Sunday, January 17, 2010
Friday, January 15, 2010
Howdy ya'll! It's Marilla from Cupcake Rehab. Lyns asked me to post my most recent cakes on here, and it's been a while... so I had to look for my password and login info, but I found it! So here we go...
WHITE CHOCOLATE ALMOND CUPCAKES
First you get:
- ¾ cup butter
- 1 ½ cups sugar
- 2 eggs
- 1 ½ teaspoons almond extract
- ½ teaspoon vanilla extract
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 ½ cups flour
- 1 ¼ cups milk
- ½ cup white chocolate chips, or white chocolate chunks (small)
- Preheat the oven to 375 degrees F.
- Cream butter at medium speed until smooth. Add sugar and beat until well mixed.
- Add two eggs, beat until smooth.
- Combine flour, baking powder and salt in a bowl and whisk to “quick sift” them.
- Add extracts to butter/sugar/egg mixture. Mix well.
- Then add flour mixture and beat until nice and smooth.
- Fill cupcake liners about ¾ full, and sprinkle some white chocolate chips on the tops of each. Bake until cakes are golden brown, about 20-15 minutes.
WHITE CHOCOLATE BUTTERCREAM
- 2 sticks (½ pound) unsalted butter, softened
- 12 ounces white chocolate, melted and cooled slightly
- 2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy.
- Beat in the melted white chocolate. Add the confectioners’ sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.
The liners can be found here at Lyns’ site, Sweet Cuppin Cakes Bakery & Cupcakery Supplies. I halved the cupcake recipe and got exactly 12 cupcakes. I made about ¾ the amount of frosting, and I omitted the vanilla extract. I topped them with sliced almonds and voila! Donesky.
One note of caution: white chocolate frosting is notoriously unstable. You will have to add either shortening or more sugar to keep it stiff. Don’t say I didn’t warn you when your frosting is in puddles on top of your cakes.
Originally uploaded by Carmen Clasen
3 1/2 cups flour
3/4 cup butter
2 1/2 cups sugar
red food coloring
3 tbsps. unsweetened cocoa
1 1/2 tsps. vanilla
1 1/2 tsps. salt
1 1/2 cups buttermilk
1 1/2 tsps. cider vinegar
1 1/2 tsps. baking soda
Preheat oven to 350°F (175°C). Line pan with paper liners.
In a small bowl, sift the cake flour and set aside.
In a large bowl cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Fill cups 1/2 full and bake 20-25 minutes, Cool in pans for 10 minutes, then remove from pans and cool completely.
Cream Cheese Kool-Aid Frosting (From Cupcake Rehab.)
8 oz. cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1/2 tsp. vanilla extract
2 1/2 cups confectioners sugar
In a bowl, with your electric mixer on medium high speed, beat together cream cheese, butter and vanilla until creamy. With mixer on low speed, make 1/2 cup additions of sugar and beat until light and fluffy. Increase the speed of your mixer between each addition and add Kool-Aid. Mix until completely colored. Frost cooled cupcakes.
Wednesday, January 13, 2010
Tuesday, January 12, 2010
PEANUT BUTTER FUDGE CAKE
Rated 5 spoons! See Comments (18) Rate & Comment
Source: Cookin' USA Cookbook
Reese's PB cup in a cake!
Prep time: 10-15min
Cook time: 25 minutes
Total time: 35-40min + cooling time
2c. a.p. flour
1tsp. baking soda
1c. margarine or butter
2 lg. eggs, beaten
1 1/2c. smooth peanut butter
1 1/2Tbsp. veg. oil
1/2c. margarine or butter
1 lb. box confectioner's sugar, about 4 cups
Preheat oven to 350 degrees. Grease and flour a 9x13 baking dish.
Mix together sugar, flour, and baking soda in a large bowl.
Bring to a boil the cocoa, margarine, buttermilk, eggs, vanilla and water.
Pour boiled mixture over the flour mixture and mix well with a spoon.Pour into prepared pan.
Bake for 25 minutes. Let cool completely.
When cake is cooled, mix the peanut butter and oil together and spread over cake.
Bring margarine, cocoa and buttermilk to a boil. Place confectioner's sugar in a large bowl. Pour cocoa mix over sugar, add vanilla and mix well until smooth. Spread over top of cake topped with peanut butter mixture.
Add yours below
by DebbiR on 01/05/2010 07:04 AM
Great timing! My daughter's birthday is the 24th and she loves peanut butter cups. Maybe she'll like this since it sounds similar. Always looking to **WOW** people. thanks so much!
5 spoons! TeresaK by TeresaK on 01/04/2010 08:44 PM
Just made this tonight and oh, my!
