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Monthly Archives: September 2012

Cupcake Orders!!!

Hi all!

I am SUPER excited to announce that The Amazing Bake is now accepting cupcake orders!!! This blog has been such an incredible journey since I started it 6 months ago, and I am so happy and grateful that it has become a big enough part of my life that I can now turn it into something more than just a hobby. Thank you to everyone who has been reading it and encouraging me to try new flavors and to keep posting new recipes; you have made this journey so much fun!

All of the information about ordering cupcakes can be found under the new “Orders” page in the menu up above. The cupcake flavors that area available for purchase are listed under the “Recipes” tab, although I’d be more than happy to bake other specific recipes not listed there*. Please check it out, and I hope you enjoy!

Thanks so much,

Vienna

*Please read over the cupcake orders page for information regarding purchases that include flavors that are not listed on the blog

Letter L

Lemon Cupcakes with Lemon Buttercream Frosting

Seriously, I am so annoyed at WordPress! Ever since letter I was completely deleted, I’ve been saving drafts of my posts like nobody’s business. Still, the first paragraph of this entry somehow managed to disappear, and once again, I find myself a little fed up with this stinking blog site. Anyways, the deleted paragraph had pretty much just explained why I skipped letter K (in case any of you noticed). Basically, I had been thinking of making a Kahlua cupcake, but since I wanted to bring in these cupcakes to school (to celebrate my birthday!!), I decided having an alcohol flavored batter wouldn’t be the best. I know it bakes out and stuff (seriously, it’s not like anyone’s going to be getting drunk off of cake any time soon), but I still felt like the idea/flavor wouldn’t be too popular among my teachers. I had been looking forward to lemon, too, for some time now (I LOVE citrus flavors!!), so I figured I would make these to bring in and go back to K some other time. So that’s about it as far as what I had already typed, so I guess without further ado we’ll move on to the recipe and whatnot. I hope you enjoy!

Original recipe from http://the-cupcakery-blog.blogspot.com/2008/02/week-8-lemon-cupcakes-with-lemon-kissed.html

I actually increased the lemon juice in the batter because I didn’t think the flavor was strong enough. Below, I have posted how much I actually put in (the increased amount), but you’re welcome to try out the original recipe and see which one you prefer.

Lemon Cupcakes with Lemon Buttercream Frosting

Makes: 30

2 sticks unsalted butter, softened

2 cups sugar

4 eggs

3 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 cup milk

2 Tbsp. lemon zest

5 Tbsp. lemon juice

Preheat oven to 325° degrees.

Line cupcake pan with mini baking cups. Set aside.

In a large bowl with an electric mixer, cream the butter and sugar together until fluffy, about 4 minutes.

Add the eggs, one at a time until the mixture becomes creamy.

In a medium bowl combine the flour, baking soda and salt together. Whisk to combine.

Alternately add the dry ingredients and the milk until completely incorporated.

Add the lemon zest and fresh lemon juice. Mix batter for an additional minute. Mixture should look light and fluffy.

Divide the batter among the cupcake liners and bake for 19 to 23 minutes, or until a wooden pick inserted in the center comes out clean.

Lemon Buttercream Frosting

4 oz. (1 stick) unsalted butter, softened

3 cups powdered sugar

1 tsp. heavy cream

1 tsp. pure vanilla extract

2 Tbsp fresh lemon juice

Yellow gel food coloring (optional)

With an electric mixer, cream the butter and half of the powdered sugar.

Add the heavy cream, beat for a minute, and scrape down the sides of the bowl  

Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.

Beat on high speed for 5-6 minutes or until the frosting is fluffy. Add Wilton gel “Yellow” in small amount to achieve desired pastel color. (optional)

It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.


