Wednesday, February 23, 2011

Cream Cheese Frosting

Cream Cheese Frosting
Ingredients:
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
Preparation:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. 

Chocolate cupcake with cream cheese frosting
Red Velvet cupcake with cream cheese frosting

Coffee cupcake with cream cheese frosting


Cream Cheese Frosting ^^ on Foodista

Monday, February 14, 2011

100th birthday Cupcakes

Baked these lovely cupcakes for Mama Onding's 100th birthday

Red Velvet with Cream Cheese Frosting 


 For chocolate flavor: add 1/4 cup of cocoa powder to your cream cheese frosting
Ingredients:
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
Preparation:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use. 


Chocolate Cupcake with Cream Cheese Frosting 


Added a 5-7 drops of Violet food coloring and used heart candies for toppings.

Coffee Cupcake with Cream Cheese Frosting

with Cinnamon


Wednesday, February 9, 2011

Coffee Cupcakes

Coffee Cupcakes
This recipe is from this link. For turbo broiler bakers like me... ^^ The temperature for this recipe is 150 Degrees C and bake for 15 minutes.

Ingredients:
24 regular cupcakes

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup strong brewed coffee
1/4 cup milk
 Preparation:

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Measure out coffee and milk together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the coffee/milk mixture and beat until combined.
8. Repeat above, alternating flour and coffee and ending with the flour mixture.
9. Fold in the teaspoon of coffee grounds.
10. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will shrink slightly when they cool).
11. Bake for 22-25 minutes until a cake tester comes out clean.

Tip: Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.
Coffee Cupcakes on FoodistaCoffee Cupcakes

Sunday, February 6, 2011

Red Velvet Cupcake

Red Velvet Cupcake

Ingredients:

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Preparation:
1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.
2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!

**This recipe is from this site... And since, I am using a turbo broiler in baking my goodies. The temperature for red velvet cupcakes is 150 degrees C for 15 minutes.




Red Velvet Cupcakes ^^