Wednesday, August 25th 2010
Cinco de Mayo (Revised from Annie's Eats)
325F - 20-22 Min -30 Yumcakes
Frosting:
2 cups sugar
8 large egg whites
pinch coarse salt
3 sticks unsalted butter, room temp*
2 1/2 tablespoons lime juice
2-4 tablespoons tequila
*For the frosting it is very vital that the butter not get too soft. The butter provides some of the structure for the frosting.
Yumcake:
1. Whisk together the flour, baking powder and salt.
2. Cream together the butter and sugar until light and fluffy. 5-7 minutes.
3. Add in the eggs one at a time, mixing well in between each addition.
4. Mix in the lime zest, juice and vanilla.
5. Mix in the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Bake and cool completely before frosting.
Frosting:
1. Put the egg whites, sugar and salt into a heat resistant bowl over a pot of simmering water.
2. Whisk together until the mixture reaches 160F. If you don't have a thermometer (which I don't) stick your finger in there once you see the sugar starting to dissolve.
3. Mix on high in a stand mixer until stiff peaks are formed. Air on the side of too stiff verses not stiff enough.
4. Mix in the butter 2 tablespoons at a time continually mixing as you go, giving a little time between each addition.
5. Mix in tequila and lime juice. If it gets too soupy, switch the mixer back to med-high and it will eventually get more stiff.
Wednesday, August 18th 2010
Mangolicious
325F - 30 minutes - 24 yum cakes
yumcake:
3 eggs
1/2 cup sugar
1/2 tablespoon lime zest
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/4 teaspoon baking powder
pinch of salt
1/4 stick of butter
mousse:
3 cups mango puree, or 2 mangoes pureed
2 tablespoons sugar
2 tablespoons orange juice
1 tablespoon lime juice
2 packages unflavored gelatin
2 cups whipped cream
yumcake:
1. In mixing bowl, beat eggs until foamy. Add sugar and beat until pale for about 10 minutes. Mix in lime zest and vanilla.
2. Whisk together flour, baking powder and salt/ Sift mixture in 3 segments over the egg mixture, folding well after each segment.
3. Put into baking cups ONLY1/4 full.
4. Bake for 30 minutes.
Mousse:
1. Combine mango puree, sugar, orange juice, lime juice and set aside.
2. In a small saucepan sprinkle gelatin over 1/4 cup water and let sit for 5 minutes. Then dissolve the gelatin into water over medium-low heat.
3. Once dissolved mix with mango puree. Refrigerate for 30 minutes.
4. Once cooled, fold in whipped cream and eat a big spoon full (My favorite part)!
Putting it all together:
1. Once the cakes have completely cooled you want to spoon the mango mixture on top of the cake until it is even with the baking cup.
2. Once you have filled all of the cups refrigerate for another hour.
3. Remove and frost!
Brown Sugar Frosting:
2 cups packed light brown sugar
2 sticks of butter
1/3 cup milk
3 cups of confectioner's sugar
1 teaspoon vanilla
1. Dissolve the brown sugar into the milk and butter. Stir until mixture is smooth.
2. Pour hot mixture into a bowl and mix in the confectioner's sugar until smooth!
3. Enjoy!
Wednesday, August 11th 2010
Wednesday, July 28th 2010
Cinco de Mayo (Revised from Annie's Eats)
325F - 20-22 Min -30 Yumcakes
Frosting:
2 cups sugar
8 large egg whites
pinch coarse salt
3 sticks unsalted butter, room temp*
2 1/2 tablespoons lime juice
2-4 tablespoons tequila
*For the frosting it is very vital that the butter not get too soft. The butter provides some of the structure for the frosting.
Yumcake:
1. Whisk together the flour, baking powder and salt.
2. Cream together the butter and sugar until light and fluffy. 5-7 minutes.
3. Add in the eggs one at a time, mixing well in between each addition.
4. Mix in the lime zest, juice and vanilla.
5. Mix in the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Bake and cool completely before frosting.
Frosting:
1. Put the egg whites, sugar and salt into a heat resistant bowl over a pot of simmering water.
2. Whisk together until the mixture reaches 160F. If you don't have a thermometer (which I don't) stick your finger in there once you see the sugar starting to dissolve.
3. Mix on high in a stand mixer until stiff peaks are formed. Air on the side of too stiff verses not stiff enough.
4. Mix in the butter 2 tablespoons at a time continually mixing as you go, giving a little time between each addition.
5. Mix in tequila and lime juice. If it gets too soupy, switch the mixer back to med-high and it will eventually get more stiff.
