Turkey Cake Pan

How cool is this cake pan? Wouldn't a carrot cake be cool. My only question is how do you cut the turkey?

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Twinkie Bake Set

Icing injector. Do you really need to hear anything else about this product? Put it in your cart already! This kit contains all you need to whip up your own batch of the always amazingly delicious Twinkie, including a Hi-Temp spatula, baking pan, recipe book, Twinkie container and the previously mentioned icing injector bag with 5 icing tips. Imported. Hand wash.
* Includes: spatula, baking pan, recipe book, Twinkie container, icing bag, 5 icing tips

$26

William Shatner’s Cappuccino Chip Muffins

2 cups flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg (room temp)
1 cup milk (room temp)
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon vanilla extract
3/4 cup mini chocolate chips or equivalent of other chips

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with flour-added cooking spray. For bigger muffins, spray 8 of the cups.

In a large bowl, whisk together the flour, sugar, baking powder, espresso powder, cinnamon and salt.

In a medium bowl, whisk egg lightly. Whisk in milk, melted butter and vanilla extract. Make a well in center of dry ingredients and pour in milk mixture. Stir just until evenly blended. Stir in chocolate chips.

Divide batter among 12 or 8 greased muffin cups. Bake 15 to 18 minutes, or until a cake tester inserted in center of muffin comes out clean.

Makes 8-12 muffins

via Cookie Madness

Pumpkin Cake Pans

How cool is this for Thanksgiving. A pumpkin-shaped cake pan.

Cast aluminum bakeware is 3 mm thick with reinforced nonstick interior for quick release and easy cleanup. $28. The only problem with this website is that shipping is almost half the cost of the product.

Sur La Table

Chocolate Espresso Cupcakes

Now that the accident is in the past, the wrist is sprained and not broken, we can move on to important things like:

Chocolate Espresso Cupcakes

(makes 30 cupcakes)

Chocolate Cupcakes
2 1/2 cups all-purpose flour
1 1/4 cup Dutch-process cocoa powder
2 1/2 cups granulated sugar
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 tsp salt
2 whole eggs
1 egg yolk
1 1/4 cup whole milk
2/3 cup vegetable oil
1 tsp vanilla extract
1 cup brewed coffee (with 2 tsp instant espresso powder dissolved in the coffee)

Espresso-Mascarpone Filling
8 ounces mascarpone cheese
2 tbsp milk
1/2 tsp vanilla extract
2 tsp finely ground espresso beans
2 cups confectioners' sugar, sifted

Chocolate Glaze
2 cups (6 ounces) semi or bittersweet chocolate, chopped
6 tbsp (3 ounces) unsalted butter
1/4 cup light corn syrup
1 tsp vanilla extract

To make cupcakes

Preheat oven to 350F. Line 30 standard (4 fl oz capacity) muffin cups with paper liners.

In the bowl of a stand mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Add the eggs, egg yolk, milk, oil, vanilla and coffee and beat on low speed until well combined.

Fill your prepared muffin cups about 2/3 full. Bake until a cake tested comes out clean, about 18-23 minutes. Leave cupcakes in pan for 5 minutes then remove from pan and cool completely on cooling rack.

To make filling

In the bowl of a stand mixer, beat the mascarpone, milk, vanilla and espresso until fluffy. On low speed, slowly beat in the sugar until smooth. Transfer filling to a pastry bag fitted with a 1/4-inch plain tip. Insert tip into the top center of cooled cupcake and dispense about 2 tsp filling into the cupcake.

To make glaze

Combine chocolate, butter and corn syrup in a small saucepan. Stir over low heat until well combined about 2-3 minute. Remove from heat and stir in vanilla extract. Frost the filled cupcakes with the warm glaze.

via alpineberry