Can you believe the semester is over already? I can’t! It seems like just yesterday I was tasked with creating this blog, and now here I am to see about the progress I have made. It has been an eye opening journey, that’s for sure! This blog has helped me fall back in love with baking after quite a long time away. I wasn’t sure if I still had any baking skills left, but I have learned that I still got it! Sure, not every recipe turned out perfect, in fact, my most popular post so far has been my Icing Disaster post.
As I look back on this semester I began by looking at how involved I was able to get my Twitter into this process as well. My account is a relatively quite one, but it has been nice to liven it up and give it some use. A lot of my classmates chose to use Facebook to promote their posts but I feel like Twitter has given me a larger outreach and I’ve really appreciated that. Learning the ins and outs of blogging has really been a very positive experience for me and I hope to continue with this blog past this assignment. Having writing experience will only benefit me in my future endeavors and it has help me feel way more comfortable expressing myself. I have grown to really love writing and this blog is certainly to thank.
I, also, looked at the stats that my blog has gotten through the semester I have been working on it. I saw that my most popular week was the week of November 16th. I had a total of 23 views! Like I mentioned before my most popular post was my Icing Disaster post. It got 13 view, and I think it was the most popular because it was very honest of me to have shown my mistakes and own up to the hilarity of it all. What was suprising to me when I was looking at all the data was that I had people who looked at my blog who lived in Australia, India, the UK, and even Sweden! I never thought my little blog would get people from all over the world looking at it!
In conclusion, this little blog has certainly grown on me and it is safe to say I will do my best to continue in the future. I can’t wait to tackle more cupcake recipes with you guys!
Okay, so I have to start off by saying you HAVE to try this recipe. I mean, seriously, you HAVE TO! I found this recipe on Pinterest, yet again. I had seen a ton of Oreo/cookies and cream cupcakes, non of which really screamed out to me until I found this one. It even boasts to be the best, and as far as I am concerned, it is.
First off, it already calls for boxed cake mix (which we all know I LOVE!), but it has you add pudding mix and sour cream which I never would have thought of. It definitely results in an insanely moist and tasty cake! The recipe is super easy to follow and I loved the touch of adding the crushed Oreos into the batter. It adds that little something extra when you take that first bite. I saw many eyes widen when they realized they were inside as well.
Can we talk about the frosting? I have seriously never had/made a frosting quite like this one and it safe to say I AM OBSESSED! It is light, fluffy, creamy, and everything you want in a frosting. It has cool whip in the recipe which is a major player in the whole light and fluffy result. I even went the extra mile to add the half of the Oreo and Oreo dust on top after I had piped the frosting on.
To say these were my own personal masterpieces is an understatement. They literally were gone in HOURS! A whole 24 I might add. My usual round of taste testers could NOT get enough of these and continued to sing the praises of this recipe. I’m sure I’m going to be required to make these quite often in the future. I have already had a couple of requests! I said it before, but I will say it again. MAKE THESE CUPCAKES! You will not be disappointed!
So remember week one where I said I would make a dedicated post to figuring out using a piping bag with the different tips on it? Well this is it, well kind of. I would love nothing more than to say I am now a piping master and have no idea what I was doing wrong back then. But I can’t. This week was a comedy of errors.
I decided to stick with simple cupcakes to focus on the icing on top. I went with yellow cake from a box, and made this chocolate icing recipe I found. (Which was insanely easy and delicious!) Since I had a starter cupcake icing tip set that had four tips and I didn’t have four piping bags, I thought I would just use ziplock baggies with the corners cut off and call it a day.
Now I’m not sure if it was my fault on the tips I cut off the bags or if it was just a bad idea in general. But when I went to use each one to start icing the cupcakes I could only get one cupcake covered before the bag popped and the tip exploded. I even tried to cut a smaller hole and switch the icing to a new bag, but that didn’t help at all. So after several failed attempts at trying out these tips, I cut my losses and just iced the cupcakes with a knife.
Maybe I will try again when I have the proper piping bags on hand but for now the piping gods have won. I know when to throw in the towel and this was one of those times. FULL RECIPE HERE
This week might be consider cheating, but I think I’m just thinking outside of the box. What am I talking about, you are probably wondering right now. I’m talking about having cupcakes for breakfast! I know, that’s crazy! But these aren’t exactly the type of the cupcakes that you naturally first think of when I say the word cupcake. They are made out of breakfast foods, like eggs, toast, cheese, and avocado. I found this great recipe on Pinterest (of course) and was completely surprised how quick and easy they were to whip up. This is one of those great recipes that you probably already have all the ingredients for sitting around.
Basically with a greased pan you combine all of the ingredients into each little cup of your cupcake pan. Using the bread almost as a cupcake liner. It did take a little finesse to get the bread in the cups the right way, but after the first couple I had a technique down and the rest of the pan went by pretty smoothly. One thing I would recommend would be to use an avocado on the smaller side. The one I used was on the larger side and when it came to adding the avocado to the egg filled bread cups, there wasn’t a ton of room for the large chunks I had diced. I also had a ton of avocado left over, which isn’t completely a bad thing, just something to look out for.
They turned out delicious and the great thing about them is that you can make a batch and keep them in the freezer for quick breakfast days or snacks. My roommates and I ended up breezing through them the way too quickly for that method but if you can exercise more restraint that we can, then these would last great! The whole process took maybe 20 minutes from start to finish and the only dishes that really need cleaning was the cupcake pan and the cutting board, another win in my book! The less dishes a recipe involves me to use then in turn clean up is always great. I see myself making this a staple dish in my life.
Another great recipe from Pinterest this week, with a little bit of a twist on my part! I discovered this recipe and thought it sounded perfect! Chocolate AND peanut butter?! Yes, please! It’s one of my all time favorite flavor combinations, so I figured I had to give these bad boys a try! When looking over the recipe, I saw that they made their version from scratch and using lukewarm coffee as one of the main ingredients… Now there’s a couple of reasons I decided to stray from this, 1) I am not a huge fan of coffee so I didn’t have any on hand 2) Because of issue #1 I also was not in possession of a coffee maker and was not about to purchase one for 1 cupcake recipe. So I went with store bought cake mix (which in my opinion still turned out incredible!) but I did spurge on the homemade peanut butter frosting!
As I mentioned before I skipped the “from scratch” cake mix and went with a boxed mix, so I went ahead and made the box according to the instructions, except I switched the water for milk (that tip I discovered with the last recipe). Before scooping them into the tray I put a Reese’s Peanut Butter cup at the bottom of each cup so there would be a little hidden gem when you bite into them, the recipe says it’s optional but I highly recommend it! While those were in the oven, I went ahead and made the peanut butter frosting. Now this would not have been as easy as it was if it wasn’t for a friend who lent me her Kitchen-aid stand mixer after hearing about this cupcake endeavor I’ve taken on. Of course it was lent to me in exchange for cupcakes on command but I think that’s a fair deal.
After the cupcakes were cooled and the frosting was made I decided to yet again try my hand at piping the frosting on. I mean, I had made it from scratch after all… So I busted out another piping bag and this time I tried using a different tip (the one I used was a Wilton 2D that came in the starter set that I had). I do have to say I was majorly impressed at the difference just the decorating tip made in the ease of piping the frosting on, it was night and day experience to my last attempt. They look so much more professional and I have gotten comments about how beautiful they are. They have held up to the taste test from my usual groups of testers, which is always a win! Remember, I always snap live time progress on my Snapchat. My user name is heyymissmolly, so be sure to follow me so a behind the scenes look at these recipe attempts!