FrekeChild
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The Cupcake Thread!
- Thread starter Mara
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FrekeChild
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Yes, they were "just vanilla" I tried the chamomile thing, but it didn't do much. I know I could have made it better...perhaps I will try again... BF only eats vanilla on vanilla and doesn't really vary from that, so I'm kind of glad the chamomile didn't work.
I used the Gold Cake recipe Mara and I were talking about a couple pages back, and an Italian Buttercream recipe from the Culinary Institute of America's Baking book, it's one of my baking bibles, let me find a link...It's the newest version of the book-although I bet they'll be coming out with a new one within the next year or two, and it uses all weight measures, and the recipe is relatively huge-2lbs of butter, 8 oz of egg whites, and a pound of sugar and flavoring-making over 3 pounds of frosting. So I'll be making another batch of cupcakes some time this week because I have about half of it left.
link to the book
I used the Gold Cake recipe Mara and I were talking about a couple pages back, and an Italian Buttercream recipe from the Culinary Institute of America's Baking book, it's one of my baking bibles, let me find a link...It's the newest version of the book-although I bet they'll be coming out with a new one within the next year or two, and it uses all weight measures, and the recipe is relatively huge-2lbs of butter, 8 oz of egg whites, and a pound of sugar and flavoring-making over 3 pounds of frosting. So I'll be making another batch of cupcakes some time this week because I have about half of it left.
link to the book
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Mara
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cute macie...how funny i thought they were cookies at first!! also i love your avatar even if it wasn't supposed to be funny..not quite sure!
freke, great collage!! italian is a bit different from swiss i finally found out...the italian is a little harder than the swiss i think but have not tried it yet. honestly i am not a fan of swiss merengue buttercream, it's WAY too buttery AND i don't even use the whole amount of butter they call for..typically it's 4 egg whites and 3 sticks of butter and 1c sugar. but i use 4 egg whites, 1c sugar and 2 sticks of butter.
i know a lot of people like the way it tastes and does LOOK beautiful (and refridgerates well), but it grosses me out hahha. it's great for frosting cakes though. i would imagine italian tastes similar because it uses the same ingredients and a similar method of boiling then beating, but i just don't like quite so much butter. i also don't like the 'easy' confectioners sugar and butter method either because it's too sweet...though if you do 'flavor' this easy method aka with cocoa or an extract, i like it much better then since it just doesn't taste like 'sugar'. do you ever use 'butter' flavoring in the frosting...someone recommended that to me but then i thought well if i dont like REAL buttercream, why would i like butter flavoring hehee.
so today i'm trying another recipe...from one of my fave bloggers who answers my Q's via email, she's so awesome...i ask her random stuff and she has been baking since she was 14 so she has an answer for everything! she gave me this recipe for 'fluffy boiled icing' which she says tastes kind of like vanilla marshmallows. uses no butter. so we'll see.
i'm making meyer lemon cuppies today with this icing for dessert with some friends and their kids.
freke, in the gold cake did you use your recipe or try the alton one? next time i will use less butter for sure.
oh and in honor of you, Fire Goddess, i made Coconut & Lime cookies last nite. they came out SO YUMMY...!!! let us know how the next batch of your cuppies go.
freke, great collage!! italian is a bit different from swiss i finally found out...the italian is a little harder than the swiss i think but have not tried it yet. honestly i am not a fan of swiss merengue buttercream, it's WAY too buttery AND i don't even use the whole amount of butter they call for..typically it's 4 egg whites and 3 sticks of butter and 1c sugar. but i use 4 egg whites, 1c sugar and 2 sticks of butter.
i know a lot of people like the way it tastes and does LOOK beautiful (and refridgerates well), but it grosses me out hahha. it's great for frosting cakes though. i would imagine italian tastes similar because it uses the same ingredients and a similar method of boiling then beating, but i just don't like quite so much butter. i also don't like the 'easy' confectioners sugar and butter method either because it's too sweet...though if you do 'flavor' this easy method aka with cocoa or an extract, i like it much better then since it just doesn't taste like 'sugar'. do you ever use 'butter' flavoring in the frosting...someone recommended that to me but then i thought well if i dont like REAL buttercream, why would i like butter flavoring hehee.
