Margaret Warden (marty_unleashed) wrote in lolitahousewife,
Margaret Warden
marty_unleashed
lolitahousewife

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CUPCAKES CUPCAKES CUPCAKES!!!

Girls, I am so sorry that I have abandoned this Community for so long. I have had a lot going on, but you guys don't care to hear about all of that.

Anyway, I have recently moved back in with my mother, and I am single, again, but I am still looking for my prince and still playing mom with my younger brother and sister. Speaking thus.....


I just finished baking some cupcakes a little while ago. Here is a picture.


The lighter ones are "Sugar and Spice" cupcakes, with a Soft Butter Frosting. They have the consistency of angel food cake: light, airy, and a bit spongy. They are flavored with Cinnamon, Ginger, and Nutmeg for a gentle earthy flavor and just a touch of Orange zest for a nice brightness. The darker ones with the purple frosting are "Blackberry Cordial" cupcakes, with the same Soft Butter Frosting, but with a special ingredient mixed into it. They have a consistency more like devils food cake, very dense and very rich. Chocolate and Blackberry and DELICIOUS! Both are my own recipe. More pictures and the recipes under the cut. XD
 




"Sugar and Spice Cupcakes"

5 Egg Whites
3/4 cups Powdered Sugar
1/2 cups Cake Flour (All Purpose)
1/2 tablespoon Ginger
1/2 tablespoon Nutmeg
1 tablespoon Cinnamon
1/2 teaspoon Orange Zest (fresh or dried)
3/4 teaspoon Cream of Tartar
1 teaspoon Vanilla
1/2 cup Sugar

Oven Preset: 350

Separate egg whites and set aside to bring to room temp. In a medium bowl combine powdered sugar, flour, ginger, nutmeg, cinnamon, and orange zest. In a large bowl beat room temp. egg whites, cream of tartar, and vanilla with and electric mixer on medium speed until soft peaks form and the tips curl over. Gradually add sugar while still beating and continue to beat until stiff peaks form and tips stand up straight. gradually add the flour mixture little by little and fold in gently (NOT BEATING!) When all the flour is folded into the egg mixture, spoon into paper lined cup cake pans. Bake 10-15 minutes or until a soft, light brown crust forms on the top and a fork or toothpick inserted into the center comes out clean. Cool in the pans for 5-10 minutes. Remove from pans and cool on racks for another 10-15 minutes. Frost with "Soft Butter Frosting" (recipe below).

Optional: Crush gram crackers into crumbs and lay on a plate or in a shallow bowl. Dip each cupcake, frosting side down, into the crumbs. Break Cinnamon sticks into 2 or 3 pieces each and decorate cupcakes.

Makes 1 dozen Cupcakes.




"Blackberry Cordial Cupcakes"

1 cup Cake Flour (All Purpose)
1 cup sugar
1/4 cup unsweetened Cocoa Powder
3/4 teaspoons Baking Soda
3/4 cups Milk
1/4 cups Shortening
1 teaspoon Vanilla
3 Egg Yolks
4 heaping tablespoons Blackberry Jam or Jelly

Oven Preset: 350

In a medium bowl combine flour, sugar, cocoa powder, baking soda, and 1/8 (a pinch) of salt. In a large bowl beat milk, shortening, and vanilla with an electric mixer on low speed until combined. Add flour mixture and beat until combined. Beat on high for 1 minute, add egg yolks and beat an additional 3 or 4 minutes. Add 2 tablespoons of the jam/jelly and beat until combined. Pour into paper lines cupcake pans and bake for 10-15 minutes or until a toothpick or fork inserted into the center comes out clean.

Combine remaining 2 tablespoons jam/jelly with prepared "Soft Butter Frosting" (recipe below). Frost cupcakes. Optional: Line a plate or shallow bowl with miniature chocolate chips. Dip cupcakes frosting side down into chips.

Makes 1 dozen Cupcakes.



"Soft Butter Frosting"

1/4 cup Milk
1 1/4 tablespoons Cake Flour (All Purpose)
1/4 cups Sugar
1/4 (half stick) Butter or Margarine
1 teaspoon Vanilla

In a small saucepan combine milk and flour and boil until it thickens. Remove heat and set aside to let it cool completely and thoroughly.

In a medium bowl beat sugar, butter, and vanilla on low speed with an electric mixer until well combined. Add completely cooled milk/flour mixture and beat at medium speed for another 2-3 minutes or until well combined. Ready to use.

Frosts 1 small Cake or 1 dozen Cupcakes. Double for larger Cakes or more Cupcakes.

***Notice***
This frosting contains milk and butter. Left over frosting and anything frosted with it must be stored in the refridgarator. It can NOT be left out
.

ENJOY!♥
Tags: cupcakes, updates
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