Thursday, May 29, 2008

Cupcake review

There is something so fun about frosting cupcakes with all different colors. I love it! Somebody request that soon please. Here's a pic that a had forgotten to post. I think it's vanilla cupcakes and vanilla buttercream, and the ever present chocolate cupcakes with cream cheese frosting. OK so on to the real reason for this post. A review for the Rockwall Cake Factory. If you are ever downtown at the square stop in and have one of their cupcakes. I have tasted cupcakes from many different places, but they have THE best cupcake I have ever had at a retail store. I had a Raspberry champagne cupcake and it was heavenly, moist, tender and the frosting was very creamy! The only negative is that the frosting was very sweet, but it was so flavorful I couldn't resist. I literally crave that cupcake. And they are cheaper than Sprinkles! Call me, lets go have a cupcake!

Thursday, May 22, 2008

Mother's Day

I know I'm late with this, but Mother's Day was great! I got to bake with my mom and spend some time with my grandparents too. In honor of Mother's day, and the fact that my sister has been bugging me to make it, I whipped up the pineapple right side up cupcake into a layer cake. It turned out pretty good I think. On a completely unrelated topic, prior to Mother's Day weekend I had mentioned to my dad that I hadn't gone swimming in a long time and it was getting hot. After mom and I got back from the grocery store, Dad said, I want you to come outside; sitting in my parents yard was a stock tank, cleaned up and full of water. Basically, it's a redneck swimming pool but only the size of a hot tub. I made my sisters get in it with me and we laughed all afternoon. My dad he's a handy one to have around!

How to eat a cupcake & Mousse recipe

Please tell me how 2 weeks have gone by without me posting a new blog?? Well, maybe it's because summer is officially here and my job goes into warp speed. The cupcakes, however have definitely still been on a roll. I need to update everything, but I keep forgetting. But I have two new cupcakes for you. 1) The Fauxstess.- Chocolate cake filled with whipped cream and topped with chocolate ganache. 2) Oreo Mint- Chocolate cake topped with mint Oreo mousse. This is the boys from the office new favorite.

In regards to the fauxstess, I had an excellent group of taste testers. And if you can tell by the pic, they devoured them! If you have never heard of Justin Cofield Band go check them out. I had the great privilege of giving Justin some cupcakes to try. His reaction by far is the BEST I have ever seen. Not only was it positive, it was stinkin hilarious. I'm hoping to get it video taped and then everyone can laugh along with me as I describe it here: Justin took the cupcake and set it on a plate as he carefully removed the wrapper. Then, with a fork (he used a fork? strange) he took one bite, set the fork down and took two steps back. He swallowed then pointed at the cupcake, jumped up and down and said, "That's it right there." And then he went for the fork again. Took a bite, set the fork down, took two steps back and then banged his head on the wall. This continued until the cupcake was gone. I've never seen someone eat a cupcake like that and I'm pretty sure I probably won't ever again. But, I'm glad he enjoyed them. Now for the coveted Oreo Mousse recipe. You all are going to kick me because it's so easy.


1 Pkg oreos (regular not double stuffed works best)

1 8oz. pkg cream cheese- softened

1 lg tub cool whip, or 6 cups of homemade whipped cream

1/2 cup powdered sugar


Combine cream cheese and sugar till smooth. Add whipped cream and stir until combined. In a plastic bag crush oreos. They should not be ground into a powder. Add oreos to cream and mix until just combined. Cover and refrigerate at least 30 minutes. Then top anything or eat it straight out of the container. This will frost 30 regular cupcakes or one layered cake.

Thursday, May 08, 2008

Guitars, Cars and Garage Sales

I've been busy baking up a storm in the past few weeks and my work schedule has picked up as well, so I'm all over the place, but that's just how I like it! First up we've got some rad guitar and car cupcakes for a little boy's birthday...just so you know piping the guitars were way easier than lions. Next we've got some garage sale cupcakes and a new recipe. One of my friends is going to live and serve in a faraway land for about 6months so he had a HUGE garage sale to raise the necessary funds. I whipped up some vanilla, Oreo, chocolate/cream cheese and white chocolate raspberry cupcakes for him to sell. I'm working on some different designs so there is a zebra print somewhere in there.

Now, for the new recipe: White Chocolate Raspberry Cupcakes (yet to be named after someone)
I use Magnolia's Vanilla Cupcake Recipe
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

1/2 cup All Fruit Raspberry Preserves
3/4 cup White Chocolate Chips

8 oz cream cheese at room temp.
4 cups powdered sugar
1/4 cup All Fruit Raspberry Preserves
Pinch of Salt

Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 1/2 full. Add 1TBS of Raspberry Preserves in the center of each cupcake and a few white chocolate chips, then top with about a tablespoon more of batter to just cover the filling. Liners should be about 3/4 of the way full. Bake for 20–25 minutes.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Beat Cream Cheese until fluffy, sift powdered sugar. Add powdered sugar one cup at a time until desired sweetness and consistency is reached. Add at least 1/4 of cup raspberry preserves (or fresh raspberries if you desire) and pinch of salt. Beat well. Top with White Chocolate Chips.

Wednesday, May 07, 2008

Cookies Not Cake....Rated PG-13

I live in a house of 4 girls...we have a blast. On tuesdays we have girl night and it is always a good time of laughter, accountability and growth. Recently E-rock had a birthday so for her big day we decided to make panty cookies instead of a cake. It was a blast...Make your own for a night out with the gals or a bachelorette party. Just make or buy your favorite sugar cookie dough. Roll it out and cut out using a heart cookie cutter. Trim off the pointy end of the hearts and you get the desired shape. Make sure you do this before you bake them. Then whip up some frosting in fun colors and go to town decorating! Here is our panty cookie adventure.

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