[V A L XD]

As soon as I took out the cupcakes from the oven I added the frosting on top of it
Maybe that was my mistake (?)



I did make the frosting with powdered sugar but I don't think I added milk to it.
And about the color, isn't one teaspoon enough?

--angel

It's common sense to wait for the cupcakes to cool then put the frosting on.
There are few different ways to make frosting.
But the main ingredient is powder sugar. For a thick frosting, I usually just use powder sugar and soften butter. If I want it a little thinner, I would add a bit of milk but only like 1/4 a teaspoon at a time till I like the consistency.
When it comes to coloring, you don't add it by the spoonful. you're suppose to add it drop by drop. (unless you're using those big bottles) grab those food colorings that come in 3-4 little drop bottles. And like 2 drops at a time till you finally get the color you want. With food coloring, a little drop goes a long way.

There's also a few recipe for frosting that requires shortening instead of butter, not sure if you really want to use it though...0.0

[hot_and_spicy]

Does anyone have a recipe for vanilla or strawberry buttercream frosting? I'm planning to make cupcakes soon. Thanks.

[suki_*]

^^^
Here's a strawberry frosting recipe

Ingredients

Makes enough for 1 dozen cupcakes

• 1/2 cup whole frozen strawberries, thawed
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions

1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

I personally don't know the consistency of cream cheese frosting, is it the same as vanilla, etc. frosting?
Also, what does candy melts taste like? Dumb question but since Bakerella's recipe calls for it I want to get an idea of what the cupcake bites might taste like before making them. I don't like to make my desserts too sweet.
Oh, and does anyone know what size of M&Ms she used, minis?

candy melts tastes like normal chocolates
you can choose to use other candies to top it i think she used M&M minis.
i think they're prettier if you use dragees!

i LOVE LOVE that!
does anyone know what they used? it looks lke they just piped blue icing but what did use as the eyes & the mouth? T-T

SUKI : i was wondering do you know where to purchase those individual cupcake holders in Toronto? T-T

my best bet would be Michael's... but if they don't have it they sure do have the paper and the scissors to make them!!!
it's not hard just buy those scissors with the neat pattern on it and just cut a straight line and there u have it... ur own personalized cupcake holder!

hi, everyone i have a question! so i'm trying to bake this cake with a layer of strawberry preserves in the middle, and i was wondering if it's okay to bake with strawberry preserves in the batter. thank you!

you should bake the cake first, then let it cool and slice it in half then put in the strawberry preserves because i am thinking that you would have cooked it before hand.

[crystal blue]

I personally don't know the consistency of cream cheese frosting, is it the same as vanilla, etc. frosting?
Also, what does candy melts taste like? Dumb question but since Bakerella's recipe calls for it I want to get an idea of what the cupcake bites might taste like before making them. I don't like to make my desserts too sweet.
Oh, and does anyone know what size of M&Ms she used, minis?

Cream cheese is softer than vanilla, but I don't think it matters at all as long as you make sure the mix doesn't become too soft. If it gets too soft, you'll never be able to hold up a shape properly.

Candy melt is supposed to taste like chocolate. Chocolate has cocoa butter, which is why it requires tempering before using. Candy melts use vegetable shortening so you don't have to temper it...if you've ever tempered chocolate, the difference will become really obvious when enrobing. Most people won't taste the difference between the chocolate candy melts and regular chocolate b/c it's paired with something tastier. The colored/white candy melts...I think are just too sweet. Candy melts can be ordered online at amazon.com if there's no other place convenient to you. I have an entire pantry filled with over 10 lbs of colored candy melts that I need to get rid of, so if you want to buy a few bags for cheap, PM me.

Anyway, when I bite into them, the main taste is the cake...and it's very moist and sweet (from the frosting) and then the chocolate comes in to compliment the taste, but it's really like an afterthought. If you like cupcakes, you should like these.

