How to Make a Simple 3-tier Graduation Cupcake Stand

It was my nephew’s  graduation. I didn’t have time to  make him a fancy cake because my family and I traveled the day before his graduation.  I didn’t have  enough time to decorate the cake. So, I made cupcakes.  I wanted to place the cupcakes on a decorative stand, but I didn’t own one and couldn’t find one at the craft stores or online that’s affordable.  So, I made my own.  It’s really easy and inexpensive and you can decorate it anyway you want.

A Bowl of Grains

Organic quinoa with organic kale, mixed with roasted garlic and olive oil flavored couscous, mixed with sauteed bell peppers.

This vibrant bowl of grains is full of health benefits such as protein, fiber, complex carbohydrates, Vitamin B, C, iron, folic acid, potassium, and cancer-fighting properties; great to serve on-a-budget parties, not to mention tasty and delicious!

 

“A faithful friend is a secure refuge; whoever has found one, found a treasure. ~ Sirach 6:14”

I am truly blessed with such great friends.  They brought so much joy and happiness in my life.  They each hold a special place in my heart.  One of them turned 50 a few weeks ago.  Her name is Juliet Shirey.  She is such a beautiful human being.  She is such an inspiration.  Her love is unconditional. She accepts you as you are; who’s always there; doesn’t expects anything; never changing as the season does; keeps you in her prayers; who always seems to know when you’re facing challenges, picks up the phone and call you and sends you encouragement messages; lifts you up when you are feeling down; who never cast you aside when a new friend comes along.  She is a treasure to behold.  She has been such a blessing to us.  My family and I thank God for her and her family always.

We hosted a potluck party and invited some of her friends.  I made her birthday cake and cupcakes. It was a lot of work, but I managed to pull it off.   With the help of our dear friends, the party was a success.  We all had a great time. It was a memorable night. It is such comfort to have a circle of great friends.  I thank God to have them in my life.

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One of the dishes I served at the party was organic Red quinoa with organic kale, roasted garlic and olive flavored couscous with sauteed garlic, onions and bell peppers.  It was very simple and fast.  My friends repeatedly complimented on how tasty and delicious it was.  I agree with them.  This dish is absolutely addicting I could eat more than a bowl. I crave it all the time.  It’s my most favorite go-to carbs recipe ever.   If you are hosting a party and you don’t have enough time or you wanted to accommodate a large crowd with a tasty, delicious and healthy starch, this is it!  Just double the recipe to accommodate your guests. Or, you can serve it to your family; just freeze any left over.

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Ingredients:

• 3 bags (10 oz. each) of frozen cooked organic quinoa with kale (see notes)
• 2 boxes (5.8 oz/164 g) of couscous ( Roasted garlic and Olive oil flavor)
• 8 cloves garlic, minced (see notes)
• 1 small onion, finely chopped
• 3 large tricolor bell peppers (red, orange, and yellow), diced (see notes)
• 1/2 teaspoon chopped fresh rosemary (see notes)
• salt and pepper to taste
• 1-2 tablespoons olive oil
• lime wedges (optional)

Directions:

1. Follow the recipe directions on the box for couscous; set aside.
2. Heat oil in a large, deep saute pan or a wok over medium heat.
3. Add the garlic and onions together. Saute until the onions are translucent and the garlic is fragrant.
4. Add the rosemary and bell peppers and saute until the bell peppers are somewhat tender about 1 minute.  Season with salt and pepper.
5. Add the frozen quinoa and cooked couscous. Stir until well mixed and the quinoa is heated through.
6. Transfer in a large, decorative bowl.  Served with lime wedges.

Notes:

• You can purchase the quinoa at Costco in the frozen aisle section.
• This recipe may seem to have a lot of garlic, but it’s actually not too obvious.
• Do not omit the bell peppers.  It’s what gives this dish a distinct flavor and makes it very tasty and delicious. I tried making it without the bell peppers and it didn’t taste quite the same.
• Don’t add too much rosemary.  You don’t want to overwhelm the dish.

I hope you will give this recipe a try.  This recipe serves 15 people.  It’s perfect at any gathering.  I am sure you will receive an endless compliments. A friend of mine has been waiting for this recipe.  She was ecstatic when I told her I’m working on it. Celia, your wait is over.  Thank you for being patient.  Enjoy it with your family, guests, and friends. 🙂

That is all for now.  Thank you for reading and stopping by.  Until nex time!  Don’t forget to Subscribe or Follow to get the latest recipes.  Keep warm and be safe!  Have a blessed Sunday!

~Anna

©annascuisine.wordpress.com (2014-2015)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

 

Peppermint Wonderland Frosting

Pumpkin cupcakes with peppermint frosting.  A weird combination, but surprisingly delicious!

