The good and the bad when it comes to technology…
The Good
It brings the mystical and fantastical closer to reality
The Bad
*sighs*
So what “advances” in technology have come across the table recently…
Since I have yet to go to the Magical Wizarding World of Harry Potter down in Orlando, Florida I have to make do by playing with recipes I get off of MuggleNet.com. Last year I posted a recipe about Butterbeer Cupcakes that turned out to be a bit of a hit from various parties and I decided that whenever I get the chance I’ll make actual Butterbeer.
In comes the Bake-a-Thon and a fellow Harry Potter fan… and voila! Butterbeer ended up on the menu. So from the Mugglenet.com Recipe page, which one of the many recipes did we end up using? Well… we settled on the Butterbeer by Nicole as the most proper choice:
Now if only I had actually followed the recipe… >.< Guess what I did wrong? Continue reading
Another Harry Potter related recipe that my friend wanted to try was the Mini Pumpkin Pie Croissants. Now for me not being a huge fan of pumpkin to begin with was already apprehensive… but she was all for it, especially since she had a can of “canned pumpkin” that she wanted to use.
Unlike the other recipes we’ve tried up to this point, this wasn’t a hit out of the park by any stretch of the imagination. In fact when just mixing the cream cheese with the canned pumpkin the consensus was that the filling was very bland… so my friend (who was the primary chef this time around) decided to spice the filling up before “stuffing” it into the croissants. So what did she add?
– sugar
– powdered sugar
– cinnamon
– nutmeg
– cloves
And those are only the ones I managed to catch… who knows what else she may have added. In fact when looking at the comments below the recipe it appears that anyone that tried the recipe had a similar issue:
So around a month ago one of my friends read my recipe post about the Butterbeer Cupcakes and decided to give them a short herself with some good results.
Here is her blog post about her attempt with the Butterbeer Cupcake recipe and her impressions. She even includes pictures which was something I neglected to do.
She goes so far as to say what part of the recipe she followed – because if you remember I strayed from the path a bit – and cuts off the recipe portion from there and just continues with what she did.
Her impressions?
Following the recipe directly using one standard cake box mix, it made 21 cupcakes for me, with plenty of frosting to cover them all. It might be a tiny too little if you manage 24 cupcakes. The cupcakes are some of the lightest and fluffiest cupcakes that I have ever had. One of mine even turned onto the side in the oven. It was undamaged but quite funny to me. The cupcakes are so good that you can honestly eat them without the frosting. They’re good with them, but the average cupcake is nothing without its frosting.
I would definitely agree with that assessment… but what about her verdict?
Continue reading
Once upon a time, I really wanted to try my hand at cupcake baking. I came across this new fangled idea when I was surfing Mugglenet.com and came across a recipe for Butterbeer Cupcakes by the Collegiate Baker. When reading up on what the Collegiate Baker did I realized that she actually adapted her recipe from that of another blog from Confessions of a Cookbook Queen.
When perusing the recipe I realized that I am not exactly a fan of butterscotch to begin with, but Butterbeer is a popular beverage that is described by JK Rowling as
a little bit like less-sickly butterscotch
Ok, so now I’m tempted… I am really really tempted, especially since the homemade frosting became a major draw for me.
INGREDIENTS
For the Cake:
1 box yellow cake mix
1 cup cream soda
3 eggs
1 stick of butter, melted
1/2 cup melted butterscotch chipsFor the FROSTING:
1 stick of butter, softened
3 tablespoons of cream soda
3 cups of powdered sugar
2 tablespoons of butterscotch ice cream topping
butterscotch chips for toppingDIRECTIONS:
Step 1: (Starting with the cake portion): Mix the yellow cake mix, cream soda, eggs, melted butter, and melted butterscotch chips (in that order) in a medium/large mixing bowl.Step 2: Mix on medium speed for two minutes.
Step 3: Follow the temperature and time directions as instructed on the yellow cake mix box.
Step 4: (Now for the frosting): cream the butter and cream soda by mixing on medium speed for approximately two minutes.
Step 5: Mix in powdered sugar, one cup at a time for easy mixing.
Step 6: Then mix in butterscotch topping.
Step 7: When cupcakes are cooled, cover each with frosting and top with butterscotch chips.