Apple Pie Crescents

Hey! It’s Emlyn. Fall is finally here in Connecticut! Yay! My favorite season <3

I’m praying that I can go apple picking soon…it’s my favorite fall activity and I need some mutsu apples!

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Tube of crescent rolls
Apple pie filling
Caramel sauce

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Lay out crescrent rolls on a baking sheet.

Drop apple pie filling on to the crescrents. Top with caramel sauce.

Roll up the crescent rolls and bake in an oven at 350 for 12-15 minutes.

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How perfect ^_^

(thanks to wikipedia for the first apple photo and x for the recipe and second photo)

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Marble Cupcakes with Chocolate Buttercream Oreo Frosting

Hi! I recently made these with Zackarié, yet I still haven’t tried them. That needs to change…urgently.

Cupcake for breakfast, maybe? ;)

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Mmm *_*

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(For the Cake)
1¾ cups cake flour
2 tsp baking powder
½ tsp salt
⅓ cup milk, room temperature
⅓ cup heavy cream, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
1 tsp vanilla
⅓ cup cocoa powder
¼ cup boiling water

(For the Frosting)
1½ cups of confectioners sugar
1/4 cup cocoa powder
1 tsp vanilla
1 stick of butter (softened)
2-3 tbsp heavy cream
5-7 Oreos

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1. Preheat to 350 degrees

2. Measure your milk and cream together probably in a pyrex (measuring cup) and set aside.

3. Whisk together your flour, baking soda and salt. Put a kettle on to boil so you get your boiling water ready for the upcoming part.

4. Mix the butter and sugar until combined. Add your eggs and vanilla after that!

5. Slowly alternate flour/milk mixtures until they’re both incorporated.

By now, you have finished your vanilla cake!

6. Now, take the boiling water and pour it into another bowl, along with your cocoa powder and a cup of your vanilla batter. Make sure you mix this well, you don’t want clumps of powder in your batter.

7. Pour in about 1/3 – 1/2 of a full cupcake in your tin in vanilla batter.

8. Then, put a good spoonful of chocolate batter on top – here’s the tricky part. Take a fork and reach under and around, bringing the vanilla over the top of the chocolate for a marbled effect. If it gets a little muddy, you’re mixing too much. Also, to cheat a little I poured a bit of vanilla on top of the chocolate if I wasn’t happy.

9. Bake your cakes for about 20 minutes. Right as you put these in the oven, grab a stick of butter to soften on your counter.

10 After your cupcakes are done, your butter should be soft enough to make frosting. Nice! Beat the butter until fluffy, then add in the rest of the ingredients, minus the oreos.

11. After your chocolate frosting is nice and fluffy, toss your oreos into the bowl and smash em up with your beaters real good. Since I’m doing this with a hand mixer, I can essentially punch the oreos with my mixer until they’re broken. Then you can run the mixer again until the oreo pieces are fully mixed into the batter.

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Mine came out pretty damn close to the picture….once I get out of bed I’ll edit the post to add my own picture :)

(thanks to x for recipe and photo)

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EDIT: Everyone ate the cupcakes and the one I have is smushed in my lunchbox :( when I make them again I’ll be sure to get a fresh picture -É

Updates :)

Hi! Sorry I haven’t been around…I’m really lazy.

To help with my laziness, I’m bringing some help to the blog! :D I’m letting my boyfriend, Zackarié, to assist me with posting and blogging :) (we’re fond of French names)

With both of us, hopefully this blog can start moving more. 

ALSO! The name cuppikake won’t be sticking around. As an adult, I want to own a bakery (along with Zackarié) and I want the name to match the future :) the new name will be coming soon!

New recipes coming soon!

Texas Tornado Cake

There’s a tornado warning in the area. :O

Too bad I can’t make this cake to pass the time…seems appropriate, right?

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Looks perfect with that coconut!

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Cake Ingredients:
1 1/2 cups white sugar
2 eggs
2 cups fruit cocktail, drain about half liquid
2 teaspoons baking soda
2 cups all purpose flour
1/4 cup packed brown sugar
1 cup chopped walnuts

Butter Sauce Icing
1 stick of butter
3/4 cups white sugar
1/2 cup evaporated milk
1 cup flaked coconut

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1. Grease and flour a 9 x 13 inch cake pan. Preheat oven to 325 degrees

2. Mix together sugar, eggs, fruit cocktail, soda, and flour. Pour batter into prepared pan.

3. Mix the brown sugar and nuts together, and sprinkle mixture onto the batter.

4. Bake for 40 minutes, or until done.

5. To prepare Butter Icing:

6. Boil sugar, butter and milk for 2 minutes. Add coconut. Spread icing on cake while icing and cake are hot. Enjoy!

7. While baking prepare butter icing to top cake while both icing and cake are hot.

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(thanks to x for the picture and recipe)

blink-182 Inspired M&M Cupcakes

blink-182 is one of my all time favorite bands.

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One of their early songs (if you haven’t already guessed) is “M&M’s”

You and I should get away for a while~

I’m listening to it as I’m blogging ^__^

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The recipe is painfully simple and extremely delicious. :D

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-Any type of vanilla cupcake batter
-Your choice chocolate frosting
-M&M’s (or other coated chocolate candy)

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If you’re using cake mix from a box, prepared as instructed. If not, still, follow the instructions on preheating and lining cupcake tins according to your serving amount.

Before spooning them into the tins, crush desired amount of M&M’s (I used a meat tenderizer) and mix into the batter. The more, the more chocolate!

Bake according to time directed

Frost when cool and decorate with extra candies on top!:)

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These are photogenic :D

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I made two of them so it worked with the M’s :D

Sorry if it seems so obvious to put together…still a beginner x)

(blink-182 photo from x. Idea from me)

Peach Crunch Cake

Peach is such a splendid little fruit.

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Perhaps not the most attractive, yet still just as sweet and delicious.

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It says on the Wikipedia for peaches that they’re native to China. Sweet! The word for peach in Chinese would be 桃, pronounced “tào”

Alright, alright. Onto the recipe!

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24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

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Preheat oven to 350 degrees F.

Layer ingredients in a 13 X 9 dish, in order starting with the peaches.

Bake for about 40 minutes.

Serve warm or cold… with or without ice cream.

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(creds to x ,x, and google translate for everything besides the recipe. Creds to x for the recipe)

Peach Upside Down Cake

Free periods at school are always fun…

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Except I’d rather be home making this

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3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
Cooking spray
2/3 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2 1/4 cups vanilla fat-free frozen yogurt
6 tablespoons fat-free caramel sundae syrup, warmed

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Preheat oven to 350°.

Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.

Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.

Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.

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From x :)