Archives for category: Cupcakes

I am a happy godmother of two amazing young women: Stephanie and Laura and we were able to spend a weekend together where we explored some embassies in DC, checked out the DC Funk Parade, ate some Chinese food, made brunch and baked cupcakes! Since the beginning of great summer weather is approaching, we thought it would be fitting to make these amazing strawberry lemonade cupcakes. The original recipe also suggested putting them in mason jars which is adorable too, but we stuck with some quintessential summer cupcake liners that were too perfect to pass up. Enjoy these refreshing summer treats!

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Lemon Cupcakes Ingredients: 

  • 1 1/4 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon pure lemon extract
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 1/2 cup oil (vegetable, canola or extra light olive oil)
  • 1/2 cup sour cream (any fat content)

Strawberry Frosting Ingredients: 

  • 1/2 cup butter
  • 4oz. (1/2 block) cream cheese (cold)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons strawberry jam
  • 2-3 fresh strawberries, pureed (or very finely chopped)
  • 1 Tablespoon heavy cream, or milk, as needed

Lemon Cupcakes Directions:

Preheat oven to 350*F. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside. In the bowl of an electric mixer, add eggs and beat 10-20 seconds.

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Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla, lemon extract, lemon juice, zest and oil, beat.

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Add sour cream and blend until combined.

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Reduce mixer speed to low and slowly add the flour mixture. Mix just until the dry ingredients are incorporated. Pour (or scoop) batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full (no more).

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Bake cupcakes in pre-heated oven for 12-15 minutes

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Strawberry Frosting

In the bowl of an electric mixer, beat butter until fully smooth. Add cream cheese, and again beat until fully incorporated and very smooth. While mixing on low speed, add the powdered sugar, one cup at a time.

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Add vanilla extract, then strawberry jam and beat until well combined. If the jam you are using has large chunks in it, you may need to blend in a food processor or press through a fine strainer before adding to the frosting. Depending on the ripeness of your berries, you may want to add 1 drop of pink food coloring to the icing.

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If the frosting is very thick, add heavy cream or milk, then beat until light and fluffy. Frost on cooled cupcakes.

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Love these goons:

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Same story as my chocolate chip cookies but for a scrumptious vanilla cupcake recipe!

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sour cream

Directions:

Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.

In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside. In a large bowl, using an electric or stand mixer  on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy.

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Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended.

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Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.

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Fill each cupcake liner about 3/4 the way full with cupcake batter.

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Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

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Found some icing in my cabinet to match my cupcake liners 🙂

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First snow day of 2015! After a huge craving for some hot cocoa, I found recipes for hot cocoa cupcakes and hot cocoa frosting! My sister and I had been planning on taking some snow-filled pictures and this was the perfect opportunity to do so! Enjoy the recipes, the snow and the pictures!

Ingredients

Cupcakes

  • 1 3/4 cup all purpose flour
  • 3/4 cup cocoa
  • 1 1/2 cup sugar
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla
  • 3/4 cup milk
  • 1/2 cup hot water

Frosting

  • 1/2 cup Hot Cocoa Mix
  • 1/3 cup hot water
  • 1/3 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1/2 pound powdered sugar

Directions

Preheat oven to 350 degrees and line cupcake tray with baking cups. Mix flour, cocoa, sugar, baking powder, baking soda, and salt in the bowl of your stand mixer until all of the dry ingredients are combined. Add eggs one at a time, mixing in between. Add milk, oil and vanilla and mix until combined. Turn mixer on low and slowly add hot water until incorporated. The batter will be very liquid.

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For ease of pouring, transfer batter to a large measuring cup and pour batter into baking cups about 2/3 full.

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Bake for about 16-18 minutes or until done. Remove and let cool.

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For the frosting, combine cocoa mix and water in large mixer bowl. Beat in butter and vanilla extract. Gradually beat in powdered sugar until smooth and creamy. Add more hot water if frosting is too thick.

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Here are my sister’s awesome pictures!

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Behind the scenes :p

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To get ready for Thanksgiving, Cristina, my sister and I got together to bake some cupcakes! We started off with these Vanilla Apple Cupcakes that were very easy to make and absolutely delicious! Let’s just say we ended off licking the icing off our fingers it was so good! Also, we added a play date for our dogs, Nemo and Scooter, and it was quite fun!

