Kimm Bakes Cupcakes!

oh, and you have to teach me the art of baking. Especially those pineapple upside down cupcakes. Those look so good!

Wed, 09 Mar 2011 00:43:47 -0500

Oh i shall. i love to bake i can bring over my notebook full of recipes :) nummmmy

Chesapeake, Virginia! Do it! My daughter refuses to sleep in her bed, so there's always an empty full size bed in her room. I'll be cooking dinner, so that will even save money. I can't think of any reason for anyone not to visit.

Wed, 09 Mar 2011 00:40:20 -0500

i’m there and there. after our honey moon we’ll some bother you guys lol

Photo

Tue, 08 Mar 2011 21:53:02 -0500

Pineapple upside down cupcakes<3 (I made these special for my...

Tue, 08 Mar 2011 21:46:11 -0500

Pineapple upside down cupcakes<3 (I made these special for my fiance’s birthday)

What you need:

14 oz crushed pineapple,save 1/3 cup of juice
1 cup milk
2 1/3 cup baking flour
3 1/2 tsp baking powder
1 tsp salt
2/3 unsalted margarine
1 2/3 granulated sugar
3 eggs
1-2 tsp vanilla

What to do! Preheat your oven to 350

Sift together flour,baking powder and salt in to a medium bowl and set aside.
add remaining juice with 1 cup of milk or enough to give 1 1/4 cup of liquid.
cream together butter and beat in sugar gradually.
Beat in one egg at a time in to the butter mixture
begin to to add the butter mixture to the flour mixture gradually and add vanilla.completely mix.
pour in to cupcake cups and bake for 25-30 mintes. cupcakes willnot rise very much so you can fill the cups higher than normal.

The Icing:

In saucepan combine 1/3 cup unsalted butter and 1/3 cup pineapple juice, 2/3 cup granulated sugar. Heat until sugar is dissolved.so not boil.remove from heat and gradually beat in 3-6 cups confectioners sugar.

topping: Cherry and salted nuts :)

Photo

Wed, 02 Mar 2011 15:52:17 -0500

I wish I had a better photo but i had guest so i didn’t...

Wed, 02 Mar 2011 15:51:08 -0500

I wish I had a better photo but i had guest so i didn’t really have time to get a good one in.plus my fiance went nuts with the sprinkles lol

The Classic Vanilla

1 1/2 cups all purpose four
1/2 teaspoon baking powder
1/4 fine sea salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, room temperature

Preheat oven to 350 degrees. Grease or line a cupcake pan with wrappers.

Sift together flour, baking powder, and salt; set aside.

In the bowl of a stand mixer beat butter and sugars until light and fluffy. Add the eggs one at a time, mixing just until blended. Beat in vanilla. Add the flour mixture and milk.; mix thoroughly.

Fill each cup 2/3 full and bake for 18-24 minutes or until cake tester comes out clean. Cool completely and frost as desired. Makes 12 cupcakes.

Tips for Baking Cupcakes

Fill cups 1/2 to 2/3 full. Anymore and you end up with goo in the center. Any less and you end up with wimpy cupcakes

Make sure you have the right pan. Cupcake pans are heavy and shiny with 6 to 12 cups. It saves time when baking if you have 2 pans on hand.

Be sure to grease each cup well or line with cupcake wrappers.

All ingredients should be at room temperature before making cupcakes. Cold ingredients make lumpy batter, which usually leads to over mixing and tough cupcakes.

Preheat your oven before baking. Oven temperatures can vary so use an oven gauge to make sure yours is at the right temperature.

Test for doneness at the minimum baking time. Cupcakes are done when a cake tester inserted in the center comes out clean

Cupcakes are best eaten the same day they are made, but can be kept in the freezer for up to 3 months as long as they are not decorated

Vanilla Bean Buttercream

1/2 cup (1 stick) butter, softened
3 1/2 cups powdered sugar, sifted
1/4 cup whole milk
2 teaspoons vanilla bean paste

Put butter in a large bowl and beat with an electric mixer until creamy. At low speed mix add powdered sugar. Gradually add milk until desired consistency is reached. Add vanilla bean paste.

kimmcpeters: tonight was a semi-success. got to use my mini...

Fri, 25 Feb 2011 01:29:00 -0500

hello mini cupcake maker

tried these babies out

kimmcpeters:

tonight was a semi-success. got to use my mini cupcake maker which was actually kind of confusing. made some yummy German chocolate cupcakes. i already downed six.

