Fondant Recipe - how to make fondant, is it difficult to follow the fondant recipe?
Like most things in life, practice gets perfection, but to make fondant is not too complicated, and given the upgrade it gives to the cake, I would sure give it a try.
Fondant recipe – How to make fondant
When you come to make fondant it’s important to use the right fondant recipe and follow it to the letter.
I know many people who tried some shortcuts on my fondant recipe and ended up with a fondant they just couldn’t take off of the table.
The fondant gets greasy, sticky or just resembles the taste of a commercial fondant, which is bad enough J
Three important tips before we move to the actual “how to make fondant” instructions and the fondant recipe:
1.When you make fondant, both the dough and the icing, make sure to make it in room temperature – Too cold or too warm room will hurt the dough
2.When you calculate the quantity of fondant icing required, it’s better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations
3.Make sure you make fondant on a clean and smooth working surface.
Jewelry on your fingers or wrists or fluffy clothing could hurt the fondant’s surface
Ingredients required to make the fondant recipe:
■1 Tbsp of unflavored gelatin
■1/4 cup of cold water
■1 tsp of almond extract
■1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
■1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)
■2 lbs 10X confectioners’ sugar
■1/2 tsp of white vegetable shortening
Directions how to make the fondant recipe:
■Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften
■Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
■Add the Almond extract
■Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
■Sift 1 1/2 pounds of the sugar into a large bowl
■Make a hole in the sugar and pour the liquid mixture to it
■Stir with a wooden spoon until the mixture becomes sticky
■Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take
■Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass
■Rub the vegetable shortening on your thumbs and knead it into the fondant
■Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out
If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life
Tuesday, October 5, 2010
Red Hot Velvet Cupcakes with Cinnamon Buttercream- Seen on Oprah
Servings: Makes 36 cupcakes
Ingredients
Cupcakes:
1/4 cup dark unsweetened cocoa powder
2 Tbsp. red no-taste gel food coloring
1/4 cup boiling water
6 Tbsp. unsalted butter , cut into small pieces and softened
2 Tbsp. room temperature vegetable shortening
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 tsp. pure vanilla extract
2 1/2 cups cake flour
1 tsp. salt
1 Tbsp. cider vinegar
1 tsp. baking soda
Buttercream Frosting:
1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup heavy cream
3 sticks unsalted butter , soft but cool, cut into small pieces
1 tsp. pure vanilla extract
2 tsp. cinnamon
Cinnamon imperials candies (optional)
Red white-chocolate hearts (optional)
Directions
To make cupcakes: Preheat oven to 325°. Line 36 (2 1/2-inch) muffin pan cups with paper liners. In a medium bowl, whisk together cocoa powder, food coloring, and boiling water. Set aside to cool. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and shortening until smooth. Scrape down bowl and add sugar. Beat until mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
Stir buttermilk and vanilla into the cooled cocoa mixture. Sift cake flour and salt together into another bowl. With the mixer on low, alternate adding the flour mixture (in 3 parts) and the cocoa mixture (in 2 parts) to the egg mixture. Beat until incorporated. In a small bowl, combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz. Add to batter and stir until just combined.
Fill each cupcake liner about 2/3 full with batter. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool for 10 minutes. Remove cupcakes from pan, and let cool completely.
To make buttercream frosting: In a heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture boils and has thickened, about 12 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until cool, 5 minutes. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase speed to medium-high and beat until frosting is light and fluffy, 3 minutes. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Frost each cupcake with buttercream. Garnish with cinnamon imperials and white-chocolate hearts, if desired
Ingredients
Cupcakes:
1/4 cup dark unsweetened cocoa powder
2 Tbsp. red no-taste gel food coloring
1/4 cup boiling water
6 Tbsp. unsalted butter , cut into small pieces and softened
2 Tbsp. room temperature vegetable shortening
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 tsp. pure vanilla extract
2 1/2 cups cake flour
1 tsp. salt
1 Tbsp. cider vinegar
1 tsp. baking soda
Buttercream Frosting:
1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup heavy cream
3 sticks unsalted butter , soft but cool, cut into small pieces
1 tsp. pure vanilla extract
2 tsp. cinnamon
Cinnamon imperials candies (optional)
Red white-chocolate hearts (optional)
Directions
To make cupcakes: Preheat oven to 325°. Line 36 (2 1/2-inch) muffin pan cups with paper liners. In a medium bowl, whisk together cocoa powder, food coloring, and boiling water. Set aside to cool. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and shortening until smooth. Scrape down bowl and add sugar. Beat until mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
Stir buttermilk and vanilla into the cooled cocoa mixture. Sift cake flour and salt together into another bowl. With the mixer on low, alternate adding the flour mixture (in 3 parts) and the cocoa mixture (in 2 parts) to the egg mixture. Beat until incorporated. In a small bowl, combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz. Add to batter and stir until just combined.
Fill each cupcake liner about 2/3 full with batter. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool for 10 minutes. Remove cupcakes from pan, and let cool completely.
To make buttercream frosting: In a heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture boils and has thickened, about 12 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until cool, 5 minutes. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase speed to medium-high and beat until frosting is light and fluffy, 3 minutes. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Frost each cupcake with buttercream. Garnish with cinnamon imperials and white-chocolate hearts, if desired
Monday, June 14, 2010
HI its been a while
Good Morning All I havent been writing or baking been kinda of busy. So I will start making more sweets for you guys to see and comment on as well. Fifi wants to say thanks for the people that are following me and and showing support.
