Baking: It's Chemistry You Can Eat!

Just another site

Cupcake 9: Snickerdoodle September 21, 2011

Filed under: Recipes,Uncategorized — kward23 @ 11:27 am

My mom volunteered me to bake for her cousin’s baby shower this past weekend. I agreed, of course, because I would really like to start catering events. I spent a lot of time trying to figure out what kind of cupcake I should bake so that I would please everyone and still have an appropriate cupcake. My mom’s original idea was a margarita cupcake, which I immediately shot down. That would just be wrong. And then a friend of mine passed on a link she found to snickerdoodle cupcakes with cinnamon cream cheese frosting. I decided that these were perfect, with the exception of the frosting because I just don’t like cream cheese. Snickerdoodles are my favorite cookie, so I was drawn to these cupcakes immediately. I decided to make a cinnamon buttercream, which turned out fantastically. Luckily, I was able to box a few up and take them back to school with me. So apparently cupcakes can survive a 3 hour drive! Everyone at the shower loved them and my friends at school that got one of the extras loved them as well. And if you’re going to make these, you better love cinnamon because your kitchen will definitely smell like it and it’s what these cupcakes are all about.


Snickerdoodle Cupcakes

Makes 18 cupcakes

For the cupcakes:

1 1/2 cups cake flour (or add 1 tbsp cornstarch per cup of all purpose flour)

1/2 tbsp baking powder

1/4 tsp salt

1/2 tbsp cinnamon

1/2 cup butter, at room temperature

1 cup sugar

2 eggs

1 tsp vanilla

2/3 cup milk


Preheat the oven to 350 F. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside. Cream the butter and sugar until light and fluffy. Add eggs, one at a time, and then vanilla, beating until smooth. Slowly add flour and milk, alternating between dry and wet, starting and ending with dry. Mix until well incorporated. Scoop batter into a lined muffin tin. Bake for 18-20 minutes or until a cake tester comes out clean. Allow cupcakes to cool completely before frosting.


For the frosting:

3 cups powdered sugar

1/3 cup butter, room temperature

1 1/2 tsp vanilla

1-2 tbsp milk

1 tbsp cinnamon


In a medium bowl, combine butter and powdered sugar until well combined. Add vanilla and 1 tbsp milk. Begin adding cinnamon until you reach the desired taste. Add milk until you reach the desired consistency. Pipe or spread onto cupcakes. If you want, sprinkle cinnamon sugar over top of the cupcakes.




A Brief Update September 14, 2011

Filed under: Uncategorized — kward23 @ 11:42 am

So it’s really hard to find time to bake while I’m at school. I apologize for the incredible lack of cupcakes. But have no fear, another one is coming this weekend! I’m catering my first event, a baby shower for my mother’s cousin. I was, of course, volunteered for this by my mother, but it will be nice to cater something small before I try anything bigger. I’m making snickerdoodle cupcakes with cinnamon frosting. Delicious, right? I’m pretty excited. As far as baking at school goes, I’m not sure when I’ll have time to do it again. I’m also running out of ideas. So I’m asking for your help. I need ideas of something I can bake, but it can’t require too much. I have most of the required tools, but the ingredients are usually the problem. I would love to make something that will please absolutely everyone as well. So for me, that means nothing nutty. So please, please, please post some suggestions! I’ll do my best to make everything.


Cupcake 8: Neapolitan September 6, 2011

Filed under: Recipes,Uncategorized — kward23 @ 10:15 am

So I’ve never really been into the whole neapolitan ice cream thing, but I really do enjoy some good chocolate covered strawberries.To be quite honest, my inspiration for this one didn’t come from something I found on the internet, as usual, or something I really enjoy. The inspiration for this cupcake actually came from my most recent trip to Wal-Mart. I was wandering around the store trying to find some sort of inspiration for cupcakes to bake over the long weekend and I (almost) ran into the giant Oreo display. Apparently Nabisco is now making what they call a triple double neapolitan Oreo. It’s 3 vanilla Oreo cookies layered with both chocolate and strawberry fillings. And it looks delicious. So I decided after seeing those that I would make these cupcakes. I would have loved to do a strawberry filling instead of chocolate, but seeing as I don’t have a food processor in my dorm, I’d have to stick with a chocolate filling to avoid using jam or jelly. I ended up making vanilla cake, using the same recipe from the raspberry lemon cupcakes I made a few weeks ago, which turned out quite fantastically. I then made a dark chocolate ganache and then a strawberry frosting. I did manage to find strawberry extract at Wal-Mart (they really do sell everything!) so that I could make the strawberry frosting. I also decided to do a small garnish on these, consisting of a strawberry slice and, as usual, a drizzle of the leftover ganache. They were absolutely delicious and my friends here in Kent love me even more than before. I’m also getting on the good side of the RA’s.


Neapolitan Cupcakes

Makes 14 cupcakes

For the cupcakes:

1 cup (2 sticks) butter or margarine, room temperature

1 cup sugar

2 cups flour

4 eggs

1 teaspoon baking powder

1 teaspoon vanilla extract


Preheat oven to 350 F. Place all ingredients in a medium bowl and beat until pale and smooth. Scoop batter into lined muffin tins and bake for 20 minutes or until a cake tester comes out clean. Cool completely before filling and frosting.


For the ganache:

1 bag (10-11 oz) chocolate chips (milk or dark will work)

1 cup heavy whipping cream


In a double boiler, combine chocolate chips and cream and stir until completely combined and smooth. Let cool for a few minutes, then pour into squeeze bottles. (A half batch of this would also be okay. I just like to have extra to eat.) Insert tip of squeeze bottle into cupcakes, squeezing until chocolate begins to ooze out of the top. Be careful to not overfill.


For the frosting:

3 cups powdered sugar

1/3 cup butter or margarine, softened

1/2 teaspoon vanilla

1 1/2 teaspoons strawberry extract

1 to 2 tablespoons milk

Pink or red food coloring


In a large bowl, combine powdered sugar and butter until light and fluffy. Add vanilla, strawberry extract, and 1 tablespoon milk. Add extra milk as needed to obtain desired consistency. Add just a little bit of pink or red food coloring to achieve desired color. I went with pink to give it the color of strawberry ice cream. Spread or pipe frosting onto cupcakes.

If desired, slice fresh strawberries to garnish cupcakes. Finish by drizzling cupcakes with leftover ganache.