The Baking Owl

a blog written by an aspiring 17 year old baker.


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Whole Wheat Chocolate Coffee Muffins

I’m back with another breakfast recipe. Of course this can also be a great afternoon snack or even a great midnight snack for that matter (don’t worry, I won’t judge).

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Also did I mention you won’t be as guilty eating these? Yup, there is absolutely no white flour. I used sprouted whole wheat flour instead.

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HALLOWEEN Treats {& Video Tutorial}

Last Friday was one of my favorite holidays- It was HALLOWEEN! I have always loved Halloween since I was a toddler. I love the costumes and the candy, but most of all the Halloween baking!

There are so many things that I would’ve made this year, but I settled on a couple of very simple and tasty treats that were really fun to make.

The first treat I made were these very cute mini candy corn themed cupcakes. These were SO easy to make. I basically took some vanilla cake batter and dyed half of the batter orange and the other half yellow with food coloring. Then I put a scoop of yellow cake batter in the cupcake liner and then on top, a scoop of orange cake batter. I let the cupcakes bake like usual and then piped on some white vanilla buttercream on top to complete the candy corn effect.

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Happy New Year!

Happy New Year everybody!

I hope everybody had a great time in 2013. I know, I had a great time baking all of these desserts. To finish off the year, I made a pull-apart cupcake clock, showing the count down to 2014.

These cupcakes were really fun to make. I made the vanilla cupcakes (any flavor is fine) and frosted them with a white buttercream and gently place chocolate Roman numerals on each cupcake. Then, I positioned them on a cake board in the shape of a clock. The clock looked really cute and delicious. We shared them with our close friends and every one took a cupcake with their lucky number on it :). For full instructions on how to make this cupcake clock, please look below the pics.

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Pull-Apart Cupcake Clock

Ingredients:

12 cupcakes (any flavor, I used vanilla)

White Buttercream

Chocolate (any type, I used bittersweet)

12 inch Cake Board

Directions:

1.Frost cupcakes with white buttercream.

2.Melt chocolate and pour into piping bag (a ziplock bag will do fine as well). Snip the very end of the piping bag.

3.Then on a piece of wax/parchment paper, pipe the Roman numerals 1-12 and pipe 2 clock hands. Let it harden in the fridge or freezer for 10 min.

4.Then place frosted cupcakes on the border of the cake board with a little bit of icing on the cupcake bottoms to secure it to the board.

5.Carefully peel the chocolate numbers off and place each one on the cupcakes in the right order.

6.Finally, peel off the clock hands and position it in the center of the cake board using melted chocolate to glue it onto the board.


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Vegan Caramel Apple Cupcakes

Last week, was my parents’ 13th anniversary, so I wanted to make something different for them. I looked at some vegan recipes and found this good one on Youtube: http://www.youtube.com/watch?v=CfRvzoRG0k&feature=youtu.be  I thought since it is fall right now, this recipe would be perfect.

This “vegan caramel apple cupcake” recipe was really good but included flour. Because my dad eats mostly gluten-free, I substituted half of the flour with almond flour. Even with the change of ingredient, I thought it tasted wonderful! The cupcake did not rise much because of less quantity of flour, but the caramelized apples and the spices (nutmeg and cinnamon) really made it into a tasty treat. The cinnamon frosting that I made went great with it. Not only did I love it, but my parents loved it as well. I will surely make this again.

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Below are a couple of pics:

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