How To Make Frosted Circus Animal Cookie Cupcakes // Lindsay Ann Bakes

author Lindsay Ann   2 month ago
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20 Genius Baking Hacks

Get your life together with the Nifty Organization Journal: bit.ly/2AYkXm2 Check us out on Facebook! - facebook.com/buzzfeednifty Credits: https://www.buzzfeed.com/bfmp/videos/54073 MUSIC Licensed via Audio Network

Five Beautiful Ways To Decorate Cake

Get the tips here: https://www.buzzfeed.com/marietelling/cake-decorating-tips?utm_term=.yi0Ogq1oJ#.dfe0npZEj Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/45887 MUSIC SFX Provided By AudioBlocks (https://www.audioblocks.com) Licensed via Audio Network

How To Make Chocolate Covered Rosé Champagne Strawberries // Lindsay Ann Bakes

🎀RECIPE BELOW OR HERE: http://www.lindsayannbakes.com/2018/05/video-chocolate-covered-rose-champagne.html 🎀ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube These Chocolate Covered Rosé Champagne Strawberries are a really fancy and fun twist on regular chocolate strawberries. The strawberries soak in the Champagne over night to soak up all that sweet rosé. Then we dip them in a silky pink chocolate coating and decorate with sprinkles. What do you want to see next?! Let me know in the comments! ♡♡♡ THE RECIPE! ♡♡♡ Chocolate Covered Champagne Strawberries Ingredients fresh strawberries 1 bottle Rosé or Champagne 2 cups pink candy melts or color of your choice (may also use chocolate chips or chopped chocolate) 1-2 teaspoons vegetable oil or shortening 1/2 cup white candy melts or color of your choice, for decorative drizzle gold edible stars, optional: https://amzn.to/2La5Fj7 edible gold shimmer/lustre dust, optional: https://amzn.to/2sfxcbR gold and white sprinkles, for decorating: https://amzn.to/2xskiw1 Directions Wash strawberries and pat dry. Fill a large jar or bowl with the strawberries. Pour Champagne over the strawberries until they are all covered. Cover with plastic wrap and let sit in the fridge for 24 hours. Remove strawberries and dry fully with paper towels. Make sure they are completely dry on the outside or the chocolate will seize up and ruin the smooth consistency of the chocolate. Melt chocolate according to package directions. Add vegetable shortening or oil to get a velvety smooth and thin consistency, perfect for dipping. Pour chocolate into a deep mug or cup. Hold the strawberries at the leaves and dip into melted chocolate until it is fully coated. Pull straight up and out of the chocolate. Use your free hand to tap the wrist of the hand holding the strawberry to help the excess chocolate slide off of the tip of the strawberry and back into your cup. Place dipped strawberries onto wax paper. Add sprinkles or edible pearls, or snip off a tiny tiny piece from the corner of the bag and gently squeeze on to dried dipped berries, moving your hand from side to side in a quick and steady motion. Add sprinkles if desired or run a toothpick from the top down, to create a fancy design. Let strawberries dry fully, until chocolate has set (speed up the process by placing in the fridge or freezer for a few minutes). If desired, wet a paper towel with champagne, run it around the edge of a champagne glass to get it sticky and then roll in a plate of edible gold stars, or sprinkles. Add strawberry to the rim by making a slice on the side, so it stay on securly. Enjoy same day, or refrigerate if not serving immediately. These are best served within 24 hours of dipping. Note: if you leave the chocolate dipped strawberries in the fridge, condensation might form and you will have water droplets on top of your strawberries or in between the berry and the chocolate, when you remove them from the fridge and they come back to room temperature. 🎀Find me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes ♡♡♡ PINK PRODUCTS! ♡♡♡ Shop my favorite baking products and PINK kitchen supplies from my videos, on my amazon store: https://www.amazon.com/shop/lindsayannbakes ♡♡♡ FOLLOW ME! ♡♡♡ FACEBOOK: http://www.facebook.com/LindsayAnnBakes INSTAGRAM: http://instagram.com/LindsayAnnBakes PINTEREST: http://pinterest.com/LindsayAnnBakes TWITTER: http://twitter.com/LindsayAnnBakes WEBSITE: http://www.LindsayAnnBakes.com GET RECIPES TO YOUR EMAIL: http://bit.ly/LindsayAnnBakesEmailRecipes ♡♡♡ ABOUT ME! ♡♡♡ Q&A WITH LINDSAY ANN: https://youtu.be/7ZPa4MRxK6g Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the "hostess with the mostess", looking for some exciting, over-the-top recipe ideas, I've got something for everyone. 🎀 BUSINESS/COLLAB INQUIRIES: LindsayAnn@LindsayAnnBakes.com 🎀 MORE ABOUT LINDSAY ANN: http://www.lindsayannbakes.com/p/about-lindsay-ann.html

