Cookies and Cream Frosting on top of Martha's Devil's Food Cupcakes.. You may have tasted the honey, but I have the hive.

Honest to god love that saying.. It applies to many aspects in my life. I could go on for ages explaining, but I bet you the smarty pants reader has figured it out already ;)

That saying also applies food. I get so frustrated after I'd taste something, then person who made it refuses to share their recipe. So there goes the saying.. "You tasted the honey, but I have the hive".

It is hard to explain, but you feel some kind of sick power knowing that they would have to come back to you for more.. That is why I started my blog - I mean why keep it to myself when I can share it for anyone to enjoy!

Here is one recipe I've always wanted to make but never knew what the exact ingredients were

Unfortunately this recipe didn't make the cut for my cupcake stall. So feel free to make this recipe.. Definitely tasty!

Devils Food Cupcakes with Cookies and Cream Frosting

Again, Martha's Devils Food Cupcakes featured my previous post

Devils Food Cupcakes
By Martha Stewart

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature

Directions

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

• Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each

• Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

• To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

Cookies and Cream Frosting
Sourced from Annies Eats

Ingredients
1 3/4 cups plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs

For garnish:
24 Oreo cookie halves

Directions:

To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.

Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves

Did I also mention that you can now be a fan of Brisbane Baker on Facebook? Check me out!

Devil's Food Cupcakes with Dulce de Leche frosting - Cupcake adventure is still on.. I'm BACK!

In one of my recent posts Crushed Dreams.. Cupcake Stall Failure I'd mentioned that I couldn't sell my cuppycakes at the Rocklea Markets due to food safety red tape, I was pretty cut about it, but the nice man who manages the stalls has allowed me to hold my stall as a once off! I'll be there Sunday 18th April at stall #235... I'm BACK!

I'm super stoked to get out there next month! I have been testing a few recipes to try taste, difficulty to make and also what would sell. Here is one what will be featured at my stall. I bring to you Devil's Food Cupcakes with Dulce de Leche frosting.

Devils Food Cupcakes
By Martha Stewart

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature

Directions

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

• Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each

• Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

• To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

Dulce de Leche Buttercream Frosting

Ingredients

• 3/4 Cup of Dulce de Leche
• 3 Tablespoons heavy cream
• 1 teaspoon vanilla
• 4 cups powdered sugar
• pinch of salt
• 120g Unsalted Butter

Directions

Cream together softened butter and powdered sugar on low using an electric mixer.

Add cream and vanilla and beat on medium speed until smooth and no lumps appear.

Scrape down the sides of the bowl.

Add the prepared dulce de leche and beat to incorporate.

Frost cooled cupcakes using a knife or a pastry bag and tip.

My love hate relationship with late night shopping

There are a things I absolutely love and absolutely hate about late night shopping.

I love how it is a chance for those who work 9 - 5 to go out and shop at their leisure without the stress about getting back from lunch on time, or whether or not your boss asked for gherkins on their subway, what you forgot to pick up at Woolies for tea.

Things I hate about late night are the gazillions of teeny boppers standing around telling stories about how they let such n such touch their something or other, no seats in the food court after some gross troll pushes you in the line in Hanaichi and mutters "The food is dreadful!".. (well what do you expect for $6.50!) and finally myself not being able to control myself at Robins Kitchen!

I've been meaning to buy a new piping set for quite a while as I only have a junior piping bag and individual plastic tips I'd picked up here and there. I bought the d.line 18 piece piping set for $29.99. What a bargain considering I saw it at House for $39.95.



I can't wait to put it to the test! I have a great cupcake adventure coming up on the weekend.

Stay posted dear readers!

Dulce de Leche made with my New Ronson Slow Cooker

Some days, I really wonder why I don't think before I spend my money. I absolutely hate buying something only to realise I could have spent it on something else what is 100x better.

For example: Actually paying for my personal mail to be sent from work instead of being busted by the receptionist and paying it in the end anyways. Yeah.. hope you're reading this!!

Lesson learned

Paying for mail = Honest BB (100x better than the below)

Not paying for mail = Receptionist having a kitten over the 55c you should have paid in the first place, and the other one being sour on you because the 2 failed to communicate to each other about the payment and she thinks you still haven't paid..

I do have to add, we are no longer in recession and it is just 55c.. You FAIL!

Anyways back to my story. Last week I was out of cash as it was the weekend before my pay day and I had already spent all of my hard earned cash at spotlight, going crazy over patty pans, various sprinkles and not to forget ribbon. After that, I'd realised Target had a sale on for a 7.5 L Ronson slow cooker, reduced From $89.95 to only $39.95. AHHH!!! How could I have not noticed this!!??

I had set myself a goal this year, I said to myself this IS the year I am going to buy a slow cooker. In past years I would put it off every pay, then it would be summer again- too hot for slow cooked foods. Well, this year WAS the year I would finally get my slow cooker.

