Posts tagged cream cheese frosting
Posts tagged cream cheese frosting
A Just Because Cake (Peanut Butter Cake with Cream Cheese Frosting and mini chocolate chips) sitting on top of my new cake stand that I found at Goodwill for quite a steal!
One of my baking resolutions this year is to get better at making cakes. I haven’t shared my resolutions with you, but I’ll get to that at some point.. before the month is over, maybe. I love making cupcakes, I love the idea of cupcakes. Once it’s made, you have a single serving of cake, no cutting or forks required, you can bring one to a friend easily, etc. I think cupcakes are just so great, I haven’t really felt the need to dive into the world of cake making/decorating. I have made a couple in the last 2 years or so, but definitely have a lot of room for learning and improvement.
The cake above is not the best example of me practicing my skills in decorating. I didn’t make a crumb layer while frosting and I should have waited a little longer for the cake to cool down but I wanted it to be done and was being impatient so I finished it a little on the messy side. I found both cake and frosting recipes from Joy the Baker’s book (I know, I’ve been using it a lot lately, I’m a little obsessed) and they were fantastic!
Even though the cake is little, Tyler and I couldn’t finish the whole thing (don’t worry, none of it went to waste) but I’m gonna need some help for all these cakes I’m going to try and make this year.
Gingerbread Babycakes with Brown Sugar Cream Cheese Frosting. (In case you’re new, babycakes is what I call small cupycakes and cupycakes is occasionally what I call cupcakes).
When I made those 75 cupcakes for a birthday party last weekend, I figured while I was at it, I might as well make some for funs. I ended up making an extra dozen for a different birthday girl and these Halloweenie Minis for sharing.
I’m sorry, but I’m not sorry. Mini cupcakes are my favorite.
Dear internet, here’s a pretty picture of cupcakes for ya.
At least I think it is.
Stay safe and dry, everyone!
Almost a year ago, I made cupcakes and a little cake and got paid for it for the very first time. Since then, I really haven’t really had the opportunity to bake for people outside my circle of friends and family. Earlier this fall, I was asked if I could make 75 cupcakes for a sweet 16, and I excitedly accepted the request!
Just me and my yellow KitchenAid, and my Friday morning off, churned out 75+ Red Velvet with Cream Cheese Frosting cupcakes. I portioned out some of the the dry ingredients ahead of time… and then mixed up a storm.
It took most of the day to get everything done. I borrowed 2 muffin pans from Brittany, upstairs.. so I had 4 pans in total to use. At first I had NO IDEA how I was going to transport that number of cupcakes, but I ended up getting a couple of tin foil lasagna pan-thingies at the restaurant supply store, which ended up being perfect.
This is what 75 cupcakes looks like:
I really enjoyed the repetitive process of piping the frosting on. I used a large star-tip, something I don’t often do, and I am happy to say I am definitely much better at decorating than I was when I first picked up a pastry bag.
I then filled the bottom of my fridge with the large pans and brought the carrier to my pals upstairs (there was no way it was all going to fit in my apartment). Bringing the cupcakes to the party was easier than I expected, because they fit quite nicely in the back of my car, squeezed into an immobile spot by my backpack, a sweatshirt and a mushroom pickin’ basket.
While driving, I was so nervous something was going to happen to the cupcakes in the way back. I felt like I was transporting a baby that I couldn’t check on. Thankfully, all 75 cupcakes made it to the party perfectly fine.
The other evening I instagramed a couple of pictures while baking. I couldn’t find my camera which was in my bag which was missing so I also couldn’t find my keys or wallet and I couldn’t go to the store to get more confectionary sugar so messed with my frosting recipe and made-do with what I had, and it really all worked out fine and it turned out my bag was under a shirt in the kitchen on a chair… pretty much that explains why I used my iPhone for the pictures and why I was “live blog/baking” for all of 2 pictures on Instagram.
I saw the recipe for these cupcakes in Martha Stewart Living last month and have been wanting to try it out. The recipe in the magazine uses a different, fancier frosting, but I liked mine and (mostly) had all the ingredients for it. I was also really looking forward to using good farmer’s market blueberries and I went last Saturday and picked some up, so I just had to make these cupcakes. They are AWESOME. And combined with my frosting, they have a very subtle sweetness. I want to try the cupcake recipe sans blueberries as a base for some other ad-ins sometime.
