And Happy Freaking Birthday, Shannon!

So...a friend of mine lives in Mississippi. I live in Oklahoma. We decided that since she'd never had any of my awesome cuppies, that she REALLY needed to.

So we decided to try an experiment. The experiment of "how badly will beautiful caramel apple cupcakes be destroyed on a 2-day trip in the US mail?"

I think the answer is clear.

Before:

REALLY CUTE!!

After:

REALLY NOT!!

And, because I can't. stop. laughing. at this experiment gone awry...here's another picture of the dead cupcakes. It's so sad....but, CRAP, so funny!



Happy Birthday, Shannon. I hope you enjoy your present.

:)

EASY Peanut Butter Cookies

The man was craving something sweet, so I went through my recipes to find something fast and easy. This fit the bill perfectly.

And they turned out SO yummy! (Even though I made them a tad too big. I was supposed to make 36 cookies...I made about 25. Oops!)

Peanut Butter Cookies

1 egg
1 cup sugar
1 tsp baking soda
1 cup peanut butter

Cream egg and sugar. Stir in baking soda. Fold in peanut butter.

Drop teaspoons onto a cookie sheet and crease top of cookies with fork.

Bake for 8-10 minutes until edges turn slightly golden. Take out of oven and cool on cookie sheet.

Happy Birthday, Megan!

I've sold 2 more dozen cuppies...this time for a little girl's birthday. When I was told about it, I was all kinds of excited, thinking of all the fun pink princess stuff I was going to do.

Then my fairy princess dreams were dashed by the little girl deciding she wanted vanilla cupcakes with white icing.

Vanilla. And white. HA!

And one little girl at the party was allergic to food coloring, so I couldn't even use sprinkles!

D'OH!

But, ya know, these are probably one of the favorite cupcakes I've made. Even plain, they're cute as a button. (And please note that I DID find sprinkles I could use...white ones...with no coloring! HA!)

See? Even without icing, these were SO pretty! They domed up perfectly.

White on white on white. Beautiful.

Golden Cupcakes (from Crazy About Cupcakes)

2 sticks unsalted butter, room temperature
2 cups sugar
4 large eggs, separated, room temperature
2 tsp vanilla
3 cups flour
4 tsp baking powder
1/2 tsp salt
1 cup milk

Preheat oven to 350. Insert liners into medium cupcake pan.
In large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the egg yolks. Beat well. Add the vanilla. Mix.

In a separate bowl combine the flour, baking powder, and salt.
Add the dry ingredients to creamed mixture, alternating wiht the milk. Mix well.

With clean beaters, beat the egg whites on high speed until stiff peaks form. With a rubber spatula, gently fold the egg whites into the batter.

Fill the cupcake liners 1/2 to 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcake comes out clean.** Cool cupcakes in the pan.

**I filled mine 2/3 full and baked for 20 minutes. They were perfect! :)



Vanilla Buttercream

1 cup butter
1/2 cup butter-flavored shortening
3 cups confectioner's sugar
2 tsp vanilla
1/2 cup heavy cream
3 tbsp all-purpose flour

Mix cream & flour. Heat in microwave 45 seconds. Set aside to cool.

Mix butter, shortening and vanilla. Sift in confectioner's sugar. Combine on low. Mix on medium for 5 minutes.

Add cream/flour mixture and beat on medium for 10 minutes.

My New Swirls

I was totally jealous of BusyBaking's gorgeous rose swirls. So I had to try.

I have to say....not bad for my first try at them! Thanks, BusyBaking! This is my new favorite!





(Use 1M tip...start in the middle w/ bag at 90 degrees - straight up...swirl in a counter-clockwise pattern)

Don't Try This At Home

I found a recipe in an old cookbook my future mother-in-law has. It only had 5 ingredients, so I thought "what the heck!?"

Five ingredients. Three directions. Who could screw this one up?

Well, obviously ME.

Mint Julep Kisses

2 egg whites
3/4 cup sugar
1/2 tsp mint extract
2 drops green food coloring
6 oz chocolate chips

Preheat oven to 325 degrees. Beat egg whites until stiff, gradually adding sugar. Add mint extract and green coloring. Stir in chocolate chips.

Drop by spoonfuls onto cookie sheets.

