Can you special order in wedding supplies?
Yes we have no problem ordering in special supplies for a wedding including invitations and thank you cards. have a great day!
Sunday, February 28, 2010
formspring.me
Do you share your bakery recipes?
Hi
Yes we do share our bakery recipes and we have famed bloggers and bakers come visit our blog and leave a recipe or two as well Enjoy!
http://sweetcuppincakesbakery.blogspot.com/
Thursday, February 25, 2010
Deliciously Deluxe - Mushroom Mini Cupcake Collection
These wee cupcakes just made my day and so did JO! Enjoy the eye candy <3
Wednesday, February 24, 2010
Lovely Cupcake Books
I am often asked to suggest books in many emails. I decided to take a photo of some of my faves and share them with you. Pretty much every book out there has a purpose or at least one amazing recipe. My intentions are to post a recipe a week but then I get so busy with the store that time just flies.
Hope this is a helpful tool for you.
You can find some awesome helpful kitchen gadgets in the webstore to get you going not to mention our jazzy selection of cupcake liners from traditional to outrageous.
Now in and ready to post to our webstore Sweet Cuppin Cakes Bakery These adorable handcrafted pincushions! Very Limited quantities. Get yours today so you are not disappointed.
Tuesday, February 23, 2010
formspring.me
Do you still sell the Bake and Destroy pins on your site? I love how you promote so many other folks than just yourself You rock ma'am!
Well yes I do still sell the pins however I am running low and plan to ask my Sweet pal to make me more this week! I want plaid <3 Let me know what you need and I will get them out to you! That particular style is what Caged Tomato designed for Natalie just for Sweet Cuppin Cakes <3 www.acupcakery.com
formspring.me
I saw in flickr that you have embossed foils do you have the black and how do I get them if they are not on your website?
HI Yes we do have the embossed foils in very limited quantities for now. You can email me or twitter me if you would like to enquire or to place an order www.acupcakery.com Thanks for the question!
The Iron Cupcake Last Weeks Bacon Challenge Winner
AS SEEN ON ICE WEBSITE!A few of you have been woo'd by the idea of Melissa's Bacon, Berries and Balsamic, Oh My! cupcake from last weeks IronCupcake BACON challenge. Luckily for all of us, she has agreed to send us the recipe to tempt us even more. Enjoy!
Strawberry Balsamic Sauce
1 1/2 lbs frozen strawberries
3/4 c sugar
1/3 c balsamic vinegar
In a sauce pan, combine the strawberries and sugar. Let macerate for a minimum of 20 minutes, I like to let mine sit for an hour while I have my coffee.
Add in the vinegar, and cook over medium heat for 20-25 minutes until the mixture thickens. Cool and blend until smooth.
For the cake:
I like to use Pioneer Woman's recipe for yellow cake. You can just as easily use a white or yellow box mix or your favorite white cake recipe and just substitute the strawberry syrup for the water or milk. This recipe's cooking time is for 12+ full size cupcakes, if you want mini's, cut the cooking time in half.
(I pulled this recipe from Pioneer Woman's site and changed the ingredients but the instructions are the same: Here is the link: http://thepioneerwoman.com/cooking/2009/02/sweets-for-your-sweetie-yellow-cupcakes-with-sticky-chocolate-icing/)
* 2 cups Cake Flour
* 2 teaspoons Baking Powder
* ¾ teaspoons Salt
* ½ cups Unsalted Butter, Softened
* 1 cup Sugar
* 3 whole Eggs Room Temperature
* 2 teaspoons Vanilla
* ¾ cups (plus A Tad More) strawberry syrup
Preheat oven to 350 degrees.
Sift together flour, baking powder, and salt.
With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine.
Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition. Scrape sides of bowl, then mix one final time.
Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes
Cream Cheese Frosting
16 oz cream cheese, softened
1 stick butter softened
1 tsp vanilla
1 1/2 c powdered sugar
Mix the cream cheese and butter together, add the vanilla and the sugar in 1/2 cup increments, after each addition is fully mixed.
