Tuesday, February 27, 2018

Vanilla Cupcakes with Caramel Buttercream

I think that the buttercream turned out kind of heavy, so I would probably add more half & half and powdered sugar and beat it a bit longer next time.

Cupcake Ingredients

5.5 oz flour
1 tsp baking powder
1/2 tsp salt
1/2 stick butter, melted
45 ml (by weight) sunflower oil
6.1 oz granulated sugar
2 eggs
1.5 tsp vanilla extract
3/4 cup buttermilk

Buttercream Ingredients

1/2 stick butter 
1/4 cup brown sugar
2 tbs half & half 

1.5 sticks butter
1-2 cups of powdered sugar
2-3 tbs half & half

Chocolate sprinkles (optional) 

Preheat oven to 350F. Whisk all the wet ingredients together. Add the dry ingredients and stir gently until just incorporated (don't overmix or it will build up too much gluten).  Pour batter into cupcake tins lined with cupcake liners (about 3/4 to 4/5 full).  Bake for 15-20 minutes rotating once at the halfway point. When cake springs back from the middle of the cupcake, it's done.  For my oven, it was about 16 min, rotating at 8 minutes. 

For the buttercream, heat half a stick of butter, the brown sugar, and the half & half in a pot and stir and cook until all the brown sugar granules are dissolved. Allow to cool to room temperature.  Pour the contents into a bowl and beat in the rest of the butter, powdered sugar, and the 2-3 tbs of half & half.  Stop when light and fluffy.

Once the cupcakes are cool, fill a frosting bag with whatever tip you like with the buttercream and pipe on to the cupcakes.  Feel free to decorate with chocolate sprinkles or chocolate flake.

Makes 1 dozen. 





Thursday, August 31, 2017

Throwing some shade

Ombre Flowers

So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway...

Eggless Chocolate Cake
2 c sugar
1 3/4 c flour3/4 c unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1/2 c sunflower oil, organic
1 c whole milk, organic
1 c boiling water
1 tsp salt
3 tbs flax seeds

Roses
2 c heavy cream
1/4c sour cream
1 tsp vanilla
½ c powdered sugar
food coloring (if desired)

Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender). 

Mix dry ingredients. Mix in wet ingredients, with boiling water being last.

Pour into cake pan (9x13). 

Bake for 30 min, rotating once.  

Let cake cool at least an hour.

Whip creams and then mix in powdered sugar and vanilla. Using a pastry bag and a rose attachment, color 1-1.5 cups of whip cream at a time with a few drops of food coloring.  After you've piped out a few flowers, repeat with another color. You don't need a new bag or to clean or anything - the mixing colors is what will give you the nice gradient. 



Tuesday, September 20, 2016

Cottage Cheese Pancakes

My son (currently 2 years old) loves pancakes.  Protein, not so much.  I tried to get a bit more protein in his carbs.

Ingredients 
(organic, if possible)
3/4 cup whole wheat flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt

3 eggs
1 cup cottage cheese
1 teaspoon vanilla extract
2 tbs milk
butter, oil or oil spray

Mix dry ingredients. Mix wet ingredients and then fold into dry ingredients mixing as little as possible (keeps the pancakes tender).



Heat a pan and grease with butter. My son likes small pancakes (so I use about 1-2 teaspoons at a time), but you can make full size pancakes if you wish.


It usually takes a minute or two before you can turn them over, or you can look for small bubbles at the edges of the pancakes before flipping.

Remove when golden brown.




If you want to substitute white flour, you'll have to add more flour (maybe 3-4 extra tablespoons) unless you like thin pancakes.

Also, I usually make a big batch of these and freeze them in layers (with plastic wrap in between), so that I can just microwave a few for a quick kiddie breakfast.

My son loves eating these with peanut butter and jam or syrup.  What's your favorite pancake topping? :)