Monday, April 4, 2011

How To Make White Chocolate Mud Cupcakes

White Chocolate Mud Cupcakes

 For The Cupcakes

    * 4 ounces cake flour
    * 4 ounces super fine sugar
    * 8 ounces unsalted butter
    * 8 ounces white chocolate
    * 4 large lightly beaten eggs
    * ½ teaspoon baking powder

For The White Ganache Icing

    * 3 ounces white chocolate
    * ½ cup heavy cream

For The Chocolate Curls…

    * 2-3 ounces white chocolate

Preheat your oven to 325° F (160° C) and prepare 12 paper cupcake liners in muffin pans.Place the butter and chocolate into a double boiler and stir until melted, then set aside. In another bowl, beat the eggs and sugar with an electric mixer on slow until thick and well blended, then fold in the flour and baking powder.Slowly add the chocolate and butter mixture and mix well, then spoon batter into liners until they are about half full and then place in your preheated oven.Bake for approx 20 to 22 minutes or until a toothpick comes out clean, remove and let sit for a few minutes before removing the cupcakes from the pans and placing them on a wire rack wax paper to cool.

To make ganache, chop the chocolate and place it over a double boiler with half the cream and stir until melted, then remove from heat and let it cool completely. In a separate bowl, beat the remaining cream with an electric mixer just until you can see the beaters in the cream. Slowly pour the cool chocolate and cream mixture and continue beating until stiff peaks form (similar to the way meringue looks when its done).Cover each cool cupcake with a layer of ganache and refrigerate the rest of the ganache until it is thick enough to hold its shape.

Fill a piping bag with a small star tip with the remaining ganache and pipe a border around the outside of
each cupcake (optional). Melt remaining white chocolate in a double boiler then pour onto wax paper or marble slab and allow to set. When the chocolate it almost hard, drag a large bladed knife over the top of it to create white chocolate curls and put on top of cupcakes. You can also use grater/slicer for this process.

Then ENJOY!!!

Tuesday, March 15, 2011

Start A Cupcake Business

Do you like cupcakes? Do you enjoy baking and decorating cupcakes? Have you noticed cupcake shops popping up around your town? If you answered yes to anyone of these questions then maybe you should consider starting your own cupcake business. We are in a cupcake craze right now. People love this single serve desert and they are buying cupcakes like crazy! If you drop by any local cupcake shop you will find so many different flavors offered. You may have options like chocolate, carrot, cookies and cream, coconut, reese's peanut butter, red velvet, cupcakes decorated for any holiday season, wedding cupcakes, baby shower cupcakes, birthday cupcakes, and many more. This is way different then years ago when you had to choose between chocolate or vanilla cupcakes. The time to start a business is now!

Here are the basics that you need to think about when opening a cupcake shop.

1) Where will you run your business, home or store front?
2) What will you name your shop?
3) Where will you get your cupcake baking supplies and cake decorations?
4) Where will you get your equipment if opening a store front.
4) Will you run your business by yourself or hire employee's?
5) What are the local health department regulations in your area?
6) What permits, license, etc. are required in your area for food service?
7) What kind of advertising will you do to get exposure for your new business?
8) Would taking a cake decorating class be an asset to your business?

All of these things are very important to starting your very own cupcake business. You may even want to consider taking a cake decorating class to master your skills. I highly recommend getting online and checking out blogs to find out all the latest fads on cupcake recipes, cake decorating, and ideas. You might find that giant cupcakes are the big fad right now, or that chocolate cupcakes are the best seller, you may even learn where to find the cutest cupcake wrappers. The more information that you can get, the more successful your business will be.

There will always be a market for cupcakes. There is always going to be birthday parties, weddings, baby showers, Christmas parties, Valentine's day parties, family reunions, school parties, office parties, Easter, Mother's day, Father's day, etc. I'm sure that you have taken cupcakes at one or more of these events before. Not to mention, people love cupcakes for a simple, but tasty desert. Now is the time to start your own business!

