it is hot in the Kitchen!!! That is right! There is Silicone bakeware now. I have seen them at K-Mart store. I have thought about buying them because the metal bakeware does not last long and hard to clean! Moreover, that silicone bakeware seems making it easy to remove cake, cupcake, and many more.
Boy, the future is here already! It is very exciting to have new and cool products!!! Are you ready for the future? Yeah, I am! I will post more of cool and new products that you may have never seen before!!! Look out for them!
You can find them in K-mart, Target and other places…
if you want to buy one, go to:
Red Silicone 3-pc.
Bakeware Set at Target
KitchenAid Silicone
Bakeware Set at Dillard.com
Four-piece Reinforced
Silicone Bakeware Set
with Wire Racks at Overstock.com
Speaking of making something on silicone cupcake tin, I just happened saw the cupcake recipe, that I thought I would want to try, in the The Examiner with the title "A nation in cupcake love", in PDF, I thought I would post one, which is a bit bit odd for a cupcake called…
Sushi Cupcake!

Recipe:3 cups all-purpose flour
2 1/2 tsp. Baking powder
1/2 tsp. Salt
1 3/4 cups sugar
1 1/4 cups whole milk
2 eggs
1 tsp. Vanilla extract
Frosting Recipe:
1 1/2 cups sour cream
3/4 vanilla extract
4 1/2 shredded coconut
3/4 cup powdered sugar, sifted
Decorations:
9 green fruit roll-up snacks
Assorted candies (jelly beans, gummy worms, and gummy fish)
Dried papaya and mango pieces
1. Cupcakes: Preheat oven to 350 degrees. Prepare cupcake tins. Sift the flour, baking powder and salt together into a medium bowl.
2. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy. Add the eggs one at a time, and beat well after each addition. In a small bowl, combine the milk and vanilla.
3. To the butter mixture, add about 1/4 of the flour mixture and mix well. Add about 1/4 of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.
4. Pour the batter into the cupcake tins. Bake for 15-20 minutes, until the cake springs back when touched.
5. Remove from the oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and on a rack to finish cooling completely.
6. Frosting: IN a medium mixing bowl, combine the sour cream, vanilla, and coconut. Add the powdered sugar and mix thoroughly.
7. Using a butter knife, spread the frosting over the tops of cupcakes.
8. Decorations: Trim the fruit roll-ups to the height of the cupcakes. Wrap one fruit roll around the side of each cupcake.
9. Arrange the dried papaya and candies on the tops of the cupcakes. Serve the dried mango pieces on the side to resemble ginger. Makes 30.
Did you read the Beyers ad?
’nuff said….