Frosted!

Cinnamon Streusel Cupcakes with Cinnamon Cream Cheese Frosting

2012-03-04T14:23:00.000-07:00

Cinnamon is by far my favorite spice. As a child I adored Cinnamon Toast and my Mom made sure there was always a shaker of Cinnamon Sugar in the cupboard to enjoy this treat. I love baking cupcakes for friends. I love to make them in their favorite flavor(s).

During my recent participation in a production of "My Fair Lady" I made a new best friend for life. Wanting to make him some cupcakes, I asked him what his favorite flavor was. He said anything with Cinnamon. Cinnamon Buns being his favorite sweet treat of all time. This started my quest for the ultimate Cinnamon Cupcake. This Cinnamon Streusel Cupcake with Cinnamon Cream Cheese Frosting fit the bill. Every time I bake them now I know he will be one happy camper.

Cinnamon Streusel Cupcakes with Cinnamon Cream Cheese Frosting

Basic Yellow Cupcake Ingredients

No-stick cooking spray with flour

3 cups cake flour, sifted

2-1/2 teaspoons baking powder

2-1/2 cups sugar

1 cup butter at room temperature

4 eggs

1 teaspoon vanilla

2 cups milk

Cinnamon Streusel Ingredients

1 cup of brown sugar

2 tablespoons of cinnamon

2 tablespoons of maple syrup

Cooking Instructions

Preheat the oven to 350 degrees F. Place liners in 24 to 36 2-1/2-inch muffin cups.

Sift together the flour and baking powder into a medium bowl and set aside.

In a large mixing bowl mix the sugar and butter on medium to high speed for 30 seconds, or until mixture is light yellow and well blended. Add the eggs to the mixture one at a time, beating on medium for 30 seconds after each egg. Add the vanilla and mix until well combined. Add the sifted flour mixture and the milk alternately, mixing at low speed until both are fully incorporated. Do not over-mix.

For the cinnamon streusel, in a small bowl mix the brown sugar, cinnamon and maple syrup until well combined.

Fill the cupcake liners 1/3 full with cake batter. Add a heaping teaspoon of the cinnamon streusel to each one, then spoon on batter until cups are 2/3 full. (You should have some streusel left for spinkling on top of cupcakes.)

Bake in a preheated oven at 350 degrees F for about 20 minutes, or until a toothpick inserted into the center comes out clean. Set the baked cupcakes on a rack to cool.

Cinnamon Cream Cheese Frosting

1 lb. cream cheese, room temperature

1/2 lb. unsalted butter, room temperature

1/2 cup white shortening (such as Crisco)

1 lb. powdered sugar

1 1/2 teaspoons vanilla extract

½ teaspoon cinnamon

Dash of salt

In a mixer fitted with the paddle attachment whip the butter, cream cheese and shortening for 5 minutes. Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla, cinnamon and salt and mix until combined. Pipe frosting onto cupcakes using a decorative tip. Top the cupcakes by sprinkling a little of the leftover streusel mixture, cinnamon sugar or some brown sugar on top.

The frosting can be used right away or stored in the refrigerator up to a week.

Enjoy!

Cherry Chip Cupcakes with Sweet Cherry Buttercream

2012-02-22T23:22:00.000-07:00

Today is George Washington's Birthday. When I was in Elementary School we used to get today off to celebrate. That was before George Washington and Abraham Lincoln's Birthdays got joined together to give us President's Day and a three day weekend. To commemorate today, I wanted to make something cherry flavored to honor the story of Washington's honesty when he chopped down the cherry tree. To that end, I made these yummy Cherry Chip Cupcakes. They look as good as they taste.

Cherry Chip Cupcakes
Makes 1 dozen standard cupcakes

Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened but still cool
1/2 cup sour cream
2 eggs, at room temperature
2 teaspoons cherry extract

1 teaspoon of vanilla extract
1/2 teaspoon lemon zest, finely grated
1/2 cup sweet cherry chips, such as Log House

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.

In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, cherry extract, and lemon zest and mix well, until the mixture is smooth, about 30 seconds. Add the cherry chips, and get rid of any remaining flour by stirring the mixture by hand, with a spatula.

Place three tablespoons of batter in each prepared baking cup. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Sweet Cherry Buttercream
Makes 12 ounces

Ingredients

1/2 cup (1 stick) unsalted butter, softened

1/2 cup Crisco shortening

3 cups confectioners’ sugar
1 to 2 teaspoons cherry extract (to taste)
1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon salt
2 tablespoons heavy cream

Beat the butter and shortening on high speed for 6 minutes, until very light and fluffy. Beat in the sugar until combined. Stir in the cherry and vanilla extracts, lemon juice, and salt. Add the heavy cream and whisk on high for 8 minutes. Pipe onto cupcakes using your favorite piping tip.

Recipes adapted from Darla of Bakingdom.com

Enjoy!

Vanilla Almond Cupcakes with Anise (Licorice) Swiss Meringue Buttercream

2012-01-01T16:10:00.000-07:00

HAPPY NEW YEAR!

Today begins a new year and a new commitment from me to cupcake baking and to updating this Blog. 2011 brought changes both good and bad, wanted and unwanted into my life. The loss of my sweet Mother being the most difficult. But life does go on and we learn to deal with what life puts in our way.

The next big change was my return to one of my great loves - the theater. Performing the role of Mrs. Pearce in a local production of "My Fair Lady". Rehearsals and performances took up most of my spare time from August to November. Theater and this production brought me back in contact with a lot of wonderful friends. It also brought a new friend into my life who has become very dear. I am currently in rehearsals as Dotty Otley/Mrs. Clackett for a production of "Noises Off" that opens the end of January.

The other major event in my life was the adoption, with a friend, of a beautiful five month old gray tabby kitten.

We named him Jackson Pearce. He is a ball of mischief and has stolen my heart. He's not a very good baking assistant though. In fact, he has to be put in the other room whenever I bake or he is up to his paws in flour.

So, what about the cupcakes? Just because I have been busy doesn't mean I haven't been baking. Getting back involved with theater has given me a whole new group of people to bake for who enjoy my cupcakes.

Our wonderful Music Director on "My Fair Lady" loves Black Licorice. I would always buy him Black Licorice and bring it to him at rehearsals. When he learned I baked cupcakes, he asked me if I could make him a Licorice cupcake and this is what I came up with...

Vanilla Almond Cupcakes
with Anise (Licorice) Swiss Meringue Buttercream

Now, I personally don't like the flavor of black licorice at all and I never eat it but I have to admit these cupcakes were pretty tasty. The vanilla almond of the cupcake was exactly what was needed with the anise flavor of the buttercream. And the Swiss Meringue Buttercream was the perfect compliment to the anise flavoring. Decorating them with mini Licorice All Sorts gave them just the right flair and added to the drama of these cupcakes. If you like licorice, you are going to love these. Here are the recipes...

Vanilla Almond Cupcakes

Makes 2 1/2 Dozen

Ingredients:

1 3/4 cups cake flour

1 1/4 all purpose flour

2 cups granulated sugar

1 tablespoon baking powder

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into 1 inch cubes, room temperature

4 large eggs

1 cup whole milk at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

Directions:

1. Preheat oven to 325°F. Line standard cupcake pans with your favorite paper cupcake liners ( I love black liners for the Anise Cupcakes!).

2. In bowl of electric mixer fitted with the paddle attachment, combine dry ingredients (flours, sugar, baking powder, and salt) and mix on low speed until blended. On medium-low speed, add cubes of butter, a few at a time, and mix each one for a moment before adding the next few, until each cube of butter is incorporated. Be sure there are no large chunks of butter in the batter before moving onto step 3.

3. Add eggs, one at a time, scraping down the sides of the bowl after each addition. Be sure each egg has been incorporated before adding the next.

4. In a large glass measuring cup, whisk together milk, vanilla, and almond extract. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl with spatula after each addition. Beat until just incorporated (try not to over beat).

4. Using a 1.5 oz cookie scoop, divide batter among liners (should be 2/3 full). Bake until a skewer inserted in the center comes out clean, about 17-20 minutes.

