Tuesday, July 13, 2010

Gourmet Cupcakes!

(Image courtesy of therestisjusticing.com)

Hi all!  There has been a resurgence in the fine art of making Cupcakes, and our target item this week surely requires sugar.   In the past couple of years, I have seen Cupcake trees at receptions, for Birthday Parties, and just for fun.  They are a quick treat for gatherings as no one has to wait for the cake to be cut! 

Here are some recipes to consider trying and some lovely looks to try to emulate.  Your family will think you are a genius and you most likely will be surprised how easy it is to do.

Equipment needed:  Cupcake pans, liners, a Couple of Cake Decorating tips, optional: Cake decorating bags (can use a Ziploc bag).

Look at how simple this is to do:

In the video above it suggests using a purchased cake mix, which you certainly can do.  But, since we are all trying to be Food Storage conscience, consider making your own Cake Mix out of your supplies.  Here is a mix to consider:

Cake Mixes from Scratch and Variations

Prep Time: 20 Minutes

Cook Time: 35 Minutes Ready In: 55 Minutes (for a large cake), 15-18 minutes for Cupcakes

Servings: 24

"A convenient substitute for commercial mixes. Quick, easy, and yummy. Best of all, YOU control the ingredients!"


2 1/3 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups white sugar

1/2 cup shortening

2 eggs

1 cup milk

1 teaspoon vanilla extract


1. For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.

2. Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.

3. Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.

4. Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.

5. Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.

6. Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.

Buttercream Frosting

A list of ingredients you will need:

1 - (1 lb.) pkg. Domino® Confectioners Sugar (approx. 3 3/4 cups)

1/2 cup - butter or margarine, softened

3 to 4 tablespoons - milk

1 teaspoon - vanilla

Instructions »

Combine in large bowl, with mixer at low speed, confectioners' sugar, butter, milk and vanilla.  Beat at medium speed 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency. 
Makes enough to fill and frost 2-layer cake, 13x9x2-inch sheet cake, or 24 cupcakes.
For those of you who just have to have Chocolate Frosting, in my opinion there is not a better recipe anywhere than from Hersey's.
"Perfectly Chocolate" Chocolate Frosting

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Now, here are some recipe ideas to try!

Boston Creme Cupcakes 

100 Cupcake Recipes

Cupcake Recipes.com

Our Best Cupcake Recipes

Let's look at the creativity of others who have embraced the easy art of making cupcakes!

And finally, one I really liked!

So, try some today!  They are quick and most can be embellished without much time or skill at all!

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