You will also need 6 slices of applewood smoked bacon, cooked. The thick sliced is not the best for the cupcakes, although great for breakfast!
To assemble the cupcakes.
Use a pastry brush to paint the top of the cupcakes with the leftover strawberry syrup, this is the glue for the bacon. Take a half of a slice of applewood smoked bacon (Nueske's is amazing!) and adhere it to syrup. Then frost with the cream cheese icing.
And that's it! These do need to be refrigerated if there are any leftover.
Check out Melissa and her blog, Bites of Life at http://bitesoflife.wordpress.com
http://www.ironcupcakemilwaukee.com
Pink Champagne Cupcakes
Pink Champagne Cupcakes
Ingredients:
2 c. plus 2 Tbsp all-purpose flour, sifted
1 Tbsp nonfat milk powder
1 Tbsp baking powder
1/2 tsp salt
1/2 c. unsalted butter, at room temperature
1/4 c. oil
1 1/2 c. granulated sugar
5 large egg whites
1 tsp vanilla extract
pink food coloring of choice
1 c. dry Brut champagne or sparkling wine
Directions:
-Preheat oven to 350 degrees and prepare 24 cupcake liners in pans (size 70 liner) This will take 1/2 the recipe We then put this stage of cupcake as shown in photo into one of our light pink size 70 cupcake liners from our webstore. Then complete decorating as you wish. Make sure to order double the liners as you will be double cuppinTM
-In large bowl, combine sifted flour, milk powder, baking powder, and salt.
-Whisk to combine and set aside.
-In bowl of stand mixer fitted with paddle attachment, combine butter, oil and granulated sugar.
-Beat until light and fluffy in texture and in color, about 3 minutes.
-Add egg whites, one at a time, scraping sides of bowl as incorporating.
-Add vanilla extract and pink food coloring (a little goes a long way with this cake, so be careful) and beat to combine well.
-Scrape down sides of bowl to make sure all ingredients are incorporate and slowly add flour mixture and champagne.
-Stir slowly until mixture is almost combined.
-Remove from mixer and stir ingredients with large spatula until just barely combined.
-Pour mixture into liners and tap light to remove excess air bubbles.
-Place into center of oven and bake until toothpick inserted into center of cake comes out clean, about 15-18 minutes.
-Remove from oven and let cool in pans for 3 minutes.ONLY!you do not want liners to sweat and fall off.
-Turn out onto wire racks and let cool completely before decorating.
-Fill and decorate with icing of choice (I used a grans butter cream from this blog) and serve. Whole recipe is 48 cupcakes.
coconut ice
I asked and I received thank you so very much!
Coconut ice
Sweet, ACP Books, page 47
Coconut ice
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Special options: Kid friendly, Low Carb, Nut free
Course: Dessert
Favourite flavours: Cakes/baking
INGREDIENTS
5¼ cups (840g) icing sugar
2½ cups (200g) desiccated coconut
395g can sweetened
condensed milk
1 egg white, beaten lightly
pink food colouring
METHOD
Line deep 19cm-square cake pan with strips of baking paper.
Sift icing sugar into large bowl; stir in coconut, then condensed milk and egg white.
Divide mixture in half; tint half with pink colouring. Press pink mixture into pan then top with white mixture. Cover; refrigerate about 3 hours or until set before cutting into squares.
Makes 64
Coconut ice
Sweet, ACP Books, page 47
Coconut ice
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Special options: Kid friendly, Low Carb, Nut free
Course: Dessert
Favourite flavours: Cakes/baking
INGREDIENTS
5¼ cups (840g) icing sugar
2½ cups (200g) desiccated coconut
395g can sweetened
condensed milk
1 egg white, beaten lightly
pink food colouring
METHOD
Line deep 19cm-square cake pan with strips of baking paper.
Sift icing sugar into large bowl; stir in coconut, then condensed milk and egg white.
Divide mixture in half; tint half with pink colouring. Press pink mixture into pan then top with white mixture. Cover; refrigerate about 3 hours or until set before cutting into squares.
