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Scratch & Grain Baking Co Cupcake Kit, Confetti
Scratch & Grain Baking Co Cupcake Kit, Confetti
17.6 oz
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About
Details
Individually packaged ingredients. Makes 12 large (or 32 mini) cupcakes. Natural. Homemade baking made fun and easy! Just add butter, egg & milk (See back for frosting options). Frosting piping bag included! 5% of profits go to charity! Cupcake & cake kit. Learn more about us and our products at www.scratchandgrain.com. As seen on Shark Tank. www.scratchandgrain.com. No GMO. Proudly made in Portland, Oregon.
Ingredients
Organic Evaporated Cane Sugar, Organic Hard Red Spring Wheat, Organic Powdered Sugar (organic Evaporated Cane Sugar, Organic Tapioca), Natural Rainbow Sprinkles (sugar, Non-gmo Corn Starch, Palm Oil, Palm Kernel Oil, Sunflower Lecithin, Natural Vanilla Flavor Wonf, Spirulina For Color, Riboflavin For Color, Natural Vegetable Juice For Color, Annatto For Color, And Carnauba Wax), Organic Vanilla Powder (organic Sucrose, Organic Vanilla Bean Extractives), Sea Salt, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Non-gmo Corn Starch, Monocalcium Phosphate), Baking Soda (sodium Bicarbonate).
Directions
You Will Need: Cake Batter: mixer or bowl & whisk; 1 large egg; 5 tbsp softened unsalted butter; 3/4 cup milk. Baking Pan Options & Bake Times: regular muffin - 19-22 mins; mini muffin - 13-15 mins; 4-inch (2) metal or glass - 18-23 mins; 9x9 pan - 20-25 mins. Frosting Options: mixer. Buttercream (8 tablespoons softened butter; 1/2 to 1-1/2 tablespoons milk) or whipped cream (1-1/2 packages cream cheese [12 oz/1.5 cups]; 1-1/2 cups cold heavy cream [36% or more butter fat]). Preheat oven to 350 degrees F. Grease and flour (or use baking spray) two 4-inch round pans, or use muffin/cupcake pan with liners. If using a dark pan, bake at 325 degrees F. Soften unsalted butter. Leave the butter out at room temperature until softened and easily blendable. Tip: Cut the butter into small chunks and leave out for 10-20 minutes, or microwave for 5 seconds at a time, flipping the butter each time, until softened. In a large bowl or stand mixer, combine the egg, softened butter, (1) baking soda, (2) vanilla powder, (3) salt, (4) baking powder, and (5) sugar, and blend on high for 1-3 minutes until light and fluffy. Add (6) flour and milk, and blend on low until mixed with no lumps visible, about 30-60 seconds (Do not over mix!). Scrape the sides and bottom of the bowl and mix well into the batter. Gently stir in 1/2 of the (7) topping, leaving the rest to top the cake with. Pour the batter into the prepared pans or cupcake liners. If making cupcakes, fill the cupcake liners just over half (1/2) full. If using 4-inch pans, divide the batter evenly among the two pans. Bake according to pan size as shown above. To check if done, insert toothpick in center. If it comes out clean, they are done! If any batter sticks to the toothpick, bake another minute or two longer. Let cool for 30 minutes. Choose an option from frosting options from the box at the top, and follow the instructions below. Frost and decorate with remaining (7) topping. For frosting tips, see side panel. Buttercream Frosting: 1-2 Mins: In a large bowl or bowl of a standing mixer, combine softened (room temperature) butter, (8) salt, (9) powdered sugar, and (10) vanilla powder. Mix on medium-high speed until smooth (1 to 2 minutes). 