About my Blog

Like Food? Then you are in the right place. I love food. I love to see it, smell it, and taste it. I like to try to make it too. This my kitchen and my cooking. It's not always perfect, but it's made with love. Take a peek and try some out. Welcome to The Tiny Kitchen That Could

Saturday, April 7, 2012

The Birthday Cupcakes

Christopher turned three a few days ago, and he helped me make cupcakes that he brought to school to share with all his classmates and teacher, Miss Tina, who happens to share the same birthday as him!

He told me he wanted to make a chocolate cake with yellow frosting. So I got all the stuff and he helped me out. We went ahead and made a box mix this time, but I always add a box of pudding in the same flavor to make it moist and so much more delicious. The frosting, however, is all mine! I have played around with frostings for a while and finally came up with my own, and I like it better than all the others. Get this; no shortening. Not to say it isn't, uhhh, high in that word, but it's better than the cup of shortening most frostings call for.

As I hope you can understand, I did not take pictures of the ENTIRE process. Silly me, I was distracted by my now three year old. So I am going to post a picture of the finished cupcakes I made for Valentines day. They are the exact same recipe, but the frosting was a different color.

The recipe for the frosting is at the bottom! Enjoy!

Ok, now just imagine these with a sunny yellow frosting!

OK, here is how that frosting is made:

You need
  • 2 sticks of butter, room temp
  • bag of powdered sugar (2lbs, but I didn't need the whole bag)
  • vanilla
  • heavy whipping cream

  1. Mix the butter with the powdered sugar, 1 cup at a time, until you get small pebble size granules.
  2. Add about a teaspoon to a teaspoon and a half of vanilla.
  3. Add the cream, a table spoon at a time, mixing thoroughly with each addition, until you get the consistency you want. (because I usually make this the might before I deliver the cupcakes, and I put on cupcakes that are probably still warmer than they should be, I like it somewhat thick, so it doesn't slid right off)
This frosting, is sweet, but not overwhelming, and it will create a nice little crust by the next day, something I love when they have to travel and little fingers are going to be the cupcake receivers.


Friday, February 10, 2012

Light my Fire!

So it has been soooooo long since I posted a blog. I apologize, but I was so busy with boring ol' everyday life. I started a new semester of school, my husband started school, my son started full time pre-school. Not to mention we moved!

I no longer live in a teeny tiny kitchen. In fact, I feel weird for having my blog named as thus. BUT, it's to late to change that.

So before I make with the cupcake (har har), let me show off some. If you would like the story of how I got my new kitchen, just pop by at Leigh's Landing to take a peek see.

Here she is:


Okay, on to the sweets!

Valentine's Day is around the corner (really, it's in 3 1/2 days?!?).

It may or may not be the day where chocolate is not only acceptable, but required.

And strawberries may or may not be included.

My husband doesn't like chocolate (gasp), so I usually make do with getting it all to myself (like I complain about that). But on this day, I can make tons of chocolate stuff and give it away to people and not take no for an answer (teehee).

This would be a great cupcake to give to your chocolate and strawberry loving ADULT. It'll really light a fire! This recipe includes alcohol (woohoo!).

Chocolate Cupcakes with Flaming Strawberries.

I would love to say that this idea just came to me and I whipped it up by myself, but I found it on Sprinkle Bakes and her cupcakes look prettier than mine (see above). I am just a real person cooking at home.

Before I go on, here is a cut and paste quick reference and warning:

  • Any alcohol below 80 proof will not ignite well. I used 80 proof which makes a small blue flame. Note: some have had trouble getting 80 proof to ignite - lots of people are recommending Bacardi 151 as a fail-safe. 
  • You can add a little sugar to the inside of the strawberry to sweeten things up. However, the flame seems to last longer without the addition of sugar.
  • Make sure to use a liquor that you like. Vodka is a good choice if you want very little flavor.
  • Alcohol evaporates, so light the strawberry soon after you spoon the liquor in. 
  • Room temperature alcohol ignites better than refrigerated.
  • Do I have to say it? Probably not, but my conscience will not let me go without. Do not attempt to eat a flaming strawberry. It has a relatively short burn time, lasting about 30 seconds to 1 minute. So, enjoy but be careful. Use your noodle.

  • Alright, onto the fun part. The recipe is at the bottom!

    First get all your ingredients:

    And don't forget the strawberries. Cut off the tops and hollow them out, making sure there are no holes in them.

    Pre heat your oven, mix all your dry stuff in your bowl, then add the wet ingredients, and line your cupcake tray:

    Pour your batter 3/4 way full and bake them for about 15-18 minuets:

    Pipe the icing on, add sprinkles (if you wish), and put the strawberry bowl on top:

    Add the liqueur and light! I used a cheap vodka and it didn't work as well as I wanted, that stuff evaporates FAST, so next time I will put out and get the better stuff.

    Enjoy! Oh, and if you wanna share with the kiddo, just take that strawberry off!

    3/4 cup unsweetened cocoa powder
    1 1/2 cups all purpose flour
    1 1/2 cups sugar
    1 1/2 tsp baking soda
    3/4 tsp baking powder
    3/4 tsp salt
    2 eggs
    3/4 cup hot water
    3/4 cup heavy cream
    3 tbsp canola or other vegetable oil
    2 tsp vanilla extract

    Preheat oven to 350 degrees.

    Line muffin tin with cupcake papers and set aside.

    Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, heavy cream, oil and vanilla. Mix with a hand held mixer until smooth.
    Divide batter among muffin cups, filling each half full. Bake for 20 minutes. Let cool before frosting.

    Frosting:2 sticks softened butter
    4 cups confectioners' sugar
    4 tbsp unsweetened cocoa powder, sifted
    Heavy Whipping Cream to taste.

    In the bowl of a stand mixer fitted with whisk attachment, cream together sugar, cocoa and butter; beginning on low speed then increase to high. Add cream a tablespoon at at time and beat until fluffy and lightened in color. Transfer mixture to a piping bag fitted with a decorative tip. Frost cupcakes.

    18-24 Strawberries - you'll need as many as you have cupcakes
    Vodka, rum, or your choice of liquor 80 proof or higher (use Bacardi 151 for fail-proof results).

    Hollow the strawberries carefully. If you pierce the side of the strawberry accidentally, start with a new one. Since you'll be setting the liquor aflame, it is important that the strawberry is leak-proof.

    Set one strawberry atop each frosted cupcake. Fill strawberries with liquor just before lighting (see tips). If you need to light them all at once, (say, for a party) use a turkey baster to quickly fill all the strawberries and a grill lighter in lieu of matches.