So I made another trip to the Whole Foods Market. I was of course on a mission to get the ingredients I had forgotten yesterday and might have picked up some rice milk ice cream as my reward. I feel like the gluten eating, meat loving majority of us really don't understand what goes into gluten free (GF) or vegan baking so I'm going to spend this post talking about the most common ingredients. Keep in mind these are in no particular order, and so far all can be found at a Whole Foods Market.
For those of you who happen to have a copy of the awesome book Babycakes by Erin McKenna, start on page 18 for more information and great tips from the baking star herself.
The prices listed next to the items was the cheapest I found locally (Tampa Bay Area) and all came from Whole Foods. Some items were the organic variety and I chose Bob's Red Mill or 365, Whole Foods generic brand, over others. These two brands were typically less expensive than others, but by no means cheap themselves.
1. Bob's Red Mill Gluten-Free All-Purpose Baking Flour: This GF flour is the ultimate premix combination of flours for those who are sensitive to gluten. I found this at both Publix in the Greenwise section and at Whole Foods: $4.29 for a 22 oz bag.
2. Garbanzo-fava bean flour: Rises well when mixed with starches to replace wheat flour in GF recipes. Whole Foods: $5.49 for a 22 oz bag.
3. Coconut flour: A great GF thickener for sauces, soups, and frostings. Small amounts used at a time so even though it is a more expensive item, you aren't using too much. Whole Foods: $7.49 for a 16 oz bag.
4. Spelt flour: NOT GLUTEN FREE: Made from a distant cousin of wheat, spelt flour is a great vegan choice for flour and it's proteins are often easier to digest than wheat protein. Whole Foods: $4.29 for a 24 oz bag.
5. Potato starch: A thickener alternative to cornstarch. Whole Foods: $4.49 for a 24 oz bag.
6. Arrowroot: (arrowroot starch/flour) An easy to digest thickener. Really smooth. Small quantities used at a time. Whole Foods: $6.49 for a 20 oz bag.
7. Baking powder: Not all are GF!
8. Kosher salt: Look carefully!
9. Xanthan gum: This is used in very small amounts, like 1 tsp at a time, to make your doughs and batters stick together. Basically it does the job that gluten used to do for you. Whole Foods: $11.99 for a 8 oz bag.
10. Agave nectar: As talked about in my post vegan baking part 1, agave nectar is a great sugar substitute! Found at Publix and Whole Foods: $5.79 for a good size bottle.
11. Coconut oil: There is no good way to say that this is an expensive, completely necessary item for vegan baking. This is the not so dairy friendly person's butter substitute. High omega-3 fatty acids content makes it a healthy fat. Many other great properties and suggest for helping prevent heart attacks when substituted for butter and some other unfriendly oils. Stored as energy in our bodies. It's solid below 67 degrees F so when I bought it, it was solid. The next morning, however, after living in my 75 degrees F apartment it was in it's liquid state, which is what you need to measure it out anyways. Found at Publix and Whole Foods: $6.99 for a 14 oz jar.
12. Vanilla: Not all are GF! Check the labels. I recommend the organic Madagascar varieties. Whole Foods has the cheapest I could find at nearly half the cost of Publix per oz. Whole Foods: $9.99 for a 4 oz bottle.
13. Rice milk: Vegan, soy free alternative to milk.
14. Soy milk: Creamy, vegan alternative to milk.
15. Dry soy milk: Necessary for creamy vegan frosting. Used in relatively small amounts but very expensive and hard to find. Whole Foods: $11.99 for a 32 oz container.
16. Apple cider vinegar: Mix with rice mix to make a buttermilk substitute. Found at Publix or Whole Foods: $3.49 for a large bottle.
17. Unsweetened apple sauce: Used for thickness and texture in baking.
As I write this the carrot cupcakes are cooling on the counter and the vanilla frosting is chilling in the fridge (takes at least 6 hours to set up!).
Once again we will say thank you to Erin McKenna of Babycakes NYC for all her dedication to making cupcakes allergy friendly!
Tuesday, June 21, 2011
Monday, June 20, 2011
Vegan baking part 1
As many people who know me can attest, I seem to collect allergies. The latest being lactose intolerance (yes, that means I can't over-indulge in my delicious cream cheese icing without problems). So I've started looking at healthier cupcake options. Babycakes NYC (see my cake book list) is a bakery with locations in NYC and LA. It's all natural, vegan, gluten free, and earns rave reviews. Epicurious even just reviewed Babycakes' newest book. They are even super sugar conscious and I'm ready to join them on the agave nectar fan boat.
