tag:blogger.com,1999:blog-36878601688254959382024-03-05T02:07:21.091-08:00Cupcakeables!A cottage law based business, with no storefront, located in Ocala, FLMichelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-3687860168825495938.post-16952239767826705402013-01-20T09:08:00.000-08:002013-01-20T09:09:01.864-08:00TARDIS IN A CUPCAKE - TUTORIAL - DOCTOR WHOIf you are a Whovian, you'll love these cupcakes I came up with! Mind you they take some practice and the process is lengthy. Don't expect perfection because it's a delicate process as well but if the concept is there, then it rocks! So go to my other website at <a href="http://cupcakeables.weebly.com/tardis-tutorial.html">Cupcakeables! </a>to learn how to make these:<br />
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Have fun!<br />
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TARDIS, Doctor Who, Whovian, Cupcake, TARDIS in a cupcake Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-42749210113761232272012-08-12T15:50:00.001-07:002012-09-15T09:59:38.480-07:00New Website!!!Please check out my new website!! It may still be under construction, so excuse the mess.<br />
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<a href="http://cupcakeables.weebly.com/">http://Cupcakeables.weebly.com </a><br />
<a href="http://www.facebook.com/Cupcakeables">http://www.Facebook.com/Cupcakeables</a><br />
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I may still use the blog from time to time but am posting most of my information on the website and Facebook site since there has been a need for one.Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-89695276607719828532012-06-13T10:32:00.002-07:002012-06-13T10:32:49.083-07:00Golden Oreo CupcakesThe summer never fails. It's always busy and almost too hot to bake! LOL<br />
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I get a lot of people telling me they LOVE the regular chocolate Oreo Cupcakes that I had never thought of the fact that some people don't like chocolate. And so a friend asked me if I could make a vanilla Oreo cupcake for her daughter who doesn't like chocolate.<br />
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So here it is:<br />
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The base is a vanilla cake, with a vanilla bean buttercream with crushed Oreos, and a vanilla Oreo to top. <br />
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Here is the cookie bottom, just like the chocolate ones:<br />
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And for anyone who wants to make them, here is the quick and easy method:<br />
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Golden Oreo Cupcakes (makes 24)<br />
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32 Golden Oreo cupcakes (24 for bottom and 8 for the buttercream)<br />
1 box vanilla cake mix<br />
3 eggs<br />
1 cup buttermilk<br />
1 tspn vanilla (<-- I always add extra vanilla to a box mix as it's never vanilla enough for me :) )<br />
1/2 cup oil<br />
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Line your cupcake tin with liners and then place one Oreo cookie flat on the bottom of each liner.<br />
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Mix the cake mix, eggs, buttermilk and oil until well incorporated. Add the 1 tspn vanilla to give it a little more vanilla flavor.<br />
<br /> Place 1 1/2 tablespoons of the batter on top of each cookie in the liners. Bake for 18 minutes at 350 degrees.<br />
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Buttercream (makes 5 cups)<br />
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4 sticks unsalted butter, room temperature<br />
4 cups sifted confectioner's sugar<br />
1 1/2 tspn vanilla<br />
crushed Oreos<br />
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Pulverize the Oreos into a fine dust (if you are going to pipe), otherwise it doesn't matter how fine you crush the cookies.<br />
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Place the butter in a mixing bowl and mix on medium until smooth. Add confectioner's sugar 1/2 cup at a time on low speed. Then mix on high speed for 10 seconds. Return to low and add the other 1/2 cup, incorporate, then on high speed for 10 seconds - repeat until all sugar is gone. Add the vanilla. Mix in the crushed Oreos.<br />
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Frost and serve! ENJOY!<br />
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<br />Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-16283191353745853052012-05-04T10:57:00.002-07:002012-05-04T10:57:39.818-07:00Cupcakes for 5th GradeA fifth grade teacher at the local elementary school approached me about making cupcakes. The occasion was graduating to 6th grade and finishing the FCAT.<br />
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I colored the cupcakes in the school colors and then created the picks to give it some decoration. The picks say DES Class of 2012, Tigers! Congrats! and NO MORE FCAT! Well, at least until middle school.<br />
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<br />Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-87235243660500378342012-04-30T12:45:00.000-07:002012-04-30T12:45:30.506-07:00Mother's Day BouquetsI have to say these are really pretty. And I'm glad I've had the opportunity to make a few for the local people of Ocala and Dunnellon.<br />
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This one was made for a dear friend. Almond cake with honey buttercream. A really nice combination.<br />
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And new things are coming along at Cupcakeables! Cupcakes in a Jar have been introduced. So far they are the easiest way to ship. Also Frosting Shocks - 2oz "shots" of frosting. Working on a list for that!<br />
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Now must come up with an idea for Father's Day :)Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-41841276715884287422012-04-16T18:52:00.000-07:002012-04-16T18:52:30.124-07:00Amaretto Rum Cupcakes<div style="text-align: center;">I made these for my uncle's birthday since he's been mentioning I haven't given him a taste test yet!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">This is a simple yellow cake that I added about 1/4 cup Capt Morgan to before baking and 1 1/2 teaspoon rum extract.</div><br />
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</div><div style="text-align: center;">After I baked the cupcakes I soaked them with about 3 tablespoons of the rum. The buttercream has about 1/4 cup DiSaronno in it.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I also created an amaretto syrup to top the cupcake but it was way too potent. I think next time I will make the syrup and mix in the buttercream.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Syrup:</div><div style="text-align: center;">1 cup sugar</div><div style="text-align: center;">1/2 cup amaretto</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">cook until sugar is dissolved</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I also toasted some almonds and tossed them with butter and sugar and put them on top of the cupcake.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">They were really really good! Definitely would make again and could make non-alcoholic.</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-91757523287904244372012-03-05T20:39:00.000-08:002012-03-05T20:39:16.188-08:00Rainbow Cake Balls<div style="text-align: center;">Yes yes I know. These aren't cupcakes. But I just had to try this. It also stems from a little "experiement" I'm doing in an effort to make my cupcakes more...available I guess is the word. I've got people out of town who would love to try my cupcakes, but it's so hard to ship them. No matter how many times I put "This Side Up!" "Don't Flip!" "Contains Yummy Cupcakes!" "Keep Level Or Pay The Consequences!" my packages always end up tossed and turned and crushed. I've come up with several ways to secure the cupcakes in their containers for shipping but....I still worry. Sooooo as the name of the "business" suggests, I can make anything a cupcake (hence something is cupcakeable). So why not the opposite? More on that later.</div><br />
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<div style="text-align: center;">Here are three pretty simple (but delicious) cake balls. No, they are not perfectly round. I still can't figure out how to get them nice and spherical. I've been considering maybe a mold? Suggestions? Anyone? Bueller? Anyhow, these are as round as they get. As nice as these may look it was the inside of the cake balls I was more concerned with.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">HOW FRICKIN COOL IS THAT!? I was so stoked at how these came out! It took a little more effort but I got my rainbow stripes into the cake balls! This is my Rainbow Cupcake recipe. The cake is mixed with my Cotton Candy flavored frosting and then coated with white chocolate.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So having finalized this experiment with cake balls, I think I'm ready for the next phase. But again, more on that later. Stay tuned! Below are instructions on how to create this.</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Cake Box Method (as always if you want the longer version, email me and I'll give them to you):</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Makes 36 to 42 - 1 inch cake balls</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 box white cake mix</div><div style="text-align: left;">3 eggs</div><div style="text-align: left;">1 cup buttermilk</div><div style="text-align: left;">1/2 cup canola oil</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Mix all ingredients together. Divide evenly among 6 bowls and color each batter one color of the rainbow. Fill six 6" cake pans (one with each color) and bake at 350 degrees for a bout 12 - 15 minutes. Set aside to cool.</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">3 cups sifted confectioner's sugar</div><div style="text-align: left;">2.5 sticks butter, room temperature</div><div style="text-align: left;">1 teaspoon pure vanilla extract</div><div style="text-align: left;">1 teaspoon cotton candy flavoring</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Cream butter. Add confectioner's sugar 1/2 cup at a time. Mix until completely incorporated. Add vanilla and cotton candy. Set aside.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Crumble each color cake into fine pieces and place in individual bowls. Starting with 1 teaspoon of frosting, mix with the crumbled cake with back of a spoon (more like mash it in).</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Take a small cookie sheet lined with wax paper. Here comes the tricky part. In the palm of your hand, place about 1/2 to 1 tspn of the red cake mix, on top put 1/2 to 1 tspn of the orange, then the yellow, green, blue and purple. Stack them on top of each other. Now gentle roll the pile into a ball. Place on cookie sheet. If the cake become too soft to roll, place in freeze for a bit. Once you've rolled out all the cake balls you want, place the cookie sheet in the freezer for about 15 minutes (or until cake balls are firm).</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">While waiting, melt some white chocolate. I use Almond Bark. To me it was the easiest to work with, wasn't too think or thick and seemed to coat the cake balls well. I am sure there is better chocolate to use but for now this is what I used. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place a small wire rack over an empty bowl. Take the cake balls out and place one at a time on the wire rack with the purple side on the bottom (mine are inverted with the red on the bottom). Using a spoon, pour the white chocolate over the cake balls and allow them to "dry" for about 5 minutes. Remove and continue with remaining cake balls. Sprinkle some rainbow sugar or glitter on top.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy!</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-47883347303271311382012-02-24T19:41:00.001-08:002012-02-24T19:50:55.514-08:00Rockstar Cupcakes - Leap Year Cupcakes 2012I thought it would be neat to make a "Leap Year" cupcake - something over the top that I hadn't tried before. I didn't want to put frogs on it though or anything else that signifies "leaping". I just think something different should suffice :) I had these really neat wrappers I made for them but my printer went on strike. Phooey.<br />
