Colored Chocolate Dipped Cupcakes

Monday, April 13, 2015



So...I made a bunch of dipped cupcakes last week and listed the assembly instructions for all three on one post, but I wanted to go ahead and share the recipes I used for each of them. Up first: the basic vanilla cupcake dipped in a colored chocolate candy shell. Mm mm mmm.



COLORED CHOCOLATE DIPPED CUPCAKES

A delicious vanilla cupcake with vanilla buttercream frosting, dipped in colored candy melts and garnished with rainbow sprinkles for a colorful take on the traditional vanilla cupcake. Hey, that rhymes.

Recipe for the vanilla cake

Makes 12 standard-size cupcakes.

Ingredients
  • 1 2/3 cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, cut into pieces
  • 1 cup sugar
  • 2 egg whites
  • 2/3 cup milk
  • 2 tsp vanilla

Directions
  1. Preheat the oven to 325°F.
  2. In a medium-sized bowl, sift together the flour, baking powder, and salt.
  3. In a larger bowl, beat the butter at a high speed, and gradually beat in the sugar. Then, beat in the egg whites.
  4. Now you will gradually be adding the dry mixture and the milk to the butter-sugar-egg mixture. To do this, alternate mixing in some of the dry mixture, followed by some milk, followed by some dry mixture... You get the picture. Do that until you've incorporated the dry mixture and the milk completely. Just don't over-mix here.
  5. Finish by incorporating the vanilla.
  6. Baking time! For cupcakes, fill your liners 2/3 full and bake for 20 to 25 minutes.
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Recipe for the vanilla buttercream frosting

Makes enough for 12 cupcakes topped with lots of frosting.

Ingredients
  • 1 1/2 cups unsalted butter, cut into pieces
  • 3–4 cups powdered sugar
  • 1–2 TB milk or cream
  • 2 tsp vanilla extract

Directions
  1. Cream the butter for a good few minutes.
  2. Gradually beat in some of the powdered sugar.
  3. Incorporate the milk or cream and vanilla.
  4. Finish by incorporating the rest of the powdered sugar. The more you add, the stiffer your frosting will be. Make sure it’s stiff enough to hold its form when piped onto cupcakes.


Assembly
  1. Place a large round tip at the end of a piping bag and fill the bag with frosting.
  2. Make sure your cupcakes are completely cooled. Then, pipe the frosting onto your cupcakes: Start in the middle and then create a large circle around the perimeter, leaving about 1/8 of an inch between the edge of the frosting and the edge of the cupcake. Continue upward in tighter and tighter circles to create a large, tiered mound of frosting on top of the cupcake.
  3. Place your cupcakes in the freezer for about 30 minutes. Meanwhile, prepare your colored chocolate by melting 2 bags of colored candy melts in the microwave at 40–50% power at 30 second increments until melted. Make sure to use a tall bowl or cup that will be wide enough for dipping. Add 2 tablespoons of vegetable shortening during the melting process if the candy melts are not coming to a smooth consistency. You will want to time the melting of your candy melts so that they sit for about 10 minutes to cool once fully melted.
  4. Remove the cupcakes from the freezer, and one at a time, hold the frosted cupcake upside down and dip in the melted candy melts, leaving a small bit of frosting at the base of the cupcake undipped. As you dip, twist the cupcake in a circular motion. Then, pull the cupcake straight up and let the excess coating drip off. Then, turn over quickly and let cool.
  5. Garnish with rainbow sprinkles as desired.

Friday Faves // Vol. 10

Friday, April 10, 2015



Hi, there. I think it's high time I share some Friday faves again, yeah? Here are a few things that inspired me this week...

1. This post about a young mom who let her toddler dress her for a week. Little kids' rationales for things are simply the best.

2. Everyone's Upstairs NeighborsThis video is a work of art. Here's a small sampling: "Their ceiling is our stage, and we're dancing across it."



3. These PMS ice creams. Sadly they're only theoretical, as a design student created the packaging for a design project, but I think someone needs to jump on this asap.

4. This quote from psychologist and sociologist Hugh Mackay:
I actually attack the concept of happiness. The idea that...everything we do is part of the pursuit of happiness seems to me a really dangerous idea and has led to a contemporary disease in Western society, which is fear of sadness. ... We're kind of teaching our kids that happiness is the default position—it's rubbish. Wholeness is what we ought to be striving for and part of that is sadness, disappointment, frustration, failure; all of those things which make us who we are. Happiness and victory and fulfillment are nice little things that happen to us, but they don't teach us much. Everyone says we grow through pain and then as soon as they experience pain they say 'Quick! Move on! Cheer up!' I'd like just for a year to have a moratorium on the word 'happiness' and to replace it with the word 'wholeness'. Ask yourself 'is this contributing to my wholeness?' and if you're having a bad day, it is.
5. This girl's style. I just discovered the blog Something Devine recently (well...a coworker showed it to me), and I just think she's the cutest! I'm probably biased because she talks about Scandinavia a lot, but she's major talented with her photography and videography, and I just think you should follow her asap.

Happy Friday!

Dipping Cupcakes with Studio 5

Thursday, April 9, 2015



Turns out Studio 5 films in advance and then airs the episode the next day, so I got to have a little viewing party with the office this time :) Enjoy!



In case the link doesn't work for ya, you can also see it over on KSL's website here.

Thanks so much for having me, Studio 5!

Fun with Dipping Cupcakes

Wednesday, April 8, 2015



Here are three fun and easy recipes to help you create gourmet-style, chocolate dipped cupcakes complete with decadent garnishes—much more than the typical chocolate-dipped cupcake! I did these for a baking segment on KSL's Studio 5 and had a ton of fun with them. Stay tuned for the vid!



Basic Colored Chocolate Shell

A delicious vanilla cupcake with vanilla buttercream frosting, dipped in colored candy melts and garnished with rainbow sprinkles for a colorful take on the traditional vanilla cupcake.

You’ll need...





Nutty Buddy Inspired Cupcake

A delicious vanilla cupcake with vanilla buttercream frosting, dipped in melted chocolate and then rolled in crushed peanuts for a delicious nutty buddy inspired cupcake.

You’ll need...







Chocolate Dipped Strawberry Cupcake

A delicious chocolate cupcake with strawberry cream cheese frosting, dipped in melted chocolate and then topped with a chocolate covered strawberry, for a cupcake inspired by the sophisticated chocolate covered strawberry.

You’ll need...
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Assembly

1. First, prepare your cupcakes by frosting them with plenty of frosting. To do this, use a piping bag fitted with a large round tip. Start in the middle and then create a large circle around the perimeter. Continue upward in tighter and tighter circles to create a large, tiered mound of frosting on top of the cupcake.

2. Let your cupcakes sit in the freezer for at least 20 minutes. Meanwhile, prepare your chocolate by melting the candy melts or chips and oil in the microwave at 30 second increments at 50% power until fully melted.

3. Remove the cupcakes from the freezer, and one at a time, hold the frosted cupcake upside down and dip in the melted chocolate, leaving a small bit of frosting at the base of the cupcake undipped. Then, pull the cupcake straight up and let the excess coating drip off. Then, turn over quickly.

4. This step depends on which type of cupcake you are making:

For the basic colored chocolate shell cupcakes, garnish with rainbow sprinkles as desired.

For the nutty buddy inspired cupcakes, immediately roll the chocolate dipped cupcake onto a plate of crushed peanuts until fully coated.

For the chocolate covered strawberry cupcakes, immediately dip a small strawberry into the melted chocolate and set it on top of the dipped cupcake.

5. Let the cupcakes cool completely until the chocolate has set.



Happy baking!