Honey and sour cream cupcakes with whisky buttercream. Pumpkin cupcakes with cream cheese frosting and the blog turns 1! Wow... it happened... this blog turned a year old! Happy bloggiversary to me! It's amazing to see how much this blog has changed my life and how much my life has changed in a year. A year ago I was in Boston, now I'm in Portland. I was working at a company, praying to get admitted in a PhD program. Today, I'm a PhD student, with a lab, a project and a fantastic boss. (For real, no ass kissing).
This is my 94th post. There's also all those blogs that inspire me, because of their recipes, their photos and the people who write them. The pictures have also gotten better, even if they could still improve a lot! And last but not at all least. And now for the recipe! Pumpkin cupcakes with cream cheese frosting 2 2/3 cups all-purpose flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. ground cinnamon (or as much as you like) ¼ tsp. freshly grated nutmeg 1 tsp. salt 1 (15 oz.) can pumpkin puree 1 cup sugar 1 cup packed light brown sugar 1 cup vegetable oil 4 large eggs For the frosting: Vanilla cupcakes with vanilla buttercream & salted caramel. Vanilla cupcakes with vanilla butter cream and salted caramel Three years ago I started the first online cupcake business in Cape Town called ‘The Cupcake Kitchen’ and I had so much fun with my first little business venture.
I had been to London and Anuga in October 2007 and had seen first hand the excitement around cupcakes. I spent the initial 6 months scouring the Internet and doing research on all cupcake businesses I could click on in the world. I tested dozens of recipes until I found what I perceived to be the best. I conjured up many exciting variations and combinations, but in the end, over the two and a half odd years I baked these whimsical and magical little cakes, at least 90% of my orders were for chocolate and vanilla. I needed a recipe that delivered the perfect taste and texture, but one which was also user friendly to make since I baked every single cupcake myself, and sometimes up to 700 per day. Silky sauce dripping down What you need to make these: salted caramel recipe. Rum Punch Cupcakes » Annie's Eats.
One of my good friends, Adam, just happens to be one of the biggest fans of my birthday cupcake effort at work. It seems that he’s always contemplating what his next birthday choice will be. I’m pretty sure he had something else in mind this time but when he saw rum punch on the menu, he was intrigued. The truth is, I was too.
This was nothing more than a flavor idea I had but no concrete recipe plan. The one thing Adam did request, similar to last year, was that I “challenge the laws of physics and fit as much booze as possible into one cupcake.” With that in mind, I went to work. Ever since buying Ready for Dessert by David Lebovitz, I’ve had my eye on his Bahamian Rum Cake. As with all spirited cupcakes, I find that everyone has completely different levels of taste tolerance. Chocolate Cheesecake Cupcakes. Chocolate Cheesecake Cupcakes For cake: 1 1/2 cups flour 1 cup sugar 1/4 cup cocoa 1 tsp baking soda 1/2 tsp salt 1 cup water 1 tbs vinegar 1/3 cup vegetable oil 1 tsp vanilla Sift together dry ingredients.
Add liquid ingredients. Beat until well mixed. Fill cupcake liners 1/3 full with chocolate batter. Banana Cupcakes with Creme Fraiche Frosting. “Two Peas in a Pod” Lemon Cupcakes « The Culinary Chronicles. Mimi is one of my oldest and dearest friends that I’ve known for almost 25 years. We’ve shared so many milestones, made so many memories……..needless to say, I love me some Mimi :) So you can imagine my utter glee when I found out that she was expecting twins!!! In fact, the twins were such eager little ones that they arrived almost two months early. We were excited to welcome Baby Christopher and Baby Abigail at the end of February—and both are getting stronger with each day!
Mimi and Jinhyeong had their baby shower this past weekend and the theme was perfect—–Two Peas in a Pod. Lemon Cupcakes filled with Lemon Curd and a Lemon Cream Cheese Frosting—-and topped with fondant sculpted peas! I must admit, I spent more time making these little fondant toppers than I did making the cupcakes—-but they were so much fun! Fondant is pretty fun and easy to work with—quite reminiscent of sculpting with Play-Doh! I’ll be the first to say that I’m not the greatest fan of the flavor fondant. 1. 2. 3. Sweet Lime Cupcakes with Raspberry Frosting. Last post I talked about all the fun things I like to look at in my local Mexican grocery store, and sweet limes are one of them.
