Cupcake month kick-off. Several people I know are celebrating birthdays in May, and I have already been thinking about what I would be making for each of them.
In a word, cupcakes...looks like I'll be cranking out several varieties this month. Tonight I'm headed to a party and was searching for the perfect dessert to bring along. One of my blog followers recently suggested that I make tiramisu and I was happy to oblige. I found this recipe for tiramisu cupcakes, which I thought was a nice take on the classic Italian cake. The cupcake version is ideal since it's individually portioned, and the presentation is more appealing than using a sheet or loaf pan. Tiramisu Cupcakes Adapted from Martha Stewart For the cupcakes: Make the cupcakes: Preheat oven to 325 degrees. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Divide batter evenly among lined cups, filling each three-quarters full.
Mocha Cupcakes with Espresso Buttercream Frosting. You’ll be happy to know that I have recovered from my epic kitchen fail, the oven is sparkling, and to celebrate I give you these amazing mocha cupcakes with espresso buttercream frosting.
Plus, it’s Friday. And cupcakes are a perfect way to welcome the weekend with open arms. It’s been a crazy, messy, stormy week, and you deserve one. I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cupcakes themselves strike a subtle balance between light chocolate and a hint of creamy coffee. Now, back to my baking disaster (sort of) for a moment. If you’re in the mood for more cupcakes you may want to send summer out in style with these Lemon-Limoncello Cupcakes, and then usher in fall Pumpkin Cupcakes with Cream Cheese Frosting!
One year ago: Pistachio Nut Ice CreamTwo years ago: Panzanella SaladThree years ago: Samoas Brownies. Caramel Frappuccino Cupcakes. Caramel Frappuccino cupcakes...doesn't that sound divine?
At least it did to me when I stumbled upon this recipe. It quickly became one of those things that I had to make immediately! Overall, these tasted pretty close to the real deal. This cake is very light and chocolaty. I would have liked a bit more of a coffee flavor though. My daughter loves cupcakes...or "k-cups" as she calls them :) She was very appropriately wearing her cupcake shirt this day.
Ingredients: Chocolate Butter Cupcakes(Makes about 18 regular cupcakes) 1/2 cup of hot coffee1/2 cup of cocoa powder1/2 cup of cold water1 1/2 cups of cake flour1 teaspoons of baking soda1/4 teaspoon of baking powder1/4 teaspoon of salt1 stick of unsalted butter1 1/4 cup of sugar2 large eggs3/4 teaspoon of pure vanilla extract Preheat the oven to 350°F and have all ingredients at room temperature. Marshmallow Frosting 4 large egg whites, at room temperature1 cups sugar1/4 tsp. cream of tartar1 tsp. vanilla extract Easy Caramel Sauce.
Cherry Coke Float Cupcakes. Wednesday, July 28, 2010 Cherry Coke Float Cupcakes* Why is there so much hate for the number 3?
Supposedly 3′s a crowd and if there is a 3rd person on an outing they are the 3rd wheel. And then they also say bad things always come in 3′s. I mean this is just unfair hate for the number 3! These cupcakes were fabulous! Cherry Coke Float Cupcakes Yield: 24 Cupcakes Ingredients:Cake: 3 cups all purpose flour 6 T cocoa powder 1 tsp baking soda 1/2 tsp salt 1 1/2 cups sugar 1 cup unsalted butter, room temperature 2 large eggs 1 cup buttermilk 1 1/2 cups Coke (don't use diet) 3 tsp vanilla extract 1 can cherry pie filling Glaze: 1 1/2 cups powdered sugar 3-4 T CokeIcing: 1 1/2 cups heavy cream 6 T powdered sugar Maraschino Cherries for garnishDirections:Cake: Preheat the oven to 350 degrees and line muffin pans with liners or spray with baking spray.
Pink Lemonade Cupcakes. I’ve been dreaming up these cupcakes for awhile now, and although I didn’t have any specific occasion to bake, I decided to just go ahead and celebrate the warmer weather with cupcakes.
Because when life hands you lemons… Bake pink lemonade cupcakes! The recipe is really easy — basically replacing the water called for in a white cake box mix with pink lemonade concentrate. They bake up pretty tart, so if you don’t totally love lemon, just dilute the concentrate a little more. We’re big lemon fans over here, so I appreciated the tart flavor, but the recipe is flexible! This was also my first time trying out the two-tone frosting technique, and I love it!
Pink Lemonade Cupcakes For Pink Lemonade Cake: 1 box white cake mix 3/4 cup frozen pink lemonade concentrate 1/2 cup water 1/3 cup vegetable oil 4 egg whites - Preheat oven to 350 degrees and line 24 muffins tins with liners - Divide the batter evenly, filling the liners about 2/3 full - Allow cupcakes to cool before frosting Pinch of salt. Root Beer Float Cupcakes Recipe.
