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Archive for the ‘Cupcakes’ Category

I can lock down my wallet for many things, but @johnnycupcakes is not one of those things. I’ve got a huge connection to his brand – after all, I own 15 JC shirts. Every Halloween he releases themed and special edition tees. If I can’t buy these shirts, I think some of 2009’s shirts at least need a mention on my blog.

Big Kid Jason

Big Kid Jason – Johnny released a mascot early this year, the Big Kid. He’s a jolly fellow with a retro cartoon vibe. Now he’s got a costume, and it’s Jason from Friday the 13th.

Slasher Crossbones

Slasher Crossbones – a new version of the original crossbones. I love the oozing frosting and sprinkles.

Both tees are $35, and you can purchase in one of the 3 Johnny cupcakes stores or online (shipping $8.)

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I’m into baking right now. I enjoy the discipline of measuring out the exact ingredients of a recipe while having the freedom to create an edible piece of art.

Thus I’ve decided to use Wednesdays to explore cupcakes. This first installment is a little unprepared – as all things start. Just bear with me as I bring delicious pictures of cupcakes and such.

First, some pics of cupcakes. Then a recipe for you to get started on your own.

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[by Rakka]

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[by Bev (Sugarbloom Cupcakes) – click here for more cute cupcakes by this user]

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[by Rockamandy]

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[by Clever Cupcakes – click here for more great cupcakes from this user]

And this is a Guinness cupcake with Bailey’s Irish Cream – Ha!

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[by Chris B in SEA]

RECIPE TO MAKE YOUR OWN

From a post on the blog Tracey’s Culinary Adventures (recipe from Sprinkles Cupcakes via Martha Stewart.)

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Cupcakes
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Frosting
1/2 cup whole frozen strawberries, thawed
1/2 cup (1 stick) unsalted butter, firm and slightly cold
8 oz cream cheese
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract

To make cupcakes: Preheat oven to 350 F. Line a 12-cup muffin tin with cupcake liners.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

To make frosting: Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

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