Tag Archives: Buttercream

Chocolate Cake with Roasted Strawberry-Balsamic Swiss Buttercream

I spotted a recipe for Roasted strawberry-balsamic Swiss buttercream (that’s a mouthful!) and  I knew the time had come. It was time to conquer buttercream. I had tried to make it once before… it was unfortunate.  See my Mother’s Day post  for the horror.  I did succeed after, when I made my World Cup Cupcakes, but I made Italian Meringue buttercream that time, and honestly… I do prefer to try the Swiss technique so I don’t have to deal with temperatures and sugar crystallization. To be honest with you, the whole sugar crystallization thing is still a gamble with me, sometimes I get the syrup right and sometimes the thing crystallizes on me and sends me on a cursing and stomping rage.  Then, I try again.

I called Kitty up, I needed backup. (She can make buttercream) We got together for a Foodies’ day of baking.  Glad to say, I think I have the Swiss buttercream technique down. The trick is the butter temperature. It has to be at room temperature, but still firm enough that you can slice it and still get neatly shaped squares, do you know what I mean?  I am so pleased with the results, I will try to make it again, tweaking a few things here and there. I would like to get more “merenguiness” (I don’t think that word exists, but you get me ) and less butter flavor. I already have my eye on a few recipes that I will try soon.

Now, about this specific recipe with the roasted strawberries.Oh… my…God.  You have to try it. Balsamic vinegar and strawberries love each other, and you can really taste the natural strawberry flavor in this.   For the batter, we used Hershey’s chocolate cake recipe.  You can’t go wrong there.

I’ll walk you through the cake recipe first, and then below you will find the buttercream recipe.

You can also see more pictures of the procedure over at our Flickr stream! http://bit.ly/GTOVom

Helga

Chocolate Cake & Cupcakes with Balsamic Roasted Strawberry Buttercream

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Vanilla Cupcakes with Nutella Buttercream Frosting

While this is not the first time we’ve done Nutella and Cupcakes, this is the first time we’ve used Nutella with Buttercream Frosting. The original recipe calls for 1 pound of confectioner’s sugar… but I have to say it was a bit too much for me. So, after sifting it, I was adding it by the spoonful and I ended up adding just a little bit over 2 cups of sugar. This recipe also calls for heavy cream instead of milk. It gives the buttercream a much better body to it. Will definitely stick to that on my next Buttercream Frosting recipe.

Vanilla Cupcakes with Nutella Buttercream Frosting

Vanilla Cupcakes

Recipe By: Williams-Sonoma
Makes 12 cupcakes

Ingredients:

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 whole egg plus 1 egg white, at room temperature
1 teaspoon vanilla extract
1/2 cup milk

Directions:

  1. Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
  2. In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes.
  3. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla.
  4. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not over-beat.
  5. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.
  6. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes
  7. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
  8. Frost the cupcakes with the buttercream.

Nutella Buttercream Frosting

Recipe By: My Baking Addiction
Yield: Enough to heavily frost 12 cupcakes

Ingredients:

1 sticks unsalted butter, softened
1/2 jar Nutella, 13-ounce
pinch of fine grain sea salt
1/2 tablespoon clear vanilla extract
2 cups of confectioners’ sugar, sifted
4 tablespoons heavy cream

Directions:

  1. In a large mixing bowl, cream butter and Nutella until well combined.
  2. Slowly add in confectioner’s sugar, and continue creaming until well blended.
  3. Add salt, vanilla, and 2 tablespoons of heavy cream or milk. Blend on low speed until moistened.
  4. Add an additional 1 or 2 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Notes:

  • The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing
  • It was a bit too warm inside the kitchen, so the Buttercream was starting to run a bit on me. By placing both the bowl and the piping bag in the fridge for a few minutes, it gave me the perfect consistency of the Buttercream back.
  • You can easily adjust the consistency of this recipe by simply adding in more heavy cream.
  • Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
  • You can garnish the cupcakes with Chocolate or Chocolate covered coffee grains. It makes a strong contrast with the sweetness of the buttercream, making it a great pairing.

