I can’t resist.  I bought 10 boxes.  Yes.  You read that correctly.  10 boxes.

2 to eat (with in the first 24  hours).

8 to bake with.

Yeah… you read that correctly.  8 boxes to bake with.

Last year I made Samoa Cupcakes and Tagalong Brownies.  This year… I started with Thin Mint Cupcakes.  These cupcakes are a super decadent chocolate cake filled with a whipped chocolate ganache topped with a mint buttercream.  Serious amounts of NOM NOM NOM.

PS…. This is my new favorite chocolate cake recipe.  I know it’s got beer in it… but I’m totally using it for every chocolate cake I make from now on!!

Chocolate Stout Cupcakes
Makes 24 cupcakes

1 bottle of Guinness Stout Beer
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
1 tbsp espresso powder
1 tsp vanilla

2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt

2 eggs
2/3 cup sour cream

1. Preheat oven to 350 F degrees.  Line cupcake pans with liners.
2. In a large bowl, whisk together the flour, sugar, baking soda and salt.
3. In a medium sauce pan, melt the butter on medium-high heat.  Add the vanilla beer, whisk together and heat until it just begins to simmer.  Whisk in the cocoa powder and espresso powder and heat until it just begins to bubble up.  DO NOT BOIL.  Remove from heat and whisk until smooth.   Cool slightly.
4. In the meantime, in a large bowl, whisk together the eggs and sour cream.  Slowly pour in the slightly cooled chocolate mixture. NOTE:  DO THIS SLOW! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture… DO NOT DUMP IT IN ALL AT ONCE.
5. In three parts, add the flour mixture to the chocolate/egg mixture.  Whisk until smooth.  Scrape the sides and bottom of the bowl, making sure everything is incorporated.
6. Fill cupcake liners 3/4 full with batter.
7. Bake 18-20 minutes, rotating pan after 12 minutes, or until a toothpick comes out clean.
8. Cool in pan for 3-4 minutes then remove to a wire rack to cool completely before filling and frosting.

Whipped Chocolate Ganache

4 oz dark chocolate, chopped

1/3 cup heavy cream
1 tbsp corn syrup

1 tbsp butter
1 tsp vanilla extract

1. Place the chopped chocolate in a medium glass bowl.
2. In a small sauce pan, heat the heavy cream and corn syrup just until it bubbles.
3. Pour heavy cream over chocolate and stir until smooth.  If the chocolate doesn’t melt all the way, place the bowl over a double boiler and continue to stir until smooth.
4. Mix in the butter and extract.
5. Allow ganache to cool to room temperature.
6. Using a stand mixer with the whisk attachment, whisk the cooled ganache until fluffy.  Don’t over mix or it will get grainy.

Vanilla Bean Peppermint Buttercream

12 tbsp unsalted butter, room temperature
4 tbsp cream cheese, room temperature
2 lbs powdered sugar
1/2 cup Madagascar Vanilla Bean Cream
1/2 tsp peppermint extract
pinch of salt
Wilton Green Food Gel

1.  Cream together the butter and cream cheese.
2. Add half the powdered sugar and mix on high until incorporated and smooth.
3. Beat in half the vanilla bean cream until smooth.  Scrape the sides of the bowl, making sure all the sugar is combined.
4. Add the remaining sugar and the peppermint extract.
5. Mix in the food gel until it’s the color you desire.
6. Add remaining vanilla bean cream until you get the consistency you want.  Mix on high 3-4 minutes until smooth and fluffy.

To Assemble Cupcakes:

Thin Mint Cookies
Peppermint Buttercream
Chocolate Shavings
Piping bag & large round tip
Apple corer

1. Core each cupcake using the apple corer.
2. Fill each cupcake with whipped ganache.  (I filled a disposable piping bag, cut off the top and filled each one with that.)
3. Using a large round tip and a piping  bag, pipe a round swirl of buttercream on to each cupcake.
4. Top with a Thin Mint cookie and chocolate shavings.
5. EAT! ENJOY!

And this is what you do when you have left over peppermint buttercream.  NOM NOM NOM

So yeah… I made a cupcake… with all those things in it.

I started with a basic banana cupcake base, added some maple syrup, chopped up some bacon and BAM… YUM!  Then, I topped the whole thing with my favorite peanut butter buttercream and a chunk of crispy bacon that’s been drizzled with maple syrup.

So yeah… you could totally eat this cupcake for breakfast.

PS… So, I’d love to share the peanut butter buttercream with you, but a certain baker in Seattle would kick my ass for sharing it with you.   You’ll have to use your own pb buttercream for these cupcakes.  (PS,  it’s not a cream cheese based frosting either… all butter, baby!)

Banana & Bacon Maple Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
1/4 cup brown sugar, packed
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup unsalted butter, melted
2 eggs
1 tsp banana extract
3 large bananas, diced and lightly mashed (we want lots of banana chunks and just a little bit of mush)
1/4 cup maple syrup

7-8 strips of crispy bacon, diced

1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. Make a well in the center of the flour and add the butter and 1 egg and mix 7-8 strokes.
4. Add the second egg and mix until combined, about 4-5 strokes.
5. Add the bananas, vanilla extract and maple syrup and fold in with a spatula until combined.
6. Fold in the diced bacon, making sure the sides and bottom of bowl have been scraped and combined.  Do not over mix the batter!
7. Fill liners 2/3 full and bake for 18-20 minutes.
8. Let cool in pans for 3-4 minutes before removing to wire rack to cool completely.
9. Top with your favorite peanut butter buttercream and a chunk of bacon soaked in maple syrup.

And thus… the Peanut Butter Trifle was born!

Layers and layers of goodness starting at the bottom and working up… we’ve got:

Peanut butter cake

Reese’s Pieces

Peanut Butter Buttercream

Peanut butter cake

Dark Chocolate chips

Peanut Butter Buttercream

Peanut Butter cake

Peanut Butter buttercream

Mini Chocolate chips

and a Reese’s Pieces on top!

My hubby and daughter devoured it tonight after dinner.

YUM!

Now, there’s no getting around prepping the apples in butter, sugar and spices. That’s just a MUST for these cupcakes, especially if you want them filled. If you wanted to skip the filling step, you could add the cooked apples to your batter before baking and omit the raw apples from the batter. You’d have swirls of cinnamon and apple throughout the cupcake. YUM!

But, I wanted filled cupcakes this time so I chopped up half a large apple and put that in the batter. I’ll fill the cupcakes when they’re cool with the cooked apple mixture.

I topped these cupcakes with an apple, cinnamon and caramel buttercream… it took has chunks of apples running through it. Super good… super sweet!

Enjoy!

Apple Cinnamon Cupcakes
Makes 12 cupcakes

1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/3 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup milk (you could use apple juice too)
1/2 cup chopped apples

1. Preheat oven to 350 F degrees. Line your cupcake pan with liners.
2. Cream together the butter and sugars.
3. One at a time, mix in the eggs. Add the vanilla then beat on high for 2 minutes. Scrape the sides of the bowl.
4. Sift into the batter the flour, baking powder, salt and cinnamon. Mix by hand about 5-6 strokes.
5. Add the milk and mix only until all the flour and milk are incorporated.
6. Gently fold in the apples. Do not over mix!
7. Bake for 17-19 minutes or until a toothpick comes out clean.
8. Leave in pan for 3-4 minutes before removing to a wire rack to cool completely.

Filling
1 large apple, chopped
2 tbsp butter
1/4 cup sugar
1/4 cup dark brown sugar
1 tsp vanilla
1 tbsp milk mixed with 1 heaping tbsp corn starch

1. In a medium pan, melt the butter on medium-high heat.
2. Add the apples, sugars and vanilla and stir. Cook until bubbling, about 5 minutes.
3. Add the milk + cornstarch mixture and bring to a bubble. Cook for 1-2 minutes until thickens.
4. Remove from heat and continue to stir for about 1 minute.
5. Set aside to cool.
6. Fill cupcakes and reserve remaining apple mixture for buttercream.

Now, I wanted to make these really strong in banana flavor, so I used banana extract and did not add the typical spices (cinnamon, nutmeg, etc).  If you wanted to turn these into a muffin, I’d suggest adding a few spices, using a bit of brown sugar instead of white and creating a crumble for the top.  But, since I’m topping these with a peanut butter frosting, I really wanted a strong banana flavor not to be overwhelmed by the frosting.

Banana Chocolate Chip Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
4 ripe medium bananas, smashed
2 large eggs
1/2 tbsp banana extract
1/4 cup sour cream
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. Make a well in the middle of the flour and add in the melted butter, bananas,  eggs, banana extract and sour cream.  Mix together with a whisk about 10 strokes.
4. Add the chocolate chips. Switch to a spatula, scrape the sides of the bowl and mix another 10 strokes.
5. Fill liners 2/3-3/4 full with batter.
6. Bake 22-24 minutes or until tops of cupcakes are golden brown.
7. Cool in the pan for 5 minutes before removing to a wire rack to cool completely before frosting.

