Dave’s Funfetti Peeps Cupcakes

March 31, 2013 by 3 Comments

Funfetti Peeps Cupcakes by JavaCupcake.com

Yesterday was my son’s 1st birthday party and I’ve been super preoccupied with getting his Sesame Street cupcakes and all the food ready for that!  So… this morning, Easter, I knew I had to whip up something easy, but super cute for the party we are headed to this afternoon.  Luckily, my husband stepped up and offered to make them for me… and so here we have Dave’s Funfetti Peeps Cupcakes!

Mr. JavaCupcake

Since this was a last minute endeavor he used a box mix and doctored it up with sprinkles, homemade frosting and some super cute Peeps on top!  (I helped just a little bit with the frosting.  hehe)

From start to finish I think it took my husband about 90 minutes to make… super easy and sure to be loved by everyone at the party today!

Happy Easter!

Print
Funfetti Peeps Cupcakes

Total Time: 1 hour, 30 minutes

Yield: 18-24 cupcakes - depending on size

Ingredients

    Cupcakes
  • White box cake mix (plus all the extra ingredients on the box)
  • 1/2 cup rainbow jimmies
    • Buttercream
  • 12 Tbsp unsalted butter, room temperature
  • 5-6 cups powdered sugar
  • 1/3-1/2 cup heavy cream
  • pinch of salt
  • 1 Tbsp vanilla
  • rainbow jimmies
  • large round piping tip & disposable piping bag
  • Peeps chicks

Instructions

    Cupcakes
  1. Prepare cupcake batter as directed on the box. Fold 1/2 cup rainbow jimmies into the batter before scooping into cupcake liners.
  2. Bake as directed. Cool in pans for 5-10 minutes before removing to a wire rack to cool completely.
    3. Buttercream
  3. Cream the butter until smooth. Add the sugar one cup at a time and beat until incorporated.
  4. Add the vanilla, salt and 1/3 of heavy cream and mix until incorporated. Scrape the sides of the bowl, beat again and test the consistency. If you'd like a thinner frosting, add the remaining heavy cream. Beat on high for 2-3 minutes or until light and fluffy.
    5. Assembly
  5. Using a large round tip fitted to a disposable piping bag, swirl one tall later of frosting onto teach cupcake.
  6. Gently press the rainbow jimmies onto only the sides of the frosting. Top each cupcake with a Peeps chick.
  7. Store in air tight container for up to 3 days.
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Filed Under: candy cupcakes, cupcake recipes, funfetti and sprinkles, Peeps, perfect for spring, recipes, seasonal and holiday cupcakes

S’mores Peeps Pops

March 28, 2013 by 1 Comment

S'mores Peeps Pops by JavaCupcake.com

Last week I participated in the Spring Hop Along Peeps party with 22 other amazeball bloggers and I collected a LOT of Peeps to prepare for it.  So now, I’ve got DOZENS of Peeps and needed something to make with them – S’mores Peeps Pops!  Seriously can’t go wrong with dipping marshmallows in chocolate and crushed graham crackers!

{Fun for the kids} S'mores Peeps Pops by JavaCupcake.com

I had a few helpers with these yummy treats!  My daughter and a few of the neighborhood kids came over to help decorate some of the Peeps.  We had graham crackers, sprinkles, jimmies and little baby chicks to sprinkle all over the chocolate.   Afterwards, one of the parents told me they thought these were such a great idea that next year for Easter they were going to decorate Peeps instead of eggs!  I think I started a new family tradition!

After the chocolate hardened on these pops, I packaged them up in treat bags and tied them with a piece of string and sent them to school with my daughter to hand out in one of her classes.  They make the perfect individual treat!

Enjoy!

Print
S’mores Peeps Pops

Ingredients

  • 3-4 dozen Peeps Chicks in assorted colors
  • 250g Lindt chocolate (or any other chocolate you want - just not baking chips)
  • 1 cup crushed graham crackers
  • Lollipop sticks
  • Styrofoam block
  • Wax paper (optional)

Instructions

  1. Chop the chocolate into small chunks and place them in a microwave safe glass bowl. Microwave the chocolate for 45 seconds on 60% heat. Stir and repeat until the chocolate is 85% melted. Continue stirring until all the chocolate has melted and it is smooth.
  2. Dip the bottom of the Peep chick in chocolate and shake off excess chocolate until no more drips off.
  3. Set Peep into the crushed graham crackers and press cracker onto the chocolate until it is covered.
  4. Dip about 1/2 inch of the lollipop stick into the chocolate the press it up into the bottom of the Peep - don't press it all the way through.
  5. Press the lollipop stick into the Styrofoam block and allow to set until the chocolate has hardened. NOTE: If you don't have lollipop sticks, you can just place the completed Peeps on wax paper to harden.
  6. Store in air tight containers or use candy bags to individually wrap them.
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S'mores Peeps Pops by JavaCupcake.com

 

Filed Under: chocolate, dessert, graham crackers, Peeps, perfect for spring, pops, recipes

Carrot Cupcakes + DIY Carrot Toppers

March 26, 2013 by 2 Comments

Carrot Cupcakes by JavaCupcake.com

It’s the week before Easter and I wanted to make something super special for my daughter to take to school to share with her teachers.  I’ve never made carrot cake before… honestly, I’ve never really eaten it either because usually when it’s served somewhere, it has nuts… and I’m allergic.  Boo.  So this carrot cupcakes have no nuts but LOTS of flavor!

