Hope you had a wonderful Halloween!

Strawberry Cupcakes

I tried making these cupcakes a few months ago, and it was a major major disaster. At the time, I knew pretty much nothing about cupcake baking. Want proof?

Here you go:

Mistakes #'s 1 & 2: Using the wrong flour and TOTALLY overfilling the cupcake pans. Don't be tempted, people! 3/4 full and THAT'S IT!!

At the time, I didn't know "cake flour" does not equal boxed cake mix. It means plain, old, Swan's Down or Pillbury Cake flour. I think that's where the whole episode went wrong. Ah, live and learn.

How embarrassing.




Well, that experience is now behind me, and I have redeemed myself. These cupcakes tend to rise more than other cupcakes, so be extra careful not to overfill the pans.

Strawberry Cupcakes
from Martha Stewart Cupcakes
makes 68ish mini cupcakes

Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 cup cake flour (not self-rising. NOT BOXED CAKE MIX!!!)
- 1 tbsp. baking powder
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/4 cups sugar
- 1 1/2 tsp pure vanilla extract
- 3 large whole eggs plus 1 egg white
- 1 cup milk
- 2 cups finely chopped fresh strawberries (about 20), plus about 10 more for garnish.
- Strawberry Meringue Buttercream, recipe to follow

Step 1: Preheat oven to 350 degrees. Line mini cupcake tins with paper liners.  Sift together both flours, baking powder and salt.

Step 2: With an electric mixer on medium-high speed, cream butter, sugar and vanilla until pale and fluffy.  Add whole eggs and the white, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Reduce speed to low.  Add flour mixture in two batches, alternating with the milk, and beating until well combined.  Fold in chopped strawberries by hand.

Step 3:  Divide batter evenly among lined cups, filling each 3/4 full.  Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 10-15 minutes; turn out cupcakes onto rack and let cool completely.  cupcakes can be sored up to 1 day at room temperature in airtight containers.

Step 4: To finish, pipe buttercream onto each cupcake and top with sliced strawberries.

Strawberry Meringue Buttercream
adapted from Martha Stewart's Cupcakes
makes 5 cups

I've listed the full recipe here, although I always make half the amount of buttercream specified in Martha Stewart recipes.  I also chose to use strawberry jam instead of fresh pureed strawberries because it's easier, and I like the flavor is better.

Ingredients:
- About 1 1/2 cups seedless strawberry jam. Use more or less according to your tastes.
- 4 large egg whites
- 1 1/4 cups sugar
- 1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, room temperature

Step 1:  Combine egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water.  Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Step 2:  Attach the bowl to the mixer fitted with the whisk attachment.  Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool (test by touching the bottom of the bowl), about 10 minutes. It should look like this:

Step 3: With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition.  Once all the butter has been added, scrape down sides of bowl with a flexible spatula.  When the mixture is smooth, start adding the jam 1/4 cup at a time until you are satisfied with the flavor.

Finished Product:

I think I redeemed myself. Enjoy!

Fall Has Arrived...

Hello person reading my blog,

Fall is here and unfortunately, this means the sun sets earlier than it used to. This has put a slight damper on my picture taking opportunities and hopefully explains my absence from the Savory Shutter.  I'm thinking about buying some artificial lighting, however the lamps I am looking at cost about $200... maybe Santa will pull through for me this year. For now, I will probably start blogging about my personal life or maybe throw a few pictures up of my knitting projects.

In other news, I still have not found a job.  I had a small mental breakdown about it last week, but I bounced back pretty quickly.  The thing that causes me the most anxiety is not the part about not having a significant income... it's the part about not really knowing what to do or where to go from here.  Sometimes I lay awake at night and feel really stressed out about my future. Should I go back to school? Should I get my architecture license? Am I a huge loser who will never find a job again? I don't know. I just. don't. know.

