Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cupcakes: Recipes & Decorating


Recommended Posts

My twin grandnieces just turned 1 year old. The theme for the party was cupcakes so I made them each their own 6" cupcake. They had a great time digging into them.

Beautiful job on the "cupcakes"! What did you use for the cupcake liner?

Also, wondering about their names...I have 3 year old twins named Katie and Lauren. It looks like your grand-nieces names might be close.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Link to post
Share on other sites
My twin grandnieces just turned 1 year old. The theme for the party was cupcakes so I made them each their own 6" cupcake. They had a great time digging into them.

Beautiful job on the "cupcakes"! What did you use for the cupcake liner?

Also, wondering about their names...I have 3 year old twins named Katie and Lauren. It looks like your grand-nieces names might be close.

It is just icing that I used a large tooth icing comb on.

Their names are Katie[Katherine] and Lexie[Alexis]

Sorry it took so long to answer, but I was in the hospital for hip replacement surgery.

Link to post
Share on other sites
  • 4 weeks later...
I would love to do the cupcakes in the ice-cream cones with my baking class on Friday. Do I put a cupcake liner in the cone, then fill with batter and bake as usual? Or do I put the batter directly in the cone? Thanks  :smile:

ETA: Oops, just found out on Martha Stewart's site that I can pour the batter directly into the cone. Do you all use some sort of support so the cones don't topple over in the oven?

I have fond memories of ice-cream cone cupcakes...my deceased paternal grandmother used to make them for my sisters and me when we were kids. She would ice them with canned frosting (YUCK now - but we were kids, what did we know then?) and put sprinkles on top. I loved them.

Maybe I'll try making them for my 7 year old niece and 5 year old nephew one day.

Cupcakes are great aren't they? They're the perfect size for snacking (not as much of the "guilt factor"), you don't need a fork and plate, they're so cute and can be made in a variety of flavors.

I made cupcakes for my Superbowl party...I bought football themed cupcake liners and filled them with my butter cake recipe. I used a #233 pastry tip to pipe "grass" shaped vanilla buttercream icing (tinted green) on the tops of them. I stuck a little plastic football on top of each one. Then I stacked them onto a cupcake tree. It was such a cute presentation.

Link to post
Share on other sites
a question to the pro cupcake bakers. i read everywhere that there is no need to cool buttercream cupcakes. why would that be so, if its because of the high sugarcontent, what about a custardbased buttercream??

what about temperatures over 25c isnt the buttercream running away ??

do all pro cupcakeshops have air conditioning ??

questions over questions...

cheers

t.

i'm not sure...we do small batches that sell fairly quickly and keep in glass-covered cake stand things. other buttercream-topped cake items are kept in a slightly cooled dessert case.

Link to post
Share on other sites
a question to the pro cupcake bakers. i read everywhere that there is no need to cool buttercream cupcakes. why would that be so, if its because of the high sugarcontent, what about a custardbased buttercream??

what about temperatures over 25c isnt the buttercream running away ??

do all pro cupcakeshops have air conditioning ??

questions over questions...

cheers

t.

First, do you know that Americans call two very different types of frosting 'buttercream', interchangably?

There's buttercream make with powdered sugar and fat (usually shortening and butter but sometimes either or and not combined). It's pretty shelf stable considering it's just shortening, butter, powdered sugar and vanilla. You can vary this up a bit, but basicly there aren't any ingredients that must be kept refridgerated in it.

Then theres buttercream that involves eggs, a hot sugar syrup to cook the egg and butter. Never will this type have powdered sugar in it. This type of buttercream can be shelf stable also if you use pasturized egg product so your certain it's cooked properly.

There are buttercream recipes that involve custard as a base, typically refferred to as a German buttercream. They are rarely used in American baking.

As to your last question.........I'd say that most American bake shops are airconditioned (maybe it depends upon the overall wealth of the area to some extent). If the baking area isn't airconditioned, then usually the front of the store is for our customers convience. We also rely heavily on refridgerated cases to sell product from. I think to some extent Americans expect their baked goods to be kept cold even when the item doesn't need it (excluding breads). All our grocery stores sell cakes with artifical whip cream on them that don't require refridgeration out of refridgerated cases and that makes people think their real whip cream cakes. They don't sell when sold at room temp., then the consumer realizes it's all artifical frosting.

Link to post
Share on other sites
  • 1 month later...

