JavaCupcake

Pumpkin Spice Syrup

August 28, 2011 by JavaCupcake · 3 Comments

I am so ready for Fall. I have been drooling over so many pumpkin recipes online that it’s almost become an obsession. Do you think they have Pumpkin Lovers Anonymous groups I can join?!? Yeah, it’s that bad.

I’m addicted to the Starbucks Pumpkin Spice… frapp, coffee, latte, mocha… whatever, I don’t care. Just shoot it directly into my belly. The closest Starbucks to me is over an hour away (I know… how do I survive?!) and I don’t even know if the German ones will have pumpkin spice!! So, I made my own Pumpkin Spice syrup!!

Seriously. It took 10 minutes and was THE EASIEST thing I’ve ever made. And… it’s a FRACTION of the cost of pumpkin spice creamer in the grocery store. I got the inspiration from Cook Like a Champion… changed things up a bit and used what I had on hand. Seriously, go make some. It’s so worth it.

This morning… I made my first cup of coffee with it. I poured a good tablespoon of syrup in the bottom of my cup, let the coffee brew in and then topped it with vanilla creamer. Oohhhh yeah… it’s pumpkin spice heaven.

Pumpkin Spice Syrup
Makes about 18-20oz of syrup. (I got two bottles)

1 1/2 cups water
1 1/2 cups white sugar
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
2 HEAPING tbsp pumpkin puree (canned stuff is perfect!)

Directions:

In a small pot, dissolve the sugar in the water over medium heat.
Add remaining ingredients and cook for about 7 minutes on medium-high heat. You don’t want to boil the mixture, just simmer it so all the flavors come together, stirring frequently.
Strain mixture using cheesecloth or a tea towel. (I didn’t have a cheesecloth or tea towel, so I just strained mine in a wire/mesh strainer. If you want a finer syrup, make sure to use a cheesecloth or tea towel)
Pour into small bottles and store in the refrigerator.

Filed Under: Coffee, pumpkin, recipes, seasonal, syrup

PB Twix Bars

August 22, 2011 by JavaCupcake · Leave a Comment

I’ve been dreaming of these Peanut Butter Twix Bars since I saw them on Pinterest a couple weeks ago. Yah, that seems to be a huge theme for my blogs lately…. Pinterest. If you haven’t signed up for it yet and want an invite… let me know. It’s sooo addictive!!

So, my original plan was to make them look more like Twix and have them covered in chocolate, but it took a lot more chocolate for the top coat than what I planned for and didn’t have enough to dunk each one. So, I cut them into bars instead of rectangles and dipping them in chocolate. They’re still pretty yummy. The only big downside is that the shortbread on the bottom comes off the peanut butter layer and is kinda crumbly. If I make these again, I think I’ll use a different shortbread recipe.

Shortbread
1 cup (2 sticks) unsalted salted butter, at room temperature
1 cup powdered sugar
2 tsp vanilla
1/4 tsp salt
2 cups flour

Preheat your oven to 300°F. Line a 9″ x 13″ pan with parchment and spray lightly with cooking spray. Set aside.
Mix together the butter, sugar, vanilla and salt. Add the flour. The dough may seem a little dry, but it will come together once you mix it more.
Press evenly into the pan. Poke holes in the dough to help release air and promote even baking.
Bake 35-45 minutes or until golden brown.
Cool completely.

Peanut Butter Layer
2 cups creamy peanut butter
1/4 cup (4 tbsp) room temperature unsalted butter
2 cups powdered sugar
2 tsp vanilla extract
2 tbsp milk

Mix together the peanut butter, butter and vanilla.
Add the powdered sugar and beat until combined.
Mix in the milk to loosen up the mixture.
Press peanut butter mixture on top of the shortbread. Use an offset spatula to press into corners and smooth out.
Put in the freezer to set while preparing chocolate.

Chocolate Layer

1 12oz bag of semi-sweet chocolate chips

1 tbsp shortening

In a double boiler, melt the chocolate and shortening together.
Pour over chilled peanut butter layer. Use an offset spatula to smooth out and evenly distribute.
Chill in freezer for 30 minutes to set.
Cut into squares to serve.
You could also melt more chocolate and dip each square into it creating a more “Twix” like candy. :)
Enjoy!

Filed Under: bars, bars, chocolate, peanut butter, recipes

Potato Salad

August 21, 2011 by JavaCupcake · Leave a Comment

Today I made potato salad. Do I like potato salad? No. Will I eat the potato salad? Nope. So why did I make it? Well, my hubby likes it and he doesn’t often get things only he likes to eat with dinner. So, today I made potato salad.

I remember watching my Mom make potato salad as a kid. Cutting the taters and veggies and just “eye balling” the mayo and seasoning as she whipped it up to perfection. I wish I was that good. But alas, I needed a recipe. I used the basics from Tyler Florence’s recipe on the Food Network’s website… but I didn’t get all worried if I didn’t have all the ingredients in the recipe. I just used what we had in the pantry and did what my mom did… “eye balled it.”

The hubby says it’s super delicious. I think I’d make my Mom proud too.

JavaCupcake’s Potato Salad
Makes about 4-5 cups salad

*NOTE* When you make this, if you don’t have everything I do… it’s okay. Use what you’ve got in your kitchen. Also… measurements aren’t exact, I put what I thought looked like a good amount of everything in and estimated what the amount was for the recipe! It’s not like baking where it has to be exact! Have fun with it!

1 1/2 lbs white potatoes (I used two large potatoes)
2 eggs
1 tbsp salt

2 scallions, chopped
1 large celery stalk, chopped
1/4 green bell pepper, chopped
1/2 small red pepper, chopped
1/4 cup pickles, chopped
2 large strips bacon, crispy and chopped
1 tbsp pickle juice
1/2 tbsp red pepper flakes
1 tbsp dried parsley
1/2 lemon, juiced
1 tbsp white vinegar
1 generous cup mayo
1/4 cup spicy brown mustard
salt/pepper to taste

In a medium pot, bring potatoes and eggs to a simmer in salted water. Simmer for about 20 minutes. Remove the eggs and continue to cook the potatoes until a fork goes in easily to the center, about 10 more minutes. Do not over cook the potatoes, you don’t want them mushy.
While that is simmering, cook the bacon crispy and chop into small pieces. Reserve a small amount of bacon as a garnish. Set the rest aside.
Prep the rest of the salad. Chop the scallions, celery, bell pepper, red pepper pickles, and bacon into 1/4″ pieces. Reserve a small amount of scallions for garnish.
Add the bacon, pickle juice, pepper flakes, parsley, lemon juice, vinegar, mayo and brown mustard to the veggies. Mix until well combined.
Salt and pepper to taste.
Check on the potatoes and remove from the water to cool if they are cooked.
Cut the eggs into small chunks and gently fold into the vegetable mixture.
Cut the potatoes into approx. 1″ chunks and allow to cool for about 10 minutes before folding into the vegetable mixture.
Add more salt/pepper if necessary.
Garnish with any extra bacon or scallions.

