Skip to content

Caramel Apple Cupcakes on New Years!

January 2, 2012

Happy New Year’s everyone! It’s New Year’s Eve and I’m going to be staying up till midnight tonight and I don’t want to sit and do nothing, So I thought how about cupcakes for New Year’s! Can’t get better by starting the year off with a Caramel Apple Cupcakes.
Here is the recipe to start of your new year!


Flour,Baking powder,Cinnamon, and salt. Set aside


Place the butter in an electric mixer and stop to add sugar


Add one-third of the flour mixture and alternate with the hot water. It’s also important to add the flour and water by little by little


Fold in the grated apples


Can you smell the Caramel? I can!


Butter,Confectioners sugar,Pure vanilla extract,Cream cheese


This is how your frosting should look like. Light and fluffy


Get your piping bag ready! Time to frost!

Makes 18 cupcakes

Ingredients:
2 1/2 cups all-purpose flour
3 tsps baking powder
1 tsps ground cinnamon
1/2 tsp salt
16 tbsp butter
2 cups sugar
1/3 hot water
4 large eggs,at room temperature
2 1/2 cups freshly grated apples (4 to 5) I use Gala but you can use
your favorite type

1: Preheat oven to 350f. Line cupcake pan with twelve paper baking
cups, And a second pan with six baking cups.

2: Sift together the flour,baking powder,cinnamon, and salt on a sheet on parchment paper or wax paper and set aside.

3: Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. beat on medium speed until fluffy. Stop to add the sugar; Beat on medium speed until well incorporated,
approximately 3 to 5 minutes.

4: Add the eggs one at a time, mixing slowly on medium speed, after each addition. it’s important to add them one at a time so they will
completely incorporate into the batter and you don’t have too much weight on your batter at once. This will collapse all the little air
bubbles you created when you creamed the butter and sugar.

5: Reduce speed to low. At this stage, it’s always important to mix slowly and as little necessary since you don’t want to traumatize your
batter. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the hot water, beating until well
incorporated. Add another third of the flour mixture, Followed by one
third if the hot water. It’s important to add the flour and water
little by little like this, so that your butter does not have too much
weight thrown on it and that you allow each amount of flour and water to completely mix into the batter.Stop to scrape down the bowl as
needed. Add the remaining flour mixture, followed by the remaining hot water, and beat just until just combined.

6: Using a spatula, fold the grated apple into the batter. Take care not to over mix the batter. If you over mix the batter, the cupcakes will not be light and fluffy but instead very dense.

7: Use a standard size ice ice-cream scoop to fill a baking cup with batter, So the cups are two-grids full. Bake for 18 to 20 minutes( start checking at 15 minutes) Or until a toothpick inserted in the center of e cupcake comes out clean. After 5 minutes transfer cupcakes to a wire rack to cool completely for approximately 20 minutes

Vanilla cream-cheese frosting
4 tbsp unsalted butter
4 cups confectioners sugar,sifted
1/4 tsp vanilla extract
6 ounces cream cheese ( 6 ounces = 3/4)

Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high-speed at the very end for atleast 2 minutes to ensure that the frosting is light and fluffy.

For the caramel
2 cups sugar
1 tbsp water
12 tbsp unsalted butter
1 tsp vanilla extract
1 cup heavy cream

Pour the sugar and water into a large saucepan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. AFter all the sugar has dis solved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. refrigerate for 20 minutes to thicken further before you use to fill or decorate.

Advertisements

Hope everyone had a great Christmas!

December 25, 2011

Well Merry Christmas to all! I hope you had a great Christmas with all your friends and family. I’m sure everyone had a great Christmas, I was so grateful with all the gifts. I just wanted too show you some baking stuff i got for Christmas!

PS: i got I never got a picture but i also got a Cupcake calender with tips and recipes on it!


I literally started crying when i got this. I been asking for a Kitchen Aid Mixer for months now! And look i got one! I couldnt believe it! I was over the joy with happiness! Now i dont have to use my small electric mixer!


Here is the cool baking stuff i got: A book that is called ” The Cupcake Diaries” From DC Cupcakes! Love the show!
Then i got another awesome book that is called ” Wild about Cupcakes” Love it! Has lots of recipes!
And Sprinkles and Scribblers! Yay! Pretty good Christmas i had. Love you mom and dad!

Merry Christmas Everyone!

December 25, 2011

Merry Christmas Everyone! I just wanted to thank everyone who has comment and viewed my site ! I will be posting photos soon of all the cool baking stuff I got!

Happy Holidays and Happy New Year !

