The Apex High Bakeress

A Brazilian's Adventures in High Altitude Baking


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Neopolitan cupcakes! (no recipe!)

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these were not only super fun to make, but delicious and the beginning of my pro frosting adventures! the recipe will be posted lated its the same recipe i use for my german chocolate cake base.

after the cupcakes cooled i stuffed them with strawberry preserves and some i also put creme cheese.

the frosting is a vanilla butter cream.

frosting

3 sticks softened butter

5 cups powdered sugar

2 tbsp heavy cream

2 tbsp. vanilla extract

 

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Streusel French toast cupcakes with maple frosting.

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let me begin by stating how much i dislike cinnamon, i have always strayed from cinnamon rolls, or replacing cinnamon with nutmeg, as of lately however i’ve been experimenting more and more and i think i’m begining to appreciate it more with time.

this recipe is a modification from bakingdom’s own streusel topped French toast cupcakes with maple butter cream with my own personal baking style modifications to taste, and altitude

ingredients

[STREUSEL]

1/2 cup + 3 tbsp. flour

5 tbsp. butter (frozen for 15 minutes and cut)

1 tbsp. sugar

1/2 cup pack brown sugar

1/2 tsp. cinnamon

1/4 tsp. salt

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mix all the dry ingredients together and then with your hand mash together with the butter chunks until combined.

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mine ended up a bit too wet, so when came time to use i added another three tablespoons of flour to make it flakier and drier, so if yours does this as well, go ahead and add the three tablespoons. cover and stick it in your freezer till were ready for it again.

ingredients

[FRENCH TOAST CUPCAKES]

2 cups sugar

1 tbsp. baking powder

3 cups – 2tbsp. flour

1/2 tsp. nutmeg

1 tsp. salt

3 tsp. cinnamon

1/2 cup sour cream

1/2 cup plain greek yogurt

2 sticks softened butter

1 tbsp. vanilla extract

4 eggs

preheat oven to 350

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whisk together the flour (Sifted), sugar, salt, baking powder, cinnamon and nutmeg until well combined

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with an electric mixer add in the eggs, sour cream, greek yogurt, butter and vanilla till smooth

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fill your cupcake liners to about 2/3 (i always overfill and make huge cupcakes, and even so this recipe gave me 2 dozen!! (which still went extremely fast!)

pull our streusel out and crumble on top of the cupcakes, go ahead and be generous

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bake twenty minutes or until toothpicks come out clean, after they cool remove from tray and let cool completely.

and now for the showstopper

ingredients

[MAPLE BUTTERCREAM]

4 cups of powdered sugar

2 sticks softened butter

1/2 tsp salt

2 tsp vanilla

1/2 cup maple syrup

3 tbsp. heavy cream

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cream our sugar on high with an electric mixer until its so fluffy you could die. add in our powdered sugar and keep mixing until its all smooth, add salt and vanilla and then our maple syrup, this will thicken it a bunch. add the heavy cream last then mix on high for five minutes or so until its as butter creamy as possible.

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i’m still practicing my frosting techniques, but ill get there!

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i made a sugar/cinnamon mixture and sprinkled it on top for some extra sweetness!

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and then after two cupcakes i died

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and then i began again.