I'm not dead.
I have made cupcakes, though I don't think I will make it to 52 this year. Maybe I can make it 52 over two years! yeah.
I've not been in much of a baking mood these days. The last batch I made flopped (rosemary, lavendar, and savoury - should be good yes? No. Flavourless. Bland. Not good.), and the ones before that, were beautiful and perfect and delicious - but my fancy silicon cupcake liners had 50% go missing. If they were something I just bought on a whim (like I normally do!) that would be ok, but they were a present! I don't like to lose presents!
So, I'm a bit miffed at my cupcake-eaters. Don't tell them, Internet. I know I can trust you with my secret.
I would like to do a few (candy cane, gingerbread) for christmas, and I still have that back log to post, so hopefully I will be more updatey in the coming weeks!
Friday, December 5, 2008
Thursday, September 18, 2008
#27 Lemon Meringue
These came before coconut, but are being posted after. So technically they're #26 chronologically.
These might be the best cupcakes I've ever made.
Cake
1 c. milk (soy, almond, cow)
4 tsp. lemon juice
zest of 2 lemons
1 1/4 c. flour (baking or all purpose)
3/4 t. baking powder
1/2 t. salt
1/3 c. oil
3/4 c. sugar
Preheat the oven to 350F.
Mix together the milk and the vinegar and let it sit for a minute, to curdle.
Dump everything else into the bowl, mix.
Pour into cupcake pan or cupcake liners or whatever.
Bake 20 - 22 minutes.
Filling: Lemon Curd
Recipe
Icing
Lemon juice ~2 tbsp
Lemon Zest
Shortening ~ 1/4c.
Icing sugar ~ 2c.
Meringues
120g sugar for every 2 egg whites
Beat together until super fluffy and can hold over your head upside down.
Bake at 200F for 60 odd minutes, allow to cool in the oven.
Fill cupcakes with curd, top with icing and a meringue cookie on top.
#24 / 25 Summer Fruit and White Chocolate, carrot and brown butter
This is another juicer cast-off recipe, that I think went very well. It was summery and fruity and delicious.
The fruits were kiwis and apples and berries and melons.
Cupcake Recipe - where it says 'vegetable pulp' use fruits.
Icing was white chocolate, cream, and some brown sugar.
Carrot cake with brown butter were delicious (minis, above). Brown butter & brown sugar made up the frosting, and the cake was the same as above, but with carrot pulp only.
Wednesday, September 10, 2008
#26: Coconut
Right. I have three pending which I didn't post yet (actually maybe 4.. I'm a bad updater). They're coming, I promise.
Coconut Cupcakes were a specific request from MzSavage, since she's LEAVING US FOREVER for a new province.
Cupcakes:
Recipe Here
Icing:
I forgot to get cream cheese, but I did have coconut milk, margerine, and icing sugar, so:
Coconut Milk (1tb)
Margerine (1/4 c.)
Icing Sugar (+/- 2 c.)
Roll the tops in shreddy coconut so that you don't have to worry about your poor, poor icing skills.
No photos this time.
Coconut Cupcakes were a specific request from MzSavage, since she's LEAVING US FOREVER for a new province.
Cupcakes:
Recipe Here
Icing:
I forgot to get cream cheese, but I did have coconut milk, margerine, and icing sugar, so:
Coconut Milk (1tb)
Margerine (1/4 c.)
Icing Sugar (+/- 2 c.)
Roll the tops in shreddy coconut so that you don't have to worry about your poor, poor icing skills.
No photos this time.
Monday, August 4, 2008
#23 Lavendar and White Chocolate
Far right.
Lavendar was on my to-do list. I was worried these would taste like soap, but they don't. They're very good.
Cupcake
1 c. milk (soy, almond, cow)
3 tbsp. lavendar flowers
1 tsp. vinegar (apple cider, white, other mild)
1 1/4 c. flour (baking or all purpose)
3/4 t. baking powder
1/2 t. salt
1/3 c. oil (whatever, I use ... Read Moreolive)
3/4 c. sugar
2 t. vanilla
Preheat the oven to 350F.
Mix together the milk and the vinegar and flowers and let it sit for a minute, to curdle.
Dump everything else into the bowl, mix.
Pour into cupcake pan or cupcake liners or whatever.
Bake 20 - 22 minutes.
Frosting
White chocolate
Cream
Melt together, whip. Apply to cupcakes.
#22 Mixed Vegetable with Goat Cheese and Honey
Oh yeah. Vegetable cupcakes.
