Hello Kitty

Finally found the hello kitty cupcake toppers.  I had these is mind for a friend's birthday months ago but couldn't find them anywhere.  They are so cute, I should have picked up two while I was at it. 

Stars

These look like stars right?

I'm working on another batch of birthday cupcakes. Right now the plan is to try out three different chocolate cake recipes.

I still have to blog about Tina's Margarita cupcakes and my graduation cupcakes - lime and lime curd!  Here's a sneak preview:

Star's Retirement Cupcakes

A friend of mine retired today.  Twenty-one years of service!  She didn't want a big to-do, just a simple get together with some cupcakes.  Red Velvet cupcakes to be exact.  And maybe an eggless one for her granddaughter.  Eggless cupcakes - I'm intrigued.  Turned out they are super easy to make (thanks to Julie L. for the recipe!) and apparently quite delicious.

Of course, I had to have fun decorations for the cupcakes (any excuse to buy more baking supplies) so I made chocolate confetti and chocolate stars.

Candy Confetti

Eggless Chocolate Cake

Red Velvet

Star Attraction

Like always, I made changes to the recipe - that I didn't write down.  Here's what I think I did for the Eggless Chocolate Cupcakes.  They turned out very light and fluffy, with a good chocolate taste and small crumb.  You can't taste the vinegar but the coffee flavor comes through.

Eggless Chocolate Cupcakes

Makes: 15 cupcakes

1 1/2 cups flour
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon pulverized salt
1/4 cup canola oil
1 tablespoon red wine vinegar
1 teaspoon vanilla extract
1 cup cold coffee

Preheat oven to 350 degrees. Line muffin cup with paper liners.

Mix all dry ingredients.  Mix all wet ingredients until well blended, add to dry ingredient mixture.  

Spoon into prepared cupcake tin, only fill half way.  Bake for 12-15 minutes or until a toothpick inserted into cupcakes comes out clean.  Cool in pans for about five (5) minutes. Remove from pan and cool completely.  Frost with cream cheese frosting, or try Julie's frosting recipe:

Frosting
1 pound (box) pure cane powdered sugar
1/4 cup milk
1 teaspoon vanilla
1 stick butter, softened

Beat sugar, milk, vanilla and butter in a large bowl or stand mixer for two (2) minutes, scraping bowl often.  For thinner consistency add more milk a little at a time.

I'll leave transcribing the Red Velvet cupcake recipe for another time.

Candy

For Valentine's Day a friend of mine made chocolate candy boxes.  I admired them so much, she gave me some Guittard chocolate candy melts (appels) and lent me her candy mold.  I'm not patient enough to make candy very often, but it was fun and easy.  Disposable bags are the key!

Now I have to find a local venue to buy these candy melts.  After tasting these there is no way I can go back to the any other brands. 

Matcha Mochi Cupcakes with White Chocolate Frosting

Ween's Birthday Cupcakes

If you like green tea and mochi these cupcakes are for you.  Many thanks to all my friends who suggested places to get the main ingredients: Mochiko and Matcha.  

If you have a Japanese grocery store close by, head there first! You can find Mochiko at some grocery stores and Matcha at Whole Foods, Health Food Stores or Tea Shops, but it's super expensive. I bought culinary grade Matcha.  

Matcha Green Tea Powder

Word of caution.  I always taste the batter before spooning it into the cupcake liners.  This batter will taste gritty.  It’s ok; the cupcakes will have a nice dense texture.  The original recipe called for baking the cupcakes for 30-40 minutes, I think you would have hockey pucks by then so start with 10 minutes and work your way up.  

Matcha Mochi Cupcakes

Makes 24 cupcakes

Ingredients

1 (1 lb) box mochiko
(sweet rice flour)

1 1/4 cups sugar


1 teaspoon baking powder


1 tablespoon matcha
 (green tea powder)

1/8 teaspoon pulverized salt

3 eggs


1 1/2 cups milk


3/4 cup oil

1 tablespoon vanilla extract

Preheat oven to 375 degrees.

Whisk all the dry ingredients in a medium bowl and set aside.

