Thursday, October 31, 2013
Betty Crocker the Big Book of over 175 easy to make fantastic cupcakes recipe book. Choose a recipe from this three hundred and thirty three page full color book. Enjoy browsing through this book for just the right cupcake recipe. Get fun and easy cupcake decorating ideas in all flavors and styles. This book covers theme cupcakes for the holiday's to easy child friendly baking recipes. All cupcake recipe have a full HD colored photo with very easy step by step guides. Pick up your copy in a printed version or for the kindle reader AVAILABLE HERE
Monday, October 21, 2013
1 stick unsalted butter at room temperature
1 1/3 cups_sugar
1 cup_sour cream
1 tbsp_ vanilla bean paste
1 teaspoon _baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/4 cup cake flour
Visit back soon for the recipe and best frosting for this cupcake.
Wednesday, October 16, 2013
Now every cupcake lover can even enjoy a healthy breakfast by baking a batch of these healthy breakfast Kiwi Blackberry Breakfast Cupcakes!
2 kiwi fruit's2 cup of milk
1/2 cup od apple sauce
2 cups of fine oatmeal
1/4 cup of your favorite wheat breakfast cereal
2 cups wheat flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
5 tsp baking powder
2 1/2 cups of fresh blackberries
Preheat Oven to 350 degrees
Prepare the fruit (kiwi's) by cutting off both ends to start peeling the fuzzy skin off the rest. Put your peeled kiwi-fruit into your mixer and add milk. Turn the mixer on medium-speed and for three to four minutes or until completely mixed. Once finished with the mixing add eggs, applesauce and oatmeal (Tip: run oatmeal through a food processor for about 12 seconds for a smoother texture cupcake). Ok so moving on allow the mixture stand for 16 minutes until it is completely moist. Then begin to add all the dry ingredients to the mixing bowl. Soak this mixture for an additional 12 minutes. Once mixture is soaked begin to stir in the berries. Scoop the batter into a paper lined muffin tin and bake for about 19 minutes. Test cake with a toothpick and once it removes clean from the center of the cupcake they are done. Pull them from the oven and let sit in the pan for 15 min and remove to a bakers cooling rack. When cupcakes are completely cool you can begin frosting them.
How to add Breakfast Frosting to Cupcakes
4 ounce cream cheese-softened
1/2 unsalted butter-softened
1 cup confectioners sugar
2 Tbsp milk
1/2 tsp vanilla extract
In your mixer add the cream cheese and butter into the bowl mixing until light and fluffy. Add the confectioners sugar and milk at the same time slowly. Stir frosting until smooth and silky. Pour in the vanilla extract to complete the flavor. Top off your cupcakes with this delicious frosting and garnish with a blackberries and a half of slice of kiwi fruit. How about this for a healthy choice breakfast!
Heavenly Pumpkin Cupcakes are wonderful treat to have around the home during the fall season. They are light and moist. These Spice filled wonders of joy are topped with a fluffy cinnamon cream cheese frosting with a candy corn pumpkin garnish, making these to be the best pumpkin cupcakes you have ever tasted!
Follow This Best Pumpkin Cupcake Recipe Below
1/4 Cup Butter, Softened
3/4 Cup Homemade Unsweetened Applesauce
1 Cup Granulated Sugar
3/4 Cup Brown Sugar, Packed Firmly
2 Large Eggs
3/4 Cup Fat Free Milk
1 Tablespoon Lemon Juice
1 (15 Ounce) Can Pumpkin Puree
2 1/2 Cups All Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
1 1/2 Teaspoon Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Ginger
Cinnamon Cream Cheese Frosting
1 8 oz. Package Cream Cheese
1/4 Cup Butter, Softened
4 Cups Confectioners Sugar
1 Teaspoon Vanilla Extract
2 Teaspoon Ground Cinnamon
Heat Oven to 350 degrees
In a large KitchenAid Mixer Bowl combine butter, applesauce, sugars, and eggs and beat over medium speed until combined smooth and silky. Begin adding in the pumpkin and start beating until completely mixed together. In a measuring cup start combing milk, lemon juice, set aside for now. now in a medium mixing bowl mix remaining dry ingredients. Start mixing slowly on medium speed adding the dry ingredients to the pumpkin batter and switching with the milk mixture stirring good after each addition. Now you are ready to line your cupcake pan with paper liners. You can as an option spray paper liners lightly with a non-stick cooking spray. Add the cupcake batter to the liners 3/4 of the way full. Bake the Pumpkin Cinnamon Cream Cheese Frosting Cupcakes for 24 minutes or until a toothpick place into the middle of the cake comes out clean. Remove from oven and allow to cool for 15 min in the pan then remove and place on a cooling rack.
