Sunday, March 29, 2015
Friday, March 27, 2015
The Lone Baker was inspired to make these cupcakes based on the old 70's sitcom, The Partridge Family.
Monday, March 23, 2015
Paisley Jade went to a cupcake decorating workshop and these lovely cupcakes are the result.
Sunday, March 22, 2015
Today's #GetBaked is all about gluten-free baking with experts in the field. Use the hashtag #getbaked to follow the conversation on twitter.
TIME: 5pm EDT/2pm PDT
WHERE TO WATCH:
ON G+: On this page
Watch on BakeSpace: http://bit.ly/glutenfreechat
Watch on Youtube: http://www.youtube.com/watch?v=0C7q7NXSj50
OUR SPECIAL GUESTS:
former Bon Appetit Magazine Food Editor (20 years!) & Cookbook Author, kristinekidd.com
Glutenfreegirl.com & Cookbook Author
Monday, March 16, 2015
It is time for spring.
It is time for cupcake innovation.
It is time for two pastries to come together.
Introducing the cupcaron, a mash-up of a cupcake and a macaron.
Available at Baked By Melissa on March 20th.
Sunday, March 15, 2015
Yesterday was Pi Day. Today is Pie Day! Watch our live #GetBaked chat all about pies!
Our guests are Kate Lebo, Jennifer Perillo, and Jackie Gordon.
Babette Pepaj (@bakespace), founder of BakeSpace.com and Nichelle Stephens (@cupcakeblog), co-founder, Cupcakes Take the Cake are the hosts. You can live on YouTube today at 5PMEDT/2PMPDT.
If you have any questions about baking pies, let us know in the comments.
Friday, March 13, 2015
I was recently interviewed on Cookbooks.About.com and I mentioned that I get lots of cookbooks. One of the more recent cookbooks that I got is Christina Lane's Dessert For Two. So far, I have already made peanut (cashew) butter cookies and red velvet cupcakes from the cookbook, and this recipe is next on my list. Pound cakes are so rich in butter,that the idea of have mini pound cake cupcakes are great. I would top the mini-cakes with berry preserves or fresh fruit. The mini pound cakes recipe calls for both almond and vanilla extract. Nielsen-Massey makes wonderful extract and they sent me samples.
Mini Sour Cream Pound Cakes Recipe Courtesy of Dessert For Two
Yield: 4 individual cakes
- ¼ cup (50 grams) granulated sugar
- 4 tablespoons (60 grams) unsalted butter, at room temperature
- ½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- ¼ teaspoon Nielsen-Massey Pure Almond Extract
- 1 large egg + 1 large egg yolk
- 3 tablespoons (45 mL) full-fat sour cream
- ½ cup (60 grams) all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Preheat oven to 375°F. Place cupcake liners in four cups along the edge of a muffin pan.
Sprinkle the flour, baking powder, and salt on top of the wet ingredients. Beat until just combined; do not over mix. Divide the batter equally among the prepared muffin cups. Bake for 16 to 18 minutes. It’s okay to remove the pound cakes when moist crumbs cling to a toothpick inserted into the center of a cake, and the tops appear slightly damp. Let cool in the pan for 5 minutes, and then allow to cool completely on a cooling rack.