Cupcakes & Muffins
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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.
If you love cupcakes, you’ve come to the right place because I am all about cupcakes right now. They’re adorable, portable and delicious, so what’s not to love, right? Are you a coffee lover too? I sure hope so, because today’s recipe is full of coffee flavor and the perfect cure for that midday slump. I’m a café mocha enthusiast, so I wanted to try to encompass the intense flavor of one of my favorite Starbucks beverages into cupcake form. I started with a rich, coffee infused chocolate cake and topped that off with a velvety, sweet espresso infused buttercream.
The original inspiration for this came from an amazing blog. You can find it here This is how you do it. 1. Make your cupcake batter. You can use any light coloured sponge recipe, although you should make sure it is a moist recipe and not too dry.
24 Comments Pin It Aren’t they cute?!
I did tell you guys that I got Martha Stewart's cupcakes book, right? Now I'm making cupcakes and more cupcakes. In our family when it comes to dessert we used the democratic voting system. Who says the politics are not good?
Happy Cinco de Mayo! The one day a year when we can stuff ourselves full of chips, salsa, guacamole and margaritas. It’s a little bit of a foodie nirvana.
Today is World Nutella Day, so you knew there was no way I’d forgo posting something that utilizes this delicious Chocolate Hazlenut spread. As I have stated once or twice, I love Nutella and I’m pretty certain you could smear the stuff on a piece of cardboard and I’d be completely content! Taking a simple chocolate cupcake recipe and filling the middle with that awesome Nutella lusciousness, definitely quenches that hazelnut craving that I get more frequently than I’d like to admit.
I’ve been playing with this recipe for over a year, and I’m very happy with the final results.
Ah, the collision of two wonderful things. This recipe really doesn't need very much explaining. They're cupcakes that look and taste like little Blue Moons. The cake has that faint citrus and wheat taste, and the frosting is light and airy and barely there, just like the foam on top of a beer.
As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right.
Crack through a layer of caramelized sugar to reveal a layer of sweet cream below, but you're not done. Below the cream is your favorite fluffy cupcake! Welcome to the world of crème brûlée cupcakes! How to Make Crème Brûlée Cupcakes Start by baking your favorite cupcake recipe.
These little cakes have been a long time in the making. I guess you could call them my own personal Frankenstein. I've been searching for the perfect salted caramel cupcake recipe and although there are some good ones out there, I've never found the holy grail.
Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match.
It's Summer cupcake time! And nothing says "Summer!" like frolicking in the flower fields with glistening chocolate butterflies. And dragonflies, apparently.* (*I must admit that in my wee, addled brain, dragonflies fall very clearly into the "nasty, horrifying winged bug" category, and were a generous concession to the man in my life who simply could not bring himself to eat pink chocolate butterfly cupcakes. Were I to spot a dragonfly in any other context, say, in nature, I am quite sure I would run weeping for the house.) I've been meaning to make these charming cupcakes for some time now because (1) they look like something Martha Stewart would serve at a summertime, starched-white-linen tea party, (2) they involve chocolate (nay, melted chocolate), and (3) they're ridiculously easy to make.
First thing’s first: I did not get into Teach for America. I found out in an e-mail, but they didn’t say why or anything like that; not that I expect them to due to the number of applicants and whatnot. It hurts, especially considering all of the time and effort that goes into the application process.