July/11/2011 02:41 PM
Yess finally True Blood is back! And time for another round of cupcakes, of course!
I used the same cake recipe, but changed up the filling and frosting a little bit. Here we go...
“Pale Skin” Vanilla Cupcakes
-makes about 16-18
2 cups flour
1 1/3 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
2 large egg whites
1 cup buttermilk
1 tsp vanilla extract
1/4 tsp almond extract
1. Preheat oven to 350, line muffin tins with liners.
2. Sift together flour, baking powder, baking soda, and salt in mixing bowl. In bowl of a mixer, cream butter and sugar until light and fluffy.
3. Add egg whites one at a time, mixing in between additions. Add extracts.
4. Add half of the flour mixture, then the buttermilk, then the other half of the flour. Mix until combined.
5. Fill liners 2/3 full and bake about 20 minutes.
While cupcakes are cooling, I suggest making the filling next! Oh I learned that Oregon pie filling > Comstock pie filling, just sayin.
“Blood” Cherry Filling
-makes WAY more than enough to fill 18 cupcakes
1 can Oregon Cherry Pie Filling
1 tablespoon cornstarch
1 teaspoon red food coloring
1. Puree cherry filling in food processor, then transfer to small pot.
2. Add cornstarch and food coloring, whisking over medium heat until thickened and coats back of a spoon without dripping off.
3. Allow “blood” to cool before filling cupcakes =]
While blood is cooling, using the cone method, get your cupcakes ready to be filled!
Cut small cones out of the center of the cupcakes. Cut off and eat the “cone” part, and reserve the top or “lid” to seal back up the filled cupcakes later! Don’t do this step too far in advance though, the longer the cupcakes sit out with their centers exposed, the more likely they are to dry out!
Ready to fill ‘em?
Cooled cherry mixture.
Fill your cupcakes, not overly full though. Or else the “blood” will ooze out once you put the cupcake top back on......Or is that really such a bad thing? ;)
Filled and ready to be topped!
- makes enough to frost about 20 cupcakes
1 envelope unflavored gelatin
1/3 cup + 1/4 cup cold water
1 cup sugar
1. In a mixing bowl, sprinkle gelatin over 1/3 cup water to soften, set aside.
2. Boil sugar and 1/4 cup water in saucepan over medium-high heat, occasionally brushing down sides of pan with wet pastry brush to make sure sugar crystals do not form. Attach candy thermometer to side of pan, and boil syrup until temperature reaches soft ball stage, about 238 degrees.
3. Remove from heat, add sugar to softened gelatin and whisk by hand to cool for about a minute. Then whisk with an electric mixer on medium-high speed until glossy, but not dry peaks form, about 8-10 minutes. Use immediately, frosting will harden.
I frosted my cupcakes with a medium round tip in a piping bag.
So once the frosting sets, it becomes the exact consistency as a giant marshmallow! Congratulations, you have just made a homemade marshmallow!
To make the “bites” I simply dipped the end of a toothpick into the cherry mixture and poked two little holes, then adding a little bit more underneath as the drips. The marshmallow frosting becomes the perfect consistency to be able to do this. It holds the toothpick holes, and allows you to pretty much paint on the blood dripping down without becoming a gooey frosting mess.
Hello yummy cupcakes =]
Happy Sunday nights, Trubies =]
February/10/2011 08:09 PM
As if I haven’t done enough baking in the past week, I decided to feature 3 different flavors for this Valentine’s Day weekend!
Bee My Cherry - Chocolate Cherry cake topped with Honey Swiss Meringue Buttercream, then drizzled with chocolate!
Strawberries and Champagne - Strawberry cake topped with Champagne-Strawberry Buttercream and a white chocolate heart!
Berry Red Velvet - Raspberry Red Velvet cake topped with Cream Cheese Frosting
If anyone is interested in ordering some Valentine’s Day cupcakes, shoot me an email at firstname.lastname@example.org or give me a call at 714-425-9031!
These special cupcakes are going for $30 per dozen or $2.50 each! =]
Have an amazing weekend everyone!
October/25/2010 11:11 PM
In honor of Halloween, and one of my favorite shows, Dexter.
I have been wanting to make these cupcakes for a little while, and all I needed was a good excuse from one of my girlfriends like, “Hey Holli, my brother is having a Halloween party, can I come over and make some awesome cupcakes with you?”
But the only bummer is.....I got really distracted and forgot to take pictures while making them. =[
I will do my best to describe how I made them to make up for it!
First, I made some simple vanilla cupcakes, you can use any recipe or even a box! Shh I won’t tell.
THEN, I took a can of cherry pie filling and pureed it.
You can’t forget the most important part, the knives...First I melted some chocolate wafers in a piping bag and piped out the knife handles onto parchment paper. (Using a knife stencil of course, just google knife and print out a picture of a knife shape you like.) Then I dyed some white melting wafers gray, and piped the knife blades, making sure to connect it to the handles so they stick together!
Once the cupcakes were cool, we filled them all with a little bit of the pureed cherry.
And then we dyed some buttercream a light skin tone color. Not guna lie, we could’ve gone darker haha. Pale is the new tan right?
Lastly, frost the cupcakes with a thin coat, splatter on some red cookie icing, and stab em. Literally. Gently though, the knives are fragile!
Dexter cupcakes off to their Halloween party in Palm Springs!
I hope you Dexter fans love these as much as I do!
Thanks Kayla and Caitlin for helpin me out, love you!
June/19/2010 03:20 AM
The Season 3 premiere of True Blood was on last week, and my mom and I decided to throw a party! Including vampire themed food =]
See, about a year ago I made True Blood cupcakes, and they were AMAZING. I’d been wanting to do a 2.0 version of them and my party was the perfect excuse! Last time I made vanilla cupcakes with pureed cherry pie filling centers and white chocolate cream cheese frosting. The frosting was great, but just not quite white enough. So this time I made the same cake and filling, but instead used a homemade marshmallow cream frosting! Oh my. Just wait.
In addition to the cupcakes, I also made Vampire Bite Cookies! Anti-Vampire Garlic Bites. AND a beautiful fruit platter. All recipes will follow!
Pureed Cherry Pie filling for the “bites”
Cupcakes with centers cut out, ready to be filled!
Homemade Marshmallow Cream Frosting!
Cupcakes filled and frosted, with centers left for snacking =]
Using a toothpick to make the vampire bites!
True Blood Cupcakes and Cookies.
Loved this fruit platter =]
Anti-Vampire Garlic Bites.
For the Vampire Cupcakes and Cookies I used recipes from BakingBites.com, make sure you check them out and all the other great recipes featured on the website!
Recipe for Vampire Bite Cupcakes
Recipe for Vampire Bite Cookies
And for the Anti-Vampire Garlic Bites I used a recipe from TLC Cooking, and you can find it HERE.
The party was SO fun, I want to say thank you to all my friends that came! And to my mom, her best friend, and my boyfriend for helping with the food and decorations, they were amazing =]