White Cupcake Recipe
This is the recipe I used for my latest wedding project in July. I was asked to do a white cupcake with white buttercream frosting as well as strawberry cake with strawberry frosting, red velvet with cream cheese frosting, chocolate on chocolate.
My son is having his first birthday this weekend and I've been prepping foods and desserts. One of the desserts will be mini fruit tartlets. I haven't tried making the cookie part and since I have an order in July. I think its great time to try out this recipe that I found.... Tartlet recipe
When following this recipe I found that it missing some steps.....
Perfect chocolate cake recipe, moist and dense cake that holds well for stacking cake tiers. This weekend I made an chocolate overload cake, consist of Oreo, ganache and sprinkles
This cake recipe reminds me of brownie, so if you like brownies then this is a great recipe for you.
Check out Craftsy and look for chocolate cake recipe
BY AMY JOHNSON
1 cup softened unsalted butter
12 oz melted white chocolate
1 cup powdered sugar
1 tsp vanilla extract
Use mixer to beat the butter til fluffy then add the melted white chocolate (make sure its cooled if not this will melt your butter)
Stir in powdered sugar this will ensure you wont have powdery mess in the kitchen
Then add vanilla
Use to mixer again for 1 min or so.
This frosting is very sweet so don't pair this with something overly sweet.
This can also be used for a filling but its also good for an all over frosting cake.
If left outside of the fridge this will have a nice crust to it, great recipe if you want a crusting buttercream for certain cake designs like stenciling.
Recipe is from Food and Wine
Here's a simple quick dinner recipe
You will need:
1 lb of Ground Turkey/Chicken/Pork
1-2 lbs of Green Beans
2 tsp garlic/chili sauce like sambal
4 TBS soy sauce
2 TBS rice vinegar
Heat up wok with some oil. Stir meat until its brown
Then add in green bean, stir it around until is looks cooked
Then add your sauce and continue stir for about 10-20 mins
That's it you're done.
Adapted from the Cupcake Savvy Kitchen No Grit Silky Smooth Buttercream.
I love the pieces of chocolate in this buttercream.
Then combine hot milk, powdered sugar and cocoa powder.
Stir it until is smooth and let it cool.
Make sure butter is at room temperature and put it in mixing bowl and whip til soft and fluffy.
Do scrap the sides couple of times. Then lower the mixing speed and slowly add the milk and sugar mixture.
Continue mixing until it looks like buttercream.
***If no cocoa powder use melted chocolate chips morsels
This is my hidden heart cupcakes, topped with mocked whipped cream.
Why use mocked whipped cream instead actual whipped cream. It doesn't stand up well especially in room temperature and hot weather. This would be a great alternative to whipped cream frosting.
First cream the butter until its soft and fluffy.
Then add shortening and slowly add in sugar.
Add in your choice of milk but in batches of 1/4 cup at a time.
Once it looks like frosting its time to taste.
Keep on mixing if you can feel the sugar granules.
If its smooth and silky then its ready to go on your cupcakes, cakes, or cookie sandwiches,
Let me know if you need the recipe for the Hidden Heart Cupcakes.
Here's the original recipe.
This weekend I wanted to make a cake that is moist and light. I have this recipe for cupcakes that does exactly this. Turns out it's a bad idea, once the cake came out of the oven it was so soft that it didn't hold up well during cake layering process. Cake edges were bulging out like a muffin top.
So if you are looking for a moist chocolate cake recipe YOUR HAVE BEEN WARNED DO NOT USE THIS RECIPE.
However do use this recipe for cupcakes if you like moist cupcakes.
Also love this recipe because we don't need a mixer...YAY.
Preheat oven to 350 F with the conventional setting on. This will allow the cupcakes to cook evenly at the same time, and no need to rotate your muffin tins.
Pour the batter into 2 muffin tins. This should give you 2 dozen cupcakes.
Put into the preheated oven for 18 mins. Just use a toothpick to check 3-5 min before timer goes off. This will ensure you don't overcook these babies.
Then once it's cooled down just use whatever frosting you like. I usually do vanilla frosting I like the whole color contrast between the dark and light.
Here's the original recipe
I hate eating lettuce wraps, its not filling and you get all messy. So why not add some carbs to it and make it more fulfilling.
A stay at home mom and home baker. I love to test out new recipes. I like to try out the latest dessert and cake trends. I'm not a professionalist but I do try to my creation beautiful.