C is for cookie, and that good enough for me! Happy Birthday Crystal! Today my oldest has turned 21! We have a nick name for her at home,cookie, but I already told you guys this in, I love you no matter what Chocolate chips Cookies. I am so proud of her, she is in her third year of Med. School, but she is still my baby :) Since she loves cookies, and the cookie monster song below, I thought these were the perfect cupcakes to dedicate for her. For my version of the cookie monster cupcakes, I used this vanilla cupcake recipe, and this meringue recipe.
I am happy to be back on track, I had disappear for the month of October, [you can find out why here: By the Candlelight], but hopefully will be posting a usual for November and December. A warm welcome to all the new subscribers, and a great cookie thanks to my loyal readers.
To make these cupcakes you'll need:
Cupcakes of you choice
Frosting of your choice
Two pastry bags one for the blue frosting, and the other for the white frosting
Tip #133 [grass tip] for the blue fir
Tip #12 [round tip] for the eyes
Chocolate chips for the eyes
Chocolate chip cookies
I first did a thin layer of blue frosting with the round tip.
Then I proceeded to do the fur with the grass tip #133.
Eyeballs were done with round tip # 12.
Place half of a cookie inside the mouth area. An Oreo cookie could be used instead.
“The Lord bless you
and keep you; the Lord make his face shine on you
and be gracious to you; the Lord turn his face toward you
and give you peace.” ~ Numbers 6:24-26
These are two decorating techniques to make Italian meringue, or any frosting of your choice into a multicolor frosting to decorated your cupcakes or cakes. For these cupcakes I used the vanilla cupcakes recipe. How I do the rainbow cupcakes you can check it out HERE.
Take a look at my step by step in photos of how I do a rainbow effect and pastry bag striping on Italian meringue: HERE
Today's recipe is one of my favorites for years. I've had it since the 90's. The original recipe has no egg yolks and is made in a bundt mold. Normally I make this cake,and serve with no frosting and it is delicious. It's texture is like an angel food cake, but with pistachio. On this occasion I wanted to decorate it and do it in layers..... I have to say I liked it even more! You can frost or decorate this cake with Vanilla Buttercream, Italian Meringue, Italian Meringue Buttercream or fondant. Please note that there are more photos for this post in the spanish version of this recipe, if you are interested click on link below the last photo where it say AQUI.
Vanilla Pistachio Cake
Ingredients:
3 cups of flour
4 teaspoons baking powder
½ teaspoon salt
1 cup butter
2 cups sugar
1 cup milk
1 teaspoon vanilla
½ teaspoon almond extract
6 large eggs separated
½ cup ground pistachios
For Filling: I used 2 boxes of instant pistachio pudding and pie filing prepared with 3 cup + 2 tablespoons of milk. (Ready in 5 minutes).
Instructions: 1. Lightly grease and flour 12-cup tube pan or three 9" round pans. Preheat oven to 350°F. 2. Sift together flour, baking powder, and salt, separate eggs and set aside. 3. In a large bowl, cream butter and sugar at medium speed until light and fluffy, scraping sides of bowl often (3 -4 minutes). Add egg yolk one at a time, beating well after each addition. 4. Incorporate the dry ingredients alternately with the milk and extracts mixture. 5. With clean beaters, beat egg whites at high speed until soft peaks form. Fold into batter. Fold in ground pistachios. 6. Spread batter evenly in pan. Bake in 350°F for 50 to 60 minutes in a tube pan or 30 - 40 in regular cake pans. Bake until skewer inserted in center comes out clean. 7. Cool on rack 10 minutes. Remove from pan and cool on rack.
Yields 16 serving of one inch slices or 24 cupcakes.
Notes: a) The filling had a good flavor and went well with the cake. You can also use an almond flavored pastry cream. b) The recipe makes enough to for two 10 " pans if you prefer. c) Green colo could be added if you want a greener tone.
For more photos and Esta receta de bizcocho de pistacho en español:AQUÍ
Who is going to harm you if you are eager to do good? But even if you should suffer for what is right, you are blessed. “Do not fear their threats; do not be frightened.”But in your hearts revere Christ as Lord. - 1 Peter 3: 13-15
This is a marshmallow meringue frosting that is very white. It's ideal for frosting vanilla, chocolate, and rainbow cakes, cupcakes, pies, puddings etc. I am sure you'll enjoy its light texture and tasty flavor. It's thicker than the regular meringue frosting I use and shinier. I recommend working fast when covering a cake because the gelatin in the marshmallows makes it a little difficult to manage with a spatula, but with a pastry bag it is "a piece of cake"!