Sunday, February 7, 2010
Devil's Food with Pudding
I made devil's food and chocolate pudding . inside there were walnuts, reeses, raspberry jam, caramel, peppermint..The frosting was chocolate better cream
Saturday, February 6, 2010
Dark Chocolate Ganache Recipe
Dark Chocolate Ganache Recipe
Ingredients
½ cup thickened cream
7 oz (200g) bittersweet (dark) chocolate
Method
1 Break chocolate into small pieces and put in a small bowl.
2 Put the cream into a saucepan and bring to the boil.
3 Pour the cream over the chocolate and stir until chocolate has melted and it is smooth.
4 Stand at room temperature, until cooled and thickened.
5 Then use to cover your cakes.
Notes
Makes enough for 12 cupcakes.
Ingredients
½ cup thickened cream
7 oz (200g) bittersweet (dark) chocolate
Method
1 Break chocolate into small pieces and put in a small bowl.
2 Put the cream into a saucepan and bring to the boil.
3 Pour the cream over the chocolate and stir until chocolate has melted and it is smooth.
4 Stand at room temperature, until cooled and thickened.
5 Then use to cover your cakes.
Notes
Makes enough for 12 cupcakes.
Butter Cream Frosting
Butter Cream Frosting
Ingredients
5 oz (150g) Butter - softened
8 oz (250g) confectioners (icing) sugar
1 tsp vanilla
2 tsp hot water
Method
1. Beat together the butter and sugar with an electric beater.
2. Once well combined, add the vanilla and water. Beat until smooth and creamy.
Notes
Makes 12 cakes.
Ingredients
5 oz (150g) Butter - softened
8 oz (250g) confectioners (icing) sugar
1 tsp vanilla
2 tsp hot water
Method
1. Beat together the butter and sugar with an electric beater.
2. Once well combined, add the vanilla and water. Beat until smooth and creamy.
Notes
Makes 12 cakes.
Chocolate Butter Cream Frosting
Chocolate Butter Cream Frosting
Ingredients
5 oz (150g) Butter - softened
8 oz (250g) confectioners (icing) sugar
2 tbls cocoa powder
2 tsp very hot water
Method
1. Beat together the butter and sugar with an electric beater.
2. Once well combined, add the combined cocoa powder and water. Beat until smooth and creamy.
Makes enough for 12 cakes.
Ingredients
5 oz (150g) Butter - softened
8 oz (250g) confectioners (icing) sugar
2 tbls cocoa powder
2 tsp very hot water
Method
1. Beat together the butter and sugar with an electric beater.
2. Once well combined, add the combined cocoa powder and water. Beat until smooth and creamy.
Makes enough for 12 cakes.
Chocolate Buttercream
Chocolate Buttercream
enough to lightly frost 24 cupcakes
1 stick butter
1/2 cup cocoa
4 cups confectioner’s sugar
~1/4 cup milk
1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until incorporated
3. Add half of the milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk until you get to the consistency you want.
by: cupcake bakeshop
enough to lightly frost 24 cupcakes
1 stick butter
1/2 cup cocoa
4 cups confectioner’s sugar
~1/4 cup milk
1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until incorporated
3. Add half of the milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk until you get to the consistency you want.
by: cupcake bakeshop
Chocolate Fudge Frosting
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract
Read more: http://www.joyofbaking.com/ChocolateCupcakes.html#ixzz0eocQGWX5
Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract
Read more: http://www.joyofbaking.com/ChocolateCupcakes.html#ixzz0eocQGWX5
Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Friday, February 5, 2010
Goin' Fishin' Cupcakes
Cupcakes
1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy vanilla or butter cream frosting
Blue food color
Fishing Poles
24 cocktail straws
24 pieces dental floss
24 Betty Crocker® Shark Bites® chewy fruit snacks (2 to 3 pouches)
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
2. Stir together frosting and 2 or 3 drops food color. Frost cupcakes with blue frosting; pull up on frosting, using metal spatula, so frosting looks like waves.
3. To make fishing poles, cut each straw to make one 3-inch piece. Cut dental floss into 3 1/2-inch lengths. Attach piece of dental floss to end of each straw, using needle, to look like fish line. Attach 1 fruit snack to end of each piece of dental floss. Decorate each cupcake with a fishing pole. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes.
1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy vanilla or butter cream frosting
Blue food color
Fishing Poles
24 cocktail straws
24 pieces dental floss
24 Betty Crocker® Shark Bites® chewy fruit snacks (2 to 3 pouches)
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
2. Stir together frosting and 2 or 3 drops food color. Frost cupcakes with blue frosting; pull up on frosting, using metal spatula, so frosting looks like waves.
3. To make fishing poles, cut each straw to make one 3-inch piece. Cut dental floss into 3 1/2-inch lengths. Attach piece of dental floss to end of each straw, using needle, to look like fish line. Attach 1 fruit snack to end of each piece of dental floss. Decorate each cupcake with a fishing pole. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes.
Thursday, February 4, 2010
Hot Chocolate Cupcakes
1 3/4 cups Betty Crocker® SuperMoist® devil's food cake mix (from 18.25-oz box)
1/2 cup water
3 tablespoons vegetable oil
1 egg
1 cup Betty Crocker® Whipped vanilla frosting (from 12-oz container)
1/2 cup marshmallow creme
1/4 teaspoon unsweetened baking cocoa
6 miniature pretzel twists, broken in half
1. Heat oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
2. In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
5. Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle.
