Cupcakes
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My grandma used to say that adding instant pudding mix to box cake mix was the secret to making it moist. I suppose it was a lot of people’s “secret”, because pretty soon cake mix manufacturers started adding it to the mix, and if you had a recipe that called for cake mix and added [...]
Published on November 30, 2011
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Today’s recipe is another one I plan to make for Austin Bakes for Japan. Inspired by Stef and her vanilla bean buttercream (she said it tastes like melted ice cream!), I made a batch of white cupcakes which really showcase the flavor of vanilla bean paste. Why the paste instead of the bean? …
Published on March 31, 2011
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There are a few Golden Oreo Cupcake recipe out there, but this one is different because it makes a very small batch. For the base, I used a variation on an old Small Batch Baking recipe and for the icing I used cornstarch icing on one and made powdered sugar icing for the rest. If you need a quick cupcake fix and have some Golden Oreos around, maybe this recipe will come in handy. The kids around here loved these! I’m not sure they even noticed the little chunks of Oreo inside the cake, but they loved the big Golden Oreo sticking out of the middle of the frosting.
Published on March 7, 2011
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These are a lot like actual angel food cake, but they have just enough butter to make them slightly denser and less airy. For the icing, I decided to go with my favorite 7-Minute recipe and it worked perfectly! The cupcakes are so good you won’t believe they’re actually kind of low in fat. I’m estimating about 3 grams per cupcake, but I’m not a nutritionist and didn’t do any kind of thorough analysis so don’t rely on that as nutritional advice. Besides, these are all about taste. The low fat issue is just one bonus to angel food.
Published on March 2, 2011
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Quick Chocolate Cupcakes with Flour Type Icing
Published on February 23, 2011
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The recipe was inspired by some pound cake cupcakes I tried in a New York bakery. Like those cupcakes, these are heavier than your usual cupcake, but tight crumbed and definitely more like cake than muffins (provided you use the cake flour). Cream cheese in the batter makes keeps them moist and works well with the Irish Cream.
Published on February 16, 2011
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by Anna on February 13, 2011

Red Velvet Cupcake and Red Velvet Cake Comparisons
Published on February 13, 2011
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Red Velvet Cheesecake Cups
Published on February 12, 2011