Dulce de Leche Cupcakes

My dad's work was having a party today, so I made some cupcakes for him to bring. What could be better than chocolate? Caramel! I found this awesome Cake Recipe, and decided to try it. The swiss merengue buttercream looked divine, so I tried it too. One tip about the buttercream, don't do it in a warm kitchen. Mine was a little too soft. As for the dulce de leche, mine needed 4-5 hours on the stove, not 3. I made mine the day before, then put it in the fridge. I made star shaped toppers for the cupcakes by pouring butterscotch flavored melting wafers into a completely dry chocolate mold ( if you wash the mold, wash it the day before, even a minuscule drop will cause the chocolate to stick).

Aren't they pretty!

Keep it Sweet,

Mira

12/12/12 - Vanilla Cardamom Shortbread with Raspberry Glaze

I was thinking about 12/12/12. It's the last day for one hundred years that all three digits are the same. This special day should be honored with a cookie. How about vanilla cardamom shortbread with raspberry glaze?

I loved the flaky cookie, but I will add more vanilla and cardamom next time. As for the glaze, I just pureed raspberries and strained the puree, then mixed the raspberry juice into powdered sugar bit by bit. When it reached the consistency I wanted, I poured it on the cookies and spread it with a knife. A few blue sugar pearls, and the look is complete. I used this Cookie Recipe. Try it dipped in a fruity tea.

I couldn't resist

Keep it Sweet,

Mira

Thin Mint Cupcakes

Anybody want Girl Scout cookies? I had a sudden craving for Thin Mints today, so I captured the flavor in these cupcakes. I started with a chocolate cupcake recipe. I used one from The Alchemist. It was super moist, like the recipe promised. I made an Oreo cookie crust by scraping the filling out of one package of cookies, crushing them, and mixing them with one stick of melted butter. I put enough Oreo crumbs to coat the bottom of the cupcake liner, then scooped the cupcake batter into the liner with an ice cream scoop.

Fresh out of the oven.

I wanted the minty flavor of Thin Mints to come through in the cupcakes, so I made whipped white chocolate ganache, again from The Alchemist. I added a large dash of peppermint extract to give it the minty flavor I was looking for. Mine didn't whip up very well, but I filled the cupcakes with it anyway, and it was delicious.

Filled with the peppermint white chocolate ganache.

I thought an extra burst of chocolate would make the cupcake better. Is there anything chocolate doesn't make better? I watch Food Network far too much, and I recently saw Ina Garten on Barefoot Contessa. She made chocolate ganache cupcakes, so I borrowed her chocolate ganache recipe. You can find it here at Food Network. I dipped a few cupcakes into it, but they fell apart, and it was not pretty. I ultimately ended up spooning the ganache over the cupcakes and garnishing with a mint leave to hide imperfections. Just so you know, I do not do well with caffeine, and one fourth of a cupcake kept me up until midnight. If you have kids, replace the coffee with decaf or water. Also, the taste improves slightly given a day or two. I'm not saying don't eat them, but leftovers will be no worse for the wear.

Chocolatey Minty perfection.

Keep it Sweet,

Mira

Welcome!

Hi! My name is Mira and I am twelve. I love baking and I'm always experimenting. I will post my projects as I complete them, as well as any cool finds. I am juggling school with baking, but I try to bake once a week. 

Keep it Sweet,

Mira