Cupcake | Cupcake Decorating for Valentine’s Day | Thoughtfully Simple

 

 

Valentine’s Day is the perfect time of year to brush off your dusty apron and get baking some cupcakes for your sweets! It’s all about the love and thought behind your baked works of art, so why not try something new? Your loved ones will love you just as much if your culinary creations are photo worthy– and I’ll bet they will still taste amazing! Here are some of my favorite Valentine cupcake decorating ideas. Get inspired!

 

 

What a simple touch….tie a ribbon around the base of your cupcake for some festive flair! This cupcake has no icing, instead it is dusted with powdered sugar.

 

 

This sweet cupcake design if simple enough for anyone, have your kiddos help you! Simple decorate your cupcakes with conversation hearts! For a yummy cupcake recipe visit Bakerella, she is the cupcake goddess behind this creation!

Again, a simple ribbon tied around the cupcake is such a simple touch. The roses on top of these cupcakes were made by rolling colored fondant. Check out Bakerella for the simple cupcake decorating steps and make them yourself!

I hope you feel inspired to whip up some sweets this valentines day! What do you plan on making for your loved ones?

via Cupcake | Cupcake Decorating for Valentine’s Day | Thoughtfully Simple.

Mari’s Cakes: Chocolate Buttercream

This icing goes perfectly with the Chocolate Cupcakes or Vanilla Cupcakes.

Ingredients:

¾ cups of powdered baking chocolate or 4 onz unsweetened chocolate melted

½ cup (1 stick) of butter (113 g)

½ cup of vegetable shortening (I use Crisco) (102 grams)

¼ teaspoon salt

¼ teaspoon vanilla (2.5ml)

4 cups of confectioners sugar (512 g)

¼ Cup (59 ml) of milk or cream (the choice is yours depending on your like)

Yields enough to lightly cover 24 Cupcakes.

Preparation:

1. Cream butter and vegetable shortening at Med-High speed until light and fluffy.

2. Add cocoa and 1 cup sugar (already sifted together) mix on low speed until incorporated.

3. Continue to add sugar alternately with the milk and vanilla and mix on low speed until incorporated then move to high speed. Beat to a spreading consistency.

4. Add more milk if needed until to desired consistency.

Variations to this Buttercream frosting:

* To dilute the consistency, add 2 tablespoons of syrup (dark corn syrup), chocolate milk or water, and beat. Continue the process until desired consistency.

* To thicken add 2 tablespoons of sifted confectioners’ sugar and mix. Continue the process until desired consistency.

* To make a Mocha Buttercream Frosting: instead of adding milk or cream, replace the same amount of liquid for strong brewedcoffee .

via Mari’s Cakes: Chocolate Buttercream.

Flourless chocolate cake (Scandinavian) – Recipe

Yield: 12 servings

Ingredients:

12 oz (340 g) semisweet chocolate (45-50 % cocoa)

5 tablespoons (1/3 cup) butter

5 tablespoons (1/3 cup) milk

5 tablespoons (1/3 cup) finely ground almonds

4/5 cup (180 g) sugar

1 teaspoon baking powder

4 eggs, separated

Flourless chocolate cake

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

2. Line a 9 in (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.

3. Break the chocolate into small pieces and melt it with butter and milk over hot water.

4. Beat the egg yolks with half of the sugar.

5. Fold in the melted butter and chocolate mixture.

6. Fold inn ground almonds and baking powder.

7. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.

8. Fold in the beaten egg whites.

9. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Please note that cakes of this type will collapse and look like a pie (see the picture).

The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar.

Variations

1. You may add one teaspoon of ground cinnamon together with the almonds. This gives a more spicy flavor.

2. If you add ¼ teaspoon of almond extract the almond flavor will be enhanced.

via Flourless chocolate cake (Scandinavian) – Recipe.

via Flourless chocolate cake (Scandinavian) – Recipe.

Hello Kitty – a purrfect choice!

Ever since Christmas if you mentioned to my daughter about her birthday she immediately said that she wants a ‘Hello Kitty’ cake!

