Tuesday, May 31, 2011

Nerdalicious Cupcake


Looking for a colourful, sugarfilled cupcake for the kids, or big kids, in your life?  This Nerdalicious Cupcake will definitely hit the spot!  Not only do the nerds add fun colours throughout the cake and icing, but it also adds a tangy flavour.  To make this cupcake you'll need...
  • Vanilla Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
  • One Large Pack (170g) of Nerds (if you want more to garnish your cupcakes, pick up two packs)
  • Store bought Vanilla Icing
  • Butter (room temperate...around 1/2 cup....but it's up to you)
  • Icing Sugar (optional)
Time for the super simple recipe...

Step 1: Follow the direction of your vanilla cake mix - from preheating your oven through to adding the eggs, oil, water, etc.  Mix all the ingredients together until the batter is smooth.  Now it's time to nerd it up!

Step 2: Add around half of your pack of Nerds.  Fold the nerds into your batter.  If you're relatively quick and careful, the colours won't run!  But if they do, don't worry about it.  Spoon the batter into your cupcake liners and bake as directed on package.  Place in oven and bake as directed on package.  Once they are done baking, let them cool completely.

Step 3: For the nerd icing, mix together your vanilla icing and butter on high until smooth.  Give it a taste and if it's too buttery for your taste, add some icing sugar.  Once you're happy with the taste, mix in half of your remaining Nerds.  If you have two packages, add as much as you like!  The rest is just to garnish.

Step 4: Because of the Nerds you won't be able to put the icing in a piping bag, so you'll need to spoon the icing on top of the cupcakes.  Then, garnish with a sprinkling of nerds.

Another Icing and Garnish Option: Ok, I'll admit it... if I wasn't so lazy I would have probably done it this way to start.  Make your vanilla icing as directed in step 3, but don't add the Nerds.  Pipe or spoon your icing on the cupcake.  Pour your Nerds in a bowl and dip the top of the cupcake with icing in the Nerds OR roll the cupcake fully in Nerds for a fully coated icing.  Yummy and crunchy!

Happy Faking!
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Friday, May 27, 2011

Cupcakes for a Cause (Round 2)


As promised, I put up another dozen cupcakes in my work’s IWK online auction.  There were several bids, but I’m pleased to say that the colleague who was in a bidding war during the last round won!  Second time’s the charm SB!  Hope you plan to share the cupcakes with your wonderful staff.  I wonder if you’ll choose a post or let me test some new cupcake recipes on you.  Don’t worry, I won’t take offense to you choosing a tried and true posted recipe.

The next cupcake recipe I’ll be posting is a great kid-approved treat that is exploding with colour and sugary goodness – the Nerdalicious Cupcake.
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Saturday, May 21, 2011

Caramel-WOW Cupcake


This creation is like an oversized chocolate covered caramel square, but in cupcake form. It also combines two of the gooeyest ingredients - Caramel and Marshmallow - into a tasty treat that will make you say WOW!  To make this sweet, sticky creation you'll need...

  • Marble Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
  • 1/4 cup of Caramel Sauce
  • Store bought Vanilla Icing 
  • Butter (room temperate...around 1/2 cup....but it's up to you)
  • 1 cup of Fluff
  • Icing Sugar
  • 1 cup of Cool Whip (optional)
  • 3 ounces of Semi-Sweet Chocolate (optional)
  • Garnish (optional): Caramel Square, Chocolate Covered Caramel Square
Step 1: Follow the direction of your marble cake mix including: 1) preheating your oven, 2) adding the eggs, oil, water, etc, 3) measuring 1 cup or so of the batter and pouring it into a separate bowl and 4) mixing in the cocoa package to the 1 cup of batter. 

Step 2: Now it's time to add a little caramel to the mix.  Mix in around 1/4 of a cup of Caramel Sauce into the vanilla batter and stir until filly incorporated. And now your batters are ready to be spooned into your cupcake liners!

Step 3: Spoon your caramel flavoured cupcake batter into your cupcake pan liners, filling them just over 1/2 way.  Next spoon a tablespoon of the chocolate batter in the centre of the caramel flavoured batter.  Place them in the oven and bake as directed on package.  As they bake, the chocolate batter will bake through to the middle of the cupcake and surround the outside.  Once they are done baking, let them cool completely before icing.

Step 4:  On to the icing.  Here's where you add in a little more WOW with Marshmallow.  Mix your vanilla icing, Fluff and butter on high until smooth.  Add in some icing sugar to thicken it back up.  If you want to stop there and simply top your cupcakes off with this icing and be done you can.  Just spoon or pipe on your icing and garnish with a Caramel or Chocolate Covered Caramel Square ... or to make it a little more fancy, move on to step 5.

Step 5 (optional): If you want to fancy it up a step more with a chocolate glaze, simply melt together 3 ounces of semi-sweet chocolate and 1 cup of Cool Whip.  Let it cool a little before you add a little to the top of your icing.  To get in on top of your icing, place the warm chocolate glaze mixture in a piping bag or a Ziploc bag.  Cut the tip and drizzle as much as you want over the top of each cupcake. You can consider that to be your garnish or add a Caramel or Chocolate Covered Caramel Square to the top.  

Happy Faking!
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Monday, May 16, 2011

Thanks Duncan Hines!


Since starting my blog I've had several contests forwarded my way that have had to do with either cupcakes or baking in general.  I've only entered a two so far, but the second one scored me a secondary prize!  Big shout out to Duncan Hines for the kind cash prize that will help fund my baking for this blog.

