Cupshoot.

So I was practicing my cupcakes for a girl's birthday on Friday and as always I ended up with a bunch of cakes. So I had the bright idea to call up some friends and have them drive by and get it out of my house (before it went all in my tummy)
One of those friends has a professional photographer for a husband. So he took some pics of the cupcake I gave them.

And for today's recipe:::

White chocolate buttercream on lemon cupcakes.











Ingredients:
6 oz of good white chocolate
2 sticks (one cup) of unsalted butter
2 cups of confectioners sugar
3 to 4 spoons of half and half

How to:
Melt the chocolate and let it cool
beat the sugar and butter till creamy
add melted chocolate
and add the cream spoon by spoon till you get right consistence.
You're ready to pipe!

I used lemon cake mix.
Also for filing, I made lime mouse (the same one I used on the pie last week) But this is for another post. The mini cake I'm working at right now.

I just wanted to show off the pics of the cupcake. Came out great. Thank you Betty and Jaymz!

Look forward to have more of my cakes and creations photographed by him again!

So there you have it! Working on my mini cake (to top the cupcake tower) :)))



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So I finally got that oven.

And I baked the house down!
I didn't try anything new yet. I needed to get used to the oven and the Kitchenaid, so I stuck with cupcakes and breads.
I did make some alterations to the ganache recipe so I will give you that. Everything else is just pics of the cakes. Just happy my little kitchen handled that much baking. It was chaos when I was done but at least it's functioning... :D







Kitchenaid Bread recipe:

1/2 cup of low fat milk
3 TBS of sugar
2 TSP of salt
3 TBS of butter
2 pkgs of active dry yeast ( I used instant rise)
1 1/2 cup of warm water (follow instructions and temperature on the back of the yeast)
5 to 5 cups of all-purpose flour

How to:

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 ½ cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, ½ cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly stick to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.


Punch dough down and divide in half. Shape each half into a loaf, and place in greased 8 ½ x 4 ½ x 2 ½-inch baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 400 F for 30 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.

Then Enjoy!!!
Ps. I will be right back with the rest of this post. Making a separate post this one is too big!

"Tie Dye" Mini Vanilla Cupcakes

These cupcakes were inspired by Olivia, this 10 year old I babysit. She loves anything tie dye. We even have a tie dye a t-shirt day every summer.
So on that note I brought the idea into my kitchen.
At first I didn't even know what I was doing but soon enough I was a girl with a plan!

Dividing the icing into small portions, adding food coloring and "tie dying" my vanilla cupcakes!!!
I had a lot of fun making this cupcakes and it came out great!!!  Hope you try this recipe!







Ingredients:

Cupcakes:

2 cups of all purpose flour

2 tsp of baking powder

1 tsp of salt

3 eggs
1 cup of sugar

1 cup of butter (one stick)
1 cup of milk 

1 tsp of good vanilla

1 tsp of lemon zest (optional)

Icing:

2 cups of unsalted butter
2 cups of confectioners sugar
1 tbsp of clear vanilla
2 tbsp of milk
3 or more different food coloring (I use powder)

How to:
Cupcakes

First separate the yolks form the egg whites,
beat the egg whites till foamy (not too stiff) and set aside
In a small bowl mix first 3 dry ingredients and set aside
Then in a bigger bowl, beat together the butter, sugar and egg yolks 

Add the vanilla and lemon zest (if using)
Add the milk and fold in the flour mixture
Then when totally combined fold in the egg whites


Spoon into cupcakes tin lined with cupcake baking paper


Bake for 20 min or until golden
remove from tin immediately and let it cool in a rack


Golden fluffiness aka perfect!



How to:
Icing

Beat the sugar and the butter until creamy
Add vanilla and milk beat just to combine (be careful not to over beat)
Spoon the icing into smaller bowls and add the food coloring beating a bit more to combine.


(My purple came out weird because I added too much blue into my red icing but gave a fun look to the cakes!)

Using a small spoon top the cupcakes with a small amount of each color of the icing side by side


Get a clean cupcake and sandwich the icing pressing and rotating the 2 cupcakes to mix the colors so it looks tie dye
Then run a knife over the icing to make it look pretty.
add some colored sprinkles (optional) and enjoy!