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New Years Eve Special
Pre-order your champagne strawberry cupcakes today! We will be serving an exclusive NYE treat: a champagne strawberry cupcake – vanilla cake with a champagne soaked strawberry middle. Topped with champagne frosting and a white chocolate dipped strawberry.
We will be selling this special in stores on December 31st. For pre-orders, please place your oder by December 29th. Happy New Year!
CurlyCakes Awarded in 2013 Charles Street Holiday Storefront Decorating Contest
Isabelle’s CurlyCakes received an honorable mention in the 2013 Charles Street Storefront Decorating Contest. The Beacon Hill Stroll takes place every year in the first week of December. Come check out our storefront and enjoy a nice cup of coffee with your cupcake while out holiday shopping this weekend. Happy holidays!
Semisweet Chocolate Ganache
Love the ganache fillings at Isabelle’s CurlyCakes? Try this chocolate ganache in your next baking experience. It will be sure to jazz up any treat!
8 ounces semisweet chocolate
1 cup heavy cream
Method One (to be used when you want to spread the ganache immediately):
Place the chocolate in the top of a double broiler and cook until melted. Add the cream and stir until smooth.
Method Two (to be used if you want to pour the ganache immediately):
Place the cream in a pan and bring to a boil over high heat. Place the chocolate in a bowl and pour the hot cream over it. Cover for 2 minutes. Whisk until smooth.
Both versions can be covered and refrigerated up to 1 week.
Thanksgiving Treats
Nothing says love like CurlyCakes cupcakes! Come into Isabelle’s tomorrow and pick up a dozen assorted for your loved ones. Featuring fall favorites like apple, pumpkin, and salted caramel, there will be something for everyone this holiday. Gobble Gobble!
New Tea Menu!
Isabelle’s CurlyCakes has a new tea menu! We are now serving MEM Tea daily, featuring Black, Chai, Green, and Herbal flavors. Come in this weekend and try the delicious Apple Berry! It’s a play on Turkish Apple Tea with the deep fruity flavor of elderberries, floral accents and sweet spices.
Blood Orange Cupcake Recipe
Come in for our Tuesday special of Chocolate Blood Orange Cupcakes! Impress your family with this delicious recipe this Thanksgiving. Instagram with the hashtag #curlycakes and get featured on our website!
Blood Orange Cupcakes with Cream Cheese Icing
Makes 8 cupcakes
Cupcakes
4 oz cake flour
4 oz butter
5 oz sugar
2 eggs
2 oz milk
1 tsp vanilla
1 tsp baking powder
½ tsp salt
zest of 1 blood orange
large muffin pan lined with standard large cupcake paper
Scale and sift your dry ingredients. Place the butter, zest and sugar into the bowl of a kitchen aid mixer fitted with a paddle attachment, and mix on hi for 3 minutes until the butter is light and fluffy. Lower the speed and add your eggs one at a time, then increase speed to high and mix for an additional 2 minutes. Lower speed and add your milk. Allow to incorporate then add the dry ingredients. Mix until smooth. Scoop batter into your prepared paper cups two thirds of the way up then bake your cupcakes for 20-30 minutes at 325 degrees until golden brown and the centers bounce back when touched. Remove cupcakes and allow them to cool before icing.
Cream cheese icing
6 oz cream cheese
12 oz 10x sugar
6 oz vegetable shortening
½ tsp salt
4 drops blood orange essence
½ tsp vanilla puree
2 tbsp Cointreau liquor
Place the cream cheese, shortening and salt into a Kitchen Aid fitted with a paddle attachment and mix on high speed until the cream cheese has softened, about 5 minutes. Lower your speed and add the vanilla puree, Cointreau liquor and blood orange essence. Mix to combine then slowly add the 10 x sugar. After the last of the sugar has been added increase the speed to high for an additional 2 minutes. Transfer the finished icing into a clean container and refrigerate.
White chocolate glaze
6 oz white chocolate
4 oz pure cocoa butter
¼ tsp orange food coloring
Melt the white chocolate and cocoa butter over a water bath, stir in the food coloring and
transfer to a clean container. Keep in a warm place until needed.
