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Posts Tagged ‘Bakery’

Image taken on 2005-08-26 12:23:44 by Chris Blakeley.

Carrie and Miranda from "Sex And The City" eat Magnolia Bakery cupcakes while they talk about Carrie's new crush Aiden..

	Absorba Toddler Girl's 1-piece Cupcake Swimsuit US$ 6.99 We accept returns on new swimwear items. To guarantee your refund, all tags and liners, if applicable, must be attached.Whether she's frolicking at the beach or in the sprinklers out back, your little girl will love this ruffled 1-piece swimsuit fr
	500 Cupcakes US$ 11.41 Classic chocolate buttercream cupcakes. Rum & raisin cupcakes. Rhubarb & ginger cupcakes. Spanish orange cupcakes. 500 CUPCAKES is a storehouse of delicious easy-to-follow recipes, written in clear language and illustrated with full-color photographs....
	Wilton Cupcake Novelty Cake Pan US$ 11.79 Wilton bakeware is the choice of serious bakers for wedding cakes and other special occasions Novelty pan features thick, durable construction Cupcake pan is crafted of pure aluminum for consistent and professional results

Cupcakes may be popular right now but that's no reason to go out and pay a big price for them.  Make your own at home and put those in your local bakery to shame!  Make these delicious Prize Winning Toffee Cupcakes with Butter Frosting to rave reviews from family and friends.  We'll leave it up to you whether or not to share the recipe with your friends.PRIZE WINNING TOFFEE CUPCAKES WITH BUTTER FROSTING2 cups all-purpose flour1 1/2 tsp baking powder1/2 tsp baking soda1/2 cup butter, softened3/4 cup granulated sugar1/4 cup brown sugar3 eggs1 tbsp molasses1 1/2 tsp vanilla1/2 cup buttermilk1/2 cup regular cream soda (do not use diet)3/4 cup toffee piecesPreheat oven to 350 degrees.Place paper baking cups in 1 1/2 dozen muffin cups; set aside.Combine flour, baking powder, baking soda, and 1/4 tsp salt. Set mixture aside.In a large mixing bowl beat the butter on medium speed of mixer for 30 seconds. Add the granulated sugar and the brown sugar beating until thoroughly combined. Beat in eggs, one at a time, on low speed until combined. Beat in molasses and vanilla. Alternately add the flour mixture and the buttermilk and cream soda to the butter mixture. Beat on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill muffin cups about 3/4 full. Bake 18 minutes or until tops spring back when lightly touched. Cool in pans on wire racks for 5 minutes before removing from pans. Continue to cool completely on the wire racks. Frost with the icing recipe below.BROWN BUTTERCREAM ICING1/4 cup butter, browned1/4 cup butter, softened2 cups powdered sugar1/2 tsp vanilla1/8 tsp ground nutmegdash of salt1 to 2 tbsp buttermilkTo brown butter, heat in a saucepan over medium heat until lightly browned. This should take about 6-8 minutes. Allow butter to cool. In a mixing bowl, beat remaining butter with mixer at medium speed for 30 seconds. Add the cooled browned butter to the whipped butter, beat until combined. Add the powdered sugar, vanilla, salt, and nutmeg. Beat in buttermilk until of spreadable consistency. Use immediately to frost the above cupcakes. Enjoy!



Image taken on 2005-10-28 21:57:14 by chotda.

With cupcakes being one of the hottest desserts around, you can surprise your family and friends with cupcakes you make yourself that will compete with anything at the local bakery.  Our choice today is a chocolate cupcake with a surprise; chipotle.  The recipe also includes one for a cream cheese frosting to top these yummy cupcakes.CHIPOTLE CHOCOLATE CUPCAKES1 pkg (2-layer-size) devil's food cake mix1 1/4 cups sour cream3 eggs1/3 cup canola oil2 tbsp instant coffee granules1/2 to 1 tsp ground chipotle chili pepper (amount according to how much spice/heat you want.)1 pkg. (11.5 oz) semisweet chocolate chunks2 tsp all-purpose flour1 recipe frosting (below)2 oz. chopped semisweet chocolate1/4 cup whipping creamPreheat oven to 350 degrees. Line 2 dozen muffin cups with paper liners and set aside.In a mixing bowl, combine cake mix, sour cream, eggs, oil, coffee granules, and chili pepper. Beat with electric mixer on low speed to combine. Beat on medium to high for 2 minutes. This will be a thick batter.In another bowl, toss chocolate chunks with the flour. Fold into the chocolate batter. Spoon evenly into the muffin tins. Bake at 350 degrees for 18 to 22 minutes or until the tops spring back with lightly touched. Cool in the pans on a wire rack for 5 minutes. Remove from the pans to completely cool. When cool, frost with the frosting recipe below.FROSTING RECIPE:

8 oz pkg cream cheese, softened1/2 cup softened butter1/2 tsp vanilla2 to 2 1/2 cups confectioners' sugarIn a mixing bowl, beat the cream cheese and butter on medium speed for about 30 seconds. Beat in the vanilla. Start gradually beating in the confectioners' sugar until you reach the desired consistency. Frost cupcakes or dip them into the frosting.To make chocolate drizzle for garnish, place chopped chocolate in a small bowl. Heat cream to boiling. Pour the cream over the chocolate; do not stir. Let sit for 5 minutes then whisk until smooth. Place chocolate in a zip-top plastic bag. Snip a small piece off one corner of the bag. Drizzle chocolate over the cupcakes in a pattern of your choosing to decorate. Enjoy!