Mashmallow Meringue Frosting
Ingredients:
15 Large Marshmallows
2 tablespoons warm water
2 egg whites ¼ teaspoon cream of tartar (optional)
1 cup sugar
pinch of salt ¼ cup water
1 teaspoon vanilla
Preparation: 1. Bring the marshmallows and 2 tablespoons of warm water to a double boiler (Bain Marie), stirring just until melted and thickened. 2. In a saucepan bring the cup of sugar, salt and ¼ cup water until it forms a thick syrup to make a meringue. 3. When the syrup begins to thicken, beat the egg whites until soft peaks form, continue beating on high speed, while you add the syrup in a slow continuous stream. 4. Let beat for two minutes then add diluted marshmallows and vanilla and beat until it forms strong peaks and cools down. DONE!
Notes: a) You can substitute the 15 marshmallows for 1 cup of Marshmallow Cream b) If you're looking for a Marshmallow Fondant recipe, you can find HERE. c) When drys it feels like soft marshmallow and it is not sticky to the touched.
More step by step pictures and video on how to do the bunny cupcakes, plus this recipe en Español: AQUÍ
Thus, by their fruit you will recognize them. “Not everyone who says to me, ‘Lord, Lord,’ will enter the kingdom of heaven, but only the one who does the will of my Father who is in heaven -Matthew 7:20-21
Get ready to indulge in the delicious flavors of the holiday season with these amazing ginger, cinnamon, and cloves cupcakes! These gingerbread cupcakes are not only incredibly tasty but also super easy to make. Your family will be delighted by these festive treats, perfect for coating with powdered sugar or decorating to your heart's content.
Wishing you a joyful and blessed December! Let It Snow! Enjoy and happy holidays!
2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon ginger ground
½ teaspoon cinnamon ground
¼ teaspoon cloves
¾ cup of brown sugar
¼ cup granulated sugar (optional for sweeter cupcakes)
1 tablespoon baking powder
2 eggs
¾ cup milk + ¾ tablespoon of lemon juice
½ cup butter melted
¼ teaspoon of lemon grind (optional)
1 teaspoon pure vanilla extract
Preparation:
1. Preheat oven to 350°F.
2. In a large bowl, combine flour, baking powder, cinnamon, ginger, cloves and salt.
3. Mix milk with lemon juice and let stand for 10 minutes. In a separate bowl, beat eggs and sugar for 4 minutes, then add milk, melted butter, lemon peel, and vanilla.
4. Add all at once to the flour mixture; stir just until moistened.
5. Fill prepared pans. Bake 15-18 minutes or until a toothpick inserted comes out clean. Cool completely before decorating.
Yields 12 cupcakes.
I enjoy these cupcakes best with sprinkled powdered sugar, but you can decorate as you wish. In the cupcake below I used Italian meringue (suspiro) with red sprinkles. Vanilla buttercream with a hint of cinnamon will also be great.
I will say to the LORD, "My refuge and my fortress, My God, in whom I trust!"- Psalm 91:2
A couple of weeks ago I presented an entry on how to make a "Cupcake Bouquet". I personally love cupcake bouquets because it is like having two gifts in one. First by how similar is to having an arrangement of flowers, and second because the cupcakes are so delicious.
Today I will share this short video to show you how simple it is to make this type of rose. You can do a bouquet with various styles of flowers, but I personally like this rose because it looks pretty and it’s easy to do. Contrary to how we normally decorate cupcakes, for this technique one begins to decorate with frosting from the center outwards and this gives the impression that it is a Rose.
Praise the LORD. Blessed is the man who fears the LORD who finds great delight in his commands.Psalm 112:1
A special hug and thanks to my friend Carolina from “La Cusine de Carolina” who has sent me this beautiful postcard of Bretagne, France.
Thank you for visiting. I wish you a blessed and beautiful day,
For a while I have wanted to share a beautiful recipe and this one is ideal for flowers lovers. Since May is the month dedicated to all mothers, I thought that it was best to share it at this time. I had a little incident with the tip and that why the roses are not as defined as I would have like them to be, but the idea and love is the same. This Cupcake Bouquet can be done with your favorite cupcake recipe and buttercream. I used light beige colored buttercream because that’s my beloved mother's favorite color in roses. I dedicate this entry to her, for being a very special role model in my life.
For all that you have shown me and for always being there for me,
I love you with all my heart.
May God Bless you in many ways.
Recipe for Vanilla Buttercream
Ingredients:
1 cup (2 sticks) of butter (227 gr)
1 cup of vegetable shortening (I use Crisco) (205 gr)
¼ teaspoon salt
1 tablespoon of vanilla (15 ml)
5 tablespoons ( 75 ml) of milk or cream
8 cups of confectioners sugar (2lbs.)
Preparation:
1. Cream butter and vegetable shortening at Med-High speed until light and fluffy.
2. Add vanilla and 5 tablespoons os milk or cream.
3. Add sugar alternately on low speed until incorporated then move to high speed. Beat to a spreading consistency.
4. Add more milk or cream if needed until to desired consistency.
Variations to this Buttercream Frosting:
For a pure White frosting, omit the butter and substitute with vegetable shortening. Use a non-color flavoring extract.