I searched and searched and searched the internet for a recipe.  There are LOTS of carrot cake and cupcake recipes.  A LOT.  Some had pineapple, some apple sauce, some coconut or raisins.  WHICH DO I CHOOSE?!?!

Finally, I settled on this recipe from the Food Network – 24 Karrot Gold Cupcakes.  There wasn’t one negative review on the recipe, so that had to be a plus.  But – of course I couldn’t help but doctor it up a little bit and put my own spin on things.

They turned out SO YUM!  Why haven’t I made carrot cake before!?!?

Carrot Cupcakes by JavaCupcake.com

I also decided after seeing this tutorial by No Biggie for DIY carrot cupcake toppers that I wanted to make my own version of them to top these cupcakes! I mean how much more perfect are carrot cupcakes topped with carrots?  At the bottom of this post you’ll find my adaptation of this No Biggie’s tutorial!

Happy Easter!

Enjoy!

Print
Carrot Cupcakes

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 2 hours, 30 minutes

Yield: 18 cupcakes

Ingredients

    Carrot Cupcakes
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 2 large eggs
  • 1 cup vegetable oil
  • 3/4 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1 tsp vanilla
  • 1/4 cup crushed pineapple, strained (I also wrang it out in a paper towel to get as much juice out as I could)
  • 1/4 cup milk
  • 2 cups grated carrots (2-3 large carrots)
    • Vanilla Bean Cream Cheese Frosting
  • 6oz cream cheese, room temperature
  • 6 Tbsp unsalted butter, room temperature
  • 1 Tbsp heavy whipping cream
  • 1 tsp vanilla extract
  • the seeds from 1 vanilla bean
  • pinch of salt
  • 3 cups powered sugar
    • Decorating Supplies
  • Disposable piping bag
  • large round piping tip
  • orange, green and yellow sprinkles
  • PEEPS bunnies
  • DIY Carrot Toppers
  • Sugar flowers

Instructions

    Carrot Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  3. In another large bowl, beat the eggs. Add the oil and mix together.
  4. Add the sugars and whisk until smooth and there are no more sugar clumps.
  5. Add the vanilla, pineapple, carrots and milk and whisk until combined.
  6. Add the wet ingredients to the dry ingredients. Fold until completely combined. Do not overmix.
  7. Fill cupcake liners 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.
  8. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
    9. Vanilla Bean Cream Cheese Frosting
  9. In the bowl of your stand mixer, cream together the butter and cream cheese.
  10. Add the vanilla bean seeds, vanilla extract, salt and heavy cream and beat until incorporated - about 2 minutes.
  11. Mix in the powdered sugar, one cup at a time, until smooth. Beat on high for 2 minutes.
  12. Using a large round tip fitted on a disposable piping bag, squeeze a large round dollop of frosting on to the top of each cupcake.
  13. Top cupcakes with sugar flowers, PEEPS bunnies and DIY carrots.
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DIY Carrot Cupcake Toppers by JavaCupcake.com

For all the ins and outs to make these carrot cupcake toppers, visit No Biggie’s blog for the full tutorial!  I didn’t have all the supplies and tools she had to make them exactly the same, so I used what was in my house and I still think they turned out great!

Supplies

  • Orange & green card stock
  • Lollipop sticks
  • Glue stick
  • Scissors

Instructions

  • Cut strips of orange card stock the long length of your paper. I cut mine about 1/3″, but you can cut whatever size works best for you. If you use a paper that isn’t color on both sides, make sure that any lines you draw to help you cut your paper are not visible on the white side. (I learned this the hard way once I started assembling them and had to trim the edges so you couldn’t see my lines.)
  • Cut 3×2″ rectangles of green card stock.  Cut fringe up one side of the paper, making sure to leave about 1/4″ uncut.  (See pictures in the No Biggie tutorial for a better description.)
  • Spread the glue stick on the uncut length of the green card stock.  Wrap that tightly around the end of the lollipop stick and hold for 30 seconds for the glue to adhere.  Fray out the fringe.
  • Wrap the orange paper around the center of the lollipop stick and hold for 30 seconds.  Let go of the paper, it will be curled up like ribbon.  Glue the outer edge of the curled paper to the top of the stick at the base of the wrapped green fringe.   Glue the bottom inner edge about half way down the stick.  You may want to move the paper up/down or adjust it to how it looks best before gluing the bottom to the stick.  Hold the paper in place to let the glue adhere.

Wondering where I got some of these cupcake supplies?

Orange zigzag liners – Sweets & Treats Boutique
Sugar flowers – Lucks Food Decorating Company
Orange marshmallow bunnies – PEEPS & Co.

Filed Under: carrot, carrot cupcakes, cream cheese, cream cheese frosting, cupcake recipes, frosting and icing, perfect for spring, recipes

Over 20 Recipes Perfect for Spring!

March 25, 2013 by 2 Comments

Over 20 JavaCupcake Recipes Perfect for Spring!

Spring is here!  Horray!  Let’s celebrate with a round-up of more than 20 JavaCupcake recipes perfect for this beautiful time of year!

Enjoy!

Cookies

Cupcakes

Muffins

Cakes

Fruity Fun

Bread & Rolls

Peeps!