Filed Under: dinner, recipes, salads

Betty Crocker’s 1963 Chocolate Crinkles

August 18, 2011 by JavaCupcake · 1 Comment

Every Christmas my Mom would make cookies for the family to enjoy and every year these Chocolate Crinkles would be on the top of my FAVORITES list.

The recipe came from the 1963 Betty Crocker Cooky Book and in my Mom’s kitchen, this book was like the bible. As an adult, every year I’d try to sneak it out of the house to add to my own collection, but my Mom would catch me and tell me no. It was until until last year when she passed away that I was able to add it to my own collection.

This book and this page in particular have been opened and used so many times, there are years of finger prints and cookie dough smudges on the pages. It’s like opening up a memory box to some of the best memories of me and my Mom. You can even see in the picture where I wrote as a kid the measurements to double the recipe. Yah, it’s that good. We doubled and tripled the recipe sometimes because they disappeared so fast! So yesterday, I thought I was going to be doing some baking to take to a meeting I have later today, but alas, my plans were thwarted when I was told that the host of the party didn’t want my baked goods. *GASP* I know what you’re thinking…. WHO WOULDN’T WANT YOUR BAKED GOODS?!?!? I know, I almost took it as a personal insult, but then I realized who I was dealing with and remembered she had never had my baked goods to know what she was missing out on. But, by the time I got told no, I had already made this batter and needed to roll out cookies. So…. here we have it…. one of my favorite childhood cookies, the Chocolate Crinkle!

Here’s the recipe from the cook book. The ingredients are the same, but the method is a little different. I simplified things a little bit…. not that Betty’s recipe was hard, but I like things as easy as possible! Enjoy!

Chocolate Crinkles
Makes 3-4 dozen

4oz unsweetened baking chocolate, melted
1/2 cup vegetable oil
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup powdered sugar

In a large mixing bowl, mix together melted chocolate, oil and sugar until well combined.
One at a time add the eggs and mix in. I used a wooden spoon which seemed to work really well.
Mix in the vanilla.
In a small bowl, whisk together the flour, baking powder and salt.
Add the flour to the oil mixture and stir together until completely incorporated. I used a wooden spoon for about 50 strokes.
Cover the dough with plastic wrap and chill for several hours or overnight. If you want to speed up the process, put it in the freezer for about 90 minutes, this is what I did this time!
After the dough has chilled, preheat your oven to 350 F degrees and place the rack in the center of the oven. Line a cookie sheet with parchment paper.
Using a small ice cream scoop, scoop 1 1/2 inch balls of dough. Roll them generously in powdered sugar and place on the cookie sheet 2″ apart.
Bake 10-12 minutes. DO NOT OVERBAKE. I actually removed them after about 10.5-11 minutes because I like them extra chewy and fudgey on the inside.
Move immediately to a wire rack to cool. Be careful, they will be very soft!
Cool and enjoy!

Filed Under: chocolate, chocolate cookies, cookies, recipes

Peach Blueberry Pie

August 16, 2011 by JavaCupcake · 2 Comments

There haven’t been many recipes that I’ve seen online where I turn around and make them within 24 hours of seeing them. I mean let’s be real here, I probably read 40 blogs a day and scan through dozens of recipes. That’s a lot of food.

So, when I saw what Joy the Baker posted yesterday and the urge to get back in my kitchen and bake came over me I just KNEW that it was going to be this pie.

See last week, I made over 150 cupcakes in 4 days. That may not seem like a lot of cupcakes for an established bakery, but for a stay-at-home mom who only has two good cupcake pans and and can only bake one pan at a time…. 150 cupcakes is no small feat. I burnt out after those four days of baking and vowed I was going to take this week off. I said THE ENTIRE WEEK I WILL NOT BAKE.

Well, it’s Tuesday and I baked a pie. But really, can we call that really baking? It was more like slicing and mixing and rolling. I guess the pie baked, but I didn’t really make anything. lol I even used a premade pie crust. I totally cheated. :D

But, let me tell you… there is NOTHING BETTER than a slice of WARM peach and blueberry pie with a dollop of vanilla bean ice cream. I took a piece that was waaay too big for me and I ATE ALL OF IT. Ok, not ALL, my daughter helped me with half but I WANTED to eat all of it!!

I used Joy’s recipe for the pie filling, changed things just a bit to accommodate for what I had in my kitchen and I used a pre-made pie crust… but seriously friends, this pie was one of the best I’ve ever made!

Peach Blueberry Pie
Adapted from Joy the Baker

Pillsbury Premade Pie Crust

about 3 pounds ripe peaches (I used 8 small peaches)

1 cup fresh blueberries
1/2 cup (heaping) sugar
1 tsp ground cinnamon
scant 1/2 tsp ground nutmeg
1/2 tsp all spice
3 tablespoons all-purpose flour
1 tablespoon cornstarch
juice from one lemon

1 egg, beaten, for egg wash

2 tbsp sugar and 1/2 tsp ground cinnamon, for topping crust before baking

Preheat oven to 400 F degrees. Lightly spray 9-in pie dish with cooking spray. Place the rack in the center of the oven.
To make the filling, wash and slice peaches. In a medium bowl, combine peach slices and blueberries. In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. Stir in the lemon juice. Place bowl of fruit in the fridge to rest while you roll the crust out.
On a lightly floured surface, roll one piece of the Pillsbury pie dough out into about a 13-inch round. Fold the dough in half and gently lift onto pie dish and unfold. Gently press into the base of the pan, being careful not to tear or stretch the dough.
Add the pie filling to the pan making sure it’s spread evenly.
Roll out the top crust just as you did the bottom crust. Use a cookie cutter to cut out a few small shapes in the top dough. Set cut outs aside. Fold the dough in half and gently place it on top of the pie filling.
With a small knife, trim the crust, leaving about 3/4-inch overhang. With your fingers press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough.
Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.
Arrange the reserved dough cut outs on top. Use a little egg wash on the backs to “glue” them to the pie.
Place pie, on a cookie sheet, in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 350 and bake for 35-45 more minutes. Remove from the oven when crust is browned and golden, and the juices are bubbling. You may want to check it after 20-25 minutes to see if the crust is browning too much on the edges. If they are, cover with a pie crust round/protector or foil.
Remove from the oven, place on a wire rack and allow to cool for 2 hours before serving.
Serve warm with ice cream!
Enjoy!

Filed Under: blueberry, featured, fruit, peaches, perfect for spring, pie, recipes

Tomato & Basil Bruschetta

August 15, 2011 by JavaCupcake · Leave a Comment

Last week a new friend of mine mentioned that she was going to be making bruschetta. It has been on my mind ever since. Several years back, my sister first introduced me to this delicious appetizer and I’ve loved it ever since. I mean really, how can you not love tomato, garlic and basil? YUM!

Since I didn’t have my sisters recipe, I decided to just wing it and throw things together in a bowl until it tasted perfect! What I came up with…. SO GOOD!

