DANCE!

ok so i'm changing directions a little bit! still interested in cupcakes but now i'm studying at the Headlong Performance Institute in Philadelphia. (Check it: www.headlongperformanceinstitute.org). Here are some snippets of dances I've been doing lately. Enjoy!

Grotesque Dance:

A social Dance from the Future:

xo,

K

The world's largest cupcake!

http://news.yahoo.com/s/ap/20090816/ap_on_fe_st/us_odd_world_s_largest_cupcake

unbelievable. and delicious.

xo

K

It’s buttercream week in Boston!

This week I used one of my all-time favorite vanilla cupcake recipes from Magnolia Bakery in New York. This cake is fluffy and not too buttery. Perfect. Below you’ll find the recipe cut in half and made without self-rising flour.

I then tried out two different kinds of buttercream frosting on these delicious cakes. The first was Magnolia’s buttercream frosting recipe with one egg white added for stiffness. I found the result a little sweet for my taste. In light of this info I moved onto a French buttercream frosting which is great for decorating, not too sweet and a great compliment to the cake. Enjoy!

Also…stay tuned for a review of one of Boston’s legendary cupcake joints..Lulus!

Xo,

K

Magnolia Bakery’s Vanilla Cupcakes

From http://www.recipezaar.com/Magnolia-Bakery-Vanilla-Cupcakes-133767

Ingredients:

1 1/3 cup flour

1/8 tsp. baking powder

¼ tsp salt

½ cup butter

1 cup sugar

2 large eggs

½ cup milk

½ tsp. vanilla

Directions:

1. Line 12 muffin tins with cupcake papers.

2. In a small bowl, add the flours; stir to combine; set aside.

3. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.

4. Add the sugar gradually and beat for 3 minutes or until fluffy.

5. Add the eggs, one at a time, beating well after each addition.

6. Add the dry ingredients in three parts, alternating with the milk and vanilla.

7. With each addition, beat until the ingredients are incorporated but do not overmix.

8. Spoon the batter into the cupcake liners, filling about 3/4 full.

9. Bake in a 350° oven for 20-25 minutes.

10. Cool the cupcakes in the tin for 15 minutes.

11. Remove cakes from the tins and cool on a wire rack before icing.

12. Ice with tinted Vanilla Buttercream.

Makes about 12 cupcakes.

French Buttercream Frosting

From http://www.wilton.com/recipe/French-Buttercream-Icing-1

Ingredients:

2/3 cup sugar

1/4 cup flour

1/4 teaspoon salt

3/4 cup milk

1 cup cold butter

1 teaspoon clear vanilla extract

Makes: 2 cups.

Directions:

Place sugar, flour and salt in saucepan and mix thoroughly, stir in milk. Cook over medium heat and stir constantly until very thick. Remove from heat and pour into a medium mixing bowl. Cool to room temperature. Add 1/2 cup butter at a time (cut into several pieces) and beat at medium-high speed until smooth. Add vanilla and beat well. Chill icing for a few minutes before decorating. Iced cupcakes must be refrigerated until serving time.

Note:

To make colored frosting add one dash of food color to about 4 tablespoons of frosting. If you want to make dots on your cupcakes like the ones in the picture simply put colored frosting into a sandwich bag and snip off the very tip of the bag. Use the plastic bag like a pastry bag and squeeze out the frosting.

Hello All!

Welcome to my new blog. Here's my first recipe to brighten up the rainy days we've been having here. The icing tastes kind of like a chocolate ganache with a hint of rum. The cupcakes are very small and delicate. Perfect for a rainy summer day. I'll be adding onto this blog throughout the summer. Stay tuned!

xo

K



Chocolate Cupcakes with Chocolate Rum Icing and Flowers

Ingredients:

For the Cupcakes:
1 cup flour
5 tablespoons room temperature butter
1/2 cup sugar
2 oz. unsweetened baking chocolate
1/2 tsp. vanilla extract
1/2 cup milk
2 eggs
4 tablespoons sour cream
12 cupcake liners.

For the Chocolate Rum Icing:
2 oz unsweetened baking chocolate
4 tablespoons butter
1 egg
2 tablespoons heavy cream
1 cup confectioner's sugar
1 tablespoon rum
1/4 tablespoon vanilla extract

1. preheat oven to 375 degrees
2. sift flour into small bowl, set aside.
3. cream butter and sugar with electric mixer, set aside.
4. melt chocolate in double boiler. do this by bringing water to boil, then reducing temperature to a simmer. Put chocolate in top of double boiler and add vanilla and milk.
5. Mix melted chocolate to butter and sugar with electric mixer. Add eggs and yogurt.
6. Keeping mixer on Low, add sifted flour slowly.
7. scoop mixture into cupcake pan with linings
8. Bake for 12-15 minutes. They are done when toothpick comes out clean.

Makes about 12 cupcakes.

To make the icing:
1. Melt chocolate and butter in microwave (about 1 minute) in large bowl.
2. Beat in egg, milk, vanilla and rum.
3. Slowly add sugar until completely blended. Put it in the refrigerator for about 20 minutes then spoon on top of cupcakes.
4. Poke holes in top of iced cupcakes with toothpick.
5. Snip flowers so they have about a one inch stem (the ones in the picture are chrysanthemums) and put them into the holes.

You can also candy the flowers! Check out this link for instructions: http://www.baking911.com/howto/crystallize_flowersfruit.htm