Wednesday, August 18th 2010
Mangolicious
325F - 30 minutes - 24 yum cakes
yumcake:
3 eggs
1/2 cup sugar
1/2 tablespoon lime zest
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/4 teaspoon baking powder
pinch of salt
1/4 stick of butter
mousse:
3 cups mango puree, or 2 mangoes pureed
2 tablespoons sugar
2 tablespoons orange juice
1 tablespoon lime juice
2 packages unflavored gelatin
2 cups whipped cream
yumcake:
1. In mixing bowl, beat eggs until foamy. Add sugar and beat until pale for about 10 minutes. Mix in lime zest and vanilla.
2. Whisk together flour, baking powder and salt/ Sift mixture in 3 segments over the egg mixture, folding well after each segment.
3. Put into baking cups ONLY1/4 full.
4. Bake for 30 minutes.
Mousse:
1. Combine mango puree, sugar, orange juice, lime juice and set aside.
2. In a small saucepan sprinkle gelatin over 1/4 cup water and let sit for 5 minutes. Then dissolve the gelatin into water over medium-low heat.
3. Once dissolved mix with mango puree. Refrigerate for 30 minutes.
4. Once cooled, fold in whipped cream and eat a big spoon full (My favorite part)!
Putting it all together:
1. Once the cakes have completely cooled you want to spoon the mango mixture on top of the cake until it is even with the baking cup.
2. Once you have filled all of the cups refrigerate for another hour.
3. Remove and frost!
Brown Sugar Frosting:
2 cups packed light brown sugar
2 sticks of butter
1/3 cup milk
3 cups of confectioner's sugar
1 teaspoon vanilla
1. Dissolve the brown sugar into the milk and butter. Stir until mixture is smooth.
2. Pour hot mixture into a bowl and mix in the confectioner's sugar until smooth!
3. Enjoy!
Wednesday, August 11th 2010
Choc-o-Choc-o Chip'
350 F - 18-20 Min - 24 yumcakes
Yumcake:
3 sticks unsalted butter, room temp
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla
1 1/2 cup chocolate chips (put as many as you want in there)
Filling:
4 tablespoons unsalted butter, room temp
6 tablespoons light brown sugar, packed
1 cup plus 2 tablespoons, all purpose flour
1/2 cup milk
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/4 cup mini chocolate chips (again...use as many as you want)
***If you want to cut this step out...you can buy those cute little pre-squared raw cookie dough and stuff those in there. But you should note that you get the same idea with this filling without the raw eggs.
Frosting:
3 sticks unsalted butter, room temp
3/4 cup light brown sugar, packed
3 1/2 cups confectioner's sugar
1 cup all purpose flour
3/4 teaspoon salt
3 tablespoons milk
2 1/2 teaspoon vanilla
1. Cream together the butter and the brown sugar until light and fluffy, literally 5 minutes. This makes such a huge difference and I can't stress enough to find your patience.
2. Mix in the eggs one at a time, mixing well after each addition.
3. Combine flour, baking powder, baking soda and salt in another bowl.
4. Mix the dry ingredients into the butter/sugar, alternating with the milk and vanilla, beginning and ending with the dry ingredients.
5. Fold in the chocolate chips
6. Fill baking cups 2/3 of the way and bake for 18 to 20 minutes.
For Filling:
1. Cream together the butter and augar.
2. Beat in the flour, sweetened condensed milk and vanilla until smooth.
3. Fold in the chocolate chips.
4. Cover with plastic wrap and refrigerate until firmed.
5. Cut a cone off the top of the cooled cupcakes and insert a little ball of filling.
6. Insert the top of the cone back over and frost!
Frosting:
1. Cream the butter and brown sugar
2. Mix in the confectioner's sugar, until smooth.
3. Mix in the flour and salt.
4. Mix in the milk and vanilla until smooth.
Wednesday, July 28th 2010
"Soda Shoppe Sweeheart" (revised from Baked: New Frontiers in Baking)
350 F - 20 min - 24 yumcakes
1 ½ cups root beer (Don’t use diet, you need the sugar)
¼ cup apple cider vinegar
1 cup dark unsweetened cocoa powder
1 stick unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed light brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 stick unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed light brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
½ cup additional root beer
3 teaspoons additional sugar
1. In a bowl, let the vinegar and root beer sit together while you are getting the next step together.
2. Combine the cocoa poweder, butter and root beer/vinegar mixture in a saucepan and heat until butter is melted.
3. Whisk in both sugars until dissolved, remove from heat and cool completely.
4. In a separate bowl sift together flour, baking soda and salt.
5. Whisk the eggs in a separate bowl and once the cocoa mixture is cooled and I mean cooled (you don't want to cook the eggs), whisk the eggs into the cocoa mixture.