5. Remove from oven onto a cooling rack for 10 minutes. Remove from pans and let cool completely before frosting.

*Recipe adapted from Billy’s Bakery Vanilla, Vanilla Cupcakes via Martha Stewart by Sweetapolita

Anise (Licorice) Swiss Meringue Buttercream

Ingredients:

5 large egg whites

1 cup plus 2 tablespoons sugar

Pinch of salt

1 lb. (4 sticks) unsalted butter, at room temperature

2 teaspoons anise flavoring (more to taste if needed)

Directions:

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment (using the bowl of your mixer makes this step a breeze). Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don't worry, it will come together!). Stir in the anise flavoring and mix until incorporated. Using your favorite decorating tip pipe frosting onto cupcakes and decorate with black jimmies and mini Licorice All Sorts..

Yield: about 5 cups

Enjoy!

Key Lime Cupcakes with Key Lime Buttercream for my Nephew's Wedding

2011-10-16T20:42:00.000-06:00

I was very honored when my nephew asked me to make Key Lime Cupcakes for his wedding Reception. He and his fiance were married on a beautiful September day up the canyon in a beautiful park. The reception was casual and low key. Full of lots of wonderful food, family, friends and cupcakes! His Mom, my sister in law, made a yummy Vanilla Almond Cupcake and I made Key Lime. The wedding colors were lime green and purple, so the cupcake cases were lime green and purple. It made for a very lovely cupcake tower topped by a cutting cake.

I love Key Lime. Any citrus flavor is on my top 10 list and Lime is up near the top. This recipe is easy because it starts with a cake mix. But don't let that fool you. These beauties have a wonderfully intense lime flavor.

Key Lime Cupcakes

Makes 24 Cupcakes

Ingredients

1 (18 3/4 ounce) box lemon cake mix (I use Duncan Hines)

1 (3 oz) box lime gelatin

3/4 cup lemon lime soda (do not use diet)

1/3 cup key lime juice

1/3 cup vegetable oil

3 eggs

Directions

Heat oven to 350 degrees. Place paper baking cup in each of 24 regular size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed for 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed for 30 seconds; beat on medium speed additional 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan around 10 minutes. Remove from pan to cooling rack. When completely cool top with Key Lime Buttercream.

Key Lime Buttercream

Ingredients

1 cup unsalted butter

1 cup Crisco

2 teaspoons real vanilla

1/4 teaspoon salt

8 cups powdered sugar

6 tablespoons key lime juice (more if desired for consistency and flavor)

Beat butter and shortening together on high with the electric mixer for 5 minutes until light and fluffy. Beat in vanilla and salt. Add powdered sugar 1 cup at a time alternating with the key lime juice. Continue beating until light and of good piping consistency. Using your favorite piping tip, pipe frosting onto cooled cupcakes. Decorate with green non pariels and freshly grated lime zest. Yum!

Enjoy!

Butterscotch Hi Hats for My Sister's Birthday

2011-09-16T14:26:00.000-06:00

I apologize for being absent from the Blog for so long. But that doesn't mean I haven't been baking. My sister had a Birthday, a milestone Birthday at that. But I won't be one to divulge a lady's age. Anyway, my sister loves, loves, loves butterscotch in any way, shape or form. When we visited Retro Bakery in Las Vegas she fell in love with their Hop Scotch Cupcake - A Vanilla Cupcake topped with Vanilla Buttercream and dipped in Butterscotch Ganache.

Hop Scotch Cupcake from Retro Bakery

I knew this was the cupcake I had to recreate for her Birthday Cupcake this year. But I needed to step it up a notch...why not fill the cupcake with Butterscotch Pudding? Brilliant! Butterscotch Hi Hats were born and my sister was a very happy Birthday Girl! Here are the recipes I used to create this decadence.

Amy Sedaris' Vanilla Cupcakes
Makes 2 dozen

1 1/2 sticks unsalted butter
1¾ cups sugar
2 large eggs
2 teaspoons pure vanilla
½ teaspoon salt
2½ teaspoons baking powder
2½ cups flour
1¼ cups milk

Preheat oven to 375 degrees. Adjust oven rack to middle position. Line standard muffin tins with paper or foil liners.

To make cupcakes: In large bowl, cream together butter and sugar. Beat in eggs, vanilla, salt and baking powder. Add flour in 3 batches, alternating with milk. Beat at low speed for 30 seconds or until mixture is smooth and satiny.

To bake cupcakes: Divide batter evenly among cups. Bake for 18 to 20 minutes or until tops are pale gold and toothpick or skewer inserted into center comes out clean. Cool on wire rack for 45 minutes or until at room temperature.

Butterscotch Pudding Filling

I used Jello Butterscotch Pudding and prepared it using the directions on the package. Once pudding is made chill in the refrigerator up to one hour. You can use any commercial pudding mix you like or make your own homemade Buttescotch Pudding.

Using a Cupcake Corer, core the center of the cupcakes, fill with Butterscotch Pudding and replace the bit of cored cupcake. Let cupcakes set while you make the Vanilla Buttercream.

Vanilla Buttercream Frosting

Ingredients:

1 lb unsalted butter, at room temperature
1/2 cup shortening, not butter flavored
3 tbls milk
2 tsp vanilla
Pinch of salt
2 lbs powdered sugar

Directions:

In the bowl of an electric mixer using the paddle attachment beat butter and shortening on high until light and fluffy, at least 5 minutes. Mix in milk, vanilla and salt. Gradually add powdered sugar until frosting is of the desired consistency for piping. Using a plain round piping tip, pipe frosting onto cupcakes. Place cupcakes on A sheet pan and place in freezer for 20 minutes before dipping in the Butterscotch Ganche topping.

Butterscotch Coating for Hi Hat Cupcakes
adapted from Martha Stewart

12 ounces Butterscotch Chips
3 tablespoons Canola or Vegetable Oil

Combine butterscotch chips and oil in a medium heat proof bowl set over a medium saucepan of barely simmering water, stir until melted and smooth. Transfer to a small bowl and let cool about 15 minutes.

Holding each cupcake by its bottom, dip cupcake in the butterscotch to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting, none of the frosting should show. Let cupcakes stand at room temperature. (Check out my post on Hi Hat Cupcakes if you would like to see photos of this procedure and how easy it is.)

Enjoy!

Boston Cream Pie Cupcakes

2011-05-31T16:55:00.000-06:00

My Mom used to make Boston Cream Pie when I was a child. As I have mentioned before my Mom was an amazing baker. I loved when my Mom would bake this cake but could not understand why it was called a pie. So I "Googled" it. Here's what I found out on the JoyofBaking.com -

There are two questions that immediately come to mind when you hear Boston Cream Pie. One is "Why is it called a pie?", and the other is "Why the name 'Boston'?". To answer the first question of why "pie" instead of "cake", it is probably because colonists baked their cakes in pie tins as they did not own cake pans. As far as calling it Boston Cream Pie, the story began when a New York newspaper in 1855 published a recipe for a 'Pudding Pie Cake'. This recipe was similar to the Boston Cream Pie recipe of today except that it had a powdered sugar topping. From there we go to Boston where a man named Harvey D. Parker opened a restaurant called the Parker House Restaurant. On the menu was a 'Parker House Chocolate Pie', the recipe to which was similar to the New York newspaper recipe except a chocolate glaze had replaced the powdered sugar topping. We are not sure how it was renamed to 'Boston Cream Pie', but Bo Friberg in his book 'The Professional Pastry Chef' thinks "the name stems from the original title (in the New York paper) combined with the reference to Boston."

I've always thought it would make a wonderful cupcake. One of my best friends found this recipe and decided we needed to make them. So we planned a baking night to create these little beauties. They are a little involved but worth every minute. They are absolutely delicious!! This cupcake is now the number one cupcake I make on a couple of my friend's lists. Take the time to try them...you won't be disappointed.

Boston Cream Cupcakes
from Cook's Country
Makes 12
You may also bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.

