Yeah I don't get it either. Peaches are good! I think I'll try this on Sunday so I can bring the rest to work I think I'll do peach cupcakes with ginger icing and chop up some candied ginger to sprinkle on top.

8/19/2011 7:04:07 PM

mmm, that sounds good. i picked 20 pounds of blueberries this week so i'm going to make those lemon blueberry ones DDK posted for a birthday party tomorrow.

8/19/2011 7:27:53 PM

elise I used the same cupcake liners for the cupcakes I made last weekend!

8/20/2011 11:32:57 AM

^ I did too. And also with chocolate guinness cupcakes

Although I feel like mine didn't have enough "Guinness" taste.

8/20/2011 11:57:09 AM

So I had gotten a cupcake caddy as one of our wedding gifts and was super stoked to use it this weekend. Open it up and the casing is cracked. FFFFFFFFFFFFFUUUUUUUUUUUUUUUU

I go to BB&B to exchange it and they don't have any in stock. FFFFFFFFFFFFFFFFFFUUUUUUUUUUUUU.

So I get my store credit for it and head over to Target to see if they have one. Not only do they have one, it looks a bit better quality and was $10 cheaper than the one I returned.

8/20/2011 2:15:01 PM

^^ You could try reducing the Guinness first to concentrate the flavor a bit.

8/20/2011 2:32:08 PM

I am craving cupcakes like crazy right now but refuse to bake them while I am home alone.

8/21/2011 11:04:59 PM

EVERYONE!


What are your favorite brands of baking supplies? What are your favorite supplies? What Kitchenaid model should I ask for from Santa Claus?

8/22/2011 3:04:22 PM

I made Gluten Free Red Velvet Cupcakes last night. They were sooo delish! Couldn't tell they were GF. So easy ... used the Betty Crocker Yellow Cake Mix with chocolate Jello pudding. It's cheating for red velvet, but tastes amazing. Here's the recipe:

http://www.glutenfreehub.com/easy-gluten-free-red-velvet-cupcakes-from-a-box/

^ Also, I LOVE my cuisinart food processor, but that's the only equipment I LURV. And silicone pans, but I'm not attached to a namebrand.

[Edited on August 22, 2011 at 3:11 PM. Reason : f]

8/22/2011 3:09:10 PM

i coulda used the cupcake caddy yesterday, i took cupcakes in the rain! it was for a one-year-olds party so most were white cake with designs i tried to draw with colored icing and nerds and white chocolate beads. i made a few of those lemon ones with blueberry that DDK posted and they were so good! not preferred by party guests though. unfortunately they were a little small since the cupcake liners i bought mysteriously vanished and this was only noted after the mix had been made. still delicious and light though. i wish i had only brought lame white ones, since some crazy bitch insisted multiple times on taking EVERY cupcake that was leftover home with her. she even hid the prettiest decorated cupcake in the cabinet before the party even started. i guess i should feel flattered but that was pretty weird.

8/22/2011 3:18:29 PM

Quote :

"since some crazy bitch insisted multiple times on taking EVERY cupcake that was leftover home with her. she even hid the prettiest decorated cupcake in the cabinet before the party even started. i"

wtf O_o

8/22/2011 3:23:34 PM

yeah, i was a little depressed that they were so unpopular. i decorated them with more blueberries and borage flowers and only kept a few of the smallest at home, didn't eat one at the party. she even made the hostess give her a very nice square tupperware to take them home in and made everyone marvel at how well the cupcakes fit in the box and said it was "made" for her to have it. good grief.

8/22/2011 3:29:24 PM

8/22/2011 4:48:26 PM

^LOL

I want to make the real ones. Too cute.

8/22/2011 8:18:52 PM

Quote :

"What are your favorite brands of baking supplies? What are your favorite supplies? What Kitchenaid model should I ask for from Santa Claus?"

For decorating, I love Wilton products (mostly for metal decorating tips, piping bags, etc). You can find them at Michael's and places of that sort.