12 tbsp unsalted butter, room temperature
3/4 cup peanut butter, heaping
2 1/4 cups powdered sugar, sifted
1/3 cup milk or heavy cream
pinch of salt (optional)

melted chocolate
banana slices

Banana Bites! 
Sliced bananas
Peanut butter buttercream
Melted Chocolate

1. Squeeze a dollop of buttercream on a banana slice.
2. Add a dot of chocolate on top.
3. Pop in your mouth and enjoy!
4. 

Seriously, tell me these aren’t the cutest things you’ve ever seen!? They totally look like a shirley temple.  And honestly, who doesn’t love a shirley temple!? They’re so fun and cute and oh yeah. Did I say fun?  They remind me of being a little girl and being able to order something “fancy” at a restaurant.

Just a few notes…

• Don’t be afraid of the marischino cherry juice and/or the red food coloring… I used a few drops and the bottom layer still turned out a little bit lighter than I was anticipating.
•  I cut down the almond extract in the buttercream to 1/8 teaspoon, because while it was still delicious, the almond flavor was a little bit more intense than I wanted it to be.  (oddly enough, the almond flavor sort of tastes like cherries)
• I drained my cherries on a paper towel and very *gently* squeezed out some of the excess juice so that they didn’t mess up the pretty frosting.
•  Please don’t skip out on the Cherry 7-Up, I think it adds great flavor and it’s just sort of fun!
• I made these the night before I needed them and they kept well a sealed container in the refrigerator.  Bring to room temperature before serving.

• 1/2 cup (1 stick) unsalted butter, at room temperature
• Pinch salt
• 2 1/2 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1 teaspoon fresh lemon juice
• 1-2 tablespoons maraschino cherry juice
• 12-24 maraschino cherries with stem, for garnish

1. In a standing bowl mixer with the paddle attachment, cream the butter until light and fluffy at least 2-3 minutes.
2. With the mixer on low, add the pinch of salt, powdered sugar, vanilla extract, almond extract and lemon juice and mix until combined.
3. Whip the buttercream until smooth and add the maraschino cherry juice to the buttercream and mix until combined.  The maraschino cherry juice gives it a nice subtle flavor and the prettiest light pink color.
4. Pipe with a star tip and garnish each cupcake with a cherry.

I decided to make a few that were all pink batter, just for funsies… I didn’t like them as much as the 2 toned cupcakes, but they still tasted great If you’re short on time, or you don’t have red food coloring in your kitchen, you can skip that step all together (but, it was my favorite part of this recipe).

I like to think that less is more… so I’m not going to hate on lots of sprinkles or anything like that… but I prefer a little bit of fancy that goes a long way.  These cupcakes were for a 1st birthday party with a bumblebee theme.  I saw a bunch of tutorials online that made super cute bumblebees but I didn’t really feel like messing around with fondant and I didn’t really want them to be cartoony… so I went with a modified version of a Martha Stewart tutorial.

I don’t have pics of how I piped everything, because good grief is it hard to take pics without a timer lol, but I will tell you what I did and hopefully that helps a bit! I’m making lady bugs this weekend with the same concept, so I’ll let you know how they turn out!

Cupcake Classic-Chocolate & Vanilla

• 1 cup sour cream
• 1 teaspoon baking soda
• 2 cups flour
• ½ cup Dutch process  cocoa powder
• 1 cup unsalted butter
• 1 cup granulated sugar
• ½ cup light brown sugar
• 1 teaspoon salt
• 2 eggs, plus 2 egg yolks
• 1 tablespoon vanilla

1. Cream the butter and sugar in a standing bowl mixer with the paddle attachment on medium until light and fluffy at least 3 minutes.
2. With the mixer on low, slowly add the powdered sugar and mix until combined.
3. Add the vanilla and 3 tablespoons of heavy cream and beat until on low until combined.
4. Beat the frosting on high for at least 4-5 minutes until it is light and fluffy.  If needed, add more heavy cream to reach your desired consistency.

Source: My Baking Addiction

Itty Bitty Bumblebee:

• Vanilla buttercream
• Yellow food coloring
• Almond slices(2 for each cupcake)
• Black Decorating Frosting

1. Place 1 cup of buttercream in a small bowl and mix with 2-3 drops of yellow food coloring.  You can use more as needed to achieve your desired shade of yellow.
2. Pipe buttercream onto cooled cupcakes with a large round tip.  You want them to sort of look like clouds.  I used my large round tip from Bake It Pretty.
3. Using a Wilton #12 create a small yellow bumblebee on each cupcake.  I started at the “front” of the bumblebee and then squeezed a small amount of frosting out until I had a little bit more than a circle and pulled up towards the back of the of the bumblebee to get a “stinger” of sorts.
4. Place the black decorating frosting in a piping bag with a small round tip (Wilton #4) and draw 2 small lines over each bumblebee.
5. After all of the bumblebees are completed, add 2 almonds to each bumblebee for wings.  Try to match the almond slices, you want them to be relatively the same size.

Happy cupcakin’ …

x0-Jenn

This is another little switcheroo recipe… you’ve seen it before, with blueberries, still a fav of mine, but this time, I kicked it up a notch and added mini chocolate chips.  These were pretty awesome, I made them for a lovely little lady so I wanted them to look sweet & simple.  The cute rose liners were definitely a plus!  Happy breakfast baking …

Chocolate Chip Pancake Cupcakes (adapted from: Baking Bites)

• 3 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup butter (2 sticks), room temperature
• 2/3 cup brown sugar
• 2/3 cup granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 2/3 cup buttermilk
• 1 cup mini chocolate chips
• 1/3 cup maple syrup

2 dozen

1. Preheat oven to 350F.  Line 24 muffin tins with paper liners.
2. In a medium bowl whisk together flour, baking powder and salt.
3. In a standing mixer with the paddle attachment, cream the butter and sugars together until light and fluffy,2-3 minutes.
4. Add eggs one at a time, mixing until incorporated and add vanilla extract.
5. Slowly add buttermilk.
6. Gradually add flour mixture until combined, do not over mix.
7. Fold in mini chocolate chips.
8. Add a full ice cream scoop of batter to each muffin tin.
9. Bake for 20-25 minutes or until golden brown.
10. Remove from the oven and allow to cool slightly.
11. Poke each cupcake 4-5 times with a skewer and brush maple syrup over slightly warm cupcakes.
12. Allow to cool completely before frosting.

Maple Syrup Buttercream

• 1 cup butter (2 sticks), room temperature
• 4 cups confectioners sugar
• 1/3 cup maple syrup
• 4 tsp milk
• 1/2 cup mini chocolate chips, for garnish

1. Cream butter in standing mixer for 2 minutes.
2. Slowly add 2 cups of confectioners sugar.
3. Add maple syrup.
4. Add final 2 cups of confections sugar.
5. Use milk as needed if frosting is too thick.
6. Pipe a dollop of frosting with a large, star pastry tip.
7. Sprinkle with mini chocolate chips.

Happy breakfast, my dears!

xo-Jenn

Inspired by Bakerella’s snickerdoodle cupcakes,  my version has just a little more sugar and cinnamon.  I really can’t get enough of that good stuff.  The cupcakes are a moist, dense cupcake full of cinnamon,  with a cracked cinnamon and sugar crust then all topped off with a cinnamon buttercream and a fresh Snickerdoodle cookie.  That’s right… you heard me…. a whole cookie on top!!  That’s the Double Doodle!

Doodle Cupcakes
Makes 12 cupcakes plus a few extra mini’s

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 tsp vanilla
3/4 cup milk, room temperature
1/4 cup sugar + 2 tbsp cinnamon, for dusting

1. Preheat oven to 350 F degrees.  Line cupcake pan with liners
2. In a medium bowl sift together flour, baking powder and cinnamon. Set aside.
3. In a mixer set on high, cream butter and sugar together until light and fluffy, about 3-4 minutes.
4. One at a time, add the eggs.  Mix on high for 1-2 minutes.
5. Add vanilla and mix until combined.
6. Add flour and milk to the batter alternating, beginning and ending with the flour.  Mix only until combined making sure to scrape the sides of the bowl.
7. Fill baking cups about 3/4 full then top with the sugar/cinnamon mixture.
8. Bake for 18-20 minutes.  Rotate pan 1/2 way through baking.
9. Cool cupcakes in pan at least 5 minutes then cool on a wire rack completely.

Cinnamon Buttercream
1/2 cup (1 stick) unsalted butter, room temperature
2 tbsp whipping cream
1/2 tsp vanilla
1 heaping tbsp cinnamon
1lb (3-4 cups) powdered sugar, sifted

Snickerdoodle cookies

1. Cream the butter until smooth.
2. One cup at a time, beat in the powdered sugar.
3. Add the vanilla and cinnamon and mix until combined.
4. Add the whipping cream until you get the consistency you desire, mix until combined.
5. Beat on high for 2 minutes or until smooth and creamy.
6. Using a large round tip, pipe a dollop of frosting on each cupcake then top with a Snickerdoodle cookie.

For these mini doodle cupcakes, I baked them the same as the regular size cupcakes, but instead of topping them with a snickerdoodle cookie (although you could bake mini snickerdoodle cookies and top them with those), I sprinkled a little bit of cinnamon on top of the buttercream.  Super yum!