Pastry Cream
1 1/3 cups heavy cream
3 large egg yolks
1/3 cup sugar

Pinch table salt
1 tablespoon cornstarch plus 1 additional teaspoon
2 tablespoons cold unsalted butter, cut into 2 pieces
1 1/2 teaspoons vanilla extract

Cupcakes
1 3/4 cups all-purpose flour, plus additional for dusting muffin tin
1 1/2 teaspoons baking powder
3/4 teaspoon table salt
1 cup sugar
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 12 pieces
3 large eggs
3/4 cup milk
1 1/2 teaspoons vanilla extract

Chocolate Glaze
3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract

1. For the pastry cream: Heat cream in medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk egg yolks, sugar, and salt together in medium bowl. Add cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds.

2. When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer pastry cream to small bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 2 hours or up to 2 days.

3. For the cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Spray muffin tin with cooking spray, flour generously, and tap pan to remove excess flour. (Or line the muffin tin with cupcake liners.)

4. With electric mixer on low speed, combine flour, baking powder, salt, and sugar in large bowl. Add butter, one piece at a time, and combine until mixture resembles coarse sand. Add eggs, one at a time, and mix until combined. Add milk and vanilla, increase speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.

5. Fill muffin cups three-quarters full (do not overfill). Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan 5 minutes, then transfer them to rack to cool completely.

6. For the glaze: Cook cream, corn syrup, chocolate, and vanilla in small saucepan over medium heat, stirring constantly, until smooth. Set glaze aside to cool and thicken for 30 minutes.

7. Core the center of the cupcakes and fill with pastry cream replacing the top of the cupcake. Refrigerate until just set, about 10 minutes. If cupcakes are baked in cupcake liners dip the top of the cupcakes in the glaze. If the cupcakes are not in cupcake liners place on a cooling rack over a cookie sheet and spoon the glaze over the tops of the cupcakes. (Cupcakes can be refrigerated for up to 2 days; bring to room temperature before serving.)

Butter cake, pastry cream and chocolate glaze...

Cupcake nirvana.

Enjoy!

Margarita Cupcakes for Cinco de Mayo

2011-05-21T16:43:00.001-06:00

This post is long over due. I made these delicious cupcakes for "Cinco de Mayo" and took them to work. As you know May 5th was two weeks ago. The minute I set these cupcakes down and told my coworkers what they were, they were devoured immediately. Everyone especially loved the frosting. They all wished I had made an additional batch of frosting and brought it as Frosting Shots. It is that good! Thanks to "Created by Diane" for a fabulous recipe!

Margarita Cupcake Recipe
From “Created by Diane”

Bake at 350 for 18 minutes
Makes 12 cupcakes

1/2 cup unsalted butter (room temperature)
2/3 cups sugar
3 eggs (room temperature)
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp salt
Zest of two limes
1/4 cup fresh lime juice (I use the two I used for the zest) or margarita mix (the liquid prepared type)
(I’ve made these cupcakes both ways and they were equally delicious)

Beat the butter until pale, then add the sugar. Add one egg at a time, blend until all incorporated. Then add in flour baking powder and salt, followed by the lime juice or margarita mix. Then add the zest.

Once it’s all blended fill lined cupcake pan with batter 2/3 full. Bake at 350 for 18 minutes.

Having you butter are room temperature helps it to beat smooth, and eggs at room temperature prevent the cake from becoming too dry. (You can easily place the eggs in their shell in warm water for 2 minutes or take them out of the refrigerator for 30 minutes)

If you want to make Margarita cupcakes from a box cake mix, substitute the water for margarita mix, or the lime juice and add lime zest.

Margarita Frosting Recipe

1/2 cup butter (room temperature)
1/2 cup shortening
4-5 cups sifted powdered sugar
Yes, sifting makes a difference, it insures smoother frosting.
2 T. Tequila (Use margarita mix to substitute the Tequila and lime juice if you prefer or want alcohol free)
1T. lime juice

Beat butter, shortening until smooth, and then add in sifted powdered sugar along with your tequila and lime juice or margarita mix. I added a drop of green and a drop of yellow food coloring to achieve the light, lime colored green frosting. Once you’ve iced the cupcakes sprinkle on a little lime zest and coarse kosher salt.

Then enjoy a fabulous Margarita Cupcake.

Don’t forget the salt!

Pretty In Pink Strawberry Cupcakes with Strawberry Cream Cheese Frosting

2011-04-21T19:55:00.000-06:00

I’m sorry I haven’t been to active in the Blog World lately. I must apologize. Unfortunately, my dear, sweet 91 year old Mother passed away the first of April. She was an incredibly wonderful woman. I loved her dearly and I am going to miss her. She was a wonderful cook and instilled in me my love of baking. She always encouraged my baking adventures. She loved my cupcakes and knew whenever I came home from work and put on my “Cupcake Apron”, I would be baking cupcakes that night.

Here is a wonderful cupcake recipe Mom loved, Pretty In Pink Strawberry Cupcakes with Strawberry Cream Cheese Frosting. I made them for a friend to surprise her husband on his 50th Birthday which was April 1st. He’s a great, fun loving guy so the “April’s Fool” Birthday suits him. And he loves my Strawberry Cupcakes!

Pretty In Pink Strawberry Cupcakes
from 125 Best Cupcake Recipes by Julie Hasson
Makes 24 Cupcakes

Ingredients:
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/2 cups granulated sugar

1/2 cup butter, at room temperature
4 egg whites
2/3 cup pureed fresh strawberries
1 1/3 cups buttermilk

Directions:
1. In a small bowl, mix together flour, baking powder, baking soda and salt
2. In a bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Add pureed strawberries, mixing well. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
3. Scoop batter into prepared pan lined with cupcake papers. Bake in preheated 350 degree oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with Strawberry Cream Cheese Frosting.

Strawberry Cream Cheese Frosting

Ingredients:
1 lb. cream cheese, room temperature

1/2 lb. unsalted butter, room temperature

1/2 cup white shortening (such as Crisco)
1 lb. powdered sugar
2/3 cup pureed fresh strawberries (if not in season, use strawberry jam)
1 1/2 teaspoons vanilla extract
1 teaspoon strawberry flavoring
Dash of salt

In a mixer fitted with the paddle attachment whip the butter, cream cheese and shortening for 5 minutes. Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed. Add the pureed strawberries, vanilla, strawberry flavoring and salt and mix until combined. Pipe frosting onto cupcakes using a decorative tip. Decorate with your favorite sprinkles or a slice of fresh strawberry.

The frosting can be used right away or stored in the refrigerator up to a week.

These are a delightful taste of spring.

Enjoy!

Happy Saint Patrick's Day!!! - Green Velvet Cupcakes

2011-03-17T14:46:00.002-06:00

Having lived in New York City for 13 years right out of College, I love St. Patrick's Day. New Yorkers really know how to celebrate this Holiday! Here in the west, it is just not afforded the same enthusiasm. In my office, however, we always have a "Potato Putt" with the grand prize of "Lucky Charms" Cereal and a fun "Pot O'Luck" Lunch. This year for the "Pot O'Luck" I decided to bring Green Velvet Cupcakes. They're delicious and they were a hit. I just switched out the red food coloring for green food coloring in my Red Velvet Cupcake recipe. Easy peasy...

Green Velvet Cupcakes

Makes 33 Cupcakes

3 cups all-purpose flour

1 1/4 teaspoons baking soda

1 1/4 teaspoons salt

1 1/4 teaspoons unsweetened cocoa powder

1 1/2 cups vegetable oil

2 1/4 cups granulated sugar

1 1/4 cups buttermilk

3 eggs

1 ounce green food coloring

1 1/4 teaspoons white vinegar

1 1/4 teaspoons vanilla extract

1/8 cup water

Preheat oven to 350 degrees F. Line cupcake pan with paper liners. Sift together flour, baking soda, salt and cocoa powder into a bowl and set aside.