Being away for a while makes me feel like I just started blogging. I need to be familiarized  with the new template all over again now that there has been some changes.  I also need to update some of my recipes because I discovered some have been altered and some photos have been deleted.  What a nice welcome back!  So, I have to check all my posts just to make sure.  I’m not finished going through all of them yet, so I will be doing that the next few days or so.  For now, here’s a recipe that I’m sure you’ll like.  I call it Peppermint Wonderland frosting.  Make it and you’ll know why.

Bittersweet Chocolate Oats Mini Cupcakes

Happy Friday! 🙂

Do you want super moist and gluten-free cupcakes?  Well, come on over and have some.  😀

Gluten-Free Chocolate Mini Cupcakes

Mango Lemonade (Recipe Follows)

I had a very stressful and disappointing week, but I am glad it’s Friday.  The entire house is clean, the laundry is done, bills are paid.  What better way to end the week than to indulge in everyone’s favorite treat; chocolates!  Yes, I am going to eat chocolates today.  I am treating myself.  So, join me and let’s unwind and sink our teeth into these wicked, super moist and gluten-free mini cupcakes frosted with silky smooth chocolate ganache paired with your favorite tea, coffee or Mango Lemonade (recipe follows) and dream away.  Perfect treats to de-stress after a long hard week, don’t you think?  😀

Mini cupcakes with ganache.

My family and I can eat anything with gluten, but because of my children’s allergy, I try giving them gluten-free baked goods as much as possible just in case (their doctor said they are not allergic to gluten).  But my children adamantly dislike store-bought gluten-free foods simply because they are so hard and dry.  So, I spent my time this morning experimenting in the kitchen using oat flour to make some cupcakes.  Well, it came out super moist and oh, so chocolatey! ❤ it! 🙂

Ingredients:

• 1 1/2 cups organic oat flour, sifted
• 1/3 cup Ghirardelli bittersweet chocolate chips, melted
• 1/2 cup 100% unsweetened cocoa powder, sifted
• 2/3 cup freshly brewed coffee
• 1/2 cup plain Lifeway kefir (See Notes)
• 1/3 cup 2% organic milk
• 1 teaspoon vanilla extract
• 2 organic eggs
• 1 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoons baking soda
• 1/2 teaspoon xanthan gum or guar gum
• 1/2 cup Crisco vegetable oil

Mini cupcake with ganache

Devour! Mm..

Directions:

• Preheat oven to 315 degrees F.
• Line the mini cupcake or muffin tin with cupcake baking cups; set aside.
• In a large bowl, combine the oat flour, unsweetened cocoa powder, salt, baking powder and baking soda and xanthan gum.  Mix (using a whisk) until well-combined.
• In a large measuring cup or a bowl, combine the coffee, kefir, milk, oil, and vanilla extract; set aside.
• In a stand mixer bowl, cream the eggs and sugar in low speed (#1).
• Slowly add half of the flour mixture and coffee mixture.  Beat until just combine. Add the rest of the flour and coffee mixture and beat in low speed until well-combined stopping from time to time to scrape the sides and bottom of the bowl.
• Add the melted chocolates and beat until just combine. Do not overbeat.
• Using a measuring tablespoon, scoop a tablespoonful of the batter and fill 24 of the mini cupcake baking cups.
• Bake for 12-15 minutes (See Notes)
• For larger cupcakes, using an ice cream scooper, scoop the remaining batter and fill 2/3 of the large cupcake baking cups.
• Bake at 325 degrees for 15-17 minutes or until a wooden pick inserted in the center comes out clean. Do not over baked.
• Let cool completely in the baking tin before removing them as these cupcakes are very moist.
• Frost with chocolate ganache or your favorite frosting.
• Enjoy with your favorite drink!

Mini cupcake with ganache

Mango Lemonade (Recipe Follows)

Devour! Mm..

Notes:

• This recipe yields 14-15 regular cupcakes and 24 mini cupcakes.
• I baked the mini cupcakes exactly 13 minutes and 17 minutes for the larger ones.  Since all ovens varies, adjust accordingly.
• You can use buttermilk instead of kefir, but since Kefir has thicker consistency than buttermilk, make the necessary adjustments.
• These cupcakes are super moist. I waited at least an hour before I removed them from the baking tin. You will need a knife to help you remove them.