How to Get Flat Cake Layers

How to Get Flat Cake Layers Blog post with all the instructions: https://preppykitchen.com/how-to-get-perfect-flat-cake-layers/ Few things frustrate me more than domed cake layers with burnt edges. I make cakes QUITE often so you can imagine I like things to go smoothly especially since I’m usually filming and sharing the results. When I first started out my cakes had a very “home made” look about them, the corners were rounded and they often sagged at the edge or even drifted off to one side. The taste was good but appearances matter so I would have to trim the top off of my domed layers to get a flat top but then you end up with extra cake and lots of crumbs! Eventually I realized the problem wasn’t with the recipe but the bake itself. When you bake cake layers the outside heats up and baked more quickly than the center, which is insulated by the rest of the batter surrounding it. So basically the outside of the cake layer bakes first; the inside of the cake layer has more time to rise and by the time the inside is set and baked through the outside is starting to dry out and burn. This is why you see so many cakes with dark edges which are not pillowy soft. Here's a link to buy the cake strips I use if you want to pick up a set: https://amzn.to/2LJdUDu

This cheesecake has an astonishing secret!

Thanks for watching! Don't forget to like and subscribe! You can also: save on pinterest: https://bit.ly/2qETlih find the details on our website: http://www.scrumdiddlyumptious.com/circus-cheesecake/ You'll need: For the topping: - 30 oz cream cheese - 5⅓ oz soft butter - 3½ oz sugar - 3 tbsp starch - 1 tbsp vanilla flavoring - 5 eggs In addition: - some pink food coloring For the base: - 14 oz flour - 7 oz butter - 7 oz sugar For the decoration: - 6¾ fl oz cream - 14 oz chopped white couverture - 1 tsp white food coloring - multi-colored sugar sprinkles - a little whipped cream Here's how: 1. To prepare the topping, put all the ingredients in a large bowl and mix them with an electric whisk into a uniform mixture. 2. Divide the topping mixture in half and mix some pink food coloring into one portion. Then set both portions aside for now. 3. For the cake base, mix flour, butter, sugar and again, some pink food coloring. The dough will be very crumbly and dry. Spread it over the bottom of a springform pan (10" in diameter) lined with baking parchment and press it down with a dough scraper or the back of a spoon. Then refrigerate the pan and its contents for two hours. 4. Now pour the topping into the pan as follows: alternating between the two colors, pour in small amounts of the cream mix exactly in the middle of the pan. Through multiple repetitions, you'll create the beautiful pattern this cake requires. 5. Next, bake the cake carefully in a convection oven at 300°F for 1½ hours. After it has cooled down, removed the springform pan and place the cake on a cooling rack. 6. Heat the cream and add in the couverture. Stir it in with a whisk until it has completely dissolved. Then it's time to stir in the white food coloring. Pour the liquid icing directly onto the center of the cake — it will run over the edges and completely cover the cake without any effort. 7. For the finishing touch, sprinkle the entire top of the cake with multi-colored sugar sprinkles and finally, dot some blobs of whipped cream in a circle around the edge with a piping bag. If you want to give the second recipe a go, you can find all the details for our Zebra Raspberry Cake here: http://www.scrumdiddlyumptious.com/zebra-raspberry-cake/