24 Mins: Add 1/2 to 1-1/2 tablespoons milk and beat for an additional 2 to 4 minutes on medium-high to high until thickened, smooth, and holds a peak. Tip: If the frosting looks separated, keep beating until smooth (you can't over beat this frosting!). The butter was not warm enough. May take up to 20 additional minutes. Whipped Cream Frosting: 1-2 Mins: In a large bowl or bowl of a standing mixer, add cold cream and beat for 1 to 2 minutes until stiff peaks form. Transfer to a large bowl and set aside. 1-2 Mins: Combine the cream cheese, (8) salt, (9) powdered sugar, and (10) vanilla powder. Mix on medium-high speed until smooth, about 1 to 2 minutes. 1-3 Mins: Add 1/3 of the whipped cream, and mix for about 30 seconds. Once completely blended, add the remaining whipped cream and mix on medium high for 1 to 2 minutes, until well blended and holds a peak. All things frosting! (Everything you need to know about buttercream and whipped cream frosting!) Buttercream Frosting Tips (makes the perfect amount, with little to spare). The trick to the perfect buttercream frosting is room temperature, for everything. Make sure your bowl is not cold, and your butter and milk are at room temperature. Short on time? Get your butter to room temperature by cutting it into small chunks. The smaller the chunks, the quicker it will soften! If your frosting looks separated or curdled, just keep beating. This means your butter wasn't quite warm enough! Not to worry, more time will do the trick. If your butter isn't warm enough, mixing can take up to 20 minutes! Whipped Cream Frosting Tips (makes a lot of frosting!): The whipped cream frosting option makes about double the amount needed. Always start with chilled, clean bowls and beaters. Wash and dry your mixing bowl and beaters completely before starting. Cream cannot be beaten into peaks with any presence of external grease or fat. It simply won't whip! So, make sure you begin with a very clean and dry bowl and beater(s). Chill your bowl and beater(s) in the freezer for about 15 minutes (or more) before whipping the cream. The colder, the better! Adding only 1/3 of the whipped cream allows you to thoroughly mix the first portion together well, and will make adding the rest much quicker. Mixing for too long will cause the frosting to collapse! Once combined, mix for as short of time as possible. Using this mixing method, both the whipped cream and cream cheese/sugar mixture are mixed as well as can be. When you are happy with the consistency, stop! Or you will risk it all, and make it fall!
Warnings
Contains: wheat
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 1g1%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 105mg5%
- Total Carbohydrate 31g11%
- Dietary Fiber 1g4%
- Sugars 22g
- Protein 1g
Details
Individually packaged ingredients. Makes 12 large (or 32 mini) cupcakes. Natural. Homemade baking made fun and easy! Just add butter, egg & milk (See back for frosting options). Frosting piping bag included! 5% of profits go to charity! Cupcake & cake kit. Learn more about us and our products at www.scratchandgrain.com. As seen on Shark Tank. www.scratchandgrain.com. No GMO. Proudly made in Portland, Oregon.
Ingredients
Organic Evaporated Cane Sugar, Organic Hard Red Spring Wheat, Organic Powdered Sugar (organic Evaporated Cane Sugar, Organic Tapioca), Natural Rainbow Sprinkles (sugar, Non-gmo Corn Starch, Palm Oil, Palm Kernel Oil, Sunflower Lecithin, Natural Vanilla Flavor Wonf, Spirulina For Color, Riboflavin For Color, Natural Vegetable Juice For Color, Annatto For Color, And Carnauba Wax), Organic Vanilla Powder (organic Sucrose, Organic Vanilla Bean Extractives), Sea Salt, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Non-gmo Corn Starch, Monocalcium Phosphate), Baking Soda (sodium Bicarbonate).
