Well I attempted a new chocolate cake recipe today with the intention of topping them with white chocolate peppermint frosting. Good intentions do not always mean good results. The recipe for the cake was practically water. The writer stated it was supposed to be this way so I went with it. I filled the cups 2/3 full like the recipe called for, but they over flowed and did not puff up. I filled them halfway full and they did not overflow but laid flat instead of puffing up like ideal cake does.
Then I made the frosting. It tastes amazing, but it does not hold its form because I accidentally put almost twice the amount of chocolate it called for. Oops :/
Oh well, I will try them again tomorrow as I have to complete my last final exam. A disappointment as far as presentation goes, but man that frosting is tasty :)
Sunday, July 31, 2011
Maple Bacon Cupcakes Revisited
Yesterday, Justin came home from running an errand with exciting news: a locally owned coffee shop down the road wants to sample my cupcakes! So before starting my final exam for U.S. History 1900-1945, I tried my hand at a new Maple Bacon Recipe. I had made a previous recipe with rave reviews, but the cake did not rise well and the cream cheese frosting would just not come out smooth for me. The new recipe called for less maple syrup, and I substituted oil in place of the butter.
I mixed the batter, filled the cups, and put them in my toaster oven with high hopes. This is what came out:
I was so stoked! The first recipe I used was delicious cake, but it was flat and very sticky. There are still some kinks to work out in this recipe, the cake needs a little more flavor but the overall recipe is fantastic! I would add a tiny bit more maple syrup and slightly less flour, and I added ginger and nutmeg for additional flavor.
After the frosting was done, I let the cakes cool and decorated them. Here is the finished product:
I definitely recommend the recipe and I hope the coffee shop loves them!
Maple Bacon Cupcakes: (this makes only 8-10 cupcakes. If you are making more, you will want to double or triple the recipe)
Ingredients
* 3 1/2 tablespoons olive or canola oil
* 1/2 tablespoon bacon drippings (left in the fridge to become solid)
* 1 egg
* 5 tablespoons brown sugar
* 5 tablespoons maple syrup
* 1 1/4 cups self rising flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup milk
* 1/4 cup of minced bacon, cooked and drained
* 1/2 teaspoon nutmeg
* 1/2 teaspoon ginger
Instructions:
1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon.
2) Beat the crud out of the butter and solidified bacon fat ’till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
3) Add the egg and beat until incorporated.
4) Sift the flour, salt, baking soda and powder together.
5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.
6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.
Maple Buttercream Frosting:
Ingredients:
* 4 tablespoons of butter.
* 2 tablespoons of maple syrup.
* 1 cup of powdered sugar.
* 1/2 teaspoon salt
Instructions:
1. Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.
Top the cupcake with a small slice and bacon and enjoy!
I mixed the batter, filled the cups, and put them in my toaster oven with high hopes. This is what came out:
I was so stoked! The first recipe I used was delicious cake, but it was flat and very sticky. There are still some kinks to work out in this recipe, the cake needs a little more flavor but the overall recipe is fantastic! I would add a tiny bit more maple syrup and slightly less flour, and I added ginger and nutmeg for additional flavor.
After the frosting was done, I let the cakes cool and decorated them. Here is the finished product:
I definitely recommend the recipe and I hope the coffee shop loves them!
Maple Bacon Cupcakes: (this makes only 8-10 cupcakes. If you are making more, you will want to double or triple the recipe)
Ingredients
* 3 1/2 tablespoons olive or canola oil
* 1/2 tablespoon bacon drippings (left in the fridge to become solid)
* 1 egg
* 5 tablespoons brown sugar
* 5 tablespoons maple syrup
* 1 1/4 cups self rising flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup milk
* 1/4 cup of minced bacon, cooked and drained
* 1/2 teaspoon nutmeg
* 1/2 teaspoon ginger
Instructions:
1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon.
2) Beat the crud out of the butter and solidified bacon fat ’till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
3) Add the egg and beat until incorporated.
4) Sift the flour, salt, baking soda and powder together.
5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.
6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.
Maple Buttercream Frosting:
Ingredients:
* 4 tablespoons of butter.
* 2 tablespoons of maple syrup.
* 1 cup of powdered sugar.
* 1/2 teaspoon salt
Instructions:
1. Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.
Top the cupcake with a small slice and bacon and enjoy!
Thursday, July 28, 2011
The Perfect Vanilla Cupcakes
I have found the secret to moist, fluffy cupcakes: oil. While searching for recipes for vanilla cupcakes, I came across one that suggested using oil in the place of butter. The pictures she posted of her cupcakes were beautiful so I thought I would give it a try. They are glorious! They rise well and round out perfectly (as long as you dont fell them too full! lol) I chose to also try my hand at swirling two different frostings together. I chose vanilla and chocolate buttercream. Here is how they turned out :)
They taste like heaven. The cake is so amazingly light and fluffy that I am mostly going to be using this recipe for my lemon cupcakes as well and just substitute the vanilla with lemon extract and lemon juice. I highly recommend this recipe for anyone searching for a great, classic vanilla cake.
Recipe for the cupcake (courtesy of Glorious Treats):
They taste like heaven. The cake is so amazingly light and fluffy that I am mostly going to be using this recipe for my lemon cupcakes as well and just substitute the vanilla with lemon extract and lemon juice. I highly recommend this recipe for anyone searching for a great, classic vanilla cake.
