Carrot Cupcakes
Second day of the teacher strike. And it was a pretty amazing day because my friend and I made cupcakes which made the day more enjoyable. We had no clue what kind of cupcakes we wanted to make. We had at least 9 different kinds we wanted to make! But my friend never had an ingredient for each recipe we looked at. We finally found a recipe which was Carrot! Truly the best Carrot recipe ever! It was so good, and the apples gave the cupcakes a great flavour!
Carrot Cupcakes
2 1/2 cups all-purpose flour
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
16 tbsp unsalted butter at room temperature
2 cups sugar
4 large eggs are room temperature
1: Preheat the oven to 350 F. Line a standard cupcake pan with tweleve paper baking cups, and a second pan with six baking cups, or grease pans with butter if not using baking cups.
2: Sift together the flour, baking powder, cinnamon and slat on a sheeet of parchment paper or wax paper and set aside.
3: Place the butter in the bowl of a stand mixer or in a bowl with handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
4: Add the eggs one at a time, mixing slowly after each addition,
5: Reduce the speed to low. At this stage, it's always important to mix as slowly and as little as nexessary since you don't want to traumatize your batter
6: Add one third of the flour mixture to the butter mixture then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and beat until combined.
7: Usuing a spatula, fold the grated carrots and apple into the batter.
8: Bake for 18 to 20 minutes.
It was really funny while making the icing and kinda upsetting too. Well anyhow my friend Alyshia was reading out the recipe while i get the ingredients out. It was fine until we had to mix it together... she read out the recipe to me and i put the ingredients in. And i said this isn't right. This is sugar and not confectioners' sugar. What the heck no icing recipe i know would have sugar instead of confectioners' sugar. I took a glimspe of the recipe quickly and it said confectioner sugar! I said Alyshia you know the diffrence right? She said "i think.. And i don't have any so i thought it wouldn't make a diffrence"! Hahah! Well it did. It was my fault too for not looking! It was really funny and sad to see the icing go in the garabage. But the cupcake it self is great!
Vanilla-Cream Cheese Frosting:
4 tbsp unsalted butter at room temperature
4 cups confectioners' sugar
1/4 tsp vanilla extract
6 ounces of cream cheese
Place all ingredients in the bowl of an electric mixer fitted with a paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensire that the frosting is light and fluffy.
Enjoy !
I
rish Cream Cupcakes and Shopping at Michaels
It's a hoilday in Ireland.. and it's green! Guess what it is? St. Patricks day! These cupcakes are perfect for St.Patty's day! They are delicious with a bit of Bailey's in it! You can't taste the Bailey's which makes the cupcakes awesome! My best friend came over to help me make these cupcakes which was alot of fun! Simply,quick and easy to do for this festive ocassion !
All my ingredients layed out ready to start baing!
Makes 18 cupcakes
Ingredients:
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
8 tbsp unsalted butter
2 large eggs, at room temperature
1 1/4 tsp vanilla extract
1 cup whole milk, at room temperature
1/2 cup cocoa powder
1/2 cup Irish Cream ( such as Bailey's brand or nonalcoholic Irish Cream coffee syrup)
For the cupcakes:
1: Preheat the oven to 350 F. Line a standard cupcake pan with twelve paper baking cups, and a second pan with six baking cups, or grease pans with butter if using baking.
2: Sift together the flour, baking soda, and salt on a sheet or parchment paper or in a bowl.
3: Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; then beat on medium speed until well incorporated. Add the eggs one at a time, mixing slowly after each addition.
4: Combine the vanilla extract and milk in a large liquid measuring cup.
5: Reduce the speed to low. Add one thrid of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, followed by one third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and mix slowly until just combined.
6: Add the cocoa powder, beating on low speed until just icorporated.
7: Add the Irish Cream, still beating on low speed, until just incorporated.
8: Use a standard-size icream scoop to fill each baking cup with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes ( check at 15 minutes)
Buttercream Icing:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk
1: In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
Have a great St.Patty's day in 10 days!
Shopping at Michaels!
I decided i wanted to make a fondant cake! So i went to Michaels to get fondand and that's it! And of course i had to buy more things! Well my dad payed half and i payed for the other half. When i go shopping i can't just buy one thing specially when it comes to baking!
Here's what i bought!
Rolled Fondant: I will be hoping to make a tier cake when spring break is here! Never worked with it before! Hoping my cake will turn out great.
