Heavenly Baked By Elvie

Showing posts with label Cupcake. Show all posts

Peach Cupcake...Fresh and Perfect for Summer !

Wednesday, April 01, 2015 | Labels: Cupcake

PEACH CUPCAKES

Butter and a fresh flavor of a good peach makes these cupcakes with a moist and tender crumbs a perfect dessert or snack for summer time.

INGREDIENTS :

Cupcakes

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

1/2 cup (113 grams unsalted butter, room temperature

2/3 cups (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 can (825 grams) peaches, chopped into cubes

Buttercream Frosting

1/2 cup (113 grams unsalted butter, room temperature

2 cups (230 grams) confectioners sugar, sifted

2 tablespoon milk or light cream

1 teaspoon vanilla extract

Assorted food colors (if desired)

DIRECTIONS :

1. Preheat oven to 350 degress F (177 degrees C) and line 12 muffin cups with paper liners.

2. In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar until light and fluffy.

3. Add the eggs one at a time and beat well after each addition.

4. Add the vanilla extract

5. In a separate bowl whisk together the flour, baking powder, lemon zest and salt.

6. Add alternately the flour mixture and milk in three additions, beginning and ending with the flour. Make sure the mixer is on low speed when doing this. Scrape down the sides of the bowl as required.

7. Add the chopped peaches and mix until combined.

8. Fill the muffin cups with the batter evenly and baked for about 20 minutes or just until set and a toothpick inserted in the center of the cupcake comes out clean

9. Remove from oven and place on a wire rack to cool.

10. Frost with icing once the cupcakes have completely cooled.

Delicious peaches (Photo from boldsky.com)

Frosting :

1. In an electric mixer or with a hand mixer, cream the butter until smooth.

2. Gradually beat in the white sugar with the mixer on low speed. Scrape the sides of the bowl when needed.

3. Add the milk and beat on high speed until frosting is light and fluffy (4 minutes)

4. Check the consistency of the frosting, add a little more milk or sugar when required.

5. Tint the frosting with your desired food color. I used the gel type food color here.

I prefer to use gel type food color because colors are vibrant

Lovely peach cupcakes with swirls of buttercream frosting decorated with some sugar sprinkles and Maltesers, a round chocolate shell with sweet honey and savory malt inside

Please visit my other blog :

http://flowersblooms-elvierose.blogspot.com

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Carrot Cupcake

Sunday, March 22, 2015 | Labels: Cupcake

Carrot Cupcake

A moist and flavorful cupcake that is easy to make as it does not require a mixer. It is the grating of the fresh carrots that takes time. You need two bowls, one for the dry ingredients and the other one is for the wet ingredients. The two are then mixed together and you are done.

INGREDIENTS :

1 1/3 cups (175 grams) all-purpose sifted flour
1 teaspoon ground cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

2/3 cup (135 grams) granulated white sugar

2/3 cup (160 ml) canola oil (you can also use vegetable or corn oil)

1/2 teaspoon pure vanilla extract

2/3 cup (160 ml) crushed pineapple (you can also use unsweetened applesauce or grated apple)

1 1/3 cups (225 grams) carrots

Cream Cheese Frosting :

4 ounces (115 grams) cream cheese, room temperature

1/4 cup (55 grams) butter, room temperature

2 1/4 cups (250 grams) confectioners' (powdered or icing) sugar, sifted

1/2 teaspoon pure vanilla extract

In this recipe, I did not use cream cheese frosting above but the "whippit" non-dairy icing so it is not so sweet. I added food color to the icing.

DIRECTION :

1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Line 12 muffin cups with paper liners.

2. In a large bowl mix together the flour, baking soda, salt, and ground cinnamon.

3. In another large bowl whisk the eggs until lightly beaten. Then add in the sugar, oil, and vanilla extract until slightly thickened. Fold in the crushed pineapple and grated carrots. Then fold this mixture into the flour mixture until incorporated.

4. Fill the 12 muffin cups evenly with the batter and bake about 20 - 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

5. Remove from the oven, place on a wire rack, and let cool completely before frosting.

Frosting:

1. In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy.

2. Add the powdered sugar and beat until fully combined and smooth.

3. Beat in the vanilla extract. Add more confectioners sugar if needed. (You can add coloring to your frosting)

4. Pipe the frosting on the top of each cupcake.

5. Serve immediately or cover and refrigerate the cupcakes until serving time. You can store it in the refrigerator for several days.

Please visit my other blog :

http://flowersblooms-elvierose.blogspot.com

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Baby Shower Cupcakes

Saturday, March 21, 2015 | Labels: Cupcake

This week, two of my colleagues had a simple baby shower held during lunch time in our office and I prepared baby shower cupcakes as my gift to them.

I brought along my 3-tier cake stand to place the cupcakes and other accessories so the set-up will look great

Cute dolls as decoration

One of the ladies is expecting a baby girl and the other one is expecting a baby boy

Peach Cupcakes with baby inspired toppers

Vanilla Cupcakes with baby inspired toppers

I used my all-time favorite frosting which is a non-dairy whipping cream so it is not sweet

CONGRATULATIONS TO WOULD BE MOMS, MADZ & ELLIE !

Please visit my other blog :

http://flowersblooms-elvierose.blogspot.com

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Heavenly Baked Goodies !