To dilute the consistency, add 2 tablespoons of syrup (light corn syrup), milk or water, and beat. Continue the process until desired consistency.
To thicken add 2 tablespoons of sifted confectioners' sugar and mix. Continue the process until desired consistency.
To make a Fruit Buttercream Frosting: add 1/2 cup to 1 cup of desired fruit chopped into small pieces and mix.
I leave you with this step by step video on how to make a vanilla Buttercream. The recipe varies a bit but the idea is the same. It has been very helpful to me. I hope it is of great help to you.
How to make a Cupcake Bouquet
Materials needed:
Sphere of foam or oasis
Pot for plant (I use one of 7 " wide)
25-30 Cupcakes Amount of cupcakes depends on the size of the sphere.
Bamboo sticks, popsicle sticks broken in half or tooth picks
Buttercream for decorating
Tip #1m of Wilton or #827 of Ateco
Hot glue gun and glue sticks to stick the Styrofoam ball to the pot.
Rock or something heavy to put inside the vase and prevent it from tipping over when it is full of decorated cupcakes.
Ribbons and Leaves are optional.
Need a cupcakes recipe? Click in the Cupcakes recipe of your choice:
I used Kabobs bamboo sticks for the picture because that's what I had at the moment, but I recommend popsicle sticks because they provide more support.
The entire bouquet comes out quite heavy, I recommend you assemble at the place the where the bouquet is going to stay, because it is not easy to transport. When you are ready to eat the delicious cupcakes remember to remove them from different areas so that it won't tip over. The weight of the bottom should avoid this, but it is best to be extra careful.
To all my followers who are Moms, I also dedicate this entry. May the Lord bless you in ways that would make you happy, healthy, wiser, loved and prosper.
Likewise, teach the older women to be reverent in the way they live, not to be slanderers or addicted to much wine, but to teach what is good. Then they can train the younger women to love their husbands and children, to be self-controlled and pure, to be busy at home, to be kind, and to be subject to their husbands, so that no one will malign the word of God. - Titus 2:3-5
For all of you who love cakes, here are two delicious recipes: Wicker Basket Cakeand Flower Cupcakes. I hope you enjoy it as much as I did and that you make it for this holiday or for Mother's Day.
1 cup of milk or pineapple or orange juice (237 ml)
1 tablespoon of vanilla extract or almond (15 ml)
1 tablespoon of grated lemon zest (optional)
To Decorate:
Suspiro (Meringue) or Buttercream
Filling of your choice ( I used Strawberry Jam & Meringue)
Decorating Bag and Tips:
#7 o # 22 (any star tip)
#4 round
Basket Weave Tips #48 y #46
# 2ª Wilton's (If you do not have this one you could use a sleeve with coupler and no tip on).
Preparation:
1. Pre-heat the oven to 350 F. (175 C).
2. Cream the butter and sugar until you get a pale yellow color and creamy texture. Take eggs one at a time, beat well after each addition.
3. Start to pour the mixture of flour and baking powder already sifted, alternating with the mixture of milk and vanilla and ending with flour. Beat only until incorporated well.
4. Pour the mixture into baking pans previously greased and lined with wax paper (fills two 9 inch round pans or two 8 inch Square Pans).
5. Bake for 35 to 40 minutes. It’s ready when inserted tooth pick comes out clean.
6. Let cool completely before placing on decorating dish, filling and decorating.
This basket could be done with the following tip #48 or #46. Please note that these tips could be use in two different ways as you will see in the picture. (by #4 I meant #46)
Instructions to make the (Mums) Flower Cupcakes
Ingredients:
Ready to decorate Cupcakes
Mini Marshmallows
Suspiro (Meringue), Buttercream or Marshmallows, Whipped Cream
Sparkling Sugars
Gold and Silver nonpareils or mini chocolate chips
Preparation:
Spread frosting on the cup cakes (enough to hold marshmallows pieces).
Then cut the marshmallows in half diagonally.
After you have cut the marshmallows, rub cut side down, which is sticky into the sparkling sugar.
Place them in cupcakes like you see in the pictures.
Finally, in the small space left in the center place mini chocolate chips or gold and silver nonpareils.
I saw these cupcakes in Fancy Flour and I tried to make something similar. I what do you think of my decorated cupcakes? If you want more information on these cupcakes you can find it in the book, What’s New, Cupcake? by Karen Tack and Alan Richardson.
Wish you a Happy ande Blessed Weeknd in the love of a Living Christ!
"and live a life of love, just as Christ loved us and gave himself up for us as a fragrant offering and sacrifice to God." - Ephesians 5:2
I invite you to visit my Christian blog, Living in God's Grace, where I share biblical verses that I like and that have changed my life.
, by Deborah Kovacs.
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