Long Time, No See...

I bet you thought I gave up on this crazy cupcaking idea, didn't you?? It's untrue. In fact, I've been so busy with baking that I haven't had a moment to sit down and fill you all in! Everything has taken off- much quicker are bigger than I ever thought possible. Two weeks ago, I delivered 6 dozen to different venues. Not too shabby, right??

Besides just cupcaking, I've been working on my logo at a feverish pace. My graphic designer came up with 10 designs, then we narrowed down to 7 and did some changes, then we narrowed to 2 options and changed.... FINALLY. Yesterday, I think we came to an agreement on the big winner. I should get the official logo this week, so stay tuned for a picture post.

Also, as I bake new and delicious cupcakes, my resident photographer (Literally resident...we live together :) ) has been taking snapshots of them. I think they deserve a location on this blog! That is, if any of you even look at it anymore...I figure absence makes the heart grow cupcakier.

Ryan has my website up and running, but there's nothing to see yet, folks. I will have pictures and contact info on there, and as soon as it's ready I'll let you know. Unstoppable, I tell you!! Good thing I'm surrounded by smart, talented people, no? :)

That's all the updating I have for now! And I promise, I will be better about blogging my cupcake adventures. Stay tuned for more tasty updates, and as always, HAPPY CUPCAKING!

Ahhhh! Monsters!!

Hello, Cupcake fans! I have been a little scarce lately, but have no fear...my cupcaking has been going full-force! Last weekend, I tried my hand at some decorating. First mission? Create a monster. A cute, cuddly monster, but a monster nonetheless.

After a few cupcakes that were lost to the trial and error cupcake gods, I finally got the hang of it! I used neon frosting in green, purple and orange for the stringy bodies, a mini cupcake piggybacked on the big one to give it height, dum-dums and peachie o's for the eyes, and put a mini m&m on for the pupil. Voila! Instant monster. (Ryan will post pictures this weekend)

I got my first official order for next weekend too! I'm doing birthday cupcakes for a 20-something girl...chocolate covered strawberry! We'll see what I come up with. Also, I'm hosting a "girly" party next Friday and am in charge of cupcakes for that, but I'm not sure pictures of those will be posted. ;) Stay tuned for reporting and HAPPY CUPCAKING!

Miss Me, Cupcake? Take 2

First and foremost, I'm still cupcaking. I know you were all on the edges of your seats waiting to hear if I'd already given up the good fight, but the answer is NO! I just had a teensy bout with Strep Throat (thank you, Miss Kylie) and it's caused me to spend way too much time sitting on the couch, watching Food Network. Anyone else love Down Home with the Neelys, baby? Watch it. Love it.

Anywho, at work yesterday it was Snack Day, so of course I took cupcakes. I tried the recipe again that I "messed up" and it turned out great! My roommate was all too happy to help me sample to make sure they were perfect. Success yet again!

Final frontier? Decorating. Now that I have the baking part pretty much down, I have stocked my shelves with tongue-tantalizing candies that might make my cupcakes come to life. Still waiting for pictures? I'm still waiting for someone to show me how to put them on here. I'm a cupcaker. Not a computer whiz. HAPPY CUPCAKING!

Miss Me, Cupcake?

Since I went back home to Springfield, MO, for a visit this weekend, the cupcaking was placed on hold. Everyone at work has been itching to try my new concoctions, so tonight was the night!

I got all of my supplies out and ready on the counter, and was going to make the perfect vanilla cupcake recipe that seemed to win the popularity vote. After putting in the butter and sugar, I cracked the first egg...and it was hard-boiled! I ran out of eggs last week and saw that my roommate had a carton left, so I just figured I'd borrow three. IT'S NO GOOD WHEN THEY ARE BOILED! So, like any good baker, I ran to the fridge and did some digging. I had just a teensy bit of egg beaters left, so I added it, along with the other ingredients. Oh. My. Gosh. It was so stiff, there was no way it was going to go into the pan. So, I started adding milk. And more milk. More. Still more. It finally started getting a bit more malleable, but then started looking....funky. Great. My first botched batch.

I put it in Pinky anyway to see what would happen...is it possible that they are the most divine cupcakes ever created? I think it IS possible! I couldn't believe it. Not knowing what I'm doing/improvising has it's merits! We'll see what everyone thinks tomorrow. I might try my hand at decorating... pictures both good and bad to follow. HAPPY CUPCAKING!

It's Here! And Boy, Is My Oven Jealous...