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Ingredients
Cupcakes:
  • White cake mix
  • Apple cider
  • 3 medium eggs
  • ⅓ cup vegetable oil
  • 1 tbsp vanilla

Apple Cider Buttercream frosting:

  • ½ cup unsalted butter
  • ½ cup shortening
  • 4 cups powdered sugar
  • 1 tbsp cinnamon
  • 1 tsp vanilla
  • 1 tsp nutmeg
  • 1 tbsp meringue powder (we didn’t use any and it still came out fine but if you have some, use it!)
  • 2 tbsp apple cider
  • piping bag fitted with an extra large star tip
Directions
Prepare the cupcakes according to box instructions, substituting the apple cider where the water is called for. Add vanilla in with the other wet ingredients. Bake the cupcakes in preheated oven according to instructions. For added apple flavor, you could fold in ½ cup of diced apples into the cake batter before pouring.
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Frosting: Cream the butter and shortening together until smooth. In a separate bowl, combine the cinnamon, nutmeg, meringue powder, and powdered sugar. Slowly sift the powdered sugar and spices into the butter and shortening. Mix until well blended. Add the vanilla and apple cider to the frosting and continue mixing until smooth. If the frosting is too wet, gradually add more powdered sugar, if too dry, add additional apple cider. Using an extra large star tip, pipe the frosting onto the cupcakes creating an upward spiral, working from the outside of the cupcake to the center.
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What better day to bake when it’s frigid and snowing outside!
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One cupcake even got sent off to a surprise birthday party!
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The next set of cupcakes we made was this delicious combination of caramel apple all in a cupcake! I am a sucker for caramel so as soon as I found out that pure, thick, caramel was going both into the cupcake and the icing, I was sold! I will note that I do not like having left over icing, so I cut the icing recipe below in half and it was more than enough to cover all 24 cupcakes, but you can always make it as is shown below. Also, I didn’t do the fancy nut topping but feel free to add that nutty touch! Enjoy!

Ingredients
Cupcakes:
  • 1 (15.25 box) yellow cake mix
  • ¾ cup apple cider
  • 3 eggs
  • ½ cup apple butter
Frosting:
  • 3 (8 oz.) packages regular cream cheese, softened to room temperature
  • 3 (4 oz.) sticks unsalted butter, softened to room temperature
  • ¼ cup thick caramel topping
  • ¼ cup apple butter
  • 6 cups sifted powdered sugar
Topping (optional):
  • ½ cup thick caramel topping
  • 1 cup finely chopped nuts (such as walnuts, pecans, or peanuts)
Directions
Preheat oven to 350 degrees F. Line 2 muffin pans with paper baking liners or spray pans with nonstick spray. In a large mixing bowl mix together cake mix, cider, eggs, and ½ cup apple butter with electric mixer on medium speed for 2 minutes. Spoon batter evenly into prepared pans so that each cup is about ⅔ full.
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Bake cupcakes for about 19-23 minutes or when toothpick inserted in the center comes out clean. Place on wire racks and cool completely.
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To make frosting, mix together cream cheese and butter in large mixing bowl until well combined and lumps are all gone. Mix in ¼ cup caramel and apple butter until well combined. Slowly mix in powdered sugar until well combined. Frost cupcakes as desired with pastry bag or knife.
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If desired, warm remaining ¼ cup of caramel in microwave for 15 seconds or until drizzling consistency. Cool slightly then drizzle over cupcakes. Sprinkle nuts on top. Store in refrigerator until ready to serve.
 I didn’t get to add a caramel drizzle or nuts but I did try a mattice icing style with the same icing through a pastry bag.
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 To end off our Thanksgiving cupcake extravaganza, we made these delicious Pumpkin Snickerdoodle Cupcakes thanks to Your Cup of Cake and they were absolutely delicious! Instead of just leaving them with plain icing on the top, we added some fun turkey faces on top of the whole treat to add to the festivities!