Recipe for the cupcake (courtesy of Glorious Treats):
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
Directions-
* Preheat oven to 350*F.
* In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
* In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
* Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
* The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
* Bake cupcakes in pre-heated oven for 12-14 minutes.
* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
Recipe for the Vanilla Butter Cream: ( I used half of the recipe as I used two different flavors for the cupcakes)
1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
3-4 cups confectioners (powdered) sugar, SIFTED
1/4 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
Recipe for the Chocolate Butter Cream:
1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
3 1/2 cups confectioners (powdered) sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
Happy baking and I hope you love these cupcakes as much as I do!
Terrible at Blogging but Apparently Great at Baking :)
Well, I have been absolutely horrible at keeping you updated on the many adventures I am undertaking here in South Korea. For that, I apologize. I will try to get better at it. So many exciting things have been happening, but the most exciting, is a new cupcake business I am in the process of starting! Because of this new endeavor, this will be a blog specifically about baking experiements, sucesses, and failures. My other adventures can be found here:
http://worldofkimchiandkpop.blogspot.com/
Now for the exciting baking news:
It all started with a simple request from my husband. He desperately wanted a good cupcake, but try as we might we could not find a bakery in town that sold cupcakes. After searching high and low, I decided to attempt baking him cupcakes from scratch. I had never baked anything from scratch before, but we started ambitiously. I made him maple bacon cupcakes. It took all day and three different batches until they came out right, but when I was finished, they were delicious! I was exhuasted from an entire day in my tiny tiny Korean kitchen, but I had enjoyed myself so much.
Here in Gwangju, we have a local restaurant and grocer that kind of caters to the foreign population in the city. They are The First Alleyway and The Underground Grocery. We frequent the grocer very often because they carry the coveted Dr. Pepper and most recently added deli meat to their inventory. I had promised a Korean woman that works there that I would bring her a cupcake, because she had never had a cupcake in her entire life. So after I mastered the maple bacon cupcake, I headed downtown to let her try them. She was not there, but the owner of the First Alleyway was. I casually mentioned I was trying to find a way to start selling my cupcakes because Justin and I had toyed with the idea and he not only offers to buy them from me, but to get me ingredients and cost and let me use their oven! The oven part is a huge deal. My kitchen is so small. We are in a very tiny loft apt in a high rise building and two people are not able to fit. We also do not have an oven. We bought a toaster oven so I bake my cupcakes in a tiny six count cupcake tin. Needless to say baking even one batch of cupcakes six at a time takes quite awhile.
Several short meetings later and we are in the stages of working out the financial details but it is definitely happening! I have been baking non-stop because through this entire ordeal I have found that I really love it. So far, I have tried Coca-Cola cupcakes, Coconut Key Lime cupcakes, Maple Bacon, Lemon, Carrot Cake, Brownie cupcake with Cream Cheese frosting, Vanilla with chocolate/vanilla buttercream swirl, and almond cupcakes with chocolate buttercream. They turn out better and better with every recipe I try! I plan on documenting each new recipe and updates on where you can buy my lovely cupcakes once I am officially in business!
http://worldofkimchiandkpop.blogspot.com/
Now for the exciting baking news:
It all started with a simple request from my husband. He desperately wanted a good cupcake, but try as we might we could not find a bakery in town that sold cupcakes. After searching high and low, I decided to attempt baking him cupcakes from scratch. I had never baked anything from scratch before, but we started ambitiously. I made him maple bacon cupcakes. It took all day and three different batches until they came out right, but when I was finished, they were delicious! I was exhuasted from an entire day in my tiny tiny Korean kitchen, but I had enjoyed myself so much.
Here in Gwangju, we have a local restaurant and grocer that kind of caters to the foreign population in the city. They are The First Alleyway and The Underground Grocery. We frequent the grocer very often because they carry the coveted Dr. Pepper and most recently added deli meat to their inventory. I had promised a Korean woman that works there that I would bring her a cupcake, because she had never had a cupcake in her entire life. So after I mastered the maple bacon cupcake, I headed downtown to let her try them. She was not there, but the owner of the First Alleyway was. I casually mentioned I was trying to find a way to start selling my cupcakes because Justin and I had toyed with the idea and he not only offers to buy them from me, but to get me ingredients and cost and let me use their oven! The oven part is a huge deal. My kitchen is so small. We are in a very tiny loft apt in a high rise building and two people are not able to fit. We also do not have an oven. We bought a toaster oven so I bake my cupcakes in a tiny six count cupcake tin. Needless to say baking even one batch of cupcakes six at a time takes quite awhile.
Several short meetings later and we are in the stages of working out the financial details but it is definitely happening! I have been baking non-stop because through this entire ordeal I have found that I really love it. So far, I have tried Coca-Cola cupcakes, Coconut Key Lime cupcakes, Maple Bacon, Lemon, Carrot Cake, Brownie cupcake with Cream Cheese frosting, Vanilla with chocolate/vanilla buttercream swirl, and almond cupcakes with chocolate buttercream. They turn out better and better with every recipe I try! I plan on documenting each new recipe and updates on where you can buy my lovely cupcakes once I am officially in business!
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