New recipes

"After Eight" Cupcakes



For the simplest muffin recipe, put all the ingredients in a bowl and mix. Distribute the resulting composition evenly in 12 baskets and bake for about 25 minutes. They can be syruped, if you wish. I sprinkled each muffin with a syrup of water + sugar + rum essence.

Melt the chocolate on a steam bath, add the whipped cream and put the cream in the fridge for 1 hour. After the cream has cooled, beat the foam with the mixer.

Do the same with the white chocolate ganache.

Put the dark chocolate cream in a posh and sprinkle on each cake. Over the dark chocolate cream we sprinkle white chocolate cream with mint. Garnish with chocolate hearts.


8 Cupcake Decorating Ideas For Kids

You can bake a cupcake with or without frosting. But when you are baking a batch for your kids, you may want to make them look as appealing as possible. You can deck the kids ’cupcakes with something as simple as a vanilla cream topping to intricate designs like lady bugs or Easter egg baskets. To make your party a spectacular one, here are a few simple and amazing cupcake decorations for kids which are not stressful.

  1. Use what’s handy to decorate the desserts. If plain cream looks bland to you, top it with some candy that you have at home. Go for M & Ms, jelly beans, or just sprinkles.
  2. Make tiny planters that say cute and funny things like “eat me”, “I’m yummy” and so on.
  3. Top the cupcake with a neatly cut fruit, making sure that the fruit is cut into interesting shapes to make your kids eat it.
  4. Caramel topping is by far the simplest - it has a distinct color and also adds to the taste. You can put melted caramel on the cupcake or make caramel ribbons to deck the cupcake.
  5. Add an Oreo cookie or a chocolate chip cookie on top.
  6. Melt chocolate and make towers with tiny chocolate balls. Let it harden and put the tower on top of the cupcake.
  7. Another simple way to deck your cupcake is to sprinkle chocolate shavings on top of the frosting.
  8. You can get a little creative and add more cupcake to the frosting. Cut the cupcakes without icing into interesting shapes - a face, heart, or star and place it on top of the cream frosting. You can also use chocolate to decorate the cake toppings.

If you want to make the cupcake healthier, you can try adding veggie or fruit toppings more than the other ingredients.

Cupcakes are just yummy and perfect for any occasion. Even if there isn’t any special reason, make these cupcakes to satiate your taste buds. However, they are treats that are meant to be consumed once in a while. Too much consumption increases sugar and fat intake, which may lead to childhood obesity and related non-communicable diseases later in life.


Cupcakes After Eight - Recipes

Jeanie Groh carefully pipes frosting on cupcakes at the site of the wedding reception. She baked 100 cupcakes, then frosted and decorated them on the spot.

By Jeanie Groh

By now, it’s no secret that I love cupcakes.

I love baking them, eating them, and most importantly, seeing the joy that comes over someone’s face when they bite into one.

So, I’m sure there’s no surprise that I am totally on the “cupcakes at weddings” bandwagon.

Other than the bride, wedding cakes are often the most oohed and ahed over piece of a wedding. From unique flavors and fillings to intricate designs to one-of-a-kind cake toppers, there’s a lot of room for a couple to show their personality through their cake.

But wedding cakes can be expensive - up to several dollars a slice (especially if a cake-cutting charge is added by the venue). Perhaps that’s why cupcakes are an option growing in popularity.

Cupcakes can be a much more affordable option for a budget-savvy bride and groom, and they allow the couple to serve more flavor combinations than a single cake. Did I mention that they’re cute, too?

I & # 8217ve been baking cupcakes for several years now, and I love every minute of it. Although I & # 8217ve filled a few orders for friends and family, baking cupcakes is definitely a hobby and not a professional career.

So when my college friend Kelsi asked me about baking 100 cupcakes for her wedding, I almost told her no.

I had plenty of excuses. I’ve only filled small orders before. I don’t have enough room in my one bedroom apartment to make, decorate and store them. I don’t have the tools I need or a reliable way to transport them.

But, after doing some research, I felt I could pull it off. So, we talked about different color themes and flavors. She decided she wanted strawberry cupcakes with cream cheese frosting, cookies and cream cupcakes and chocolate cupcakes with mint-colored buttercream frosting.