Until last week.  Damn those happy hour frappuccinos and the sun being out!  It totally broke my will power… mmmmm frappuccinos! So tasty!  Yes please to caramel and coffee and javachip.  Mmmmmm javachip.  I think it’s my fav.  Who doesn’t love the coffee flavor with those tiny little chocolate chunks, topped off with whipped cream and then drizzled with chocolate sauce?  Well, I guess if you don’t like it I’m not sure if we can be friends.  That coffee stuff is serious business around here

So… I was feeling pretty inspired after having a few too many frappuccinos last week.  These cupcakes were pretty phenomenal, if I do say so myself.  The only thing I will do differently next time, is drizzle a little bit of chocolate ganache over the buttercream, to really get that frappuccino effect.

I don’t really have a go-to chocolate cake recipe (I know, I know… I should!) BUT I do have a go-to brownie recipe.  You all have seen it before… This is the same recipe that I used for the Mini Brownie Cupcakes a while back… it’s my fav.  It’s just might be the most requested cupcake in my house… and that’s really saying something since I bake, a lot.  I modified the brownie recipe a bit, just by adding a small Starbucks Via packet to the batter to give it a slight espresso flavor and instead of using regular chocolate chips, I used mini chocolate chips in the batter & for the topping… hope you like!

Javachip Brownie Cupcakes (Recipe Adapted from: For the Love of Food)

• 1 cup (2 sticks) unsalted butter, melted
• 2 1/4 cups Sugar
• 4 Eggs
• 1 1/4  cups Dutch Processed Cocoa Powder
• 1 tsp Sea Salt
• 1 tsp Baking Powder
• 1 tbs Vanilla Extract
• 1 1/2 cups Flour
• 1 cup Mini Chocolate Chips
• 1 small Starbucks Via Ready Brew packet (Italian Roast/Extra Bold)

1. Preheat oven to 350°F
2. Line 16 cupcake tins with paper liners.
3. In a medium sized bowl melt butter for 30-45 seconds in the microwave.  Add the sugar and melt the mixture for another 1-2 minutes, just until it’s hot.
4. In a standing bowl mixer crack the eggs, add cocoa powder, salt, baking powder and vanilla extract and mix until combined.  Add Starbucks Via packet and mix until combined.
5. Add the butter & sugar mixture to the standing bowl mixer.
6. Add flour to the mixture and then combine.  Mixture will be thick, but combine until smooth.  Add the chocolate chips with a rubber spatula.
7. Fill liners with batter, 1 full ice-cream scoop.
8. Bake for about 20-25 minutes.
9. Let cupcakes cool for a few minutes.   Transfer to wire rack to cool completely.

Mocha Buttercream

• 16 tbsp. unsalted butter, at room temperature
• 1 lb. confectioners’ sugar
• 1½ tsp. vanilla extract
• 1 large Starbucks VIA Ready Brew packet (Mocha flavor)
• 5 tbsp. heavy cream (or more to get the consistency you desire)

To make the frosting add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners’ sugar until smooth, 1-2 minutes.  Mix in the vanilla and instant coffee.  Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.  Garnish with a few mini chocolate chips … enjoy!

Happy Wednesday, Javacupcakers!

xo-Jenn

My god-daughter turned 1 a few weeks ago and I had the privilege of making cupcakes for her big day!  I went with a trio of flavors, wanted to keep it kind of simple but still tasty.  Unfortunately the weather was ALL kinds of terrible that day, so it was super cold outside, but the cupcakes were a big hit and they were also fun to make

I made 6 dozen total, 2 dozen of each flavor… Vanilla with Dark Chocolate Buttercream, Banana with Caramel Buttercream and Strawberries and Cream.  I don’t think there was a favorite, but I wanted to eat all of the Strawberries and Cream by. myself. no. sharing.  They were pretty delish they’ll definitely be a summer staple in my house.

They took a few hours to make, but I was able to get everything done Friday night and ready to go for the party the next day!  My strategy for making so many cupcakes was to bake first and then frost everything last.  I felt like it was easier to make each cupcake flavor, let it cool, start on a new batch and then by the time they were all done baking I started on the frosting.  Most of the time I prefer to have everything uniform, cause I’m a little crazy like that… but that would have meant washing the piping tip too and that didn’t seem like a fun time! lol… The colors were lime green & hot pink so I went w/ a pattern for 2 and a plain liner for the 3rd.

Banana Cupcakes (Source: Martha Stewart) with Caramel Buttercream:

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.

(Yield: 12 cupcakes)

*If you’ve been keeping up with the blog, then you know that I heart heart heart these banana cupcakes like crazy, why fix something if it ain’t broke, right? They’re super easy to make, taste delish and I haven’t found a banana cupcake/frosting combo that I don’t like yet… so, basically what I’m saying is don’t get mad if they keep showing up lol

Caramel Buttercream (Source: Joy the Baker)

*Disclaimner #2: I didn’t actually use caramel for these… I used the dulche de leche that I still had in a jar, because *miracle*music* I still had some left over from the last time I baked with it.  But, you can’t really tell the difference AND you don’t have to ask me twice to eat more dulce de leche than is neccessary

• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 3/4 cup dulce de leche, plus more for drizzling
• 2 to 3 cups powdered sugar

1. Cream butter & cream cheese together in a standing mixer until light and fluffy about 2-3 minutes.
2. Add dulce de leche to the mixture and cream together for 30 seconds.
3. Add powdered sugar to the mixture, on low speed, and mix until incorporated.
4. Pipe with a large star tip.

Vanilla Cupcakes (Source: Joy the Baker) with Dark Chocolate Buttercream

• 2 sticks (1 cup) unsalted butter, softened
• 1 3/4 cup granulated sugar
• 4 large eggs
• 1 cup whole milk
• 1 tablespoon pure vanilla extract
• 2 3/4 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Yield: 2 dozen

1. Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.
2. In a medium bowl, whisk together flour, baking powder and salt.  Set aside.
3. In a small bowl, whisk together milk and vanilla extract.  Set aside.
4. In a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy 3 to 5 minutes.  Scrape down the sides of the bowl to make sure everything is well incorporated.
5. Add the eggs, one at a time, beating for one minute after each addition.  The batter may look like it’s curdled, that’s okay (true story, so don’t let it stress you out)
6. On low speed, alternately add the flour mixture and the vanilla milk mixture in three batches, starting and ending with the flour.  When the batter is almost combined, stop the mixer and finish mixing the batter with a spatula.
7. Fill liners 3/4 full with batter and bake 25 minutes or until a toothpick comes out clean.

*I decided not to use the vanilla bean this recipe calls for, because I wanted to save what I had on hand for creme brulee

Dark Chocolate Buttercream (Recipe Source: Bakerella)

• 1/2 cup butter, room temperature
• 8 oz. cream cheese, room temperature
• 1/2 cup unsweetened cocoa powder (recommended: Hershey’s Special Dark Cocoa)
• 1 box (1 lb) confectioner’s sugar
• 1 tsp vanilla
• 1-3 Tbsp milk (*if needed)

1. Cream the butter and cream cheese with a mixer.
2. Add the cocoa and vanilla.
3. Add the confectioner’s sugar in small batches and blend on low until combined. Scrape down sides with each addition.
4. Add 1 tablespoon of milk at a time until you get the consistency you desire.

You’ve seen this before here too… it’s such a tasty frosting, nice & rich, the perfect compliment, in my opinion to these cupcakes!

Strawberries and Cream (Source: Martha Stewart’s Cupcakes Book)

• 2 3/4 cup all-purpose flour
• 1/2 cup cake flour (not self rising)
• 1 tbs baking powder
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/4 cups sugar
• 1 1/2 tsp vanilla extract
• 3 large who eggs plus 1 egg white
• 1 cup milk
• 2 cups finely chopped strawberries (about 20)

Yield: 34 cupcakes

1. Preheat oven to 350.  Line muffin pans with cupcake liners.  Sift together both flours, baking powder and salt.
2. Using a standing bowl mixer on medium-high speed, cream butter, sugar and vanilla until pale and fluffy.  Add whole eggs and white, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Reduce speed to low, add flour in 2 batches, alternating with milk and beating until combined.  Fold in chopped strawberries by hand.
3. Divide batter evenly among liners, filling 3/4 way full.  Bake, rotating pans 1/2 way through for 25-30 minutes, until a toothpick comes out clean.

Frosting:

• 8 oz cream cheese
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup strawberry puree (I used my blender to puree the strawberries and probably used about 10-15)
• 2-3 cups powdered sugar

1. In a standing bowl mixer, cream together the butter and cream cheese on medium speed, about 2-3 minutes, until light and fluffy.
2. Add 1/2 of the strawberry puree to the mixer and blend until combined (*you may or may not use all of the puree, keep an eye on the consistency of your frosting.)
3. With the mixer on low, add the powdered sugar and mix until combined.