Does anyone know of any COOL sites for decorating kids cupcakes? I'm looking for creative ideas. I need to make 26 cupcakes for my son's kindergarden class (it's his turn for snack) for Monday. I usually make cookies but since this is his last turn, and only two weeks of school left, I want to do something really fun. I found these and I'm keeping them in mind as they recently studied butterflies. But I'm still looking. That site (familyfun.com) actually has the most ideas I've seen, but I'd like to find a few more sites. ( have a 4yo daughter too, so I can't have too many ideas, lol.) Since it's also teacher appreciation week, I'd like to make something nice for his two teachers. Maybe a 4" or 6" personal cake for each of them. Any ideas?

Link to post
Share on other sites
  • 4 weeks later...

I am reviving this thread because it's cupcake day at my granddaughter's school this week and I am the elected "baker". Since baking is not my forte I consulted this thread and decided to make the Cook's Illustrated recipe from the Jan/Feb 2003 issue. This has to be the easiest, most solid recipe for cupcakes I have attempted. They rose evenly and are moist and flavouful. I did not make the frosting as my little one will be doing the decorating and I promise for the sake of all NOT to post photos :biggrin: .

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites
I am reviving this thread because it's cupcake day at my granddaughter's school this week and I am the elected "baker".  Since baking is not my forte I consulted this thread and decided to make the Cook's Illustrated recipe from the Jan/Feb 2003 issue.  This has to be the easiest, most solid recipe for cupcakes I have attempted. They rose evenly and are moist and flavouful.  I did not make the frosting as my little one will be doing the decorating and I promise for the sake of all NOT to post photos  :biggrin: .

Aw c'mon, photos are fun, you could always post in the regrettable dessert thread.

Link to post
Share on other sites
I made cupcakes on Monday.  I used the all-occasion yellow cake recipe from the Gourmet cookbook for the cupcakes.

...

These look yummy!

Edited to fix quote format.

Edited by Anna N (log)

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites

I am making cupcakes right this minute! I have Ina Garten's Chocolate Ganache Cupcakes cooling now and Key Lime Cupcakes with Coconut Meringue in the oven. Those last are one of those 'Cake Mix Doctor' concoctions, but they sounded so good that I figured if they are worth it, I can always adapt a good yellow cake recipe for it. I am off work Tues, Wed and Friday this week and expecting company this weekend, so I am cooking my head off (Mr. Kim is going to clean :wub: ) and having a ball. I made the Cook's Illustrated white sandwich bread this morning - really beautiful looking - I am waiting to taste until Mr. Kim gets home!

Anna, is that recipe for a yellow or a chocolate cupcake?

Link to post
Share on other sites
...

Anna, is that recipe for a yellow or a chocolate cupcake?

The Cook's Illustrated recipe I used is for a yellow cupcake. It includes a recipe for a chocolate ganache frosting though.

Last year for the school cupcake day I made Ina Garten's coconut cup cakes mentioned earlier in this thread and they were good, but this time the need for cupcakes was sprung on me and I didn't have the coconut on hand.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites

what is everyone's favourite cupcake recipe? i've tried the magnolia bakery one, but find that a bit on the heavy side. opinions and recipes please.

thanks

Link to post
Share on other sites
I am reviving this thread because it's cupcake day at my granddaughter's school this week and I am the elected "baker".  Since baking is not my forte I consulted this thread and decided to make the Cook's Illustrated recipe from the Jan/Feb 2003 issue.  This has to be the easiest, most solid recipe for cupcakes I have attempted. They rose evenly and are moist and flavouful.  I did not make the frosting as my little one will be doing the decorating and I promise for the sake of all NOT to post photos  :biggrin: .

Aw c'mon, photos are fun, you could always post in the regrettable dessert thread.

These photos are for Kerry. Remember, garish is good on cupcake day!

gallery_6903_111_11842.jpg

gallery_6903_111_12050.jpg

Edited to fix duplicate photo.

Edited by Anna N (log)

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites
I am reviving this thread because it's cupcake day at my granddaughter's school this week and I am the elected "baker".  Since baking is not my forte I consulted this thread and decided to make the Cook's Illustrated recipe from the Jan/Feb 2003 issue.  This has to be the easiest, most solid recipe for cupcakes I have attempted. They rose evenly and are moist and flavouful.  I did not make the frosting as my little one will be doing the decorating and I promise for the sake of all NOT to post photos  :biggrin: .