In a mixer fitted with the paddle attachment, mix oil, sugar and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low scraping down sides occasionally and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Using an ice cream scoop, scoop the batter into the liners and bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Let cool.

Decorator Cream Cheese Frosting

1 lb. cream cheese, room temperature

1/2 lb. unsalted butter, room temperature

1/2 cup white shortening (such as Crisco)

1 lb. powdered sugar

1 1/2 teaspoons vanilla extract

Dash of salt

In a mixer fitted with the paddle attachment whip the butter, cream cheese and shortening for 5 minutes. Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and salt and mix until combined. Pipe frosting onto cupcakes using a decorative tip.

The frosting can be used right away or stored in the refrigerator up to a week.

Enjoy!

The Envelope Please - Black Tie Cupcakes for the Oscars

2011-02-23T20:38:00.001-07:00

Black Tie Cupcakes Sprinkled with Edible Gold Glitter Stars

Ever since I was a small child I have loved the Academy Awards. As I got older and involved in acting I always dreamed of starring in a wonderful and important film and winning an Oscar of my very own. I still love acting but chances of me starring in a movie and winning an Oscar is definitely a long shot. That doesn't mean I've stopped loving the Oscars. Every year I clear my calendar the night the Oscars is telecast and plan on spending my night involved in cheering on my favorites.

Now I watch the Oscars in my comfortable lounging clothes, not the black tie or formal gown required for attending. So in honor of the Academy Awards I made these Black Tie Cupcakes. Make yourself a batch (they are delicious!!!), sit back and cheer for the winners. The envelope please....and the Oscar goes to...

Black Tie Cupcakes

Yield = 24 cupcakes

For the Cupcakes

Ingredients

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

2 teaspoons of instant espresso granules dissolved into 3/4 cup warm water

3/4 cup buttermilk

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.

2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.

3. Add eggs, espresso/water, buttermilk, oil, and vanilla. Mix with an electric mixer until smooth, taking care to scrape down the side of the bowl to fully incorporate all ingredients.

4. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full.

5. Bake in preheated oven for 18-22 minutes or until tops spring back when touched.

6. Transfer to a wire rack; let cool completely.

7. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use my cupcake corer.

For the Ganache

Ingredients

3 tablespoons corn syrup

5 ounces heavy cream

12 ounces dark chocolate, chopped into small pieces

1/2 teaspoon vanilla extract

Directions

In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. Allow to cool at room temperature for a 1/2 hour before filling cupcakes.

For the Frosting

Ingredients

16 ounces cream cheese, softened to room temperature

3 tablespoons vegetable shortening

6 tablespoons butter, softened to room temperature

2 pounds confectioners’ sugar, sifted

2 teaspoons clear vanilla extract*

Directions

1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, shortening, and butter until well combined.

2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
3. Using your favorite tip, pipe frosting onto the cupcakes. Sprinkle with edible gold glitter stars.

Storage

Store cupcakes in a sealed container in the refrigerator. Remove to room temperature 30-45 minutes before serving.

Cupcake recipe is adapted from Martha Stewart’s One Bowl Chocolate Cupcake, the ganache is from Alton Brown.


A look inside at the yummy ganache filling.

Confetti Cupcakes with "Cupcake" Cupcake Toppers

2011-02-15T21:42:00.002-07:00

When I saw these darling "Cupcake" Cupcake Toppers over on Confessions of a Cookbook Queen's blog, I knew I had to make them. They were just too adorable. And edible. They are made out of mini Reese's Peanut Butter Cups. How cute is that? And easy!

For the cupcake, I decided to make a Confetti Cupcake. I used the recipe from my favorite go to cookbook.

Confetti Cupcakes

from 125 Best Cupcake Recipes

by Julie Hasson

Makes 12 Cupcakes

Preheat Oven to 350 Degrees

Ingredients:

1 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

Pinch salt

3/4 cup granulated sugar

1/4 cup unsalted butter, at room temperature

2 egg whites

1 tsp vanilla

2/3 cup buttermilk

2 tbsp non pariels or colored sprinkles

Directions:

In a small bowl, mix together flour, baking powder, baking soda and salt.

In a bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth. Mix in non pariels by hand.

Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Vanilla Buttercream Frosting

Ingredients:

1 lb unsalted butter, at room temperature

1/2 cup shortening, not butter flavored

3 tbls milk

2 tsp vanilla

Pinch of salt

2 lbs powdered sugar

Directions:

In the bowl of an electric mixer using the paddle attachment beat butter and shortening on high until light and fluffy, at least 5 minutes. Mix in milk, vanilla and salt. Gradually add powdered sugar until frosting is of the desired consistency for piping. Using your favorite piping tip, pipe frosting onto cupcakes, sprinkle with your favorite decors and top with your mini "Cupcake" Cupcake Toppers.

"Cupcake" Cupcake Toppers

Unwrap the foil wrappers from enough mini Reese's Peanut Butter Cups to top your cupcakes. Leave the brown wrappers on so they look like mini unfrosted cupcakes. Pipe a small swirl of frosting on top of each cup. I used a Wilton #22 tip to pipe mine.

The Mini Cupcakes waiting to top off the cupcakes.

Sprinkle with mini decors and top with a red ball candy. Place on top of your frosted cupcakes.

Kids from 1 to 100 will love these cupcakes. Enjoy!

Malted Milk Cupcakes with Chocolate Fudge Frosting

2011-02-07T20:32:00.000-07:00

I have to apologize for being missing in action the last few weeks. My life has been crazy. Probably just like yours. Juggling work and my responsibilities at home has kept me running. That's not to say I haven't been baking. I have. Lots and lots of cupcakes for friends for different events over the past few weeks. Twenty-two (22) dozen cupcakes in all. But all of them cupcake flavors I have made dozens of times. No new recipes for a Blog post.

So, I was determined to make a new recipe this week. I have had my eye on this recipe for Malted Milk Cupcakes for a long time. I love malted milk and malted milk balls. When I was in Junior High School, malted milk balls were my very favorite candy. We had a great little Five & Dime Store in our neighborhood that sold the most delicious malted milk balls by the pound. And since the malted milk balls didn't weigh very much, my few pennies went a long way.

These cupcakes are super easy to make and are delish! Kids will go crazy for them. The hardest thing is halving or crushing the Malted Milk Balls. And that isn't difficult. A ziplock baggie full of Malted Milk Balls, a hammer and a cement floor are all you need.

Here's the recipe:

Malted Milk Cupcakes

from 125 Best Cupcake Recipes

by Julie Hasson

Preheat oven to 350 degrees

Makes 24 Cupcakes

3 cups all purpose flour

3 tsp baking powder

1/2 tsp salt

2 cups granulated sugar

1 cup unsalted butter, melted and cooled slightly

4 eggs

4 tbsp malted milk powder

2 cups halved or crushed chocolate covered malted milk balls

In a small bowl, mix together flour, baking powder and salt.

In a large bowl, whisk together sugar, butter and eggs until smooth. In another bowl, whisk together milk and malted milk powder.

Alternately whisk flour mixture and milk mixture into butter mixture, making three additions of flour mixture and two of milk mixture, beating until smooth. Stir in malted milk balls.

Scoop batter into muffin tin lined with paper liners. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Pipe cooled cupcakes with frosting.

Chocolate Fudge Frosting

6 oz. unsweetened chocolate

1 cup unsalted butter

3 tsp vanilla extract

1/3 cup whole milk

1/4 tsp salt

2-2 1/2 lbs. powdered sugar

Melt unsweetened chocolate and butter in the Microwave or in the top of a double boiler. Set aside to cool slightly (10 - 15 minutes).

Place 2 lbs. of powdered sugar in the bowl of a stand mixer fixed with the paddle attachment. Gradually add the chocolate and butter mixture. Add milk, vanilla and salt. Continue to add additional powdered sugar and/or milk until frosting reaches the desired piping consistency. Mix on high for 2-3 minutes. Pipe on cupcakes using your favorite piping tip. Garnish with crushed malted milk balls and crown with one whole malted milk ball.

Enjoy!