For those of you who don't know about agave nectar it comes from the agave plant which is best grown in Mexico. Oddly enough this plant is similar to aloe vera and also responsible for my favorite liqueur: tequila. This super concentrated sweetener that comes in a honey-like textured liquid is a great replacement for sugar with a glycemic index of around 40 (sugar is 100ish+ aka good choice for diabetics). So later this week I will be embarking on my agave journey.
Today I ventured to the local Whole Foods Market in Tampa. I had no idea the store was so big but after several friends recommended it and I knew they'd carry the specialty items I was looking for (like coconut flour), I decided it was time to stop by and stock up! Granted, even though I made a list, I forgot an ingredient. You can look forward to me testing out these vegan, sugar-free delights soon.
As for the strange ingredients: look for a future post where I will explain what each ingredient is, and what it is for. Who knows? Maybe vegan or gluten free baking is something someone you know has been waiting for.
For those of you who don't know about agave nectar it comes from the agave plant which is best grown in Mexico. Oddly enough this plant is similar to aloe vera and also responsible for my favorite liqueur: tequila. This super concentrated sweetener that comes in a honey-like textured liquid is a great replacement for sugar with a glycemic index of around 40 (sugar is 100ish+ aka good choice for diabetics). So later this week I will be embarking on my agave journey.
Today I ventured to the local Whole Foods Market in Tampa. I had no idea the store was so big but after several friends recommended it and I knew they'd carry the specialty items I was looking for (like coconut flour), I decided it was time to stop by and stock up! Granted, even though I made a list, I forgot an ingredient. You can look forward to me testing out these vegan, sugar-free delights soon.
As for the strange ingredients: look for a future post where I will explain what each ingredient is, and what it is for. Who knows? Maybe vegan or gluten free baking is something someone you know has been waiting for.
Sunday, June 19, 2011
Chili
Today feels like a chopping day in my kitchen and since I'm a big fan of the local farmers marker, which has awesome fresh peppers, it's a chili day. Now, I warn you this is a huge batch of chili (takes a 6 qt pot) so feel free to scale it down a bit. This is a man's man chili. Great for Superbowl or cold winter days. Warning: this is not a beginner's recipe. This is labor intensive and well worth it!
Christina's Infamous Chili
Ingredients (listen in order of what goes in the pot when *beans are listed last but need to be cooked first!)
3lbs ground beef (feel free to swap out some ground pork or other favorite meats)
2 small or 1 large shallot
1 clove garlic (or 1/2 if large like mine is), peel each piece because you can't get enough fresh garlic
1 medium yellow onion
2 poblano peppers
2 red bell peppers
1 green bell pepper
4 jalepeno peppers
4 tbs ground chili powder
2 tsp ground cayenne pepper
2 tsp ground paprika
2 tsp ground cumin
2 tsp ground coriander (this is ground cilantro seeds btw)
2 tsp sea salt
2 tsp ground black pepper
2 8oz cans tomato paste
12-16oz Guinness Extra Stout (or a lager beer in general)
8 oz beef stock
1 cup dry red kidney beans
1 cup dry pinto beans
Directions:
1. Cook beans by bringing to boil then letting simmer for 45 minutes. Drain and set aside.
2. In a large stock pot (mine is 6qt) begin browning ground beef. Preheat oven to broil setting.
3. Finely chop shallots and peel and chop garlic. Add to pot.
4. Chop yellow onion into small pieces and add to pot.
5. Cut all peppers in half and remove seeds. YOU MUST WEAR GLOVES for all pepper related activity or you will be really sorry. (I wear Chlorox latex free gloves) Coat peppers thoroughly but lightly with extra virgin olive oil. Place all peppers on a sheet pan skin side up and roast for 5-7 minutes, or until skin has started to bubble and show broiled spots. Remove from oven and place in an airtight container for at least 10 minutes to make the skin easier to peel off. Peel off as much of all the skins as you can, chop, and add to pot. *Side note: I usually use anaheim (long hot) peppers as well but forgot them while I was at Publix. When using these I use less jalepenos and red pepper.
6. While peppers are cooling, or even just after you've added them, it's time to start seasoning the meat. Keep in mind you will be tasting and touching up the seasonings for the rest of this recipe. Add all seasonings, mixing thoroughly.