I bought a juicer (get a juicer, you will love it). The only problem with a juicer is all the castoff material. Whatever was I to do with all the pulp. Answer? Cupcakes.
The pulp was made mostly of carrots (which, as it turns out, even in juice form, I don't like). Also: celery, yellow pepper, peach, apple, and cucumber. The cupcakes were 'different', and people seemed to really enjoy them - some having 2 or even 3 minis!
I made these for a group of folks I know are open to trying new things. The child of the group spit it out immediately - so these aren't for everyone, certainly. :)
The icing was wonderful, IMO. I adored it. Not too sweet, just right. And it complemented the odd vegetable cake nicely.
Cupcakes (24 minis)
1 c. flour
1/2 c. sugar
1 c. vegetable pulp, some juice
1 t. baking soda
1 t. baking powder
3/4 c. oil
Mix mix mix, bake at 350 for 22 minutes.
Icing
Goat cheese (soft), some
Honey, about 2 tbsp
Mix mix, pipe.
Mmm, goat cheese icing.
Images are trapped on my camera, which atm has no batteries. I'll add them soon!
I bought a juicer (get a juicer, you will love it). The only problem with a juicer is all the castoff material. Whatever was I to do with all the pulp. Answer? Cupcakes.
The pulp was made mostly of carrots (which, as it turns out, even in juice form, I don't like). Also: celery, yellow pepper, peach, apple, and cucumber. The cupcakes were 'different', and people seemed to really enjoy them - some having 2 or even 3 minis!
I made these for a group of folks I know are open to trying new things. The child of the group spit it out immediately - so these aren't for everyone, certainly. :)
The icing was wonderful, IMO. I adored it. Not too sweet, just right. And it complemented the odd vegetable cake nicely.
Cupcakes (24 minis)
1 c. flour
1/2 c. sugar
1 c. vegetable pulp, some juice
1 t. baking soda
1 t. baking powder
3/4 c. oil
Mix mix mix, bake at 350 for 22 minutes.
Icing
Goat cheese (soft), some
Honey, about 2 tbsp
Mix mix, pipe.
Mmm, goat cheese icing.
Images are trapped on my camera, which atm has no batteries. I'll add them soon!
Friday, July 4, 2008
#21 Canteloupe
I made these for the Cupcake Hero Challenge - only I didn't check the end date, and am too late :((
Oh well, they were enjoyed by all, and that's what matters!
Comments:
"Two thumbs up. Not enthusiastically up, but up"
(11:54:31 AM) MzSavage: moist and good! moist and good!
(11:54:46 AM) MzSavage: it was moist and goooooooddddd!
Cupcakes (10)
1 c flour
1 t. baking powder
pinch salt
1 t. each: ginger, cinnamon, allspice
1 c. canteloupe, cut up
1/4 c. oil
1/2 c. sugar
1 t. vanilla
Sift flour, bp, salt, ginger, cinnamon, allspice into bowl.
Add canteloupe, oil, sugar, vanilla to that
Get out handy dandy hand-blender and blend until not chunky.
Bake 15-20 minutes at 350
Jammy Topping
Rest o' canteloupe
sugar
coconut powder for thickening
Mascerate canteloupe & sugar overnight in fridge
Bring everything to a quick boil, heat to 220F, and wait until thickeny.
Spoon over cakes and cool.
Oh well, they were enjoyed by all, and that's what matters!
Comments:
"Two thumbs up. Not enthusiastically up, but up"
(11:54:31 AM) MzSavage: moist and good! moist and good!
(11:54:46 AM) MzSavage: it was moist and goooooooddddd!
Cupcakes (10)
1 c flour
1 t. baking powder
pinch salt
1 t. each: ginger, cinnamon, allspice
1 c. canteloupe, cut up
1/4 c. oil
1/2 c. sugar
1 t. vanilla
Sift flour, bp, salt, ginger, cinnamon, allspice into bowl.
Add canteloupe, oil, sugar, vanilla to that
Get out handy dandy hand-blender and blend until not chunky.
Bake 15-20 minutes at 350
Jammy Topping
Rest o' canteloupe
sugar
coconut powder for thickening
Mascerate canteloupe & sugar overnight in fridge
Bring everything to a quick boil, heat to 220F, and wait until thickeny.
Spoon over cakes and cool.
Wednesday, July 2, 2008
#20 Chocolate Tahini Cake with Sesame Chocolate Icing
I saw this on HCWT and thought "Sesame Chocolate is on my list. What a great way to do it!"
