Buttermilk Cupcakes with Lemon Buttercream Frosting and Fondant Flowers

The head of our department is leaving the company and we're having a luncheon for him on Monday, so these cupcakes are for the luncheon. Good Luck, Bob!

Recipe for Doggie Cake or Pupcakes

Someone recently wrote to me and brought to my attention that I forgot to include the recipe for the dog-friendly pupcakes that I made for my dog, Lola's first birthday. I found the recipe back in 2004 on a website called "bellaonline". Here's the recipe...please note it can also be made as a layer cake.

3 cups flour
1 T. baking powder
1/2 cup margarine, softened
6 eggs, beaten
1/2 cup corn oil
2 jars strained chicken baby food
2 cups finely shredded carrots
plain or vanilla yogurt 2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.

Preparation - Generously grease and flour two 8" round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8" cake pans. Bake at 325° for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks. Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use "Pupperoni" sticks instead of candles.

To make pupcakes instead of a layer cake, 1/2 the recipe to yield approx. 10-12 cakes. Lightly grease a cupcake pan and fill each opening 2/3 full with the batter. Bake at 325 for 20-30 minutes, or until a toothpick comes out clean. Cool in the pan 10 minutes, then on a wire rack until completely cool. "Frost" with the vanilla yogurt and top with crumbled bacon as "sprinkles". Serve immediately or store in the fridge in an airtight container. When I gave the refrigerated pupcakes to the dogs, I microwaved them for a few seconds to warm them up so they weren't so dry. Be sure not to give them to your dog all at once as you don't want them to get sick. These are a treat, not a meal!

Enjoy!

Recipe for Black and White Cupcakes

As promised, here is the recipe for Black and White Cupcakes:
(yields 12 cupcakes)

For the chocolate icing:

1/4 cup whipping cream
1 tbl light corn syrup
4 oz. bittersweet chocolate, chopped
1/4 tsp vanilla extract

For the white icing:

1 cup powdered sugar
2 tbl whipping cream
2 tsp fresh lemon juice

For the cupcakes:

3 large eggs, room temperature
1 tsp vanilla extract
1 tsp grated lemon peel
1 1/2 cups cake flour
3/4 tsp baking powder
1/4 tsp salt
1 1/2 cups granulated sugar
1 1/2 sticks unsalted butter, room temperature
1/3 cup buttermilk

1. For the chocolate icing: bring cream and corn syrup just to simmer in heavy small saucepan over medium heat. Remove from heat. Add chocolate and vanilla; whisk until melted and smooth.

2. For white icing: whisk all ingredients in small bowl to blend. Let both icings stand 1 1/2 hours at room temperature to thicken.

3. For cupcakes: pre-heat oven to 325 degrees. Line 12-cup muffin tin with paper liners.

4. Whisk eggs, vanilla and lemon peel in medium bowl to blend. Mix cake flour, baking powder and salt in another medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended, stopping occasionally to scrape down sides of bowl. Gradually beat in egg mixture. Beat in dry ingredients alternately with buttermilk in 2 additions each.

5. Divide batter among cups. Bake until tester inserted into centers comes out clean, about 25 minutes. Cool cupcakes in pan on rack 5 minutes. Remove cupcakes from pan and cool completely.

6. Spread chocolate icing over half of each cupcake. Spread white icing on second half of each cupcake. Let stand until set, about 1 hour. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)


Alternative icings: (from the black and white cookies recipe in "The Gourmet Cookbook", the world's BEST cookbook!)

1 1/2 cups powdered sugar
1 tbl light corn syrup
2 tsp fresh lemon juice
1/4 tsp vanilla extract
1-2 tbl water
1/4 cup unsweetened Dutch-process cocoa powder

Stir together powdered sugar, corn syrup, lemon juice, vanilla and 1 tbl water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water 1/2 tsp at a time to thin to same consistency as white icing.

This icing will be thinner than the icing recipe above - the consistency is more like poured fondant. When you are frosting the cupcakes with this icing, go easy because it will drip down the sides of the cupcake. You can always cover in one thin coat of white icing, let set, then do a second coat of white icing, same with the chocolate icing - if necessary.



By the way, my Mom liked the cupcakes even with my substituted home-made buttermilk (lemon and milk) and didn't think the cakes were too lemony!

Black and White Cupcakes with Fondant Daisies

These are black and white cupcakes - just like the famous NY black and white cookies! The recipe came from the newspaper a few months ago - they were doing an article on cupcakes. I didn't have buttermilk in the house, so I made my own buttermilk with milk and lemon juice (stay tuned to my blog for other substitutions which will be posted in the upcoming weeks). The next time I make these, I will be sure to have actual buttermilk, though, because the batter tasted too lemony. Lemon and chocolate are not a great flavor combo, so the batter really needs to be more plain/vanilla. I am bringing them to Mom's for dinner tonight, so I'll let you know what she thought of them (isn't your Mom your toughest critic???)

I will post the recipe for these cupcakes shortly, so if you make them, please send me some photos and let me know what you/your guests think of them...

Orange Mango Triple Sec Layer Cake Recipe

This cake took a few hours to make, but was AMAZING!!! I plan to make these as cupcakes, and will be sure to share a photo and a review once I have had the chance, but for now, wanted to share the cake recipe which came from the May 2003 Coastal Living magazine.



If any of you make this cake, please send photos and let me know what you/your guests thought of it. This is a great dessert for summer! Happy Baking!!!

You can find the recipe online by pasting this link into the address bar of your web browser: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=434200

Measuring of Dry and Wet Ingredients

Baking is more scientific than other cooking techniques and requires careful measuring. To ensure success, it is important to accurately measure ingredients using the correct measuring utensils.