I cannot bake without my rubber spatula set (Le Creuset), my Williams-Sonoma jellyroll pan and good oven mitts.

and I super duper in love with my 90th anniversary edition Kitchen Aid - it came with the awesome glass bowl (which is great for seeing how well-mixed things are):



I'm not sure if they still make the sets with the glass bowl, but I know you can buy the bowl separately if you get another 5-quart model

8/22/2011 9:04:38 PM

KitchenAid all the way for the stand mixer, fo sho


As for me, I can't wait to replace all my baking supplies with Crate and Barrel stuff right now I just have random pieces that work pretty well. Oh, and the Betty Crocker double tiered cupcake carrier is pretty awesome.


And because not everyone can see what I wrote in site3...

Quote :

"Next week I am going to attempt to make my own key lime cupcake recipe... one idea I have is to make the cupcake part taste like a sugar cookie"

8/22/2011 9:08:41 PM

yum! that plus key lime curd, omg.

8/22/2011 9:11:53 PM

I have to go to a potluck in a few weeks and decided I want to make apple cinnamon cupcakes with caramel icing.

But I want like a light fluffy icing and all the caramel icing recipes I'm finding online seem to me just basically caramel drizzled over cake. Anyone have ideas for making a fluffy caramel icing?

8/29/2011 12:37:28 PM

instead of using real caramel could you find some caramel syrup? then use that plus butter, powdered sugar, heavy whipping cream, a little milk? last time I used heavy whipping cream with my icing recipe it made it light and fluffy (the PB icing)

8/29/2011 12:46:47 PM

I was actually thinking of just using a can of dulce de leche

8/29/2011 12:49:12 PM

I used this for my triple salted caramel cupcakes
It was super fluffy and the caramel incorporated nicely. You can just tweak it so it's not so, you know, salty

Salted Caramel Buttercream Frosting:

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar

In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.

Top caramel-filled cupcakes with frosting.

8/29/2011 12:51:41 PM

Ooh that looks promising! I may have to experiment next weekend

8/29/2011 12:53:09 PM

I didn't know caramel was made from heating different sugars



THE MORE YOU KNOW

8/29/2011 12:54:11 PM

Yep! My mom makes some banging gingerbread caramel every Christmas that I looooooooove.

8/29/2011 12:57:39 PM

^^ i only found out recently because of Pinterest

i made homemade strawberry cupcakes with agave nectar buttercream frosting. came out good.

problem with cupcakes is that i love making them but i hate having them around the house. dear cupcakes, you are delicious but not so delicious for my waist line

8/29/2011 1:00:05 PM

Quote :

"I didn't know caramel was made from heating different sugars"

noooo
the powdered sugar is for the buttercream frosting part

caramel is just granulated sugar and water heated until it turns amber, then you add butter and cream to it. Sometimes vanilla

sometimes you just heat dry granulated sugar until it melts, depends on what you are making.

[Edited on August 29, 2011 at 1:12 PM. Reason : .]

8/29/2011 1:11:06 PM

I think when my mom makes hers it's a mix of white and brown sugar, then she adds things like nutmeg, cinnamon, ginger, and chopped pecans to it. I can't wait until she makes some this year.

8/29/2011 1:18:02 PM

Boil a can of sweetened condensed milk totally covered under water for 3 hours and youve got dulche de leche. I'm satisfied to see that everyone was one the same page as me (i had written a post earlier but it wouldn't post) about making caramel buttercream. Ive also used a whipped cream frosting with kahluha as follows, should work with caramel syrup as well:

1 pint whipping cream
1/4 cup powdered sugar
2 tbsp liqueur

Originally from http://allrecipes.com/Recipe/tiramisu-layer-cake/detail.aspx

This recipe is great on cakes- havent tried on cupcakes yet but I think it would be good. It is very soft and fluffy at first but it gets a bit firmer with refrigeration, tending towards dry in the final days so it stores well and you can frost ahead of time. Hold off applying decorations with water-soluble dye though, as it can run if left overnight.

8/29/2011 1:29:02 PM

now I want cupcakes

8/29/2011 1:41:08 PM

Me toooooo

8/29/2011 1:47:52 PM

^^^ Ohh, that looks fuss free. You figure you could sub the Kahlua for dulce de leche?