7. Add tomato paste to pot.
8. Add beef stock to pot and stir really, really well.
9. Simmer for 20 minutes before adding the beer.
10. Add beans. Simmer for at least 1-2 hours, this is necessary to infuse the beans with the favor, and will make your chili have a richer flavor.
Enjoy! I like to top mine with chopped green onions, cheddar cheese, and fresh cilantro. Sometimes I use Fritos and treat the chili like a dip. Reheats really well.
Vegetarian alteration: Substitute corn for the beef (probably 3 or 4 cups), add celery and carrots, double or triple the beans, and switch out the beef stock for vegetable stock.
Christina's Infamous Chili
Ingredients (listen in order of what goes in the pot when *beans are listed last but need to be cooked first!)
3lbs ground beef (feel free to swap out some ground pork or other favorite meats)
2 small or 1 large shallot
1 clove garlic (or 1/2 if large like mine is), peel each piece because you can't get enough fresh garlic
1 medium yellow onion
2 poblano peppers
2 red bell peppers
1 green bell pepper
4 jalepeno peppers
4 tbs ground chili powder
2 tsp ground cayenne pepper
2 tsp ground paprika
2 tsp ground cumin
2 tsp ground coriander (this is ground cilantro seeds btw)
2 tsp sea salt
2 tsp ground black pepper
2 8oz cans tomato paste
12-16oz Guinness Extra Stout (or a lager beer in general)
8 oz beef stock
1 cup dry red kidney beans
1 cup dry pinto beans
Directions:
1. Cook beans by bringing to boil then letting simmer for 45 minutes. Drain and set aside.
2. In a large stock pot (mine is 6qt) begin browning ground beef. Preheat oven to broil setting.
3. Finely chop shallots and peel and chop garlic. Add to pot.
4. Chop yellow onion into small pieces and add to pot.
5. Cut all peppers in half and remove seeds. YOU MUST WEAR GLOVES for all pepper related activity or you will be really sorry. (I wear Chlorox latex free gloves) Coat peppers thoroughly but lightly with extra virgin olive oil. Place all peppers on a sheet pan skin side up and roast for 5-7 minutes, or until skin has started to bubble and show broiled spots. Remove from oven and place in an airtight container for at least 10 minutes to make the skin easier to peel off. Peel off as much of all the skins as you can, chop, and add to pot. *Side note: I usually use anaheim (long hot) peppers as well but forgot them while I was at Publix. When using these I use less jalepenos and red pepper.
6. While peppers are cooling, or even just after you've added them, it's time to start seasoning the meat. Keep in mind you will be tasting and touching up the seasonings for the rest of this recipe. Add all seasonings, mixing thoroughly.
7. Add tomato paste to pot.
8. Add beef stock to pot and stir really, really well.
9. Simmer for 20 minutes before adding the beer.
10. Add beans. Simmer for at least 1-2 hours, this is necessary to infuse the beans with the favor, and will make your chili have a richer flavor.
Enjoy! I like to top mine with chopped green onions, cheddar cheese, and fresh cilantro. Sometimes I use Fritos and treat the chili like a dip. Reheats really well.
Vegetarian alteration: Substitute corn for the beef (probably 3 or 4 cups), add celery and carrots, double or triple the beans, and switch out the beef stock for vegetable stock.
Saturday, June 18, 2011
Margarita Cupcakes
Now, as anyone who knows me already knows, I love margaritas! So since I'm headed to a BBQ today and Caitlin is bringing margaritas I thought I'd compliment this cool summer drink with some matching cupcakes. Today I am using "Margarita Cupcakes with Lime Glaze" from Cupcakes Galore by Gail Wagman. (My favorite cupcake recipe book)
Makes: About 18 cupcakes (don't ask my why my two batches made 12 each, maybe cupcake pans are bigger in the US?)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt, plus pinch for the egg whites
1 stick room temp unsalted butter
3/4 cup sugar (I used Sugar in the Raw because Caitlin can't have the white stuff)
3 eggs, separated, (on a side note here: Wilton makes a great egg separator)
1 tbs finely grated lime rind
2 tbs tequilla
Lime Glaze
2 tbs fresh lime juice
1 cup powdered sugar
1 tbs tequila
Green food coloring (optional)
Coarse sugar (or salt for step 6)
Jellied lime slices for decoration (I used fresh quarter lime wheel wedges and sprinkled Sugar in the Raw on top)
1. Preheat oven to 350 degrees F.
2. Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Add lime rind and tequila. Gradually stir in dry ingredients until all of the flour is absorbed and the batter is smooth.
4. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter. (I did everything up until the folding with my kitchenaid, then I folded with just a spatula)
5. Fill cupcake papers a littler over 1/2 full. Bake for about 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
6. To make the glaze: in a medium bowl, mix the lime juice, powdered sugar, and tequila and beat until smooth and blended. Stir in green food coloring, if desired. Brush cooled cupcakes with glaze and sprinkle with coarse sugar (or a few grains of "fleur del sel"). Decorate with a jellied lime slice.
A few notes: 1 good fresh lime might actually be enough rind and juice for this recipe, I made two batches using 2 limes. The batter may smell very heavily of tequila when you first mix it in, but don't worry, it's not actually that much. If you want more tequila in it you could always brush the tops of the warm cupcakes with tequila to really infuse more flavor, but the sweet/tart lime glaze is enough for me. When beating the egg whites just go ahead and set that kitchenaid (with whisk attachment) on high and let it go for 5-10 minutes.
And just for kicks, when you look at the picture: is it just me or does my lime glaze look like Nickalodian's gak?
These are great for an adult gathering. Next time I think I might try a margarita buttercream to go with this.
Makes: About 18 cupcakes (don't ask my why my two batches made 12 each, maybe cupcake pans are bigger in the US?)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt, plus pinch for the egg whites
1 stick room temp unsalted butter
3/4 cup sugar (I used Sugar in the Raw because Caitlin can't have the white stuff)
3 eggs, separated, (on a side note here: Wilton makes a great egg separator)
1 tbs finely grated lime rind
2 tbs tequilla
Lime Glaze
2 tbs fresh lime juice
1 cup powdered sugar
1 tbs tequila
Green food coloring (optional)
Coarse sugar (or salt for step 6)
Jellied lime slices for decoration (I used fresh quarter lime wheel wedges and sprinkled Sugar in the Raw on top)
1. Preheat oven to 350 degrees F.
2. Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Add lime rind and tequila. Gradually stir in dry ingredients until all of the flour is absorbed and the batter is smooth.
4. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter. (I did everything up until the folding with my kitchenaid, then I folded with just a spatula)
5. Fill cupcake papers a littler over 1/2 full. Bake for about 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
6. To make the glaze: in a medium bowl, mix the lime juice, powdered sugar, and tequila and beat until smooth and blended. Stir in green food coloring, if desired. Brush cooled cupcakes with glaze and sprinkle with coarse sugar (or a few grains of "fleur del sel"). Decorate with a jellied lime slice.
A few notes: 1 good fresh lime might actually be enough rind and juice for this recipe, I made two batches using 2 limes. The batter may smell very heavily of tequila when you first mix it in, but don't worry, it's not actually that much. If you want more tequila in it you could always brush the tops of the warm cupcakes with tequila to really infuse more flavor, but the sweet/tart lime glaze is enough for me. When beating the egg whites just go ahead and set that kitchenaid (with whisk attachment) on high and let it go for 5-10 minutes.
And just for kicks, when you look at the picture: is it just me or does my lime glaze look like Nickalodian's gak?
These are great for an adult gathering. Next time I think I might try a margarita buttercream to go with this.
Friday, June 17, 2011
General baking tips from The Cupcake Nerd
Okay, here's a few pieces of advice that I've gotten along the way in my baking adventures that are not as commonly known as they should be:
1. Yeast: the liquid you activate active dry yeast in should be between 105 and 115 degrees F or you will ruin the yeast and your dough will not rise. A thermometer is a must.
2. Eggs: should be a room temp. when baking: since we don't have "farm fresh eggs" we tend to refrigerate them and this can change the effects of a recipe (such as make it curdle, as can cold milk). So when you pull your butter out to room temp., pull the eggs out too! Brown eggs or farm fresh are preferred.
3. Vanilla: you can never add too much vanilla. I'm very guilty of even doubling or more the vanilla in most recipes. Also, quality does matter. I guarantee you'll be able to taste the difference between store brand imitation vanilla and organic Madagascar vanilla.
4. Flour: self rising has the rising and salt agents in it already, you cannot substitute all purpose for self rising. Cake flour has a different texture all together and is hard to find. Try either the flour section or, oddly enough, the cake mix section in supermarkets. Wheat flour is a great substitute in recipes but don't substitute all of it or your dough won't bind correctly. I recommend about a half substitution.
5. Butter: margarine is NOT okay to substitute if the recipe calls for butter. You will taste a difference. When using cold butter for biscuits or crusts the Kitchenaid stand mixer is capable of blending it into the dry ingredients if you don't have a food processor. And the organic stuff tastes the best!
