These are the cutest and most delicious cupcakes ever! Conchas are a Mexican sweet bread with a flakey topping and now with this recipe you can make mini ones. I prepped my pans and preheated the oven before i began. I started out by heating up the milk and mixing in 1 tablespoon of the sugar and yeast. While I let it sit J mixed the flour, salt, and the rest of the sugar in my mixer. Once the milk mixtures was done activating I added it in along with the butter, eggs, and vanilla into the mixer. Once it was mixer together and formed a soft ball I put it into an oiled bowl and let it rise for 2 hours. As the dough rose I made the topping. I started by mixing the butter, flour, vanilla, and powdered sugar. I split it into two balls and added some cocoa powder to one of the balls. Once the dough was done rising I rolled it into small balls about the size of an egg. I took a piece of the topping and pressed it into my silicone mat till it was a little bigger than the cupcake surface. I placed it on top of it so it covered it and used a knife to draw a design. (See picture above or on the recipe’s website for inspiration) I decorated all the cupcakes and put them in the cupcake tins. I then let them rest for about 45 minutes and then baked them, Finally cool them and enjoy! Thanks to my mom for helping. Recipe
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This is an amazing and very addicting pie! It is an oat cookie crust with a gooey filling. I loved this recipe and I hope you do, too. I started by preheating the oven and preparing the cookie sheet. I then in my mixer mixed together 6 tablespoons of butter, 4 tablespoons of brown sugar with 2 tablespoons of white sugar. After it was fluffy I beat in the egg. Then I added the oats, baking powder, flour, baking soda, and salt. I put the mixture on the cookie sheet and baked it for about 13 minutes. I cooled it, then crushed it in my food processor and next mixed in the rest of the butter and sugar. I pressed it into the pie pan and started the filling. I started by whisking the sugars, salt, and milk powder in my stand mixer. I next mixed in the butter, cream, vanilla, and egg yolks. I then poured it into the pie pan once it was all combined. I baked it and cooled it overnight. Serve cool and enjoy! Thanks to my mom for helping and to Auntie K for the recipe. Recipe This was such a delicious and moist cake with an amazing creamy peanut butter frosting. You should definitely try this recipe! I started by preheating the oven and preparing the pans. This recipe is for a square pan cake but I used three 11-inch cake pans instead, so I could have a layered cake. (You don’t have to do this but if you do, you have to bake the cake less and make a double batch of frosting so there will be enough). I next mixed the dry ingredients together in a bowl. I then added the oil, vanilla, and 1 1/4 cups of water. Once it was all mixed I folded in the chocolate chips. I poured the batter in the pans and baked them for about 20 minutes (35 if your using the original recipe). Once they finished baking, I started the frosting. First I combined the eggs whites and sugar on a double boiler and whisked them until the sugar dissolved. I then took the bowl off the heat and then whisked it on high with my electric mixer for 5-6 minutes. Once it was cool and thick I mixed in the peanut butter, salt and vanilla. I then slowly mixed in small chunks of the butter. Next I chilled the frosting for a little bit. (This is optional but I think it helps for frosting the cake). Then I frosted the cake and sprinkled some chopped peanuts and chocolate on top. Finally, serve and enjoy! Thanks to my mom for helping. Recipe This recipe was so delicious! The rich, decadent layers taste amazing with it's melt in your mouth chocolate frosting. I started by preheating the oven and spraying my cake pans. (I made three cakes which were just shorter cakes, but it doesn't matter if you do 2 or 3 layers). Next I mixed together my flour, cocoa powder, sugar, baking soda, and baking powder in my mixer. Then I added the milk, eggs, vegetable oil, and vanilla. As soon as everything was combined completely, I slowly poured in and mixed in my hot water. I poured the batter into the cake pans and baked them for about 30 minutes. While the cake baked I made the Chocolate Buttercream Frosting. I began by whisking the cocoa powder to get rid of any lumps. I then added the butter and beat it until it was creamy. Next I alternated between a tablespoon of milk and some sugar. Once it was all mixed, I added in the vanilla and espresso. I let the cakes cool for about 10 minutes and then I frosted them. Finally I sprinkled some crushed Oreos and white chocolate chips on the top and around the bottom of the cake. The toppings are optional, but made for a fun decoration. Enjoy! Thanks to my mom for helping. Recipe These cupcakes are so good; you need to try them!!! They are vanilla cupcakes with cookie dough in the center and cookie dough buttercream on top. I started by taking my flour, putting it on a pan and baking it at 350 for about 10 minutes (so you are not eating raw flour in the cookie dough) or you can just buy already baked flour like the recipe mentions. I then mixed it together with the salt and cornstarch. Next in my mixer I beat the butter until smooth. I added in the sugar and beat that, too. Next I added in the egg whites and vanilla. I then added in my dry ingredients and folded in my chocolate chips with a spatula. Next I put my cookie dough in the freezer for a couple of minutes. Once they were the right consistency, I rolled them into 12 balls and refrigerated them. I then preheated my oven and started making the cupcakes. In a bowl I mixed together flour, baking soda, baking powder, and salt. In another bowl I combined milk and sour cream. Then in my mixer I beat the butter and sugar on high until fluffy. I next added in the egg whites and vanilla. As soon as it was mixed well I alternated adding the sour cream mixture and dry ingredients into my mixer. After that I poured the batter into my muffin pan that I lined with muffin liners earlier. I then baked them for about 17 minutes. While they baked I started making the frosting. First I beat my butter until fluffy in my mixer. Next I added the vanilla, milk, and salt. After that I beat the confectioners sugar into the frosting. Then if you want you can take most or all of your remaining cookie dough and add into your frosting. I didn't because I used it to sprinkle on top of my cupcakes instead so you can choose what to do with the rest of it. As soon as the cupcakes were done I pushed the balls of cookie dough into the center of them when they were still warm. As soon as they cooled I used a piping bag from my Russian Piping Tip Kit to pipe my frosting onto the cupcakes. Finally I sprinkled most of my remaining cookie dough on top of the cupcakes and served. Enjoy! Thanks to my mom for helping. Recipe This cake is popular all over Latin America and is a delicious treat for any occasion. I started by prepping the pans and preheating the oven. Next I beat all the egg whites in my mixer until stiff peaks formed. I then beat in the egg yolks, one by one. After I had added all of them I added in the flour slowly little by little. Once all the flour was mixed in I added the baking powder, milk, and vanilla. I poured the batter into two pans because I needed two cakes instead of one. I baked the cakes for 25 minutes and then let them cool. While the cakes baked and were cooling I poured sweetened condensed milk, evaporated milk, and one cup of heavy cream to my blender and blended it until it was well blended. Once the cakes were cooled I poured one half of the milks on each cake. I let the cakes soak in my fridge for one hour. While they chilled I whipped one cup of heavy cream in my mixer until it had stiff peaks. I then took the cakes out of my fridge and spread the whip cream on top of each cake evenly. To make it a little bit more festive for the holidays, I dyed a little of the whip cream green and piped little holly leaves on top. I then put maraschino cherries on it for the holly berries. (See picture at the top for reference). Finally serve and enjoy!