Tomato & Basil Bruschetta
1 baguette, cut into 1/2in slices, drizzled with olive oil and toasted

8-10 vine ripe or Roma tomatoes, diced (I used a mix of both for this, but use what you have)
4 large cloves of garlic, minced or thru your garlic press (I used my press)
20 basil leaves, give or take, chopped (mine were relatively small, I used enough so that each bite would have a piece or two in it)
Salt/pepper to taste
2-3 tbsp olive oil
3-4 tsp balsamic vinegar (add more if you like!)

fresh grated Parmesan cheese (optional – I didn’t have any this time, but it makes the perfect topper!)

Dice tomatoes and place in a large bowl.
Add the garlic and basil. Mix until combined.
Salt and pepper to taste.
Drizzle olive oil and balsamic vinegar over the mixture. Stir until combined.
Cover and place in refrigerator for 2-3 hours or overnight.
Check mixture to see if it needs more salt/pepper of vinegar. Add if necessary.
Prepare baguette by slicing, drizzling with oil and toasting (both sides) on a cookie sheet in the oven on broil.
Let the bread cool then spoon on the tomato mixture. Use a slotted spoon so not too much liquid gets on the bread, we don’t want mushy bruschetta.
Top with fresh grated Parmesan cheese.

Filed Under: appetizers, recipes

Triple Chocolate Marble Cupcakes

August 10, 2011 by JavaCupcake · 5 Comments

I had a request for cupcakes this week that included white, milk and dark chocolate. There are so many different ways to make this cupcake and it was hard to not include every technique in them. Ha! (Over achiever, I know!) I decided on a marbled cake with white and milk chocolate then I’d fill it with a bittersweet chocolate ganache and top it all with a dark chocolate frosting.

Seriously, if you love chocolate… then this cupcake should satisfy every chocolate craving you will ever have.

The first dozen I made, I also topped them white a swirl of white chocolate. But… my chocolate wasn’t behaving for me, so I only did a dozen with the white chocolate. It really looked awesome with the white on top… but my patience was running out by the time I got to the second and third dozen. :)

These cupcakes are pretty labor intense and cost a little extra because of all the chocolate, but the presentation is gorgeous and they really are heavenly.

Enjoy!

White Chocolate Cake
Makes 12+ cupcakes

1 ½ cups cake flour
2 tsp baking powder
¼ tsp salt

6 tbsp unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 tsp clear vanilla extract

3.5 oz white bakers chocolate, melted

¼ cup milk
¼ cup sour cream
¼ cup hot water

Milk Chocolate Cake
Makes 12+ cupcakes
1 ½ cups cake flour
1/4 cup cocoa powder
2 tsp baking powder
¼ tsp salt

6 tbsp unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 tsp clear vanilla extract

3.5 oz milk chocolate, melted

¼ cup milk
¼ cup sour cream
¼ cup hot water

Use the same directions below to make both batters.

Preheat oven to 350 F degrees. Line cupcake pan with liners.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a measuring cup that pours, mix together the milk and sour cream.
Using a double boiler on medium-high heat. Melt the chocolate. Set aside to cool.
In the meantime, using a stand mixer with the paddle attachment, cream together the butter and sugar.
Add the egg whites one at a time and mix until incorporated. Scrape the sides of the bowl.
Mix in the vanilla.
On medium, slowly pour the chocolate into the egg/sugar/butter mixture. Scrape the sides and mix until completely combined.
Add the flour and milk/sour cream alternating, beginning and ending with flour. Scrape the sides of the bowl and mix only until combined.
Add the hot water and mix just until incorporated.
STOP. Make the 2nd batter. When that is completed, continue to the next step.
Scoop a heaping tablespoon of white chocolate batter into one side of the liner. Scoop the same amount of chocolate batter next to it in the liner.
Pound the cupcake pan flat on the counter 2-3 times to help the batter settle. Using a toothpick, swirl the two batters together 3-4 times. Do not over swirl, you don’t want to mix the two together, just create a marble effect.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
After the cupcakes have completely cooled, core each cupcake and fill with the chocolate ganache. Top with the dark chocolate frosting and a shaving of white chocolate (optional).

Chocolate Ganache

1 cups bittersweet chocoalte chips

4oz bakers dark chocolate, chopped

1 cup heavy cream

2 tsp vanilla

Combine all ingredients in a microwaves safe bowl.
Microwave in 30 second spurts and stir until 85% of the chocolate has melted.
Remove from the microwave and stir until all the chocolate has melted.
Let cool for 5-7 minutes to thicken.
Spoon into cored cupcakes.

Chocolate Cream Cheese Frosting

1 8oz package of cream cheese

1/2 cup (1 stick) unsalted butter, room temperature

1 lb powdered sugar, sifted into the cocoa powder

1/4 cup cocoa powder, sifted into the powdered sugar

8oz dark bakers chocolate, melted

2 tsp vanilla

1/4 cup sour cream, heaping

1-2 tbsp milk

Melt the chocolate and set aside to cool.
In the mean time, cream together the cream cheese and butter.
Add sifted cocoa powder and powdered sugar and mix until smooth.
Add the vanilla and mix until combined. Scrape the sides of the bowl and mix again.
In a slow stream with the mixer on medium, pour in the melted chocolate. Mix until combined.
Add the sour cream and beat into submission. :)
Add the milk until you get your desired consistency.
Frost cupcakes immediately.

Filed Under: chocolate, chocolate cupcakes, chocolate frosting, cupcake recipes, filled cupcakes, frosting and icing, recipes, white chocolate

Mini Cinnamon Roll Cupcakes

August 9, 2011 by JavaCupcake · 2 Comments

Cinnamon rolls are an ooey gooey cinnamon sugar treat that EVERYONE loves. But when I saw cinnamon rolls as cupcakes on Pinterest I knew these were right up my alley.

I took a basic cinnamon roll recipe, rolled them small and baked them in cupcake liners then topped them with a basic frosting. Fresh from the oven or warmed up 3 days later, these cinnamon rolls will be a delicious delight for your belly!

Dough
Makes about 24 cupcake rolls

2 1/4 tsp. or 1 packet dry active yeast
1/4 cup sugar
1 cup warm milk (approximately 110 degrees Fahrenheit)

2 eggs, room temperature
1/4 cup sugar
1/3 cup butter, melted
1 tsp. salt

4 1/2 cups bread flour

1/2 cup butter, softened
1 cup brown sugar, packed
1/2 cup sugar
3-4 tbsp ground cinnamon

Dissolve the yeast and sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.
In the same bowl, whisk in the eggs, butter, salt, and sugar. Add flour and mix until well blended and the dough forms a ball.
Turn out onto a lightly floured surface and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).
After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray. Preheat oven to 400 F degrees.
Roll dough into a large rectangle (approx 12×24) or 1/8in thick on a lightly floured surface.
This is where it gets fun. Smear butter over dough then sprinkle the sugars and cinnamon over the top. Using your fingers, work the sugars and butter together creating a paste like spread. Make sure it’s spread evenly over the dough.
Roll up dough and cut into at least 24 rolls. I unrolled each one and rerolled it tighter so it would fit nicely into the cupcake pan. Place each roll in a cupcake liner.
Cover and let rise until nearly doubled, about 30 minutes.
Bake rolls until golden brown, about 10-12 minutes. Let rolls cool in pan for 5 minutes before removing to a wire rack to cool another 10 minutes.
Frost cupcakes while they are still slightly warm. You’ll want the icing to ooze into the cupcake but not drip off the size.