Aw c'mon, photos are fun, you could always post in the regrettable dessert thread.

These photos are for Kerry. Remember, garish is good on cupcake day!

gallery_6903_111_11842.jpg

gallery_6903_111_12050.jpg

Edited to fix duplicate photo.

Just gorgeous to the eyes of a child -- and who isn't a child when eating a cupcake?! And it looks like your granddaughter had a heck of a fun time doing the decorating!

Cheryl, The Sweet Side
Link to post
Share on other sites
I am reviving this thread because it's cupcake day at my granddaughter's school this week and I am the elected "baker".  Since baking is not my forte I consulted this thread and decided to make the Cook's Illustrated recipe from the Jan/Feb 2003 issue.  This has to be the easiest, most solid recipe for cupcakes I have attempted. They rose evenly and are moist and flavouful.  I did not make the frosting as my little one will be doing the decorating and I promise for the sake of all NOT to post photos  :biggrin: .

Aw c'mon, photos are fun, you could always post in the regrettable dessert thread.

These photos are for Kerry. Remember, garish is good on cupcake day!

gallery_6903_111_11842.jpg

gallery_6903_111_12050.jpg

Edited to fix duplicate photo.

Thanks for the pics, I think they look great, good contrast, symetrical. Too nice for regretable foods!

Link to post
Share on other sites

I hadn't seen this cupcake thread before - thanks, Anna N, for reviving it! I made chocolate cherry cupcakes a la Nigella Lawson few weeks ago, but I used a different frosting to the one suggested by the Domestic Goddess. It's a mini Easter chocolate egg on top :rolleyes:

gallery_43137_2974_18919.jpg

The cupcake recipe is here, and I will be definitely making these again.

Link to post
Share on other sites
I hadn't seen this cupcake thread before - thanks, Anna N, for reviving it! ...

The cupcake recipe is here, and I will be definitely making these again.

They look delicious!

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites

Anna - those are adorable. I think they look great and I'd be glad to serve them to my herd of chicklets (nieces, daughter and her buds) anytime! Bravo!

I think my favorite cupcakes are the ones that I make using this recipe: Coconut Cake. I am a coconut fiend and this is the first cake that really fills my 'need'!

Link to post
Share on other sites
Anna - those are adorable.  I think they look great and I'd be glad to serve them to my herd of chicklets (nieces, daughter and her buds) anytime!  Bravo! 

I think my favorite cupcakes are the ones that I make using this recipe: Coconut Cake.  I am a coconut fiend and this is the first cake that really fills my 'need'!

No credit to me - that's the work of Miss Jess (6-years-old) I just bake the damn things. :wink:

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites
  • Similar Content

    • By Kasia
      ORANGE CREME BRULEE WITH MILLET GROATS
       
      One of our friends said recently that he doesn't cook for himself. He eats what his wife prepares: sometimes it is something healthy and other times something yummy. It was a joke, of course, because his wife cooks really well, but this sentence is now in our friendly canon of jokes.

      Inspired by our talk about groats, flakes and healthy food, I prepared a dessert which combines excellent taste and healthy ingredients. The original recipe comes from the Lidl cookery book. I would like to share with you my version of this dish. I recommend Crème brûlée with millet groats to everybody who counts calories. It is mild, not too sweet, wonderfully creamy inside and with an incredible crunchy crust on top. That's why we love crème brûlée, don't we? I prepared a cranberry-orange preserve to offset the sweetness of the dessert. The whole dessert looked beautiful and tasted perfect.
       
      Ingredients (for 4 people)
      crème brûlée
      100g of dry millet groats
      350ml of almond milk
      1 teaspoon of vanilla essence
      2-3 tablespoons of brown sugar (3 additional tablespoons for the sugar crust)
      juice and skin from one orange
       
      confiture:
      150g of fresh cranberries
      juice and peel from one orange
      4 tablespoons of brown sugar

      Put the millet groats in a sifter, clean them with cold water and then douse them with hot water. Put the groats, almond milk, sugar and vanilla essence into a saucepan with a heavy bottom. Boil it with the lid on without stirring for 15-18 minutes until the liquid has evaporated. Leave to cool down. Add the orange juice and peel, mix it in and blend until the mixture is perfectly smooth. Put the dessert into small bowls and leave in the fridge for one hour. Wash the cranberries. Add the orange juice and peel and the sugar and boil for 10-15 minutes. Try it and add some sugar if you think the dessert is too sour. Take out the bowls from the fridge. Sprinkle them with the sugar and burn it with a small kitchen burner to make a crunchy caramel crust. Decorate the dessert with a small teaspoon of the cranberry preserve. Serve the rest of the preserve separately in small dishes.
       
