Tuesday, September 8, 2009

CUP THE CAKE....

What is it about a Cupcake?  Can't even call myself a big sweet eater but put a cupcake in my vicinity and I will find it.  The very sight of a cupcake makes me happy.  Cupcakes are whimiscal, cute and fun.  Check out the following basic recipes and then get creative.  I have provided a few really neat web sites to get your creative juices flowing.  So take a look.  The cupcakes the limit!!!!
CURIOUS GEORGE
  Who doesn't love a Monkey?

 Pool
  Balls
"Rack Um"
Owls-the Chi O Mascot
 Perfect for Chi O Finals Week Snack!
   Going to Attempt Anyway





www.acupcakery.com
This web site has the most adorable cupcake paraphernalia you have
every seen. Make sure you look at the cupcake liners.  WOW, Im on CUPCAKE OVER LOAD!

 
Vanilla Cupcakes

24 cupcakes
Ingredients
Cupcakes:

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract


Directions
 
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.



Vanilla Buttercream Icing:


The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.



1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract


Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.


Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake


Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients


 2 1/2 cups all-purpose flour
 1 1/2 cups sugar
 1 teaspoon baking soda
 1 teaspoon salt
 1 teaspoon baking   powder                                                                                      RED VELVET
 1 1/2 cups vegetable oil
 1 cup buttermilk, room temperature
 2 large eggs, room temperature
 2 tablespoons red food coloring
 1 teaspoon white distilled vinegar
 1 teaspoon vanilla extract
Directions:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.


For the Cream Cheese Frosting:


In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.


Garnish with chopped pecans.

How about some LSU Cupcakes:

Cupcake pendants you can order on line
http://www.hometowncelebrations.com/catoandcupi.html



                     
                                /
Now this is cute..  Little cupcakes that look like Cheeseburgers.
If this isn't perfect for tailgating!!!
From the kitchen of Deen Bros-MINI MACARONI CUPCAKES
Ingredients
1 1/2 cups crushed Ritz crackers (about 35 crackers)
2 1/2 cups grated cheddar cheese (10 ounces)
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons cold unsalted butter, cut into pieces
4 1/2 cups cooked elbow macaroni (8 ounces uncooked), drained and kept hot
2 large eggs, beaten
1/2 cup milk
1/4 cup sour cream
1/4 teaspoon salt
Cooking Directions
Preheat the oven to 350°F. Lightly grease 8 cups of a 12-cup muffin pan.

In a bowl, combine the crackers, 1 cup of the cheddar cheese, and the melted butter. Divide the mixture among the prepared muffin cups and press firmly in the bottom and up the sides of the cups.
In a large bowl, mix the macaroni with ½ cup of the cheddar cheese. In a small bowl, combine the eggs, milk, sour cream, cold butter pieces, and salt. Stir the milk mixture into the macaroni.
Spoon 2 tablespoons of the macaroni mixture into each cracker crust and top with the remaining cheddar cheese. Bake for about 25 minutes, or until the cheese is browned and slightly crispy. Allow the pies to cool slightly before unmolding and serving warm.
CHECK OUT THESE NEAT CUPCAKES STANDS


All from Wilton






1 comment:

Katie said...

OMG, I LOVE a cupcake! Those are so cute!

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