“It’s not what the cupcake is, but what the cupcake does.”

Cupcakes truly do bring a magical feeling. They are so small, yet have such a blissful impact. They way they look, they way they taste; each bite is just so incredible. They bring a smile to my face every time, whether it’s baking, decorating or eating them. Trying out new recipes, new decorating styles, all fun and smiles. I can never imagine someone frowning while baking, decorating or eating cupcakes. They are somewhat like babies, they make your heart melt and bring a smile to your face.

            I, myself, find every opportunity to make cupcakes. This week I will be sharing my vanilla cupcakes with basic vanilla buttercream frosting and devil’s food cupcakes, also topped with a basic vanilla buttercream frosting. The occasion was my cousins’ 16^th birthday. Yes, I have many cousins! She ordered a blue three-tiered cake, and had a Tinkerbelle theme to her party. So, I decided to make green and blue frosted cupcakes. I posted pictures below, of the cupcakes.

            The recipe and directions for the vanilla cupcakes is,

Ingredients:

·      1 ¾ cups cake flour, not self rising

·      1 ¼ cups all-purpose flour

·      2 cups sugar

·      1 table spoon baking powder

·      ¾ teaspoon salt

·      1 cup (2 sticks) unsalted butter, cut into 1-inch cubes

·      4 large eggs

·      1 cup whole milk

·      1 teaspoon pure vanilla extract

Directions:

1.     Preheat oven to 325 degrees. Line cupcakes pans with paper liners; set aside. *I used silver paper liners* In a bowl of an electric mixer fitter with the paddle attachment, combine flours, sugar, baking powder, and sale; mix on low speed until combined. Add butter, mixing until just coated with flour.

2.     In a large measuring cup, whisk together eggs, milk and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scrapping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3.     Divide batter evenly among liners, filling about 2/3 full. Bake rotating pan halfway through, until cake tester inserted in the center comes out clean, 17-20 minutes.

Frosting

Ingredients:

·      1 cup (2 sticks) unsalted butter, room temperature

·      6-8 cups confectioners sugar

·      ½ cup milk

·      1 teaspoon pure vanilla extract

Directions:

1.     In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.  With mixer on low speed, add 6 cups sugar, milk and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

The recipe for the Devil’s food cupcakes is,

Ingredients:

· 4 ounces unsweetened chocolate

· 2 cups granulated sugar

· 1 1/2 cups all-purpose flour

· 3/4 teaspoon baking soda

· 1/2 teaspoon salt

· 1cup hot brewed coffee

· 1/2 cup sour cream

· 1/2 cup vegetable oil

· 2 large eggs, lightly beaten

Directions:

1.   For the cupcakes, preheat the oven to 350°F. Line16 muffin cups with liners.

2.   Melt the chocolate in a double boiler over hot, not simmering, water. Remove the pan from the heat.

3.   Sift the sugar, flour, baking soda, and salt together into a large bowl. In a medium bowl, whisk together the hot coffee, sour cream, and vegetable oil. Gradually whisk in the eggs, then stir in the chocolate. Add the wet ingredients to the dry ingredients and stir until all the ingredients are smoothly blended.

4.   Fill the cupcake liners about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool completely on a wire rack.

The same frosting is used for these cupcakes.

Decorating the cupcakes:

Ingredients:

·      Green and blue food colouring

·      Silver balls for decorations

Directions:

1.     Separate the frosting in two bowls, and add 3 drops of each colour in each bowl. Mix well.

2.     Scoop the frosting into pipettes, and move in a circular motion, starting from the center.

3.     Add the silver balls as desired.

Tips: Here is a video I posted in the blog below as well. It teaches you how to use a zip lock freezer bag as a pipette.

I hope you all get a chance to try these. You can mix up the colours and make it according to any theme at a party. Also, please leave comments, suggestions or any questions you may have. I’ll be back again with another cupcake adventure soon. Till then, always remember to, “Do what makes you happy, be with who makes you smile, laugh as much as you breathe, and eat cupcakes as long as you live.”


Sidra

Title quote: http://pizzaandacupcake.com/category/cupcake-quotes/
Vanilla Cupcakes: http://www.marthastewart.com/353205/billys-vanilla-vanilla-cupcakes
Devil's Food Cupcakes:http://www.epicurious.com/recipes/food/views/Devils-Food-Cupcakes-106037

Basic Vanilla Buttercream Frosting: http://www.marthastewart.com/336452/billys-vanilla-buttercream

The kids 8 them as fast as they could....

Birthdays, something most people await every year. No matter what age, during our young, middle or older ages, excitement will always seems to creep up from within. While being a kid, every year I would await my birthday, like it was the day I got a raise at work. The excitement, the enjoyment, the presents, the balloons, everything about a birthday, is special. It's a time for everyone to celebrate the special days, their special ones came into this beautiful world. What more do you need, to celebrate?

