooooooooooooo excited to get them in your hands! These are marvelous to give as a gift!
Keep watching our store for updates!
Keep watching our store for updates!
Tuesday, March 17, 2009
Nyam's Kitchen Guiness Cupcakes
Guinness Chocolate Cupcakes w/ Brown Sugar Cream
These have to be one of the easiest scratch cupcakes I've ever made! You don't even need a mixer! (well, at least until you get to the frosting)...
* * *
So, my little Sis volunteered me to make some cupcakes for her high school's St. Patrick's day bake sale, and how could I resist the ubiquitous Guinness cupcake, lol. (These specific cupcakes are only being sold to faculty, so there were no issues regarding using stout, plus they're having a pub theme, lol).
I'd always wanted to try Guinness cake / cupcakes, and what better time than St. Pattie's day :o) Plus, I had so much Guinness left from making Easter Bun, it only made sense to use it up.
I was originally going to make a Bailey's Irish Cream frosting, but it seemed so many people were doing that...so I came up with a rich, brown sugar flavored icing instead. It rests somewhere in between an american-style buttercream and cream cheese frosting.
.
Here are the recipes:
Guinness Chocolate Cupcakes
Makes 24
1 (12-ounce) bottle Guinness stout
1/2 cup evaporated milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup brown sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
Preheat the oven to 350 degrees F.
Line two 12-cup cupcake tins with paper liners.
In a large bowl, mix the stout, milk, oil, and vanilla extract. Beat in one egg at a time, then whisk in the sour cream.
In another large bowl, whisk the cocoa powder, baking soda, sugars, and flour together. Slowly mix this into the stout mixture.
Spoon the batter into the prepared cupcake tins and bake in the middle rack of the oven for 25 minutes.
Let the cupcakes cool slightly in the tins before turning them out onto a rack to cool completely.
Meanwhile, you can prepare the frosting:
Brown Sugar Cream Frosting
I decided to leave out alcohol altogether, but I could imagine a couple tablespoons of rum or even bourbon really taking this frosting over the edge!
.
8 oz cream cheese, room temp
1 stick (1/2 cup) butter, room temp
1 cup brown sugar
5 1/2 - 6 cups powdered sugar
1/3 cup evaporated milk
2 tsp vanilla extract or 2 Tbsp rum / bourbon
With an electric mixer, cream the brown sugar and butter together, then add the cream cheese and mix until smooth.
Add in the evaporated milk and vanilla, then one half-cup at a time, mix in the powdered sugar until it reaches a thick consistency.
Once the cupcakes are completely cool, pipe the frosting onto them and keep refrigerated if you're not serving right away. (If you don't have a piping bag, you can use a large ziploc bag with one of the corners snipped off.)
They taste better at room temp, so give them about 15 minutes out of the fridge before eating :o)
Enjoy!
Nyam's Kitchen
Happy St. Patrick's Day!
St. Patrick's Day
St. Patrick's Day
St. Patty's Day is in just a few hours. To celebrate I made cupcakes using Guiness and Frosting with Bailey's Irish Cream! They are delicious :)
I ended up with 24 cupcakes. The frosting recipe only frosted about 2/3 of them. So I made another half a batch of that to finish my cupcakes.
Chocolate Cupcakes
Guinness Chocolate Cupcakes
Makes: About 30
Preparation time: 20 minutes
Total time: 50 minutes (plus cooling and frosting time)
CUPCAKES
1/2 pound (2 sticks) unsalted butter
1 cup Guinness stout
2/3 cup dark cocoa powder, sifted
1 teaspoon salt
2 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream
Preheat the oven to 350 degrees. Lightly grease 24 to 30 muffin cups or line them with paper liners.
In a heavy saucepan heat the butter, Guinness and dark cocoa powder until the butter is melted and the mixture is smooth. Remove the pan from the heat and let the mixture cool.
In a large bowl, sift together the salt, flour, sugar and baking soda.
Add the Guinness-cocoa mixture and beat for 1 minute on medium speed.
Add the eggs and sour cream and beat for 2 minutes on medium speed.
