Covering Cupcakes

Hey Guys!

The following are 2 ways of covering cupcakes with icing, the 1M Swirl, and using a spatula.

 

1M Swirl

 

Tools:

 

Icing cupcakes with a spatula

Tools and Ingredients

  • Spatula
  • Medium consistency icing

 

 

 

 

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Decorating Cupcakes Tips

 

I was checking out the Wilton Enterprises, Inc. website (which is: http://www.wilton.com , in case your wondering) and I found  tips and techniques for decorating cupcakes. I found them really useful, simple, and easy-to-follow. So I will be posting these tips soon.

So Stay Tuned!

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Ina Garten's Chocolate Ganache Cupcakes

Hello!

Here is the second post for 7 days of Chocolate! This recipe is made by renowned Food Network cook, Ina Garten.




Yields: 12 Cupcakes       Baking Time: 30 minutes

Ingredients

  • 1/4 pound unsalted butter, at room temperature
  • 1 cup sugar
  • 4 extra-large eggs, at room temperature
  • 11 fluid ounces Hershey’s chocolate syrup
  • 1 tablespoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon instant coffee granules

For the ganache:

  • 1/2 cup heavy cream
  • 8 ounces good semisweet chocolate chips
  • 1/2 teaspoon instant coffee granules

Directions

Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate  and vanilla. Add the flour and coffee granules and mix until just combined. Don’t overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the muffin pan.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Dip the tops of the cupcakes into the ganache. Do not refrigerate.

Hope you enjoy!

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Ina Garten’s Chocolate Ganache Cupcakes

Hello!

Here is the second post for 7 days of Chocolate! This recipe is made by renowned Food Network cook, Ina Garten.




Yields: 12 Cupcakes       Baking Time: 30 minutes

Ingredients

  • 1/4 pound unsalted butter, at room temperature
  • 1 cup sugar
  • 4 extra-large eggs, at room temperature
  • 11 fluid ounces Hershey’s chocolate syrup
  • 1 tablespoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon instant coffee granules

For the ganache:

  • 1/2 cup heavy cream
  • 8 ounces good semisweet chocolate chips
  • 1/2 teaspoon instant coffee granules

Directions

Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate  and vanilla. Add the flour and coffee granules and mix until just combined. Don’t overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the muffin pan.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Dip the tops of the cupcakes into the ganache. Do not refrigerate.

Hope you enjoy!

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Pillsbury's Hot Fudge Brownie!

 
 
Hello Everyone! I’m planning on making chocolate week! Everyday for 7 days, I’ll be posting a reciepe that invovles a whole lot of CHOCOLATE! Anyway, the following is my first post for chocolate week!
 
 Preperation Time: 15 min
Baking Time: 30-40 min
Servings: 16
 
INGREDIENTS

  1. 2 boxes (19.5 oz each) Pillsbury® Chocolate Fudge Brownie Mix
  2. 1  cup Butter, melted
  3. 1/2 cup strong brewed coffee (room temperature)
  4. 4   Eggs
  5. 3/4 cup Chopped Pecans
  6. 1 can (14 oz)  Sweetened Condensed Milk
  7. 1 jar (11.75 oz) hot fudge ice cream topping
  8. 1 container (8 oz) frozen whipped topping, thawed

Step-by-Step:

  1. Heat oven to 350°F. Spray 13×9-inch pan with No-Stick Cooking Spray or a little oil.
  2. In large bowl, stir together brownie mixes, butter, coffee, eggs and pecans until well blended. Pour into pan.
  3. Bake 30 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
  4. In 1-quart saucepan, heat milk and fudge topping over medium-low heat about 5 minutes, stirring constantly, until hot (mixture must be hot). Cool brownies 5 minutes; poke several times with long-tined fork, wiping fork with paper towel if necessary. Pour hot fudge mixture over brownies. Cool 35 minutes before serving. Serve warm with whipped topping.

Bon Apetite!

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Pillsbury’s Hot Fudge Brownie!

 
 
Hello Everyone! I’m planning on making chocolate week! Everyday for 7 days, I’ll be posting a reciepe that invovles a whole lot of CHOCOLATE! Anyway, the following is my first post for chocolate week!
 
 Preperation Time: 15 min
Baking Time: 30-40 min
Servings: 16
 
INGREDIENTS

  1. 2 boxes (19.5 oz each) Pillsbury® Chocolate Fudge Brownie Mix
  2. 1  cup Butter, melted
  3. 1/2 cup strong brewed coffee (room temperature)
  4. 4   Eggs
  5. 3/4 cup Chopped Pecans
  6. 1 can (14 oz)  Sweetened Condensed Milk
  7. 1 jar (11.75 oz) hot fudge ice cream topping
  8. 1 container (8 oz) frozen whipped topping, thawed

Step-by-Step:

  1. Heat oven to 350°F. Spray 13×9-inch pan with No-Stick Cooking Spray or a little oil.
  2. In large bowl, stir together brownie mixes, butter, coffee, eggs and pecans until well blended. Pour into pan.
  3. Bake 30 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
  4. In 1-quart saucepan, heat milk and fudge topping over medium-low heat about 5 minutes, stirring constantly, until hot (mixture must be hot). Cool brownies 5 minutes; poke several times with long-tined fork, wiping fork with paper towel if necessary. Pour hot fudge mixture over brownies. Cool 35 minutes before serving. Serve warm with whipped topping.

Bon Apetite!

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Quote

” HAPPINESS IS HOMEMADE”

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