Dry measuring cups

Available in nested sets of 4 to 8 cups. Made of metal or plastic, these cups do not have a pouring spout.

Liquid measuring cups

Made of glass or plastic, these cups have a lip for pouring. Measuring cups made of glass or clear plastic are easiest to use and most accurate.

Measuring spoons

Available in metal or plastic, measuring spoons are used to measure small quantities of liquid and dry ingredients.

Measuring Dry Ingredients

Nested graduated dry measuring cups are used to measure flour, sugar and other dry and solid ingredients. To measure all-purpose flour, stir flour first, then lightly spoon into dry measuring cup. Use a metal spatula or the straight edge of a table knife to level flour so it is even with the top of the cup. Do not pack flour into measuring cup or tap filled cup on counter. (Please note that many recipes call for sifted flour - this will be covered in another post)

To measure granulated or powdered sugar, corn meal, wheat germ and oats, spoon into dry measuring cup and level even with the top of the cup with a metal spatula .

To measure brown sugar and vegetable shortening, firmly pack into dry measuring cup, then level even with the top of the cup with a metal spatula.

Liquid Ingredients

Measure liquid ingredients such as milk, vegetable oil and fruit juice in a glass or plastic measuring cup with a spout for pouring. Place measuring cup on a level surface, pour in liquid and read the level of the liquid by looking at the cup from eye level. (You will need to bend or stoop down to see at eye level.)

Measuring Small Amounts of Dry and/or Liquid Ingredients

Measure small amounts of dry and liquid ingredients, usually 3 tablespoons or less, in measuring spoons. These are sold in sets typically 1/8 teaspoon, 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1/2 tablespoon and 1 tablespoon. To measure small amounts of dry ingredients, use measuring spoons using the same technique used with dry measuring cups. To measure small amounts of liquid ingredients, use measuring spoons by carefully filling with liquid until it reaches the top of the spoon.

Measuring Fats

Many baking mistakes are made when measuring fats. We measure it by sticks, by cups, by weight, and by tablespoons. No wonder that if a baker is going to make a mistake, this is where it happens! For example, a common error is to think that one stick of butter is equal to one cup. Unfortunately, this is not true. One stick of butter is equal to 1/2 cup. Shortening, on the other hand, contains 1 cup in a stick. For this reason, Quaker has begun to list fat measurements in recipes by the number of sticks, tablespoons (so that they can be "counted" on the stick of fat) and/or the weight. We believe that this method will be less confusing to the many novice bakers who are just discovering the joys of baking!

To measure stick butter or margarine -- If the recipe calls for less than 1/2 cup (8 tablespoons), count the number of tablespoons on the wrapping markings. With a sharp knife, carefully cut on the lines found on the butter/margarine stick wrapper. It is best to cut the butter while it is at refrigerator temperature, as you will not get an accurate measurement if the butter is too soft. REMEMBER, one stick of butter or margarine is equal to 1/2 cup and not 1 cup!

To measure an unquartered, 1 pound block of butter or margarine -- Allow butter to soften just slightly -- do NOT soften in the microwave as it typically will become too soft or it will melt. Or, pack it into a dry (nested) measuring cup. Then use a metal spatula or the straight edge of a knife blade to level it even with the top of the cup. You can also measure by weighing: 1 tablespoon of butter = .5 ounces.

To measure butter or margarine in a tub -- Do NOT use butter or margarine found in tubs. It is not suitable for baking!

To measure stick solid shortening -- Keep in mind that shortening sticks contain one cup of shortening as compared to the 1/2 cup found in a stick of butter or margarine. With a sharp knife, carefully cut on the lines found on the stick wrapper.

To measure solid shortening in a can -- Using a spoon or rubber spatula, scoop shortening out of can and pack into a dry (nested) measuring cup. Then use a metal spatula or the straight edge of a knife blade to level it even with the top of the cup. I have also discovered a baking gadget called a Wonder Cup, which is a tube-shaped piece of rubber or soft plastic fit into a clear plastic tube with measurements on it. You would fill up the tube with the amount of shortening required, then push the rubber part up through the clear tube to release the shortening. When you use this gadget, you do not leave most of the shortening in the measuring cup because you couldn't get it out with your rubber spatula.

Introduction to Baking 101

It has been pretty hot outside lately, so the thought of using the hot oven to bake cupcakes has not been very appealing. Until things cool off and I return to my weekly cupcake baking projects, I have been thinking about what other interesting stuff I can post on my blog to keep you coming back. It occurred to me that in addition to the many pro and semi-pro bakers out there, there is a growing number of people who are very interested in learning to bake and decorate and they have been visiting many blogs and websites looking for instruction on basic baking techniques as well as some useful tips and tricks. I am no expert by any means, but I am have been baking and decorating for about 8 years and would like to share some of what I've learned with you. If any of you have more to add on a particular topic, please feel free to add your comments, as much of what I have picked up has come from speaking with other baking enthusiasts and I welcome the opportunity to continue to learn from you.

I hope to post at least once a week or more and some of the topics I will be addressing are:

Measuring of Dry and Wet Ingredients
Mixing
Use of different types of pans
Storage of baked goods
Baking Ahead
Conversions
Substitution of Ingredients
Different Types of Frosting
Store-Bought vs. Home-made
Using a Pastry Bag
Decorating Cupcakes
Useful Baking Tools and Gadgets

Finally, I'm all about sharing, so I plan to share my favorite cake, cookie, cupcake and frostings recipes. By the way, I would certainly appreciate it if you would share your favorites with me - it's only fair :)

Thanks for visiting my blog and I hope you enjoy it so much, that you will tell your friends to check it out, too!