BTS cupcakes

Cupcakes named Better Than Sex? ahahaa. I had to try it. And I was totally amazed at how easy to make and delicious they were! They were so moist, flavorful (with so many layers), rich, and was not very sweet in a sugar sense..(that's good). In conclusion they were very very good. They were also very fancy looking. But not very photogenic.. Ah, I guess it was my camera that couldn't capture it's beauty. Anyways, oh ya! I got the recipe from How to eat a cupcake! <3

INGREDIENTS
24 yellow cupcakes i used a french vanilla box mix. i'm afraid of yellow..
crushed pineapple in natural juice one regular sized can (4 cups) is more than enough
vanilla pudding one six ounce is enough
whipped cream 1 cup heavy cream makes enough for 24 cupcakes
sweetened shredded coconut
chopped walnuts

DIRECTIONS
1. Start with baked yellow cupcakes.
2. Cut a cone out of each cupcake using the "cone method." make a depression with a fruit knife in the middle of the cupcake
3. Fill each cupcake with 1-2 teaspoons of crushed pineapple. Make sure to include the pineapple juice to keep the cake nice and moist. Don't use too much juice or it will make the cupcake soggy. Keep stirring the crushed pineapple with the juice to keep it mixed so you get equal amounts of pineapple and juice in each spoonful.
4. Put the top back on the cupcakes, and put 1-2 teaspoons of vanilla pudding on each. Spread it around to "seal" the top of the cupcake over the pineapple.
5. Spoon or pipe 1-2 tablespoons of whipped cream on top of the pudding. Really, it's just however much you like. No science here, just taste buds.
6. Top with coconut and chopped walnuts. Again, use however much you like.

Ziploc bag method.

My foolhardy-ness (couldn't find my can opener..)

Success!

My camera couldn't capture their beauty :(

Out of a 1-5 rating

cupcakes-4

hmm..
i overbeated the heavy cream.. but that was my fault. Guess i got hyper with my new mixer :)

Frozen Yogurt

Mmmm... I'm ALWAYS craving pinkberry. But I hate the fact that it's so expensive! So I compromised and now, I make it myself! :) Boyyy I may never go to pinkberry again!

Frozen Yogurt; makes about 1 quart
INGREDIENTS
3 cups (720g) strained yogurt (see below) or Greek-style yogurt i used Greek-style (it's richer)
3/4 cup (150g) sugar i used 2/3 cup
1 teaspoon vanilla extract (optional) i included

DIRECTIONS
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour. Freeze in your ice cream maker according to the manufacturer's instructions.

**How to make strained yogurt**
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Out of a 1-5 rating

froyo: 4 1/2

hmm..
I didn't have the hard choppping situation as I had with the blueberry ice cream/sherbet. This frozen yogurt was super creamy (much richer than pinkberry's), and delicious.

burnt cupcakes..

Well.. the title says it all. I made vanilla Magnolia cupcakes, with Hershey's "perfectly chocolate" chocolate frosting. It tasted.. the cupcakes were good (not great) and the frosting did not taste rich. It tasted like cocoa powder. Well, maybe it tasted like cocoa powder because it was made of cocoa powder but I just expected more from Hershey! I got the cupcake recipe from Food Network and the frosting from Hersheys.

First mix in 1/3 of flour mixture into egg and butter/sugar cream thing.

Then half of milk/vanilla. Then flour, then milk, then flour!

Couldn't find my ice cream scooper so I had to use a spoon ._.

All ready for the oven!

BURNT :(

Magnolia Vanilla Cupcakes; makes 24

INGREDIENTS:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract


DIRECTIONS:
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Since I burnt them, I used chocolate frosting!

"Perfectly Chocolate" Chocolate Frosting; makes 2 cups

Ingredients:
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

hmm..

The cupcake was greasy and crunchy (probably because it was burnt). It tasted.. "eh". But it did not taste flourly (tasting only of thick flour) which was good. Gotta say, I was kind of dissapointed. And the frosting, like I said before, was tasted powdery and not rich.

Out of a 1-5 rating

cupcake:3

frosting:2