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Paper Orchid is a young, vibrant, social stationery company that specializes in laser-cut cool stuff. Born in the spirit of hand-cut paper techniques from long ago, we produce all of our products in America by way of lasers. Located in Santa Rosa, California, we service customers on a global level but treat everyone like they're our small-town neighbor.
Launching mid-2005 at the National Stationery Show in New York, our brand has evolved to be much more than a regular invitation company that follows the masses. Our parent company, Lightwave Laser, has extensive laser cutting experience that we have absorbed and commit to using in every product we produce. Our team mixes creative juices with paper engineering to serve up an unequaled line of products, including wedding and party invitations, cupcake wrappers, favor boxes, cake wraps, escort cards, and more.
We believe that every event, from a grand wedding to a dinner party, should be as fresh and distinctive as its host. The tone and atmosphere should be carried through each paper detail, from the invitations and favor boxes to the place card and cupcake wrapper. We pride ourselves on offering stylish products that will inspire you and your recipient alike.
For the Chai Syrup:
1 cup water
6 tablespoons sugar
4 bags chai tea
4 cracked cardamom pods
1 cinnamon stick
4 whole cloves
For the cupcakes:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 cup brown sugar
1/2 cup granulated white sugar
3/4 cup + 2 tablespoons grape seed oil
4 large eggs
3 tablespoons Chai Syrup
1 teaspoon vanilla extract
2 cups pureed cooked sweet potato (or a 15-ounce can sweet potato or pumpkin puree), see Recipe Note
For the frosting:
1 cup unsalted butter, softened
3 1/2 to 4 cups powdered sugar
2 tablespoons Chai Syrup, or to taste
1/2 teaspoon vanilla extract
Cinnamon (ground) for dusting the tops
To make the Chai Syrup, combine the water, sugar, cinnamon stick, cloves, and cardamom pods in a medium saucepan. Heat over medium until mixture starts to bubble and sugar dissolves. Add in the tea bags, and simmer over low heat until the mixture has reduced to about 1/3 to 1/2 cup and become syrupy. Removed from heat and discard cinnamon, cardamom, and tea bags. Cool before using.
To make the cupcakes, pre-heat oven to 350°F and line 2 12-cup cupcake tins with liners. Sift together the flour, baking powder, salt, and spices in a small bowl. In the bowl of a stand mixer, combine the sugars and grape seed oil. Using the paddle attachment, mix on medium speed. Turn mixer to low, and add in the eggs, chai syrup, and vanilla. Stop mixer and scrape down the sides and bottom of the bowl. With the mixer on low, add in the dry ingredients in two batches. Mix until just combined. Stir in the pureed sweet potato with a spatula.
Divide mixture between all the wells in the cupcake tins. Do not fill each cupcake liner more than 2/3 full. Bake for 20 to 23 minutes or until a toothpick comes out clean when poked into a cupcake. Rotate the halfway through. Cool completely before frosting.
To make the frosting, place the butter in the bowl of an electric mixer. Using the paddle attachment, mix until smooth. With the mixer on low, gradually add in the remaining ingredients, adding more powdered sugar for a thicker frosting and more Chai Syrup for sweetness and flavor. Once combined to your liking, turn the mixer up to medium and mix for a couple minutes until smooth and fluffy.
To assemble, transfer the frosting to a pastry bag fitted with a star or round tip, and pipe frosting on cooled cupcakes. Alternatively, spread the frosting on the cupcakes with an off-set spatula. Dust with a pinch of cinnamon.
Recipe Notes
For the Sweet Potato Puree: You will need about two small- to medium-sized sweet potatoes to make two cups of puree. Peel, dice, and boil the sweet potato until very soft. Mash well with a potato masher or puree with an immersion blender or in a food processor. Alternatively, use canned sweet potato puree.
Depending on how much frosting you like per cupcake and how high you swirl, you may need to multiply the frosting recipe by 1.5.
The chai syrup by itself with be strong and fairly bitter. If you have leftovers, try mixing it with some hot water and a splash of milk to make a chai tea latte.
The whole spices in the syrup enhance the flavors. If you don't have them on hand, you can certainly still make the syrup with just the tea. Consider them optional
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Cupcake Wrappers Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Cupcake Wrappers Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Cupcake Wrappers Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Cupcake Wrappers Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Cupcake Wrappers Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Cupcake Wrappers Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Cupcake Wrappers Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Cupcake Wrappers Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Cupcake Wrappers Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Cupcake Wrappers Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Cupcake Wrappers Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
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