🎀RECIPE BELOW OR HERE: http://www.lindsayannbakes.com/2018/10/video-frosted-circus-animal-cookie.html
🎀ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube

Transform the iconic sprinkle covered, pink and white cookies into a cupcake! These buttery cupcakes are bursting with sprinkles, filled with marshmallow fluff and topped with creamy white chocolate frosting, rainbow sprinkles and, of course, a circus animal cookie.

What do you want to see next?! Let me know in the comments!


♡♡♡ THE RECIPE! ♡♡♡
Frosted Animal Cookie Cupcakes
Yield: 12 cupcakes

Cupcakes:
1 1/4 cup (140g) cake flour, weighed or spooned into the cup and leveled
3/4 cup (144g) granulated white sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick/57g) unsalted butter, softened
3 tablespoons vegetable oil
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
1/2 teaspoons butter flavor extract
1/2 cup (120g) sour cream, room temperature
1/4 cup rainbow nonpareils, plus extra for garnish
12 frosted circus animal cookies, for garnish

Filling:
3/4 cup marshmallow fluff/cream
pink food coloring

Frosting:
3oz white candy melts
1 tablespoon heavy whipping cream
1/2 cup (1 stick/4oz) unsalted butter, softened
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
2 cups (1/2lb) powdered sugar (confectioners' sugar), sifted

Directions

Preheat oven to 350° F. Line a cupcake pan with baking cups.
With an electric mixer, beat together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together egg, yolk, vanilla, butter extract and sour cream until smooth. Slowly add the wet mixture on low speed. Scrape down bottom and sides of bowl. Increase to medium speed and beat for about 1 minute until batter is smooth. Very gently stir in sprinkles, careful not to over mix as the colors will bleed into the batter.
Distribute the batter between the baking cups, filling about 2/3 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before filling and frosting.

Filling:
Dye marshmallow fluff pink with food coloring. Spoon into a plastic sandwich bag and snip off the corner, for easy piping into the cupcake. Fill cooled cupcakes and spread more fluff on top.

Frosting:
Microwave candy melts with 1 tablespoon cream in microwave safe bowl, in 30 second intervals on Medium-high for about 1-2 minutes, until smooth.
With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in vanilla and salt. Add the powdered sugar, 1 cup at a time, starting on on low and increasing to medium, until fully incorporated, scraping down sides and bottom of bowl as needed. Add melted and cooled candy melts. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. Frost cupcakes. Top with sprinkles and a cookie.

🎀Find me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes


♡♡♡ PINK PRODUCTS! ♡♡♡
Shop my favorite baking products and PINK kitchen supplies from my videos, on my amazon store: https://www.amazon.com/shop/lindsayannbakes


♡♡♡ FOLLOW ME! ♡♡♡
FACEBOOK: http://www.facebook.com/LindsayAnnBakes
INSTAGRAM: http://instagram.com/LindsayAnnBakes
PINTEREST: http://pinterest.com/LindsayAnnBakes
TWITTER: http://twitter.com/LindsayAnnBakes
WEBSITE: http://www.LindsayAnnBakes.com
GET RECIPES TO YOUR EMAIL: http://bit.ly/LindsayAnnBakesEmailRecipes


♡♡♡ ABOUT ME! ♡♡♡
Q&A WITH LINDSAY ANN: https://youtu.be/7ZPa4MRxK6g

Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the "hostess with the mostess", looking for some exciting, over-the-top recipe ideas, I've got something for everyone.

🎀 BUSINESS/COLLAB INQUIRIES: LindsayAnn@LindsayAnnBakes.com
🎀 MORE ABOUT LINDSAY ANN: http://www.lindsayannbakes.com/p/about-lindsay-ann.html

#lindsayannbakes #baking #recipe

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