Cupcake Wars

Cupcake Wars is one of our favorite tv show on the Food Network, its a show about four cupcake bakers who challenge each other to make the best cupcake. Each round is different, the first round starting out with four bakers is using 3 secret ingredients that they have to include in one cupcake for the judges to taste. The ingredients can range from bacon to seaweed to so much more, the next round is about taste, texture, and appearance with three cupcakes, each round one person is elminated until the final round where there is two bakers left. Which they have to make a cupcake display for an event and bake a thousand cupcakes. Check out the video if you haven't already. This really is an amazing show!

Corner Bakery Cafe Review

The Corner Bakery Cafe has a variety of foods to help your appetite. They have breakfast ,lunch, and pasteries. The Corner Bakery Cafe is known for appeasing to all appetities and ages. They are diverse within the food category because they cater to everyone. When ,y family recently ate their, my sister was hungry for pasta, I was hungry for fresh pasteries, and my dad wqas hungry for a sandwitch.  The crazy part was that this bakery had all of those things at a reasonable price. I will put up a link for you to check out their website as well as what they have to offer. Hope you try it out!http://www.cornerbakerycafe.com/home.aspx

Buttercream Cupcakery Review

We personally love cupcakes and  found this to be the most amazing cupcakery in Fort Collins; if not Colorado. Not many people do know about this amazing place, and we think they deserve way more attention than they receive. They even offer gluten free cupcakes for the people who are allergic or are seeking a better every day diet. This business does not look to reach the top of the totem pole they look to reach out to people and bring happiness to the community. “When I was younger I would bake with my mother and working here brings back fond memories of my childhood. And I want to help give those same memories to others;" states Lorenezetti. They advertise on two main social networking sites, to bring themselves business, and those two are Facebook and Twitter. You will get a free cupcake just for following.

Mint Chocolate Cupacakes

Over the weekend Amanda and I made these, they were so yummy. I thought it was weird that it we had to put peppermint extract in them but they turned out pretty good. We didnt have time to make homemade icing so we just used plain vanilla icing with a little bit of the peppermint extract and some green food dye. The recipe was kind of weird we had to use sour cream which doesn't taste very good. My brother tried the finished product and thought they were gross, but Amandas brother tried them and he really liked them. So i guess it was 50/50 on the taste. If you want to try the recipe out here it is:

Ingredients

Cupcake Ingredients

• 8 Tbsp (1 stick, 4 ounces) unsalted butter
• 1/2 cup Dutch processed cocoa
• 2 ounces bittersweet chocolate, chopped
• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 1/2 teaspoons mint extract
• 1/2 cup sour cream

Method

Cupcakes
1 Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners. Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.
2 In a small bowl, sift together the flour, baking soda, and baking powder.
3 In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.
4 Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.
5 Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.
6 Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.
Use frosting of choice, flavored with a little mint extract. Garnish with a little fresh mint. Recipes for simple butter cream or cream cheese frosting follow.
Makes 12 cupcakes.

DC Cupcakes

DC cupckaes is one of our favorite cupcake shows. The two sisters, Sophie, and Katherinie own their own bakery with their mother. Their bakery is called, Georgetown Cupcakes, located in Washington, D.C. They make any kind of cupcakes you can imagine. For breast cancer awarness they created a giant pink bra made out of cupcakes. We posted a video for you to watch their experience. All the different and unique cupcakes they create are tricky, but somehow they always know how to make it work. One day we want a bakery where we are able to have the same skills as Sophie and Katherine.