 

Filed Under: perfect for spring, recipe round up

Birds Nest Cookies

March 25, 2013 by 2 Comments

Birds Nest Cookies by JavaCupcake.com

Easter is right around the corner and I wanted to make something unique to share on the blog.  Everyone and their mother has made birds nest cupcakes, cookies, cakes… heck, I’ve even made Easter basket egg nest cupcakes! So, I knew I wanted to come up with something I’ve never seen before and so these Birds Nest Cookies were born!

My favorite sugar cookie cut out with a scalloped edge round cookie cutter topped with a rose of vanilla buttercream… then on top of that rose, a dark chocolate buttercream eggs nest filled with speckled Easter egg M&M candies.  Simple, unique and PERFECT for Spring or Easter.

You could easily use any kind of candy to top these cookies too.  Jelly beans, other chocolate shaped eggs… maybe even some chicks or PEEPS!  The possibilities are endless!

Enjoy!

Birds Nest Cookies by JavaCupcake.com

Print
Birds Nest Cookies

Ingredients

Instructions

  1. Make Buttercream Rose Sugar Cookies as directed in the link above.
  2. Make Basic Chocolate Buttercream as directed in the link above.
  3. Fill piping bag fit with the grass piping tip with chocolate buttercream.
  4. Using medium pressure, pipe circles of frosting on top of eachother on the buttercream rose. Place a small dollop of frosting in the center.
  5. Place three M&M candies in the center of each cookie.
  6. Store in an airtight container for up to a week.
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Filed Under: cookies, Easter, perfect for spring, recipes, sugar cookies

Spring Hop Along PEEPS Party!

March 18, 2013 by 40 Comments

Hop Along PEEPS Party | PEEPS Truffles by JavaCupcake

Horray! It’s almost time for Spring and I am so super excited for the sunshine and warmer weather!  Springtime also means PEEPS bunnies and chicks and lots of delicious, fun recipes to make and eat!  So when Christi of Love from the Oven and Michelle from Sugar Swings! Serve Some asked me to participate in the Spring Hop Along PEEPS Party, I jumped on the chance!

I mean seriously – look at all the bloggers participating in this… I am a HUGE fan of EVERY SINGLE ONE of them! Make sure you take the time to click over to their blogs and check out all the fun food and crafts they’ve made… all featuring PEEPS!

Oh… and guess what?  There’s a PEEPS prize pack giveaway in this party too!! See below for all the details and to enter to WIN! 

What I’ve made for this party are Spring PEEPS Truffles… but not just any truffles.  I made Amaretto Truffles dressed them up super cute for Spring by rolling them in fun sprinkles and jimmies and topped them with a rainbow assortment of PEEPS bunnies!

A friend of mine said it looked like these bunnies were pooping truffles… hehe What do you think?

I think these cute little bunnies would look perfect on display at your Easter party!  You wouldn’t even have to put a PEEP on every single one… maybe just a couple sitting on top of a few truffles on your display.  SO CUTE!

Spring Hop Along PEEPS Party - PEEPS Truffles by JavaCupcake

Print
Spring PEEPS Truffles

Yield: 24 PEEPS truffles

Ingredients

    Truffles
  • 250g Lindt Excellence 50% chocolate
  • 3/4 cup heavy cream (I used 32%)
  • 3 Tbsp flavoring (I used Disaronno - but you could use any liquor or flavoring you wanted)
  • 2 Tbsp unsalted butter
    • Adornments
  • Sprinkles/Jimmies - pastel colors, Spring/Easter assortments
  • Sanding sugar
  • Sugar pearls
  • 24 PEEPS bunnies
  • toothpics
  • Spring colored mini cupcake liners
    • Supplies for Rolling Truffles
  • Baking sheet
  • Wax paper
  • Melon baller
  • small bowls
  • forks/spoons
  • small plates

Instructions

  1. Finely chop the chocolate and place it in a medium glass bowl.
  2. Put the cream, butter and amaretto (or other flavoring) in a medium pot over medium-high heat.
  3. Stirring often, heat cream until it just beings to bubble. Remove immediately and pour over the chopped chocolate.
  4. Let the chocolate and cream sit, untouched, for 1 minute.
  5. Stir gently until smooth being careful not to create any air bubbles.
  6. Cool to room temperature, cover and place in the refrigerator overnight.
  7. Prepare all your supplies before you begin rolling truffles... Line baking sheet with wax paper. Place sprinkles, cocoa, sugar in small bowls and lay out forks & melon baller.
  8. Scoop 3/4in-1in balls of chocolate using the melon baller. Gently and quickly roll the chocolate in your hand until a ball forms. The chocolate will begin to melt by the heat of your hands, so work quickly. Place each ball 1in apart and in rows on your prepared baking sheet. Chill in the freezer for 5-10 minutes after all the balls are rolled. While they are chilling, prepare small plates by covering them with wax paper. Prepare one plate for each variation of coatings.
  9. Using a spoon or fork, lift one rolled ball at a time off the tray. Drop it into your desired coating and roll around until completely covered. Place coated truffle onto prepared plate. NOTE: Keep like truffles together... you don't want them to touch and get contaminate each other!
  10. Place each truffle in a mini cupcake liner.
  11. When ready to serve and display, press a toothpick into the bottom of a PEEPS bunny and place it into the top of the truffle.
  12. Store in a container with a lid in your freezer or refrigerator until ready to serve. Best served cold.
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Spring Hop Along PEEPS Party!

