I baked five
batches of cupcakes from dawn til dusk although annoyingly I had to make a 3.5 hour emergency dash to Bluewater in the middle of the day due to cupcake case problems (I may do a post about this issue on it's own, it really needs pictures to explain it properly) and then it was time to collect Ted from preschool so the baking did not recommence until evening.
Not exact matches
(I can foresee this summer being filled with
batch after
batch of these little
cupcakes from heaven).
Amber
from Bluebonnets & Brownies Lemon Strawberry
Cupcakes Julie
from The Little Kitchen Pistachio Pudding
Cupcakes Jen
from My Kitchen Addiction Sugar and Spice Cookies Shaina
from Food for My Family Vanilla Raspberry Mini Meringue Kisses Glory
from Glorious Treats Modern decorated cookies Cheryl
from TidyMom Chocolate Cake with Raspberry Buttercream Katie
from Good Life -LCB- Eats -RCB- Raspberry Hibiscus Soda Aimee
from SimpleBites How to freeze a big
batch of homemade waffles Amanda
from I am Baker Heath Bar Cake Steph
from Steph Chows PB oatmeal cookies Allison
from Some the Wiser Raspberry Chocolate Chip Muffins Megan
from Stetted Strawberry Jalapeno Palmiers Shelly
from Cookies & Cups Bacon Cheddar Scones Emily
from Jelly Toast Meyer Lemon Scones Kristan
from Confessions
of a Cookbook Queen Samoa Layer Cake
Because me and my girlfriend are making the
cupcakes and we want them to be the exact same as before and also we still have the same ingredients leftover
from making a
batch of the old recipe.
Sour cream, egg yolks... I had to figure out subs for all
of that, so what I ended up with was a far cry
from the original recipe, and yielded me a
batch of absolutely delicious, delicate, chocolatey
cupcakes, which completely sunk in the middle and crumbled as soon as you removed them
from the wrappers.
Explorations) 1
batch of the Honey Vanilla Buttercream
from when I made these except omit the vanilla and add: 2 - 3 teaspoons Rose Water 1/2 tsp salt 2 or 3 drops Fuschia Food Dye Gel Make the buttercream the exact same way as the Aunt Sassy Cake
from Baked, or my Salted Caramel Chocolate
Cupcakes.
I'm going to try another test
batch too using all Almond milk for the
cupcakes and not the liquid
from coconut milk... since that was kind
of thick / syrupy it might not cook out as much as straight almond milk would.
Hi Allie — just wondering if you have recovered
from your huge
batch of choc
cupcakes to test run the cake version yet?
I still have a
batch of sinful chocolate mousse, the children have bagfuls
of sweets
from their classmates, there are the boxes
of chocolates, and there's even some
cupcakes from one
of the Bay Area's beloved bakeries.
Amber
from Bluebonnets & Brownies Lemon Strawberry
Cupcakes Julie
from The Little Kitchen Pistachio Pudding
Cupcakes Jen
from My Kitchen Addiction Sugar and Spice Cookies Shaina
from Food for My Family Vanilla Raspberry Mini Meringue Kisses Glory
from Glorious Treats Modern decorated cookies Cheryl
from TidyMom Chocolate Cake with Raspberry Buttercream Katie
from Good Life -LCB- Eats -RCB- Raspberry Hibiscus Soda Aimee
from SimpleBites How to freeze a big
batch of homemade waffles Amanda
from I am Baker Heath Bar Cake Steph
from Steph Chows PB oatmeal cookies Allison
from Some the Wiser Raspberry Chocolate Chip Muffins Megan
from Stetted Strawberry Jalapeno Palmiers Shelly
from Cookies & Cups Bacon Cheddar Scones Kristan
from Confessions
of a Cookbook Queen Samoa Layer Cake
I'd been kinda unofficially doing that already in anticipation, aside
from licking the spoon while making a new
batch of piggy
cupcakes for the fundraising stall at the school athletics carnival.