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There are a few things about this cupcake I learned while making it that I probably won't be able to do again to them and a few things, like always, that I'd tweak.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG5ZrG5t8a_ncVreiN50j5ciHEUoSVWo8OZZvzgcWpW10JFkQfO3IpJCpQqucNAF4dRM_ILmg8uU25zVoD6ePwrUWMOq4fk77_0aQAX1LXzxvdzFzBkhWwZEvI4_TR0-6L-VyLLbUyec2/s1600/rockstar1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG5ZrG5t8a_ncVreiN50j5ciHEUoSVWo8OZZvzgcWpW10JFkQfO3IpJCpQqucNAF4dRM_ILmg8uU25zVoD6ePwrUWMOq4fk77_0aQAX1LXzxvdzFzBkhWwZEvI4_TR0-6L-VyLLbUyec2/s320/rockstar1.jpg" width="320" /></a></div><br />
Rockstars are a deep chocolate cake, filled with a marshmallow cream and topped with shortbread cookie crumbles, piped over that is a vanilla buttercream, sprinkled with gold and rainbow discos dust, crushed rock sugar and pop rocks. This cupcake has a lot of texture. If you don't like cupcakes with texture (crunch with the cake) then it's not for you! But it was yummy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqt1CSva-lBVmatJijUeclW-wqQj6z-RkeXHRB3Vc5v4dXG56w76tvUPtXcdpLFiIXwTKaaJp7q_TKE0hgoWuYnzEIJfInDBVOGkjBJELar0TgPZW2NgPksPuzMBPNmvjf0pdw-tv5iz4/s1600/rockstarinside.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqt1CSva-lBVmatJijUeclW-wqQj6z-RkeXHRB3Vc5v4dXG56w76tvUPtXcdpLFiIXwTKaaJp7q_TKE0hgoWuYnzEIJfInDBVOGkjBJELar0TgPZW2NgPksPuzMBPNmvjf0pdw-tv5iz4/s320/rockstarinside.JPG" width="320" /></a></div><br />
I originally wanted a white chocolate ganache in the center but though, hey, I've done that before. So marshmallow it was - since I don't get to use marshmallow cream that often and I really like it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wlq_FebwqCwwKJnsJ17ubXFsi79vTGTIwLbq7QpQRLVEoIxjvlsTR92YtOyYdSCMii8TkA7Sd69I5mtAADnZV_rn-xtH4_zfXEQCABHDLxoBpyrdMOWDF8CIMM4WNkXz4zxyXGLMbGH-/s1600/rockstargroup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wlq_FebwqCwwKJnsJ17ubXFsi79vTGTIwLbq7QpQRLVEoIxjvlsTR92YtOyYdSCMii8TkA7Sd69I5mtAADnZV_rn-xtH4_zfXEQCABHDLxoBpyrdMOWDF8CIMM4WNkXz4zxyXGLMbGH-/s320/rockstargroup.JPG" width="320" /></a></div><br />
What I learned - pop rocks melt the longer they are exposed to the air. I did not know this. The one cupcake that I ate was just made and the pop rocks were the neatest thing! You could feel them fizzling as you ate the cupcake! This might be something where I have to supply the pop rocks in the packs and let people put them on themselves.<br />
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What I want to tweak - I wanted it to be a little more BLUE. Closer to a neon like blue. I also wanted to add edible blue disco dust but it was on back order. Phooey.<br />
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Otherwise I like the way they look. They're colorful :)<br />
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Recipe below!<br />
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Ingredients<br />
<br />
1 box chocolate cake mix<br />
1 cup milk<br />
1/2 cup oil<br />
3 eggs<br />
4oz chocolate fudge pudding mix<br />
<br />
Preheat oven to 350.<br />
Mix all together. Place in cupcake liners (makes 24)<br />
Bake for 15 minutes or until toothpick inserted comes out clean.<br />
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Marshmallow Cream<br />
<br />
1 cup marshmallow fluff<br />
1 stick butter, room temp<br />
1/2 cup sifted confectioner's sugar<br />
1 tblspn cream <br />
<br />
8 - 10 shortbread cookies, crumbled<br />
<br />
Mix all together and set aside.<br />
<br />
Cut a hole in the middle of each cupcake and fill with marshmallow cream. Top with a few pieces of the crumbled shortbread.<br />
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Icing<br />
<br />
3 sticks butter<br />
3 cups sifted confectioner's sugar<br />
1 tspn vanilla<br />
blue food coloring<br />
<br />
Mix all together. Pipe over and around crumbled cookies.<br />
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Top cupcake with crushed rock candy, disco dust and pop rocks. Serve immediately :)Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-65775001293412531532012-01-31T20:06:00.000-08:002012-01-31T20:06:11.729-08:00Valentine's Cupcakes - Lemon Raspberry<div style="text-align: center;">I almost feel like I'm giving a nod to a character in the Mortal Instruments books. If you've read, then you know what I mean! :) But anyhow.........</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I've been attempting to make new flavors. There's no point in continuing this if it's always the same thing. I made a Lemon Blackberry cupcake some time ago and lemon is one of my favorite flavors. So for Valentine's Day this year, I decided to try a Lemon Raspberry.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10McPHvXwYNV3fQvWVgvnRenGhowB6En7kVxUzLM_6D3t3bUtxuZ-XYm1IxwyZy3CkWgIlycp1LfnxK17Ukyt-EDpxhi5ASXCrZe8PaUhqAQ6l-o62bPZ8O5B3vkouAv8r35rw1OwPxVJ/s1600/raspberrytorte2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10McPHvXwYNV3fQvWVgvnRenGhowB6En7kVxUzLM_6D3t3bUtxuZ-XYm1IxwyZy3CkWgIlycp1LfnxK17Ukyt-EDpxhi5ASXCrZe8PaUhqAQ6l-o62bPZ8O5B3vkouAv8r35rw1OwPxVJ/s320/raspberrytorte2.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Excuse the horrid photos - it suddenly became overcast when I wanted to get photos! Grrrr! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The cupcake is a light lemon vanilla cake filled with raspberry puree and topped with a dark chocolate frosting, dark chocolate drizzled on top and sugar cookie hearts that I made for the theme.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-6U3DZU_G8AgusKtkTrrnSEk_PRzMxxTxE5nRQ94AtnsVgGTwf9YNg5vBBM_gBzYw_sBEvSJg7-PuwbwhPqTQ82CDb90IYd51yl6J_mufna0aXfcIlgu7tLCt3e2IzKWr0xj6brWUVK4/s1600/Raspberrytorteinside.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-6U3DZU_G8AgusKtkTrrnSEk_PRzMxxTxE5nRQ94AtnsVgGTwf9YNg5vBBM_gBzYw_sBEvSJg7-PuwbwhPqTQ82CDb90IYd51yl6J_mufna0aXfcIlgu7tLCt3e2IzKWr0xj6brWUVK4/s320/Raspberrytorteinside.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Here is the inside of the cupcake, filled with seedless raspberry puree.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlughn_BVZKE7TNyfMMKOrRtnJisMxYm4XgPLm_qpUxa9AoHzOw9mABpB8qoM844gJXAF_n2dBEZv7Q0TbhGoYE1jSrNpRG4BRphg6iPPu3L288KtwxP-mg8Pa40UuUD_EAIQrR62oZ-H/s1600/raspberrytortebroken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlughn_BVZKE7TNyfMMKOrRtnJisMxYm4XgPLm_qpUxa9AoHzOw9mABpB8qoM844gJXAF_n2dBEZv7Q0TbhGoYE1jSrNpRG4BRphg6iPPu3L288KtwxP-mg8Pa40UuUD_EAIQrR62oZ-H/s320/raspberrytortebroken.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">And for the anti-valentine, a broken heart cookie.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I can't say it's my favorite. Could very well be my allergies are interfering with my taste buds. However, the lemon cake came out soooo nice and along with the chocolate was very good. Next time I may try just folding the raspberry into the lemon cake. Recipe and instructions below :)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Ingredients (makes 24)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 box white cake mix</div><div style="text-align: left;">zest of 1.5 to 2 lemons</div><div style="text-align: left;">1/2 cup oil</div><div style="text-align: left;">1 cup milk or butter milk</div><div style="text-align: left;">3 eggs</div><div style="text-align: left;">1/2 tspn vanilla</div><div style="text-align: left;">1.5 cups seedless raspberry puree </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Zest the lemons. Place all ingredients in a mixing bowl with the zest and mix until well incorporated. Fill cupcake liners and bake at 350 for 12 - 15 minutes. Allow to cool.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Hand whisk puree. Cut center out of cupcakes, fill with puree.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Dark Chocolate Frosting</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2 dark chocolate candy bar, 7 oz</div><div style="text-align: left;">4 cups sifted confectioner's sugar</div><div style="text-align: left;">3 sticks butter, room temp</div><div style="text-align: left;">1/2 tspn vanilla</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Break the candy bar up and melt. Put butter in mixing bowl and cream. Slowly add confectioner's sugar 1/2 cup at a time mixing on slow. Once incorporated, mix on high for 10 seconds to give the frosting some air. Add vanilla, mix well. Add chocolate (reserve 1/4 cup for drizzle), mix well (scrape down sides of bowl). Pipe onto cooled cupcakes.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com1tag:blogger.com,1999:blog-3687860168825495938.post-54314797654888339252012-01-29T10:42:00.000-08:002012-01-29T10:42:53.717-08:00Butter Pecan CupcakesI'm not sure what made me decide to make these cupcakes. I love butter pecan. I'm not crazy about the ice cream but I like the coffee creamer! :)<br />
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Anyhow it seemed a good idea like any other to at least attempt a cupcake with this flavor and it was well worth the experiment!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIV3LY61Of5aoECZs06gOKPOOvacxICIULhNa9fg7bjzhMT8pYpSYh-_ZTq58hI7IlAHXqtIFv1Tppdvp_JZAgNhS4k6kCbLuV6kCjX6BiUEOXNsdbM1gvNfvcdXl7L6N1xJCqAfiZkxTn/s1600/southernpecan1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIV3LY61Of5aoECZs06gOKPOOvacxICIULhNa9fg7bjzhMT8pYpSYh-_ZTq58hI7IlAHXqtIFv1Tppdvp_JZAgNhS4k6kCbLuV6kCjX6BiUEOXNsdbM1gvNfvcdXl7L6N1xJCqAfiZkxTn/s320/southernpecan1.JPG" width="320" /></a></div><br />