Snickers Cupcakes

Last week, Kenya and I made a trip to King Soopers to buy our ingredients for Snickers Cupcakes. It was a long, time consuming process, but a cool learning experience. We had no idea that a cupcake could taste exactly like a snickers bar! Our frosting did not go as planned, but I am sure it will go better for you! I would for sure reccomend this recipe. If you are interested in trying it out, here is the recipe:


Ingredients:
 For the cake:

• 1 package of devil's food cake mix
• 1 package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs; lightly beaten
• 1/2 cup warm water
• 1 teaspoon of vanilla
• 30 snickers minatures

 For the frosting:

• 2 sticks unsalted butter at room temperature
• 1/2 cup shortening
• 2 teaspoons pure vanilla extract
• 1 1/2 cups confectioners' sugar
• 1/3 cup caramel topping; plus more for drizzling
• 1/4 teaspoon salt

Directions:


For the cake:

• Preheat oven to 350 degrees
• Line 24 cup muffin tins with paper liners
• In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla, and water.
• Evenly divide the batter amongst the prepared pans.
• Gently push the frozen snickers into each center of the batter and smooth the surface, covering the candy bar.
• Bake for 18-22 minutes.
• Cool cupcakes on wire rack.

For the frosting:

• Cream the butter and shortening in the bowl with an electric mixer.
• Add in the vanilla, salt, and caramel syrup.
• Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added, give it a taste and decide if you want more caramel.
• Garnish with chopped snickers minies and a drizzle of caramel syrup.

Coconut and Banana Cupcackes

In Kenya and my Gourmet and Multicultural foods class, we had a cake decorating unit. With the limited supplies, we wanted to make a unique flavor. So we decided to use coconut and banana extract in the batter. They turned out AMAZING. We actually suggest this to others. As gross as it may sound, they were really yummy. Here is our recipe:
For the cupcakes:
Use a box of white cake mix and follow the directions on the back.
In the batter add banana and coconut extract for flavor.
Split into three bowls and add your favorite color in each.
Add a layer at a time into each cupcake pan.
For the frosting:
Ingredients

• 1 cup heavy whipping cream
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 3 cups frozen whipped topping (such as Cool Whip®), thawed

Directions

1. Beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
2. Fold the whipped topping into the whipping cream mixture to evenly mix. Refrigerate until ready to use.               

Baked Alaska Cupcakes

Over the weekend, my grandma helped me and Kenya make baked alaska cupcakes. Usually baked alaska is in the form of a pie, but we wanted to try something different. It was very time consuming. It took about two days. I suggest you try it out. We changed the recipe a bit, but it is well worth your time! Everyone ate them within a day. Here is the recipe:

Cake/Ice cream:

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons milk

2 cups of your favorite ice cream for filling cupcakes

Directions for cake and ice cream:

1. Heat oven to 350°F and line cupcake pan with papers.

2. Sift together flour, baking powder, and salt. In a mixing bowl, cream the butter and sugar until lightened in color and fluffy. Add eggs one at a time, mixing well between additions. Beat in vanilla extract.

3. Add flour mixture and milk alternately, beginning and ending with flour. When completely incorporated, divide batter evenly amongst liners, filling them 2/3 full. Bake for 15-20 minutes, but check them after 15.

4. Peel away cupcake liners and discard. Cut a small divot out of the top of each cupcake, large enough to hold about 2 tablespoons of ice cream. Fill each divot with ice cream and place filled cupcakes in the freezer while preparing the meringue.

Meringue/ flambe:

6 large egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar

1 1/2-2 cups brandy, warmed on the stove top

Directions for Meringue:

1. In a large mixing bowl, beat egg whites with an electric mixer until foamy. Add the cream of tartar and beat until soft peaks form.

2. Gradually beat in the sugar until the meringue is stiff and glossy. Transfer half the meringue to a large piping bag fitted with a large star tip.

3. Preheat oven to hottest setting (this is usually broil).

4. Remove the cupcakes from freezer. Set each cupcake on their own small plate, and then set the plates on one or two large baking sheets. Immediately pipe meringue swirl on top of the cupcakes, covering/enveloping the ice cream completely. Use an off-set spatula to coat the lower part of the cupcakes with meringue.