(…don’t worry, I am wearing an apron in the first picture. It’s just a half apron. I always wear one when baking, of course)
At the beginning of this month, I turned 26. I think I’m finally starting to feel a little older. I can’t stay out as late as often. I like being home more. I clean the bathroom…
Anyway, for my, well our… it was a joint thing because Tyler’s birthday is exactly a week before mine, party I wanted to make one of my favorite combinations, banana and chocolate and peanut butter. So I made chocolate chip banana cupcakes with peanut butter cream cheese frosting. (I’ve done this before) Me and the oven are still not besties and I haven’t gotten used to it yet. The big-uns got a little over baked on the bottom and I was so sad and I didn’t want to serve them at my party because I felt it wasn’t a correct representation of myself as a baker but Tyler said they tasted fine and as the night went on, I took them out of the fridge and they weren’t so bad. I still wasn’t happy about it, though. The babycakes turned out fantastic only I wish I had mini chocolate chips for them because you either got a huge piece of chocolate chip in your minicake or none at all.
I told you I was going to start talking about baking again.
It’s March, and while I’m not making anything Irish themed, I am thinking green with my zucchini cupcakes. I am more behind in my blogging than I would like to be, these (and some upcoming posts) are from a week and a half ago. I made what felt like a gazillion big and little cupcakes for a few different occasions. Sadly, I don’t have any good pictures of them finished (outside of tupperware).
Zucchini cupcakes are definitely a favorite of mine. I’m very happy with how the cream cheese frosting came out, too! I based it off a different recipe than I usually use, and I think I’ve found what I’ve been looking for… I especially was thinking about this when I went to East End Cupcakes (back in February).
Side note referring to the middle picture: I recently redeemed a coupon at an online baking supply store and found myself drawn to buy 500 gingham tiny cupcake liners… because one never knows when they’ll need a surplus of teeny cupcakes for a picnic.
Pumpkin Pecan Chocolate Chip cupcakes with Cream Cheese Frosting
These (very delayed) birthday cupcakes were made for co-workers last week. Originally, I wanted to make cupcakes for, or close to people’s actual birthdays, but timing and life often doesn’t work out like that. I asked for preferences and both of the teachers said they like almost everything I’ve made, but are partial to cream cheese frosting. I didn’t want to have to go food shopping so I decided to work with what I had in my cabinet. While pumpkin season has passed, I thought I’d use the can now, instead of waiting again for the fall to come. I had toasted pecans from these pies and some chocolate chips hanging around so I thought they’d be great to mix in the pumpkin batter (a Martha Stewart recipe) topped with a creamy cream cheese frosting (also, Martha). I didn’t turn my Kitchen Aid on at all and mixed everything but the frosting, with a whisk and my muscles.
I was not happy with the fact that I under-filled the cupcake liners, but nobody complained. Whenever I think I know how much to fill, I have a different recipe and it has a different weight and consistency, etc. That’s what’s happening right? I’m not too too worried about it. However, under-filling did give me the opportunity to make some babycakes, which gave me the ability to taste the cakes and share with more friends.
Right now I’m actually under the weather, my tummy is playing games with me and it feels full and empty at the same time and my entire body aches and I don’t like it one bit. But I’m in bed, drinking tea, updating my blog… resting, or whatever it’s called.
Here come a lot of pictures and some words… Remember when I was the saddest baker in the world? Okay, so not really, but I was pretty bummed when I had that cupcake fail last week. Well, I still had all the cream-cheese frosting I made, so of course I had to make cupcakes to put under that frosting.
I took these guys out of the freezer, and followed a banana cupcake recipe that I feel confident about. This time I added mini chocolate chips.
I was in a really good mood to begin, I was glad to be baking and it felt right. I had a cupcake success! 2 dozen regular guys and a 10 babies.
This time I used a pastry bag with no tip and tried to follow a different way to frost them, which I had seen on some video on the internet. The frosting was on the sweeter side (I don’t like super sweet frosting all that much) and I pretty much ran out when it was time to cover the minis, but a dollop did the job.
The cupcakes themselves are the perfect amount of sweetness for me. The littles were even enjoyed by a friend of mine who declares he does not like sweets and usually doesn’t give mine a try, but I think I may have convinced him otherwise.