While this recipe was originally meant for mini cupcakes (in which case this recipe would make 72), I baked them in regular sized liners, and it took approximately 19-23 minutes. (So the time posted above in the instructions is for standard cupcakes. As mini cupcakes, these would need to bake for 14-17 minutes). Other than that, I really don’t have much to add. While I increased the amount of lemon juice in the batter, I left the frosting recipe alone. Without changing either, I feel like the lemon would have been barely detectable, whereas I wanted it to be a clear, strong flavor. Feel free to play around with how much juice you use (2 tablespoons being just a trace and 5 or 6 tablespoons being what I ended up putting in). I was so happy with this recipe, and I’m sure I’ll be making this refreshing cupcake again sometime soon! (Although now that Fall is approaching, I may have to wait a few months for Spring/Summer to return! That’s when this flavor really fits in best. The cupcakes are so nice, light, and pure, I can totally picture taking them on a picnic or eating them outside or something!)

Ok, that’s about it! I can’t believe I’m finally caught up on my blog posts… I know I just did three of them over the weekend, and I apologize for waiting so long to write them! (I think it had been the honey flavor for a month or two…) Future posts will probably have to end up being shorted than my first few posts ( 😦 ) just because otherwise I’ll have no time to upload them! (And a short post is better than no post!) I hope you guys still enjoy them, and I’ll do my best to stay more on top of the blog!

I’ll write again soon,

Vienna

Letter J

Letter J: Java Cupcakes with Coffee Glaze

Why can’t any of my cupcakes just go smoothly anymore? Well, I’ll get back to that later. So, I actually really like these cupcakes because unlike many other recipes that I’ve done, these have a glaze instead of frosting! They kind of remind me of the french toast/cinnamon sugar muffins at Caribou Coffee (yum!), but sweeter (…obviously). Although, actually, now that I think about it, these cupcakes really probably don’t have that much more sugar than the muffins! Alright let’s just get on to the pictures, recipes, etc. and then I’ll tell you how I somewhat royally screwed up with this recipe… Sounds like fun!

Original recipe from: http://leitesculinaria.com/61230/recipes-espresso-cake.html

Java Cupcakes with a Coffee glaze

Makes: 30

1 cup hot brewed coffee

3 tablespoons instant espresso or coffee powder (preferably instant espresso)

3 cups unbleached all-purpose flour, plus more for the pan

2 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

16 tablespoons (2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes, plus more for the pan

2 cups superfine sugar

1 teaspoon vanilla extract

4 large eggs, at room temperature, separated

Preheat the oven to 350°F (176°C) and position a rack in the center of the oven. Prepare cupcake pan with liners.

Combine the brewed coffee and espresso powder in a glass measuring cup and let cool.

Sift the flour, baking powder, and salt together in a bowl. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute. Gradually beat in the sugar, then add the vanilla and beat, scraping the sides of the bowl occasionally, until the mixture is very light in color and texture, about 4 minutes. Beat in the yolks, 1 at a time.

Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the cooled coffee in two additions, beginning and ending with the flour mixture. Beat until smooth after each addition.

Beat the egg whites in a bowl with a handheld electric mixer on high speed or a balloon whisk until soft peaks form. Using a spatula, stir about 1/4 of the egg whites into the batter, then gently fold in the remaining whites. Scrape the batter into the prepared pan. Smooth the top with the spatula.

Bake until the top of the cupcakes spring back when gently pressed with your finger and a cake tester inserted into the center comes out clean, 13 to 16 minutes.

Cool the cupcakes in the pan for 10 minutes. Remove and place on a wire rack set over a baking sheet. Cool completely.

Coffee Glaze

2 tablespoons hot brewed coffee

1/2 teaspoon instant espresso or coffee powder (preferably instant espresso)

1 tablespoon whole milk

2 cups confectioners’ sugar, sifted

Mix the brewed coffee and espresso powder in a small saucepan until the espresso powder is dissolved. Stir in the milk. Add the confectioners’ sugar and whisk until smooth. Place over low heat and heat, whisking constantly, until the glaze is warm to the touch and thins slightly. Use immediately, or else the glaze will thicken and will be too hard to pour (even if remelted).

