Cupcakes

[**Tinkerbell**]

Bonnie G #2 wrote:
Lovely Tink, I want to learn too

By the way, my shipment from the states arrived yesterday and now my tips are here.

Yay! I can't wait to hear how much fun you have with them. Cause I know you will!

[Bonnie G #2]

Yup, just have to find the required shortening; they have something they call "cooking butter" and wondering if that might be shortening??? Need to find that recipe - but have to ask - does it taste good too?

[**Tinkerbell**]

Bonnie G #2 wrote:
Yup, just have to find the required shortening; they have something they call "cooking butter" and wondering if that might be shortening??? Need to find that recipe - but have to ask - does it taste good too?

Drat.... Maybe you can find palm shortening on the island? I've never heard of cooking butter, and Google wasn't any help, so maybe a local can describe it for you. Needs to be set up at room temperature, with a high melting point. I would be more than happy to send you a Crisco care package if you can't find any there. (for real, I will.)
I just recently used coconut oil for the first time in a raw cheesecake recipe and I was surprised to find it solid, like shortening. I haven't tried it in frosting, but maybe I should. It might be a good sub for all the shortening in my vegan frosting.

If you get shortening or a substitute, use this frosting recipe from Wilton: http://www.wilton.com/recipe/Buttercream-Icing

It does taste good; not as good as all-butter buttercream, but good enough. And when you're learning to decorate the butter softens too quickly in your hands that it makes getting consistent results very tricky.

[Bonnie G #2]

**Tinkerbell** wrote:

Bonnie G #2 wrote:
Yup, just have to find the required shortening; they have something they call "cooking butter" and wondering if that might be shortening??? Need to find that recipe - but have to ask - does it taste good too?

Drat.... Maybe you can find palm shortening on the island? I've never heard of cooking butter, and Google wasn't any help, so maybe a local can describe it for you. Needs to be set up at room temperature, with a high melting point. I would be more than happy to send you a Crisco care package if you can't find any there. (for real, I will.)
I just recently used coconut oil for the first time in a raw cheesecake recipe and I was surprised to find it solid, like shortening. I haven't tried it in frosting, but maybe I should. It might be a good sub for all the shortening in my vegan frosting.

If you get shortening or a substitute, use this frosting recipe from Wilton: http://www.wilton.com/recipe/Buttercream-Icing

It does taste good; not as good as all-butter buttercream, but good enough. And when you're learning to decorate the butter softens too quickly in your hands that it makes getting consistent results very tricky.

Haven't seen coconut oil either but then didn't look - I'll let my search continue and then I may take you up on the crisco care package - I REALLY want to learn to do the cupcakes, I should have come visit you for lessons when I was in the States.

[Sage]

What a fun topic can't wait to b get going with this. Now I have a spot to come for help.

[**Tinkerbell**]

Bonnie G #2 wrote:

Haven't seen coconut oil either but then didn't look - I'll let my search continue and then I may take you up on the crisco care package - I REALLY want to learn to do the cupcakes, I should have come visit you for lessons when I was in the States.

Just holler!

[**Tinkerbell**]

Sage wrote:
What a fun topic can't wait to b get going with this. Now I have a spot to come for help.

We wanna see and hear all about the good stuff you're making!

[Bonnie G #2]

OMG!!! I've got to tell you about my big disaster with makin Honey Cornbread for the game "Helping a Naked Recipe" Remember me telling you I had found "cooking butter" that I thought might be Crisco!

Well I was soooo wrong. First of all the color was this really strange orange, not white or even yellow. Then the smell was really disgusting, which I thought might go away when it was used (wrong!!!) then I went to melt it and the texture was this strange grainy, orange, smelly mess. I tried mixing it with the egg mixture and it just got worse. Finally I threw the whole mess out, and not just in the trash but all the way out to the dumpster with the whole box (which by the way is not cheap here so Bob will never know about this) I just wanted the entire ugly, smelly mess out of the house.

I then made it using regular butter and thought that was going to work just fine, till they were half baked and I realized (when they didn't rise) that I'd been so frustrated that I'd forgotten the baking soda - EKKK!!! Well I ended up with these little hockey pucks and a photo that HAD to be posted for the game as I knew I'd never make them again before the game ended. Sigh

The only saving grace was the taste was good even if the texture was not.

Not my finest bakin adventure.

[Sage]

I find they do look good!
I have never made cornbread,but I bought these cute pans especially for baking cornbread. Now I am looking for a good recipe.; any suggestions?

[Bonnie G #2]

Sage wrote:
I find they do look good!
I have never made cornbread,but I bought these cute pans especially for baking cornbread. Now I am looking for a good recipe.; any suggestions?

At home in the states I have this cute little cast iron cornbread "stick" pan that I love to use. I guess the fav recipe depends on if you like a sweet or savory corn bread. I've tried several and here are 2 of my favorites:
Smoked Bacon & Onion Sweet Cornbread


and Cornbread Sticks which is DH's favorite. Opps, not my photo - but you get the idea.


Oh and one more that is MY favorite as I like sweet
Maple Cornbread

[Sage]

WOW That is beautiful and saved.

[**Tinkerbell**]

DD just saw your photo and told me to tell you, "Your recipe looks good!" She's right, it does.

I'm sorry the baking butter didn't work out. Like I said before, I've never heard of it and Google was no help. What's in that stuff anyway? It sounds a lot like Nucoa. A vegan alternative to butter that I used to have to use at the bakery sometimes. It was awful. It would get grainy, separate solids and oils when heated, turns to drippy goo at room temperature (did not make a good frosting) and had a nasty yellow/orange color. I also thought the taste of it was really gross. It ruined almost everything, except I didn't mind it in the dairy/gluten free chocolate chip cookies, for some reason.

It's so funny that I stopped in to check this thread tonight. I was just looking up a favorite cornbread recipe to go with my chili tonight. I'm creating a recipe to make use of my fresh smoked tomatoes.

[Sage]

Please post that recipe.

[Bonnie G #2]

**Tinkerbell** wrote:
DD just saw your photo and told me to tell you, "Your recipe looks good!" She's right, it does.

I'm sorry the baking butter didn't work out. Like I said before, I've never heard of it and Google was no help. What's in that stuff anyway? It sounds a lot like Nucoa. A vegan alternative to butter that I used to have to use at the bakery sometimes. It was awful. It would get grainy, separate solids and oils when heated, turns to drippy goo at room temperature (did not make a good frosting) and had a nasty yellow/orange color. I also thought the taste of it was really gross. It ruined almost everything, except I didn't mind it in the dairy/gluten free chocolate chip cookies, for some reason.

It's so funny that I stopped in to check this thread tonight. I was just looking up a favorite cornbread recipe to go with my chili tonight. I'm creating a recipe to make use of my fresh smoked tomatoes.

Smoked tomatoes???? While that sounds interesting and I CAN get tomatoes here

[**Tinkerbell**]

Yeah, smoked tomatoes! I didn't mean to hijack this thread. I'm going to be writing up my experience with the smoker and posting the recipes I or me and my mom created using them.
Soon.... I promise. LOL
I've got quite a list of stuff I want to get done since school started up again. You'd think I have more time now, but, no. Slowly making progress though.