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Menus and Order Forms

13 Nov

A few weeks ago I posted the new Cupcake Menu onto the Cupcake Menu page, but just in case you are having trouble navigating through the blog and still can’t find it, here it is below:

Just click on the picture for it to expand.

And another addition to our service is our Bakery Order Forms.

 

 

To ease the process of ordering, just fill in our order form and email it back to bellapastrybakery@gmail.com. Will save you the effort of having to place a call.

 

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More Kiddie Cupcakes

3 Oct

Here’s another pic of some cupcakes I did for a little boy’s birthday party last Saturday. These were Red Velvet Cupcakes, covered with an edible image of one of the characters from Cars, and frosted with red icing and edible glitter. So cute 🙂

 

These cost P148/dozen. You know what to do … Call 74437735 or email bellapastrybakery@gmail.com to place your order today!

 

 

Just Because …

13 Dec
…at Bella Pastry we love cupcakes THAT much, here are just a few pictures of our favorite cuppycakes this week 🙂
Sample Tray
Red Velvie’s, Carrot and Strawberry
Our famous Red Velvets
Yummy Strawberry



Pineapple Crush
Vanilla Buttercream cupcakes filled with real pineapple pieces and frosted with a dollop of fresh cream and a little pineapple piece

Chocolate Ganache covered Vanilla Cupcakes



Remember to email bellapastrybakery@gmail.com to place your orders today! It’s almost Christmas time and we have so many adorable Christmas cupcake ideas available. E-mail and/or call for your free consultation!

 



What a Treat

15 Jun

About two weeks ago I got the shock of my little food-lovin’ life when I got an e-mail from Elle Magazine in SA asking if I’d like to be part of their August food story. I almost fell out of my seat and immediately proceeded to e-mail my best friend Caroline with the news before even knowing entirely what it involved!

Cheska, Editorial Assistant & Stylist from Elle proceeded to inform me (after I responded to her e-mail in a record 0.09 seconds saying “YES” that she’d found my blog and loved it (dies) and would like me to be one of about 8 contributors for the August food story on favorite childhood meals! My mind immediately started to run as I thought of all the many foods that I loved as a child. Too many to pick. But some of them were just downright classless and not what I really wanted to be known for by all the fabulous Elle readers, like, for example, Velveeta Macaroni N’ Cheese with Oscar Meyer hot dogs in them. Don’t judge ya’ll, that meal was and still is the GOING.

22 years ago!!

I finally decided to make my precious Pink Velvet Cupcakes. Duh, no surprise, cupcakes are my absolute favorite treats ever and ironically, they were the first things I ever learned how to make, followed shortly after by Sloppy Joes (barf).

I grew up in a town called New Rochelle in the suburbs of New York where I attended Hudson Montessori School for my first years of education. I don’t know if I could ever raise kids in the US, but if I ever do happen to, I will do everything in my power to make sure they attend that school. I learned so many intense things at such a young age from that institution and I am so grateful for it. I have distinct memories of standing up on a chair and using an electric mixer to mix the ingredients to chocolate cupcakes (obviously, using a Duncan Hines ready-made-mix, but hey, I was 6 after all). To this day, I still have a scar on my left arm from when I decided to not listen to my mother’s strict instructions and inserted my whole entire body into the oven in an attempt to remove my cupcakes from the singing hot device. So there was no two ways about it, I was going to make my famous (if I should say so myself) pink velvets.

I flew into Joburg (on a day I will not mention for legal purposes lol) and out just for this shoot. Same day. I felt so cool doing that. Why? I don’t know. The shoot was held at one of my favorite little spots in Jozi; Wolves. I first went to Wolves about two years ago for my best friend Milli’s birthday party and fell in love. It is so adorable and homely and I love all their baked goods. One day I hope to open a little patisserie that resembles Wolves. It’s so warm in there. Not literally, especially in this frigid weather, but you know. Anyway, as usual, I digress.

I got to meet so many amazing young women, and one guy, who share my love for food. Please check out their blogs ( Nomi’s, Thando’s and Janine’s). It was such an awesome day and a huge eye-opener to all the possibilities that are out there in this world of food!

Thank you Elle for a fantastic day and a fantastic experience!! LOVED IT!!!

Oh and the issue is coming out in mid-July guys, so please look out for it and buy a copy. I’ll be sure to post a link as soon as I get one!!!

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:

*Ingredients*

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
Directions
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!!!!