I am a terrible blogger–update and dulce de leche

This is my first blog post since April, and I am really angry with myself. But I have been really busy spending time at an actual bakery! I have made tons of goodies over the past few months, and took pictures of most of them, because I knew I would get back to blogging at some point. To start off with, here are some really yummy cupcakes I made this morning. They’re devil’s food cupcakes with dulce de leche topping. So delicious!





Green Tea Cupcakes


I’ve been looking for interesting ingredients for cakes, and while browsing on allrecipes.com, I came across this recipe for Green Tea Layer Cake. Unfortunately, I didn’t have any batteries for my camera, so I didn’t get any pictures of the baking process. But, these cupcakes were pretty tasty. I followed the recipe for both the cake and the frosting. However, like many of the reviewers, I had to add extra matcha to get a green tea taste. Both the cake and frosting turned out a pretty green though. I decorated my cupcakes with chocolate transfers, which I learned to do from Melody at mysweetandsaucy.com, which is an excellent blog!

All said, these cupcakes were hard to resist!




Valentine’s Day Part Deux: Red Velvet Cupcakes


I couldn’t get away with doing only one Valentine’s Day recipe! I decided to make cupcakes. And, as Red Velvet is the favorite for V-Day, I went with a Martha recipe, Red Velvet Chocolate Cake.

I lined my cupcake pan with some cute heart paper liners.


I then made the colorful cake batter in my KitchenAid.


Then I filled the cupcake tin. Unfortunately, I filled them rather high and didn’t have enough batter for all 12.


They looked beautiful when I took them out!


Next, it was time to make the Sturdy Whipped Cream frosting that I had been wanting to try for quite some time.


It was so incredibly tasty. The almond extract really gives it a nice flavor. I used a closed star tip to decorate my cupcakes. The looked so beautiful, and tasted amazing!


Chocolate Cupcakes with Vanilla French Buttercream


I was lucky enough to be around a couple weeks ago to see the Martha Stewart cupcake show! She featured some of her own recipes, and also had the owners of Butter Lane in NYC come on the show and demonstrate how to make some of their delicious cupcakes. Being in Miami, I of course can’t go there and taste one myself, so I decided to make them! I actually used a different chocolate cupcake recipe from Martha’s website, because the Butter Lane one called for cake flour, which I didn’t have on hand today. So, I chose Martha’s Chocolate Cupcakes, which has pretty much the same ingredients, but with all-purpose flour. Here are the ingredients you need:

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Sift the cocoa, flour, baking powder, and salt in a bowl and set aside.


Next, it’s time to cream the butter and sugar.


Now, add the eggs one at a time.


And lastly, add half the flour/cocoa mixture, followed by the sour cream, and then the rest of the flour mixture.


Divide the mixture into a single cupcake pan.


And bake for 20-25 minutes at 350 degrees.


The easy part is over! Now it’s time for the frosting. This one I did steal from Butter Lane, their Vanilla French Buttercream. I cut this recipe in half since I only had 12 cupcakes. The first step was to melt the sugar into the egg whites over a saucepan of simmering water, while constantly whisking so that the eggs wouldn’t cook.


Next, you have to beat the egg white mixture into oblivion…or until stiff peaks form.


Add the cream of tartar and keep beating. Then, you have to add the wet ingredients. This is where it seemed that all my hard work was for naught. Once I started added the butter, the mixture became much more gooey and no longer was stiff.


Finally, add the vanilla. This recipe calls for vanilla beans, but I obviously wasn’t going to spend the money on that, so I just used extra vanilla extract. You then have to chill the frosting.I went above and beyond the 15 minute chill time– I let it sit in the fridge for an hour. I was ready to frost my cupcakes!

I wanted to practice my decorating skills, so I broke out my pastry bag and tips. However, this frosting was not meant for piping. It slid right off the cupcake.


I gave up on that and wielded a knife. Much better! Not only did these cupcakes look delicious, but they taste amazing. I was so excited, I had a cupcake photo-shoot. Please click on these for a larger image!