*I used more strawberry puree than I probably needed, so my frosting wasn’t very stiff, but I liked the consistency and the flavor, so that worked for me.  If you would like to pipe your frosting into a pretty shape, I would suggest using less puree and more powdered sugar.  Ps. This isn’t the frosting from the book, I’m still not quiet brave enough to make a Swiss Meringue Buttercream, but one day soon

I know this was a long post, if you’re still with me, then I thank you I hope that you’re having a great week… I’ll be back soon with more good stuff!  Can’t stay away too long! *hugs*

xo-Jenn

I used a simple recipe for the cupcakes and mixed in my favorite raspberry jam then topped them with a vanilla bean buttercream. But… to fancy them up, I piped flowers, rosettes and some sweet decorations. They turned out pretty cute if you ask me!

Happy Mother's Day!

JavaCucpake’s Raspberry Jam Cupcakes
Makes about 30 cupcakes

1 cup unsalted butter, room temperature
2 cups sugar
3 eggs, room temperature
1 tsp vanilla
3/4 cup sour cream

3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

1 cup milk

1/4-1/2 cup of your favorite raspberry jam

1. Preheat oven to 350 F degrees.  Line your cupcake pans with liners.
2. Cream together the sugar and butter.  Add the eggs one at a time and mix until light and fluffy.
3. Mix in the vanilla and sour cream and beat until fluffy again.  Don’t forget to scrape the sides of the bowl.
4. In another bowl, sift together the flour, baking soda, baking powder and salt.
5. In thirds, add the flour to the wet mixture alternating with the milk.  Begin and end with the flour.  Mix only until combined.
6. Scoop about a tablespoon of batter into the cupcake liner, making sure it covers the bottom of the liner.  Scoop 1 teaspoon of jam on top of the batter then top with another tablespoon of batter.  With a toothpic, gently mix the jam and batter together in the liner.  Don’t mix too much, you want nice ribbons of jam running through the cupcake when it’s done.
   

   Swirled jam and batter

7. Bake for 18-22 minutes or until a toothpic comes out clean.
   

   Fresh out of the oven

8. Cool completely before frosting.

Vanilla Bean Buttercream

1 cup unsalted butter, room temperature
2 lbs of powdered sugar, sifted
2 vanilla beans, split and scraped of the seeds
2 tsp vanilla extract
1/2 scant cup milk

1. Cream the butter.
2. One cup at a time add the powdered sugar. Once it becomes too stiff to beat, slowly add a tablespoon of milk to loosen it up.
3. Add the vanilla beans and vanilla extract.
4. Add the rest of the sugar and milk. You may not need all the milk, only add enough until you get the consistency you desire.
5. Mix on high for 3-4 minutes.
6. Color with food coloring gel and frost your cupcakes!

*Tips & Tricks*
To make rosette’s use a large star tip (Wilton 1M is what I used). Start in the center of the cupcake, holding the bag straight up (90 degree angle from the cupcake), and apply pressure to the bag pushing frosting out creating a star. Without decreasing pressure, pipe frosting clockwise around the star beginning and 9:00, then 12:00, then 3:00, then 6:00 and back at 9:00. I found that the rosettes looked better when I piped the outter circle really close to the star. If you search on YouTube, you’ll be able to find video tutorials on how to make rosettes! Good luck!

Simple sweet rosettes

Simple dots and a candy heart

Pretty flowers made using a "pedal" tip

Just for Mom adorned with pink pearls

I’m pretty sure that I’ve said this before, but I want to be Joy the Baker’s best friend.  Like real best friend.  You know the kind that bakes you delicious treats and comes to your house with them when you’re sick I need her to be that friend.  The woman can do no wrong in my book.  These little cupcakes were absolutely perfect for today.  They made me feel like Spring is really here.  They’re light, fluffy, tart and sweet at the same time oh, and pretty.  Pretty also wins extra points in my book…

The recipe calls for a chocolate ganache, which I was actually planning on using, until I saw them come out of the oven and then I fell in love with the pretty, little raspberry flecks and I couldn’t cover them all the way up.  Then, I remembered the dark chocolate buttercream that I used for the 14 Layer Cake (ps. have any of you made that cake yet?  Let me know! I’d love to hear how about your 14 layer experience!) and I was sold.  Seriously. Out. Of. This. World. Delish.  You won’t be disappointed.  I usually have some to share, these might not make it to work  ;) I decided just to pipe some frosting mostly in the middle of the cupcake, because I still wanted to see the edges… I really like the way these turned out and the fun cupcake liners help as well!  I went a little bananas the other day and ordered a bunch of stuff from Bake it Pretty so expect to see more fun liners in the future

Raspberry Almond Cupcakes (Recipe Source: Joy the Baker)

• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 5 Tablespoons unsalted butter, room temperature
• 1/2 cup sugar
• 1 large egg
• 1/4 teaspoon almond extract
• 1/2 cup whole milk
• 1/3 cup fresh raspberries, roughly chopped (*thawed, frozen raspberries would also work if you don’t have any fresh raspberries)

Yield: 12 cupcakes

1. Preheat oven to 350 degrees F.  Line muffin cups with paper liners.
2. Sift together flour, baking powder and salt.
3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.  Beat in egg and almond extract.  Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with the flour mixture and beating just until incorporated.  Fold in the raspberries.
4. Divide the batter among lined muffin cups.  Bake until pale golden and a wooden pick inserted in the center of a cupcake comes out clean, about 20 minutes.

Dark Chocolate Buttercream (Recipe Source: Bakerella)

• 1/2 cup butter, room temperature
• 8 oz. cream cheese, room temperature
• 1/2 cup unsweetened cocoa powder (recommended: Hershey’s Special Dark Cocoa)
• 1 box (1 lb) confectioner’s sugar
• 1 tsp vanilla
• 1-3 Tbsp milk (*if needed, my cream cheese was reallllllly soft, so I didn’t actually add any milk, but if your frosting is too thick, add a few tablespoons as needed to get the desired consistency)

1. Cream the butter and cream cheese with a mixer.
2. Add the cocoa and vanilla.
3. Add the confectioner’s sugar in small batches and blend on low until combined. Scrape down sides with each addition.
4. Add 1 tablespoon of milk at a time until you get the consistency you desire.

*I may have gone a little overboard with the frosting on this one… don’t get me wrong, I still think they look and taste amazing, but the frosting was a little heavy (weight wise) for such a light cupcake.  No worries for me and other frosting lovers, but if you prefer something a little on the lighter side, have no fear… use a smaller pastry tip or stick to the ganache, which is also rich and delicious.

*Indicates helpful Tips & Tricks

Ps. Even though it’s been kind of a long week already I am SOOOOOOO looking forward to Cupcake Camp Seattle!!!! Are you going to be there?  I’ll be there with the boy and the little brother.  If you see me, please say hello! I’d love to meet you & be friends!  Tickets are $8 if you pre-order & $10 at the door.  If you would like to purchase tickets, here is the link.

Happy Wednesday! xoxo-Jenn

So, I came up with these.  Now, they didn’t quite rise like I wanted them to, so I’ll have to tweak the recipe a little if I make them again to change the ratio of flours/baking powder to create a better rise.  But… they were SO moist and so full of flavor!  I brought some to all my neighbors and they all loved them!!  One of them said it tasted like Hawaii!

They are a pineapple cupcake with chunks of yummy pineapple baked in topped with a mango buttercream with chunks of mango garnished with two pineapple wedges and a tropical umbrella!

Whip up a batch of these, relax on your back porch with your sunglasses and relax… day dream yourself to Hawaii with these Aloha Cupcakes!

Aloha Cupcakes – Pineapple cake toppled with mango buttercream
Makes approx 32-36  cupcakes

Pineapple Cupcakes
12 tbsp (1 ½ sticks) butter, room temp
1 ½ cups sugar
4 egg whites
½ tsp vanilla
½ cup sour cream
½ fresh pineapple, diced (about 1 cup)

3 cups sifted cake flour
1 tbsp + 1 tsp baking powder
½ tsp salt

1 cup milk

1. Preheat oven to 375 F degrees.  Line cupcake tin with liners.
2. In a medium bowl, sift together the flour, baking powder and salt.  Set aside.
3. In a large bowl, cream together the butter and sugar.
4. One at a time, mix in the egg whites.  Whip until light and fluffy.   Scrape the sides of the bowl.
5. Add the vanilla and sour cream and mix to incorporate.
6. Add ½ cup of the pineapple and all the juice of the entire 1 cup.   Reserve the last of the pineapple for later.   Mix until combined.  Scrape the sides of the bowl.
7. In thirds, add the flour mixture to the egg and sugar mixture.  Mix only until combined, making sure to scrape the sides.  Between each addition, add half the milk.
8. Fold in the remaining pineapple chunks.
9. Fill cupcake liners 2/3 full with batter.   (See *Tips & Tricks* below)
10. Bake for 15-18 minutes or until a toothpick comes out clean.  Rotate pan after 10 minutes of baking to ensure evenness.
11. Cool in pans for 5 minutes before removing to wire rack to cool completely.

*Tips & Tricks*

If you fill your cupcake liners up too high with batter, sometimes it can cause them to be flat and spill over the edges when baking.  To ensure a nice, round dome, fill your liners no more than 2/3 full.

