Wednesday, August 1, 2012

Orange Cupcakes with Chocolate Buttercream Frosting

So there you have it. The sweet aroma of Florida oranges lingering around in your kitchen as you peel away the skin, and create the zest, you then set it aside to put in your cupcakes for a bit  later. While you are preparing to make the most mouth watering cupcakes of the Summer, you say to yourself, "I must get through this experience without eating all the batter first."
I must say I really love having a glass of red wine with ANYTHING that's a combination of chocolate orange. I think if I'm going to eat cupcakes in the Summer time, the best ones to have are the citrus ones. Lemon, Orange, and Key Lime. Sometimes even in all this humidity down here in Georgia you still have to escape the heat & get into the air conditioning just to have yourself a mouth watering treat.

Orange Cupcakes
1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup orange juice

1 tsp grated or zested orange peel

1/3 cup canola oil

2/3 cup sugar

1 tsp vanilla

Thursday, July 19, 2012

Edible Yumminess

Edible flowers are a great way to use as a garnish on most desserts, especially Cupcakes! You can use 2 egg whites and a small brush to paint on the petals like that of roses or pansies and sprinkle some sugar on them to adhere for a more crystalized look or just leave them as is, because they all look great either way!
Pansies being one of my most favorite flower to use can have a mild, fresh flavor or a more prominent wintergreen taste, depending on the variety and on how much of the flower you eat (a whole flower tastes stronger than the petals alone). Eat only pansies that are grown organically, without chemical pesticides; this rules out almost everything from florists, garden centers, and nurseries. If you plan to eat pansies, it's a good idea either to grow them yourself or to order them from an edible-flower source.

Other edible flowers include:
  • geranium
  • marigold
  • nasturtiums
  • roses
  • snapdragons
  • violas
  • white daisy
  • confetti

Growing Edible Flowers
Growing edible flowers is essentially the same as growing flowers for ornamental purposes. Most flowers require a well-drained soil. Use a 2- to 3-inch layer of mulch to reduce weeds, conserve soil moisture, maintain uniform soil temperatures, and reduce the amount of soil splashed onto the plant during a heavy rain. Irrigate to keep plants actively growing and flowering; most plants will need 1 inch of water per week. If possible, avoid overhead irrigation because moisture on the leaf surface for extended periods of time can increase the chances of disease development. Irrigating with a soaker hose works well.
Chemicals for pest control should be avoided, if possible. Hand-pick harmful insects. Beneficial insects, such as lady beetles and praying mantids, can be used to decrease insect populations. Growing different flowers together provides diversity to support a good beneficial insect population and keeps pest problems low. Many gardeners locate their edible flower garden away from other plants to avoid chemical spray drift. Many edible flowers can be successfully grown in containers.

Harvesting Flowers
Flavor can vary with growing conditions and cultivars. Conduct a taste test before harvesting large amounts of a particular flower. Flowers should be picked in the cool of the day, after the dew has evaporated. For maximum flavor choose flowers at their peak. Avoid flowers that are not fully open or that are past their prime. To maintain maximum freshness, keep flowers cool after harvest. Long-stem flowers should be placed in a container of water. Short-stemmed flowers, such as borage and orange blossoms, should be harvested within 3 to 4 hours of use, placed in a plastic bag, and stored in a refrigerator. Damp paper towels placed in the plastic bag will help maintain high humidity.
Because pollen can distract from the flavor, it's best to remove the pistils and stamens. Pollen may cause an allergic reaction for some people. Remove the sepals of all flowers except violas, Johnny-jump-ups, and pansies. For flowers such as calendula, chrysanthemum, lavender, rose, tulip, and yucca, only the flower petals are edible. The white base of the petal of many flowers may have a bitter taste and should be removed from flowers such as chrysanthemums, dianthus, marigolds, and roses.

Thursday, April 5, 2012

~eye love cupcakes~ by Jamie

A gourmet cupcake means you get to indulge yourself.  Limiting it to a few bites of decadence. You can have a little bit of ecstasy for a small price. 
~eye love cupcakes~ I bake the moistest, richest, melt-in-your-mouth cupcakes you have ever tasted in Atlanta! To be honest they taste just as amazing as they look.  You really can't eat one of my cupcakes and walk away unsatisfied. If I have heightened & enhanced all of your senses, well then I have done my job!
I'm also the BEST deal around! Find anybody else cheaper and I will match their price! With 34 different flavors and more on the horizon. If you don't see your flavor then I will custom make YOUR flavor!
                         ~ Weddings, Birthdays, Showers & Other Special Occasions! ~      

