Skip to content

IMPORTANT NOTICE!

February 22, 2012

Hey Everyone! I have a few things to say they are good though don’t worry!

I have moved to a diffrent website: http://hdsugarshack.yolasite.com/
Which is more better and easier of use for me. I will be keeping this site ( wordpress blog) up for people to look but i will not be updating. I will be updating on my new site. I really hope all my subscibers can subscibe to my new site! Please do Luv you all !

 

Happy Valentines!

February 15, 2012

Can’t believe I posted 2 things without something to do with baking!

Well anyhow.. I been quite busy with school and taking orders lately !

20120214-190630.jpg

Candy grams !

Just wanted to let everyone know that I will be making cupcakes soon!

Thanks for all the subscribers and followers!

Love ~ Sugarshack

Happy Valentine’s! Xo

1000 viewers yay!!

February 1, 2012

It took 6 months to get where I am today. Lots of girls at the age of 14 don’t have a cupcake business. When I started my business I really thought no one would bother looking at my site. Look where I am today over 1000 viewers! I cannot believe it! I was super excited when I saw all my viewers! I just want to thank everyone single one of you who are leaving comments that almost make me cry and making my dream come true. Now my goal is to get 100 subscribers! Do you think we can do it? I bet we can !

Thank you everyone! Love you all!

XO~ Sugar Shack

Cookies and Cream Cupcakes

January 29, 2012

                                                     

 I had a package of Oreo cookies sitting in the cupboard for a few days. Saying ” Eat me! Eat me!” I didn’t just want a Oreo cookie, I wanted a Cookie and Cream cupcake! During the weekend i was trying to find a recipe that had Cookies and Cream Cupcakes. Well I found Bakerella’s recipe. Wow! How good did they look! They were to die for! This recipe is one of my favourite recipes of all the cupcakes I make!

Cookies and Cream Cupcakes

Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs

Frosting:
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs

For the cupcakes:

  • Preheat oven to 350 degrees.
  • Line tray with 12 baking cups.
  • Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
  • Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
  • Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
  • Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
  • Bake for 16-18 minutes.

Makes at least 12 cupcakes

For the frosting:

  • Beat the shortening in a mixer until smooth.
  • Add vanilla and mix until combined.
  • Add the powdered sugar in three additions, scraping down the sides after each addition.
  • Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
  • Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
  • Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
  • Insert a cookie on top of each cupcake.
  • You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.

                                                           

                                                                               Yummy! Oreos on top and…

                                                                                             

                                                                              .. In the middle! Soo Yummy!

All you need is a cup of milk and you are good to go!

Enjoy ! Xo

Peach Melba Cupcakes

January 24, 2012

My teacher took a cupcake order from me a little while ago. He didn’t want Chocolate or Vanilla he wanted something unique, not something everyone would eat every day. He choose Peach cupcakes. What a different type of cupcake! I got too it and made these lovely delicious cupcakes.

Peach Melba Cupcakes
1 1/2 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter
1/2 cup sugar
1/tsp vanilla extract
2 large eggs
1/3 cup milk
1/3 canned peaches
1/4 cup fresh or frozen ( thawed) raspberries + to decorate

1: Preheat oven to 350, Line muffin tin with 12 paper liners.
2: Combine the flour,baking powder, and salt in a small bowl.
3: Beat the butter,sugar, and vanilla in a medium bowl with an electric mixer on medium-high speed until pale and creamy.
4: Add the eggs one at a time, beating until just blended after each addition.
5: With mixer on low speed add the mixed dry ingredients, alternating with the milk.
6: Stir the diced peach and raspberries in by hand.
7: Spoon the batter into the prepared cups, filling each one three-quarters full. Top each one with a peach slice and a raspberry. Bake for 20-25 minutes until golden brown and firm to touch.
Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk

1: In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

While i was making the cupcakes i thought Hmm.. What else can go in these cupcakes? Peach Filling! I started making the filling on the stove and i thought it was going to turn out. And while i was whisking the ingredients it started bubbling. The bubbles went flying up and hit me in the face and burned me right under the eye and my nose. I couldn’t quit crying i ran put water on and my face was bubbling. I was freaking out. I thought I’m not going back to normal. Anyhow the filling never did turn out. But that doesn’t stop me from trying again. I do have a scar that will stay there till i have some creme to help it go away. All i can say is that is a True Baker! Burnt her face to make cupcakes for her teacher for the class. My new nickname is burned face!

I had some bad and good experiences making these cupcakes! But they were sure delicious!

Red Velvet Cupcakes

January 23, 2012


Since Valentine’s Day is coming up soon, I wanted to do something fun. I made these lovely love stuck cupcakes.

There cute,red and perfect for Valentine’s!


I wanted to do something fun and creative. So i made these cute little cupid hearts. I pierced a hole through the cupcakes, Hold the cupcakes on ether side so the paper doesn’t separate. And put a lollipop stick with a heart in the cupcake and put the other heart on after you put the lollipop stick through like this:
Here is the pdf i made for you guys!
DOWNLOAD ———->> Hearts

Red Velvet Cupcakes
3/14 cups all-purpose flour
1 tsp salt
12 tablespoons butter
1 3/4 sugar
2 large eggs,room temperature
4 tablespoons red food colouring ( no taste liquid food colour)
1 tsp pure vanilla extract
2 1/2 tbs cocoa powder
1 1/2 cups whole milk
1 1/2 tsp baking soda
1 1/2 tsp apple cider vinegar

1: Preheat oven to 350. Line standard cupcake pan with twelve paper baking cups, or grease the pan with butter in not using baking cups.
2: Sift together the flour and salt, and set aside.
3: In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3 to 5 minutes, or until light and fluffy.
4: Add the eggs one at a time, mixing slowly after each addition
5: Using a whisk, whisk together the red food colour,vanilla, and cocoa power, mixing slowly until well incorporated.
6: Add one-third of the flour, followed by one-third of the milk, and mix until well incorporated.
7: In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up! Mix thoroughly and add this reaction to the batter. Mix until just incorporated.
8: Using a standard-size ice-cream scoop, scoop the batter into a cupcake pan so each well is two-thirds full. Bake for 16 to 18 minutes ( start checking at 15 minutes) or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk

1: In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Sorry for not posting lately

January 7, 2012

Hey Everyone! So sorry I never been posting since New Year’s. I got the flu! It sucks! But I was going to bake this weekend but never got a chance to. So hopefully I will be better this week too post some cupcakes!

Thanks!

Follow

Get every new post delivered to your Inbox.