Friday, December 30, 2011

Cherry Pie in a Cupcake....cupcakes

Okay so my bestie came to visit shortly after the Christmas holiday.  Since her hubby was making me his most delicious jambalaya, in response I made them my Caramel Pretzel Cupcakes and the Cherry Pie ones.  I had been wanting to make the cherry pie ones for awhile but never got around to it.  The following is a little step by step on what I did and at the end the ingredients and recipe and such for making them.  They turned out really yummy!  I love cherries.  So this was right up my ally!


First you need some pie crust.  I bought the refrigerated brand because I didn't have time to make my own pie crust.  These work just as well if not better and there are two 9" rounds in the package.  You also will need a mini cupcake tin.  Cut circles out to fit the cavities in the tin.  I used a 1/3 cup measuring cup (in the background there - the silver thing) and using the hollow side, cut the rounds out.


Then place them in the tins - press them down and along the sides a bit.  I didn't use any butter or flour inside the tins as they always seem to come out without any issues.  I did this with the Pumpkin Pie in a Cupcake too.  You can "pull" the dough so it comes up higher on the tin if you want but I don't find it a necessary thing. Technically you are suppose to bake the crust first before filling it - I didn't do that.  I forgot.  It doesn't matter much but if you want to bake it first, pop them into a preheated oven at 400F and bake for about 5 - 10 minutes.  Keep an eye on it as the directions on the box is for a full 9" piece of dough and this isn't that.  ONWARD....


Anyhow, get yerself a can of cherry pie filling and fill the pie crusts - if you already baked the crusts - pop them back in the oven for about 5 minutes.  If not, NOW put them in a preheated oven at 400F and bake for about 5 - 10 minutes.  Again, keep an eye on them.  Each crust took about 4 cherries from the can plus some sauce.


Viola!  Mini cherry pies.  The one all the way to the top right I ate....oh yes I did.  And it were yummy!  * I used a small icing spatula to pop them out of the tin.  DO NOT turn the tin over and let them fall out.  This does not work in your favor.  Use a spoon or something to get them out.  They should come out really easy.  However, like in my case, I had two or three where the filling bubbled over and stuck to the tin - you'll need to carefully cut it away from the tin with a knife.


Next, line the tins of a standard cupcake tin with liners.  Mix your batter (I used simple vanilla because vanilla and cherry I think go hand in hand) and place about 1 - 2 teaspoons in the bottom of each liner just to coat it.


Carefully place a mini cherry pie in each batter filled liner and press down just a bit.


I use an ice cream scoop but you can use what you want.  But fill the cupcake liners making sure the pies are covered.  Remember that this batter is going to rise a bit so don't over fill the liners, like I did in two (it just creates a flat top on the cupcake that you may or may not have to cut away when done).

Place in an oven at 350F and bake for 22 minutes.  Mine actually required 28 minutes but I've been told ovens may vary.  So just keep an eye on them.  An inserted toothpick at the end that comes out clean means they are done.


Here is one of the finished cupcakes topped with vanilla buttercream and cherry pie filling.


And here is the inside!

You can substitute the cherry for apple, blueberry, peach...whatever.  The instructions would be the same for each.  Enjoy!!


Ingredients

1 box vanilla cake batter
3 eggs
1/2 cup oil
1 cup buttermilk (or 1 tblspn vinegar added to 1 cup whole milk - let sit for 5 minutes)

Mix all ingredients together.

1 box refrigerated pie crusts
1 can pie filling (cherry, apple, blueberry whichever)

Following steps above for making the mini pies

Buttercream

1 cup plus 2 tblspn sugar
5 egg whites
1 1/4 tspn vanilla extract
4 sticks unsalted butter

Place sugar and egg whites in bowl from mixer and over boiling water, whisk until sugar is dissolved (don't let the bottom of the bowl touch the water or it will cook).

With whisk attachment, whisk sugared egg whites until bottom of bowl is cool to touch.  Add butter by tablespoon to the mixer.  Once butter is fully incorporated, add vanilla.

Remove whisk attachment and add paddle.  Mix on medium-high until buttercream thickens.

Then pipe or spread onto cooled cupcakes.

Monday, December 19, 2011

Christmas Tree Cupcakes

Yay!  I graduated college on Friday the 16th!!

But life stands still for no one.  Now comes the fun of attempting to put my degree to good use.  In the meantime I did get the chance to make the Christmas Tree Cupcake I've been dieing to try since I got my cookie cutter in!


Okay, so here's the cupcake from the outside.  Doesn't look like much huh.  Just your average vanilla cake with a vanilla buttercream on the top.  And you're probably saying "hey!  this doesn't look like a Christmas tree".  Well of course it doesn't.  However.....


