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Desserts Lemon Meringue Cupcakes Oh My! LEMON MERINGUE CUPCAKES are absolutely awesome and are the perfect serving size summer dessert. Oh my, have you ever seen anything so delicious looking, EVER?! These are a family favorite and my most requested recipe during our family reunion, I usually make 4-5 dozen of them, lol. For the best meringue, make sure your whites are room temperature. How to Make Wedding Cupcakes. That title should read… “How to Make Wedding Cupcakes when You’re Not Really a Professional Cupcake Baker.” Since I’m always bringing treats to people, those people occasionally ask if they can hire me to make treats.

Not really wishing to create a business of making and selling food, I typically decline- however, a very sweet, young teacher at my son’s school was getting married last weekend and asked if I would do the cupcakes for her wedding. (In case you’re not in on the latest, apparently cupcakes are a hip alternative to a fancy wedding cake nowadays). We met and discussed the project, and I found myself agreeing to make 96 cupcakes! I owe a huge, HUGE thank you to my Twitter pal and “real-life” cupcake professional Kristin who has a business called Meringue Bake Shop in Southern California. Kristin took the time to share tips and advice about making cupcakes for clients. Here are the details: The bride wanted white and chocolate cupcakes with buttercream frosting. Elegant White Cupcakes - i am baker. These delicious cupcakes have a fine crumb and a dense texture, making them ideal for a special occasion!

One thing I am learning is that in baking, quicker is not always better. Sometimes it is worth it to put time, precision, and thought into a recipe. I have struggled with this concept over the years, intentionally seeking out FAST EASY SIMPLE recipes. And while those recipes have a place in my very busy life, so does recipes that take just a bit more.

In my search for the perfect white cupcake, I came across this recipe from King Arthur Flour. It is perfect in a way, I suppose. That being said… it is the perfect cupcake if you love dense, moist, fine crumb, and delicate texture. Ingredients Instructions Preheat oven to 350 degrees. Recipe adapted from King Arthur Flour. Tips for Success: Room temperature ingredients are advised for this recipe. People often ask about almond extract, wondering if they can omit. Doctored Up Cake Mix. One of the most common questions that pops up in my email inbox and comment section here on MBA has to do with my favorite Doctored Up Cake Mix recipe from 2012. When the recipe was originally shared, 18.25 ounce boxes were readily available at most supermarkets.

They aren’t so attainable anymore. Most companies have now reduced the packaging down to about 15 ounces. They’ve changed the structure of the cake mix to get the same number of cakes and cupcakes with a smaller amount of product. After responding to countless emails and comments regarding this recipe, I thought it was probably time that I address the change with an all new post. I’ve tried it with several cake mix and pudding combinations with stellar results, so grab those mixes and let’s get to baking! My Favorite Cake Mix Recipes Mint Chocolate Chip Cupcakes (pictured above) Coconut Cupcakes Heath Bar Cupcakes Oreo Cake Cadbury Creme Egg Cupcakes Take 5 Cupcakes Peanut Butter Cup Cupcakes Yield: 24 cupcakes Prep Time: 10 minutes Notes:

Vegan Clementine Cupcakes: King Arthur Flour. Sallys Baking Addiction White Wedding Cupcakes. - Sallys Baking Addiction. Tender and moist homemade vanilla almond cupcakes topped with creamy white chocolate frosting. A truly elegant treat for the most special day. Today is our wedding day. The day my father will walk me down the aisle towards the new life ahead of me. Bridesmaids dressed in coral, groomsmen donning tuxes, proud parents, elated friends, kick-ass band, talented photographer, videographer, photo booth, filet, sesame-crusted salmon, Blue Moon (always), champagne glasses, CHEERS. 20 months of planning and here we are. But before our ceremony this afternoon (actually 2 days from now because I’m writing this ahead of time, but let’s pretend), let me share a very special recipe with you. I did not bake for our wedding day; I’ll leave that to the bakery. I’d much rather stay positive, eat white wedding cupcakes, celebrate, and relax before our big day than spend every hour stressing, overthinking, and criticizing myself for eating said cupcake.

