Share Your Sweets!
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Okay, so I tried the cadbury egg stuffed cupcakes. They're good, but I think they could be a lot better. I'm not too thrilled with the cake recipe that I used-- I couldn't use my standard chocolate because it's a thin batter and the instructions said that the batter needs to be thick so the egg doesn't wobble around. But I think I want to try it with my butter cake batter, which is thick and is also a much milder flavor-- I feel like the cadbury egg got lost with the chocolate cake. So now I'm thinking butter cake, white frosting, drizzle of chocolate ganache on top. Also, my eggs sank! I think I needed to spoon more batter into the tin before putting them in.
But anyway, it was still pretty damn good. Here are the pics.0 -
Looks good! Not fond of Cadbury eggs though.0
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ILiftHeavyAcrylics wrote: »Okay, so I tried the cadbury egg stuffed cupcakes. They're good, but I think they could be a lot better. I'm not too thrilled with the cake recipe that I used-- I couldn't use my standard chocolate because it's a thin batter and the instructions said that the batter needs to be thick so the egg doesn't wobble around. But I think I want to try it with my butter cake batter, which is thick and is also a much milder flavor-- I feel like the cadbury egg got lost with the chocolate cake. So now I'm thinking butter cake, white frosting, drizzle of chocolate ganache on top. Also, my eggs sank! I think I needed to spoon more batter into the tin before putting them in.
But anyway, it was still pretty damn good. Here are the pics.
I'd still eat them! They look pretty too!
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Those are beautiful!! Hm, I have nothing helpful with keeping them from sinking. But, it makes me wonder if you could just put one in the cookie/brownie stuffed with candy concoction. Having the cookie dough base keeps everything from sinking. Not very helpful for the cupcakes though.0
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Those are beautiful!! Hm, I have nothing helpful with keeping them from sinking. But, it makes me wonder if you could just put one in the cookie/brownie stuffed with candy concoction. Having the cookie dough base keeps everything from sinking. Not very helpful for the cupcakes though.
I'm pretty sure all I need to do is put more batter in the bottom of the cup. I just put a little and then I think I kinda pushed them down because I was worried about them rolling. It didn't occur to me that I would want them not to be at the very bottom. I plan to experiment again next week because I think they have the potential to be awesome.
Also I got a gig doing an open house at the local country club, so that'll be some awesome exposure and it'd be nice to have a show stopper for it.0 -
ILiftHeavyAcrylics wrote: »Okay, so I tried the cadbury egg stuffed cupcakes. They're good, but I think they could be a lot better. I'm not too thrilled with the cake recipe that I used-- I couldn't use my standard chocolate because it's a thin batter and the instructions said that the batter needs to be thick so the egg doesn't wobble around. But I think I want to try it with my butter cake batter, which is thick and is also a much milder flavor-- I feel like the cadbury egg got lost with the chocolate cake. So now I'm thinking butter cake, white frosting, drizzle of chocolate ganache on top. Also, my eggs sank! I think I needed to spoon more batter into the tin before putting them in.
But anyway, it was still pretty damn good. Here are the pics.
Cute!
I wonder if they have any Peep cupcakes haha.0 -
dunnodunno wrote: »ILiftHeavyAcrylics wrote: »Okay, so I tried the cadbury egg stuffed cupcakes. They're good, but I think they could be a lot better. I'm not too thrilled with the cake recipe that I used-- I couldn't use my standard chocolate because it's a thin batter and the instructions said that the batter needs to be thick so the egg doesn't wobble around. But I think I want to try it with my butter cake batter, which is thick and is also a much milder flavor-- I feel like the cadbury egg got lost with the chocolate cake. So now I'm thinking butter cake, white frosting, drizzle of chocolate ganache on top. Also, my eggs sank! I think I needed to spoon more batter into the tin before putting them in.
But anyway, it was still pretty damn good. Here are the pics.
Cute!
I wonder if they have any Peep cupcakes haha.
There are all sorts of peep treats on Pinterest!
Speaking of Peeps, anyone ever tried roasting your peeps like marshmallows? It is a little sad to watch their faces melt but the sugar carmelizes and you'll never eat a regular toasted marshmallow or S'mores again...
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Dessert at our work dinner last night. Hazelnut chocolate cake with salted caramel gelato. I split this with a colleague and wished I had it all to myself, or at least that I had ordered my own gelato... It was one of the best salted caramel ones I've had.
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Yay! I'm glad you got that one and that it was as good as I imagined it would be.0
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Wow that looks incredible.0
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ILiftHeavyAcrylics wrote: »Those are beautiful!! Hm, I have nothing helpful with keeping them from sinking. But, it makes me wonder if you could just put one in the cookie/brownie stuffed with candy concoction. Having the cookie dough base keeps everything from sinking. Not very helpful for the cupcakes though.
I'm pretty sure all I need to do is put more batter in the bottom of the cup. I just put a little and then I think I kinda pushed them down because I was worried about them rolling. It didn't occur to me that I would want them not to be at the very bottom. I plan to experiment again next week because I think they have the potential to be awesome.
Also I got a gig doing an open house at the local country club, so that'll be some awesome exposure and it'd be nice to have a show stopper for it.