I think these came out really well. The sesame flavour isn't as intense as I would like it, so I added it to the icing, which helped. I probably added more than I listed below, cos I'm not a big believer in the old measuring, but 'to taste' is fine :)
Cupcakes (18)
HCWT's recipe. Double it for 18 cupcakes.
The texture of the batter is much lighter / fluffier than a normal cupcake would be. It's more muffin/bready (after bread has been allowed to rise) than cakey. The finished product is still cakey, and light, and yummy.
Icing (from Vegan Cupcakes Take Over The World)
1/4 c. margerine
1/4 c. shortening
1/2 c. cocoa powder
2 1/2 c. icing sugar
3 T. soy creamer
1 T. sesame oil
Mix Margerine / Shortening. Add cocoa powder, icing. Add creamer, oil. Fridge. Pipe.
I've gotten better at piping! Trick is a ziploc bag. Zipper it closed, cut off a tip, pipe. Aww yeah.
Two thumbs up from me!
Wednesday, June 25, 2008
#19 Chocolate & Curry with Lemongras scented coconut cream icing
These are, in my opinion, by far the best cupcakes I have EVER MADE. They're light and moist and really pack a curry punch. The icing is too sweet, but I always find icing too sweet (others will probably also find this too sweet, though. It's hella sweet.)
Inspired by Vosges Naga bar, and using some chips from Vosges, these are absolutely perfect. PERFECT.
I took the recipe from Vegan Cupcakes take Over the World, for both frosting and cupcake, and added curry, naga chips, replaced soymilk with coconut milk in both, and walla, perfect cupcakes.
Cupcakes (12)
1 cup coconut milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup oil
1.5 teaspoons vanilla
1 cup flour
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
5 or so tablespoons of curry powder
1 bag (minus what you've munched on) Naga Chips, chopped
Mix coconut milk and vinegar, set aside to curdle (yum!). Mix oil, sugar, vanilla. Add to curdled milk.
Mix flour, cocoa, bs, bp, salt. Add to wet in two batches. I sifted the dry directly into the milky stuff, and blended halfway through. Because I didn't want to wash three bowls.
At the end, add the chopped naga, and as much curry powder as you like. I added more than I thought I needed, cos in baking the flavour is lessened. Keep tasting the tasty, tasty batter until you like it.
Bake 20 minutes at 350
Icing
1/4 cup shortening
1/4 cup margerine
1.75 cups icing sugar
1/8 cup coconut milk infused with lemongrass
To infuse coconut milk: Sounds fancy, but I just threw some lemongrass into some coconut milk and let it sit overnight.
Mix shortening and margerine until 'light and fluffy'. (2-3 minutes)
Add sugar. Mix until lighter and fluffier. (2-4 minutes)
Add coconut milk. Mix again (7-10 minutes).
Fridge a bit so it's harder and easier to pipe. Put in plastic baggie, seal, cut off edge, and glom onto cupcakes.
Enjoy.
Inspired by Vosges Naga bar, and using some chips from Vosges, these are absolutely perfect. PERFECT.
I took the recipe from Vegan Cupcakes take Over the World, for both frosting and cupcake, and added curry, naga chips, replaced soymilk with coconut milk in both, and walla, perfect cupcakes.
Cupcakes (12)
1 cup coconut milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup oil
1.5 teaspoons vanilla
1 cup flour
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
5 or so tablespoons of curry powder
1 bag (minus what you've munched on) Naga Chips, chopped
Mix coconut milk and vinegar, set aside to curdle (yum!). Mix oil, sugar, vanilla. Add to curdled milk.
Mix flour, cocoa, bs, bp, salt. Add to wet in two batches. I sifted the dry directly into the milky stuff, and blended halfway through. Because I didn't want to wash three bowls.
At the end, add the chopped naga, and as much curry powder as you like. I added more than I thought I needed, cos in baking the flavour is lessened. Keep tasting the tasty, tasty batter until you like it.
Bake 20 minutes at 350
Icing
1/4 cup shortening
1/4 cup margerine
1.75 cups icing sugar
1/8 cup coconut milk infused with lemongrass
To infuse coconut milk: Sounds fancy, but I just threw some lemongrass into some coconut milk and let it sit overnight.
Mix shortening and margerine until 'light and fluffy'. (2-3 minutes)
Add sugar. Mix until lighter and fluffier. (2-4 minutes)
Add coconut milk. Mix again (7-10 minutes).
