Monthly Archives: February 2011
Well it’s in the mid-50s today, but just about one month ago, we had our second snow day of the year! And this one came only about two weeks after our last snow day! This winter has been nuts, and there’s actually still snow on the ground from those storms. Hopefully it will be all gone after the warmer weather and rain this week, but in the meantime, I’ll tell you about the second snow-day cupcake I created this year (and hopefully the last snow-day cupcake for this winter!)
This snow day came as quite a surprise, so I didn’t have a whole bunch of baking supplies around. After scouring the cabinets I discovered I did have what I would need to try creating a mocha cupcake.
After perusing the web for a bit, I came upon Mocha Cupcakes with Espresso Buttercream Frosting from the Brown Eyed Baker. They came out great! The cake was moist and had a really nice chocolatey-coffee taste, and the espresso buttercream was light and creamy. The cupcakes could easily be a substitute for your morning coffee, or more likely, a tasty compliment to it!
This past Friday, the 18th, was my mom’s birthday!
She’s a self-professed chocoholic, so I wanted to make her a super-chocolatey cupcake. The “Ultimate Chocolate Cupcake” from the Cook’s Illustrated website fit the bill nicely. You have to be a member to access the recipe on the site, but I was able to find the recipe elsewhere, and linked it for you here.
The chocolate cake was amazing! You’re supposed to add ganache to the batter before cooking, which I did, but it’s not necessary. The cake would also be great for a filling, perhaps for use in a Hostess-style cupcake. (coming soon!)
The frosting included with this recipe is a Swiss-meringue chocolate buttercream. Next time I make this cupcake I am going to instead use my mom’s chocolate frosting recipe. It’s the best, and nothing comes close to it’s greatness!
To top it off, I used a chocolate mold filled with milk chocolate to make the “Happy Birthday”. The one pictured above is the only one that survived!!
Happy Valentine’s Day Everyone!!
I’m a big fan of making chocolate-dipped strawberries for the holiday, but due to my recent cupcake baking frenzy, friends & co-workers will undoubtably be expecting cupcakes today! Not wanting to disappoint my “fans”, I instead made a chocolate ganache-dipped-strawberry CUPCAKE!
I used Candice Nelson’s (Sprinkles Cupcakes founder) Strawberry Cupcake and frosting recipe that’s posted on the Martha Stewart website, and put a layer of chocolate ganache (recipe from Confetti Cakes cookbook) in between the two. The strawberry frosting was meant to just be decoration, but since ganache was made with bittersweet chocolate, the frosting adds some nice additional sweetness.
While the snow is finally starting to melt, it wasn’t too long ago that we were stuck home due to the sheer volume of the white stuff that fell from the sky! I use the term “stuck” loosely though because two of the several days we were “stuck” home were work days!! We actually got not just one, but TWO snow days this year! (I know I’m writing like winter’s over and we’re done with the snow… hopefully I’m not jinxing everyone!)
Anyway, I used both of these days off to try out some new cupcake recipes! The first day we had was in the middle of January. For the occasion, I tried out an almond cupcake with almond frosting.
Over the summer Jer and I did a 50 mile bike tour of the Hamptons, after which we were ravenous! We hit the Townline BBQ (one of our favorites) in Sagaponack for lunch, but after burning probably around 2,000 calories during the ride, figured dessert was well deserved! Plus we were really close to Wainscott Cupcakes, which I had wanted to try for a while! I think Jer got vanilla with vanilla buttercream. I tried their almond cupcake, and it was amazing! So amazing that I wanted to try to make one myself.
I found an almond cupcake recipe on the Food.com website, and they came out great! Very almondy!! The frosting, which I tinted a snowy blue, was an almond buttercream. Not sure where that recipe came from, but it’s basically a traditional buttercream, made with almond extract instead of vanilla. (NOTE: Always use pure extracts. The imitation stuff is gross. Or so I’ve heard.. never wanted to try it.) I topped these guys with a little bit of coconut and some confectioner’s sugar for a snowy finish.
Since I wasn’t going anywhere due to the snow, and had some time to kill, I had a little “glamour shots” session with the cupcakes, and came up with the dramatic image above! The view my co-workers the next day was closer to this:
While not a sports fan at all, for some reason or another I was quite inspired to create cupcakes for the occasion!I did the baking, and Jer brought my idea for a football field display board to life! These guys made their debut at Alex’s Super Bowl Party.
Recipes from The Confetti Cakes Cookbook.
Welcome to my second blog!! I’ve been having such a fun time blogging with Jer about our house-buying/reno adventures, I thought I’d start a second blog dedicated to my cupcake creations! I’ve also had a few requests for a cupcake blog, so I figured why not?
This is not going to be a recipe collection because I tend to use recipes I find online or in various cookbooks. I also don’t want to be held responsible if someone bakes a bad cupcake following my guidelines! But I will share my sources when possible. If/when I start creating my own recipes, I will gladly post them. Right now though, this is just going to be an archive of my creations, past and future!