Tuesday, October 23, 2007
Monday, October 1, 2007
Tuesday, September 25, 2007
For the Butter Cupcakes:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
1 teaspoon Pure Vanilla Extract
3/4 teaspoon No-Color Almond Extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Preheat oven to 350°F.
In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt.
Add flour mixture alternately with milk, starting with the flour.
For the Cinnamon Cream Cheese Filling:
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 cup milk
In large bowl, combine cream cheese, sugar, cinnamon and milk. Beat with mixer until well blended. Refrigerate until ready to use.
For the Fluffy Boiled Icing:
3 Tablespoons meringue powder
1/2 cup cold water
2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water
Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes. In microwave safe bowl stir sugar, corn syrup and 1/2 cup water. In microwave bring syrup mixture to a boil (approx. 5 minutes). Remove, let mixture cool slightly (1-2 minutes).
Slowly add syrup to meringue mixture. Beat on HIGH for 4 minutes.
For top of range: Mix sugar, corn syrup and water in 2 qt. saucepan. Bring to boil; cool slightly and follow directions above.
Sprinkle cinnamon sugar on top of the icing for a traditional flavor!
Wednesday, September 12, 2007
1 1/4 cups all-purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1/3 cup canola or vegetable oil
2/3 cup rice or soy milk
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 cup finely chopped dark chocolate
Preheat your oven to 350 degrees and line your pan with paper liners.Throw your mashed banana in a blender or push it through a sieve to make sure there are no lumps in it.Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Gently fold the wet ingredients into the dry, don’t over mix or you’ll get tough cupcakes. Small lumps are fine.Fill liners 2/3 full, top the batter of each cupcake with 1 tsp of finely chopped chocolate and use a toothpick to gently stir them in.Bake 20-22 minutes or until a toothpick comes out clean.
1/2 cup margarine, softened
4 Tbs. shortening
2/3 cup creamy peanut butter
3 tsp vanilla extract
2 & 1/2 cups confectioners sugar, sifted
2-4 Tbs soy milk
With an electric mixer, cream together margarine and shortening until smooth.
Add peanut butter, molasses if using and vanilla, beat until very smooth.
Beat in sugar, mixture will be very stiff.
Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.
3 Tbs soy milk
1/3 cup semi sweet chocolate chips
Heat soy milk in a small saucepan over medium heat until almost simmering. Remove from heat and stir in chocolate chips. Set aside to cool about 10 minutes, then use a piping bag or a fork to shake chocolate all over frosted cupcakes. The ganache will set up when cool.
I topped this with chopped cashews, you could use any kind of nut or some sprinkles. A candied cherry on top and the king has left the building.
Tuesday, September 11, 2007
I was so excited to try them too because I have heard how some bloggers thought they were so much better than Magnolia's and these "take the cake", if you will.
I even went out and bought Pure Vanilla Extract too.
I baked them up.
And was let down.
Form your own opinion and try the recipe. I didn't care for the texture and I thought his Vanilla Vanilla frosting was way too sweet.
Leave me comments and tell me what you think!
Here's the recipe:
Billy's Vanilla Vanilla
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about two-thirds full.
Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter.
Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.
Decorate with sprinkles, if desired. Serve at room temperature
Billy's Vanilla Vanilla Buttercream
1 cup unsalted butter, room temperature
6-8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.
If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
Saturday, August 4, 2007
Tuesday, July 17, 2007
Thursday, July 12, 2007
You know S'mores. I think everyone has a memory of being around a campfire with a pack of graham crackers, marshmallows and a hershey bar. Even restaurants now sell gourmet versions of s'mores. That chocolately, marshmallowy, sticky goodness.
For this week I themed our Cupcake of the Week the S'more Cupcake. I used the recipe found in Crazy About Cupcakes by Krystina Castella (the best cupcake book!). You start with her recipe for Chocolate Chocolate Chip Cupcakes (found here... http://crazyaboutcupcakes.com/recipes.htm). I only had on hand 1 cup of mini chocolate chips so instead of the 1 1/2 cups of semi-sweet chocolate chips I used my SS mini ones instead. I made her Marshmallow Frosting recipe and began to assemble.