MANGO LEMONADE (See Notes)

• 1/2 cup Newman’s Own Organic Virgin Lemonade
• 1/2 cup Langers Mango Nectar (available at Costco)
• 1 tablespoon freshly squeezed lemon juice
• Granny Smith Apple slices
• ice cubes

Place the ice cubes in a tall glass.  Arrange the apple slices in the glass.  Combine the lemonade, mango nectar, and freshly squeezed lemon juice in a shaker. Shake vigorously and pour into the glass with ice cubes.  If you are mixing it in a jug, combine all ingredients and stir well.  Serve immediately.

Notes:

• Don’t let the ice cubes melt before serving.  It will watered-down the mixture.  Serving it immediately is highly recommended.
• You can also mix all ingredients in a jug and wait for the guest to arrive before you add the ice cubes.
• A good alternative to this is you can also puree some fresh mangoes and mix it with freshly squeezed lemon juice; add some water and sweeten it with agave or your favorite sweetener. I will definitely try to make this when I have the time.

Thank you so much for stopping by today.  It has been quite a hectic spring.  I hope you are enjoying it.  Summer will be here soon and the Mango Lemonade will be a refreshing drink to have come summer time. Save it.  If this is your first time to visit my blog, don’t forget to Subscribe or Follow to get the latest recipes. Please be kind and mention my blog or link back to source if you plan to use or share any of my recipes. Thank you and God bless!  Until next time. 🙂

~Anna

Mango Cupcakes 2

This is one of the recipes I’ve created a long time ago.  I found it when I was going through  my files.  I’m glad I took pictures because I really don’t want to make them again just for photography purposes.  You can either use this recipe or the one I posted previously.  I will be sharing more of my previous creations as soon as I am able.  Enjoy baking.

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Ingredients:

Yield: 16 cupcakes

• 1 ½ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1/2 cup unsalted butter, softened at room temperature
• 1 cup white sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• ½ cup mango juice
• 1 tablespoon mango essence
• 1/4 cup sour cream

Preheat the oven to 325 degrees. Sift and whisk flour, baking powder, and salt in a bowl.  Set aside. Beat sugar and butter in a stand mixer at low speed. Add eggs one at a time. Beat until creamy.  Add the vanilla essence and sour cream and beat until just combined. Alternately, add the flour mixture and mango juice. Beat until fluffy.  Bake for 17 to 19 minutes.*  Let cool for a few minutes before removing them from the baking tin.  Cool completely in a cooling rack.  Prepare the frosting.

Frosting:

• 1 lb. cream cheese, at room temperature
• ¼ cup condensed milk
• ½ cup butter, softened at room temperature
• 1 cup powdered sugar
• 1 tablespoon sour cream
• 1 teaspoon mango essence

In a stand mixer, beat the cream cheese until smooth.  Add the butter and beat until combined.  Add the sour cream and mango essence and beat at slow speed until well incorporated.  Turn the mixer off and add the powdered sugar.  Beat at slow speed until sugar is well combined scraping sides and bottom of the bowl as needed.  Gradually, increase the speed and beat until smooth.  Add the condensed milk and beat until fluffy.  Frost the cupcakes using a decorating tip of your choice. I frosted these cupcakes using two different kinds of decorating tips (see above photo)  then topped with sugar flowers.

*Note:  Due to variations on all ovens, baking time may require adjustments. 

Coffee Cupcakes with Cinnamon Roll Frosting

Coffee lovers, prepare yourselves.  My son and I created this breakfast cupcakes that will make you swoon for its deliciousness. I call it breakfast cupcake because it’s like having cinnamon roll, coffee cake, and coffee all rolled into one.  Mm…sounds good already! 🙂

My eldest son and I were talking about cupcakes one morning during breakfast.  I was ranting about names for my cupcakes.  He then blurted out “why don’t you make coffee cupcake for daddy”  with a big smile on his face.  My brain immediately went to work and I could see pictures in my head and the ingredients I would need to create it.  Oh, my goodness!  This is going to be a hit!  Well, if you love coffee and cupcakes that is.  I told my son it was a brilliant idea.  He went on and recommended making a fondant cup of coffee design for decorations, but I declared it’s too much work.  Well, I found some chocolate coffee beans, so it was perfect for decorations.  So, I spent half day in the kitchen trying to create it…and oh, boy what a creation!  These cupcakes were so moist.  My son and I were very much delighted with the result.

