March 29, 2010
 RED VELVET CUPCAKES
www.RecipeGirl.com
3 cups all-purpose flour
2 tsp unsweetened cocoa powder
¾ tsp salt
3 large eggs, at room temperature
¾ cup butter, at room temperature
2¼ cups granulated sugar
1½ tsp vanilla extract
1 ounce bottle of red food coloring (2 Tbsp.)
1½ cups buttermilk
1½ tsp baking soda
1½ tsp vinegar
Buttercream frosting
1. Preheat oven to 350°F. Line cupcake pans with paper liners.
2. In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.
3. In a large mixing bowl, beat butter on medium speed for 30
seconds. Add sugar and vanilla; beat until combined. One at a time, add
eggs; beat on medium speed after each. Bet in food coloring on low.
4. Alternately add flour mixture and buttermilk to egg mixture; beat
on low-medium after each just until combined. Stir together baking soda
and vinegar. Add to batter; beat just until combined. 5. Fill cupcake liners two-thirds full. Bake 15 to 17 minutes, or
until toothpick inserted near centers comes out clean. Cool pans on
wire racks for 10 minutes. Gently remove cupcakes from pans; cool.
6. Frost with buttercream frosting.
Yield: About 28 cupcakes
Posted by Jemma Nyagah. Posted In :
recipes
March 29, 2010
Posted by Jemma Nyagah. Posted In :
recipes
March 29, 2010
 Chocolate Cupcakes
Makes 24
Ingredients:
2 cups sifted cake flour
1/2 cup unsweetened cocoa powder
1 cup sugar
2 teaspoons baking powder
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 cup milk (I used whole milk)
Method:
Preheat oven to 375F. Grease and flour two 9-inch cake pans, one 9 x
13-inch baking pan or muffin cups. Mix and sift flour, cocoa, sugar,
and baking powder together into a bowl. Add oil, vanilla, eggs, and
milk; beat for 30 seconds with a mixer at low spee... Continue reading...
Posted by Jemma Nyagah. Posted In :
Baking at High Altitude
March 29, 2010
Located in Greenwich Village New York, the Magnolia Bakery’s cupcakes
are so highly sought-after they limit purchases to 12 per customer.
Luckily, you don’t have to leave home to get a taste of NY.
INGREDIENTS:
Cupcakes:
Makes about 2 dozen cupcakes.
1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Butter-cream Icing:
1 cup (2 sticks) u... Continue reading...
Posted by Jemma Nyagah. Posted In :
recipes
March 29, 2010
After Googling I found this yummy recipe from The Fragrant Foodie; o make the exact cupcakes pictured here, here is what you will need:
1.5 sticks butter, room temp
1.5 cups powdered sugar
1/4 cup plain yogurt (this is a substitution for buttermilk in the original recipe)
1 mango, pureed
2 eggs
1.25 cups flour
1/2 tsp salt
2 tsp baking powder
Preheat your oven to 350. Then line a 12 cup muffin tin with liners. Set aside for now.
Cream together the butter and sugar until combined, and add the y... Continue reading...
Posted by Jemma Nyagah. Posted In :
recipes
March 29, 2010
The yoghurt and strawberry cupcakes were fantastic though next time I will follow the recipe and bake 12 large ones rather than 24 smaller ones although the bite size results were very delectable. Today HE ASKS FOR MANGO CUPCAKES WHAT A CHALLENGE; ngredients:
2 sticks of butter, at room temperature
2 cups of sugar
2 eggs
2 egg yolks
2 cups of milk
2.5 cups of flour
2 teaspoons of baking powder
good pinch of salt
2 mangoes, peeled and chopped
2 tablespoons of lime juice
1 stick softened softened... Continue reading...
Posted by Jemma Nyagah. Posted In :
recipes
March 28, 2010
For a long time i have been wanting to experiment with Lavender so here are a few ideas; My favourite Lavender-Lemon Verbena Cake
*Makes 2 dozen muffins/cupcakes or one bundt cake or a lovely 2 layer cake special enough for a birthday cake with fresh fruit!
Basic Batter:
- 2½ cups cake flour
- 3½ tsp baking powder
- 1 cup sugar
- 1/2 tsp salt
- 2 TBSP fresh, finely chopped Lemon Verbena leaves
- 2 TBSP fresh Lavender flowers
- 2/3 cup butter
- 3/4 cup milk
- 1/2 cup apple juice
- 3 eggs
- 1 tsp lemon extract OR 1 ...
Continue reading...
Posted by Jemma Nyagah. Posted In :
recipes
March 27, 2010
I found this and cannot wait to try it out;  Ingredients (one tube pan 8”)
- 80g cake flour
- 50g white sugar
- 2g salt
- 4g baking powder
- 40g good quality cooking oil (I used canola oil)
- 48g egg yolks
- 40g orange juice and 20g water
- 2g vanilla extract
- 1 tbs grated orange zest
- 80g egg whites
- 30g white sugar
- 1/16 tsp cream of tartar
Directions:
- Preheat the oven to 180o C / 360oF.
- Sift dried ingredients to combine in a mixing bowl. Add the oil into flour mixture, mix to combi... Continue reading...
Posted by Jemma Nyagah. Posted In :
recipes
March 27, 2010
Wizi asked for strawberry cupcakes so I have trawled the web for some good recipes; The first;  Sincere Strawberry Cupcakes 1 cup (2 sticks) unsalted butter, at room temperature 1 1/4 cups granulated sugar 4 eggs, at room temperature 1 teaspoon vanilla paste or pure vanilla extract 1/4 teaspoon almond extract 2 3/4 cups sifted cake flour 1/4 teaspoon salt 2 1/2 teaspoons baking powder 1/2 cup whole milk, at room temperature 1 pkg (10-12 ounces) frozen strawberries, defrosted or fresh strawberries (please... Continue reading...
Posted by Jemma Nyagah. Posted In :
recipes
March 26, 2010
Because air pressure decreases as the elevation increases, many foods
respond differently at high altitudes — and not just baked goods, but
beans, stews, fried foods, pasta, etc. There are some standard
adjustments you can make, but you also have to experiment a bit to find
what adjustments work best for your recipes where you are. With less air pressure weighing them down, leavening agents tend to
work too quickly at higher altitudes, so by the time the food is
cooked, most of the gasses ha... Continue reading...
Posted by Jemma Nyagah. Posted In :
Baking at High Altitude
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About Me
All things bright and beautiful and cakes and cookies. I have fallen in love with cake couture and making sweet treats that are absolutely beautiful and in this they never fails to delight people.
I love tiny details; such as you may find in the old world fairytale illustrations. Working with your hands is also simply the best way to make a living. Scents of vanilla, chocolate and warm fresh baked cakes are one of the greatest ways to live.
Here you will find my journal of ideas.
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