Breaking Bad Candy Recipe. Cinnamon Chocolate Cupcakes with Nutella Frosting. Happy first day of spring!
We’ve had a pretty mild winter here in northern California, but I’m still ready for full-on spring: sunshine, blooming flowers, skirts and flip-flops. When I saw these cupcake liners at Michael’s in January, I couldn’t resist buying a box. They’re too cute with little ruffles, tiny polka dots and pastel colors…I knew they’d be perfect for a spring cupcake. When I was brainstorming spring cupcakes, I got this idea in my head that I wanted to make bunny shaped cupcakes – but not just the cute white bunnies that keep cropping up on Pinterest.
You see, I have a brown lop-eared rabbit and I wanted to make cupcakes that looked like her: Her name is Cinnamon (she was the color of my favorite spice when we first adopted her) so I made some cinnamon chocolate cupcakes and topped them with my most popular frosting, Nutella buttercream. She sets the bar pretty high for cuteness, so weird looking cupcakes really wouldn’t do her justice. She’s too cute for her own good. Coffee Frosting. Coffee Frosting YIELD: Enough for a 2 layer cake Ingredients * 1 1/2 teaspoons instant espresso powder ( see substitution idea if you don't want to use instant espresso) * 9 Tablespoons (4 1/2 ozs) of UNSALTED butter * 1 1/2 cups of powdered sugar * 1/2 tsp of vanilla extract ( see substitution idea below) * 2 tsp of milk Procedure * Warm the milk and dissolve the espresso in warm milk. * Beat butter and powdered sugar until pale and creamy. * Add vanilla and coffee mixture.
. * Spread over cooled cake or cookies. * This is even a nice quick fix to spread on graham crackers. How would I use instant coffee powder? Use 3 tsp and it would be OK. How is instant espresso different than instant coffee? Well, I'm sure the coffee house pros can explain it in detail, if you wish. Back to the top of this coffee frosting. March 2014 #1 Best Tiramisu Recipe #2 Almond Cake Recipe #3 Lemon Pound Cake #4 Lady Fingers Recipe.
Chocolate Buttercream Frosting. Last year I posted my recipe for Classic Vanilla Buttercream.
It’s the recipe I use for decorating cupcakes and birthday cakes, especially if I know kids will be the ones eating it. For wedding cakes I like to use a more silkier type frosting that I’ll share with you in the near future. But for everyday cake frosting, the vanilla buttercream is what I use. From that post, I received many comments and emails requesting a chocolate buttercream frosting which could also be used to frost cakes and for piping decorations.
I often referred readers to my most favorite chocolate frosting I use for glazing, frosting, filling, and piping. You will need to make sure your butter is soft enough to cream. Next, you’ll want to cream the butter and then then add sifted sugar and cocoa. This is my daughter Mimi. Be sure to start your mixer on slow speed after adding the dry ingredients. When deciding on whether or not to use milk or cream, I prefer cream. Porque una rosa mola... pero una rosa de chocolate mola más!!! (Con tutoriaaaaal!!!) A veces pienso que lo sabéis todo sobre mí.
La obsesión con los cupcakes, mi problema con el dulce, mi adicción a las flores de azúcar... Pero claro... Hasta ahora creo que no he mencionado... ¡¡¡Mi amor por el chocolate negro!!! Sí. Otra cosa dulce más, a la lista... Vale, esta no es TAAAAAAAAAAN dulce como lo que normalmente me gusta pero es dulce. De hecho, me gusta tanto, que he tenido meses en los que ingería chocolate del de 99% a todas horas (sí... de ese tan amargo que casi no se puede tragar!!).
Bueno, a lo que iba... no me voy a enrollar. Ahora ya sabéis una cosa más: Puedo comer chocolate hasta el empacho irreversible. Pero es que ahora ese vicio chocolatil ha tomado una dimensión desconocida... Síiiiiiiiiiiiiiiii!!!! Ahora hago rosas con él!! Hoy traigo la receta del chocolate plástico... 200g de chocolate negro60ml de sirope de maíz (Karo) Derretimos el chocolate al baño maría. Una vez tengáis el chocolate plástico listo, podéis hacer una rosa. Un besotón de gigantes dimensiones,