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Wednesday, March 21, 2012

Adriana Bakes


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All of my ingredients. Except for the powdered sugar. I just realized as I was posting this I forgot to include it in the picture. OOPS

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My most favorite ingredient! 

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Hello Kitty cupcake liners, OF COURSE! I actually bought these a while ago and have been dying while waiting for a reason to use them! 

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So, the cake. I usually use a chiffon cake for this, but I decided to change it up a bit. I combined and sifted all of the dry ingredients and set it to the side. Then I mixed the vanilla, butter and sugar until it created a smoothe paste. Then I added a little bit of the dry mixture and once that was completely mixed I added the milk and eggs. After they were fully incorporated I added the rest of the dry ingredients 1/3 at a time. *Do not wait until each third is fully incorporated before adding in the next. You don’t want too much gluten development. Once the dry mixture was fully in there, I added the coco powder. 

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Then I used a 1/4C measuring cup to scoop the batter into the liners.

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Bake at 350 degrees for 10 minutes, rotate and bake for another 15 minutes

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I also changed up my frosting too! Since I went with a heavier cake than I normally do, I wanted a lighter frosting. So I beat 1lb of butter and 1/2teasppon vanilla until it was soften and smoothed. Then I added powdered sugar until I was happy with the sweetness/constancy.From there I added two drops of green food coloring. (The lighting in my kitchen is TERRIBLE so the frosting looks yellow in all of the pictures, wah) Once I got it to a color I liked I added one drop of mint extract at a time until I was happy with the amount of mint, then I added two more drops because as the frosting sits and settles more the flavor becomes more subtle.  

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Into the piping bag went the frosting! <3
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Then I cut up Andes Mints (YUM) to a size I was happy with

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Sprinkle cut up mints on top of cupcakes
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AND NOM AWAY!!!! 

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