It does on the inside!!  I am so stoked that this worked!  The ingredients and instructions for making these are listed at the bottom!!  Giving a shout out to Bake It In A Cake for the inspiration.  The site did one with a heart some time ago I think for Valentine's Day.


Cake Ingredients

Cupcakes
1 box white cake mix (you can use vanilla too)
3 eggs
1 cup buttermilk
1/2 cup canola oil

For tree
1 box white cake mix (prepared as directed)
1.5 to 2 inch Christmas tree cookie cutter
green food coloring or gel
small jelly roll tray or cookie sheet with raised edges

Buttercream
1 lb butter
1 cup plus 2 tblspns sugar
4 egg whites
1 1/4 tspn vanilla

Preheat oven to 350 degrees - line 24 cupcake tins with liner

Prepare cake mix for make the trees. Add green food coloring until cake is a nice shade of green.  Spread mix evenly in one layer in jelly roll tray - cook for 12 minutes or until tooth pick inserted is clean. Allow to cool.  Once cooled, take cookie cutter and cut out 24 Christmas trees.  Set aside.

Prepare cupcake mix.  Fill cupcake liners about half way.  Slowly and carefully press a Christmas tree into the batter - the point might stick out, that's okay.  *If you find the trees are breaking when you place in batter, put a tablespoon of batter in the liner, put Christmas tree in so it will stand up, and slowly fill rest of the liner to 2/3 full.  ****  Make sure you place all the trees in the same direction and remember.  You want to be able to cut into it or bite into it and see the Christmas tree.  You can only cut or bite on two sides to get the tree so remember which way they are facing.  Bake for 15 minutes or until toothpick comes out clean.

Buttercream

Place sugar and egg whites in mixing bowl.  Place over boiling water but don't let the bowl touch the water.  Use a whisk and whisk over the water until the sugar dissolves and the mixture becomes silky (rub between fingers to check).  Remove from heat.

With whisk attachment, whisk the egg whites and sugar until the base of the mixing bowl is cool to the touch.  By tablespoons, add the butter to the mixture until it is smooth and completely incorporated.  Add vanilla.  Replace whisk attachment with paddle.  Mix on high speed until buttercream reaches a thicker consistency (sometimes this take 10 minutes, so be patient.)  Spread or pipe onto cupcakes and decorate!

Happy Holidays everyone!!


Sunday, November 13, 2011

Candy Cane Cupcakes w/White Chocolate Buttercream


Okay so maybe I'm putting the cart before the horse being as I have Thanksgiving to deal with before BUT, I wanted to get these out of the way because I have another Christmas cupcake I want to make later.

My final college semester is winding down now with just 3 weeks left so I've had some free time to bake.  I also created a spice cake for Lindor Lindt Truffles as part of their Fall contest - sort of like the contest I entered last year and won.  All I want is the 7 quart mixer.....I don't need a  year's supply of chocolate :)  No really.....well.....okay maybe just a few bags.


So as for Candy Cane Cupcakes, these came out really nice!  I figured I could make rainbow cupcakes - like I did for my daughter's 8th birthday last month, so why not candy canes?  The directions for making these follow.  Coming up:  A nod to Breaking Dawn, Thanksgiving Cupcakes, Christmas Tree Cupcakes, Rainbow Cookies Cupcakes and Caramel Chocolate cupcakes (with Caramel White Chocolate Ganache).

Candy Cane Cupcakes 

(while I do not generally use box mixes - to make it easier for you I have given you the box directions.  If you want my directions let me know and I will be happy to give them to you :) )

1 box white cake mix
3 eggs
1/2 cup oil
1 cup buttermilk (no buttermilk? add 1 tblspn vinegar to 1 cup milk and let stand - mix and add to ingredients)
1 tspn peppermint extract
Red food coloring

Preheat oven to 350.  Line cupcake pan with liners.

Mix together all ingredients.  Split the batter in two and place in bowls.  In one bowl, add red food coloring and mix.  Now you have one bowl of white cake batter and one bowl of "red" cake batter.  Start with the red batter.  Place about 1 tpsn of the batter in the bottom of each liner.  Then drop a teaspoon of the white batter in each liner on top of the red.  Continue until each liner is about 2/3 of the way full.  Bake for 15 - 20 minutes.  Let cool on wire rack.

Butter Cream

4 sticks unsalted butter, room temp
5 egg whites
1 cup plus 1 tblspn sugar
4 oz white chocolate
1 1/4 tspn pure vanilla extract

Add egg whites and sugar to mixing bowl.  Whisk over pot of boiling water (like a double boiler - don't let the bowl touch the water or the egg whites will cook.  Place on mixer with whisk attachment and mix on medium until contents have cooled.  Add butter 1 tablespoon at a time until fully incorporated.  Add vanilla.  Replace whisk attachment with paddle.  Melt white chocolate either in microwave or by double boiler.  Let cool.