Mango Buttercream
1 cup (2 sticks) butter, room temperature
2 lbs powdered sugar, sifted
½ tsp vanilla
¼ cup heavy cream
½ cup finely chopped fresh mango and the juices (you could even run them through your food processor to get them chopped up really fine)

1. Cream butter in a large bowl.
2. Add sifted powdered sugar 1 cup at a time, mixing thoroughly until creamy;   Scrape the sides of the bowl.  If necessary, add 1 tbsp of the cream to help smooth out the mixture.
3. Add the vanilla and mango with juices about half way though adding the powdered sugar.
4. Slowly add the remaining cream.  You may or may not need all of it or more.  Add it slowly until you get your desired consistency.
5. Mix on high for 5 minutes until creamy and fluffy.

I loved everything about these cupcakes, the flavor, their pretty, little good looks, the light whipped cream frosting and of course, the Starbucks Caramel drizzled all over everything.  The cupcakes had a great coffee based flavor and to enhance the caramel flavor, I added some caramel to the batter after it was spooned into the cupcake tins.

These would make a great gift for the Starbucks coffee lover in your life.  I brought them to a family bbq and they were a huge hit with everyone!  I’m always a happy girl when everyone else is happy with my cupcakes  I hope you enjoy!

Caramel Macchiato Cupcakes (Recipe Adapted From: My Buttery Fingers)

• 2 1/2  cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup strongly brewed coffee, cooled to warm
• 1/4  cup milk
• 12 tbsp  unsalted butter, softened
• 1 cup sugar
• 3 eggs
• 1 rounded tsp instant espresso (I used 1 packet of Starbucks Via Caramel Coffee)
• Starbucks Caramel

1. Preheat oven to 350 F and line 12 cupcake tins with liners.
2. In a medium bowl whisk together flour, baking powder, and salt.
3. Combine milk and brewed coffee in a small bowl.
4. In a standing bowl mixer cream together butter and sugar on medium speed until light and fluffy.  Beat in eggs 1 at a time until incorporated.
5. Reduce speed to low and add 1/2 flour mixture and then 1/2 of the milk mixture.  Scrape down the sides of the bowl.  Add the remaining flour and milk to the batter and mix until incorporated.
6. Add Starbucks Via Caramel coffee packet and mix lightly, just until the coffee is incorporated.
7. Spoon in batter and drizzle each cupcake with a little bit of caramel.
8. Bake cupcakes for 15-18 minutes or until a toothpick comes out clean.

The original recipe calls for Kahlua and cacao nibs, I didn’t have either of those things on hand, so I just didn’t use them.  They still turned out delicious, but didn’t have such a coffee color to them, if that’s what you’re looking for, then I would suggest getting the cacao nibs… maybe it will help.

Whipped Cream Frosting

• 2 cups heavy cream
• 1/2 cup confectioners sugar
• 1 tsp vanilla extract
• Starbucks Caramel

1. In a standing bowl mixer whisk heavy cream until soft peaks form.
2. Add confectioners sugar to taste (not too sweet)
3. Mix in vanilla extract.
4. Pipe Frosting onto each cupcake
5. Drizzle with lots and lots of Starbucks Caramel

This frosting is sooooooooooo good and the perfect pairing for these Starbucks inspired cupcakes.  I wouldn’t be a good Pacific NW girl if I wasn’t a Starbucks & coffee fan Hopefully you like these as much as we did!

Ps: Michaels had a ton of cupcake liners in their $1 bins at the front of the store the last time I was there.  It’s a little hard to tell in these pictures but these liners have hot air balloons on them! Soooo cute!  I picked up 8 packets that are super fun and each packet has 75 liners and they were only $1.50… my kinda deal!

xoxo-Jenn

Here’s where you come in!  I have put together a 12 question survey to better help me create the perfect buttercream recipe.  I’d love your advice, feedback and input!

Thank you so much!!

—————–BUTTERCREAM SURVEY——————-

I used Sutton Gourmet Paper liners in black and white and used a light pink cream and white pearls, and red, pink, white nonparrells.  If you haven’t tried Sutton Gourmet Paper liners for your chocolate cupcakes yet, you MUST!  They hold their color, shape, texture with a dark cake unlike any grocery store liner ever will!!  Don’t these look amazing?

The cupcakes are a chocolate cake, filled with cream topped with a dark chocolate ganache.  I used a slightly different cake recipe than before, but both are great recipes.

After the Love cupcakes were ready for the order, I wanted to mix things up a bit and decorate the rest a little different for Emily’s class.  So, I printed some toppers, cut them and pasted onto sticks and made some buttercream (a new recipe – I’ll post it at the bottom of this post!).

I love the idea of black and white with red/pink and I really love how these turned out!  They’ve got a shiney layer of ganache topped with buttercream.  Oh YUM!

Vanilla Buttercream
2 sticks (1 cup) unsalted butter, room temp
1/2 cup vegetable shortening (like Crisco)
2 lbs sifted (1 bag) powered sugar
1 tablespoon vanilla
Scant 1/2 cup heavy whipping cream
dash of salt

1. Cream together butter and shortening.
2. A cup or so at a time, mix in the sifted sugar.  Scrape down the sides after each addition.  After the first addition, add the vanilla.  Add the cream after each next addition.  IMPORTANT:  You may not need all the cream, so add it SLOWLY.
3. Add the salt then beat on high for 3-4 minutes.

I found the most amazing University of Washington cupcake liners at the UW Bookstore and I knew I had to use them for this big game!  I thought about doing apples for this cupcake, but then realized that red was the color of our rival and well, let’s be honest, I’m over apple.  So I decided on lemon!  (Besides, the Huskies are purple and GOLD so lemon would work great!)

Earlier this summer, I made a strawberry lemon cupcake which was out of this world and knew I had to use some of the same techniques with the lemons in this cupcake.  So, off to the store I went, got a giant bag of lemons, then I got a family recipe from my mother-in-law for lemon curd to fill the cupcakes with and started baking!

Eves Family Lemon Curd (make this before you make your cupcakes so it has time to cool)
1 lb sugar (approx 2 cups)
4 eggs, lightly beaten
6 oz (6 tablespoons) unsalted butter
3 lemons

1. Zest & squeeze the lemons and set aside.
2. Using a double boiler, melt the butter on medium heat.
3. Add the sugar, lemon juice and zest, whisking until smooth.
4. Bring to a soft, slow simmer (but NOT a boil) and add eggs and whisk thoroughly.  Stir constantly until thickened.  Make sure not to boil or bring the heat too high, you don’t want to cook the eggs.
5. Cook until the curd sticks to the back of a wooden spoon and is nice and thick (approx 10 mins).
6. Transfer to an air tight container and cool in the refrigerator for at least 1 hour.
7. Stores for up to a week in the refrigerator.

Lemon Infused Cupcakes
2/3 cup unsalted butter, room temperature
1 3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
1 lemon, zested and squeezed for juice
1 1/4 cups milk
3 cups sifted cake flour
2 1/2 tsp baking powder
1/2 tsp salt
lemon food coloring

1. Preheat oven to 375 degrees. Line pans with 24 liners.
2. In a medium bowl, prepare the sugar by working the lemon 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.
3. In the bowl of an electric mixer with the paddle attachment, beat the butter until creamy.
4. Add the sugar/zest to the butter and mix on high until smooth.
5. Add the eggs, one at a time and mixing thoroughly after each addition.  Scrape the sides of the bowl.
6. In another bowl, sift together the cake flour, baking powder and salt.
7. In a measuring cup that pours, mix the milk and lemon juice.
8. Beginning and ending with the flour, add the flour and milk alternating on low speed. Scrape the sides and mix only until incorporated.
9. Using an ice cream scoop, fill liners 3/4 full.  These cupcakes don’t rise too much, so you can fill your liners a little fuller than usual.
10. Bake at 375 degrees for 10 minutes.  Rotate pan and reduce heat to 325 degrees and cook an additional 8-10 minutes.  Cupcakes will be done when a toothpick comes out clean.
11. Leave in pan to cool for at least 5 minutes before transferring to a wire rack to cool completely before filling and frosting.

Sweet Lemon Buttercream
1 cup (2 sticks) unsalted butter, room temperature
2 lbs sifted powdered sugar
1/2 cup milk
1 lemon zested and squeezed for juice
1/2 tsp vanilla

1. In the bowl of an electric mixer with the paddle attachment, beat the butter until creamy.
2. Add the vanilla and mix until incorporated.
3. While it’s mixing, zest the lemon into the butter/sugar.
4. Combine the juice of the lemon, milk and vanilla in a measuring up the pours. Set aside.
5. In three parts, add the sugar alternating with the milk. Begin and end with the powdered sugar.
6. Mix on high for 3-4 minutes until smooth and fluffy.

To Assemble the Cupcakes:

1. Core out the center of the cupcakes.  (I used an apple core tool which made it really quick and easy)
2. Fill the cupcakes with apple curd.
3. Top with buttercream and sugar sprinkles.

My original idea was to make my signature Super Moist Chocolate Cupcakes, but when I started to make them I realized I didn’t have an cocoa powder left.  Bummer.  So I improvised and used the chocolate I had left in my kitchen.  Which, to be honest, are a much better cupcake!  I used a dark chocolate baking square and a bar of intense mint dark chocolate.  The mint bar added a subtlety which paired nicely with the peppermint buttercream I used to top the cupcakes! And so… these cupcakes were born!