The day before the wedding, I took a vacation day at my real job here at the Salisbury Post to begin preparations.

I started my day by going to the grocery store to get all the ingredients I needed. There were the obvious items such as butter, cream cheese and eggs, but I also needed other things like cake boxes and cupcake liners as well.

After I finished shopping, I headed home to start baking.

Kelsi wanted 100 cupcakes for her big day - a little more than eight dozen. Because I use cake mixes that make two dozen at a time, I actually had to make 10 dozen to make sure there were enough cupcakes to go around.

Baking went well - until I realized I only had enough vegetable oil for six dozen halfway through the afternoon. So, I had to run out between batches to get some more oil.

One of my biggest concerns was that I wouldn’t be able to transport fully iced and decorated cupcakes from my home in Salisbury to a winery two hours away in near-100 degree weather without cupcakes tipping or icing getting too soft.

So, I decided to make the frosting at my parent’s house in Raleigh the next morning and to ice the cupcakes at the venue itself. Doing this cut the commute time in half, and limited the amount of time the icing needed to be refrigerated.

Frosting is a temperamental beast. If it gets too warm, it will become mushy. If it gets too cold, it becomes impossible to pipe the frosting on to cupcakes and it won’t come out smoothly.

The morning of the wedding, I made the icing and filled the cookies and cream cupcakes with a cream cheese and Oreo filling. Then, I packed up everything I needed to decorate the cupcakes, including a hand mixer and extra everything in case there was an emergency.

We showed up to the wedding several hours early to make sure I had enough time to ice the cupcakes before the wedding started.

When we got to the venue, the staff had forgotten we would be coming to ice the cupcakes there, so they scrambled around to find a place we could decorate the cupcakes. We ended up using a folding table in a side room, but not after they proposed that we use their dusty wine-testing lab located down an intimidating flight of stairs.

Once we got set up, I began piping frosting onto cupcakes, and my sous chef (better known as my fiancé) began slicing strawberries to go on top of the strawberry cupcakes. As I piped the frosting onto the cupcakes, David (my fiancé) topped the strawberry and cookies and cream cupcakes with the appropriate garnishes. As we finished the cupcakes, he transported them to the other room with the cake table and arranged them around the cake (that the groom’s brother made).

When I got the chocolate cupcakes with mint-colored buttercream frosting, however, I began to stress. We had packed that bag of frosting on top of the ice packs in the cooler, and it was too hard to frost the cupcakes. David massaged the bags to soften the frosting enough to pipe it onto the cupcakes. After several minutes, it was still hard, but usable. So, I wrapped up the last few cupcakes, and David put them on the display table as I cleaned up.

We finished everything with just a few minutes to spare to wash up and make it up to the wedding.

Although baking cupcakes for Kelsi’s wedding was a high-pressure experience, I’d definitely consider doing it again. It was a fun challenge, and I enjoyed seeing the final product.


Cupcakes: Full-on flavor, Mile High frosting

& lt! - IPTC: Butter cupcake with cream cheese frosting and grated coconut. Illustrates FOOD-CUPCAKES-RECIPE-4 (category d) (c) 2009, Los Angeles Times. Moved Wednesday, June 3, 2009. (MUST CREDIT: Los Angeles Times photo by Irfan Khan.) - & gt

& lt! - IPTC: 148861.FO.0527.Cupcakes.KDM-Let & # 039s be clear, they & # 039re not just pint-sixze cakes. Cupcakes are something else entirely. Originally called & quotfairy cake & quot (the common British term), a cupcake is a small cake designed to serve one person, frequently baked in a small, thin paper cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common .-- & gt

It & # 8217s no wonder that cupcakes seem to turn up at everything from backyard barbecues to formal weddings.

And while you can pick up the latest fancy creations at your favorite shop or bakery, the prices for these designer cakes are more likely to leave you with a bad case of sticker shock than with a good sugar high.

Beneath their sparkle, cupcakes are simple creations.

And they couldn't be easier to make at home. Start with a good, flavorful cake, and top with a generous (or very generous) amount of frosting. Decorate the cakes as simply or extravagantly as you like. Set them out, and they & # 8217re as good as gone.

