The Cupcake Thread!
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by fleur-de-lis » October 29th, 2008, 3:33 pm
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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. |
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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....  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 |
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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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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! |
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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 |
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They are yummy! It''s pretty easy, just make sure you read the recipe once first all the way through. |
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Her party is Sunday so we are making them tomorrow. Have a great time at the beach! |
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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. |
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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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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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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. |
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I cup = 240 mls, whatever that converts to! |
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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... 
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