Hi there!

Although people say that whoopie pies are the new cupcakes; I still believe these little spongey cake topped with mounds and mounds of colorful butter cream are here to stay. I have to admit though that I’m not a big fan of them. I’m more of a moussey/ creamy rather than cakey desserts kinda person. However, everyone seems to be obsessed with eating cupcakes, so I’ve been baking them rather often. Also, I find decorating cupcakes very therapeutic. It allows me to let my imagination takes flight; fondant is my canvas, piping bags my brushes, and butter cream my colors.

I would like to share with you the pictures of my previous creations. Since these were made before I started this blog, I did not document a step-by-step instruction, sorry! However, I’ll share with you  a couple of recipes that I’ve used and liked and, hopefully, they’ll make their ways into your recipe box!

(Please if you’d like to share these pictures somewhere else, credit this blog! Thanks =) )

First, some tried and tested recipes:

Magnolia Cupcakes with Ferrero Rocher Chocolates Recipe

1. Preheat oven to 350F degrees. เปิดเตา 350F
2. Line two 12-cup muffin tins with cupcake papers. ใส่ถ้วยตัพเค้กลงแม่พิมพ์
3. To make the vanilla cupcakes: 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 one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20-22 minutes. Remove cupcakes from pans and cool completely on a rack before icing. Top each cupcake with a Ferrero Rocher chocolate ball and sprinkle some silver cachous around it. ในถ้วยใบใหญ่ ตีเนยจนเนียนด้วยมิกเซอร์ เติมน้ำตาลและตีให้ขึ้นฟู ประมาณ 3 นาที ใส่ไข่ทีละฟอง ตีจนเข้ากันก่อนจะใส่ฟองต่อไป เทส่วนผสมลงถาด เอาแค่ 3/4 นะคะ แล้วก็อบ 20-22นาทีจนหน้าคืนตัวเมื่อกด
4. To make the vanilla buttercream frosting: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). ตัวบัตเตอร์ครีม เริ่มด้วย ผสมเนยและน้ำตาล 4 ถ้วย และ นม กับ วานิลลา ตีจนเนียนเป็นครีมข้น แล้วค่อยๆใส่น้ำตาลที่เหลือทีละถ้วย จนข้นและสามารถนำมาปาดได้ค่ะ

Another recipe that I’ve used a lot is from a Thai cookbook called “Maymade.” The whole series are good but the cupcake recipe is from “Volume 2: Sweet Book.“ This recipe is very easy and it’ gives you very delicious cupcakes that will impress your loved ones every time, I guarantee!

And now some pictures of my other creations. Enjoy!

Bon Appétit!