For the love of pastry

onlycupcakes:

Karina submitted these cupcakes that she made for a friends baby shower!

(via wearealldevils)

The last time I made red velvet cupcakes they were a hit! It was the first time I had ever made them and I was skeptical of how they’d turn out.. but days later people were still raving about them so I guess I should give myself some credit! Can’t wait to bake them again sooon! (photo is not my own, need to get shots of them next time)

I laughed.

(via k1lling)

(via kayshazam)

elmanana:

cat measuring cups

I NEED THESE IN MUH KITCHEN!

(via mitsukejima)

yoyoyiggityyo:

I’m making NUTELLA chocolate chip cookies :)

 I’m going to attempt to make these today! I love nutella. eee! Can’t wait!

jonwithabullet:

Nutella & Baileys Cupcake

(by Pauls Creative Cakes)

neeed to make this. the list is piling up!!! ahhh

RED VELVET CUPCAKE RECIPE
Makes 24

• 2 1/2 cups cake flour (not self- rising), sifted
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil
• 2 large eggs, room temperature
• 1/2 teaspoon red gel-paste food color
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons distilled white vinegar

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

THESE ARE REALLY REALLY YUMMY AND SUPER EASY TO MAKE! Top them with a cream cheese icing - Google is your friend for finding recipes! www.allrecipes.com is a great site I always use! I got a lot of great feedback from these!

sailorssweetheart:

Dita Von Teese InStyle Magazine Feb 2011

 omg. I need her dress, apron, shoes, kitchen.. everything! So cute!

(via morbidlyfabulous)

lachrimaestro:

Sorry Tumblr, but I just made cupcakes….

Wheat free, actually. I’ve got a food intolerance to wheat. I’m usually wary of “gluten free” prepackaged baking mixes but this one (“Irresistibles” - a company out of Montreal) is awesome.  When I bake things I usually use spelt, which is an ancient non-hybridized grain. It tastes great and is packed with nutrition, but it’s better suited to more robust things like date-nut loaves. So I’m pretty thrilled with this new find. (Yes. I’ll share.)  And yes, I did experiment with the frou-frou piping bag. I’ve got a sweetheart who loves all things Marie Antoinette, and I had to at least try…. (chuckle)

Great tip! Thanks so much for sharing it with us! Our bakery JUST started making gluten free cupcakes! We use rice flour in our cupcakes. I find it has a drier texture than normal flour as a substitute… but our customers love them and keep coming back for more! I’ll keep this in mind for future posts for people with allergies. Thanks!