Evenly divide the batter among the prepared muffin cups. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
Frosting:
A Dulcedo original
1/2 cup (1 stick) butter, room temperature
2 tablespoons Bailey's Irish Cream
2 cups confectioners' sugar
Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey's and half of the confectioner's sugar and beat until smooth. Add the second half of the sugar and beat until smooth.
Uploaded by CupcakeKitten on 16 Mar 09, 9.22PM CDT.
St. Patty's Day is in just a few hours. To celebrate I made cupcakes using Guiness and Frosting with Bailey's Irish Cream! They are delicious :)
I ended up with 24 cupcakes. The frosting recipe only frosted about 2/3 of them. So I made another half a batch of that to finish my cupcakes.
Chocolate Cupcakes
Guinness Chocolate Cupcakes
Makes: About 30
Preparation time: 20 minutes
Total time: 50 minutes (plus cooling and frosting time)
CUPCAKES
1/2 pound (2 sticks) unsalted butter
1 cup Guinness stout
2/3 cup dark cocoa powder, sifted
1 teaspoon salt
2 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream
Preheat the oven to 350 degrees. Lightly grease 24 to 30 muffin cups or line them with paper liners.
In a heavy saucepan heat the butter, Guinness and dark cocoa powder until the butter is melted and the mixture is smooth. Remove the pan from the heat and let the mixture cool.
In a large bowl, sift together the salt, flour, sugar and baking soda.
Add the Guinness-cocoa mixture and beat for 1 minute on medium speed.
Add the eggs and sour cream and beat for 2 minutes on medium speed.
Evenly divide the batter among the prepared muffin cups. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
Frosting:
A Dulcedo original
1/2 cup (1 stick) butter, room temperature
2 tablespoons Bailey's Irish Cream
2 cups confectioners' sugar
Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey's and half of the confectioner's sugar and beat until smooth. Add the second half of the sugar and beat until smooth.
Uploaded by CupcakeKitten on 16 Mar 09, 9.22PM CDT.
St. Patrick's Day Cupcakes
I made these for Paddy's day and forgot I hadn't uploaded the pic! I don't do a lot of cupcakes (yet!), but I adore them, so small, cute and delicious!
St. Patrick's Day Cupcakes
Vanilla Elegance Cupcakes (Madagascar Vanilla Bean Cake with Swiss Meringue Frosting) decorated by Cupcakes Nouveau in Miami for St. Patrick's Day.
Tuesday Toppers: Leprechaun Hat
Just a wee line up of St Patty's cuppies we found to be cute or lovely or delicious!
Happy St. Patty's Day everyone. todays topper is a little leprechaun hat. www.thefrostedcakencookie.blogspot.com
Happy St. Patty's Day everyone. todays topper is a little leprechaun hat. www.thefrostedcakencookie.blogspot.com
Carrot Coconut Cupcakes
I had a craving for carrot cake the other day. It was one of those cravings you try to ignore, but in the end you submit because, like it or not, you did not try all that hard to avoid it in the first place.
Submitting to my desire also gave me the opportunity to play around with a recipe. I always enjoy that! I did not just want carrot cake, I wanted carrot cupcakes, and I did not just want carrot, I wanted carrot coconut. I do not bake with coconut often because my husband, and main test subject, dislikes the texture of it. Did I say dislikes? I mean loathes.
So, I made some modifications, such as reducing the eggs, replacing some of the oil with applesauce, and adding some buttermilk to thin the batter and to add a slightly tangy note to the cakes. Adding the coconut helped add moisture along with the grated carrots, so in the moistness department I figured I was good.
The original cake calls for 1 teaspoon of baking soda for a 9″x13″ cake which is quite dense. I wanted fluffy cupcakes that would dome proudly inside the liners so I added an additional 1/4 teaspoon of baking powder.
In a smaller bowl sift the dry ingredients, then pour the dry onto the wet and whisk until the dry ingredients just moisten.
Add the shredded carrots and coconut and fold gently, making sure to scrape the sides and bottom of the bowl.
Add the powdered sugar and blend on low until the powdered sugar is moist, then blend on high for thirty seconds to remove any lumps.
Store frosted cupcakes in the refrigerator.
