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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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Drunken Irish Cheesecake Brownies

Ingredients:

For the batter:

  • 1 box Brownie Mix
  • 1 bottle Guinness Stout

For the cheesecake swirl:

  • 8 ounces, weight, Cream Cheese
  • ⅓ cups Superfine Sugar
  • 1 whole Egg
  • Irish Cream To Taste

Preparation Instructions

Brownies:

Prepare brownies mix according to box but substitute water for Guinness. Pour batter into brownie or cake pan or muffin pan for individual pieces.

Cheesecake Swirl:

For the cheesecake swirl, beat the cream cheese and sugar together until combined. Add the egg and mix then stir in the Baileys until all is well combined. Top the brownie mixture with the cheesecake mixture and use a fork or knife to gently swirl it into the brownie mixture.

Bake for 25-35 minutes, or until just set in the middle. Leave to cool before cutting into squares and serving.

ENJOY! :D

You can also make these into mocha brownies with Irish Cream cheesecake by replacing the Guinness with cold strong coffee!:)

here’s a photo, sorry for the bad quality, I had to use my cell phone.

drunken irish brownies

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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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YAY! I found a new recipe to play with!

Suzanne McMinn’s Homemade “cake mix” I found at Chickens in the Road.  The cake mix can be made up on the spot, or weeks in advance and kept in your pantry like a box mix ready to use when you need it by adding the wet ingredients and is great when trying a recipe that calls for a box mix when you

A) don’t have one
or
B) don’t like all the junk in a mix and want to make yours from scratch!
I have so many plans for you cake mix…sooo many plans…mwahahaha

Yellow cake mix recipe

Ingredients:

Dry:
3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk

Wet:
1 1/4 cups water
1 1/2 teaspoons vanilla
1/2 cup butter, softened
3 eggs

I know exactly what I’ll be using this for…

I’m about to enter into my very first online baking competition.

Bake 350 here I come!

(p.s. Bake 350 has some of the most adorable cookies I have ever,  ever seen!)

I plan on entering into their Flavor of the month competition for august which happens to be “Pucker up! (lime or lemon)”

Bake at 350

I’m so excited….

seriously.

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Beantown Baker

She’s great. I’m completely in love with her cinnamon roll cupcakes I can’t believe I’ve never seen that before! The recipes are fresh and new (not the same things recycled from blog to blog that you sometimes see), posts include things other than just sweets and treats in case your sweet tooth needs a rest (HA! doubtful),  it’s fun and easy to read, and she has the cutest little pictures with some great colors in both the food and the background!

heelllooooo gorgeous!

my inner glutton wants to grab a spoon and just dig in as is…but I know better than to let it.  😛

I love her harry potter cupcakes… with the adorable little chocolate snitch wings

her awesome dairy free cheesecake…on a stick no less!

I’m also in love with her anti-WW category haha.

I could go on and on but I’ll just give you a link instead.

The blog also just happens to be celebrating it’s 2nd blogiversary and is having a giveaway for some pretty nifty stuff including a cupcake carrier (I have some just like it and love that brand!) and some BRIGHT cupcake liners! love the colors!

But I digress. My point is that you should be reading this blog. Right now.

Yesterday.

Go catch up, go on!

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