Sunday, August 30, 2009
Cupcakes for XSEED
Orange You Guavalicious? and more deliveries!
- Orange you Guavaluscious? -- Orange and guava cake, light guava buttercream frosting
- Peanut Butternana -- old fashioned peanut butter and banana cake, peanut butter buttercream frosting, mini chocolate peanut butter cup topper!
Peanut Butternana
Tuesday, August 25, 2009
Cowgirl Creamery Fromage Blanc Frosting on Choco Cupcakes
Cupcake Delivery!
Monday, August 24, 2009
Rannie's Cupcake
So Rannie asked for some cupcakes, and a jasmine-mango combination instantly came to mind. I think it's because the fragrance of the flower and fruit is so sweet, while the taste of mango is tart, but they balance each other out. In a way, it reminds me of Rannie's outlook of on the world, the love we have for her, and her appreciation of the people around her. Despite all the pain she's going through, she always tries to make us feel better.
Sweet Jasmine Meets Mango
(jasmine essence with dried mangoes, and a light jasmine buttercream)Sweet Jasmine Meets Mango
I was at the New May Wah Chinese grocery store on Clement a few weeks ago, and encountered a shelf filled with bottles of aromatic essences including jasmine and durian amongst the many. Durian's a pretty tough one to swallow for most people, since the spiky creamy fruit has a very pungent scent which evokes an immediate distinct love or hate emotion (hotels across Southeast Asia have even banned the fruit from guest rooms because the scent lingers long after the visitor is gone). I like the flavor, but not everyone does. So we'll leave that for another time.
Jasmine, however, is a whole other story. I have this enormous love for all things jasmine scented, which is probably why jasmine popped in my head when I thought of baking Rannie some cupcakes (the bottle has been sitting on my shelf for a while now and I've forgotten about it until now). The scent is so vibrant and refreshing, and like sunflowers, they just make me happy. If people can put lavender into their sweets, then I'm going to use jasmine.
The main thing was figuring out what to combine it with, since I'm not sure if you can actually eat the jasmine flower? Well, either way, I was thinking of some kind of fruit or nut. I searched around the kitchen, and was thinking of pistachios. Jasmine and pistachios, not bad. But I wanted something juicier, more moist. I found the dried mangos I had stashed in the cupboard a couple weeks ago, and behold, the perfect fruit! Tart with a sweet fragrance to compliment and balance the jasmine.
Jasmine grows in various temperatures and geographical regions. We've got lovely vine jasmine in San Francisco too (although the one I planted in our garden a couple of years back still refuses to grow). To me however, jasmine reminds me of childhood family's trips to Asia -- particularly China, Taiwan, and Thailand. The scents in those areas were strong, a mixture of industrial chemicals and sulfur, but every so often, a sweet floral scent would sprout from the dirty mix.
So what better fruit to pair with than a mango, indigenous to India, native to tropical weather and proliferate in Southeast Asia. I'm sure pineapples would work as well, but I'm not as big a fan of pineapple as I am of mango.
This turned out to be really quite good I thought. Especially if you're not opposed to floral-scented foods.
A couple tips on using jasmine essence --
1) It's extremely potent. Be sure to use it in small amounts when adding to the batter and frosting, and keep tasting so as not to over-flavor.
2) Because the scent is so strong, it actually blocked my smell from other aromas (almond, coconut). Therefore, if you're dividing up a batch of batter for different flavors, be sure to do jasmine last. Otherwise, you won't be able to taste or smell the other scents.
Saturday, August 22, 2009
Organic Oreos! Cookies n Cream Cupcakes
Friday, August 21, 2009
New Mini Cupcake Boxes!
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A Dragon in my Cupcake?
Wednesday, August 19, 2009
Diet Soda Cupcakes
Tuesday, August 18, 2009
Pancake and Bacon Cupcakes
Oh but get this -- Moist chopped apple pancake, layered with fluffy scrambled egg, and topped with crispy butcher-cut bacon and maple syrup... oh now THIS is to die for...
Monday, August 17, 2009
Opening Shop...
Thursday, August 13, 2009
Kahlua Kahlua Creme Cupcakes... To DIE for
The cupcakes turned out moist and frosting was super sweet. I've toned down the original recipe to make the frosting slightly less sweet. Note that when you first take the cupcakes out of the oven, the cake's texture is pretty dry. However, once they cool down for about 2 hours, they become more moist.
Kahlua Chocolate Cupcakes with Kahlua Buttercream Frosting
- 3 eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup butter (salted)
- 1 cup light brown sugar, packed (I used dark brown sugar which works too)
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 3/4 cup strong cold coffee
- 3/4 cup Kahlua
- Kahlua Buttercream Frosting (recipe follows)
- Preheat oven to 350 degrees F. In a medium bowl, or in the bowl of a stand mixer, beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time. Sift flour, cocoa and baking soda together. Add to creamed mixture alternately with coffee and Kahlua; blend well. Fold egg whites into batter. Fill prepared cupcake cups to 3/4 full. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Remove cupcakes from tins and cool on rack completely before frosting. Makes 2 dozen standard-sized cupcakes, or 52 mini cupakes.
Kahlua Buttercream Frosting
- 6 Tbsp butter
- 3/4 lb. powdered sugar (original recipe: 1 lb.)
- 3 Tbsp. unsweetened cocoa powder
- 4 Tbsp. Kahlua
- 3 Tbsp. hot coffee
In large bowl, cream together butter and powdered sugar. Add cocoa powder, Kahlua and hot coffee. Beat until smooth. Frosts 2 dozen regular cupcakes, or 48 mini cupcakes (you can try to extend it to 52 minis).
Friday, August 7, 2009
UNO Charity Tournament Cupcakes
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