2012 CUPCAKES!
Place your order today for New Years Cupcakes!
Featured Flavors:
- Champagne
- Black & White
- Cotton Candy
- Sparkling Vanilla Bean
New Years Special:
6 FREE Cupcakes with Every dozen purchased!
Monday, December 26, 2011
Wednesday, December 21, 2011
Exciting News from Vanilla Bean Cupcake
Vanilla Bean Cupcakes now being sold at the
Delaware County Christian School Cafeteria!
Selling out within the first 15 minutes!!
Contact us for our extensive flavor list and pricing
for your next event or party!
We offer over 50 FLAVORS!!
Tuesday, December 20, 2011
Wednesday, December 14, 2011
Tuesday, December 13, 2011
Sunday, December 11, 2011
Order Your Holiday Treats Today!
Pricing:
$25/Dozen
$15/Half Dozen
$10/Gift Box of 4 Cupcakes
$20/Holiday Cupcake Kit
Wednesday, December 7, 2011
Tuesday, December 6, 2011
Saturday, December 3, 2011
Pumpkin Spice Latte Cupcakes
Ingredients:
For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing
For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
For garnish:
Ground cinnamon & Caramel Sauce
Directions:
To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce.
Image from: http://pinterest-project.blogspot.com/2011/11/latte-cupcakes.html
Ground cinnamon & Caramel Sauce
Directions:
To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce.
Image from: http://pinterest-project.blogspot.com/2011/11/latte-cupcakes.html
Thursday, December 1, 2011
Holiday Baking!
Cupcake Flavors:
Chocolate Chip Cookie Dough
Vanilla
Candy Cane
Red Velvet
Cinnamon Bun
Carrot Cake
Peanut Butter Cup
Egg Nog
Pumpkin Cream Cheese Cupcakes
Prices:
One or Two Flavors:
1 Dozen: $25.00
½ Dozen: $15.00
3 or More Flavors:
1 Dozen: $35.00
Mini-Cupcakes:
1 Dozen: $15.00
½ Dozen: $8.00
-White Chocolate or Milk Chocolate Frosting
1 Dozen: $15.00
½ Dozen: $7.50
Tuesday, November 29, 2011
Healthy Baking Tips from Vanilla Bean Baking
- Step 1
Mix all-natural white whole-wheat flour with the enriched, all-purpose flour a recipe calls for. All-natural white whole-wheat flour has the same nutrients as whole-wheat flour but tastes lighter. When a recipe calls for 2 cups of flour, mix 1 cup of all-natural white whole-wheat flour with 1 cup of your usual brand.
- Step 2
Use cocoa powder, unsweetened or bittersweet baking chocolate and dark chocolate. One of the compounds found in cocoa, procyanidins, has shown to deactivate proteins that encourage cancer cells to multiply.
- Step 3
Substitute canola oil for melted butter. Canola oil has more omega 3 fatty acids and Vitamin E than vegetable oil.
- Step 4
Add nuts to baked goods. Nuts offer fiber, protein and various other nutrients, depending on which ones you choose. Simply add chopped, sliced or whole nuts to infuse that extra something into baked goods.
- Step 5
Double the amount of cinnamon. Some researchers found that cinnamon may help prevent blood sugar spikes by slowing down the rate at which foods pass from the stomach to the intestines.
- Step 6
Substitute artificial sweeteners for sugar. A conversion chart is available on most artificial sweetener packages.
- Step 7
Add ground flaxseed to recipes. Adding just 1 or 2 tablespoons will increase your intake of omega-3 fatty acids and fiber.
- Step 8
Use reduced fat or nonfat milk or powered milk in recipes.
Traditional Pumpkin Pie
This Pumpkin Pie is perfect for everyone! It is simple to make and absolutely delicious. Due to the low-sugar it is diabetic friendly and using fat-free evaporated milk cuts down the calories. So basically what you have...a healthy and delicious holiday treat!
- FILLING:
- 1 egg
- 1 egg white
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 T Pumpkin Pie Spice
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup fat-free evaporated milk
- DIRECTIONS:
- In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into pastry shell. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. Refrigerate leftovers. Yield: 8 servings.
- (I just used a pre-made pie crust. You can find easy pie crust recipes online.)
Welcome!
Vanilla Bean Baking is a new baking blog that will bring you fun, creative, and delicious recipes! Most of our posts will offer various cupcake recipes fun and delicious for any event!
We will update our blog with photos, tips, recipes, and inventive baking ideas.
Enjoy and Happy Baking!
We will update our blog with photos, tips, recipes, and inventive baking ideas.
Enjoy and Happy Baking!
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