Boston Cream Doughnut

I made these a while ago... but life has been a little crazyy.  This was my version of a Boston Cream Doughnut (which is my favorite doughnut by the way)!  I started with making the bavarian creme filling.  The recipe was simple, yet delicious.  Next I used a classic yellow cupcake recipe which I have used before in previous recipes.  Although I was a little skeptical, I decided to do a milk chocolate frosting.  I am not a fan over an overabundance of chocolate, but this recipe was amazing.  Because I loved this cupcake so much, I'm not going to share the recipe because I hope to sell it in the future =P  But I highly recommend everyone to try different recipes to create their own boston cream doughnut!!

Going Banana's...

Banana Walnut Cupcake with Caramel Icing and Hazelnut Filling

     I should start off by telling you that I am not a huge banana person, so I wasn't expecting this to cure my cupcake taste buds.  I decided to do a banana cake with walnuts because my husbands curious mind decided that was what he wanted yesterday.  Along with it I paired a caramel frosting and a hazelnut filling (at his request).  The three flavors together turned into a wonderful combination.  I'm not one for extra sweet things, but if you are this cupcake is for you.  Sprinkled with crushed walnuts as a finish gave the overall appearance and texture a boost. The cupcake was very moist, but next time I will add a tiny bit more hazelnut liqueur.  Other than that it was wonderful.  My husband took the remaining cupcakes with him to work and he said that the women loved it..  Yum-Yum!

Here was my end result:

Enjoy & Happy Baking!!

By the way.. My new apron came in and I love it!!  Thank you to ApronQueen on www.etsy.com.  Absolutely wonderful seller and extremely fast shipping.  

The Perfect Yellow Cupcake...

The Perfect Yellow Cupcake and Chocolate Buttercream Icing

     On the search I went... and this time I wanted a cupcake that was simple, plain, and elegant.  On my journey I found a yellow cupcake recipe that seemed delicious.  I didn't particularly like the Icing which was paired with the yellow cupcake, so I decided to try a chocolate buttercream.    The cake was extremely easy to make, and as each time passes I am becoming quicker and quicker at making the batter (and doing the dishes as well!!).  As for the icing I absolutely love chocolate, but this was very rich.  I decided to tone it down with a "vanilla butter nut" extract.  All in all they were very yummy!

Cupcakes:

•  1 cup unsalted butter
• 2 cups sugar
• 1 1/4 teaspoons vanilla extract
• 4 eggs
• 3 cups sifted cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
  
• Regular or silver cupcake paper liners

Directions:

Preheat the oven to 350 degrees F.

In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.). 

Ingredients for Icing:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. 


Enjoy & Happy Baking!!

A Cookie On Top... ;)

Cookies & Cream Cupcake with Cream Cheese Icing

     On Sunday nights the most important thing to me is winding down a crazy week by spending time with my family doing something we enjoy.  Tonight happened to be making Cookies & Cream Cupcakes for my husband.  While he doesn't like baking, he has found a new art in decorating cupcakes along side of me!
     After the disaster of this past Wednesday (Chocolate Peanut Butter Cupcake batter),  I decided to search for cupcake recipes from well-known bakers.  I was looking for something different as usual, but I wanted something which I could decorate more elegantly (to practice piping!).  When I stumbled upon this recipe from Paula Deen on a bloggers page, I fell in love.  I was determined to make them taste just as they were intended, and I have to say... They were amazing!  The batter was just the right consistency; which in turn made the cupcakes extremely soft and moist.  Within the recipe of the batter was Oreo cookies.  At first I wasn't sure how the cookies would bake, but they were still quite crunchy after being frosted.
     Now the frosting... Oh my the frosting.  It was oh-so-yummy!  Again, great consistency to work with.  I altered the recipe slightly by only adding 6 cups of confectionery sugar (rather than 9) and it still turned out great.  This recipe was extremely simple and with a little ounce of experience in piping a great dessert is at your fingertips! This was my end result:

Recipe:

• 1 1/2 cups butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 Tbs baking powder
• 1 tsp salt
• 1 1/2 cups whole milk
• 14 coarsely crushed cream-filled chocolate wafer cookies (Oreos)
• Cream Cheese Frosting (recipe follows)
• Garnish: miniature cream filled chocolate wafer cookies (I used regular Oreos and cut them in half)

Preheat oven to 350 degrees. Line 28 muffin cups with foil liners.
In a large bowl, beat butter and sugar at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in crushed cookies. Spoon batter into prepared muffin cups. Bake for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread or pipe Cream Cheese Frosting evenly over cupcakes. Garnish with cookies, if desired.

Cream Cheese Frosting (Makes 6 cups)

• 3/4 cup butter, softened
• 12 ounces cream cheese, softened
• 1/4 cup heavy whipping cream
• 9 cups confectioners’ sugar (I only used 6 cups and the frosting was great)

In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Beat in cream until combined. Gradually add confectioners’ sugar, beating until smooth.

Happy Baking!!

First Attempt: Ehhh.

Chocolate Peanut Butter Cupcake with Buttercream Icing

     To jump start my journey of trying new recipes and cake decorating techniques, I began searching online for an easy recipe which would not require to much work or knowledge of baking at first.  I stumbled upon a recipe which was suppose to be "kid friendly", and good thing because my little sitters were helping me in the kitchen this afternoon!  It was a basic flour, baking soda, butter, etc.. recipe.  Again, not being familiar with baking this recipe seemed right up my ally.  We began with the cake part, putting all ingredients in the mixer and dishing it out into the cupcake pan.  After 25 minutes the timer went off and ta-da... Chocolate peanut butter cupcakes were complete!  After watching many videos on cupcake decorating, I decided to try to make flowers on tops of a grass field.  For being my first time, I thought they looked very cute.  They were extremely easy to compose together.
     After the nightly routine with the girls, it was time to sit down and have dessert.  The kids loved them (what 4 year old doesn't love chocolate?), but I was not a fan of the cake itself.  The initial taste of the icing was sweet and flavorful, but the cake was dry at first.  Once chewed, it was almost pasty?  I'm not to sure why, but I followed the recipe exactly.  Hopefully within the next couple of tries I will get down the recipe for a tasty chocolate cake!  Any suggestion would be appreciated.

Overall:  I loved the idea of placing peanut butter balls in the middle of the cupcake to have a "hidden surprise".  Also, the icing was very yummy!  Maybe next time a different flavoring?  Stay tuned... :)