6. Sugar: superfine sugar dissolves better into cake batter, but if you're using a stand mixer then you really can just use regular sugar. Sugar in the Raw is my preferred regular sugar thanks to Ashley who loves to use it and Caitlin who can't eat the white, overly processed sugar. Sugar in the Raw can easily be substituted for white sugar, and tastes a whole lot better. Brown sugar: the darker, the more moisture it can hold, so better for cookies, but you might need a wire sieve because the molasses in it can make it clump. Light brown sugar makes for a richer flavor in recipes and I love including it.
Those are my best starting tips for now. Check back later for more or feel free to ask questions about anything I haven't covered!
1. Yeast: the liquid you activate active dry yeast in should be between 105 and 115 degrees F or you will ruin the yeast and your dough will not rise. A thermometer is a must.
2. Eggs: should be a room temp. when baking: since we don't have "farm fresh eggs" we tend to refrigerate them and this can change the effects of a recipe (such as make it curdle, as can cold milk). So when you pull your butter out to room temp., pull the eggs out too! Brown eggs or farm fresh are preferred.
3. Vanilla: you can never add too much vanilla. I'm very guilty of even doubling or more the vanilla in most recipes. Also, quality does matter. I guarantee you'll be able to taste the difference between store brand imitation vanilla and organic Madagascar vanilla.
4. Flour: self rising has the rising and salt agents in it already, you cannot substitute all purpose for self rising. Cake flour has a different texture all together and is hard to find. Try either the flour section or, oddly enough, the cake mix section in supermarkets. Wheat flour is a great substitute in recipes but don't substitute all of it or your dough won't bind correctly. I recommend about a half substitution.
5. Butter: margarine is NOT okay to substitute if the recipe calls for butter. You will taste a difference. When using cold butter for biscuits or crusts the Kitchenaid stand mixer is capable of blending it into the dry ingredients if you don't have a food processor. And the organic stuff tastes the best!
6. Sugar: superfine sugar dissolves better into cake batter, but if you're using a stand mixer then you really can just use regular sugar. Sugar in the Raw is my preferred regular sugar thanks to Ashley who loves to use it and Caitlin who can't eat the white, overly processed sugar. Sugar in the Raw can easily be substituted for white sugar, and tastes a whole lot better. Brown sugar: the darker, the more moisture it can hold, so better for cookies, but you might need a wire sieve because the molasses in it can make it clump. Light brown sugar makes for a richer flavor in recipes and I love including it.
Those are my best starting tips for now. Check back later for more or feel free to ask questions about anything I haven't covered!
Cinnamon Rolls
As promised, the cinnamon roll recipe I use with that cream cheese icing. Adapted from Paula Dean through Food Network.
Dough:
1/4 oz envelope active dry yeast (I use the super active kind)
1/2 cup warm water (105-115 degrees F. Use a thermometer or you will ruin the yeast!)
1/2 cup scalded milk (microwave until warm but just before boiling)
1/4 cup sugar
1/3 cup butter
1 tsp salt
1 egg (room temp if possible, always room temp for baking)
2 cups wheat flour
1 1/2 to 2 cups white flour (can't all be wheat or it won't bind properly)
Filling:
1/2 cup melted butter, plus more for pan (or cooking spray for pan)
1/2 cup brown sugar
1/4 cup sugar
2 tbsp ground cinnamon
Icing: (my cream cheese icing)
Directions:
Coat the bottom of baking pan with cooking spray or butter and sprinkle with sugar and brown sugar, try to coat the sides if possible, this gives it a sticky-sweet crust. Place cinnamon roll slices close together in the pan, cover with towel again, and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. This is a good time to make the cream cheese icing. Let rolls cool for 10 minutes before icing or your icing will melt down the sides and won't stay on top. A full batch of icing may be too much for most people, but my friend Ashley and I love to drown them with it. These reheat well and can be stored on the counter in an airtight container. There is nothing like fresh cinnamon rolls, with the added goodness of wheat, for breakfast.
Dough:
1/4 oz envelope active dry yeast (I use the super active kind)
1/2 cup warm water (105-115 degrees F. Use a thermometer or you will ruin the yeast!)
