Experts!

How to make a Rose with Icing

OMG!
This is so expert!
I must learn to do this!

How to Swirl a Cupcake with Buttercream

I should learn how to do this!
My Oreo Cupcakes are finally done but I lack of this art of swirling the cream...

The Feel...

On this sunny day and it's TGIF, I make myself a move towards this website, just to write and make a confession. I have been so damn stress this week, not just about my work but also in my relationship. I do not know where to start but somehow, I hope you will understand which part is the firs and why it happened.

I know he just started work and it is kinda busy-man. He involved in roadshows and events. The job field is just the same with me, where i do have my peak time for roadshows and events. Anyway, I just want him to understand my situation as I am trying so hard to understand his situation too.

1. What is the big deal of telling me, seeing me or even just say 'Goodbye' when you're about to go for outstation.
2. It's OK if you are busy and you cannot make time to text me, I understand. But, I don't like when you started texting me, but it takes about 15 - 30 minutes for your reply.
3. Don't you have a sensitivity elements in you??? Do you know what makes you girl pissed off? Do you realize by applying your natural attitude could just splash me away??? THINK!
4. All I want is the man who is really crazy about me not the type that just need me. It is different concept between NEED and CRAZY. Need is something you just need but if you don't get it,it's fine. You can still find another options. Crazy is like you really crazy of it and you can't live without it. There will be no options for you to replace that.

*sigh*

I threw my tears just like that, wasting it to such obtuse reasons. I am tired of this! I don't want to be sad anymore. I miss the old me.

Oreo Cookies Cupcakes

Oreo Cupcakes
Yield: 24 cupcakes

Ingredients:
For the cake:
2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 cups buttermilk, at room temperature

For the frosting:
1 3/4 cups plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs

For garnish:
24 Oreo cookie halves

Directions:
To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.

With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.

Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.

To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.

Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.

http://annies-eats.net/2009/01/10/oreo-cupcakes/

Snickers with Caramel Buttercream Cupcakes

Ingredients

FOR THE CUPCAKES
2/3 cup cocoa powder
2/3 cup boiling water
2/3 cup milk
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
1 3/4 cups sugar
3 eggs, at room temperature
1 tablespoon vanilla extract

FOR THE FILLING
1 1/4 cups sugar
1 tablespoon corn syrup (can be omitted, but watch the sugar color more vigilantly)
1/4 cup water
1 cup heavy cream
pinch salt
5 tablespoons butter
1/4 teaspoon vanilla extract

36 Snickers miniatures, quartered

FOR THE FROSTING
1 cup (2 sticks) unsalted butter, at room temperature
1 lb. confectioners’ sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/3 cup caramel sauce (from the filling)
1 to 2 tablespoons heavy cream

FOR THE GARNISH
24 Snickers miniatures, quartered
about 7 tablespoons (scant half cup) of caramel sauce (from filling)

METHOD

To make the cupcakes: Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners.

In a large (4 cup) measuring cup, combine the water and cocoa powder and whisk thoroughly. Stir in the milk; set aside.

In a medium bowl, combine the flour, baking soda, baking powder, and salt; set aside.

In a large bowl, or the bowl of a stand mixer, cream the butter. Add the sugar and beat until light and fluffy. Stir in the eggs, one at a time, then scrape the bowl and add the vanilla. Sprinkle 1/3 of the flour mixture over the batter and beat until just combined. Add half of the cocoa mixture, mix until combined, then repeat with the remaining flour and cocoa mixtures, scraping the bowl as needed.

Place 2 tablespoons of batter in each cupcake liner and bake for 18-20 minutes, or untila toothpick inserted into the center comes out clean.

To make the filling: Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. Without stirring, bring to a boil over high heat, swirling the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color. Remove from heat and very carefully (the mixture will quickly expand and sputter) add the cream in a slow steady stream, being sure to stir constantly. Once combined, add the salt and butter and continue stirring until both are completely melted and combined. Stir in the vanilla. Cool to room temperature before using. Reserve 3/4 cup of the filling for the frosting and garnish. Once cooled, stir in the quartered Snickers candy.

To make the frosting: Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, sugar, and caramel. Add 1 tablespoon of heavy cream and whisk on high for 4 minutes. If necessary, add more heavy cream, up to 1 extra tablespoon.

Assemble the cupcakes: Once the cupcakes are cooled, use a paring knife to cut a small cone of cake out of the center (or use an apple corer to core out a small piece of cake). Fill each cupcake with a portion of the Snickers caramel filling (about a tablespoon each, which will be 5 or 6 candies in each cupcake). Frost each cupcake as desired. Garnish with cupcake with 4 or 5 quartered Snickers candies, per cupcake, and drizzle with caramel sauce.

http://bakingdom.com/2011/03/snickers-cupcakes.html