YUM YUM YUM!! I didn't have buttermilk, didn't want to try to make buttermilk with vinegar, so I just used regular milk. The peanut butter doesn't seem to set up, but the icing on top does. Messy when you cut it, but OH SO GOOD when you eat it! Thank you for sharing this recipe!!
5 spoons! tootiefruity by tootiefruity on 01/04/2010 08:24 PM
Love anything chocolate!!!!!
5 spoons! TKitchen by TKitchen on 01/04/2010 11:21 AM
This sounds WONDEFUL!!! I can't wait to make this!!
5 spoons! Jane66 by Jane66 on 01/04/2010 11:19 AM
just can't wait to try this! Sounds so yummy. Have everything except the buttermilk
5 spoons! homesteadinginmaine by homesteadinginmaine on 01/04/2010 10:05 AM
Sounds very good!!
5 spoons! SheilaD by SheilaD on 01/03/2010 04:40 PM
This sounds very yummy to everyone who loves PB and chocolate, which my family loves. Thanks so much :)
5 spoons! Peg1 by Peg1 on 12/29/2009 11:55 AM
gonna make this! yumm!
5 spoons! klink by klink on 12/28/2009 08:36 PM
Oh my boyfriend would absolutely love this!! Maybe I will bring it to our New Years Eve party as a surprise!
5 spoons! Momzx276 by Momzx276 on 12/28/2009 01:27 PM
This sounds sinfully good I am making it and taking it to New Years Eve at my church...Thanks for sharing.
A big thank you to all those who share such wonderful recipes in our Mixing Bowl Sweet Cuppin Cakes Bakery Group. it is always nice to use a tried and scored recipe!
Thanks again! If you bake this please send me a labeled photo so it can be entered in our contest.
Monday, January 11, 2010
Melt-in-your-mouth Chocolate Cake
- 200g (2 sticks minus 1 Tbsp) butter
- 200g (7 oz) dark chocolate
- 200g (1 C) sugar
- 4 eggs
- a rounded tablespoon of flour
Note: like all dark chocolate cakes, this cake is best made a day ahead (or at least in the morning if you serve it for dinner).
Pre-heat your oven to 180°C (350°F). Line an 8-inch round cake pan with parchment paper (no need to if you're using a non-stick pan).
Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.
Pour the dough into the pan, and put into the oven to bake for 30 minutes. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate, and take it out about an hour before serving.
Source: Paula Dean
These cupcakes taste delish! Hard to eat just one!! =)
But do eat just one!
Servings: 2 1/2 dozen
Prep time: 15 mins.
Cook time: 18-20 mins.
Total time: 33-35 mins.
3 1/4 cups all purpose flour
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1/2 cup whole buttermilk
3 large eggs
1 teaspoon vanilla extract
2 cups mashed ripe bananas(about 6)
1 1/2 cups toasted and chopped pecans
1(8oz) can crushed pineapple, drained
Cream Cheese Frosting:
1(8oz) package cream cheese, softened
1/2 cup butter, softened
5 1/2 cups confectioners's sugar
Preheat oven to 350. Line muffin cups with paper or foil liners.
In a large bowl, combine flour, sugar, cinnamon, baking soda, and salt. Gradually beat in oil, buttermilk, eggs, and vanilla untilo mixture is smooth. Stir in bananas, pecans, and pineapple. Spoon batter evenly into prepared muffin cups. Bake for 18-20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cupcakes from pans, and cool completely on wire racks.
Spread cream cheese frosting evenly over cupcakes. Garnish with chopped pecans, if desired.
Cream Cheese Frosting:
In a large bowl, beat cream cheese and butter until creamy. Gradually beat in confectioners' sugar until smooth.
5 spoons! SweetCuppinCakesBakery by SweetCuppinCakesBakery on 10/21/2009 01:48 AM
GOOD GOLLY MISS MOLLY!! This sounds too good to be true!!
Sounds wonderful and so delicious! Can't wait to try it. yummy Thanks :)
OMG!! My mouth is watering just reading the recipe. Would have to make it without the nuts. I am a little nuts but not a nut lover. I always felt that any dessert that has cream cheese frosting is a melt in your mouth treat. No frying right now. The chef is baking cupcakes.
Sunday, January 10, 2010
It is always lovely to have such a cheeky, funny, witty wee friend like Little Miss Bake and Destroy hahaha I think she just sketched that out for Sheelar Miel y eche confirming my (Sweet Cuppin Cakes) stinky Wilton comment on Twitter, good one!! Give us a follow on facebook, or our blogs, or our shoppes!
