![]() Whodidily”, the Jones’ were selected based on the quality, taste and presentation of their cupcakes as well as their lovable personalities and their “underdog takes all” success story. Photo by Natalie Slater of Bake & Destroy from the set of Cupcake WarsĪnd via iTricks comes this photo from the set:Īnd a Twitter search for cupcake wars came up with:Īnd some of the hair and makeup was done by Katie B CosmeticsĪccording to a press release from Whodidily Cupcakes:ĭave and Wendy Jones, Montecito residents and creators of Whodidily Cupcakes, were selected as one of the four finalists in an audition of hundreds of professional cupcake shops and bakers. Judges and host: Candace Nelson from Sprinkles Cupcakes, Natalie Slater of Bake & Destroy, Jane of Sweet Lady Jane and host Justin Kredible ![]() See more photos in Natalie of Bake & Destroy's photo set I got to share a judging table with some really amazing people (besides Candace and Jane, even!) and I got to eat, oh… 20 or so really unique cupcakes. So I can’t really give you details on what the show is about, and I certainly can’t (and won’t!) tell you who won but I can tell you that the contestants were Whodidily Cupcakes, Sweet E’s, Hotcakes Bakes and Two Parts Sugar. What started as a concept for a docu-series about cupcake bakeries and their turf battles had transformed into a challenge, pitting baker against baker in extraordinary circumstances… well, you’ve seen Food Network before. Natalie Slater of Bake & Destroy posted her LA recap about being a judge on the show (along with Candace Nelson of Sprinkles Cupcakes and Jane of Sweet Lady Jane, but here's the juicy parts: Keep mixing and it will become even and smooth again.I was waiting for official confirmation from The Food Network as to who was cast for their reality show Cupcake Wars, but of course these days it's bloggers and Tweeters who have the scoop on everything important! Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal.Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks about 10-12 minutes).Bring mixture to 160 degrees F while whisking constantly. Combine egg whites and sugar in a bowl placed over simmering water.4 sticks unsalted butter, diced and softened.Vanilla Swiss Meringue Buttercream Frosting And stay tuned, I will showcasing the second vanilla cupcake recipe up for testing on next Monday’s post. For the vanilla frosting, I used my go-to vanilla buttercream. That way the frosting helps to keep the cupcakes moist. I have a tendency to like my cupcakes just below top of the liner (although you can see the mini cupcakes crept above that).That’s only because I generally like to cover the whole top with frosting, especially if I make them a day in advance. I’m referring to how much you should fill each well. V-a-n-i-l-l-a!Īs a side note, take her advice and bake one cupcake before filling the whole pan and discovering your cupcake are higher than you wanted or not high enough. It tasted like a vanilla cupcake not a corn muffin or yellow cake. In fact her recipe delivered big time! If you haven’t tried her recipe you need to. Along with that she was on her own quest to create the best vanilla cupcake recipe. ![]() I chose her recipe first because, I’m partial to her blog – love her and her site. First up for testing was Stephanie’s recipe of Cupcake Project. Next I headed to some of my favorite blogs. ![]() Funny thing – every single recipe contained a few review comments stating the end result tasted like a corn muffin. So I started checking around at places like Martha Stewart, Epicurious, Cook’s Illustrated and Food Network. Seriously, in one sentence she managed to ruin my go-to vanilla recipe. The Ultimate Vanilla Cupcake by Cupcake Project
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