Although this video is quick and right to the point, it shows the technique of how to pipe (buttercream) on a cupcake. Pay attention to how the cupcake is held, how the piping bag is held and gently squeezed, and the subtle movement of the piping tip. Like in my last post, I suggested a Open Star Tip #18 (by Wilton), but in this video he uses a Open Star Tip #17, still very similar. Check it out!
Tuesday, May 3, 2011
Patriotic Red Velvet Ice Cream Cupcakes
In accordance with the latest American top news story, I figured it was all too appropriate to post a Patriotic Cupcake Recipe idea. This one is fun, easy and quite delicious:)
Patriotic Red Velvet Ice Cream Cupcakes:
What you will need:
Preheat oven according to package and line your muffin pan with paper liners. For this recipe, you will need 36 liners.
Batter/Filling:
Then prepare Red Velvet batter according to package directions and fill liners half way with batter. Bake for 11-14 mins (or until toothpick inserted in center comes out clean). Let cool for about 10-15 mins on a wire rack, so they can cool completely.
Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour.
Topping:
In a large bowl, combine the whipping cream and marshmallow creme. Beat until stiff peaks form. Pipe over cupcakes; I used a Wilton Open Star Tip #18. Decorate with colored sprinkles and sugars. Freeze for 4 hours or until firm.
Serve, Eat & Enjoy! :)
Also, a special thank you to all those men and women who are serving our country. <3
What you will need:
- 1 package Red Velvet Cake Mix (I used Duncan Hines Moist Deluxe)
- ingredients that are needed for mix
- 1 quart blue moon ice cream, softened (or Vanilla Ice Cream tinted with blue food coloring)
- 3 cups heavy whipping cream
- 1 1/2 cups marshmallow creme
- red, white & blue sprinkles
- blue & red sugars
Preheat oven according to package and line your muffin pan with paper liners. For this recipe, you will need 36 liners.
Then prepare Red Velvet batter according to package directions and fill liners half way with batter. Bake for 11-14 mins (or until toothpick inserted in center comes out clean). Let cool for about 10-15 mins on a wire rack, so they can cool completely.
Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour.
Topping:
In a large bowl, combine the whipping cream and marshmallow creme. Beat until stiff peaks form. Pipe over cupcakes; I used a Wilton Open Star Tip #18. Decorate with colored sprinkles and sugars. Freeze for 4 hours or until firm.
Serve, Eat & Enjoy! :)
Also, a special thank you to all those men and women who are serving our country. <3
Tuesday, April 26, 2011
Slightly Coconut Frosting
This frosting is the perfect compliment topping for the Samoa Cupcake!
Different from my last Cream Cheese Coconut Frosting, this Slightly Coconut Frosting has a subtle hint of coconut, yet remains sweet. Its super easy and the ingredients are not pricey!
What you will need:
Pour the coconut milk into a small saucepan and bring to a boil. Once at a boil, lower to a low-medium heat and simmer, stirring occasionally. Let cool. Combine coconut milk and remaining ingredients and beat until light and creamy. Refrigerate any unused frosting.
Spread about a tablespoon on top of cooled Samoa Cupcake. Then lightly press frosted cupcake into bowl of cookie crumbles.
Serve, Eat & Enjoy! <3
Different from my last Cream Cheese Coconut Frosting, this Slightly Coconut Frosting has a subtle hint of coconut, yet remains sweet. Its super easy and the ingredients are not pricey!
- 1 can coconut milk
- 4 oz cream cheese, softened
- 4 tbsp butter, softened
- 1/2 tsp vanilla extract
- 1 1/2 cup powdered sugar
Spread about a tablespoon on top of cooled Samoa Cupcake. Then lightly press frosted cupcake into bowl of cookie crumbles.
Serve, Eat & Enjoy! <3
Girl Scout Cookie Cupcake
It's Girl Scout Cookie season again! Being a former Girl Scout myself, I figured I would honor them with a cupcake creation of my favorite cookie: The Samoa.
This cookie, for those of you that don't know, is a vanilla cookie, dipped in caramel, topped with coconut and drizzled with chocolate. Now that I'm salivating, let's get started on this cupcake recipe!
The Samoa Cupcake:
What you will need:
*Recipe for frosting will be in next post! Stay Tuned!! :)
Okay, lets get started:
Preheat oven to temperature indicated on box mix. Line your muffin tin with paper liners. While your oven is preheating (about 15-20mins), lets prepare our cookie filling and garnish. Put the cookies in a food processor and pulse until crumbly. Put in a bowl, and set aside for later.
