Thinking of what I want to bake for Thanksgiving! I’m leaning toward cupcakes, but I also have an itch to make a cake! Share your Holiday recipes with me! 🙂 I need ideas.
I have been gone for sometime, but I really miss baking and blogging. So I am ready to jump back in! I hope you will all join me again 🙂
I ran across the recipe for the Blue Velvet Cake on the Food Network website, Paula D. I did not want to make a cake, I wanted to make them as cupcakes so I googled it, and I found Sprinkle Bakes . So I decided to try my hand at Blue Velvet Cupcakes!
(Check me out in the bowl! lol)
If you are interested in making them I suggest you check out her site for step by step instructions. I have a few notes to share.
I was not happy with the outcome. I am not sure if it was the cups I used to bake them in, but they did not seem to cook just right for me. They were crispy around the edges, but moist inside. The cream cheese icing, I would add a little lemon to it next time, to give it an added extra kick! If you are familiar with the candy cups, that some people use as cupcake cups, don’t use them for this cupcake. I tried some in regular old cupcake liners, and they turned out much better!
The stars! Is that a neat little decoration or what?? Sprinkle Bakes will show you how to do that as well. I had so many cupcakes that I was not proud of, I had a bunch to make stars out of. If I had time making royal icing to outline them in, would have really given them the pop they need!
Also, if you are like me and you hate a mess! Be aware! This dye just gets everywhere. But it is really easy to get off your counter tops and off your spatulas.
*The Best Blue Velvet Cupcake of the Day*
So all in all, I would make this again, hoping to get them just right. If you make them or have any questions please let me know. This was a learning experience.
Today has been a very busy day. I don’t think I took a break except to eat lunch. Today we started working on our second bedroom. We have been in our home for years and we still have yet to make more out of second bedroom than just a storage room. We are now in the process of ripping up carpet and getting it ready to create a guest bedroom/office. God I hope we don’t give up this time and the vision becomes fruition. So, after we packaged up a library load of books, we drove them to Goodwill. So we did something “good” and guess what? On the way home we stopped in a tile store and they had a better tile that we liked for the bathroom and it was the same price!! Now I’m excited. ~ But we will leave bathroom talk for when we really get started. OK, so you are probably hear to read about my Champagne~Savarin cake. I found the recipe via Chowhound at BakingBites.
I blog the good, bad and the ugly…..
This is my first time using a recipe where you need yeast. So excited to watch it rise. I think I will need to make this more than once to get it just right. BakingBites, uses Champagne I used rum. For full details on how to make the cake please click here!
Where it went wrong. So I let the cake cool, when I attempt to remove it from the pan this is what happened. Oh yeah….
And then again…..
Problems: I think I sprayed the pan with too much of the baking spray. I got a little carried away. I also think 1 cup of rum was just too much. My taste tester does not think they could drive after eating a slice. Joking but almost true! If you make this cake please leave a comment for me and let me know what you do. I think I may have just rushed it. If I ever try this again, the cake is staying in the pan over night. Pluses: Very moist, it had a nice sweet taste, but not overly sweet, Taste Tester Review: “It was good….” I will take that because after this nightmare, I thought the verdict would be worst. Should I just stick to cupcakes??? Ugh!
And on a better note,
Ingredients listed below. For directions please check them out at Baking Bites.
Champagne Rum Savarin
2 cups all purpose flour
1 tbsp active dry yeast
3 tbsp sugar
1/2 tsp salt
2/3 cup milk, warm (100-110F) (I did not check the temp, I heated milk in the microwave)
6 tbsp butter, very soft
3 large eggs
Champagne Rum Soaking Syrup
3/4 cup water
1 cup sugar
1 cup champagne or prosecco Rum
1/2 tsp vanilla extract, optional
Well I decided to try my hand at a Strawberry Cupcake. I had a bunch and no one was eating them. So I started going through my cupcake books looking for the perfect recipe. I found one that I wanted to try in my “Cupcakes Year-Round” book. I wanted to try cake flour, I have never used it before and I wanted to see what the big deal was. I understand that cake flour gives you a different “crumb”. To me it seems to make the cupcake very moist but heavy. I would use it again, but I need practice! lol
I used a blueberry recipe and I replaced the blueberry with strawberry.
