Baking Questions! Recipe Ideas!?!
Ok I need to make 50 cupcakes for this cupcake party at my office, but I cant decide what to do!. My manager told us we needed to be creative becuase they didnt want a million plain vanilla or chocolate cupcakes!.!.!.
the recipe im thinking of is something I came up with myself
I was thinking do a chocolate cupcake with a boxed mix to save time and then frost with marshmellow fluff and a little powdered sugar mixed together to make marshmellow frosting and then roll the frosting in gram cracker crumbs and top with a slice of chocolate bar so a SMORES cupcake
any other ideas!?
and what do you think of that!?Www@FoodAQ@Com
the recipe im thinking of is something I came up with myself
I was thinking do a chocolate cupcake with a boxed mix to save time and then frost with marshmellow fluff and a little powdered sugar mixed together to make marshmellow frosting and then roll the frosting in gram cracker crumbs and top with a slice of chocolate bar so a SMORES cupcake
any other ideas!?
and what do you think of that!?Www@FoodAQ@Com
Answers:
Make it easier on yourself!. One box of cake mix will yield 24 cupcakes!. One can of prepared frosting will frost approximately 36 cupcakes!. Buy some Jimmies or Pillsbury Funfetti frosting and sprinkle them over the cupcakes before the frosting has a chance to set up!.
ps: the first link is a photo of s'mores cupcakes if you decided to go ahead with them!.Www@FoodAQ@Com
ps: the first link is a photo of s'mores cupcakes if you decided to go ahead with them!.Www@FoodAQ@Com
Check out how they did the cupcakes!. There's so many ways of decorating!.
http://www!.crazyaboutcupcakes!.com/
smores cupcake is a great idea, chocolate and marshmellow go well together!.
7-MINUTE MARSHMALLOW FROSTING
I have used this recipe and never had a failure!.
1 cup white sugar
1/8 teaspoon salt
1/3 cup water
1 tablespoon white syrup
2 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla (I use almond flavoring)
1/2 to 3/4 cup mini marshmallows
Combine sugar, salt, water and syrup in saucepan!. Cook until spins thread!. Beat the 2 egg whites with cream of tartar!.
Pour syrup over egg whites while continuing beating; add vanilla and mini marshmallows!.
Beat until thick!.Www@FoodAQ@Com
http://www!.crazyaboutcupcakes!.com/
smores cupcake is a great idea, chocolate and marshmellow go well together!.
7-MINUTE MARSHMALLOW FROSTING
I have used this recipe and never had a failure!.
1 cup white sugar
1/8 teaspoon salt
1/3 cup water
1 tablespoon white syrup
2 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla (I use almond flavoring)
1/2 to 3/4 cup mini marshmallows
Combine sugar, salt, water and syrup in saucepan!. Cook until spins thread!. Beat the 2 egg whites with cream of tartar!.
Pour syrup over egg whites while continuing beating; add vanilla and mini marshmallows!.
Beat until thick!.Www@FoodAQ@Com
How about for summer making a white box cake mix and adding blue food coloring to give an ocean effect!. Then, make white icing and dust the top with crushed graham crackers to look like sandand inserting those little umbrella things!. Or, make whatev kind of cupcake you want and stick them in an ice cream cone!.Www@FoodAQ@Com
mmm that sounds really good!
u could even be creative and make a shape or something with your cup cakes like a sun shine or flip flop or sumthing cute and they could be dif!. colors idk just a thoughtWww@FoodAQ@Com
u could even be creative and make a shape or something with your cup cakes like a sun shine or flip flop or sumthing cute and they could be dif!. colors idk just a thoughtWww@FoodAQ@Com
I recently made pina colada cupcakes and they were a hit for my work!.!.!.
Use a white cake mix (prob two boxes is what you'll need and I hear you on the save time factor!)
Instead of using water, use pineapple juice
for the egg, use only the egg white and beat it and then fold it into the other ingredients once their mixed
add 2 teaspoons of coconut and rum extract
Bake as usual
Let cool completely
Icing - 2 pkgs cream cheese, softened
about a cup of cream of coconut (you may need more, but this stuff is amazing)
tsp of coconut and rum extract
cup of icing sugar
you may need to add more icing sugar, or more cream of coconut, just make sure it's how you want it to taste!
Make sure you have some left over cream of coconut!.
When the cupcakes are cold, cut a little hole in the top and drizzle some cream of coconut in it to make it a filling, then top with the icing!.
Toast some coconut (you can buy a pkg at the store and spread it out on a tray and put it in the oven at 350 for about 5 minutes and that's fine), buy some macadamia nuts, and pineapple pieces (crystalized, fresh or canned, whatevs) and decorate!.
They taste amazing and look amazing and are a HUGE hit everywhereWww@FoodAQ@Com
Use a white cake mix (prob two boxes is what you'll need and I hear you on the save time factor!)