On high, mix buttercream until it becomes fluffy and smooth.  Turn down to medium and add chocolate, mix for 3 minutes.  Pipe onto cooled cupcakes and decorate.

Enjoy!

Sunday, September 18, 2011

Panettone Cupcakes with Sweet Honey Vanilla Bean Buttercream

Yes!  She lives!  I had an order this week for Pumpkin Cupcakes which I will post here in a second but asked the lady if she would like to try any of the "seasonal" flavors I had.  She selected the Panettone.

Panettone, pronounced pon-a-tony, is an Italian sweet bread with dried fruit.  Sorta like the American fruit cake but better.  And these did come out just like the original panettone bread.



I've seen bloggers make the panettone without the buttercream topping, as normal panettone is served.  But I'm not normal and I needed my buttercream.  So what kind to make?  For some reason I kept tasting honey.  I still don't know why, however I made a honey vanilla bean buttercream and then drizzled honey on top.  I must say the honey works VERY WELL!

The only big issues I have with this is 1) it's very time consuming and 2) it's more like a bread than a cupcake.  However, I hear panettone "cupcakes" are popular....so who knows :)  Maybe when I have more time I'll try to make a more cupcake version of this.  I think I know how just have to experiment a bit :)

Tuesday, August 9, 2011

Yes I am still alive......

I promise to be making cupcakes for you very soon!!  I took 3 courses over the summer and they ended up being reading intensive!  And because I'm trying to graduate in December, I really, really, really needed to pass these courses!  LOL!

Cupcakes will be coming soon!  I have a few things planned; once kids get back to school I'll have more time!  So if you have any requests, let me know!  I'm working on an adult only alcoholic cupcake with a twist :)

Sunday, June 5, 2011

Vanilla White Chocolate Overload Cupcakes


Since I made an all chocolate cupcake complete with chocolate mousse center, I wanted to try an all vanilla one with a vanilla white chocolate ganache center.  This is the end result.  It's very vanilla!  Below is the instruction for making the ganache.

The cupcake is a vanilla bean cake filled with a white chocolate vanilla bean ganache, topped with a vanilla bean buttercream and white chocolate shavings.


I am not a huge fan of vanilla but this was really really good.  And no I did not deep fry this one :)

The buttercream is my standard with the exception of 1/2 vanilla bean and 1/4 tspn vanilla extract.  The short cut version is one white cake mix with the addition of 1scraped vanilla bean and the scraped white chocolate for the top.  I've have had people ask for the short cut version so they could replicate.  If you ever want my version, the longer version, just let me know :)


Vanilla White Chocolate Ganache

1 tablespoon corn syrup
2/3 cup heavy cream
1/2 vanilla bean (scrape the seeds)
6oz white chocolate (chips or squares, just chop the squares up)

Place corn syrup, heavy cream and split vanilla bean pod and seeds in sauce pan and bring to a boil over medium heat.  Place white chocolate in heat proof bowl.   Remove the vanilla bean pod and pour the hot mixture over the white chocolate.  Mix until smooth.  Place in refrigerator for 45 minutes.  Pour ganache mixture into mixing bowl and whisk at high speed until thick (about 3 minutes).  Fill cupcakes and enjoy!



Thursday, June 2, 2011

Maple Penuche Fudge Cupcakes (Deep Fried)


Ok so here is a prettier maple penuche fudge cupcake.  This one is frozen at the moment.  Why?  Because I'm about to deep fry it.  You heard me.  There are deep fried candy bars, deep fried cookies, deep fried pickles.....what about cupcakes?!

I froze the cupcake first so that it had less of a chance of melting.  Well, the frosting anyhow.  I did NOT put a true buttercream on this cupcake because we all know what happens when butter gets hot, it melts.  So I made a maple confectioner's sugar frosting to put on top - less butter.  It will still melt but hopefully won't be a mess.  I was hoping the frosting would stay somewhat intact once it was deep fried.

The second thought was, what do I cover it in?  There are several suggestions for deep fry batter but the one I ran a crossed and liked was pancake batter.  Once I coated it I stuck it in a deep fryer.  This is where I made my mistake.


May I suggest to never deep fry a cupcake like this in a fryer with a basket.  Had I taken the time I would have heated oil in a sauce pan and fried the cupcake that way.  The batter stuck to the basket :(.  Which is why I got the "fried splatter" look on the cupcake (on the right).