I saw them in the produce bin and at first I thought they were lemons, until I saw the giant sign above them labeled "sweet limes". I was intrigued, and I looked them up on my phone and found out that they really are actually limes, not lemons, and that they're much sweeter than normal limes, so much so that they can be eaten raw from the plant like an orange or a tangerine. I picked up several of them and started brainstorming about what to make. I thought about limeade, but was craving a baked good of some sort. Ingredients: Cupcakes 3 Cups Self-Rising Flour 2 Cups plus 1 Tablespoon Ultrafine Sugar 1 Cup Unsalted Butter, at room temperature 1/3 Cup Whole Milk 1/2 Cup Buttermilk 4 Eggs 1 Tablespoon Vegetable Oil 1 Teaspoon Vanilla Extract 1/2 Teaspoon Salt Grated Zest from 2 Sweet Limes (about 2 tablespoons) Juice from 4 Sweet Limes (about 4 tablespoons)
Red Velvet Cupcakes – Fake Ginger. November 9, 2010 in Uncategorized Don’t forget to enter my great giveaway ! We had a small family reunion recently and I offered to bring cupcakes, mainly because I didn’t know what else to bring. My plan was 3 dozen in 3 different flavors and obviously red velvet had to be one of them. Red velvet is always a crowd pleaser! Honestly, I didn’t try these but they were definitely the most popular cupcake and I do believe I heard physical threats over them. (I kid.) I did try the cream cheese icing which is always excellent. The recipe was simple. Ingredients For the cupcakes: 2½ cups sifted cake flour 1 teaspoon baking powder 1 teaspoon salt 2 tablespoons unsweetened cocoa powder 2 oz. red food coloring (two bottles) ½ cup unsalted butter, softened 1½ cups sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1 cup buttermilk, at room temperature 1 teaspoon white vinegar 1 teaspoon baking soda For the cream cheese frosting: 16 oz. cream cheese (2 packages), softened 2½ cups powdered sugar, sifted.
Banana choco cupcakes — Home cooking rocks! The plan to bake a dozen banana nut muffins went pffft! As my younger daughter, Alex, discarded the idea. She doesn’t like nuts. Well, there’s no one else to boss me around at home these days since her older sister stays near the university during weekdays and her father is out of town attending a conference.
If I had insisted on baking muffins with nuts, I’d have to eat all of them by my lonesome self. So, the plan was amended — I baked banana choco cupcakes instead. Timely too since I still had chocolate morsels nearing the expiration date. To pre-empt questions I’ve been asked before… or, rather, to pre-empt comments that a small cake without icing or frosting is not a cupcake but a muffin, let me explain. As to the frosting or icing, when a cupcake is frosted or iced, it is considered a dessert cupcake. Makes 12 to 14 cupcakes. Ingredients: Preheat the oven to 350oF. Line the molds of a muffin/cupcake pan with paper cups. Sift together the flour, baking powder and salt. Strawberry Mascarpone Cupcakes (for Bunny) Many of you are familiar with the tragic accident that took my dear, dear friend and sister-in-law, Bunny last month.
I can't tell you how much I miss her. She was my go-to girl when I wanted to talk baking. I loved working out a recipe idea with her. I loved getting random emails and phone calls from her telling me about a foodie blog that I had to check out. She was a favorite running partner. If you were lucky enough to know her, you loved her. She left behind a sweet and good husband, and two adorable little girls. I have learned so much this past four weeks.
I have learned the power of service. I have learned the value of having people to mourn with you as you mourn, to help you bear your burden. I have learned that I need to live every day so that I don't have any regrets. These cupcakes were brought to us by a kind cousin. Preheat oven to 375 degrees. In a food processor combine the mascarpone cheese, strawberries, sugar, and lemon juice. Bunny would have loved these cupcakes. Churro Cupcakes. All right, all right. Churro Cupcake time. Yes, I know that these are not authentic churros. I am completely aware. I will make them next year for Cinco de Mayo, I promise, because I really love them, but the thought of cupcakes right now was a little more appealing. Because? Because these cupcakes are filled with Dulce de Leche filling (Feel free to make your own from scratch, which I promise to do at some point as well, but I am a studying machine as of late with a dire need for kitchen short-cuts.
And besides, who has time to make everything from scratch all the time anyways? So, my digression is over. Churro Cupcakes Servings: approximately 16 cupcakes Ingredients For the cupcakes: 3 cups cake flour 2 and 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 11 tablespoons unsalted butter, room temperature 1 and 1/2 cups light brown sugar, packed 2 large eggs 2 teaspoons vanilla extract 1 and 1/4 cups whole milk For the frosting: 8 ounces cream cheese, room temperature 1. 2. 3. Margarita Cupcakes. Raspberry Cupcakes.