The Cupcake Thread!

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Post by fleur-de-lis » October 29th, 2008, 3:33 pm
Can anyone suggest or post an amazing, moist, tender vanilla (cup)cake recipe that they''ve made themselves and highly recommend? Thanks!

f-d-l

Post by neatfreak » October 29th, 2008, 3:35 pm
Date: 10/29/2008 9:33:06 PM
Author: fleur-de-lis
Can anyone suggest or post an amazing, moist, tender vanilla (cup)cake recipe that they''ve made themselves and highly recommend? Thanks!


f-d-l


I really like this recipe from Magnolia Bakery, I make it all the time and it''s always a hit:

http://www.kitchenlink.com/cookbooks/2005/0743246616_2.html

Just make sure you follow the technique exactly in order to yield the fluffiest lightest cupcake.

Post by fleur-de-lis » October 29th, 2008, 3:51 pm
Date: 10/17/2008 4:10:48 AM
Author: FrekeChild
One thing I want to mention, because I know I'm the crazy lady who beats most things by hand, is that I make my tools work for me. Depending on the job, I will use one of three whisks--I'll attach a photo of what I'm talking about. The one with a ton of wires would be what I use when I make a creme anglaise, because you need as much agitation as you can get to not cook chunks of eggs on cream instead of a smooth creamy sauce. And a creme anglaise is what I used as a base for my ice cream the other night. Then when I was freezing the ice cream, I did it by hand using the left whisk again, until the ice cream began to freeze-when I switched to the middle whisk, that wouldn't freeze solid with ice cream stuck in the wires. The flat one is supposed to be used for sauces, and it normally gets used to make Kraft Mac and Cheese, because there is so little liquid in the pan, a big fat whisk doesn't really do anything, and the flat one can get into the corners of the pan.


The key though is to know what you need to do to the products and which tool to use them for. For whipped cream, whipping air into egg whites, I use the left one, because it has so many wires. If I were to use the middle one, it would take twice as long to get the required result. So using the big one for whipping air into something makes my life easier, and my arm a LOT less sore. And for making cookies, or butter based cake--really, butter based anything that has to be creamed, I'll use my flat industrial grade spatula, and some arm power. But because butter doesn't deflate instantly like egg whites or warm up and turn into butter like whipped cream, I can take breaks--which really saves my arms.


And I should mention here that my mom tried to steal my left whisk, but I managed to get it back. You guys should see what she does to utensils! It should be illegal!


Here are my whisks!


Freke, I love that you posted a picture of your whisks! Seeing the one on the left in your photo reminded me of one my college roommate had that I LOVED; the thick, solid metal handle is so much more comfortable that the wire-spring handle which I used in my childhood home.

(In the years since university, I've been fortunate to live in a variety of exciting cities. The downside of moving so much to pursue various opportunities for adventures is that one has to seriously cull through one's belongings before cross-country or intercontinental moves, so most of my kitchenware has been passed on to friends or donated. With all the baking this last week, I figured I'd head off to Target to get some cheap-y handmixer to tide me over until Christmas. But as I stood in front of the craptastic bottom-of-the-heap mixer which had been made in China... I longed for a great whisk!)

Eh, so I visited Williams Sonoma instead and am now the proud owner of a double-balloon whisk with a solid metal handle. Oh, and some vanilla bean paste, and some spatulas, and some veal glaze.... Image

You know, Freke, I'm pretty certain that every time I use it over the years, you will come to mind! Of course... each time I get a cramp in my forearm from trying to beat egg whites into stiff peaks using it and some elbow grease instead of merely swirling around a cheap-y Oster blender because you had romanticized the old way so effectively, it may be your name I curse as I shake my fist high in the sky! LOL