       This past week, my little cousin turned 8 years old. I gladly baked a batch of classic yellow cupcakes, with a basic buttercream frosting. I must add, everyone enjoyed them, a lot! It's always fun baking for kids, because they appreciate anything colourful, ten times more. As I walked into the house, I could feel the little eyes, starring me down, wondering what was so hidden in the basket, and it wasn't until I revealed the cupcakes, I was welcomed with smiles and hugs.

       Since my little cousin was turning 8, I decorated the cupcakes with three different colour icings, with an 8. I also added 3 Silver dragées for decoration. (Also known as silver balls)

The classic yellow cupcake recipe:


Ingredients
Cupcakes:
·       1 1/2 cups all-purpose flour
·       1 1/2 teaspoons baking powder
·       1/4 teaspoon fine salt
·       2 large eggs, room temperature
·       2/3 cup sugar
·       3/4 cup unsalted butter, melted
·       2 teaspoons pure vanilla extract
·       1/2 cup milk


Frosting:
·       12 ounces (3 sticks) unsalted butter, softened
·       1 pound confectioners' sugar, sifted
·       1/2 teaspoon pure vanilla extract


Method:
Cupcakes:
Equipment: Standard 12 (1/2 cup) muffin tin
1.     Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
2.     Whisk the flour, baking powder, and salt together in a medium bowl.
3.     In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
4.     While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.)
5.     Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.


Frosting:
1.     Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
2.     Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)


Decorating:
Decorating tools:
·      Food colouring (pink, purple and blue)
·      Pipping bag and tip
·      Silver dragées (silver balls)


Method:
1.     Using the butter cream frosting, frost all the cupcakes.
2.     After frosting all the cupcakes, take the leftover buttercream frosting and separate the contents into three bowls.
3.     Using your desired colours, add 3-4 drops of food colouring to each bowl, depending how rich you want the colour to be.  I used, pink, purple and blue for my batch of cupcakes.
4.     Mix the food colouring well, in each bowl.
5.     Fill your piping bags with the food colouring and carefully, draw the number '8'.
6.     Add the silver dragées in any patten.


*If you do not have a piping bag at home, you could use a regular zip lock freezer bag.  Watch this video to see how to make your zip lock freezer bag into a piping bag used for frosting.


http://www.slashfood.com/videos-partner/how-to-turn-a-freezer-plastic-bag-into-a-pastry-bag-517191955-56


       I hope you try this recipe at home with you own touch to it. If you do, please post comments, suggestions or any questions. I’ll be back next week, with another cupcake adventure! And always remember, “I've never met a problem a proper cupcake couldn't fix.” ― Sarah Ockler


Sidra




First Picture: http://www.prodpromo.net/images/products/balloons/balloons-small.jpg
Classic Yellow Cupcake Recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/classic-yellow-cupcakes-with-milk-chocolate-frosting-recipe/index.html
Basic Butter Cream Frosting: http://www.marthastewart.com/317743/basic-buttercream
How to turn a Freezer Bag into a Piping bag: http://www.slashfood.com/videos-partner/how-to-turn-a-freezer-plastic-bag-into-a-pastry-bag-517191955-56
Quote: http://www.goodreads.com/quotes/show/537534

There is a child in all of us...

     When we were all children, I know we all used the phrase, "When I grow up..." I, myself, dreamt about the day I grow up, all the time. However, now I find myself waiting till the next opportunity to act like a child, again. The days when, my biggest problem was missing 'Barney' on T.V or the days when, all summer long, all I did was, eat, play, and sleep. Those were the days! Watching my little cousins, I envy them, and wish to go back and enjoy every moment of my childhood, again.

This week, I decided to have a little fun, with my cousin, while we baked rainbow chip cupcakes with smarties and chocolate frosting on top. They were a big hit, and everyone, young and old, enjoyed them!

Days go by so fast, we forget to stop and appreciate the little things that matter, like spending time with family. Try making these cupcakes, and have some fun, family time. It's something everyone can enjoy, while preparing, decorating and eating them!

Ingredients:

• Rainbow Chip Cake mix from Betty Crocker box
• 1 1/4 cups of water or milk (I prefer milk)
• 1/3 cups of vegetable oil
• 3 eggs
• Betty Crocker: Rich and creamy Milk chocolate frosting
• Smarties
• Sprinkles of your choice

Cake Method:

1.     Heat oven to 350°F for shiny metal or glass pan or 325°F for dark or nonstick pan. Grease bottom only of 13"x9" pan or bottom and sides of all other pans. *In our case, we will be using paper backing cups for our cupcakes.* 

2.    Beat cake mix, water, oil and eggs in a large bowl on low speed for 30 seconds, then on medium speed for another 2 minutes, scrapping the bowl occasionally. Pour into the paper baking cups. 

3.    For 24 cupcakes, bake for 17-22 minutes. Insert a toothpick in center, and make sure it comes out clean. Cool for 10 minutes before removing the paper baking cups from the pan. Cool completely before frosting. 

Frosting Method:

1.     Wait until the cupcakes are all cooled.

2.    Using an offset paletter knife (a butter knife works fine, as well.) scoop a generous amount of frosting, and spread starting from the center of the cupcake. 

