TURKEY CUPCAKES

Gobble gobble gobble! I just can’t stop looking at these cute little turkeys! I’ve been looking forward to fall so much that I didn’t even realize how close thanksgiving was. Here at the Nagla residence, we tend to have a big thanksgiving celebration. We even have our own top secret menu which takes quite some time to prepare

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Thanksgiving Menu

Since I love to take control of cooking the meal each year, I try to have a good variety of dishes to serve. I made my first turkey about 5 years ago and haven’t looked back since. My whole turkey preparation process takes about 6 days from start to finish…yes, 6 days you heard me right. I start off by defrosting the bird in the fridge. I then clean the bird and soak it in a dry brine for 2 days. Once that’s complete, I rinse off the dry brine and prepare my herb marination. All it is is butter mixed together with the Naglas herb blend. For about a 10 pound bird, I like to use 2 cups of butter for this. I know, I know it seems like a lot of butter but trust me it’s thanksgiving. You deserve this 🙂 I like to spread the butter and herb mixture in between the skin and meat. It makes for the most moist turkey you’ll ever have! Once the turkey has been marinated, put it back into the refrigerator for about 3-4 days.

Dessert has always been a huge deal for me. Which is why I put together these cute little turkey cupcakes! They look so cute that I can’t help but just pop them into my mouth! And they were actually quite easy to make. I made mini cupcakes just because my family prefers them over the regular sized ones but you can make any kind that you like 🙂

To prepare these cute little turkey’s you will need the following,
– A batch of your favourite cupcakes
– Melted chocolate
– Candy eyes
– Buttercream frosting
– Red, orange and yellow gel food colouring
– Piping bags
– Wilton round tip #2 & petal tip #124 (any flat tip will do though)

Start off by preparing your turkey body. For this, I melted some dark chocolate and piped it into a peanut shape on some wax or parchment paper. While the chocolate is still at the liquid stage, add some cute little candy eyes. Wait for the chocolate to set once the eyes have been added.

 

turkey-body

In 3 small bowls, divide the buttercream equally and prepare the red, orange and yellow frosting. Add the coloured frosting into 3 piping bags with the petal/flat tip. Using the red frosting, pipe fan like strokes on the top third of the cupcake. Using the orange frosting, repeat on the second third of the cupcake. Finally with the red frosting, pipe the bottom third.

Yay! now that the hard part is over, we can enjoy the fun stuff in life 🙂 Carefully peel off the turkey bodies and put them onto the cupcakes. When I started this, I kept using my fingers and the heat kept melting the bodies 😦 Once the bodies have been put onto the cupcakes, take some yellow frosting and pipe out the beaks (using the #2 tip) and pipe out the snood/wattle with the red frosting. And voila! Your turkey is now complete!!!

turkey

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MINI REINDEER CUPCAKES

Who doesn’t love cute little mini reindeers? I wanted to make these cute little guys for Christmas last year but as always, Christmas came and left in a blink of an eye.

Late one night, I was scrolling through Pinterest and an imagine captured my eye! I saw these cute mini reindeers that I just knew I had to make! I found them on Bakerella and I just love all of her ideas! Many of the things I bake are ideas that I’ve gotten from her site.

They may look hard and complicated to make but overall they are actually quite easy. All you really need are mini cupcakes (I used vanilla), chocolate, black and white icing and black jellybeans. Of course make sure you have one red one for Rudolph 😀

Steps on how to make these cupcakes are located here.

Happy Baking! 🙂

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MINI PANDA CUPCAKES

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These adorable little pandas were super easy to make and turned out fabulous! I took my favourite chocolate cupcake recipe and decorating these was a piece of cake! To decorate these all you will need is white frosting, chocolate chips, white sanding sugar, some chocolate jimmies (or chocolate sprinkles) and about a spoonful of black frosting. I started out by piping some white frosting onto the cooled cupcakes and then dipping them into the white sanding sugar. Once you have done this, you’ll want to smooth out the edges to make it look like actual fur. Then place a chocolate chip onto the center for the nose, two for the eyes and another two for the ears. Pipe some white and black frosting to make the eyes. To finish off the final product, place one or two chocolate jimmies on to form a mouth 🙂 The cool thing about these cupcakes is that you can make pretty much any expression you want to!

CHICK CUPCAKES

These chick cupcakes were absolutely adorable to make! I got this cute idea from Pinterest a couple of months ago and just knew that I had to make these for Easter this year! I simply took my favourite mini vanilla cupcakes and topped them with my favourite vanilla buttercream frosting. Sprinkled them with some yellow sanding sugar, placed two black sugar pearls (4mm) and iced a beak, some feet and wings 🙂 They turned out amazing!

