Strawberry White Chocolate Cupcake

Homemade Strawberry Buttercream Cupcakes with white chocolate Ghiradelli ganache? Oh yess! I attempted this combo out for a co-workers b'day request.

ingredients

Vanilla Cake:

1 box white cake mix

4 egg whites

1/3 cup oil

3/4 cup buttermilk

3/4 cup sour cream

1 tablespoon vanilla

White Chocolate Ganache:

1/2 cup white chocolate chips

1/4 cup heavy cream

Strawberry Buttercream:

1 cup butter, softened

2 teaspoons vanilla extract

2 teaspoons strawberry flavored gelatin (jello powder)

3 small strawberries, diced (no stems)

4-6 cups powdered sugar

directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a bowl and set aside.

3. In a large bowl, gently whisk eggs whites, oil, buttermilk, sour cream and vanilla extract.

4. Add cake mix and stir until combined.

5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.

6. White Chocolate Ganache: Place chocolate chips is a heat proof bowl and set aside. On the stove top, heat heavy cream just until bubbles form around the edges (don't let it boil) and pour it over the chocolate chips and whisk until smooth. (Depending on your brand of chocolate chips, you may need to add a couple more if it's too thin.)

7. Buttercream: Beat butter for 2 minutes. Add vanilla extract, gelatin and strawberries. Slowly add powdered sugar until you reach your desired consistency.

8. To assemble, dip the tops of the cooled cupcakes in the ganache. Let it set for a few minutes, then pipe your buttercream and top with sprinkles and fresh strawberry slices.

Copyright © YourCupofCake

Recipe can be found on:

http://www.yourcupofcake.com/2012/05/strawberry-white-chocolate-cupcakes.html

Enjoy!

Berry Shortcakes with Whipped Cream Cheese

I found this shortcake recipe in the 2013 July/August Martha Stewart Living Magazine.  These yummy shortcakes truly are a treat that will be talk of any gathering. The colors of the blue and red give just the right look for the month of July.  What is also a great treat is the whipped cream cheese topping! This adds a great twist to the traditional whipped toppings.

I need to point out the recipe is simple and easy,  The average baker should have no problem making this recipe.  I truly would recommend this recipe for any event! Pick up the issue to get this great recipe and many more! --Jason

 

Mini Panda Cupcakes!

These mini Panda cupcakes are adorable, and are sure to bring a smile to your face! I love miniature baked goods and these were too cute to pass up making. Get creative with their expressions & each Panda gets better with practice! Check out the recipe below:

Chocolate Cupcakes
1 1/2 cups flour
2/3 cup cocoa
1 1/3 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup oil
1 teaspoon vanilla
2/3 cup milk
2/3 cup hot water

• Preheat oven to 350 degrees
• Fill mini cupcake tray with cupcake liners.
• In a large bowl, mix dry ingredients together with a wire whisk.
• Add eggs, oil, vanilla and milk and mix until combined.
• Add hot water and mix.
• Fill cupcake liners about 3/4 full.
• Bake for 12 minutes.
• Cool and decorate.

To decorate, you’ll need:

*Frosting (Homemade Buttercream) or Betty Crocker Buttercream container

*Decorator bag ( I used a Wilton plastic 10 bag from Wal-Mart) & Wilton 10 tip from JoAnn's Fabrics

*White Sanding Sugar, Ghiradelli dark chocolate chips, white pastel confetti sprinkles, brown or black Jimmie sprinkles, black edible ink pen (I found everything listed above at Hobby Lobby except for the chocolate chips)

To decorate, pipe a small amount in the center of the cupcake. Next dunk it in sanding sugar. 
Apply the chocolate chips on the top for the ears, the eyes, and nose. Place the Jimmie sprinkle 
as the mouth. Draw small black pupils on the white confetti sprinkle, apply eyes w/a dot of frosting. Enjoy! :)

You can find this recipe on http://www.bakerella.com/easy-little-pandas/

Funfettie fun!

Sadly one of my coworkers was leaving the agency that I work at. So what better way to celebrate her time then to make her some cupcakes?  For Kelly's going away party she asked for Funfettie and Chocolate cupcakes. Obviously the Funfettie cakes came from a box, but to give them a fun twist I did a half and half frosting on them. To do this technique simply fill half of a pastry bag with frosting; then carefully add a second color to the other half. 

The chocolate cakes are devils chocolate cake with a simple chocolate frosting. To make this frosting I took a bag of chocolate chips, 1 stick of butter, and 1 1/2 cups whipping cream. To thicken the frosting I added a little powdered sugar tell I felt the frosting was to my liking.  

Since Kelly asked for Funfettie cupcakes I made this the theme of the decorations. The plates, napkins, decorations and some of the cupcake liners are from Martha Stewarts Celebrations collection found at JCP.  The darker liners are from Martha Stewarts Macy's line.

 

Have some fresh rhubarb?

As i walked by the community garden in my downtown Denver neighborhood I noticed that the rhubarb was right for the picking. Sure I could have made a pie or cobbler but I chose muffins.  Let me tell you they where yummy! To do this recipe you will need. . .

1-1/3 cups packed brown sugar
2/3 cup vegetable oil

1 egg, beaten

1 teaspoon vanilla extract

1 cup buttermilk

2-1/2 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts

1/2 cup chopped nuts

In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to two well-greased 8-in. x 4-in. loaf pans. or muffins pans 

Bake at 350° for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield 24 muffins or two loafs. 

Martha at JCP

I truly enjoy creating items that people will remember and talk about months after the event has transpired.  To ensure that this happens I put a lot of thought into the presentation of the items that I am creating.  In the case of a graduation party not only to I need to get a memorable gift but I also need to make sure it looks professionally wrapped and classy.

To ensure that this happens I choose paper, ribbon, and a card that coordinate. Also, be sure to get good quality papers to work with.  My personal rule is . . . the thicker the paper the better it will hold up and wrap.   JCP's new Martha Celebrations line has great products that mach and ensure a great look.  For this graduation gift I went with silver wood patterned paper, silver ribbon, and matching card. Luckily, I am a fairly good at wrapping and this is the end product. ---Jasin

Angie and I would like to apologize for our lack of involvement on Kitchen Couture blogs.  We have been busy getting ready for my graduation and our vacation.  But, your in luck because this post is a true treat.  For my graduation Angie and I decided that we would make the cupcakes for the parity.  Now if you know anything about Angie and myself ... presentation is everything.  For this occasion I turned to Martha for some guidance.  All of the materials used in the presentation of the cakes where from Martha Celebrations collection found at JCP.  The cakes where from the January/February 2013 Food Network Magazine with my own little twist added to them.

The two types of cupcakes we made where Grasshopper and Chocolate Blackout Cake aka the Orgasm Cake.  The cakes where made from a basic homemade chocolate cake and vanilla cake recipe.

To make cakes bake chocolate and vanilla cupcakes in your favorite designer liners.  I purchased the Cupcake Corer and a decorating kit form William and Sonoma. After the cakes cooled Angie and I cored the cakes and filled them with the mint and chocolate filling.  We then topped with mini chocolate chips for the Grasshopper and white sparkling sugar for the Orgasm.

For the decorations I wanted to keep it clean and classy and not so much "graduation".  I went with a white and silver them.  I also wanted to add a fun twist to the decorations and presented little candy cups that Angie and I filled with an assortment of different candies.

The fallow photo's provided a better description of the our work and how we set up the table.