Archive for ‘Cupcakes’

April 10, 2011

Car Cupakes

Happy Birthday to the adorable little boy who received these car cupcakes at his party today! 

Although I made all the toppers myself, I can’t take complete credit for the tires. I found inspiration online from some amazing cupcake designers and then put my own personal touch to them. Actually, I made them 4 times, and experimented using: chocolate fudge cookies, rice crispies, Christie’s Dream Puff cookies, and finally I tried chocolate covered mini donuts. I had fun experimenting and my favourite flavour was the rice crispie squares, but the ones I ended up using were chocolate donuts because they were smaller and already rounded.

 1 dozen Hostess Style cupcakes with fondant race cars and chocolate dipped (fondant covered) GoodYear Tires. I’ll show a tutorial on how to make these in a few weeks.

1 dozen chocolate cupcakes & 2 dozen vanilla cupcakes, varied with chocolate and vanilla buttercream.

A few toy race cars for the little guys…it’s always fun to get a toy with your treat. That’s why kids love those Kinder Surprise Eggs, right? Then there’s a half dozen stop signs made from dark chocolate candy melts and Smarties.

And of course, a mini BIRTHDAY banner!  HAPPY BIRTHDAY DAYTON!

Crystal

April 2, 2011

Chocolate Cupcakes

A friend of mine ordered a couple dozen cupcakes for this weekend – her gorgeous daughter was turning 12 years old! She told me that her daughter’s current favourite colour was orange. My darn camera didn’t capture the true colour of orange icing because in these photo’s the orange looks more like brown/orange. My next investment…softboxes for better lighting and quality photo’s!

I made one dozen ‘Hostess’ style cupcakes with vanilla filling & chocolate ganache, and the other dozen were plain chocolate cupcakes and buttercream frosting.  The flowers are made with gumpaste, which I love because then your entire cupcake and decorations are edible!

Ingredients: (for the Chocolate Cupcakes, that didn’t have a filling)

  • 2 cups all-purpose flour, sifted
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder, sifted (I use sweetened)
  • 2 teaspoons baking soda, sifted
  • 1 teaspoon baking powder, sifted
  • 1/8 tsp salt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup milk
  • 2 tbsp Torani Chocolate flavoured syrup
  • 3/4 cup coffee, brewed, warm or room temperature…NOT HOT COFFEE!

Directions:

  1. Preheat oven to 350° F. Prepare cupcake tins with liners.
  2. In a large bowl, sift together the flour, sugar, cocoa, baking powder, baking soda and salt; set aside.
  3. Gently combine the oil, eggs, milk and syrup in a small bowl and then add it to the flour mixture.
  4. Use an electric mixer to combine the ingredients just until incorporated, scraping down the sides of the bowl.
  5. Now add the warm coffee, the batter will be runny. Note: Don’t use hot coffee or it will cook the batter before you get it scooped into the pans.
  6. Fill cupcake liners 2/3 full and place in a 350° oven, one cupcake tray at a time.
  7. Bake medium cupcakes for 15-18 minutes (17 was perfect for my oven), or until a toothpick inserted comes out clean.
  8. For all you lovers of mini baked goods, Bake the mini cupcakes for 9-10 minutes
  9. Tip: The tops of the cupcakes are shiny so they may appear under-baked when in fact they are actually done, so check them at 15 minutes with a toothpick and then check them every 2 minutes after that. Keep the oven door closed as much as possible so you don’t let the hot air out, or the cupcakes will not rise properly.

Serves: This batch made enough for 2 dozen regular sized cupcakes and 2 dozen mini cupcakes.

  • Buttercream Frosting. (This time I used whipping cream instead of the milk that it calls for. I also added 1 tbsp french vanilla Torani beverage syrup and 1/2 cup more confectioners sugar.)
  • Hostess Style Cupcakes

Enjoy!

Crystal

February 18, 2011

My Take on Hostess Cupcakes

Here are some chocolatey treats I made for a friend’s birthday lunch this upcoming weekend. Hope they like them…my family did! I mean…we had to try them to make sure they were good, right?

Beautiful on the outside and glorious on the inside! These cupcakes may be harmful to certain New Year’s Resolutions.

 

Ingredients:

 

**For Christmas, my in-laws bought me this wonderful cupcake invention – The CupCake Genuis. The unique frame, with its silicon tips, form the spaces as the cupcakes bake. No more hollowing out a space, breaking them up, using injectors, or wasting baked cupcakes!  Plus, all the pieces are dishwasher safe for easy cleanup. To be honest, it had me at, “Dishwasher Safe”. 

This is my first time using this pan and I can honestly say that I LOVE IT!