Ready for more fabulous PEEPS recipes and ideas?  

Visit the following websites, each is sharing an amazing PEEPS post for you today, so hop on over and check them all out!   Don’t forget to enter to win the fabulous PEEPS Prize Pack as well!   Happy Spring!
NOTE: Since I’m 6-9 hours ahead of everyone else… other bloggers may not have their posts live on their blog yet. Be patient and check back often! :)

It’s time to WIN some PEEPS!?!? Check out this awesome prize pack and use the entry form below for your chance to win it! 

Spring Hop Along PEEPS Party Prize Pack

Open to US Residents Only (APO addresses accepted).  

Use the Rafflecopter Widget below to enter, please remember it can be slow to load.  Good luck!

a Rafflecopter giveaway

Filed Under: contests/giveaways, dessert, desserts, perfect for spring, recipes, truffles

Strawberry Shortcake

May 7, 2012 by 6 Comments

The weather has been so beautiful lately (minus the thunderstorm this morning) and I’ve been dying to make strawberry shortcake!  Last week on my favorite daytime tv show, The Chew, Carla made a strawberry shortcake that looked so amazingly delicious that I knew I had to find her recipe and make it myself!

This shortcake makes enough for 12 servings and can be easily made in two batches for a larger group… but for me, I don’t want to share… I might be eating most of this myself.  I LOVE biscuits and I LOVE strawberries.

Nom.

Nom nom nom.

NOM NOM NOM NOM NOM!

Go get some strawberries and make this!

Print
Strawberry Shortcake

51

Total Time: 2 hours

Yield: 12 strawberry shortcakes

Lemon zest & sour cream bring life to these biscuits topped with fresh sliced strawberries and a lemon & mint infused whipped cream!

Ingredients

    Biscuit
  • 1/2 cup sugar
  • zest of 1/2 lemon

  • 2 cups flour
  • 1 Tbsp + 1 tsp baking powder
  • 1 tsp salt

  • 5 Tbsp cold unsalted butter, cubed
  • 1/2 cup cold sour cream
  • 1/3 cup cold milk
  • 1 Tbsp cold water

  • 2-3 Tbsp Turbinado Sugar (Sugar in the Raw)
    • Whipping Cream
  • 400ml heavy cream
  • 3 5in sprigs of mint, leaves removed and torn in half
  • zest of 1/2 lemon + lemon peel, cut into strips

  • 1 Tbsp sugar
    • Strawberries
  • 6 cups fresh strawberries, cleaned and sliced
  • juice of 1 lemon
  • 2 Tbsp sugar
  • 1 Tbsp vanilla

Instructions

    Biscuit
  1. Preheat oven to 350F degrees and move baking racks to upper third of the oven. Line 2 baking sheets with parchment paper and generously grease or spray with cooking spray.
  2. In a large bowl, press lemon zest into sugar using the back of your spatula until the sugar becomes fluffy.
  3. Add the flour, baking powder and salt and whisk until well combined.
  4. Cut the butter into the flour using a fork until no large chunks of butter remain. Use your fingers if that's easier for you.
  5. In a small bowl, whisk together the sour cream, milk and water.
  6. Make a well in the flour mixture and pour in the milk mixture. Using a spatula, fold ingredients together until just combined. DO NOT OVERWORK THE DOUGH. You want it lumpy, not smooth.
  7. Using an ice cream scoop, drop 12 mounds of dough onto prepared baking sheets.
  8. Sprinkle Turbinado sugar over the top of each biscuit.
  9. Bake about 15 minutes or until the biscuits are golden brown.
  10. Immediately remove to wire rack to cool.
    11. Whipping Cream
  11. In a small sauce pan, on high heat, stir together heavy cream, mint leaves, lemon zest and peels until right before boiling point. DO NOT BOIL.
  12. Remove from heat and cool completely.
  13. Strain so that only cream remains. Refrigerate until ready to use.
  14. When ready to use, whip cream in a cold metal bowl of a stand mixer using the whisk attachment until soft peaks form.
  15. Add the sugar and continue whipping until you reached your desired texture and consistency.
    16. Strawberries
  16. Clean and slice strawberries until you have about 6 cups worth.
  17. Toss strawberries with lemon juice, sugar and vanilla extract. Let sit at room temperature for 30 minutes to allow flavors to come together and juices to form.
  18. Refrigerate until ready to use.
    19. Assembly
  19. Place one biscuit in a bowl. Scoop 1/2 cup of strawberries on to the biscuit, making sure lots of juice from the berries is included.
  20. Dollop a generous scoop of whipped cream on top.
  21. Garnish with a mint sprig.

Notes

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Filed Under: biscuits, bread and pretzels, cake, lemon, perfect for spring, recipes, rolls & biscuits, shortcake, strawberry, whipping cream

Whopper Robin Eggs Cookies & a Story about New Mommyhood

April 10, 2012 by 7 Comments

As you might have been able to tell… things have been quiet in my kitchen for the last 5 weeks.  You see, there’s this new little thing in my life that screams, eats, poops and pees… every 2 hours… that makes getting into the kitchen a little difficult.

I don’t know what I was thinking before Matty was born… but I honestly believed I’d have more time to bake.  At least once or twice a week I thought to myself.

I. Was. Wrong.

Before today, I’ve been in the kitchen to bake exactly ONCE.  And even then… it wasn’t really baking, it was throwing together canned prepared stuff from the grocery store to make something that resembled home baked goodness.  (Click HERE for that recipe.)

