Fooding: Flo and Cupcakes

I would like to re-introduce you to my KitchenAid, Flo. She’s crafty and thoughtful and full of sass, in the best possible way.

Kitchen Aid Cupcakes
Ta Daaa!

I originally wanted my first attempts with Flo to revolve around bread. But bread is scary. And also a mite bit complicated, and then Kamel needed treats for a work thing so cupcakes it became! From scratch! Not from a box! Who am I and why am I doing this?

So, the flour was purchased, the sugar, the baking soda and powder too. The butter milk, the eggs, and the frosting (on discount!) were all bought.Β  And the recipe (from Smitten Kitchen) was printed. I was ready.

First, I mixed all of the dry ingredients and ignored the new electric smell coming from Flo. Flo was a little out of shape, but she perked right up in no time.

And I spent a lot of time double checking the recipe as I went because ohmygod if I fucked this up and didn’t realize it until it was all said and done ahhh! I didn’t want to waste the time.

I blended butter and sugar – possibly the second best smell in the entire world. Second only to baked goods baking.

I did forget to have the butter at room temp, so it took a little extra mixing time and some poking with my spatula to get it all blended.

Buttermilk smells. But it makes things taste delicious.

Adding my previously mixed dry stuffs to the butter, sugar, buttermilk happenings was maybe the most stressful part. Here it is! The moment of truth! Will it all look normal? Or will it be too thick? Have I messed something up?

So far a success. And yes, raw batter – possibly the best part of being an adult.

Don’t get the all white cupcake holders – go for the tri color because really, life is too short.

This part made me sweat. For reals, sweat. Putting enough, but not TOO much batter into the little cupcake papers is really effing hard. Whether your mix comes from a box or from scratch, this fact never changes (At least for me). Maybe it’s because I’m using a soup spoon? Is there a kitchen tool for this activity?

Kitchen Aid Cupcakes
My "Oh my god I'm sweating" face.

My silly little oven that doesn’t have a window so waiting was really torture.

In the mean time… you know… there were other things that needed to be “handled.”

…And “tested.”

Baking… and frosting… kind of rules.

And look how pretty they turned out!!!! I mean, really… golden little pillows! What more could I ask for? Flo is blowing my mind.

And really, a cupcake wouldn’t be a cupcake without sprinkles. Again… life = too short for anything less.

And then of course the final product… also needs testing.

It’s just so freaking good.

Cupcakes with Flo? Success!

41 thoughts on “Fooding: Flo and Cupcakes”

  1. Oooooh, those look peeeeerfect! And your haircut is STILL making me jealous! WANT.

    Oh and Re: the perfect kitchen tool for cupcake batter distribution? I find an ice cream scoop with one of those scraper buttons on the handle works great for cupcakes and it’s also handy for making similar sized cookies. πŸ™‚ YAY baking!

        1. Yes, I second/third the scoops. I have the Teaspoon, Tablespoon and Quarter Cup sizes (indulgence sure, but fun!) – I use them for everything from cookies and cupcakes to meatballs. For the perfectionist, they’re baking God sends.

  2. Again, I will be the one that focuses on the superficial: cute bracelet!

    Also, Flo. Oh, Flo. I want your sweet cousin in my life. It’s the one kitchen appliance C has an opinion on. I can’t wait until I have one of my very own.

  3. The domes on those cakes are perfect! Another tip would be to whop the canned frosting in your stand mixer, it makes the frosting fluffier AND stretches it so you can frost more cakes with that one can!

      1. Or you could easily whip up your very own cream cheese frosting in that dandy mixer – then everything you’ve baked (sprinkles aside) would be from scratch. It really doesn’t take much and I think tastes even better than the store stuff.

  4. Haha, those golden little pillows look delish.

    Funny buttermilk story: I’d never cooked with it before, and this weekend I made buttermilk cheddar biscuits. But, you know, buttermilk is weird, so I wasn’t sure if it had gone off. I figured I’d ask himself, because he uses it to make brown bread. So I traipsed upstairs with my cup o’buttermilk and sat on the bed where himself was sleeping. “Hey.” *poke* He rolls over. I do that a couple of times until he opens one eye. “Taste this, has it gone bad?” He has a sip, then makes an awful face. “No, it’s not supposed to taste like that.” “Aw poo, I said, I needed it for the biscuits.” “Wait . . . what is that?” “Buttermilk.” “Oh, I thought it was the goat milk.” “No, I just had some of that last night, it’s still good.” “Oh, well then, yeah, that should be fine.” “Great!” I get up to leave, and as I’m flouncing out the door he says, face all scrunched up, “Is there any water up here?”

