Nellie Cakes

    19 Mar 2011

    Today is the last day

    To use the free shipping code in the NellieCakes Etsy shop! Just type in LuckyClover to redeem it! I’ve also added a few new items, so check ‘em out! 

    If you’re looking for something specific for a birthday party or whatnot, feel free to message me too! I can make all kinds of cupcake wrappers to suit your needs!

    19 Oct 2010

    Before I get to the cupcakes, I wanted to let you know about those cool balloon cupcake toppers I put on them. Nellie Cakes now has a store and those are on sale! I also have a few more styles, so go check ‘em out! I have a few more things coming soon, so keep checking back. I putting a link to the store on my side bar just in case you want to come back to it later. (This is just an experiment. I hope people like my stuff… We’ll see I guess!) Here’s the recipe from the last post, as promised! Pumpkin Brown-Butter Cupcakes Ingredients: 1 1/2 sticks unsalted butter 1 2/3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg (I used the regular, ground kind) 1/8 teaspoon cloves 1 cup canned pumpkin puree 1 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs Preheat the oven to 325 degrees. Line cupcake tins with cupcake liners (this recipe makes about 16). In a saucepan, melt the butter over medium-low heat. Continue to cook, swirling occasionally, until butter turns golden brown. Skim the foam off the top and remove from heat. Pour the butter into a bowl to stop the cooking, leaving the burned bits behind. Allow it to cool to room temperature. While you wait for the butter to cool, whisk together the flour, spices, baking powder and salt. In another bowl, whisk together both sugars, the pumpkin puree, the eggs, and the cooled brown-butter mixture. Add the flour mixture and whisk until combines. (The whisking broke my whisk, but it was over-due.) Divide the batter evenly among the cups, scooping 1/4 cup of batter into each. Bake, rotating the tins half way through the 20 minute baking time. Once they’re done baking (and a toothpick comes out clean) transfer them to wire racks to cool. Allow them to cool completely before removing them from the tins. These cupcakes are amazing. I think they’re my new favorite actually. They have an awesome pumpkin flavor and the tops have a great texture; kind of crunchy, but only on the top eighth of an inch. Paired with vanilla Swiss Meringue Buttercream, it’s like having a cupcake version of pumpkin pie! Martha Stewart knows her cupcakes.

    Before I get to the cupcakes, I wanted to let you know about those cool balloon cupcake toppers I put on them. Nellie Cakes now has a store and those are on sale! I also have a few more styles, so go check ‘em out! I have a few more things coming soon, so keep checking back. I putting a link to the store on my side bar just in case you want to come back to it later. (This is just an experiment. I hope people like my stuff… We’ll see I guess!)

    Here’s the recipe from the last post, as promised!

    Pumpkin Brown-Butter Cupcakes

    Ingredients:

    • 1 1/2 sticks unsalted butter
    • 1 2/3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon freshly grated nutmeg (I used the regular, ground kind)
    • 1/8 teaspoon cloves
    • 1 cup canned pumpkin puree
    • 1 cup packed light brown sugar
    • 1/2 cup granulated sugar
    • 2 large eggs

    Preheat the oven to 325 degrees. Line cupcake tins with cupcake liners (this recipe makes about 16).

    In a saucepan, melt the butter over medium-low heat. Continue to cook, swirling occasionally, until butter turns golden brown. Skim the foam off the top and remove from heat. Pour the butter into a bowl to stop the cooking, leaving the burned bits behind. Allow it to cool to room temperature.

    While you wait for the butter to cool, whisk together the flour, spices, baking powder and salt. In another bowl, whisk together both sugars, the pumpkin puree, the eggs, and the cooled brown-butter mixture. Add the flour mixture and whisk until combines. (The whisking broke my whisk, but it was over-due.)

    Divide the batter evenly among the cups, scooping 1/4 cup of batter into each.

    Bake, rotating the tins half way through the 20 minute baking time.

    Once they’re done baking (and a toothpick comes out clean) transfer them to wire racks to cool. Allow them to cool completely before removing them from the tins.

    These cupcakes are amazing. I think they’re my new favorite actually. They have an awesome pumpkin flavor and the tops have a great texture; kind of crunchy, but only on the top eighth of an inch. Paired with vanilla Swiss Meringue Buttercream, it’s like having a cupcake version of pumpkin pie! Martha Stewart knows her cupcakes.