Batter:
Combine all ingredients for cake mix in large bowl. Scoop batter into lined muffin pan only about 1/3 full. Sprinkle a layer of cookie crumbs on top of batter. Pour the remaining batter over cookie layer and fill cup about 3/4 full. Bake for appropriate time indicated on box. Once cupcakes are done, let cool completely before frosting.
Makes 24 cupcakes.
Stay tuned for the Slightly Coconut Frosting recipe that perfectly compliments this Samoa Cupcake! :)
This cookie, for those of you that don't know, is a vanilla cookie, dipped in caramel, topped with coconut and drizzled with chocolate. Now that I'm salivating, let's get started on this cupcake recipe!
What you will need:
- Vanilla Cake Mix (Super Moist, Betty Crocker)
- ingredients for cake mix (eggs, oil, water), on box
- 2 boxes Samoas cookies (Be charitable people!)
- One batch of Slightly Coconut Frosting*
*Recipe for frosting will be in next post! Stay Tuned!! :)
Okay, lets get started:
Batter:
Combine all ingredients for cake mix in large bowl. Scoop batter into lined muffin pan only about 1/3 full. Sprinkle a layer of cookie crumbs on top of batter. Pour the remaining batter over cookie layer and fill cup about 3/4 full. Bake for appropriate time indicated on box. Once cupcakes are done, let cool completely before frosting.
Makes 24 cupcakes.
Stay tuned for the Slightly Coconut Frosting recipe that perfectly compliments this Samoa Cupcake! :)
Friday, April 22, 2011
Chick Cupcakes!
Hey everybody! Here's an adorable decorative cupcake recipe. Just in time for Easter, these cupcakes will brighten up this rainy weekend we're having. They are fun to assemble, so I recommend making this a fun family project! :)
Easter Chick Cupcakes:
What you will need:
Preheat oven according to package directions. Place liners in muffin tin; I like to use a pretty Easter themed or pastel paper liner.
Batter:
In a large bowl, combine all ingredients on cake mix package. Scoop batter into paper liners. Bake for appropriate time on box. When done, let cool for 15-20 mins.
Decor:
While cupcakes are baking, scoop out the Vanilla Frosting into medium bowl. Carefully add 15-18 small drops of the yellow food coloring and mix until it blends to desired yellow for a chick. :)
Place coconut in 2 small bowls (1 cup each). In one bowl, add 4-6 drops of green food coloring. In the other bowl, add 4-6 drops of yellow food coloring.
Assembling your chick:
Frost the tops of your baked and cooled cupcakes. Dip the opposite sides of the cupcake in the green coconut flakes. Use remaining frosting to cover the donut holes. Place donut holes on top of frosted cupcake (using the frosting as glue).
This will form the chick's head! Press a pinch of yellow coconut on top of the head to look like feathers. Press the candy corn (or jelly bean) in the face for the beak. Use 2 mini chocolate chips for the eyes.
You can do a variation of decorating ideas using these ingredients. Get creative! Check out other cupcake baker's designs and make a combination of them!
Serve, Eat & Enjoy! <3
Easter Chick Cupcakes:
- Lemon or Coconut Cake Mix & ingredients for mix (I like either of those flavors for Easter because they are light and fruity, yet simple.)
- 1 container Vanilla Frosting
- about 2 cups flaked/shredded coconut
- 24 donut holes (vanilla)
- yellow & green food coloring
- 24 candy corn or 12 halved orange jelly beans
- mini chocolate chips
Preheat oven according to package directions. Place liners in muffin tin; I like to use a pretty Easter themed or pastel paper liner.
Batter:
In a large bowl, combine all ingredients on cake mix package. Scoop batter into paper liners. Bake for appropriate time on box. When done, let cool for 15-20 mins.
While cupcakes are baking, scoop out the Vanilla Frosting into medium bowl. Carefully add 15-18 small drops of the yellow food coloring and mix until it blends to desired yellow for a chick. :)
Place coconut in 2 small bowls (1 cup each). In one bowl, add 4-6 drops of green food coloring. In the other bowl, add 4-6 drops of yellow food coloring.
Assembling your chick:
Frost the tops of your baked and cooled cupcakes. Dip the opposite sides of the cupcake in the green coconut flakes. Use remaining frosting to cover the donut holes. Place donut holes on top of frosted cupcake (using the frosting as glue).