In a large bowl, combine the eggs, milk, and oil.

Add dry ingredients and stir until incorporated.

Spoon batter in a muffin pan lined with baking cups and bake for 10 to 12 minutes.

Adapted from: http://www.humblebeanblog.com/2009/12/matcha-mochi-cupcakes/

White Chocolate Frosting

Makes about 2 ½ cups

1 cup unsalted butter, softened (premium – European style butter please!)

2 1/2 cups powdered sugar

1/8 teaspoon pulverized salt

8 ounces good quality white chocolate, chopped

1/4 cup heavy whipping cream

1 teaspoon vanilla bean paste

1.     Put the chopped white chocolate into a small bowl. Heat the chocolate in 10 or 15 second increments.  Stir after each increment, and continue to heat 10-15 seconds at a time, until the chocolate is melted and smooth.  Set aside and allow to completely cool.

2.     Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.

3.     Measure the whipping cream into a cup, and stir in the vanilla bean paste.

4.     With the mixer running on low speed, gradually pour the cream mixture the bowl.  Makes sure to scrape the vanilla bean seeds into the mixer.

5.     Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.

This makes a medium consistency frosting, which is very spreadable.  For a stiff frosting, add powdered sugar 1/2 cup at a time.  For thinner consistency, reduce powdered sugar by 1/2 cup. 

Note:

• Don’t use white chocolate chips or candy melts!
• You may want to melt the chocolate using a lower power level on your microwave.
• Use regular butter if you have to but the European style butter just tastes so much better. 
• Make pulverized salt by grinding sea salt in a spice grinder, blender or food processor. Or buy popcorn or pickling salt.

(yes, these are pretty much the same notes as the ones from the butter cream frosting) 

Adapted from : http://comfortablydomestic.com

Cupcake Commission 2

Working on my second cupcake commission. 30 chocolate cupcakes with cream cheese frosting for a 2nd birthday party.

Mixing

The perils of improper mixing. When the recipe tells you to scrape down the bowl this is why.

Premium Butter

Not sure I'll be able up go back to regular butter.  I've had a half pound of Plugra butter sitting in my fridge for months. What better occassion to use it than birthday cupcakes? Dangerous.  

Just the butter and the sugar whipped together was amazing, add white chocolate and it's over the top.  I might have picked up a couple pounds or so…when I noticed the same brand on sale. 

Buttercream Frosting

Makes about 2 ½ cups

1 cup unsalted butter, softened (premium – European style butter please!)

2 1/2 cups powdered sugar

1/8 teaspoon pulverized salt

1/4 cup heavy whipping cream

1 teaspoon vanilla bean paste

1.     Sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.

2.     Measure the whipping cream into a cup, and stir in the vanilla bean paste.

3.     With the mixer running on low speed, gradually pour the cream mixture the bowl.  Makes sure to scrape the vanilla bean seeds into the mixer.

4.     Makes about 2 ½ cups of frosting.

This makes a medium consistency frosting (very spreadable and creamy).

▪       For a stiff decorator frosting: add more powdered sugar, ½ cup at a time, until desired consistency (about one extra cup).

▪       For a thinner consistency: reduce sugar by about ½ cup.

Notes: 

• Use regular butter if you have to but the European style butter just tastes so much better. 
• Make pulverized salt by grinding sea salt in a spice grinder, blender or food processor. Or buy popcorn or pickling salt. 

Molasses Cola Cupcakes

Last weekend I made Molasses Cola Cupcakes.  I didn't take a picture of the final product but this will give you an idea of what they looked like.  Who knew there are three types of molasses? Not me.  Note to self, light molasses = original molasses.  Of course I made other changes to the recipe but forgot to write them down.

The final product was topped with cream cheese frosting.  

Now that Allison and Mary Ann created a name for my blog.  I guess I have to post…something.  I've been telling everyone that I'm making green tea cupcakes this weekend for a friends birthday.  Umm, yeah, I forgot to send myself a link to the recipe.  Doh!  Off to look for some recipes to experiment with.  Here's hoping I have all the ingredients.