Ingredients:

• 1 1/4 cup + 2 tablespoons all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 eggs at room temperature
• 1/2 cup buttermilk
• 1 tablespoon coffee extract
• 1/4 cup strong coffee + 16 teaspoons (1 teaspoon for each cupcake)
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 325 degrees.
2. Line the cupcake baking pan with cupcake liners.  Set aside.
3. In a large bowl, sift the flour, baking soda, baking powder, and salt.  Set aside.
4. In a separate bowl, mix together the buttermilk, oil, coffee extract, vanilla extract, and coffee. Set aside.
5. In a stand mixer, creamed together the eggs and sugar in low speed.
6. Alternately, add half of the flour mixture to the egg mixture and beat until just combined, then add half of the buttermilk mixture and beat until just combined.  Repeat for the remaining mixtures and beat in low speed for 2 minutes until smooth, scraping the sides and bottom of the bowl at times.  Do not over beat.
7. Fill the cupcake liners 2/3 full of the batter and bake for 17 to 19 minutes*.  Let cool for 10 minutes before transferring the cupcakes to the cooling rack.
8. Prepare the icing.

*Note:  Due to variations on all ovens, baking time may require adjustments.  Recipe Yields 16 cupcakes.

Cinnamon Roll Frosting

Ingredients:

• 1 packet of Duncan Hines Cinnamon Roll flavor frosting mix.
• 1/2 lb. cream cheese
• 1 teaspoon vanilla extract
• 1/2 cup + 1 tablespoon powdered sugar
• 3/4 teaspoon cinnamon
• 3 tablespoons butter, softened

Directions:

In a stand mixer, beat cream cheese and butter in high speed until smooth.  Add the vanilla extract and beat until well combined.  Turn off the mixer and scrape the sides and bottom of the bowl.  Add the powdered sugar and cinnamon.  Beat in slow speed.  Gradually, turn the mixer to high speed and beat until smooth and fluffy about 5 minutes. Set aside.

Poke the cupcakes with a toothpick halfway to the bottom to create small holes being careful not to poke through the cupcake liner.

Gradually, add 1/4 teaspoon of coffee at a time until you use 1 teaspoon of coffee.  Do the same with the remaining cupcakes. Set aside.

Fill the piping bag with the icing and frost the cupcakes using 1M decorator tip.  Sprinkle the cupcake with cinnamon and decorate with chocolate coffee bean on top.

Devour with a cup of coffee or tea.  🙂

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source if you plan to use or share any of my recipes.  Thank you.

A.B

Independence Day Cupcakes (Red Velvet Cupcakes)

It’s a little late for Independence Day, but I didn’t want to wait another year before I share this.  I also didn’t want to lose the pictures I took, so better late than never.

July 4th, Independence Day…  My family and I went to President George Washington’s home in Mount Vernon. The weather was very warm. It must have been near 100 degrees at that time.   Mount Vernon was actually very crowded despite the warm weather.   Fortunately, we didn’t have to drive very far to find parking.

They had a daytime fireworks display and had soldiers in period costume reenacting a war time scene.  Afterwards, volunteers served several large cakes which were delicious in celebration of Independence Day.  My children would not stop asking for more.   Yes, the cakes were that good!  We also visited the Mount Vernon museum and Washington’s vegetable garden.

The crowd waiting for the fireworks display.

This picture with my two little darlings was taken after the fireworks display.  The view of the Potomac River was breathtaking.

Soldiers’ re-enactment

We didn’t expect the canon to be fired, so imagine the surprise  when the children heard the canon shot!The soldiers getting ready to attack.

I couldn’t help but take a picture of this George Washington statue .

Indeed!

Washington’s vegetable garden.

Serving the Independence Cake: Chocolate and Vanilla Flavors

We went home late afternoon and we were exhausted.  On the way home, I was thinking about dinner.  I didn’t feel like cooking anything.  But, I was thinking about my family.  It wouldn’t be July 4th unless we end it with a bang.  Well, the trip to Mount Vernon and the warm weather got the best of me and I had no energy left to do anything.  I was glad I made the cupcakes and the fondant flowers ahead of time and decorated the cupcakes  before we left for Mount Vernon. My family settled for Pepperoni pizza.  I tried making it up to them by making them a non-alcoholic tropical drink. Can you guess what it is?

Non-alcoholic Pinacolada

The fondant flowers I made the night before.

And…here it is!

The Independence Day Cupcake (Red Velvet Cupcake)!

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Recipe Ingredients:

• 1 1/4 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 2 tablespoon butter, softened
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla essence
• 1 oz. red food coloring
• 1/2 teaspoon white distilled vinegar
• 1/4 cup strong fresh brewed coffee (do not omit)

Instructions:

1. Preheat oven to 325 degrees
2. Line the cupcake baking pan with cupcake baking cups.
3. Sift flour, baking soda, baking powder, and salt in a large bowl.  Whisk to combine; set aside.
4. In a stand mixer bowl, add and beat the eggs and sugar in low speed until well-combined about 2 minutes. Add the oil and beat until in low speed until well incorporated.
5. In a separate bowl, whisk to combine the coffee and buttermilk; set aside.
6. Alternately, add the flour mixture and buttermilk mixture to the egg mixture a little at a time and beat until just combined. Stop the mixer from time to time and scrape the sides and bottom of the bowl to ensure all batter is completely mixed.  Beat in LOW speed for 2 minutes. Add the food coloring and vinegar and beat just until well-combined.
7. Fill 2/3 full of the batter and bake for 17-19 minutes or until a toothpick inserted comes out clean.  Do not over bake.*
8. The cupcakes are very moist.  Let cool in the pan for 5 to 10 minutes before transferring on the cooling rack.

