Welcome to The Cupcakerie

Welcome to
the Cupcakerie

Just a :

• college student
(USC Trojan)
• scientist in training
• amateur baker
• and cupcake enthusiast

who is hoping to share her
love of everything sweet!

cupcake1

search cupcakes:

3 days ago ● 101 ● ↺

cakelove:

Double Chocolate Marshmallow Bars
Recipe

4 days ago ● 16 ● ↺

4 days ago ● 46 ● ↺

Peanut Butter Roll Cupcakes w/ Chocolate Sauce & Peanut Butter Marshmallow Frosting Recipe

4 days ago ● 8061 ● ↺

4 days ago ● 20 ● ↺

fattyland:

Cinnamon whirls recipe
Takes 35 minutes to make, 8 minutes to bake, plus proving
INGREDIENTS
500ml milk
150g butter, cut into pieces, plus extra for greasing
800g strong plain flour, plus extra for dusting
1/2 tsp salt
7g sachet fast-action dried yeast
100g golden caster sugar
1 egg
Handful of sugar cubes, lightly crushed
For the filling
75g butter
2 tbsp ground cinnamon
75g golden caster sugar
METHOD
How to make cinnamon whirls
1. Measure the milk into a glass or plastic jug and add the butter. Microwave on high for 2 minutes until warm. (Alternatively, put the milk and butter into a saucepan and put over a medium heat until the butter is melted and the mixture is warm.) Set aside.
2. Put the flour into a large bowl and add the salt, yeast and caster sugar. Pour the warm milk and butter into the flour mixture. Start mixing with a wooden spoon, then use your hands to mix the dough until it gradually forms a ball and leaves the sides of the bowl clean.
3. Lightly dust a clean work surface with flour and tip the dough out onto it. Stretch and pull the dough for 10 minutes until it is smooth and elastic. Cover the dough with a greased piece of cling film and set aside.
4. Make the filling. Weigh out 25g butter, put it in a small plastic or glass dish and microwave on high for 30 seconds to melt. (Or melt in a pan over a medium heat.) Put the rest of the butter in a bowl with the cinnamon, caster sugar and melted butter, and mix with a wooden spoon until smooth.
5. Take a large sheet of baking paper and put it onto a clean work surface. Sprinkle with flour, then take a rolling pin and lightly sprinkle it with flour. Uncover the dough and roll out on the baking paper to a large rectangle (about 30cm x 40cm).
6. Using a palette knife or flat-bladed knife, spread the cinnamon butter all over the dough, right up to the edges. Lift up the paper along the longest edge of the dough: as you lift, the dough should roll over. Keep lifting the paper until the cinnamon swirl is completely rolled, like a big Swiss roll.
7. Cut the cinnamon swirl into 2cm thick slices - you should make 18 slices. Ease a knife under each piece, then lie on its side in a muffin case so you can see the swirled effect. Transfer to lined, deep-hole muffin trays. (If you don’t have any muffin cases, put the cinnamon swirls directly into a non-stick, deep muffin tray.)
8. Crack the egg into a bowl and mix with a fork. Brush over the cinnamon buns, then sprinkle with the crushed sugar cubes. Cover the whirls with a greased piece of cling film and leave to prove in a warm place for about 20 minutes.
9. Preheat the oven to 220°C/fan200°C/gas 7. Discard the cling film and bake the cinnamon swirls for 8 minutes, or until risen and golden brown. Allow to cool for at least 20 minutes before eating.

5 days ago ● 66 ● ↺

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5 days ago ● 27 ● ↺

foodsmex:

via Bakerella.com

Cinnamon Swirls

1 quart Whole Milk 1 cup Vegetable Oil 1 cup Sugar 2 packages Active Dry Yeast, 0.25 Ounce Packets 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour 1 teaspoon (heaping) Baking Powder 1 teaspoon (scant) Baking Soda 1 Tablespoon (heaping) Salt Plenty Of Melted Butter 2 cups Sugar Generous Sprinkling Of Cinnamon
[ view full recipe ]

6 days ago ● 120 ● ↺

the-cupcakerie:

Cinnamon Roll Cupcakes with Cream Cheese Frosting Recipe

6 days ago ● 50 ● ↺

6 days ago ● 490 ● ↺

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1 week ago ● 1371 ● ↺

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