These I think I'm pretty sure are bears, right? They're by Deising's Bakery, from Gardiner Cupcake Festival.
Tuesday, May 31, 2011
Frosted Cupcakery is a Winner
I've received so many recommendations to visit Frosted Cupcakery in Long Beach, CA, but I lagged because I'm just not out that way too often. So when the opportunity came up to buy a Groupon for Frosted Cupcakery, I knew this was my sign to visit.
My husband and I were on our way back from the Toyota Grand Prix of Long Beach when we decided to stop by. Luckily, Frosted is open late (until 9pm), so they still had plenty of cupcakes when I popped in.
Although Frosted Cupcake is famous for their ice cream cupcakes, all I had was my Groupon (no money), so I picked a few of the regular popular cupcakes. But I certainly wasn't disappointed.
Did Frosted Cupcakery live up to its reputation? I can happily say YES!
My husband and I were on our way back from the Toyota Grand Prix of Long Beach when we decided to stop by. Luckily, Frosted is open late (until 9pm), so they still had plenty of cupcakes when I popped in.
Although Frosted Cupcake is famous for their ice cream cupcakes, all I had was my Groupon (no money), so I picked a few of the regular popular cupcakes. But I certainly wasn't disappointed.
Did Frosted Cupcakery live up to its reputation? I can happily say YES!
Why?
Moist cake
Thick, creamy buttercream
Real cream cheese frosting
Proportion of cake to frosting was spot-on
Extra something on each cupcake (toffee, candy, etc)
Size made great value for your money ($2.95 each)
Large selection of flavors
The Cupcake Kit by Lairy the Cupcake Fairy
Lairy the Cupcake Fairy has come up with the next big thing in cupcakes!
The Cupcake Kit!
Everything you need to create YOUR perfect cupcake - perfect for parties & gifts!
6x vanilla cupcakes
1x pot of strawberry buttercream frosting
1x pot of chocolate buttercream frosting
1x pot of vanilla buttercream frosting
3x pots of sprinkles & toppings
2x spoons ...& away you go!
Made to order... so get yours today!
Monday, May 30, 2011
Happy Saturday (The World Is Not Going To End Today)
You'd have to be a world-class grump to not be delighted just looking at these beautiful and sunny cupcakes from Italy.
Image by (appropriately named) sunshinecity.
4 kinds of flower cupcakes from Blue Door Bakery's cupcake classes
These flower cupcakes are by the Blue Door Bakery, who are in Hagley, near Birmingham (UK), via their Facebook page, from one of their cupcake making classes. Find out when their next classes are and keep up with them at bluedoorbakery.co.uk and @bluedoorbakery on Twitter. They can also be reached at sarah at bluedoorbakery.co.uk or 07876 708 715.
Class of 2011 graduation cupcakes in Tulsa, Oklahoma
These cute graduation cupcakes are by Merritt's Bakery in Tulsa, Oklahoma, via Twitpic.
Sunday, May 29, 2011
Cupcakes from the Great Seattle Vegan Chili Cook-off!
Sorry, I could not read the content fromt this page.
Chocolate malt "milkshake" cupcake
This chocolate malt "milkshake" cupcake is by blogger The Purple Spoon, via Flickr. I love the straws sticking out of it!
5 graduation congratulations cupcake toppers from Etsy
Here's an addition to our ongoing graduation cupcake coverage. All five of these graduation cupcake toppers are for sale on Etsy - click below on the titles to see the listings and get more information/order them. And happy graduation (or almost graduation) to anyone graduating - I was class of 1993 (high school) and 1996 for college so it's been a while!
Personalized graduation photo cupcake toppers with hat (set of 12)
Class of 2011 edible cupcake (or cookie) toppers
Fondant graduation cap cupcake toppers
Custom graduation cupcake toppers
And last but not least...jumping for joy graduation cupcake toppers!
Saturday, May 28, 2011
Heavy metal cupcakes: Pantera and Slayer
The heavy metal cupcakes are by Etsy cupcake topper seller death by cupcake; they’re not for sale (yet), because they were made for a magazine to consider, but they’d make a perfect gift for a heavy metal fan. Via Flickr. I think the lighter one is my favorite!
Strawberry cupcake beauty, plus gluten-free, nut-free, vegan cupcake recipe link
Head on over to Foodista to get the recipe for these luscious-looking strawberry cupcakes, which are vegan, as well as gluten-free and nut-free!
Entire cookbook of wedding cupcakes coming out in 2012
Something to put on your Amazon.com wishlist: Wedding Cupcakes, which will be out in March 2012. Official description:
A colorful, classy album with 28 recipes for beautiful, simple but classy wedding cupcakes that will make any wedding day really special.