<div style="text-align: center;">The cupcake is made with a butter pecan cake topped with a vanilla nut butter confectioner's icing topped with toasted butter pecans, toffee bits and a little bit of the butter leftover from toasting the pecans.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk07sbgRlPnSykxheazv-PVSc1zwdBwDbnmdWTW_WnfmF1UipWkZ9tqKND2INVm086Pv8ktAv3c-mnXA8ajJmoFNxZv1aLap-pxvPr_nyDqZKDT4IJsh3EaI4dB-u3fXAexhfkr0SjWsmk/s1600/southernpecaninside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk07sbgRlPnSykxheazv-PVSc1zwdBwDbnmdWTW_WnfmF1UipWkZ9tqKND2INVm086Pv8ktAv3c-mnXA8ajJmoFNxZv1aLap-pxvPr_nyDqZKDT4IJsh3EaI4dB-u3fXAexhfkr0SjWsmk/s320/southernpecaninside.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">There are chopped buttered pecans in the cake mix! The pecans were toasted just right that they have a crispy texture but also a very rich flavor. I wasn't sure about adding the toffee bits but figured it might add a little more crunch and flavor to the icing with it did.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQ-mMizvcrJarejzzqKDFhs358CCAY-U9QpIDFhWdTCT2SjWAeirMYlmO3nG7m3M_gGT_JPwAADI8Tbv_k-BCudUAmbBAk4PjTQzH_JbN-vyVAOcoz4yt9Y8dXOfCmhQkCyAIOnZZuhOm/s1600/southerpecan2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQ-mMizvcrJarejzzqKDFhs358CCAY-U9QpIDFhWdTCT2SjWAeirMYlmO3nG7m3M_gGT_JPwAADI8Tbv_k-BCudUAmbBAk4PjTQzH_JbN-vyVAOcoz4yt9Y8dXOfCmhQkCyAIOnZZuhOm/s320/southerpecan2.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">They were very yummy. Were, because they're gone. My daughter, who doesn't like most nuts, even ate them without a second thought. I can't wait to make them again. If you like butter pecan this is your cupcake!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Below is the recipe for the cake and the icing. Enjoy!</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Butter Pecan Cake Mix (makes 24)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">3 tblspn butter</div><div style="text-align: left;">1 1/2 cup pecans, chopped (price of pecans makes this dessert a bit pricey)</div><div style="text-align: left;">2/3 c butter, softened</div><div style="text-align: left;">1 cup sugar</div><div style="text-align: left;">2 eggs</div><div style="text-align: left;">2 cups all purpose flour</div><div style="text-align: left;">1 1/2 tsp baking powder</div><div style="text-align: left;">1/4 tsp salt</div><div style="text-align: left;">2/3 cup milk</div><div style="text-align: left;">1 tsp vanilla extract</div><div style="text-align: left;">1/2 tsp vanilla nut butter extract (can buy here <a href="http://www.silvercloudestates.com/product/Imitation-Vanilla-Butter-and-Nut-121.aspx">Silver Cloud Estates</a>)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Melt the 3 tablespoons of butter in a small baking sheet (I toasted mine in the toaster oven), stir in pecans and bake at 350 for 10 minutes; cool. If you do use the toaster oven watch the pecans, they will toast fast. I burned the first batch :(</div><div style="text-align: left;"> </div><div style="text-align: left;">Cream softened butter in mixing bowl on medium. Gradually add sugar and beat until light and fluffy. Add eggs one at a time, beat well after each addition. Combine flour, baking powder, and salt. Add to creamed mixture alternating with the 2/3 cup milk. Begin and end with the flour mixture. Mix until well blended. mix in vanilla. Fold in 1 cup cooled toasted pecans. Reserve the rest for garnish. Pour mixture into lined cupcake tins and bake at 350 for 15 - 20 minutes. Set aside and allow to cool.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">FROSTING (makes 4 cups)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">3 sticks salted butter</div><div style="text-align: left;">4 cups sifted confectioner's sugar</div><div style="text-align: left;">1/2 tspn vanilla</div><div style="text-align: left;">1/2 tspn vanilla nut butter extract</div><div style="text-align: left;">1/2 cup reserved toasted pecans</div><div style="text-align: left;">toffee bits</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Cream butter in mixture. Slowly add sifted confectioner's sugar about 1/2c at a time, let mix well. Then mix on high for 10 seconds between each 1/2 cup (let the sugar mix well with the mixture in the bowl or you'll have a cloud of white all over the place as the sugar is spun out of the bowl). Add vanilla and vanilla nut butter extract. Mix well. Pipe onto cooled cupcakes. Make a small well on the top of the piped icing and place some toffee bits. Then garnish with the reserved toasted pecans and some of the butter. Enjoy!</div><div style="text-align: left;"><br />
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</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com1tag:blogger.com,1999:blog-3687860168825495938.post-41570564103565037622012-01-16T16:41:00.000-08:002012-01-17T18:54:58.714-08:00Hunger Games Cupcakes - Red Velvet / White Chocolate** Warning....may be spoilers ** <br />
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I am a fan of what is called YA (Young Adult) Dystopic Literature. Some of the things people can fathom in their mind and write about blow me away. I've read a few really good books under this "genre": Unwind, Matched, Crossed, The Maze Runner, The Hunger Games and so forth.<br />
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I picked up the Hunger Games and I think it sat on my shelf for three weeks before I gave it a chance. I had a hard time getting past the name of the main character, Katniss. But at the urging of a friend, I did read it. In fact I read all three in two weeks WITH a college course load. And so I am stoked for the movie to come out in March of this year. So, in preparation for that I decided to make Hunger Games Cupcakes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFuU2FfaFWy_FjxevQ_JvUQMO7NdErEqLCAjRGhNiKhISm7mvyyLch-TulvBaFyGb7eUKZpDKTx415R0WH5DET4CSiHJKXNVRoKl9umo_ipns_evNODDZeQQsxX56baon2dRwrl3wxMcs/s1600/HGGroup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFuU2FfaFWy_FjxevQ_JvUQMO7NdErEqLCAjRGhNiKhISm7mvyyLch-TulvBaFyGb7eUKZpDKTx415R0WH5DET4CSiHJKXNVRoKl9umo_ipns_evNODDZeQQsxX56baon2dRwrl3wxMcs/s320/HGGroup.JPG" width="320" /></a></div><br />
I also made the wrappers with a template I have on the computer. I haven't seen much in the way of "decor" for cupcakes for this book series soon to be movie series so I made my own.<br />
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I decided on a red velvet and added some cayenne pepper to it to make it hot - like Katniss's fire dress and her designation as the "girl on fire". On top is a white chocolate salted buttercream, toffee chips and gold sprinkles. I added the toffee chips to give it texture and a 2nd flavor to the white chocolate in the buttercream.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO98v2splHq8G-Dy_fdFtHm0ydjgkCflLXnlMh0VppS4Te324S-nJHAJYJf1g1q5p_BGgSPGYNZ0LlnR6XyCpc0UiI6TKhD5JQ9UW3nsntxUL9YeUeO03guc0cLHF1Rl1kZIazNtoq_N8i/s1600/SnowLogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO98v2splHq8G-Dy_fdFtHm0ydjgkCflLXnlMh0VppS4Te324S-nJHAJYJf1g1q5p_BGgSPGYNZ0LlnR6XyCpc0UiI6TKhD5JQ9UW3nsntxUL9YeUeO03guc0cLHF1Rl1kZIazNtoq_N8i/s320/SnowLogo.jpg" width="320" /></a></div><br />
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President Snow and the mockingjay logo.....all the other cupcakes you'll notice...well the wrappers...are profiles. Apparently they didn't have one of Snow but the forward facing image I think gives him a more "I dare you" kinda personality - much like the arrogance he portrays in the books.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYNpy-T6ryB8_FjShtuC6yS3_D9IhhE9ha9RkJRMCXjps8Jy6B-tiKY7RxPFmXed4aslamNTtN1AUbiInvmBjBfOhJp7y6ehqoX1u_66GKE0fbBlIeiwM_1wo3THUwYftbuU52lM9lUv9/s1600/KatPeetaGale.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYNpy-T6ryB8_FjShtuC6yS3_D9IhhE9ha9RkJRMCXjps8Jy6B-tiKY7RxPFmXed4aslamNTtN1AUbiInvmBjBfOhJp7y6ehqoX1u_66GKE0fbBlIeiwM_1wo3THUwYftbuU52lM9lUv9/s320/KatPeetaGale.JPG" width="320" /></a></div><br />
Katniss, Peeta and Gale. The wrappers have fire on the sides....there's a better picture below. I'm not particularly happy with my laserjet printer....or maybe it's the paper I used to print on but.....these should have come out brighter than they did....grrr....yes I nit pick things like that.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIARkD18Fadj8JMJi2OuJ3qk1iJvnBbSF7p9F0PIjfCEUZaA3ii1E0GOxm_mns24O7nxG9Pf88KuFSacxK6XGUEEoejws9_9_-rR5fSx0nxKH7AF5HptLSLSrAZ2MtbITrZoyINo7dCo5/s1600/CinnaEffieHaymitch.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIARkD18Fadj8JMJi2OuJ3qk1iJvnBbSF7p9F0PIjfCEUZaA3ii1E0GOxm_mns24O7nxG9Pf88KuFSacxK6XGUEEoejws9_9_-rR5fSx0nxKH7AF5HptLSLSrAZ2MtbITrZoyINo7dCo5/s320/CinnaEffieHaymitch.JPG" width="320" /></a></div><br />
Cinna, Effie and Haymitch.....I like the profiles. Originally I was just going to make them all with the mockingjay logo....but then saw the profiles and thought they'd be cool too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0LLZl_hih3CVTXSLgi7Hmy4pEq8vCN2dWu2l0wzTuEJWKMSvljfZlrPRaM5AyDIe13SOm9jzKD-Fwzj7TxNBboKbF8StEKe66m0oktJFTLr3Cjii5e7v3ag6i599J_SPH9V0TV1oQ1yc/s1600/KatnissFLames.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0LLZl_hih3CVTXSLgi7Hmy4pEq8vCN2dWu2l0wzTuEJWKMSvljfZlrPRaM5AyDIe13SOm9jzKD-Fwzj7TxNBboKbF8StEKe66m0oktJFTLr3Cjii5e7v3ag6i599J_SPH9V0TV1oQ1yc/s320/KatnissFLames.JPG" width="320" /></a></div><br />
I don't typically staple them but for the love of Pete (Peeta?) I couldn't find the tape anywhere. I like the flames, I think they look really cool on the black wrapper. I might play with these a little bit more to refine the wrappers.<br />
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Mockingjay Logo wrappers available here <a href="http://www.etsy.com/listing/90818218/hunger-games-mockingjay-cupcake-wrappers">Etsy Shop</a> <br />
<br />
Hunger Games Cupcakes (Makes 24)<br />
<br />
(I don't usually use a box but I have so much trouble getting red velvet to turn red. And since this was just an experiment of flavors, the box was easier)<br />
<br />
1 box red velvet<br />
3 eggs<br />
1/2c oil<br />
1 cup milk<br />
1/4tsp - 1/2tsp cayenne pepper (depends on how hot you want it to be)<br />
<br />
Mix all ingredients together and fill liners about 1/2 way. Cook for 15 minutes or until toothpick comes out clean. <br />
<br />
Confectioner's Sugar Buttercream<br />
<br />
3 sticks salted butter room temp<br />
4 cups sifted confectioner's sugar<br />
4 oz white chocolate, melted (I use Baker's squares)<br />
1/2 tspn vanilla extract<br />
toffee bits<br />
gold sprinkles<br />
<br />
Mix butter in mixer until light and fluffy. On slow, add confectioner's sugar 1/4 cup at a time (mixing on high for 10 sec between each 1/4 cup). When all the confectioner's sugar is mixed, on medium add the vanilla and mix well. Then add the white chocolate and mix for 5 seconds on medium high. Pipe on cupcakes and sprinkle with toffee and gold sprinkles.<br />