Vanilla Cupcakes with Nutella Buttercream Frosting

Vanilla Cupcakes with Nutella Buttercream Frosting

Vanilla Cupcakes with Nutella Buttercream Frosting

Vanilla Cupcakes with Nutella Buttercream Frosting

Vanilla Cupcakes with Nutella Buttercream Frosting

Vanilla Cupcakes with Nutella Buttercream Frosting

Vanilla Cupcakes with Nutella Buttercream Frosting

Vanilla Cupcakes with Nutella Buttercream Frosting

Cotton Candy Cupcakes

This is one of the few recipes that Kitty and I have gotten to work on together, we wanted to make cotton candy cupcakes for Kristen’s 2nd birthday. The theme of the party was “Under the Sea”, she was (and still is) absolutely in love with her Baby Beluga, so what better to go with all the sea shells and fish than blue Cotton Candy Cupcakes! The Cotton Candy would represent the sea! It was perfect!

Cotton Candy CupcakesSince Kitty is especially good at baking, she made the cupcakes and we worked on the buttercream and decorating together at my place. We were so pleased with our creation!  We took our pictures, and after about 5 minutes.  We looked at our cupcakes, and all the cotton candy had melted!  Instead of a wonderful cloud of whimsical cotton candy on top, our buttercream had an aqua “splat” on top. What in the hell is this?! We re-read our recipe, what had gone wrong?! Of course it was going to melt!  The moisture from the buttercream dissolved the candy. And at the very end of our recipe… you know, the part you never read, it said that the cotton candy had to be placed on top of the buttercream at the very moment the cupcakes were going to be served and eaten, otherwise, it melts. So, take note my friends!  It will only take a moment to put the cotton candy on top, but the presentation of these cupcakes is worth it!

We will be trying out some pink cotton candy cupcakes for a girly party.  These are great for baby showers too! We  hope you try them on your next party.

Cotton Candy Cupcakes

Vanilla Yogurt Cupcakes

A Foodies’ Kitchen Original Recipe
Yield:  12 cupcakes

Ingredients:
1 ¾ cups all-purpose flour, plus
¼ teaspoon kosher salt
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ cup unsalted butter, softened
1 cup sugar
1 egg
2 egg whites
½ cup milk
¼ cup vanilla yogurt*
1 ½ teaspoons vanilla extract

Directions:

  1. Preheat oven at 350ºF. Line standard muffins tins with paper liners.
  2. Sift together the flour, kosher salt, baking powder and baking soda. Set aside.
  3. Whisk together the milk, vanilla extract and yogurt. Set aside.
  4. Cream the butter and the sugar on medium speed. Add the egg and beat just until they become together nicely (careful not to over beat). Add the egg whites, one by one beating for 25-30 seconds each.
  5. Using the Dry-Wet-Dry method, add both the dry and wet mixes: Add one third of the dry ingredients, mix, add half of the wet ingredients, mix. Then the second part of the dry ingredients, the remaining half of the wet ingredients and end up with the remaining flour mix. As before, just mix until combined.
  6. Divide the batter into the 12 muffin tin, and bake for 18-20 minutes, or until lightly golden brown. Make sure to keep an eye on these cupcakes, since they can be over-baked quickly. A good tip is to time them exactly for 18 minutes, until a cake tester inserted in centers comes out clean. If it comes clean. it’s ready!
  7. Allow the cupcakes to cool completely to frost.

*Notes: If you can’t find vanilla yogurt at your local store, you can use regular yogurt and increase the vanilla extract 1/4 teaspoon.

Simple Buttercream Frosting

A Foodies’ Kitchen Original Recipe
Yield: Enough for heavily frosted 12 cupcakes

1 stick unsalted butter, softened
2 1/2 cups confectioner’s sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk
One bag of  cotton candy (Blue)

Directions:

  1. In a mixing bowl, cream butter until smooth.
  2. While the butter is getting creamed, sift the confectioner’s sugar. This will get rid of the lumps and will allow to
  3. Gradually add confectioners’ sugar; beat until smooth.
  4. If too thick to spread, beat in one by one the milk tablespoons, checking the consistency after adding each one.
  5. After that, remove the bowl from your mixer and add bits and pieces of the cotton candy, we used a third of the bag. Mix with a spatula until combined.
  6. Frost the cupcakes when they are completely cooled.
  7. For the piping, we used No. 1A Round Decorating Tip from Wilton so it was a clean and simple piping, since the cotton candy on top would be enough decoration!
  8. Grab a bit of cotton candy and place it on top of the cupcake just before serving.

Cotton Candy Cupcakes

Cotton Candy Cupcakes

Cotton Candy Cupcakes

Cotton Candy Cupcakes

Cotton Candy Cupcakes

Cotton Candy Cupcakes

Cotton Candy Cupcakes

Cotton Candy Cupcakes