High Altitude (3500-6500 ft): Heat oven to 350°F for all pans
1/2 cup water
3 tablespoons vegetable oil
1 egg
1 cup Betty Crocker® Whipped vanilla frosting (from 12-oz container)
1/2 cup marshmallow creme
1/4 teaspoon unsweetened baking cocoa
6 miniature pretzel twists, broken in half
1. Heat oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
2. In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
5. Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle.
High Altitude (3500-6500 ft): Heat oven to 350°F for all pans
Amocakes thoughts for 2/4/10
All these recipes I posted are from Betty Crocker website I thought they sounds yummy and thought I would share for you and I'm going to try to make some
Sour Cream Chocolate Cupcakes
2 cups Gold Medal® all-purpose flour
2 cups granulated sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 oz unsweetened baking chocolate, melted and cooled
Rich Chocolate Buttercream Frosting
4 cups powdered sugar
1 cup butter or margarine, softened
3 tablespoons milk
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted and cooled
1. Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
3. In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.
2 cups granulated sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 oz unsweetened baking chocolate, melted and cooled
Rich Chocolate Buttercream Frosting
4 cups powdered sugar
1 cup butter or margarine, softened
3 tablespoons milk
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted and cooled
1. Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
3. In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.
Molten Chocolate Cupcakes
1/2 cup whipping cream
1 cup semisweet chocolate chips
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container Betty Crocker® Rich & Creamy chocolate frosting
Powdered sugar
Sliced strawberries
1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
2. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour or spray with baking spray with flour 18 large (2 3/4x1 1/4-inch) muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
3. Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 400°F. Increase water to 1 1/4 cups, decrease oil to 1/4 cup and add 2 tablespoons all-purpose flour to dry cake mix. Use paper baking cups in 24 muffin cups. Bake 15 to 18 minutes.
1 cup semisweet chocolate chips
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container Betty Crocker® Rich & Creamy chocolate frosting
Powdered sugar
Sliced strawberries
1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
2. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour or spray with baking spray with flour 18 large (2 3/4x1 1/4-inch) muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
3. Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 400°F. Increase water to 1 1/4 cups, decrease oil to 1/4 cup and add 2 tablespoons all-purpose flour to dry cake mix. Use paper baking cups in 24 muffin cups. Bake 15 to 18 minutes.
Chocolate Chip Cheesecake Swirl Cupcakes
1/2 cup sugar
2 packages (3 oz each) cream cheese, softened
1 egg
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
1/4 cup baking cocoa
1 1/4 cups water
1/2 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt
1. Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in egg. Stir in chocolate chips; set aside.
2. In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter.
3. Fill each muffin cup one-third full (1 rounded tablespoon) with batter. Spoon 1 tablespoon cream cheese mixture onto batter in each cup. Top each with reserved batter (1/2 rounded tablespoon).
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
High Altitude (3500-6500 ft): In step 1, decrease sugar to 1/3 cup; add 1 tablespoon flour to cream cheese mixture. In step 2, increase flour to 2 1/2 cups, decrease sugar to 1 1/3 cups and decrease oil to 1/3 cup. Reserve 1 1/4 cups batter.
2 packages (3 oz each) cream cheese, softened
1 egg
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
1/4 cup baking cocoa
1 1/4 cups water
1/2 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt
1. Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in egg. Stir in chocolate chips; set aside.
2. In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter.
3. Fill each muffin cup one-third full (1 rounded tablespoon) with batter. Spoon 1 tablespoon cream cheese mixture onto batter in each cup. Top each with reserved batter (1/2 rounded tablespoon).
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
High Altitude (3500-6500 ft): In step 1, decrease sugar to 1/3 cup; add 1 tablespoon flour to cream cheese mixture. In step 2, increase flour to 2 1/2 cups, decrease sugar to 1 1/3 cups and decrease oil to 1/3 cup. Reserve 1 1/4 cups batter.
Toasted Almond Cupcakes with Caramel Frosting
Cupcakes
1 1/2 cups sliced almonds
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 teaspoon almond extract
Caramel Frosting
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground.
2. In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Fold in ground almonds. Divide batter evenly among muffin cups.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
5. Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Make 30 cupcakes
1 1/2 cups sliced almonds
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 teaspoon almond extract
Caramel Frosting
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground.
2. In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Fold in ground almonds. Divide batter evenly among muffin cups.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
5. Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Make 30 cupcakes
Brownie Cupcakes with Peanut Butter Frosting
Brownies
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup water
1/3 cup vegetable oil
2 or 3 eggs
Betty Crocker® Decor Selects candy sprinkles, nonpareils or colored sugars, if desired
Peanut Butter Frosting, if desired
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)
1/3 cup peanut butter
2 to 3 teaspoons milk
1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. In medium bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies), using spoon, until well blended. Fill cups about 3/4 full (about 1/4 cup each).
2. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean or almost clean. Cool 5 minutes; remove from pan. Cool completely.
3. In small bowl, mix all frosting ingredients until until smooth and spreadable. Spread frosting over brownies; sprinkle with candy sprinkles. Store tightly covered.
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup water
1/3 cup vegetable oil
2 or 3 eggs
Betty Crocker® Decor Selects candy sprinkles, nonpareils or colored sugars, if desired
Peanut Butter Frosting, if desired
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)
1/3 cup peanut butter
2 to 3 teaspoons milk
1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. In medium bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies), using spoon, until well blended. Fill cups about 3/4 full (about 1/4 cup each).
2. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean or almost clean. Cool 5 minutes; remove from pan. Cool completely.