Makes 24

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
2 cups cake flour (not self-rising), sifted, plus more for tins
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted and cooled
Coconut-Pecan Frosting

Directions

Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.
Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. Serve immediately.

kimmcpeters: What a lovely surprise! It’s a apron my fiance...

Wed, 23 Feb 2011 16:19:00 -0500

kimmcpeters:

What a lovely surprise!
It’s a apron my fiance ordered me off etsy. i looooooove it!

Photo

Wed, 16 Feb 2011 20:27:22 -0500

Photo

Wed, 16 Feb 2011 20:23:37 -0500

Chocolate cupcakes with Reeses peanutbutter candy...

Sun, 13 Feb 2011 21:58:00 -0500

Chocolate cupcakes with Reeses peanutbutter candy centers

Cupcake Ingrediants:

1 cup cocos powder
2 cups boiling water
1 cup butter (soften)
2 1/2 sugar
4 large eggs
2 3/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 vanilla
reeses mini peanutbuter cups

Icing:

16 ounce (2 cups) semi-sweet chocolate
1/2 cup half and half
3/4 cup un-salted butter
2 1/2 cup shifted confectioners sugar

Directions:

Preheat oven to 350 degrees
in medium bowl stir water in to cocoa and set aside.
in another bowl combine flour,baking soda and salt. set aside
at meduim speend w/ electric mixer cream together the the butter ans sugar (about 4-5 minutes)
add eggs one at a time.
on low speed add flour mixture to the creamed butter mixture alternating between flour and cocoa (starting with flour and ending with flour)
stir in the vanilla,do not over beat.
pour very little in to the cupcake cup and then place reeses peanutbutter candy in center then cover with more batter.
bake for 15-20 minutes.

Icing directions:

combine the chocolate a,half anf half and butter and mix in a sauce pan over meduim heat. Stiring occasionly.
gradually add sugar.
set the sauce pan in to a bowl of ice and beat with a electric mixer on meduim speed until frosting begins to lose it’s gloss and holds it shape. if nessasary add half and half by the teaspoon to achieve as desired.

(The candy heart decorations are ediable and were found at Wal-mart. The marker was ediable ink also i used to write on them)

I promise i’m way better at decorating but i don’t have my icing bags and what not so i’m having to make due :( whomp whomp also may 14 is my wedding date in case you guys were wondering<3

Love to bake? Show some love!!!!!!!! Only $15 on Etsy

Sun, 13 Feb 2011 19:41:39 -0500

Love to bake?

Show some love!!!!!!!! Only $15 on Etsy

Icing Cheats for the hard working, sweet tooth having momma<3

Sun, 13 Feb 2011 19:34:00 -0500

Simple Vanilla Icing

2 cups sifted powderd sugar 4 tablespoons butter or margarine, melted
2 to 4 tablespoons milk or water 1 teaspoon vanilla extract

Combine all ingredients with enough milk or water to the desired consistency, less milk for a thicker consistency, more for thinner.

Makes about 2 cups.

Notes:

This is a very forgiving recipe, if it becomes too thin add more powdered sugar and too thick add more liquid until you’re happy with it.
Need less icing? Recipe can be successfully reduced by half.

Variations:

Butter-Rum Icing: Omit the vanilla and add 1 teaspoon rum flavoring.
Lemon Icing: Stir in 1/2 teaspoon grated lemon peel and replace milk or water with lemon juice.
Orange Icing: Stir in 1/2 teaspoon grated orange peel and replace milk or water with orange juice.

Super Simple && Super Light Chocolate Mousse. Okay. I...

Fri, 11 Feb 2011 18:06:21 -0500

Super Simple && Super Light Chocolate Mousse.

Okay. I know these are def not cupcakes but I had a sweet tooth today and didn’t really feel up to baking any treats so I made this amazing mousse with some fresh starwberries and raspberries<3 It’s light and simple and hit’s the sweet tooth spot.

Ingredients:

5 ounces semi-sweet chocolate
3 large eggs (seperated)
1 1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup heavy whipping cream
2 table spoons butter

Directions:

In a double boiler melt together butter and chocolate. Mean while in another bowl seperate egg whites from yoke.
After chocolate and butter have melted set side and let cool. (must be cool or it will cook the egg)
In another bowl beaton med-hight whipping cream until soft peaks form. Slowly adding the sugar.
Pour in egg yoks in to chocolate mixture and add vanilla and mix until incorperated.
in seperate bowl beat egg whites until soft peaks form and then half way through add salt and continue to beat. (add sugar if you like for more sweet flavor)
Fold in chocolate to whipping cream mix slowly.Incorperate the mix then begin to add egg whites and continue to fold.Repeat until desired.
Cool and serve.