Pure white chocolate packed inside each beautiful swirl. Sallys Baking Addiction Moist Yellow Cupcakes with Milk Chocolate Frosting. - Sallys Baking Addiction. These super moist yellow cupcakes with milk chocolate frosting reign supreme in the dessert world. Soft, fluffy, and bursting with buttery flavor. Homemade tastes 1,000x better than a box! It’s been a few years since I made classic yellow cupcakes. If you click over, you will see that I clearly used an iPhone in the first few months of my blog’s life. My eyes hurt. Nothing, and I mean nothing beats a classic yellow cupcake topped with milk chocolate frosting. And I know I’m pretty biased because sprinkles is my middle name (not really but it should be), but yellow cupcakes with chocolate frosting taste 1,000x better when there are rainbow sprinkles on top.

To celebrate the wedding getting sooo close, I set out to make a brand new recipe for yellow cupcakes. Yellow cupcakes are about as classic as apple pie. The homemade yellow cupcakes I remember from growing up are rich, tender, moist little versions of yellow sheet cake. (The return of my fave polka dot plates.) Let’s dive in Directions:

Café Mocha Cupcakes. Banana Pudding Cupcakes. I’m going to tell you right now that these cupcakes almost did not make it to the blog. It was a tragedy of epic proportions. In order for you to understand the severity of the situation, let me take you back a few days to Friday night. It was late, the boys were hanging out in the living room, and a certain pregnant lady was in her kitchen working on cupcakes for her website. Of course, she didn’t FEEL like working on cupcakes right then, but she was headed to Portland early Tuesday morning to meet a friend and go to Forks to be Twilight geeks, after which they would head to the BlogHer Food Conference in Seattle. So she needed to get a few recipes stowed away before her trip.

After preparing the cupcakes, cleaning the kitchen, and putting them in the spare fridge in the garage (where they should be SAFE FOR A NIGHT), she collapsed in an exhausted heap because did I mention that she is pregnant. Most of the cupcakes were missing. Frantically her mind raced. Okay. You want one, don’t you? Vanilla Cupcakes Recipe. I get so caught up with trying to create new cupcake flavor combinations that I often forget that sweet simplicity is still insanely delicious. So after countless requests from readers, I am finally sharing a basic vanilla cupcake recipe. I tried a few different recipe adaptions in search of vanilla bliss and after a couple of test batches, I think this recipe may just be one of my favorite combinations to date. It starts with a vanilla bean infused white cake that has an incredible crumb. It’s light, fluffy and is the perfect foundation for a huge dollop of vanilla bean buttercream. Although this combination may certainly be a little traditional, it’s anything but boring.

Jazzing these babies up with bright liners* and a sprinkling of pearlized jimmies*, makes them sassy enough to serve for any occasion. If you enjoyed this recipe, you may like... Tagged as: Baking Basics, Buttercream Frosting, Cake, Cupcakes, Dorie Greenspan, Vanilla, Vanilla Beans. Oreo Cookies-Recipe Oreo-Oreo Recipes-Cheese Cupcakes-Oreo Cheesecakes. Posted by Grace Massa Langlois on Wednesday, 21st July 2010 I have yet to meet a person who doesn’t like Oreo cookies or Cream Cheesecake Cupcakes.

Who could resist cream-filled chocolate sandwich cookies? Not Me! Especially the double-stuffed Oreo cookie, it’s one of the best cookies for dunking into a cold glass of milk. I went out yesterday to do my weekly shop, came home, and before I was able to bring in the first grocery bag Matt was hunting for the cookies and cream ice cream. Much to his disappointment I forget to put it on the list and came home without it. One of Matt’s favourite desserts of all time is cherry cheesecake and I thought to myself why not Oreo Cookies and Cream Cheesecakes, that should satisfy his craving. Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled. Makes 30 Comments (225) Dark Chocolate Cupcakes with Peanut Butter Frosting. I have a secret that I’m about to blab. It’s about me. And it’s a doozie. It’s going to rock your world… I don’t really like cake… Shhh… Can you believe it?

