Confectionately Yours, Save the Cupcake!: Freak-outs

      I know you're all freaking out because its the last recipe from Confectionately Yours, Save the Cupcake! But we're going to start on The Teashop Girls recipes after this! Here's something to really freak out about, but in a good way:

Description from book:

Try these when you're feeling freaked, or just in the
mood for something different. Very, very different.

Freak-outs

Ingredients:

8 whole cloves garlic

1/3 canola oil,plus more to coat garlic

1 cup milk

1 teaspoon apple cinder vinegar

1 cup plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt
3/4 cup sugar
1&1/2 teaspoons vanilla extract
2/3 cup semisweet chocolate chips

Kosher salt, for sprinkling

How to Bake

Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners. Toss garlic cloves in a little oil and place on a baking sheet. Roast in oven until brown and soft. Remove from oven and let sit until cool enough to mash into a paste. Whisk the milk and vinegar into a bowl and set aside for a few minutes to let curdle. Sift the flour, baking powder, baking soda, and salt into a large bowl and mix. Place the chocolate chips in a microwave-safe bowl and heat for 30 seconds. Remove from microwave and stirr. If they aren't melted, Heat again in 10-second increments, stirring each time until fully melted. In a separate large bowl, mix the curdled milk with the sugar, vanilla extract, and oil, then add the garlic paste and melted chocolate. With a whisk or hand-held mixer, add the dry ingredients a little bit at a time, stopping occasionally to scrape the sides of the bowl, and mix until no lumps remain. Fill cupcake liners 2/3 of the way, and bake for 18-22 minutes, transfer to a cooling rack and let cool completely before frosting. Frost with Fudgy Frosting and sprinkle a few flakes of kosher salt on top. Makes about 12.

Fudgy Frosting

Ingredients:

1/3 cup semisweet chocolate chips

1/2 cup margarine, softened

2 teaspoons vanilla extract

3 tablespoons cocoa powder, unsweetened

1/2 cup powdered milk

(non-flavoured otherwise the texture will be grainy from

the large sugar crystals)

1 cup confectioner's sugar

 1 tablespoon milk

(to thin frosting if needed)

How to Make

Place the chocolate chips in a microwave-safe bowl and heat for 30 seconds. Remove from microwave and stir. If they aren't melted, Heat again in 10-second increments, stirring each time until fully melted. Then set aside and allow to cool to room temperature. In a large bowl, with an electric mixer, beat the margarine until light and fluffy. Beat in vanilla extract and cocoa powder until combined. Slowly beat in the powdered milk and confectioner's sugar on low speed. If the mixture seems to firm, drizzle in a little milk in small increments. Beat on medium speed until completely combined.

Friends are like cupcakes in my pantry of memories.

~ Unknown

      You might want to tell your eaters what's in this freaky little cupcake before you let them eat it. You don't want them freaking out and ending up choking! But then again, maybe that's why they're called Freak-outs. Look forward to the next post. The Teashop Girls here we come!

Confectionately Yours, Save the Cupcake!: Gluten-free Chocolate Cupcakes

       For all those with allergies to gluten, this one's for you. I know how it feels no being able to eat something so good. I'm allergic to eggs you know. Also, please vote for your favourite baked goods (left side bar) so I'll be sure to post more recipes of those on my blog. : D

 "When you look at a cupcake, you've got to smile."
~ Anne Byrn


Gluten-Free Chocolate Cupcakes

Ingredients:

1/2 cup milk

1/2 teaspoon vinegar

1 cup plus 1 tablespoon gluten-free all-purpose flour
(You can use Bob's Red Mill)

1/4 cup cocoa powder, unsweetened

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup semisweet chocolate chips