Submitting to my desire also gave me the opportunity to play around with a recipe. I always enjoy that! I did not just want carrot cake, I wanted carrot cupcakes, and I did not just want carrot, I wanted carrot coconut. I do not bake with coconut often because my husband, and main test subject, dislikes the texture of it. Did I say dislikes? I mean loathes.
Regardless of the likes of my husband my mind was set on carrot coconut, so on the way home from work I picked up a few things and set to work.
The original recipe for the carrot cake is my father’s. It is an excellent, moist, and very dense carrot cake, but I knew with all the eggs and oil it would make a very poor cupcake. Besides, I hate getting a cupcake with a greasy liner! Yuck!
The original recipe for the carrot cake is my father’s. It is an excellent, moist, and very dense carrot cake, but I knew with all the eggs and oil it would make a very poor cupcake. Besides, I hate getting a cupcake with a greasy liner! Yuck!
So, I made some modifications, such as reducing the eggs, replacing some of the oil with applesauce, and adding some buttermilk to thin the batter and to add a slightly tangy note to the cakes. Adding the coconut helped add moisture along with the grated carrots, so in the moistness department I figured I was good.
The original cake calls for 1 teaspoon of baking soda for a 9″x13″ cake which is quite dense. I wanted fluffy cupcakes that would dome proudly inside the liners so I added an additional 1/4 teaspoon of baking powder.My modifications resulted in tender, moist, flavorful cupcakes with a slightly chewy texture from the shredded coconut. Even my husband, who avoids coconut like the plague, said they were pretty tasty … coconut aside.
Carrot Coconut Cupcake Yield 24
1 cup sugar
2 eggs
3 tablespoons vegetable oil
1/4 cup applesauce
1/4 cup buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1 cup flour
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup shredded carrots
1 cup shredded coconut
2 eggs
3 tablespoons vegetable oil
1/4 cup applesauce
1/4 cup buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1 cup flour
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup shredded carrots
1 cup shredded coconut
In a smaller bowl sift the dry ingredients, then pour the dry onto the wet and whisk until the dry ingredients just moisten.
Add the shredded carrots and coconut and fold gently, making sure to scrape the sides and bottom of the bowl.
Fill the cupcake liners 1/3 of the way full. Bake for 25 - 30 minutes, or until the center of the cupcake springs back when lightly pressed.
Allow the cupcakes to cool in the pan for three minutes, then turn onto a wire rack to cool the rest of the way.
I frosted my cupcakes with a simple cream cheese frosting.
Allow the cupcakes to cool in the pan for three minutes, then turn onto a wire rack to cool the rest of the way.
I frosted my cupcakes with a simple cream cheese frosting.
Cream Cheese Frosting Enough to decorate 24 cupcakes
1 stick unsalted butter, softened
1 - 8 oz bar of cream cheese, softened
2 teaspoons vanilla
2 1/2 cups powdered sugar
1 - 8 oz bar of cream cheese, softened
2 teaspoons vanilla
2 1/2 cups powdered sugar
Blend the butter and cream cheese on medium speed until well mixed, about five minutes. Add the vanilla and blend to combine.
Add the powdered sugar and blend on low until the powdered sugar is moist, then blend on high for thirty seconds to remove any lumps.
Store frosted cupcakes in the refrigerator.
Enjoy!
Posted on http://www.evilshenanigans.com/ - 3/17/2009
Sunday, March 15, 2009
Retro Quack Quack Duck
A very cute recipe out of one of my Gran's cake books from the 50's. Im looking for ideas from my readers on how to decorate the cupakes to be place around the duck!
Help!
Friday, March 13, 2009
hello kitty treat!
These are the happiest cupcakes I have ever seen! Such fun.
Shimmerychick writes.
"I did my own decorations for a friends party!"
Shimmerychick writes.
"I did my own decorations for a friends party!"
Pure Bliss!
My favorite combination, now available on a T!
http://www.flickr.com/photos/mkecupcakequeen/3351841930/
Great shirt Sandy!
http://www.flickr.com/photos/mkecupcakequeen/3351841930/
Great shirt Sandy!
Franz Ferdinand Cupcake
A true fan. I just loved this!!
Frito Bandita is Super Uber Excited for the upcoming concert.
