Archives for category: Frosting

My friend Rosie came home for the holidays with her husband and beautiful new baby girl! We decided to make a christmas wreath made out of cupcakes and gingerbread houses! Below is the cupcake wreath recipe (we did not make the sugared cranberries or cookies but both recipes are in the link with all recipes). Just a warning, the icing used here is buttercream and it takes more time than usual but worth it! You can use any cupcakes, but we used the one in the link (red velvet). Once all the cupcakes were made, we all took turns decorating them with the “grass” icing so it truly was a group effort, and isn’t that what wreaths are all about?! All the cupcake wreath recipes can be found here.

Rosie was also nice enough to make homemade hot cocoa for everyone! It was awesome!

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Wreath

  • 24 cupcakes (see recipe we used)
  • Green buttercream (see recipe below), for decorating
  • Holly leaf cookies (see recipe we did not use), for decorating
  • Sugared cranberries (see recipe we did not use), for decorating
  • Pastry bag fitted with large star tip

Red Velvet Cupcake Ingredients

  • 1 1/2 stick(s) (3/4 cup) butter, softened
  • 1 1/2 cup(s) granulated sugar
  • 1/4 cup(s) unsweetened cocoa powder
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) vanilla extract
  • 2 large eggs
  • 1 cup(s) milk
  • 2 tablespoon(s) (1 oz) liquid red food color (we did not have any but still tasted the same!)
  • 2 teaspoon(s) white vinegar
  • 2 1/2 cup(s) cake flour (not self-rising)

Buttercream Frosting Ingredients

  • 6 large egg whites
  • 2 cup(s) granulated sugar
  • 2 1/4 cup(s) (4 1/2 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
  • 1 tablespoon(s) pure vanilla extract
  • Leaf green gel food coloring

Directions

Make red velvet cupcakes: Heat oven to 350°F. You’ll need 24 regular-size (2 1/2-in. diameter) muffin cups lined with foil liners. In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, one at a time, until blended. Stir milk, food color and vinegar in a 2-cup measure until well blended. With mixer on low speed, beat in flour in three additions, alternating with buttermilk mixture in two additions, beating just until blended. Spoon a scant 1⁄4 cup batter over candy in each cup, keeping candy in center. Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes, then remove from pan to rack. Cool completely.

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Once they are in the oven, make the buttercream frosting. This takes some time but allows for the cupcakes to cool before starting to decorate. In a large metal or glass bowl of an electric mixer, whisk together the egg whites and sugar. Set the bowl over (but not touching) a saucepan of barely simmering water and cook, whisking constantly, until the sugar has dissolved and the egg whites are warm to touch, 3 to 4 minutes. (To tell if the sugar has dissolved, rub a little of the mixture between your fingers. It should feel smooth, not grainy.)

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Remove from the heat. Using an electric mixer, whisk on low speed, gradually increasing to high, until stiff glossy peaks form and the bowl is no longer hot to touch, 10 to 15 minutes. Reduce the speed to medium and gradually add the butter, a few pieces at a time. After adding all the butter, continue to whisk until the mixture begins to resemble softly whipped butter, about 3 minutes. Switch to the paddle attachment and add the vanilla. Mix for 3 to 4 minutes to remove some of the air bubbles. Tint the frosting green.

Assemble the wreath. Remember, if you make the holly cookies and sugared cranberries, be sure to allot time to those too. Assemble the cupcakes in a wreath shape (15 in outer circle, 9 in inner circle). Place the green buttercream in the pastry bag fitted with a large start tip and frost the cupcakes with green buttercream frosting to create a wreath, filling in any gaps between cupcakes with the frosting. Decorate the wreath with the holly leaf cookies and sugared cranberries (or other decorations you may wish to use, we used sprinkles and melted white chocolate). Enjoy!

We all took turns decorating some of the cupcakes with the buttercream frosting:

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This is one of the most fun desserts I have baked with the Venezuelan mafia and one of the most delicious desserts I have ever tasted, especially the frosting! It is a lot easier to eat than individual strawberry shortcake so try out this recipe and enjoy!

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Ingredients

Cake

  • 1-1/2 cup Flour
  • 3 Tablespoons Cornstarch
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 9 Tablespoons Unsalted Butter, Softened
  • 1-1/2 cup Sugar
  • 3 whole Large Eggs
  • 1/2 cup Sour Cream, Room Temperature
  • 1 teaspoon Vanilla

Icing

  • 1/2 pound Cream Cheese, Room Temperature
  • 2 sticks Unsalted Butter
  • 1-1/2 pound Powdered Sugar, Sifted
  • 1 teaspoon Vanilla
  • 1 pound Strawberries

Directions

IMPORTANT: Be sure to use a cake pan that is at least 2 inches deep. Before baking, the batter should not fill the pan more than halfway.

Sift together flour, salt, baking soda, and corn starch. Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

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Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

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Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

Icing

Combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

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Finger lickin’ good!

Slice cake in half through the middle.