Icing
4 tbsp unsalted butter, room temperature
2 cups powdered sugar, sifted
1 tsp vanilla extract
3 to 6 tbsp hot water

In a stand mixer, cream the butter.
Add the powdered sugar, 1/2 cup at a time and beat until smooth. Mix in the vanilla extract.
Add the hot water 1 tbsp at a time until you reach your desired consistency.
Spread 1-2 tbsp on slightly warm cinnamon rolls.

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Filed Under: cinnamon, cinnamon rolls, cupcake recipes, recipes

It’s a boy! FREE printable

August 4, 2011 by JavaCupcake · Leave a Comment

I’ve made cupcake toppers in the past, but I’ve never made a free printable for my readers! Today, I made “It’s a boy!” flags for an upcoming order and thought this would be a great time to share a free printable with you!!

To use this printable just click on this link: It’s a boy! Flags. A new window will open where you can print the document. Next, cut, fold and attach the flags to a toothpick! It’s really quite simple!

Please, if you use these flags, I’d love for you to send me a photo! Thank you!! xoxo

Filed Under: cupcake toppers, free printables

Cherry Limeade Cupcakes

July 29, 2011 by JavaCupcake · 27 Comments

As soon as I saw the recipe for Cherry Limeade cupcakes on Annie’s Eats I was certain it would make it into the rotation sometime this summer. I put the call out to my friends that I’d be making them this week and got a couple orders for these little summer goodies.

The recipe from Annie’s Eats was a pretty basic recipe, but I wanted to kick things up a bit and really bring out the lime flavor. In the original recipe, they noted that most of the lime flavor came from the lime syrup that was drizzed on top, but I really wanted a punch of lime to come through in the cake itself. I zested two limes and pressed that into the sugar, bringing out the natural oils and flavors creating a lime sugar. I also added the juice of the two limes into the batter. I also added a bit more lime juice concentrate than the original recipe called for too. :) And a few other tricks.

I’m really happy with the intense lime flavor of these cupcakes. Paired with the sweet cherry frosting, it’s a perfect summer treat!

Enjoy!

Cherry Limeade Cupcakes
Makes 4 dozen cupcakes

Cake
5 1/4 cups flour*
3/4 cup corn starch*
1 tsp salt
2 tsps baking powder
1 tsp baking soda

2 cups (4 sticks) unsalted butter, room temperature
2 cups sugar
2 limes, zested and juiced

10 oz can of limeade concentrate or lime margarita concentrate, thawed and at room temperature

6 eggs

1 cup milk
1/3 cup hot water

*NOTE: This combo of corn starch and flour is to make cake flour. If you have cake flour on hand, use 6 cups of it.

Preheat oven to 350 F degrees. Line cupcake pan with liners.
In a medium bowl, prepare the sugar by working the lime zest into sugar by pressing the back of a spatula down into sugar, thus releasing the oils from the zest into the sugar. This process should take about five minutes, and the sugar will become very fragrant. Set aside.
In another large bowl, sift together the flour, corn starch, salt, baking powder and soda three times. You really want to make sure the corn starch is very incorporated into the flour. Set aside.
In the bowl of an electric mixer, cream the butter until smooth. Add the lime sugar and mix on high until light and fluffy.
Add the entire can of limeade concentrate and lime juice. Mix until combined. Don’t worry if it appears curdled… it’s normal at this point!
Add the eggs one at a time and mix until incorporated.
In three parts, add the flour mixture. Between each addition of flour, add half the milk. Mix only until the flour is just combined.
Add the hot water and mix by hand until incorporated. DO NOT OVER MIX!
Fill liners 2/3 full, or use an ice cream scoop to distribute one full scoop into each liner.
Bake for 17-19 minutes or until a toothpick comes out clean.
Cool in pans for 5-10 minutes before removing to wire rack to cool completely.

Lime Syrup

1 10 oz can of lime juice concentrate or lime margarita concentrate, thawed

1 cup powdered sugar

Whisk together the powdered sugar and thawed concentrate until all the sugar has dissolved into the concentrate.
Once the cupcakes are cool cool, poke 7-10 holes in each cupcake with a toothpick. Drizzle a tablespoon of syrup over each cupcake, allowing it to soak into the cake.

Cherry Buttercream

Double this recipe to have enough to frost 4 dozen lime cupcakes

1 cup (2 sticks) unsalted butter, room temperature
1 lb powdered sugar, sifted
5-6 tbsp Maraschino cherry juice
3-4 tbsp heavy whipping cream
1/8 tsp Wilton Christmas Red food color gel

Maraschino cherries, for garnish
Lime wedges, for garnish

In the bowl of a stand mixer with the paddle attachment, cream the butter until smooth.
Add the sifted powdered sugar, one cup at a time, to the butter. Cream after each addition.
After half the sugar has been added, add the cherry juice and mix until combined.
Add enough whipping cream until you get your desired consistency, you may not need all of it, or you might want to add more.
Mix in the coloring.
After everything has been combined, mix on high for 30 seconds.
Pipe onto cupcakes and top with a cherry and lime for garnish.

Tips & Tricks – Lemon & Lime Sugar

When using lemon or lime in a recipe, to really add a punch of flavor, zest the fruit into your sugar before creaming with the butter. By working the zest into the sugar, you’ll create a fragrant sugar full of the oils and acids from the fruit creating an extra dimension of flavor to your cupcakes that will really make them stand out! I do this almost every time I use lemon or lime and it really creates an exceptional product! Good luck!

Filed Under: cherry, cupcake recipes, featured, frosting and icing, fruit, fruit frosting, fruity cupcakes, lime, recipes, tips & tricks

Streusel Blueberry Muffins

July 24, 2011 by JavaCupcake · 1 Comment

While browsing on Pinterest last week I ran across a few recipes for blueberry muffins and my pregnancy cravings kicked in. I’ve been thinking about blueberry muffins ever since and have been dreaming of the morning when I’d wake up to make them and enjoy them warm for breakfast. Well my friends, this morning is that morning! I have finally made the blueberry muffins I’ve been craving!

So, I got the recipe for these muffins from The Pioneer Woman. Yes, well all know she’s a GENIUS and she’d never steer us wrong. Besides, a recipe with yogurt in it is gonna make a killer muffin anyways. I added my own struesel topping cause I like that more than just the sugar she suggests. I mean really, can you go wrong with a muffin topped with more butter and sugar? I THINK NOT! And because I made a TON of this delicious streusel topping, I even lined the bottom of the muffin liners with it. Yah, these muffins have a crust. Go ahead, drool. I seriously am.