Frito Bandita is Super Uber Excited for the upcoming concert.
Thursday, March 12, 2009
Bugs!
These are adorable ....
Fiona writes:
half of the cute little cuppies I got an order for late last night! So, I did this early this morning, and now, off to do another boat cake! bye......!
Fiona writes:
half of the cute little cuppies I got an order for late last night! So, I did this early this morning, and now, off to do another boat cake! bye......!
Owen's Birthday Cupcakes
Just got my copy of Hello Cupcake and couldn't resist making these lions for my customer to celebrate her son Owen's 1 year birthday! These are all chocolate with vanilla buttercream.
From Little Miss Cupcake
From Little Miss Cupcake
My first fondant covered cupcake
I have been in awe since exploring fondant decorated cupcakes and cakes on flickr. They look so pretty and special. I tried a baby girl series since my husbands neice will be having a baby girl soon and I need to provide.
This is the only one I felt was worth photographing. I don't think I will be doing many more fondant covered cuppies for two reasons...1. I just feel a cupcake should have a big ol' mound of frosting on it and while the fondant is pretty it isn't the "cupcake" that truly takes me to my happy place.
2. 5 cupcakes took about 2 hours to complete and all I was left with were....FIVE cupcakes! aarrgghh
Such pretty delicate work. We are so happy to have you join us!
This is the only one I felt was worth photographing. I don't think I will be doing many more fondant covered cuppies for two reasons...1. I just feel a cupcake should have a big ol' mound of frosting on it and while the fondant is pretty it isn't the "cupcake" that truly takes me to my happy place.
2. 5 cupcakes took about 2 hours to complete and all I was left with were....FIVE cupcakes! aarrgghh
Such pretty delicate work. We are so happy to have you join us!
Wednesday, March 11, 2009
Win a pastry bag dryer!
Natalie at Bake and Destroy has a sweet prize to win! It is brilliant.
Win a pastry bag dryer!
nataliecakes.wordpress.com/2009/03/12/the-great-pastry-ba...
Not to mention her blog rocks and her baking shakes the world!
Cheers Natalie.
Win a pastry bag dryer!
nataliecakes.wordpress.com/2009/03/12/the-great-pastry-ba...
Not to mention her blog rocks and her baking shakes the world!
Cheers Natalie.
Jai's Candy Cupcakes
Soooooooooo cute
Cupcakes for a candy shop themed party. Fondant and gumpaste accents. I also made a matching cake.
Cupcakes for a candy shop themed party. Fondant and gumpaste accents. I also made a matching cake.
Olga's Vanilla Cupcakes
I've baked a lot of cupcakes for my family but I realized today that I've forgot about someone important... our little princess, Olga.. so this is for her! Yum!
You will have to check out Emelyasa's photstream to see who princess Olga is!
You will have to check out Emelyasa's photstream to see who princess Olga is!
Chocolate and Strawberry Glass Lampwork Cupcake Bead
Great quality work here! I know as I own a piece from the glass chef =o)
This has always been a love of mine, anything glass.
Beautiful work as always.
www.theglasschef.etsy.com
This has always been a love of mine, anything glass.
Beautiful work as always.
www.theglasschef.etsy.com
Rose Cupcakes
Andee has just gads of talent that I have to make mention of these beautiful cupcakes! The frosting colours are exquisite! I must email her to find out the brand of colouring used! I will update =o)
Vanilla and Chocolate cupcakes with a banana cream center frosted with banana and chocolate icing and topped with a fondant rose.
Vanilla and Chocolate cupcakes with a banana cream center frosted with banana and chocolate icing and topped with a fondant rose.
Tuesday Toppers: St. Patty's Day Shamrock
Tuesday Toppers: St. Patty's Day Shamrock
green beer, lucky coin, shamrock and leprechaun hat (the minute i saw craftyconfections little hats i knew i had to include them. her's are soo cute!) this week i show you how to make a quick shamrock. www.thefrostedcakencookie.blogspot.com
green beer, lucky coin, shamrock and leprechaun hat (the minute i saw craftyconfections little hats i knew i had to include them. her's are soo cute!) this week i show you how to make a quick shamrock. www.thefrostedcakencookie.blogspot.com
Easter Cupcakes
Are these not just the cutest little cupcakes? Danielle is most inspiring as she has such a flavour for design! Bravo!