Hi Hat Cupcakes - Everything Tastes Better Dipped in Chocolate!!!

2011-01-17T20:00:00.000-07:00

I first became fascinated by Hi Hat cupcakes when I visited Retro Bakery in Las Vegas, Nevada. Their most popular selling cupcake is called the "Hop Scotch". A vanilla cake topped with vanilla buttercream dipped in butterscotch ganache:

Hop Scotch Cupcake from Retro Bakery

This is one amazing cupcake. If you are anywhere near Las Vegas you must make a pilgrimage to Retro Bakery and visit Kari and try her amazing cupcakes. I have tried cupcakes all over the country and Kari at Retro Bakery makes the best cupcakes in my humble opinion. They are good!

So after trying Kari's cupcakes dipped in ganache, I needed to try to put my own spin on the Hi Hat Cupcake. With Christmas on the horizon, I decided on a chocolate peppermint concoction. I was in charge of bringing dessert for Christmas dinner so I thought these would be the perfect showstopper. I started by making a yummy chocolate cupcake. You can find the recipe here for my Chocolate Buttermilk Cupcakes.

For the frosting, I decided to make a yummy Peppermint Swiss Meringue Buttercream. Don't be afraid of making Swiss Meringue Buttercream. It's much easier than the recipe sounds.

Peppermint Swiss Meringue Buttercream

Ingredients:

5 large egg whites, room temperature

1 cup plus 2 tablespoons sugar

Pinch of salt

1 lb. (4 sticks) unsalted butter, at room temperature

2 teaspoons peppermint extract

Directions:

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don't worry, it will come together!). Stir in the peppermint extract (start with 1 teaspoon and add more according to taste) and mix until incorporated. Tint with pink paste icing color.

Using a large round tip, pipe buttercream high on cupcakes. Place cupcakes on a cookie sheet and place in freezer for 20 minutes.

While the cupcakes are in the freezer you can melt the chocolate for dipping.

Chocolate Coating for Hi Hat Cupcakes

from Martha Stewart

12 ounces Semisweet Chocolate

3 tablespoons Canola or vegetable oil

Combine chocolate and oil in a medium heat proof bowl set over a medium saucepan of barely simmering water, stir until melted and smooth. Transfer to a small bowl and let cool about 15 minutes.

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting, none of the frosting should show. Sprinkle with chopped peppermint candy canes. Let cupcakes stand at room temperature.

For Christmas dinner we served them with a scoop of Vanilla Ice Cream.

YUM!!!

Once I made these my mind kept coming up with all kinds of ideas. What other cupcakes could I dip in chocolate? The cupcake that immediately came to mind was my Chocolate Peanut Butter Cup Cupcake. You can go to my post here to get the recipe. Here are photos of my yummy Chocolate Peanut Butter Cup Hi Hat Cupcakes:

Chocolate Cupcakes with Peanut Butter filling topped with Peanut Butter Cream Cheese Frosting


*Dipped in Semisweet Chocolate Coating and sprinkled with chopped Peanuts*

These cupcakes are pure decadence. I'm sure in the next few weeks and months a lot of my cupcakes will find themselves dipped in chocolate.

Stylish Blogger Award - Thanks Tanya!

2011-01-11T19:55:00.000-07:00

Yesterday I was honored by Tanya over at My Scrappin and Stampin Corner with the "Stylish Blogger Award". What a pleasant surprise. Thanks Tanya! I have just started to get into Card Making and Tanya is a very talented stamper and card maker. All of her designs inspire me. Check out her darling Blog here.

There are four duties to perform to receive this award:

Thank and link back to the person who awarded you this award.
Share 8 things about yourself.
Award 8 or more great bloggers.
Contact these bloggers and tell them about the award!

So here are eight things about me:
1. I love the creative planning process. So much so, that sometimes once a project is planned out in my mind and the supplies are all gathered or purchased I feel like the project is already complete.

2. I live with and take care of my very sweet 91 year old Mother, who I adore. She is my biggest fan and my number one cupcake taster!

3. I love live theater. Whether performing or watching, my favorite place to be is a dark theater. I have always loved performing and have made the most wonderful friends through Community Theater.

4. I lived in New York City for 13 years right after college graduation working in the publishing industry. I try to visit the city at least once a year.

5. I grew up in northern California but always felt like a misplaced easterner.

6. II work in sales for a large Hotel chain and love to travel. I have a great group of friends that I travel with. Our last big trip was an Alaskan Cruise.

7. I love living in Utah and having the mountains in my backyard.

8. I am addicted to the Food Network, movies and magazines of all kinds.

And now to pass the Stylish Blogger award on to some more wonderful bloggers:
Briget at Bake At 350
Kristan at Confessions of a Cookbook Queen
Diane at Created By Diane
Jeanette at My Little Cupcake Blog
Joni at Red Couch Recipes
Ivy at The Happy Whisk
Shanna at A Cup Full of Cake
Glory at Glorious Treats
Jamie at My Baking Addiction

Stop by and check out these wonderful Blogs.

Thanks again Tanya!!

Candy Cane Cupcakes with Peppermint Buttercream

2010-12-29T12:40:00.000-07:00

I apologize for not posting this yummy cupcake recipe before Christmas. Somehow time just got away from me. I am finally feeling on top of things. If you are anything like me, you can eat anything peppermint anytime of year. Any flavor of mint is my favorite flavor. So, when I found this recipe for Candy Cane Cupcakes I had to bake them. And they did not dissapoint. This is a yummy cupcake!

Candy Cane Cupcakes

from"125 Best Cupcake Recipes" by Julie Hassan

Preheat oven to 350 degrees

Makes 24 Cupcakes

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

2/3 cup finely chopped candy canes (about eight medium canes)

1 1/2 cups granulated sugar

2/3 cup unsalted butter, at room temperature

4 egg whites

1 cup buttermilk

In a bowl, mix together flour, baking powder, baking soda and salt. Stir in chopped candy canes

In a bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.

Scoop batter into muffin pan prepared with paper liners. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched.

Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Topped cooled cupcakes with Peppermint Buttercream and sprinkle with crushed candy canes.

Peppermint Buttercream

1 cup unsalted butter, room temperature

1 cup Crisco shortening (do not use butter flavored)

1 teaspoon peppermint extract (flavor to taste)

2 tbls whole milk

1/8 teaspoon salt

2 lbs powdered sugar

Place butter and shortening in the bowl of a mixer fitted with a paddle attachment. Beat on high for 5 minutes. Do not under beat, use a timer. Reduce mixer speed to low and gradually add powdered sugar. Add peppermint extract and salt. Add milk a little at a time until desired piping consistency is reached. If frosting becomes to liquid, add more powdered sugar until frosting will hold a peak.

Place decorating tip in a pastry bag and fill with frosting. Pipe frosting onto cupcakes and sprinkle with crushed candy canes.

These cupcakes are just full of peppermint yumminess. They are my Mom's new favorite cupcake. Surprise your family and friends and make them anytime of year. If you can't find candy canes, you can crush starlight mint candies and use them instead. Enjoy!

Happy National Cupcake Day! - Andes Chocolate Mint Cupcakes

2010-12-14T20:19:00.034-07:00

Happy National Cupcake Day!!!
December 15th

December 15th is National Cupcake Day. It's no secret that chocolate and mint are two of my favorite flavors. I love Andes Mint sandwiches. A thin sliver of minty green goodness sandwiched between two layers of chocolate. So, in honor of National Cupcake Day, I present Andes Chocolate Mint Cupcakes. A chocolate cupcake filled with Andes Mint chips frosted with mint chocolate buttercream, sprinkled with real chocolate sprinkles and topped with an Andes Mint Sandwich. Yum!

Andes Chocolate Mint Cupcakes

Adapted from 125 Best Cupcake Recipes by Julie Hasson

Preheat oven to 350 degrees

Makes 12 cupcakes

1 1/4 cups all-purpose flour

1/2 cup unsweetened Dutch-process cocoa powder, sifted (I use Valrhona)

3/4 tsp baking soda

1/4 tsp salt

1 cup granulated sugar

1/3 cup vegetable oil

1 egg

1 tsp vanilla

3/4 cup buttermilk
1/2 cup Andes Mint chips

In a small bowl, mix together flour, cocoa powder, baking soda and salt.

