Tagged with 'easy baking '

Sweet, Simple & Ready for the Holiday Rush

The holiday season is here & that means treat tables, cookie trays, homemade giftt & chocolate everything! Whether you’re prepping for your busiest bakery season or whipping up festive orders at home, Sweet Shoppe Melting Wafers make it easy to create crowd-pleasing desserts without the stress.

No tempering, no complicated steps! Just melt, dip, drizzle, & decorate!

Indulge in the ultimate chocolate & caramel lover's dream with this decadent Chocolate Cupcake recipe topped with a luscious Salted Caramel Ganache! We’ll be making the ganache from scratch using our our *NEW* Sweet Shoppe Salted Caramel Melting Wafers!

Moist chocolate cake topped with a decadent salted caramel ganache to create a dessert that's sure to impress! 

Let's dive into the recipe & create this chocolate masterpiece!

Ingredients:

For the Chocolate Cupcakes:

• 2 cups all-purpose flour
• 1 & 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 & 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup hot water

For the Salted Caramel Ganache:

• 1.5 lbs  of Sweet Shoppe Salted Caramel Melting Wafers
• 1 cup heavy cream
  Sea salt flakes, for garnish (optional)
• Eleven o’one Salted Caramel Flakes, (optional)

Instructions:

For the Chocolate Cupcakes:

1. Preheat your oven to 350°F (175°C). Prepare a cupcake pan with liners.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, & salt.
3. Add the eggs, milk, vegetable oil, & vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually add the hot water to the batter, stirring until smooth. The batter will be thin, but that's okay.
5. Divide the batter evenly between the prepared cupcake liners, filling them halfway.
6. Bake in the preheated oven for18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the pans from the oven & let the cupcakes cool completely.

For the Salted Caramel Ganache:

1. In a heatproof bowl, combine the Sweet Shoppe Salted Caramel Melting Wafers & heavy cream.
2. Microwave the mixture in 30-second intervals, stirring between each interval, until the wafers are completely melted & the ganache is smooth. About 2 or 3 total intervals.
3. Let the ganache cool for a few minutes to thicken slightly.
4. Take ½ of the ganache & transfer it to a glass bowl & refrigerate for 10 minutes to make a thicker consistency for the filling. 

Decorate:

1. Once the cupcakes have cooled, it's time to decorate them!
2. Grab your thicker caramel ganache & using a piping bag, top each cupake with firm caramel ganache as if it were frosting.
3. With your thinner ganache, pour it in a squeeze bottle or use a spoon, create drops or drizzle on the top edge of your piped cupcakes.
4. If desired, sprinkle sea salt flakes or our eleven o’one Salted Caramel Flakes over the caramel ganache for an extra burst of flavor.
5. Unwrap your Salted Caramel Chocolate Cupcakes, & enjoy every rich & decadent bite!

Perfect for special occasions or simply satisfying your chocolate cravings, these cupcakes  are sure to be showstoppers!

Easter is coming early this year! Mark your calendars for this Sundary, March 31st. 

What better way to celebrate than with a batch of Lemon Blueberry Easter Cupcakes? These sweet treats are the epitome of Spring baking bursting fresh flavors!

Gather your ingredients, preheat your oven, & let's get baking!

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (optional)
• 1 cup buttermilk

Filling:

• Henry & Henry Blueberry Redi-Pak

Frosting:

• Brill Cream Cheese Icing

Instructions:

1. Preheat your oven to 350°F  & line a muffin tin with muffin liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, & salt. Set aside.
3. In a large bowl, cream together the softened butter & granulated sugar until light & fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract & lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin & end with the dry ingredients, mixing just until combined.
5. Fill each muffin liner about two-thirds full with the muffin batter.
6. If using homemade filling: Spoon a small amount of the blueberry compote onto the center of each cupcake, gently pressing it into the batter. If using Henry & Henry Blueberry Redipak, skip this step.
7. Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. While the cupcakes cool, prepare the lemon cream cheese frosting. In a large bowl, whip the Brill Cream Cheese Icing & combine lemon juice, lemon zest, & vanilla extract. Beat mixture until creamy & well combined.
9. If using Henry & Henry Blueberry filling: Once the cupcakes are completely cooled, cut a small hole on the top of the cupcakes and pipe or spoon a little of the Henry & henry Blueberry filling and replace the piece you cut out on top.
10. Continue by frosting your easter cupcakes with the lemon cream cheese frosting. 

PRO TIP: You can get creative with your decorating, adding a sprinkle of lemon zest or a few fresh blueberries on top.
Want to make these complete from scratch? Make your own Blueberry Filling & Lemon Cream Cheese Frosting!

For the Blueberry Compote:

• 1 cup fresh blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

In a small saucepan, combine the blueberries, sugar, & lemon juice for the compote. Cook over medium heat until the blueberries burst & the mixture thickens slightly. Remove from heat & let cool.

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

In a large bowl, whip together the softened cream cheese & butter until smooth. Add the powdered sugar, lemon juice, lemon zest, & vanilla extract. Beat until creamy & well combined.

The combination of zesty lemon, sweet blueberries, & creamy frosting creates a heavenly treat that will have everyone reaching for seconds. 

These Easter Cupcakes are sure to become a new holiday tradition in your home. 

Happy baking!

"Top 10 Predictions For Baked Goods Trends In 2022," according to Hamed Ali, Bakery Plant Operations Manager. 

We know things are alway changing & we have to keep up with the "what's in," of the baking industry. We are almost halfway through 2022, were his prediction accurate?  Let's take a look at a few points & discuss what we are seeing currently. 

No Bake Cookies are a nostalgic, childhood favorite for a lot of people. These are the perfect cookies to make with the kids when it comes to a easy, delicious sweet treat that everyone will love. They are so easy to make & they don't require an oven! This indulgent cookies is made from staple ingredients that you can find in any pantry. With minutes of work & the only longest part is waiting for them to harden, they are the perfect & easiest treat to make with the kids with no fuss!