How To Make Cinnamon Cream Cheese Frosting
Once cupcakes are completely cooled combine all frosting ingredients (cream cheese, butter, powdered sugar, vanilla extract and ground cinnamon into a medium mixing bowl and stir on medium speed until ingredients begin to come together. Begin to slowly increase the mixer speed and continue beating until icing is formed to a smooth consistency for your cupcake frosting. Almost forgot the Brach's Pumpkin Mellowcremes Candy!!
Friday, October 11, 2013
I'll Be Right Back Cupcakes "brb"
What we need:
Fondant in white and gray
A Fondant cutter
For more about this recipe please visit: Bake Happy.net
How to make witch's hat cupcakes for Halloween!
Follow this step by step recipe guide and fondant tutorial
over at our friends cupcake blog Bake Happy
Wednesday, October 2, 2013
Pumpkin Cupcakes with Cinnamon Buttercream Icing
For this Halloween pumpkin cupcake recipe please visit Ape's Eats Blog
These wonderful strawberry cupcakes baked by Sweet Sara J. adapted from Ina Garten the Barefoot Contessa. Follow these step by step recipe at pickycook.com
SAVE ON THE BAREFOOT CONTESSA
Recipe Books Below from Amazon
Welcome to Dimples Cupcakes
Dimples is a cupcake blog for the world best tasting and presentation of cupcakes. Get decorating idea's from professional cake designers and Home Bakers. Find popular cupcake designs and recipes here with many baking tips and guides. Discover how to's and how they did it on those wonderful cupcakes. Learn from the best cake designers with easy step by step video tutorial and HD photo learning lessons. Learn how to take brilliant photos of your baking and cupcakes right here at Dimples. Please follow on Pinterest Here
Chocolate Graveyard CupcakesJust in time for Halloween! These spooky graveyard cupcakes have just the right amount of Halloween spirit for school costume parties or events. This easy Chocolate cupcake recipe will definitely put a smile on the little once faces. And also, these are not to scary to eat like some of the other Halloween cupcakes I have reviewed. For this fun Spirit of Halloween recipe please visit Graveyard Cakes
I have many more cupcake recipes for every event and Holidays! Please visit Heavenly Cupcakes
Tuesday, October 1, 2013
KitchenAid Pro-line 7-qt mixer Candy Apple Red Buyers Guide and Review
The KitchenAid 7 Qt Bowl Lift Stand Mixer is designed to provide professional-style results with very high quality and reliabilty.This is KitchenAids top of the line and best qulity unit available for purchase. This mixer has the best performance it quality parts are ever lasting. On top of the best quality this mixer is the quietest running mixer I have heard yet. This pro-line offers the largest Capacity mixing bowl and can mix 14 Dozen Cookies in one single shot. That is over 8 lbs of cookie dough without any problem.
Coconut Rum Cupcakes
When you have a craving for a creamy sweet coconut flavored dessert, I would highly recommend baking
a batch of these buttery rum frosting coconut cupcakes. There is something very delicious about these cupcakes and I'm not sure if its the coconuts, frosting or rum. Most likely all of the above!
3/4 Pound unsalted butter at room temperature
2 Cups sugar
5 Large Eggs
1 1/2 Teaspoon pure vanilla extract
1 1/2 Teaspoon pure almond extract
3 Cups all purpose flour
1 Teaspoon baking powder
1/2 Teaspoon salt
1 Cup buttermilk
1 ounce of dark rum
14 ounces bag of sweetened and shredded coconut
1 pound cream cheese
1 1/2 pounds confectioners' sugar
Preheat the oven to 325 degrees.
Next in a mixer fitted with a paddle attachment add cream then butter and sugar and mix on medium until mixture is smooth light and fluffy. It should happen within 5 minutes.
Now turn the mixer on the low setting and add the eggs one at time, make sure to scrape down the sides of the bowl after each addition. Next we will add the vanilla and almond extracts and mix until its all blends in.
Lets move on to our next step,
Grab a separate mixing bowl and sift together the flour-baking powder-baking soda, and salt.
You will add these three parts and move on to the wet ingredients. Lets add the buttermilk to the batter
while mixing until all the dry ingredients is smooth and creamy. Next fold in 7 ounces of coconut.
Place a muffin pan with paper cupcake liners out. You will want to fill each cup to the top full with the batter.
Slide full muffin pan into the over and let bake for 25 to 35 minutes or until golden brown on top.
You can check to see if the cupcakes are done by poking the centers with a toothpick. If the toothpick comes out clean you are ready to remove the cupcakes from the oven.
Allow baked cupcakes to cool in the pan for 15 minutes. After 15 minutes goes by remove all cupcakes from the pan and place on a backing rack to cool completely.
Cream Cheese Icing,
1 pound cream cheese
3/4 pound unsalted butter
1 Teaspoon pure vanilla extract
1/2 Teaspoon pure almond extract
1 1/2 pounds confectioners' sugar sifted
In a electric mixing bowl fitted with the paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix all ingredients until smooth and silky.
NOTE: Make sure butter and cream cheese are at room temperature.