Bridal Shower Cupcakes

 

 

It has been quite a long time since I'm blogging again.  I guess it has been another year and quite eventful with many changes going around me everyday.  I guess that the "way of life" and we should learn how to accept changes and adapt to it.  Anyway, I recently got a chance to make some bridal shower cupcakes for a friend of my at work and thought that I should share the recipe and the picture of the cupcakes since it is awesome.  I have had so much fun making the cupcakes.  I've made three kind of cupcakes for the occasion - the Carrot w/ creamcheese filling cupcakes, the Very vanilla cupcakes and last but not least the Smore's cupcakes.  I've also made my own homemade fondant which tasted so delicious.  I didn't get a chance to take a photo of my Carrot w/ creamcheese filling cupcakes; however,  I've pinned the recipe on my Pinterest.  Let's start w/ the Very vanilla cupcakes that I've actually adapt from the cupcakeproject.com.  The cupcakes themselves actually made w/ real vanilla bean in the batter.

The Bride and Groom Cupcakes Design... Awww... So Cute.

The Very Vanilla Cupcake Recipe (adapt from Stef @ cupcakeproject.com)

Yield: 16 cupcakes

• 1 cup (225 grams) granulated sugar
• 1 vanilla bean
• 1 3/4 cups (175 grams) cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (57 grams) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup (75 grams) full-fat sour cream
• 1/4 cup canola oil or vegetable oil (60 ml)
• 1 tablespoon pure (not imitation) vanilla extract
• 2/3 cup (160 ml) whole milk

1. Preheat oven to 350 F (175 C).
2. In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
5. Add the vanilla bean sugar and mix until well combined.
6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you'll end up with a very fine crumb texture.
7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.  (Don't worry, you didn't do anything wrong.  It's supposed to be that way.)
10. Fill cupcake liners just over 1/2 full.
11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.
12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

I didn't make a lot of frosting for this Very Vanilla cupcakes; instead, I've made some homemade fondant to be able to cover my cupcakes for the bride and groom theme.  I thought it turned out really nice and I love the homemade fondant, it tasted ten times better than the store bought and also a cost effective too.  I have to share the fondant recipe at a later time.

The other cupcakes that I've made for this occasion is the Smore's cupcakes with a marshmallow frosting that I've adapted from Jennifer Shea at Martha Stewart website.  They even have the video to show you the step by step on how to make this cupcakes from scratch and it is pretty awesome.  I has been my favorite cupcakes of the summer of all times and also kids friendly.  

The Smore's cupcakes w/ marshmallow frosting. 

 

Smore's Cupcakes w/ marshmallow frosting and fondant flower design.

 

• Yield Makes 2 dozen

Ingredients

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup unsalted butter, melted
• 9 ounces bittersweet chocolate, finely chopped
• Marshmallow Frosting

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Marshmallow Frosting

• Yield Makes enough for 2 - 3 dozen cupcakes

Ingredients

• 8 large egg whites
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

Directions

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

 I hope that you will give these recipes a try.  I really enjoy making them and I hope that you will too.  I will be posting more delicious recipes this summer so check back soon.  My goal is to be able to post one recipe a week as time allow on my days off. 

Apple Pie Enchilada AKA "Delicious"

Apple Pie w/ Vanilla Ice Cream = YUM YUM!!!

 Ingredient:

• 2 (21 ounce) can apple pie filling
• 7 (8 inch) flour tortillas
• 1 teaspoon ground cinnamon
• 1/3 cup butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/3 cup water
• 1 teaspoon pure vanilla extract
• 1 package of 8oz cream cheese (room temperature)
• 1/2 cup of powder sugar
• 1/2 - 1 cup of any nut of your choice (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 
2. Put the tortilla on a plate, covered w/ a damp paper towel.  Microwave for 30 seconds to one minute.
3. Beat the cream cheese with the 1/2 cup powder sugar until combine together.
4. Spread the cream cheese mixture in an even layer on the tortilla. 
5. Combine the 1 teaspoon cinnamon with the 2 can of apple pie filling.  Spoon fruit evenly onto the tortilla. Roll up tortillas and place seam side down on lightly greased 13x9 baking pan.
6. Bring butter, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
7. Pour sauce evenly over tortillas; sprinkle with extra cinnamon and any nut of your choice on top if desired. Bake in preheated oven for 30 minutes.
8. Makes 7 large tortillas; may be cut in half to serve 14.