3. In small bowl, mix all frosting ingredients until until smooth and spreadable. Spread frosting over brownies; sprinkle with candy sprinkles. Store tightly covered.
PB & J Cupcakes
Cupcakes
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
3/4 cup creamy peanut butter
1/4 cup vegetable oil
3 eggs
PB & J Frosting
1 container Betty Crocker® Whipped vanilla frosting
1/2 cup creamy peanut butter
2 to 4 tablespoons grape jelly
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute 30 seconds, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, mix frosting and 1/2 cup peanut butter. Frost cupcakes with frosting. Make a small indentation in center of frosting on each cupcake with back of spoon. Just before serving, spoon 1/4 to 1/2 teaspoon jelly into each indentation. Store loosely covered at room temperature.
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
3/4 cup creamy peanut butter
1/4 cup vegetable oil
3 eggs
PB & J Frosting
1 container Betty Crocker® Whipped vanilla frosting
1/2 cup creamy peanut butter
2 to 4 tablespoons grape jelly
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute 30 seconds, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, mix frosting and 1/2 cup peanut butter. Frost cupcakes with frosting. Make a small indentation in center of frosting on each cupcake with back of spoon. Just before serving, spoon 1/4 to 1/2 teaspoon jelly into each indentation. Store loosely covered at room temperature.
Piña Colada Cupcakes
1 box Betty Crocker® SuperMoist® yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can (8 oz) crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
3/4 cup shredded coconut
1. Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
2. Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
3. Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Make 30 cupcakes.
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can (8 oz) crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
3/4 cup shredded coconut
1. Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
2. Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
3. Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Make 30 cupcakes.
Chai Latte Cupcakes
Cake
1 box Betty Crocker® SuperMoist® French vanilla cake mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
Frosting and Garnish
1 cup white vanilla baking chips
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Ground cinnamon, if desired
1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
5. Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Decrease water to 1 1/4 cups.
1 box Betty Crocker® SuperMoist® French vanilla cake mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
Frosting and Garnish
1 cup white vanilla baking chips
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Ground cinnamon, if desired
1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
5. Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Decrease water to 1 1/4 cups.
Dreamy Cream-Filled Cupcakes
1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
1/2 cup miniature semisweet chocolate chips
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
3. Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for cupcakes.
by betty crocker site
Water, vegetable oil and eggs called for on cake mix box
1 1/2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
1/2 cup miniature semisweet chocolate chips
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
3. Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for cupcakes.
by betty crocker site
Chocolate Cupcakes with Penuche Filling
Got it from Betty Crocker website....
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla
Filling and Garnish
1 cup butter or margarine
2 cups packed brown sugar
1/2 cup milk
4 cups powdered sugar
1 oz grated semisweet baking chocolate, if desired
1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms only of 24 regular-size muffin cups with baking spray with flour.
2. In large bowl, beat cake mix, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Pour mixture into medium bowl; refrigerate about 30 minutes or until lukewarm.
5. Beat powdered sugar into cooled brown sugar mixture on low speed until smooth. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
6. Using serrated knife, cut each cupcake in half horizontally, being careful not to break either half. Place heaping 1 tablespoon filling on each cupcake base. Replace rounded cupcake tops. Pipe or spoon rounded 1 tablespoon frosting onto cupcake tops. Garnish with grated chocolate. Store in airtight container at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes, adding vanilla to batter.
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla
Filling and Garnish
1 cup butter or margarine
2 cups packed brown sugar
1/2 cup milk
4 cups powdered sugar
1 oz grated semisweet baking chocolate, if desired
1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms only of 24 regular-size muffin cups with baking spray with flour.
2. In large bowl, beat cake mix, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Pour mixture into medium bowl; refrigerate about 30 minutes or until lukewarm.
5. Beat powdered sugar into cooled brown sugar mixture on low speed until smooth. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
6. Using serrated knife, cut each cupcake in half horizontally, being careful not to break either half. Place heaping 1 tablespoon filling on each cupcake base. Replace rounded cupcake tops. Pipe or spoon rounded 1 tablespoon frosting onto cupcake tops. Garnish with grated chocolate. Store in airtight container at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes, adding vanilla to batter.
Tuesday, February 2, 2010
Abby Cadabby Cookies
I made this for my cousin first born which her bday is today and her party is saturday Here is the pics of them tell me what you think...I got the idea from kidscake.com thanks... Happy Birthday Nani
Sunday, January 31, 2010
formspring.me
Would you rather get up early or sleep late?
Both Im a early bird and still go to bed really late
formspring.me
When you were a kid, what did you want to be when you grew up?
I wanted to be someone successful
Friday, January 29, 2010
Made a new group on flicker
Check out this link and join if you like
http://www.flickr.com/groups/amocakesbyfifi/
http://www.flickr.com/groups/amocakesbyfifi/
Marble cupcake with Fondant
I was working on my cupcakes that are Marble so I put some fondant on them check it out
Thursday, January 28, 2010
HAPPY BIRTHDAY TO ME
Good morning bloggers well today i turn 29 yrs old and im up early because im excited to be here on earth and I hope everyone is doing well and cooking and baking all day...
