Why you ask? I just had a satisfying lunch and am finally going places
Where you ask? Not literally, but I think I am going to really like and feel rewarded with my new position at my job. I am the HR guru!
Current song: Silent Night-Lady Antebellum...gotta love those Christmas tunes around this time of year!
I CAN'T BELIEVE CHRISTMAS IS NEXT WEEK. Holy cow...where has the time gone!? 2014 is going to be the best year ever...I am marrying my best friend, moving up within my job (including moving to a new office), and getting two weeks off to experience the west coast (again) with my (to be) husband! WOWZERS. That is weird to say. Seriously.
So I'm on my lunch break right now, with my head phones on, listening to Christmas tunes waiting patiently for next week. Is it the weekend yet!?
Back to the baking side of my life--last week on my off day, I baked six dozen minis for Kelly. Three dozen chocolate with PB frosting and three dozen vanilla with chocolate frosting. I am not the BIGGEST chocolate fan, but I really liked those chocolate PB ones. After all, who DOESN'T like chocolate and PB together!? The frosting stayed soft in the containers so when I went to eat the leftovers a few days later, they were just right. Normally butter cream icing gets hard, but this kind stayed so soft! Perhaps the fat in the PB??? Who knows, but I know I will be recommending that flavor frosting from now on.
Oh and of course the vanilla were delish because that recipe will forever stay with me. I don't think I'll ever use another vanilla recipe. This is the ULTIMATE vanilla cupcake and it is great. The recipe is here. Sometimes I leave the vanilla bean out of it and put extra extract...depending on how much of a rush I'm in.
The trick to this recipe: WEIGH out your ingredients instead of measuring them. This recipe uses cake flour and I've noticed that if I just measure, not weigh, I tend to use more. Weighing gives you the fluffier texture instead of the flat, muffin top finish.I know weighing can be a pain, but it's actually pretty easy and I even weigh the wet ingredients in this recipe (at least the sour cream). Try it out!
And!!!!...don't over bake them! They are going to be white in color...not your traditional yellow. This cupcake is VANILLA. Not YELLOW :)
I put light blue beads on top of the cupcakes which, sadly, I will probably not do very often. Those little buggers just do not ever want to stay on. If you do use decorations like that, make you to put them on right after piping the icing.
You may even try throwing them at the cupcakes.
No lie.
I've been obsessed...with the new piping technique that I discovered. Okay, I've tried it before. But I'm really getting good at it. It's the "rose" technique--Start at the middle and move outwards and do not come back to the center with a peak. It will give you that inverted look that looks like a rose if you're using the 1M tip. Like this:
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| These were from a previous order for Kelly |
Sadly, I did not get a photo of this particular order for Kelly.
Tip of the Day: I've already told you to weigh your dry ingredients. This is the better technique in ALL cake/cupcake recipes. You really get that exact amount. We all know that if you put too much flour in a cupcake, it will be dense and could dry out. Another tip...take cupcakes out of the pan RIGHT after pulling them from the oven. If they stay in the pans longer, they will bake longer. No one likes an over baked, dry cupcake!
Cheers!
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