What a sticky, gooey mess!
I had marshmallow frosting everywhere! She says in her recipe for the s'more cupcakes to assemble, frosting, graham cracker, chocolate fudge, marshmallow and another graham cracker on top. I just couldn't bring myself to do it. I had to simplify it just a little bit. So I did frosting, graham cracker, dollop of frosting and then grated sem-sweet baking chocolate. And actually I did some just plain with a graham cracker on top.
I packed them up for the market and saved one to try. I was getting a little frustrated trying to peel off the wrapper...I mean literally there was dripping marshmallow frosting everywhere! The wrapper kept sticking to my fingers and finally comes the moment of truth. I bit into my s'mores cupcake.
The heavens opened, the angels sang, I think even at one point I heard harp music coming from somewhere in the Cupcake Heaven.
The cupcakes are delicious!
I know they are sticky, and gooey and messy, not what I think about wanting when it comes to a cupcake but it's exactly what I think about when I think about a s'more.
And if that doesn't say summer, I don't know what does!
Thursday, July 5, 2007
Monday, July 2, 2007
1 package (18.25 oz. white cake mix (no pudding in the mix)
In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer. Stir in lime zest; mix completely. Fill prepared pans 2/3 full. Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan on cooling rack 5-8 minutes. Remove cupcakes from pan; cool completely. Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist
8 tablespoons (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
2 tablespoons key lime juice
1 teaspoon key lime zest or lemon zest
4-5 cups confectioners' sugar
Yield: Makes about 3 cups icing.
Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.
Saturday, June 30, 2007
Monday, June 25, 2007
Thursday, June 21, 2007
Pink Lemonade Cupcakes with Lemon Buttercream Icing
Pink Lemonade Cupcakes:
12 teaspoons pink colored sugar
1 package white cake mix
Water (amount based on cake mix instructions)
3/4 cup thawed frozen pink lemonade mix (undiluted)
1 tablespoon finely chopped lemon peel
Preheat oven 350°F.
Spray pan with vegetable pan spray; sprinkle 1 teaspoon colored sugar into each heart shape in the pan.
Add water to pink lemonade mix to total amount of water called for on cake mix package directions.
Follow cake mix package directions to prepare cake, adding chopped lemon peel.
Pour into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
1/2 cup solid vegetable shortening
1/2 cup butter, softened
2 tablespoons lemon juice
1 teaspoon lemon zest
4 cups sifted confectioners' sugar (approx. 1 lb.)
Additional lemon juice or milk
In large bowl, cream shortening and butter with electric mixer until light and fluffy.
Add Lemon juice and zest; beat well.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.
Tuesday, June 19, 2007
It's called the Blogroll and it is a connection to a ton of Foodie Blogs.
It's an awesome idea, and I am honored to be a part of all the listings.
Check out the sidebar for the link...if you have a Foodie Blog, contact The Leftover Queen to join and become a part of it!
And don't forget to check out some of the other wonderful food and baking blogs on the blogroll!
Monday, June 18, 2007
Welcome to Cake Crazed!
Cake Crazed is a venture that was started in June of this year. It began basically as a hobby and a whim. My husband and I currently own and operate a stand in the Indoor Shed at the Rochester Public Market. Every Saturday for 52 weeks a year we sell bagels, coffee and assorted items at Johnny Mig's Bagels.
Well in February I began taking the Wilton Cake Decorating Method Courses. And so my love affair with cake decorating began. I am currently in Course III of the series and don't plan on stopping until I finish all four courses.
And that brings us to our latest venture. Cake Crazed. Cake Crazed will exist at the Rochester Public Market as a weekly cupcake display and special order cake service. I was inspired by people like http://www.52cupcakes.blogspot.com/ and I thought what better way to not only get our product and ideas out there than by establishing ourselves also at the Rochester Public Market.
Which that said, please visit our website (currently under development) at http://www.cakecrazed.com/ and stop by the Rochester Public Market every Saturday to pick up the weekly cupcake!