So her request was my command. I had chosen a picture for the cake topper but my newly turned 3 year old had other ideas.

She looked through the pictures and decided on another. I was resigned to use this on cupcakes instead, lol. Very demanding these 3 year olds!

These chocolate cupcakes are actually are vegan recipe, egg and milk free, for my friends daughter who is allergic, however all the kids enjoyed them and it meant that she wasn’t left out of the cakey celebrations.

INGREDIENTS

1 cup (237 ml) soy milk

1 teaspoon apple cider vinegar

3/4 cup (170g) granulated sugar

1/3 cup (78ml) canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract, chocolate extract, or more vanilla extract

1 cup (110g) all-purpose flour

1/3 cup (40g) cocoa powder, Dutch-processed or regular

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

INSTRUCTIONS

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.

2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.

Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain a few tiny lumps are OK.

3. Pour into liners, filling 3/4 of the way.

Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.

Transfer to a cooling rack and let cool completely. Makes about 12 -15 cupcakes.

via Basic Vegan Chocolate Cupcake Recipe – CHOW.

My daughter was thrilled with the cake – big, pink and very definitely very Hello Kitty!

The Cake Company! Yummy!

 

Are you in the mood for some divine cupcakes? Me too! And these girls certainly know how to pander to my moods and send me to heaven. The girls at The Cake Company make a range of cakes, cupcakes and tray bakes (and even make a low fat version so you can indulge without guilt – well almost!) 

 

 

They can do anything from a small private party to a large corporate event. Their cakes really do taste as good as they look and if you fancy sampling some for yourself head to The Trading Post, Estepona on a Saturday and visit their cake stall. You can even take a box home with you ( if they make it that far – mine never make it out of the car!)

To contact the girls email them on thecakescompany@gmail.com or call 679 33 43 53 and leave a message with your details.

OUR TOPPERS ARE NOW AT THE PASSION CAFE!

 

 

Yes, it is true – our cake toppers can now be seen at the Passion Cafe in San Pedro! The wonderful Caitriona Coates has opened a home-baked section selling beautiful, fresh and delicious cakes, muffins and even freshly baked bread. This is an excellent addition to a restaurant that is already famed for having wonderful food, great service and divine desserts all set in the trendy cafe in San Pedro de Alcantara. Even with the road works this place is still relatively easy to get to ( in the Centro La Colonia opposite McDonalds) and if you haven’t been already then I suggest you go – breakfast menu is fantastic if you are an early bird! I have spent many an long lunch in there with my girlfriends and has been known to spill over into dinner as well! The menu boasts wonderful wraps, divine sandwiches and fresh and delicious salads to name just a few. And they also have a kids menu (very important for us parents!) 

 

 

 

Caitriona has opened her new tantalising home-bake section only a few weeks ago and it is already the talk of the town. My daughter can’t get enough of the beautifully decorated cupcakes. If you need a special cake in the Marbella area then this is the place to go although I guarantee that you will leave with other delights too. And of course you can have one of our toppers on your cake or cupcakes!

 

OPEN 7 DAYS A WEEK, 9AM TO 11PM, AND NOW SERVING TRADITIONAL SUNDAY LUNCH, 1-6PM

Passion Café, Centro Comercial La Colonia, San Pedro, Costa del Sol, Spain. Reservations: 0034 952 781 583

Have a great Saturday at The Trading Post!

  

Not sure what to do this Saturday? Then head to the The Trading Post at the Estepona Riding School (exit Km 159 at the carreterra at Laguna Village and follow the signs inland for approx  5 mins). 

 

It is on every Saturday and starts at 11.00 am. They have loads of stalls – toys, books, clothes. fruit & veg, Nigel’s fab sauces and many more. Make sure you visit The Cake Company’s stand to try one of their amazing cupcakes or tray bakes – Divine!

 

 

 

   Stay for a while and enjoy the music, have a drink at the bar or a spot of lunch at the BBQ, while enjoy the Saturday Eventing. The kids can even go on a pony ride! Entrance is free so you have not excuse – go and have some family fun!