3/4 cup sugar

1teaspoon vanilla extract

1/4 cup yogurt

1/3 cup canola oil

How to Bake

Preheat the oven to 350 degrees F. Line muffin pan with cupcake liners. Whisk the milk and vinegar in a measuring cup, and set aside for a few minutes to get good and curdled. Sift the gluten-free flour, cocoa powder, baking powder, baking soda and salt into a large bowl and mix. Place the chocolate chips into a microwave safe bowl and heat for 30 seconds. Remove from microwave and stir. If they aren't melted, heat again in 10 second increments, stirring each time, until fully melted. (This is the microwave method but I use the double-boil method. I'd show you if I had time but you can Google it for now.) In a separate large bowl, mix the curdled milk in with the sugar, vanilla extract and, yogurt and oil. Then add the melted chocolate and mix with a whisk or a hand-held mixer. Slowly add the dry ingredients a little bit at a time, stopping to scrape the sides of the bowl a few times, and mix until no lumps remain. Fill cupcakes liners two thirds of the way and bake for 18-22 minutes. Transfer to a cooling rack and let cool completely before frosting. Makes about 12-15 cupcakes.

Chocolate Frosting

Ingredients:

1/4 cup margarine

1/4 cup shortening
1/2 cup cocoa powder

1/2 teaspoon vanilla extract

2-1/2 cups confectioners 'sugar

3 tablespoons milk

How To  Make:

In a large bowl, with a electric mixer, cream together the margarine and shortening. Sift in cocoa powder and mix with the margarine and shortening. Add the vanilla extract. Slowly beat in the confectioners' sugar, in 1/2-cup intervals, adding a little bit of milk between the batches. Continue mixing high speed for about 3-7 min, until the frosting is light and fluffy.

       A piece of bad news guys. The next entry will be the end of the cupcakes age. Or rather, we're moving from Confectionately Yours, Save the Cupcake! to The Teashop Girls. But on the bright side, we'll be moving into the Tea and Scones Age!

Notifications

     See the cupcake? Cute, isn't it? It's fake, and un-edible, but totally squishy!!! I was feeling a little down today so my friend gave it to me to uh... sorta "replenish" my happiness. There's just something in a cupcake that makes everyone smile. : D My other friend also loaned me her 4-leaf-clover lucky charm (worth $20!) for a day. She probably saw me in my "horrible state". That's how much I know my friends love me. <3

        Okay, its pretty obvious that there are a few changes. But let me explain them to you. You see the two questions on the left side bar? Please vote, or choose one of the options. Note that you may choose more than one option. I really want to get your opinions so that I can improve this food blog. So help me please!
 
      Now below that are more of my blog entries, latest on top, sorted according to months. The earliest recipe dates back to Tuesday, June 5th, 2012, when I first stumbled upon The Secret Ingredient which inspired me to start my own food blog. But if you want to read some of my more popular posts, then please refer to the right sidebar and scroll down to Popular Posts. They'll feature my top 5 most popular posts.

      Looking for something more than reading? Well then look to your right and you'll find yourself face-to-face with some baking videos! The videos show you how to frost and decorate your baked cakes/cupcakes creatively. The other videos on chocolate show you how to use it in different ways.

      AND, if you need translation, scroll all the way down to the bottom of the page to the Translate gadget and select your language. If you want to view my profile, then look below the More Blog Entries gadget.

      What about comments? Well, you can see right below every post: No comments. Click that and write your comment. I think that might only be possible if you own a Gmail account or have your own blog. But just give it a try anyway.

      Listen, I really, really would like to hear from my viewers and I hope all these new stuff I've added will make a difference in the number of page-views I receive. If you see something you like, or know some one who loves to cook and bake as much as I do, then show your family and friends. My ambition is to become a famous baker/chef and I'm not going to let my allergies toward eggs stop me. : D

Confectionately Yours, Save the Cupcake!: Heartsick Puppies

        Okay, I know what it says in the heading, but we are NOT going to bake sick puppies today. Its just the name of the cupcake. Guaranteed to be puppy-licious! Wait, wait, wait. No it won't taste like puppies, just like a normal cupcake.

