JulieRimblr

Woah! 15 minutes after posting Cupcake #4, I’m posting Cupcake #5! I must be the fastest cupcake baker ever! 

Actually, no. I’m just far behind on the cupcake blog posting…for the two of you that actually read this. Thanks, Ryan and Dana. AND JOE!

This past weekend was St. Patrick’s Day. Friday, I decided to have a party and my friends demanded cupcakes. I wanted them to be St. Patrick’s themed, so, I made them mint cupcakes? I don’t know how that’s connected, but I used creme de menthe, and that’s green, so suck it. I don’t have pictures to show this time around. I didn’t think about it, but here’s a nice picture of all of my wonderful friends! They ate the cupcakes.

The cupcakes were just chocolate with creme de menthe added in. I wanted them to be mint chocolate chips, but for some reason all of Carroll County is against them. So, I had my brother get me so booze. This is actually the first alcoholic thing that I’ve served at any of my parties. We get crazy sometimes, I know.

Anywho, I enjoyed these cupcakes. BUT, I didn’t do very well on the frosting, which I usually thrive at. I thought the frosting would only take 5 minutes, like usual, but this type called for at least an hour. I didn’t have that kind of time. It was Fluffy White Frosting, which is basically severely beaten egg whites, and candy syrup. I have to make the syrup myself, which is difficult if you’ve never worked with a candy thermometer before. It didn’t come out well, but I put it on the cupcakes anyway. (Later, for the remainder of them, I put chocolate icing on them.)

Overall, the cupcakes were good, not wonderful, but good.

Until next time.

 

Okay, okay, okay. I know it’s a little late. Like, a month late? But, better late than never I suppose? Let’s bring out cupcake number four, shall we?!

Maple French Toast Cupcake w/Bacon!

These cupcakes were definitely a hit. I had to make them for a video commercial project for my Intro to Media Production class. I was originally going to make flat out bacon cupcakes, but since I don’t enjoy bacon, I decided against it. So, I googled bacon cupcakes, and these appeared. I do love me some french toast. 

This recipe calls for everything that normal cupcakes do, but with vanilla pudding mix and half and half. Also, I’ve never had to use nutmeg until now. That stuff is expensive. Obviously these guys called for maple syrup. (I had to make these three times, so in the end, I added more maple syrup. I thought it brought out the taste a lot more.) Though the cake was excellent, it’s very dense. (Remember, it’s french toast, not a ‘cupcake’) The frosting on the other hand was heavenly. I could have just eaten that and been completely fine. The frosting was basically cream cheese, syrup, and lots of sugar. Good, right?

After combining the cake and the frosting, I had my wonderful mother make me bacon (because I lack the ability to do so without injury.) I just artistically sprinkled some bacon on top of each one and voila, maple french toast cupcakes w/bacon!

Overall, they were delicious. Though for me, after making them three times do to my partner’s schedule mishaps, I found them less delicious and more annoying.

Until next time.

 

For this cupcake, you’ll really need a nice tall glass of lemonade. Pink lemonade that is! 

This time around, I chose to make pink lemonade cupcakes. They’re basically made with lots of flour, lots of egg whites, lots of vanilla, and a little bit of pink lemonade concentrate. The first time I started making these, I actually had to restart completely. Definitely threw a temper tantrum, but we got through. I had actually forgotten how to read and put the flour mix in with the shortening instead of the sugar like it said. Oh well. It happens. Luckily I had enough flour for a second try.

Anyway, the batter of this cupcake wasn’t completely lemonade-y, but the icing definitely was. I can’t decided if I like this or not. You definitely need the right beverage. Since it’s not a typical cupcake flavor, I could see it going unliked by lots of people. But, if they like pink lemonade, they’re in for a treat.

This is the first time I have actually decorated a cupcake. It was super easy, but it came out so cute! I just used Keebler Fudge Stripe cookies and sugar sprinkles. 

Overall, this cupcake is okay. It’s not my favorite and like I’ve said before, none of the cupcakes that I’ve made from this book have been completely fantastic. I guess pink lemonade just isn’t one of my flavors.

Until next time.

So, apparently I’m just overestimating these things. But, I decided that this time I was going to make gingerbread cupcakes. They’re delicious, but not so delicious that I want to stuff fifty in my face all at once. I’ve made cupcakes not in this book that were like that. Oh well. Apparently I just need take notes and tweak them later. 

This is the first recipe that I’ve gotten to use molasses. I’ve never even been near it before, and in case you haven’t either, here’s a tip: Don’t smell that shit. It’s awful. I honestly didn’t know what molasses really was and neither did my mother. “Isn’t that stuff from, like, trees? Or something?” I agreed. Only because that would have been my guess. Apparently it’s from sugar cane and grapes and blah blah blah. Anyway, molasses. Used it. Check.

After I had mixed all of this, I tasted the batter (just like you’re supposed to. Fuck that raw egg shit) and I didn’t get punched in the face with the taste of gingerbread, but I decided that cooking might make the difference. (Though not so much.)

While they were baking, I worked on the frosting. I made a creme cheese frosting, but with ground cinnamon and lemon zest in it as well. Now this stuff I definitely wanted to stuff in my face all at once. Very delicious. Sadly, the cupcake vs frosting ratio didn’t match, so a lot of the frosting didn’t get used. Stuffed in the fridge for later. (Wait. Is that really a bad thing?)

 Look that beautiful green counter top. Anywho, once they were done and iced, I took one out of the paper, which for some reason wasn’t as easy as it should have been, and devoured it. Overall a good cupcake.

Until next time.

Okay, so I’ve baked the first batch of cupcakes from The Big Book of Cupcakes, and I’ve got to say, I’m a little disappointed. It’s probably not the book and it’s recipe, but my lack of magical crack to secretly sprinkle into the batter.

I chose to make harvest apple cupcakes with cream cheese icing. (I made both of them myself.) While making the batter, it tasted simply delicious- the three cups of chopped apples were definitely being tasted. Once they were out of the oven though, the apples were gone. All I could taste was the cinnamon. Obviously the apples didn’t just vanish, but I was expecting a more ‘apple-ly’ taste. How many times can I use the word apple? Tons. Also, I put in chopped nuts. I hate nuts. I knew I shouldn’t have done that. *Regret*

Overall, the cupcakes were good, just a little bit of a let down. Next time, I’ll have to find a way to amp up the flavor. And, no nuts. 

Until next time.

Things I got for Christmas: 

Cupcake apron, icing decorating syringe, and The Big Book of Cupcakes. 

I’m sure you can figure it out.

It’s definitely been a year since I have posted anything, mostly due to the fact that I’m still not sure what the use of this site is supposed to be, but anywho, it’s been a long time. Before, I was a high school graduate who was attending college at Bowling Green State University and had an amazing boyfriend. Now? I’m a sophomore at The University of Akron who no longer has an amazing boyfriend, but an amazingly spectacular best friend which whom I couldn’t live without. Yes, I still attended BGSU, but transferred to Akron, and I must say it was the best decision I could have made. I’m very happy here.

Read More