DIY Cupcake Stands

A couple weeks ago, on a mutual day off (a rare and joyous commodity), Joe and I headed down to AmVets, our favorite local thrift store to score some supplies for a little wedding project. Cupcake stands!





We filled our cart full of glass and ceramic plates, platters, cups, candlesticks and vases. Vertical elements for height, horizontal elements for surface area.



I liked this milk glass vase.



Once we got our supplies home, all we did was add some glue! We bought epoxy, but found that plane old superglue did the job. We made a few with a two and three tiers, and others as just regular cakestands.



We think this will make for a pretty sweet dessert table, the perfect home for all those cupcakes I can't seem to go two posts without talking about!

Process: Vanilla Cupcakes

I made a batch of the vanilla chiffon cupcakes we'll be featuring at the reception, and decided to take some process photos along the way. For your viewing pleasure, vanilla cupcakes from flour to frosting:

Bakin' It Pretty

I have some fun things to share, guys..

In anticipation of the cupcake bonanza that will be overtaking our kitchen in the coming months/weeks, I've picked up a few accessories. Mostly, I just want to share how awesome this site is: Bake It Pretty. They have everything from novelty cupcake toppers to "baking emulsions" and candy-making supplies.

Here's what I got:





A couple weeks ago I found a really cheap piping set, from Wilton, I think. But all of the tips ended up being kind of small for regular cupcake frosting. I'm hoping these jumbo guys will do the job.

Okay, so here are the really fun things:




Yes. Unicorn molds. Why? Because they are awesome. Obviously. I'm not actually sure how they'll wind their way into the wedding (cupcakes or elsewhere), but I'm sure you'll see them somewhere.

Anyway, I couldn't really keep that to myself. Hopefully this weekend, I can whip up some frosting with my new fiance the KitchenAid and play with the new tips!

Cocoa Cupcakes

A couple weeks ago, I whipped up a batch of chocolate cupcakes--the cocoa version of the Alton Brown Chiffon Cupcakes--for an end-of-year studio potluck. And because these cupcakes are definitely going to be on the dessert menu, I thought I'd share!

These pictures seem to focus on the frosting, though, because I was also testing out a swiss buttercream recipe (soooo good). The pairing of the two are pretty great. Since the cupcakes are so light and not super-sweet, you can go pretty decadent with the topping--and it is decidedly decadent.
Mmmm.. buttercream..

Latte Layer Cake

Okay, so this is barely wedding-related. But I couldn't let you guys go so long without talking about cake, in its many forms.

Yesterday was Joe's birthday. I set myself the task of making him a mind-blowing birthday cake whilst trying out a variation of the chiffon-style cake we decided to use for our wedding cupcakes.

The recipe comes from Smitten Kitchen, Espresso Chiffon Cake. Light, airy espresso-flavored layers soaked with espresso-rum syrup. Insane. I thought the fudge frosting might be overkill though, so I opted for a variation frosted and filled with homemade whipped cream. So it's like a cappuccino disguised as a cake. Perfect for the guy who owns enough equipment to make coffee at least a dozen different ways.

Alright, I'll just let the photos speak for themselves.

















So delicious that we had a slice for breakfast too. I could totally imagine adapting this for cupcakes. You can almost count on it.



Somebody had a good day.

Did you think we forgot about the cupcakes?

Last night, around 10 pm, I decided to make some cupcakes. And not just any cupcakes. Dear readers, I do believe that I have stumbled upon the two most glorious recipes in the world of cakey confections. These are winners, no doubt about it.


Note: these were just testers. When it's time for the real deal, there will be a mountain of swirled buttercream atop these cakes. Fret not.

For the cupcake itself, I present to you: Alton Brown's Vanilla Chiffon Cupcakes
And for the very literal icing-on-the-cake: Smitten Kitchen's Swiss Buttercream

For the test batch, my additions were:
- almond extract
- 1/2 tsp of my own chai spice mix (cardamom seeds, fennel seeds, cloves, cinnamon, and black cardamom)
- ground almonds sprinkled on top along with my schmancy Williams Sonoma sprinkles

These babies are light as air, not too sweet, and taste like clouds of heaven in your mouth. I have found it, my holy grail of cupcake recipes. Amen.

Love,
Gabby

Cupcakes: Earl Grey and Lemon

So, I have a test run for you!

This week we made Earl Grey cupcakes with lemon-honey icing. We were both craving something light and citrus-y, and this recipe sounded interesting enough.
For the cupcakes, I adapted this recipe.



Earl Grey Cupcakes

- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk
- 1 bag Earl Grey tea
- 1 tbsp. lemon juice
- zest from 1 lemon

Beat butter and sugar until light and fluffy. Beat in eggs one at a time. Mix dry ingredients, including loose tea. Beat half of dry mixture into the wet. Then mix in the milk, lemon juice, and zest. And then combine the rest of the dry mix. Stir until just combined. Line cupcake pan, and fill cups about 2/3 full. Bake 20-25 minutes at 350. Cool before frosting.



For the icing, I just mixed half a cup of confectioners sugar, 1-2 tbsp. lemon juice, 2 tbsp. honey and some extra zest. Mix to the right consistency and drizzle over cooled cupcakes.

So, what do you think, Joey?

Haha..

Yes, they're pretty yummy.
My only concern for them as a wedding treat is that they're not really a show-cupcake. They taste wonderful but they're kind of beige-tastic. I think if I were to make them for the wedding I would do a buttercream frosting instead, to give some height. And then probably fancy them up with some sprinkles and whatnot.



What should we try next?

Love,

Gabby

Wedding Cupcakes

So, cake.

This is something I definitely think we can do ourselves. I'm pretty confident in my baking abilities, and I know that I'll have some enlisted help. But I'm not so sure I can crank out an enormous, tiered, frosted mountain of cake. Which is why we've decided to go with cupcakes.
They're cute, there's no need for slicing and serving, and making them will be considerably less work than baking, assembling and frosting a huge wedding cake.

This is what I'm thinking:






(images from marthastewartweddings.com)

Cute, right?

More than anything, I want them to taste really good. Wedding cake usually seems to suck.

I've linked to the blog ming makes cupcakes, and I'm starting to try some of her recipes. The Flourless Beet Chocolate Cupcakes (#31) are SO GOOD. We've made two batches in the past two weeks. Yeah.



Anyway, I'll be testing out recipes occasionally. I'll try my best to post our findings.



Love,
Gabby