so today i'm trying another recipe...from one of my fave bloggers who answers my Q's via email, she's so awesome...i ask her random stuff and she has been baking since she was 14 so she has an answer for everything! she gave me this recipe for 'fluffy boiled icing' which she says tastes kind of like vanilla marshmallows. uses no butter. so we'll see.
i'm making meyer lemon cuppies today with this icing for dessert with some friends and their kids.
freke, in the gold cake did you use your recipe or try the alton one? next time i will use less butter for sure.
oh and in honor of you, Fire Goddess, i made Coconut & Lime cookies last nite. they came out SO YUMMY...!!! let us know how the next batch of your cuppies go.
MichelleCarmen
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FrekeChild
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Interesting Mara, that you don''t like the Swiss BC. Italian is harder because you have to pour the boiling hot sugar syrup into the egg whites-and they both have to be at the right stage. Swiss is actually harder for me to make because I''m just not patient enough and can''t sit there and watch/stir it for so long. As for the butter--I don''t know-you either like it or you don''t. It''s the classical recipe that has all of the butter, and I don''t know what else to say about that. As for similarities-Italian and Swiss buttercreams are essentially interchangeable.
No, I don''t ever use imitation butter flavoring. I won''t use imitation anything in cooking, to be quite honest.
As for boiled icing-I''m curious as to the recipe as well. I''m guessing it has sugar, egg whites, and vanilla flavoring-which is a meringue...
A marshmallow is usually made up of sugar, egg whites, flavoring, corn syrup, and gelatin. Perhaps some glucose could be added in there as well.
I used my recipe for gold cake, but I don''t really consider them to be different because they just have the leaveners and the lemon juice as differences.
No, I don''t ever use imitation butter flavoring. I won''t use imitation anything in cooking, to be quite honest.
As for boiled icing-I''m curious as to the recipe as well. I''m guessing it has sugar, egg whites, and vanilla flavoring-which is a meringue...
A marshmallow is usually made up of sugar, egg whites, flavoring, corn syrup, and gelatin. Perhaps some glucose could be added in there as well.
I used my recipe for gold cake, but I don''t really consider them to be different because they just have the leaveners and the lemon juice as differences.
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I did some strawberry cupcakes last night and was pretty disappointed with them. the cake itself was fine, but it barely tasted like strawberry at all to me and my hub. Annoying. I didn''t try the sprinkles recipe, because the reviews on martha stewart''s website were so mixed. Maybe next time...
Think I''m going to be some super healthy flax seed / whole wheat carrot cupcakes today, but they''ll turn out a lot more like muffins w/ the mods most likely. And I''m ok with that
Think I''m going to be some super healthy flax seed / whole wheat carrot cupcakes today, but they''ll turn out a lot more like muffins w/ the mods most likely. And I''m ok with that
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Oooh, meyer lemons are a total weakness of mine. I'm waiting for the batch on my tree to finish ripening so I can use them. Let us know how the cupcakes go...that's definitely what some of my meyers are destined to become!
Aren't the coconut lime cupcakes insanely good!?!?! I love that flavor combo and I'm glad you liked them!! I didn't get a chance to make another batch this weekend (holy cow there were a ton of graduations to attend) but it's on my list!!!
I'm having a Sex and the City get together this coming weekend (to rewatch the last season before the big movie comes out)....any suggestions for a good cuppie to serve?! mmmmmm I thought there was a big deal about the girls eating cupcakes from Magnolia Bakery or something but I honestly can't remember that at all. Maybe a recipe from that cookbook? hmmm.
Oh....I also got some red food coloring paste from Michael's this weekend...how do you use the paste if a recipe calls for food coloring? Is it the same amts as the liquid?