In a large bowl, whisk together sugar, oil, egg and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until batter is smooth. Stir in Andes Mint chips.

Scoop batter into prepared muffin pan lined with paper cups. Bake in preheated oven for 22-27 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with your choice of frosting or buttercream.

Fresh out of the oven...

Mint Chocolate Buttercream

Adapted from Billy Reece

INGREDIENTS

4 sticks butter

12 ounces Guittard mint chocolate chips

2 3/4 cups confectioners' sugar

1/4 cup whole milk

1 teaspoon pure vanilla extract

FOR DECORATION
Real Chocolate sprinkles
12 Andes Mint Sandwiches

DIRECTIONS

Cream (with hand or stand mixer):

4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutes

Melt (in microwave or double boiler):

12 ounces Guittard mint chocolate chips

Set aside and allow to cool for approximately 20 minutes. After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then …

Add:

2 3/4 cups confectioners' sugar

1/4 cup whole milk

1 teaspoon pure vanilla extract

On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and medium brown in color.

Do not refrigerate; use immediately or store in airtight container for up to 2 days.

Pipe onto cupcakes, sprinkle with real chocolate chips and crown with an Andes Mint Sandwich.

These cupcakes are perfect for the mint lover in your life.

Enjoy!

Gingerbread Cupcakes with Lemon Cinnamon Cream Cheese Frosting

2010-12-12T21:05:00.001-07:00

I'm finally getting around to baking some of my Holiday favorites in cupcake form. Christmas always reminds me of Gingerbread and vice versa. For years I made and decorated Gingerbread Houses. Growing up my Mother made a delicious Molasses Cookie with Chocolate Frosting that was chock full of cinnamon, ginger and cloves. Last year I made Gingerbread Cupcakes for the first time and they are my new favorites. This recipe is easy and your house will smell divine while they are baking.

Hot out of the oven

Gingerbread Cupcakes

from Betty Crocker

Makes 18 cupcakes

Ingredients:

1/2 cup granulated sugar

1/2 cup butter or margarine softened

1/2 cup molasses

2 eggs

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

3/4 cup water

Directions:

Heat over to 375 degrees F. Place paper liners in each of 18 regular size muffin cups.

In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with a spoon. Stir in flour, baking soda, salt, ginger, cinnamon, allspice and water. Spoon about 1/4 cup batter into each muffin cup.

Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely before frosting.

Lemon Cinnamon Cream Cheese Frosting

Ingredients:

1 package (8 oz.) cream cheese, softened

1/4 cup butteer or margarine, softened

2 teaspoons grated lemon peel

1 teaspoon ground cinnamon

1 teaspoon vanilla

4 cups powdered sugar

1 to 2 teaspoons milk

Directions:

In a medium bowl, beat cream cheese, butter, lemon peel, cinnamon and the vanilla with an electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until of piping consistency.

Pipe a generous amount of frosting on top of each cupcake. Decorate with Gingerbread Men sprinkles.

These are delicious. Mix up a batch this Christmas season and enjoy!

Cupcake Pops - Adorable!!!!

2010-11-28T15:21:00.000-07:00

Cupcake Pops

Who hasn't fallen in love with Bakerella's adorable Cupcake Pops? Not to mention all of her adorable Cake Pops. Her imagination, creativity and artistry is amazing! Of course, I had to buy her Cake Pops book. As soon as it came in the mail I drooled over the pictures and all of her creativity.

Knowing that sometimes I have two left hands, I was thrilled to come across the website My Little Cupcake Pop. This wonderful woman had devised and was selling a mold for Cake Pops in the shape of a Cupcake. What could be easier...her no bake recipe for the Cupcake Pops made from Oreo Cookies that's what!.

I immediately ordered the mold (you need to order one too!) and as soon as it arrived I had to make these little beauties. Here's the shopping list and recipe:

Shopping List

1 package OREO cookies

1 8oz. package cream cheese

Cupcake POP Mold

Candy Wafers for melting

~ chocolate flavored for base

~ color of your choice for top

Sprinkles for decorating top

Lollipop Sticks

Additional Items you may want:

Lollipop plastic covers

ribbon for tying

Original Oreo Cookie Cake Pop Recipe

1 pkg. OREO Cookies

1 - 8oz. pkg. cream cheese

Grind Oreo Cookies in a food processor and hand mix with cream cheese.

Other varieties of Oreo Cookies that are yummilicious as well are, Mint, Strawberry, Golden, Oreo Blizzard and Peanut Butter!

Here is a great Video Tutorial on how to make these yummy pops by the children of the mold's designer:

These were easy and fun to make and everyone that tasted them loved them.

Here are additional photos of the Cupcake Pops I made...


Drying in the egg carton after dipping in Milk Chocolate


Drying on a Styrofoam block after being dipped in Pink coating, decorated with an M&M and multi-colored non pariels

Close up shot

These were so easy and fun to make. Order one of these molds (only $5.95 each or $22.95 for four on the website) and make these as favors for kids Birthday Parties, neighbor Christmas gifts, fun after school snacks, the ideas are endless. And try out different flavors of Oreos. You'll love them! Have fun and enjoy!

Nutella filled Banana Cupcakes with Chocolate Swiss Meringue Buttercream

2010-11-21T17:03:00.000-07:00

I had my mind made up to make a Chocolate Nutella Cupcake when a friend suggested a Banana Nutella Cupcake instead. Immediately I knew this was the cupcake I needed to make. I made these yummy Banana Cupcakes from 125 Best Cupcake Recipes by Julie Hasson.

Banana Cupcakes
by Julie Hasson
Makes 24 Cupcakes

Preheat oven to 350 degrees
Line muffin pan with paper liners

2 ½ cups all purpose flour
2 teaspoon baking soda
1/8 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
4 eggs
2 cups mashed banana (about 4 large)
2 teaspoons vanilla

In a small bowl, mix together flour, baking soda and salt.

In a bowl, whisk together sugar, oil and eggs until smooth. Add banana and vanilla, beating well. Add flour mixture, beating until smooth.

Scoop batter into prepared pan. Bake in preheated oven for 24-28 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

Once cupcakes are cooled hollow out the centers using a Cupcake Corer or knife. Fill the hollowed out cupcakes with Nutella. Fill a pastry bag fitted with a #10 tip with Nutella and pipe the Nutella into the center hollow of the cupcakes. Replace the removed piece of cupcake. Make the Chocolate Meringue Buttercream.

Chocolate Swiss Meringue Buttercream
Yield: about 5 cups

Ingredients:
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 lb. (4 sticks) unsalted butter, at room temperature
2 teaspoons vanilla extract
8 ounces semi sweet chocolate

Directions:

Place semi sweet chocolate in a microwave safe bowl. Microwave at 30 second intervals until melted. Set aside and let cool for at least 20 minutes.

To make the frosting, combine the egg whites, sugar and salt in a heat proof bowl (I used the bowl of my Kitchenaid mixer) set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160 degrees F and the sugar has dissolved. (A candy thermometer is crucial anytime you are cooking sugar.)

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment (using the bowl of your mixer makes this step a breeze). Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don't worry, it will come together!). Stir in the vanilla extract, cooled chocolate and mix until incorporated.

Pipe onto cupcakes using the piping tip of your choice. Add sprinkles, jimmies, non pariels or sanding sugar of your choice. I topped mine with real chocolate jimmies.

Enjoy!

These cupcakes are delish!!!

Faux Hostess Cupcakes - Childhood Lunchbox Memories

2010-11-14T18:17:00.000-07:00

I can't tell you the excitement that would run through me when I would open my Lunchbox in Elementary School and find that my Mom had included a Hostess Cupcake for my dessert. That was the ultimate treat! A store bought Hostess Cupcake! I would show it to all my friends, who were immediately jealous. It made my day and the afternoon couldn't go by fast enough for me to get home and thank my Mother for this amazing treat.