Credits Thanks to my mom for helping. Recipe These were such cute cupcakes and they were very tasty too! They were so fun and easy to make. They would be perfect for birthdays, Easter, baby showers, and more! I started by preheating the oven and lining my cupcake pans. I next beat the butter in my mixer for about two minutes. I then added the eggs, and vanilla and mixed until combined. In another bowl I whisked together flour, baking powder, and salt. I then added the dry ingredients, milk, and lemon juice into the wet ingredients. As soon as everything was combined, I poured the batter into the muffin tins. I baked them for about 19 minutes. While they baked I made some Vanilla Buttercream Frosting. I started by beating the butter until creamy. Then I added the sugar, vanilla, and heavy cream. I added a little salt to adjust the flavor and a little yellow food coloring for a some color. Once the cupcakes were out of the over and cooled and I used my Russian Piping Tips to decorate the cupcakes. The citrus lemon flavor was delicious with the butter cream frosting. I hope you enjoy this recipe too! Thanks to my mom for helping. Recipe This recipe was so delicious, festive and fun! It's perfect for a holiday party or even just for yourself. I started by beating the sugars and butter together. As soon it was fluffy I added an egg, vanilla extract, and peppermint extract. I scraped down the sides of the bowl when needed. In a separate bowl, I whisked together the cocoa powder, baking soda, and salt. I then combined the wet and dry ingredients. You can also add chocolate chips at that time, but I don't think it is really necessary. I next covered the dough and chilled it over night. The next day I took out the dough and preheated the oven. I also prepared the cookie sheets. I scooped the dough into heaping tablespoon sized balls and put them on the cookie sheet. Then I baked the cookies for about 12 minutes. While the cookies baked, I made the buttercream frosting. I started by beating the butter for two minutes. Next I added powdered sugar, milk, vanilla, and peppermint extract. Finally after the cookies were cooled I frosted them and sprinkled crushed candy canes on top. I really enjoyed this recipe and I hope you too! Credits Thanks to my mom for helping. Recipe This is an amazingly good cookie recipe that I absolutely love. I hope you enjoy it too! Chocolate Peanut Butter Cup Cookies Makes 36 cookies. Ingredients: 🍫 1 cup of butter softened 🍫 3/4 cup peanut butter 🍫 3/4 cup white sugar 🍫 3/4 cup brown sugar 🍫 2 eggs 🍫 1 teaspoon of vanilla 🍫 2 1/3 cups of flour 🍫 1/3 cup of cocoa powder 🍫 1 teaspoon of baking powder 🍫 1 cup semisweet chocolate chips 🍫 1 cup peanut butter chips 🍫 10 reses peanut butter cups cut into eighths Recipe: 1. Preheat oven to 350° 2. Mix the butter, peanut butter, and sugars together. 3. Next add the eggs and vanilla. 4. Then mix the dry ingredients together in a separate bowl. After that, add them into the other bowl. 5. Add in the peanut butter cups and chips. 6. Spoon 36, 1 tablespoon sized balls of dough onto a cookie sheet. 7. Bake for 8-10 minutes, then let them cool for about two minutes before moving. 8. Serve and enjoy! Credits Thanks to my mom for helping. Also thanks to Denise for the recipe. These cookies are so cute and perfect for summer. They are very delicious, too! I started by prepping the pans. I then mixed the butter and sugar together. Once creamy, I added the egg and vanilla. In a separate bowl I whisked together the dry ingredients. Next I combined them until they were mixed well. Then I divided the dough into three sections. I then dyed the biggest portion pink with food coloring and added two tablespoons of mini chocolate chips to it. I also dyed the second largest piece green and I just left the smallest one the original color. I next rolled out the pink dough into a 12 inch long log and chilled it in the fridge for 20 minutes. I then rolled out the dough in between two layers of parchment paper so it would be able to go on top of my log. (I recommend watching the online video with the recipe for extra guidance). I trimmed off the excess dough and repeated step 8 in the recipe for the green dough. I then chilled both sections of dough and preheated the oven. I next got the dough out of the fridge and sliced it into cookies. I then put it on the pan and baked it for about 9 minutes. They tasted great and turned out adorable! I hope you try this recipe too sometime soon! Credits and Recipe Thanks to my mom for helping. Recipe |
AuthorI am Eva and this is my baking/cooking blog. I hope you enjoy it! Categories
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