(Thanks to Kellie Sutton of Sutton Gourmet Paper for these amazing liners! They hold their color beautifully, even with a chocolate cupcake!)

JavaCupcake’s Candy Cane Cupcakes
A dark chocolate mint cupcake topped with peppermint buttercream & candy canes
Makes approx 2 1/2-3 dozen cupcakes

Cupcakes
1 cup sugar
1 cup brown sugar (not packed)
½ cup canola oil
2 eggs, room temperature
2 tsp vanilla
6 oz baking chocolate 100% cacao
3.5 oz bar of Lindt Intense Mint Dark chocolate bar
2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
½ cup boiling water

1. Preheat oven to 375 degrees F and line pan cupcake liners.
2. With an electric mixer and a paddle attachment, mix together the sugars, oil, and vanilla.
3. Add eggs one at a time, mixing between each egg.  Beat until smooth.
4. Melt the chocolate in a double boiler.  Add the melted chocolate in a slow stream to the egg/sugar mixture.  Scrape the sides of the bowl and mix until well incorporated.
5. In another bowl, sift together the flour, baking soda & powder and the salt.
6. On low speed, add the flour mixture to the wet mixture in thirds.  Between each addition, add ½ cup of milk. MIX ONLY UNTIL INCORPORATED. Scrape the sides of the bowl
7. Add the boiling water and fold together by hand.
8. Fill cupcake lines ½ full.
9. Bake at 375 degrees for 9 minutes.  Rotate pan 180 degrees, lower temperature of oven to 325 degrees and bake an additional 4-6 minutes.
10. Cupcakes will be done with a toothpick comes out clean.
11. Cool in the pan for 5-10 minutes before removing to cool completely on a wire rack.

Frosting
1 2lb bag powdered (confectioners) sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 teaspoons peppermint extract
1/4 cup – 1/2 cup milk or whipping cream

1. In an electric mixer, cream the butter until smooth and well blended.
2. With the mixer on low speed, add the sugar about 1 cup at a time.  Mix until well incorporated.
3. Between each addition of sugar, add milk until you get your desired consistency.
4. Add the peppermint extract, scrape the sides and beat for 4-5 minutes or until light and fluffy.

Garnish
1 box candy canes
Star tip & piping bag full of frosting

1. Unwrap the candy canes and set aside half.
2. Break half of the candy canes into ¾-1 inch pieces
3. Put the second half into a zip loc bag.  Place on a flat, hard surface and pound with the flat side of a large wooden spoon until there are no more big chunks left.  You should have a fine powder with a few small pieces left for dusting the tops of your cupcake.
4. Pipe frosting onto cupcake.
5. To garnish, sprinkle candy cane dusting onto piped frosting.  Place a candy cane piece on top.

I brought Carrie her cupcakes at the Tacoma Holiday Food & Gift show because she had to work on her birthday!

For Carrie’s cupcakes, I made a variation of my Tree Hugger cupcakes… a little simpler and a few less steps!  These are a snickerdoole cupcake filled with caramelized apples, topped with a cinnamon buttercream, more apples and caramel drizzle!  SO GOOD!

JavaCupcake’s Appledoodle Cupcakes
Makes approx 36 cupcakes

Cupcakes
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3/4 cup brown sugar, packed
3 cups all-purpose flour
2 tbsp baking powder
1 tsp salt
1 tbsp ground cinnamon
4 large eggs (3 jumbo eggs), locally grown, room temperature
2 tsp pure vanilla extract
1/2 cup + 2tbsp milk
2/3 cup unsweetened applesauce

1. Preheat oven to 350 degrees.
2. Line cupcake pans with 36 liners.
3. With an electric mixer, combine butter and sugars and mix until light and fluffy.
4. While mixing, in another bowl sift together flour, cinnamon, salt and baking powder. Sift at least twice to ensure all ingredients are combined.
5. Add eggs one at a time to butter and sugar, mixing thoroughly after each egg.
6. In a measuring cup that pours, mix together the milk and vanilla.  Get applesauce measured as well, do not add it to milk mixture.
7. Add flour mixture in four parts alternating with either the milk or the applesauce making sure to end with flour mixture.
8. Scrape sides of the bowl and give it one final mix for about 30 seconds.  Do not over mix.
9. Fill liners 2/3 full with batter.
10. Bake for 15 minutes and rotate pan 180 degrees in oven. Bake another 3-4 minutes.
11. Cupcakes are done when a toothpick comes out clean and top is lightly golden brown.

Apples for filling
4 tbsp butter
2-3 large locally grown apples, cored and diced – Honeycrisp was used for this recipe
½ cup brown sugar, not packed
1 tbsp cinnamon
1 tbsp corn starch

1. In a medium pan, melt 4 tablespoons of butter
2. Add apples to the pan and coat with the melted butter
3. Add the brown sugar and mix  until sugar starts to melt.
4. Add cinnamon and mix until combined.
5. Put a lid loosely on top of the pan for 2-3 minutes, just long enough to start to soften the apples.
6. Add corn starch to thicken.
7. Remove lid and cook for an additional 3-4 minutes, stirring often.
8. Remove from heat and let cool until ready to fill cupcakes.
9. *Note* You want the apples to have a lot of sauce! So don’t reduce it too much!

Cinnamon Buttercream
-1 cup (2 sticks) unsalted butter, room temperature
-2lbs (or one bag) confectioners’ sugar, sifted
-1/2 cup milk
-2 teaspoons vanilla
- ¼ tsp of cinnamon

1. In an electric mixer on medium-high, cream butter until smooth.
2. Mix the vanilla and milk together in a measuring cup and set aside.
3. Add sifted sugar 1 cup at a time, beating until smooth after each cup.
4. Between each cup of sugar, add the milk/vanilla mixture, making sure to end with powdered sugar.
5. Add the cinnamon.
6. Beat on high for 5 minutes.
7. Frost cupcakes using a Wilton #6B star tip.

To Assemble the Cupcakes:

1. Core each cupcake and insert a dollop of caramelized apple mixture.
2. Use a Wilton #6B star tip to frost with buttercream.
3. Top with a drizzle of caramel sauce and 3 pieces of diced apple.

I knew I definitely wanted to use my moist chocolate cupcake recipe but doctor it with some spices and coffee to bring out all the flavors… and what I came up with is: Spiced Mocha cupcake topped with a Spiced buttercream!  Oh yum! You can see in the picture below how dark the cupcake is.  The key to the color is the dark chocolate cocoa and the dark, strong, bold coffee I used!

Because I had made these for my cupcake demo… I decorated a bunch of them in Halloween, harvest themes… check out all the pictures at the bottom of this post!

JavaCupcake’s “Spiced Mocha Cupcakes topped with Spiced Buttercream“

Makes approx. 28 cupcakes

Cupcakes

½ cup vegetable oil
1 cup granulated sugar
1 cup lightly packed brown sugar
1 cup milk
2 tsp vanilla
2 eggs at room temperature

1 cup very hot strong/bold coffee

1 ¾ cup all purpose flour
¾ cup dark chocolate cocoa powder
1 ½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp all spice

• Preheat oven to 350 degrees.  Line pans with foil or paper liners.
• Mix oil, sugars, cream and vanilla until smooth and creamy.
• Add eggs one at a time, mixing thoroughly after each.
• Beat on medium for about 2 minutes, scraping the sides of the bowl.
• Sift dry ingredients together.
• Sift them again.  Make sure all the flour and cocoa are thoroughly combined and all clumps are gone and the mixture is very fine.
• Add the dry mixture to the wet mixture in three parts, scraping the sides of the bowl and thoroughly mixing after each.
• Beat for about 2 minutes on medium-high speed.
• Add the hot coffee and mix until just blended.  DO NOT BE ALARMED, mixture will be thin. Scrape sides & bottom of the bowl.
• Fill cupcake liners 2/3 full.
• Bake 15 minutes, rotate pan 180 degrees, and bake an additional 5-7 minutes.
• Do not over bake! Cupcakes will be done when there are air bubbles in the center and it springs back to the touch.
• Leave in the pan 5-10 minutes before transferring to a wire rack to cool completely.

Buttercream

1 cup (2 sticks) unsalted butter, room temperature
2 lbs (1 bag) powdered sugar
¼ – ½ cup of milk
1 tsp vanilla
½ tsp all spice

• In an electric mixer with a paddle attachment, cream the butter.
• One cup at a time, add the powdered sugar.  Between each cup, add a splash of milk.   Mix until smooth & scrape down the sides after each addition
• Before the last cup of sugar, add the vanilla.  Mix until smooth.
• With the last cup of sugar, add the all spice.  Mix until smooth.
• Add any remaining milk until you get the texture and consistency you want. Scrape the sides of the bowl.
• Mix on high for 4-5 minutes.

She wanted mini’s…. two different kinds…. and in 3 days.  Ok, it’s not like I had much going on… but usually, I like at least a weeks notice for cupcakes because I like to special order liners, wrappers, embellishments, etc etc.  I had to come up with two cupcakes and find everything I needed for them locally!  But… I did it!  I came up with two delicious cupcakes… and this first one:

Mini chocolate cupcakes with a fresh raspberry center topped with a super sweet vanilla buttercream, sugar pearl and sprinkles garnished in a white cup with green ribbon!

