Elizabeth's Baking

11/28/2021

Christmas is just around the corner... need sweets? Cookies fudge cakes pies? Message to place an order

02/21/2017

10/16/2016

Black wedding

11/05/2015

I have started taking orders for Thanksgiving. If you want fresh bakery items please contact me ASAP to get your order in. 814*218*6150

01/26/2015

Getting tons of valantines day orders make sure u place yours soon. Last day to order for feb 14th delivery is feb 10th. Choc covered strawberrys, pretzels, fruit, cupcakes, cake,cookies and much more

12/05/2014

Orders are due for cookie trays by dec 20th for christmas delivery. Make sure you place your orders soon

12/01/2014

Cookie trays 5 $ off the medium and large trays and 2$ off the small tray. Today only. You can pick and choose the cookies if u wish or you can get a mix of cookies and candies that I make. Contact me today 814 218 6150.

10/09/2014

Make sure to get your orders in for Halloween. Deadline for orders to be delivered on Oct 31 are filling up fast! Contact me as soon as you know what youll need thanks all :) 814 218 6150

08/28/2014

Chocolate Peanut Butter Cupcakes

Ingredients
For the Chocolate Cupcakes

3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract

For the Chocolate Coating

8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil

Method

Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.
In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.
In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.
Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.
While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.
Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.
Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.
On medium speed, add butter one piece at a time, until combined and creamy.
Whip in peanut butter and vanilla, and beat until smooth.
Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip ( #808).
Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.
Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.
Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.
Before serving, let cupcakes rest a few minutes so chocolate can set.

07/19/2014

Pulled pork

06/06/2014

Hey everyone, I have been getting lots of calls for orders last min grad cakes :) to make sure that you don't miss out make sure to contact me as soon as you can to make arrangements to get your cakes or cookies cupcakes or what ever your needs are! (814)218-6150. Thank you