When I got a little bit older my brother and I would make our own fake Hostess Cupcakes by making a box mix of Devils Food Cupcakes, slicing off the bottom, hollowing out the middle and filling them with Vanilla Ice Cream or Cool Whip. A yummy snack but no where near the yumminess of the Hostess Cupcake. And ours never had frosting or that magical white squiggle.

I decided it was about time I tackled that magical Hostess Cupcake. Start with your favorite Chocolate Cupcake recipe. I used this one from 125 Best Cupcake Recipes by Julie Hasson. They baked up beautifully.

Once the cupcakes have cooled, core the centers out to fill with Vanilla Cream filling. I used my Cupcake Corer (made by Cuisipro), which is an amazing little tool that makes coring cupcakes a breeze. You can see it at work in the photo.

Here's the recipe for the filling:

Mock Creme Cupcake Filling

by Taylor on Recipezaar

for 24 Cupcakes

1/2 cup butter

1/2 cup Crisco shortening

1 cup Sugar

3 Tablespoons flour

2/3 cup Milk

1 teaspoon Vanilla

Cream butter and Crisco until light and fluffy. Add sugar, flour, then milk and vanilla. Whip until sugar is all dissolved and mixture is thick and fluffy. Put in pastry bag fitted with a #10 round tip. Pipe into center of cooled chocolate cupcakes. Replace center of cupcake that was removed.

Now for the Chocolate Ganache. If you've never made Ganache, don't be afraid, it's very easy and tastes divine. Here's the easy recipe I found:

Chocolate Ganache

Adapted from the Pillsbury Cookbook

Enough to cover 24 Cupcakes

12 ounces Semisweet Chocolate, chopped or 2 cups Semi-Sweet Chocolate Chips

1 cup Heavy Whipping Cream

2 Tablespoons Butter

In a small saucepan, over low heat, combine chocolate and cream. Mix and melt together, until chocolate is completely melted, and mixture is smooth and creamy. Remove saucepan from heat and stir in butter. Let cool at least 20 minutes until it is warm to the touch. Take the cupcakes individually and dip them in the Ganache up to the top of their liners. Pull cupcake out of the Ganache and let any excess drip back into saucepan. Place dipped cupcake on rack for Ganache to dry.

Once the Ganache on the Cupcakes is dry and set mix up a small batch of Vanilla Decorator's Buttercream

Vanilla Decorator's Buttercream

Ingredients:

1/2 cup (1 stick) unsalted butter

1/2 cup Crisco shortening (not butter flavored)

3-4 cups powdered sugar

1/8 cup of milk

Pinch of salt

1 teaspoons vanilla

Directions:

Cream together butter and Crisco until light and fluffy, approximately 3 minutes. Gradually add powdered sugar. Add milk, salt and vanilla. Continue adding powdered sugar until frosting is of piping consistency. Place in a pastry bag fitted with a #2 tip and pipe a squiggle across the center of the Ganache.

By this time you won't be able to resist, so dig in! They are delicious!

Enjoy!!!

Vanilla Vanilla Cupcakes for National Vanilla Cupcake Day

2010-11-09T22:56:00.000-07:00

Happy National Vanilla Cupcake Day!!!

November 10th is National Vanilla Cupcake Day and to say that Vanilla is my favorite cupcake flavor is an understatement. I love, love, love vanilla cupcakes. In fact, every time I try out a new cupcake shop/bakery I order their vanilla cupcake with vanilla buttercream as the first cupcake I try. I figure if they can get the basics right, the rest of their flavors are worth a try.

I have had this recipe by Amy Sedaris for months waiting for the perfect opportunity to try it. What better opportunity than a cupcake holiday!

Fresh out of the oven. They smell divine!

Amy Sedaris' Vanilla Cupcakes
Makes 2 dozen

1 1/2 sticks unsalted butter
1¾ cups sugar
2 large eggs
2 teaspoons pure vanilla
½ teaspoon salt
2½ teaspoons baking powder
2½ cups flour
1¼ cups milk

To prepare oven, muffin tin: Preheat oven to 375 degrees. Adjust oven rack to middle position. Line standard muffin tin with paper or foil liners.

To make cupcakes: In large bowl, cream together butter and sugar. Beat in eggs, vanilla, salt and baking powder. Add flour in 3 batches, alternating with milk. Beat at low speed for 30 seconds or until mixture is smooth and satiny.

To bake cupcakes: Divide batter evenly among cups. Bake for 18 to 20 minutes or until tops are pale gold and toothpick or skewer inserted into center comes out clean. Cool on wire rack for 45 minutes or until at room temperature.

For these cupcakes I used a Vanilla Swiss Meringue Buttercream because I love the delicate texture and beautiful way it pipes onto cupcakes. You can find the recipe and a video how-to demo on my Blog here. But if you would like to us a more traditional Vanilla Buttercream here is Amy Sedaris' Buttercream Frosting recipe for these cupcakes.

Buttercream Frosting

1 stick of unsalted butter
1 pound box of confectioners' sugar
¼ cup half-and-half
1 teaspoon pure vanilla

In medium bowl, whisk together butter, confectioners' sugar, half-and-half and vanilla until smooth and fluffy.

Celebrate Today!

Enjoy a Vanilla Cupcake

for National Vanilla Cupcake Day!

The Perfect Cream Cheese Frosting for Patriotic Red Velvet Cupcakes on Election Day

2010-11-06T17:13:00.000-06:00

Happy Election Day!!! I hope everyone had the opportunity to get out and VOTE! As part of this Election Day, I received a request to provide 250 cupcakes for an Election Night Party. Whew! That's a tall order and a lot of cupcakes!!

I thought this would be a good subject for my blog. A little insight into what it takes to bake, decorate and deliver 250 cupcakes from a home kitchen. First I planned what the finished cupcakes would look like. My old standby Red Velvet Cupcake would be the perfect color and a flavor that is universally liked.

Now to decide on the cupcake liners. Reynolds has come out with a great line of baking liners called Baked for You-StayBrite Baking Cups. They are brightly patterned on the outside and foil on the inside. They hold up extremely well and the color of the cupcake doesn't bleed through. My local Smith's Grocery store had them in a Patriotic pattern. An all American blue with red and white fireworks. Perfect! They come 36 liners in a pack so I had to hit a couple of Smith's stores to find enough to bake 250 cupcakes.

Now my friend wanted the cupcakes to have a custom topper reflecting her political leanings - a Republican Elephant. I thought about fondant but really didn't have time to cut 250 elephants out of fondant. So I contacted one of my favorite Etsy Sellers - Anders Ruff Custom Designs to see if they would modify their Patriotic design I had purchased this past Fourth of July. Check out their Etsy shop here. They have amazing designs of all kinds of wonderful Party Goods from Invitations to Custom Banners. They created an adorable DIY cupcake topper. I just needed to print them off and put them together. I punched them out using a 2" Fiskars scallop punch and glued them to a wooden hors d'oeuvres pick. I did this over two nights of TV watching.

My "Fourth of July" Red Velvet Cupcakes with the Custom Toppers from Anders Ruff

I also had to decide how was I going to deliver 250 cupcakes? Boxes were in order. I usually gift my cupcakes in boxes that hold one dozen cupcakes but I didn't want to deliver 25 boxes of cupcakes. I went to my favorite mail order box company - BRPBoxShop - you can access their website here. You can order 10 boxes at a time or 100 boxes and shipping is free within the lower 48 states. I ordered 10 of the Kraft Cupcake Boxes with Inserts that hold 2 dozen cupcakes. They arrived in less than a week and were perfect!

Next came the math. My Red Velvet Cupcake recipe (you can find it here) makes between 30-33 regular sized cupcakes. I figured I would need to make nine batches of batter (270-297 cupcakes) to make sure I had enough. I then took the recipe and multiplied the ingredients by nine. Once I had the calculations of how many total ingredients I needed I divided each ingredient into the size of that item I normally purchase (10 pounds of sugar, 1 dozen eggs, etc.) to put together my grocery list. Saturday was shopping day and a quick trip to Costco and Walmart and I had all my supplies.

