tag:blogger.com,1999:blog-287273173942110422.post7295542011660294421..comments2024-03-18T00:06:12.545-07:00Comments on Judy in Her Natural Habitat: The Kitchen: Chocolate Salted Caramel Cupcakes with Swiss Meringue ButtercreamJudyhttp://www.blogger.com/profile/08688986254809153879noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-287273173942110422.post-58879207296107457402011-05-06T18:42:41.546-07:002011-05-06T18:42:41.546-07:00I just made this buttercream, and loved it!!! I do...I just made this buttercream, and loved it!!! I doubled the recipe since I was going to make 24 cupcakes. I have to agree with one of the earliest comments, that it is a little greasy, but, I don't really mind it!!! ;-)<br /><br />Thanx for your recipes I love your blog!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-13595434507917696162011-05-02T21:54:59.678-07:002011-05-02T21:54:59.678-07:00"cakey brownie" is a really good way to ..."cakey brownie" is a really good way to describe it! they are my go-to chocolate cupcake - i really don't use any other recipe! <br /><br />thanks so much for sharing your thoughts - i'm so glad you liked the recipe!Judyhttps://www.blogger.com/profile/08688986254809153879noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-41032333943519306932011-04-25T05:55:53.080-07:002011-04-25T05:55:53.080-07:00Oh, and I agree with the baker above - my egg whit...Oh, and I agree with the baker above - my egg whites didn't get foamy or anywhere near curdling, as I whisked constantly, and i had the water lower in the pan. I just used my candy thermometer & removed them once they reached 140, and my hand mixer did the rest of the work.Jessica S.http://etsy.com/shop/pearljammiesnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-87838608638460907622011-04-25T05:45:32.630-07:002011-04-25T05:45:32.630-07:00OhMyGoodness!
I made these yesterday for Easter, ...OhMyGoodness!<br /><br />I made these yesterday for Easter, and they were phenomenal. As you said, hands down the best cupcakes I've ever had, including professionally made.<br /><br />The cupcakes themselves were simple to make - the only alteration I made was subbing in sea salt for table salt. They were dense and rich and delicious - almost like a cakey brownie I would say? They took about 30 minutes from start to in the oven.<br /><br />The caramel came out perfectly the first time, thanks in large part to your tips! It was so amazing. I never expected it to really honestly taste like caramel, but it did!<br /><br />The buttercream - holy cannoli. I have been in search of the perfect buttercream, and this is it. It's light, fluffy, creamy, not too sweet, not too buttery - just perfect. I made a different variation of a swiss meringue not too long ago that was a) much more complicated, and b) wound up tasting like a stick of butter, basically (possibly like the italian you tried?). But this is going to be my go-to buttercream from now on! <br /><br />Oh, the buttercream, from start to finish, took about 30 minutes. I cooled it in the refrigerator for 5-7 mins before piping just to make sure it would hold its shape as it was fairly humid yesterday.<br /><br />(I was working on something else, so there were a couple of hours between cupcakes coming out of the oven and their being iced, so they were perfectly cool.)<br /><br />Everyone LOVED them. You've made me look really really good!<br /><br />Here are some pics:<br /><br />http://i56.photobucket.com/albums/g183/jessicake1/Mobile%20Uploads/1303695692-picsay.jpg<br />http://i56.photobucket.com/albums/g183/jessicake1/Mobile%20Uploads/1303695845-picsay.jpgJessica S.http://etsy.com/shop/pearljammiesnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-17088119784532701792011-02-07T15:49:45.020-08:002011-02-07T15:49:45.020-08:00So I tried making this today. Note: Caramel must b...So I tried making this today. Note: Caramel must be completely cool. It was soup frosting. I just chilled it awhile and rewhipped it and it turned out fine. But... if you ask me it is just "whipped butter" frosting- 2 sticks of butter for 12 cupcakes. That is more than a TB. per person. And yeah, tasted nice and caramely but also... tasted like butter!! (Even my 6 year old had the same comment). I will mess with the caramel and maybe a boiled frosting which is almost the same thing, but no butter. I like it much better-sweet, but not greasy. more marshmallow likeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-14879043052762053082010-08-25T23:31:38.948-07:002010-08-25T23:31:38.948-07:00I know this is an older blog, but here are some ti...I know this is an older blog, but here are some tips to make the whole salted caramel buttercreme process easier. <br /><br />For the caramel: add a doctoring agent, like lemon juice or corn syrup. It prevents crystallization. Also, after you place the pot on the stove brush the sides with water to remove any sugar that is clinging to the pot. This way you do not have to swirl the pot (something which is actually discouraged in a wet caramel method.