6. Mix flour mixture into cocoa mixture a little at a time, mixing well between each addition.
7. Put into lined baking cups and bake for 20 minutes. :)
For Frosting:
3 sticks of unsalted butter, softened
1 ¾ cups confectioner’s sugar
¼ to ½ cup milk (whatever you have in the fridge will work)
1. Mix the butter and sugar until light and fluffy.
2. Slowly mix in the milk until the frosting has reached the consistency you like.
3. Mix on high or about 5 minutes.
For Sugar Straws:
1 cup sugar
1/2 cup water
1 teaspoon cream of tartar
Sheet pan
PAM
1. Bring sugar, water and cream of tar tar to a boil, watch very carefully, do not let it burn.
2. If you are a psychic then you will be able to tell when its done. If you are like me, then you take it off the burner right as it starts to turn color. If you are a professional, you use a thermometer and take it off the heat when it reads 300 degrees.
3. While you are waiting for the sugar to get to temp/color, spray your sheet pan with PAM.
4. Once you take the sugar off the heat immediately pour the sugar onto the pan, allowing it to cool down.
5. Once the sugar has cooled to the touch, you can mold into whatever you so choose. In this case, straws.
Wednesday, July 21st 2010
"Strawberry Fields Forever"
350 F - 20-25 Min - 16 Yumcakes
2 large eggs
2/3 cup sour cream
1 tablespoon vanilla
2 cup cake flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks butter, room temp
1. Sift together flour, baking soda, baking powder, and salt. Put in mixer and add sugar. Mix for 30 seconds to combine dry ingredients.
2. Take 2 tablespoons from sour cream and whisk into eggs with vanilla, set aside.
3. Add butter and remaining sour cream to dry ingredients in mixer. Mix until moist, and then mix on high for another 2 minutes.
4. Add egg mixture in 2 parts, mixing well between each addition.
5. Fill baking cups 2/3 of the way.
6. Bake in the oven for 20-25 minutes, Enjoy!
For Frosting:
Whipped topping recipe
1 cup of fresh strawberry puree
*Garnished with strawberry slice :)
"Sip of Sweet Tea" (revised from Paula Deen's Arnold Palmer cupcakes)
350 F - 20-22 Min - 16 Yumcakes
1 cup milk
5 black tea bags
1 cups unsalted butter
2 cups sugar
4 large eggs
1/2 teaspoon grated lemon zest
1 teaspoons fresh lemon juice
2 1/2 cups all-purpose flour
3/4 tablespoons baking powder
3/4 teaspoons salt
1. In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk, and steep for 15 to 20 minutes. Remove and discard tea bags. Let milk cool.
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs, 1 at a time, beating well after each addition. Add 1/2 cup milk/tea mixture and lemon juice. Mix well.
3. In a medium bowl, combine flour, baking powder and salt. Gradually add dry mix into the wet ingredients.
4. Spoon batter evenly into prepared muffin cups. Bake for 20 to 22 minutes, or until a wooden pick inserted in center comes out clean.
For Frosting:
Take remaining milk/tea mixture and combine with the cream from the whipped topping before mixing.
*Garnished with a sugar crusted lemon
"Cup o' Joe" (revised from Cooking Light's coffee cupcakes)
350 F - 20-25 Min - 12 Yumcakes
- 2 tablespoons boiling water
- 4 teaspoons instant espresso granules or 8 teaspoons instant coffee granules
- 1/3 cup low-fat buttermilk
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 5 tablespoons butter, softened
- 2 teaspoons vanilla extract
- 2 large eggs
1. Combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.
3. Place 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pan 10 minutes on a wire rack; remove from pan.
For Syrup:
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons instant espresso granules or1/4 cup instant coffee granules
- 2 tablespoons light-colored corn syrup
- 1/4 teaspoon vanilla extract
- 2 tablespoons powdered sugar
1. To prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, corn syrup, and 1/4 teaspoon vanilla extract in a small saucepan; bring to a boil.
2. Reduce heat; simmer 3 minutes. Pierce the cupcake tops several times with a wooden skewer. Brush espresso syrup evenly over the cupcakes.
For Frosting:
Whipped topping recipe
*Garnished with drizzle of remaining coffee syrup
"I'll have the French toast and bacon"
350 F - 20-25 Min - 16 Yumcakes
2 large eggs
1/4 cup maple syrup
1 tablespoon vanilla
2 cup cake flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 sticks butter, room temp
1/2 cup light brown sugar
1/2 cup cooked bacon + more for garnish
1/2 cup half and half
1. Sift together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Put in mixer and add white sugar. Mix for 30 seconds to combine dry ingredients.
2. Combine the syrup and half and half. Take 2 tablespoons from syrup/half and half mixture and whisk into eggs with vanilla, set aside.