My confidence has also taken a hit.  At one time I thought I was talented. At one time I thought I was "successful." Seven months ago, I worked for a starchitect and now I spend my days baking cupcakes and sponge cakes. Being away from an office for so long makes you question if you're even capable to walk into an interview and convince a potential employer you're the best candidate for a job.

The U.S. Bureau of Labor Statistics reports that the current unemployment rate is 9.5%. This might be comforting on one level, knowing that I am among almost 10% of the population. However, it also means the competition for jobs like mine is probably FIERCE. What am I supposed to do to get someone to look at my resume?? Architecture offices are being inundated with resumes... how long will take for Leslie B to get noticed again?

Ok enough Debbie Downer. I just had to get that out of my system. Typing it in a blog has been somewhat therapeutic. You know what else is therapeutic? Great boyfriends, pumpkin patches and kettle corn. Here are some pictures from my weekend:

A basket of mini gourds.

Ilias, among the pumpkins.

Pumpkins

Mini Pumpkins

Is it normal for farms to express their political views with huge signs like this?

That is all for now. 

To anyone reading this who is currently unemployed - Stay strong, I am trying to. Hopefully we make it out of this.

-Leslie 

Perfect Orange Chiffon Cake

Are sponge cakes for old ladies? I have this ongoing theory that I am a 90 year old woman trapped in a 26 year old's body.  Most women my age don't have a penchant for knitting and baking like I do.  Well if loving sponge cake is wrong, I don't wanna be right!

Well anyway, this Chiffon Cake is AWESOME. I really should have taken pictures of the egg white stage since it is the most critical to the success of the cake, however you can watch this youtube video and figure it out: Chiffon Cake Video.

I felt daring and threw in about a half cup of crushed pineapple into the batter.  If you are also feeling daring, you should do it too.

Like I said, the EGG WHITE stage is super important. Here are some tips:

- Make sure the egg whites are at room temperature before beating

- ABSOLUTELY NO YOLK must come in contact with the egg whites!! NONE. Use three bowls to separate your eggs. One for the initial separating of the egg, one for the yolks and one to collect all the whites. If there is even a trace of yolk in your whites, you have to start all over. Grease of any kind in the bowl will not allow them to reach soft peaks.

- Wait until the egg whites are foamy before you start adding the sugar and cream of tartar.

- Beat until the egg whites are the consistency of shaving cream. If they turn out LIKE THIS you have gone to far.  Start over.

- FOLD them into the batter, don't mix. No cheating.

Orange Chiffon Cake

From Joyofbaking.com

Ingredients:

- 6 large eggs, separated plus 1 additional egg white
- 2 1/4 cups (225 grams) sifted cake flour
- 1 1/2 cups (300 grams) superfine white (castor) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120 ml) vegetable oil or safflower oil
- 3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Navel Oranges)
- 2 tablespoons (10 grams) orange zest
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon cream of tartar

Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.

Step 1: Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes). Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).

Step 2: In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams)), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.

Step 3: In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Step 4: Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours).

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

Finished Product:

Enjoy!

Red Velvet Mini Cupcakes

Red Velvet with Cream Cheese Frosting is my #1 favorite cupcake E-VER.  This was my very first attempt at making them, and I must say, I was impressed with the results. I think next time I will opt for a recipe with cocoa powder though, because the red on these cakes was just a little too much for me. Also, I've decided that I HATE HATE HATE working with self-rising flour. Is it just me, or does it rise unpredictably? Why do people even bother with self-rising flour when you can just use baking powder and cake flour? Well anyways, here is the recipe:

Red Velvet Mini Cupcakes

Makes about 48 mini cupcakes
Recipe by Martha Stewart

Ingredients
- 2 1/2 cups self-rising flour
- teaspoon baking soda
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, lightly beaten
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 cup whole buttermilk
- 2 1/2 tablespoons red food coloring
- Cream Cheese Frosting

Step 1: Preheat oven to 350 degrees. Line two cupcake tins. Set aside. In a medium bowl, sift together flour and baking soda. Set aside.