Makes 64
formspring.me
Did you ever get in those amazing tala icing pens again? I just saw them in a cupcake book as a tool of necessity.
Yes we do have the tala pens again and can be ordered of course at www.acupcakery.com
Monday, February 22, 2010
Russian hats - buttercream mini cakes with coconut
Try these because you will be glad you did.
We LOVED them!!!
RUSSIAN HATS - buttercream cakes with coconut (origin recipe here)
For the two cake layers
12 eggs
12 tbs sugar
10 tbs water
3 tbs s cocoa powder
7 g baking powder
250 g flour
Butter cream
500 ml milk
5 tbs flour
1 vanilla sugar
150 g sugar
125 g butter
100 g confectioner`s sugar
Chocolate glaze
100 g dark chocolate
50 g butter
2 tbs oil
150 g coconut flour
For the two cake layers
Preheat oven to 180 C. Line two 33 x 34 cm pans with baking paper. Sift together flour, baking powder and cocoa. Beat the egg whites until soft peaks form, gradually add 50 g sugar. Beat the egg yolks and 100 g sugar, add water and flour mixture. Mix well until smooth. Gently fold in the egg whites. Pour the batter equaly between two baking pans and bake for 20 minutes or until a toothpick inserted in the center comes back clean. Let it cool and cut out small rounds with glass or cookie cutter.
Butter cream
Combine milk, flour, 150 g sugar and vanilla sugar in a medium saucepan set over medium heat. Cook and stir until thick, let it cool. Combine butter and 100 g confectioner's sugar and beat until well combined and fluffy. Add the butter mixture into cooled milk and flour mixture, beating to spreading consistency. Spread top of each round with cream, then top with another round. Frost the sides of cake and roll each cake into coconut flour.
Chocolate glaze
Melt chocolate, butter and oil in a bowl set over barely simmering water. Spread top of each cake with chocolate glaze. Let it cool.
Objavila Sweet Corner at 10:28
Labels: slatko/sweet, torta/cake
We LOVED them!!!
RUSSIAN HATS - buttercream cakes with coconut (origin recipe here)
For the two cake layers
12 eggs
12 tbs sugar
10 tbs water
3 tbs s cocoa powder
7 g baking powder
250 g flour
Butter cream
500 ml milk
5 tbs flour
1 vanilla sugar
150 g sugar
125 g butter
100 g confectioner`s sugar
Chocolate glaze
100 g dark chocolate
50 g butter
2 tbs oil
150 g coconut flour
For the two cake layers
Preheat oven to 180 C. Line two 33 x 34 cm pans with baking paper. Sift together flour, baking powder and cocoa. Beat the egg whites until soft peaks form, gradually add 50 g sugar. Beat the egg yolks and 100 g sugar, add water and flour mixture. Mix well until smooth. Gently fold in the egg whites. Pour the batter equaly between two baking pans and bake for 20 minutes or until a toothpick inserted in the center comes back clean. Let it cool and cut out small rounds with glass or cookie cutter.
Butter cream
Combine milk, flour, 150 g sugar and vanilla sugar in a medium saucepan set over medium heat. Cook and stir until thick, let it cool. Combine butter and 100 g confectioner's sugar and beat until well combined and fluffy. Add the butter mixture into cooled milk and flour mixture, beating to spreading consistency. Spread top of each round with cream, then top with another round. Frost the sides of cake and roll each cake into coconut flour.
Chocolate glaze
Melt chocolate, butter and oil in a bowl set over barely simmering water. Spread top of each cake with chocolate glaze. Let it cool.
Objavila Sweet Corner at 10:28
Labels: slatko/sweet, torta/cake
Animal Sugar Cookies
These were featured on food network by the lovely Giada De Laurentiis
for her daughters first birthday party.