This gorgeous collection of wedding cupcakes brings a homemade, unique touch to a wedding day. Simple to make but stunning to show off and all easy on the pocket. From subtle flavors such as white chocolate and lemon to more adventurous combinations such as rosewater, Chantilly and violet, this book includes 28 recipes to set any wedding day apart from the rest. Includes a set of foolproof step-by-step instructions for the perfect cupcake.
Friday, May 27, 2011
Happy Birthday Cole and Gabe!
Reader, mom and cupcake-enthusiast Lauri sent in pictures of these well-crafted popcorn bucket cupcakes, which she made for her kids' (Cole and Gabe) birthday party. She followed a recipe/how-to she found here on CakeCentral.
Love this!
Apple Cupcakes From Hurd's Family Farm
Gardiner Cupcake Festival Cupcakes. Lots of people from New York City make an annual trip up to the Hudson Valley area in the early fall to go apple picking. I have never been but I have often heard people rave about apple doughnuts. Well, I think farms like Hurd's Family Farm should let their yearly tourists sample the apple cupcakes. They were yummy!
Beautiful to Look At and Completely Edible
Edible butterflies!
Image courtesy Miss Cupcake Canada.
To buy the edible butterflies (and more!), visit Miss Cupcake Canada's etsy page here.
;)
Thursday, May 26, 2011
Key lime, chocolate coconut, snickerdoodle and more cupcakes by Carol's Cupcakery in Mansfield, Texas
These cupcakes are all by Mansfield, Texas custom cupcake company Carol's Cupcakes, via their Facebook page. The key lime cupcakes were the ones that first caught my eye and then how could I resist the snickerdoodle and chocolate-drizzled hearts and all the other pretty ones? They can be reached at carolscupcakery at hotmail.com or 214-500-0616. You can also find them @mycupcakeshop on Twitter. Captions via Facebook.
"Cupcakes topped with dreamy buttercream, mounds of sweet coconut, rich chocolate drizzle and sliced almonds"
Key lime cupcakes
Vanilla cupcakes for a bridal shower
snickerdoodle cupcakes
Cookie Dough Cheesecake Bars
Sometimes I sit and ponder delicious baked goods to make for the blog and jot them into my iPhone notepad. And sometimes I think my ideas are utterly genius – well, momentarily genius that is. As soon as I type my brilliant idea into Google, it typically reveals that someone else had the same amazing idea long before I did.
That was the exact scenario with these Chocolate Chip Cookie Dough Cheesecake Bars. It’s no wonder someone came up this deliciousness before me… I mean, can you think of a more amazing combination than the love child of a cheesecake and chocolate chip cookies? I think not!
Although this is a multi-step recipe, it’s simple to prepare and it’s pretty much the perfect comfort food. Serve them up with glass of ice cold milk and like magic, everything will seem a little bit better! Okay, so I can’t really guarantee these will brighten your mood, but trust me – if there’s a food that can, it’s these Chocolate Chip Cookie Dough Cheesecake Bars.
The buttery graham cracker crust is the perfect foundation for a layer of creamy cheesecake and buttery, chocolate-y goodness of chocolate chip cookie dough. When I first pulled these out of the oven, I was a little disappointed that the cheesecake layer wasn’t taller because as you all know, I love me some cheesecake.But after tasting the bars, I think the ratio is just fine. I tell ya, it’s a good thing this recipe only makes an 8×8 inch pan or otherwise your waistline could be in for some serious expansion.
For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1 cup chocolate chips
For the Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature
adapted from The Essential Chocolate Chip Cookbook
Chocolate Cupcakes with Orange Frosting
The weather in Ohio is wretched and my mood is starting to reflect the weather. Wretched. My backyard is a swamp, my freshly groomed dogs now look like strays and smell like Fritos. I’ve ruined two pairs of Gap City Flats over the course of 5 days and have mopped my kitchen floor more times than I care to count.
The April showers that bring May flowers almost have me wishing for snow, but not quite. As I sat down to Lightroom to edit a bunch of photos, I noticed a trend. My mood totally transfers to my photos. When it is dreary and cold, I tend to shoot moody, dark images. When the skies are clear, I opt for light airy backgrounds and styling.
Take another look at the photo above. Any idea what kind of mood I was in? I made a feeble attempt of incorporating citrus into the frosting in an effort to brighten my melancholy state. Did it work? Not so much. Maybe I need to whip up some fruit sorbets and rich ice creams.
Okay enough about me and the craptastic weather, let’s talk cupcakes. I started with one of my favorite chocolate cupcake recipes and slathered them with a gorgeous orange infused cream cheese frosting that’s so good you might be compelled to bathe in it. However, that may get a little messy, but hey, at least you’d smell good! The citrus kick provided me with the little oomph that I needed to escape the rainy day blues.