While visiting a local cupcake bakery back in February of 2011, I fell in love with the concept. It was within days that I decided to start baking some of these popular little cakes! I want my cupcakes to be more of a classic size.  Just from talking with people, they seem to express this is truly the perfect size to eat! Although, I can and will do mini cupcakes or even the larger size, my goal is to ensure that I am giving more of a fresh "homemade" taste with frostings not as sickening sweet, and a look that is different than most. I will be decorating with more fresh fruit, instead of the use of artificially flavored sprinkles or colored frostings-- unless requested. I'm going to customize more personally for customers, and I'd like everyone to know-- I can come up with & create something special for you or your party that you just don't find in any other cupcake bakery..... 
I started with banana cream pie topped with homemade whip cream & crushed vanilla wafers for a friend on her Birthday. I've done other flavors like Guinness chocolate ganache-filled half with Baileys Irish buttercream and the other half with caramel coffee cream cheese frosting topped with orange zest. As well as some fresh strawberry cupcakes with a milk & white chocolate buttercream. These too were a huge success and a very popular flavor among many. The idea of using a boxed mix with canned frosting would most likely be the end result of well "boring in flavor" & "your typical cupcake" and I figured I could do much better by baking from scratch. I began experimenting..
I found myself fascinated by the process of trying new & different recipes, family recipes, using only the BEST ingredients made with NO sugar substitutes or artificial flavors, and preservatives-- unless it's the one & only red velvet cupcake. Then from the edible Violas to Valrhona chocolate, along with Ghirardelli and Madagascar vanilla beans, soon those who tried my eye~catching treats were not disappointed. Finally I am able to express my creativity & passion through these decadent little cakes! Now that I've started this incredible journey, I'm fantasizing about opening a Bistro with not just cupcakes but homemade candies & truffles, pastries, along with some delicious renowned coffees and teas. God is opening doors..

"We can make our own plans, but the Lord gives the right answer. The heart of man plans his way, but the Lord establishes his steps."    
                               Proverbs 16:1;9   

Wednesday, April 4, 2012

Sunday, April 1, 2012

So having the privilege of doing my very first Wedding of the Season with a Picnic Style theme, doing this was truly an honor. It was very laid back, fun, fresh, colorful, really just a perfect day, had a Spring in the air kind of feel. With the perfect combo of cupcake flavors along with a little refreshing cran-orange champagne Sangria made with fresh strawberries and limes for the Bride & Groom-- I had so much fun putting this all together! Thank You Mr. & Mrs. Mike Mullis for everything!! I can't wait until the next Wedding Cupcakes adventure! ♥

Saturday, March 24, 2012

♥ Hello Spring! ♥

Winter is officially over & we are featuring 7 new cupcake flavors to tempt your palate, and with all those Spring Weddings coming up we are sure you'll find a new favorite! Easter is almost here, for the children that don't want only candy in their baskets, surprise them with some of their favorite cupcakes! Also-- a special reminder that Mother's Day is Sunday, May 13th, and it's the perfect time to shower either your Wife, Daughter, Mother, Grandmother (or all 4) with not just love & flowers, BUT decadent gourmet cupcakes! 
White Chocolate Raspberry Caffe Breve-- Raspberry cake made with Chambord, Starbucks vanilla coffee, fresh raspberries, and filled with white chocolate mousse topped with raspberry cream cheese frosting, white sprinkles & drizzled white chocolate ganache!

Hummingbird-- Cinnamon cake made with fresh madagascar vanilla beans, crushed pineapple, chopped pecans, and bananas with cinnamon cream cheese frosting & topped with a Royal Icing flower! A true Southern favorite-- 

Italian Wedding Cream-- Italian cream cake made with coconut, crushed pineapple, and pecans & topped with vanilla cream cheese, and toasted coconut!

Champagne-- White champagne cake with champagne cream cheese frosting, topped with edible pearls & shaved white chocolate!

Mississippi Mud Pie-- Mud cake made with marshmallows, pecans & topped with chocolate frosting, crushed graham crackers, marshmallows, and drizzled ganache!

Mounds-- Devils Food cake baked with dark chocolate chips, topped with my signature homemade coconut filling, and drizzled with caramel. This cupcake is rich, decadent, and sure to have you coming back for more!

The Samoa-- A rich brown sugar marbled with dark chocolate cake, topped with cream cheese frosting, toasted coconut, and drizzled with warm ganache & caramel, then finished with a half moon Samoa Girl Scout Cookie!

Saturday, January 28, 2012

For the LOVE of cupcakes..

A growing cupcake business, influenced by many, and starting out from the bottom-- these cupcakes are made with extra TLC. They are fresh, and made from scratch! NO artificial flavors, preservatives or cake box mixes & canned frostings. ~eye love cupcakes~ has been at Kay Jewelers twice, now with a third appearance on the way for Valentine's Day to help with customer appreciation for a special Diamond Event. The quality of the cupcake is much better than most in that it's extremely moist cake without the sickening sweet frosting. Because as we all should know BALANCE is important in a GREAT cupcake!

Friday, January 13, 2012

Monthly Specials for 1/14 - 2/14

Can you believe Valentine's Day is right around the corner!? For the next MONTH we are featuring a few new cupcake flavors in which you can choose from for your Special Valentine-- along with the other 34 flavors we have on our menu!

Chocolate Covered Cherry-- Devils food cake baked with dark chocolate chips, topped with cherry cream cheese frosting, then dipped in warm ganache with a cherry on top!

Cookie Dough-- Vanilla flavored cupcake filled with a homemade chocolate fudge pudding topped with our signature vanilla cream cheese frosting swirled with soft cookie pieces & topped with a chocolate chip cookie!

Banana Chocolate Chip-- Vanilla flavored cupcake made with madagascar vanilla bean & cinnamon, along with fresh bananas & mini chocolate chips topped with our signature cinnamon vanilla cream cheese frosting and sprinkled with chocolate jimmies!

Pink Velvet-- Vanilla based cupcake, light pink in color, topped with our signature chocolate cream cheese frosting & a chocolate covered strawberry!

Strawberry Brownie-- Ghirardelli brownie on the bottom half and strawberry cake on the top half! Topped with either homemade whipped cream or a cream cheese frosting! This is a perfect treat for your Valentine! If you would like them cut into hearts, please just ask!