To all my friends, family, and blog visitors, keep the contests coming that might keep me going in baking supplies:)  In the meantime, I'll keep baking on my own time with my own dime - temporarily supported by my friends at Duncan Hines.  Up next, my tasty Caramel-WOW Cupcake.
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Sunday, May 15, 2011

Red Velvet Cupcake


I'm not sure what  I love more about Red Velvet Cupcakes, the chocolate mouth coating texture of the cake or the mouth watering cream cheese icing - YUM!  I have made Red Velvet Cupcakes from scratch and I have to say, my Faking Fancy Red Velvet Cupcake recipe rivals, if not beats, that recipe.  To pull this one off you'll need...   

  • Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
  • 1 cup of Buttermilk
  • 4 ounces of Bittersweet Chocolate (melted)
  • Red Gel Food Colouring
  • 1 - 8oz package of Cream Cheese (room temperature)
  • 1/4 cup of Butter (room temperature)
  • 2 teaspoons of Vanilla
  • Icing Sugar
Here's the recipe...

Step 1: Kinda  follow the directions on your chocolate cake mix. Go ahead and preheat your oven and add the oil and eggs...but DO NOT add all the water.

Step 2: Replace 1 cup of the water it calls for with Buttermilk.  So, if your mix calls for 1 and 1/3 cup of water, then add 1 cup of Buttermilk and 1/3 cup of Water.  Mix the ingredients together until it is smooth.

Step 3: Melt down the 4 ounces of Bittersweet Chocolate - but be careful not to overheat or burn the chocolate.  Mix the melted chocolate into your batter until fully incorporated.  Now, add in your Red Food Colouring until it's as red as you want it to be.  To get the best colour using the least amount of food colouring, I'd recommend using a gel food colouring.

Step 4: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 5: On to the most delicious of all icings...cream cheese!  Beat the Cream Cheese and Butter together until fully incorporated.  Add in the vanilla and slowly add in icing sugar until it tastes the way you like it.  Once it's as sweet as you like it, make sure that your icing is mixed well and is smooth.

Step 6: Now it's time to top off your Red Velvet Cupcakes with the most delicious Cream Cheese Icing.  I like to add a lot, so you may want to double your icing recipe.  To ice these I used a piping bag and tip #1M.
Feel free to pile on the icing - HEAVENLY!

Happy Faking!
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Wednesday, May 11, 2011

Cupcakes for a Cause (Round 1)


By weekend and weeknight I may bake, but by day I have a real job...and by a real job I mean a paying job.  The company I work for supports many different charities including the local children's hospital - the IWK.  As an annual fundraiser there is a silent auction where all proceeds go to the IWK.  This year I was kindly asked if I would donate a dozen cupcakes to the silent auction.  How could I say no to such a great cause and an excuse to bake!

Congrats to my successful bidder, KD, and thank you for your support of the IWK. A big shout out to SB too!  You were so close and maybe another chance will open up in week three of the silent auction…hint hint.

I heard that KD and her family will be checking out my blog soon for a little inspiration on what kind of cupcake to choose. I have to say, if I had to choose right now, I'd go with my most recent and SUPER popular experiment - Red Velvet Cupcake.
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Wednesday, May 4, 2011

Turtle Cupcake


Craving the perfect mix of caramel, chocolate and pecans?  Instead of picking up a box of turtles, why not make this yummy turtle inspired cupcake.  Or better yet, get both!  After all, turtles never go to waste and you can always garnish your cupcakes with turtles too!  For this delicious take on a turtle cupcake-style you'll need...

  • Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
  • Store bought Chocolate Icing
  • 1/4 cup of Caramel Sauce (plus more to add on top of each cupcake) 
  • 1/2 cup of Pecan Pieces (plus more to garnish if you'd like)
  • Butter (room temperate...around 1/2 cup....but it's up to you)
  • Icing Sugar (optional)
  • Garnish (optional): Pecan Pieces, Whole Pecans, Turtles 
And here's the recipe...

Step 1: Follow the direction of your Chocolate Cake Mix - from preheating your oven through to adding the eggs, oil, water, etc.  Add 1/4 cup of Caramel Sauce.  Mix together until the batter is smooth..

Step 2: Add 1/2 cup of Pecan Pieces and stir until fully incorporated.  Spoon the batter into your cupcake pan liners around 3/4 of the way. Don't overfill your cupcake liners because you'll need some space between the cupcake and the top of the liner to act as a barrier to top the cupcake with a little caramel sauce.  Place in the oven and bake as directed on package.  Once done, cool completely before icing. 

Step 3: As if that's not turtle inspired enough, it's time to add a second layer of turtle inspiration. Before assembling your cupcakes, you'll need to whip up your chocolate icing by mixing together your chocolate store bought icing and butter on high until smooth.  Taste the icing and add more icing sugar if it tastes too buttery for your liking.

Step 4: Now it's time to assemble your turtle inspired topping.  Spoon or pour around 1 to 1 1/2 teaspoons of Caramel Sauce in the middle of your cupcake - this was why it was important not to overfill your cupcake liners.  The Caramel Sauce will slowly absorb into the cupcake after decorating - DELICIOUS! Then, add 3 to 4 Pecan Pieces on top of the Caramel Sauce.

Step 5: Finally, it's time to ice your cupcakes.  Because of the Pecan Pieces and Caramel Sauce, it's easier if you use a piping bag and tip, but if you'd like to can try spooning it on.  And last, but not least, it's time to garnish your cupcakes!  I used a few Pecan Pieces, but you can use a Whole Pecan or a Turtle if you'd like.

Happy Faking!
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