Not only are homemade cupcakes less expensive than the professional variety, but you might also find that the quality and flavor even improve when you control the ingredients and flavors and can bake up a batch just before serving them.

The trick is to have a few basic recipes handy for when the occasion arises.

Start with good butter and chocolate recipes.

And keep in mind that although most cake recipes will make decent cupcakes (you & # 8217re just baking smaller cakes in muffin tins, so the baking time is decreased), it & # 8217s a little more complicated to find recipes that excel primarily as cupcakes.

You want a cake with good structure it should be tender but sturdy. Remember, these cakes will be unwrapped and handled as they & # 8217re eaten, and you don & # 8217t want anyone to confront a crumbly mess.

Also, the cake should be moist and flavorful & mdash unlike so many professional cupcakes, which look great but are dry or lack flavor, as if the cake is nothing more than support for the frosting and decorations.

A great butter cake has sturdy structure and tender crumb, and a rich butter flavor can & # 8217t be beat. Butter is whipped with sugar until it is light, almost white in color, and fluffy the sugar creates a bunch of tiny bubbles in the butter that will help leaven the cake (the chemical leaveners, baking soda and powder, will help the bubbles expand) .

Egg proteins add structure to support the cake and extra yolks add moisture. Most great butter cakes are baked with cake flour for tender crumb, but a combination of cake and all-purpose flour will still give a delicate texture, but make for a sturdier overall cake. Finally, a little sour cream will give the cake a nice tang and help tenderize further.

For a chocolate cake, start with a batter similar to the one for butter cake, but for a rich chocolate flavor, add Dutch-process cocoa. It is processed with alkali to neutralize cocoa & # 8217s natural acidity (it also intensifies the color of the cocoa to a deeper brown).

After you & # 8217ve decided on the cake, pick a few good frostings. A classic buttercream recipe is a must for any home baker the flavor is rich but delicate, and the basic frosting can be enhanced with a number of flavors and colors.

A classic chocolate ganache is also a must ganache is often left thick to use as a rich filling for truffles and tarts, but whipped, it makes a light but amazingly rich frosting.

Finally, find a great cream cheese frosting it & # 8217s a classic for cupcakes (and cakes), and the tang will complement any number of cake bases.

A basic buttercream is really nothing more than egg whites, sugar and butter. There are various methods to make it, but one of the best, and most stable, is the method used for & # 8220Italian & # 8221 buttercream & mdash the sugar is cooked to a high temperature and, when added to the egg whites, makes for a stronger meringue.

When it comes to chocolate frosting, there is nothing better & mdash or simpler & mdash than a basic ganache. Equal parts chocolate and cream are melted and then combined. And often, the warm, freshly made ganache will be poured over a cake, giving off a dark sheen.

But increase the amount of cream just a bit and whip it with a whisk, and the frosting will have the same rich flavor, but with a texture light enough to use as icing.

A basic cream cheese frosting is a necessity for a wide variety of cakes, such as coconut and carrot. Beat together cream cheese and just a bit of butter for lightness, then whip in some powdered sugar. Intensify the flavor if you like by adding a little citrus zest.

Master the basic recipes, then branch out. Experiment by substituting different flavorings for the vanilla, or try adding zest, dried fruit or nuts.

The only thing you need to be absolutely sure of is that you make enough cupcakes. After all, you don't want to run out too soon.


7 Epic Vegan Cupcakes in New York City You Need to Eat

Cupcake fans, get your sweet tooth primed if you & rsquore thinking about taking a (vegan) bite out of the Big Apple. New York City consistently ranks as the # 1 vegan city in the nation in numerous surveys and its plethora of restaurant and bakery options to choose from might make your head spin. While this concrete jungle is a melting pot of vegan cuisine, it takes the cake when it comes to cupcakes. Here are seven sweet spots & mdashmany of which ship nationally & mdashincluding some popular favorites and little-known finds.

1. Baked by Melissa
Vegans may not have paid much attention to this local bakery in the past, but there & rsquos good reason to stop by now, as the company recently announced that it has added vegan mini-cupcakes to its lineup. There are six flavors & mdashstrawberry, superfood (made with chia spirulina cake and a sweet beet icing), rich chocolate chip, cookie dough, peanut butter, and chocolate vanilla chip & mdashavailable at its 14 locations throughout Manhattan. The company ships its sweet treats nationally, and plans on releasing a few limited-edition vegan flavors periodically.