5. Place cupcakes under broiler until meringue is lightly browned - be sure to give this step your undivided attention! Remove from the oven and present to guests. Gently pour 2 tbsp. brandy over each cupcake. Ignite the brandy with a long kitchen match and let burn until the flame subsides

6. When the flames die down, serve immediately.

-Amanda and Kenya

Cookie Dough

This weekend, I made cookie dough cupcakes. I have never heard, seen, or tasted a cookie dough cupcake, so I thought this would be a unique idea. Honestly, they turned out amazing and veryone wanted me to make more. It was a very time consuming process, but well worth it i the end. I call it a heart attack cupcake because they are so rich with sugar. I would suggest trying out this recipe. Its well worth your time to make something different and delicious at an afforable cost. Here is the recipe:
For the cupcakes:*3 sticks unsalted butter, at room temperature
*1½ cups light brown sugar, packed
*4 large eggs
*2 2/3 cups all-purpose flour
*1 tsp. baking powder
*1 tsp. baking soda
*¼ tsp. salt
*1 cup milk
*2 tsp. vanilla extract
*1 cup chocolate chips
~To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
~Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients. Blend in the vanilla. Fold in the chocolate chips with a spatula and mix by hand.
~Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
For the filling:*4 tbsp. unsalted butter, at room temperature
*6 tbsp. light brown sugar, packed
*1 cup plus 2 tbsp. all-purpose flour
*7 oz. sweetened condensed milk
*½ tsp. vanilla extract
*¼ cup mini semisweet chocolate chips
~To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.
~To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture. I ended up with leftover dough (nice!)
For the frosting:
*3 sticks unsalted butter, at room temperature
*¾ cup light brown sugar, packed
*3½ cups confectioners’ sugar
*1 cup all-purpose flour
*¾ tsp. salt
*3 tbsp. milk
*2½ tsp. vanilla extract
For decoration:*Tiny chocolate chip cookies (if you feel ambitious)
*Mini chocolate chips
~To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
 ~Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

-Amanda :)

Oreo Cupcakes

If you like Oreo's and Cupcakes then this cupcake is perfect for you. This past weekend i made Oreo Cupcakes. And personally I think it was one of the best cupcakes i had ever made/tasted. Many people tended to agree with me. I did learn something when making them, it was to read the directions and all the information carefully. I thought the recipe said it makes 12 cupcakes but i didn't realize it said it atleast makes 12 cupcakes so i doubled the recipe thinking that it would make and 24. I ended up with almost 48 cupcakes. It was crazy, but they were so yummy! I followed the recipe but added a teaspoon of coffee to make it a little chocolatier. (: Heres the recipe:


Oh! Before you start preheat your oven to 350 degrees. Oven temperatures may vary.
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


The frosting was just store bought cream cheese flavored icing, it paired really well with the chocolate cake and oreos.


For the preperation, I combined all the dry ingredients in a bowl and whisked until fluffy. I then slowly added all the wet ingredients and stirred until no lumps were left and it was all thoroughly combined. I then lined my cupcake pan, and broke one oreo into four pieces into each cup and poured the batter on top until the oreo was completely covered. I then baked them for 16-18 minutes until a toothpick came out clean. I let them cool for 5 minutes then frosted them with the icing and a few crushed up oreos. I hope you enjoy making them and eating them as much as i did. (:

~Kenya

Rainbow Cupcakes

This weekend, Kenya and I made rainbow cupcakes. We were super excited, but nervous as to how they would turn out. Suprisingly, they were really easy to make. They turned out amazing and taste wonderful. We will be sure to add pictures later this week to show you. If you want to try, here is the recipe:


Ingredients:

• White cake mix (we used an 18-1/4-ounce box)

• Food coloring (red, blue, green, and yellow)

• Baking cups

• Whipped cream (optional)

Instructions:

1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
   

   RAINBOW COLOR	DROPS OF FOOD COLORING
   Purple	9 red and 6 blue drops
   Blue	12 drops
   Green	12 drops
   Yellow	12 drops
   Orange	12 yellow and 4 red drops
   Red	18 drops
2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.
4. I hope you had as much fun as we did while making them!! Enjoy!

-Amanda