Fridge a bit so it's harder and easier to pipe. Put in plastic baggie, seal, cut off edge, and glom onto cupcakes.
Enjoy.
Tuesday, June 17, 2008
#18 Cosmopolitan
Long time no cupcake. Life, it has been busy.
I made these last night cos I had some cranberry juice laying around, and I know I'm like 6 weeks behind, so I've got to get in gear.
I baked them up, took them out of the oven, and went to eat the smallest / most pitiful looking one. And it stuck like GLUE to the paper. like gluey glue glue. It was bad news. I put them back in the oven for a bit, hoping I had just undercooked them. When they started to smell a touch like burning, I took them out again. GLUE. GLUEY like the Original Pumpkin Cakes!
So, I need a new oven thermometre, cos I left the old one in the old apartment's oven. :/
I left them on the counter, intending to throw them out this morning, but thought I would try one more and see if they maybe improved. And they had! It came out of the wrapper!! And the flavour, it was good.
Because I had planned to toss them, I didn't make the icing I had intended, but I did have the syrup I was planning to use to flavour the icing, so I just brushed some of that overtop of the remaining cakes.
Cupcakes (12)
1 1/3 c. whole wheat flour
1 c. soy milk
2 tbsp. lime juice
1/4 c. oil
1 c. sugar
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c. cranberry juice
Mix wet. Sift dry into wet. Bake 20 minutes (or more if they come out like GLUE) at 350F.
Syrup
1/2 c. cranberry juice
2 tbsp lime juice
1 c. sugar
Boil. Reduce. Drizzle over cupcakes.
I made these last night cos I had some cranberry juice laying around, and I know I'm like 6 weeks behind, so I've got to get in gear.
I baked them up, took them out of the oven, and went to eat the smallest / most pitiful looking one. And it stuck like GLUE to the paper. like gluey glue glue. It was bad news. I put them back in the oven for a bit, hoping I had just undercooked them. When they started to smell a touch like burning, I took them out again. GLUE. GLUEY like the Original Pumpkin Cakes!
So, I need a new oven thermometre, cos I left the old one in the old apartment's oven. :/
I left them on the counter, intending to throw them out this morning, but thought I would try one more and see if they maybe improved. And they had! It came out of the wrapper!! And the flavour, it was good.
Because I had planned to toss them, I didn't make the icing I had intended, but I did have the syrup I was planning to use to flavour the icing, so I just brushed some of that overtop of the remaining cakes.
Cupcakes (12)
1 1/3 c. whole wheat flour
1 c. soy milk
2 tbsp. lime juice
1/4 c. oil
1 c. sugar
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c. cranberry juice
Mix wet. Sift dry into wet. Bake 20 minutes (or more if they come out like GLUE) at 350F.
Syrup
1/2 c. cranberry juice
2 tbsp lime juice
1 c. sugar
Boil. Reduce. Drizzle over cupcakes.
Friday, May 16, 2008
#17 Raspberry and Chocolate
First, HAPPY BIRTHDAY to Frequent Commenter and Friend RJ! YAAY BIRTHDAY.
I made these cos I was told Raspberry are her favourites. Also, I'm making only chocolate cupcakes this month and will submit the best one for CH. IMO, these are not the best, but they are RJ's favourite, so maybe I am wrong.
Were I to remake them, I would up the dry ingredients, as I find them much too moist.
Also, the best thing ever happened. Mz. Savage was in my office when I got these IMs:
constructive criticism :P
ok, when it comes to food, and pretty much anything, there needs to be a point
so the emphesis needs to be on something
but not sure where it was on these ones, where was it?
This led to _literally_ a fifteen minute discussion in my office between Ms Savage and Mr. IM about the relative merits of this batch, including some lovely poutine analogies ("Ok, in the poutine, the focus is the gravy. The fries are a vessel - they're like the bread of the cupcake!") and some other hilarious moments. Times like these I wish I had a tape recorder.
I do get the point which was trying to get made - there does need to be a cohesive thing that holds cupcakes together, but I maintain that chocolate, raspberries, and cream is a classic pairing, though perhaps not perfectly executed by me on this. RJ disagrees, and since she's the birthday girl, that's all that matters!
Cupcakes (perfect 24!)