This morning, I set Matty down in his crib for a nap and headed to the kitchen.. but it wasn’t 5 minutes later (I just happen to be in the middle of creaming the butter & sugar) that he started to scream.  Shoot… it was time to feed him.   Thank goodness for my daughter, Emily.  Because today she is on Spring Break and is home to help Mommy.  YAY FOR TEENAGERS!  So, I fixed Matty a bottle and took him upstairs to my beautiful daughter and she fed him for me so I could get my much needed time in the kitchen.

Back to the kitchen I go. Now, mind you… I’m still in my jammies with an apron on but hey, who needs to be dressed while baking?  I mean… do people really do that?  Get dressed before baking?  (I’m trying to convince myself that it’s okay I’m not dressed before 11am haha).

Ok… the kitchen.  As I’m putting together the cookies I’m pondering why it is I really need to be in the kitchen baking.  I mean really, why is there always a burning desire to bake.  I came to the conclusion that it’s for a couple of reasons.

First, I love being creative with baking.  I’ve never really been a creative person artistically, but once I started seriously baking I realized that I am really good at it.  Creating new recipes, coming up with creative ways to use ingredients is my way of expressing myself… it’s my artistic outlet.  I’ve never had an outlet for creativity before my baking.

Second… and this one I’ve said before, is that I LOVE to see other people happy.  I love to bake because when I give my creations to someone, it fills my heart with joy to see the expressions on their face when they light up as they take a bite into whatever I’ve made.  That truly  makes me happy.

So… with all that said. I hope to be able to get into the kitchen once a week to bake.  If I don’t, that’ll be okay too.  I’ve got this adorable little bundle of joy here to keep me happy.

Print
Whopper Robin Eggs Cookies

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 1 hour

Yield: 3 dozen cookies

As many as you can eat!

Got left over Easter Egg candies?? This is the perfect cookie for you!

Ingredients

  • 2 1/4 cups flour flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 egg
  • 1/3 cup milk
  • 1 tsp.vanilla extract
  • 2 cups crushed Whoppers (I used the Easter Robin Eggs Whoppers)
  • NOTE: You want both fine pieces and chunks of the Whoppers.

Instructions

  1. Preheat the oven to 350 F degrees. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy. (About 3-4 minutes.)
  4. Add the egg and mix on high for 2 minutes.
  5. Beat in the milk and vanilla.
  6. Add the flour and mix just until combined and no flour remains visible.
  7. Set aside 1/4 cup of the crushed Whoppers. Fold in remaining 1 3/4 cup into the batter.
  8. Roll 1in balls and place on baking sheet 1-2 inches apart. Using the reserved 1/4 cup of Whoppers, place a few pieces on top of each ball, color side down. (You'll be able to see what's inside the cookies better if you place a few pieces on top!)
  9. Bake for 10-12 minutes or until cookies begin to turn golden brown.
  10. Allow to cool on baking sheet for 1-2 minutes then remove to a wire rack to cool completely.
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Recipe Inspiration: Cast Sugar

Filed Under: candy, candy filled cookies, cookies, holiday, perfect for spring, recipes

Strawberry M&M Rice Krispy Treats

February 24, 2012 by 4 Comments

A few days ago, I had an appearance on the morning show on AFN Bavaria radio so I made a batch of Rice Krispy treats to share with everyone in the studio!  I also brought a plate to my husband’s office.

They were gone in 5 minutes.

Seriously, go buy yourself a bag of Strawberry marshmallows, a bag of M&M’s and make these.  Simple, quick, easy and SO GOOD!

Print
Strawberry M&M Rice Krispy Treats

51

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 16 squares

A fun twist on the traditional krispy treat! This pink, strawberry and chocolate Rice Kripsy treat is sure to please everyone!

Ingredients

  • 6 Tbsp unsalted butter
  • 1 10oz bag of Strawberry jumbo marshmallows
  • 6 cups Rice Krispy cereal
  • 1 bag of pastel M&Ms
  • butter - to grease pan
  • wax paper

Instructions

  1. Generously grease a 13x9x2in pan.
  2. In a large bowl, measure Rice Krispy cereal. Mix in all but 1/2 cup of M&M's. Set aside.
  3. In a large heavy pot, melt the butter over medium-high heat.
  4. Add the marshmallows and stir constantly until melted. Remove from heat.
  5. Add the cereal and M&M's to the pot and mix with a large wooden spoon until completely incorporated into the marshmallow mix.
  6. Press mixture into greased pan using a piece of buttered wax paper and top with remaining M&Ms.
  7. Allow to cool before cutting into squares.
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Filed Under: bars, bars, chocolate, cookies, marshmallow, perfect for spring, recipes, snacks, strawberry

Layered Banana, Nutella & Strawberry Muffins

February 17, 2012 by 7 Comments

I borrowed this picture from http://thepastathemeatthecheesethesauce.blogspot.com/ because it looks exactly like what I ate!

Here in Germany, crepes are very popular.  I’d seem them in the states before, but never really ventured to try them… I mean really, it just seemed like a skinny pancakes with fruit.  How good could that be?

But… then I moved here and they are everywhere!  There is always at least one crepe stand at every market, festival or event we go to!  Every couple months, the little German candy store at the PX has a crepe cart out front and makes them fresh to order.  The other day, I ordered one stacked with fresh cut strawberries, bananas and NUTELLA!