Here is the inside.  I labeled it since the cupcake got turned upside down so when I cut it, I ended up cutting it sideways.  The frosting melted but it was a nice melt!  Some of it stayed solid so it was just what I wanted.  You can't see the penuche fudge in the recipe as it is towards the bottom of where I cut.  The fudge didn't melt which I'm glad it didn't and it was still kinda cool.  By my accounts this came out perfect....but the best part....

Oh....my....god......was that good.............


I ate most of it before I was full!  LOL (I had had a big breakfast).  Since I used the Maple Penuche cupcake and pancake batter, the flavors were outrageous!  Sweet and soft on the inside with a bit of melted frosting and crunchy on the outside from the batter.  I will most definitely do this again.  And I can already think of a dozen or so cupcakes I'd deep fry.......

Tuesday, May 31, 2011

Maple Penuche Fudge Cupcakes


Looks can be deceiving....someone told me this looked kinda plain.  Well let me tell you, with all I've been doing this is the best this cupcake is going to get!  LOL!  However, the taste is amazing!!!

The cupcake is a moist cinnamon maple cake with a maple buttercream and maple drizzle.  The cupcake is stuffed with a piece of penuche fudge.  Penuche fudge is a mapley, caramelly fudge that's very sweet.  It's very good!


If you love maple this cupcake is for you!!!  The fudge is wonderful on its own too.  I have a recipe for a white chocolate fudge.....but that's for another cupcake!

I am still here!!!

Sorry for the hiatus!  My summer courses started May 16th and the one 5 week course is a doozey!!  Between having 2 weeks to read 10 chapters for an exam on May 31st, the FTCE (Florida Teacher's Certification Exam) to study for and another exam on June 6th to study for in the 2nd class, I've been a bit preoccupied.  BUT HAVE NO FEAR! I have new cupcakes that I'm planning on finishing this week so there will be something up by the the 3rd of June :)

Sunday, May 15, 2011

Rainbow Cupcakes with Cherry Jell-O centers


Ok so just about everyone and their mother has made rainbow cupcakes.  So I figured it was about time I did it as well.  This was a request from someone for their Rainbow Girls group.  What a great idea!  Rainbow Cupcakes for Rainbow Girls!  The twist, however, is in the middle.

That's Jell-O!  Cherry to be precise!  You can of course use any flavor you want since the base cake is vanilla.  The woman who gave me the idea originally mentioned doing cupcakes with Jell-O in another manner - but won't give away my secret here just yet.  Maybe I'll make one the way she originally thought of it later and post it.  This was just simpler for her girls I think though.  The colors came out really nice, I was happy with it.  The icing is a simple confectioner's sugar icing because I stand by my theory that kids prefer the confectioner's over the buttercream.


I decorated the cupcakes with sugared sprinkles in rainbow colors and if you look closely you'll see some gold sugar sprinkles.....afterall....can't have a rainbow without gold!
These MUST stay refrigerated or the Jell-O will "melt".  I hope the girls enjoy them, Christina!



Saturday, May 7, 2011

Russell Stover Coconut Cream Cupcakes - Mother's Day


This is definitely a seasonal item.  I could never find enough Russell Stover coconut cream eggs for this cupcake.  Luckily my mother, who LOVES RS coconut cream eggs, was able to find about 10 of them.  So this became the Mother's Day cupcake this year.


These came out absolutely amazing!  These cupcakes are a chocolate cake, stuffed with one half of a Russell Stover coconut cream egg (one half because a whole one was too big), topped with a coconut cream buttercream and coconut flakes.


Inside of the cupcake

I think I'll add this one as my first seasonal item.  While some of the Christmas time cupcakes also could be considered seasonal, they are also somewhat easy to replicate.  But you can't replicate these coconut cream eggs!  So seasonal this one is.  And they are so yummy!  A glass of milk or cup of coffee is definitely warranted!!

Sunday, May 1, 2011

Cinco De Mayo Cupcakes


I wasn't sure what to do for Cinco De Mayo cupcakes.  I had heard spiced chocolate, tequila, margarita etc.....but for me Cinco De Mayo isn't Cinco De Mayo without Corona and lime. 

I had seen recipes for a beer buttercream but really wasn't sure I liked the idea.  Afterall, beer is bitter and buttercream is sweet.   I didn't want to put it in the cake either because I had planned to sprinkle the top with the green and red sprinkles and didn't want to make the buttercream lime.  Together with the white buttercream they signify the colors of Mexico.


I committed one act of sacrelige.  I used a box mix.  Now I don't usually do this but I've been swamped between orders and exams but I had to do a Cinco de Mayo cupcake.  Below is the recipe if you'd like to make it.


The sombreros are not edible.  I got them here A Bakers Place.