I just wanted to show you that, because I think it’s funny.
And cute. Sitting at a restaurant last weekend, we had little Isla in her car seat next to us, quietly sleeping for the first ten minutes after we arrived. We then realized why she was so quiet…oh Hello Kitty, what will you think of next? This picture reminded me that you can’t always take everything so seriously. Sometimes you just have to sit back and look at life with different eyes (hopefully eyes that aren’t covered by giant Hello Kitty heads on a frilly lace band). I always try to be optimistic in everything I do. What is all this ranting and what does it have to do with food you ask? Well, I was asked by my advertising company to come up with a recipe that I thought was fun and creative. I had no idea what I was in for…. I am not a baker, nor am I a chemist. What transpired after the initial e-mail asking for recipes was three batches of root beer float cupcakes in a house with two adults and one child eating solid foods.
Dulce De Leche Filled Cupcakes With Dulce De Leche Swiss Meringue Buttercream. (Whew that is a long title for cupcakes.... ) This past Wednesday was one of my best friend's 21st birthday!
When I spoke to him on the phone I asked what he would like me to bake for him. After a few "I don't care" and "I like everything" we settled on dulce de leche cupcakes. I had two days to think about how I want to incorporate the flavor and the design. I personally enjoy this part of baking where anything is possible.
I decided to make a simple yellow cupcake and fill it with some dulce de leche. I thought they looked so cute. and luckily they tasted just as good! Dulce De Leche Filled Cupcakes 3 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup unsalted butter 2 1/4 cups sugar 4 large eggs, room temp 1 teaspoon vanilla extract 3/4 cup buttermilk 1 cup dulce de leche Preheat to 325. Whisk together flour, baking powder, and salt. Cream butter and sugar about 3 minutes until light and fluffy. Divide the batter amongst the lined muffin cups, filling each 3/4 full. Poor Girl Gourmet: Egg Nog-Hazelnut Cupcakes with Nutella Buttercream Frosting.
So perhaps shopping for gifts is now out of the question, what with just a handful of shopping days to go.
If that’s the case, I strongly suggest that you make these cupcakes, as they surely count as a gift. Egg Nog-Hazelnut Cupcakes with Nutella Buttercream Frosting Ingredients 1 cup + 2 tablespoons unbleached all-purpose flour 1/2 cup + 2 tablespoons ground toasted hazelnuts (see note below) 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, softened 1 cup dark brown sugar 1/2 cup granulated sugar 3/4 cup egg nog 2 large eggs 1 teaspoon vanilla extract Nutella Buttercream Frosting: 4 tablespoons (1/2 stick) unsalted butter, softened 1/4 cup Nutella (which can also be measured out of the jar as 4 tablespoons if that makes it easier/leaves you with less things to clean in the end) 1/2 cup confectioner's sugar, sifted 1 tablespoon egg nog Instructions For the buttercream: What?
Chocolate Mocha Cupcake. Double Chocolate Mocha Crunch Cupcake ~ These are messy.
Don’t be fooled by the pretty piping. I dare you to bite into that highly stacked chocolate buttercream frosting and not get it all over your face. Remember those Carls Jr. commercials, “If it doesn’t get all over the place it doesn’t belong in your face”? If you haven’t seen them, then I can quickly tell you, they were lame. I understand the commercial(s) were geared towards 18-28 year-old-males, well I’m assuming this, since it usually starred a hot young woman eating a messy burger in a white blouse. Not being the target the audience for those commercials you may think that’s why it wasn’t for me. So what’s that have to do with a chocolate cupcake. A few notes: You may have more frosting than you need. Double Chocolate Mocha Crunch Cupcake Makes 12 Cupcakes Chocolate cupcake recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven.
Cupcake: Caramel Cappucino Royale Cupcakes. Caramel Cappucino Royale Cupcakes ~ Non-news flash: Cupcakes aren’t going to be a passing fad anytime soon.
Advice: Submit, enjoy and check the caloric guilt at the door. Caramel Cappucino Royale Cupcakes These Caramel Cappucino Royale Cupcakes stand tall with a burnt caramel buttercream (keeping reading so what I mean by burnt), balancing that is a chocolate flavored cappuccino cupcake and stuffed inside is a cupcake surprise filled with salted caramel pudding. Definitely not subtle, this cupcake is filled with some serious goodness. Yes, I have a problem. The burnt caramel is just that-burnt.