Pink Cupcake
Store bought cupcakes, with pretty sunset light...
This is just so pretty I had to blog it.
This is just so pretty I had to blog it.
My Gran's Chocolate Cake Recipe
My Gran's Chocolate Cake Recipe
My mormor's (Danish Gran's) yummy chocolate cake recipe.
See notes on photo above for detailed instructions.
Ingredients
8 oz butter
10 oz caster sugar
8 oz self raising flour
2 level tsp baking powder
2 level tbsp cocoa powder
4 large eggs
3 tbsp boiling water
Filling
8 oz icing sugar
5 oz butter
1 tbsp boiling water
Topping
4 oz melted chocolate
1 tsp of cocoa powder
My mormor's (Danish Gran's) yummy chocolate cake recipe.
See notes on photo above for detailed instructions.
Ingredients
8 oz butter
10 oz caster sugar
8 oz self raising flour
2 level tsp baking powder
2 level tbsp cocoa powder
4 large eggs
3 tbsp boiling water
Filling
8 oz icing sugar
5 oz butter
1 tbsp boiling water
Topping
4 oz melted chocolate
1 tsp of cocoa powder
Tuesday, March 10, 2009
Cream Cheese Frosting
Cream Cheese Frosting
Here is the frosting recipe I use by far the most often. There are two reasons I love this recipe, one is that it is really, really easy, and the second is that it is really delicious! While I do also enjoy other styles of frosting, like Swiss Meringue Buttercream, Fluffy 7 Minute Frosting, or Whipped Ganache, this recipe for Cream Cheese Frosting is easier than any other. This is basically American style buttercream (which is butter, powdered sugar, milk), but with the addition of cream cheese. The cream cheese is really the key ingredient, since it helps off-set the sweetness of the powdered sugar, and adds to the creamyness of the butter while also removing the greasy, pure butter flavor. Another thing I really like about this recipe is that if you use these proportions, the frosting is not really over powered by the cream cheese, it take on the flavor of whatever extract or additional flavorings are added.
Cream Cheese Frosting
½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1-4 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)
Directions:
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
The recipe above will produce a delicious VANILLA flavored frosting, here are a couple of other options to try...
For a Stonger Cream Cheese Flavor: Use an additional 4 oz. (½ block) of cream cheese. This would be good for any cake/cupcake recipe that is traditionally topped with Cream Cheese Frosting, like Carrot Cake, or Red Velvet Cake.
For Chocolate Frosting: add ½ cup unsweetened cocoa (I use Ghirardelli brand, it's really good). Add the cocoa powder before adding the sugar, so it gets fully incorporated into the butter and cream cheese.
Strawberry, Blackberry, etc: Add 2-4 tablespoons of preserves. Depending on how chunky or seedy the preserves are, you may want to blend it in the food processor, and/or strain it through a fine strainer before adding it to the frosting. Also, depending on the amount of preserves you add you may need very little or no cream, especially if you want the frosting thick enough to pipe. A final option would be to add a drop of food coloring to add to the color of the preserves (for example, pink coloring for the Strawberry flavor).
* This recipe will frost about 22-24 cupcakes if you are piping a nice swirl, or even more if you just spread it on.
Thank you so much Glory!
Here is the frosting recipe I use by far the most often. There are two reasons I love this recipe, one is that it is really, really easy, and the second is that it is really delicious! While I do also enjoy other styles of frosting, like Swiss Meringue Buttercream, Fluffy 7 Minute Frosting, or Whipped Ganache, this recipe for Cream Cheese Frosting is easier than any other. This is basically American style buttercream (which is butter, powdered sugar, milk), but with the addition of cream cheese. The cream cheese is really the key ingredient, since it helps off-set the sweetness of the powdered sugar, and adds to the creamyness of the butter while also removing the greasy, pure butter flavor. Another thing I really like about this recipe is that if you use these proportions, the frosting is not really over powered by the cream cheese, it take on the flavor of whatever extract or additional flavorings are added.
Cream Cheese Frosting
½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1-4 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)
Directions:
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
The recipe above will produce a delicious VANILLA flavored frosting, here are a couple of other options to try...