The cupcake looks yummy! Have you considered using the small cadbury eggs? They have the packs of mini eggs that might not have as much of a sinking issue.
http://www.amazon.com/Cadbury-Easter-Creme-12-Count-Containers/dp/B0047454KG0 -
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marissafit06 wrote: »ILiftHeavyAcrylics wrote: »Those are beautiful!! Hm, I have nothing helpful with keeping them from sinking. But, it makes me wonder if you could just put one in the cookie/brownie stuffed with candy concoction. Having the cookie dough base keeps everything from sinking. Not very helpful for the cupcakes though.
I'm pretty sure all I need to do is put more batter in the bottom of the cup. I just put a little and then I think I kinda pushed them down because I was worried about them rolling. It didn't occur to me that I would want them not to be at the very bottom. I plan to experiment again next week because I think they have the potential to be awesome.
Also I got a gig doing an open house at the local country club, so that'll be some awesome exposure and it'd be nice to have a show stopper for it.
The cupcake looks yummy! Have you considered using the small cadbury eggs? They have the packs of mini eggs that might not have as much of a sinking issue.
http://www.amazon.com/Cadbury-Easter-Creme-12-Count-Containers/dp/B0047454KG
Yep that's what I used.
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GiveMeCoffee wrote: »CallMeCupcakeDammit wrote: »
I found the cannoli donut at a little bakery around here, but they are becoming more popular.
Safeway has not gotten on that bandwagon.
We don't have a local bakery anymore, she closed down. What I'm excited about, though, is I'm probably going to FL at the end of the month, which means Tarpon Springs and Hellas bakery! I love their chocolate kok (long o). This was the closest pic I could find, but I'll take my own when the time comes.
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ILiftHeavyAcrylics wrote: »These aren't super pretty (or at least, they look the same as any other of my cupcakes) but they were super good. I have been looking for a good lemon cupcake recipe-- I've tried 3 and disliked them all. I like really soft, light, fluffy cake and so anything dense is a no-go. Especially with lemon. This one is perfect.
Here's the recipe I used:
http://sallysbakingaddiction.com/2014/07/17/raspberry-lemon-cupcakes/
I didn't do the raspberry icing because I didn't have any raspberry jam, so I just made lemon buttercream instead.
It's simple and beautiful. You do great work, lady!0 -
I am having a sweets filled week! I think it might be time for a spring cleanse, we haven't done one in a long time!
Yesterday I got my Girl Scout cookies. Ordered from 2 girls. Exact same order. 2 boxes each: Samoas, Tagalongs, Doh si dohs, Thin Mints, Savannah Smiles.
Yesterday my boss took me to lunch. We went to a little soda fountain that serves the "worlds smallest hot fudge sundae". It is the perfect size. If you eat 3 of them.
Today is my boss's birthday. She's originally from Boston so I got her two cakes. A Boston Creme Cake, and a St Louis Gooey Butter Cake (red velvet flavor). I did t take a pic before someone cut into it LOl!
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Yum!0
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LOL I just realized when I post pics from my phone they come out gigantic, which means the world's tiniest hot fudge sundae looks pretty normal sized! It is about 4 skinny spoonfuls of ice cream.0
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LOL I just realized when I post pics from my phone they come out gigantic, which means the world's tiniest hot fudge sundae looks pretty normal sized! It is about 4 skinny spoonfuls of ice cream.
The spoon gave a pretty good idea. Yeah that wouldn't be satisfying to me, but it does look good.0 -
I can't believe you got a gooey butter cake out of the pan in one piece... I've always just seen them in a cake pan.0
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They may line the pan with parchment so they can just lift it out. I've done that before with brownies.
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If you ever find yourself in St Augustine, swing by Hyppo-- it's a gourmet popsicle place. Today I had the mocha cheesecake (dipped in chocolate of course!) and Mr. Acrylics had the Elvis, which is peanut butter, banana, and honey.
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GiveMeCoffee wrote: »From this weekend chocolate cappuccino cake
ILiftHeavyAcrylics wrote: »If you ever find yourself in St Augustine, swing by Hyppo-- it's a gourmet popsicle place. Today I had the mocha cheesecake (dipped in chocolate of course!) and Mr. Acrylics had the Elvis, which is peanut butter, banana, and honey.
Yummy!!
Today I hit good ole Baskin Robins for a scoop of pralines and cream and a scoop of butter pecan. Then finished off all the open pints with a little bit in them. Then opened the tonight dough for a taster. Not bad. Not a big chocolate person but it will need further testing tomorrow.
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My breakfast. Totally worth it and not even sorry.
They had a bunch of interesting ice cream, like Jenni's, but the cheapskate in me said no.0 -
Is that a danish? It looks awesome.0
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It had more the dough of a croissant than a danish... chocolate hazelnut filling. They were both fantastic. They're from the Whole Foods bakery... they have delicious stuff here (the one in PA sucked).0
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Maybe more like a crostata then-- I've been meaning to make those again.
Here are today's cupcake designs:
Lemon cupcake with lemon buttercream and raspberry sauce:
Hummingbird cake (cinnamon batter with banana, toasted pecans, and pineapple for you northerners) with dried pineapple flower toppers:
I also made s'mores cupcakes and vanilla with spun sugar toppers:
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Oh they all look delicious.0
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Those are all beautiful, although so not a fan of hummingbird cake (I'm weird when it comes to fruit and what it's allowed to touch).0
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