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Enjoy! And may the odds be ever in your favor..........Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com4tag:blogger.com,1999:blog-3687860168825495938.post-59519660850459310532012-01-04T04:59:00.000-08:002012-01-04T08:17:13.979-08:00Mimosa Cupcakes with Champagne infused Orange Curd filling<div style="text-align: center;"><span style="font-size: large;">HAPPY NEW YEAR!</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;">Yeah it's that time again. Last year I did an anisette cupcake for 2011. This year mimosas were on my mind. Think it had something to do with Christmas morning breakfast and the glass of orange juice spiked with champagne.......anyhow.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;">I love oranges. I love orange flavor in a cake, scones, biscuit you name it. So I embarked in making my own orange curd. The recipe I borrowed from Ina Garten really wasn't what I wanted but I messed with it a bit. I wanted a more custard like curd (the lemon curd I have in my fridge, for example, has no bits of zest. But this orange recipe has ton). So if you don't want the bits of zest I suggest making a pudding or mousse or even infusing the buttercream with orange extract or some orange juice. Next time I will pulverize the curd in a blender or food processor a little more and get rid of the</span> pieces of zest.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrh16iNb00RA9cHVhV4qjQhm7GBfuGG9HPx1EaL1f9c1D7-ieSCRiefj1kIzVV0SJDmSm__ZEeoqMXwT9swQ-2n3nSaOE4QIyab9L2g9Gk1MeYYdEbRtVTiEV-eZR0NQD1c5scz7pg3ku/s1600/2012cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrh16iNb00RA9cHVhV4qjQhm7GBfuGG9HPx1EaL1f9c1D7-ieSCRiefj1kIzVV0SJDmSm__ZEeoqMXwT9swQ-2n3nSaOE4QIyab9L2g9Gk1MeYYdEbRtVTiEV-eZR0NQD1c5scz7pg3ku/s320/2012cupcakes.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The cake is a moist vanilla cake that I added the zest of one large orange to along with 1 tspn pure orange extract. * Please people. If you are going to use a fruit flavored extract make sure it isn't imitation. I hate the imitation fruit extracts they taste fake. Lemon is the worst. Either use real fruit juices or pure extract. Thank you. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">When the cupcakes were done, I filled them with the curd (which I laced with about 1/4 cup pink champagne). I like pink champagne but you can use whatever champagne you want.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The buttercream is a simple vanilla swiss buttercream with about oh....maybe 1/2 cup pink champagne. It was palpable in the air which means it was the perfect amount!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I decorated the cupcake with pink edible pearls and a 2012 I made out of melted white chocolate and sprinkled with gold disco dust.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Here is the inside.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6yY4ox8WRAVjgCzaPTHcYDt92cGSKRceWoo2eJQour100KxfSsgmNwiOHJuU76bUhG_VXUYjhcfJ9-Z74ffsq4t0SoBVi6F6uiddp8lfxbMS3L9_zgWb2INjTcLFAP0AfI2pXi3dg0hTq/s1600/2012insidecupcke.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6yY4ox8WRAVjgCzaPTHcYDt92cGSKRceWoo2eJQour100KxfSsgmNwiOHJuU76bUhG_VXUYjhcfJ9-Z74ffsq4t0SoBVi6F6uiddp8lfxbMS3L9_zgWb2INjTcLFAP0AfI2pXi3dg0hTq/s320/2012insidecupcke.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Despite my feelings about the curd, it really was very yummy!! And tasted like a mimosa in cupcake form!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Ingredients</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 box vanilla cake mix</div><div style="text-align: left;">3 eggs</div><div style="text-align: left;">1/2 cup oil</div><div style="text-align: left;">1 cup buttermilk (1 tblspn vinegar to 1 cup milk - let sit for 5 minutes)</div><div style="text-align: left;">Zest from one orange</div><div style="text-align: left;">1 tspn pure orange extract</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Mix all together.</div><div style="text-align: left;"><br />
</div>Orange Curd<br />
<br />
*someone mentioned I could short cut and add 1 1/2 cups of Orange Marmalade rather than zest the orange and put it in a food processor with sugar.....let me know if you try it.<br />
<br />
4 oranges<br />
1 1/2 cup sugar<br />
1/4 pound unsalted butter, room temp<br />
4 large eggs<br />
1/2 cup orange juice<br />
1/8 tspn salt<br />
<br />
Remove the zest from the oranges with a vegetable peeler - avoid the white pith as much as possible. Put the zest and sugar in a food processor and pulse until zest is finely minced.<br />
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Cream the butter in a mixer. Add sugar/orange mix. Blend until light and fluffy. Add eggs one at a time then the orange juice and salt. Mix until well combined.<br />
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Pour mixture into a saucepan and cook over low heat until thickened - takes about 15 - 20 minutes. Do not over cook or it will curdle. If using a candy thermometer, 175F is a good end temperature for the mix. Remove from pan and let cool or refrigerate.<br />
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Buttercream<br />
<br />
1 cup plus 2 tblspn sugar<br />
5 egg whites<br />
1 1/4 tspn vanilla<br />
4 sticks unsalted room temperature butter<br />
1/2 cup champagne <br />
<br />
Put egg whites and sugar in heat proof mixing bowl. Set over boiling water and whisk until sugar dissolves. Do not let mixing bowl touch the boiling water or eggs whites will cook.<br />
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Place on mixer with whisk attachment - whisk on medium until bowl is cool to touch. Add butter 1 tblspn at a time. Add vanilla. Replace whisk attachment with paddle attachment and mix on medium high until mixture thickens into buttercream. Add champagne 1/4 cup at a time. Mix on medium until consistency returns. 1/2 cup may be too much for you. I found it to be very strong but still very good.<br />
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</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com1tag:blogger.com,1999:blog-3687860168825495938.post-81069263135075517932011-12-30T19:28:00.000-08:002011-12-30T19:28:26.116-08:00Cherry Pie in a Cupcake....cupcakesOkay so my bestie came to visit shortly after the Christmas holiday. Since her hubby was making me his most delicious jambalaya, in response I made them my Caramel Pretzel Cupcakes and the Cherry Pie ones. I had been wanting to make the cherry pie ones for awhile but never got around to it. The following is a little step by step on what I did and at the end the ingredients and recipe and such for making them. They turned out really yummy! I love cherries. So this was right up my ally!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCAW4UAV5xbOsYO-lOujTHOS6c0LQevCWMEkp6EeOzpE8RDcTaI3tka77hc6GR_guF6wLmWtKXOSRSXQvBDjswOo3pDWLKchYYMH66ajUkqKOXf2aEp4Y18XupxT65uiYWalrvXIeacSs/s1600/cherrypiecupcakescutout.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCAW4UAV5xbOsYO-lOujTHOS6c0LQevCWMEkp6EeOzpE8RDcTaI3tka77hc6GR_guF6wLmWtKXOSRSXQvBDjswOo3pDWLKchYYMH66ajUkqKOXf2aEp4Y18XupxT65uiYWalrvXIeacSs/s320/cherrypiecupcakescutout.JPG" width="320" /></a></div><br />
<div style="text-align: center;">First you need some pie crust. I bought the refrigerated brand because I didn't have time to make my own pie crust. These work just as well if not better and there are two 9" rounds in the package. You also will need a mini cupcake tin. Cut circles out to fit the cavities in the tin. I used a 1/3 cup measuring cup (in the background there - the silver thing) and using the hollow side, cut the rounds out.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-s2D1G2RVozj03ry5pHi4lA4oOPEt_-b5WEEOZwS37sf01wUatSOXQEm8KuenCbmoXEMdtA5J-K2ZAjQG6Lv-Y3stPoka9HAGJ39mNpWPL4Hjg5ToLSAsj_bmwVe63TX5GMEdQgvzT0Z_/s1600/cherrypiecupcakesdough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-s2D1G2RVozj03ry5pHi4lA4oOPEt_-b5WEEOZwS37sf01wUatSOXQEm8KuenCbmoXEMdtA5J-K2ZAjQG6Lv-Y3stPoka9HAGJ39mNpWPL4Hjg5ToLSAsj_bmwVe63TX5GMEdQgvzT0Z_/s320/cherrypiecupcakesdough.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Then place them in the tins - press them down and along the sides a bit. I didn't use any butter or flour inside the tins as they always seem to come out without any issues. I did this with the Pumpkin Pie in a Cupcake too. You can "pull" the dough so it comes up higher on the tin if you want but I don't find it a necessary thing. Technically you are suppose to bake the crust first before filling it - I didn't do that. I forgot. It doesn't matter much but if you want to bake it first, pop them into a preheated oven at 400F and bake for about 5 - 10 minutes. Keep an eye on it as the directions on the box is for a full 9" piece of dough and this isn't that. ONWARD....</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgio5vzyXLhFZZZEIFjU47GKrnU0vPOR2wgny3TvvBYI1pdtIwiDYkfFIREJONbnaVaCbiwpZnvwLbD0UNDILyueeS_fqU9nzaZuPcpAW4XwgN9OZ0E3DUoZt5csa1JfVmDc8MlFkQIXUZS/s1600/cherrypiecupcakesreadytobake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgio5vzyXLhFZZZEIFjU47GKrnU0vPOR2wgny3TvvBYI1pdtIwiDYkfFIREJONbnaVaCbiwpZnvwLbD0UNDILyueeS_fqU9nzaZuPcpAW4XwgN9OZ0E3DUoZt5csa1JfVmDc8MlFkQIXUZS/s320/cherrypiecupcakesreadytobake.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Anyhow, get yerself a can of cherry pie filling and fill the pie crusts - if you already baked the crusts - pop them back in the oven for about 5 minutes. If not, NOW put them in a preheated oven at 400F and bake for about 5 - 10 minutes. Again, keep an eye on them. Each crust took about 4 cherries from the can plus some sauce.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxvrbPUljn8D_h7qbVwVv6nZDWjQzimUrhj9paerm-DRC1Q3KfGch9BGOMGrvkmiUM3B49WjFpBJoIlGHZRJ2E_KlfUHcrWiMNpBmOCLfR1rSjbFvqMjGadw613rCDwPLukrmr5jiJ4r2/s1600/cherrypiecupcakesminipies2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxvrbPUljn8D_h7qbVwVv6nZDWjQzimUrhj9paerm-DRC1Q3KfGch9BGOMGrvkmiUM3B49WjFpBJoIlGHZRJ2E_KlfUHcrWiMNpBmOCLfR1rSjbFvqMjGadw613rCDwPLukrmr5jiJ4r2/s320/cherrypiecupcakesminipies2.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Viola! Mini cherry pies. The one all the way to the top right I ate....oh yes I did. And it were yummy! * I used a small icing spatula to pop them out of the tin. DO NOT turn the tin over and let them fall out. This does not work in your favor. Use a spoon or something to get them out. They should come out really easy. However, like in my case, I had two or three where the filling bubbled over and stuck to the tin - you'll need to carefully cut it away from the tin with a knife.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOUyNJ8hRF332TLOrXufH-5huvAmuWqugOmhD7f_XHaByaPa0tZ0Y3Rnj6izZ-gANlIMHukC2oy5E32DgE4aTAuyQdmSph-XyTp6QqNPZyh58DkI5Prx1p21Vf3YnAU_IYA1vjDM3VdGj/s1600/cherrypiecupcakesbatterbottom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOUyNJ8hRF332TLOrXufH-5huvAmuWqugOmhD7f_XHaByaPa0tZ0Y3Rnj6izZ-gANlIMHukC2oy5E32DgE4aTAuyQdmSph-XyTp6QqNPZyh58DkI5Prx1p21Vf3YnAU_IYA1vjDM3VdGj/s320/cherrypiecupcakesbatterbottom.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Next, line the tins of a standard cupcake tin with liners. Mix your batter (I used simple vanilla because vanilla and cherry I think go hand in hand) and place about 1 - 2 teaspoons in the bottom of each liner just to coat it.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil62CJ7aGcf05Y3VShz-2Cd3SSmbSJVvFHV39b8nx2VJWQtyv_C0rmgcaNj_GD8nJt7xm3ru6mduIbbfvVhFt1acGt-do_xXIubYNjtHRtctCRK1k_IhhDSj83-_0x4ZTdBRNxJUgGg-FL/s1600/cherrypiecupcakesinbatter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil62CJ7aGcf05Y3VShz-2Cd3SSmbSJVvFHV39b8nx2VJWQtyv_C0rmgcaNj_GD8nJt7xm3ru6mduIbbfvVhFt1acGt-do_xXIubYNjtHRtctCRK1k_IhhDSj83-_0x4ZTdBRNxJUgGg-FL/s320/cherrypiecupcakesinbatter.