Red Velvet Birthday Cupcake

17 Oct
I LOVE this cupcake! It’s just so cute and cheerful! It’s hard not to smile when you’re looking at a plate of these guys!! I chose red velvet here because I think it’s fun to do something with them other...
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How to Separate an Egg and Everything Else About Eggs

15 Oct

I started this as a post about how to separate eggs and then it turned into everything I know about eggs. So here is every trick and fact that I know about eggs.

There are two really great ways to separate eggs. The first way that I do it is to crack the egg in half and then pour the yolk back and forth from shell to shell until all of the white falls out into the bowl below. This way is great it works most of the time for me. The second way of doing it is to crack the egg right into your hand and let the white fall through your fingers into the bowl below. This way virtually eliminates the chances of a yolk breaking into the whites; which is very important for making meringue. My mom has one of those plastic egg separating thingys. I really don’t see the value in using them. They are awkward, inconvenient and leave one more thing to wash. These two ways really work the best for me.

I always by the biodegradable egg containers and have found that when cracking eggs it works well to put the shells back into the container and then throw the whole thing into the compost. This may be a little unsafe regarding salmonella if you allow the cracked eggs to drip onto the unused ones but as long as you are careful not to do that you should be just fine. Use your best judgement.

If you drop egg shells into the eggs there are two kind of cool ways of getting them out of there. Other than chasing them around with your fingers. The first way works the best. It is simply to use part of the shell to fish the other bit out. Shells are drawn to each other for some reason. It’s actually quite amazing to me. The other way is to just let the bowl sit for a while and the shells will sink to and stick to the bottom. Then you can just pour the eggs out and the shells will stay in place.

If you have hardboiled eggs in the fridge and they get mixed with raw ones just spin them on the counter. The hard-boiled will spin fast and the raw will spin slow.

If you want the shell to peel off of hard-boiled eggs better, add a couple tbsp of baking soda into the water. I’ve heard that vinegar works this way too.

A fresh egg will sink to the bottom of a sink full of water and an older one will float. Older eggs peel easier.

Brown chickens lay brown eggs and white chickens lay white eggs. That is the only difference.

Eggs are one of the few foods that are a source of vitamin D.

The blood occasionally seen inside of an egg is just a blood vessel from the yolk that has been ruptured. It is not unsafe to eat.

If you drop and egg on the floor, pouring salt on it will make it much easier to clean up.

Cloudy whites are a sign of freshness.

Eggs are put into the cartons large end up to keep the yolk from moving around too much.

Hot Cocoa Cupcakes!

15 Oct

The weather is getting little cooler out there. When it cools down I find myself looking forward to all of my favorite winter treats! Hot cocoa with marshmallows is one of my all time favorites! So here is my cupcake version of it!

As always feel free to start with a cake mix that you can fancy up a bit using a few hints from my blog Lazy Cakes. Or you can make one from scratch using this recipe or own favorite.

Basic chocolate cake:

2 cups white sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water


Start by preheating your oven to 350°. Mix dry ingredients and wet ingredients separately before adding the dry into the wet 1/3 at a time. Reserve the boiling water for the end and stir it in by hand. Bake for 18-23 mins for cupcakes.

Next I made my Swiss Meringue butter cream and added a couple tbsp of cocoa powder to give it a nice chocolatey flavor. The Swiss meringue is what makes the frosting look so fluffy and inviting! Follow this link If you feel like basic buttercream.

Be sure to take the wrapper off of the cupcake decorate the cupcake first and the carefully drop it into a cute tea-cup or coffee mug. Serve it with a real cup of cocoa and enjoy!