Life is Great Now if you're wondering why my birthday cake was not made exactly in time for the actual event, well... a few things came along forcing me to only get to it last weekend. First of, on the weekend before the birthday there's the deadline for the recipe testing. The next day my wisdom tooth drove me literally running to the dentist to have it removed - I shall not bore you with the gruesome details since we are really just concerned about this cake now aren't we? To celebrate the day I get yet another year older, it is only fitting that I bake my own cake, especially since this was given to me months ago as an early present (muaks baby!!). It can't just be any other cake as well. The scheming of what cake to make went by as I nimbly devoured Vijay's awesome chicken pot pie and out-of-this-world mushroom soup on the big night. It was a tough choice. Everything up to the initial chocolate decoration bit went smoothly. This is definitely the kind of celebration cake I will make again soon.
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. 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: 2 sticks unsalted butter, room temperature2 c. powdered sugar1 1/2 c. coconutfood coloring Directions: First, make the marzipan rainbows. 1. 2. 3. 4. Magic!
Perfect Cupcakes Moist, quick, ... - Britely |Feistycook| SELF-FROSTING NUTELLA CUPCAKES When I bought the jar of Nutella last weekend I made a vow (yes I did) that part of the Nutella will be made into cupcakes. I’ve always planned to do that whenever I buy one but it never gets that far. Darn those nutella sandwiches and occasional spoon licking. Well, I finally made self-frosting nutella cupcakes and golly they were so beautiful and delicious. This self-frosting nutella cupcakes recipe was adapted from Connie of Pinoycook which she got from Baking Bites. 10 tbsp butter, softened 3/4 cup white sugar 3 eggs 1/2 tsp vanilla 1 3/4 cups sifted all purpose flour 1/4 tsp salt 2 tsp baking powder 1/3 cup Nutella Preheat the oven to 325°. Using a mixer, cream butter and sugar together Do this until light and creamy. Add one egg at a time. Beat the mixture after each egg. Add vanilla, then the flour, baking powder and salt. The mixture would be sort of lumpy like it would be hard to pour. Use an ice cream scooper to fill up the cups with the batter. Serve cool or a slightly warm. .
Crowd Favorite Recipes : Guinness Gasm – SF Food Wars (photo by chris rochelle @ CHOW) Team Mustache had everyone smiling with their irresistible mini-mustache mini-cupcake toppers. Matching this feast for the eyes was a party in the mouth–teeny Guinness Gasm cakes boasting a rich combo of Guinness, chocolate, and Bailey’s that will surely bring out the boozy Irishman in you when you whip these up yourself! Ingredients: (For the cupcakes) 1 cup Guinness 1 cup unsalted butter 3/4 cup unsweetened cocoa powder 2 cups all purpose flour 2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 eggs 2/3 cup sour cream (For the filling…chances are, this will be more than you need. (For the frosting) 3 to 4 cups confectioners sugar 1/2 cup room-temperature, unsalted butter 3 to 4 tablespoons Baileys Irish Cream Instructions: Make the cupcakes: 1. *I wrap the chopstick in saran wrap and spray a little Pam on it. Now make the filling: 1. Now make the frosting: 1. Congratulations.
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?
Strawberry Shortcake Cupcakes There is beauty in the rain. Or in fallen cupcakes. Gravity laughed as my Strawberry Shortcake Cupcake toppled over. The only adjusting I did was moved it from where it fell to the little plate for pictures, but I was careful not to mess up the placement. Of course with fresh strawberries, you just have to make a shortcake. These are sponge cakes layered with strawberry curd and whipped cream. Since you’ll be removing the cupcake wrappers, either use cheap white ones or a silicone pan. Strawberry Shortcake Cupcakes For a homemade strawberry curd recipe, click here. Author: Carla Cardello (www.chocolatemoosey.com) Serves: 6 cupcakes Ingredients 3/4 cup flour3/4 tsp baking powder1/8 tsp salt1/2 cup sugar1/4 cup butter, melted and cooled slightly1 egg1/4 tsp vanilla1/4 cup milk1/3 cup strawberry curd or jam1/3 cup heavy whipping cream2 Tbsp powdered sugar1/2 tsp vanilla6 small strawberries, for garnish Instructions For the cupcakes: Preheat the oven to 350F. You may also like these recipes:
Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting Recipe at Epicurious For almond cream filling: Pour half and half into medium saucepan. Scrape in seeds from vanilla bean; add bean and bring cream to simmer. Remove from heat; cover and steep 15 minutes. Blend sugar and flour in medium bowl. Whisk in eggs, then warm half and half mixture; return to same pan. Add almond paste. For cake: Preheat oven to 325°F. Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake. Place thinner cake on 9-inch-diameter tart pan bottom. Cut larger cake horizontally in half. For almond cream cheese frosting: Beat cream cheese, butter, sugar, and both extracts in large bowl to blend. Mound berries on top of cake.
Big Red Kitchen: Rainbow Cupcakes So when it came time for our school’s bake sale a week ago, I thought Rainbow Cupcakes would be fun for a change. I was right, they were the first ones to go because children cannot resist color and lots of it. They even beat out the luscious chocolate cupcakes I made. It is Rainbow Cupcakes from now on! This is simple to do by dividing the batter equally among six small bowls- I used yellow cake mix for deeper hues. Layer colored batter in the order of a rainbow’s colors into cupcake liners and bake according to the package directions. I wanted the frosting to go in a swirl of rainbow colors too so I used a technique Ma taught me years ago from her cake decorating classes. Unfortunately I did not have jewel toned frosting colors to match the cupcakes, so I did mix jewel tones with pastels. At the bake sale we placed each cupcake in a 9 ounce plastic punch cup and invited the children to decorate the cupcakes they had purchased. I can’t wait to find an excuse to make these again.