2. Sprinkles
This national chain has arguably one of the best vegan cupcakes on the market. The red velvet cake is the only vegan choice on Sprinkles & rsquo menu, identified with a red & ldquoV & rdquo on the top, but it & rsquos seriously so good & mdashthe tofu-based cream cheese could rock any vote for best icing & mdashthat you must stop by when you & rsquore in the city. Head to its locations at Brookfield Place, Penn Station, or the Upper East Side.

3. Georgetown Cupcake
Two sisters spearheaded the creation of this cupcake shop, and although the chain originated in DC, the authors of The Cupcake Diaries and hit TLC series DC Cupcakes eventually branched out, adding a location in New York City. This Soho bakery rotates its cupcake menu daily and offers a few vegan flavors such as carrot and apple cinnamon. Check its website to see which daily flavors are available before visiting, or order directly from its website.

4. by CHLOE
Celebrated vegan chef Chloe Coscarelli & mdashwhose name still brands this wildly popular plant-based eatery (despite the fact that she & rsquos no longer with the company) & mdashfirst became famous for her delicious cupcakes after becoming the first vegan chef to win the Food Network & rsquos Cupcake Wars baking competition. At by CHLOE, there are always three cupcake flavors on the menu & mdashthe Chlostess, the eatery & rsquos take on a Hostess cupcake red velvet and chocolate with vanilla frosting & mdashat all eight (soon to be 10) locations in New York (as well as locations in Providence, RI , Los Angeles, Toronto, and London). Check out the affiliated Sweets by Chloe on Bleecker Street for even more sweet options.

5. Molly & rsquos Cupcakes
Molly might keep it basic when it comes to her vegan cupcake offerings, but we promise you won & rsquot be disappointed & mdashespecially when the cupcakes are as drool-worthy as these (word to the wise: get extra for a midnight snack). You & rsquoll find classic chocolate and vanilla flavors with either chocolate or vanilla icing, and the company is currently working to expand its vegan options. The quaint shop is outfitted with tables made from retro school desks, vintage ceiling tiles, and a long countertop with old swings for extra seating. For the true sugar addict, take a swing and then order 12 more to go.

6. Little Cupcake Bakeshop
If this darling of a cupcake shop doesn & rsquot lure you in with its aesthetically pleasing charm at all three of its locations, its daily selection of vegan cupcakes no doubt will. Little Cupcake features five daily cupcake (and cake) selections which include red velvet, strawberry, carrot, chocolate, and cookies and cream. As you bite into its creations, feel good knowing that you & rsquore also supporting a business that places people and planet first with its sustainable, green practices, such as using locally sourced ingredients and energy efficient equipment and tools.

7. Erin McKenna & rsquos Bakery
When you want vegan (and nut-free and safe-for-celiacs) treats, you know that Erin McKenna has your back. This vegan baking whiz and cookbook author has been giving New York City its sugar buzz since 2005. Her bakery, formerly known as Babycakes, has been around longer than most, and it & rsquos worth a visit when you & rsquore hankering for a cupcake. Every day, you & rsquoll find vanilla, chocolate, carrot, and brownie flavors on the menu along with rotating and seasonal specials (this season, it & rsquos the apple pie cupcake with cinnamon frosting and apple pie filling on top). Luckily, you can also order Erin & rsquos treats to be shipped directly to your door.

Karen Asp is the author of Anti-Aging Hacks, and award-winning journalist, as well as a fitness pro certified in plant-based nutrition, world record-holding athlete (in Nordic walking), and a vegan mentor with PETA.

Love the plant-based lifestyle as much as we do?
Get the BEST vegan recipes, travel, celebrity interviews, product picks, and so much more inside every issue of VegNews Magazine. Find out why VegNews is the world & rsquos # 1 plant-based magazine by subscribing today!


Find out what's happening in Maplewood with free, real-time updates from Patch.

Ramaikas’s non-traditional test market reflects his path to cupcakes. After working in the music industry for about eight years, he turned to commercial voice-overs. At the same time, he and his wife Felice moved to Maplewood, and Ramaikas found himself a stay-at-home-dad to son Hank.