The frosting is fantastic and kids love to cut out and decorate their own cookies! Try using the Pillsbury dough, it is quick and easy. The frosting sets very well and small cookies can be used as eco friendly cupcake toppers your child will be proud to display. Gently press our bamboo picks into unbaked cookie before baking if you plan to use as a cupcake topper.
Ingredients
Cookies:
* 1 (16.5-ounce) tube refrigerated sugar cookie dough (recommended: Pillsbury)
* 1/4 cup all-purpose flour, plus extra for dusting
Frosting:
* 1 stick (4 ounces) unsalted butter, at room temperature
* 1 pound powdered sugar
* 1 teaspoon pure vanilla extract
* 1/4 cup water, plus extra, as needed
* Assorted food coloring (see Cook's Note)
Directions
Special Equipment: assorted animal-shaped cookie cutters, about 4 to 5-inches long
Decorating suggestion: multi-colored sprinkles, colored decorating sugar, mini chocolate chips, small candies, mini marshmallows
For the cookies: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, combine the cookie dough and flour until smooth. On a lightly floured surface, roll out the dough to 1/4-inch thick. Using animal-shaped cookie cutters, cut out shapes from the dough and arrange, about 2-inches apart, on the prepared baking sheets. Form the scraps of dough into a ball, roll out to 1/4-inch thick, and continue to cut out animal shapes. Bake for 10 to 12 minutes until the edges are lightly golden brown. Cool for 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
For the frosting: In a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and 1/4 cup water. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth, adding more water, as needed, 1 teaspoon at a time, until the frosting is spreadable. Divide the frosting between 3 small bowls. Color the frosting by mixing in 1 drop of food coloring at a time, until the desired color is reached. Spread the frosting over the cooled cookies and decorate.
Cook's Note: If using natural food coloring (such as Select brand), be sure to shake the bottle before adding the coloring to the frosting.
for her daughters first birthday party.
The frosting is fantastic and kids love to cut out and decorate their own cookies! Try using the Pillsbury dough, it is quick and easy. The frosting sets very well and small cookies can be used as eco friendly cupcake toppers your child will be proud to display. Gently press our bamboo picks into unbaked cookie before baking if you plan to use as a cupcake topper.
Ingredients
Cookies:
* 1 (16.5-ounce) tube refrigerated sugar cookie dough (recommended: Pillsbury)
* 1/4 cup all-purpose flour, plus extra for dusting
Frosting:
* 1 stick (4 ounces) unsalted butter, at room temperature
* 1 pound powdered sugar
* 1 teaspoon pure vanilla extract
* 1/4 cup water, plus extra, as needed
* Assorted food coloring (see Cook's Note)
Directions
Special Equipment: assorted animal-shaped cookie cutters, about 4 to 5-inches long
Decorating suggestion: multi-colored sprinkles, colored decorating sugar, mini chocolate chips, small candies, mini marshmallows
For the cookies: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, combine the cookie dough and flour until smooth. On a lightly floured surface, roll out the dough to 1/4-inch thick. Using animal-shaped cookie cutters, cut out shapes from the dough and arrange, about 2-inches apart, on the prepared baking sheets. Form the scraps of dough into a ball, roll out to 1/4-inch thick, and continue to cut out animal shapes. Bake for 10 to 12 minutes until the edges are lightly golden brown. Cool for 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
For the frosting: In a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and 1/4 cup water. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth, adding more water, as needed, 1 teaspoon at a time, until the frosting is spreadable. Divide the frosting between 3 small bowls. Color the frosting by mixing in 1 drop of food coloring at a time, until the desired color is reached. Spread the frosting over the cooled cookies and decorate.
Cook's Note: If using natural food coloring (such as Select brand), be sure to shake the bottle before adding the coloring to the frosting.
Emily Dickinson's Black Cake
Emily Dickinson's Black Cake Recipe
Adapted From Emily Dickinson: Profile of the Poet as a Cook by the Guides at the Dickinson Homestead and my Gran.
Ingredients
2 cups sugar
1/2 lb. butter Do not use unsalted butter.
