How To Frost Cupcakes
Happy Cupcake Monday! Glory of Glorious Treats here with some simple tips and techniques to help you make beautiful cupcakes. Kim and I are both often asked about the pastry tips we most commonly use to frost cupcakes. Ready to make some beautiful cupcakes? You’ll need… A large pastry bag A Wilton 2D or 1M tip (the 2D is a closed star, the 1M is an open star, the end results are similar, with the 2D being slightly more ruffly) A batch of delicious, thick icing (like my American Buttercream) Baked and cooled cupcakes Directions: 1. 2.-3. 4.-5. 6. Voila! A few notes… the most common problem people seem to have with piping frosting on cupcakes is the frosting not being thick enough to hold it’s shape. Here are links to some delicious basic recipes, as well as some helpful tips on baking and decorating cupcakes… Perfect Vanilla Cupcakes Chocolate Cupcakes How to bake Cupcakes How to frost cupcakes (includes a vide0 tutorial), and includes the rose technique pictured above.
How to Make Bagels: A User's Manual at Epicurious
Bagels, like most bread recipes, require very few ingredients or specialized equipment. Here's an overview of what you'll need to make perfect bagels at home. Ingredients Flour Unbleached bread flour is readily available (General Mills, Pillsbury, King Arthur Flour, Bob's Red Mill, and Hodgson Mill are good brands) and great for home bagel making. You can substitute whole-grain flour, such as whole wheat, rye, spelt, or multigrain, for an equal amount of bread flour, if you increase the water by about 1 tablespoon for every ounce (or 1/4 cup) of whole-grain flour used. To make rye or pumpernickel bagels use one quarter rye flour and three quarters bread flour, along with 2 tablespoons molasses; caraway seeds are optional. Yeast The recipe included here calls for instant yeast, not active dry yeast, but it still needs to be fully dissolved in lukewarm water before being used. Tools
Strawberry Lemonade Cupcakes
It happened again. I had one of my cupcake visions. And I couldn’t shake it. I kept thinking about these cupcakes, constantly, even dreamed about them multiple times. And much like the last ones, the only way to stop obsessing was to hunker down and make them. So I did. What’s odd about this is I don’t usually like lemon-flavored sweets. And you know what? I used a variation on the tropical cupcake base I’ve used previously, with all coconut milk rather than soymilk (I thought the coconut would play nicely with the lemon). The frosting was tricky. Nevertheless, another cupcake for the books. You may also like...
The best new recipes from Smitten Kitchen — punchfork.com
Lemon Cheesecake Cupcakes : Cafe Fernando – Food Blog - cheesecake recipe - lemon - lemon cheesecake - lemon cheesecake recipe - Cheesecake
September 01st, 2009 | Category: Cheesecake, Muffins and Cupcakes Why haven’t I thought of this before? Individual servings of creamy and tangy lemon cheesecake. But most importantly, why haven’t I seen these before? Someone must have discovered cheesecake cupcakes decades ago, right? So, even though I have zillion cookbooks, flip through jillion food magazines and read gazillion food blogs, why don’t I remember seeing cheesecake cupcakes before? Has the time come? Or is it just about turning the right page (or clicking the right link) at the right time? When I saw the individual cheesecakes recipe in delicious. magazine’s June 2009 issue, I didn’t just mark the page and continued reading. The beauty of this recipe is that you don’t need to go through the process of a water bath, which is quite scary especially for cheesecake virgins. Believe me, it is very hard to screw up with this recipe. I love it when I get to salvage leftovers from a previous baking adventure. OK, all the time.
Our Small Hours: Meatloaf Cupcakes
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Oreo and Peanut Butter Brownie Cakes
Well these naughty little treats are well….naughty but oh so necessary. There are a bit like my Brownie Covered Oreo’s from last Christmas but enhanced with layers of peanut butter and a double decker stack of Oreos in each little brownie cake. They are simply prepared in cupcake liners. Hope you enjoy this ultra sweet little cake Ok, I have to brag about this brownie mix from Trader Joes for a second. I know not everyone has a Trader Joes near by, however if you do, get a load of their ready to pour baking mix. Break out 24 Oreo Cookies. Some of your favorite peanut butter. Spread a teaspoon of peanut butter over Oreo #1. Press a second Oreo right on top One more teaspoon right on top. Place the little stack right into a cupcake lined muffin cup. Like so Take your brownie mix…. …and spoon a couple tablespoons right over top, letting it run around the edges of the cookies. Mmmm! Ahhhh, wait until you cut them in half. Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8×8 inch size 1. 2.
Revisiting an old friend – chocolate mousse with Grand Marnier | Gourmantine's Blog
I don’t know about you, but I always tend to think that recipes that have been with you for a long time are kind of old friends. The ones you know inside out and could make even woken up in the middle of the night, or so I thought. This chocolate mousse recipe is the one I’ve been making for years. Naturally, when I set out on this chocolate mousse marathon, I had secretly hoped, that the recipe I always use will win. One of the cakes I was making for photo shooting that weekend had to be re-made, because in the midst of frantic cooking I realized I left out the eggs (rather essential ingredient for a cake…) and somewhere along the way of making this chocolate mousse I’ve forgot to add the butter… Now, in this mousse marathon there have been a sheer amount of recipes, some of which survived perfectly well without any butter in them, for this recipe however butter adds the gooeyness, softness and more of the melt in the mouth feel, which of course was lacking. Author: Nicolas Boussin
Death By Oreo Cupcakes
They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. That's right, you put a whole Oreo at the bottom of the cake. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com