Wednesday, January 27, 2010
Amocakes thoughts for 1/27/10
Hello guys I want to make this clear all the recipes you see on here are from everywhere hope no on minds I'm doing it but I do decorated my own way and always twist up the recipe to my taste and I hope everyone is having a great night because I know I'm tomorrow is my birthday...So happy for that...Thank you for following me
Tuesday, January 26, 2010
Cupcake in a Jar
5 MINUTE Cup Cake in a Jar !!
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 80z. Ball Glass jar
Add dry ingredients to your jar and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using), vanilla extract, then mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
———————————————————————————–
NOTE: Now I layered my DRY ingredients, and would then print a tag with the instructions and remainder of ingredients needed for the recipient to make the Cupcake in a jar.
When I made mine, I dumped the dry mix OUT of the jar, mixed it, then poured it back in.
I think Im going to make some of these and send them to the family
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 80z. Ball Glass jar
Add dry ingredients to your jar and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using), vanilla extract, then mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
———————————————————————————–
NOTE: Now I layered my DRY ingredients, and would then print a tag with the instructions and remainder of ingredients needed for the recipient to make the Cupcake in a jar.
When I made mine, I dumped the dry mix OUT of the jar, mixed it, then poured it back in.
I think Im going to make some of these and send them to the family
How to Ship Cupcakes
I've always wondered how you could successfully ship a cupcake. Seems like it would be a disaster, but it looks like I may be wrong. Beantown Baker (found via CakeSpy) shows us how to do it!
You will need: one batch of cupcakes, one half-pint Mason jar per cupcake, ribbon for decorating
1. Bake cupcakes as directed and allow to cool completely. Remove cupcake liner and cut cupcake in half vertically or horizontally. Place 1/2 of the cupcake into a sterilized 1/2 pint wide mouth jar. Add frosting to jar. At this point, add some fun extra, such as crushed Oreos or sprinkles. Place the other half the the cupcake in the jar (if you cut the cupcake vertically, it is easier to put both halves in the jar and pipe frosting between the two pieces).
2. Frost the cupcake as if it weren't in a jar. Add lid and ring to jar. Decorate with ribbon if you want. Be sure to tell your recipients to slide the lid off the jar as opposed to just pulling it up. Otherwise half of the frosting will stick to the lid.
3. Mail immediately or place in freezer for a day or two then mail them (it will allow them to thaw as they are traveling to the unsuspecting recipients).
Now I just need to figure out who the lucky first recipient will be!
I'm sure you will be seeing references to Beantown Baker on my blog in the future. Great recipes and great blog.
You will need: one batch of cupcakes, one half-pint Mason jar per cupcake, ribbon for decorating
1. Bake cupcakes as directed and allow to cool completely. Remove cupcake liner and cut cupcake in half vertically or horizontally. Place 1/2 of the cupcake into a sterilized 1/2 pint wide mouth jar. Add frosting to jar. At this point, add some fun extra, such as crushed Oreos or sprinkles. Place the other half the the cupcake in the jar (if you cut the cupcake vertically, it is easier to put both halves in the jar and pipe frosting between the two pieces).
2. Frost the cupcake as if it weren't in a jar. Add lid and ring to jar. Decorate with ribbon if you want. Be sure to tell your recipients to slide the lid off the jar as opposed to just pulling it up. Otherwise half of the frosting will stick to the lid.
3. Mail immediately or place in freezer for a day or two then mail them (it will allow them to thaw as they are traveling to the unsuspecting recipients).
Now I just need to figure out who the lucky first recipient will be!
I'm sure you will be seeing references to Beantown Baker on my blog in the future. Great recipes and great blog.
Enjoy the Recipes
All the recipes on here are things i want to make and make it look pretty so i hope you enjoy all the recipes i post and lets try them and hopefully they come out good and taste good
Heart Shaped Cornbread
I made a cornbread heart to tell you the true it didnt taste that great i like it more yellow and buttery so Ill show you the shaped i made it off ok... my hubby add brown sugar and some butter and it actually taste good so kudos to him for making something new
Rainbow Cupcakes
1 cup all-purpose flour
1 cup butter, melted
1 cup sugar
5 eggs
2 tbsp condensed milk
1 tsp baking powder
1 tsp pure vanilla essence
3-4 drops food coloring, each for red, green and yellow
BEAT butter and sugar till well incorporated. Add in eggs one at a time while continuing to beat mixture lightly.
FOLD in flour a little at a time, on a low mixing speed till the mixture is well blended. Add in baking powder, condensed milk and vanilla essence.
DIVIDE the batter into three separate bowls of equal measure. Add a different food coloring to each bowl.
LAYER the cake batters one colour at a time on greased muffin cups. Bake in a 350 degree preheated oven for 20-25 mins or till done.
1 cup butter, melted
1 cup sugar
5 eggs
2 tbsp condensed milk
1 tsp baking powder
1 tsp pure vanilla essence
3-4 drops food coloring, each for red, green and yellow
BEAT butter and sugar till well incorporated. Add in eggs one at a time while continuing to beat mixture lightly.
FOLD in flour a little at a time, on a low mixing speed till the mixture is well blended. Add in baking powder, condensed milk and vanilla essence.
DIVIDE the batter into three separate bowls of equal measure. Add a different food coloring to each bowl.
LAYER the cake batters one colour at a time on greased muffin cups. Bake in a 350 degree preheated oven for 20-25 mins or till done.
