Double Chocolate Peanut Butter Hi-Hats!

They look like little dipped ice cream cones!

These are mini devil's food cupcakes topped with peanut butter swiss meringue buttercream, dipped in semi-sweet chocolate glaze! Oh my!

I decided to fill the inside of the cupcakes with the frosting so that it would be "anchored" to the cupcake when it was held upside down and dipped into the chocolate glaze. I only had two casualties in the process :)

To fill them, just stick the piping tip into the cupcake and squeeze the frosting in until it plumps up, then continue to pipe the top of the cupcake. Allow the frosting to chill in the refrigerator before dipping.

That ol' Martha Stewart, she's done it again.

They sure are cute little things!

Swiss Meringue Buttercream- Martha Stewart

I used the following recipe and added smooth peanut butter to taste at the end.

5 large egg whites

1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

1.Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

2.Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

3.With mixer on medium-low speed, add the butter, a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Chocolate Glaze-

2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil

 1. Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.

2. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. ( I actually liked having some of the frosting show. ) Let cupcakes stand at room temperature 15 minutes.

3. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

Red Velvet!

It makes such a classy cupcake!

I tried two recipes, the first of which failed miserably :(

The first recipe used a vinegar and baking soda combination. The cakes deflated at the end of baking, and were kind of a wet spongy texture, not cake-like at all. The recipe had great reviews except for one other baker who had the same problem.

 Does anyone know what could have gone wrong?

Next I tried McCormick's recipe and it was wonderful. But it's still so frustrating when a recipe doesn't work and I don't know why!

Joey and Patti chose a simple vintage style cake, and red velvet suited it perfectly.

For the names I used white royal icing with little red royal icing dots.
And that's that!

Red Velvet Cake and Cream Cheese Frosting-  from McCormicks

Cake:
1/2 cup unsweetened cocoa powder

2 1/2 cups flour
1 teaspoon baking soda

1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons McCormick® Pure Vanilla Extract

1 box (16 ounces) confectioners' sugar

1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.

2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

4. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.

Test Kitchen Tip: Substitute a greased and floured 12-cup Bundt pan for the 9-inch cake pans. Bake about 50 minutes. Or, substitute a greased and floured 13x9-inch baking pan; bake about 40 minutes.

Mini Tiered Cakes!

 These little cakes are perfect for a special occasion, and they were so much fun to make! I made forty of them to accompany a wedding cake I recently made.

This adorable idea was from Martha Stewart's Wedding Cakes. It is a beautifully made book full of stunning cakes.

For some of them I used royal icing...

For others, cream cheese frosting with sparkling sugar...

And others I just pressed or rolled in sugar.

And these Tulips! Amazing!

Costco makes me so happy! Of course they had the perfect solution for carrying all of these little cakes. This carrier holds 36 cupcakes. I placed cardboard over the trays so the cakes could sit on top of each tray.

Happy Decorating!

Spring has Sprung!

Happy Easter to you all!

The hottest ticket in town is a seat at this table! It has been a tradition for my sister to host Easter and we have missed it dearly while they lived out of state for two years. To start off brunch she had beautiful scones and fresh lemon curd with lemons from her own  tree.

Too cute!

We had eggs, ham, potatoes, asparagus with lemon zest, monkey bread, coffee cake, fruit... I wish we could start it all over again!

It was thoroughly enjoyed by all.

Thank you to the host and hostess!

And what's Easter without the kiddos?!

Sensational Scones- from Cuisine at Home

Amy put her adaptations in parentheses.

Makes 8 scones
Combine:
2 ¾ Cups all purpose flour
½ Cup Sugar
2 tsp. baking powder
½ tsp. table salt

Blend in:
12 Tbsp. unsalted butter, cold cut into ½ “ cubes (8 Tbsp. salted butter)

Add:
1 Cup dried currants (cranberries or omit)
1 Tbsp. orange or lemon zest, minced
1 Cup heavy cream, cold ( 1/2 cup heavy cream, ½ cup ½ & ½ )
Brush and Sprinkle with:
1 egg blended with water, coarse or granulated sugar

Preheat oven to 375. Line baking sheet with parchment paper.
Combine flour, sugar, baking powder and salt in large bowl.
Blend in butter with your fingers, smashing cubes into flour. (Do not cut with pastry knife)
Add currants and zest; toss to combine. Add cream and mix together with your hands just until blended. Knead and pat dough into a circle, cut into wedges, and transfer to a baking sheet, spading 2" apart.
Brush with egg/water mixture, then sprinkle with sugar. Bake 25-30 min, or until golden brown and set. Cool briefly on racks; serve warm.