Oh. My. Nom.

I don’t know what was wrong with me to think these things weren’t anything but DELICIOUS and that they should be consumed as often as possible.

How do I go from crepes to muffins?  Well, I have lots of strawberries currently in my kitchen and I scored big on a bunch of ripe bananas at the store yesterday and of course I have a big giant jar of Nutella in my cabinet… so basically that means I have no excuse not to make something with them!  I haven’t made a muffin in a while… so WAH LAH! This creation was born!

Print
Layered Strawberry, Banana & Nutella Muffins

51

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 dozen muffins

Layered Strawberry, Banana & Nutella Muffins

Inspired by traditional German crêpes, these crumbly muffins layered with fresh sliced bananas, Nutella and fresh cut strawberries are perfectly delicious!

Ingredients

  • 3 cups flour
  • 1 tsp salt
  • 1 Tbsp + 1 tsp baking powder
  • 1 cup sugar

  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup buttermilk (If you don't have buttermilk on hand, pour 1 Tbsp of vinegar into a measuring cup, add 1 cup of milk and let sit for 5 minutes.)
  • 2 tsp vanilla extract

  • 1 1/2 cups fresh strawberries, chopped/diced
  • 2 ripe (but not mushy) bananas, thinly sliced
  • 1/2 cup (more or less) Nutella

  • Sugar - for topping (course ground if you have it, like turbinado)

Instructions

  1. Preheat oven to 350 F degrees. Line a muffin tin with liners.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
  3. In a large bowl, whisk together oil, eggs and vanilla together.
  4. Gently fold in the flour mixture in three parts, alternating with the buttermilk. NOTE: DO NOT overmix! Mix only until all the flour has been incorporated and the majority of lumps are gone.
  5. Gently fold in the strawberries.
  6. Place two banana slices at the bottom of each liner.
  7. Drizzle or pipe 1/2 Tbsp or so of Nutella over the banana slices. NOTE: I put the Nutella in a ziploc sandwich bag, cut the tip and squeezed it over the bananas... much easier than spooning.
  8. Fill the liners with the batter 2/3+ full, making sure to get strawberries in each cup.
  9. Top each muffin with a generous sprinkling of sugar.
  10. Bake muffins for 20-22 minutes or until a toothpick comes out clean.
  11. Let cool in pan for 4-5 minutes before removing to a wire rack to cool completely. NOTE: If you want to eat these warm, you can... but I'd suggest letting them cool for at least 30 minutes so the Nutella has time to set up... they are a bit gooey on the bottom! BUT SO YUMMY!
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Filed Under: banana, Nutella, perfect for spring, recipes

Peach Blueberry Pie

August 16, 2011 by 4 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

  1. Preheat oven to 400 F degrees. Lightly spray 9-in pie dish with cooking spray. Place the rack in the center of the oven.
  2. 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.
  3. 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.
  4. Add the pie filling to the pan making sure it’s spread evenly.
  5. 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.
  6. 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.
  7. Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.
  8. Arrange the reserved dough cut outs on top. Use a little egg wash on the backs to “glue” them to the pie.
  9. 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.
  10. Remove from the oven, place on a wire rack and allow to cool for 2 hours before serving.
  11. Serve warm with ice cream!
  12. Enjoy!
Filed Under: blueberry, featured, fruit, peaches, perfect for spring, pie, recipes

Carrot Cake Cupcakes

June 3, 2011 by 6 Comments

Hands down. Easiest cupcakes that I have ever made.  EVER! And bonus points for being delicious & pretty ;)

[Read more...]

Filed Under: carrot, cream cheese, cupcake recipes, frosting and icing, perfect for spring, posts by jenn, recipes

Pineapple Flowers

April 25, 2011 by 3 Comments

These are courtesy of Martha Stewart’s genius.  She uses them to top off her delicious hummingbird cupcakes.  I say delicious, because they’re totally one of my favorite cupcakes.  I thought these would be super hard to make, so I actually held off for a really long time. After I saw Betsy’s Aloha Cupcakes and we decided to make Hawaiian food for Easter, I knew I they would be just right!

[Read more...]

Filed Under: fruit, perfect for spring, posts by jenn, tips & tricks

Hot Cross Buns

April 25, 2011 by 1 Comment

I’ve heard of Hot Cross Buns before and I knew they were a holiday tradition, but it wasn’t until this Easter that I realized what the tradition meant. [Read more...]

Filed Under: bread and pretzels, perfect for spring, recipes

Triple Berry Pie

April 24, 2011 by 2 Comments

For Easter this year I wanted to make something a little more traditional for dessert. Last year, I made a super cute bunny cake and basket cupcakes which were a big hit, but being in Germany without my big family and lots of kids to bake for, I needed something simpler and smaller.  PIE!

I’m not gonna lie. I hate making pie crust from scratch. It’s a pain in my behind. I know, I know… it tastes sooooo much better than store bought, but without all my baking supplies (aka my rolling pin or glass pie pans) I wasn’t about to try to make a pie crust from scratch here. I do however think that the Pillsbury pre-made pie crusts are quite delicious and no one will ever know it came from a box!

And yes… I could have gone to the local market here and gotten all fresh fruits for this pie, which seriously, you totally can when you make it, but out of convenience and cost, I went with frozen berries.