The cupcake is a vanilla cupcake infused with lime zest and lime juice topped with a Corona buttercream.

Cinco De Mayo Lime Corona Cupcakes

1 box white cake mix
3 eggs
1 cup buttermilk
1/2 cup canola oil
2 teaspoons lime zest
1/2 cup lime juice (fresh) < - I enhanced it a bit with key lime juice from a bottle

Buttercream

5 egg whites
1 cup plus 2 tablespoons sugar
4 sticks unsalted butter, room temp
1 1/4 tspn pure vanilla extract
1/4 cup Corona
confectioner's sugar or flour to keep the buttercream from getting too liquidy

Mix the ingredients for the cupcakes and place in 12 liners.  Bake for 15 - 20 minutes at 350 degrees until toothpick inserted comes out clean.

Place Corona in saucepan and simmer for about 10 minutes.  This enhances the flavor of the beer.   **Cool completely before adding to buttercream.

In a heat proof mixing bowl, add the egg whites and sugar.  Heat over simmering water and whisk until sugar is completely dissolved.  Place bowl on mixer with whisk attachment and whisk on medium-high until stiff peaks form.  Reduce speed to medium and add butter 1 tablespoon at a time until well incorporated.  Add vanilla.  

With paddle attachment place mixer on high and beat until buttercream becomes light and fluffy - about 5 minutes or so.  Reduce speed to medium and add the Corona.  If the buttercream appears to get too liquidy or lose it's fluffy-ness - add a little but of flour or confectioner's sugar until it begins to take on its former fluffy self.

Pipe onto cooled cupcakes and decorate.

I wasn't sure how this was going to turn out or if I was even going to be able to taste the beer, but I was wrong.  You can most certainly taste it in the buttercream and the lime adds to it.  It was like eating a Corona with lime :)

Wednesday, April 27, 2011

Milano Melts Cupcakes


Chocolate.....just saying the word invokes a euphoria....although I have many favorite cookies, milanos have been on my list for a very long time.  Sooooo when Pepperidge Farm came out with Milano Melts....I thought I'd died.  Crunchy yummy cookie with melted chocolate inside....I find myself licking the inside more than just eating the cookie sometimes.



So of course I couldn't resist a Milano Melts Cupcake.
This is a simple vanilla cupcake, with a chocolate ganache center and a swirled chocolate and vanilla buttercream topped with a milano melt cookie.
Mmmmmmmmmmm............

The recipe is below!  Have fun!

Milano Melts Cupcakes
makes 2 dozen

Cupcake Ingredients

3 cups cake flour
1  1/2 cups all purpose flour
3/4 teaspoon baking soda
2  1/4 teaspoon baking powder
1  1/2 teaspoons coarse salt
1 cup plus 2 tablespoons unsalted butter, room temperature
2  1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temp
2 teaspoons pure vanilla extract
24 milano melts cookies

Preheat oven to 350 degrees.  Line 24 cupcake tins with liners.

Directions:

1. Sift together both flours, baking soda, baking powder and salt.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Reduce speed to medium.  Add whole eggs, one at a time.  Scrape down sides of bowl as needed.  Add yolks and beat until thoroughly combined. Reduce speed to low and add flour mixture in three batches, alternating with the buttermilk and beat until combined.  Add vanilla.

3. Divid batter into cupcake liners.  Fill each about 2/3 full.  Bake until toothpick inserted comes out clean - about  15 - 20 minutes.  Let cool before adding ganache and buttercream.


Chocolate Ganache Ingredients  (Do this first as it needs to sit in fridge)

6oz semisweet chocolate, chopped (I use Bakers Chocolate)
2/3 cup heavy cream
1 tablespoon light corn syrup

Directions:

1. Over medium heat, cook heavy cream and corn syrup.

2. Place chocolate in heat proof bowl.  Once heavy cream comes to a boil, remove from stove and slowly pour over chocolate.  Stir until well incorporated and ganache starts to thicken.  Place in refridgerator until thick but stirrable.

3. Once the ganache has thickened and cupcakes are cool.  Cut a coned shape piece out of the center of each cupcake and spoon a tablespoon (or more, up to you) of the ganache in the middle.  Replace the piece that was cut out.

Swirled Swiss Meringue Buttercream Ingredients

5 egg whites
1 cup plus 2 tablespoons sugar
4 sticks unsalted butter, room temperature
1 1/2 teaspoons pure vanilla extract

Directions:

1.  Place sugar and egg whites into a heat proof mixing bowl.  Set over a pan of simmiering water and whisk until sugar is dissolved.  Mixture will be smooth when rubbed between fingers.

2.  Whisk with whisk attachment on medium speed until egg whites form stiff but not dry peaks.  Add butter a little bit at a time until well incorporated.  Add vanilla.

