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Posts Tagged ‘cream cheese’

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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Just a few photos of a couple cupcake recipes that Stephanie and I were trying out.

There really aren’t any actual recipes for these as we basically just added different flavorings to some box cupcake mixes.

for the match cupcakes we used some green tea powder from our local asian food market.

for the orange dreamsicle cupcakes we used some orange crush dessert topping. (this stuff is dangerous, I would have squirted it right into my mouth if I were alone) and check it out! they have Cherry Dr. Pepper too!

we also did some strawberry and chocolate malt cupcakes where we simply added fresh strawberry puree and malted milk powder to one and some melted chocolate and malted milk powder to the other.

here are some photos. 🙂

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Key Lime Pie Cupcakes

Tart little green cakes with a creamy sweet cream cheese frosting.

Ingredients

  • 3 cups Flour
  • 1 Tablespoon Baking Powder
  • 1-½ teaspoon Liquid Vanilla Extract
  • 3 whole Eggs
  • 1 cup Key Lime Juice
  • ¼ cups Water
  • ½ cups Powdered Milk
  • 5 drops Green Food Coloring, Optional
  • 2 packages Cream Cheese (8oz Each)
  • 1 cup Butter, Softened
  • 2 cups Powdered Sugar
  • 2 cups White Sugar

Preparation Instructions

Set aside powdered sugar, cream cheese and 1/2 cup butter for frosting.

For cupcakes:

Mix remaining dry ingredients in one bowl; set aside.

Mix remaining wet ingredients (except food coloring) in a separate bowl, then combine with dry ingredients.

Beat with electric mixer until well combined. Add food coloring until you get the shade of green you want.

Pour into paper-lined cupcake pan, filling 1/2 to 2/3 full. These cupcakes don’t rise very much so you can get away with filling the cups a bit more than usual.

Bake at 350 degrees until toothpick inserted in center comes out dry, approximately 15 minutes.

For frosting:

Beat cream cheese and butter until well combined and creamy. Sift in powdered sugar and mix well.
Adjust powdered sugar to taste.
you can also add some vanilla extract if you’d like.

You can top the frosted cupcakes with a bit of graham cracker

Here are a couple photos of some mini key lime pie cupcakes making an appearance.

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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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