Easter Cupcakes Baked in Real Egg Shells I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell. Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water. “Crack it on the table,” I told her. Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini. Update 3/19/2012: For the basic instructions on these Easter cupcakes, keep reading. I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days. Yield: 10 large egg cupcakes What you’ll need: 9 large eggs (Only one will get used in the cake. To prepare the eggs: Carefully poke a small hole in the top of each egg. Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit. Turn the egg upside-down and dump out the contents. Bake the eggs at 350 F for 23 minutes.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Divide batter evenly between six medium bowls. Let cakes rest in pans for 3 minutes.
Colorful swirled cupcakes | Chica and Jo With as many ways as there are to decorate cupcakes, they can be really boring if you just slap some plain icing on them. I like to make them fun and interesting, and one of my favorite ways to do that is with colorful, swirled icing. Rather than mix food coloring into the icing, I use it to paint the decorator bag, creating a result so crazy and cool that you won’t believe you got it from such a simple technique. Let me show you how! Gather the supplies The first things you’ll need, of course, are cupcakes and icing! Select the colors The best part about this technique is that you can choose any colors you want and can customize it to the occasion. You’ll be painting from 4 to 6 stripes of color for your icing, but you can repeat colors, so you really only need at least 2 different colors (up to 6 max). Paint the bags Okay, now for the actual technique! Now use the paint brush to paint stripes of color on the inside of the bag, starting at the tip and going up about 3-4 inches. The results
How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Add food colouring to the melted marshmallows until you get the colour you want. Step Four: Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Finished fondant! 1.
Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.
Chocolate Lava Cake with Salted Caramel The first time I made this it came out looking more like chocolate molten lava pudding. Of course there’s nothing wrong with pudding, except if you have 8 guests that have paid to eat at your supper club and what is on their plates looks like a big pile of brown mush. Then it’s not such a good thing. I definitely had a ‘what the hell do I do now’ moment when I pulled the ramekin off the cake and the whole thing oozed all over the plate except for a thin crispy crust. For a moment I thought I would simply call it molten lava pudding. Instead it got scooped back into the pan and all 8 of these little cakes spent a little more time in the oven. I put one of these cups of chocolate molten lava cakes with salted caramel away in my fridge so that I could share it with you. BTW: Stop by the post on Profiteroles with Chantilly Cream and leave a comment for a chance to win a copy of Grace Massa Langlois’s new cookbook Grace’s Sweet Life. Chocolate Molton Lava Cake with Salted Caramel
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting I couldn't believe my eyes this week when I saw the ad for Pumpkin Spice Lattes in my local Starbucks. Pumpkin Spice already? But there's still a little more summer to be had, isn't there? Of course, it was impossible to stay upset for too long; after all, this is lovely pumpkin -- one of my favorite flavors of all time -- that we're talking about! Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting from AllRecipes Ingredients For cupcakes 2 1/4 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 teaspoon salt1 tablespoon baking powder1/2 teaspoon baking soda1/2 cup butter, softened1 cup white sugar1/3 cup brown sugar2 eggs3/4 cup milk1 cup pumpkin puree For frosting 1 (8-ounce) package cream cheese, softened1/4 cup butter, softened3 cups confectioners' sugar1 teaspoon vanilla extract1 teaspoon ground cinnamon Instructions 1. 2. 3. 4. 5. 6. 7. Image via shimelle/Flickr
One Bowl Vanilla Cupcakes For Two Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting. And it only takes one bowl! I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 2 tablespoons butter, melted 1/4 cup flour
Boxed Wine Cupcakes - Champagne {Recipe} Cupcakes flavored with bubbly champagne and sweet passion fruit give reason to celebrate. Prep Time: 30 Minutes Total Time: 1 Hour Makes: 24 Servings Ingredients Cupcakes 1 box Betty Crocker® SuperMoist® white cake mix 3/4 cup passion fruit juice 1/2 cup champagne or sparkling white wine 1/3 cup vegetable oil 3 egg whites Frosting 6 cups powdered sugar 1/3 cup butter, softened 1/8 teaspoon salt 3 tablespoons champagne or sparkling white wine 3 tablespoons passion fruit juice Garnish White decorator sugar crystals Edible silver pearls Preparation Heat oven to 350°F (325°F for dark or nonstick pan). Disclosure: Recipe provided by Betty Crocker through MyBlogSpark. Caramel Apple Cheesecake Cupcakes I know that you guys probably think I’m super strong and totally fearless, so it may surprise you to know that I hate haunted houses. And haunted trail rides, haunted corn mazes, or whatever else people manage to turn into bloody clown-filled houses of horrors. Of course, I realize that we all have opinions and I totally respect people’s right to spend good money to walk in strobe lights and have zombies and dead hospital patients all up in their grill. But for me? No thank you, sirs and madams. A huge problem I have with haunted houses is the unavoidable fact that you WILL be chased by a guy with a chainsaw. Because they can cut people’s heads or arms off. So, they have scary people chase us with chainsaws that “supposedly” don’t have the sharp chain on them, but if you ask me, trusting strangers who think it’s fun to scare people with your life is not a very good idea. It’s a shame that feeling safe and cozy doesn’t get enough credit. Try it. Thanks for reading!!
Margarita Cupcakes | The Angieriver Show Yesterday was my sister’s much anticipated 21st birthday so in celebration I decided to make her a drink-simulated dessert. I found a recipe for margarita cupcakes on Recipe Girl which received rave reviews so I decided to give it a try. I wanted them to not only mimic a drink in taste, but also in presentation.
Death By Oreo Cupcakes They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com