As if that wasn’t enough, I thought why stop there? You’ve been warned: this is a rich little baby cake. A few notes: Advance preparation: The salted caramel pudding can be made three days in advance. Caramel Cappucino Royale Cupcakes Scharffenberger’s Chocolate Cupcake (By Alice Medrich for Scharffen Berger Chocolate Maker) Position a rack in the lower third of the oven. Makes 12 cupcakes Ingredients: Butterbeer Cupcakes. This year for Halloween my oldest daughter decided to be Hermione from Harry Potter. Our long time friends we trick or treat with every year were all characters from Harry Potter as well.
There was a Harry Potter, Draco Malfoy, Ginny Weasly and Hedgwig in addition to my Hermione. When I was trying to decide on what sweet treat to make for our Halloween dinner together I decided this was the perfect time to try out the Butterbeer cupcake recipe I found on the Sweet Tooth blog. These cupcakes were definitely a hit with all our little Hogwarts students and the adults too. Whether you are a Harry Potter fan or not I recommend you try out this recipe! Butterbeer Cupcakes and Butterscotch Ganache Ingredients Instructions Preheat oven to 350 degrees and line cupcake tins with paper liners. Butterbeer Buttercream Frosting 1/2 cup unsalted butter, at room temperature 1/3 cup butterscotch ganache 1 tsp vanilla 1 tsp butter flavoring 1/8 tsp salt 1 lb powdered sugar Splash of cream (as needed)
Pastry Affair - Home - Butterbeer Cupcakes. This is part IV in a mini-series of Harry Potter snacks from the books brought to life (part I is on Honeydukes treats, part II is all about the cauldron cakes, and part III features every wizard's favorite drink—butterbeer!). I confess that Butterbeer Cupcakes aren't actually mentioned in the Harry Potter series. In my defense, if JK Rowling had been given one of these while writing the books, she would have found a way to fit them in. They are so exceptional, I wouldn't be surprised if she featured them as a major plot point. I'm only half joking. Humor aside, the release of the final movie is upon us. Yet, as I keep reminding myself, this isn't really goodbye. My collection of Harry Potter books isn't going anywhere. I don't know about you, but I can always use the comfort of an old friend.
These Butterbeer Cupcakes are easily on my list of the top three cupcakes of all time (if you put another one in front of me, I just may declare these the winner). You need to make these. Cheeky Kitchen » Mexican Hot Chocolate Cupcakes. I had a love story all thunk up for this post. It had something to do with chocolate. And children. And Mexico. And my mother-in-law. And hot chocolate. But, somehow, while perusing the pictures, I forgot everything about everything.* It was just me. There is something warm and Christmassy about a cup of Mexican Hot Chocolate.
Fill those cupcakes good. Top ‘em up all sexy like. The. Love Mexican Hot Chocolate, but can’t stand waiting for 17-19 minutes while these cupcakes cook? The Pastry Affair - Home - Piña Colada Cupcakes. Today's post is going to be short, but sweet. Since I'm feeling a bit under the weather, I hope these cupcakes will help you to forgive me. Coconut and pineapple have always been on my list of favorite fruits.
I used to buy gallons of organic coconut pineapple juice at the store (which I would try not to drink in one sitting). For some reason it never occurred to me to combine this wonderful combination with alcohol. When this finally dawned on me a few weeks ago, I realized I needed a piña colada and I needed one now. I love piña coladas so much I decided I needed to have this particular cocktail in a more... suitable container. It's nearly summer, the sun is shining, and I think you deserve a little treat. These Piña Colada Cupcakes are a cocktail in cupcake form.
Piña Colada Cupcakes Adapted from Cupcake Project Yields 18 cupcakes Preheat oven to 350 degrees F. In a small bowl, whisk together the pineapple juice, rum, coconut milk, and vanilla extract. Caramilk® Cream-Vodka Cooler Cupcakes with Caramel Buttercream Icing Recipe. Posted by Grace Massa Langlois on Monday, 27th September 2010 Have you noticed a theme to my last couple of posts, Chocolate Stout Cake, Baileys® Pots de Crème, and now these amazing Caramilk® Cream-Vodka Cooler Cupcakes?
They all have a special ingredient, no 2 special ingredients, alcohol and chocolate! I’ve gone from Chocolate Beer to creamy liqueur and now to one of the world’s most popular liquors, vodka (my favourite) combined with chocolate and caramel in this delicious cooler. When I was out shopping for Stout Beer I noticed the Caramilk® Cream-Vodka Coolers and I knew they would be amazing in something, but what?
With my niece’s (Natalie) engagement party coming up I started thinking about all the events leading up to the wedding. I remembered an article I read a while back about the Magnolia Bakery. I was lucky enough to run across the Magnolia Bakery’s recipe for Chocolate Cupcakes online. I was ready to throw the Caramel Buttercream Icing out the window more than a few times. Guinness and Bailey’s Irish Cream Cupcakes.