Black Sheep Birthday Cupcakes

Michelle came up with a fun birthday idea - sheep! Why? Well, because Brenda is the founder of Black Sheep Farm! So let's make a cute little sheep pen on the birthday cupcake!

Vanilla buttercream with red velvet cupcakes. I know, traditionally red velvet goes with cream cheese frosting, but it has been so hot here, I was afraid it wouldn't keep. Plus, vanilla buttercream is just as yummy!

Red Velvet Cupcakes
Recipe adapted from the Whimsical Bakehouse
(Makes about 28 cupcakes)

2 sticks of unsalted butter
1 1/2 cups of sugar
2 large eggs
3 tablespoons of red food colouring
2 1/2 cups of cake flour
2 tablespoons of cocoa powder
1 teaspoon of baking soda
1 cup of buttermilk
1 teaspoon of vanilla
1 teaspoon of vinegar

1. Preheat the oven to 180°C (350°F) and have all ingredients at room temperature. Also have your cupcake liners and pans ready.
2. Using your stand mixer, beat the butter and sugar together until combined.
3. Add the 2 eggs and mix. Add in the red food coloring and mix well.
4. In a separate bowl, sift the cake flour, cocoa powder, baking soda, and salt together.
5. In your measuring cup, pour in the buttermilk, vanilla, and vinegar.
6. Alternatively pour the cake flour mixture and buttermilk mixture into the butter mixture.
7. Using your handy ice-cream scoop, evenly divide the batter into your cupcake liners.
8. Bake for 20-25 minutes or until your cake tester comes out clean. Let the cupcakes cool before mixing.
   

Carefully measure out your dry ingredients and sift!

Use a handy-dandy ice cream scoop to evenly divide your batter!

Quite pretty in pink, but don't worry!

The cupcakes will turn out red!

Pipe your favourite frosting on the cupcake!

A sheep pen for Brenda! Happy... baahhday! (Sorry, I couldn't resist!)

Baaahh baaahh black sheep! Howard thinks my sheep look like blackberries. I guess that makes me the farmer of blackberry sheeps. =)

Why Nut?

The beginning of autumn (yes I said autumn - Costco is already selling the Christmas decorations) is going to be quite hectic and busy. So before all that begins, we are going on vacation!!! But before we go, we will leave you with a delicious hazelnut cupcake with chocolate frosting - a part of a balanced breakfast!


Hazelnut Cupcakes
Recipe from The Whimsical Bakehouse
(Makes about 24 cupcakes)

1 stick of unsalted butter
1 1/2 cups of brown sugar
2 eggs
1 3/4 cups of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1 teaspoon of baking soda
1 1/4 cup of sour cream
2/3 cups of finely chopped toasted hazelnuts

1. Preheat the oven to 180°C (350°F) and have all ingredients at room temperature. Also have your cupcake liners and pans ready.
2. Have shelled hazelnuts on an ungreased sheet pan. Bake at 180°C (350°F) for 12-18 minutes or until the skins crack and the nuts are golden in colour.
3. Have the hazelnuts cool and rub them in a towel to remove the skin.
4. Using a food blender/chopper, have the hazelnuts finely chopped.
5. Then, using an electric mixer, beat the unsalted butter and brown sugar until light and fluffy.
6. Add in the 2 eggs until mixed.
7. Sift together the all-purpose flour, salt, baking powder, and baking soda.
8. Add the dry ingredients alternatively with the sour cream into the butter/brown sugar/egg mixture.
9. Stir in by hand the finely chopped toasted hazelnuts.
10. Bake for about 25 minutes or until golden and a cake tester comes out clean.

In the spirit of "why nut?/why not?" we decided to spike!

Chocolate Frosting
(Makes enough for 12 cupcakes)

1 stick of unsalted butter
2 cups of confectioner's sugar
1 teaspoon of vanilla extract
1 tablespoon of chocolate hazelnut spread (aka Nutella)
1/4 cup of semi-sweet chocolate
1/4 cup of soy milk

1. Heat the soy milk over a double boiler until it bubbles.
2. Remove from heat, pour heated soy milk over the chopped chocolate.
3. Let the mixture sit for about a minute and then whisk until smooth.
4. Using an electric mixer, beat the butter and confectioner's sugar until fluffy. Add in the vanilla extract.
5. Slowly add in chocolate/soy milk mixture.
6. Mix until smooth and put into a piping bag.

These hazelnut cupcakes were delicious!!! And don't worry, we will be home before you know it and we are sure to post photos from our trip when we get back!

He Said/She Said: The Whimsical Bakehouse

The Whimsical Bakehouse: Fun-to-Make Cakes That Taste as Good as They Look!
Written by Kaye Hansen and Liv Hansen

ISBN-13: 9780609608968
ISBN-10: 0609608967
Publisher: Clarkson Potter
Hardcover: 160 pages

H: We have tried some of their cake recipes by now. I think all of them turned out very well and tasty.
S: I agree, they turn out exactly like the cookbook says, so there are no surprises. The recipes are very well written and easy to follow. Like all good cookbooks, this one has a section for introducing the basics. There are tips, charts, and step-by-step photos.
H: Most of the photos for the cake recipes showcase a decorated cake. We would have liked to seen how the cake looks like before it was covered in frosting.
S: I really like the variety of recipes that cookbook comes with, and the cookbook teaches some decorating as well.
H: Although some of their decorating style is not ours, they have some great ideas. For example, we did learn about the Advance Chocolate Method. Their work using this method is very impressive.
S: The example they show in the book is an image of a sunflower (pages 94-95). Imagine all the patience that went into piping all the tiny details!
H: This cookbook is a great reference and lives up to each taste test.


Little Cakes from the Whimsical Bakehouse: Cupcakes, Small Cakes, Muffins, and other Mini Treats
Written by Kaye Hansen and Liv Hansen

ISBN-13: 9780307382825
ISBN-10: 0307382826
Publisher: Clarkson Potter
Hardcover: 176 pages

S: Since I got this book as a birthday gift, we decided to write a small review for it as well.
H: There are a few overlaps with the first book, but this is expected. They still have a great collection of new recipes in this book.
S: Especially since the overlaps are "basics" like their famous buttercream, icings, and glazes.
H: The Chocolate Method is explained again and they reference the first book here.
S: The other repeated recipe are their standard and classic chocolate, vanilla, and simple variation cakes.
H: As the subtitle states, this cookbook features more than cakes. The front section starts with lots of muffin recipes that would enhance any breakfast!
S: There are recipes for other small treats such as cream puffs, meringues, and eggnog cream.
H: The decorations again are mostly buttercream and their Chocolate Method.
S: Yes, the candles on the cookbook's cover are edible! Their Chocolate Method is scaled down in this book to fit the smaller-sized treats. There are very cute ideas for little cakes! My favourite decorating section in this cookbook would be Flower Power. They teach you how to pipe out buttercream into roses, hydrangeas, gerbera daisies, poppies, sunflowers, and dahlias onto your cupcake.


Please visit Kaye and Liv's website for more information: Whimsical Bakehouse or their blog: The Whimsical Bakehouse.