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dragon are you letting them cool off entirely? a warm cupcake WILL stick like crazy to the paper. you have to let them cool down so they peel pretty nicely. are you using special type of papers? i don't have stickage on any of the papers i have used thus far unless the cupcake is still warm.
freke i don't like imitation either, i used some imitiation banana flavoring in my frosting recently and was like EW this is GROSS. i also don't like shortening based creams!
i know it's so funny about me not liking the real buttercream. i do like the way it tastes a LITTLE But it's SOOO rich i really cannot eat more than a tiny tiny taste. but lately i have been finding i am so over all frosting anyway! so it may just be my weird tastebuds. i like butter in general. funny cuz greg loved my mothers day cake with the crazy buttercream..he said he thought it came from a bakery.
for those interested...the fluffy boiled icing was great...interesting for sure. i really like the way it TASTES, it's very light and almost melts on your tongue. i put in lemon extract for flavor so it came out really light and yummy...the cupcakes were amazing, as good if not better than last time. i ate like three!
You can also find the recipe online but here it is.
Fluffy Boiled Icing
3 tablespoons of meringue powder
1/2 cup of cold water
2 cups of sugar
1/4 cup corn syrup
1/2 cup of water
Beat meringue powder and cold water until stiff, about 4 minutes.
In a medium saucepan, mix the sugar, corn syrup, and water. Bring to boil and cool slightly.With the mixer on low speed, slowly add the syrup mixture to the meringue.
Then beat on high for 4 minutes, until stiff and glossy.
Store at room temperature.
Note...I made HALF the recipe and it was WAY too much to frost 12 cupcakes, I have like another 1.5 cups of frosting leftover and you really can't store this stuff, it separates. You can get merengue powder at Michaels, it's a Wilton brand I think.
It was pretty easy to make and does taste marshmallowy. The interesting thing is that everything I read said use it immediately since it hardens on the outside and stays soft inside...but mine took HOURS to harden and even then if it was a 'little' warm, it would soften and melt. It TASTES good, just have to figure out how to stabilize it a bit more. I also found a version online that had confectioners sugar added to it after all was said and done -- I imagine to stiffen it.
here is a beautiful shot of the icing immediately after piping, it does pipe quite prettily and is very shiny. this looks like a hersheys kiss to me.
freke i don't like imitation either, i used some imitiation banana flavoring in my frosting recently and was like EW this is GROSS. i also don't like shortening based creams!
i know it's so funny about me not liking the real buttercream. i do like the way it tastes a LITTLE But it's SOOO rich i really cannot eat more than a tiny tiny taste. but lately i have been finding i am so over all frosting anyway! so it may just be my weird tastebuds. i like butter in general. funny cuz greg loved my mothers day cake with the crazy buttercream..he said he thought it came from a bakery.
for those interested...the fluffy boiled icing was great...interesting for sure. i really like the way it TASTES, it's very light and almost melts on your tongue. i put in lemon extract for flavor so it came out really light and yummy...the cupcakes were amazing, as good if not better than last time. i ate like three!
You can also find the recipe online but here it is.
Fluffy Boiled Icing
3 tablespoons of meringue powder
1/2 cup of cold water
2 cups of sugar
1/4 cup corn syrup
1/2 cup of water
Beat meringue powder and cold water until stiff, about 4 minutes.
In a medium saucepan, mix the sugar, corn syrup, and water. Bring to boil and cool slightly.With the mixer on low speed, slowly add the syrup mixture to the meringue.
Then beat on high for 4 minutes, until stiff and glossy.
Store at room temperature.
Note...I made HALF the recipe and it was WAY too much to frost 12 cupcakes, I have like another 1.5 cups of frosting leftover and you really can't store this stuff, it separates. You can get merengue powder at Michaels, it's a Wilton brand I think.
It was pretty easy to make and does taste marshmallowy. The interesting thing is that everything I read said use it immediately since it hardens on the outside and stays soft inside...but mine took HOURS to harden and even then if it was a 'little' warm, it would soften and melt. It TASTES good, just have to figure out how to stabilize it a bit more. I also found a version online that had confectioners sugar added to it after all was said and done -- I imagine to stiffen it.
here is a beautiful shot of the icing immediately after piping, it does pipe quite prettily and is very shiny. this looks like a hersheys kiss to me.
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