Put in preheated oven and turn off immediately. Leave in oven overnight or for several hours.

Looked ok going in!


And they looked ok coming out!!



But....um.....well?


I had to chisel them off the cookie sheet. Since it's mostly egg whites, they pretty much vanished when I tried.

Can I just say oops?

USE BAKER'S PAM WITH THESE.

That is all.

Creme Brulee

Guess what I got for my birthday? A new mixer! And guess what else? Ramekins and a torch!

Needless to say, I baked some stuff this weekend. I didn't have access to the net, so I haven't updated yet...so here we go.

I made some caramel apple birthday cupcakes for a friend of mine (hi, Shannon!), but I can't show any pictures of that yet...she hasn't received them. Pics soon, though. They're WAY cute!


So here's the creme brulee. My first one ever! It's SOOOOO good, too. And easy!

Creme Brulee

2 cups heavy cream
1/2 cup milk
1 1/2 tsp vanilla
5 large eggs, separated
1/2 cup sugar
pinch salt
boiling water
5 tbsp superfine sugar

In small saucepan, stir together cream and milk. Heat just to simmering. Stir in vanilla. Remove from heat. Cover and let stand for 20 minutes.

Preheat oven to 325 degrees. Place six 4-ounce custard cups (ramekins) into 13x9x2 baking pan.

In small bowl, whisk together egg yolks, granulated sugar and salt. Gently stir into cream mixture. Strain through fine mesh sieve into a 4-cup glass measure. (I didn't have a sieve...and mine turned out fine. Heh.) Pour into ramekins, dividing equally. Place baking pan on oven rack. Add enough boiling water to pan to come halfway up sides of ramekins.

Bake until custards are set around edge, and knife inserted near edge comes out clean but centers are still jiggly, 45 to 50 minutes. Remove ramekins from water to wire rack to cool. Cover with plastic wrap and refrigerate until thoroughly chilled.




Blot tops of chilled custards with paper towel to remove any condensation. Sprinkle 1 1/2 tsp superfine sugar (I used regular...works fine) over custard in each ramekin to evenly cover the top.

Heat with a handheld torch until sugar starts to bubble and caramelize. Don't overheat or it will burn.


Let custards sit for a couple of minutes until the top hardens into a shell.

Perfection!

MOJITO! (Shout It From The Rooftops!)

Mojito, baby!

One of my favorite things in the world is a big ice cold mojito. And, I must say, I make the best mojito in the whole world. Ask anyone.

So, of course, the natural progression to that would be me thinking I could make the best mojito CUPCAKE in the world. I scoured the internet for a mojito recipe, but could only find a vegan one. And let's face it, I personally want to kill as many animals as I can with my cupcakes, so that was out.

I kid, I kid.

Kinda.

So I decided to close my eyes and pretend like I knew what I was doing....and make up my own recipe.

Well...ok. That's a little bit of a lie. I took a recipe I already had and added/subtracted things from it...and then hoped for the best. And ya know what? It turned out GREAT!! I was highly impressed with myself, seeing as it was my first try.

They were domed and then fell a little bit, but still taste amazing. IMHO.

So here it is. The new love of my life.

Mojito Cupcakes

1/2 cup (1 stick) unsalted butter, softened
zest & juice of one lime
1 1/2 cups sugar
2 eggs, room temperature
3/4 cup self-rising flour
1/2 cup plus 2 tbsp all-purpose flour
4-5 tbsp milk
1 tsp vanilla
1 tsp mint extract
2 tsp finely chopped mint (I used fresh leaves)
2 tbsp Bacardi Limon Rum



Preheat oven to 350 degrees.

Cream butter, mint leaves and zest until smooth. Gradually add sugar. Beat 3 minutes or until fluffy.

Add eggs, 1 at a time. Squeeze lime juice into a 1/2 cup measuring cup. Add enough milk to fill to the top. Pour into small mixing bowl. Add vanilla, mint extract and rum, and combine.

Combine flours together. Alternate adding parts of flour mixture with liquid mixture, mixing as you go.

Fill baking cups up to 1/2 full.

Cook 15 minutes. Rotate pan and cook another 5-10 minutes or until toothpick inserted comes out clean.