Ying Yang Cupcakes
Vanilla Batter:
* 8 Tbsp. (1 stick) unsalted butter, room temperature
* 1 3/4 cups all-purpose flour
* 2 tsp. baking powder
* 1/2 tsp.salt
* 3/4 cup sugar
* 2 large eggs, room temperature
* 1 tsp. pure vanilla extract
* 3/4 cup whole milk
* 2 Tbsp. vegetable oil
Chocolate Batter:
* 8 Tbsp. (1 stick) unsalted butter, room temperature
* 1 1/4 cups all-purpose flour
* 1/2 cup unsweetened cocoa
* 2 tsp. baking powder
* 1/2 tsp. salt
* 3/4 cup sugar
* 2 large eggs, room temperature
* 1 tsp. pure vanilla extract
* 3/4 cup whole milk
* 2 Tbsp. vegetable oil
Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side.
Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add oil then eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with strawberry meringue buttercream.
Makes 24 cupcakes
Strawberry Cake
Strawberry Cake adapted from Favorite Recipes
* 1 box white cake mix
* 1/2 cup vegetable oil
* 4 large eggs
* 1 cup frozen strawberries, thawed
* 1 small box strawberry Jello
* 1/2 cup hot water
Preheat oven to 350 F. In a small bowl or a measuring cup, dissolve Jello in hot water. Set aside and let cool while mixing the rest of the ingredients.
In a large bowl, mix together cake mix, oil, eggs, and thawed strawberries. Thoroughly mix in the gelatin mixture. Pour into 2 9-inch cake pans and bake for 35 minutes.
Allow to cool completely in pans before inverting onto a cooling rack or cake platter. Cover in frosting of your choice.
* 1 box white cake mix
* 1/2 cup vegetable oil
* 4 large eggs
* 1 cup frozen strawberries, thawed
* 1 small box strawberry Jello
* 1/2 cup hot water
Preheat oven to 350 F. In a small bowl or a measuring cup, dissolve Jello in hot water. Set aside and let cool while mixing the rest of the ingredients.
In a large bowl, mix together cake mix, oil, eggs, and thawed strawberries. Thoroughly mix in the gelatin mixture. Pour into 2 9-inch cake pans and bake for 35 minutes.
Allow to cool completely in pans before inverting onto a cooling rack or cake platter. Cover in frosting of your choice.
Strawberry Cream Cheese Meringue Buttercream
Strawberry Cream Cheese Meringue Buttercream from Cafe Johnsonia
* 1 cup pureed strawberries
* 1 lb. unsalted butter, room temperature
* 4 oz. cream cheese, room temperature
* 1 1/4 cups sugar
* 1/3 cup water
* 5 egg whites
* 1/8 tsp. cream of tartar
* 1/2 tsp. pure almond extract
* 2 tsp. pure vanilla extract
Beat the butter and cream cheese together with an electric mixer until fluffy. Chill until cold.
* 1 cup pureed strawberries
* 1 lb. unsalted butter, room temperature
* 4 oz. cream cheese, room temperature
* 1 1/4 cups sugar
* 1/3 cup water
* 5 egg whites
* 1/8 tsp. cream of tartar
* 1/2 tsp. pure almond extract
* 2 tsp. pure vanilla extract
Beat the butter and cream cheese together with an electric mixer until fluffy. Chill until cold.
Chocolate Orange Cupcakes
1 ½ cups all-purpose flour
¾ cup cocoa powder
¼ tsp baking soda
2 tsp baking powder
¼ tsp salt
¼ cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tbsp orange zest
1 cup milk (any kind)
Preheat oven to 350F. Line 24 muffin cups with paper liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugars until light and fluffy, then beat in the eggs one at a time. Add vanilla and orange zest.
Alternating in 3 additions, beat in the flour and the milk at low speed, ending with an addition of flour. Evenly distribute into prepared muffin tins and bake at 350F for 15-17 minutes, until a tester comes out clean and the cake springs back when lightly pressed.
Cool completely on a wire rack before frosting.
Makes 24.
Chocolate Orange Cream Cheese Frosting
8-oz. cream cheese, softened
¼ cup butter, softened
¼ cup cocoa powder
1 tbsp orange zest
3 tbsp orange juice
3-4 cups powdered sugar (may need extra)
In a large bowl, beat together cream cheese and butter until well combined, then beat in cocoa powder, orange zest, orange juice and 2 cups powdered sugar until smooth. With the mixer on medium-high, add additional powdered sugar (1-2 more cups) until frosting is somewhat stiff but still easy to spread.
Apply to cooled cupcakes.
¾ cup cocoa powder
¼ tsp baking soda
2 tsp baking powder
¼ tsp salt
¼ cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tbsp orange zest
1 cup milk (any kind)
Preheat oven to 350F. Line 24 muffin cups with paper liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugars until light and fluffy, then beat in the eggs one at a time. Add vanilla and orange zest.
Alternating in 3 additions, beat in the flour and the milk at low speed, ending with an addition of flour. Evenly distribute into prepared muffin tins and bake at 350F for 15-17 minutes, until a tester comes out clean and the cake springs back when lightly pressed.
Cool completely on a wire rack before frosting.
Makes 24.
Chocolate Orange Cream Cheese Frosting
8-oz. cream cheese, softened
¼ cup butter, softened
¼ cup cocoa powder
1 tbsp orange zest
3 tbsp orange juice
3-4 cups powdered sugar (may need extra)
In a large bowl, beat together cream cheese and butter until well combined, then beat in cocoa powder, orange zest, orange juice and 2 cups powdered sugar until smooth. With the mixer on medium-high, add additional powdered sugar (1-2 more cups) until frosting is somewhat stiff but still easy to spread.
Apply to cooled cupcakes.