3.  Replace with paddle attachment and mix on medium high.  Scrape down sides of bowl and continue mixing until frosting is smooth.  Takes about 5 minutes.

4.  Remove about 1/2 cup of buttercream from mixer and set aside.  Add 2 tablespoons of the chocolate ganache to the buttercream still in the mixing bowl and swirl with spoon.  Do not mix.  Add more buttercream if it starts to turn too chocolatey.  Add more chocolate by teaspoons if you need more swirl.

5. Place in piping bag and pipe onto cooled cupcake. 

Decorate cupcakes by placing a whole or half of a Milano Melts on top.  Variation:  chocolate cupcake, with chocolate buttercream and chocolate Milano Melts.

Enjoy with a cup of coffee or a nice glass of milk! :)


>> Short Cut - Box<<
1 box yellow cake or french vanilla cake mix
3 eggs
1 cup buttermilk
1/2 cup oil

Mix together and pour into liners.  Bake at 350 degrees for 12 minutes or until toothpick inserted in middle comes out clean.

Tuesday, April 26, 2011

Coming Up!

I am still working on the Snickers Cupcake recipe....why?  Because I don't exactly measure (and I'm in the middle of college finals).....I do it all by sight so I have to go back and work out what I did!  LOL  So I promise by the time the Cinco De Mayo cupcakes are up later this week, yes I know a week early, I'll have the Snickers up too.


Coming up are a few things......

Cinco De Mayo Cupcakes - adults only
Kit Kat Cupcakes - gimme a break
Milano Melts Cupcakes - my new fav cookie
Mother's Day Chocolate Robed Cupcakes - enveloped in love like MOM
Harvey Wallbanger Cupcakes - fully liquored 
Pixie Sticks Cupcakes - for the kid in all of us

Thursday, April 21, 2011

Phineas and Ferb Cupcakes


This was my first REAL party request!   YAY!  Very simple chocolate cake with blue and green icing.  The icing is decorated with rainbow disco dust and candy coated mini chocolate chips.  One of the reasons I am sharing this on the blog is because the woman who made the wrappers is amazing!!  They came out SOOOO cute!  You can find her Etsy shop here iParty .  I will definitely be back for more.  There were 4 dozen cupcakes and as I'm told everyone loved them!  YAY!


The photos were taken by the mom who ordered the cupcakes.  She's an amazing photographer and person!  You can check her website out here too LisaGPhotography .


I'm glad everyone enjoyed them!  I had a great time making them!  Hmmm....now I'm starting to think for my daughter's birthday in October!!  ROFL!

Lots of things coming soon!  Easter Cake Pops will be up by Friday.  Something I wanted to try :)

Have a Happy Easter!

Friday, April 15, 2011

Snickers Cupcakes


This one was a doozy.  Since it took some time to make all the components that make up the cupcake.  But OMG did they come out gooood!


As you can see my sister enjoyed them.  There wasn't a crumb left.




 The cupcake is a devil foods cupcake with a peanut nougat (handmade) and caramel cream center topped with a caramel cream buttercream and garnished with a nougat piece dipped in chocolate and crushed peanuts.  The taste a lot like a snickers bar I'll tell you!  I would, however, like to find a softer nougat.  So if anyone has any recipe recommendations I'm open!

This is my first candy bar cupcake.  I still want to make a Kit Kat, Milky Way (will reuse this caramel cream recipe it was awesome) and Rice Krispies Treat cupcakes.

Please share if you like!  These were although time consuming, fun to make!!

I'll have the recipe and instructions soon.  So join my blog and stay tuned!



Friday, April 8, 2011

Cherry Dr Pepper Cupcakes


Ok so this was on a wimb.  A friend on Facebook posted a status about needing to drink Dr Pepper to keep herself awake and I thought....hmmmm....cupcake.  But of course I couldn't do JUST Dr Pepper so I bought the cherry Dr Pepper. I am not a huge fan of Dr Pepper but I like the cherry one.


The cake is a dark chocolate cake infused with cherry Dr Pepper and topped with a cherry Dr Pepper buttercream and a cherry soaked in cherry Dr Pepper (overnight) and dipped in chocolate garnished with shaved dark chocolate.  Wow that's a mouthful.  The cake came out nice and airy and Dr Peppery.

The casualties of being OH SO YUMMY!

Below is the recipe for anyone who would like to make it.  I added the box short cut too.  The buttercream is a true swiss meringue (I make all my cupcakes with swiss meringue buttercream.  I very rarely deviate.) so if you want a simple confectioner's buttercream - I added that at the bottom too.   Enjoy!