Minty Lime Buttercream

2 sticks unsalted butter, room temperature
1/2 cup butter flavored shortening
3 cups confectioners sugar, sifted
zest & juice of 1/2 lime
2 tsp vanilla
1 1/2 tsp mint extract
1/2 tsp butter flavor
1/2 tsp diced mint (I used fresh leaves)
1/2 cup heavy cream
3 tbsp all-purpose flour

Mix cream & flour well. Heat in microwave 45 seconds. Set aside to cool.

In large bowl, mix butter, shortening, mint leaves, zest, lemon juice, vanilla, mint extract, and butter flavor. Using mixer, beat on low. Add confectioners sugar in 4 parts, mixing well after each addition. Beat on medium until fluffy, about 5 minutes.

Add cream mixture and beat for about 10 minutes.

Final Step : make out with whoever made these for you.
If that's you...then come make out with me.

Mint Oreo w/ Mint French Buttercream

I think I've perfected it. I remade the recipe again today with a few tweaks...and it was great. I took it to a party this afternoon and it was a big hit with everyone.

I'm very excited about this one, people. You have to give it a try in your own kitchen! Got kids? They'll LOVE it.

Mint Oreo Cupcakes

1 stick unsalted butter, room temperature
1 cup milk
2 tsp vanilla extract
1 tsp mint extract (spearmint...not peppermint!)
2 1/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 2/3 cups sugar
3 large egg whites, room temperature
About 7 mint double-stuffed Oreos, crushed into small pieces
Extra to decorate with (optional)

Preheat oven to 350 degrees.

In large bowl cream together butter, milk, mint extract and vanilla. (The directions originally said '3-5 minutes or until fluffy'...but I could never get the butter to mix with milk at all...isn't that like saying 'mix oil and water until combined'? So I just stirred it up a bit. Anyway.)

In separate bowl, mix together the flour, baking powder and salt.

Add dry ingredients to butter mixture. Mix until integrated. Stir in the sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add egg whites. Beat for 2 minutes. Stir in the crushed cookies.

Fill the cupcake liners three-quarters full. Bake for 20 minutes or until inserted toothpick comes out clean. Cool cupcakes in the pan.


Mint French Buttercream

2 sticks unsalted butter, room temperature
1/2 cup butter flavored shortening
3 cups confectioners sugar, sifted
1 tsp vanilla
1 1/2 tsp mint extract (spearmint, not peppermint!)
1/2 tsp butter flavor
1/2 cup heavy cream
3 tbsp all-purpose flour
Green food coloring gel

Mix cream & flour well. Heat in microwave 45 seconds. Set aside to cool.

In large bowl, mix butter, shortening, vanilla, mint extract, and butter flavor. Using mixer, beat on low. Add confectioners sugar in 4 parts, mixing well after each addition. Beat on medium until fluffy, about 5 minutes.

Add cream mixture and beat for about 10 minutes. When you first add the cream mixture, it will look soupy and curdly (is that a word?). Don't worry - it will fluff up nicely. Add green food coloring until you reach desired color.

Mint Oreo Cupcakes. Seriously Dangerous.

Mint. Oreos. In a cupcake. Come ON.

I'm not going to give you the recipe though. How ya like THEM apples?

Let me tell ya...this has MAJOR potential. But there were a few little things I want to change with the recipe(s) first before I put it here.

The cupcakes turned out a little bubbly...so a bit flaky. I know what I did there. And the frosting needs a few tweaks, too. So I'm going to make these again tomorrow and get them perfect for yas. Then? Ooooh, then....you will be in love. I promise.

But I did learn some stuff today while making these:

• Don't buy cupcake liners from the dollar store.
  
• French buttercream is my new best friend.
• So is Wilton tip #1M.
• Make sure new best friend #2 is out of the sink before turning on the garbage disposal.
• Don't put the cap on the mint extract...and then lick your fingers.
  
• If you bake a bunch of cupcakes, be sure to change your clothes before going to the movie theater...it's a tad embarassing when you have to explain what the HELL is all over you.

Strawberries & Cream

I was in the mood for something strawberry, so whipped out my favoritest book ever, "Crazy About Cupcakes" and found these recipes.

All I need to say is....YUM!!!

