Monday, October 25, 2010
Tuesday, October 5, 2010
Sunday, September 19, 2010
Friday, July 9, 2010
Tuesday, July 6, 2010
I know I haven't been a very good blogger. I have been baking, I just haven't been posting enough. I plan to get back into blogging about what I bake a lot more!
Sunday, December 20, 2009
This is another great recipe from Martha Stewart's Cupcakes book. I highly recommend getting this book if you don't already have it.
2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened apple sauce
Preheat oven to 350ºF. Line muffin tins with paper liners.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined.
Fill each cup 3/4 full with batter. Bake 20 minutes.
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar
Using electric mixer, mix cream cheese with 1 stick butter and 1 cup light brown sugar on medium speed until smooth. Spread cream cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 2 days.
Wednesday, November 11, 2009
Yup, I was a cupcake for Halloween. My husband, Mike, made me the costume. How did he make it? Well, he used a large plastic beverage pail, and cut out the bottom. We bought it at the local hardware store. Then we took posterboard (sometimes called oaktag) in a bright pink color and folded it accordion-style. To attach it, he used a hot glue gun. The white 'frosting' is a sheet of fake snow that is used in Christmas displays. I bought two large packages and it was wrapped around me and secured with the hot glue gun. The 'sprinkles' are pom-poms which were attached with the hot glue gun. The trick was that the pail had ropes attached to it so it would stay on me, and the 'frosting' hid it. It was slightly uncomfortable, but a lot of fun!
Saturday, August 29, 2009
Preheat the oven to 350 degrees. Line 24 standard muffin tins with paper liners. Whisk together cake flour, cocoa and salt. With an electric mixer on medium-high speed, whisk together sugar and oil until combined.
Add eggs, beating until each is incorporated. Mix in food color and vanilla. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed for 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature or frozen for up to 2 months, in an airtight container. Refrigerate for up to 3 days in airtight containers. Bring to room temperature before serving. Makes 24 cupcakes.
Cream Cheese Frosting: Makes 4 cups.
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar
3/4 teaspoon vanilla extract
Beat butter and cream cheese on medium until fluffy, about 3 minutes. Reduce to low and add sugar, 1/2 cup at a time, then vanilla. Mix until smooth. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Before using, bring to room temperature and beat on low speed until smooth again.
Sunday, August 16, 2009
This is a great royal icing recipe for making decorations. You can store them for a very long time (a year) in a cool, dry place. I have mine in tupperware in a closet. I made a ton of poinsettias that I can keep until Christmas.