Confetti Cupcakes!

July 11, 2008

Posted by: Y

These past couple weeks have been pretty crazy for me. I moved into a new apartment with two new roomies, and had alot of unpacking and shopping to do! I’m afraid I’ve had to eat out every night for the past few weeks but I am getting back on track- I made dinner (kimchi fried rice) for me and my roommate A tonight.

Before all the moving craziness began, I made cupcakes for G’s birthday dinner. I thought about making a cake, but I thought cupcakes would be easier to transport/share at a restaurant. This was my first time making cupcakes from scratch, and it turned out fantastic! I got the recipe for the cupcakes from Baking Bites and got the recipe for the frosting from rachaelraymag.com: 

Confetti Cupcakes


1/2 cup milk

3 large egg whites

1 tsp vanilla extract

1/4 tsp almond extract

1 1/4 cups all purpose flour

1 cup sugar

1/2 tsp salt

2 tsp baking powder

6 tbsp butter, soft

2 tbsp rainbow sprinkles

Preheat oven to 350F.
Line a 12-cup muffin tin with paper liners.
In a measuring cup, whisk together milk, egg whites and extracts. Set aside
In the bowl of an electric mixer (or a large bowl if you prefer to work by hand), combine flour, sugar, salt and baking powder. Stir to combine. Cut in butter with the paddle attachment at low speed (or cut in by hand), until mixture is coarse and sandy. Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds. Stir in sprinkles.
Divide batter evenly into prepared tin. Bake for for 15 minutes, or until a tester comes out clean.
Remove from pan and cool completely on a wire cooling rack before frosting. 
Makes 12.

Marshmallow Frosting

2 sticks (1/2 pound) unsalted butter, at room temperature
1 cup confectioners’ sugar
1/4 teaspoon pure vanilla extract (optional)
One 7.5-ounce tub marshmallow cream (such as Marshmallow Fluff brand)

1. In a large mixing bowl, beat the butter until creamy.

2. Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.

3. Beat in the vanilla, then stir in the marshmallow cream until well blended. 

These cupcakes were sooooooooo good. The sprinkles in the cupcakes make them so festive and fun to eat! I didn’t use Baking Bites’ recipe for marshmallow icing because I was feeling lazy and it was more complicated than this simple recipe from Rachael Ray (I bet that icing is delicious though)!  I actually halved the icing recipe from Rachael Ray to create the recipe above (because the original recipe was for 24 cupcakes, and I only baked 12). Even then I had alot of it left – so I think I would make the same amount of icing even if I were making 24 cupcakes. All in all, a great first experience in baking cupcakes- unlike the experience G’s brother W had after he tried to recreate the cupcakes for a July 4 dinner without me around to guide. Let’s just say there was burnt batter on the bottom of the oven afterwards and he got to the party late with store-bought cake and wine…

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Peanut Butter Cookies

June 18, 2008

       

 Peanut Butter Cookies 

 

 

Posted by: Y

One of the best perks about my job is Summer Fridays- I get half of the Fridays in summer off. So this past Friday, I took the day off and slept in until noon (to my defense, I had worked until 10 the night before and went to bed really late)! And when I woke up, I felt like eating cookies; specifically, peanut butter cookies! As luck would have it, I had all the ingredients to make a scrumptious peanut butter cookie. I adapted a recipe from Simply Recipes, because I didn’t have any baking powder on hand. This is the recipe I created, based on Peanut Butter Cookies on Simply Recipes:

Ingredients:

3/4 cup peanut butter

1/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1 cup flour

1 tsp baking soda

1 large egg

1/4 tsp salt

Instructions (I did this all with a whisk and rubber spatula; probably could’ve done all the mixing with a big spoon!):

1. Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients – flour, baking soda and salt. Stir into the sugar butter mixture.

2. Wrap dough in plastic and refrigerate at least 1 hour.

3. Preheat oven to 300°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 13-15 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely. Makes about 2 dozen cookies.

Delicious! They were gone by the next morning. I always like to adjust recipes to fit my taste (or the contents of my pantry). Don’t be afraid to experiment, but when baking, make sure your proportions are still similar to tried and true recipes.  Mmm just writing about these cookies makes me wanna go home and make them again.