375 g raspberries (fresh or frozen)
6 eggs
1 c. sugar
1 3/4 c. ground almonds
1/4 c. cocoa powder
1/4 c. cocoa nibs
1 t. baking powder
1/2 t. baking soda
Simmer raspberries with 1/4 c of sugar and a dash of lemon juice or water until soft. Whizz up in food processor or blender.
Mix ingredients in a bowl in no particular order. Pour into cupcake tin and bake for 30ish minutes at 350C.
Topping:
Mascarpone Cream
Raspberries, and their juice.
This is based on the Clementine Cakes from Nigella which I made earlier this year, but with added cocoa, nibs, and subbing clementines for raspberries. Since raspberries are wetter than clementines, which didn't occur to me when I was making them, I should've used less of that or more dry. Bake and Learn!
I made these cos I was told Raspberry are her favourites. Also, I'm making only chocolate cupcakes this month and will submit the best one for CH. IMO, these are not the best, but they are RJ's favourite, so maybe I am wrong.
Were I to remake them, I would up the dry ingredients, as I find them much too moist.
Also, the best thing ever happened. Mz. Savage was in my office when I got these IMs:
constructive criticism :P
ok, when it comes to food, and pretty much anything, there needs to be a point
so the emphesis needs to be on something
but not sure where it was on these ones, where was it?
This led to _literally_ a fifteen minute discussion in my office between Ms Savage and Mr. IM about the relative merits of this batch, including some lovely poutine analogies ("Ok, in the poutine, the focus is the gravy. The fries are a vessel - they're like the bread of the cupcake!") and some other hilarious moments. Times like these I wish I had a tape recorder.
I do get the point which was trying to get made - there does need to be a cohesive thing that holds cupcakes together, but I maintain that chocolate, raspberries, and cream is a classic pairing, though perhaps not perfectly executed by me on this. RJ disagrees, and since she's the birthday girl, that's all that matters!
Cupcakes (perfect 24!)
375 g raspberries (fresh or frozen)
6 eggs
1 c. sugar
1 3/4 c. ground almonds
1/4 c. cocoa powder
1/4 c. cocoa nibs
1 t. baking powder
1/2 t. baking soda
Simmer raspberries with 1/4 c of sugar and a dash of lemon juice or water until soft. Whizz up in food processor or blender.
Mix ingredients in a bowl in no particular order. Pour into cupcake tin and bake for 30ish minutes at 350C.
Topping:
Mascarpone Cream
Raspberries, and their juice.
This is based on the Clementine Cakes from Nigella which I made earlier this year, but with added cocoa, nibs, and subbing clementines for raspberries. Since raspberries are wetter than clementines, which didn't occur to me when I was making them, I should've used less of that or more dry. Bake and Learn!
Monday, May 5, 2008
#16 Chipotle Chocolate
I know, nothing for a month and then three in one day! For these I decided to go with the Vegan Cupcakes Take Over the World recipe, cos I know it's simple and delicious. I just threw in some chipotle powder, enough that I could taste it but it didn't burn my mouth right off. I'm not into spicy, so I'm sure some people can add more.
I made these minis cos they did come out quite spicy.
Mini-Cupcakes (18)
1/2 c soymilk
1/2 t vinegar
5/8 c sugar
1/6 c oil
1/2 t vanilla
1/4 t vanilla
1/2 c flour
1/6 c cocoa
5/8 t baking soda
1/4 t baking powder
1/8 t salt
1 t chilli
Add vinegar to soymilk, set aside.
I tend to just dump everything in the mixer for the VCTOTW cakes, and they come out perfect every time. Do that.
Bake 20 odd minutes at 350.
These are glazed with Rootham's Irresistable Chocolate Sauce which is not vegan, but is tasty. I wanted something to cut the spice a bit, and this does the trick!
Because I'm doing three entries all in a row, I realize how repeaty these baking instructions are. I should just have a 'default cooking instructions' in the sidebar or something.
I made these minis cos they did come out quite spicy.
Mini-Cupcakes (18)
1/2 c soymilk
1/2 t vinegar
5/8 c sugar
1/6 c oil
1/2 t vanilla
1/4 t vanilla
1/2 c flour
1/6 c cocoa
5/8 t baking soda
1/4 t baking powder
1/8 t salt
1 t chilli
Add vinegar to soymilk, set aside.
I tend to just dump everything in the mixer for the VCTOTW cakes, and they come out perfect every time. Do that.
Bake 20 odd minutes at 350.
These are glazed with Rootham's Irresistable Chocolate Sauce which is not vegan, but is tasty. I wanted something to cut the spice a bit, and this does the trick!
