icakepops: iTutorials

iCAKEPOPS TOFFEE ESPRESSO CUPCAKES

2 c. granulated sugar                             2 eggs (room temp.)
1 3/4 c. flour                                         1 c. milk (room temp.)
3/4 c. cocoa powder                               1/2 c. browned butter *
1 1/2 tsp. baking powder                        4 tsp. vanilla
1 1/2 tsp. baking soda                            1 c. hot espresso
1 tsp. salt                                              1 c. toffee bits

* Heat butter in a metal pan over medium-high heat, swirling pan until butter   turns a dark golden brown and has a nutty aroma (about 3 mins.)

Heat oven to 350. Sift and combine dry ingredients. Mix in eggs, milk, vanilla and browned butter. Beat on medium speed 2 mins. then slowly stir in hot espresso. Batter will have a liquid consistency. Fill cupcake pans, then sprinkle toffee bits on top.

Baking Times:
mini's for 10-12 mins.
regular cupcakes for 22-25 mins.
two 9-inch rounds 30-35 mins.

BROWNED BUTTER FROSTING

(I like this recipe as you don't have to wait for the butter to come to room temp.)

1/2 c. browned butter *

3 c. confectioner's sugar

1/4 c. heavy cream
3 tsp. vanilla

Combine melted browned butter and confectioner's sugar in an electric mixer on medium speed. Add heavy cream and vanilla. Beat until desired consistency, adding more powdered sugar as needed.
Makes about 2 cups.

EASY CHOCOLATE GANACHE

Melt 1/2 stick of butter in a small pan, add in a cup of chocolate chips and a 1/4 cup of heavy cream. Stir over medium heat until smooth being careful not to burn.

Tie-Dye Fourth of July

Start with your gel food coloring of choice. I used Wilton's blue and red food coloring gel.

Dip a lollipop stick into the gel . . .

. . . and give your prepared cupcake batter a swirl.

Pop them into the oven . . .

. . . and this is what they will look like when ready.

These came out a bit top-heavy on the coloring.

So I gave it another go with less food coloring gel in the swirl.

I liked these much better! Now you try . . . .

Bear Pop Macarons

The French Macaron cookie is a sweet trend right now decorating dessert tables at parties and adorning confection bars at weddings. So I decided to have a go at these just to see if I could make them (and to find out what they taste like!)

I followed this wonderfully simple recipe from Tartelete and guess what? They turned out really great! Amazing to me as this was a first in my book.

Once the almond powder, sugars, food coloring and egg whites were folded together, I piped them onto a cookie sheet lined with parchment paper. As a piping guide I used this perfect little template from Bakerella