After some convincing/bribing with a yummy baked egg toast cups as a hangover cure, Mr. BB went out and purchased one for me. What a keeper :). I broke in my brand new toy as soon as I got it home with my late Dad's braised steak recipe (normally done in an electric frypan).. Just to let you know Daddy, it was substantially improved :D

I've always wanted to try and make dulce de leche on a stove top but never had the patience. Yesterday, instead of working again, I had come across a recipe for it made in a slow cooker. Problem solved!

Put it on before bed time and wake up to indulgent dulce de leche! I guess this brings new meaning to stress free cooking!

Slow Cooker Dulce de Leche

Preparation: 5 Mins

Cooking Time: 8-12 Hours

Ingredients:

2x 250 mL cans of condensed milk
Water to cover

Equipment:

1x Slow cooker

Method:

Peel of the labels of the cans and place into the bottom of the slow cooker.

Fill with cold water, enough to cover the cans by 1-2 inches of water

Set to low and leave overnight (8-12 hrs).

I know what you are thinking, are these are going to explode? I was a bit concerned too, but at you can see here, my little potential hand grenades didn't go off. Please ensure that you let them cool in the pot before removing.. just in case.

I'd left mine for about 12 hours. I eagerly peeled the tops off of my cans and check out the result.. Yum yum!

Does anyone have any stories about spending their money more wisely?

Crushed Dreams- Cupcake Stall Failure

I've always wanted to bake for a living, but since moving out of home at 16, becoming an apprentice pastry chef has become more and more less likely. Due to every day expenses, car, rent, bill, credit cards. I just can't afford to change industries.

Last Thursday I had a fantastic idea that I could open my own cupcake stall at the Fresh Markets at Rocklea. I'm in it more for the experience than money, like cmon, how wouldn't want to bake and ice 300+ cupcakes?

I had it all planned out in my head- Expenses, estimated GP, marketing ETC. But I through the planning stages I came across a major pitfall. Any food that is intended for retail sale, or food offered for immediate consumption would require labelling (Ingredients, intended use and also nutritional information).

This wasn't too bad.. However, it later revealed that I would also need to prepare and cook my little cuppycakes in a commercial kitchen.. Although my kitchen is very clean, there was no way in hell my kitchen in the rental house I live in now could become registered.. The cost of a mobile kitchen was $200/day and also most halls for hire that had a kitchen as not rated for commercial use.

Well there goes another idea down the drain all beacause of rules and regulations.

Could I get any suggestions as to how to change industries without being dirt poor?

Moist Banana Cupcakes with honey Cinnamon Buttercream Frosting

So dear readers, from my last post I bet you are still wondering what the other half my baking pan was filled with. Well I had used the same Banana Cupcake batter for the Elvis cupcakes for these ones too!

I guess this shows the versatility of the humble nana cake :D

Super Moist Banana Cupcakes
From BB's cooking folder :D

Ingredients

Makes approximately 15-18

1 2/3 cups plain flour

1 tsp baking powder

1/2 tsp bi-carb

1/4 tsp salt

3 medium overripe bananas

1/3 cup full cream milk

125g unsalted butter

1 1/4 cup sugar

2 large eggs

1 tsp vanilla extract

Line a 12 capacity cupcake tray with patty pans and preheat the oven to 180 degrees.



Mix flour, baking powder, bi-carb, and salt into a bowl, set aside.

In another bowl, mix the bananas, vanilla and milk, set aside.



In your main mixing bowl, beat butter and sugar until light and fluffy, add in eggs one at a time. Beat until well combined, light and fluffy. Be careful not to overbeat.

Pour in 1/3 of dry ingredients, followed by 1/2 of the wet. Ensure that you end with the last 1/3 of the dry ingredients.

Add batter into paper lined muffin tin, I like to use the 1/4 measurement cup as this ensures that they are universal in size and pop into the oven!

Cook for 15-20 Minutes!

When a skewer comes out clean, remove and set aside to cool.

Honey Cinnamon Buttercream Frosting

1 & 1/4 cups icing mixture
60g Unsalted butter, softened
1 Tbs Honey
1/4 teaspoon of Cinnamon
1-2 Teaspoons of milk- if you find that the mixture is too dry

Beat butter, honey and cinnamon until light and fluffy, slowly add sugar. Add milk if mixture is too dry

Elvis Cupcakes- If the King was alive, he'd be allll over these babies

I have been wanting to make some cupcakes but with peanut butter frosting for a while.. I have a mega cupcake adventure coming up in the next few weeks so I wanted to put this amazing frosting to the test.. Who would love peanut butter more than The King himself?

Elvis Cupcakes
Made up from memories of a few recipes.