 

JavaCupcake’s Simple Triple Berry Pie
Makes 2 – 9in pies.

2 cups strawberries, frozen (1 small bag)
2 cups raspberries, frozen (1 small bag)
2 cups blackberries, frozen (1 small bag)
1 ¼ cup sugar + more for dusting
Zest and juice of 1 large lemon
6 tbsp butter
1 egg + 2 tbsp water, beaten for the egg wash
2 boxes Pillsbury pre-made pie crusts

  1. Preheat oven to 425 F. Place racks on two lowest shelves and place a cookie sheet on the bottom shelf to catch all the dripping juices.
  2. In a large bowl, fold together the berries, sugar, zest and lemon juice.  Let sit for 5-10 minutes.
  3. While the berries are resting, roll out your pie dough into your 9in pie pans, leaving at least ½ inch hanging over the edge.  Cut the second sheet of dough into ¾ in strips.
  4. Fold the flour into the berries then distribute evenly into your two pans.  Brush the egg wash along the edges.
  5. Cut the butter into small pieces and place over the top of the berries.
  6. In a lattice pattern, arrange the strips of dough on top of the berries.  Cut off any excess dough that hangs over the edge from the lattice dough only.  Fold the edges of the bottom dough over and crimp.  Egg wash the entire top of the pie then sprinkle with more sugar.
  7. Bake for 30 minutes at 425 F degrees then reduce heat to 375 F degrees for 60-75 more minutes or until the crust is golden brown.  If you see that the edges of the pie are getting too brown, use foil or a pie ring to cover the edges to keep from burning.
  8. Cool for 30 minutes on a wire rack before serving.

Filed Under: fruit, perfect for spring, pie, raspberry, recipes, strawberry

Orange Zest & Poppy Seed Cupcakes

April 20, 2011 by 3 Comments

I’ve been dreaming of Betsy’s Strawberry Lemonade cupcakes for the last few days…it might be the sunshine, it might be Spring Fever… not really sure, but they sound amazing.  They’re definitely still on my list of need-to-make-ASAP! But, I wanted to make something quick and easy, with ingredients that I already had in the kitchen… enter Orange Zest & Poppy Seed Cupcakes with an Orange Zest Cream Cheese Frosting!

I used the Lemon Poppy Seed muffin recipe that I posted a few weeks ago but with oranges instead (duh, lol) and I added frosting.  Cause well, isn’t it a cupcake if it has frosting?  I think that’s the rule.  Either way, they only took about 10 minutes to whip up and the cream cheese frosting is just the staple recipe that I use all the time with a little bit of fresh squeezed OJ and some zest. They’re fresh, they’re pretty (and you all know how I feel about pretty already!) and they’re fun.

Poppy seeds always seem to make everything a little bit more fun.  FYI, you can find a little jar of poppy seeds in the seasoning/spice section of your grocery store.  When spices are on sale you can get it for a pretty good deal.  I like to have them on hand because they’re a nice addition to salads and coleslaw as well. ;)

Orange Zest & Poppy Seed Cupcakes (adapted from Simply Recipes):

  • 3 cups all-purpose flour
  • 1 Tbsp baking powder (make sure your baking powder is no older than 6 months)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tbsp poppy seeds
  • 10 Tbsp unsalted butter (1 1/4 stick), softened
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cup plain yogurt
  • 1 Tbsp orange zest (*If you don’t have oranges, you can also use orange juice-with or without pulp)
  • *I used the zest of 1 medium orange for this recipe
  1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
  2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
  3. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the orange zest (*I use my parmesan grater as a zester).
  4. Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
  5. Line 24 cupcake pans with cupcake liners.  Evenly distribute the batter among the cupcake liners. Bake until golden brown, about 20 minutes. Test with a long toothpick (*I use a thin bamboo skewer) to make sure the center of the cupcakes are done. Set cupcakes on wire rack to cool. After 5 minutes, remove cupcakes from pan.
  6. Whip up your favorite cream cheese frosting recipe (for these, I used about 3 cups of confectioners sugar). Add 2-3 teaspoons of orange zest and the juice from 1 orange (you can use the orange that you zested already for the recipe) to your frosting.  The frosting is super pretty when you can see the orange peel zest.

When I made the Lemon Poppy Seed muffins, I used my extra large muffin tins, so I only had about 7-8 huge muffins. With these, I wanted regular sized cupcakes so I used my ice cream scooper and filled it about 3/4 way with batter (so that my cupcake liners were 2/3 full with batter) and I had a full 2 dozen.  They turned out super cute :)

To pipe the frosting, use a large round tip.  Start in the middle of the cupcake and squeeze until you have a large dollop in on your cupcake, then swirl just a bit to get a little curly tip.  The cupcake liners are from Bake it Pretty, of course, lol.  How awesome would these be with orange creamsicle cupcakes?! Those are on the need-to-make agenda as well!

Are you baking anything exciting this weekend?  We’re having a big Hawaiian feast, so the Aloha Cupcakes are on our menu ;) PS. don’t forget to let me know if you’re going to be at the opening of Burning Cupcakes on May 7th in Tacoma on 6th Ave!  Hopefully I’ll get to meet a few of you there!

