Tuesday, December 9, 2014

Cupcakes for MLTAI


MLTAI is the training center in Perry, MI and this week is the last week of training until next year, hence, the reason for the cupcakes. I sent Blackout Cupcakes, you can find the recipe here, http://cookiesandcups.com/blackout-cupcakes/, French Vanilla with a Raspberry and cream cheese filling and Cinnamon Roll.

The French Vanilla and Cinnamon Roll are from a Duncan Hines cake mix that I modified. When I use a cake mix it's always Duncan Hines and I add a small box of Jello instant pudding and 1 extra egg. Sometimes I replace the water with milk and oil with real butter, scratch is always better but when you don't have time, this makes a very moist and delicious cake.

Because I wanted 2 different cupcakes from one mix, I didn't use milk or melted butter this time. I followed the box directions with the addition of pudding and an extra egg. Add your dry pudding to the dry cake mix and blend well then add the other ingredients. I used an ice cream scoop to fill 12 cupcake liners and popped those in the oven. Next I added about 1 tablespoon of batter to another 12 cupcake liners. I had already mixed 1/2 cup butter, 1/2 cup brown sugar and 1 tablespoon flour until it crumbled, I used a pastry blender to chop it, you can use a butter knife also. I sprinkled 1 teaspoon of this mixture into each liner and then added about 1 tablespoon more of batter. Your batter should be gone :) sprinkle the remaining cinnamon mixture on top and bake according to package directions.


I had a cinnamon roll cupcake with my coffee this morning, it was delicious!! The Blackout cupcakes have a brownie batter filling, ganache icing, sprinkled with mini chocolate chips and chunks of brownie then drizzled with caramel. The French Vanilla cupcakes are iced with buttercream and I tried to drizzle raspberry compote but it didn't really drizzle :) the Cinnamon Roll cupcakes  are iced with a cream cheese buttercream and sprinkled with a little cinnamon sugar mix.

I will post the scratch recipe for the Cinnamon Roll cupcakes soon.

Sunday, December 7, 2014

Pumpkin Rolls


Ingredients:

3 eggs
3/4 cup flour
1 cup sugar
2/3 cup pumpkin (canned)
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice

Jellyroll pan (I use a 15.25 x 10.25 x .75 Wilton cookie sheet)
Parchment paper or you can grease and flour your pan (I grease and flour the sides of my pan and just use parchment paper on the bottom)
Dish towels sprinkled with powdered sugar (this gets messy but you need the powdered sugar to keep your roll from sticking to the towel)
Small sifter or wire basket sieve for sprinkling powdered sugar on towel and roll.
Plastic wrap

Filling:

1/2 stick butter (softened)
4 oz cream cheese (softened)
1 tsp. vanilla
2 cups powdered sugar

Note: 1-15 oz can of pumpkin will make 3 rolls

Directions:

Preheat oven to 350 F.

Whip eggs for 5 minutes, while eggs are whipping whisk flour, baking soda, cinnamon and pumpkin pie spice. Add pumpkin and sugar to eggs and mix on medium speed until blended, add flour mixture and mix on low until blended.

Pour batter into pan and spread evenly. Bake 12 to 14 minutes.

If you haven't coated a dish towel with powdered sugar, do it now. Don't worry about using too much, most of it will stick to the towel and blend into the roll.

Cream butter and cream cheese until smooth, add vanilla and mix well, add sugar 1/2 to 1 cup at a time and mix until creamy.

When your pumpkin roll is done, let cool for a few minutes then turn out onto sugar coated towel, carefully peal off parchment paper. Your towel is probably longer than the roll so fold extra towel over onto pumpkin roll and start rolling. Try to keep it small at start and tight. Place in freezer for 15 o 20 minutes or while you work on a second one :)

When your roll is cool, unroll and spread the cream cheese mixture evenly making sure you cover the entire roll, don't forget the curled end where you stated to roll it. Roll it back up keeping it kind of tight and even. You've probably got quite a mess now :) so sprinkle the roll with additional powdered sugar if it needs it then roll in plastic wrap. If you are going to freeze it's a good idea to roll in enough plastic wrap to have 4 to 5 layers and cover with foil to prevent freezer burn.

If serving for a party or giving as a gift your roll will look nicer if you trim off each end.