5 eggs
1/4 cup molasses
2 cups sifted flour
1/2 tsp baking soda
1 tsp clove
1 tsp mace
1 tsp cinnamon
1/2 tsp nutmeg, ground
1/4-1/2 cup brandy
1 lb. raisins
2/3 cup currants
2/3 lb. citron
1/2 lb glace cherries whole (red)
Directions:
Place a shallow pan of water on the bottom of the oven.(The pan must always have water in it because the cake needs the moisture it sucks it right up during baking. Preheat oven to 225 F. Add sugar gradually to butter; blend until light and creamy. Add unbeaten eggs and molasses. Beat well. Sift flour with soda and spices. Beat sifted ingredients into mixture, alternately adding brandy. Stir in raisins, currants,cherries and citron.
Pour batter into two loaf pans lined with waxed paper. Bake at 225F for 3 hours. Remove pan of water for last 1/2 hour. Let loaves cool before removing from pans. Remove paper and wrap in fresh parchment paper. We spritz more brandy on the cake before taping up the paper wrap. This is to be stored in a tin in a very cool place for a month. My Gran kept hers under her attic stairs, I keep mine in the fridge =o) (You can eat it sooner but the month really makes the cake) I like to cut rounds and serve in our Tartan Mary Paper Liners and use the extra in a steamed pudding recipe to half with bread bits.
Adapted From Emily Dickinson: Profile of the Poet as a Cook by the Guides at the Dickinson Homestead and my Gran.
Ingredients
2 cups sugar
1/2 lb. butter Do not use unsalted butter.
5 eggs
1/4 cup molasses
2 cups sifted flour
1/2 tsp baking soda
1 tsp clove
1 tsp mace
1 tsp cinnamon
1/2 tsp nutmeg, ground
1/4-1/2 cup brandy
1 lb. raisins
2/3 cup currants
2/3 lb. citron
1/2 lb glace cherries whole (red)
Directions:
Place a shallow pan of water on the bottom of the oven.(The pan must always have water in it because the cake needs the moisture it sucks it right up during baking. Preheat oven to 225 F. Add sugar gradually to butter; blend until light and creamy. Add unbeaten eggs and molasses. Beat well. Sift flour with soda and spices. Beat sifted ingredients into mixture, alternately adding brandy. Stir in raisins, currants,cherries and citron.
Pour batter into two loaf pans lined with waxed paper. Bake at 225F for 3 hours. Remove pan of water for last 1/2 hour. Let loaves cool before removing from pans. Remove paper and wrap in fresh parchment paper. We spritz more brandy on the cake before taping up the paper wrap. This is to be stored in a tin in a very cool place for a month. My Gran kept hers under her attic stairs, I keep mine in the fridge =o) (You can eat it sooner but the month really makes the cake) I like to cut rounds and serve in our Tartan Mary Paper Liners and use the extra in a steamed pudding recipe to half with bread bits.
Valetines Gingerbread house
I can see this surrounded by little mini cupcakes I adore the red spotties on pink For me that really captured Valentines day. Eat more cake is a very talented flickr link to visit Thanks for the inspiring photos!
Tuesday, February 16, 2010
Wing and Bake and Destroy T shirt
My chicken Wing loves my Bake and destroy shirt and I really do not know why. Just good taste I am sure. Cheers Natalie! from Bake and Destroy. <3
Very busy times right now.
I seem to get myself very busy so While I take a snowday I thought it time to introduce another love of mine. My chickens!!!
Enjoy as I am not sure when I will post again! We have all sorts of inventory coming in and all sorts of new liners and decor for your baking endeavors so I am keeping too busy. Will keep you posted.
Cheers
Lyns
Enjoy as I am not sure when I will post again! We have all sorts of inventory coming in and all sorts of new liners and decor for your baking endeavors so I am keeping too busy. Will keep you posted.
Cheers
Lyns
Wednesday, February 3, 2010
Susie's Shortbreads cupcakes
I think these are perfect for Valentines and thought this would be a great model for all the home bakers and DIY friends I have. Cheers!
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