Archive | February, 2010

Baking Tips

19 Feb

Every now and then I come across little tips and ideas to make baking easier. One thing that’s just come to mind is the differences in flours!! Majority of the recipes I use, I’ve had from childhood and they are thus US based. And I always used to get so confused as to what kind of flour to use in place of all-purpose flour, which a lot of American recipes call for. Should I use self-raising flour, cake flour, white bread flour??

Well I recently came across a very helpful website that eased it all out for me. When making cakes and cupcakes and anything else that needs to be soft and moist, the best replacement for all-purpose flour is (duh) cake flour. The trick is to substitute 1 cup of all-purpose flour for 1 cup and 2 tablespoons of cake flour. Other flours make the batter crumbly and the cupcakes are likely to fall apart when you’re finished baking!!!



Red Velvet Cupcakes with Cream Cheese Frosting

19 Feb

These have got to be my favourite cupcake flavor of all-time. Nothing beats these. I don’t know if it’s the cream cheese frosting or the simple fact that these little babies are bright red (one of my favorite colours) but all I know is that they scream L.O.V.E to me and are absolutely delectable.

The following is one of my favorite recipes for these traditionally American desserts:


2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Since these cupcakes remind me so much of love, and I love making them around Valentine’s Day, or for anniversary gifts, etc., I like to use an icing gun to ice the cupcakes with cream-cheese hearts. It makes the cupcakes that much better 🙂

Happy Baking!!!!

Welcome to My World of Food!!!!!

9 Feb

This blog originally started out as an ode to my new business venture of cupcake deliveries. Though that is still the main intention of the blog, I’ve decided to expand it to include more of my favorite things (I love my food, I don’t discriminate). So not only will this blog feature all of the growing pains and delights of my soon-to-be cupcake boutique, but also different pickings and snippets, recipes and tales, of all of the many wonderous food situations I encounter day-to-day!!!!!

Feel free to take recipes from here, to comment, and to give me more ideas of what to add to this ever-growing obsession!!!!

Happy Reading (and eating) 🙂