Friday, May 6, 2011

Mother's Day Cake Pop's & Cake Balls

It's been a busy week since Mothers Day is just around the corner. Most of the orders I got are cake pops.

Of course everyone loves a cake pop. Despite the numerous chocolate that is all over my kitchen right now (anyone want to help clean up?) I had fun creating my masterpieces.

So what are your plans for Mother's Day? Anyone having a cake pop, while watching your favorite show? Well I will be getting a pedicure and watching my kids and fiancé clean up. For all the Mom's have a happy and safe Mother's Day!

Thursday, May 5, 2011

Happy Cinco De Mayo

Happy Cinco de Mayo!

What a great day for a shot of tequila. Unfortunately with so many tasks on my plate I cannot have a shot of tequila, or nothing will be done. But I could if it’s in a cupcake. So why not a cocktail cupcake. Now that’s what I am talking about.

Today I baked up some Margarita cupcakes with a Lime Tequila Frosting. Why not share one with me! Have a Happy and safe Cinch de Mayo everyone!

Margarita Cupcakes (adapted from Annie’s Eats)
Yield: about 24 cupcakes
For the cupcakes:
3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zester and juiced
½ tsp. vanilla extract
1 cup buttermilk
For the frosting:
2 cups sugar
8 large egg whites
Pinch fleur de sel (coarse salt)
1½ cups (3 sticks) unsalted butter, at room temperature
2½ tbsp. freshly squeezed lime juice
2-4 tbsp. tequila
To make the cupcakes, preheat the oven to 325˚ F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, and then transfer to a wire rack to cool completely. If desired, brush the cooled cakes with tequila to emphasize the true margarita flavor.

For the frosting (slightly adapted from Rachel Ray)
1 stick of unsalted butter (room temperature)
2 ½ cups confectioner’s sugar
2 tbsps tequila
2 tbsps lime juice
½ tsp vanilla extract
½ tsp lime zest
1tsp salt

Using the electric mixer, beat butter until creamy. Beat in 1 cup confectioners' sugar. Beat in the tequila, lime juice, vanilla, lime peel, salt and the food coloring until smooth and creamy. Beat in the remaining 1 1/2 cups confectioners' sugar one-third at a time, until just soft enough.
To get the lime frosting color I used one drop of Ameri-color lime green and three tops of yellow.

I am linking up at Get Your Craft on at Today's Creative Blog.
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