Orangina Cupcakes
1 2/3 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg
1/2 cup sour cream (lowfat is fine)
1/4 tsp orange oil (optional)
3/4 cup Orangina
Preheat oven to 350F. Line 16 muffin cups with muffin papers.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light. Beat in egg, followed by sour cream and optional orange oil, if using. Working in two or three additions, slowly alternate additions of the dry ingredients and the Orangina to the butter mixture, ending with an addition of dry ingredients.
Evenly distribute the batter into the prepared muffin cups, filling each about 3/4 of the way full.
Bake for 17-21 minutes, or until a toothpick inserted into the center comes out clean. It’s fine to leave a batch on the counter if you can’t fit all the cupcakes in the oven at once.
Allow to cool completely before frosting. Cupcake tops may deflate slightly upon cooling, so don’t worry if it happens.
Makes 16 cupcakes.
Orangina Frosting
4-oz cream cheese, room temperature
1/4 cup butter, room temperature
3 tbsp Orangina
1 1/2-2 cups confectioners’ sugar
1/4 tsp orange oil (optional)
Beat cream cheese and butter in a large bowl until well-combined. Blend in Orangina, and orange oil, if using. Gradually add in confectioners’ sugar until the mixture reaches a thick easy-to-spread consistency. If you prefer stiffer icing, add a little extra confectioners’ sugar.
Spread on cooled Orangina cupcakes.
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg
1/2 cup sour cream (lowfat is fine)
1/4 tsp orange oil (optional)
3/4 cup Orangina
Preheat oven to 350F. Line 16 muffin cups with muffin papers.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light. Beat in egg, followed by sour cream and optional orange oil, if using. Working in two or three additions, slowly alternate additions of the dry ingredients and the Orangina to the butter mixture, ending with an addition of dry ingredients.
Evenly distribute the batter into the prepared muffin cups, filling each about 3/4 of the way full.
Bake for 17-21 minutes, or until a toothpick inserted into the center comes out clean. It’s fine to leave a batch on the counter if you can’t fit all the cupcakes in the oven at once.
Allow to cool completely before frosting. Cupcake tops may deflate slightly upon cooling, so don’t worry if it happens.
Makes 16 cupcakes.
Orangina Frosting
4-oz cream cheese, room temperature
1/4 cup butter, room temperature
3 tbsp Orangina
1 1/2-2 cups confectioners’ sugar
1/4 tsp orange oil (optional)
Beat cream cheese and butter in a large bowl until well-combined. Blend in Orangina, and orange oil, if using. Gradually add in confectioners’ sugar until the mixture reaches a thick easy-to-spread consistency. If you prefer stiffer icing, add a little extra confectioners’ sugar.
Spread on cooled Orangina cupcakes.
Monday, January 25, 2010
Black Devil's Food Cupcakes
Black Devil's Food Cupcakes
adapted from Lion House Desserts
1/3 cup butter
1/2 cup sugar
3 eggs, well beaten
2/3 cup cocoa
1/2 cup hot water
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup thick sour cream
1 teaspoon vanilla
Preheat oven to 350F. Line a cupcake pan with liners. Set aside.
In a large mixing bowl, cream the butter and sugar well. Add the eggs.
In a small bowl, beat the cocoa with the hot water until smooth. Add to the creamed mixture.
In a separate bowl, sift together the flour, salt, and baking soda. Add to the sugar mixture alternately with the sour cream. Add the vanilla and beat the mixture well.
Bake for about 13 minutes, or until a toothpick inserted comes out clean. Cool on wire racks.
Marshmallow Frosting
from Baking: From My Home to Yours
1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract
Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.
Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.
When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable -- don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting.
adapted from Lion House Desserts
1/3 cup butter
1/2 cup sugar
3 eggs, well beaten
2/3 cup cocoa
1/2 cup hot water
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup thick sour cream
1 teaspoon vanilla
Preheat oven to 350F. Line a cupcake pan with liners. Set aside.
In a large mixing bowl, cream the butter and sugar well. Add the eggs.
In a small bowl, beat the cocoa with the hot water until smooth. Add to the creamed mixture.
In a separate bowl, sift together the flour, salt, and baking soda. Add to the sugar mixture alternately with the sour cream. Add the vanilla and beat the mixture well.
Bake for about 13 minutes, or until a toothpick inserted comes out clean. Cool on wire racks.
Marshmallow Frosting
from Baking: From My Home to Yours
1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract
Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.
Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.
When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable -- don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting.
Chocolate Buttercream
Chocolate Buttercream
enough to lightly frost 24 cupcakes
1 stick butter
1/2 cup cocoa
4 cups confectioner’s sugar
~1/4 cup milk
1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until incorporated
3. Add half of the milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk until you get to the consistency you want.
Assemble
There are many ways to go here, in this case, I simply piped the frosting onto the cupcakes with a large star tip.
enough to lightly frost 24 cupcakes
1 stick butter
1/2 cup cocoa
4 cups confectioner’s sugar
~1/4 cup milk
1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until incorporated
3. Add half of the milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk until you get to the consistency you want.
Assemble
There are many ways to go here, in this case, I simply piped the frosting onto the cupcakes with a large star tip.
Devil’s Food Chocolate Cupcake
(recipe adapted from Cupcake Bakeshop by Chockylit )
makes 24 cupcakes / 350 degree oven
2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs
Preheat oven to 350 degrees.
1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.
Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.
makes 24 cupcakes / 350 degree oven
2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs
Preheat oven to 350 degrees.
1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.
Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.
