Katgalore
Stephanie Here!!!! I kind of have an obsession with cupcakes, so some of my recipes are about that, but I'll try to post other stuff, too! I'm gonna try to post at least once a week, but once school starts, I not be able to post as much, but I'll try!!!
<3 Stephanie
Awesome Chocolate Cupcakes!!!!
Sorry!! I lost the recipe, I'm working to get it back, and I'll post when I find it.
The Ultimate Vanilla Cupcake Recipe (yes, that really is the name!! :))
It really is the ultimate, everyone I've given these to have loved them, and I've made them over and over!!!
Yield: 16 cupcakes
- 1 cup (225 grams) granulated sugar
- 1 vanilla bean
- 1 3/4 cups (175 grams) cake flour, not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (57 grams) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup (75 grams) full-fat sour cream
- 1/4 cup canola oil or vegetable oil (60 ml)
- 1 tablespoon pure (not imitation) vanilla extract
- 2/3 cup (160 ml) whole milk
- Preheat oven to 350 F (175 C).
- In a small bowl, combine sugar and seeds from the vanilla bean.
- Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
- Add the vanilla bean sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
- Fill cupcake liners just over 1/2 full.
- Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
- When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
READ MORE AT CUPCAKE PROJECT,COM
AWESOME Soft pretzels! I made these and they were so delicious. Two friends came over and they were gone in an hour!!!
INGREDIENTS:
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)
DIRECTIONS:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings: after you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
* The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. (Of course I don't have the counter space!)
*Sweet butter, not regular butter, is one of her secrets!
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings: after you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
* The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. (Of course I don't have the counter space!)
*Sweet butter, not regular butter, is one of her secrets!
FROM CDKITCHEN.COM