1 cup unsalted butter
1 cup packed light brown sugar (I used regular brown sugar) made the cupcake much richer
2 large eggs
1/2 cup milk
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
1and 1/2 cups cake flour
2 cups of fresh blueberries (I used chopped fresh strawberry)
Preheat the oven to 350F. Line 24 cupcake tins with baking papers. Place the butter in a medium heatproof bowl placed over a pot of gently simmering water. When the butter is just melted, whisk in the brown sugar. Let cool to lukewarm temp. Takes about 4 mins to cool.
Whisk the effs into the butter-sugar mixture. Add the milk, vanilla, salt, and baking powder. Whisk to combine. Whisk in flour until just combined. Fold in blueberries. (strawberry)
Fill each baking paper two thirds full. Bake for 20 mins.
I hate that they ask you to whisk this entire recipe. I much rather use my mixer. It is a very easy recipe to throw together.
I felt that when you bite into the cupcake it feels like a cupcake, but the weight feels like a muffin. 😦
Also, my cupcake cups did not rise right. Many of them were to low, so add more than the 2/3 if you are using wide liners. I used Martha Stewart cupcake liners.
Now for the icing experiment. I wanted to use something I have not tried before that would pipe really nice. I decided to use the Vanilla Cream Frosting recipe from “125 best Cupcake” book.
Let me start by saying the fact that this recipe uses whipping cream, is what should have clued me into the fact this is not a topping you want to use on a cupcake that you are not serving right away. I feel that it needs to be refrigerated because it has cream in it. If that is not the case, hit me up and let me know. I also think that cupcakes from the fridge suck. So, I would not use this again unless I was serving them right away. The taste – Yummy!
1 and 1/3 cup of confectioners sugar
1/2 cup of butter
pinch of salt
1/3 cup of whipping cream
1/2 tsp of Vanilla (I used clear Vanilla)
Use electric mixer on low speed, beat together sugar butter and salt until creamy. Increase speed to high and beat until light and fluffy. Add cream, vanilla, beat until smooth.
Ice your Cupcakes!
PS: My taste taster said they were really yummy and rich!
Check out this link. This article is saying bad things about yummy cakes!
I went to Philly this weekend to celebrate a birthday! We went to Chifa for dinner and it was awesome! If you ever have the opportunity to go you should.
Check out the Pork Belly!
OK, so while I was in Philly a friend tracked down a Cupcake Shop! The place was really cute. They keep their cupcakes in antique Armories.
I did not take photos inside as I was not sure they would be comfortable with that, and I wanted to make sure to get my cupcakes. I had the Raspberry White Velvet Cupcake. It was really good, it need a little more raspberry in the middle, but very yummy. When in the area check out the cool chicks there and grab a yummy cupcake or the chocolate covered Swedish Fish. <—– Cool right?
YumSugar posted a beautiful photo of cupcakes below and a really yummy cupcake recipe. Make sure you check out their site!
I always want something, and when I saw this on Facebook, I knew I had to have it. I won’t get it anytime soon, but it is so cute!
Where have I been? What do I do? Oh, how I miss baking! I am so busy with my crazy commute, long hours, and now I am trying to take off the Cupcake pounds. So, I have not been blogging here much. I do keep another blog, but it is all about Me! lol, not really cupcakes. I love that I have followers of this blog, but I don’t want to bog you guys down with hearing my rants and raves. If you are interested just comment here and I will email you the link! Ok, I have a little cupcake news for you! I heard a rumor that Sprinkles is coming to New York, now I can’t seem to find any information on their website to back this up, but if it is true, I can’t wait to try one!
Also, if you live in New Jersey you must check out the House of Cupcakes in Princeton. Their Cupcakes are so yummy and delish! I went there when they first opened and I did not enjoy my cupcakes. I don’t know if it was the day or what, but this time they were really good! I had a Chocolate Bavarian and the Creme Brulee! Give a shot.
I also went to the Bent Spoon in Princeton. Now, there are no words for their mini cupcakes. They are so tasty and so moist. To die for. I don’t care if I have no calories left for the year, I will always eat those cupcakes. The BEST!
With all that said, I miss you guys and I miss baking. I am going to try really hard to at least bake once a month and post all about it. Luv ya!