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Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

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Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

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A lot of the cooking utensils I have are from Pampered Chef but this is the first recipe of theirs I have posted. The cream filling was the perfect addition to the strawberries and chocolate combination! Enjoy!

Ingredients

  • nonstick cooking spray with flour
  • 1 package (18-21 oz or 450 g) fudge brownie mix (plus ingredients on the box)
  • 2 square (1 oz/30 g) white chocolate for baking
  • 2 tbsp (30 mL) milk
  • 8 oz (250 g) cream cheese, softened
  • 1/4 cup (50 mL) powdered sugar
  • 1 cup (250 mL) thawed, frozen whipped topping
  • 1 pint small strawberries, sliced

Directions

Preheat oven to 325 degrees F. Spray cups of mini-muffin pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan 2/3 full. Bake 14 minutes or until edges are set. (Do not overbake). Remove pan from oven; immediately press tops of brownies to make indentations.

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Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

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Pipe cream cheese mixture into brownie cups; top with strawberries.

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Refrigerate 1-3 hours before serving.Image

Red Velvet Mini Cupcakes

Just use the same recipe but use a mini cupcake mold. I even got a little helper to help me with my little cupcakes! BWF recruit in training!

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He rocks!

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Using my new toy!

Red Velvet Sandwiches 

Found this amazing recipe and even though it is using a box (sorry!) you could technically use the original recipe with the adjustments. Since it takes some time to assemble, I just went ahead with the box. Enjoy! 

Ingredients

  • 1 Box red velvet cake mix (I used Duncan Hanes)
  • 1/2 Cup butter, softened to room temperature
  • 2 Eggs

Directions

Preheat oven to 350 degrees. Mix ingredients until combined. Drop spoonfuls of cookie batter onto baking sheet about two inches apart. Bake for 10-12 minutes. Cool.

Cream Cheese Filling

Ingredients

  • 1/2 Cup butter, softened to room temperature
  • 1 8 oz. Package cream cheese, softened to room temperature
  • 1 1lb. Box of confectioner’s sugar
  • 1 tsp Vanilla

Directions

In a mixer, cream butter, cream cheese and vanilla. Gradually add sugar and mix until smooth.

Makes about 24 cookies or 12 cookie sandwiches

*Sorry for the lack of pictures but I promise mine looked JUST like the ones on the website!

I had a group of my very special Venezuelan family over to have a super Baking with Friends session and this was what we made! This recipe is quite simple: the classic red velvet cupcake with an additional ingredient, chocolate chips! Here are the pictures of our entertaining night and our creative fondant creations that we placed on top of the cupcakes. Baking with Friends at its finest!

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Great with milk!

Here was the fun process:

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Now for the fondant toppings!

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My sister and I made our first vegan recipe and they were a nice, fluffy surprise!

CUPCAKES

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coconut milk
  • ½ cup canola oil
  • 2 tablespoons vanilla extract
  • 1 tablespoon white or apple cider vinegar

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together coconut milk, oil, vanilla, and vinegar.

Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter.

Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

FROSTING

Ingredients

  • 1 cup unrefined coconut oil (should be solid at room temperature)
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 5 tablespoons coconut milk (or other nondairy milk)

Directions

Using a handheld or stand mixer, beat the coconut oil until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon coconut milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the coconut milk. Beat on high for 2 more minutes until light and fluffy

 

Both recipes from Chef Chloe

I’m back! I just finished my first year of grad school so my finals took over most of my time in the last month but I am going to make up for it by posting up a couple of new recipes!

First off is a new cupcake recipe that my sister and I improvised a bit! We made these cupcakes and icing in addition to three other kinds of cupcakes and icings: Lemon, Red Velvet, and Carrot. It was our mom’s birthday yesterday so we made this for her birthday party and they were a big success! Enjoy!

Cupcakes

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
  • 1 Tbsp white vinegar
  • 2 teaspoons vanilla extract
  • 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil
  • 1/2 cup of chocolate chips of your choice
  • 1/2 cup of peanut butter chips

Directions:

Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up). In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy. Now add the chocolate and peanut butter chips (you can add as much as you like!). Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.

Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.

Frosting

Ingredients:

  • 4 Tbsp butter
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cup powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract

Directions:

While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it’s too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract. To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.

Makes 12 cupcakes

Even though there are a few step-by-step pictures this time, here was our final product:

Recipe from Simply Recipes

CUPCAKE EXTRAVAGANZA

Here are a few pictures of all of the cupcakes we made! We made over 60 cupcakes and they were gone pretty quick!

Lemon

 

Red Velvet

 

Carrot

 

All together now!

 

Best birthday cake ever!

This week, Michelle and I baked some delicious cookie sandwiches! Even though it was late at night and we were half falling asleep we coupled the baking with some white wine and it was a great night! These sandwich cookies are delicious and the sprinkles make them look festive! It’s a great combination if you want something chocolate-y but not TOO chocolate-y! It’s also not too sweet so it’s a great snack for any time of the day. Enjoy!