Post by FL Steph » October 30th, 2008, 11:53 am
Hi, guys....I've been busy baking away today. First I did the pumpkin patch cupcakes from the book Hello Cupcake. Now, I have not purchased the book yet, so this is actually just from looking at a photo on the internet of it, so I kind of did my own thing, but I think they turned out darling. This is for Andrew's class party tomorrow. I did a different one for his teachers b/c I didn't think they would want as much sugar, so I just melted some chocolate and cut out leaves to put on top of orange cupcakes for them. Finally, I did some Wall-E cupcakes for Andrew's birthday this weekend...that is what he requested. Enjoy the pics!
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Post by FL Steph » October 30th, 2008, 11:53 am
closeup...
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Post by FL Steph » October 30th, 2008, 11:54 am
Fall cupcake with chocolate leaf
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Post by FL Steph » October 30th, 2008, 11:54 am
Wall-E cupcake for birthday party
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wallecupcake1.jpg
wallecupcake1.jpg (50.36 KiB) Viewed 118 times

Post by Tacori E-ring » October 30th, 2008, 12:32 pm
Steph, they look so cute! I still love that Andrew and Tessa have the same birthday!
*****************************************
Expectations are nothing but premeditated resentments.

Happiness is an inside job.

Post by FL Steph » October 30th, 2008, 12:42 pm
Date: 10/30/2008 6:32:51 PM
Author: Tacori E-ring
Steph, they look so cute! I still love that Andrew and Tessa have the same birthday!


Thanks, Tacori! I know, that is too funny. We are leaving to go to the beach for the weekend, so we are celebrating Andrew''s birthday early. When are you making Tessa''s cupcakes? I''m sure they will turn out great! Have fun at her party!

Post by puffy » October 30th, 2008, 1:48 pm
steph those pumpkin cuppies are so cute! they turned out really well especially since you were just looking at a picture! congrats on the new business too!!

Post by canuk-gal » October 30th, 2008, 3:23 pm
Date: 10/29/2008 9:35:45 PM
Author: neatfreak

Date: 10/29/2008 9:33:06 PM
Author: fleur-de-lis
Can anyone suggest or post an amazing, moist, tender vanilla (cup)cake recipe that they''ve made themselves and highly recommend? Thanks!
f-d-l
I really like this recipe from Magnolia Bakery, I make it all the time and it''s always a hit:

http://www.kitchenlink.com/cookbooks/2005/0743246616_2.html

Just make sure you follow the technique exactly in order to yield the fluffiest lightest cupcake.
HI:

I have never used self rising flour nor a mixer for cake, but am willing to try.  I love a fab vanilla cup/cake!

cheers--Sharon
"People who possess great qualities, do not need to show off".

Post by FL Steph » October 30th, 2008, 4:48 pm
Date: 10/30/2008 7:48:11 PM
Author: puffy
steph those pumpkin cuppies are so cute! they turned out really well especially since you were just looking at a picture! congrats on the new business too!!



Thank you Puffy!

Post by neatfreak » October 30th, 2008, 5:25 pm
Date: 10/30/2008 9:23:28 PM
Author: canuk-gal
Date: 10/29/2008 9:35:45 PM

Author: neatfreak


Date: 10/29/2008 9:33:06 PM

Author: fleur-de-lis

Can anyone suggest or post an amazing, moist, tender vanilla (cup)cake recipe that they''ve made themselves and highly recommend? Thanks!

f-d-l
I really like this recipe from Magnolia Bakery, I make it all the time and it''s always a hit:


http://www.kitchenlink.com/cookbooks/2005/0743246616_2.html


Just make sure you follow the technique exactly in order to yield the fluffiest lightest cupcake.
HI:


I have never used self rising flour nor a mixer for cake, but am willing to try. I love a fab vanilla cup/cake!


cheers--Sharon


They are yummy! It''s pretty easy, just make sure you read the recipe once first all the way through.

Post by Tacori E-ring » October 31st, 2008, 2:42 am
Date: 10/30/2008 6:42:47 PM
Author: steph72276
Date: 10/30/2008 6:32:51 PM

Author: Tacori E-ring

Steph, they look so cute! I still love that Andrew and Tessa have the same birthday!



Thanks, Tacori! I know, that is too funny. We are leaving to go to the beach for the weekend, so we are celebrating Andrew''s birthday early. When are you making Tessa''s cupcakes? I''m sure they will turn out great! Have fun at her party!


Her party is Sunday so we are making them tomorrow. Have a great time at the beach!
*****************************************
Expectations are nothing but premeditated resentments.

Happiness is an inside job.

Post by lili » November 1st, 2008, 10:23 am
steph--
those pumpkins are adorable!

