June 24, 2009

Happy Birthday Doug

Happy Birthday Doug !

This has been everyone's favorite frosting that I've made. It's a recipe from Martha Stewart's Cupcake book but I altered it so it can be piped by adding 2 additional cups of powdered sugar.

Dark Chocolate Frosting
Makes about 6 cups.
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
2 1/4 cups confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
First published

June 20, 2009

Ruby Roo's Cupcakes

Today Ruby came over. She'll be 6 years old in August. We spent about 2 hours frosting & decorating cupcakes. She did a great job. I never even touched the knife. The kid has talent & she was so proud of her finished product. After dinner we all ate one and they were delicious!

June 19, 2009

Baby Boy Cupcakes

A friend asked me to make cupcakes for a shower she's throwing. The cupcake tier is a styrofoam cupcake stand. I painted it by hand with acrylic paint (you can not spray paint styrofoam, it will dissintigrate). I then covered it with scrapbook paper & embellished the edges with ribbon. The cupcakes are vanilla & chocolate with Martha Stewart's Fluffy Vanilla Frosting.
I used Wilton's 1M tip to decorate the cupcakes. I used non pareils, sanding sugar & shaved white chocolate on top.
Recipe for the frosting follows:

Makes about 4 cups.
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

June 18, 2009

Sunflower Mosaic Rock is DONE!

I started the mosaic on June.3.'09. I finished it this morning & took it to it's new home... Mom & Bob's garden. Here's my original post http://sdvjuls.blogspot.com/2009/06/mosaic-sunflower.html from a few weeks ago when I started the rock.

I learned a lot with the first rock & can't wait to start another rock for my Granny...and a pot for my Grams. I found a great glass store, stained glass store here in town. The owner is very nice & his prices are fair.

In Memory of Baby Z 5.18.09

June 17, 2009

Lemon Curd Cupcakes

Lemon Curd Cupcakes with Meringue
1 cup cake flour
1 cup all purpose flour
2 tsp baking powder
½ tsp salt
¼ cup butter, very soft
1 cup sugar
2 tbsp lemon zest (from 2 large lemons)
1 large egg
1 tsp vanilla1 cup milk, room temperature
Preheat oven to 375F. Line 18 muffin cups with paper liners.Sift together cake flour, ap flour, baking powder and salt in a medium bowl.In a large bowl, cream butter, sugar and lemon zest until fluffy, about 3 minutes. Beat in egg thoroughly, followed by vanilla. Alternate milk and flour in three additions, ending with flour. Evenly distribute in prepared pans.Bake at 375F for 18-20 minutes, until a tester comes out clean and the cake springs back when lightly pressed.Remove to a wire rack to cool.Makes 18 cupcakes.
Once the cupcakes are cool, fill a metal-tipped pastry bag with lemon curd (recipe follows, or you may use store-bought) and pipe into cupcakes. Poke the tip of the pasty bag 1/2-1 inch into the top of each cupcake and squeeze about 2 tsp lemon curd into it. You might not use all the curd.
Meringue3 egg whites½ cup sugar¼ tsp cream of tartar
Set a glass or metal bowl over a sauce pan with an inch or two of boiling water in it (i.e. use a double boiler) and beat egg whites in it until foamy. Add in cream of tartar and beat until fluffy but not yet at soft peaks. Stream in sugar until meringue reaches fairly stiff peaks. Spread on cupcakes with a small knife or offset spatula.
Brown with a blowtorch or place on a baking sheet under the broiler until lightly browned, about 3 minutes.

Lemon Curd
1/3 cup fresh lemon juice
1-2 tsp lemon zest
5 tbsp sugar
1 egg, room temperature
1/2 tsp vanilla extract
In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest.Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan.Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla.Transfer to a small container and store in the fridge.Makes 2/3 cup.

Chocolate Peanut Butter Cupcakes

Chocolate Cupcakes filled with Peanut Butter Cups
7 ounces milk chocolate3/4 cup butter or margarine1 teaspoon vanilla extract1 1/3 cups granulated sugar4 eggs1 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt12 mini peanut butter cups
Heat oven to 350 degrees F. Line muffin pan with baking cups.
Melt chocolate and butter together; stir in vanilla extract.
In a separate bowl combine sugar, unbeaten eggs, flour, baking powder and salt. Stir in chocolate mixture. Fill muffin cups half full; place peanut butter cup in center of each and top with remaining batter. Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.

