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
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.
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
* 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
* 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
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.
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.
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.
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.
(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.
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.
• 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 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.
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.
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.