It’s the truth. These cupcakes are insanely rich and moist, and are made using the same type of method used for making brownies – melted chocolate is added to a whisked mixture of eggs and sugar, and then flour is stirred in. And the frosting. Note: To make the swirls of icing, I use a 1M icing tip. One year ago: Sweet and Sour ChickenTwo years ago: Fresh Strawberry Tart More chocolate & peanut butter deliciousness: Chocolate-Covered Peanut Butter Crisp SquaresMarshmallow Crunch Brownie BarsChocolate Peanut Butter TortePeanut Butter-Fudge CheesecakeNo-Bake Cookies. Mocha Cookie Crumble Cupcakes « Inside BruCrew Life. Orange Creamsicle Cupcakes. Allow cream cheese and butter to stand at room temperature and soften. In a large mixing bowl, beat cream cheese, butter, orange extract and vanilla.

Gradually add powdered sugar. Divide frosting into two bowls, add orange food coloring to one bowl. Powered by Now I'm going to show you a simple way to get beautiful, swirled frosting.Put the white frosting in one decorating bag, and the orange frosting in another. Then snip the tips off the ends, and place both bags inside another decorating bagwith a coupler and large star tip (Wilton 1M) attached. Twist the top of your decorating bag to close it, and hold the twisted part between your thumb and first finger. Done! What do you think of my new recipe format? You can print right from the post! Check 'em out! You really should go make these cupcakes right now... they are that good!! Enjoy! Lemon Cupcakes with Fresh Raspberry Curd Filling for a Memorial Day Virtual Potluck Party. I love it when an idea comes together. When what I’ve been dreaming up in my head turns out just how I pictured it. That was these lemon cupcakes.

I had made this recipe as full-on lemon poppy cake a few years back for a girlfriend’s baby shower and have since wanted to remake the recipe not only to share with all of you (because it’s pretty awesome) but also because I’ve always thought a cupcake version would be perfectly delightful. And I was right. The lemon cupcakes are soft-crumbed clouds with a dollop of fresh raspberry curd running through the center, topped with a billowy mound of the fluffiest lemon buttercream I’ve ever eaten. The cupcakes themselves are sturdy and soft at the same time, a cupcake trait not always easy to achieve, and they were able to withstand a hollowed-out the center for the curd and the frosting on top without falling into pieces after the first couple of bites.

Lemon Cupcakes with Fresh Raspberry Curd Filling Ingredients For the raspberry curd: For garnish: Lemonade Cupcakes Recipe. Lemon Cupcake with Lemon Buttercream. I am trying real hard to finish sharing some of my recipes from this year so I can get to sharing some holiday treats with you! I have been baking up a storm and I feel guilty that so many of these great recipes get put on the shelf because a seasonal recipe takes precedence.

So I get it. Lemon isn’t the “seasonal” flavor right now. But here’s the thing. People who eat lemon cupcakes while putting out Christmas decorations with Thanksgiving centerpieces on the table. Hello? If you’re NOT that person, then save this recipe for a more fitting time in your life. Love this Lemon Cupcake Recipe? Lemon Cupcake with Lemon Buttercream Sweet lemon cupcakes made from my favorite, from scratch, white cake recipe. Ingredients For the Cupcakes: 5 egg whites, room temperature 3/4 cup buttermilk 2 lemons, zested 3/4 cup unsalted butter, softened 1 3/4 cup granulated sugar 2 1/2 cup cake flour 1 Tbsp baking powder 1/2 tsp kosher salt For the Frosting: Instructions Copyright Shugary Sweets 2011-2015 Hello?

Food. Apple Beer Cupcakes - Brown Sugar. So, who would have ever thought about putting beer in cupcakes? ME! I am more of a cocktail person than a wine or beer gal. But, I do enjoy all three types of libations. Like most women, I like just about any cocktail or alcoholic beverage that is sweet. I strongly detest red wine (I’m trying to find some appreciation for it); I don’t like my liquor straight (burns a hole in my heart); and I can’t stand dry wine ( I honestly don’t know why people will drink something that will make them thirsty). My favorite cocktails are Grey Goose and Cranberry and Amaretto Sours; my favorite wines are Chateau St. Michelle Riesling and just about any types of Moscato; and my favorite beers are Strongbow and ANGRY APPLE ORCHARD (which is technically cider but with alcohol. At first I was going to make an apple float, sort of like a root beer float but with chunks of apple ( I still might do that) and see how it were to come out. Ingredients Instructions.