Tag Archives: marshmallow frosting

Classic White Cake

15 Jun

Image from weheartit.com

Ah, Wednesday. Halfway through the week – Wednesday feels good, doesn’t it?! I’d like to thank you all for the wonderful birthday wishes! You sure know how to make a girl feel loved 🙂

I have to admit though, with everything going on for my birthday, I neglected to notice that it was my dear friend’s one year wedding anniversary. Such a great milestone to celebrate! And you know that no one loves a celebration as much as I do, it’s the perfect excuse for eating tons of cake (or cupcakes in my preference!)

So today, I dedicate this post to my close friend Nikki. You are inspiring, determined, and oh-so creative. Thanks for being my friend and happy ONE YEAR Anniversary! So happy for you and your hubby!

Let’s celebrate with a recipe for traditional white cake and some great cupcake decorating ideas!!

Beautiful Cake and Cupcake Display! By "Cakes and Culinary Creations"

Classic White Cupcakes (adapted recipe from Wilton)

Ingredients

• 6 cups white flour sifted

• 2 tablespoons baking powder

• 1 1/2 cups butter or margarine, softened

• 3 cups granulated sugar

• 2 cups milk

• 2 tbs of Vanilla Extract

• 12 egg whites

Directions

1. Preheat oven to 325°F. Fill cupcake pan with cupcake liners.

2. Sift together flour and baking powder. Set aside.

3. Cream butter and sugar together until light and fluffy. Set aside.

4. Beat egg whites until stiff, but not dry. Set aside.

5. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk.

6. Beat well after each addition. Beat in vanilla extract.

7. Gently fold egg whites into batter.

8. Pour into cupcake liners.

9. Bake for 18-20 minutes.

I would use any of the following frostings – depending on what mood you’re in!

Strawberry Buttercream

Classic Buttercream

Marshmallow Whip

Pinapple Cool Whip Frosting

Classic White Cupcakes with white pearls! LOVE it!

Mini White Cake Cupcakes. So Cute!

That’s all for today. Have a fabulous Wednesday, and as always, Stay Sweet!

xoxo, Jill

Advertisements

Cookies-N-Cream Cupcakes

1 Nov

Happy Monday! Well, as happy as a Monday could possibly be, I guess. I trust everyone had a fun Halloween filled with sweet candies, fun costumes, and lots of laughter.

Cookies and Cream Cupcakes!

Since I don’t have any little ones, and I’m much to old to go Trick-or-Treating by myself, I didn’t get any candy this Halloween! In all fairness though, I could have bought myself a bag of treats from Target, but It just would not have been the same 🙂 So last night I whipped up a batch of Cookies and Cream Cupcakes! They were delicious! The absolute perfect late night snack. Here’s the recipe – I hope you enjoy them as much as I do.

Cookies and Cream Cupcakes

Vanilla  Cupcake (adpted from a vanilla cake recipe on foodnetwork.com)

  • 1 cup unsalted butter
  • 2 cups sugar
  • 1 1/4 teaspoons vanilla extract
  • 4 eggs
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • Regular or silver cupcake paper liners

** I add 2 tbs of lemon juice to this recipe. You can’t taste the lemon in the cupcake, it just improves the vanilla flavor. Make sure to not put more then 2 tbs though, or you’ll end up with lemon cake instead of vanilla

Make the Cupcakes: Preheat the oven to 350 degrees F.

In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool.

Cookies and Cream Frosting

Directions

  1. Mix the Marhmallow and Milk Chocolate frostings together in a large mixing bowl.
  2. Mix until the frosting is a light brown color.
  3. Crumble the oreo cookies into very small pieces. I put my oreos in a zip-loc bag and rolled over them with a rolling pin. You don’t want large chunks, you want small crumbles.
  4. Add the cookie crumbs to the frosting. Mix on medium speed until well combined
  5. Place in piping bag and decorate your cupcakes!

This frosting is a great one to make if you have some leftover chocolate and vanilla frosting. While I used Marhmallow and Milk Chocolate frosting, you could easily use any kind of vanilla frosting and mix it in wth a choclate one.

** Don’t forget to enter my Stay Calm Cupcake Kit Giveaway!! TWO Winners will be announced on Nov. 8th https://fontgirl.wordpress.com/2010/10/27/619/

Until Next Time, Stay Sweet! xoxo

Marshmallow Whip and Mingle Monday

11 Oct

Fluffy and Yummy!

Happy Columbus day readers! Today’s post is special for two reasons:

1) I found an incredible marshmallow frosting recipe that will be perfect for halloween ghost cupcakes!

2) It’s monday, which means it’s Mingle Monday over at Life of Meg (http://megnificentlife.blogspot.com/). I have come to look forward to Monday’s simply for Migle Monday.

Life of Meg is a blog about well…the life of a girl named Meg. Her blog is creative, flirty, and fun! As far as cupcakes go, I get a lot of inspiration from the colors and pictures she often posts. She write about anything and everything – from date nights and breast cancer awareness, to Glee and travel tips. Overall, it’s a really fun and easy read!

My favorite part of her blog however, is Mingle Monday. Here’s how it works:

  1. Wait for Monday to arrive
  2. Go to http://megnificentlife.blogspot.com/
  3. Add your blog name to the list of Mingle Monday Participants
  4. Find 2 new blogs from the list of other bloggers that are participating in Mingle Minday
  5. Read their blogs and leave comments mentioning you found them on Mingle Monday
  6. Report back to Life of Meg by leaving a comment saying what you liked most about the new blogs you found!
  7. Ta-Da, you just Mingled!

 It’s a great way to get your blog some exposure while finding some really cool new blogs to read. So here’s a shout out to Meg, your blog rocks! Thanks for giving all of us a venue to find new blogs and to get some exposure for our own blogs.

Join me at Mingle Monday!

Alright, so now for the fabulous Marshmallow Whip frosting that I have officially fallen inlove with!

Marshmallow Whip – From the book “Baking: From my home to yours”

1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1/2 tablespoon pure vanilla extract – 1/2 tablespoon of Marhmallow flavoring

  1. Put the egg whites in your mixer bowl or in another large bowl – Make sure the bowl you use is 100% dry.
  2. Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes.
  3. Uncover your saucepan and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites on medium-low speed.
  4. Remove mixture from heat – let cool until temperature reaches 235 degrees.
  5. When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. 
  6.  Add the vanilla and marshmallow flavoring and keep beating the whites at medium speed until they reach room temperature, about 5 minutes.

Perfect for chocolate cupcakes, lemon cupcakes, strawberry cupcakes, or my favorite..coconut cupcakes! Enjoy xo