BTW - the from scratch and meringue buttercream are very time consuming.  So if you want to make them quickly, use the box version and confectioner's sugar buttercream below.

Cherry Dr Pepper Cupcakes

Box version ingredients

1 box dark chocolate / fudge cake mix
1 box chocolate pudding (4oz)
3 eggs
1 cup buttermilk
1/2 cup canola oil  
1/2 cup cherry Dr Pepper

Mix all until well incorporated.  Preheat oven to 350 degrees.  Fill cupcake liners 2/3 of the way and cook for 12 - 15 minutes or until toothpick comes out clean.  Makes 18 cupcakes.

From scratch ingredients

1 cup unsweetend dark chocolate Dutch processed cocoa power
3/4 cup hot water
3 cups all purpose flour
1 tspn baking soda
1 tspn baking powder
1 1/4 tspn coarse salt
3 sticks unsalted butter
2 1/2 cups sugar
1/2 cup cherry Dr Pepper
4 large eggs
1 tblspn plus 1 tspn vanilla extract
1 cup sour cream

Preheat oven to 350 degrees.  This recipe makes about 28 cupcakes.  Place cupcake liners in their tins.

Whisk cocoa and hot water together until smooth.  In a separate bowl whisk the flour, baking soda, baking powder and salt.  Set aside. 

Melt butter with sugar in a saucepan over medium heat.  Stir to combine.  Remove from heat and pour into your mixing bowl.  On medium-low speed, beat the mixture until it is cool - about 5 minutes.  Add the eggs one at a time and until well incorporated.  Scrape down sides of bowl as needed.  Add vanilla, Dr Pepper and then the cocoa mix.  Beat until well combined.  Reduce the speed to low and add the flour mixture in two batches alternating with the sour cream.  Beat until combined.

Divide batter and fill cupcake liners 2/3 full.  Bake 15 - 18 minutes or until toothpick comes out clean.  Let cool completely before adding buttercream.

Dr Pepper Buttercream (Swiss Meringue)

Ingredients

5 large egg whites
1 cup plus 2 tblspn sugar
4 sticks unsalted butter at room temperature but still firm
1 tspn pure vanilla extract 
1/2 cup cherry Dr Pepper 

** Confectioner's Sugar Buttercream Ingredients
3 sticks unsalted butter
4 cups confectioner's sugar
1/2 tspn pure vanilla extract
between 1/4 & 1/2 cup Dr Pepper (more if you want but don't make the mixture too liquidy - add more confectioner's sugar if you over do it)   **

fresh or marischino cherries for garnish (as many as there are cupcakes)
8 oz dark chocolate for dipping
1 chocolate bar for curling chocolate pieces

Take cherries and place them in a container filled with Dr Pepper.  Leave them overnight to soak.

When ready, take the cherries out of the Dr Pepper soak and pat dry.  Take a small tray and line with wax paper.  Melt the chocolate in the microwave a little at a time (about 20 sec each) and stir until chocolate is dippable.  Using a fork, dip the cherries in chocolate and place on waxed lined tray.  Put in refrigerator until ready.

Place the bar of dark chocolate into the refrigerator as it will be easier to curl later.

Combine egg whites and sugar in mixing bowl.  Place over boiling water and whisk until the sugar dissolves.  The egg white and sugar mixture will be smooth and silky when rubbed between the fingers.  Add vanilla and Dr Pepper.

Place on mixer with whisk attachment at medium speed.  Mix until bottom of bowl is cool to the touch.  Add vanilla and Dr Pepper.  Add the butter in cubes until it is well incorporated.

Remove the whisk attachment and add the paddle attachment.  Mix on high for about 5 minutes or until mixture turns to buttercream (it will be liquidy for a moment but eventually will begin to look more like buttercream). Pipe or spread the buttercream onto the cupcakes.

** Confectioner's Sugar - cream butter until pale and fluffy.  Reduce speed to low and add confectioner's sugar 1/2 cup at a time alternating with Dr Pepper.  After each addition of confectioner's sugar - raise the mixer to high speed for 10 seconds, then reduce to low and continue.  Add vanilla and beat until smooth. Pipe or spread on cupcakes.**

Take the cherries and the bar of chocolate out of the refrigerator.  Using a vegetable peeler, scrape or curl the chocolate and then sprinkle on top of the cupcake.  Garnish with one chocolate covered cherry.

Enjoy!


Monday, April 4, 2011

Strawberry Cheesecake Cupcakes


I had a bit of fun with this and realized I can make a whole lot of different ones (chocolate covered cherries and blueberries and raspberries OH MY!).  The cupcakes is a strawberry cheesecake with a whipped cream buttercream topped with a chocolate covered strawberry.  I am not happy nor fond of the whipped cream buttercream.  In Florida it is not a good idea as it melts fast.  It wasn't stiff enough for what I was looking for in presentation.  So will either go back to a regular meringue buttercream or just a fondant disk on top with the strawberry.