Streusel Blueberry Muffins
Makes 2 dozen muffins

3 cups minus 2 tablespoons flour
1 tsp baking soda
2 tsp baking powder
Heavy pinch of salt
Dash of Nutmeg

1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (I used three small containers of Oikos Greek plain yogurt)
1 tsp vanilla

2 cups fresh blueberries (I used frozen, no biggie – and to be honest, I might add another 1/2 cup)

Streusel

Preheat oven to 400 F degrees. Line muffin tin with liners. Prepare streusel.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar, oil, vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
Add blueberries to mixture and stir 3 times. (Don’t over mix!!! You don’t want to overwork the flour!)
Press 1 tablespoon of streusel into the bottom of the liner. Using an ice cream scoop, place one full scoop of batter into each baking cup. Sprinkle streusel on top of batter, gently pressing into batter.
Bake 18-20 minutes or until a toothpick comes out clean and the streusel has browned.
Cool in pan 5 minutes before removing to wire rack to cool completely.

Streusel
1/2 cup unsalted butter, softened and cubed
1 cup sugar
1 cup flour
2 tsp cinnamon

Place all ingredients in a medium bowl.
With your fingers, work the ingredients together. Almost like you’re playing with play-dough. Smash the dry into the butter, rolling it between your fingers.
Do this for at least 5 minutes until all the dry ingredients have been incorporated into the butter. You should feel the butter throughout the streusel and no dry should be left. It will be a uniform brown color and the consistency should be clumpy.

Filed Under: muffins, recipes

Triple Chocolate Peanut Butter Cookies

July 23, 2011 by JavaCupcake · Leave a Comment

If you’re looking for a rich, chocolate and peanut butter cookie… then these are for you! This cookie needs a big glass of milk and you might only need one, they’re that rich!

Full of peanut butter, chocolate, a touch of espresso powder, chocolate chips and m&ms… these cookies are sure to cure any cravings you may have for something divine.

I paired these cookies with my Oatmeal Raisin cookies in goodies bags being sent to Afghanistan. I’m pretty sure the boys are going to love them!!

Triple Chocolate Peanut Butter Cookies
Makes 4 dozen

1 1/4 cup flour
1/2 cup cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp espresso powder
1/2 cup unsalted butter, room temperature
3/4 cup creamy peanut butter
1/2 cup sugar
1/4 cup dark brown sugar
1/4 cup light brown sugar
2 large eggs
2 tsp pure vanilla extract
1 cup (heaping) semi-sweet chocolate chips
1 cup (heaping) M&M’s

Preheat oven to 350 F degrees. Line cookie sheet with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, espresso powder and salt. Set aside.
In the bowl of a stand mixer, or with a hand mixer, cream together the butter and peanut butter. Add the sugars and mix on high for 2 minutes.
Add the vanilla and eggs, one at a time, and mix on high until flight and fluffy.
In three parts, add the flour mixture. Scrape the sides of the bowl and mix only until combined.
Fold in the chocolate chips and m&m’s.
Using a 1in small ice cream scoop, scoop dough onto lined cookie sheets. Press down with a fork in a cris-cross pattern.
Bake 12-14 minutes or until the edges are firm. Don’t be alarmed if the centers seem soft still.
Let cookies cool on the cookie sheet for 2 minutes before removing to a wire rack to cool completely.

Filed Under: candy filled cookies, chocolate cookies, cookies, recipes

Oatmeal Raisin Cookies

July 22, 2011 by JavaCupcake · 1 Comment

This week, I’m making about 200 cookies to go into goodie bags for 80+ soldiers who are deploying from my husband’s unit. I know… that’s a big commitment, but with my husband not deploying and being surrounded by people who are suffering from another deployment, I felt like I had to do something for them… and what do I do? I bake!

This cookie recipe comes from my online friend, and fellow Army wife stationed here in Germany, Ann Marie. Ann Marie runs the blog Household 6 Diva, which I read all the time. In her blog, she chronicles her life as an Army wife and everything that goes along with it. Go check out her blog, it’s great! And thanks Ann Marie for the recipe! It’s fantastic!

Oatmeal Raisin Cookies
I doubled the recipe and got 96 1 1/2in cookies

1/2 pound (2 sticks) butter, softened (OH YEAH)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
3 cups quaker oats – quick or old fashioned, uncooked (I used 1 Minute Quick oats)
1 cup raisins (I used an additional 1 cup of chocolate chips)

Preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
Cream the butter and sugars together until light and fluffy.
Add the eggs, one at a time, and mix until incorporated. Add the vanilla. Turn mixer to high and mix for 2 minutes.
In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.
In two parts, add the flour and mix until combined.
Add the oats and mix until incorporated. Your mixer might not like this, but it’s easier than doing it by hand.
Fold in the raisins and chocolate chips (if you’re adding them like I did).
Scoop 1 inch balls of dough onto the cookie sheet. (If you want bigger cookies, go for it, but I needed to stretch this recipe so I made mine on the smaller side.)
Bake 12-14 minutes or until the tops and edges begin to brown.
Cool on pan for 1 minute before removing to wire rack to cool completely.
Eat one warm… it’s SO GOOD!

Filed Under: cookies, oatmeal, recipes

Banana Nut Cupcakes – three ways

July 21, 2011 by JavaCupcake · Leave a Comment

I don’t have much to say about this cupcake, other than it’s pretty darn delicious and that I really just wanted to share the recipe with you. So, today, instead of talking about my cupcake… I’m going to talk about me. I hope that’s okay with you… if not, click the “x” in the corner. haha

It’s not hard to figure out that I’m not in the grand ole USA anymore. I’ve been here in Germany since March and I can finally say that it’s starting to feel like home. I’m settled into my house, most things are unpacked, and I’ve finally got what seems to be like a routine going. Good news for us… my husband will NOT be deploying with his unit to Afghanistan this time. I got the role of FRG (Family Readiness Group) Leader for my husband’s company and his Commander offered him a job that would keep him with the Rear Detachment, the group that doesn’t deploy. He gracious accepted the job. I’m over the moon about it actually because we just found out we are pregnant with baby #2. Perfect timing for him to take a desk job and be home for the next 2 years. So things here in Germany are good. Really good.

We’ve been fortunate enough to do some traveling since we’ve been here too. Nuremberg, Munich, Eagle’s Nest, Prague, and Salzburg… just to name a few. I hope to get a little more traveling in before baby comes next March.

My daughter, Emily, starts middle school this Fall. I can’t believe how grown she’s getting. Middle school. ACK! Although, it is pretty cool to be here in Europe during her middle school years. How many kids can say they did their school shopping in Prague? HA!!

Ok… on to the recipe!

I made this cupcake in three ways. First, as a regular size cupcake and for the rest, I used my IKEA pan and liners and embellished them a little different.

JavaCupcake’s Banana Goodness Cupcakes
Makes 3 dozen cupcakes

Cupcakes:
3 cups all-purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1 cup (2 sticks) unsalted butter, melted
5 large ripe bananas, mashed
4 large eggs
1 tsp pure vanilla extract
1 tsp banana extract

1 cup finely chopped mixed nuts
1 cup chocolate chips

Preheat oven to 350F. Line cupcake pan with liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
Make a well in the center of the flour mixture. In the well whisk together the melted butter, mashed bananas, eggs and vanilla extract. Continue with a spatula to combine the wet with the flour until incorporated. Blend only until incorporated. Do not over mix.
Gently fold in the nuts and chocolate chips.
Bake for 18-20 minutes or until a toothpick comes out clean.

