Posts tagged ‘baking’

MILKSHAKE CUPCAKE OVERLOAD

Yummy!

Yummy!

When my son turned six months old, I decided to bake milkshake cupcakes, a recipe by Laura Vitale. She has a Youtube channel, right here and a website full of her recipes. Check out the link to her Shamrock milkshake cupcakes recipe if you’d like to have the recipe for the mint frosting. Anyway, instead of making mint flavored frosting, I made chocolate frosting but went a little overboard – I added chocolate mallows on top, even decorated it with frosting. I know, sugar overload but it was a lot of fun doing this.

milkshake cupcake overload 2

Check out the recipe below:

Ingredients:
1 cup Granulated Sugar
¼ cup of Unsalted Butter, softened at room Temperature
¼ cup of Vegetable oil
2 Eggs
1 Envelope of Vanillina or 2 tsp of Vanilla Extract
1 Package of Pandegliangeli or 2 tsp of Baking Powder
1/8 tsp Salt
1 1/3 Cups All Purpose Flour
1/3 Cup Whole Milk

Process,

1) Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.

2) In a small bowl, mix together the flour, salt, vanillina and pandegliangeli, set aside.

3) In a mixing bowl fitted with a paddle attachment, cream together the sugar, oil and butter. Add the eggs and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn’t mixed.

4) Scoop the batter into your lined cupcake tin, make sure it’s only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.

The recipe makes 12 cupcakes.

To make the chocolate frosting, please check out My Basic Vanilla Cupcake post. Just add a few teaspoons of unsweetened cocoa powder to the frosting until desired chocolate taste is achieved 🙂

Like I said, I didn’t make the mint frosting, because I’m not a fan of anything sweet + mint, like choco mint candies, mint cookies etc.. For me, it just tastes weird. But anyway, the cupcakes turned out great, it was a hit with the family and I will make more of this in the future, maybe for my son’s first birthday party. I could just imagine kids (and adults) on sugar high already…uh-oh!

MY BASIC VANILLA CUPCAKE (with buttercream frosting) RECIPE

My vanilla cupcakes with buttercream frosting

My vanilla cupcakes with buttercream frosting

This is the recipe I used when I baked my very first cupcake years ago and it was a success. This is a no fuss, not too sweet, perfect with a frosting, ‘even kids can make this’ recipe. I found myself baking this more than a dozen times now, adding different ingredients, from peanuts, walnuts, chocolate chips and Oreo cookies. I’m not bragging but each cupcake comes out perfect each time. So I’m going to stop here now and share the ingredients with you.

              1 cup flour

              1 cup granulated sugar

              1    cup unsalted butter (room temperature)

              1 tsp vanilla

              1 tsp baking powder

              4    eggs (you can add an egg or two if you want your cupcake fluffy)

Pre-heat your oven to 350F and mix all the dry ingredients together – the flour, sugar and baking powder. You can now add the eggs, unsalted butter and vanilla. You can mix this using an electric hand mixer or a wire whisk. Personally, I like using an electric hand mixer because it saves me a lot of time. Mix until there are no more lumps of flour, and you can now scoop away to your cupcake liners. Bake for 20 minutes.

My technique – just dump everything together and mix away. Yeah, it doesn’t sound like it will produce a perfect cupcake but trust me, I’ve done this since the first time I baked and it worked just fine.

The recipe above will make 1 ½ dozen cupcakes.

Someone suggested I use ½ cup vanilla sugar and ½ cup granulated sugar to enhance the vanilla flavor. I haven’t done this yet, but feel free to do so.

MY BUTTERCREAM FROSTING RECIPE

I’ve always made fondant (although I really don’t like eating it) – just because making a frosting intimidated me. I just wish I tried making this years ago, because now, I’m having fun frosting cupcakes using different piping tips!

And here are the ingredients for my frosting recipe:

      1 ½ cups confectioner’s sugar

      ½ cup butter (room temperature)

      2    tbsp milk

      Food color is optional

And that’s it! Those are the only ingredients for the frosting.

First step is to cream the butter – I highly suggest you use an electric hand mixer, beat the butter like crazy until it is pale yellow in color :).  Next step is to gradually add the confectioner’s sugar. Never, ever dump the whole thing in, you don’t want your kitchen to be covered in sweet, white dust! Add milk little by little or until the frosting is not too dry, but not to runny. A perfect frosting will hold its shape once it is piped.

Just a reminder, never frost a cupcake while it is still hot. It will melt the frosting.

I will try to post the variations I made with this recipe, sooooooon!

MY MOM + BAKING = DISASTER

         I’ve always thought baking is a science; there should be perfect measurement of ingredients as well as exact temperature needed to bake even the most simple pastries. I guess you can call me OC when it comes to baking, I’d throw a fit if you don’t follow baking instructions to a T. Although I did not throw a fit when my mom and I baked a ‘chiffon’ cake, my patience was running dangerously low. Why? Well, this is what she said while we were making the cake batter: “That will do, put it all in now.” That’s what she said when I was measuring cups of flour, I haven’t even leveled it to an exact one cup! “Is the oven on? Put the cake pans in, now.” What?! No pre-heating the oven?

          Honestly, there were a lot of things I needed to explain to my mom when it comes to baking. And she wasn’t listening. All she did was to apply her own cooking principle – always in a rush and her mantra ‘that will do.’ And it does NOT work with baking! I could only imagine if I left her alone to bake a cake, the results would be a disaster, like our chiffon cake. I bet my mom wouldn’t use the measuring spoons and do the ‘a pinch of this and that’. Argh!

          And our chiffon cake? It was a definite disaster. It didn’t fully rise up, it wasn’t fluffy, and it was like rubber. Yeah, I have no idea how the cake got to a rubber like consistency but I wouldn’t be surprised because my mom has something to do with it.

          So, lesson learned… I will never bake with my mom again.

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