Blood orange chips
1 cup sugar
1 cup water
1 blood orange
Place the sugar and water into a pot and bring to a boil. Remove from heat and set aside. Cut your orange in half and placing the cut side down use a Japanese mandolin to get super thinly sliced pieces of orange. Place the slices into the hot syrup and allow them to soften 15 minutes. Place citrus slices onto a cookie sheet lined with a bakers silpat and dry in an oven set to 175 degrees for 30-45 minutes or until the chips feels dry to the touch. Remove from the oven and allow to cool. Using a small offset spatula carefully remove the chips and store in a clean dry container.
To assemble, fit a piping bag with a large plain pastry tip, fill the bag with the cream cheese icing and frost your cup cakes. Chill the cupcakes in the refrigerator for 30 minutes to firm up the icing. Take your cupcakes and dip the tops of the frosting into the white chocolate glaze, allow to set 2 minutes then garnish with orange chip.
Happy Halloween! 15% off for Costumes!
Isabelle’s CurlyCakes wishes you a Happy Halloween! 15% off of 1/2 dozen or more if you come into the shop with a costume!
Come in and taste our spooky specials!
Featuring:
Caramel Apple: Apple cake with caramel center and apple pucker frosting.
Chocolate Blood Orange: Chocolate cake with blood orange curd and orange buttercream frosting.
Salted Caramel: Caramel cake, caramel filling, caramel buttercream frosting and finished with a sprinkle of sea salt.
Let’s go Red Sox!
Isabelle’s CurlyCakes proudly supports our home team of the Boston Red Sox and we wish them nothing but the best in the World Series tonight.
Show your team spirit by coming in today and “scoring” one of our limited Go Sox cupcakes! They are sure to be a home run at any gathering you attend.
Let’s Go Sox! Boston Strong!
Red Velvet Cupcake Recipe
Izzy’s Red Velvet Cupcakes from Todd English’s Cooking in Everyday English, perfect for fall!
Ingredients
Paper baking cups, 30
All-purpose flour, 2 1/2 cups
Unsweetened cocoa, 1/4 cup
Baking Soda, 1 tsp.
Kosher salt, 1/2 tsp.
Sugar, 2 cups
Unsalted butter, 1 cup softened
Large eggs, 4
Sour cream, 1 cup
Buttermilk, 1/2 cup
Red wine vinegar, 2 tbsp.
Red food coloring, 2 tbsp.
Vanilla extract, 2 tsp.
Vanilla-Cream Cheese Frosting
White chocolate baking bars, 3 (4 oz. each)
1. Preheat oven to 350 degrees. Place paper baking cups in 3 (12 cup) muffin pans. Whisk together flour and next 3 ingredients in a medium bowl.
2. Beat sugar and butter at medium speed with electric mixer 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended. Gradually add flour mixture, beating at low speed just until blended, stopping to scrape bowl as needed. (Do not overbeat.) Spoon batter into prepared muffin cups, filling two-thirds full.
3. Bake at 350 degrees for 20 to 22 minutes or until a wooden prick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 45 minutes).
4. Spoon Vanilla-Cream Cheese Frosting into a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe frosting onto cupcakes.
5. Chill cupcakes 30 minutes or until frosting is firm.
6. Microwave white chocolate in a microwave-safe bowl at HIGH for 1 minute or until melted and smooth, stirring at 30-second intervals. Gently dip tops of cupcakes into melted white chocolate. Serve at room temperature. Makes 30 cupcakes.
Vanilla-Cream Cheese Frosting
Cream cheese, 1 (8-oz.) package softened
Cream cheese, 1 (3-oz.) package softened
Unsalted butter, 6 tbsp. softened
Vanilla extract, 3 tsp.
Powdered sugar, 1 1/2 (16-oz.) packages (5 1/2 cups)
1. Beat together first 4 ingredients at medium speed with electric mixer until light and fluffy. Gradually beat in powdered sugar just until smooth. Makes 4 cups.
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