Alright, this didn’t turn out exactly as I had planned. My aim here was to make a cupcake version of the classic bananas foster dessert. However, as I was making these I forgot two things I wanted to add: rum in the banana cake and a caramel middle. Forgetting the rum was due to me [...]
I experimented with a new buttercream flavor this afternoon that will eventually be paired with a cake and offered on my dessert menu. This is a brown sugar caramel and rum buttercream. And yes, it tastes every bit as delicious as it sounds.
I had never made an Italian meringue buttercream with brown sugar instead of [...]
I’m developing recipes and flavor combinations for my menu and this is my latest concoction:
Creamy, fluffy, buttery, pink lemonade buttercream! Perfect for summertime and perfect for cupcakes, cakes, or anything else you want to spread buttercream on. Oh, and it’s a lovely shade of pale pink–I LOVE pink frosting! Can you tell how excited I [...]
I’ve been thinking about buttercream a lot lately. No, I haven’t been craving it (although I’m always in the mood for buttercream), rather I’ve been thinking about what exactly constitutes a real buttercream frosting.
Back when I was in culinary school, we were taught that there were only three different types of buttercream: French, Swiss, [...]
This post is already almost edible, isn’t it? That’d be due to the extreme decadence of Jaqua products - their luscious body creams and shower gels look and smell good enough to eat. Of course, this is inadvisable, since they probably don’t actually taste that great and then you’d miss out on actually getting to use them!
One of the newest Jaqua scents is the delectable Cocoa Buttercream - a twist on their original, wildly popular Pink Buttercream product line. If you (or a giftee on your Holiday shopping list) is into foody or gourmet fragrances and body products, you just hit the gold mine.
Using natural and delicious sounding ingredients like cocoa butter, marshmallow extract, and macadamia nut oil - to name a few - the Jaqua body care products let you indulge in a way that’s actually good for you - and anyone who gets close enough to smell or touch you!
The Jaqua Cocoa Buttercream products start at $8 and include body butters, hand lotions, body wa
This post is already almost edible, isn’t it? That’d be due to the extreme decadence of Jaqua products - their luscious body creams and shower gels look and smell good enough to eat. Of course, this is inadvisable, since they probably don’t actually taste that great and then you’d miss out on actually getting to use them!
One of the newest Jaqua scents is the delectable Cocoa Buttercream - a twist on their original, wildly popular Pink Buttercream product line. If you (or a giftee on your Holiday shopping list) is into foody or gourmet fragrances and body products, you just hit the gold mine.
Using natural and delicious sounding ingredients like cocoa butter, marshmallow extract, and macadamia nut oil - to name a few - the Jaqua body care products let you indulge in a way that’s actually good for you - and anyone who gets close enough to smell or touch you!
The Jaqua Cocoa Buttercream products start at $8 and include body butters, hand lotions, body wa
Ingredients1 boxed cake mix (Butter flavor, yellow or white)2 large eggs1 cup sour cream1/2 cup canola oil2 tsp vanilla flavoring1 3/4-ounce box of instant vanilla pudding3/4 cup creme de cacao liqueurPreheat your oven to 350 degrees.Put all ingredients in a large bowl. Turn your mixer onto Low to blend the ingredients. Then turn it to Medium High (or High if you have a small mixer) and blend it for a full three minutes.While the cake is being blended, you can prepare your angel food cake pan (funnel pan). Spray the pan with baker's spray to keep the cake from sticking. When the mixing is done, pour the batter into the cake pan. Bake 55 minutes to one hour at 350 degrees. Test for doneness with a clean toothpick. If nothing sticks, the cake is done. Don't be tempted to open the oven before the 55-minute mark or the cake may sink a bit. Even if it does, you'll still be fine. Turn the cake onto your platter after it cools down.Godiva French Buttercream FrostingIngredients1 cup butter
Hmm, I'm still feeling a little tropical. I don't see why, since I live in southern California and it's pretty much tropical all year round. Since I was still stuck on "tropical", I decided to make cupcakes reflecting that mood. I decided to use my favorite vanilla cake recipe (Billy Reese's), and just make a few changes. Instead of milk I used coconut milk (organic). For the vanilla, I used half the amount and added a 1/2 teaspoon of coconut extract. I also added a 1/2 teaspoon of ginger. Once the cupcakes are cooled, I filled them with mango jam in the center. I did go all out for the buttercream!! I used Martha Stewart's Swiss Meringue Buttercream. MMM! SO GOOD!! I added 12 ounces of pureed mango jam at the end and beat the buttercream smooth. The cupcakes looked beautiful and the taste was better, than expected. My friend Lucy loves mangoes and tomorrow I will hand deliver the cupcakes to her house. See ya next week!
I have a friend (we'll call him Jose Turner) whom I suspect is a brownie/cupcake addict. Whenever I ask Jose about baking suggestions, he always responds with "bake brownies with pecans!" If one were to shake Jose upside down cookies would fall from his pockets instead of coins. I bet he hides brownies where a normal person would hide valuables. I searched high and low for a good recipe that would meet Jose's "needs" (addiction). That is why these eight cupcakes are dedicated (and will be given) to Jose. The recipe is from Tate's Bake Shop by Kathleen King.Brownie Cupcakes with Espresso Buttercream6 tablespoons of salted butter6 ounces bittersweet chocolate, chopped1/2 cup packed brown sugar1/3 cup of sugar2 large eggs1 teaspoon of vanilla1/2 cup of flour1/4 cup of pecans, chopped*Preheat the oven to 350 degrees. Line a muffin tin with eight liners.Melt butter and chocolate in a medium microwavable bowl. Microwave on low, stirring occasionally, until melted and smooth.Stir i
My oldest son loves anything with cinnamon so I decided to make him these cupcakes as a snack when he got home from school. They turned out really well. Not an overly sweet frosting and it goes great with a big glass of milk. I added an extra 1/8 tsp of cinnamon and it still came out well. I just added the cinnamon to my buttercream frosting recipe.Cinnamon Buttercream Frosting1 c. butter, room temperature3 3/4 c. confectioners' sugar (powdered sugar), sifted3 to 4 TBSP milk1 tsp vanilla extract1 tsp ground cinnamon- Blend butter in a large bowl, on low speed until fluffy, approx 30 seconds.- Add sugar, 3 TBSP milk, and vanilla.- Blend lightly.- Add cinnamon.- Continue mixing until sugar is well incorporated.Increase speed and beat until fluffy.If the frosting is stiff, add the remaining 1 TBSP of milk.
