Erin Aldrich
Hi! I'm Erin!
Powered by vBulletin. 181257995.jpg (JPEG Image, 430x315 pixels) The June the Homemaker Show: Stuffed Cupcakes Edition! The June the Homemaker Show: Stuffed Cupcakes Edition! Want to totally impress those around you with your killer baking skills without, uh, actually having killer baking skills? Check out this episode, where June shows you how to make these delicious piles of chocolate, cream cheese, and cherries.
You’ll also get to see a preview of June the Homemaker’s super-surprise Halloween vid, so don’t miss it, and don’t forget to subscribe! Tagged as: baking , June the Homemaker , june the homemaker show , Kitchen , recipe Previous post: The June the Homemaker Show: Popcorn Balls Edition! Next post: June the Homemaker - “Stuff My Cupcake” Music Video! Episode of the Week: June the Homemaker Surprise Egg Cupcakes Edition! June the Homemaker was inspired by the Allrecipes.com Easter recipes, and decided to try out these cupcakes that hide a delicious surprise...an Easter egg! You can also see my videos and blogs on my WonderHowTo World !
Want to be a sponsor of the June the Homemaker Show? Bake It in a Cake • Double Rainbow Coconut Cupcakes—All the Way! We’ve all seen the YouTube video of the dude going totally ballistic over seeing a double rainbow, right? Well imagine having a BUNCH of people do that when you show up with these at your next party! Marzipan rainbows are baked into the center of coconut cupcakes, topped with vanilla buttercream and even more coconut dyed in a rainbow of colors! This recipe makes 12 rainbow-filled cupcakes with enough batter left over to bake about 10 plain cupcakes. You can double the marzipan amount, though, if you want to make 22 rainbow-filled cupcakes (just know that it’s kind of pricey). For the marzipan rainbows you’ll need: 2 7 oz. packages of marzipanfood coloring (gel or liquid, your choice) For the cupcakes you’ll need: 1 1/2 stick unsalted butter, room temperature1 1/2 c. granulated sugar3 eggs2 t. vanilla2 t. baking powder1/2 t. baking soda1/4 t. salt1 c. cream of coconut1 c. toasted coconut2 1/2 c. flour1 1/3 c. whole milk For the buttercream and topping you’ll need: Directions: 1. 2. 3. 4.
Key Lime Cupcakes. I was flipping through old issues of Bon Appetit when I spied a colorful, playful looking green cupcake topped with a mound of icing. To say it looked delicious was a gross understatement. But would it really taste as good as it looked? Only one way to find out. . . Frankly, I think it’s better. I made a changes to the recipe based on ingredients I had on hand, as well as just my own experience making cupcakes (Remember when I was determined to come up with a recipe better than Sprinkles?
I made so many cupcakes back then that I don’t think twice about playing around with cake ingredients anymore.) These cupcakes remind me of lime sherbet, which I had a LOT of this summer. Key Lime Cupcakesadapted from Bon Appetit, Sept 2008 Print Recipe Icing: 1 stick cool unsalted butter, cut into 8 pieces 8 ounces cream cheese (room temperature), cut into 8 pieces 2 ¼ cups powdered sugar, sifted 1 tablespoon key lime zest Preheat oven to 350*F. Bake 20-25 minutes. Makes 12-14 cupcakes. Poke-m-my-god-what-is-that. HitPoints.jpg (JPEG Image, 750x600 pixels) - Scaled (95%)
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