How much invested?
Evolved Member
iTrader: (2)
Joined: Apr 2004
Posts: 875
Likes: 0
From: Port Saint Lucie, FL (South FL)
Oh man screw this thread. I dont want to be reminded of how much money I have spent on my Evo. Im afraid just calculating that amount. I'd prolly slam my head in the wall.
or $32000 depending how you look at it. 
Newbie
Joined: May 2005
Posts: 26
Likes: 0
From: Pittsburgh
Originally Posted by haze1995
may be the wrong forum but I get creative responses here.
Vanilla Cupcakes
Ingredients
250g/9oz unsalted butter, softened
250g/9oz caster (superfine) sugar
4 eggs
1 tsp natural vanilla extract
185g/6½oz self-raising flour
60g/2¼oz plain (all-purpose) flour
185ml/6½fl oz milk
sweets, to decorate
For the icing
250g/8¾oz white chocolate buttons
300ml/10½fl oz sour cream
Method
1. Preheat the oven to 180C/350F/Gas 4. Grease a 12-hole 125ml/4½fl oz non-stick muffin tray.
2. Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flours together and fold in while adding the milk. Stir until almost smooth.
3. Divide the mixture among the muffin holes, then bake in the oven for 20 minutes.
4. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cakes out onto a wire rack to cool.
5. Meanwhile, make the icing. Place the white chocolate in a bowl over gently simmering water.
6. Once the chocolate has melted, stir until smooth. Remove from the heat and cool slightly.
7. Gently beat in the sour cream until you have a thick, creamy icing. Spread the chocolate mixture onto the cakes and decorate each with a sweet.
Originally Posted by EngineChauffer
Vanilla Cupcakes
Ingredients
250g/9oz unsalted butter, softened
250g/9oz caster (superfine) sugar
4 eggs
1 tsp natural vanilla extract
185g/6½oz self-raising flour
60g/2¼oz plain (all-purpose) flour
185ml/6½fl oz milk
sweets, to decorate
For the icing
250g/8¾oz white chocolate buttons
300ml/10½fl oz sour cream
Method
1. Preheat the oven to 180C/350F/Gas 4. Grease a 12-hole 125ml/4½fl oz non-stick muffin tray.
2. Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flours together and fold in while adding the milk. Stir until almost smooth.
3. Divide the mixture among the muffin holes, then bake in the oven for 20 minutes.
4. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cakes out onto a wire rack to cool.
5. Meanwhile, make the icing. Place the white chocolate in a bowl over gently simmering water.
6. Once the chocolate has melted, stir until smooth. Remove from the heat and cool slightly.
7. Gently beat in the sour cream until you have a thick, creamy icing. Spread the chocolate mixture onto the cakes and decorate each with a sweet.
Ingredients
250g/9oz unsalted butter, softened
250g/9oz caster (superfine) sugar
4 eggs
1 tsp natural vanilla extract
185g/6½oz self-raising flour
60g/2¼oz plain (all-purpose) flour
185ml/6½fl oz milk
sweets, to decorate
For the icing
250g/8¾oz white chocolate buttons
300ml/10½fl oz sour cream
Method
1. Preheat the oven to 180C/350F/Gas 4. Grease a 12-hole 125ml/4½fl oz non-stick muffin tray.
2. Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flours together and fold in while adding the milk. Stir until almost smooth.
3. Divide the mixture among the muffin holes, then bake in the oven for 20 minutes.
4. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cakes out onto a wire rack to cool.
5. Meanwhile, make the icing. Place the white chocolate in a bowl over gently simmering water.
6. Once the chocolate has melted, stir until smooth. Remove from the heat and cool slightly.
7. Gently beat in the sour cream until you have a thick, creamy icing. Spread the chocolate mixture onto the cakes and decorate each with a sweet.
Evolving Member
Joined: Aug 2005
Posts: 240
Likes: 0
From: San Jose,CA
Originally Posted by EngineChauffer
Vanilla Cupcakes
Ingredients
250g/9oz unsalted butter, softened
250g/9oz caster (superfine) sugar
4 eggs
1 tsp natural vanilla extract
185g/6½oz self-raising flour
60g/2¼oz plain (all-purpose) flour
185ml/6½fl oz milk
sweets, to decorate
For the icing
250g/8¾oz white chocolate buttons
300ml/10½fl oz sour cream
Method
1. Preheat the oven to 180C/350F/Gas 4. Grease a 12-hole 125ml/4½fl oz non-stick muffin tray.
2. Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flours together and fold in while adding the milk. Stir until almost smooth.
3. Divide the mixture among the muffin holes, then bake in the oven for 20 minutes.
4. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cakes out onto a wire rack to cool.
5. Meanwhile, make the icing. Place the white chocolate in a bowl over gently simmering water.
6. Once the chocolate has melted, stir until smooth. Remove from the heat and cool slightly.
7. Gently beat in the sour cream until you have a thick, creamy icing. Spread the chocolate mixture onto the cakes and decorate each with a sweet.
Ingredients
250g/9oz unsalted butter, softened
250g/9oz caster (superfine) sugar
4 eggs
1 tsp natural vanilla extract
185g/6½oz self-raising flour
60g/2¼oz plain (all-purpose) flour
185ml/6½fl oz milk
sweets, to decorate
For the icing
250g/8¾oz white chocolate buttons
300ml/10½fl oz sour cream
Method
1. Preheat the oven to 180C/350F/Gas 4. Grease a 12-hole 125ml/4½fl oz non-stick muffin tray.
2. Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flours together and fold in while adding the milk. Stir until almost smooth.
3. Divide the mixture among the muffin holes, then bake in the oven for 20 minutes.
4. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cakes out onto a wire rack to cool.
5. Meanwhile, make the icing. Place the white chocolate in a bowl over gently simmering water.
6. Once the chocolate has melted, stir until smooth. Remove from the heat and cool slightly.
7. Gently beat in the sour cream until you have a thick, creamy icing. Spread the chocolate mixture onto the cakes and decorate each with a sweet.