Sunday was baking day. I kind of had it in my mind how long it was going to take to bake the nine batches of cupcakes but to be safe I started early. I began baking at 6:45 AM and baked straight through until 12:45 PM. The secret? Commercial size cupcake pans that bake two dozen cupcakes at a time. I own three of them so I could keep the cupcakes coming every 20 minutes as they baked in the oven. I also have the large cooling racks that accommodate this size of pan. Having the right equipment really makes things easier. I set up measuring stations for each of the ingredients in the recipe with dedicated measuring cups/spoons. This made quick work of measuring my mis en place for each batch of batter.

Once the cupcakes were baked and cooled I placed them in the boxes for safe keeping until I frosted them. This allowed me to stack the boxes and keep all the cupcakes under control. I mean really, who has a kitchen large enough to accommodate 250 (or more) cupcakes out on their counter tops. Not me, I live in a small Condo with no counter space at all. I used my small Kitchen table and an additional card table placed in my living room.

There are two dozen cupcakes in each of the boxes under the card table

Next came Monday night, time to frost and decorate all the cupcakes. I began making the Cream Cheese Frosting at 6:00 PM. I loaded my pastry bag with an Ateco 885 tip and started piping. I decided to frost the cupcakes right in the boxes. I figured the less I handled the cupcakes the better. I piped on the frosting, sprinkled them with red, white and blue star shaped quins and inserted the custom toppers. I finished the frosting and decorating at 8:15 PM. The best thing I discovered while frosting is the perfect recipe for Cream Cheese Frosting. A Cream Cheese Frosting that will hold it's shape when piped. Here it is:

Decorator Cream Cheese Frosting

2 8 oz. packages of Cream Cheese, room temperature

1/2 lb. (2 sticks) unsalted Butter, room temperature

2 tablespoons Meringue Powder

1/8 teaspoon Salt

2 teaspoons Vanilla

4 cups powdered sugar

In a mixer fitted with the paddle attachment whip the butter and cream cheese for 3 minutes. Set a timer, do not under beat. Add the meringue powder and salt and beat for another minute. Add the Vanilla. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed. Mix until combined and light and fluffy. Pipe frosting onto cupcakes using a decorative tip. The meringue powder helps the frosting hold its shape and set up.

Once the cupcakes were frosted and decorated I closed up the boxes, stacked them for safe keeping, ready to put in my car in the morning for delivery to the location of the party on Election Day. I was up early on Election Day to load up the car and carefully drive on the freeway 20 minutes to deliver the cupcakes safe and sound for the party before heading off to work.

It was a tall order - 250 cupcakes. But I did it. All by myself. And I actually had fun! So don't be afraid of big jobs. With a little forethought and planning you'll be amazed at what you can accomplish!

Chocolate Peanut Butter Cupcakes with Peanut Butter Cream Cheese Frosting

2010-10-24T19:02:00.000-06:00

I don't know why but there are two Holidays each year when I immediately start craving Reese's Peanut Butter Cups. The first is Easter. I just can't get enough of those Reese's Peanut Butter Eggs. The second is Halloween. I loved it when I got Reese's Peanut Butter Cups in my Trick or Treat Bag. I would hide them so I could savor and enjoy them all by myself as an after school snack. With Halloween right around the corner the craving has me buying bags of miniature Reese's Peanut Butter Cups and hiding them in my desk at work for an afternoon snack. Then I thought, what would be better...so I made Chocolate Peanut Butter Cupcakes with Peanut Butter Cream Cheese Frosting. These cupcakes are the perfect combination of chocolate with a peanut butter center and then topped with a sinful peanut buttter cream cheese frosting. They will definitely satisfy your chocolate peanut butter craving.

Chocolate Peanut Butter Cupcakes with Peanut Butter Cream Cheese Frosting

Yields: 24 cupcakes

Ingredients Filling and Cupcakes:
2/3 cup(s) confectioners' sugar
½ cup(s) creamy peanut butter
10 tablespoon(s) (1 1/4 sticks) butter or margarine, softened
1 1/4 teaspoon(s) vanilla extract
1 2/3 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
1 teaspoon(s) baking soda
½ teaspoon(s) salt
1 cup(s) sour cream
2 tablespoon(s) milk
1 ½ cup(s) granulated sugar
2 large eggs

Directions

Prepare Filling:
In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.

Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.

Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and ½ teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.

Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.

When cupcakes are cool, prepare :

Peanut Butter Cream Cheese Frosting

Ingredients:

2 sticks of unsalted butter at room temperature

2 8 oz. packages of cream cheese at room temperature

1 1/2 cups of peanut butter

8-12 cups of confectioner’s sugar

Miniature Reese’s Peanut Butter Cups

Chopped peanuts

In large bowl, with mixer on high speed, beat the butter and cream cheese until light and fluffy (approximately 5 minutes). Add the peanut butter and mix together. Blend in the sugar, starting with about 6 cups and adding more sugar till it reaches the desired taste and piping consistency. Increase speed to medium-high; beat until light and fluffy, scraping bowl often with rubber spatula. Pipe frosting on cupcakes and top with a miniature Reese’s Peanut Butter Cup and chopped peanuts.

Try not to eat them all at once.

Enjoy!

Heinz Ketchup Spice Cupcakes with Cream Cheese Frosting

2010-10-17T18:54:00.000-06:00

When fall rolls around I immediately think of the house filled with the aroma of yummy spices like cinnamon, ginger and nutmeg. All week I have been wanting to try something different in the spice cupcake category. Now if you're one of those (like my father was) who thinks ketchup makes everything taste better, then these are the cupcakes for you. And if you think ketchup in baked goods is gross, well, these cupcakes may surprise you.

To commemorate its Canadian Centennial, Heinz created a recipe for Ketchup Cake. The ketchup lends a nice red color, moist texture, and "spice" to the cake, mimicking a spicy carrot cake without all the extra work of shredding carrots. I think I'll just call them my Spicy Red Velvet Cupcakes and let people wonder what the secret ingredient is that makes it so moist and delicious.

Heinz Ketchup Cupcakes

Recipe adapted from the Heinz website

Cupcake Ingredients:

2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp each ground nutmeg and ginger
1/2 cup Heinz tomato ketchup
1/2 cup water
2 tbsp red food coloring
3/4 cup butter, softened
11/2 cups dark brown sugar, packed
2 eggs

Directions:

Preheat oven to 350 degrees. Place liners into two 12 cup muffin pans.

Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. Stir the ketchup, water and coloring in a separate bowl. Set aside.

Beat the butter and blend in the sugar in a large bowl until smooth. Beat in the eggs. Add the flour mixture and ketchup mixture. Beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for one minute.

Divide the batter evenly between the prepared liners.

Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.

Cool the cupcakes for 10 minutes before turning onto a rack to cool completely.

Cupcakes just out of the oven...

Cream Cheese Frosting Ingredients:

8 oz brick-style cream cheese, softened
1 cup butter, softened
1 tsp vanilla extract
4 cups icing sugar

Frosting Directions:

Beat the cream cheese, butter and vanilla on medium speed for 3-5 minutes or until smooth.

Gradually beat in the sugar on low, scraping the bowl as needed. Beat on high until fluffy.

Frost the cupcakes or pipe on frosting with your favorite piping tip and decorate as you wish.

Don't be afraid to try these. They are delicious.

Enjoy!

2010-10-11T12:55:00.002-06:00

Wow!!! That's all I can say. One of my personal favorite cupcakes - my Oreo Cupcake is featured today on Cupcakes Take the Cake. Click on the link to go to the mention. I am really honored to have had three of my cupcakes featured on this amazing Blog all about cupcakes.

These Oreo cupcakes are absolutely delicious and kids love them (there's an Oreo Cookie baked in the bottom). Click here to go to my post with the recipe. Thanks again Cupcakes Take the Cake for the shout out!