Strawberry Cupcakes

1/4 pound (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/3 cup milk
1 tsp vanilla extract
1 1/2 cups fresh or frozen strawberries, cut up in small pieces

Preheat oven to 350 degrees.

In large bowl, cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the eggs one at a time. Beat well after each addition.

In separate bowl combine the flour, baking powder and salt.

Add the dry ingredients to the creamed mixture, alternating with the milk. Mix for 3 minutes. With a rubber spatula, fold in the strawberries and vanilla.

Fill the cupcake liners 3/4 full. Bake for 20-25 minutes or until inserted toothpick comes out clean. Cool cupcakes in the pan.


Strawberry Cream Cheese Frosting

6 tbsp (1/2 stick) unsalted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
4 1/2 cups confectioner's sugar
3/4 cup fresh or frozen strawberries, cut into small pieces
Lemon juice, as needed

With an electric mixer on medium speed, cream together the butter, cream cheese and sugar until smooth. Add the strawberries. Mix well. If you are using fresh strawberries, you might need to add a little lemon juice to reach a spreadable consistency.

By the way? The frosting was so good that I licked the beaters. And the spatula. And the spoon. And maybe even the counter when some dripped on there but I probably won't admit to that if you ask me later...

Practice, Practice, Practice!

I had some chocolate buttercream left over from the big baking day. It was the best thickness I've gotten so far in my buttercream, so I thought I'd use it to practice my decorating techniques...and try out some new tips I got.

Here are the results.

Remember my roses? If you can call them that?

Well, these turned out way better! Ok, certainly not the prettiest things ever, but at least you can tell THESE are flowers. Unlike every one of my other efforts.

Wilton tip #104

I also have been envious of all the cupcakes with grass on them...so I bought the tip. I made some dirty, dirty looking grass. One day I'll do it for reals. On cupcakes.

Wilton tip #233

I saw this tip and had no idea what it would possibly do. I tried and tried, but couldn't come up with anything that looked like decorating. So I had to do a google search for the tip and find out what the heck it was supposed to be.

Apparently, a daisy! These suckers were actually kinda tricky.

Wilton tip # 136

And then, my favorite favorite favorite. LEAVES! I thought I'd have a hell of a time with this, but actually, my first one to come out was beautiful. Some weren't very pretty...but for the most part, a good time was had by all. And by all, I mean me and my personalities.

I (we) might now be obsessed with making icing leaves.

Wilton tip #70

I have been playing with fondant a little bit, trying to make animals and bugs and flowers...and so far? Well, it's a little bit sad. But I'm working on it. And I'll have pictures of that soon, too.

Very Little To Report

I didn't do any baking over the weekend. I think I'm still recovering from the 8 dozen.

I just wanted to post and say that, because of my cupcakes at the block party? I got another order for another party! Already! She wants the Kahlua ones. I'm delivering them a week from today.

Can I get a what-what?

Making Yellow/White Flowers

I was asked by a couple of people to provide a step-by-step on how I made the decorations for my lemon cuppies. So, though it's not as spectacular as it seems...here it is. :)

This is for a dozen finished flowers.


Materials Used:

About 2 Cups Rolled Fondant (I just used Wilton pre-made fondant from Michael's)
Yellow Food Coloring
Rolling Pin
Two Sizes of Fondant Flower Cutters
Round Tipped Sugar Crafting Tool
Foam Pad
12 Dragees (#1 Size)


Separate fondant into two pieces. Tint one piece with food coloring until you get the desired color. Mix well by kneading.

Roll each piece of fondant to about 1/8" thickness.


Cut 6 small and 6 large flowers out of each rolled piece. You will end up with 24 flowers altogether.




Place each flower on the foam pad and press in the middle with the round-tipped sugar crafting tool. This gives the flowers a slight curve.


Assemble the flowers as shown below. Large white + small yellow + 1 dragee. Or Large yellow + small white + dragee.

Attach each with a small drop of water.

Ta-da! Flower!


Then, just stick the flower(s) on the cupcakes how you want to decorate them. I just used one on these, but you can get all kinds of creative with 'em with different sizes, etc.