There's nothing a Cupcake and Coffee can't solve.
~ Marie Williams Johnstone

Heartsick Puppies

Ingredients:
1 cup milk
1 teaspoon apple cider vinegar
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup canola oil
1/3 cup pine nuts, finely ground
(just put them in the blender or food processor)
 1/4 cup chopped pine nuts
1/2 cup minced candied citrus peel
(orange and lemon)

How to Make

Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners. Whisk the milk and vinegar in a small bowl, and set aside for a few minutes to get good and curdled. In a large bowl, sift together the flour, baking powder, baking soda, and salt, and mix. In a separate large bowl, mix the curdled milk with the sugar. Add in the vanilla extract, almond extract, oil, and ground pine nuts. Then, blend with a whisk or hand-held mixer. Add the dry ingredients a little bit at a time, stopping occasionally to scrape the sides of the bowl, and mix until no lumps remain. Fold in the chopped pine nuts and candied citrus peel. Fill cupcake liners 2/3 of the way and bake for 20-22 minutes. Transfer to a cooling rack, and let cool completely before frosting with vanilla frosting (see recipe two posts before). Makes about 12.

 You're the frosting to my cupcake.

 ~ Unknown

      Just to remind you, no puppies were harmed in the making of these cupcakes. You  might've noticed the change in videos. You can learn how to BAKE cakes from this blog, but you can't learn how to frost and decorate them. From now on, you can! Just watch the videos on your right, to make your cakes look even more fantastic! Next time, gluten free cupcakes for those of you who are allergic to gluten. There's always something for everyone!

Confectionately Yours, Save the Cupcake!: French-toast Cupcakes

      Ever wished you could eat breakfast and dessert all in one go? Well, here, from Confectionately Yours, Save the Cupcake! I give you: French-toast Cupcakes! May sound weird, but taste totally great!

Description from book:

For those times you really want breakfast for dessert.

French-toast Cupcakes

Ingredients:

1/2 cup raisins

1/3 cup dark brown sugar

1 teaspoon cinnamon

2-3 tablespoons maple syrup, plus more

1/2 cup margarine

1/2 cup sugar

2/3 cup milk

1/2 cup yogurt

1&1/2 teaspoons vanilla extract

1&1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

How to Make

Preheat the oven to 350 F. Line a cupcake pan with cupcake liners. In a small bowl, mix together the raisins, dark brown sugar, cinnamon, and maple syrup, and set aside. In a large mixing bowl, cream the margarine and sugar with an electric mixer until light and fluffy. Add the milk, yogurt, and vanilla extract, and mix until smooth. In a separate large bowl, sift together the flour, baking powder, baking soda, and salt, and mix. Slowly add the dry ingredients to wet, and mix until smooth. Fill the cupcake liners one-half to two-thirds of the way full. Then drop a spoonful of the raisin mixture into the center of each , swirling it into a batter with a toothpick to create a cinnamon-raisin-bread effect. Bake for 20-22 minutes, until an inserted toothpick comes out clean. Remove from the oven and allow to slightly cool. Then, while still warm, poke multiple holes into each cupcake with vanilla frosting. Makes about 12. (See previous post about Vanilla Frosting)

      As hard as it sounds, the recipe is really worth the bake. We'll be baking Heartsick Puppies the next time 'round. Woof! Woof! Nah, I'm just kidding. Its just the name of the cupcake.

Confectionately Yours, Save the Cupcake!: Apple Cupcakes

      Do you remember that time when I posted The Secret Ingredient's scone recipes? Well, that was the Scone Age. And now, is the Cupcake Age. When I post recipes all on cupcakes. Let me ask you a question. Scone, muffin or cupcake? I'd go for scones, then cupcakes and then muffins. But they're all pretty closely tied. For today, Apple Cupcakes! Guaranteed to leave you craving for more!

Description from the book:

This is the ideal cupcake to bake on a rainy day.

Extra points for a cup of Apple Cider too.

