Felt cupcake delicious -
More DIY How To Projects
from the Instructables.com website
More DIY How To Projects
from the Instructables.com website
Credit:
Felt Cupcake designed by elotopia.net
Credit:
Felt Cupcake designed by elotopia.net
Easter Egg BasketsOriginally uploaded by Sugar*Baking
Sugar Baking is a Toronto, Canada based cupcake business run by Catherine Chen. Her cupcake business is the end result of Catherine's lifelong passion for baking and classes at the Bonnie Gordon School of Confectionary Arts and Le Cordon Bleu in Ottawa.
The cupcake gallery on the Sugar Baking website is chock full of unique cupcakes that range from whimsical to haute couture. Catherine takes pride in creating cupcake art for her customers.
The cupcake gallery on the Sugar Baking website is chock full of unique cupcakes that range from whimsical to haute couture. Catherine takes pride in creating cupcake art for her customers.
from Yellow Label Kids
Available through Oompa.com
Available through Oompa.com
"Dig into this tasty assortment of play cupcakes! The cupcakes are soft, richly textured and colorful, making them a perfect plaything for babies and older siblings, who can serve them up in a birthday party or play kitchen. The wrappers on these cupcakes peel down making them fun for little hands. Set of four with fabric box."Oompa is a company that cares. It sells European inspired toys that are safe, non-toxic and made from natural materials. Socially conscious, Oompa assures that its products are made without child labor and manufactured by adults earning fair compensation in humane and safe working conditions.
These cupcakes are made by Yellow Label Kids. They work with the Fair Trade Federation to ensure that the artisans crafting their products receive real living wages. It's a win-win situation.
Oompa Toys knows the value of social media in today's market. You can follow them on Twitter @milaniec
Credit: Artwork by Joey Alison Sayers
Adapted from Pichet Ong, P*ong
Time: 1 1/2 hours, plus chilling
For the Cupcakes
1/2 cup (1 stick) unsalted butter at room temperature, more for pans
1 cup cake flour or all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sugar
3/4 cup light brown sugar, packed
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk, at room temperature
3 ounces bittersweet chocolate, chopped, or chocolate chips
3 tablespoons uncooked instant oatmeal
FOR THE FROSTING:
8 thick strips bacon in 1/4-inch dice
1 cup (2 sticks) unsalted butter
3 tablespoons milk
3 tablespoons heavy cream
2 tablespoons crème fraîche
1 tablespoon vanilla extract
3 tablespoons maple syrup
1 teaspoon salt
3 cups confectioners’ sugar
Flaky salt or fleur de sel, for garnish.
1. To make cupcakes, preheat oven to 350 degrees. Lightly butter a 12-cup muffin tin and line with cupcake liners; set aside. Sift together flour, cocoa powder, baking powder, baking soda and cinnamon; set aside.
2. In a mixer fitted with paddle attachment, combine butter, both sugars and salt. Cream on medium speed until light and fluffy, 5 minutes. With machine running, add eggs one at a time, and mix until well incorporated, 2 minutes. Scrape down sides and bottom of bowl, turn mixer speed to low, and add 1/4 of the dry ingredients. When no traces of flour remain, add 1/3 of the buttermilk and mix until incorporated.
3. Continue alternating flour mixture and buttermilk, ending with flour. Scrape down sides and bottom of bowl, and gently mix in chopped chocolate and oatmeal. Divide among muffin cups; each should be 3/4 full. Bake until a tester comes out clean, 30 minutes. Turn out of tin and cool completely on a wire rack.
4. To make frosting, in a heavy skillet, cook bacon over low heat until fat is rendered and meat is crisp. Set a sieve over bowl of mixer, and pour skillet contents into sieve. Reserve bacon bits. You should have no more than 3 tablespoons bacon fat in mixer bowl; set aside additional bacon fat for another use.
5. Return skillet to heat and add butter. Butter will melt, then foam, then separate into golden liquid and white solids. Let butter cook, scraping bottom of pan occasionally to prevent burning, until milk solids toast and turn brown. Transfer browned butter to mixer bowl and refrigerate until cold.
6. In separate bowl, combine milk, cream, crème fraîche, vanilla and maple syrup. In mixer bowl, cream bacon fat and brown butter with salt until smooth. Add confectioners’ sugar and mix at medium speed until fluffy, about 8 minutes. With mixer running, pour in milk mixture and continue mixing until smooth. Refrigerate until cold.
Yield: 12 cupcakes.
Source: New York Times
Danielle, of the blog, Paris Pastry, has created sunny yellow baby chick cupcakes for Easter. The recipe is available on her blog with easy to follow baking and decorating details from beginning to end.
Easter Photos
originally uploaded to Flickr by DolceDanielle
These buttermilk cupcakes with buttercream frosting take on a magical transformation in the kitchen of Danielle, a very talented baker from the Netherlands. I'm just ga-ga over these cute little little rabbit cupcakes. Bring on the Easter Bunny!
Danielle has a blog, entitled Paris Pastry in which she shares her recipes along with beautifully photographed step-by-step instructions for re-creating her baked goodies.
The recipe for these Easter cupcakes in Danielle's blog can be found here. When you finish decorating your cupcakes your finished product won't last too long. Everyone is going to want to devour these on sight!
Danielle has a blog, entitled Paris Pastry in which she shares her recipes along with beautifully photographed step-by-step instructions for re-creating her baked goodies.
The recipe for these Easter cupcakes in Danielle's blog can be found here. When you finish decorating your cupcakes your finished product won't last too long. Everyone is going to want to devour these on sight!
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