Cream Cheese Icing:

• 1 lb. Philadelphia cream cheese, soften at room temperature
• 5 tablespoons unsalted butter, softened
• 1 tablespoon clear vanilla essence
• 1 1/4 cup powdered sugar ( adjust according to your taste)
• 1 tablespoon heavy whipping cream

Instructions:

1. In a stand mixer, beat cream cheese and butter in high speed until creamy. Turn off the mixer and scrape the sides and bottom of the bowl. Beat until well combined.
2. Turn the speed to low and add the vanilla essence and cream.  Beat until smooth.
3. Turn the mixer off and add the powdered sugar.  Beat in low speed and gradually turn the speed to high and beat until the mixture is smooth and fluffy.

*Note:  Due to variations in all ovens, baking time and/or temperature may require adjustments.

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Batter Recipe adapted from Diva’s Can Cook.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Sweet Potato Cupcakes with Orange Spice Frosting

Aah…cupcakes!  Who doesn’t want cupcakes?  Everyone loves cupcakes, especially my children.  If they find out I’m baking cupcakes, they are like sharks circling around their prey. They would never leave the kitchen. They always ask how long they have to wait before they can eat one.

As a mother, you always want what’s best for your children.  I used to buy cupcakes at a local grocery store, but it was too sweet for my taste and I really don’t want to give my children something with too much sugar. Also, I found out that their buttercream frosting is made with lard.  So, I decided to make my own cupcakes.

However, like most children, eating vegetables is like taking nasty medicine.  They don’t like it!   I wanted to introduce sweet potatoes to my children for the Beta-carotene and fiber.  I tried giving them sweet potato fries, but they didn’t like it. It was such a waste.  Last fall, I baked sweet potato cupcakes and had them try one (didn’t say what’s in it).  I heard nothing but “hmm… yummy”.  One was not enough.  They were sold.  I was grinning from ear to ear. 🙂

Ingredients:

• 3/4 cup cooked and mashed sweet potato
• 1 cup firmly packed dark brown sugar
• 1 tablespoon maple syrup
• 1 tablespoon vanilla extract
• 1/2 tablespoon cinnamon
• 2/3 cup orange juice
• 2/3 cup buttermilk
• 2  tablespoon grated orange peel
• 1/4 cup + 3 tablespoons butter, softened
• 2 eggs at room temperature
• 1 1/2 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 325 degrees.
2. Sift and whisk flour, baking soda, and salt in a bowl. Set aside.
3. Combine buttermilk, vanilla extract and orange juice in a separate bowl.
4. In a stand mixer, creamed the butter and brown sugar in medium speed until light and fluffy.
5. Turn the speed to LOW and add eggs one at a time.  Beat after each addition.  Add cinnamon, maple syrup, and orange peel, and beat until well combined.
6. Alternating, add the flour and buttermilk mixture a little at a time .  Beat until just combined, scraping the sides and bottom of the bowl as needed. Beat until smooth about 2 minutes.
7. Fill cupcake liners 2/3 full of the batter.  Bake about 17-19 minutes or until toothpick inserted in the center comes out clean.

*Note:  Due to variations in ALL ovens, cooking time and/or temperature may require adjustment.

Orange Spice Frosting

Ingredients:

• 1 packet of Duncan Hines Orange Creme frosting mix
• 3/4 lb. Philadelphia cream cheese
• 1/2 stick butter, softened
• 2 tablespoons cinnamon
• 1 & 2/3 cups powdered sugar (adjust according to your taste)
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract

Directions:

1. Beat the cream cheese until smooth.
2. Add the butter and beat until creamy.
3. Turn off the mixer and scrape the sides and bottom of the bowl.
4. Add the Orange Creme frosting mix, powdered sugar, vanilla, cinnamon, and cream.  Beat in low speed until the powdered sugar is just combined.  Gradually, increase the speed to high and beat until smooth and fluffy about 2 minutes, stopping and scraping the bowl as needed.
5. Frost the cupcakes with the prepared frosting.

Enjoy!

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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