Because I'm doing three entries all in a row, I realize how repeaty these baking instructions are. I should just have a 'default cooking instructions' in the sidebar or something.
#15 Flourless Chocolate Chiffon Cake
I had originally planned to make these in time for Passover, but that didn't work out, because I'm lazy. I made them yesterday, and they're really good! Really! Light and fluffy, not too chocolatey.
Recipe comes from the back of the cake meal.
Cupcakes (9)
1/2 C sugar
1/4 C cake meal
1 T matzoh meal
1/8 c cocoa
1/4 t salt
3/4 t baking powder
3 eggs, separated
1/8 c oil
1/4 c water
1/2 t vanilla
Whip egg whites until light and fluffy. Set aside.
Mix together dry ingredients. Make a well in the middle, add eggs, oil, vanilla, water to the well. Mix well.
Fold eggwhites into the chocolate mixture. This part is tricky, I ended up collapsing a lot of the eggwhite cos I was too rough with it.
Bake 20-odd minutes at 350. They will rise a little but not much.
Blood Orange Glaze
1 blood orange
cocoa
Boil together orange juice and cocoa. Brush overtop of cupcakes. Mmm, glaaze.
Recipe comes from the back of the cake meal.
Cupcakes (9)
1/2 C sugar
1/4 C cake meal
1 T matzoh meal
1/8 c cocoa
1/4 t salt
3/4 t baking powder
3 eggs, separated
1/8 c oil
1/4 c water
1/2 t vanilla
Whip egg whites until light and fluffy. Set aside.
Mix together dry ingredients. Make a well in the middle, add eggs, oil, vanilla, water to the well. Mix well.
Fold eggwhites into the chocolate mixture. This part is tricky, I ended up collapsing a lot of the eggwhite cos I was too rough with it.
Bake 20-odd minutes at 350. They will rise a little but not much.
Blood Orange Glaze
1 blood orange
cocoa
Boil together orange juice and cocoa. Brush overtop of cupcakes. Mmm, glaaze.
Sunday, May 4, 2008
#14 - Mango Spice Cake
Finally settled in the new place! My new oven is proper temperature, too, so I don't need to rely on the thermometre so much.
I didn't want to go shopping for ingredients, so I looked around the kitchen to see what I had for these. I figured a spice cake, and looked around for a recipe. The one I found called for apple juice, which I didn't have, so I subbed mango juice. It really takes it from a plain old spice cake to something completely different and fresh tasting. These are my new favourite cupcakes:
Cupcakes (9)
1/4 C butter
1/2 C brown sugar
1/4 t. nutmeg
1 t. cinnamon
1/2 t. allspice
1/4 t. ginger
1/2 t. salt
1/4 t. baking powder
1 egg
5/8 C flour
3/4 C mango juice
Beat butter, sugar. Add egg, add spices/bp. Alternating, add juice & flour, finish with flour. Bake 20 minutes @ 350.
These haven't been tasted by the office yet, so no word on whether others like them, but I really do.
I didn't want to go shopping for ingredients, so I looked around the kitchen to see what I had for these. I figured a spice cake, and looked around for a recipe. The one I found called for apple juice, which I didn't have, so I subbed mango juice. It really takes it from a plain old spice cake to something completely different and fresh tasting. These are my new favourite cupcakes:
Cupcakes (9)
1/4 C butter
1/2 C brown sugar
1/4 t. nutmeg
1 t. cinnamon
1/2 t. allspice
1/4 t. ginger
1/2 t. salt
1/4 t. baking powder
1 egg
5/8 C flour
3/4 C mango juice
Beat butter, sugar. Add egg, add spices/bp. Alternating, add juice & flour, finish with flour. Bake 20 minutes @ 350.
These haven't been tasted by the office yet, so no word on whether others like them, but I really do.
Thursday, March 27, 2008
Moving
No cupcake this week, as my cupcake making tools are packed away. Hopefully unpacking will be finished next week.
Tuesday, March 18, 2008
#13 Update
Re-Reading my last post, I didn't mention enough that the cake-bit was GOOD. The frosting, it was not for me, but the cake was for me. Meat in cupcakes is a Good Idea (see: bacon cupcakes, corned beef cupcakes).
So, in conclusion: Meat cake = good. Vegetable frosting = less good.
I'm thinking mustardy frosting would be interesting. Again, maybe not 'good', but 'a unique culinary experience'.
So, in conclusion: Meat cake = good. Vegetable frosting = less good.
