Brownie and lavender
Dec 23, 2011 Cupcakes Bakery
It’s been a while since I baked and blogged about cupcakes. I thought it was high time to fix that! Some friends gave me the Martha Stewart’s Cupcakes book a while ago and I haven’t done a recipe from it yet. I found one that was a flavour combo I hadn’t done before: chocolate and lavender. It was also a way of doing icing I hadn’t done before so I was eager to try it out. Since I didn’t have any food colouring handy I left the icing white. They turned out quite tasty. I’ve always had to use a lot of lavender to get the taste to come out, but this recipe only called for 1/2 a teaspoon and you can really taste it in the icing.
Enjoy 
Tags: Chocolate, Food Colouring, Lavender, Martha Stewart, Teaspoon
Smurf cupcakes
Sep 30, 2010 Cupcakes Bakery
My sister asked me nicely to do Smurf cupcakes this week. So I did
The cake is a simple vanilla cake recipe taken from the Cupcake book again with lots and lots of blue food colouring. I took the white chocolate recipe from the same book as the cake for the icing. The challenge here was trying to pipe the icing so it would look like a Smurf’s hat. I think I managed pretty well. What do you think? Of course, I couldn’t resist making one with red icing for papa smurf!
Cheers
Tags: Blue Food, Cheers, Chocolate Recipe, Food Colouring, Papa Smurf, smurf birthday cake, smurf cake, smurf cakes, smurf cupcakes, Vanilla Cake Recipe, White Chocolate
Raspberries, strawberries and blueberries
Jun 30, 2010 Cupcakes Bakery
Summer is here and we are starting to get local berries in our supermarkets. I thought this would be the perfect time to make some very berry cupcakes! They came out a little thin. They barely rose so if you try them out, you can try to put more baking powder if you like. I tried doubling the icing recipe this week because I’m always scared I’ll run short while piping it on the cupcakes. It turned out to be way too much! I had a lot left over and I feel like there is too much on the cupcakes. So when I wrote it down here, I wrote the single recipe. Something else I learned this week: when running out of paper cupcake cups, you can always make some with parchment paper. And here is something I learned last week: goat’s milk butter is no substitute. I tried it because I saw it has less cholesterol, but it alters the taste in a bad way. Here is this week’s recipe for 12 cupcakes:
cake:
- 3/4 stick of butter ( 1/4 cup + 2 tbs of butter)
- 3/4 cup of sugar
- 2 eggs
- 1 cup of strawberry, raspberry and blueberry puree
- 1 2/3 cup of flour
- 1 1/2 tsp baking powder
method:
- preheat oven to 350 (325 for convection ovens)
- beat butter until light and fluffy
- add sugar and beat until mixed
- add eggs one at a time and mix in between each addition
- add the berry puree and combine
- add the flour and baking powder and combine
- put cupcake cups in muffin pan and scoop the cupcake batter in the cups
- bake for 20 minutes
- let cool completely before icing
filling:
- 3 big strawberries
- handfull of raspberries
- handfull of blueberries
- 3 tbs of berry puree
method:
- cut the strawberries in small pieces
- place all the berries in a bowl and squish with a fork
- add the berry puree and mix together
italian buttercream:
- 1 egg white
- 4 tsp of water
- 6 tbs of sugar
- 10 tbs of butter
- 2 tbs of berry puree + 1/4 cup of berry puree sifted
- a bit of blue food colouring if you want to make little flowers
method:
- beat egg white up in snow adding 1 tbs of sugar midway
- put the rest of the sugar and the water together in a pot and bring to 116 degrees celsius (soft ball state)
- add the sugar syrup to the egg whites while still beating at slowest speed
- beat until cooled, touched the bottom of the bowl to make sure its at least body temperature
- add the butter a little bit at a time and beat in between each addition
- beat until you get a nice fluffy texture
- add the raspberry puree
- add a drop of blue food colouring to the left over icing to make little blue flowers
Enjoy!
Tags: 2 Eggs, Convection Ovens, Energy Costs, Food Colouring, Muffin Pan, Parchment Paper
