17. 06. 2014

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How To: Galaxy Cupcakes |

I can’t be the only one who stumbles across Photoshopped images of cupcakes and is briefly wowed – “how did they do that?!” – before my computer brain catches up to my robot eyes and realizes, duh, it’s not real.

23. 05. 2014

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Chocolate Cupcakes with Pretzel Buttercream | The Baking Robot

Chocolate has always been famously paired with peanut butter, but I’ve seen a recent shift in the food scene to pair chocolate with pretzel (or chocolate paired with both peanut butter AND pretzel at the same time, but that’s too much to compute).

09. 05. 2014

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You’re going to think this is totally crazy, and judging by what countless people have told me over the years: you’re right.

My favorite part about chocolate candies is the fruit flavoring on the inside. Scandal!

I remember visiting Las Vegas as a wee little robot and touring Ethel M Chocolates. I gave all of my attention to the orange chocolates, and would immediately discard the chocolate and focus on the cream center.

Come at me, human! I was young and my computer brain was still booting up. But you can relate just a little bit, right? Those cream centers are good, and you know it.

It’s time to give those cream centers a bigger starring role. Enter: buttercream.

I think I can buttercream all the things. Give me any ingredient, any flavor, and I’ll turn it into a buttercream. Do you want to go out for a fancy steak dinner but can’t afford it? Let me make you some steak and loaded baked potato buttercream.

I’m mostly joking.

Cherry Chocolates Cupcakes | The Baking Robot

The secret to a buttercream that tastes exactly like the cream centers in chocolates isn’t much of a secret; it’s using actual cream centers. I used Chocoley’s Maraschino Cherry Cream Center and it turned out divine, like eating a cherry chocolate but much, much bigger.

I’ll end this post with a confession. I made this buttercream a week before I piped it onto the cupcakes. A week! I didn’t even know buttercream could last that long. I stored it on my kitchen counter in a plastic container. And the crazy thing is that it tasted even better a week later. The flavors developed and married and great little party together. So if you think you might be pressed for time, don’t hesitate to make the buttercream ahead! Just make sure to store it in a sealed container in a dry place.

As for the cupcakes, choose your favorite recipe. I used a devil’s food cake mix, but feel free to try anything you like!

Cherry Chocolates Cupcakes | The Baking Robot

Cherry Chocolates Cupcakes
makes 12

12 chocolate cupcakes, baked and cooled
1 cup (2 sticks) unsalted butter, softened
2 cups powdered sugar
1/2 tsp salt
1/2 tbsp vanilla extract
3/4 cup Chocoley Maraschino Cherry Cream Center
Chocoley Drizzle & Design Chocolate in Dark Chocolate

1. In a large bowl, cream together butter and powdered sugar. Add salt and vanilla extract. Stir in Maraschino Cherry Cream Center until completely incorporated into the buttercream. Using this frosting heavily (like in the photos) you’ll be able to frost 12 cupcakes.

2. Following the instructions on the package, melt the Drizzle & Design Chocolate. I squeezed the chocolate directly on the top of the frosting and let the chocolate flow down to create a covered effect, but you can also create swirls or stripes for a more delicate look.

02. 04. 2013

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Popcorn Cupcakes

Do you ever watch movies? Then you need this cupcake recipe.
Do you ever host parties? Then you need this cupcake recipe.
Do you ever like anything that is good and wonderful in the world? Then you need this cupcake recipe.

Popcorn Cupcakes

I’m being robot-serious, humans. These cupcakes are amazing. You’ll make them once and then all your human friends will be like “MAKE THESE AGAIN OR I WILL NOT INVITE YOU TO MY COOL AWESOME PARTY OR SOMETHING” and then all your robot friends will be wiping away hologram tears and making this exact face :(

Popcorn Cupcakes

The popcorn in the cupcake doesn’t change the flavor or consistency – it’s more of a fun factor. You can leave it out, if you’d like. But the popcorn on top of the buttercream: whoa. It stays crunchy and pairs so well with the caramel.

You still get kernels stuck in your teeth, though. Haven’t figured out a way around that one yet.

Popcorn Cupcakes

Popcorn Cupcakes
makes 12

1/2 cup (1 stick) unsalted butter, softened
3/4 cup light brown sugar, packed
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/3 cup popcorn kernels, popped and unsalted (you’ll use 3 cups of popped popcorn for the cupcakes and reserve the rest for the top of the frosting)

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a medium-sized bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.

3. Stir in flour, baking powder, and salt, mixing until just combined. Add milk and stir until it’s completely incorporated. Gently fold in 3 cups of popcorn (it’s okay if the popcorn breaks up into smaller pieces).

4. Fill baking cups 2/3 of the way full. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.

Caramel Frosting
from Freutcake

for the caramel
1/2 cup light brown sugar, packed
1/4 cup heavy cream
2 tbsp unsalted butter
1 tsp vanilla extract
pinch of salt

1. In a medium-sized saucepan, combine light brown sugar, heavy cream, and butter and bring to a boil over medium-high heat. Stirring constantly, continue to boil for three minutes.

2. Remove from heat and carefully stir in vanilla extract and salt. Allow to cool to room temperature. Beat with a whisk until smooth before adding to buttercream.

1 cup (2 sticks) unsalted butter, softened
2 cups powdered sugar
1/2 tsp salt
1 tbsp vanilla extract

1. In a large bowl, cream together butter and sugar. Add vanilla and salt.

2. Slowly add the cooled caramel, stirring until completely incorporated.

27. 02. 2013

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Red Velvet Buttercream

We’ve finally reached an end to The Month of Lovey Dovey Recipes. Well, that’s what I’ve been calling it. Maybe you’ve been calling it “Stop with the Pink and Red Before I Throw Up” Month. Either way, it’s over.

And this one is a humdinger, humans. Do humans still say “humdinger?” Probably not. It’s a weird word. What does it even mean? Humdinger? It’s making me uncomfortable. Let’s start again.

And this one is a whopper, humans! Wait, do humans still say “whopper?”

Red Velvet Buttercream

It doesn’t matter. Moving on.

I’m sure you’re all aware of Red Velvet Bakery Emulsion (courtesy of the amazing Sweetapolita). I always struggle with red velvet cakes. They require SO much red food coloring and I’m hesitant to use the whole bottle that it seems to require. My red velvet cakes taste great; they just aren’t red. And what’s the fun in that?

Red Velvet Buttercream

Well, my problems have been solved. I guess. I haven’t actually tried it yet. I just got this a few days ago and the very first thing I did was slap it in a chocolate buttercream. Lo and behold! Red velvet buttercream that tastes exactly like red velvet cake.

Interestingly, on it’s own, the red velvet bakery emulsion smells like Skittles. Like it couldn’t get any better.

Red Velvet Buttercream

For these cupcakes, I used my favorite chocolate cupcake recipe, and I topped the cupcakes off with some red velvet cake hearts (red velvet cake mix + Dr Pepper) dipped in chocolate. It would have been so cute if my heart cutter wasn’t too big. Oh, well, we’ve got some… romantic?… half hearts here for you. That means you get to eat two!

Red Velvet Buttercream

Red Velvet Buttercream
adapted from Savory Sweet Life

1 cup (2 sticks) unsalted butter, softened
3-1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 tsp salt
2 tsp Red Velvet Bakery Emulsion
2-3 tbsp milk

1. In a large bowl, cream together butter and powdered sugar. Add cocoa powder and salt. Stir in Red Velvet Bakery Emulsion. Add milk, one tablespoon at a time, until desired consistency is reached.

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