Hopefully the weather (and my mood) will improve in short order. If sunshine doesn’t do it, the sugar high from these citrus-y chocolate cupcakes certainly will.
yield | 24 cupcakes
Ingredients
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee
Directions
1. Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
3. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.
Ingredients
16 ounces cream cheese, softened to room temperature
zest of one large orange
3 tablespoons vegetable shortening
6 tablespoons butter, softened to room temperature
2 pounds confectioners’ sugar, sifted
2 teaspoons pure vanilla extract
Directions
1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese, orange zest, shortening, and butter until well combined.
2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
Storage
Store cupcakes in a sealed container in the refrigerator. Remove to room temperature 30-45 minutes before serving.
Notes
I added a tiny bit of orange gel dye to the frosting to achieve the pale orange hue that is seen in the photo.
Cupcake recipe adapted from Ina Garten.
Wednesday, May 25, 2011
Easy Crockpot Pulled Pork
I’m sick. In my dramatic mind it seems like it’s been weeks since I’ve felt normal, but it’s actually only been about 7 days. I’ve cycled through the typical flu symptoms a couple of times and have been donning a bright red, chapped nose for about four days. Needless to say I’m not looking so hot, nor do I have any desire to cook or bake.
Actually the thought of being in the kitchen kind of revolts me because blowing my nose and hacking up a lung don’t necessarily go hand in hand with food preparation…if ya know what I mean.
However, Brian has been fine – until yesterday, so I have been relying on simplicity and the crock pot has become my new BFF. I have been making this pulled pork for years. Randomly, I found the recipe on a make up (yes, as is blushes and eyeshadows) related message board that I used to frequent.
Little known fact: I’m not just a baking addict, I also have a serious thing for make up. I’ve got enough eye shadows and blushes in my arsenal to paint up my face for the next 30 years. It’s a sickness, I tell ya. Anyway, this pulled pork circulated through this message board like wild fire. Everyone was making it and raving about it’s results although no one was really sure where it originated.
It’s simple, delicious, and most importantly can be slow cooked all day in the crockpot which requires very little effort. It gets a glorious rub down of brown sugar, paprika and other spices before being cooked in a tangy cider vinegar sauce. After about 10 hours in the crock pot, you’re left with incredibly tender, succulent, and flavorful pork. I typically shred it up and serve on slider buns with a side of homemade coleslaw. Honestly, it doesn’t get much easier than this and it feeds a crowd, so there’s always leftovers – which, by the way, are incredible!
Do you ever toss something into the crock pot and head out for the day to come home wondering why your house smells of something funky? I do this every. single. time.
yield | 6-8 servings
Ingredients
1 large Vidalia onion, sliced thin
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (4-6 lb) boneless pork butt or shoulder
¾ cup cider vinegar
4 teaspoons Worcestershire sauce
1 ½ teaspoons crushed red pepper flakes
1 ½ teaspoons sugar
½ teaspoons dry mustard
½ teaspoon garlic salt
¼ teaspoon cayenne pepper
Directions
1. Rinse pork roast under cold water and pat dry with paper towels.
2. Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.
3. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.
4. Cover crockpot; cook on low for 10-12 hours. Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.
5. Remove meat and onions; drain. Chop or shred meat and onions. Serve with remaining vinegar mixture or your favorite barbeque sauce.
Fundamentals: Standard Baking Flours
If you’re just getting started in baking, or even if you’ve been baking a while but never ventured beyond all-purpose flour, the different types of flour can be a bit daunting.
We’ve decided to break it down for you around the most common flours used so that you can understand a little more about the science of baking, and how these flours might be switched in to different recipes to yield different crumb consistencies.
It should be noted that this first post is just going to cover wheat (and gluten) based flours. We’ll cover gluten free flours at a later date. Don’t be daunted by that either. There are a lot of gluten free flours that can be mixed in with wheat based flours for additional flavor and texture, so they are well worth knowing about too as you progress as a baker. Just keep in mind that mixing a gluten free flour in with a wheat flour makes the baked good no longer gluten free, so it should not be served to anyone with a gluten allergy!
All-purpose flour is a mixture of high and low gluten protein flours, formulated to make a consistent baked good for the most diverse amount of recipes. While other flours may be more specifically suited to a particular recipe, AP flour can usually be used interchangeably when other flours are called for in a recipe.
Bread flour is made exclusively from hard, high protein wheat. The additional protein and gluten content give a baked good more structure when combined with a volatile ingredient, such as yeast in basic bread.
Cake flour is made from soft wheat and has the lowest gluten content of any wheat flour. This allows the flour to be lighter, especially when matched with a high sugar recipe. The lightness allows the cakes to keep a risen and fluffy texture without collapsing.
