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Posts Tagged ‘butter’

I know they’re quite a bit late, but here are a few photos of the vanilla lemon cupcakes and irish car bomb cupcakes I made for st patricks day. I was finally able to get them off of my camera and convert them.

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I tried a new recipe the other day when I had a request for honey lavender cupcakes.  It was a pretty simple recipe and though I was worried that the lavender would end up tasting too perfumey, it didn’t at all. The flavor was light and sweet but not too sweet.

Cupcakes:

  • 1/4 cup softened butter
  • 1/4 cup sugar
  • 3/4 cup honey
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 tsp. vanilla
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • handful of lavender

Frosting:

  • 1 stick unsalted butter
  • 1 package cream cheese
  • 1/4 cup honey
  • powder sugar to taste
  • lavender to taste
  • milk to get the right consistency

I found that the honey made the frosting a bit thicker than my usual cream cheese frosting and I ended up thinning it out with some milk. I also crushed some of the lavender and left some whole for the frosting. These cupcakes will need to be refrigerated due to the dairy in the frosting, but if you don’t like cold cake, you could always just keep the frosting in the  fridge and frost the cupcakes individually. I didn’t pipe the frosting since I was worried that the lavender might clog the tip so I just spooned the frosting on a few and left the rest bare to frost individually when I wanted to have one.    🙂

Photos to come soon!

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I have a confession….

I hate “american buttercream

It’s true, I simply cannot be patriotic with my buttercream. One of my biggest pet peeves is the fact that this gritty sugary mess is called buttercream. It’s not buttery, and rich, and delicious. It’s sickeningly sweet and coats your mouth with a regretful crust of gross. And half the time it’s not even made with butter, but with vegetable shortening. “Vegetable shortening cream” doesn’t quite have the same delicious ring to it does it?

Or at least, that’s how I feel.

My second pet peeve is when bakeries and cupcakeries say they use “buttercream” and I’m convinced it’s not that crusty culprit and get excited to try some new delicious baked goods only to have that first moment of bliss ruined by biting into the cavity inducing grit.

It’s so hard to find good frosting. 😦

This rant is brought on by my recent adventure to a new cupcakery that opened a few doors down from my place of employment. Now I make a pretty mean cupcake if I do say so myself, but I rather enjoy going out and trying a “professional” cupcake from time to time. I was so excited about this place because their website stressed that they topped all their cupcakes with fresh homemade buttercream which made it sound so delicious and enticing. I was wrong.

I walked in to their brand new store, which was beyond adorable, was greeted by fantastic looking cupcakes with their “come-hither” names and promptly bought a half dozen that, oddly enough, seemed to have a pie theme (pumpkin, strawberry cheesecake, lemon meringue…). I couldn’t wait to get them home and stuff my face.  I knew as soon as I opened the container and the frosting that had been touching the top didn’t leave a smudge that something was wrong. I gently tapped my finger on one of the dollops and felt the crisp shell of confectioners sugar frosting break beneath my fingertip. *sigh* I had such high hopes for them.

I decided to dig in anyhow as I’d spent $11 on them.

Two of the 6, red velvet and pumpkin pie, were supposed to be frosted with cream cheese frosting. Now I thought I had a pretty good idea about what cream cheese frosting was…but this stuff just barely tasted of cream cheese and had the same consistency and texture of the “buttercream” I’ve never come across that before.

The cake part of the cupcakes were great (except the lemon cake, they used fake lemon flavoring which I can’t stand either. ) but i feel like the “buttercream” they used really ruined the flavor.

So in conclusion, I feel that “american buttercream” ruins a good confection, and bakeries should specify what type of buttercream they use…or at least warn us if it’s the american kind.

I’ll stick to my Italian and Swiss meringue buttercreams thank you.

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You may remember back a few months ago when I posted a defining example of this blog’s title. That example was a corn casserole whose photo nearly moved me to tears of joy.