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Carefully place a mini cherry pie in each batter filled liner and press down just a bit.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxu-PZVuGNZ5RQPhQW5qe7mEbkNqHMgYnR6vin-muGm3O8ssJDd7Ag1mm8hW3jnCFJZcviEwpdvCHO8mTH0_NukqYxYkYSdDegJcTD7gtHxkgTBbpTVUgNaxD4OrOuKwBzyPbYD0LlmCpG/s1600/cherrypiecupcakesbattercovered.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxu-PZVuGNZ5RQPhQW5qe7mEbkNqHMgYnR6vin-muGm3O8ssJDd7Ag1mm8hW3jnCFJZcviEwpdvCHO8mTH0_NukqYxYkYSdDegJcTD7gtHxkgTBbpTVUgNaxD4OrOuKwBzyPbYD0LlmCpG/s320/cherrypiecupcakesbattercovered.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I use an ice cream scoop but you can use what you want. But fill the cupcake liners making sure the pies are covered. Remember that this batter is going to rise a bit so don't over fill the liners, like I did in two (it just creates a flat top on the cupcake that you may or may not have to cut away when done).</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place in an oven at 350F and bake for 22 minutes. Mine actually required 28 minutes but I've been told ovens may vary. So just keep an eye on them. An inserted toothpick at the end that comes out clean means they are done.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGJup1gxO2NqQbz01Gg4xQDJC84w5tXLhZiNhSMbUwqS2TAw0yuePMXTpKlYjqRw5xtEiuf3b4EyemLwC3Z6fWNI5cm3mDHh3dgWuyfo97iuxyJEozhgk3zEF0SrmklrCfi2gK4kTj_x-/s1600/cherrypiecupcakedone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGJup1gxO2NqQbz01Gg4xQDJC84w5tXLhZiNhSMbUwqS2TAw0yuePMXTpKlYjqRw5xtEiuf3b4EyemLwC3Z6fWNI5cm3mDHh3dgWuyfo97iuxyJEozhgk3zEF0SrmklrCfi2gK4kTj_x-/s320/cherrypiecupcakedone.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Here is one of the finished cupcakes topped with vanilla buttercream and cherry pie filling.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnEJMuGMEfHF9fvsV_FPZxSAVi0sGow7ftex2G2s_HI23Z3aUPeEQ_f1_ZxwlY3zNg870SSrb_vMumavau6KyFjEROYto86rZZgA-2JX4SLzHYuFXwGS5pBQu8vW2by2A1Z9lXsw-dP7l/s1600/cherrypiecupcakeinside.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnEJMuGMEfHF9fvsV_FPZxSAVi0sGow7ftex2G2s_HI23Z3aUPeEQ_f1_ZxwlY3zNg870SSrb_vMumavau6KyFjEROYto86rZZgA-2JX4SLzHYuFXwGS5pBQu8vW2by2A1Z9lXsw-dP7l/s320/cherrypiecupcakeinside.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">And here is the inside!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">You can substitute the cherry for apple, blueberry, peach...whatever. The instructions would be the same for each. Enjoy!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Ingredients</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 box vanilla cake batter</div><div style="text-align: left;">3 eggs</div><div style="text-align: left;">1/2 cup oil</div><div style="text-align: left;">1 cup buttermilk (or 1 tblspn vinegar added to 1 cup whole milk - let sit for 5 minutes)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Mix all ingredients together.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 box refrigerated pie crusts</div><div style="text-align: left;">1 can pie filling (cherry, apple, blueberry whichever)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Following steps above for making the mini pies</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Buttercream</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 cup plus 2 tblspn sugar</div><div style="text-align: left;">5 egg whites</div><div style="text-align: left;">1 1/4 tspn vanilla extract</div><div style="text-align: left;">4 sticks unsalted butter</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place sugar and egg whites in bowl from mixer and over boiling water, whisk until sugar is dissolved (don't let the bottom of the bowl touch the water or it will cook).</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">With whisk attachment, whisk sugared egg whites until bottom of bowl is cool to touch. Add butter by tablespoon to the mixer. Once butter is fully incorporated, add vanilla.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Remove whisk attachment and add paddle. Mix on medium-high until buttercream thickens.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Then pipe or spread onto cooled cupcakes.</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com1tag:blogger.com,1999:blog-3687860168825495938.post-75744225312372559652011-12-19T20:18:00.000-08:002011-12-19T20:18:02.180-08:00Christmas Tree Cupcakes<div style="text-align: center;">Yay! I graduated college on Friday the 16th!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">But life stands still for no one. Now comes the fun of attempting to put my degree to good use. In the meantime I did get the chance to make the Christmas Tree Cupcake I've been dieing to try since I got my cookie cutter in!</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tzmuxbdZbJubrN477ex5K2QBb7iMrpcNuSp5IVu6tjqKmoXPTudsetzuw-T7tEdemlcuPpe-Q2B7b7eKhfImTQV1I5KB8G_8EnkmrlH7EtqB8wJxjTIsIiJHhEwkGgG0ndu_zPURffhyphenhyphen/s1600/xmastreecupcakeoustide.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tzmuxbdZbJubrN477ex5K2QBb7iMrpcNuSp5IVu6tjqKmoXPTudsetzuw-T7tEdemlcuPpe-Q2B7b7eKhfImTQV1I5KB8G_8EnkmrlH7EtqB8wJxjTIsIiJHhEwkGgG0ndu_zPURffhyphenhyphen/s320/xmastreecupcakeoustide.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslA4p6P2r4ZJmD6_u3DYowTVIpUXQ3sqmVl2aBd8a6BmQpHAk8yADn1GCPwXGzzzOf-PzX86RwbAERbzYghFCmLETkI4daS1TXEzSYaxSVqHydqixmWDMkeCMOhiiH-j87bhGnAH99G3o/s1600/xmascupcakedone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Okay, so here's the cupcake from the outside. Doesn't look like much huh. Just your average vanilla cake with a vanilla buttercream on the top. And you're probably saying "hey! this doesn't look like a Christmas tree". Well of course it doesn't. However.....</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0Olzi3sz6hRYwa-7SAlJkreL27UqHtzUWdc-wIgzPN-r9Eg0Crr3OdCZtMQBkT5BNYf0RReo89vDzxrPYK3TNLCADEJ9m6EEdbg-r_uC3FLpc2lf43PJWrz41G_hR5xQ9__usp6VEn70/s1600/xmastreecupcakeinside.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0Olzi3sz6hRYwa-7SAlJkreL27UqHtzUWdc-wIgzPN-r9Eg0Crr3OdCZtMQBkT5BNYf0RReo89vDzxrPYK3TNLCADEJ9m6EEdbg-r_uC3FLpc2lf43PJWrz41G_hR5xQ9__usp6VEn70/s320/xmastreecupcakeinside.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">It does on the inside!! I am so stoked that this worked! The ingredients and instructions for making these are listed at the bottom!! Giving a shout out to <a href="http://bakeitinacake.com/">Bake It In A Cake</a> for the inspiration. The site did one with a heart some time ago I think for Valentine's Day.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Cake Ingredients</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Cupcakes</div><div style="text-align: left;">1 box white cake mix (you can use vanilla too)</div><div style="text-align: left;">3 eggs</div><div style="text-align: left;">1 cup buttermilk</div><div style="text-align: left;">1/2 cup canola oil</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For tree</div><div style="text-align: left;">1 box white cake mix (prepared as directed)</div><div style="text-align: left;">1.5 to 2 inch Christmas tree cookie cutter</div><div style="text-align: left;">green food coloring or gel</div><div style="text-align: left;">small jelly roll tray or cookie sheet with raised edges </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Buttercream</div><div style="text-align: left;">1 lb butter</div><div style="text-align: left;">1 cup plus 2 tblspns sugar</div><div style="text-align: left;">4 egg whites</div><div style="text-align: left;">1 1/4 tspn vanilla</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat oven to 350 degrees - line 24 cupcake tins with liner</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Prepare cake mix for make the trees. Add green food coloring until cake is a nice shade of green. Spread mix evenly in one layer in jelly roll tray - cook for 12 minutes or until tooth pick inserted is clean. Allow to cool. Once cooled, take cookie cutter and cut out 24 Christmas trees. Set aside.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Prepare cupcake mix. Fill cupcake liners about half way. Slowly and carefully press a Christmas tree into the batter - the point might stick out, that's okay. *If you find the trees are breaking when you place in batter, put a tablespoon of batter in the liner, put Christmas tree in so it will stand up, and slowly fill rest of the liner to 2/3 full. **** Make sure you place all the trees in the same direction and remember. You want to be able to cut into it or bite into it and see the Christmas tree. You can only cut or bite on two sides to get the tree so remember which way they are facing. Bake for 15 minutes or until toothpick comes out clean.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Buttercream</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place sugar and egg whites in mixing bowl. Place over boiling water but don't let the bowl touch the water. Use a whisk and whisk over the water until the sugar dissolves and the mixture becomes silky (rub between fingers to check). Remove from heat.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">With whisk attachment, whisk the egg whites and sugar until the base of the mixing bowl is cool to the touch. By tablespoons, add the butter to the mixture until it is smooth and completely incorporated. Add vanilla. Replace whisk attachment with paddle. Mix on high speed until buttercream reaches a thicker consistency (sometimes this take 10 minutes, so be patient.) Spread or pipe onto cupcakes and decorate!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Happy Holidays everyone!!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com2tag:blogger.com,1999:blog-3687860168825495938.post-16675276318713186552011-11-13T13:52:00.000-08:002011-11-13T13:52:37.772-08:00Candy Cane Cupcakes w/White Chocolate Buttercream<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_25Z5lmRuNKJ4Kh9UHgQeyTTN2H3RIQElE18afzt1V7vovM1ewi-lIkx-PnpWUV1VYd_LNXg7HnpBA9kq6IDxLHXBgnuPS5JodyYPZk0eBXwH-SXnxZ51HG1h9ORFaiKRJgXqOaeysCa/s1600/peppermintcupcakein.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_25Z5lmRuNKJ4Kh9UHgQeyTTN2H3RIQElE18afzt1V7vovM1ewi-lIkx-PnpWUV1VYd_LNXg7HnpBA9kq6IDxLHXBgnuPS5JodyYPZk0eBXwH-SXnxZ51HG1h9ORFaiKRJgXqOaeysCa/s320/peppermintcupcakein.JPG" width="320" /></a></div><br />
Okay so maybe I'm putting the cart before the horse being as I have Thanksgiving to deal with before BUT, I wanted to get these out of the way because I have another Christmas cupcake I want to make later.<br />
<br />
My final college semester is winding down now with just 3 weeks left so I've had some free time to bake. I also created a spice cake for Lindor Lindt Truffles as part of their Fall contest - sort of like the contest I entered last year and won. All I want is the 7 quart mixer.....I don't need a year's supply of chocolate :) No really.....well.....okay maybe just a few bags.<br />
<br />
<br />