Pastry flour is made from soft wheat. Its gluten content falls somewhere between cake flour and all purpose flour. It is not readily available in stores, but can be mimicked using a 2-1 ratio of all purpose to cake flour. Best uses for Pastry Flour include pie crust, biscuits, brownies, cookies, and quick breads. Pastry flour should not be used for yeast breads.
Self rising flour is typically all purpose flour with salt and baking powder (a leavening, i.e. rising agent) added to it. You can make your own, or buy it in the store. To make your own, for every one cup of flour, add 1 1/2 tsp of baking powder and 1/2 tsp of salt. Stir with a whisk to make sure it is evenly distributed. Self rising flour is used for biscuits and quick breads most often.
Whole wheat flour is made from the whole kernel of wheat. Typically it is higher in fiber and nutrient content than any other wheat flour. The gluten level of whole wheat flour is mid-range, so it is usually combined with other flours in baked goods for stability and texture.
Flour is best stored in the freezer or in air tight containers. It will keep for up to a year in air tight containers, and possibly longer in the freezer. It is recommended to remove the flour from the paper bag it is shipped in and transfer it to another container upon purchase.
Tagged as: Baking Basics, FundamentalsGiveaway: Le Creuset Multi-Pot Steamer Set
Have you ever bought something on a whim, simply because you have no impulse control? I do this ALL the time, and I usually end up with a serious case of buyer’s remorse. Cases in point: avocado slicer, Slap Chop, olive pitter… and that’s just to name a few! However, every once in a while I’ll pick up something that is sort of life changing and I can’t even fathom how I ever got along without it.
That’s what happened with this Steamer Set from Le Creuset. I immediately fell in love with the whimsical detailing of the packaging. In fact, I even tried to keep the uber cute box (although I’m not sure what purpose it would serve), but that decision was quickly vetoed by Brian and off it went into the recycling bin.
Before receiving this Le Creuset Steamer Set, I got by with a two options: a cheap-o collapsible metal steamer insert that was truly more trouble than it was worth, and a silicone insert that was kind of cumbersome to use. They were each as annoying as each other, and resulted in a layer of dust accruing on both gadgets.
The day I received the Le Creuset Steamer Set in the mail I surveyed the fridge for something to steam and opted for fresh green beans. The 3 quart capacity allowed me to steam about 5 servings of beans with ease and I was immediately smitten. The steamer is also multipurpose and can easily double as a covered casserole dish.
If you are doing some last minute shopping for Mother’s Day, I definitely think the Le Creuset Multi-Pot Steamer Set would make a perfect gift for a mom that loves to cook and seems to have everything for her kitchen. It’s versatility alone is worth investment. I’ve become a steaming fool since the Le Creuset Steamer Set came into my life, steaming broccoli, corn, more green beans, even shrimp! We’re certainly eating healthier, that’s for sure.
How would you like to win your very own Le Creuset Steamer Set?
{Main Entry-Required}
Click on over to Le Creuset’s website. They offer a huge variety of pots, pans, French ovens and cocottes for your cooking pleasure. Other than the steamer set offered here, what Le Creuset pan would complete your kitchen? Please be specific. “Sauce Pan” will not count.
Each item you do will get you ONE chance to win (for a total of 5 chances), if you ALREADY do any of these things, they DO count! So make sure to comment for each item! You MUST leave each entry as a separate comment or only one comment will count!
1. Join Le Creuset on Facebook.
2. Join My Baking Addiction on Facebook.
3. Follow @bakingaddiction and @LeCreuset on Twitter and tweet the following statement then come back to this post and tell us you tweeted.
I just entered to win a Steamer Set from @bakingaddiction and @LeCreuset! Enter here: http://su.pr/1svyCO
4. Subscribe to My Baking Addiction’s email updates. This is different than the MBA RSS feed! When you click the link, you will see “Get My Baking Addiction Delivered By Email.” Once you subscribe to the email updates, you will get an emailing confirming your subscription
-This giveaway is open to USA residents only and will run until Thursday, May 19th at 11:59 pm EST.
-Winner(s) will be generated via a random number generator software program. Winner will be notified via the contact email provided on the comment contact form.
-Winner(s) will have until 5/22/11 to claim their Steamer Set or we will choose another winner.
-Winner will receive one Le Creuset Steamer Set {$185.00 value} Product will be shipped by My Baking Addiction.
-See Official Giveaway Rules
This giveaway is provided to you by Le Creuset. The views and opinions expressed on My Baking Addiction are purely my own and based upon my personal experiences with Le Creuset Products. I was given the product(s) free of charge; however, I was not monetarily compensated for a positive review or giveaway.
Tagged as: Giveaways, Products to Rave About
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