<br /><br />For the meringue: in most commercial kitchens we do not beat the whites and sugar over the double boiler until it foams that much. It's not necessary since you used a kitchen aid. You can use a regular whisk to prevent the whites from actually cooking/curdling. Also, make sure the water in the pot is NOT touching the bowl. You are using steam to heat the mix not the water. If you don't have a thermometer, a general rule to know when to take it off the double boiler is when you stick your finger in the mix you immediately go "Ouch," as in it is too hot to submerge your finger for a long period of time, but does not cause any serious burns.<br /><br />Hope this makes it a little easier for you. And, yes, I am a trained baker and it is my profession.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-82180624229573768932010-02-10T14:11:52.532-08:002010-02-10T14:11:52.532-08:00Hey there! I *just* saw this finally in my links i...Hey there! I *just* saw this finally in my links in my blog stats! Thanks for using my recipe! (Since then <a href="http://crispywaffle.com/?p=269%22" rel="nofollow">I've also posted a strawberry buttercream</a> you might want to try once strawberry season comes around): So glad I helped you discover the joy of true buttercream. :)sherylhttp://www.crispywaffle.comnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-62174254624932846722009-11-21T16:32:39.052-08:002009-11-21T16:32:39.052-08:00Sawhster, I can't say that I've tried Mart...Sawhster, I can't say that I've tried Martha's SMB recipe, but there are different variations that call for more or less sugar. If it was the sugar content that you disliked, that aspect can be tweaked. But the texture stays consistent, regardless of recipe. I generally don't like the buttercream on its own. It's super bland and really doesn't do much for me. But when you add the flavorings to it.. that's when it becomes super delicious. A good one to try is the Pumpkin SMB that I have listed on my blog. It's a huge crowd favorite. <br /><br />I can't speak to adding blueberry to creamcheese frostings. I haven't used cream cheese often enough to know how much the blueberries would dilute it. I imagine it would be fine in small quantities. You'll have to test the consistency by adding small amounts of it.<br /><br />Hope that helps!Judyhttps://www.blogger.com/profile/08688986254809153879noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-31584493568008079492009-11-21T09:38:14.651-08:002009-11-21T09:38:14.651-08:00I've never been a big fan of buttercreams in g...I've never been a big fan of buttercreams in general and only have had one good recipe for a lemon buttercream (which is mindblowing btw). Now I've tried Martha's swiss buttercream frosting, and found it to be just plain disgusting. Have you ever tried that and if so, how close is Crispywaffle's recipe to that in your opinion? Do you think people like me can mix the blueberry sauce with a cream-cheese based frosting instead?hireserhttps://www.blogger.com/profile/05200435935917527084noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-87773142167414095482009-10-13T18:39:53.561-07:002009-10-13T18:39:53.561-07:00i found my tip at a specialty kitchen store. do yo...i found my tip at a specialty kitchen store. do you have any around where you live? if not, you can order it online, but the shipping costs more than the tip itself! =) you can just google for it. here's a link to a site that sells it:<br /><br />http://cooksdream.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=855&Category_Code=TIPSDSTARPAS&Product_Count=3Judyhttps://www.blogger.com/profile/08688986254809153879noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-75179794508329560752009-10-13T14:30:05.450-07:002009-10-13T14:30:05.450-07:00The cupcakes look awesome! Where can i buy that ti...The cupcakes look awesome! Where can i buy that tip? I live in Toronto.abirshanoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-83297842221090001022009-10-10T06:24:59.224-07:002009-10-10T06:24:59.224-07:00I love cupcakes, but generally dislike the frostin...I love cupcakes, but generally dislike the frosting (I agree, American buttercream is gross!) I've never heard of swiss buttercream until stumbling upon your blog. This recipe looks absolutely *divine*Sabrina Rosehttps://www.blogger.com/profile/04493967287699424577noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-13003905549051383232009-10-05T13:27:11.467-07:002009-10-05T13:27:11.467-07:00Danielle: I've heard of people doing that too!...Danielle: I've heard of people doing that too! It's a good idea. <br /><br />Bryn: This might be a good option for you, since you find it to be "too buttery." =)Judyhttps://www.blogger.com/profile/08688986254809153879noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-19979658208681744622009-10-05T09:50:07.740-07:002009-10-05T09:50:07.740-07:00I, like you, highly dislike American buttercream b...I, like you, highly dislike American buttercream because it's too sweet and it has a crusty outer shell. But there is something you can do about both those problems... Sweet and Saucy taught me to mix a American buttercream with Swiss Meringue buttercream. Takes care of the too sweet and the crusty shell :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-47340089678317739762009-09-04T20:36:41.513-07:002009-09-04T20:36:41.513-07:00wow, i cant wait to try this out; the buttercream ...wow, i cant wait to try this out; the buttercream looks amazing, and i agree with u, the american version is gross :Psavories&sweetshttps://www.blogger.com/profile/06474982756875835896noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-27622909000963458512009-09-03T21:21:04.275-07:002009-09-03T21:21:04.275-07:00Another glorious recipe! You are the cupcake queen...Another glorious recipe! You are the cupcake queen! Thanks for the wonderful frosting recipe and tips!theUngourmethttps://www.blogger.com/profile/02433513087823589129noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-11551014850498530932009-09-01T08:46:08.107-07:002009-09-01T08:46:08.107-07:00ellen & bryn, let me know how you like it afte...ellen & bryn, let me know how you like it after you try it! =)<br /><br />jiamin, it took me about 3.5 hours from beginning to end... mainly because i kept messing up and having to wash my pots & pans to re-do everything. hehe. it was totally worth it though! glad you liked them!Judyhttps://www.blogger.com/profile/08688986254809153879noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-4057694841826752122009-09-01T07:48:45.898-07:002009-09-01T07:48:45.898-07:00I think we are on the same cupcake wavelength. I ...I think we are on the same cupcake wavelength. I had a friend visit me this weekend and she suggested I make salted caramel cupcakes! I've also been debating about making the swiss buttercream (because I really dislike regular buttercream). I'm a cream cheese frosting girl myself, but I think I'll have to try the swiss buttercream. Thanks for the detailed post! This will be super helpful!Brynhttps://www.blogger.com/profile/15349508306196408222noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-21062570883198481182009-09-01T07:21:19.405-07:002009-09-01T07:21:19.405-07:00I <3 that jumbo icing tip! And those cupcakes ...I <3 that jumbo icing tip! And those cupcakes look divine! Gorgeous and delicious. Even though I'm a fan of traditional buttercream (too sweet is a-ok w/ me! haha) I've been wanting to make swiss meringue buttercream to try something different...I will have to give this recipe a whirl!Ellenhttps://www.blogger.com/profile/16424469985679272055noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-22957392905115076352009-09-01T05:47:39.320-07:002009-09-01T05:47:39.320-07:00These look scrumptious and I love salted caramel c...These look scrumptious and I love salted caramel cupcakes. The fact that you get pieces of salt in between frosting is delicious.Johttps://www.blogger.com/profile/12181638117291327698noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-7257656328044649512009-08-31T22:41:14.179-07:002009-08-31T22:41:14.179-07:00Wow it totally makes sense that these heavenly cup...Wow it totally makes sense that these heavenly cupcakes took heavenly effort to make! Curious how many hours did it take?! But no doubt they are to die for! Now I learn something new about cupcakes and why these ones I had are so magically delicious!<br /><br />Thanks again Judy for making them and made my birthday that extra special!<br /><br />=) JiaminUnknownhttps://www.blogger.com/profile/06356045542677373083noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-79025760083771640992009-08-31T13:54:05.811-07:002009-08-31T13:54:05.811-07:00jing's pretty spoiled these days! =)jing's pretty spoiled these days! =)Judyhttps://www.blogger.com/profile/08688986254809153879noreply@blogger.comtag:blogger.com,1999:blog-287273173942110422.post-51635760242830401642009-08-31T09:45:18.101-07:002009-08-31T09:45:18.101-07:00wow, judy, they look amazing. i don't know ho...wow, judy, they look amazing. i don't know how you do what you do.gwuhttps://www.blogger.com/profile/17165655369511307278noreply@blogger.com