Ingredients

  • 10 1/2 Tablespoons (2/3 cup) butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened dark cocoa powder
  • 1/4 tsp baking soda
  • 1/8 tsp kosher salt
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/4 cups all purpose flour
  • 1 cup rainbow sprinkles

Directions

Preheat oven to 375 degrees.  Line two large cookie sheets with parchment paper.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy.

Add granulated sugar, cocoa powder, baking soda and salt.  Mix well until combined.  Mix in the egg and vanilla extract. Scrape the sides of the bowl down with a rubber spatula as needed.  Beat in the all purpose flour.  Dough should not be sticky.

Fill a small bowl with the rainbow sprinkles.Measure out dough by the level tablespoons.  Roll into a ball between your palms and roll dough ball in sprinkles until completely coated.

 

When all of dough has been rolled into balls and sprinkle-coated, place in refrigerator for 30 minutes.

Bake for 12 minutes.

Filling

  • 8 tbsp (1 stick) unsalted butter, softened
  • 1-1 1/2 cups powdered sugar
  • 1 tsp vanilla

Beat butter and powdered sugar in a large bowl with a hand mixer on low speed.  When almost incorporated, add vanilla and beat on high speed until light and fluffy.

Transfer to a piping bag and fill cookies, or fill by spreading frosting on cookies with a small spatula.

Note:  Sandwich them with frosting or don’t – they are good either way.

 

Thanks to Michelle for finding this week’s recipe!

To make up for my non-post last week, I have two awesome recipes this week! Here’s the first one:

For my sister’s 20th birthday, we decided to make a Rainbow Cake! This cake was so much fun to make and it was incredibly festive for a birthday celebration! Not to mention it was delicious!

CAKE

Ingredients

  • Pillsbury Funfetti cake mix
  • Pink food coloring
  • Blue food coloring
  • Yellow food coloring
  • Green food coloring

Directions

Follow the instructions on the back of the Funfetti cake mix box. We used two boxes worth of mix because we had a large crowd but you can follow this exact same recipe with one box.

 

Divide the Funfetti cake batter equally into four different small bowls. We color-coded them but you can use any bowls of course!

Pour the four different colors of food coloring into each separate bowl.

Add as many drops as you need for the color you want. The darker they are, the more they will show up when you put the cake to bake in the oven.

Begin to layer the four different colored batter into a cake pan. The more twists and turns you lay out the batter, the more colorful your cake will look once it’s baked.

  

Finally, go over the batter with a spoon so that it lays flat so that the cake grows evenly in the oven.

Follow the baking instructions on the back of the Funfetti box.

FROSTING

Ingredients

  • Pillsbury Funfetti Icing
  • Frosting in my previous recipe

Directions

First, cover the cake with the Funfetti icing.

Then, make the frosting from this previous recipe. Add food coloring of whichever color you wish to make the decorations with.

Insert the frosting into a decorating icing dispenser.

Begin to decorate with whatever message and designs you wish.

Here is our final product:

Outside

Inside

 

Super Sisters!

 

 

 

This weekend I met up with Michelle, my great friend of forever, to bake some plain vanilla cupcakes! They didn’t taste plain that’s for sure! We also made frosting from scratch and decorated our cupcakes with colored icing. We actually had a sweet request from one of the fellow BWFers for her sweetheart (scroll down to see the lovely final product).

Cupcakes

Ingredients

  • 3/4 cup butter
  • 3 eggs
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 3 tablespoons vanilla
  • 1 1/4 cups milk
  • 2 1/2 teaspoons baking powder
Directions

Prior to starting, get the eggs and butter to room temperature. Grease and flour two cupcake/muffin pans, or add cupcake wrappers to trays.

Stir together the salt, baking powder, flour.


Preheat oven to 350 degrees F. Beat butter in an electric mixer on high for 30 seconds. Add sugar and beat until combined.

Continue to beat and add the eggs. Beat well and add vanilla.

 
Add part of the flour mixture then part of the milk, then beat on low. Repeat until all of the milk and flour mixture have been added.

Combine and spread batter into cupcake pans.


Bake for 15-18 minutes, until the cupcakes are golden brown and toothpick comes out clean from the center. Cool for at least 15 minutes then remove from pans.

 

Frosting

Ingredients

  • 3/4 cup butter softened
  • 2 pounds powdered sugar (around 8 cups)
  • 1/3 cup milk
  • 2 teaspoons vanilla

Directions

Beat butter on medium until smooth in an electric mixer. Beat in the powdered sugar well until smooth. Beat in 1/3 cup milk and vanilla. Beat in the rest of the sugar and the rest of the milk. It’s now ready to frost!

Add 3 drops of blue food coloring and 2 drops of green food coloring to make teal icing! Place in a icing dispenser to increase frosting precision.

  

Final product: Sweet on soooo many levels!

(Props to Michelle for the awesome handwriting! and Steven for the idea!)

 

I frosted these ones!

(I got a little frosting crazy on the big ones)

Recipe from Squidoo.

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