I'm thinking mustardy frosting would be interesting. Again, maybe not 'good', but 'a unique culinary experience'.
Monday, March 17, 2008
#13 Corned Beef & Cabbage
Yes, really. I saw this on CupcakeProject and went "OMG BEST IDEA EVER"
As it turns out, I was WRONG about that. The frosting is most definately the worst idea ever. SRSLY. Not good. Comments include:
"It's not as disgusting as I imagined?"
"Wow, that's awful"
and from me: "This is the worst thing I have ever done"
I made six, cos I knew they wouldn't be super popular. The cake bit, I have to say, was good. Perfect Salty/Sweet, nice texture, everything about it was nice. I would consider making them again.
The icing, though. I feel like I need to repent.
The inspiration recipe is here
Cupcakes (6)
1/4 cup beer
1/4 teaspoon vinegar
3 tablespoons sugar
1 tablespoon + 1 teaspoon oil
1/3 cup flour
1/8 teaspoon baking soda
3 tablespoons ground beef
Combine the beer and the vinegar. Add in the sugar and oil, whisk vigorously. Gently introduce the flour along with the baking soda, being careful not to over mix. Bake at 350 degrees for 15 min.
Icing
1/2 package cream cheese
butter
powdered sugar
1/4 candied cabbage (Cabbage + Brown sugar + Oven = Candied Cabbage)
Mix together cream cheese, butter, powdered sugar. Add cabbage.
Someone suggested pureeing the cabbage, but I honestly don't think it would have helped.
As it turns out, I was WRONG about that. The frosting is most definately the worst idea ever. SRSLY. Not good. Comments include:
"It's not as disgusting as I imagined?"
"Wow, that's awful"
and from me: "This is the worst thing I have ever done"
I made six, cos I knew they wouldn't be super popular. The cake bit, I have to say, was good. Perfect Salty/Sweet, nice texture, everything about it was nice. I would consider making them again.
The icing, though. I feel like I need to repent.
The inspiration recipe is here
Cupcakes (6)
1/4 cup beer
1/4 teaspoon vinegar
3 tablespoons sugar
1 tablespoon + 1 teaspoon oil
1/3 cup flour
1/8 teaspoon baking soda
3 tablespoons ground beef
Combine the beer and the vinegar. Add in the sugar and oil, whisk vigorously. Gently introduce the flour along with the baking soda, being careful not to over mix. Bake at 350 degrees for 15 min.
Icing
1/2 package cream cheese
butter
powdered sugar
1/4 candied cabbage (Cabbage + Brown sugar + Oven = Candied Cabbage)
Mix together cream cheese, butter, powdered sugar. Add cabbage.
Someone suggested pureeing the cabbage, but I honestly don't think it would have helped.
#12 Chocolate Stout
Happy St-Patrick's Day! In honour of this wonderful holiday, some beer.
This is one of those complicated stove using recipes. I generally shy away from them cos I am not a stovetop kind of girl. It was reasonably easy, though.
On the stovetop (see!) combine Guinness & cocoa powder. Heat through until smooth. Remove from heat and allow to cool. Add buttermilk to the cooled cocoa.
In a mixer, mix together butter and sugar. Add eggs, one at a time, and vanilla.
Mix together flour, baking soda, baking powder (OMG I totally forgot to add this!!), and salt (This too!!).
Alternate adding buttermilk mix and flour mix to the eggs/butter/sugar mix. End with flour.
Bake @ 350F for 20 minutes.
RecipeSource: Here
I glazed the top of the cupcakes with a beer/cocoa mixture. Beer (your choice of amount) + cocoa (til thickish) = glaze. Brush on top of cakes.
Frosting:
Chocolate (99% Scharffen Berger)
1/2 package of Cream Cheese, softened
Few tablespoons of butter
Icing sugar until icing consistency
Melt together Chocolate & Butter.
Whip Cream cheese until fluffy, add in chocobutter mix.
Add Icing sugar until frosting consistency.
This isn't my favourite icing, and I'll go back to ganache from now on. It's nice to try new things though.
Pictures are still on the camera, will update soon!