Wow, that’s a mouthfull! hehe (and so is the cupcake!)

The recipe was an easy one for me… I used my standard moist chocolate cupcake recipe, put a fresh raspberry inside and topped it with my standard buttercream recipe.  Easy-peasy! For me… a basic cupcake can be spiced up and embellished to become a spectacular cupcake!

Mini Moist Chocolate Raspberry Cupcakes

Makes 36 minis and 12 regular cupcakes

½ cup vegetable oil

1 cup granulated sugar

1 cup lightly packed brown sugar

1 cup heavy cream

2 tsp vanilla

2 eggs at room temperature

1  ¾ cup all purpose flour

¾ cup cocoa powder

1 ½ tsp baking soda

1 ½ tsp baking powder

½ tsp salt

1 cup boiling water

Fresh raspberries (enough for each cupcake)

1. Preheat oven to 300 degrees.  Line pans with foil or paper liners.
2. Mix oil, sugars, cream and vanilla until smooth and creamy.
3. Add eggs one at a time, mixing thoroughly after each.
4. Beat on medium for about 2 minutes, scraping the sides of the bowl.
5. Sift dry ingredients together.
6. Sift them again.  Make sure all the flour and cocoa are thoroughly combined and all clumps are gone and the mixture is very fine.
7. Add the dry mixture to the wet mixture in three parts, scraping the sides of the bowl and thoroughly mixing after each.
8. Beat for about 2 minutes on medium-high speed.
9. Add the boiling water and mix until just blended.  DO NOT BE ALARMED, mixture will be thin.
10. Fill cupcake liners no more than 1/2 full.
11. Add a raspberry to the center of each cup, push in until almost covered.
12. 
13. Bake 8 minutes, rotate pan 180 degrees, and bake an additional 2-3 minutes.
14. Do not over bake! Cupcakes will be done when there are air bubbles in the center and it springs back to the touch.
15. Leave in the pan 5 minutes before transferring to a wire rack to cool completely.

Vanilla Buttercream

1 cup unsalted butter, room temperature

2 lb bag of confectioners’ sugar, sifted

1/4 cup heavy cream

2 teaspoons vanilla

1 tbsp corn syrup

1. In an electric mixer on medium-high, cream butter until smooth.
2. Mix the vanilla and cream together in a measuring cup and set aside.
3. Add sifted sugar 1 cup at a time, beating until smooth after each cup.  Between each cup of sugar, add the cream/vanilla, beginning and ending with sugar.
4. Slowly pour in corn syrup and mix well.
5. Add more cream, if necessary, to obtain desired consistency.
6. Beat on high for 5 minutes.

Makes approx 3 dozen (36) cupcakes.

Cupcakes:
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
Zest of one lemon

3 cups all-purpose flour
3 tsp baking powder
1 ½ tsp salt

4 large eggs, room temperature

2 tsp vanilla
¾ cup milk
The juice of ½ a lemon

4 cups strawberries, roughly chopped + 1 cup sugar + 2 tbsp butter

Directions:
Preheat oven to 350 degrees.

Line cupcake pans with 30 liners.

In a medium sauce pan, melt the butter.  Add the strawberries and coat with melted butter.  Stir in sugar and cook on medium heat for 3-5 minutes until strawberries begin to reduce and a thick strawberry sauce is made.  Divide in half and then set aside to cool.

Prepare the sugar by working the lemon 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.

Cream the butter for 2-3 minutes using electric mixer and the paddle attachment.  Add the sugar to the butter mixture and continue creaming until fluffy.

While butter/sugar are creaming, in another bowl sift together flour, salt and baking powder and set aside. Sift at least twice to ensure all ingredients are combined.

Add eggs one at a time to butter and sugar, mixing thoroughly after each egg.

In a measuring cup that pours, mix together the milk, lemon juice and vanilla.

SLOWLY alternate adding the flour and milk mixture to the butter/sugar.  Begin and end with the flour and make sure to mix very well after each addition.

Scrape sides of the bowl and fold in ½ the strawberries.  Do not over mix.

Fill liners 1/2 full with batter.

Bake for 13 minutes and rotate pan 180 degrees in oven. Bake another 3-6 minutes.

Cool in pans for 10 minutes before transferring them to a wire rack to completely cool.

Buttercream:
1 cup (2 sticks) unsalted butter, room temperature
2 lbs (approx 8 cups) powdered sugar
1/4 -1/2  cup milk
Zest of ½ a lemon
Juice of ½ a lemon
1 tbsp light corn syrup

Directions:
In an electric mixer with a paddle attachment, cream the butter.

One cup at a time, add the powdered sugar.  Between each cup, add a splash of milk.   Mix until smooth & scrape down the sides after each addition

Before the last cup of sugar, add the zest and juice of the lemon.  Mix until smooth.

Add the corn syrup.

Add any remaining milk until you get the texture and consistency you want.

Mix on high for 4-5 minutes.

Remove ½ the buttercream and set aside.  Add 5-7 drops of yellow food coloring to the remaining frosting and mix until it’s the color you want.

To Assemble:
Strain the second half of the strawberries, reserving the juice for later.

Spoon a small dollop of strawberry on top of each cupcake.  (NOTE:  My cupcakes sunk in the middle because I DIDN’T use ROOM TEMPERATURE butter!!! Eeeek)

Put half yellow/half white frosting into a pastry bag with a star tip and frost the cupcakes.

Drizzle cupcakes with reserved strawberry juice.

Top with a fresh, clean strawberry.

Take pretty pictures of your cupcakes!

Dark Chocolate Buttercream

6-7 oz dark chocolate (I used a mix of 60% and 70%, but anything above 60% would work great)
1 cup butter, room temperature
2lb powdered sugar (approx 8 cups)
3/4 whipping cream
1 tsp vanilla
1/4 cup dark chocolate cocoa powder

1. In a small sauce pan on low, melt the chocolate and set aside.
2. In an electric mixer with the paddle attachment, cream the butter.
3. One cup at a time, add the sugar.  In between each cup add a splash or two of the cream.  Mix until smooth after each addition and scrape down the sides of the bowl.  Before the last addition of sugar, add the cocoa powder.
4. Add the vanilla and mix.
5. With the mixer on medium-low, slowly pour cooled, melted chocolate into butter/sugar mixture and mix until incorporated.  Scrape down the sides again.
6. Add remaining cream until it is the consistency you desire.
7. On medium-high, mix buttercream for at least 4-5 minutes.
8. Enjoy!

White Butter Cupcakes

Adapted from the Joy of Baking

3 ½ cups sifted cake flour

4 teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter, at room temperature

2 cups granulated white sugar, divided

½ cup HOT water

4 large eggs, separated

2 teaspoons pure vanilla extract

1 cup milk

¼ teaspoon cream of tartar

1)      Preheat your oven to 350 degrees.  Line cupcake tins with liners.

2)      While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl.  Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

3)      In a mixing bowl sift or whisk together the flour, baking powder, and salt.  Set aside.

4)      In bowl of electric mixer, beat the butter until soft (about 1-2 minutes).  Add 1 ½ cups of the sugar and beat until light and fluffy (about 2-3 minutes).  Add egg yolks, one at a time, beating after each addition.  Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

5)      With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

6)      Add the hot water and mix just until incorporated.

7)      In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue beating until soft peaks form.  Gradually add the remaining ½ cup of sugar and continue to beat until stiff peaks form.  With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined.  Do not over mix the batter or it will deflate.

8)      Using an ice cream scoop, fill cupcake liners ½ full.

9)      Bake in the preheated oven for approximately 16-18 minutes, or until a toothpick inserted in the center of the cake comes out clean.

10)   Cool the cupcakes in their pans on a wire rack for 10 minutes before removing and cooling completely on the wire rack.

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Vanilla Buttercream

2 sticks (1 cup) room temperature unsalted butter

2lbs or 8 cups of sifted powdered sugar

2 tsp of pure vanilla

½ cup of milk

1)      In an electric mixer on medium-high, cream butter until smooth.

2)      Mix the vanilla and milk together in a measuring cup and set aside.

3)      Add sifted sugar 1 cup at a time, beating until smooth after each cup.

4)      Between each cup of sugar, add the milk/vanilla mixture, making sure to end with powdered sugar.

5)      Beat on high for 5 minutes or until light, fluffy and smooth.

6)      Frost cupcakes using Wilton #6B star tip and decorate anyway you want!!

Because I Can Cadbury Creme Egg Cupcakes by Culinary Concoctions by Peabody

Devil’s Food Cake

9 TBSP unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
4 ounces unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup water
½ cup whole milk

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

Butter (or use the baking spray) two regular size cupcake/muffin pans or two mini. I personally made 12 large cupcakes and 20 mini cupcakes.

Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy.

Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)

Mix together the water and milk. Stir half of the dry ingredients into the butter mixture, the add the water and milk. Finally stir in the other half of the dry ingredients.

Fill cupcake pans 2/3 of the way full with cake batter. For regular size bake 20-22 minutes. Mini bake 13-15 minutes.

