Monday, April 30, 2012
Wednesday, April 25, 2012
I've posted a link to her recipe below.
Monday, April 23, 2012
Wednesday, April 18, 2012
So I've done peanut butter buttercream before, yes but the traditional "american" buttercream which was good - don't get me wrong! But, it was a tricky balance to get right - almost too easy to make it too dry for my taste. Now Swiss Meringue on the other hand...oh, this stuff is dreamy! The dreamy stuff that dreams are made of! Seriously, folks - you must try this buttercream! When paired with my chocolate espresso cupcake and topped off with a mini peanut butter cup - mmm...heaven! <3 I will say the two times I've made this swiss meringue it's come out much thinner than other flavor varieties and if I can find a way to alter that, I'll be sure to post the correction, but it's still good for piping on cupcakes - wouldn't advise using as a filling on cakes though.
Tuesday, April 17, 2012
Saturday, April 14, 2012
Fun theme to work with - Transformers cake in Bumblebee colors! Vanilla buttermilk cake with vanilla buttercream frosting, the autobots symbol was hand cut out of fondant and the flames on the side of the cake were "painted" with buttercream.
Saturday, April 7, 2012
I loved making this cake! And as far as inspiration goes...wow, where didn't I get inspiration from for this one? ;) I used a recipe from Sweetapolita's blog and combined techniques from I Am Baker and Glorious Treats for this lovely little cake! I made Sweetapolita's lemon blueberry layer cake with lemon curd filling (oh, so yummy!) and used a light lemon buttercream to pipe the hydrangea blossoms. The overall idea of the hydrangea cake was from I Am Baker, but the execution (using a Wilton 2D tip to pipe the blossoms) came from Glorious Treats. Again, loved making this little cake and can't wait to cut into it at our family's Easter meal!
Thursday, April 5, 2012
Nothing fancy or complicated about these little cupcakes - just pure, colorful, sugar-filled fun! Chocolate cupcakes with green buttercream nests and marshmallow Peeps for my Daughter's school party! They were so simple and quick to put together - I simply used my grass tip to pipe the buttercream in long streams around the cupcake in a messy "nest" pattern ;)
Tuesday, April 3, 2012
This is yet another one of those instances where I'd like to smack myself in the forehead and say, "You dummy! Why haven't you thought of this before?!" Mocha cupcakes -AND- latte buttercream?! Can you say, "Heaven" for a coffee-junkie such as I?! Oh, such a yummy combination! I have truly become quite the SMBC addict - I have yet to try a variation I didn't like!
Cupcake Ingredients: (Makes appx 24)
3/4 cup strong hot coffee
3 tsp instant espresso powder
3/4 cup dark cocoa
3/4 cup unsalted butter, room temperature
2 cups brown sugar
3 large eggs, room temperature
2 1/2 cups flour
1 cup buttermilk, room temperature
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 tsp vanilla extract
2 tbsp sour cream, room temperature
Preheat oven to 350°. Line cupcake pans with 24 cupcake liners
Whisk together coffee, espresso powder and cocoa in a small bowl and set aside. Sift together flour, baking soda and baking powder in another small bowl and set aside. Measure out buttermilk and mix with vanilla extract and set aside.
In a large bowl cream together butter, sugar and salt. Add eggs, one at a time, beating each egg in thoroughly and scraping the side of the bowl before adding the next egg. Add 1/3 of the flour mixture to the egg mixture and mix until combined. Add 1/2 of the buttermilk and mix until combined. Repeat, ending with the last of the flour mixture. Add the cocoa and coffee mixture and mix until thoroughly combined. Fold in sour cream.
Divide equally into prepared cupcake liners. Bake for 16-18 mins or until a toothpick inserted comes out clean. Allow to cool thoroughly on wire racks before frosting.
Vanilla Bean Latte Swiss Meringue Buttercream Ingredients:
5 large egg whites
1 cup plus 2 tablespoons granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
1 teaspoon pure vanilla extract
Either 1 scraped vanilla bean -or- 1 tbsp vanilla bean paste
2 tbsp instant espresso powder dissolved in 4 tsp hot water, let cool before adding
Pinch of salt
Wipe the bowl of an electric mixer with vinegar on paper towel, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla, vanilla beans (or paste) and salt, mix well. Slowly add in cooled espresso/water mixture – it will take just a little while for this to incorporate fully, give it some time! You can scrape your bowl once or twice and whip well, then fill your piping bag and enjoy!! (For those interested, I used the Wilton 2D tip to achieve the look in the photo.)
I topped my cupcakes with dark chocolate coated espresso beans for even more coffee kick :)
These were just a fun little project since I didn't have anything "official" to do this past weekend ;) Browned-butter banana cupcakes with honey swiss meringue buttercream I tried to pipe to mimic a beehive, topped with marzipan bees with almond slice wings! As I said, these were completely just for fun, but I couldn't help thinking how sweet these would look at a baby shower, no?