This is one of those complicated stove using recipes. I generally shy away from them cos I am not a stovetop kind of girl. It was reasonably easy, though.
| Cupcakes |
|
| |
| ¼ cup |
| unsweetened cocoa powder |
|
| 1/3 cup |
| Guinness draught stout |
|
| 1 cup |
| flour |
|
| ¾ tsp |
| baking soda |
|
| ¼ tsp |
| baking powder |
|
| 1/8 tsp |
| salt |
|
| 1/3 cup |
| butter, softened |
|
| 1 cup |
| granulated sugar |
|
| 2 large |
| eggs |
|
| ½ tsp |
| vanilla extract |
|
| 1/3 cup |
| low fat buttermilk |
On the stovetop (see!) combine Guinness & cocoa powder. Heat through until smooth. Remove from heat and allow to cool. Add buttermilk to the cooled cocoa.
In a mixer, mix together butter and sugar. Add eggs, one at a time, and vanilla.
Mix together flour, baking soda, baking powder (OMG I totally forgot to add this!!), and salt (This too!!).
Alternate adding buttermilk mix and flour mix to the eggs/butter/sugar mix. End with flour.
Bake @ 350F for 20 minutes.
RecipeSource: Here
I glazed the top of the cupcakes with a beer/cocoa mixture. Beer (your choice of amount) + cocoa (til thickish) = glaze. Brush on top of cakes.
Frosting:
Chocolate (99% Scharffen Berger)
1/2 package of Cream Cheese, softened
Few tablespoons of butter
Icing sugar until icing consistency
Melt together Chocolate & Butter.
Whip Cream cheese until fluffy, add in chocobutter mix.
Add Icing sugar until frosting consistency.
This isn't my favourite icing, and I'll go back to ganache from now on. It's nice to try new things though.
Pictures are still on the camera, will update soon!
Saturday, March 8, 2008
#11 Maple Bacon
I saw these and thought 'I love bacon. I love cupcakes. How could I not love bacon cupcakes?'
And I do love them. They came out a bit biscuitty for me, but I think that's mostly due to conversion, and not so much the original recipe. I doubled it, and it ended up making 18 cupcakes, so I think the actual recipe probably makes more than 6.
Recipe Here @ Vanilla Garlic
I was hoping for more BACON flavour. When I make these again (and I will!!) I'll add more bacon, and more bacon fat in an effort to embacon them. As they are, they're baconny, but they're not BACONny.
The frosting, though? Heaven in my mouth. Nothing better.
I topped them with large sea salt crystals, which was a really good thing.
Without the frosting, I wasn't keen on these. - too much like a ham and cheese biscuit, not enough cupcake - I thought I might not even bring them in to Officeland for consumption. With the frosting, though, WOW.
Two thumbs way up.
#10 Carrot
Long time no update. Sorry about that. I nearly missed a week of cupcakes, but luckily I wasn't feeling good at home last weekend and made myself some carrot cakes to feel better. Camera was out of order, so alas no photos! But they were alright. It's my mom's recipe from when I was a kid, and always makes me feel better. I will remake these at Shiv's request.
Cupcakes
Makes 12
1 egg
1/4 cups vegetable oil
1 cups white sugar
1 t vanilla extract
1 1/4 cups flour
1 t baking soda
1 t baking powder
1/4 t salt
1 t each ground cinnamon & nutmeg
2 cups grated carrots
1/2 cup chopped pecans
Beat together egg, oil, sugar, vanilla. Add in flour, soda, powder, salt, cinnamon, nutmeg. Fold in carrots and pecans.
Bake at 350F for 15-20 minutes.
I love carrot cake, I really do. My mom used to make this with cream cheese icing, (Cream cheese, butter, icing sugar) but I didn't have any, so I used left over heavy cream (from Alfredo the night before) and just had a light whipped cream topping. (Heavy cream, pinch of sugar, pinch of cinnamon. Beat until peaky)
Reminds me of spring and happy things.
Cupcakes
Makes 12
1 egg
1/4 cups vegetable oil
1 cups white sugar
1 t vanilla extract
1 1/4 cups flour
1 t baking soda
1 t baking powder
1/4 t salt
1 t each ground cinnamon & nutmeg
2 cups grated carrots
1/2 cup chopped pecans
Beat together egg, oil, sugar, vanilla. Add in flour, soda, powder, salt, cinnamon, nutmeg. Fold in carrots and pecans.
Bake at 350F for 15-20 minutes.
I love carrot cake, I really do. My mom used to make this with cream cheese icing, (Cream cheese, butter, icing sugar) but I didn't have any, so I used left over heavy cream (from Alfredo the night before) and just had a light whipped cream topping. (Heavy cream, pinch of sugar, pinch of cinnamon. Beat until peaky)
Reminds me of spring and happy things.
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