So as for Candy Cane Cupcakes, these came out really nice! I figured I could make rainbow cupcakes - like I did for my daughter's 8th birthday last month, so why not candy canes? The directions for making these follow. Coming up: A nod to Breaking Dawn, Thanksgiving Cupcakes, Christmas Tree Cupcakes, Rainbow Cookies Cupcakes and Caramel Chocolate cupcakes (with Caramel White Chocolate Ganache).<br />
<br />
Candy Cane Cupcakes <br />
<br />
(while I do not generally use box mixes - to make it easier for you I have given you the box directions. If you want my directions let me know and I will be happy to give them to you :) )<br />
<br />
1 box white cake mix<br />
3 eggs<br />
1/2 cup oil<br />
1 cup buttermilk (no buttermilk? add 1 tblspn vinegar to 1 cup milk and let stand - mix and add to ingredients)<br />
1 tspn peppermint extract<br />
Red food coloring<br />
<br />
Preheat oven to 350. Line cupcake pan with liners.<br />
<br />
Mix together all ingredients. Split the batter in two and place in bowls. In one bowl, add red food coloring and mix. Now you have one bowl of white cake batter and one bowl of "red" cake batter. Start with the red batter. Place about 1 tpsn of the batter in the bottom of each liner. Then drop a teaspoon of the white batter in each liner on top of the red. Continue until each liner is about 2/3 of the way full. Bake for 15 - 20 minutes. Let cool on wire rack.<br />
<br />
Butter Cream<br />
<br />
4 sticks unsalted butter, room temp<br />
5 egg whites<br />
1 cup plus 1 tblspn sugar <br />
4 oz white chocolate<br />
1 1/4 tspn pure vanilla extract<br />
<br />
Add egg whites and sugar to mixing bowl. Whisk over pot of boiling water (like a double boiler - don't let the bowl touch the water or the egg whites will cook. Place on mixer with whisk attachment and mix on medium until contents have cooled. Add butter 1 tablespoon at a time until fully incorporated. Add vanilla. Replace whisk attachment with paddle. Melt white chocolate either in microwave or by double boiler. Let cool.<br />
<br />
On high, mix buttercream until it becomes fluffy and smooth. Turn down to medium and add chocolate, mix for 3 minutes. Pipe onto cooled cupcakes and decorate.<br />
<br />
Enjoy!Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-68141224825566840722011-09-18T15:39:00.000-07:002011-09-18T15:39:20.337-07:00Panettone Cupcakes with Sweet Honey Vanilla Bean Buttercream<div style="text-align: center;">Yes! She lives! I had an order this week for Pumpkin Cupcakes which I will post here in a second but asked the lady if she would like to try any of the "seasonal" flavors I had. She selected the Panettone.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Panettone, pronounced pon-a-tony, is an Italian sweet bread with dried fruit. Sorta like the American fruit cake but better. And these did come out just like the original panettone bread.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimy7Xp6AzX7kbcf36CqkHrIjUozsOEYsTglR8TCLNwbp2MxXs0ZeSDPKz4K3oZRLt7zYi2rf2anRFAjAwfysBz009XInJoH5s_afR2QqrL0TY7e_xsWFE12UesmE3FUBQM5qhKPTe6TAXh/s1600/panettonecupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimy7Xp6AzX7kbcf36CqkHrIjUozsOEYsTglR8TCLNwbp2MxXs0ZeSDPKz4K3oZRLt7zYi2rf2anRFAjAwfysBz009XInJoH5s_afR2QqrL0TY7e_xsWFE12UesmE3FUBQM5qhKPTe6TAXh/s320/panettonecupcakes.jpg" width="309" /></a></div><br />
<div style="text-align: center;">I've seen bloggers make the panettone without the buttercream topping, as normal panettone is served. But I'm not normal and I needed my buttercream. So what kind to make? For some reason I kept tasting honey. I still don't know why, however I made a honey vanilla bean buttercream and then drizzled honey on top. I must say the honey works VERY WELL!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The only big issues I have with this is 1) it's very time consuming and 2) it's more like a bread than a cupcake. However, I hear panettone "cupcakes" are popular....so who knows :) Maybe when I have more time I'll try to make a more cupcake version of this. I think I know how just have to experiment a bit :)</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-28628505974129011712011-08-09T21:11:00.000-07:002011-08-09T21:11:57.744-07:00Yes I am still alive......I promise to be making cupcakes for you very soon!! I took 3 courses over the summer and they ended up being reading intensive! And because I'm trying to graduate in December, I really, really, really needed to pass these courses! LOL!<br />
<br />
Cupcakes will be coming soon! I have a few things planned; once kids get back to school I'll have more time! So if you have any requests, let me know! I'm working on an adult only alcoholic cupcake with a twist :)Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-52694489620480929372011-06-05T18:13:00.000-07:002011-06-05T18:14:31.071-07:00Vanilla White Chocolate Overload Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNA1HriEmbnBCdd7k07vkP5IncEmasH5cjkGSlOuBE4krqlHPiaiRi7ZHGegGIskPB_dHIXOCvC_0qZOhUIiSX1r7Om6xs-dLkamWIRFbuvMGg-iWAjFv1PyRjFFBb-cYnJHRfNss4iCk/s1600/vanillaoverload.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNA1HriEmbnBCdd7k07vkP5IncEmasH5cjkGSlOuBE4krqlHPiaiRi7ZHGegGIskPB_dHIXOCvC_0qZOhUIiSX1r7Om6xs-dLkamWIRFbuvMGg-iWAjFv1PyRjFFBb-cYnJHRfNss4iCk/s320/vanillaoverload.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Since I made an all chocolate cupcake complete with chocolate mousse center, I wanted to try an all vanilla one with a vanilla white chocolate ganache center. This is the end result. It's very vanilla! Below is the instruction for making the ganache.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The cupcake is a vanilla bean cake filled with a white chocolate vanilla bean ganache, topped with a vanilla bean buttercream and white chocolate shavings.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwvOH94kTb9jtjts9XBKmAqftWMZXtq_mizGrBsir2X2DkzKI2mPg4JT5n1dFo4rQ2kyxTtb_mIZRq4Gue0BEQTt5DxCqg7IkWiDcT_EQpyb6yPiHmFDzwHFxMc10LlCeHkETA-0tOZE1/s1600/vanillaoverloadinside.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwvOH94kTb9jtjts9XBKmAqftWMZXtq_mizGrBsir2X2DkzKI2mPg4JT5n1dFo4rQ2kyxTtb_mIZRq4Gue0BEQTt5DxCqg7IkWiDcT_EQpyb6yPiHmFDzwHFxMc10LlCeHkETA-0tOZE1/s320/vanillaoverloadinside.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I am not a huge fan of vanilla but this was really really good. And no I did not deep fry this one :)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The buttercream is my standard with the exception of 1/2 vanilla bean and 1/4 tspn vanilla extract. The short cut version is one white cake mix with the addition of 1scraped vanilla bean and the scraped white chocolate for the top. I've have had people ask for the short cut version so they could replicate. If you ever want my version, the longer version, just let me know :)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Vanilla White Chocolate Ganache</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 tablespoon corn syrup</div><div style="text-align: left;">2/3 cup heavy cream</div><div style="text-align: left;">1/2 vanilla bean (scrape the seeds)</div><div style="text-align: left;">6oz white chocolate (chips or squares, just chop the squares up)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place corn syrup, heavy cream and split vanilla bean pod and seeds in sauce pan and bring to a boil over medium heat. Place white chocolate in heat proof bowl. Remove the vanilla bean pod and pour the hot mixture over the white chocolate. Mix until smooth. Place in refrigerator for 45 minutes. Pour ganache mixture into mixing bowl and whisk at high speed until thick (about 3 minutes). Fill cupcakes and enjoy!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><br />
</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-73165361453936737102011-06-02T10:35:00.000-07:002011-06-02T10:37:23.251-07:00Maple Penuche Fudge Cupcakes (Deep Fried)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuG0k8IHSXwjDskEerbG5_YRV882xgONcnia_K2yEWtM1Y40KoqGDJcZW-2wG2tApV7Lansw7rbTw4EQ_rIOVMx05PU5eH3SmIfHv_Vr19TUF_rhtzBr6_-BRfsKb4VsU7PiQ93zBe0oXH/s1600/penuchecupcake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuG0k8IHSXwjDskEerbG5_YRV882xgONcnia_K2yEWtM1Y40KoqGDJcZW-2wG2tApV7Lansw7rbTw4EQ_rIOVMx05PU5eH3SmIfHv_Vr19TUF_rhtzBr6_-BRfsKb4VsU7PiQ93zBe0oXH/s320/penuchecupcake1.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Ok so here is a prettier maple penuche fudge cupcake. This one is frozen at the moment. Why? Because I'm about to deep fry it. You heard me. There are deep fried candy bars, deep fried cookies, deep fried pickles.....what about cupcakes?!</div><br />
<div style="text-align: center;">I froze the cupcake first so that it had less of a chance of melting. Well, the frosting anyhow. I did NOT put a true buttercream on this cupcake because we all know what happens when butter gets hot, it melts. So I made a maple confectioner's sugar frosting to put on top - less butter. It will still melt but hopefully won't be a mess. I was hoping the frosting would stay somewhat intact once it was deep fried.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The second thought was, what do I cover it in? There are several suggestions for deep fry batter but the one I ran a crossed and liked was pancake batter. Once I coated it I stuck it in a deep fryer. This is where I made my mistake.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijSMvAevpSMNp8uGSuyGEZQd477XbmSeAvO2A7D1km6b_vS9VLpozNHZpM3YSBBkSdCq4adO_QgOpe9JtzP6ldaRq_88Ltmnu4jF-pjM85_LXDrHXkc9gbAe4k0ABOTzeQTsRPFi6YmUh/s1600/penuchecupcakedeepfriedwhole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijSMvAevpSMNp8uGSuyGEZQd477XbmSeAvO2A7D1km6b_vS9VLpozNHZpM3YSBBkSdCq4adO_QgOpe9JtzP6ldaRq_88Ltmnu4jF-pjM85_LXDrHXkc9gbAe4k0ABOTzeQTsRPFi6YmUh/s320/penuchecupcakedeepfriedwhole.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">May I suggest to never deep fry a cupcake like this in a fryer with a basket. Had I taken the time I would have heated oil in a sauce pan and fried the cupcake that way. The batter stuck to the basket :(. Which is why I got the "fried splatter" look on the cupcake (on the right).</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZydg9HAqVf8F7muIUVp95d1jSkRjwDlU7zfTDD1KqsJmpKb8IXgcBMckr6eXHjD4kPVZuJVjoOXS6m-ZwPMT22Hw2WViEg-k9B3HPrCSQYW2HlD1mL2mP5vBliK6joRkTSHJg3zjsFoI/s1600/penucheinsidelabeled.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZydg9HAqVf8F7muIUVp95d1jSkRjwDlU7zfTDD1KqsJmpKb8IXgcBMckr6eXHjD4kPVZuJVjoOXS6m-ZwPMT22Hw2WViEg-k9B3HPrCSQYW2HlD1mL2mP5vBliK6joRkTSHJg3zjsFoI/s320/penucheinsidelabeled.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Here is the inside. I labeled it since the cupcake got turned upside down so when I cut it, I ended up cutting it sideways. The frosting melted but it was a nice melt! Some of it stayed solid so it was just what I wanted. You can't see the penuche fudge in the recipe as it is towards the bottom of where I cut. The fudge didn't melt which I'm glad it didn't and it was still kinda cool. By my accounts this came out perfect....but the best part....</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Oh....my....god......was that good.............</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkLBxje6-qhIia-t4OjhNoD3Obv9EZeuzqpSRwZBlgjN634NsIAkzBIHSY0NHskmCOY07sAyC0aj1Z3TPL8uskbuNcGYxDCMAAXaSePPwSgI3NjF5eYIgu_bURBbyvHqNmIM0407kZ6KN/s1600/penucheallgone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkLBxje6-qhIia-t4OjhNoD3Obv9EZeuzqpSRwZBlgjN634NsIAkzBIHSY0NHskmCOY07sAyC0aj1Z3TPL8uskbuNcGYxDCMAAXaSePPwSgI3NjF5eYIgu_bURBbyvHqNmIM0407kZ6KN/s320/penucheallgone.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I ate most of it before I was full! LOL (I had had a big breakfast). Since I used the Maple Penuche cupcake and pancake batter, the flavors were outrageous! Sweet and soft on the inside with a bit of melted frosting and crunchy on the outside from the batter. I will most definitely do this again. And I can already think of a dozen or so cupcakes I'd deep fry.......</div><div style="text-align: center;"><br />