Banana cupcake w/ Honey cinnamon frosting These are yuuuuuuumy...

Thu, 10 Feb 2011 18:26:00 -0500

Banana cupcake w/ Honey cinnamon frosting

These are yuuuuuuumy and light. You can also add some walnuts to the batter to make them more banana nut bread tasting if you like.Either way these babies wont last long after icing :) They babies also smell as wonderful as they taste.

Ingrediants:Batter

1 1/2 cup all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup un-salted butter (must be unsalted)
1 1/2 cups mashed bananas
2 large eggs
1/2 teaspoon vanilla

Frosting:

1 1/4 cups confectioner’s sugar
1/2 cup unsalted-butter
2 table spoon honey
1/4 cup heavy whipped cream
1/4 teaspoon cinnamon
wanut (smashed)

Directions:

Preheat your oven to 350 degrees and line your cupcake pan with cupcake cups
Whisk together in a bowl flour,sugar,baking soda,baking powder and salt.
in a seperat bowl mix mashed bananas,eggs and vanilla. After mixed pour in to flour mixture until incorperated. (do not over mix)
pour into cupcake cups and bake for 25-30 minutes. (10-15 if using mini cupcake cups)
Whike cupcakes are baking start on frosting. In a medium bowl mix sugar,unsalted butter,honey and cinnamon until smooth. About 4-5 minutes. Add in whipping cream slowly. (for extra flavor I added 1/2 teaspoon for flavor)
Cool completly and then spread w/icing and place sliced banana on top. Sprinkle on walnuts and serve.

Enjoy!

(please excues my not so fancy decorating. It was my first attempt at using an icing bag.)

Photo

Sun, 06 Feb 2011 19:32:28 -0500

S’mores Cupcakes (These cupcakes are messy but are great...

Sun, 06 Feb 2011 18:37:00 -0500

S’mores Cupcakes

(These cupcakes are messy but are great for kids!)

[What you need]

Cupcake Batter:

1 1/2 cups of all purpose flour
1 1/2 cups of sugar
1 tsp baking soda
1 tsp baking powder
3/4 cup cocoa
3/4 graham cracker crumbs
1 cup milk
2 eggs
2 tsp Vanilla extract
1/2 cup of oil
6 Jjumbo marshmellows cut in half

Topping

1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup melted butter

Ganche

4 Ounce semi-Sweet chocolate
1/2 cup heavey whipped cream
1/2 cup butter

What you need to do:

Preheat your oven to 350 degrees
In a bowl mix flour,sugar,baking soda,baking powder w/a whisk. Seperate mix in to halfs (1 1/2 in each bowl)
Stir in cocoa in one bowl and the graham cracker crumbs in the other bowl. Add 1/2 cup milk,1 eggs,1 tsp vanilla and 1/4 cup of oil in to the cocoa mixture and beat on medium. Repeat adding the same ingrediants to the graham cracker flour mixture.
Prepare graham cracker topping.Add the brown sugar and crumbs in small bowl and pour on the melted butter.
Pour a little graham cracker batter into the bottom of the baking cups and then sprinkle topping mixture lightly on the surface.
Place marshmellow half on top and then cover with the chocolate batter until 3/4 full.
sprinkle with more topping then bake for 15 minutes.
while baking heat butter and cream on the stove. Heat until just before boils. Remove and pour in chocolate. Stir until smooth. Let stand.
After cupcakes are done pull over and place marshmelow half on top slightly pushing in. After cools drizzlr over chocolate and serve.

Again,these cupcakes are messy but are soooo yummy! After baking they may look a little funky,but hey, the funkier the better! Advise to eat with a fork and enjoy!

Photo

Sat, 05 Feb 2011 02:24:56 -0500

First Post

Sat, 05 Feb 2011 01:58:47 -0500

Again….

My other tumblr wouldn’t let me have replys since it was linked to my main account so I had to creat a whole new one.

I’ve made it a personal goal of mine to learn to bake ton’s of delicious cupcakes from absolute scratch. My other goal is learning to decorate. In this blog you’ll follow me through my journey of learning to come up with my own recipes,learning fondant,decorating,flavors and so on! I will always post a photo,recipe and directions with each cupcake conquered! Even with my fails and not so yummy treats because baking can always use opinions and corrective criticism. Thank you so much for your support and I hope you enjoy!