Tag Archives: buttercream

bridal mania pt 3 – cute as can be desserts

15 Sep

This is the last in the trilogy of bridal mania posts. I just wanted to show you guys the cute mini versions of my strawberry Oreo pies that I made. They were so much fun to make, and probably the easiest dessert for this bridal shower. I simply doubled the recipe, bought a bunch of disposable mini tart shells and pressed the graham cracker crust into them. Then just scoop the filling into each tart shell and top off with half a strawberry.

The Oreo truffles I usually make are smaller but Shirley asked me to make them a bit bigger for the bridal shower. So, I obliged and it made the dipping a bit more difficult – not to mention the fact that the hot kitchen made it impossible for the chocolate to set. I ended up making these in shifts and putting them into the fridge until they set. It took a bit longer than usual, but they are soo worth it.

In the end, it was a lot of fun to have an excuse to bake these many goodies. I think the selection was pretty good: refreshing strawberry oreo pies, decadent oreo truffles, rich buttermilk chocolate cupcakes and moist buttermilk vanilla cupcakes. Delicious.

a taste of summer: mini oreo strawberry pies

a taste of summer: mini oreo strawberry pies

a taste of decadence: giant hand-dipped oreo truffles

a taste of decadence: giant hand-dipped oreo truffles

a taste of everything: the bridal shower desserts

a taste of everything: the bridal shower desserts

xo dessertchick

bridal mania pt 2- vanilla bean overload cupcakes

15 Sep

This is the second cupcake that I made for the bridal shower. The bride and the bridesmaid wanted something simple and classic, and of course, delicious. So, since the buttermilk chocolate cupcakes took care of decadence, it was a no brainer to pair it with light and fluffy buttermilk vanilla bean cupcakes. And what pairs well with vanilla cupcakes? Of course, even more of the creamy and delicious vanilla bean buttercream icing. Really, when you’ve got a good thing….why stop? I say, just slather on more of the good stuff.

The picture I have are of the cupcakes I made with the leftover cupcakes because I didn’t have time to set up a photoshoot with the bridal cupcakes. For the bridal shower, the icing was a nice strong pink rather than the lavender icing I have shown here. It’s a good thing I had a couple left over because the eight I had saved for pictures were devoured withing 12 hours.  The recipe is fool proof and has become my favourite go-to recipe for vanilla cupcakes. Just make sure not to overbake these babies.

fluffy and moist and you can't just eat one

fluffy and moist and you can't just eat one

Recipe

Ingredients: (this makes 24 cupcakes)

  • 3 cup pastry flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 3 tsp vanilla bean paste/vanilla bean extract/vanilla bean seeds
  • 1 3/4 cups super fine sugar
  • 4 large eggs
  • 1 1/4 cups buttermilk

How-to:

  1. Preheat oven to 350F. Grease and line two muffin pans.
  2. In a medium bowl, sift together flour, baking powder and salt.
  3. In a large bowl, beat together butter, sugar and vanilla bean paste for 4 minutes, until light and fluffy.
  4. Beat in the eggs one at a time until thoroughly combined.
  5. Add 1/3 of the flour mix, then 1/2 of the buttermilk, then 1/3 of the flour mix, then the rest of the buttermilk, and finally the remaining 1/3 of the flour mix, making sure only to mix for a few seconds after each addition (you don’t want to overmix). Make sure to scrape down the side of the bowl as well.
  6. Scoop the batter evenly into the muffin pans, making sure not to overfill it because they will rise a lot.
  7. Bake for 20 to 22 minutes. I had to rotate the pan halfway through to ensure even baking.
  8. Let the cupcakes cool in the pan for 5 minutes before removing them and letting them cool completely on a wire rack.
  9. Only when they are completely cooled (and this is important!), proceed to top them off with the vanilla buttercream icing.
  10. Sprinkle pretty sprinkles and admire your work – right before biting in.

xo dessertchick

bridal mania pt 1 – buttermilk chocolate vanilla buttercream cupcakes

12 Sep

My friend Shirley asked me to make truffles and such for her cousin’s wedding for the wedding favours. However, I was going to be in Vietnam at the time of the wedding. Instead, I ended up baking for the bridal shower! I made 30 chocolate cupcakes and 30 vanilla cupcakes topped with vanilla buttercream icing. Simple and classy. And of course she wanted 40 mini strawberry oreo tarts as well as 75 oreo truffles. It was the first time I’ve baked such large quantities, and I would say that it was smooth sailing – except it wasn’t. I forgot how difficult it is to bake in the summer while your kitchen is swelteringly hot. Ridiculous. Anyhow, it was a race against time to keep everything from melting. For these buttermilk chocolate cupcakes, I found a really amazing recipe and only had to slightly modify it. The vanilla buttercream icing was easy to whip up, but not to easy to keep from drooping off my cupcakes after piping. And let’s not talk about the chocolate hearts – it took forever for them to set, and when I popped them on the icing, they started melting just from the heat of my fingers. Anyhow, all the sweat (and tears) paid off. Shirley, and her cousin, were happy. This is part one of what I baked for the bridal shower. Part two will come shortly!

so pretty and so simple. and of course, delicious.
so pretty and so simple. and of course, delicious.