Post by Tacori E-ring » November 2nd, 2008, 2:47 pm
Here are the cupcakes we made for T''s b-day. Took FIVE hours to decorate...sorry it is not as pretty as all of your pictures! I was in a hurry.
Attachments
Tessa_cupcake-tower.jpg
Tessa_cupcake-tower.jpg (93.87 KiB) Viewed 118 times
*****************************************
Expectations are nothing but premeditated resentments.

Happiness is an inside job.

Post by Kaleigh » November 2nd, 2008, 3:30 pm
Date: 11/2/2008 8:47:51 PM
Author: Tacori E-ring
Here are the cupcakes we made for T''s b-day. Took FIVE hours to decorate...sorry it is not as pretty as all of your pictures! I was in a hurry.
They look terrific Tacori!!  You did a great job.  I can''t believe she''s turning 1.  Time sure does fly!!!
Piece of cake and a candle *** NG gift***

Post by FL Steph » November 2nd, 2008, 10:25 pm
Date: 11/2/2008 8:47:51 PM
Author: Tacori E-ring
Here are the cupcakes we made for T''s b-day. Took FIVE hours to decorate...sorry it is not as pretty as all of your pictures! I was in a hurry.



Oh my, Tacori....they turned out great!!! And I love your stand too! I hope she had a blast!

Post by Lorelei » November 2nd, 2008, 10:48 pm
GREAT job Tac and please give my congrats to your Mom too - you both did a fantastic job on the cakes!!ImageImageImageImageImage
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Post by MishB » November 2nd, 2008, 11:20 pm
Date: 10/29/2008 9:33:06 PM
Author: fleur-de-lis
Can anyone suggest or post an amazing, moist, tender vanilla (cup)cake recipe that they''ve made themselves and highly recommend? Thanks!


f-d-l


Yes I can - this is my recipe and everyone who has ever tasted it says they are the best cupcakes they have ever eaten. They stay good for days. They are quite heavy and dense, but super moist and delicious, it''s quick and easy and doesn''t use a lot of fiddly ingredients. You''ll have to convert from metric:

Cream together (I use a hand held electric mixer) 175g butter or margarine (I use marg) 175g caster sugar and 1 tsp vanilla essence. Add 3 eggs, 1/2 cup milk and beat, then add 1 1/2 cups self raising flour and fold together (I just beat on low until combined). Place into cupcake papers and cook at 170 degrees celsius (electric fan forced) for 17-18 minutes. I get about 14-15.



Post by Lorelei » November 2nd, 2008, 11:30 pm
Date: 11/3/2008 5:20:13 AM
Author: MishB



Date: 10/29/2008 9:33:06 PM
Author: fleur-de-lis
Can anyone suggest or post an amazing, moist, tender vanilla (cup)cake recipe that they've made themselves and highly recommend? Thanks!


f-d-l


Yes I can - this is my recipe and everyone who has ever tasted it says they are the best cupcakes they have ever eaten. They stay good for days. They are quite heavy and dense, but super moist and delicious, it's quick and easy and doesn't use a lot of fiddly ingredients. You'll have to convert from metric:

Cream together (I use a hand held electric mixer) 175g butter or margarine (I use marg) 175g caster sugar and 1 tsp vanilla essence. Add 3 eggs, 1/2 cup milk and beat, then add 1 1/2 cups self raising flour and fold together (I just beat on low until combined). Place into cupcake papers and cook at 170 degrees celsius (electric fan forced) for 17-18 minutes. I get about 14-15.



Would that be US cup measures and is the flour used the same amount in grams?  It sounds very similar to a basic British sponge cake recipe which I have used for years - simple but an excellent cake recipe!
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Post by Tacori E-ring » November 3rd, 2008, 2:25 am
Thanks Lisa, Lor and Steph (HAPPY BIRTHDAY ANDREW!!!) Here is a detail shot. The bats were the kids favorite. Massive amount of frosting AND candy...they went fast.
Attachments
detail_halloween-cuppies.jpg
detail_halloween-cuppies.jpg (95.59 KiB) Viewed 118 times
*****************************************
Expectations are nothing but premeditated resentments.

Happiness is an inside job.