Saturday, March 07, 2015 | Labels: Cupcake , Muffins

HEAVENLY BAKED... A TASTE OF HEAVENLY GOODNESS

Freshly baked, moist and mouth-watering delights I created for my parents wedding anniversary

Cupcakes with delightful flavors for everyone to enjoy

My homemade cupcakes

A year round favorite buttery Red Velvet Cupcakes decorated with red flowers and hearts

Light and fluffy Carrot flavored cupcakes accentuated with a beautiful sugar butterfly

The rich and tender Chocolate Cupcakes with almonds coated with white chocolates

Chocolate cupcake for chocolate lovers

The banana chocolate cupcakes

Riped mashed banana and cocoa powder go well together resulting to a moist and delicious cupcake

The simple and delicious vanilla cupcakes with sugar flowers

The Chocolate Chip Muffins

Soft, fluffy, and bursting with chocolate chips

A box of heavenly baked goodies

Banana chocolate, Red Velvet and Carrot Cupcakes

Please visit my other blog :

http://flowersblooms-elvierose.blogspot.com

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Kiddie Cake and Cupcakes

Saturday, December 13, 2014 | Labels: Cake , Cupcake

Kiddie Cake

This is actually a late post. I made this cake and cupcakes more than a month ago during our village's trick or treat day for the kids and kids at heart who were visiting our family that day.

Bright and Colorful

The cake is a delicious carrot cake and to decorate the cakes and cupcakes, I used the gummi goodies or candies that children loves to eat ~ gummi bears, gummi worms, gummi stripes belts and gummi red and black raspberries.

Gummi bears

This popular gummies were invented in Germany by Haribo Company under the brand name "Gummibar" (Rubber Bear). Haribo is founded by Hans Riegel Sr., a candy maker from Bonn in 1920

Gummy worms

The gummi worms was introduced by Trolli, a brand of the German company, Mederer GmbH which is the second largest manufacturer of gummi candy in Germany, just behind Haribo.

Gummi red and black raspberries

Gummi Raspberries have a rich raspberry taste and a chewy gummi texture and more delicious than the real raspberries so kids love them.

This cupcakes are peach flavored cupcakes and I also used ice cream cones and chocolate chips for decorations.

Chocolate chips for the eyes, gummi worm for the mouth and gummi candy for the head dress

I cut a portion of an ice cream wafer cone and made it into a crown

To make the cupcakes look like a mummy, I used the gummi stripe belts

A mummy cupcake
The eyes are egg-shaped chocolates with almonds inside

Please visit my other blog :

http://flowersblooms-elvierose.blogspot.com

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A Perfect Gift on Valentine's Day

Saturday, February 15, 2014 | Labels: Cupcake

Satisfy your sweetheart's sweet tooth this love month with these Valentine's Day cupcakes your whole family will love

A colorful valentine cupcakes to say Happy Valentine's Day to your special someone in your life

Frosted the cupcakes in three beautiful pastel colors - Pink, Blue and Yellow

Flower inspired valentine's cupcake to spoil your love ones

This is a classic red velvet cupcake with a luscious butter cream yellow frosting

Sweet Love Valentine Teddy Bear Cupcake
A moist chocolate cupcake with pink butter cream frosting

Lovely Hearts Cupcakes

A white cupcake with a sweet and buttery flavor and frosted with a lovely blue butter cream frosting

Thank you for ordering Heavenly Baked Cupcakes !

Please visit my other blog :
http://flowersblooms-elvierose.blogspot.com

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Cupcake Decorating Workshop

Saturday, February 15, 2014 | Labels: Cupcake

The Cupcake Decorating Workshop

I was buying some baking stuff in one of my favorite supplies store in our area and saw an ad on baking workshop. There were three modules offered but I was only interested on Module 2. This module focused on marshmallow fondant, gum paste, royal icing and how to make basic figures. I enjoyed the full day session with our instructor, Mia Poblete who took baking and pastry arts at the Heny Sison Culinary School.

GUM PASTE

Gum paste is primarily used for hand modeling figures and can be rolled very thin for petal flowers, leaves and very detailed decorations.It is similar in texture to fondant but it dries very hard, gum paste is an edible product and taste very bland. Ingredients in making the gum paste are unflavored gelatin, cold water, powdered or confectioners' sugar, shortening and glucose.

Mixture of gelatin, glucose, shortening and water being melt over low fire until clear

This is sifted powdered sugar combined with the mixture

Kneading until smooth

This is the finished gum paste after adding the food color

MARSHMALLOW FONDANT (MMF)

Marshmallow Fondant is an easy fondant made of marshmallows, powdered sugar and water. Food color and flavored extracts are optional ingredients. It’s simple to make, and many prefer the taste over regular fondant, since it tastes like very sweet marshmallows. You can use marshmallow fondant as you would regular fondant, to cover cakes, form shapes, and make candy. Be warned that it tends to get sticky in moist places, so it does not hold up as well as regular fondant when placed over frosting and refrigerated for days.

Marshmallows with two (2) tablespoon of water melted in the microwave oven for 2 minutes

Kneading the marshmallow fondant after applying food color

Making designs out of marshmallow fondants

Perfectly cut fondants to cover the cupcakes

Covering the cupcakes

Our projects during the workshop

My chubby bear

Mounted on a cupcake

Ms. Piggy on grass made of royal icing

ROYAL ICING is a hard white icing, made from softly beaten egg whites, powdered sugar, and sometimes lemon or lime juice. This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.