(Seriously, I love corn)

Anyhow,  I finally got around to finally trying the recipe.

It was super easy and so delicious. You basically throw everything into the casserole dish and pop it in the oven, there’s really no prep for this. If you have 5 minutes to open a couple cans and containers and measure 2 or 3 things then you’re golden. And once you get it into the oven you can use the hour it needs to bake to go for a jog and burn off a few calories to make room for the massive amounts of this casserole you’re going to want to eat. Or I suppose you could pace around the house turning on the oven light every 5 minutes wondering when it’ll be done like I did.

2 cans of corn, 2 eggs, 1 cup of cream, 1 cup sour cream, a bit of flour and some corn meal, some baking powder and oil and a pinch of sugar, throw it in a dish, top it with butter, bake and wham…heaven. Seriously, I couldn’t even wait for this to cool properly before I shoved a spoonful in my mouth and told my tongue to deal with the heat.

I did have one complaint though, (aside from my singed taste buds…but that’s my own fault really) my casserole didn’t quite set up as well as I’d hoped. I checked it’s jiggly-ness after the allotted baking time and it still seemed a bit too…jiggly, so i gave it another 10 minutes or so until I deemed the top was as brown and crispy as I could handle and while the extra time did help a bit, it was still rather jiggly. This may be an issue with my oven not working as well as it should (it is almost 22 years old), or it could have been my own fault in not measuring carefully enough (I’ve been known to measure with a bit of reckless abandon from time to time…what?! it’s liberating!). Whatever the problem may have been, I think I might tweak the recipe a bit when I make this again (oh and I will make this again) and drain the canned corn even though it says not to (more reckless abandon!!)

Again, Recipe is here

Go! try it!

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I made some tasty little cupcakes today that I like to call “Drunken Irish Cupcakes” as they include both Guinness as well as Bailey’s. This idea originally came from some brownies I had made with a co-worker for a staff party some months back. The brownies were Guinness chocolate brownies with a Bailey’s cheesecake swirl on top and they were fantastic!
CAKE:
  • 1 cup Guinness stout
  • 1 cup (2 sticks ) unsalted butter
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp baking soda
  • 3/4 cup vanilla yogurt
  • 2 large eggs

DIRECTIONS:

pre-heat oven to 350 degrees.

whisk together flour and baking soda.

pour Guinness into small saucepan and add butter.  Slowly heat on stove top until butter is melted.

once butter is melted, whisk in cocoa powder and sugar until combined.

combine eggs and yogurt in large bowl and beat with mixer until combined.

slowly add Guinness mixture to eggs and yogurt and beat with mixer.

add in flour mixture and beat until well combined.

fill cake pan or baking cups and bake until toothpick inserted into middle comes out clean.

FROSTING:

  • 7-10 large egg whites
  • 2 cups sugar
  • Bailey’s irish cream to taste
  • 3 sticks butter (unsalted)

DIRECTIONS:

Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
Transfer bowl to mixer stand (or hot pad if using hand mixer). Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add Bailey’s, and beat just until combined.
Make sure the cupcakes are fully cooled before frosting as buttercream melts extremely easily!

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I have all my ingredients for saturday.

on the menu will be:

chocolate cupcakes with choice of chocolate or vanilla frosting
vanilla cupcakes with choice of vanilla or chocolate frosting
carrot cake cupcakes with cream cheese frosting
key lime cupcakes with cream cheese frosting

and to top it all off, a small, simple white layer cake with homemade lemon curd.

now I just need to go buy supplies to make the stand.

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THIS:

is a yumgasm.

I’m wishing SO hard right now that I could be home making it instead of at work drooling on my computer screen.

I love corn

I love casserole

I LOVE corn casserole!

I can taste it now…..mmmm

Recipe here

I blame Pioneer Woman for making me so hungry when I can’t eat. grrr. time to go force down some chicken soup from a can and try to pretend it’s delicious corn casserole.

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