Apple Cupcakes

Ingredients:

1 tablespoon margarine

3 tablespoons brown sugar

2 large apples, any variety,  peeled and chopped

(about 1/2-inch to 1-inch pieces)

1/2 teaspoon ground cinnamon

1 cup milk

1 teaspoon apple cider vinegar

1&1/4 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

1 teaspoon vanilla extract

1/3 cup canola oil

How to Bake 

Preheat the oven to 350 degrees F. Line a muffin pan with foil cupcake liners. (Paper ones are too sticky! If you don't have foiled ones, grease the inside of the muffin pan instead.) In a skillet on low heat, melt the margarine and brown sugar together. Then add the apple chunks and ground cinnamon, and saute' until nice and soft. Remove from heat to cool. Whisk the milk and vinegar together in a bowl and set aside for a few minutes to curdle.In a large bowl, mix together the curdled milk, sugar,vanilla extract,and oil.Then beat with a whisk or handheld mixer. Add the dry ingredients a little bit at a time,and mix until no lumps remain. Spoon apple chunks into each cupcake liner,enough to cover the bottom. Fill cupcake liners two thirds of the way and bake for 20-22 min. Transfer to a cooling rack, and let cool completely before frosting. Makes about 12-15 cupcakes.

Vanilla Frosting

Ingredients:

1/2 cup margarine, softened

1/2 cup shortening

1 teaspoon vanilla extract

3-1/2 cups confectioners 'sugar

1-2 teaspoon milk

How To  Make:
In a large bowl, with a electric mixer, cream together the margarine and shortening. Beat in the vanilla extract. Slowly beat in the confectioners' sugar, in 1/2-cup intervals, adding a little bit of milk whenever the frosting is to thick. Continue mixing high speed for about 3-7 min, until the frosting is light and fluffy.





      Well, enjoy your apple cupcakes. There's more to come! Our next cupcake will be a little weird... OK, how 'bout VERY weird?! Ever tried French-toast cupcakes? I'll show you how to make it the next time you come : D

Confectionately Yours, Save the Cupcake! : Shoot the Moon Cupcakes

      Hi y'all! Looking for more cupcakes? How was the last one? Fine? Good? Well that's great! Okay, I'm basically talking to myself here. So I'mma get to the point. Shoot the Moon Cupcakes everyone!

Description from the book:

These have dreamy quality that I like.
The green-tea frosting is mild and sweet,
and tastes like something good is about to happen.


Shoot the Moon Cupcakes

Ingredients:
adzuki bean paste (found at specialty Asian markets or online)
1&1/2 cups all-purpose flour
2 tablespoon cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup milk
3/4 cup sugar
1/2 cup yogurt
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup canola oil

How to Bake

Scoop adsuki bean paste into walnut sized balls, place onto wax paper, and cover with plastic until ready to use, so they don't dry out. Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners. In a large bowl sift together the flour, corn starch, baking powder, baking soda, and salt and mix. In a separate large bowl, mix the milk with the sugar yogurt, vanilla extract, almond extract, and oil. Then beat with a whisk or handheld mixer. Add the dry ingredients a little bit at a time, stopping occasionally to scrape the sides of the bowl, and mix until no lumps remain. Fill cupcake liners 2/3 of the way, then place an adsuki paste ball in the center of each cupcake, pressing down slightly to submerge it in the batter. Bake for about 20-22 minutes, until cupcakes are slightly golden. Transfer to a cooling rack and let cool before frosting. Makes about 12.

Green Tea Frosting

Ingredients:

1/2 cup margarine, softened

1/2 cup shortening

2-4 teaspoons matcha tea powder

1 teaspoon vanilla extract

3&1/2 cups confectioners' sugar

1-2 tablespoons milk

How to Make

In a large bowl with an electric mixer, cream together the margarine and shortening. Beat in the matcha tea powder and vanilla extract. Slowly beat in the confectioners' sugar, in 1/2 cup intervals, adding  little bit of milk whenever the frosting becomes too thick. Continue mixing on high speed for about 3-7 minutes, until the frosting is light and fluffy.

      I just realised that the recipes in this book do not require eggs to bake them! Yay! I should have told you this earlier but I'm kinda allergic to eggs whenever I touch one my hands redden and become really itchy. If I eat something with egg in it, my face swells and becomes itchy and my throat gets really irritated and I find it hard to breathe. Its a gruesome sight really. I'm also allergic to peanuts, bananas and a few other stuff. So if you're like me, or allergic to dairy, then log on to the author's website for gluten-free, allergy-friendly versions of all recipes in this book: www.lisapapa.com .