Honey Cream Cheese Frosting
1 cup (2 sticks) butter, room temperature
1-8oz. package of cream cheese, room temperature
1 cup peanut butter (creamy/smooth, not fresh ground)
½ cup honey
5-6 cups powdered sugar (sifted)
Mixed nuts, finely chopped for garnish
Banana chips, for garnish
Chocolate jimmies, for garnish

In the bowl of a stand mixer, cream butter, peanut butter, honey and cream cheese until light and fluffy, about 3-5 minutes. Make sure to scrape the sides of the bowl to make sure everything is incorporated.
Add the vanilla extract and mix. Scrape the sides of the bowl.
Add the powdered sugar one cup at a time and combine on low speed until incorporated.
Pipe frosting with a large star tip, sprinkle with chopped nuts or chocolate jimmies and top with a banana chip.

Filed Under: banana, cream cheese frosting, cupcake recipes, frosting and icing, fruit frosting, fruity cupcakes, recipes

Chocolate Amaretto Mini Cupcakes

July 19, 2011 by JavaCupcake · 2 Comments

For some reason I thought of Amaretto today. I don’t know why… but it just came to me. It might have been because of the Amaertti German biscuits I bought at the German store today (which are SO GOOD). But the point is… I’m making these cupcakes! Ha! So, I ran BACK to the local German store and picked up a 700ml bottle of Italian Amaretto (for only €3,99!! liquor is so cheap here!) and came up with this recipe for Chocolate Amaretto cupcakes!

Since these are mini’s I won’t be drenching them in the Amaretto like I did the regular size cupcakes, but you definitely should poke some holes in your cupcakes and drench them with more of this delicious liquor if you decide to make regular size cupcakes with this recipe. I’m pretty sure that’d be just a little too much Amaretto for such a small cupcake, since there is Amaretto in the cake, ganache and the buttercream!

I’m bringing these to an FRG meeting tomorrow. (For those of you who don’t know… FRG = Family Readiness Group in the Army. I’m the FRG Leader of my husband’s company in the Army and it’s my first meeting after taking the job. I want to make a good impression!) I’m pretty sure these will be a hit with not only the other FRG Leaders but the soldiers who will be there!

Chocolate Amaretto Cupcakes
Makes 24 mini cupcakes and about 6 regular size cupcakes

1 cup coconut milk
1/3 cup canola oil
3/4 cup sugar
1/4 cup amaretto liqueur
1 egg

1 cup all-purpose flour1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 F degrees and line your cupcake pan with mini nut cups or mini cupcake liners.
In a large bowl, whisk together the coconut milk, oil, sugar egg, and amaretto.
In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.
In two parts, gently whisk the flour into the wet mixture. Mix until all the clumps are out. Scrape the sides and bottom of the bowl to make sure everything is incorporated.
For minis: Scoop batter into liners about 1/2-2/3 full. Bake for 12-15 minutes or until a toothpick comes out clean.
For regular size: Scoop batter into liners about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
Let cool in pan for 5 minutes until removing to a wire rack to cool completely.

Amaretto Ganache
This made enough to dip all the cupcakes with 1/2 left over

4 oz semi-sweet bakers chocolate, finely chopped
1/2 cup whipping cream (I actually ran out of whipping cream, so I used 1/4 cup milk and 1/4 cup coconut milk)
3 tbsp Amaretto liquor, separated
1 tbsp butter

Chop the chocolate and place it in a glass bowl.
In a double boiler, bring the cream and 2 tbsp Amaretto to a boil.
Pour over the chocolate and let sit for 30 seconds.
Stir until smooth.
Add the butter and 1 tbsp Amaretto and stir until incorporated.
Dip the tops of cooled cupcakes in the ganache. Set aside before to firm up frosting.

Chocolate Amaretto Buttercream
Makes enough to frost all the cupcakes in the above recipe

1/2 cup (1 stick)unsalted butter, room temperature
2 tbsp cocoa powder
1 lb powdered sugar, sifted
2 tbsp amaretto liqueur
2-3 tbsp whipping cream

Amaretti biscuit cookies

Sift together the powdered sugar and the cocoa powder.
Cream the butter until smooth.
1 cup at a time, add the sugar/cocoa. Mix until smooth.
Add the amaretto and mix until incorporated.
Add the whipping cream until you get the consistency and texture you desire.
Scrape the sides of the bowl and mix for 30 seconds on high.
Pipe a dollop of buttercream onto each cupcake. Top with an Amaretti biscuit cookie.

Filed Under: alcohol, alcohol cupcakes, chocolate, chocolate cupcakes, cupcake recipes, featured, ganache, recipes

Pretzel M&M Cookies

July 16, 2011 by JavaCupcake · Leave a Comment

I’ve been on a M&M instead of chocolate chips kick lately. I’ve made so many cookies with them that I think my husband thinks I need to see someone about my obsession or start buying stock in MARS. :)

These cookies combine sweet, salty, and chocolaty. Three of my most favorite things. Now, the are a little time consuming when you scoop them because you want to take extra care to make things look just right before baking to produce the perfect cookie. But, other than that, these cookies are a breeze!

Pretzel M&M Cookies
Makes about 3 dozen small cookies

1 cup (2 sticks) unsalted butter, room temperature and soft
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 cup M&M’s, separated
1 cup pretzel sticks, broken into pieces, separated

Preheat your oven to 350 F degrees. Line a cookie sheet with parchment paper.
In a medium bowl, sift together the flour, baking soda and salt. Set aside.
Cream together the butter and sugar until light and fluffy.
Add the egg and beat another minute or two. Mix in the vanilla.
Slowly add the flour to the wet mixture and mix until smooth and combined. Scrape the sides of the bowl.
By hand, fold in 3/4 cup M&Ms and 3/4 cup of pretzels.
Scoop onto a cookie sheet. Add a couple extra M&M’s and pretzels to the top of the cookie. This will ensure that you will really be able to see them after they bake! It really makes a difference in presentation!
Bake 8-11 minutes or until golden brown.
Leave cookies on the sheet for 1 minute before removing to wire rack to cool completely.
Eat warm with a big glass of milk!

Filed Under: candy filled cookies, cookies, pretzels, recipes

Mozart White Chocolate Cupcakes

July 15, 2011 by JavaCupcake · 2 Comments

A few weekends ago, my family and I took a little weekend trip to Salzburg, Austria. Salzburg is home to many things including Mozart and the classic film, The Sound of Music. Also in Salzburg you’ll find Mozart Chocolate Ball, made by a Salzburg confectioner in 1890 and named after Mozart.

I picked up a trio of Mozart Chocolate Liquors which included a white chocolate liqueur… which meant that I had to make a White Chocolate cupcake!