“I was trying to make something of my own,” said Ramaikas of his beginnings. "I saw my son coming home from preschool, his face dyed with whatever from the top of a cupcake from wherever. I wanted to know what was going into those products. At the same time, I looked around and said, 'Cupcakes are huge. , really huge. We need a place for them here. '"


Step 1: Whisk and Sift.

In a small to medium bowl, whisk together 2 cups of almond milk with 2 teaspoons of apple cider vinegar. I recommend using unsweetened almond milk or vanilla almond milk. Vanilla almond milk will add to the vanilla flavor of the cupcakes. After whisking, set the mixture aside so it can curdle.

Next, place 2 1/2 cups of all-purpose flour, 4 tablespoons of cornstarch, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt into a sifter. Sift these ingredients into a medium to large bowl. Mix if you feel the sifter has not mixed the contents sufficiently.


BJ & # 8217s Wholesale Small Appliances & # 8211 Babycakes Quick Cupcake Maker Review

Some of you may remember my review of BJ & # 8217s Wholesale Club. I was able to save 64% on a variety of household items from juices to paper towels. I was so taken by the rows and rows of paper towels, garbage bags, and foods that I didn't have time to scope out the BJ & # 8217s small appliances section.

BJ & # 8217s carries a wide range of small appliances & # 8211 from ice cream makers to coffee makers to cotton candy makers (yum!) Many of their appliances are less than $ 30 and are available for purchase from your local BJ & # 8217s club or online at www.bjs.com.

About BJ & # 8217s Wholesale Club

BJ’s Members save more with everyday low prices on leading national brands, Members-only services and more.

BJ’s Wholesale Club, the only warehouse club to accept manufacturers ’coupons from newspapers and online, nearly doubled the national coupon redemption rate increase reported by Inmar. In 2009, BJ’s total coupon redemption rate versus 2008 increased 52 percent. In addition to accepting manufacturers ’coupons, BJ’s also issues its own coupons — a huge incentive to become a member.

The Review

From the large collection of small appliances available at BJ & # 8217s I was able to test out the Babycakes Quick Cupcake Maker, which sells for $ 24.99.

Cupcakes are totally & # 8220in & # 8221 right now, so the Babycakes maker is a great way to get your feet wet when it comes to easily making cupcakes. You don't need tons of cupcakes tins or cupcakes liners. The Babycakes Quick Cupcake Maker comes with everything you need to make cupcakes (except for ingredients.) Accessories include an icing bag, decorating tips, crust cutting tools and a recipe booklet.

I followed the recipe for their vanilla cupcakes and icing. I mixed up the batter and then distributed it evenly between the eight cupcakes molds. I closed the lid and let them bake for about 10 minutes, after which I tested to make sure everything was cooked.

I noticed that the molds that had slightly more batter than the others had a more golden crust, but what I really liked was that baking the cupcakes in the maker gives the cupcakes and awesome & # 8220crust & # 8221 around the bottom of the cupcakes.

After letting the cupcakes cool, I used the included icing bag to frost the cupcakes. I don & # 8217t think I made the icing right & # 8211 the texture was a little grainy, which meant that it got stuck in the decorators tip, but these don & # 8217t look that bad, do they? Next time I will probably use cake mix and store frosting (less work and mess,) but the Babycakes Quick Cupcake is definitely an easy way to bake cupcakes (or at least mini ones.)

When it comes to affordable appliances, it isn & # 8217t always a given that the product is durable and high quality. I & # 8217ve been burned by too many & # 8220great deals & # 8221 that were easy on the wallet and then failed to work in the kitchen. Fortunately, the Babycakes Quick Cupcake Maker is an example of how BJ & # 8217s Wholesale Club can offer quality product and affordable prices. In this case, BJ & # 8217s is selling the cupcake maker for $ 5 less than the manufacturer!

Once again, BJ & # 8217s is offering a FREE 60-Day Trial Membership so you can check them out for yourself. You can print out the coupon from the BJ & # 8217s website and redeem it before December 31, 2010. Once you are a member, then you will be able to purchase from their website, which has tons of great deals on small appliances. This is a great opportunity to stock up on great gifts for the family before the holidays. And don't forget, that BJ & # 8217s DOES accept manufacturer & # 8217s coupons, which gives the opportunity for even more savings.

