chef tamara

June 7, 2009

Pink Cupcakes

Filed under: baking,cooking,cupcakes — chef tamara @ 1:06 AM

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A few weeks I was invited to a BBQ Birthday Cookout for Emily to be held at her Isla Verde beach apartment. I was asked if I could bring cupcakes, which of course I could. The only request was that they contain Pink frosting, ’cause pink is Emily’s favorite color.

I decided to make chocolate cupcakes; using two different recipes I wanted to try out. Then I topped them off with a basic American Vanilla Buttercream made out of butter and powdered sugar. Add pink food coloring and you’ve got Pink Cupcakes!

I prefer to use an ice-cream scoop for filling muffin tins, but I left them in the car. So I used a simple ladle. A few drippings here and there don’t hurt anybody, right?

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This recipe is  from The Pioneer Woman’s herself. It’s her famous Chocolate Sheet Cake. And can I say it was AWESOME? It was AWESOME! Hubby and I preferred this recipe to a more traditional Devil’s Food Cake I made next. And look how well they domed!

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Life is good when your cupcakes dome. A closer look here:

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Holy Whoops Batman! Even I make mistakes! *gasp* Note to self: Pay attention when grabbing pans out of the oven.

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As these babies cooled, I went ahead and made the 2nd batch of chocolate cupcakes using a Devil’s Fudge recipe. And although I do not have pics of that batch, I do have pics of my very sexy, very useful SIFTER. It’s okay, he’s used to peeps staring at him:

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So what’s the purpose of the sifter? Well, besides helping aereate your dry ingredients and your recipe, it helps distribute dry ingredients much more evenly. And if that doesn’t convince you, then it’s to get rid of lumps like the ones in the next pic. Which I helped dissolve with the use of this lovely soup spoon. Hey! PR’s really humid and the sifter sometimes needs help.

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Now time for the frosting. I took 2 sticks of soft, room temperature butter and threw it in a bowl with a few splashes of Vanilla. Then I slowly beat in 3-5 cups of SIFTED, powdered sugar. FYI, powdered sugar and 10X sugar are the same. I added 10X until I achieved the desired consistency.

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Then I played around with how to frost them. I wanted to try some piping. I topped half the cupcakes with a “flat” layer of pink frosting on top of which I would pipe some black icing in Cornelli lace piping and random squiggles. The other half I just piped the frosting with a plain tip.

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I like my squiggles better than my “Cornelli.” Now did I ingest too much frosting and start losing it do does the third cupcake down on the left look like a guy with a weird growth on his right knee? As I said, I liked the squiggles above more than the growth-like Cornelli from below.

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And here they all are… waiting for transport.

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Emily took this pic of the cupcakes at the beach cookout. So pretty. If I do say so myself. 😉

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I think they were pleased. Or so it seems. Starting with the birthday girl…

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And some weird random peeps enjoyed the cupcakes as well…

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And the weird peeps keep coming by…

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Cupcakes @ the beach. Life is good.

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4 Comments »

  1. How delightful! These are so cute!

    Comment by wholesale sweets — June 7, 2009 @ 8:30 AM | Reply

    • Oh my!! So many sweets in your site!! Too bad you’re in the UK!

      And thanks for the compliment. 🙂 *blushing*

      Comment by chef tamara — June 7, 2009 @ 5:15 PM | Reply

  2. That thing where you put the cupcakes (sorry, don’t know the name) is gorgeous! Right in front of those apartments is my favorite spot @ Isla Verde Beach

    Comment by Liz — July 14, 2009 @ 7:56 PM | Reply

    • Thanks! I tend to call it a Cupcake Stand. ;o) Or dessert stand. ‘Cause I’m sure one can put more than just cupcakes on it. Put a mallorca and call it a mallorca stand. ;o) Guess one can call it a pionono stand and place piononos on it too. Possibilities are endless! Te imaginas un chorro de piononos ahi encima? LOL! Thanks for reading. 🙂

      Comment by chef tamara — July 14, 2009 @ 10:33 PM | Reply


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