Source(google.com.pk)
Georgetown Cupcake was started by two sisters, Katherine Kallinis and Sophie Kallinis LaMontagne. The sisters started baking along side their grandmother when Katherine was three and Sophie was four. The very first cake they baked was for their grandfather's birthday -- a vanilla cake with a milk chocolate frosting. They learned how to bake from their grandmother - by following her around and imitating her in the kitchen.
Having no formal culinary school training, and only armed with their grandmother's recipes, Katherine and Sophie quit their corporate jobs to follow their dream of opening a bakery together. They opened Georgetown Cupcake on Valentine's Day 2008 in Washington, D.C., as the city's first and only "cupcakery." To their surprise, their small shop grew beyond their wildest expectations.
Katherine and Sophie and their staff now bake over 5,000 cupcakes each day and ship their cupcakes all over the country. Their cupcakes have won numerous awards and contests and was voted "Best Bakery" in Washington, D.C.
Katherine's favorite flavor is a toss-up between Peanut Butter Fudge and Salted Caramel and Sophie's favorite flavor is Chocolate Hazelnut.
Sisters Katherine Kallinis Berman and Sophie Kallinis LaMontagne are the co-founders of Georgetown Cupcake, stars of the hit series DC Cupcakes on TLC, and best-selling authors of The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake. Their new book, Sweet Celebrations: Our Favorite Cupcake Recipes, Memories, and Decorating Secrets that Add Sparkle to any Occasion comes out in the Fall, 2012. Inspired by their grandmother, in 2008, Katherine and Sophie traded careers in fashion and venture capital to follow their passion for baking and opened Georgetown Cupcake in Washington, DC. Since 2008, Katherine and Sophie have expanded Georgetown Cupcake with locations in Bethesda, MD, New York City/SoHo, and Boston/Newbury St. with an additional location planned for Los Angeles (Fall 2012). Georgetown Cupcake ships its cupcakes nationwide and currently employs over 400 employees. Sophie and Katherine and their cupcakes have been featured in, among other media outlets, The New York Times, The Wall Street Journal, USA Today, The Washington Post, Better Homes and Gardens, Marie Claire, Food & Wine, TV Guide, the Today Show, The Martha Stewart Show, The Oprah Winfrey Show, Live! With Kelly, CBS News, Access Hollywood, Extra, Entertainment Tonight, The Talk, People, InStyle, Town & Country, US Weekly, Redbook, Teen Vogue, Cosmopolitan and In Touch Weekly.
Malaya sorry but I'm there biggest fan i have to thank you both I'm 14 and livin TN I've wanted to be a cheff since I was 5 and you two made me realize what kind I wanna be I'm gonna be a cake and cupcake baker
You guys rock! I came to Georgetown Cupcake and was hopeing I could get a picture with you guys, But you were in Atlanta, Georgia. I watch your TV show and I am a huge fan of Baking and Cooking. I hope to someday meet you guys and work for you.
Love your biggest fan,
INGREDIENTS:
2‑1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ground nutmeg
1/2 teaspoon salt
16 tablespoons unsalted butter, at room temperature
2 cups sugar
4 eggs
1‑1/2 cups pumpkin puree
2 tablespoons honey
1/3 cup hot water
For the Maple Cream Cheese Frosting:
8 tablespoons unsalted butter, at room temperature
8 cups confectioner's sugar, sifted
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure vanilla extract
12 ounces cream cheese, at room temperature
1/2 cup pure maple syrup
Preheat the oven to 350 degrees Fahrenheit. Line two standard cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups.
Sift together the flour, baking powder, cinnamon, allspice, nutmeg, and salt on a sheet of parchment paper or wax paper and set aside.
Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; then beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition. Mix in the pumpkin puree and honey. Reduce the speed to low. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and mix slowly until just combined. Take care not to overmix the batter so the cupcakes will bake up light and fluffy.
Use a standard-size ice cream scoop to fill each baking cup with batter, so the wells are two-thirds full. Bake for 25 to 30 minutes (start checking at 20 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
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Cup Cake Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
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Cup Cake Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
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