1/2 cup scalded milk (microwave until warm but just before boiling)
1/4 cup sugar
1/3 cup butter
1 tsp salt
1 egg (room temp if possible, always room temp for baking)
2 cups wheat flour
1 1/2 to 2 cups white flour (can't all be wheat or it won't bind properly)
Filling:
1/2 cup melted butter, plus more for pan (or cooking spray for pan)
1/2 cup brown sugar
1/4 cup sugar
2 tbsp ground cinnamon
Icing: (my cream cheese icing)
Directions:
Preheat oven to 350 degrees F.
In a small bowl, or glass measuring cup heat water to 105-115 degrees F and dissolve yeast, let sit for about 5 minutes. In your mixing bowl (paddle attachment) add: scalded milk, sugar, melted butter (yes, melt the butter first), salt, and egg. Next add the 2 cups of wheat flour and mix thoroughly. Add the yeast/water mixture and mix again. Change to dough hook attachment and add the white flour carefully, starting with just 1 1/2 cups. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl (I usually just use cooking spray but melted butter will do just as well), cover with a towel and let rise in a dark, warm area until doubled in size, usually 1 to 1 1/2 hours. Once the dough has risen enough punch down and roll out on a floured surface into a rectangle, approx. 15 x 9 inches. Use a pastry brush to coat the dough with melted butter and then sprinkle brown sugar, sugar, and cinnamon over the entire surface (there isn't such thing as too much cinnamon). Starting with the long edge roll dough into a log shape and slice into approx. 15 rolls.Coat the bottom of baking pan with cooking spray or butter and sprinkle with sugar and brown sugar, try to coat the sides if possible, this gives it a sticky-sweet crust. Place cinnamon roll slices close together in the pan, cover with towel again, and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. This is a good time to make the cream cheese icing. Let rolls cool for 10 minutes before icing or your icing will melt down the sides and won't stay on top. A full batch of icing may be too much for most people, but my friend Ashley and I love to drown them with it. These reheat well and can be stored on the counter in an airtight container. There is nothing like fresh cinnamon rolls, with the added goodness of wheat, for breakfast.
Red Velvet cake
Thursday, June 16, 2011
Events coming up!
June 18-margarita cupcakes needed
June 21-vegan, sugar-free, gluten-free cupcakes made, emphasis on Babycakes NYC
June 22-review of vegan cupcakes and frosting
July 1-pineapple upside down cake needed
July 2-baby shower cake pops needed-full week before will be devoted to cake pops with an emphasis on Bakerella
June 21-vegan, sugar-free, gluten-free cupcakes made, emphasis on Babycakes NYC
June 22-review of vegan cupcakes and frosting
July 1-pineapple upside down cake needed
July 2-baby shower cake pops needed-full week before will be devoted to cake pops with an emphasis on Bakerella
Cream cheese icing
My perfect recipe for cream cheese icing works for both vanilla and chocolate.
Vanilla:
1 lbs powdered sugar
1 8oz package cream cheese (full fat, no lite or fat free allowed)
1 4oz stick of butter (use the real stuff not margarine)
1 tsp vanilla (I use organic Madagascar vanilla)
Chocolate:
1 lbs powdered sugar
1 8oz package cream cheese (full fat, no lite or fat free allowed)
1 4oz stick of butter (use the real stuff not margarine)
1/4 cup cocoa powder
Mix butter and cream cheese once at room temperature in a stand mixer. Add powdered sugar slowly (it can, and will explode all over your kitchen). Add either vanilla or cocoa to your preference. Enjoy!
I use both types on my red velvet cake cupcakes. I also love to smother my homemade cinnamon rolls with the vanilla cream cheese for that extra treat. (Those recipes to follow soon.)
Vanilla:
1 lbs powdered sugar
1 8oz package cream cheese (full fat, no lite or fat free allowed)
1 4oz stick of butter (use the real stuff not margarine)
1 tsp vanilla (I use organic Madagascar vanilla)
Chocolate:
1 lbs powdered sugar
1 8oz package cream cheese (full fat, no lite or fat free allowed)
1 4oz stick of butter (use the real stuff not margarine)
1/4 cup cocoa powder
Mix butter and cream cheese once at room temperature in a stand mixer. Add powdered sugar slowly (it can, and will explode all over your kitchen). Add either vanilla or cocoa to your preference. Enjoy!
I use both types on my red velvet cake cupcakes. I also love to smother my homemade cinnamon rolls with the vanilla cream cheese for that extra treat. (Those recipes to follow soon.)
Welcome!
Hi! My name is Christina and I'm known as The Cupcake Nerd. I have many adventures in the kitchen and will be using this blog to share them. Keep checking back for new stories and recipes.
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