What I came up with was this delicious little piece of white chocolate heaven…

White chocolate cake drenched with Mozart White Chocolate Liqueur topped with a white chocolate & Mozart Liqueur buttercream. I call these White Chocolate Mozart cupcakes!

These would be amazing filled with strawberries too… I’m just sayin’… white chocolate + strawberries = yum!

Mozart White Chocolate Cupcakes
Makes about 12 cupcakes, maybe a couple more

1 ½ cups cake flour
2 tsp baking powder
¼ tsp salt
6 tbsp unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 tsp clear vanilla extract
3 oz white bakers chocolate, melted
¼ cup milk
¼ cup sour cream
¼ cup hot water

¼ cup white chocolate Mozart liquor

Preheat oven to 350 F degrees. Line cupcake pan with liners.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a measuring cup that pours, mix together the milk and sour cream.
Using a double boiler on medium-high heat. Melt the chocolate. Set aside to cool.
In the meantime, using a stand mixer with the paddle attachment, cream together the butter and sugar.
Add the egg whites one at a time and mix until incorporated. Scrape the sides of the bowl.
Mix in the vanilla.
On medium, slowly pour the chocolate into the egg/sugar/butter mixture. Scrape the sides and mix until completely combined.
Add the flour and milk/sour cream alternating, beginning and ending with flour. Scrape the sides of the bowl and mix only until combined.
Add the hot water and mix just until incorporated.
Fill cupcake liners ¾ full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
After the cupcakes have completely cooled, poke 10-15 holes with a toothpick in each cupcake. Brush the liquor over the top, making sure it soaks into the cupcake.

Mozart White Chocolate Frosting

1oz bakers white chocolate, melted
½ cup unsalted butter, room temperature
2 tsp Mozart white chocolate liqueur
¼ cup milk or cream
1lb sifted powdered sugar

Cream the butter.
While that is creaming, melt the white chocolate using a double boiler. Cool slightly after melted.
Mix in the liquor and vanilla to the butter.
Slowly drizzle the melted chocolate into the butter mixture until completely incorporated, scraping the sides.
One cup at a time, add the powdered sugar and beat until smooth. Scrape the sides of the bowl.
Add the milk until you get the consistency you desire.
Mix on high for 3 minutes.

Filed Under: cupcake recipes, featured, frosting and icing, recipes, white chocolate cupcakes, white chocolate frosting

Peanut Butter & Jelly

July 15, 2011 by JavaCupcake · 2 Comments

Seriously, who doesn’t love a peanut butter and jelly sandwich? I grew up eating them for lunch almost everyday day. If it wasn’t for lunch, it was a snack. And although as an adult, I don’t each them as often I did as a kid, they are still a staple in my daughter’s life.

This cupcake is a really moist cupcake filled with my favorite raspberry jam. The frosting is a twist on a classic peanut butter frosting because it has a bit of cocoa powder in it too. I made them for a 4th of July party and they were a HUGE it!

Peanut butter Cupcakes
Makes about 2 dozen cupcakes

1 ¾ cups all purpose flour
¼ tsp baking soda
¾ tsp baking powder
½ tsp salt

½ cup butter, room temperature
1 1/3 cups sugar
½ cup creamy peanut butter
2 eggs
½ tsp vanilla extract

½ cup sour cream
½ cup milk

1/3 cup hot water

½ cup raspberry jam

Preheat oven to 350 F degrees. Line cupcake pan with liners.
Sift together flour, baking soda, baking powder and salt. Set aside.
Cream together the butter, peanut butter and sugar.
Add the vanilla and mix until incorporated.
Add the eggs, one at a time, and mix on high 2 minutes until light and fluffy.
Mix together the sour cream and milk.
Add the flour and sour cream/milk, alternating, beginning and ending with the flour. Scrape the sides of the bowl and mix only until incorporated.
Add the hot water and stir until combined.
Fill cupcake liners 2/3 full and bake for 18-20 minute or until a toothpic comes out clean.
Cool in pan for 5 minutes and then remove to wire wrack to cool completely.
Core the center of the cupcakes and fill with raspberry jam.

Peanut Butter Chocolate Frosting
1 cup (2 sticks) unsalted butter, room temperature
½ cup peanut butter
¼ cup cocoa powder
1 lb (3-4 cups) powdered sugar, sifted
1 tsp vanilla
¼ cup whipping cream

Cream together the peanut butter and butter.
Sift together the powdered sugar and cocoa powder.
One cup at a time, add the sugar mixture and mix until creamy.
Add the vanilla and just enough cream until you reach you desired consistency.
Scrape the sides of the bowl and mix on high for 30 seconds.

Filed Under: cupcake recipes, featured, filled cupcakes, jam and jelly cupcakes, peanut butter, peanut butter cupcakes, recipes

Chocolate Fudge Frosting

July 15, 2011 by JavaCupcake · 1 Comment

I’ve been trying to recreate the recipe my mother used on all her chocolate cakes. It was a rich, thick chocolate fudge frosting that firmed up just a bit after it had a chance to set up on the cake. I remember she used melted chocolate and powdered sugar, but I never wrote down the measurements.

This recipe comes pretty close. It’s thick, creamy and full of chocolate flavor.

Enjoy!

Chocolate Fudge Frosting
Makes enough to frost 12 cupcakes

½ cup (1 stick) unsalted butter
4 1oz squares baking chocolate
1 lb sifted powdered sugar
1 tsp vanilla
½ cup whipping cream

Sift sugar into the bowl of an electric mixer with a paddle attachment.
In a double boiler, melt the butter and chocolate together. Stir in the vanilla.
With the mixer on low, slowly pour the chocolate into the powdered sugar. The frosting will be very thick and hard to mix.
Add the whipping cream and beat until smooth. You may not need all the whipping cream, so add it slowly.
As the frosting cools it will thicken.

Filed Under: chocolate frosting, frosting and icing, recipes

German-style Salted Pretzels with German Beer Spicy Mustard

July 5, 2011 by JavaCupcake · 2 Comments

Almost everyday here in Germany, I go to the bakery and buy at least 2 German style pretzels. They are big, soft and chewy on the inside and have a crust covered in big chunks of salt. [Read more...]

Filed Under: bread and pretzels, recipes

Independence Day Cupcakes

June 30, 2011 by JavaCupcake · Leave a Comment

With the 4th of July right around the corner, I wanted to share with you these Independence Day cupcakes I made! These cupcakes will be available to purchase at Emi Nails & Coffee Bar in Grafenwoehr. [Read more...]

Filed Under: cream cheese frosting, cupcake recipes, decorating ideas, featured, filled cupcakes, flags, frosting and icing, holiday, recipes, seasonal, seasonal and holiday cupcakes, velvet cupcakes

Butterfinger Ice Cream Cake

June 29, 2011 by JavaCupcake · 19 Comments

Every year my husband wants an ice cream cake for his birthday. Unfortunately, he’s usually in Iraq on his birthday… but not this year!! He’s home this year and I wanted to make his ice cream cake super special by making it myself. He requested a Butterfinger ice cream cake! [Read more...]