</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-12145036942242766722011-05-31T14:22:00.000-07:002011-05-31T14:22:51.480-07:00Maple Penuche Fudge Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgdYeQvC4erRcihNLfdoQw8fXcp85zFjxXwkoKymy-xFiQal6L6xsqpX0haQR40QUY3-0Bga1BQC_GLrJv0js8s_B-E64AWj-qoGwRQCI5tfunmSuEYzOp32di7MzN0LWk-Bwfb7m5TbG/s1600/penuchecupcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgdYeQvC4erRcihNLfdoQw8fXcp85zFjxXwkoKymy-xFiQal6L6xsqpX0haQR40QUY3-0Bga1BQC_GLrJv0js8s_B-E64AWj-qoGwRQCI5tfunmSuEYzOp32di7MzN0LWk-Bwfb7m5TbG/s320/penuchecupcake.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Looks can be deceiving....someone told me this looked kinda plain. Well let me tell you, with all I've been doing this is the best this cupcake is going to get! LOL! However, the taste is amazing!!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The cupcake is a moist cinnamon maple cake with a maple buttercream and maple drizzle. The cupcake is stuffed with a piece of penuche fudge. Penuche fudge is a mapley, caramelly fudge that's very sweet. It's very good!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3O4JIXHdbEqXQzhp9rAQ3UQEg-gkuV-uLg7d4WAFkFcEPNDGVgK41OzxKeUDNw6Vv2lgs_eqJbYmCTvzOIBiWMIuCfidMksAI7nocAq4vIIp0VfqC-IiMiu37Pny5FewXKQYzd2MQdaoO/s1600/penucheinside.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3O4JIXHdbEqXQzhp9rAQ3UQEg-gkuV-uLg7d4WAFkFcEPNDGVgK41OzxKeUDNw6Vv2lgs_eqJbYmCTvzOIBiWMIuCfidMksAI7nocAq4vIIp0VfqC-IiMiu37Pny5FewXKQYzd2MQdaoO/s320/penucheinside.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">If you love maple this cupcake is for you!!! The fudge is wonderful on its own too. I have a recipe for a white chocolate fudge.....but that's for another cupcake!</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-3930618858867313802011-05-31T12:41:00.000-07:002011-05-31T12:43:03.846-07:00I am still here!!!<div style="text-align: center;">Sorry for the hiatus! My summer courses started May 16th and the one 5 week course is a doozey!! Between having 2 weeks to read 10 chapters for an exam on May 31st, the FTCE (Florida Teacher's Certification Exam) to study for and another exam on June 6th to study for in the 2nd class, I've been a bit preoccupied. BUT HAVE NO FEAR! I have new cupcakes that I'm planning on finishing this week so there will be something up by the the 3rd of June :)</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-52473424033294626932011-05-15T17:46:00.000-07:002011-05-15T17:47:32.021-07:00Rainbow Cupcakes with Cherry Jell-O centers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qcZQMJtvdQgxJIQAzv0vuAAo4KzWGfkDNjIij1io0cj0J5pRVDIUbN0G0pImoDoNddjm6MZpKKgA3gmBP5MxOYy6bQUrpWsEzMrlHgNtKxK9bFQgTHmSHPNCn8xJHmcvbuouxarcBLOn/s1600/RainbowCupcakeSide1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qcZQMJtvdQgxJIQAzv0vuAAo4KzWGfkDNjIij1io0cj0J5pRVDIUbN0G0pImoDoNddjm6MZpKKgA3gmBP5MxOYy6bQUrpWsEzMrlHgNtKxK9bFQgTHmSHPNCn8xJHmcvbuouxarcBLOn/s320/RainbowCupcakeSide1.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Ok so just about everyone and their mother has made rainbow cupcakes. So I figured it was about time I did it as well. This was a request from someone for their Rainbow Girls group. What a great idea! Rainbow Cupcakes for Rainbow Girls! The twist, however, is in the middle.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GrobUrHuodkwF5Xe-ofz4sgr26L73iRtstaD3DN1O5Wz9Kh8pq8N8Z9t1No5BLI6MRvZVNtZJLQ6gBsmKu2Z95f9EzOuPk_j5n4qMYRhDqpRJ6Iu0np3A4aR7Hk0-FyI-bsR81g5KJz4/s1600/RainbowCupcakeOpen1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GrobUrHuodkwF5Xe-ofz4sgr26L73iRtstaD3DN1O5Wz9Kh8pq8N8Z9t1No5BLI6MRvZVNtZJLQ6gBsmKu2Z95f9EzOuPk_j5n4qMYRhDqpRJ6Iu0np3A4aR7Hk0-FyI-bsR81g5KJz4/s320/RainbowCupcakeOpen1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmRtrRJR2UCamF2vT2wUDoDffcqJXj9ESJ5w4FOuwbKQBE8PZ8VvdEoBYEB5fBmPBirTxLeB8yz8UtifWI2u4Kk0of3hewsjpuEM7ckdUd-jFg_ySFENUHnr-LbQAFy4Qsshw0hkis8hB/s1600/RainbowCupcakeTop1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;">That's Jell-O! Cherry to be precise! You can of course use any flavor you want since the base cake is vanilla. The woman who gave me the idea originally mentioned doing cupcakes with Jell-O in another manner - but won't give away my secret here just yet. Maybe I'll make one the way she originally thought of it later and post it. This was just simpler for her girls I think though. The colors came out really nice, I was happy with it. The icing is a simple confectioner's sugar icing because I stand by my theory that kids prefer the confectioner's over the buttercream.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmRtrRJR2UCamF2vT2wUDoDffcqJXj9ESJ5w4FOuwbKQBE8PZ8VvdEoBYEB5fBmPBirTxLeB8yz8UtifWI2u4Kk0of3hewsjpuEM7ckdUd-jFg_ySFENUHnr-LbQAFy4Qsshw0hkis8hB/s1600/RainbowCupcakeTop1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmRtrRJR2UCamF2vT2wUDoDffcqJXj9ESJ5w4FOuwbKQBE8PZ8VvdEoBYEB5fBmPBirTxLeB8yz8UtifWI2u4Kk0of3hewsjpuEM7ckdUd-jFg_ySFENUHnr-LbQAFy4Qsshw0hkis8hB/s320/RainbowCupcakeTop1.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I decorated the cupcakes with sugared sprinkles in rainbow colors and if you look closely you'll see some gold sugar sprinkles.....afterall....can't have a rainbow without gold!</div><div style="text-align: center;"></div><div style="text-align: center;">These MUST stay refrigerated or the Jell-O will "melt". I hope the girls enjoy them, Christina!</div><div style="text-align: center;"><br />
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</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com2tag:blogger.com,1999:blog-3687860168825495938.post-90898192068306255922011-05-07T15:11:00.000-07:002011-05-07T15:11:20.902-07:00Russell Stover Coconut Cream Cupcakes - Mother's Day<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQJRw3sKNg5KnWUYTBJbrrFZX20TQgEzQvtXyWiRHJSo5zefqear7IN4prhBgaXBF1Ws4xRmyOJB4_1o2ts4lVFwXzX7PSYaIQnYFuh3T_wW2wm71Ogr_fIuR_1c8NknarWaX3XkhkfzE/s1600/rscocontcreamcupcakes2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQJRw3sKNg5KnWUYTBJbrrFZX20TQgEzQvtXyWiRHJSo5zefqear7IN4prhBgaXBF1Ws4xRmyOJB4_1o2ts4lVFwXzX7PSYaIQnYFuh3T_wW2wm71Ogr_fIuR_1c8NknarWaX3XkhkfzE/s320/rscocontcreamcupcakes2.JPG" width="320" /></a></div><br />
<div style="text-align: center;">This is definitely a seasonal item. I could never find enough Russell Stover coconut cream eggs for this cupcake. Luckily my mother, who LOVES RS coconut cream eggs, was able to find about 10 of them. So this became the Mother's Day cupcake this year.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfFqqQFAuRNNbBeNnK9rMDdr_rJHN09W7FuBLuD2ZhqE8uipqS0S2IioyX9HrltMf-SlRZpfjjVPOUmbk_4T_3gUF6MzBzK9TUBT1XMS5oKbgtzEbyD4_BIPCwfSsXGLeRE2wegf7HdCX/s1600/rscocontcreamcupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfFqqQFAuRNNbBeNnK9rMDdr_rJHN09W7FuBLuD2ZhqE8uipqS0S2IioyX9HrltMf-SlRZpfjjVPOUmbk_4T_3gUF6MzBzK9TUBT1XMS5oKbgtzEbyD4_BIPCwfSsXGLeRE2wegf7HdCX/s320/rscocontcreamcupcakes.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">These came out absolutely amazing! These cupcakes are a chocolate cake, stuffed with one half of a Russell Stover coconut cream egg (one half because a whole one was too big), topped with a coconut cream buttercream and coconut flakes.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUz-T9Aw7NsZTCAZwnZS6U25V0F68z2Ve3N4jjcMzVqDOqP4gqUiICME9oE23BUgw2uMaW9mnz-5b6c6iEB65OmuIH4UyakMnvK5DRUfGjTRUIbnni8lu-0MfyBTuXkwoRTEvexdCS96h/s1600/rscoconutcreamcupcakes3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUz-T9Aw7NsZTCAZwnZS6U25V0F68z2Ve3N4jjcMzVqDOqP4gqUiICME9oE23BUgw2uMaW9mnz-5b6c6iEB65OmuIH4UyakMnvK5DRUfGjTRUIbnni8lu-0MfyBTuXkwoRTEvexdCS96h/s320/rscoconutcreamcupcakes3.JPG" width="320" /></a></div><div style="text-align: center;"><br />
Inside of the cupcake</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I think I'll add this one as my first seasonal item. While some of the Christmas time cupcakes also could be considered seasonal, they are also somewhat easy to replicate. But you can't replicate these coconut cream eggs! So seasonal this one is. And they are so yummy! A glass of milk or cup of coffee is definitely warranted!!</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0tag:blogger.com,1999:blog-3687860168825495938.post-1041712492712784872011-05-01T13:13:00.000-07:002011-05-01T13:27:20.105-07:00Cinco De Mayo Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPduRPsw4_7r-3JeizBk0zyLsN5r_wtlQo5c_RaDFGlQTzJjt6wEIpdRTBFRyiVcifJJxrc35PS7lBY0HCSvqd8-Yde-5AojrxPiqJD_Mtw_YAQLYL3ZNdg2FuxYCC4HftxF4rli2eP44i/s1600/cincodemayocupcakes1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPduRPsw4_7r-3JeizBk0zyLsN5r_wtlQo5c_RaDFGlQTzJjt6wEIpdRTBFRyiVcifJJxrc35PS7lBY0HCSvqd8-Yde-5AojrxPiqJD_Mtw_YAQLYL3ZNdg2FuxYCC4HftxF4rli2eP44i/s320/cincodemayocupcakes1.JPG" width="320" /></a></div><br />
<div style="text-align: center;">I wasn't sure what to do for Cinco De Mayo cupcakes. I had heard spiced chocolate, tequila, margarita etc.....but for me Cinco De Mayo isn't Cinco De Mayo without Corona and lime. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I had seen recipes for a beer buttercream but really wasn't sure I liked the idea. Afterall, beer is bitter and buttercream is sweet. I didn't want to put it in the cake either because I had planned to sprinkle the top with the green and red sprinkles and didn't want to make the buttercream lime. Together with the white buttercream they signify the colors of Mexico.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