For a Stonger Cream Cheese Flavor: Use an additional 4 oz. (½ block) of cream cheese. This would be good for any cake/cupcake recipe that is traditionally topped with Cream Cheese Frosting, like Carrot Cake, or Red Velvet Cake.
For Chocolate Frosting: add ½ cup unsweetened cocoa (I use Ghirardelli brand, it's really good). Add the cocoa powder before adding the sugar, so it gets fully incorporated into the butter and cream cheese.
Strawberry, Blackberry, etc: Add 2-4 tablespoons of preserves. Depending on how chunky or seedy the preserves are, you may want to blend it in the food processor, and/or strain it through a fine strainer before adding it to the frosting. Also, depending on the amount of preserves you add you may need very little or no cream, especially if you want the frosting thick enough to pipe. A final option would be to add a drop of food coloring to add to the color of the preserves (for example, pink coloring for the Strawberry flavor).
* This recipe will frost about 22-24 cupcakes if you are piping a nice swirl, or even more if you just spread it on.
Thank you so much Glory!
Yellow Cupcake Soap
What do you think of our unique packaging at Serah's? This Cupcake Soap can be purchased at www.serahsonline.com. It is scented with a Cremsicle fragrance which smells just like a yummy vanilla fragrance.
Monday, March 9, 2009
Chocolate Chip Cupcakes
When I was growing up my mother would make chocolate chip cupcakes with chocolate frosting for me to take to school on my birthday. I have fond memories of this particular cupcake and since my birthday is just around the corner I thought I would go a little retro and make some.
Make these cupcakes by hand, or by using your mixer sparingly. The more you mix the tougher these cupcakes will be. They require a light touch, but that is not a bad thing. What it boils down to is this requires very little work for a spectacular result.
6 oz butter
Fold in the chips then scoop the batter into paper liners making sure the liner is no more than half full.
Bake for 35 to 40 minutes, or until the centers spring back when pressed gently. Allow to for five minutes in the pan, then turn out into a wire rack to cool completely.
Add the vanilla, powdered sugar and milk. Mix until smooth. If the frosting is too loose add more powdered sugar by the 1/4 cup until it reaches the desired consistency.
My mom always made these cupcakes from a mix, but I wanted to use a scratch recipe for my cakes. I had a recipe for yellow cake that I cut down, added some chocolate chips and scooped it into paper liners. I frosted them with a simple dutch chocolate buttercream and they took me back to elementary school, except without the peer pressure and teachers.
Make these cupcakes by hand, or by using your mixer sparingly. The more you mix the tougher these cupcakes will be. They require a light touch, but that is not a bad thing. What it boils down to is this requires very little work for a spectacular result.
6 oz butter
7.5 oz sugar
1 oz golden syrup
1 teaspoon vanilla
8 oz buttermilk
7 oz all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
6 oz mini-chocolate chips
Heat your oven to 350 F and prepare the cupcake pan with paper liners. Allow the butter, eggs and buttermilk to come to room temperature.
Cream the butter, sugar, golden syrup, and vanilla. Mix until just combined.
Mix the eggs with the buttermilk, then in a separate bowl sift the dry ingredients.
Mix the eggs with the buttermilk, then in a separate bowl sift the dry ingredients.
Add the buttermilk mixture alternately with the flour into the butter mixture. Do not over mix.
Fold in the chips then scoop the batter into paper liners making sure the liner is no more than half full.
Bake for 35 to 40 minutes, or until the centers spring back when pressed gently. Allow to for five minutes in the pan, then turn out into a wire rack to cool completely.
Dutch Chocolate Frosting Yield enough to frost 20 cupcakes
6 tablespoons butter, softened
1/2 cup dutch processed cocoa powder (I prefer Hershey’s Special Dark)
2 1/4 cups powdered sugar
1 teaspoon vanilla
4 - 6 tablespoons milk or half&half
Cream the butter and cocoa powder until smooth.
Add the vanilla, powdered sugar and milk. Mix until smooth. If the frosting is too loose add more powdered sugar by the 1/4 cup until it reaches the desired consistency.
Frost as desired.
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