3. Add butter, remaining syrup/half and half mixture and brown sugar to dry ingredients in mixer. Mix until moist, and then mix on high for another 2 minutes.
4. Add egg mixture in 2 parts, mixing well between each addition.
5. Fill baking cups 2/3 of the way.
6. Bake in the oven for 20-25 minutes, Enjoy!
For Frosting:
Cream Cheese Recipe
*Garnished with crumbled bacon
"What's up Doc?" (revised from cupcakerecipe.com)
2 cups all purpose flour
2 cups sugar
3 cups shaved carrot
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup veggie oil
4 large eggs
1. Combine all the dry ingredients in mixer.
2. Mix in the veggie oil, and mix until moist.
3. Add eggs, one at a time and mix well after each egg.(I mixed on high for a good 3 minutes after the last egg)
4. Fill baking cups 2/3 way full.
5. Bake and enjoy!
For frosting:
Cream cheese recipe
*Garnished with shaved carrot
"Banana Split"
350 F - 20-25 Min - 16 Yumcakes
2 large eggs
1 cup mashed ripe banana
1 tablespoon vanilla
2 cup cake flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks butter, room temp
Chocolate sauce for garnish
Maraschino cherries for garnish
1. Sift together flour, baking soda, baking powder and salt. Put in mixer and add white sugar. Mix for 30 seconds to combine dry ingredients.
2. Take 2 tablespoons from bananas whisk into eggs with vanilla, set aside.
3. Add butter, remaining banana to dry ingredients in mixer. Mix until moist, and then mix on high for another 2 minutes.
4. Add egg mixture in 2 parts, mixing well between in addition.
5. Fill baking cups 2/3 of the way.
6. Bake in the oven for 20-25 minutes, Enjoy!
For Frosting:
Whipped topping recipe
*Garnished with chocolate syrup and cherry
"Taste of Italy"
For Panna Cotta (Recipe from David Lebovitz "Perfect Panna Cotta"):
8 servings **You will not need all of this. But it is so easy to make, you will have an entirely different dessert. Toss some sliced strawberries in more of the wine syrup and serve ontop of the left over panna cotta, yum!
4 cups heavy cream
12 cup sugar
2 teaspoons vanilla
2 packets of gelatin
6 tablespoons cold water
1. Dissolve sugar into cream, remove from heat and add vanilla.
2. Sprinkle gelatin over cold water in medium size bowl and let stand for 5 to 10 minutes.
3. Pour warm panna cotta mixture over gelatin and stir until gelatin is dissolved.
4. Place in refrigerator to cool and set for 2 hours.
For cake:
2 large eggs
2/3 cup sour cream
1 tablespoon vanilla
2 cup cake flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks butter, room temp
1. Sift together flour, baking soda, baking powder and salt. Put in mixer and add sugar. Mix for 30 seconds to combine dry ingredients.
2. Take 2 tablespoons from sour cream and whisk into eggs with vanilla, set aside.
3. Add butter, remaining sour cream to dry ingredients in mixer. Mix until moist, and then mix on high for another 2 minutes.
4. Add egg mixture in 2 parts, mixing well between each addition.
5. Fill baking cups 2/3 of the way.
6. Bake in the oven for 20-25 minutes.
7. Once panna cotta and yumcakes are cooled. Cut a tiny cone off the the top of yumcake and spoon a little panna cotta mixture and then replace the top of the cone to form a flat top again.
For Frosting:
1/2 cup red wine
3 tablespoons sugar
Whipped topping recipe
1. Bring wine and sugar to a boil and reduce for about 5 minutes on medium heat.
2. Completely cool, then fold into whipped topping.
*Garnished with sliced strawberry
"High Society"
350 F - 16-20 Min - 24 Yumcakes
2 3/4 cups all purpose flour
1 1/2 teaspoon baking soda
pinch of salt
2 sticks butter
2 cups sugar
3 eggs
1 teaspoon vanilla
3 ripe pears, peeled and diced
1 cup of champagne (If you don't have/want to use Champagne, seltzer water or even sparkling cider will work great)
1. In a small bowl sift flour
2. In mixer, cream butter and sugar until well mixed
3. Add eggs, one at a time, making sure each is mixed well before adding next.
4. Stir in vanilla and Champagne, mix well.
5. Stir in pears, lightly mix.
6. Fill baking cups to the top.
7. Bake and enjoy!
For Frosting:
1 wheel of brie softened
4 oz of cream cheese
1/2 stick of butter
1/4 cup confectioners sugar
large pinch of salt (Brie is so salty, this really enhances that salty goodness that could get masked by the cream cheese and sugar)
1. Combine all ingredients in mixer until light and fluffy
*Garnished with a slice of pear