Instead of using water, use pineapple juice
for the egg, use only the egg white and beat it and then fold it into the other ingredients once their mixed
add 2 teaspoons of coconut and rum extract
Bake as usual
Let cool completely
Icing - 2 pkgs cream cheese, softened
about a cup of cream of coconut (you may need more, but this stuff is amazing)
tsp of coconut and rum extract
cup of icing sugar
you may need to add more icing sugar, or more cream of coconut, just make sure it's how you want it to taste!
Make sure you have some left over cream of coconut!.
When the cupcakes are cold, cut a little hole in the top and drizzle some cream of coconut in it to make it a filling, then top with the icing!.
Toast some coconut (you can buy a pkg at the store and spread it out on a tray and put it in the oven at 350 for about 5 minutes and that's fine), buy some macadamia nuts, and pineapple pieces (crystalized, fresh or canned, whatevs) and decorate!.
They taste amazing and look amazing and are a HUGE hit everywhereWww@FoodAQ@Com
Makes 24 mini cakes or 12 larger ones!.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice!. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep)!. You can use the little paper cases according to the size tin you have!. If not, butter the base and sides of the holes before filling with the mixture!.
125g / 4 1/2 oz softened butter
125g / 4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g / 4 1/2 oz self-raising flour
2 tbsp milk
Preheat the oven to 190C/375F/Gas mark 5!. Either butter the tin or place the paper cases in the holes (see above)!. In a mixing bowl beat the butter and sugar until pale and fluffy!. You can use an electric whisk or a wooden spoon!.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla!.
Sift in half of the flour and fold into the mixture!. Add the milk and the rest of the flour and fold until well combined!.
Spoon into the tin and bake for 12 minutes or until risen and golden on top!. Allow to cool for ten minutes on a rack before removing from the tins!.
Chocolate Ganache Glaze (for toppings)
150g / 5 1/2 oz good quality dark chocolate
150ml / 5 fl oz double cream
Break the chocolate into pieces and heat gently with the cream in a bowl set over a pan of simmering water!. Stir until the chocolate is melted and the mixture well blended!. Allow to cool slightly to thicken then pour over the cakes!. It will harden on cooling!.Www@FoodAQ@Com
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice!. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep)!. You can use the little paper cases according to the size tin you have!. If not, butter the base and sides of the holes before filling with the mixture!.
125g / 4 1/2 oz softened butter
125g / 4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g / 4 1/2 oz self-raising flour
2 tbsp milk
Preheat the oven to 190C/375F/Gas mark 5!. Either butter the tin or place the paper cases in the holes (see above)!. In a mixing bowl beat the butter and sugar until pale and fluffy!. You can use an electric whisk or a wooden spoon!.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla!.
Sift in half of the flour and fold into the mixture!. Add the milk and the rest of the flour and fold until well combined!.
Spoon into the tin and bake for 12 minutes or until risen and golden on top!. Allow to cool for ten minutes on a rack before removing from the tins!.
Chocolate Ganache Glaze (for toppings)
150g / 5 1/2 oz good quality dark chocolate
150ml / 5 fl oz double cream
Break the chocolate into pieces and heat gently with the cream in a bowl set over a pan of simmering water!. Stir until the chocolate is melted and the mixture well blended!. Allow to cool slightly to thicken then pour over the cakes!. It will harden on cooling!.Www@FoodAQ@Com
That sounds good, just make sure the graham cracker crumbs are not going to get soggy on the frosting!.
Try this sooooooooooo good!. These will not be traditional cupcakes but they are so good, nobody will care!.
Make 3 9x13 chocolate cakes
In a saucepan combine 3 bags of chocolate chips and 2 cups of heavy cream!. heat until the chocolate is melted!.
In a large bowl crumble the chocolate cake (I know this sounds weird)!. Pour the chocolate mixture over the crubled cake!. Mix well until all cake is wet!.
Fill muffin tins with enough cupcake wrappers for the 50 cup cakes (you can do this in batches if you don;t have enough tins, but don't mix all the cake with the chocolate until you are ready to use it!.) Refrigerate the cups!. Check on them in 20-30 minutes, they should be set up!. Keep refrigerated until you serve!. This is the most fugdgy cake you will ever eat!. You can frost it with whatever you want!. They will not be traditional domed cupcakes, they will be flat on top, but it is super easy!Www@FoodAQ@Com
Try this sooooooooooo good!. These will not be traditional cupcakes but they are so good, nobody will care!.
Make 3 9x13 chocolate cakes
In a saucepan combine 3 bags of chocolate chips and 2 cups of heavy cream!. heat until the chocolate is melted!.
In a large bowl crumble the chocolate cake (I know this sounds weird)!. Pour the chocolate mixture over the crubled cake!. Mix well until all cake is wet!.
Fill muffin tins with enough cupcake wrappers for the 50 cup cakes (you can do this in batches if you don;t have enough tins, but don't mix all the cake with the chocolate until you are ready to use it!.) Refrigerate the cups!. Check on them in 20-30 minutes, they should be set up!. Keep refrigerated until you serve!. This is the most fugdgy cake you will ever eat!. You can frost it with whatever you want!. They will not be traditional domed cupcakes, they will be flat on top, but it is super easy!Www@FoodAQ@Com