March 17, 2010
I have been dying to make these for months. I knew as soon as I got my bake it pretty gift card, I was buying grape flavoring, and a large round icing tip. To add to that, I bought purple cupcake liners to match.
I really do love these. They’re is something super good about these small things. And do you see how vibrant the liner still is? It stayed so bright after cooking! I’ll be returning to bake it pretty.
I made this from a vanilla bean recipe but left out the vanilla beans this time.
Yields about 50 mini cupcakes
1 stick of butter
1 cups sugar
2 large eggs, room temperature
1 3/8 cups flour (use a 1/8 cup)
3/4teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1/2teaspoon vanilla extract
1/4 grape extract from Bake It Pretty
Preheat oven to 350
Beat butter until nice and fluffy.
Add eggs and of course, beat.
In a separate bowl, mix flour, baking powder and salt.
Add milk and vanilla.
Add the dry ingredients you mixed in a separate bowl slowly.
Lastly, add grape flavoring!
Well, I didn’t want my cake to be kind of purple, so I went ahead and added purple food coloring.
Scoop batter into cupcake liners. My mini muffin pan was missing temporarily, but these liners are so sturdy they stood up fine.
Cook for 15 minutes on 350.
Let cool on a wire rack. Let the power go out. Wait…what? Yeah, the power went out after I had already lined and filled the next set of cupcakes. I eventually went and hung out with Stephanie and we baked, and ate cupcakes, at her apartment.
Once they were all baked, I stored them in the freezer, sealed with saran wrap. and foil. Then I let them sit out to thaw before icing them.
Now,I’d be lying if I pretended everything turned out perfectly. I would tell you what I did to ice these cupcakes but I messed up badly. It was fine, but I got gutsy and tried to add more cream cheese after it was done. I really wanted to finish these, so I went and bought pre-made frosting. I like cream cheese store bought icing anyways. Just like I like my slice and bake cookies better than any homemade cookie.
See this icing? I even had to strain it to get the lumps out. I just wasn’t happy. To Kroger’s I went.
Now this icing tip is the one I was talking about. Its huge!
After icing them, I put lilac sugar peals (also from bake it pretty) on the tops and stored them in an airtight container for BCM.
Oh, and this tag…
It’s from Bake It Pretty too.
January 29, 2010
Another Christmas gift this year was Martha Stewart’s cupcake book. I have really wanted this for so long. There are just so so so so many great ideas in it! Here is my first one.
Cookies and Cream Cheesecakes
Yields 24 cupcakes
1 package of oreo type cookies
2 lbs. cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
4 large eggs, room temperature
1 cup sour cream
pinch of salt
Preheat oven to 275 and line standard muffin tins with cupcake liners. I had the silicone cupcake liners so I used those instead. You don’t have to place these in muffin tins either.
Another cool thing about these cupcakes, is the fill line. The wilton brand ones have a “fill to line” so you wont overload with batter, but it wasn’t needed for this recipe because you its not cupcake batter, but cheesecake batter.
In the bottom of each liner, put a whole cookie. Kind of a pre-made crust.
Beat the cream cheese with an electric mixer until well blended, scraping down the bowls.
Add sugar slowly and beat and scrape again. Beat in vanilla too.
Beat in eggs one at a time, slowly adding them.
Beat in sour cream and salt.
Take left over cookies and crush. Add this to the batter and mix by hand. A hand with a spatula that is.
Fill each cupcake almost to the top.
Bake for 22 minutes, rotating the pan halfway through. They are done when they do not jiggle a whole lot.
Transfer to wire racks to cool. Refrigerate in tins for at least four hours.
November 12, 2009
I remember seeing the AT&T commercials for Toms Shoes. I didn’t really think it was a legit organization at first. Once I learned more about it, I realized that it is a great opportunity for people to help out in ways we never thought possible. If you aren’t familiar with Toms Shoes, visit his site and buy some super comfy shoes.
This is my first real experience with fondant. And honestly, I’m so happy, thrilled, ecstatic, you name it, with these cuppycakes. I chose the lazy way out and bought pre-made fondant, namely because I had a test to study for today. I wanted to bake something that I could take to BCM on wed. night.
My wonderful boyfriend surprised me at work one day with a cupcake book. I flipped through it and found a recipe I thought would yield fairly flat top cupcakes. I did get to taste these cupcakes since I cut off the tops of any that started to form a peak.
I started with the Mini Cocoa Cupcake recipe. Since it was meant for mini-cupcakes, it only made 12 cupcakes. Don’t worry, I made more than 12.
1 cup sugar
1 cup all-purpose flour
1/3 cup Cocoa
3/4 teaspoon baking power
3/4 teaspoon baking soda
1/2 teaspoon salt (I used sea salt. I love this stuff!)
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
Heat oven to 350. Either spray muffin cups with cooking spray or use paper liners.
Stir together sugar, flour, cocoa, baking power, baking soda, and salt in bowl.
Add egg, milk, oil, and vanilla. Beat on medium speed for about two minutes.
Stir in boiling water. This will make the batter very thin. Make sure to stir it together very well.
Fill muffin cups 2/3 full. Really try hard not to put that little bit extra in there to overfill it. It is tempting, I know.
I used a 1/3 cup scooper to fill it, but I didn’t make sure the scooper was all the way each time.
Bake for around 10-12 minutes or until a toothpick comes out clean. Let cool in pan for about 10 minutes then set out on wire rack to cool.
Make sure the tops of each are nice and flat. If they aren’t, just slice it off slightly and feel free to eat the scraps! Yum! I sure did.
Once the cupcakes are absolutely completely cooled, ice them with buttercream icing. Do this buy dipping the
tops of them. Let the excess drip off back into the icing mix.
Now is time for the fondant. So much patience comes with these steps. While the cupcakes were baking, I took the time to dye and flavor the fondant. For me, fondant is rather bland, so I like to add some plain flavoring to it. Since I needed three colors for these cupcakes, I divided the pre-made fondant into three sections for about how much I felt I would need for each section. To die and flavor, I took a toothpick, dipped either in vanilla extract or food coloring, and kneaded it into it and kept adding color until I got the color I was aiming for. Usually it’s best to buy fondant that is already dyed black. So I tried to use the littlest amount of black as I could. For true black, it’ll take a whole bottle of food coloring and then will leave it tasting funny. Make sure to add plenty of confectioner’s sugar to your work surface and keep picking up the fondant so it doesn’t stick.
Whew! Now moving on…
I started with the white covering. I took a large round cookie cutter and cut out circles to fit around the cupcakes, smoothing it around the edges to be even with the edges. After doing every single one of these little cupcakes.
Then I made these nice trident looking strips. To attach these I brushed the back of them with water, either with your finger, or with a paint brush. Then press it onto the top and bottom of each cupcake.
Next come these itty bitty letters. Let’s see. TOMS.. that’s four letters. 4×26= 92. 92 letters that is. Whew.
This isn’t even half of the letters… more pressing and cutting.
I just did the same with these letters. Add water. Usually with these I dipped them into the water to get all the powered sugar off of them.
And Viola! Fondant TOMS shoes cupcakes. I hope everyone at BCM thoroughly enjoyed them!