Friday, January 8, 2010
Well it came apparent that I seconded my own self for a nomination in the Shorty's haha Giving me a voting chance in being Egocentric. I had to laugh pretty hard at that one. Long story short I wanted to Nominate a lass that I am a HUGE fan of. Michelle at Bleeding Heart Bakery in Chicago. Also if in Chicago check in on her Smashcake locale too. A woman to be admired with a sidekick who is just as awesome, Michelle touches my spirit on a daily basis and you cannot help but fall in love with her tweets, bleeps, bakes and treats. So please vote often and give a big round of applause for my Pal at Bleeding Heart, a true inspiration to many. Cheers Michelle <3
Thursday, January 7, 2010
Wednesday, January 6, 2010
Tuesday, January 5, 2010
Because I was so impacted by the hoarders show last night I needed to blog about this. Why? Well a few reasons, I NEVER watch reality TV, pretty much I never watch ANY television. I prefer to read. That said I want to share something with you all. I would have deemed myself as a "collector" of course until I watched that bloody show. It just happened to showcase a woman who like me lost a baby at birth. That impacts you, for life. Sadness comes and goes but an internal search to find something to give you a small rush of "feel good" can and will get addictive if not kept in check. So back to me for a second here. I started collecting a massive amount of antique plates, bakeware, cupcake paraphernalia, antique cookie cutters, cookbooks, baking pamphlets and the like. Oh I have a ton of it, if Martha Stewart showcased some of her antiques you can be sure I sourced them after all that is what I do as a profession, I research. Needless to say there is at least one Martha show a day,and one magazine a month. Nuff said.
After this bloody show I couldn't sleep all night as I was visually disturbed. My son asked me several times what was wrong with me as I watched the show with bated something.
Oh yeah, I thought later, this cannot get to "THAT" point with me. So in my plan revisions over and over last night while struggling to sleep, I have decided to post many of my "treasures" in my web store over the next later weeks of January. I am going to go further than that though, I am going to reach out to others who may, like me have a "collecting" issue.
When I put up my "collection link" in my webstore I am offering for anyone who feels the need to sell some stuff that relates to the web site, please contact me at email@example.com You will be responsible to pack and post sold items yourself to the buyer. Simply send me a photo and a credible paypal email address so I can send you the funds you earn. I am hoping in doing this participation part of my journey to "shed" stuff it will be supportive to my cause and maybe even yours. In addition a percentage of all sales from this collection link will be donated to Autism Speaks and Autism Awareness of Manitoba. I have a son with Autism so this motivates me very much if I add a reason to my journey!
Please feel free to share thoughts on this with me as I will be taking photos and sorting for the next couple of weeks hoping to start with my boxes, yes boxes of Valentine's items.
Have a Happy Day, I know I will and I am never watchinhg HOARDERS again... Well maybe I will xox
Monday, January 4, 2010
Sunday, January 3, 2010
Listen now my dear friends. We are now ready to arrange a recipe relay. You send in your best recipe to me at firstname.lastname@example.org It can be both baking and quick dessert recipes. A selection of entries will be published in our recipe leaflet magazine. "Sweet Cuppin Cakes Baking and Quick Desserts" Every Wednesday as long as the recipes keep coming, our selection will be posted here on this blog, starting January 20, 2010. All published contributions are rewarded with a nice little gift of yet unknown nature. E-mail me! Email will contain the recipe, a photo and a short text about why it is so good, and your name, age and address. Do you have a blog even send me a link to that. To get you started I will share a recipe I tried yesterday for;
Wild Cherry peanut Butter Swirls source: Grans recipe drawer 1996
1/2 cup shortening
1/2 cup peanut butter
1 cup sugar
1 tsp vanilla
1 1/4 cups sifted flour (yes sifted)
1/2 tsp salt
1/2 tsp soda
2 tbsp milk
1 package (6 oz) cherry morsels or any flavour you prefer
Cream: shortening, peanut butter, sugar, egg and vanilla
Measure: flour, salt, and soda onto waxed paper. Stir to blend.
Add: dry ingredients to first mixture alternately with milk
Roll out cookie dough on floured, secured parchment paper to 1/4 inch thickness
Melt morsels over low heat and then spread on 2 rectangles of dough or one large rectangle depending on cookie size ( I used one large rectangle)
Roll up lengthwise using parchment paper for assistance.This is a little tricky but worth it!! Chill no longer than 20 minutes.
Slice with a sharp bread knife 1/8 inch thick
Place on parchment lined baking sheet and bake exactly 9 minutes and 30 seconds Remove when cooled a bit
Yield: 5-6 dozen large