Friday, March 1, 2013
Fashion!!!!!
So, today I will be introducing a new part of my blog. Fashion!!!! Fashion is a big part of my life, and I want to share that with you. This segment will come semi-often, but I will try to post my polyvore sets on here when I finish them. This way, you can see what I like to cook, but also what I like to wear!
Saturday, January 19, 2013
Donuts!
Hello again! I don't know if you noticed, but this is no longer just a cupcake blog. It's now pretty much for anything I want whether it's cooking or fashion. So, today I wanted to show you a recipe I recently found and made, courtesy of pinterest. The original recipe for these amazing baked donuts can be found here at Krissy's Creations. If you don't want to read her entire post, (though I recommend looking at the pictures) here's the gist of it:
Doughnuts are really fattening, right? They're all deep fried and covered in sugar and stuff. So, what if you could make yummy, indulgent donuts without that part? That, my friends, is where these come in. You can now have delicious donuts without all the extra icky stuff! I made mine with glaze, but you can also use cinnamon sugar topping.
Baked Doughnuts
Dough:
In a small bowl, combine the remaining ½
cup of milk with the sugar and butter. Add it to the yeast mixture.
Stir to combine. Add the egg and stir until incorporated. Add the
flour, nutmeg, and salt and stir until the dough starts to form. Change
to the dough hook and knead for until the dough starts to become
smooth. If the dough is too sticky, slowly add more flour until it is
no longer sticky.
Doughnuts are really fattening, right? They're all deep fried and covered in sugar and stuff. So, what if you could make yummy, indulgent donuts without that part? That, my friends, is where these come in. You can now have delicious donuts without all the extra icky stuff! I made mine with glaze, but you can also use cinnamon sugar topping.
Baked Doughnuts
Dough:
3/4 cups Warm Milk
1 packet Active Dry Yeast
1 tbsp. Unsalted Butter
1/3 cup Sugar
1 Egg
2 ½ cup All Purpose Flour
Pinch of Nutmeg
½ tsp. Salt
Glaze:
* Enough to glaze all the doughnuts
¼ cup Milk
1 tsp. Pure Vanilla Extract
2 cups Confectioners Sugar
Cinnamon Sugar Topping:
*Enough to cover all of the doughnuts
½ cup Unsalted Butter
1 cup Sugar
1 tbsp. Cinnamon
To make the dough, place ¼ cups of the warm milk in the bowl of a stand mixer. Sprinkle the yeast over the milk. Let sit for 5 minutes.
Transfer to the dough to a lightly floured
surface and knead for 5 minutes until the dough is smooth and elastic
and has formed a ball. Place the dough ball in a large lightly greased
bowl, and cover with plastic wrap. Let sit in a warm place for about 1
hour, until doubled in size.
Once the dough has risen, roll it out on a
lightly floured surface until ½ thick. Using a doughnut cutter (if you
don’t have a doughnut cutter, you can use 2 biscuit cutters – 1 that is
about 3 inches, and the other that is about 2 inches for the inner
circle) cut out the doughnuts until you have no dough left. If desired
you can gather up the scraps into a ball and roll it out and cut out
more doughnuts. I prefer not too because I feel the dough becomes too
tough.
Place the doughnuts on a baking sheet lined
with a silicone mat or parchment paper, about 2 inches apart. Cover
with a clean towel and let sit for about 45 minutes.
Preheat the oven 375 degrees F.
Place the baking sheets in the oven and
bake for 7 minutes, until lightly golden brown. Be careful to not
overbake these. You want them to be light and doughy inside. Let the
doughnuts cool for about 5 minutes until ready to top with either the
glaze or cinnamon sugar topping
While the doughnuts are cooling make the
glaze and/or cinnamon sugar glaze. Each recipe makes enough to cover
all the doughnuts. I made a half recipe of each and topped half of the
doughnuts with each topping. Or you can choose to just do one of
topping for all the doughnuts.
To make the glaze, combine the milk
and the vanilla in a small saucepan. Heat over low heat until just
warmed. Slowly add in the confectioners sugar and whisk until the
mixture is smooth. Remove the glaze from the heat and place over a bowl
of warm water.
To glaze the doughnuts, dip them halfway
into the glaze and place on a draining/cooling rack set over a baking
sheet. Sprinkle with sprinkles if desired. Let set for about 10
minutes.
To make the cinnamon sugar topping,
melt the butter in a saucepan or a microwave, and place in a small
bowl. Combine the sugar and cinnamon in a medium sized bowl.
To top the doughnuts with cinnamon sugar,
dip the halfway into the melted butter. Then dip them into the
cinnamon-sugar mixture. Set on a draining/cooling rack to set, about 5
minutes.
Serve and enjoy :)!
Saturday, October 27, 2012
Spoilers!
I have new cupcakes! I don't have time to do posts on them at the moment, but I will be posting three new recipes, so stay tuned!
Sunday, September 23, 2012
It's Finally Here!
I know you have waited for this, so I will tell you right now. The cupcake recipe I was talking about last month? I am finally posting it. So here it is-Nutmeg Cupcakes!
Nutmeg Cupcakes
Makes 12
Nutmeg Cupcakes
Makes 12
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 pinch salt
- 8 tablespoons butter, softened (1 stick)
- 1 cup white sugar
- 3 eggs
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon grated nutmeg
- Preheat the oven to 375 degrees Fahrenheit. Line a standard muffin tin with 12 cupcake liners. Combine flour, baking soda, and salt in a bowl, set aside.
- Beat the butter and sugar in an electric mixer until thoroughly combined. Add the eggs and vanilla, until it has thickened slightly and is slightly yellow. Slowly mix in the flour mixture and milk, alternating until completely mixed. Add nutmeg and mix.
- Divide the cupcake batter evenly between liners. Bake until a toothpick comes out clean, or 15-20 minutes. Let
them cool in the pan for 2 minutes, then transfer to a cooling rack
until they are ready to frost.
Vanilla Buttercream Frosting
frosts 12 cupcakes
- 1 cup butter, softened
- 3 1/2 cups confectioners' sugar
- 1 teaspoon milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 teaspoon grated nutmeg
- In a bowl combine butter, sugar, nutmeg and salt. Beat till blended.
Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
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