Feeds:
Posts
Comments

Archive for the ‘Cupcakes’ Category

Devil’s Food Cupcakes

Tonight I made some chocolate cupcakes for Brett.  The Recipe is as follows:

Devil’s Food Cupcakes

  •  2 cups all purpose flower
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup veggie oil
  • 2 tbsp potato starch
  • 1 cup milk
  • 2 tbsp instant coffee dissolved in 1 cup boiling water
  • 1 tsp vanilla extract

Mix together wet ingredients and sugar.  Sift dry ingredients separately.  Slowly add dry ingredients to wet ingredients.  Mix well. Bake in lined cupcake tins for 15-20 minutes at 325 degrees

Yield: 36 Cupcakes

(note: this batter is very liquidy so don’t be concerned when you see yours is soupy.  They still turn out great)

I made a vanilla buttercream for the top of mine

  • one box powdered sugar
  • 2 sticks of butter (1 cup)
  • vanilla to taste

beat well to make it fluffy.

I liked the icing and cupcake parts separately…not sure if i liked them together.  Since it made so many I’ll be taking them to work and seeing what everyone else thinks.  Maybe I should just stick to chocolate with chocolate.

Advertisements

Read Full Post »

Daisy Update

I received news from Kitchen Aid that Daisy was made between 1947 and 1948.  Pretty awesome.  That was the the first two years this model was in production.  She is still working amazingly.  Just goes to show that Kitchen Aid mixers are really made to last and worth the investment.  That Hobart motor is pretty unbelievable.  Kind of funny that my mixer and my dad are the same age :).

Read Full Post »

Daisy


Meet Daisy!  She makes all my cupcakes for me :).  She was a Christmas present from my Daddy a few years ago and she is by far my favorite kitchen appliance.  Its a model K5-A not that anyone but me cares…this just means it was manufactured somewhere between 1941 and 1980.  Also means she has a 5 Quart Bowl and that she has a lift bowl system instead of the tilt head.  I actually have a request in to KitchenAid to see if they can research the serial number and let me know when she was born…that would be cool to know.  Clearly She has been modified.  I added the flowers when I got her…got the idea from Alton Brown who has flames on his.  Flames don’t really fit my personality so I did some research and found that auto decals are perfect on kitchen appliances…because they can withstand the grime and cleanup!!  Isn’t she pretty!  So next time you eat something baked and yummy from me…you can thank Daisy.

Read Full Post »

Pumpkin Bread Cupcakes


I could have called these pumpkin muffins…but I like cupcakes better :).

Recipe:

1 15oz can of pureed pumpkin
(if you have fresh pumpkin – make sure it is cooked, pureed, and drained –
otherwise it will throw off recipe – use a little shy of 2 cups)
4 eggs
3/4 cups veggie oil
2 cups sugar
1 tsp vanilla extract
1 & 3/4 cups all-purpose flower
1/4 cup potato starch (or corn starch)
4 tsp pumpkin pie spice
(can substitute a blend of Cinnamon/nutmeg/allspice/ginger…heavy on the
cinnamon)
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt

1) Preheat oven to 350 degrees
2) Blend eggs, oil, vanilla, sugar & pumpkin.
3) Mix dry ingredients together
4) Add dry ingredients to pumpkin mixture and beat until smooth (make sure to scrap bowl if using an electric mixer…all the good sugary stuff will be at the bottom)
5) Pour into lined cupcake tin. Fill about 2/3rds full. I find that using a icecream scoop with the spring release works well – it usually helps make sure they are uniform size.  Mine scoop is a little big so I have to not fill it completely but it works.  Or if you don’t want to do that a gallon size zip-loc works well too…eliminates the dripping that occurs if you are pouring from bowl or spoon.
6) bake on middle rack for about 30 minutes.  Tops will be springy when touched.  You can also use the toothpick trick if you are unsure.  Insert a tooth pick in the middle of your largest cupcake 🙂 and if it comes out clean then they are done.  Let them cool for a minute or two in pan (this allows them the chance to set) and then transfer to cooling rack.  The cooling rack thing isnt absolutely necessary but they cool a lot faster this way.  Helpful tip: use a butter knife to pick them up out of the pan – then use a towel to move them over to cooling rack.

After they cool down for a half hour or so you can frost them.  I didn’t want a lot of frosting on mine so i just drizzled a glaze (powdered sugar, water, vanilla) over mine and some powdered sugar…but feel free to add frosting.  I think they’d be good with creamed cheese one…or a light buttercream. Maybe even chocolate…maybe.

These were really good.  There are only four left from this weekend…and I’m the only one eating them.  They are a yummy breakfast and a yummy desert.  I’m going to have to make some more cupcakes for Brett this weekend.  I think he would prefer some that did not have a vegetable component to them.

Read Full Post »