Low and behold, my mixer came today! I had the day off work, so I decided it would be a full day of rest, relaxation, and catching up on household chores...and a hiatus on baking. But, as soon as I saw that the mixer had, in fact, arrived, I couldn't contain myself! I ran to the store and got some supplies I was running low on, and hurried back to try the new little guy out. HOLY COW, those things are heavy! Ryan said it's "only" 25 pounds. I told him with packaging, it was at least 55. :)

After making sure there was a place for it and everything else was in it's place, I tried my hand at chocolate frosting. Delicious, and on my first go of it! I was so proud that I quickly covered a few cupcakes and ran them up to work so my critics could give me feedback. SUCCESS! I'm going to start using whole milk to get a bit more moisture, but besides that, everyone loved them.

All in all, today was a great day, and advanced me even further into the wonderful world of baking. The only problem? My oven, lovingly named "Pinky" as it's circa 1950 and the cutest bubble gum pink you've ever seen, is upset that it's not the only girly appliance I have anymore. It will just have to learn to share the spotlight. Until tomorrow, HAPPY CUPCAKING!

Butter, Butter...Who's Got The Butter?

As promised, last night was all fun, frivolity, and butter frosting...y! I did better this time and actually halved all ingredients, and ended with a lovely, tasty frosting that the kiddies (aka coworkers) went bananas for.

Ingredients? A stick of butter (Paula Deen would be so proud), vanilla, milk, and SCADS of powdered sugar. Adding cocoa powder soon to give it a go at chocolate frosting. Yum!

After concocting my latest cupcake topping, I got on YouTube and watched probably 15 (I never exaggerate) videos on different frosting techniques. Trying out these new techniques will be happening this weekend, as I'm taking tomorrow off from my baking extravaganza. Have no fear! I will continue with the new week. You know how I know? Because my incredibly supportive boyfriend got me a Kitchen Aid mixer (in bubble gum pink, God bless him) to "aid" in my adventure! I simply can't wait. HAPPY CUPCAKING!

Cream Cheesy Goodness?

So, I get home late last night and grab all of my ingredients to delve into the wonderful world of frosting....only to find out that my cream cheese was NO BUENO. Since I plan on using only the best and freshest ingredients (write that down), I asked my lovely roommate to pick me up some cream cheese. Like a champ, she came through for me on her way home, and the baking began.

I planned on only making half the recipe as I didn't need a dozen for people to sample. Funny thing- halving a recipe only works if you cut ALL ingredients in half, not just a couple. Tricky, I know. Alas! I ended with 12 cupcakes frosted and ready for sampling.

At work, they were recieved quite well and I found that there are two kinds of people: Those who love cream cheese frosting, and those who hate it. All in all though, it was a hit and in my book, it will be a keeper.

Tonight? Butter frosting! And, depending on how zealous I'm feeling, possibly vanilla cupcakes? I'm getting more and more volunteers for taste tests. Good sign, right? HAPPY CUPCAKING!

Not-So-Productive Day at Work

Well, cupcaking has taken over my life. I took my first trial recipe to work today, sans frosting, to hear what the masses have to say. They all liked it, and two different people said they thought it tasted like sweet cornbread. After my own test, I realized they were very right! This could be a good flavor for accompanying extremely sweet icing, though. Tonight I've decided to go with All-Purpose Cream Cheese Frosting and Butter Frosting.

Though I feel great about how productive I've been in the cupcake scheme, I'm feeling a little less-than-productive about my actual work day. You know, the one that pays the bills? Eh. Overrated. HAPPY CUPCAKING!

So, tonight I tried a recipe in the Better Homes and Gardens NEW Cook Book, Limited Edition. It's just called "Yellow Cake" but have no fear- I made my own addition to give it a little oomph! :) The prep time is 20 minutes, baking time is 14 minutes (this is Pinky's baking time....adjustments need to be made for ovens designed AFTER 1950), the oven needs to be heated to 375 degrees, and it makes 2 dozen cupcakes. Here we go:

3/4 cup butter, softened
3 eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1/2 teaspoons vanilla
1 1/4 cups milk
1/2 package vanilla pudding

Allow butter and eggs to stand at room temperature for 30 minutes. In a medium bowl stir together flour, baking powder, pudding and salt; set aside.

In a large mixing bowl beat better with an electric mixer (gosh, Kitchen Aide would be wonderful) on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined and scraping sides of bowl. Beat on medium speed for two minutes more. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill cupcake pan to 3/4 full. I used one of those cookie batter scoops and it worked perfectly- just one heaping scoop, then a little extra scoop, you know, for good measure.

Bake at 375 degrees for 14 minutes or until a wooden toothpick inserted near centers comes out clean. Cool thoroughly before frosting.

VOILA! Batch #1? Success! We'll see what the judges have to say at work tomorrow. As far as things I didn't know about baking that I learned tonight goes, there were a couple. First, eggs and butter left at room temperature before baking provides more volume when beaten. Second, don't use low-fat, liquid or soft veggie spreads in lieu of full-on fat. These products have varying amounts of water and can mess with the cake's texture.

Tomorrow I'm going to be experimenting with frosting- butter and cream cheese style. Until then!

Kami