Recipes From The Voyage

Lemon Cupcakes

1/2 cup unsalted butter, softened
zest & juice of one lemon
1 cup sugar
2 eggs, room temperature
3/4 cup self-rising flour
1/2 cup plus 2 tbsp all-purpose flour
4-5 tbsp milk
1 tsp vanilla

Preheat oven to 350 degrees. Cream butter and zest until smooth. Gradually add sugar. Beat for 3 minutes or until fluffy. Add eggs, 1 at a time. Squeeze lemon into 1/2 cup measuring cup. Be sure to remove any seeds that fall into juice. Add enough milk to fill cup.

Combine flours together. Add flour mix and liquid, alternating in 3 parts. Add vanilla and mix well.

Cook 15 minutes, rotate pan, cook another 5-10 minutes or until inserted toothpick comes out clean.


Vanilla Buttercream

1/2 cup butter
1 tsp lemon zest
1 tsp vanilla
pinch salt
3 1/2 cups confectioner's sugar
1/3 cup milk
1 tbsp lemon juice
Yellow food coloring (optional)

Mix butter, zest, vanilla and salt for 2 minutes, or until creamy. Alternate adding confectioner's sugar and milk. Beat until smooth. Add lemon juice and mix well. Add food coloring, if wanted, to create desired effect.


Chocolate Raspberry Cupcakes

2/3 cup unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1/2 tsp almond extract
2 cups (16 oz) sour cream
1 1/3 cups all-purpose flour
3/4 cup cocoa powder
2 tsp cinnamon
1/2 tsp baking soda
1 tsp salt
1/2 cup finely chopped almonds (or nut of choice)
3/4 cup raspberry preserves

Preheat oven to 350 degrees. In large bowl, cream butter and sugar for 3-5 minutes, or until fluffy. Add the eggs, mixing 1 minute after each addition. Add the almond extract and sour cream.

In separate bowl, combine the flour, cocoa, cinnamon, baking soda, and salt. Add the almonds. Mix well.

With mixer on low speed, add the dry ingredients to the creamed mixture. Mix until completely integrated.

Fill the liners to 3/4 full. Place about 1/8 tsp of raspberry preserves into each cup, in the middle of the batter. Bake for 20-25 minutes or until an inserted toothpick comes out clean.


Chocolate Cream Cheese Frosting

1/4 cup shortening
1/2 stick unsalted butter
1 package cream cheese
1/3 cup cocoa powder
1 tsp vanilla
2 cups sifted confectioner's sugar
2 tbsp milk

Cream shortening, butter, & cream cheese. Add cocoa & vanilla. Gradually add sugar, one cup at a time. The frosting will look dry. Add milk and beat until light and fluffy. Refrigerate until ready to be used. Beat to fluff before using.

I Baked ALL Freaking Day

I ended up making 8 dozen cupcakes today. That's, almost a hundred cupcakes, people.

The first thing I did was make the lemon ones my friend ordered. They turned out great! And cute!! See?


Then I started the chocolate raspberry cuppies...and was a little worried at how they looked going in. I was 100% unsure about them from the beginning. THEN I forgot to turn on the timer so they didn't cook the right amount of time. That pretty much sealed the deal.

What I got out of the oven was total crap. So much crap, this is where they landed:

Trash can city, baby!!

Yeah. Fun times. So I got nervous about the lady wanting chocolate cuppies and decided to make my trusty backup. Chocolate Kahlua! (I love those!)

Mmmmmmm.

After I made 2 dozen of those, I decided 'what the hell' and tried the chocolate raspberry ones again...this time making up my own choc/cream cheese icing and messing around with the recipe a little bit.

This time they turned out good! Yay, me!

So, after all that, after EIGHT DOZEN cupcakes, here's what is going to the client. (Client! HA!)

Only TWO dozen? What a sissy!

And, by the way, Shannon, I did make a step-by-step of the lemon cuppy decorations for ya. I'll post that tomorrow!

For now? I'm going to bed. And NEVER BAKING AGAIN.

Until tomorrow.

Maiden Voyage

Holy moses, Tango Cakes made its first sale today!

Yeah. About 2 weeks after I joked, "HA! I made a dozen cupcakes all by myself! I should start a business named TangoCakes!"

*insert nervous dry heaving here*

The lady I work for is going to a big neighborhood block party Friday night and has asked me to make her some cupcakes. A dozen lemon ones...and a dozen chocolate raspberry ones.