       


    • By Kasia
      ON THE CHRISTMAS TABLE - CHRISTMAS EVE CRANBERRY KISSEL
       
      One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.

      I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!

      At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.

      Ingredients:
      500g of cranberries
      a piece of cinnamon and a couple of cloves
      6-8 tablespoons of sugar
      2-3 tablespoons of potato flour

      Wash the cranberries and put them with the cinnamon and cloves in a pan. Pour in 500ml of water and boil until the fruit is soft. Remove the cinnamon and cloves and blend the rest. Add the sugar and mix it until it has dissolved. Sieve the cranberry mousse to make a smooth texture. Mix the potato flour with a bit of cold water. Boil the cranberry mousse and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.

      Enjoy your meal!

    • By Kasia
      CRANBERRY-APPLE CAKE
       
      The worst thing about my cranberry-apple cake is the way it looks. It didn't look impressive, but it was so yummy it disappeared from the baking pan before it had completely cooled down. My children said that it was a colourful apple pie, and it really was something like that. Apples with cinnamon are the basis of apple pie – one of my favourite cakes. However, the sour cranberries make it more fresh and interesting. The crumble topping was, for my son, the most important part of the cake. I had to drive him away, because otherwise the cake would have been deprived of its crunchy top.

      Ingredients (18×26cm cake tin ):
      dough
      200g of flour
      150g of butter
      3 eggs
      1 packet of powdered vanilla blancmange
      1 teaspoon of vanilla essence
      200g of sugar
      1 teaspoon of baking powder
      pinch of salt
      fruit
      250g of fresh cranberries
      1 apple
      3 tablespoons of brown sugar
      1 teaspoon of cinnamon
      crumble topping
      5 tablespoons of brown sugar
      100g of butter
      150g of flour
       
      First make the crumble topping. Put the cool butter, flour and sugar in a bowl. Knead them until you have small lumps. Leave it in the fridge.
      Heat the oven up to 180C. Cover a cake tin with some baking paper.
      Mix the flour with the baking powder and salt. Cream the butter with the sugar. Add egg after egg to the butter, stirring constantly. Add the flour, vanilla essence and powdered vanilla blancmange. Mix it together until you have a smooth dough. Put the dough into the cake tin. Wash the apple, remove the apple core and cube it. Mix the cranberries, apple, sugar and cinnamon in a bowl. Put the fruit on top of the dough. Cover the fruit with the crumble topping. Bake for 50 minutes.

      Enjoy your meal!

    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


    • By Kasia
      BICOLOUR DESERT WITH SEMOLINA
       
      Today when we think about breakfast with milk we can choose different kinds of flakes, granolas, muesli and milk which has sometimes never been anywhere near a cow. When I was a child, only semolina rolled oats and rice were on the menu. Semolina with milk – our hated everyday breakfast – means that I don't fancy using it in my kitchen. But, as they say, time is a great healer and semolina was on our table last weekend for dessert. The dessert had two colours: the first layer was vanilla, and the second was with cocoa. On the top I put some mousse with blueberries. The dessert was very grand and really very tasty.

      Ingredients (for 4 people)
      vanilla layer
      50g of semolina
      400ml of milk
      3 tablespoons of brown sugar
      1 teaspoon of vanilla essence
      cocoa layer
      50g of semolina
      400ml of milk
      3 tablespoons of brown sugar
      2 tablespoons of cocoa
      fruit mousse
      200g of blueberries
      1 tablespoon of brown sugar
      pinch of cinnamon
      1 tablespoon of lemon juice

      First prepare the vanilla layer of the dessert. Boil the milk with sugar and vanilla essence. When the milk has boiled, slowly add the semolina, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Put some small glasses into some small bowls and arrange them in such a way that they are resting at an angle. Put the mixture into the glasses and leave to congeal. Now make the cocoa layer. Boil the milk with sugar. Mix the semolina with the cocoa. When the milk has boiled, slowly add the semolina with cocoa, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Place the glasses upright and put the cocoa mixture into them. Leave to congeal. Wash the blueberries and blend them with the sugar, cinnamon and lemon juice. Put the fruit mousse on top of the dessert.

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...