I blogged about the cupcake pops about a month ago. My little sister gave them out at a house party and they were well received. I like a lot of frosting, so it's always too soft and therefore, really a pain to dip b/c it starts losing shape. Leaving in a freezer for a long time is no good, too, b/c the chocolate contracts too much when it cools down, forcing some of the cake to ooze out. That happened once for red velvet cake balls covered in white chocolate and it looked like a crime scene after 30 minutes.

[minwoogrl]

hi, everyone i have a question! so i'm trying to bake this cake with a layer of strawberry preserves in the middle, and i was wondering if it's okay to bake with strawberry preserves in the batter. thank you!

no thats not such a great idea if what you want is a layered cake with perserve in between layers. What you should do like suki said is to bake the cake first. Let it cool competely before you slice it because depending on how soft the cake is, it might crumble. After that you can spread the perserves in between the layers.

[alicee]

Hi everyone, I'm new to this thread and was wondering about cupcake/muffin liners~


Where could I find liners like these? I don't like the ones with the ribbed walls since I don't like the texture of it and if I get liners like the one I posted, they'll be smoother and prettier (IMO) ^^;
I've been looking online, but I can't find any at all that look similar to the picture (different designs would be great too!) :[
I'd appreciate any help at all<3

[lovecubedlee]

if you have a daiso nearby, they have tons of those there

[alicee]

^ Yeah, I googled it and read that Daiso will have it, but there isn't one in Oregon :[
And Daiso doesn't haven an online store T_T
I would so totally buy it online.. dangit.

Any other ideas? D:
Would there be a slight chance that Uwajimaya or H-mart carries them?
I am desperate.

[des monstres]

what does red velvet cake taste like? *O*

[minwoo012]

great threat, great tips thanks for sharing <3


I have a dream. A dream to one day make a cake that looks and tastes like a Malteser.
A little silly.. but I can imagine it now!

Anyone have any suggestions on how I can achieve this ambitious dream of mine? ;D

[Lie]

I love cupcakes so much.

[papiroflexia]

what does red velvet cake taste like? *O*

Well, I tried the Red Velvet Cupcake before, and it was REALLY good.
But then after I found out it was just chocolate cake and cream cheese on top it wasn't so special anymore(x

[S.O.M.E.XDAY]

this is like a baking central. cool and very helpful. gonna backtrack all the pages later.

[sunnydayysx3]

I want to bake a cake/"brownies" for a friend, and I was wondering, can I bake it using one of those disposable aluminium looking pans, if that's what they're called, instead of a real pan?

[V A L XD]

I want to bake a cake/"brownies" for a friend, and I was wondering, can I bake it using one of those disposable aluminium looking pans, if that's what they're called, instead of a real pan?

Yea, using the disposable pans are okay :]

[vip_gd]

Well, I tried the Red Velvet Cupcake before, and it was REALLY good.
But then after I found out it was just chocolate cake and cream cheese on top it wasn't so special anymore(x

so that's what it is.
the name sounds so special haha

[laydeebutterfly]

i seriously dont know where to ask so i hope this is the right place~

can i substitute a heavy cream with the normal whip cream? would it effect the consistency of the cake?

[smitten]

laydeebutterfly: Do you mean whipped cream from a can that you can spray out? If so, I wouldn't recommend it. You use heavy cream to make whipped cream by beating it until stiff peaks form. It would definitely effect the consistency of the cake if you didn't use heavy cream. If you don't have heavy cream, you can always use whipping cream.

I hope that helps?

[laydeebutterfly]

^
owh no i meant the liquid form(is this the right term? lol) well the one that havent been whipped yet is the easiest way that i can put it~

[V A L XD]

i seriously dont know where to ask so i hope this is the right place~

can i substitute a heavy cream with the normal whip cream? would it effect the consistency of the cake?

I don't think you can substitute any other cream to make whip cream. Heavy cream has a lot of saturated fat that is needed during the whipping process. Any other cream won't get it to whip up.

Oh, when making whipping cream remember to keep everything cold (milk, bowl and whip) and use only powder sugar to sweeten if needed.