3.    When you finish spreading the frosting, decorate as you wish. We decided to use smarties with pink, purple and blue crystal sprinkles.

Leave comments, suggestions or questions below! Let the child in you come out, and have fun preparing these delicious cupcakes! 

Sidra

First Picture: http://notable.ca/images/large_events_thumbnail/hx8jib8jkyWhen-I-Grow-Up.jpg

Cake Method: Instructions are from the back of the betty crocker rainbow chip cake mix box.

Red Velvet Crazy

Red Velvet Cupcakes! Sweet. Mouthwatering. Scrumptious. Enough Said. These desirable cupcakes are so amazingly delicious. Their rare taste, keeps you coming for more. On top of that, the cream cheese frosting adds the perfect touch, to make it pleasantly mouthwatering. I had a chance, this weekend, to make a batch. They came out so well. My little cousin from Windsor came for a visit, and she loves to bake as well. I used a recipe I found online that also a cream cheese frosting recipe. However, I have to admit, my older brother had a helping hand with the frosting.

 It was our first time preparing red velvet, and so when the batter was complete, we were pretty surprised to see a bowl full of pink batter. Only after it came out of the oven, is when we were pleased that it came out a perfect dark red. The cupcakes came out very moist! We let them cool, while we prepared the frosting. Of course, frosting is my little cousins’ favourite part. We added a few red sprinkles to add the final touch. We ended up having a few too many, but in our defense, they were just too delicious!

The recipe we used is below.

Red Velvet Cupcakes with Cream Cheese Frosting Recipe


Ingredients:

·       1 1/2 cups of sugar

·       1/2 cup (1 stick) of butter, room temperature

·       2 eggs, room temperature

·       2 1/3 cups of cake flour

·       2 tablespoons of Dutch-processed cocoa powder

·       1 teaspoon of baking soda

·       1 teaspoon of baking powder

·       1/2 teaspoon of salt

·       1 cup of buttermilk*

·       1 1/2 tablespoons of red food coloring

·       1 teaspoon of vanilla extract

·       1 teaspoon of distilled white vinegar

Frosting Ingredients:

·       1/2 cup of butter (1 stick), room temperature

·       8 oz of Philly cream cheese (1 package), room temperature

·       2 - 3 cups of powdered sugar

·       1 teaspoon of vanilla extract

*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.


Method:

The cupcakes

1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

Frosting Method:

1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix.

3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

Yield: Makes about 2 1/2 dozen cupcakes.

If you have a chance to try out the recipe, please do let me know how it went! Also, please leave comments, suggestions or any questions you have! I’ll be back next week, with another cupcake adventure of mine! 


Sidra

Recipe:http://simplyrecipes.com/recipes/red_velvet_cupcakes_with_cream_cheese_frosting/

First picture:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGIWfau-eJmJF_NuNRN1sDBKuYChaaucWalEnhpnWi0kncgT9UopytREWMz41grHqfWLFutY-rlMc4E4rAXWUYo5sV-ZoQ079zIaio8KyIDQETnTSYdvo6Nt5NgA7H6KltJLLlDyHT9S9/s1600/red-velvet-cupcake.jpg 

Second and Third Picture: Pictures of our delicious cupcakes! 

It’s all about the cupcakes…

Cupcakes! They come in all sizes, colours and flavours. They are little bundles of joy, and can bring the gloomiest moments, a little bit of sunshine! As you can probably tell, I am a cupcake lover! I can look at them all day and eat them for, even longer.

My name is Sidra Saundarakumaran. I’m pursuing an accounting major, but also hope to, one day, open my own little cupcake shop. So back to these delicious little bundles of delightfulness. At times, during my spare time, I find myself, starring at cupcake pictures, cupcake shows or blogs, for hours. I usually bake the timeless, chocolate and vanilla flavours, and hope to try more varieties at home, now that I have this blog up and running! Some of the flavours, I would love to try in the coming weeks, would be, red velvet, lemon, peanut butter and carrot! Also, I want to get working with fondant toppings and different frostings! This should be fun! Finally, I found a little poem that reflects cupcakes and I!

Oh all the kinds of cupcakes,
Filled with sugar and sweet.
They're all sorts of flavors,
And my favorite treat.
Strawberry and vanilla,
Chocolate and peanut-butter.
They're all so delicious,
I have to have another.
But I must resist,
For if I don't there will be trouble.
But try as hard as I might,
They're all so yummy and loveable! ! ! 

By: Luna Moon


Sidra


Picture: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WTNb9Dx9pJI4KUN6nVlgKYY0Vp4jk7ONZZ3mREmcW_EjJy76RhWppT9HXLaveAcTV5XcoPHyyuiD7prNeo39zLkeXUf81b3epQ06MWK2JU-RYImlrO7rQ3ZzEsLlE6oNbfcJyJ39Czww/s1600/cartoon+cupcakes.png
Poem: http://www.poemhunter.com/poem/cupcakes/