This will form the chick's head! Press a pinch of yellow coconut on top of the head to look like feathers. Press the candy corn (or jelly bean) in the face for the beak. Use 2 mini chocolate chips for the eyes.
You can do a variation of decorating ideas using these ingredients. Get creative! Check out other cupcake baker's designs and make a combination of them!
Serve, Eat & Enjoy! <3
Tuesday, April 19, 2011
A "How To" Video: Chocolate Ganache
Check out this awesome instructional video, courtesy of Betty Crocker, about the simple process of making homemade chocolate ganache!
Serve, Eat & Enjoy! <3
Serve, Eat & Enjoy! <3
Raspberry Filled Cupcakes with Chocolate Ganache
I love this recipe simply for the reaction I get from people on the first bite:
"Oh! It's filled with jam!"
This easy cupcake recipe involves a SuperMoist Butter Golden cupcake, filled with seedless raspberry jam, and topped off with Chocolate Ganache.
If your feeling fancy or creative, buy some fresh raspberries for a pretty garnish. That bright fuchsia color will break up that dark chocolate brown.
What you will need:
Chocolate Ganache Ingredients
Preheat oven to temperature according to package directions.
Place cupcake liners in muffin. Mix cake ingredients in large bowl and scoop into muffin tins. (DO NOT add the raspberry jam to this batter! Although it may be tempting, save the jam until after the cupcakes are baked and cooled!)
Bake cupcakes for appropriate time on box. After they're ready, let cool for about 15mins before we add the raspberry jam.
Now once the cupcakes are cooled completely, the fun part begins!
Take a clean turkey baster and (while plugging the bottom) scoop the raspberry jam into it. Poke the tip of baster (about 1inch) into the middle of the cupcake and squeeze baster slowly. I try to squeeze a big tablespoon of jam into the cupcake. *Once the cake begins to expand and show slight cracks on top, that is when you should stop filling. Repeat with each cupcake!
Now for the Ganache:
Place the chopped pieces of chocolate in a large bowl. Heat the heavy cream on med-high heat until it comes to a strong simmer, just before boil. Remove heavy cream from heat and immediately pour it over the chocolate pieces. Stir until completely mixed, melted, and glossy. Allow ganache to cool before pouring it to glaze your cupcakes. (The longer you allow ganache to cool, the thicker it will set.)
This easy cupcake recipe involves a SuperMoist Butter Golden cupcake, filled with seedless raspberry jam, and topped off with Chocolate Ganache.
If your feeling fancy or creative, buy some fresh raspberries for a pretty garnish. That bright fuchsia color will break up that dark chocolate brown.
What you will need:
- Moist Butter Golden Cake Mix (I used Duncan Hines)
- ingredients according to cake mix (usually eggs, butter/oil, water)
- seedless raspberry jam
- 12 oz chocolate, chopped with small pieces
- 1 cup heavy cream
Preheat oven to temperature according to package directions.
Place cupcake liners in muffin. Mix cake ingredients in large bowl and scoop into muffin tins. (DO NOT add the raspberry jam to this batter! Although it may be tempting, save the jam until after the cupcakes are baked and cooled!)
Bake cupcakes for appropriate time on box. After they're ready, let cool for about 15mins before we add the raspberry jam.
Now once the cupcakes are cooled completely, the fun part begins!
Take a clean turkey baster and (while plugging the bottom) scoop the raspberry jam into it. Poke the tip of baster (about 1inch) into the middle of the cupcake and squeeze baster slowly. I try to squeeze a big tablespoon of jam into the cupcake. *Once the cake begins to expand and show slight cracks on top, that is when you should stop filling. Repeat with each cupcake!
Place the chopped pieces of chocolate in a large bowl. Heat the heavy cream on med-high heat until it comes to a strong simmer, just before boil. Remove heavy cream from heat and immediately pour it over the chocolate pieces. Stir until completely mixed, melted, and glossy. Allow ganache to cool before pouring it to glaze your cupcakes. (The longer you allow ganache to cool, the thicker it will set.)
Once your ganache is ready, take a big tablespoon and drizzle it on top of your cupcakes, completely covering the center (to hide the cracks from jam filling).
While ganache is still wet, place your raspberry on top, using chocolate like glue.
*STAY POSTED for an awesome instructional video, courtesy of Betty Crocker, on how to make ganache.
Serve, Eat & Enjoy! <3
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