Ingredients

Super Moist Banana Cupcakes
From BB's cooking folder :D

Makes approximately 15-18

1 2/3 cups plain flour

1 tsp baking powder

1/2 tsp bi-carb

1/4 tsp salt

3 medium overripe bananas

1/3 cup full cream milk

125g unsalted butter

1 1/4 cup sugar

2 large eggs

1 tsp vanilla extract
1/4-1/2 cup of dark chocolate chips

Line a 12 capacity cupcake tray with patty pans and preheat the oven to 180 degrees.



Mix flour, baking powder, bi-carb, and salt into a bowl, set aside.

In another bowl, mix the bananas, vanilla and milk, set aside.



In your main mixing bowl, beat butter and sugar until light and fluffy, add in eggs one at a time. Beat until well combined, light and fluffy. Be careful not to over beat.

Pour in 1/3 of dry ingredients, followed by 1/2 of the wet. Ensure that you end with the last 1/3 of the dry ingredients.

Add chocolate chips and fold in gently, try not to knock out too much air.



Add batter into paper lined muffin tin (adding extra choc chips on top for presentation), I like to use the 1/4 measurement cup as this ensures that they are universal in size and pop into the oven!



I bet you are wondering what took up the other 6 spots in my pan.. Well those will be posted shortly :)

Cook for 15-20 Minutes!

When a skewer comes out clean, remove and set aside to cool.

Peanut Butter Frosting

1/2 cup softened butter
1 cup creamy peanut butter
3 tablespoons milk, or as required
2 cups icing sugar

Beat butter and peanut butter until fluffy and there are no lumps, add icing sugar, towards the end add the milk.

Bonus St Patrick's Day Post! Green Lime Sherbet Milkshake

Ok, So I lied.. I promised you 3 installments for St. Patrick's Day, I bring you a bonus #4 post..

One thing I love is lime milkshakes, in case you didn't notice from my Pancake Manor post. This one had everything a lime milkshake was supposed to have, but with an added bonus tang from the sherbet :)

Now I'm allllll outta green food colouring and I wish you a..

Happy Saint Patrick's Day!

Green Lime Sherbet Milkshake


Ingredients
1/4 cup whole milk
1 large scoop of ice cream
1/2 cup ice cubes
2 Large scoops of Green Sherbet (see related recipe)

Add Ice

Add Ice cream

Add Milk

Add Sherbet

Blend

Enjoy!

Although Miss Lola doesn't like the sherbet, she still was intent on trying to steal the mint garnish whilst I was trying to photograph this.
Silly kitty :D

Green Sherbet- 3rd installment for St Pat's Day!

Here is my 3rd green installment for St Pats day!

Mr. BB had inspired me for this one.. How could I not guess that he would know how to make sherbet? It's made of almost all sugar! .. And not to forget totally fool proof :D

Green Sherbet
Sourced from Mr. BB- I know can you believe it!?

• 3 1/2 level tsp tartaric acid
• 1 lb/500g icing sugar
• 2 level tsp baking soda/bicarbonate of soda
• jelly crystals(as many and optional)- I added 2 packs

Directions

Add sugar

Add cream of tartar

Add Bi-carb

Add jelly crystals

Mix

Scoff :D

GREEN Velvet Cupcakes - #2 St Patricks Day installment

So I promised you 3 installments for St Pat's day.. Here is my #2.

I was asked to bring in some goodies for another staff member's 15th year anniversary.. I wonder how they will like them :)



GREEN Velvet Cupcakes
Sourced from: http://mymadisonbistro.com/archives/happy-valentines-day
Via Foodgawker

2 1/4 cups plain flour
1/4 cup corn flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 bottle green food color
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon bicarbonate soda

1. Preheat oven to 180 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the flour, cornstarch, cocoa powder, baking powder, and salt into a medium bowl; set aside.

3. Using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy.

Add eggs, one at a time, then beat in vanilla and a squirt of green food coloring, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter, beat well, then beat in half of the buttermilk. Beat in another third of flour, then the rest of the buttermilk, ending with the last of the flour. Scrape down bowl with a spatula and fold the batter a couple of times to ensure it’s well-blended. If desired, add more red food coloring paste and mix well to combine.

4. In a small bowl, mix vinegar and baking soda. Add vinegar mixture to the cake batter and stir well with spatula to combine.

Using an ice cream scoop (or in my case, a 1/4 cup measurement), fill cupcake cups with cake batter (they should be 2/3 full). Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-24 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.

5. Cool the cupcakes completely before frosting. I had to trim my tops as they rose ALOT

Cream Cheese Frosting
16 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 3/4 cups powdered sugar, sifted
pinch of salt

Beat butter and cream cheese on medium speed with paddle attachment until combined. Reduce speed to low and slowly add powdered sugar.

Add vanilla and beat until mixed, then add a pinch of salt and mix. Frost each cupcake with a knife, or use a decorator bag.