8/29/2011 1:49:47 PM

You might wanna thin it with cream first so that it is pourable. Now that I think about it, it better be caramel apple filling to go with that. Yuuuuuummmm...

8/29/2011 1:54:17 PM

Yeah I'm thinking the caramel icing, then thin slices of granny smith apple, maybe three, fanned out on top of the icing, and then drizzling caramel over that and some cinnamon garnish.

8/29/2011 1:59:58 PM

i made these key lime cupcakes and thought they turned out awesome

http://www.bonappetit.com/recipes/2008/09/key_lime_cupcakes

i used about half the lime zest in the icing that the recipe called for and used 2 or so tablespoons of lime juice instead.

8/29/2011 2:08:41 PM

Quote :

"noooo the powdered sugar is for the buttercream frosting part caramel is just granulated sugar and water heated until it turns amber, then you add butter and cream to it. Sometimes vanilla sometimes you just heat dry granulated sugar until it melts, depends on what you are making."

that's what I was saying... I wasn't referring to the powdered sugar (trust me, I know that's for frosting )


when I looked up making caramel it said heating different sugars with water.. I was thinking granulated, raw sugar, etc

8/29/2011 8:45:29 PM

double post!!!



Banana cupcakes with peach vanilla icing




Now I know why you hardly ever see peaches in cupcakes... those little bastards put in a lot more juice than expected - so my icing was a tad softer than what I would have liked but nothing too terrible. I think some time in the fridge will help.

8/29/2011 10:23:30 PM

That reminds me! Peach cupcakes with ginger icing were awesome. Forgot to take a picture before they were all eaten

8/29/2011 10:25:00 PM

Yeah next time I'm going to put the peaches in the cupcake instead of the frosting do you have a link to that recipe??

8/29/2011 10:28:10 PM

I just used a basic vanilla cupcake recipe and threw some chopped peaches and a dash of cardamom in it.

8/29/2011 10:38:12 PM

Quote :

"that's what I was saying... I wasn't referring to the powdered sugar (trust me, I know that's for frosting ) when I looked up making caramel it said heating different sugars with water.. I was thinking granulated, raw sugar, etc"

oh okay I guess I misunderstood
I kept looking at what I posted and the only 2 sugars I saw was "sugar" and "powdered sugar" and I was like surely she doesn't mean powdered sugar . . . lol

8/30/2011 12:02:56 AM

hah, nah... I really just copied what I saw listed on the interwebs

8/30/2011 12:10:13 AM

I know some TWWers are in NYC, so if you're reading this, go by Molly's Cupcakes and get a nice Ron Bennington cupcake for yourself.

8/30/2011 1:16:07 AM

i will be in NYC this weekend, i might check that place out

8/30/2011 9:21:23 AM

So I think my next task will be spice cake, cream cheese frosting, and a pumpkin pie filling.


this is my base recipe, i think, unless anyone has any better ones

http://dinnerwithjulie.com/2010/01/23/spice-cupcakes-brown-sugar-cream-cheese-frosting/
ugh, she only gives a cake recipe, not the frosting. hmpf.


on another note, I'm compiling a recipe book, with a cake section, filling section, and frosting section. if anyone has any recipes they have tried that they know work I'd be very happy to have them.

[Edited on September 2, 2011 at 12:28 PM. Reason : .]

9/2/2011 12:23:37 PM

I LOVED CUPCAKES

9/2/2011 12:28:00 PM

why don't you love them anymore? what did cupcakes do to you?

9/2/2011 12:28:31 PM

this thread now makes me a little



BUT.



I am going to try to make an almond joy cupcake (for other people.....)


Dark chocolate cupcake
Almond/amaretto filling (I would like it to be creamy but thick)
Coconut frosting

9/2/2011 1:31:05 PM

You should try experimenting with gluten-free flours!

I've used some of the recipes on here before with good results: http://glutenfreegirl.com/recipes/

9/2/2011 1:32:45 PM

I think I'm going to make one regular version then make a GF/LF version for myself... thank goodness for almond milk and almond flour

9/2/2011 1:33:48 PM

the cookie monster cupcakes pic is one of the funniest things ive seen in a while.

9/2/2011 1:33:48 PM