Cake recipe  from David Lebovitz.com

Crème Egg Filling Buttercream Frosting

the centers of 20 Cadbury Crème Egg scooped out (save the chocolate shells for décor and filling)
1 cup unsalted butter, at room temperature
6 to 8 cups powdered sugar
1 TBSP vanilla extract
milk to thin frosting

Place the butter in a large mixing bowl.  Beat until light and fluffy.  Add the creme from the eggs and beat until incorporated.

Add 4 cups of the sugar and vanilla extract.

On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. If too thick, thin out with milk.
You can take half of the icing and color it yellow for effect. You will also probably have little bits of chocolate that stayed with the crème filling, no worries, it’s tasty.

Chocolate Shell Ganache

10 ounces of chopped up Cadbury Crème Egg Shell, if you don’t have enough to make 10 ounces, then add some milk chocolate chips to it
1 cup heavy cream

Put chocolate in a medium bowl.

Bring cream to a simmer in a saucepan and remove from heat. Pour over chocolate. Let sit 5 minutes.

Whisk in chocolate until smooth. Let set up at room temperature.

To assemble the cupcakes:

Take chocolate shell filling and place into a pastry bag fitted with a small tip.

Take tip and place into cupcake squeeze filling into cupcake using the cone method (or just poke into center and fill if making mini).

Frost cupcake and top with chocolate shell piece. If making the mini, they do make mini eggs. Cut those in half and use as décor.

These are a yolk-less white cupcake with chocolate chips topped with a chocolate buttercream.  I had not made either of these recipes before and was honestly hoping for a great cupcake.  My daughter likes them…. but I’m not a huge fan.  They’re just “ok”.

I think I prefer a moister cupcake, this one was a little dry.  I might have to cook it a bit less also to help with the dryness.  I adjusted the recipe below to reflect a shorter cook time.

The buttercream recipe is also a departure from my standard all butter buttercream.  I wanted to see what the difference would be if I added shortening to a buttercream.  It definitely has a smoother consistency, but I’m not sure if I like the idea of eating Crisco. I think I’ll stick to my tried and true all butter buttercream.

Overall, these cupcakes weren’t a complete failure…. just not my best work.  I am glad I made them though… I learned more of what doesn’t work for me and what I DON’T like!

If you try these, let me know how they turned out for you!

Click on the image above for recipe.

(Rose cupcake photo: A Baked Creation)

Click on the image below with the recipe to view and enlarge! Enjoy

I know that apples aren’t native to the Pacific Northwest, but we have a lot of apple orchards on both sides of our state and thought it would be a perfect base for a cupcake! With a suggestion from my sister, I decided to buy locally the apples and eggs because we all know how much the “tree-hugging” people from Seattle and the Northwest love their locally grown, organic foods!  So from this, the “Tree Hugger Apple” cupcake was born!

The base of the cupcake was inspired by this Appledoodle Cupcake I found while browsing the Iron Cupcake Earth website.  I changed a few things and made it my own by adding sliced apple to the top of the batter before baking, then filling the cupcake with more apple and drizzling the buttercream on top with caramel.

I got this awesome new camera, so I was able to document the process of making these cupcakes!

These are the goodies I used to make these cupcakes.  Wilton cupcake liners, pink sugar dust, and a Wilton #6B star tip.

First, preheat oven to 350F and fill two 12-hole cupcake trays with cupcake wrappers. In a 2 cup measuring cup, combine egg whites, vanilla and 1/4 cup milk and mix with a whisk.

In a large mixing bowl, combine cake flour, sugar, baking powder and salt and mix together to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) for 1.5 minutes. Add the egg, vanilla and milk mixture in three equal parts, beating for 20 seconds between additions.

So, in true JavaCupcake style… I totally made an oooooppsie.  The batter didn’t look as pretty as the above picture at first.

Fill each cupcake liner 1/2 – 2/3 full with batter.

Bake 15-17 minutes. After 10 minutes of baking, rotate pan 180 degrees to ensure even baking. Remove when air bubbles just being to pop on top and a toothpick stuck in the center comes out clean.  Let cool for 10 minutes in the pan, then place on a cooling rack.

Let cool completely before filling and frosting. I chose to use my favorite raspberry jam to fill the cupcakes with.

To fill the cupcakes, I used this technique I found on BakingBites.com.

Using a Wilton #6B star tip, I frosted the cupcakes in a circular pattern.  I immediately dusted the top with the pink sugar dust.

After the buttercream had a few hours to set and slightly harden, I topped them with an upside down fresh raspberry.

And here they are… all finished and ready to deliver!

I met Tracy and her Grandmother at the restaurant and they were over the moon with these cupcakes! Grandma was a delight and it was such a pleasure to make these goodies for her birthday!

For this Peanut Butter Chocolate Cupcake, I started with my recipe for super moist chocolate cupcakes and tweaked it just a little bit and they came out perfectly.  I have a feeling that this recipe might become a part of whatever my signature cupcake is.  I’ve got it pretty much perfected.

To top the cupcake, I wanted a peanut butter buttercream and this particular recipe came from Mermaid Sweets.  I did my thing, adapted it some and I think it came out pretty good… a bit sweeter than I had wanted, but it’s still pretty damn delicious!

Finally, I quartered mini Reese’s peanut butter cups to garnish the top.  They look like HEAVEN to me! But… seeing that it’s 2:30am, I should probably wait until tomorrow to try one.  Otherwise, I’ll be up ALL NIGHT.  hehe

Click on image for recipe!

Here is a photo journey of the cupcakes that turned out to be a big hit with my family!

The batter just before it hit the cups!

Oh yes, that is puree swirled on top of the cupcakes!

Just out of the oven…. mmmmmmm.
Topped with meringue buttercream and a blueberry!!

Blueberry perfection.

A couple of notes about the recipe…
I, personally, did not care for the meringue buttercream. This recipe, the frosting turns out very buttery in flavor. When my family tried the cupcake, they said it was very rich but when paired with the cupcake it was perfect. I think if I were to make this again, I would add more sugar and add less butter. Also, I think I’d make just my favorite buttercream recipe and add the blueberry puree for flavor. Another suggestion was that I put whole blueberries in the cupcake as well. Just some things to think about Enjoy!

They wanted chocoalte cupcakes with chocolate buttercream frosting but also wanted tiger paws, tiger stripes, the color blue and “Happy 16th Jack” somehwere on the cupcakes. I was able to incorporate everything but the tiger stripes. Everytime I tried to pipe them onto the cupcakes, they just looked horrible. So, it’s just paws for these cupcakes! Jack’s high school (Stadium in Tacoma) colors are blue and orange… so I used the orange as a secondary color for these little master pieces.

I made 4 dozen total. Not all are shown in the pictures.

I deliver them this afternoon and can’t wait to see if they like them!!

Happy 16th Birthday Jack!!

White Butter Cupcakes with Strawberry filling and Strawberry Buttercream

3 ½ cups sifted cake flour

4 teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter, at room temperature

2 cups granulated white sugar, divided

½ cup HOT water

4 large eggs, separated

2 teaspoons pure vanilla extract

1 cup milk

¼ teaspoon cream of tartar

1)      Preheat your oven to 350 degrees.  Line cupcake tins with liners.

2)      While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl.  Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

3)      In a mixing bowl sift or whisk together the flour, baking powder, and salt.  Set aside.

4)      In bowl of electric mixer, beat the butter until soft (about 1-2 minutes).  Add 1 ½ cups of the sugar and beat until light and fluffy (about 2-3 minutes).  Add egg yolks, one at a time, beating after each addition.  Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

5)      With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

6)      Add the hot water and mix just until incorporated.

7)      In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue beating until soft peaks form.  Gradually add the remaining ½ cup of sugar and continue to beat until stiff peaks form.  With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined.  Do not over mix the batter or it will deflate.

8)      Using an ice cream scoop, fill cupcake liners ½ full.

9)      Bake in the preheated oven for approximately 16-18 minutes, or until a toothpick inserted in the center of the cake comes out clean.

10)   Cool the cupcakes in their pans on a wire rack for 10 minutes before removing and cooling completely on the wire rack.

Strawberry Filling
2 (4) cups strawberries (can be frozen), stems removed
1/2 (1) cup water
1 (2) teaspoon vanilla
1/2 (1) cup sugar
2 (4) tablespoons cornstarch or 4 (8) tablespoons AP flour

1. Add the strawberries, water, and vanilla to a pot. Cook for 10 minutes over medium-high heat.
2. Sift together the sugar and cornstarch and then stir into the strawberry mixture. Cook until the mixture is thick and the strawberries have broken down, about 20 minutes.
3. To fill the cupcakes, use this method.

Strawberry Buttercream

2.5 sticks (1 ¼ cup) butter, room temperature

5 cups powdered sugar

1 tsp vanilla

Pinch of salt

2 heaping tablespoons of strawberry filling

1. Beat butter until creamy.
2. Adding  sugar one cup at a time, mixing until creamy between each cup.  With last cup of sugar, add the salt.
3. Add vanilla and mix.
4. Add strawberry filling one tablespoon at a time until incorporated.
5. Mix on high until light and fluffy. (About 4-5 minutes)

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Click on recipe image above to see ingredients and step by step instructions!