Saturday, December 6, 2014

Carrot Cake Cupcakes

                                               
   



Ingredients

1 cup granulated sugar
1 cup light brown or golden sugar
1 1/4 cups oil
4 eggs
2 teaspoons vanilla
2 1/2 cups flour
2 tsps baking powder
2 tsps baking soda
2 tsps cinnamon
1/2 tsps nutmeg
1/2 tsps salt
2 cups shredded carrots
1 cup golden raisins
1 cup unsweetened crushed pineapple, drained

Filling

8 oz cream cheese, softened
1 tsps vanilla
1/3 to 1/2 cup powdered sugar

Frosting

1 cup butter, softened
8 oz cream cheese, softened
1 TBS vanilla
4 to 6 cups powdered sugar
2 TBS heavy cream

Directions

Preheat oven to 350 F, line muffin tins with 24 cupcake liners. I use an ice cream scoop to fill liners and you may get more than 24 or less depending on how much batter you use. Don't over fill, 1/2 to 3/4 should give you nice looking cupcakes, anymore than that and the batter will overflow and you'll get crispy edges :)

Using an electric or stand mixer, beat eggs, oil and both sugars until smooth. Stir in vanilla. In a medium bowl, whisk together flour, baking soda and powder, salt, cinnamon and nutmeg. Slowly mix dry ingredients into egg, oil and sugar mixture just until there are no clumps. Stir in carrots, pineapple and raisins, a few good stirs should distribute everything nicely.

Fill liners 1/2 to 3/4 full and bake 18 to 20 minutes. I check with a toothpick at 18 minutes, if it comes out clean (I check a cupcake in the middle of the muffin tins not the outside edges) or almost clean, take them out of the oven. I remove cupcakes from the tins as soon as I can handle them, maybe 5 minutes, and place on a wire rack for 10 or 15 minutes, then I put them in the frig to cool off so I can fill them.

For the filling:

Beat softened cream cheese until smooth and creamy, stir in vanilla and then add powdered sugar, beat until creamy. Fill a decorating bag with the mixture and start filling cupcakes or, you can use a paring knife to cut out the center of cupcakes, fill and place the piece back on your cupcake. If you use a decorating bag and tip don't push tip all the way down to bottom of cupcake and fill slowly so you don't have filling coming out the top of the cupcake. This should be enough to fill 24 cupcakes. If you have any left, a couple of tablespoons, you can use it in your frosting.

Frosting:

Beat butter and cream cheese until smooth and creamy, stir in vanilla. Add powdered sugar 1 cup at a time and mix on low until incorporated. Add heavy cream and beat on medium for a few minutes. When you lift the beaters or paddle of stand mixer, the frosting should come off the beaters but not run off. If it's too runny, add another 1/2 cup to 1 cup of powdered sugar and beat on medium until smooth. The frosting should be creamy and fluffy so it's easier to pipe on the cupcakes.

Fill a decorating bag fitted with a large tip, twist the opening of the bag to keep the frosting from coming out the top. Holding bag over top of cupcake apply pressure and swirl on frosting starting at outside edge and work in a circle to center of cupcake.

Tuesday, November 4, 2014

Bendle Tigers cupcakes, last game of season

I baked these cupcakes October 24th for my nephew's last football game, the team parents have a potluck and my niece asked for these as a surprise.

 I did cherry chip and devils food.
 The cupcakes with the fondant footballs are filled, cherry chip with cream cheese filling and the devils food have my Suzy-q filling.

Friday, October 17, 2014

Steve & Lauren's Wedding

The wedding is tomorrow so, hopefully, I'll have a pic of cake and cupcakes set up on a 3 tier stand at reception in a few days. For now, I'm posting separate pics, 8 dz. cupcakes and a 6 inch round cake.




French Vanilla cake, buttercream icing covered with
Wilton's vanilla fondant. I really like working with this fondant to cover cakes and make flowers but I did have a little trouble with the fondant bubbling about 15 minutes after I quit smoothing it :( I poked the bubble with a pin and smoothed some more, after doing this a few more times it was good to go. My fondant ribbon around the bottom didn't fare so well, it kept falling apart, actually stretching apart, when I put it around the cake. I finally gave up on a wider ribbon.

 Dark Chocolate Fudge cupcakes with Suzy'q filling
 Red Velvet Cupcakes with cream cheese filling
 Caramel Cupcakes with Dulce de Leche filling and Dulce de Leche buttercream icing
Strawberry Cupcakes with fresh strawberry filling

Saturday, October 11, 2014

Two more cakes this weekend that required multiple colors of fondant, one was camo for a duck dynasty 1/4 sheet cake and the other was Monster High. I wasn't real happy with the way the camo turned out or Si, he looks like he's falling off the log :) but I was pleased with the ducks, cat tails and the rifle.