Butterbeer Cupcake

Since Harry Potter movie series is coming to an end soon here.  I figure that I should try to make a memorable cupcake for the event.  After searching the web for some awesome ideas, I found out that butterbeer has become quite a popular recipe for cupcake, especially if you're a Harry Potter fan.  This is the link to the original recipe for the butterbeer cupcake at amybites website.  I have actually twist the recipe a little bit to be creative by changing the buttercream to the swiss meringue butterbeer buttercream and it has turn out quite stunning.  LOVE IT... so YUMMY!!!

For the cupcakes:

Make 18 cupcakes
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2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
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For the ganache:
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1 11-oz. package butterscotch chips
1 cup heavy cream
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For the swiss meringue butterbeer buttercream frosting:
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5 eggs white
1 cup granulated sugar
pinch of salt
1 1/2 cup (3 sticks) of butter at room temperature
1 tbsp butterscotch ganache
1 - 2 tbsp of cream soda to taste

For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
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Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
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For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Use an melon scooper to remove a tiny portion in the middle of the cupcake and fill into the center of each cupcake of about 1 teaspoon of the butterscotch filling.


Swiss Meringue Butterbeer Buttercream Frosting: Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).  Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in the butterscotch ganache and the cream soda. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth.  Use a spatula to frost the cupcake or in my case, I used the 8M tip to pipe the frosting on my cupcake for the classic look and drizzle more butterscotch ganache on top of the cupcake.

The "KIDS"

The kids in pajamas...

Tiramisu

I've found a delicious tiramisu recipe online and making it for the first time for my nephew birthday. The steps were pretty easy to follow with this recipe. The only problem that I have ran into is trying to decorate the cake with chocolate. I'm so glad that it turn out quite nice at the end. The cake itself was so delicious that it was gone in a second. I will definitely make this tiramisu in an individual portion.

Mi Hoanh Thanh

I haven't make wonton noodle for ages. It's quite simple and my kids love the soup and the wonton, it's their favorite soup. I usually cook this noodle the Chinese way.

Pate Chaud

It's a French pastry that has made up from puff pastry with the filling is Pate (pork liver paste) originally; but I guess there are many different ways to make the filling today depend on whether you like it the Asian way or the European way. Anyway, I've made this pastries a week ago for my three kids and my hubby and they are still craving for more. Just thought I share with you guy a little recipe on how to make it. I usually just buy the pastry sheets from the grocery store; but if you want to make it from scratch, you can google for the recipe in which I think is a time consuming in making the dough it self.

Ingredients:

2 Box of Puff Pastry Sheet
1 lbs ground pork
2 tbsp pate (pork liver paste)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup of diced onion
2 egg yolk + 2 tsp of water = egg wash

Directions:


1. Thaw the pastry sheets for about 10 - 15 minutes.


2. Mix the ground pork with the pate and salt, black pepper, diced onion together well and sit for 30 minutes. You can do this step a head to save time and put it in the fridge while waiting for the pastry sheets to thaw.


3. Open up the pastry sheets and lay it flat on the working surface.


4. Divided the meat evenly on the sheet to make 25 portions.
5. Then put the second pastry sheets on top of the meat and seal around the edge of the meat.
6. Use a pizza cutter to cut the sheets into 25 even squares.
7. Preheat the oven to a 375 degree F and grease the baking sheets with cooking spray.
8. Transfer the squares pastries on to the baking sheets.


9. Use a brush to apply egg wash on each of the pastry evenly.


10. Bake the pastry for about 20 minutes.