Rolling pin: Every baker needs this rolling pin! It's dishwasher safe, Non slip surface,Smoothing action and has a button release for cleaning! Amazing
Decorating Bags: Great for piping!
ENJOY!
Milk Chocolate Cupcakes in a Ice-Cream Cone!
I didn't just want a cupcake. I wanted a cupcake in a ice-cream cone! I took a recipe and decided i wanted it to be in a ice-cream cone to make it more fun while making these delicious treats! I thought it would be easy and then i ran into some trouble..
Makes 12 cupcakes
2 1/2 cupcakes all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
8 tbsp unsalted butter ( room temperature )
1 3/8 cups sugar
2 large eggs ( room temperature )
2 1/2 tsp pure vanilla extract seeds from a vanilla bean
1 1/4 cups whole milk ( room temperature )
1: Preheat the oven to 350 F. Take a foil pan and wrap the tin foil around the pan and take some scissors and pierce some holes in the tin foil.
2: Sift together the flour,baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
3: In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy.
4: Add the eggs one at a time, mixing slowly after each addition.
5: Add the vanilla and vanilla bean seeds to the milk in a large liquid measuring cup.
6: Add one third of the dry ingredients followed by one third of the milk, and mix thoroughly. Repeat. Add the last third of the dry ingredients followed by the last third of milk, mixing slowly until well uncorporated.
7: Scoop the batter into the cupcake cones and bake for 25 minutes ( Check at 25 minutes might be longer) This is where i ran into some problems. I over flow ed the cupcakes while scoopng in the batter and 1 batch never turned out! So i suggest you to not go to the top with batter!
This is a perfect amount!
Frosting:
( I used buttercream icing because i never had the chocolate chips but you can use the recipe i put below )
Milk Chocolate Frosting:
2/3 cup milk ( room temperature)
5 cups confectioners sugar
12 tbsp butter ( room temperature)
5 tsp pure vanilla extract
1/2 tsp salt
2 1/2 cups chocolate chips, melted and then room temperature
Rainbow sprinkles (optional)
1: Combine the milk, confectioners sugar, butter, vanilla, and salt at high speed until light and fluffly and airy, approximately 3 to 5 minutes. Slowly add the melted chocolate until well incorporated.
Hope Everyone had a great Christmas!
Well Merry Christmas to all! I hope you had a great Christmas with all your friends and family. I’m sure everyone had a great Christmas, I was so grateful with all the gifts. I just wanted too show you some baking stuff i got for Christmas!
PS: i got I never got a picture but i also got a Cupcake calender with tips and recipes on it!
I literally started crying when i got this. I been asking for a Kitchen Aid Mixer for months now! And look i got one! I couldnt believe it! I was over the joy with happiness! Now i dont have to use my small electric mixer!
Here is the cool baking stuff i got: A book that is called ” The Cupcake Diaries” From DC Cupcakes! Love the show!
Then i got another awesome book that is called ” Wild about Cupcakes” Love it! Has lots of recipes!
And Sprinkles and Scribblers! Yay! Pretty good Christmas i had. Love you mom and dad!
Candy Cane Cupcakes
Who doesn’t love candy canes around Christmas time!All kids love candy canes because they are just so yummy! Have you ever heard of candy cane cupcakes? I’m sure you have but lots of people don’t make them usually. So a couple days ago i had too try them! The best thing about them is they have swirls in the cupcakes! Can’t get better than that! Here are some photos and the recipe!
Ingredients
2 large eggs
1/2 cup sugar
1/2 cup milk (low fat is fine)
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/4 tsp peppermint extract
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp red food coloring
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and peppermint extracts.
In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk just until batter is smooth. Measure out one cup of batter and place it back in the medium bowl. Add red food coloring to this bowl and whisk to incorporate.
Put a spoonful (approx 2-3 tsp) of the white batter into the center each cupcake paper and let it spread slightly on its own. Put a spoonful of red batter in the center of the white. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters and trying to keep the amounts as even as possible (after the first layer, I used smaller amounts of red and white with each spoonful), repeat the technique until all the batter has been used up.
Bake for about 15 minutes, until a tester inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed.
icing
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk
Crushed candy canes
peppermint extract
Makes: 3 cups of icing
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Add crushed candy cane and extract.Keep bowl covered with a damp cloth until ready to use.
Happy Holidays!