    I suppose waking up to a glass of buttermilk isn’t the best thing, baha.

  5. Laureeen ! There are some strange connections between your brain and mine cause before I read this the plan of the day was making cupcakes (gonna make lemon raspberry). I am totally jealous of your kitchenaid. If it disappears you know who it was.
    Also, love those pics where you are testing. Cute and funny and pretty and so you all at the same time.

    1. Good thing I searched through the comments before posting my own, because I was going to post about how sure I was that this post was going to be about how she had her period and therefore needed cupcakes. What can you do….?? πŸ™‚

  6. Those turned out beautiful! YAY for homemade baked goods.

    If you really get into the baking/cupcakes, might I recommend this book:
    http://www.amazon.com/Cupcakes-Luscious-bakeshop-favorites-kitchen/dp/1416589007/ref=sr_1_1?s=books&ie=UTF8&qid=1314636534&sr=1-1

    LOVE LOVE LOVE this one. Lots of simple yet impressive recipes (including one of my favorites–lemon blueberry crunch cupcakes). Lots of good stuff in there, and much less intimidating than the Cake Bible cookbook (which, you know, I love to pieces, but I’m a baking dork).

  7. WOW! I literally gasped when you took them out of the oven!They looked PERFECT!! Like a fake cupcake you would find in the store for the little kids to add to their plastic kitchen, haha! Flo & cupcakes FTW. You rock.

  8. Just wanted to say — bread is neither very hard nor very complicated! Only hardcore bakers want you to think that so you will buy their bread! It’s really mostly mixing things, waiting, punching things, waiting, and putting things in the oven and waiting. (Notice the repetitive waiting. Use this time to watch an animated film.) Here’s an easy recipe I got from my sister, who uses it to bake bread in her college townhouse…

    AMISH WHITE BREAD

    Ingredients

    2 cups warm water (110 degrees F/45 degrees C)
    2/3 cup white sugar
    1 1/2 tablespoons active dry yeast
    1 1/2 teaspoons salt
    1/4 cup vegetable oil
    6 cups bread flour

    Directions

    In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
    Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
    Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
    Bake at 350 degrees F (175 degrees C) for 30 minutes.

    1. AH! This is amazing!! Ok. So. I have 1 recipe I really want to try because they are kind of like cupcakes so I feel confident in it. Hint: Muffins. But this is third on my list! I will let you know how it gooooes!! πŸ™‚

      1. Haha okay. Best of luck! Fresh bread is the best. It makes me never want store bread again. Only problem is that it has no preservatives, but you can store it in the freezer, so that’s okay. πŸ™‚

  9. did kamel take those pictures? some of those angles are impressive! we also adore our kitchen aid stand mixer (apparently still in need of a name), but husband does the cooking with it, and i am forever shoving the camera down into that bowl to get the perfect spinny shot. also, i love your oven, even if it doesn’t have a window.

  10. I am super-de-duper jealous that you got a yellow Kitchen Aid. I wanted a red one but all they had in the store was black and I didn’t want to wait the 6 weeks to order a colored one. Maybe I’ll just get some stickers or something to make it a little more badass.

  11. Those look delicious! Homemade frosting is super easy too, but the downside is that you’ll actually know what goes into it… lots of butter and powdered sugar. I can’t wait to see the muffins you make- I still haven’t made any myself and really want to!

  12. Your cupcakes look delicious! And in case you don’t know this already, I recently learned that you can freeze cupcakes (without the icing). Works well! And you can freeze cookie-sized unbaked cookie dough and bake in small amounts at a time. I only learned those freezing ideas maybe two years ago and I LOVE being able to freeze part batches of baked yummy things and have them on hand when I get the urge!

  13. I’m so jealous of how perfect your cupcakes look! Totally trying that recipe next time I make cupcakes (which is fairly often, check them out on my blog!).

    For icing (ie frosting, I’m Australian, we call it icing), you can make it from scratch with butter, icing sugar (I think you call it powdered sugar?), a little vanilla essence and a little milk. You can also add fruit puree for flavour πŸ˜€ Waaay better than the stuff in a can!

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