Recipe

Ingredients:

  • 1/2 cup semi-sweet chocolate
  • 2 1/2 cups pastry flour
  • 1 1/2 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup butter. softened
  • 2 1/2 cups buttermilk
  • 2 tsp vanilla extract
  • 2 cups unsalted butter
  • 3 1/2 cups powdered sugar
  • 1/2 tsp salt
  • 3 tsp vanilla bean paste
  • 1/4 cup milk

How-to:

  1. Preheat oven to 350F. Grease your muffin tins.
  2. Melt the chocolate in the microwave, in 15 second intervals, making sure to stir in between. Set aside to cool down for a bit.
  3. Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  4. In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick.
  5. Add in the butter. Mix until combined.
  6. Add in the melted chocolate.
  7. Now, add in the buttermilk and vanilla. Beat until well incorporated.
  8. Add the flour mixture in 3 increments and beat until smooth.
  9. Divide batter into the cupcake tins. This batter made 20 cupcakes for me.
  10. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool.
  11. In the meantime, with your electric beater, whip the butter until it is creamy. Slowly add the powdered sugar, making sure to scrape down the sides until fully combined.
  12. Add the vanilla bean paste. Slowly, add the milk and continue beating on medium speed until fully combined, for approx. 5 minutes.
  13. Put icing into piping bag and decorate to your heart’s delight.
  14. As for the chocolate hearts, I just took chocolate wafers, melted them, put the chocolate into a ziploc bag. Snip a small corner off and start drawing hearts onto wax paper. Let cool and set, peel them off and top the cupcakes off!

xo dessertchick

double the cookiewiches, double the fun

6 Apr

Nothing can be more fun and more relaxing than having a girl’s night right before exams start. So that’s what the girls and I had planned: a big potluck dinner, some drinks, and lots of fun. The dinner was a success: lasagna, fried rice, pork tenderloin, two salads, meatballs and salmon cakes, as well as dip, popcorn and dessert  – no wonder we had lots of leftovers!

For dessert, I wanted to do something fun and simple, and without chocolate since one of the girls decided to give up chocolate for lent – she clearly has more willpower than I ever will! So, I made ginger and oatmeal raisin cookiewiches! The ginger cookies sandwich cream cheese filling, and the oatmeal raisin cookies keep the buttercream filling company. I made small and medium sized heart cutouts of these – but what I didn’t realize was that the cookies would rise a fair amount. For the ginger cookies, I simply sliced each heart in half, and so one cookie made one sandwich. However, for the oatmeal raising cookies, the slicing didn’t work because of the texture of the cookie. That’s why my oatmeal ones turned out to be much bigger than the others. But both are equally delicious – albeit quite sweet!

monster ginger cookies

monster ginger cookies

ginger cookies cut in half

ginger cookies cut in half

cream cheese frosting = love

cream cheese frosting = love

finished ginger cookiewich!

finished ginger cookiewich!

repeat process with oatmeal cookies, except you can't cut these babies in half

repeat process with oatmeal cookies, except you can't cut these babies in half

I made these mini cookiewiches for simple finger food

I made these mini cookiewiches for simple finger food

hmmm cookies are my addiction

hmmm cookies are my addiction

and here are my giant oatmeal cookiewiches

and here are my giant oatmeal cookiewiches

and just a final closeup how these delicious oatmeal cookies

and just a final closeup of these delicious oatmeal cookies

Recipe

Ginger Cookies Ingredients:

  • 2 1/4 cups  flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tablespoons grated fresh ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp all spice
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 3/4 cup butter, softened
  • 1 cup dark brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1/2 cup white sugar for sprinkling

How-to:

  1. In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
  2. Preheat oven to 350F
  3. Roll half of the dough out and cut out heart shapes. Put onto baking sheet and sprinkle with sugar. Or you can simply roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
  4. Bake until edges start to brown, about 12 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

Cream Cheese Frosting Ingredients:

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup sifted confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  1. In a medium bowl, cream together the cream cheese and butter until creamy.
  2. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Oatmeal Cookie Ingredients:

  • 1/2 pound (2 sticks) margarine or butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups Quaker® Oats
  • 1 cup raisins

How-to:

  1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well.
  2. Add combined flour, baking soda, cinnamon and salt; mix well.
  3. Add oats and raisins (if using raisins); mix well.
  4. Roll out dough and cut into more hearts, or drop dough by rounded tablespoonfuls onto ungreased cookie sheets. (or cookie sheets lined with parchment paper)
  5. Bake 10 to 12 minutes or until light golden brown, but don’t overbake!
  6. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Buttercream Frosting Ingredients:

  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • 2 tablespoons milk
  1. In a large bowl, cream together the butter and vanilla.
  2. Blend in the sugar, one cup at a time, beating well after each addition.
  3. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Assembly:

  • Cut the ginger cookies in half. Spread cream cheese frosting on one side and top with the other half.
  • For the oatmeal cookies, just spread buttercream frosting on one cookie, and top with a second cookie.
  • Nom nom nom.

xo dessertchick