Merry Christmas...Joy to the World!

Tiramisu Cupcakes!

Singing...."Joy to the World........"

What didn't I make for Christmas? I made like many of you out there in Bake Land: Cookies, Cupcakes, cakes, more cookies.....LOL.  It was truly a crazy time.  I spent nights measuring, baking, decorating, sprinkling...and the worst ever cleaning.  Ugh!  That's the only part I hate.  Cleaning the baking pans and pastry tips is the worst.  I spend more time cleaning than baking sometimes!!! hahahaha!

So for this Christmas, me and my sink became best friends.  My poor nails, my poor sleep...ha!  Okay-okay, but I figure, its all worth it.  See what I mean below.......  TADA!

These are Tiramisu Cupcakes! 

So this is actually a cake recipe that I turned into cupcakes.  They came out perfect and I decorated them as white Christmas trees with sprinkles.  Okay so the recipe calls for half of the cake batter to be mixed with instant coffee and I did this but I added the white cake batter first and then added the coffee batter on top of the cupcake.  It makes a pretty cake. Coffee flavored cake on top and the White Cake at the bottom. 

Okay so then the cupcake calls for a marscapone cheese filling so what I did with this was add this as a filling with the handy Wilton Tip No. 230.  The frosting is made with cream and it resembles whip cream but thicker and yummier! The recipe I got from Allrecipes.com.  It's called Tiramisu Layer Cake.  I made mini versions and regular versions.  I used some crunch sprinkles but you can use any other type of cute sprinkles!    I used Duncan Hines for the cake.  It makes it sooo much more easier to use box cake sometimes and for that I thank DH...hahahaha! 

I made these to give these as presents for the Holiday's.  My friends sure did enjoy them and I did also...Hee-hee!

Ingredients

CAKE:

• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
• 1 tablespoon coffee flavored liqueur

FILLING: (This I used as the filling)


• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur

FROSTING:


• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur

GARNISH:


• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate


Directions


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.


2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.


3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.


4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.


5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.


6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.


7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. (I didn't use this.)

Thank Goodness for Baking!

HAPPY THANKSGIVING!

This year has been blow after blow and I honestly didn't think that I was going to be in the Thanksgiving mood, but after I started to bake. Wow, did I get myself back!!!! I got laid off this year and have been really depressed with just life and worried about what to do with my life. I mean I don't have it as bad but I worked at this place for more than 10 years and did enjoy it so when I got laid off, it was devastating. I began this baking fest thinking, ughhhhh but once I got "it" back, it just made me be thankful that I have talent for baking and how much love and how great I feel when I do it.

I have even been approached by a friend to work a Mary Kay party in Dec.,  so I am super excited because this is only the beginning. So I am very Thankful for what's to come and thankful that I have this passion.  And Thankful that life works in mysterious ways!


I made cupcakes and a Rum cake for Thanksgiving Day Dinner! This was a fun baking adventure. I made two Rum cakes and about a dozen chocolate cupcakes. The Rum cakes I make every year so it was like riding a bike but the cupcakes...... It's yummy but the Chocolate Cupcakes...OMG! They were amazing!

I can't believe that its taken me so long to try this recipe. They were soooo choco-licious! And they matched perfectly with my cream cheese frosting. Yeah the same one I make in the other blogs.....hahahaha! Trust me the next post will be different. 

Okay so the recipes I got from one of my favorite websites, All Recipes.com

The cupcakes were made from a recipe called Black Magic Cake Recipe and you can click on the name for the recipe.  Black Magic Cake Recipe.

I used the harvest sprinkles and the cute little pumpkins were made from fondant. 

The recipe for the Golden Rum Cake you can find  by clicking the link here.. Golden Rum Cake

I really like the fact that you can read reviews and get other bakers input and advice.  This website is the best. 

I cannot wait for Christmas now.  I will be making Christmas Cookies next.  Keep you posted on how they come out.  But for now, see below for the recipes. 

Golden Rum Cake

Ingredients

1 cup chopped walnuts (I didn't use the walnuts this time)


1 (18.25 ounce) package yellow cake mix


1 (3.4 ounce) package instant vanilla pudding mix


4 eggs


1/2 cup water


1/2 cup vegetable oil


1/2 cup dark rum (I used Flor de Cana...yum!)


1/2 cup butter


1/4 cup water


1 cup white sugar


1/2 cup dark rum


Directions


1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.


2.In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.


3.Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.


4.To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Black Magic Cake

Ingredients



1 3/4 cups all-purpose flour


2 cups white sugar


3/4 cup unsweetened cocoa powder


2 teaspoons baking soda


1 teaspoon baking powder


1 teaspoon salt


2 eggs


1 cup strong brewed coffee (I used Starbucks)


1 cup buttermilk


1/2 cup vegetable oil


1 teaspoon vanilla extract


Directions


1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.


2.In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.


3.Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.


4.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Baby Shower Cupcakes!

WOW, I know its been a while since I posted a blog but things have been soooo crazy for me. Its been such a rollarcoaster of year. You wouldn't even believe it if I told you everything that has happened to me. Let's just say this year has been so stressful followed by more stress. All this stressed turned into this crazy depression and then I couldn't even sleep at night. It was crazy! I wasn't baking because I was just not in the mood. Not sure if that's ever happened to you but I just roamed around, watched TV, slept and just wanted to hibernate. So now I am back. I feel better now. So my husband decides to get on the health wagon and I have been working out alot more so the cookies, breads and brownies were put on hold. So I have been hoping that I get invited to a party or asked for a cake in order to bake something.  So when my sister's friend asked me to bake some cupcakes for her baby shower, I was soooooo happy! A big plus!  FINALLY I AM BAKING AGAIN! Oh and I got paid for this too!  Double PLUS!!!!

The picture above shows the cupcakes ready for pick up.  I procrastinated so much on making these cupcakes that I started to run out of time but thankfully they came out sooo cute.

The recipe I used was from The Cake Doctor.  I made Chocolate Cupcakes!  Super Simple but super cute.  I made my famous cream cheese frosting that I always make because its soo good and I am not really fond of buttercream especially when I make cupcakes to sell.  This is an order so I want to make it a bit nicer than just butter and powdered sugar.  Cream cheese makes everything so much better tasting, don't you agree?

I made the little onesies and bids from fondant.  Aren't they cutie?


Brooklyn Blackout Cupcakes
•1 package (18.25 oz) plain devil's cake mix


•3 tablespoons Dutch process unsweetened cocoa


•1 1/2 cups buttermilk


•1/2 cup vegetable oil


•3 large eggs


•1 teaspoon pure vanilla extract


1.Place a rack in the center of the oven and preheat the oven to 350 degrees.


2.Prepare the cupcake batter: Line 24 cupcake cups with paper liners. Set the pans aside.


3.Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium beat two minutes more.


4.Spon or scoop a heaping 1/2 cup batter into each lined cup, filling it 2/3 of the way full. Place the pans in the oven.


5.Bake the cupcakes until they spring back when lightly pressed with your finger, 17-20 minutes.


6.Remove the pans from the oven and place them on wire racks to cool.