I like coffee, I really do. I love coffee flavored ice cream, and I walk up to Caribou Coffee all the time. That being said, I’ve never actually made it for myself at home. So when the recipe called for one cup of coffee, I tried brewing it, but I didn’t exactly realize you needed fresh ground beans every time… My dad had brewed some for himself that morning and the used ground coffee was still in the filter thing, so  I just added water to the machine and turned it on. The, I don’t know, diluted coffee looked just as dark and normal as any other time my dad had made it, so I figured that’s all you had to do to make it. Hah. The thing is, though, the cupcakes still tasted java-y, so even though they might have been a little weaker-flavored than usual, they were good! I have yet to try them while using real coffee, but I’m sure they’ll be even better with the actual recipe! As always, let me know how they are (especially if you manage to do them right!), and I’ll write again soon!

Until then,

Vienna

Letter I

Letter I: Ice Cream Cone Cupcakes (Vanilla Cake and Frosting)

Letter I stands for I HATE WORDPRESS. This ENTIRE post was written, edited, and ready to go (minus the pictures), and WordPress DELETED IT! They changed the format or something so uploading stuff was different, and long story short, an hour and a half of typing WASTED, and then another thirty minutes of trying to get the post back, also gone. And now I’m three posts/recipes behind, so this is going to be short. (Although I’m pretty sure you guys only look at the pictures. anyways!) Hope you enjoy!

Cupcake and frosting recipes both from http://www.foodnetwork.com/recipes/old-fashioned-cupcakes-recipe/index.html (shout out to my friend Lindsey for sending me this recipe!)

Ice Cream Cone Cupcakes with Vanilla Batter and Frosting

Makes: 24

1 3/4 cups cake flour (not self-rising)

1 1/4 cups unbleached all-purpose flour

2 cups sugar

1 tablespoon baking powder

3/4 teaspoon salt

2 sticks unsalted butter, cut into cubes

4 large eggs

1 cup whole milk

1 teaspoon pure vanilla extract

Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.

Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups or ice cream cones filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Vanilla Frosting

2 sticks butter, room temperature

5 cups powdered sugar 

1/4 cup heavy cream

1 tablespoon vanilla extract

Cream softened butter and add 2 cups sugar, milk, and vanilla. Beat with paddle attachment until smooth, and gradually add the rest of sugar as well (the frosting should reach a good, firm consistency after a few minutes thanks to the sugar as well as the heavy cream being beaten).

The only thing I have (time) to add is that these things are very top-heavy (duh), so when these cupcakes are put in the oven or taken out, they fall over. You can actually buy baking stands for ice cream cone cupcakes (http://www.amazon.com/Nifty-Cream-Cone-Cupcake-Baking/dp/B007L75HGC/ref=pd_sxp_grid_i_0_0), but I just stood the cake cones in normal cupcake pans. This was a bit of a pain when I tried to pull out the rack to test to see if they were done because it would cause them to tip over. Then once one fell over, it was like a domino effect, and suddenly, there was batter dripping on every cone. In the end, although it was so aggravating trying to right each (very hot) cone and then put them back in the oven without them falling over again, the little dribbles on the sides were cute, and the cupcakes actually tasted really good. They were also ADORABLE and perfect for summer, so I would consider this a successful flavor. They’re so creative, too, that I’m hoping you guys will be inspired to bake them, just like I was when I first heard of the idea. As usual, let me know how it goes, and I’ll try to get on the next post ASAP!

I’ll write again soon,

Vienna

P.S. Not only can you decorate these with frosting, but they’re also super yummy and cute with a scoop of your favorite ice cream! I made these during the middle of summer, so having that cool topping in the crazy hot heat made these cupcakes perfect! I actually took pictures of a cupcake with the ice cream, but unfortunately I can’t find any of the photos! 😦 I guess you’ll just have to make them to get an idea of how adorable they are! Have fun!

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