Ingredients
Cupcakes:
1 box yellow or white cake mix (you can use Spice mix and omit spices)
1 Tbsp. pumpkin pie spice
1 tsp. cinnamon
15 oz. pumpkin puree
3 eggs
1/2 C. applesauce or oil
1/3 C. milk
2 tsp. vanilla extract
Snickerdoodle topping:
6 Tbsp. butter, melted
1/4 C. sugar
1 Tbsp. cinnamon
Cinnamon Sugar Cream Cheese Frosting:
1/2 C. butter, softened
8 oz. cream cheese
1 1/2 tsp. cinnamon
2 tsp. vanilla extract
3 1/2 – 4 1/2 C. powdered sugar
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Small note about this Pumpkin Pie Spice: I went to buy some at the grocery store because I saw it called for some in the recipe, but when I saw how much it cost to buy for a blend of other more common household spices, I decided not to buy it. I happened to find it in my pantry later at home and ended up using it, but always be sure to read the labels to see if it is one less thing you might need!
Directions
Preheat oven to 350 degrees and line pans with cupcake liners. Sift cake mix, pumpkin pie spice and cinnamon into a bowl an set aside.
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In a large bowl, combine pumpkin, eggs, applesauce, milk and vanilla extract.
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Stir in cake mix and spices.
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Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
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Place your melted butter in a small bowl. Combine sugar and cinnamon in another small bowl.
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Use a pastry brush to brush melted butter on the tops of your cupcakes (they can be cooled or nearly cooled), then roll the tops of the cupcakes into your cinnamon-sugar to get that “snickerdoodle” look.
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Frosting: Beat butter and cream cheese. Add cinnamon and vanilla extract and slowly add in powdered sugar until you reach your desired consistency. Add 1 Tbsp. milk if it becomes too thick.
Pipe onto cooled cupcakes and sprinkles extra cinnamon-sugar on top!

Another creative way to bake with ripe bananas! This recipe also has raspberries and chocolate chips and is light for those dieting days 🙂

Ingredients

  • 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey (or maple syrup)
  • 1/2 cup light or dark brown sugar, loosely packed
  • 1 cup mashed very ripe banana (about 2 large very ripe bananas)
  • 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
  • 1 large egg, beaten
  • 3/4 cup milk (almond milk, soymilk, cow’s milk, rice milk)
  • 1/2 cup (or less, depending on your taste) semi-sweet chocolate chips
  • 1 and 3/4 cups fresh raspberries

Directions

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Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray. Do not use cupcake liners, muffins will stick to liners. Set aside.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

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In a separate bowl, whisk the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps as you can.

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Add the mashed banana, yogurt, and beaten egg.

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Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the chocolate chips. Fold in the raspberries last. Be very gentle not to dye the batter pink from the raspberry juices. Try to not overmix the batter, which will lend tough, dry muffins.

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Divide the batter between 15 muffin tins. Fill all the way to the top. Sprinkle a few more chocolate chips on top if desired.

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Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking and prevent your pan from warping. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

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Muffins remain fresh and moist stored at room temperature for up to 5 days.  Muffins freeze well, up to 3 months.

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My friend Rosie came home for the holidays with her husband and beautiful new baby girl! We decided to make a christmas wreath made out of cupcakes and gingerbread houses! Below is the cupcake wreath recipe (we did not make the sugared cranberries or cookies but both recipes are in the link with all recipes). Just a warning, the icing used here is buttercream and it takes more time than usual but worth it! You can use any cupcakes, but we used the one in the link (red velvet). Once all the cupcakes were made, we all took turns decorating them with the “grass” icing so it truly was a group effort, and isn’t that what wreaths are all about?! All the cupcake wreath recipes can be found here.

Rosie was also nice enough to make homemade hot cocoa for everyone! It was awesome!

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Wreath

  • 24 cupcakes (see recipe we used)
  • Green buttercream (see recipe below), for decorating
  • Holly leaf cookies (see recipe we did not use), for decorating
  • Sugared cranberries (see recipe we did not use), for decorating
  • Pastry bag fitted with large star tip

Red Velvet Cupcake Ingredients

  • 1 1/2 stick(s) (3/4 cup) butter, softened
  • 1 1/2 cup(s) granulated sugar
  • 1/4 cup(s) unsweetened cocoa powder
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) vanilla extract
  • 2 large eggs
  • 1 cup(s) milk
  • 2 tablespoon(s) (1 oz) liquid red food color (we did not have any but still tasted the same!)
  • 2 teaspoon(s) white vinegar
  • 2 1/2 cup(s) cake flour (not self-rising)