Coca Cola Cupcake
Part One
• 1 cup coca cola or other cola drink
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1/4 cup powdered cocoa
• 22 large marshmallows
Part two
• 2 cups all purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 cup buttermilk
• 2 large eggs, beaten
Preheat oven to 325 degrees. Line cupcake pans with paper liners. These cupcakes work best with the silver metallic liners.
Part one
In a small saucepan mix cola, butter, vegetable oil and cocoa. Bring to a boil, remove from heat, and add marshmallows. Place lid on saucepan and leave until marshmallows begin to melt. Stir well.
Part two
Mix flour, sugar, and baking soda in a large mixing bowl. Add buttermilk, eggs, and vanilla. Mix well.
Combine Part One and Part Two in the mixing bowl. Spoon cupcake batter into cupcake pan liners until they are 1/2 to 2/3 full.
Bake at 325 degrees for approximately 20 minutes or until toothpick inserted in center comes out clean.
Cool cupcakes completely before frosting with Coca Cola frosting.
• 1 cup coca cola or other cola drink
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1/4 cup powdered cocoa
• 22 large marshmallows
Part two
• 2 cups all purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 cup buttermilk
• 2 large eggs, beaten
Preheat oven to 325 degrees. Line cupcake pans with paper liners. These cupcakes work best with the silver metallic liners.
Part one
In a small saucepan mix cola, butter, vegetable oil and cocoa. Bring to a boil, remove from heat, and add marshmallows. Place lid on saucepan and leave until marshmallows begin to melt. Stir well.
Part two
Mix flour, sugar, and baking soda in a large mixing bowl. Add buttermilk, eggs, and vanilla. Mix well.
Combine Part One and Part Two in the mixing bowl. Spoon cupcake batter into cupcake pan liners until they are 1/2 to 2/3 full.
Bake at 325 degrees for approximately 20 minutes or until toothpick inserted in center comes out clean.
Cool cupcakes completely before frosting with Coca Cola frosting.
Red Velvet Cupcake
• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter at room temperature
• 5 large eggs
• 1 cup buttermilk (see note at bottom)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring
Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.
NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter at room temperature
• 5 large eggs
• 1 cup buttermilk (see note at bottom)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring
Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.
NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.
Chocolate Cupcakes
• 2 cups all purpose flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 4 ounces melted unsweetened baking chocolate
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 4 ounces melted unsweetened baking chocolate
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.
Vanilla Cupcake Recipe
• 2 cups all purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk
• 2 large eggs
• 1 1/2 teaspoon vanilla
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost and decorate your vanilla cupcakes as desired.
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk
• 2 large eggs
• 1 1/2 teaspoon vanilla
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost and decorate your vanilla cupcakes as desired.
Saturday, January 23, 2010
White Chocolate Cake Ball
I want to thank Bakerella for showing the whole world on how to make this yummy treats
You could make this with red velvet but I'm making chocolate instead
Chocolate Cake Balls
1 box Chocolate cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package white chocolate(regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
mines dont look like hers but its was still good
Friday, January 22, 2010
Italian Meringue Buttercream
Im going to try this... Im hearing this is the real deal and here is the recipe for whoever needs it
-- 5 egg whites (best at room temp)
-- 1/2 tsp cream of tartar
-- 1/4 cup sugar
-- 3/4 cup sugar
-- 1/4 cup water
-- 1 lb. unsalted butter, softened but not warm or soupy (bringing to room temp and bashing with a rolling pin works well)
-- 1 to 1.5 tsp vanilla extract or liquor for flavoring (** Ruth's note -- RLB suggests using as much as 3 oz. of liquor to flavor, but I find that the emulsion doesn't hold with this much liquid added. 1.5 tsp is even a bit of a stretch.)
-- Equipment: a stand mixer works best, using the whip attachment for the eggs and switching to the paddle when you start adding the butter (to reduce unwanted air bubbles when icing the cake), and you'll need a candy thermometer.
-- 5 egg whites (best at room temp)
-- 1/2 tsp cream of tartar
-- 1/4 cup sugar
-- 3/4 cup sugar
-- 1/4 cup water
-- 1 lb. unsalted butter, softened but not warm or soupy (bringing to room temp and bashing with a rolling pin works well)
-- 1 to 1.5 tsp vanilla extract or liquor for flavoring (** Ruth's note -- RLB suggests using as much as 3 oz. of liquor to flavor, but I find that the emulsion doesn't hold with this much liquid added. 1.5 tsp is even a bit of a stretch.)
-- Equipment: a stand mixer works best, using the whip attachment for the eggs and switching to the paddle when you start adding the butter (to reduce unwanted air bubbles when icing the cake), and you'll need a candy thermometer.
Thursday, January 21, 2010
Wednesday, January 20, 2010
Monday, January 18, 2010
My First Fondant Cake
Made it out of marshmallow fondant Inside was red velvet and butter cream icing. Made it for my mother in law and she love it ... Happy Birthday Ma with love FiFi
Saturday, January 16, 2010
Black Forest Brownies
1 pkg. (20 to 23 oz.) brownie mix
4 cups JET-PUFFED Miniature Marshmallows
20 maraschino cherries, drained, coarsely chopped (about 1/2 cup)
3 squares BAKER'S Semi-Sweet Chocolate, melted
Make It
PREPARE brownie batter and bake in 13x9-inch baking pan as directed on package for cake-like brownies.
TOP hot brownies with marshmallows. Bake an additional 3 to 4 minutes or until marshmallows just begin to melt.
SPRINKLE with cherries; drizzle with melted chocolate. Cool completely. Cut into 36 brownies to serve.
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