 

 

 

Telf: 952808077

www.escuela-ecuestre.com

Sesame fudge – Raw recipe!

Sesame fudge

Submitted by cupcakes revenge

A decadent, easy-to-make, rich, chocolatey fudge made from sesame seeds and raw cacao.

For more deliciously nutritious recipes, visit http://kellysfacesmells.blogspot.com/

Ingredients:

1/2cup white sesame seeds, hulled and ground

1/4cup cacao powder

3 Tbsp agave nectar

2 tsp coconut oil

Preparation:

Mix well. Spread into a square container or on a plate, smooth top.

Eat right away, or chill in fridge until firm 1-2 hours

Serving suggestions

For spicy mexican fudge, add 1/2 tsp cinnamon, 1/2tsp cardamon and 1/4tsp cayenne

Top a square of this chocolatey, calcium-rich treat with raspberry coulis and a dollop of whip cream

Spread on a piece of banana bread for a delicious, nutrient-packed treat for the afternoon slumps

Chocolate Toffee Cookies

Chocolate Toffee Cookies

Makes: 48 cookies

Bake: 12 minutes

Prep: 10 minutes

Ingredients

2-1/3 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup 2 sticks unsalted butter, softened

1 cup packed light-brown sugar

1/2 cup granulated sugar

1 egg

2 teaspoons vanilla extract

1cup semisweet chocolate chips

1 bag 8 ounces chopped milk chocolate toffee pieces

Directions

Heat oven to 375°F.

Coat baking sheets with nonstick cooking spray; set aside

Stir together flour, baking soda and salt in a medium-size bowl; set aside

In a large bowl, beat together butter and both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla

On low speed, gradually add in flour mixture. Beat for 2 minutes or until blended. Stir in chocolate chips and toffee pieces

Drop batter by tablespoonfuls onto prepared baking sheets and bake at 375°F for 12 minutes or until golden.

Cool baking sheets on wire racks for 5 minutes. Transfer cookies to wire rack to cool completely.

Sit back with a cuppa and tuck in!

Chocolate Fudge Cake Recipe | Food | Channel4.com

A stunning cake that is not only a chocolate sponge but is also sandwiched with chocolate and has yet more chocolate all over it! A chocaholic’s heavenly delight.

Serves 10

Takes 1 hour 20 minutes to make, plus cooling

Ingredients

* 100g spreadable butter, plus extra for greasing

* 250ml milk

* 1 tbsp red wine vinegar

* 100g plain chocolate, melted

* 15g cocoa powder, sifted

* 300g self-raising flour, sifted

* 1 tsp bicarbonate of soda, sifted

* 225g golden caster sugar

* 2 eggs

* For the icing

* 225g plain chocolate, broken up

* 100g butter

* 142ml carton double cream

Nutritional Information

Per serving:

612kcals

36.2g fat (21.9g saturated)

7.3g protein

68.6g carbs

45.9g sugar

1.1g salt

Method: How to make chocolate fudge cake

1. Preheat the oven to 180C/fan160C/gas 4. Grease a 20cm round, deep cake tin and line with baking paper. Mix the milk and vinegar. Place all the other cake ingredients in a large mixing bowl. Pour in the milk mixture and beat with an electric hand whisk, until smooth. Spread into the cake tin and bake for 1 hour, until firm in the centre. Cool for 10 minutes, then turn out on a rack to cool completely.

2. Meanwhile, make the icing. Melt the chocolate and butter together in the microwave for 3 minutes on medium, stirring halfway through. Alternatively, melt the chocolate and butter in a bowl over a pan of just simmering water. Stir until smooth, then beat in the cream. Cool slightly.

3. Halve the cake through the middle. Spread a quarter of the icing on 1 half and sandwich together. Spread the rest over the top and sides.

The cake will keep for up to 3 days in an airtight box.

via Chocolate Fudge Cake Recipe | Food | Channel4.com.