Monday, March 7, 2011

How To Make Hamburger Cupcakes


1) Hamburger Bun: Bake your favorite yellow cake recipe in cupcake liners and sprinkle a few sesame seeds on the top as soon as you get them out of the oven. Let cool and slice in half.
2) Hamburger: Bake your favorite chocolate cake recipe in cupcake liners. Let cool. Take cupcake out of cupcake liners and slice cupcake into 4 even slices.
3) Mustard: Mix your favorite vanilla frosting with some yellow food coloring. Set aside.
4) Ketchup: Mix your favorite vanilla frosting with some red food coloring (you will need to use enough food coloring to make a dark red). Set aside.
5) Lettuce: Mix some coconut flakes with green food coloring and set aside.

Decorating Directions
Take the bottom half of the yellow cupcake (the bun) and spread with some of the yellow frosting (the mustard). Make sure to get over the edge of the cake a little.

Take a slice of the chocolate cupcake (the beef patti) and set on top of the yellow frosting (the mustard).

Spread the red frosting (the ketchup) on top of the chocolate cupcake slice (the beef patti) and sprinkle with the green coconut (the lettuce). Let the coconut (the lettuce) fall a little on the sides.

Top with the top half of the yellow cupcake (the bun).

These look like real hamburgers but taste like the best cupcakes ever. These hamburger cupcakes are a real crowd pleaser! Great to serve at your summer B-B-Q, pic-nic, family reunion, office party, or birthday party. Enjoy!

Saturday, March 5, 2011

Cupcke Recipe and Baking Tips

  • For extra-moist cupcakes, try adding 1 pkg. Jell-o Instant Pudding to your favorite boxed cake mix.

  •  Want to turn your favorite cake recipe into cupcakes? Most cake recipes will make16-24 cupcakes. Fill liners no more than 2/3 full and decrease baking time to 15-20 minutes.

  • Check cupcakes at the low end of the recommended baking time. Use a toothpick to check 2 or 3 cupcakes in different areas of the pan: if it comes out clean, they’re done!

  • Cool cupcakes completely before frosting to avoid a melted mess.

  • For best results, use a small spatula for frosting cupcakes instead of a butter knife.

  • If you don’t have piping tips and bags, fill a resealable ziplock bag with frosting. Cut a small corner off bottom of bag and use to make decorative designs on cupcakes.

  • For a quick frosting, use cool whip Extra Creamy Whipped Topping tinted with a few drops of food coloring.

  • Add a little crunch! Try topping frosted vanilla cupcakes with toasted angel flake coconut, crunched up oreo's, crunched up heath bars, etc.

  • Freeze unfrosted cupcakes in freezer resealable plastic bags up to 3 months. Thaw at room temperature, then frost as desired.

  • Use cute cupcake liners to transform that simple cupcake into a cute hit.

Friday, March 4, 2011

Mickey Mouse Cupcake Designs

Mickey Mouse Cupcakes are an all time favorite when decorating cupcakes for that special event. Browse through our cupcake designs to find your favorite designs. Shop here for cute Mickey Mouse Party supplies.    

German Chocolate Cupcakes

German Chocolate Cake Mix For Cupcakes
Ingredients-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


1.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.

2.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.

3.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.

4.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.

Coconut Pecan FrostingIngredients-Makes enough for one 9-inch 3-layer cake
3 large egg yolks
1 can (12 ounces) evaporated milk
1 1/4 cups packed light-brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 2/3 cups (7 ounces) sweetened flaked coconut
1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped


1.Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.

2.Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

Wednesday, March 2, 2011

Easter Bunny Cupcakes

These yummy Easter bunny cupcakes are so easy to decorate. All you need is:

Cupcakes-Use your favorite flavor cake recipe
Ears-You can use fondant or some people use sugar cookie mix (just shape like bunny ears and cook)
Icing-Use your favorite white icing
Teeth-You can use small marshmallows or white square gum
Eyes- Use favorite round candy
Nose-Jelly beans work really good

Bake your cupcakes in your favorite cupcake liners. Let cool. Ice with white icing. Ice ears and put in place (you may want to shove ears in cake just a little and use a little icing to act as glue). Pile a little icing on cupcake for cheeks. Use pink sprinkles for ears. Use candy for eyes and nose.

These cute Easter Bunny Cupcakes will make any body want to have one!