Cosmopolitan Cupcakes

Cosmopolitan Cupcakes

"Cosmopolitan" Cupcakes with Lime-Cointreau Buttercream Frosting1/2 cup butter2 cups sugar2 eggs1/2 tsp salt2-1/2 tsp baking powder3 cups all-purpose flour3/4 cup buttermilk3/4 cup frozen cranberry juice concentrate, thawedzest of 1 lime1 cup dried cranberries, chopped, soaked in vodka for 30 minutes
1. Allow all ingredients to come to room temperature. Preheat the oven to 350F. Line muffin pans with cupcake papers
2. With a mixer, beat together the butter and sugar until fluffy.Add the eggs 1 at a time and beat until well combined.
3. Combine all dry ingredients in a separate bowl.Combine buttermilk, thawed concentrate, zest, and cranberries in a separate bowl.Add in 1 cup each of the dry and wet mixtures alternately, beating on low until the whole mixture is well combined.
4. Fill cups with batter two-thirds full. Bake at 350 F for 20-25 minutes or until cupcakesspring back in the middle when touched lightly. Cool for 10 minutes in pan.
For glaze:1/4 cup thawed cranberry juice concentrate1/4 cup vodka
5. Brush with cranberry/vodka glaze when cupcakes are still slightly warm.
When cupcakes are completely cooled, frost with lime-cointreau buttercream:
Lime-Cointreau Buttercream1/2 c butter3 c confectioner’s sugar
3 T Cointreaujuice from lime
Mix all ingredients on high speed until fluffy.
Garnish with: (optional)Dusting of Lime zestDried cranberries

Bailey's Chocolate filled cupcakes

What you'll need: (Makes 12)
Your favorite chocolate cupcake recipe or a box of chocolate cake mix
1/4 cup Baileys or any Irish cream - I used Baileys Creme Caramel (Feel free to add more or less to suit your taste)
5 oz White Chocolate
Milk (to help achieve consistency)
20 oz Thickened Cream
Cocoa Powder (Optional)

Mix the chocolate cupcake batter following the instructions on the pack. Fill the cupcake cup with about 3/4 batter. Bake for about 15 to 20 mins until an inserted skewer comes out clean.
When the cupcakes have cooled, carve a hole in the middle. Keep the carved bits in a separate bowl.

Baileys filling
Melt white chocolate and let it cool before adding the Baileys.
Stir thoroughly and add milk to achieve the right consistency. Add a little at a time until the filling achieves a thickened cream texture.
If you find the filling too runny, refrigerate for awhile until it thickens. Scoop the filling into the cupcake holes

Rocky Road Cupcakes

Rocky Road Cupcakes

1. Use Triple Chocolate Cake mix (boxed)
2. Cook according to directions on box

Frosting: (frost within 8 hours from serving):
2 cups Heavy Whipping Cream
1/4 cup unsweetened cocoa powder
1/2 cup confectioners sugar
1 tsp vanilla
1 tsp unflavored gelatin
2 tbsp cold water

1. Microwave the water & gelatin for 30 seconds. Stir until disolved. Let cool to room temp (about 5 min) but don't let it cool too much or it will thicken.
2. Whip whip cream in chilled stainless bowl.
3. In another bowl mix the cocoa powder & sugar
4. When whip is barely stiff add cocoa powder & sugar
5. Add vanilla
6. Add room temp gelatin
7. Mix for another few minutes
8. Frost cupcakes


1. Put 3 marshmellows on top
2. Sprinkle mini chocolate chips on top
3. Put almonds on top (optional)
3. Melt chocolate chips in a glass measuring cup (1 cup = 45 seconds on high)
4. Mix melted chips til creamy
5. Put melted chips in ziploc bag, cut small hole in corner of bag and drizzle all over cupcakes
6. Refrigerate until served.

June 14, 2009

Flower Pot Cupcakes

8 frosted cupcakes
8 lollipop sticks (6"-8" inches)
terracotta pot
3 sheets of green tissue paper
8 gumpaste flowers (optional)


Cut the styrofoam to fit snug inside the pot. Place the 8 lollipop sticks into the styrofoam.

Fold the tissue paper lengthwise into 2 inches wide..and weave it in between the lollipop sticks...tucking it in on the sides.

Stick your cupcakes on top of the lollipop sticks. I used a skewer to poke a hole in the bottom of my cupcake since my liners were thick and hard to puncture. I added a flower I had cut out of gumpaste.

June 12, 2009

Chocolate Ice Cream

Chocolate Ice Cream

3/4 cup sugar

2 cups milk

1/4 teaspoon salt

2 tablespoons unsweetened cocoa powder

3 egg yolks, beaten lightly

1/4 cup semisweet chocolate chips

1 cup heavy cream

1 tsp vanilla extract

In a saucepan, combine the sugar, milk, salt and cocoa powder. Cook over medium heat, stirring constantly. Bring mixture to a simmer. Place the egg yolks into a small bowl. Gradually stir in 1/2 cup of the hot chocolate mixture. Pour egg and chocolate mixture into the saucepan. Heat until thick but don’t bring to a boil.

Remove pan from heat and stir in the chopped chocolate. Keep stirring until all of the chocolate is melted. Pour chocolate mixture into a chilled bowl and refrigerate for two hours. After the chocolate mixture has cooled completely, stir in the cream and vanilla extract. Pour into an ice cream canister or maker and follow manufacturers instructions.

June 8, 2009

Mosaic Sunflower

I started this mosaic last weekend. I have never done one before so it's been quite the learning experience. Using glass tiles can be dangerous.. so far my cut count is at 3. The rock is about 17" x 12" x 10". It weighs around 70lbs. It's a bit difficult to move around. I'm making this for my mom's garden. It has been a fun project.

First I made a pattern on a piece of paper & cut my glass out

Then I attached the pieces with mortar


My first attempt at working with Gumpaste..pretty but not something I'd want to eat.

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