Step 2: In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine.

Step 3: Divide batter among cupcake tins; each about 2/3 full. Bake until a cake tester inserted into the middle comes out clean, about 18-20 minutes. Remove the pans to a rack to cool.

Step 4: When completely cooled, frosting with cream cheese frosting.

Cream Cheese Frosting

for 48 mini cupcakes

Ingredients
- 1 stick butter
- 8-oz cream cheese
- 3 cups sifted confectioner's sugar
- 1 tsp pure vanilla extract

In a bowl of an electric mixer, beat butter and cream cheese until well mixed. Add vanilla extract. Sift in 1 cup of confectioner's sugar and beat until combined. Then sift in the remaining sugar and mix until consistency is smooth and thick, about 7 minutes. 

Finished Product:

Enjoy!

It was a Good Season...

Spring Training starts in 5 months, bitches. See you there.

Banana Pecan Mini-Cupcakes

These cupcakes are perfect for when you have a bunch of overripe bananas with no hope of being finished. If you don't have time to make the cupcakes immediately, freeze the bananas with their peel on and save them for later. The caramel buttercream is kind of a pain to make but it is FANTASTIC. You will want to eat it with a spoon! Your efforts will be rewarded, I promise.

Banana Pecan Mini-Cupcakes
Recipe from Martha Stewart's Cupcakes
Makes about 72 mini cupcakes depending on your tin size

Cupcakes:
- 3 cups sifted cake flour (not self-rising)
- 1 1/2 tsps baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 4 very ripe large bananas, mashed (about 2 cups)
- 3/4 buttermilk
- 1/2 tsp pure vanilla extract
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 2 large eggs, room temperature
- 1 cup pecans (about 4 oz.) toasted in a 350 degree oven for 8-10 minutes and coarsely chopped
- Caramel Buttercream

Step 1: Preheat oven to 350 degrees. Line mini muffin tins with paper liners. Whisk together cake flour, baking soda, baking powder, salt, and cinnamon. In another bowl, whisk together bananas, buttermilk, and vanilla.

Step 2: With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with banana mixture, and beating until just combined after each. Stir in pecans by hand.

Step 3: Divide batter evenly among lined cups, filling each 3/4 full. Bake for 15 minutes, or until toothpick inserted into centers comes out clean. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Step 4: To finish, spread (or pipe) cupcakes with buttercream. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Caramel Buttercream:
makes about 2 cups (This is a half portion, I felt that the whole 4 cup portion was just too much.)

- 1/2 plus 1 tbsp sugar
- 1/8 cup water
- 1/8 cup heavy cream
- 1 1/2 sticks unsalted butter, room temperature
- 2 large egg whites
- 1/2 tsp pure vanilla extract

Step 1: Combine 1/4 cup plus 1 tbsp sugar and the water in a heavy saucepan.  Heat over medium, stirring occasionally, until sugar is dissolved and syrup is clear.  Stop stirrring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming.  Continue to boil, gently swirling pan occasionally to color evenly, until mixtuer is very dark amber.  Remove from heat; add cream in steady stream (the mixtrue will spatter), stirring with a wooden spoon until smooth and combined.  Let cool.

Step 2: With an electric mixer on medium-high speed, cream butter until pale and fluffy.  In the heatproof bowl of a standing electric mixer, combine remaining 1/4 cup sugar and the egg whites.  Set bowl over a pan of simmering water; whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Step 3:  Attach bowl to the mixer fitted with the whisk attachement.  Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form.  Continue whisking until egg mixtrue is flufy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.  Reduce speed to medium-low.  Add beaten butter, about 1/4 cup at a time, mixing well after each addition.  Mix in vanilla.

Step 4:  Switch to the paddle attachment.  With mixer on medium-low speed, very slowly pour in caramel; beat 5 minutes.  Scrape down sides of bowl, and continue to beat until caramel is fully incorporated.  Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month.  Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Finished Product:

Enjoy!