Filed Under: cake, candy, featured, ice cream & ice cream cakes, recipes

Doodle Sammich Cookies

June 25, 2011 by JavaCupcake · Leave a Comment

To finish off Snickerdoodle week, I’ve got a super yummy sandwich cookie for you. When I made the snickerdoodle cookies and I cupcakes, I had some extra cinnamon buttercream frosting and cookies. So I put them together and made what I call “Doodle Sammiches” aka Snickerdoodle & Buttercream Sandwich Cookies! [Read more...]

Filed Under: cookies, recipes, Snickerdoodle Week

Double Doodle & Mini Doodle Cupcakes

June 24, 2011 by JavaCupcake · 2 Comments

If you love Snickerdoodles, then these cupcakes are the ultimate in Snickerdoodle. These “Double Doodle” cupcakes are packed full of cinnamon, sugar and flavor! Sure to be a crowd pleaser at any party! [Read more...]

Filed Under: buttercream, cinnamon, cinnamon buttercream or frosting, cookie cupcakes, cookies, cupcake recipes, frosting and icing, recipes, Snickerdoodle Week

Guest post: Michelle shares her Snickerdoodle recipe

June 22, 2011 by JavaCupcake · Leave a Comment

JavaCupcake Note: This is a guest post from Michelle of Kissed by Sweets! Make sure to check out her blog and find her on Twitter too!! [Read more...]

Filed Under: cinnamon, cookies, guest blogger, recipes, Snickerdoodle Week

Snickerdoodle’s Cousin: Sugar M&M Cookie

June 20, 2011 by JavaCupcake · 5 Comments

Yup, this week is all Snickerdoodles, all week long. But… what’s a Snickerdoodle party if the crazy cousin doesn’t show up!? HA! Tonight, the m&m filled sugar cookie came to the party! [Read more...]

Filed Under: cookies, recipes, Snickerdoodle Week

Snickerdoodle Cookies

June 20, 2011 by JavaCupcake · 2 Comments

Back in January, I made Giant Snickerdoodles for the blog and they turned out so darn good. So, I whipped out the recipe and made them again… this time, an entire weeks worth of blogs, baking, and cupcakes were going to revolve around them.
[Read more...]

Filed Under: cinnamon, cookies, recipes, Snickerdoodle Week

What is a Snickerdoodle?

June 19, 2011 by JavaCupcake · Leave a Comment

To kick off Snickerdoodle week, I thought it’d be important to explain what exactly a Snickerdoodle is! Well, my friends, a snickerdoodle is a delicious cookie that has been rolled in cinnamon and sugar. Similar to a sugar cookie, but just a little bit different. [Read more...]

Filed Under: cinnamon, cookies, featured, Snickerdoodle Week

Red, White and Blue Velvet Cupcakes

June 14, 2011 by JavaCupcake · 2 Comments

My husband recently graduated from the NCO Academy here in Germany. For us, that’s a big deal. It was his first big school since Basic Training that included a formal graduation ceremony. So… this totally meant I had to throw a party to celebrate! I decided to host a big BBQ and provide a hot dog bar and desserts. Dessert in my world = CUPCAKES! [Read more...]

Filed Under: almond extract, cream cheese, cupcake recipes, recipes, velvet, velvet cupcakes

Glazed Jelly Doughnut Cupcakes

June 14, 2011 by JavaCupcake · 4 Comments

Ever since National Doughnut Day I’ve been wanting to make these cupcakes. I love me a jelly doughnut and what better doughnut to make than a jelly filled one. I had seen other recipes for doughnuts similar, but none that included a glaze and a filling… because seriously, what’s a doughnut without a delicious coating of glaze!?!? YUM! [Read more...]

Filed Under: cupcake recipes, filled cupcakes, glaze, jam and jelly cupcakes, recipes

Caramel Creme Latte cupcakes

May 30, 2011 by JavaCupcake · 12 Comments

When my good friend Chrissy asked me to make cupcakes for her in-laws that were coming to visit her family here in Germany, I couldn’t say no. Joe and Liz are from Oregon and love coffee, so I thought what better than a coffee based cupcake! [Read more...]

Filed Under: caramel, caramel cupcakes, Coffee, cupcake recipes, featured, recipes

How to frost a cupcake!

May 27, 2011 by JavaCupcake · 1 Comment

We all know how fantastic Bake it Pretty is. The cupcake supplies, baking supplies, party supplies… seriously, that website is amazing. (If you’re that 1 person who has been living under a rock and doesn’t know BiP, go now, check them out. I’ll wait. Patiently) [Read more...]

Filed Under: tips & tricks, video

Orange Creamsicle Cupcakes by reader Abby

May 20, 2011 by JavaCupcake · 3 Comments

JavaCupcake reader, Abby, posted these cupcakes as a note on her Facebook page! I asked if I could share it with all of you! She used a JavaCupcake recipe as a base and used her creativity and imagination to create these yummy cupcakes! Thanks Abby letting me share them with everyone! [Read more...]

Filed Under: guest blogger, orange

Nutella Bliss Cupcakes

May 17, 2011 by JavaCupcake · 2 Comments

I’ve never had Nutella before, seriously, not a lie. But I’ve been told it’s fabulous. I’m pretty sure I’ve stayed away from it because I’ve been allergic to nuts my entire life. [Read more...]

Filed Under: chocolate, cream cheese, cupcake recipes, filled cupcakes, frosting and icing, Nutella, nutella cupcakes, peanut butter, recipes

Video Tutorial – How to fill cupcakes with Wilton tip #230

May 10, 2011 by JavaCupcake · 2 Comments

Finally… I’ve had the time to record another quick “Tips & Tricks” video for you! Tonight, while making Nutella cupcakes I realized how EASY piping filling was into cupcakes and I just knew it would make the perfect video tutorial! [Read more...]

Filed Under: filled cupcakes, tips & tricks, video

Raspberry Jam Cupcakes

May 7, 2011 by JavaCupcake · 2 Comments

My mom died last year just after Mother’s Day… so this year is kinda difficult for me. I’m in a new country, away from family and missing my Mom. So, what did I decide to do to make things a little easier? Make cupcakes for my new friends who are all fantastic mothers! [Read more...]

Filed Under: buttercream, cupcake recipes, featured, fruit, fruity cupcakes, raspberry, recipes, vanilla

Spring THANK YOU Giveaway!

May 5, 2011 by JavaCupcake · 146 Comments

Jenn and I wanted to take a moment and thank all of our wonderful readers. You have welcome Jenn with open arms and helped make her feel welcome and at home here at JavaCupcake. So, to thank you for your loyalty and support, we have put together a giveaway! [Read more...]

Filed Under: contests/giveaways

Mexican Hot Chocolate Cupcakes

May 5, 2011 by JavaCupcake · 1 Comment

Celebrate Mexico and their amazing hertiage with a little spice and a lot of chocoalte and these sooo yummy Mexican Hot Chocolate cupcakes! [Read more...]

Filed Under: chocolate, chocolate cupcakes, cupcake recipes, hot and spicy, marshmallow, recipes