Heavenly Yet Beautiful Cupcakes
Starting my own cupcake company was a thrill and I learn so much. But I yearned for the calm of taking my time to create perfect little decorations and unique flavor combinations. After selling my business, I decided to focus on teaching my craft. I hope this site will inspire you to create and indulge in one of the best and most satisfying desserts...the cupcake.
Monday, May 23, 2011
Friday, May 13, 2011
I simply love chocolate covered cornflakes. Those delicious clusters of tender chocolate with a crunchy middle. Yummmm. So I thought to myself....self, how can I add these beauties to cupcakes. And this is what I came out with.
Tuesday, May 10, 2011
Thursday, May 5, 2011
I recently got a call from a lovely lady on the West Coast named Tamara. She wanted to find out how she could make a cupcake bouquet for one of her clients. I was thrilled to help and provided her with step by step instructions along with links to websites to buy materials and see additional examples.
A week later I received a lovely email from her along with this picture. Obviously, her bouquet was a huge success. So much so that her client thought the bouquet was made from flowers until she got up and close. Tamara admitted she was not a baker and had never really frosted anything. But with my instructions she was able to make these look amazing!! Great job!
So this is proof that a little determination and creativity can result in a masterpiece. Even if you are not a baker.
Tamara is a very determined and resourceful young lady and recently started her own business. If she can create this amazing cupcake bouquet with simple instructions, she can do anything!
Here is her info for any of you that live near her and would like to use her services. You can check out her Facebook page and learn more about her business as well.
Golden State Concierge
(559) 433-8586 Office
(559) 289-2342 Cell
The vision of golden maple syrup trickling down a swirl of buttery frosting propelled me to create this masterpiece. Honestly, this recipe is a knockout. I gave myself two pats on the back...okay more like 3. I deserved it.
This recipe initially came from a true backing talent, the original Domestic Goddess, Nigella Lawson. However I tinkered with it to make it a bit more cupcake friendly. Using cake recipes doesn’t always translate well into cupcakes.
Okay, so here’s one big detail...you cannot use Aunt Jemima’s Maple Syrup. Because, shocker here, it’s not the real deal. Please use only pure 100% Maple Syrup. Whole Foods sells Canadian Maple Syrup in a huge container. Get it.
The buttercream for this cupcake is a mix of a traditional cream cheese frosting with a Swiss Meringue. However, you can use any buttercream you like just substitute half of the sugar you use with maple syrup.
Okay, here you go:
3 1/3 cups self-rising flour
1 1/2 cups Pure 100% Maple Syrup
1 1/2 sticks of butter
1 cup sugar
1 1/2 cups boiling water
3 large or extra large eggs
Preheat over at 350 degrees (or 325 degrees if you are using a convection oven)
In a bowl (using a hand held electric beater) whip butter and sugar until light and fluffy. Add one egg at a time ( no cheating, if not, the mixture will curdle). Add the maple syrup and lick the container (kidding, well...I did). Once the maple syrup has been added, toss in 1/4 cup of the flour in and whip. Then add 1/2 cup of the boiling water...whip again. Repeat this until both the flour and the water have been incorporated. The batter you get is stunning, smooth and velvety.
Spoon in about 1/2 cup into cupcake baking cups and bake for 24 minutes. Insert a toothpick to make sure it comes out clean. If not, bake until it does.
2 sticks butter (softened...room temperature)
1 8oz pack of cream cheese (also at room temperature)
1 cup confectioner sugar
1 cup Pure Maple Sugar (plus a bit more to drizzle on top)
1/2 cup pecan halves
Using a standing mixer, whip up butter and cream cheese. Once smooth, add sugar and mix again until smooth. Add the maple syrup and whip for 10 seconds.
Pipe cupcakes, drizzle some delicious maple syrup and top with a pecan half.
Enjoy with a latte, a gossip magazine and your favorite slippers on your feet.