Directions
You Will Need: Cake Batter: mixer or bowl & whisk; 1 large egg; 5 tbsp softened unsalted butter; 3/4 cup milk. Baking Pan Options & Bake Times: regular muffin - 19-22 mins; mini muffin - 13-15 mins; 4-inch (2) metal or glass - 18-23 mins; 9x9 pan - 20-25 mins. Frosting Options: mixer. Buttercream (8 tablespoons softened butter; 1/2 to 1-1/2 tablespoons milk) or whipped cream (1-1/2 packages cream cheese [12 oz/1.5 cups]; 1-1/2 cups cold heavy cream [36% or more butter fat]). Preheat oven to 350 degrees F. Grease and flour (or use baking spray) two 4-inch round pans, or use muffin/cupcake pan with liners. If using a dark pan, bake at 325 degrees F. Soften unsalted butter. Leave the butter out at room temperature until softened and easily blendable. Tip: Cut the butter into small chunks and leave out for 10-20 minutes, or microwave for 5 seconds at a time, flipping the butter each time, until softened. In a large bowl or stand mixer, combine the egg, softened butter, (1) baking soda, (2) vanilla powder, (3) salt, (4) baking powder, and (5) sugar, and blend on high for 1-3 minutes until light and fluffy. Add (6) flour and milk, and blend on low until mixed with no lumps visible, about 30-60 seconds (Do not over mix!). Scrape the sides and bottom of the bowl and mix well into the batter. Gently stir in 1/2 of the (7) topping, leaving the rest to top the cake with. Pour the batter into the prepared pans or cupcake liners. If making cupcakes, fill the cupcake liners just over half (1/2) full. If using 4-inch pans, divide the batter evenly among the two pans. Bake according to pan size as shown above. To check if done, insert toothpick in center. If it comes out clean, they are done! If any batter sticks to the toothpick, bake another minute or two longer. Let cool for 30 minutes. Choose an option from frosting options from the box at the top, and follow the instructions below. Frost and decorate with remaining (7) topping. For frosting tips, see side panel. Buttercream Frosting: 1-2 Mins: In a large bowl or bowl of a standing mixer, combine softened (room temperature) butter, (8) salt, (9) powdered sugar, and (10) vanilla powder. Mix on medium-high speed until smooth (1 to 2 minutes). 24 Mins: Add 1/2 to 1-1/2 tablespoons milk and beat for an additional 2 to 4 minutes on medium-high to high until thickened, smooth, and holds a peak. Tip: If the frosting looks separated, keep beating until smooth (you can't over beat this frosting!). The butter was not warm enough. May take up to 20 additional minutes. Whipped Cream Frosting: 1-2 Mins: In a large bowl or bowl of a standing mixer, add cold cream and beat for 1 to 2 minutes until stiff peaks form. Transfer to a large bowl and set aside. 1-2 Mins: Combine the cream cheese, (8) salt, (9) powdered sugar, and (10) vanilla powder. Mix on medium-high speed until smooth, about 1 to 2 minutes. 1-3 Mins: Add 1/3 of the whipped cream, and mix for about 30 seconds. Once completely blended, add the remaining whipped cream and mix on medium high for 1 to 2 minutes, until well blended and holds a peak. All things frosting! (Everything you need to know about buttercream and whipped cream frosting!) Buttercream Frosting Tips (makes the perfect amount, with little to spare). The trick to the perfect buttercream frosting is room temperature, for everything. Make sure your bowl is not cold, and your butter and milk are at room temperature. Short on time? Get your butter to room temperature by cutting it into small chunks. The smaller the chunks, the quicker it will soften! If your frosting looks separated or curdled, just keep beating. This means your butter wasn't quite warm enough! Not to worry, more time will do the trick. If your butter isn't warm enough, mixing can take up to 20 minutes! Whipped Cream Frosting Tips (makes a lot of frosting!): The whipped cream frosting option makes about double the amount needed. Always start with chilled, clean bowls and beaters. Wash and dry your mixing bowl and beaters completely before starting. Cream cannot be beaten into peaks with any presence of external grease or fat. It simply won't whip! So, make sure you begin with a very clean and dry bowl and beater(s). Chill your bowl and beater(s) in the freezer for about 15 minutes (or more) before whipping the cream. The colder, the better! Adding only 1/3 of the whipped cream allows you to thoroughly mix the first portion together well, and will make adding the rest much quicker. Mixing for too long will cause the frosting to collapse! Once combined, mix for as short of time as possible. Using this mixing method, both the whipped cream and cream cheese/sugar mixture are mixed as well as can be. When you are happy with the consistency, stop! Or you will risk it all, and make it fall!
Warnings
Contains: wheat
Common questions
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