BJ & # 8217s Wholesale Club Online

Disclaimer: This post consists of my (and / or fellow tester) opinions only. Your experiences may be different. No compensation was given for this review / giveaway. I did receive a free product from the manufacturer or their representing PR agency to use and test for the purposes of this review. This did not affect the outcome of this review.


Vegan Gluten-Free Chocolate Cupcakes

This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.

A recipe for moist, fluffy, and super chocolaty vegan gluten-free chocolate cupcakes that are easy to make and perfect for your next celebration (or just for when you & rsquore craving chocolate!). These simple homemade gf cupcakes are the best, especially when topped with chocolate frosting and sprinkles!

When I shared my vegan chocolate buttercream frosting recipe, I told you that I had a whole bunch of fun recipes to share with you over the next while. Well here & rsquos the first one: Vegan Gluten-Free Chocolate Cupcakes!

It took me SIX tries to perfect this recipe. I can & rsquot say my family was too upset these are chocolate cupcakes, after all! The taste was always 100%, it was the texture I kept failing on (very similar to how my chocolate donuts testing process went!).

The cupcakes kept turning out dense, more like a brownie. Dense is a great texture for brownies, cupcakes? Not so much.

It all had to do with the leaveners and the quantities of those leaveners. Once I made a few adjustments, perfection was achieved!

So let & rsquos go through everything so you can make your own batch of amazing nut-free, egg-free, dairy-free chocolate cupcakes from scratch.


Cupcakes

This
boutique bakery features 140 fanciful flavors dreamed up by owner
Christine Richardson and her staff. Offers include Banoffee Toffee
(banana cake with caramelized banana buttercream) and Illegally
Delicious (raspberry and chocolate cake with raspberry buttercream and
pistachios). Richardson & # 8217s signature pink-and-white polka-dotted vans can
also be found around town.

Editor & # 8217s pick: Blueberry-pancake cupcake topped with maple buttercream and candied bacon.

Charm City Cupcakes

Several locations including 1340 Smith Ave., 410-244-8790.

Eight
years ago, owner Sandra Long opened this petite bakery in the former
guard house of the historic Mt. Washington Mill. Her formula for making
cupcakes that taste as good as they look is a winning one. With a
rotation of more than 65 flavors to choose from, even the quickest
decision makers may struggle here.

Editor & # 8217s pick: Vanilla praline — a crown of caramel and pecans perched on top of vanilla cake.

Fresh Bakery

10351 Reisterstown Rd., Owings Mills, 410-530-0098.

The
bakery sets itself apart from all the other cupcake places by making it
hip to be square — literally. Letta Simon and her husband, Michael,
figured out not only a cute concept, but also how to make divine
cupcakes. Named after dream destinations — Palm Beach Coconut, Aspen Mint
Chocolate Chip, and Charleston Chocolate — you haven & # 8217t done due dessert
diligence until you & # 8217ve squared off with one of these.

Editor & # 8217s pick: The Monday special: Cape Cod carrot cupcake.

La Cakerie

Two locations including 11 W. Allegheny Ave., Towson, 443-275-4050.

Thanks to his star turns on the Food Network & # 8217s Cupcake Wars and Sweet Genius,
La Cakerie owner / chef Jason Hisley has become our town & # 8217s king of
cupcakes. His Towson shop focuses on special-occasion cakes, cookies,
and even savory snacks, but the cupcakes take the cake here.

Editor & # 8217s pick: The harvest-apple cupcake with spiced buttercream and compote.

Midnite Confections Cupcakery

1051 S. Charles St., 410-727-1010.

The
focus here is on quality, not quantity, with seven daily flavors
utilizing interesting ingredients like Madagascar vanilla, white rum,
and organic carrots, plus a rotating schedule of three daily specials.
We & # 8217re sweet on the policy of icing all cupcakes after they & # 8217re ordered
and allowing customers to mix and match icings.

Editor & # 8217s pick: The Sublime-inal cupcake — lemon cake with lime buttercream frosting.


Video: After Eight Cake