 

Directions:

  1. Preheat the oven to 350°F  and prepare the pan with cupcake liners.
  2. Make a batch of Chocolate Cupcakes, I used this recipe.
  3. Scoop the batter evenly into the cupcake tray, filling the liner about 2/3 full. Place the top rack onto the cupcake pan, the silicone moulds will touch the batter a little bit.
  4. Bake for 15-17 minutes. After baking, gently remove the top piece of the Cupcake Genius, the silicone tips should remove nicely, with only a little bit of cake batter on them. Let cool for a minute before removing them from the pan and placing on a wire cooling rack. Re-fill the cupcake liners and fill another batch. The recipe I used made me exactly 33 cupcakes.
  5. Then, I whipped up a batch of  Frosting to fill the cupcake centers. I used Seven Minute Frosting, as my mom calls it. I call it boiled icing.
  6. Scoop half the filling into the piping bag and fill the centers of the cupcakes flush to the tops. Don’t overfill them or you will see a lump under the chocolate ganache topping. Refrigerate the remaining icing, I had about 1/4 of it leftover.
  7. Place the cupcakes into cupcake skirts or fancy wrappers before applying the next steps.
  8. Refrigerate the cupcakes while you’re preparing this Chocolate Ganache topping.
  9. Wait until the chocolate ganache cools down to room temperature, then dip the tops of the cupcakes in it, gently taping off the excess. Place them back in the refrigerate so the chocolate will settle.
  10. Prepare the same chocolate ganache recipe, but with white chocolate. Let it cool completely, fill a piping bag with a #2 tip and pipe on a design of your choice.

Store in an airtight container for up to 1 week.

Enjoy!

Crystal

February 18, 2011

Chocolate Cupcakes

Adapted from CupcakesTakeTheCake

Makes about 10 dozen mini cupcakes or about 33 regular cupcakes

Ingredients:

  • 2 cups all-purpose flour
  • 2 1/2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 1 1/2 cups water, room temperature
  • 2 tbsp distilled white vinegar
  • 1 1/2 tsp vanilla extract
  • 2 eggs, room temperature

Directions:

  1. Preheat oven to 350°F. Line the cupcake tins with paper liners.
  2. Sift together flour, sugar, cocoa powder, baking soda, and salt into a large bowl. After sifting, use a whisk to completely combine the dry ingredients. Add the oil and sour cream and whisk well to combine until they are incorporated. Gradually beat in the water, the batter will start to get very wet at this point. Add the vinegar and vanilla and continue whisking. Make sure you are getting everything well incorporated and there aren’t any lumps. Finally, whisk in eggs until combined.
  3. Divide the batter evenly among the paper liners, filling each about 2/3 full and bake for 15-17 minutes for large cupcakes and 7-10 minutes for mini, (or until a toothpick inserted in the center comes out clean.)
  4. Cool for about a minute in the pan before moving to a wire rack to cool completely. I recommend chilling these cupcakes before serving because they are incredibly moist and tend to stick to the wrapper until they have set a little bit.
February 8, 2011

Cupcake Accessories!!

Isn’t it great how one inexpensive package of cupcake accessories can turn plain cupcakes into adorable cupcakes?!

 Plain marble cupcakes + adorable Cupcake Skirts & Hot Pink Frosting =  EASY and CUTE way to spruce up your cupcakes!

Sweet stuff, huh? 😉

Enjoy!

Crystal

February 2, 2011

Vanilla Oreo Cupcakes

Ingredients:

  • 3/4 cup unsalted butter or margarine, softened
  • 3/4 cups granulated sugar
  • 1 egg plus 1 egg white
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour, sifted
  • 1 1/2  tsp baking powder
  • 1/4 teaspoon salt
  • 1/4 cups 2% milk
  • 1/4 cup buttermilk
  • 1 package of Oreo Cookies, I buy the Double Stuffed ones

Directions:

  1. Preheat the over to 350 degrees F. Line the cupcake tins with baking cups.
  2. Using an electric mixer, cream together the butter and sugar until fluffy.
  3. Add the egg plus 1 egg white to the butter mixture and beat until thoroughly mixed.
  4. In a separate bowl, sift together the flour, baking powder and salt.
  5. Place the milk, buttermilk and vanilla in a bowl, set aside.
  6. Add the flour mixture to the butter mixture alternating with the milks, beating well after each addition.
  7. Remember to scrape down the sides of the bowl to properly incorporate all of the ingredients into the batter. Do not overmix.
  8. Use an icecream scoop to pour the batter into the prepared cupcake pans, about 2/3 full.
  9. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  10. Remove cupcakes from their pans and cool completely on wire racks before frosting.

 Frosting: Easy Buttercream Frosting . Cut the Oreo cookies in half and place them on top of the iced cupcakes.

Enjoy!

Crystal

Cupcake recipe adapted from TLC: Kitchen Boss
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