Post by Lorelei » November 3rd, 2008, 2:27 am
Date: 11/3/2008 8:25:22 AM
Author: Tacori E-ring
Thanks Lisa, Lor and Steph (HAPPY BIRTHDAY ANDREW!!!) Here is a detail shot. The bats were the kids favorite. Massive amount of frosting AND candy...they went fast.

LOL!  Those are excellent and I love the middle ones, really clever!!!  Well I love them all but the middle ones are great!
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Post by Tacori E-ring » November 3rd, 2008, 2:58 am
Date: 11/3/2008 8:27:14 AM
Author: Lorelei
Date: 11/3/2008 8:25:22 AM

Author: Tacori E-ring

Thanks Lisa, Lor and Steph (HAPPY BIRTHDAY ANDREW!!!) Here is a detail shot. The bats were the kids favorite. Massive amount of frosting AND candy...they went fast.


LOL! Those are excellent and I love the middle ones, really clever!!! Well I love them all but the middle ones are great!


The spider web was the easiest, the bat was the hardest! The "wings" kept falling over so we had to use MASSIVE amount of frosting. The mummy was the last one we did so I kind of rushed them. The body is a lady finger.
*****************************************
Expectations are nothing but premeditated resentments.

Happiness is an inside job.

Post by MishB » November 3rd, 2008, 10:36 pm
Date: 11/3/2008 5:30:58 AM
Author: Lorelei
Date: 11/3/2008 5:20:13 AM

Author: MishB




Date: 10/29/2008 9:33:06 PM

Author: fleur-de-lis

Can anyone suggest or post an amazing, moist, tender vanilla (cup)cake recipe that they''ve made themselves and highly recommend? Thanks!



f-d-l



Yes I can - this is my recipe and everyone who has ever tasted it says they are the best cupcakes they have ever eaten. They stay good for days. They are quite heavy and dense, but super moist and delicious, it''s quick and easy and doesn''t use a lot of fiddly ingredients. You''ll have to convert from metric:


Cream together (I use a hand held electric mixer) 175g butter or margarine (I use marg) 175g caster sugar and 1 tsp vanilla essence. Add 3 eggs, 1/2 cup milk and beat, then add 1 1/2 cups self raising flour and fold together (I just beat on low until combined). Place into cupcake papers and cook at 170 degrees celsius (electric fan forced) for 17-18 minutes. I get about 14-15.





Would that be US cup measures and is the flour used the same amount in grams? It sounds very similar to a basic British sponge cake recipe which I have used for years - simple but an excellent cake recipe!


I cup = 240 mls, whatever that converts to!

Post by dragonfly411 » November 4th, 2008, 5:23 am
I WANT A WALL-E CUPCAKE PLLLLLEEEAAASSEEEE?!?!!?!
I don't know anyone that can live without a place of enchantment to turn to - Marjorie Kinnan Rawlings

Post by FL Steph » November 4th, 2008, 6:04 am
Date: 11/4/2008 11:23:32 AM
Author: dragonfly411
I WANT A WALL-E CUPCAKE PLLLLLEEEAAASSEEEE?!?!!?!


Haha, sure come on over! You''re in Florida right? Oh, but sadly they have all been eaten up, I will have to make another batch!

Post by FL Steph » November 4th, 2008, 6:05 am
Date: 11/1/2008 4:23:03 PM
Author: lili
steph--

those pumpkins are adorable!


Thank you! The little ones really liked them. They were waaayyy to sugary for me, but they look cute!

Post by Skippy » November 4th, 2008, 3:04 pm
Oh Steph and Tacori those cupcakes look YUMMY!  I think those Reeces cups as bats was so creative Tacori!!!  Awesome job, ladies!!!  Happy Birthday Tessa, Steph and AndrewImageImage
Skippy




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Post by fleur-de-lis » November 5th, 2008, 7:44 am
Date: 11/3/2008 8:25:22 AM
Author: Tacori E-ring
Thanks Lisa, Lor and Steph (HAPPY BIRTHDAY ANDREW!!!) Here is a detail shot. The bats were the kids favorite. Massive amount of frosting AND candy...they went fast.


Tacori, I just had to log in to tell you how AWESOME those cupcakes look! Mmm, those Reese''s bats in particular are making me hungry... Image


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