Tuesday, February 28, 2012

Will You Be My Bridesmaid Cupcakes

These pretty cupcakes served very special purpose - the bride gave these to her bridesmaids-to-be.

Jumbo Chocolate Cupcakes with a chocolate ganache filling and salted caramel swiss meringue buttercream.  The topper is made of fondant and was sprayed with edible luster paint.

Friday, February 24, 2012

Vanilla Bean Cupcakes

After much searching, I have finally found my favorite vanilla cupcake.  This cupcake is light and fluffy, and thanks to the vanilla bean seeds in the cupcake, it still packs a strong vanilla punch.  The cupcake below was topped with my favorite, Vanilla Bean Swiss Meringue Buttercream, the perfect frosting for a light cupcake!

Vanilla Bean Cupcakes
2 1/4 cups cake flour (I always make my own by scooping 2 Tbsp of flour out and adding 2 Tbsp cornstarch)
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups whole milk
4 large egg whites
1 stick butter, softened
1 1/2 cups sugar
1/2 vanilla bean seeds
2 tsp vanilla extract

Mix flour, baking powder, and salt in a medium bowl, and set aside.  Mix milk, egg whites, and both vanilla extract and seeds together in a small bowl and set aside.  In the bowl of a stand mixer, cream the butter and sugar, about 3 minutes.  Alternate adding the flour and milk mixtures to the butter/sugar mixture, beginning and ending with the flour.  You should use 3 additions of flour and 2 additions of milk.  Once the mixture is combined, turn the mixer up to medium and beat for 2 minutes.  Portion into cupcake liners, about 1/4 cup each, and bake for 18-20 minutes at 350.

Recipe from My Baking Addiction

Tuesday, February 21, 2012

Paczki for Mardi Gras!

Paczki (pronounced punch-key) are a brioche dough donut with fruit or custard filling, popular around metro Detroit on Fat Tuesday.  With the large Polish population, I'm sure the donuts here are among the best!

I've made donuts with success before, so decided to try my hand at Paczki.  I made some with a raspberry filling and some with a vanilla pudding/custard filling.

I was so excited that these look just like the ones from the bakery!

Happy Mardi Gras!

Friday, February 17, 2012

Kit Kat Cake

This cake was one of the first things I pinned on Pinterest.  I loved the look of it, but hadn't found an occasion to make it yet.  When I got a request to make this cake, but with the Valentine themed M&Ms instead, I was thrilled.

The inside was filled with red velvet cake and cream cheese frosting.

Wednesday, February 15, 2012

Marbled Red Velvet Cheesecake Brownies

A brownie that really tastes like a Red Velvet Cupcake, complete with the Cream Cheese Frosting!  No really, these brownies are the real thing!

The bottom layer is a red velvet tasting brownie, with a creamy cheesecake layer, swirled with more of the red velvet brownie mixture.  Bake these in a jelly roll pan and you can cut out cute shapes like I did!

Recipe from The Novice Chef

Monday, February 13, 2012

Cherry Fudge

These cherry fudge hearts are the perfect toppers to turn a Red Velvet cupcake into a pretty Valentines Day treat!
Just melt 12 oz of white chocolate, then mix in a can of cherry frosting and stir until smooth.  Spread in a prepared pan, and let chill in the refrigerator for 30 minutes.  I used a small heart cookie cutter to make the perfect size toppers for a cupcake!
Recipe from Confessions of a Cookbook Queen

Friday, February 10, 2012

Cherry Vanilla Tuxedo Cake

Here is another variation on the Tuxedo Cake that I first made for New Years.  This cherry vanilla version would be a perfect Valentine's Day dessert!

Isn't it pretty?  And it couldn't be easier!  Just start with your favorite cake mix (one that makes two nice tall 8" cake layers), add a jar of chopped maraschino cherries to the batter, reserving the juice.  Bake as directed, and let cool.

Cherry Vanilla Buttercream:
2 sticks butter
5 Tbsp maraschino juice
2 tsp vanilla
4 cups powdered sugar

Beat the butter and the juice together until the butter turns pink (fun!), add the vanilla, and then slowly add the powdered sugar.  Frost the cooled cakes.

4 oz semi sweet chocolate
1/2 cup heavy cream
1/4 cup corn syrup
2 tsp vanilla extract

Heat cream over medium high heat, just until it reaches a boil.  Pour over chocolate (in a separate bowl), and let stand 60 seconds.  Add corn syrup and vanilla, and stir until all the chocolate is melted.  Let cool in refrigerator for about 5 minutes, then pour over cake, guiding it over the sides.  Let cake set 1 hour before serving.

Recipe from Confessions of a Cookbook Queen

Tuesday, February 7, 2012

Cherry Coke Float Cupcakes

Moist, coke & chocolate flavored cupcakes are filled with cherries, brushed with a coke glaze, and iced with whipped cream frosting. Don't forget the cherry on top!

Recipe from Brown Eyed Baker