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Saturday, October 9, 2010
Cupcakes for the Cure
I've officially signed up for a contest and Cupcake Camp! It's November 7, 1:00 - 4:00. $10 to taste 4 cupcakes that are submitted from professional and amatuer bakers. I'm going to be baking 6 dozen cupcakes and entering a contest. Super excited! And it's for a cause, fighting breast cancer! Now time to get creative...
Tuesday, October 5, 2010
Salty and Sweet, um, yes.
This is the best tasting cake I've ever made. The gooey, the sweet then the salty. Perfection. Salted Caramel Cake!
Gaze at it's sweet drips of goodness.
Ok here's the recipe. I got this from How To Eat A Cupcake blog.I only used 1/2 the caramel for the frosting and glaze on top.
SALTED CARAMEL CUPCAKES
MAKES 12 CUPCAKES
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
CARAMEL SWIRL BUTTERCREAM
MAKES ABOUT 2 CUPS
Caramel Drizzle
1 1/2 cups sugar
1 1/4 cups heavy cream
Pinch salt
Buttercream
3 large egg whites, at room temperature
3/4 cup sugar
Pinch salt
1 cup unsalted butter, cut into 16 pieces, at room temperature (I only used 1 1/2 sticks butter)
For the cupcakes:
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugars and butter together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20-22 minutes (Mine were done at 18 minutes). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
For the frosting:
In a heavy-bottomed, high-sided saucepan, cook the sugar over medium-high heat until it begins to melt around the edges, about 5 minutes. Stirring with a clean wooden spoon, continue to cook until the sugar is melted and has turned golden amber, about 3 minutes longer.
Carefully pour the cream down the side of the pan in a slow, steady stream (it will bubble and spatter), stirring constantly until completely smooth. Stir in the salt. Pour the caramel into a small heatproof bowl and let cool completely before using. (The caramel can be stored in an airtight container in the refrigerator for up to 1 week; bring to room temperature before using.)
In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160°F on an instant-read thermometer), about 2 minutes (It always takes about 5 minutes for me). Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry), about 6 minutes.
With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the caramel drizzle (I only added about 1/2 cup) and beat until combined (or almost combined for a swirling effect), scraping down the sides of the bowl as needed.
Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Top each cupcake with a caramel candy, sprinkle with a pinch of sea salt, and serve.
MAKES 12 CUPCAKES
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
CARAMEL SWIRL BUTTERCREAM
MAKES ABOUT 2 CUPS
Caramel Drizzle
1 1/2 cups sugar
1 1/4 cups heavy cream
Pinch salt
Buttercream
3 large egg whites, at room temperature
3/4 cup sugar
Pinch salt
1 cup unsalted butter, cut into 16 pieces, at room temperature (I only used 1 1/2 sticks butter)
For the cupcakes:
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugars and butter together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20-22 minutes (Mine were done at 18 minutes). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
For the frosting:
In a heavy-bottomed, high-sided saucepan, cook the sugar over medium-high heat until it begins to melt around the edges, about 5 minutes. Stirring with a clean wooden spoon, continue to cook until the sugar is melted and has turned golden amber, about 3 minutes longer.
Carefully pour the cream down the side of the pan in a slow, steady stream (it will bubble and spatter), stirring constantly until completely smooth. Stir in the salt. Pour the caramel into a small heatproof bowl and let cool completely before using. (The caramel can be stored in an airtight container in the refrigerator for up to 1 week; bring to room temperature before using.)
In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160°F on an instant-read thermometer), about 2 minutes (It always takes about 5 minutes for me). Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry), about 6 minutes.
With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the caramel drizzle (I only added about 1/2 cup) and beat until combined (or almost combined for a swirling effect), scraping down the sides of the bowl as needed.
Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Top each cupcake with a caramel candy, sprinkle with a pinch of sea salt, and serve.
The beat goes on...
I've never mixed so much butter, flour and sugar my whole life since the last few weeks. I did 2 cakes each weekend the last 3 weeks! So now this week I'm not making any cakes...so what do I think about? What cakes I want to make next. Yeesshh. Our church is having a Cake Walk for a Harvest Carnival so there will be my next creations, I'm thinking an iPhone Cake.
So this here are some I made in September...
Mr. Dylan turned 4 this last weekend. He really likes construction, he's a mans man. I love how the little trucks are tearing up those cupcakes and destroying the bottom tier. This was a Fresh Strawberry Cake with Strawberry Cream Cheese Filling.
My babiest sister Beth turned 21! Ugh, we're getting old. So since we do drink Root Beer I made her a Root Beer keg. Funny story: this was a surprise party but I didn't have time to decorate except hours before the party. Well Beth came to my house before her party the cake was crumb coated and sitting in my fridge. I had to lie (which I'm horrible at) and say it was some sand pail for a lady at church I'm giving to her on Sunday Night. Beth asked "When's the party?" I was like "I dunno she just wanted the cake Sunday night." (horrible liar). Anyways we couldn't get her out of the house. So Sarah, my friend, called her with an outragous story about her sister getting beat up and that Beth needed to watch her kids. Man oh man Beth sped out of my house! Then I finished her cake in 1 hour...she was surprised.
This was for my god daughter's birthdays. They wanted Princess Sweet Pea and Nina will get them whatever they want! This was my first molding of a character. Not too shabby. This was a Fresh Strawberry Cake with Marshmallow Fluff and Cream Cheese filling.
The Drum Cake: Red Velvet with Cream Cheese center. This was no easy task but it got done.
This is Hello Kitty #1 mini me.
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