Candy Cane Cupcakes

December 23, 2011

Who doesn’t love candy canes around Christmas time!All kids love candy canes because they are just so yummy! Have you ever heard of candy cane cupcakes? I’m sure you have but lots of people don’t make them usually. So a couple days ago i had too try them! The best thing about them is they have swirls in the cupcakes! Can’t get better than that! Here are some photos and the recipe!

Ingredients
2 large eggs
1/2 cup sugar
1/2 cup milk (low fat is fine)
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/4 tsp peppermint extract
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp red food coloring

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and peppermint extracts.
In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk just until batter is smooth. Measure out one cup of batter and place it back in the medium bowl. Add red food coloring to this bowl and whisk to incorporate.
Put a spoonful (approx 2-3 tsp) of the white batter into the center each cupcake paper and let it spread slightly on its own. Put a spoonful of red batter in the center of the white. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters and trying to keep the amounts as even as possible (after the first layer, I used smaller amounts of red and white with each spoonful), repeat the technique until all the batter has been used up.
Bake for about 15 minutes, until a tester inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed.

icing

Ingredients:

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk
Crushed candy canes
peppermint extract
Makes: 3 cups of icing

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. Add crushed candy cane and extract.Keep bowl covered with a damp cloth until ready to use.

Happy Holidays!
20111222-170533.jpg

20111222-170701.jpg

Cake Pops

December 23, 2011

I always have loved the idea of having cake on a stick. Christmas is here in 3 days and I needed to make Christmas cake pops! The first time I tried to make them I never made them as they should have, So I never posted because they never even look like a cake pop. That didn’t stop me from trying again did it? So I tried the next day and they turned out! I was pretty proud of my self. They were delicious and i highly reccommed them for the holidays! Here are some photos of my cake pops and the recipe.

20111222-163640.jpg

20111222-164004.jpg

20111222-164026.jpg

20111222-164047.jpg

Ingredients:

48 Basic Cake Balls
24 ounces green candy coating
Deep microwave bowl
Sprinkles ( optional )
48 Lollipop Sticks
Cup for sprinkles
Styrofoam block

Have the cake balls chilled and in the refrigerator. You also don’t have to make 48 cake balls just cut the cake of how many cake balls you want.

Melt the green candy coating in a microwave- save plastic bowl.
the coating should be about 3 inches deep for easier dipping.

When you are ready to dip about 1/2 inch of the Lollipop stick in the melted green candy coating.Insert it straight into the cake ball, pushing it no more than halfway through. Dip the cake pops into the green candy coating, Tap off any excess coating.

Grab a cup and put sprinkles in the cup. Then grab your cake pop and cover it with sprinkles.

Then you can put your cake pops into a styrofoam block.

Enjoy and Happy Hoildays!

Sprinkles

December 12, 2011

Hey Everyone, I said in my other post today that i went shopping at michaels right? Yestrday while shopping i was walking down each baking asile and i was picking up any sprinkles that caught my eye. I didn’t care about how much the sprinkles cost, I just want to get more sprinkles for the hoildays! While i was at the checkout then i was thinking oh my godness how many sprinkles did i pick up! The answer was way too many! Anyhow when i got home i had more sprinkles and i have more than 25 diffrent types! Then i said to myself where the heck am i going to put all these sprinkles? My baking drawer is full and the shelves are full! What am i going to do! So my mom looked in the closet and found her old spice rack! Whoo-hoo! There was 16 little containers that i can put my sprinkles in! Yay- I was so happy at that point. Here are some photos!

Thanks for reading!

Shortbread Cookies!

December 11, 2011

Count down is on 13 days left till Christmas! Yestrday i went to Michaels to get some baking supplies for the hoildays that are coming up. I got 5 types of candy melts and tons of sprinkles and other cool stuff. Next Friday thank godness i will be getting 2 weeks off! Yay- You know what that means? Baking time! Yup that’s right i will be baking cupcakes,cake pops,cake,cookies and more! Anyhow i made Shortbread cookies today and they taste deicious! They are great for the hoildays. Here is the recipe if you are intersted in making them.

Preparation time: 5 minutes
Cooking time: 18 minutes
Yield: 36

Ingredients
Shortbread Cookies
1 cup unsalted butter at room temperature
1/2 cup plus 2 Tbsp icing sugar
1/4 cup cornstarch or rice flour
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract

Directions
Shortbread Cookies
1.Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch or rice flour and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.
2.Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.


Gotta love the plate! Cookies for Santa how cute!

Enjoy!