This is a dark chocolate cake with buttercream icing and covered in Wilton's vanilla fondant. This fondant is great for covering cakes, very easy to work with but for figures, it takes a little to long to dry. A little meringue powder might help with that.

The Monster High cake:

I'm including pics of the process of how I applied the fondant, zebra stripes and spots. I mix black jell food coloring with a little vodka to paint the edges of the spots and outline for the skull.






I started the skull last weekend so it would have plenty of time to dry and attached it to a wood stick after it had dried all week. I'm hoping to post a pic of the cake with the skull on it. I didn't want to transport completed like that in case it moved around and loosened up on the drive to the party. Also hope to get a pic of matching cupcakes as I forgot to take any!

Sunday, August 17, 2014

20 Dozen Cupcakes for swearing in ceremony!!!

Last year my oldest son ran for State Representative, I baked a lot of cupcakes during the campaign leading up to the primary, then it was on to the general election, which he won!! His swearing in ceremony was held on the house floor, which I guess is unusual. He asked for cupcakes for his staff and people that would attend the ceremony. It turned into 20 dozen since he was told he better bring in enough for all the state reps and senators, clerks, etc. Okay, that's only 240 cupcakes but I felt like I was on Cupcake Wars :)

 These are Blackout Cupcakes (recipe from www.cookiesandcups.com) with a brownie batter filling, whipped ganache icing, sprinkled with pieces of brownie and mini chocolate chips and drizzled with Ghirardelli chocolate.
Cinnamon Roll cupcakes, I do these with a french vanilla cake mix (Duncan Hines), add a french vanilla pudding (jello instant), 1 extra egg, 1/2 cup melted butter and 1 cup milk in place of oil and water. I put a good tablespoon in the cupcake liners then add about a tsp of filling. The filling is 1 cup butter, 1 cup brown sugar, 2 Tbs flour and 1 Tbs cinnamon mixed with a pastry blender or fork. Add enough batter to fill liners half to 3/4 full and bake 18 to 20 minutes at 350.
 Dark Chocolate Fudge with Suzy-q filling and ganache icing. I found the suzy-q filling recipe on the web and have made a few changes since the first time I made it. I only use Bakers Sugar, which is super fine, and the original recipe called for 1 cup of shortening, I use 1/2 cup butter and 1/2 cup shortening but sometimes use all butter. The recipe also calls for full fat milk, I use low fat milk but I have used half and half :) depends on who I'm making them for.
 Lemon cupcakes with cream cheese filling and lemon buttercream icing.
 Devils Food cupcakes with peanut butter mousse filling, peanut butter buttercream and a wedge of Reese's peanut butter cup on top.
 Cheesecake filled pumpkin cupcakes (recipe from Rachel Ray magazine) topped with brown sugar SMBC.
 French Vanilla cupcakes with raspberry cream cheese filling.
Oatmeal Cream Pie cupcakes, brown sugar spice cake topped with Oatmeal Cream Pie frosting. I found this recipe on Beyondfrosting.com.

I also did a red velvet with cream cheese filling but can't find a pic for those.

Marvel Super Hero's cake and cupcakes

I was sent a pic, found on www.FUNsubstance.com posted by fizzy7, and asked if I could do something similar, this is it. I thought I would include pics of the process since I had never tried covering a cake with 4 different colors of fondant.

After taking several measurements of the cake I had an idea of the sizes I would need and rolled each color individually on a Wilton mat, I tried to keep them rectangular and then cut them to the size and shape I would need. I placed them together on the mat to see how close I was and then onto the cake.
 I forgot the blue fondant was only a partial piece and had to pull it away from the cake to cut off the bottom half and then added the red and white piece.




 Yes, I should have put the cake in the freezer for a while and trimmed the sides or put it in the fridge to firm up the buttercream but I think I pushed the icing in, leaving that dent, when I was cutting the blue fondant off or putting the white and red on.



 I dug through a couple hundred cookie cutters and found a few small enough to make the toppers, so glad I have an x-acto knife, I used it to trim the letters and I used a Wilton food color pen and large decorating tip for the spiderman topper.
The Hulk face is painted on using a small brush, black food color and a little vodka and I used a little bit of white fondant for the eyes and teeth.