Image taken on 2008-07-27 09:48:03 by clevercupcakes.

For a few years now, cupcakes have been all the rage.  We now have cupcake stands that showcase cupcakes for all kinds of occasions including weddings.  Some bakeries around the country now specialize in cupcakes.  Who would have guessed that cupcakes would become such a phenomenon?  Do your family and friends a favor by making these delicious Orange Cupcakes with White Chocolate Frosting for them.  To be sure your cupcakes meet bakery standards, be sure to use fresh large eggs.  Use real butter, not margarine.  And add a little something extra such as citrus peel.  Put some sugar sprinkles, colored sugar, etc, to suit your occasion, in a small bowl.  After you frost a cake, gently roll the outer edge of the icing in the decorations to give the cupcake a colorful decorative border.  Use plain white or silver paper liners to give your cakes a more professional look.ORANGE CUPCAKES with White Chocolate Frosting6 tbsps butter, softened1/2 cup sugar1 tbsp freshly grated orange peel3/4 tsp baking powder1/2 tsp baking soda1 large egg1/3 cup sour cream1/4 cup orange juice1 cup all-purpose flourPreheat oven to 350 degrees. Line 12 muffin cups with paper liners. Set aside.In a large mixing bowl, use electric mixer to beat the butter, sugar, orange peel, baking powder and baking soda together until fluffy. On low speed, beat in the egg, then sour cream, then orange juice. At this point the batter will look curdled. Beat in the flour to blend. Spoon into the paper lined muffin cups. Bake at 350 degrees for 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack. Then frost with White Chocolate Frosting; recipe below.White Chocolate Frosting:1 cup white chocolate chips1 stick butter, softened2 cups confectioners' sugar2 tbsps orange juiceMelt chips as directed on the package; cool slightly. Using a rubber spatula, scrape the melted chips into a large bowl. Add the butter to the chips and beat with electric mixer to combine. Add the powdered sugar and orange juice. Beat the mixture on low speed until all is blended. Increase the speed to high and beat for about 2 minutes until the mixture is fluffy. Add a few more drops of juice if needed to get the right consistency for spreading. Tint frosting yellow or a light orange, if desired. Enjoy!



Image taken on 2006-02-14 14:47:24 by Rakka.

The cupcake has taken on a life of its own.  There are bakeries and caterers who specialize in cupcakes or do only cupcakes.  You can learn to make cupcakes at home that are just as good as the ones available commercially.  Try this recipe for Delicious Homemade Cupcakes and Frosting.  Yummy!DELICIOUS HOMEMADE CUPCAKES AND FROSTING1/2 cup butter, softened1 cup granulated sugar3 tbsp vegetable oil2 eggs1 1/2 cups all-purpose flour1/2 tsp baking soda1/4 tsp salt1/2 cup sour cream1 1/2 tsp vanilla extract1/4 cup chocolate liqueurPreheat oven to 325 degrees. Line eighteen muffin cups with paper cupcake liners; set aside.In a large mixing bowl, beat butter, sugar, and oil with an electric mixer on medium speed to combine. Add eggs, one at a time, mixing well after each addition.In a separate bowl, whisk together the flour, baking soda, and salt; set aside.Add half the dry ingredients to the butter mixture and blend well. Add 1/4 cup of the sour cream; blend. Add the remaining dry ingredients; blend. Add remaining sour cream and the vanilla; blend.Fill the paper lined muffin tins 3/4s full. Bake for 20 minutes at 325 degrees or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack, in the pan, for 5 minutes. Remove from the pan and cool completely on wire rack.Pour the chocolate liqueur into a shallow bowl. Dip tops of cupcakes into the liqueur. Frost cakes with the white frosting recipe below. Top each cupcake with a fresh berry, if desired.WHITE FROSTING:1/2 cup butter1/4 cup chocolate liqueur2 tbsp whipping cream1 1/2 tsp vanilla1 lb powdered sugarIn a large mixing bowl, beat the butter, liqueur, whipping cream, and vanilla with an electric mixer on medium-high speed. Beat in powdered sugar until combined.Yield: 18 cupcakes at 342 calories each Enjoy!



Image taken on 2007-06-22 23:22:54 by OrangeCounty_Girl.