Um, hi...I've never made either of those. UHM, HI. I've only made like a handful of cupcakes in my whole entire life!

PFFFFT!! Man, what have I gotten myself into?

And? As if that wasn't crazy enough? I'm putting a few Tango Cakes business cards into the cake boxes....ya know, in case any of the dozens of richy rich people there want to hire a cupcake business that has no idea what it's doing. I mean, honestly.

Anyone want to come hold my hand while I pretend to know how to bake cupcakes for pay?

*heave*

I Kinda Want To Make Out With These

Um. Hi. I'd like you to meet my new yummy lover, Mr.Vanilla Lime Cupcake. Today he's wearing Madagascar Bourbon vanilla buttercream. Oh. My. God.

Hi there.

A friend of mine said, "Um. Why don't you do something citrus?"....so here he is. And I love him. And I really need to stop referring to a cupcake as 'him' because it's annoying even me.

Another friend of mine (hi, Shannon!) told me that I need to start showing how I decorate...like a step-by-step kind of thing. And I think it's a great idea. And I totally ignored her for this post. HA! Try and tell me what to do again. Mmmhmm.

But I will next time. Honest.

Vanilla Lime Cupcakes

1/2 cup (1 stick) unsalted butter, softened
zest & juice of one lime
1 cup sugar
2 eggs, room temperature
3/4 cup self-rising flour
1/2 cup plus 2 tbsp all-purpose flour
4-5 tbsp milk
1/2 tsp vanilla (I used the Madagascar...but you can use any ol' kind)


Preheat oven to 350 degrees.

Cream butter and zest until smooth. Gradually add sugar. Beat 3 minutes or until fluffy.

Add eggs, 1 at a time. Squeeze lime juice into a 1/2 cup measuring cup. Add enough milk to fill to the top. Add vanilla and combine.

Combine flours together. Alternate adding parts of flour mixture with liquid mixture, mixing as you go.

Fill baking cups up to 1/2 full.

Cook 15 minutes. Rotate pan and cook another 5-10 minutes or until toothpick inserted comes out clean.


Vanilla Buttercream

1/2 cup (1 stick) unsalted butter, softened
3 oz cream cheese
2 cups powdered sugar
1/4 cup milk
1 tsp vanilla

Beat butter & cream cheese until creamy. Gradually add powdered sugar at low speed until blended. Increase speed to medium and add milk and vanilla. Beat until smooth.

(For these, I added a little green gel food coloring for effect. Just add a little at a time until you get the desired color.)

Pssst! Hey! Guess what?

After typing out this recipe, I realized that when I made the icing, I used 8 oz of cream cheese instead of 3! MAN, I'm awesome.

Told you I'm no Paula Deen.

Obviously, I'm going to be fatter, though.

Red Velvet : Take Two

And, like my second round of sugar cookies, this try turned out GREAT! I was very pleased with this recipe...which I stole from Paula Deen. Of course her stuff is going to turn out good!


We had a gigantic bake-off for Labor Day at my future in-laws house. The females were in the kitchen, baking fun stuff and the men were grilling and taking naps on the couch. (I'm going to love being a part of this family! Swooooooooon.)

I can't get enough of that cream cheese icing, so I used it on these, too. I just added pecans on top for a little crunch.

Red Velvet Cuppycakes

2 1/2 c. flour
1 1/2 . sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 c. vegetable oil
1 c. buttermilk, room temperature
2 eggs, room temperature
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla


Preheat oven to 350 degrees.

Sift together flour, sugar, baking soda, salt and cocoa powder. In large bowl, gently beat together oil, buttermilk, eggs, food coloring, vinegar and vanilla with a hand mixer. Add sifted dry ingredients and mix until smooth and creamy.

Fill cups to 2/3 full. Bake 20-22 minutes, rotating the pans halfway through.

Oh. I also wanted to show you my new toy that I'm so freaking excited about!! I got it off Amazon. And it holds 24 cupcakes! And I used it today! And I big poofy heart it!

WOOOOOOO!

Yes, I'm easily amused. Shut up.

Good Sugar Cookies! Yay!

These were so good, they were gone in no time and I didn't even take any pictures. The recipe makes a boatload of cookies, so be prepared to give them away to friends. The recipe says 5 dozen...I got 3 dozen with large cookies.