This is my first time piping chocolate like this, well at least in this manner.  I think the heart came out nicely!  I definitely want to play with piping chocolate some more.


I let my daughter decorate the bottom two.  LOL she didn't do badly with the small bag.  She calls the one in the lower right the "spaghetti" design.

The cupcake also has a graham cracker / almond crust which I have to say really tastes well together.  If it weren't for the fact I lost power, the crust would have held together better so needless to say there are no photos of the crust but I promise it was yummy.  Oh I also added a little bit of Disaronno to the pink chocolate....mmmm...I think I will be adding it to the milk chocolate next time too.  LOL!

Sunday, April 3, 2011

What's on the to do list.....

I have a few things I want to try.  I've been ordered to make a Snickers cupcake so that one is definitely on the list (look for it around April 16th).  Currently it's a deep chocolate cake with a peanut nougat filling topped with a caramel nougat buttercream and sprinkled with peanuts and caramel drizzle.

This week I am planning a strawberry cheesecake cupcake with a graham cracker and almond crust and a chocolate covered strawberry on top.  I haven't had cheesecake in a while and this seemed like a good excuse.

I am not a fudge person but I always wondered what fudge would be like in a cupcake.  So I have two planned.  A penuche (panucci) fudge and chocolate ganache filled chocolate cupcake with a brown sugar buttercream.  Also a white fudge cupcake - an almond vanilla cupcake filled with white fudge topped with white chocolate buttercream and white chocolate curls.

Also need to do the special Easter cupcake (pysanka, pysanky) and the not so cupcake Easter cake pops.  They looked cute so thought I'd try them.

And yes, the bridal cupcakes.  I have to find some quiet time to be able to mold fondant.  Then I can get started on that!

Have a great week!  Look for the cheesecake cupcakes maybe Tuesday.

Wednesday, March 30, 2011

Kitty Litter Cupcakes - April Fool's


I wanted to do something for April Fool's Day but I wasn't really sure what.  I'm sure there are a myriad of cupcakes out there that epitomize the April Fool's pranks but in all honesty I didn't have a whole lot of time  LOL.  So someone suggested Kitty Litter Cupcakes.

I've seen the cakes.  I have cats.  No way.   

So I took a very simple Kitty Litter Cake recipe off the web and modified it a bit.  I looked everywhere for something I could use as the scooper but nothing came to mind.  And my fondant had hardened thanks to not zipping the bag up all the way...darnit!  Maybe next year when I have more time.

Kitty Litter Cupcakes
2 doz

1 box yellow, vanilla or spice cake mix (or really anything you want - I used spice)
1 bag vanilla creme cookies
1 bag tootsie roll midgees (they're the little ones)
1 jar frosting - I used vanilla but you can use what you like
green food coloring

Make the cake as directed and then place into lined cupcake tins and bake until toothpick comes out clean.

Let cool on wire racks for about 10 minutes.

I had thought about icing the cupcakes and then putting the "litter" on top but to me it didn't look right.  So I sorta of cut part of the top of the cupcake out to make an indent.  Like a very very shallow cone cut.


You can make it deeper if you want but I just wanted a surface cut so it look like the litter was sitting inside the cupcake.  Next I used a spoon and filled the indent with about 1 tspn of frosting so the "litter" would stay.  Of course if you LOVE frosting, make the indent deeper and you can add more frosting.


Now it's time to crush the cookies.  Yes, I know the original recipe calls to put them in a food processor or blender to crush but after the week I've had, bashing the cookies to smithereens with a rolling pin seemed a better idea.



 See?  Much better.


Take a little of the smashed cookies and place in a bowl.  Add about 3 drops of food coloring.  I ended up using 6 but that was my own personal preference.


Use a fork to smear/mix the dye into the cookies.  If you're having a hard time getting it to mix properly, like I did, put it in a jar and shake it vigorously for about 20 seconds.
Next sprinkle the undyed cookies on the top of the frosting then add some of the green.  Make sure to cover as much of the frosting as you can.

Then, take two tootsie rolls and put them in the microwave for about 10 seconds.  My apologies for not having the photos, my camera inadvertently eats photos.

Cut a little piece of the tootsie roll off and roll it between your fingers and palms until it resembles well....cat poop.  Make sure you taper the ends off too.  Then strategically place on the cupcake.


Enjoy!

* cupcakes will keep in an air tight container for several days but are freshest in the first 3 days.  Best, of course, when eaten right away.