I committed one act of sacrelige. I used a box mix. Now I don't usually do this but I've been swamped between orders and exams but I had to do a Cinco de Mayo cupcake. Below is the recipe if you'd like to make it.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjTbsDg8FAnedQGDxz5dZb3E2_2yLvXtvZ7UtlMiNAMODQFRTHmkZ0fLrcMohVYh1Yqn3AUssE7W9gaF5aHvBVWIyzHPjWk1GiLnstrasWc3EPg4hLFNDKBJ2lxf889ILz9YDo5P83M1y/s1600/cincodemayo3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjTbsDg8FAnedQGDxz5dZb3E2_2yLvXtvZ7UtlMiNAMODQFRTHmkZ0fLrcMohVYh1Yqn3AUssE7W9gaF5aHvBVWIyzHPjWk1GiLnstrasWc3EPg4hLFNDKBJ2lxf889ILz9YDo5P83M1y/s320/cincodemayo3.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The sombreros are not edible. I got them here <a href="http://abakersplace.com/sombrero-topper.html">A Bakers Place</a>.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The cupcake is a vanilla cupcake infused with lime zest and lime juice topped with a Corona buttercream.</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Cinco De Mayo Lime Corona Cupcakes</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 box white cake mix</div><div style="text-align: left;">3 eggs</div><div style="text-align: left;">1 cup buttermilk</div><div style="text-align: left;">1/2 cup canola oil</div><div style="text-align: left;">2 teaspoons lime zest</div><div style="text-align: left;">1/2 cup lime juice (fresh) < - I enhanced it a bit with key lime juice from a bottle</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Buttercream</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">5 egg whites</div><div style="text-align: left;">1 cup plus 2 tablespoons sugar</div><div style="text-align: left;">4 sticks unsalted butter, room temp</div><div style="text-align: left;">1 1/4 tspn pure vanilla extract</div><div style="text-align: left;">1/4 cup Corona</div><div style="text-align: left;">confectioner's sugar or flour to keep the buttercream from getting too liquidy</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Mix the ingredients for the cupcakes and place in 12 liners. Bake for 15 - 20 minutes at 350 degrees until toothpick inserted comes out clean.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place Corona in saucepan and simmer for about 10 minutes. This enhances the flavor of the beer. **Cool completely before adding to buttercream. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a heat proof mixing bowl, add the egg whites and sugar. Heat over simmering water and whisk until sugar is completely dissolved. Place bowl on mixer with whisk attachment and whisk on medium-high until stiff peaks form. Reduce speed to medium and add butter 1 tablespoon at a time until well incorporated. Add vanilla. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">With paddle attachment place mixer on high and beat until buttercream becomes light and fluffy - about 5 minutes or so. Reduce speed to medium and add the Corona. If the buttercream appears to get too liquidy or lose it's fluffy-ness - add a little but of flour or confectioner's sugar until it begins to take on its former fluffy self.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Pipe onto cooled cupcakes and decorate.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I wasn't sure how this was going to turn out or if I was even going to be able to taste the beer, but I was wrong. You can most certainly taste it in the buttercream and the lime adds to it. It was like eating a Corona with lime :)</div><div style="text-align: center;"><br />
</div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com9tag:blogger.com,1999:blog-3687860168825495938.post-24039631278447815982011-04-27T13:12:00.000-07:002011-04-27T13:12:00.509-07:00Milano Melts Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEV7Dz7BoTKOjgOPHeISkAE5v2m0J2AJVke4p4nAvR3HBKvp13HIMZ6YDKgB65YgrVUEfUE1aiVHoaMhGcp4mMUzUZnMlJjvIiMCshXctiDB2pI0YOy3VPzuVrc3Hv06oDHCLaCAcFr_7/s1600/milanomelts1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEV7Dz7BoTKOjgOPHeISkAE5v2m0J2AJVke4p4nAvR3HBKvp13HIMZ6YDKgB65YgrVUEfUE1aiVHoaMhGcp4mMUzUZnMlJjvIiMCshXctiDB2pI0YOy3VPzuVrc3Hv06oDHCLaCAcFr_7/s320/milanomelts1.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Chocolate.....just saying the word invokes a euphoria....although I have many favorite cookies, milanos have been on my list for a very long time. Sooooo when Pepperidge Farm came out with Milano Melts....I thought I'd died. Crunchy yummy cookie with melted chocolate inside....I find myself licking the inside more than just eating the cookie sometimes.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxWJLDE322tra0M_6mbCSm3Xy12W4wGsu9YUYpQwB2f4_oOVAONAEW_wf7-dfjobmNpfsK6T7tJ1Cp4P_L4bpqGRmh5CdOy6VrBBzyuFKgt8Q0wv5kAhy4QgzmY_M_RSXmg4Ze4aozTZO/s1600/milanomelts2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxWJLDE322tra0M_6mbCSm3Xy12W4wGsu9YUYpQwB2f4_oOVAONAEW_wf7-dfjobmNpfsK6T7tJ1Cp4P_L4bpqGRmh5CdOy6VrBBzyuFKgt8Q0wv5kAhy4QgzmY_M_RSXmg4Ze4aozTZO/s320/milanomelts2.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So of course I couldn't resist a Milano Melts Cupcake.</div><div style="text-align: center;">This is a simple vanilla cupcake, with a chocolate ganache center and a swirled chocolate and vanilla buttercream topped with a milano melt cookie.</div><div style="text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77H_OvD2jBc9pTsr1Oel_4g-V2RRhvTKL79vs0miY37jpt6Uj6OnwvLWNgaS169g691jhlCADKcweojPPU_6-m-FK9iFTzSX2TRKt_Jc8CWk414XMd-lqKf1hKtA8Yp2vyBMxE8y311Nk/s1600/insidemilanomelts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77H_OvD2jBc9pTsr1Oel_4g-V2RRhvTKL79vs0miY37jpt6Uj6OnwvLWNgaS169g691jhlCADKcweojPPU_6-m-FK9iFTzSX2TRKt_Jc8CWk414XMd-lqKf1hKtA8Yp2vyBMxE8y311Nk/s320/insidemilanomelts.JPG" width="320" /></a></div><div style="text-align: center;"> </div><div style="text-align: center;">Mmmmmmmmmmm............</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The recipe is below! Have fun!</div><div style="text-align: center;"><br />
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</style> <![endif]--> </div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Milano Melts Cupcakes</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">makes 2 dozen</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b>Cupcake Ingredients</b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">3 cups cake flour</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1 <span> </span>1/2 cups all purpose flour</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">3/4 teaspoon baking soda</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">2 <span> </span>1/4 teaspoon baking powder</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1 <span> </span>1/2 teaspoons coarse salt</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1 cup plus 2 tablespoons unsalted butter, room temperature</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">2<span> </span>1/4 cups sugar</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">5 large whole eggs plus 3 egg yolks, room temperature</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">2 cups buttermilk, room temp</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">2 teaspoons pure vanilla extract</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">24 milano melts cookies</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Preheat oven to 350 degrees.<span> </span>Line 24 cupcake tins with liners.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Directions:</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1. Sift together both flours, baking soda, baking powder and salt.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.<span> </span>Reduce speed to medium.<span> </span>Add whole eggs, one at a time.<span> </span>Scrape down sides of bowl as needed.<span> </span>Add yolks and beat until thoroughly combined. Reduce speed to low and add flour mixture in three batches, alternating with the buttermilk and beat until combined.<span> </span>Add vanilla.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">3. Divid batter into cupcake liners.<span> </span>Fill each about 2/3 full.<span> </span>Bake until toothpick inserted comes out clean - about <span> </span>15 - 20 minutes.<span> </span>Let cool before adding ganache and buttercream.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b>Chocolate Ganache Ingredients <span> </span>(Do this first as it needs to sit in fridge)</b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">6oz semisweet chocolate, chopped (I use Bakers Chocolate)</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">2/3 cup heavy cream</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1 tablespoon light corn syrup</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Directions:</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1. Over medium heat, cook heavy cream and corn syrup.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">2. Place chocolate in heat proof bowl.<span> </span>Once heavy cream comes to a boil, remove from stove and slowly pour over chocolate.<span> </span>Stir until well incorporated and ganache starts to thicken.<span> </span>Place in refridgerator until thick but stirrable. </div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">3. Once the ganache has thickened and cupcakes are cool.<span> </span>Cut a coned shape piece out of the center of each cupcake and spoon a tablespoon (or more, up to you) of the ganache in the middle.<span> </span>Replace the piece that was cut out.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b>Swirled Swiss Meringue Buttercream Ingredients</b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">5 egg whites</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1 cup plus 2 tablespoons sugar</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">4 sticks unsalted butter, room temperature</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1 1/2 teaspoons pure vanilla extract</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Directions:</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1.<span> </span>Place sugar and egg whites into a heat proof mixing bowl.<span> </span>Set over a pan of simmiering water and whisk until sugar is dissolved.<span> </span>Mixture will be smooth when rubbed between fingers.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">2.<span> </span>Whisk with whisk attachment on medium speed until egg whites form stiff but not dry peaks.<span> </span>Add butter a little bit at a time until well incorporated.<span> </span>Add vanilla.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">3.<span> </span>Replace with paddle attachment and mix on medium high.<span> </span>Scrape down sides of bowl and continue mixing until frosting is smooth.<span> </span>Takes about 5 minutes.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">4.<span> </span>Remove about 1/2 cup of buttercream from mixer and set aside.<span> </span>Add 2 tablespoons of the chocolate ganache to the buttercream still in the mixing bowl and swirl with spoon.<span> </span>Do not mix.<span> </span>Add more buttercream if it starts to turn too chocolatey.<span> </span>Add more chocolate by teaspoons if you need more swirl.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">5. Place in piping bag and pipe onto cooled cupcake.<span> </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Decorate cupcakes by placing a whole or half of a Milano Melts on top.<span> </span><i>Variation:<span> </span>chocolate cupcake, with chocolate buttercream and chocolate Milano Melts.</i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Enjoy with a cup of coffee or a nice glass of milk! :)</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><i>>> Short Cut - Box<<</i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><i>1 box yellow cake or french vanilla cake mix</i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><i>3 eggs</i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><i>1 cup buttermilk</i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><i>1/2 cup oil</i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><i>Mix together and pour into liners.<span> </span>Bake at 350 degrees for 12 minutes or until toothpick inserted in middle comes out clean.</i></div>Michelehttp://www.blogger.com/profile/04230950751275966834noreply@blogger.com0