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RED VELVET CUPCAKES

I never had red velvet cakes or cupcakes while growing up. Part of the reason probably was that I developed an allergic reaction to eggs at the age of 8. The weird part was that I would never be able to eat scrambled eggs or cakes. But I was completely fine with cookies! The allergy sort of just magically wore off when I turned 12. Ever since then, I’ve pretty much stuck to the basic chocolate or vanilla cupcakes. Since I’ve mastered both of those cupcakes, I decided to put together a red velvet cupcakes recipe

Even though my vanilla cupcakes are my favourite (recipe will be posted soon 🙂 ), these red velvet cupcakes may just be my second favourite! I absolutely love how light and moist they are. Even my grandma will have a couple of these without the cream cheese frosting. One of the key ingredients used in this recipe was oil. In almost every cupcake recipe that I’ve made, I’ve used butter. I realized that I always use oil when making muffins so why not use it when making cupcakes?! Like muffins, I also used buttermilk in this recipe to add even more moisture and to make them creamy!FullSizeRender (28)

Another great trick to do while baking is using cake flour. Cake flour is a finely ground flour used in many cake recipes. I’ve found that using cake flour provides a more structured cake. Why? Because cake flour has a lower protein content of around 8% compared to all purpose flour which has 11%. The lower the protein content, the more structure and soft light texture your cake will have! Now if you don’t have cake flour at home worry not! You can easily make cake flour at home 🙂 If a recipe calls for 1 cup of cake flour, simply measure out 1 cup of all purpose flour. Remove 2 tablespoons of the all purpose flour and add in 2 tablespoons of cornstarch. Remember to sift the flour and cornstarch mixture at least 5-6 times. By doing this, it helps thoroughly combine the mixture and will help lighten the flour.

FullSizeRender (29)Getting the perfect colour was key in this recipe. Typically, the colour is either a dark/bright red or a red/brown colour. An interesting fact I found was that back during World War II, bakers used boiled beet juices to enhance the colour of their cakes. Thank god for food colouring!! For this recipe, you can use both liquid or gel food colouring. Liquid food colouring can be found in almost any grocery store. I do like how inexpensive it is and can be used for many different purposes. The only disadvantage I’ve found with liquid food colouring is that the colour is not very deep or pigmented. Therefore I’ve never really used it when baking. Gel food colouring on the other hand is my ultimate go to whenever I need it. It gives such a more vivid colour using a much smaller amount of colouring. For this recipe if you are using liquid food colouring, you will probably need to use the whole bottle to achieve the perfect red velvet colour. If you are using gel colouring, a couple of drops will be more than enough!

RED VELVET CUPCAKES

  • Servings: 85 mini cupcakes
  • Difficulty: Easy
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INGREDIENTS:


RED VELVET CUPCAKES
– 2½ cups of cake flour
– 1 tsp of salt
– 2 tbsp of cocoa powder
– 1½ cups of sugar
– 1½ cups of vegetable oil
– 2 eggs
– 2 tsp of pure vanilla extract
– 1 tsp of red gel food colouring
– 1 cup of buttermilk
– 1½ tsp of baking soda
– 2 tsp of white vinegar

CREAM CHEESE FROSTING
– ½ cup of butter (room temperature)
– 4 ounces of cream cheese (room temperature)
– 1 tsp of pure vanilla extract
– 2 cups of icing sugar (sifted)

DIRECTIONS:


1) Preheat the oven to 350ºF. Ensure the rack is placed in the middle position in the oven.
2) Line the mini muffin tins with paper liners.
3) Sift together the cake flour, salt and cocoa in a small bowl.
4) In a stand mixer, blend together sugar and oil until combined. Add in the eggs.
5) Blend in the vanilla and gel food colouring.
6) Reducing the speed to low, add a third of the flour mixture. Mix until just combined. Add in a half cup of the buttermilk. Repeat these steps again ending with the flour mixture.
7) In a small bowl, combine the baking soda and vinegar. The mixture will foam. Add this mixture to the batter and mix for 10 seconds.
8) Add the mixture into the mini muffin tins, filling each ¾ full.
9) Bake the cupcakes for about 10-12 minutes. To check if the cupcakes are cooked, insert a toothpick into the center cupcake. If it comes out clean, the cupcakes are done.
10) To prepare the cream cheese frosting, combine the butter and cream cheese with a mixer until well combined. Add in the vanilla and icing sugar and combine until light and fluffy.
10) Cool cupcakes completely before topping with the cream cheese frosting!FullSizeRender (27)