(My friends are yelling at me a lot lately...saying something about making them fat? I dunno.)

But I wanted to share the recipe. It came from an ancient cookbook my future mother-in-law has. I changed a little bit...but not enough to be scary. Go ahead. Trust me.

Sugar Cookies

1 c. vegetable oil
1 c. unsalted butter, softened
1 c. confectioner's sugar
1 c. sugar
2 eggs
1 tsp vanilla
4 c. flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt


Beat oil & butter. Add confectioner's sugar and sugar. Beat well. Beat in eggs and vanilla.

Sift flour, baking soda, cream of tartar and salt. Stir into sugar mix. Mix well. Chill dough for at least 2 hours and up to 3 days.

Preheat oven to 375 degrees.

Roll dough into small balls (mine were about golfball size) and place on an ungreased baking sheets. Slightly flatten dough. Sprinkle with sugar - regular or colored decorating sugar.

Bake for 10 minutes or until light brown at the edges.

Sugar Cookies. NOT Good.

Since I've been on a cupcake kick and made some really good ones, I thought that, hell, I can do sugar cookies, too!

Yeah. Not so much.

Once again, I got the recipe from the internet. Of course. Because I like to steal ideas. And then ruin them.

I won't post this recipe either. They were chewy (stale-like) and kinda hard and the icing was waaaaaaaaay too sweet. But, once again, I had fun playing with them and making semi-cute decorations.

Enjoy the pics....because we sure didn't enjoy the cookies. Mr.Tango even took some to work...and he brought them back home. Ouch.

Yummy Kahlua Cuppies

I found a little sugarcrafting shop in town. I have a feeling I'll be spending ALL my money here. Who needs to pay for a wedding when I have a little shop that sells pink dragees in it? Come ON!

(I'm just kidding honey.)

(Mostly.)

I loved my cream cheese icing so much that I used it on half of these, too.


The other half, I used a chocolate Kahlua whipped topping. And I stole that from the internet, too. I wish I could remember who I took it from so I could credit them. (If it's you reading this, please tell me!)

They totally deserve credit, too, because it was AWESOME.

Kahlua Cupcakes

12 tbsp (1 1/2 sticks) unsalted butter, room temperature
1/2 c. cocoa powder
1 1/2 c. sugar
1 tbsp vanilla
3 eggs, room temperature
1/2 c. cold water
1/2 c. Kahlua
2 1/4 c. flour
3 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees.

Cream butter, cocoa, sugar & vanilla. Beat for 3-5 minutes. Add egg yolks. Beat for 4 minutes.

In small bowl, mix water & Kahlua. In large bowl, mix flour, baking soda and salt. Alternate adding dry mix & Kahlua mix to the creamed mixture. Beat together between each addition.

With clean beaters, mix egg whites on high until soft peaks form. Fold the meringue into batter.

Bake 20-25 minutes, or when a toothpick inserted into the center of a cupcake comes out clean.


Chocolate Kahlua Whipped Cream

1 c. cold heavy cream
1 tbsp cocoa powder
1/3 c. confectioner's sugar
2 tbsp Kahlua


Sift cocoa and sugar together. Beat cream until slightly thickened. Add Kahlua, cocoa and sugar.

Beat until soft peaks form. Don't overbeat it!

My First Fondant

I move quickly. I went from box mix to working with gumpaste and decorating. So, naturally, I decided it was time to make some red velvet cuppies from scratch and, at the same time, try some fondant work.

The red velvet turned out so bland and dry and, uhm, NOT RED, that I won't share the recipe. Not that it was the recipe's fault...I'm sure I just screwed it up.

But the fondant didn't turn out too bad for my first time. See?



It didn't have the BEST taste ever because I just bought pre-made Wilton fondant this time. Next time I'll try to make my own....I found a fun recipe made with marshmallows. Hmmmm.

I also did some with cream cheese frosting:



The frosting was found somewhere on the net, too...and it's AMAZING. Love it.

Cream Cheese Frosting:

1 package Philadelphia cream cheese
1 stick unsalted butter
4 cups confectioner's sugar
1 tsp vanilla

Mix all ingredients together. Blend until smooth & creamy.

(Though, I usually add a little more vanilla...because I can, yo.)