Buttercream Frosting Ingredients

  • 6 large egg whites
  • 2 cup(s) granulated sugar
  • 2 1/4 cup(s) (4 1/2 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
  • 1 tablespoon(s) pure vanilla extract
  • Leaf green gel food coloring

Directions

Make red velvet cupcakes: Heat oven to 350°F. You’ll need 24 regular-size (2 1/2-in. diameter) muffin cups lined with foil liners. In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, one at a time, until blended. Stir milk, food color and vinegar in a 2-cup measure until well blended. With mixer on low speed, beat in flour in three additions, alternating with buttermilk mixture in two additions, beating just until blended. Spoon a scant 1⁄4 cup batter over candy in each cup, keeping candy in center. Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes, then remove from pan to rack. Cool completely.

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Once they are in the oven, make the buttercream frosting. This takes some time but allows for the cupcakes to cool before starting to decorate. In a large metal or glass bowl of an electric mixer, whisk together the egg whites and sugar. Set the bowl over (but not touching) a saucepan of barely simmering water and cook, whisking constantly, until the sugar has dissolved and the egg whites are warm to touch, 3 to 4 minutes. (To tell if the sugar has dissolved, rub a little of the mixture between your fingers. It should feel smooth, not grainy.)

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Remove from the heat. Using an electric mixer, whisk on low speed, gradually increasing to high, until stiff glossy peaks form and the bowl is no longer hot to touch, 10 to 15 minutes. Reduce the speed to medium and gradually add the butter, a few pieces at a time. After adding all the butter, continue to whisk until the mixture begins to resemble softly whipped butter, about 3 minutes. Switch to the paddle attachment and add the vanilla. Mix for 3 to 4 minutes to remove some of the air bubbles. Tint the frosting green.

Assemble the wreath. Remember, if you make the holly cookies and sugared cranberries, be sure to allot time to those too. Assemble the cupcakes in a wreath shape (15 in outer circle, 9 in inner circle). Place the green buttercream in the pastry bag fitted with a large start tip and frost the cupcakes with green buttercream frosting to create a wreath, filling in any gaps between cupcakes with the frosting. Decorate the wreath with the holly leaf cookies and sugared cranberries (or other decorations you may wish to use, we used sprinkles and melted white chocolate). Enjoy!

We all took turns decorating some of the cupcakes with the buttercream frosting:

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Red Velvet Mini Cupcakes

Just use the same recipe but use a mini cupcake mold. I even got a little helper to help me with my little cupcakes! BWF recruit in training!

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He rocks!

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Using my new toy!

Red Velvet Sandwiches 

Found this amazing recipe and even though it is using a box (sorry!) you could technically use the original recipe with the adjustments. Since it takes some time to assemble, I just went ahead with the box. Enjoy! 

Ingredients

  • 1 Box red velvet cake mix (I used Duncan Hanes)
  • 1/2 Cup butter, softened to room temperature
  • 2 Eggs

Directions

Preheat oven to 350 degrees. Mix ingredients until combined. Drop spoonfuls of cookie batter onto baking sheet about two inches apart. Bake for 10-12 minutes. Cool.

Cream Cheese Filling

Ingredients

  • 1/2 Cup butter, softened to room temperature
  • 1 8 oz. Package cream cheese, softened to room temperature
  • 1 1lb. Box of confectioner’s sugar
  • 1 tsp Vanilla

Directions

In a mixer, cream butter, cream cheese and vanilla. Gradually add sugar and mix until smooth.

Makes about 24 cookies or 12 cookie sandwiches

*Sorry for the lack of pictures but I promise mine looked JUST like the ones on the website!

For the past two years, my master’s program has delayed some of my BWF posts but just this past weekend I graduated! This starts a new transitional time for myself but also for BWF as I can bake and post a bit more and incorporate Vines into some of my posts. We made these delicious cupcakes this past weekend to celebrate and covered them with “graduation caps.” If your loved ones haven’t graduated yet, these are a quick and easy way to celebrate them in a very sweet way. Enjoy!

Ingredients

  • 2 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cups sugar
  • 1 cup milk
  • 1/2 cup (1 stick) butter, softened
  • 2 teaspoons vanilla
  • 3 egg whites
  • 1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
  • 1 container (16 ounces) vanilla frosting

Directions

Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.

Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.

Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.

Frost cupcakes; garnish with additional crushed cookies.

Check these out:

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