Hazel, meet Javacupcakers. Javacupcakers, meet the puppy love, Hazel ;)

I figured no one can resist a cute pic of the pup ;) she was pretty interested in the cupcakes tonight!  She tried super hard to get a taste with no success, but she was cute nonetheless (I had to google that, bc I wasn’t sure if it’s a real word. Turns out it is.  lol)

Smile! :) Happy Wednesday!

 

Filed Under: cream cheese, cupcake recipes, fruit, fruity cupcakes, perfect for spring, poppy seed, posts by jenn, recipes

Take yourself to Hawaii with Aloha Cupcakes

April 10, 2011 by 6 Comments

It’s Spring here…. sunshine everywhere and the temperature is getting warmer! Which means tropical fruits and lots of them!  I picked up a pineapple and mango just thinking we’d cut them open and eat them. [Read more...]

Filed Under: buttercream, cupcake recipes, featured, fruit, fruity cupcakes, perfect for spring, recipes

Strawberry Jam Tea Cakes

March 10, 2011 by 2 Comments

Hey folks!  So, I’m sure about where you are, but over here in WA I’m really really really ready for Spring to happen.  The weather has been extra gloomy lately and I would absolutely love to see the sun for an extended period of time in my life!

[Read more...]

Filed Under: cupcake recipes, fruit, fruity cupcakes, perfect for spring, posts by jenn, recipes, strawberry

Lemon Blueberry Tartlets

February 24, 2011 by 1 Comment

I love lemon.   I love blueberries. Put them together…. you get deliciousness!! For my farewell party a few weeks ago, I wanted to make a variety of finger foods and desserts and I knew these little tartlets would be perfect!

Although these tarts have several steps and take a bit of time…. they make a ton of perfect bite size tartlets for any party! A big THANK YOU to my husband for rolling out the dough and making most of the shells for these! They were a huge hit at our party!

Tart shells
6 pre-made pie shells (3 boxes)
mini cupcake pan
cooking spray

  1. Preheat oven to 375 F degrees.
  2. Unroll one pie shell at a time. Using a rolling pin, roll out any tears and creases, making the dough slightly thinner and bigger.
  3. Using a round cutter (I used a cup from my cabinet), cut out dough. Prick each piece of dough several times all over to prevent puffing while baking.
  4. Repeat until all the dough is cut.
  5. Place one round into each hole of your mini pan. Make sure to press gently into the pan, you don’t want to stretch the dough.
  6. Bake 15-20 minutes or until golden brown.
  7. Cool completely before filling.

Lemon filling
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks
1/4 cup lemon zest (approx 6 lemons)
1/2 cup freshly squeezed lemon juice
1/8 tsp salt

1 cup (approx) fresh blueberries tossed in 1/2 tbsp sugar

  1. In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar until light and fluffy.
  2. One at a time, add the eggs and egg yolks, scraping sides and mixing completely after each addition.
  3. Add the lemon zest, lemon juice, and salt and mix until well incorporated.
  4. Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon.
  5. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly, making sure it does not boil.
  6. Pour into cooled tart shells and refrigerate for at least 2 hours or until ready to serve.
  7. Just before serving, top with 3 fresh blueberries and a dusting of powdered sugar.
Filed Under: blueberry, fruit, lemon, perfect for spring, recipes, tarts

Amanda’s Strawberry Lemon Bars

February 5, 2011 by 1 Comment

My nieces came over this weekend and my 12 year old niece (who let me tell you looks more like she’s 16) helped me in the kitchen.  Amanda and I made lemon bars topped with strawberries and a dusting of powdered sugar, oh and a butter crust.  Yes… it does sound THAT good. [Read more...]

Filed Under: bars, fruit, lemon, perfect for spring, recipes, strawberry

Triple Lemon Cupcakes

December 4, 2010 by 3 Comments

It’s Apple Cup today! GO HUSKIES!  What better reason to make a batch of cupcakes than a football game with my alma mater’s biggest rival?!? [Read more...]

Filed Under: buttercream, curd, featured, filled cupcakes, fruit, lemon, perfect for spring, recipes

Lemon Blueberry Poppy Seed Pound Cake

April 12, 2010 by 2 Comments

Emily spent the night at the neighbors house this weekend and I wanted to make something to thank them for having her over.  I had a couple lemons and big bag of frozen blueberries and thought a pound cake would be perfect!

Joy the Baker had a couple of recipes for some great pound cakes, but none that had all the elements I wanted to incorporate.  So, I took the basic recipe for her lemon pound cake and added my touch to it and created this deliciousness!!

Lemon Blueberry Poppy Seed Pound Cake

adapted from Joy the Baker

1 8oz package cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
The zest of one large lemon (about 1 tablespoon)
1 1/2 teaspoon vanilla extract
The juice of one large lemon (about 2 tablespoons)
4 eggs, room temperature
2 cups all purpose flour, sifted
1 1/2 teaspoons baking powder
1 1/2  tablespoons poppy seeds
1 heaping cup frozen blueberries

Preheat oven to 325 degrees.

Sift together flour and baking powder, set aside.

Cream butter and cream cheese in an electric mixer.

In the mean time, using a spatula work the lemon zest into the granulated sugar by pressing the sugar and the zest together.  This process should take about five minutes, and the sugar will become very fragrant.  Add the sugar to the butter mixture and continue creaming.

Add the lemon and vanilla extract.

Add eggs one at a time, beating for about one minute each.  Scrape down the bowl after each addition.

Slowly add the sifted flour and baking powder.  Don’t over mix in the electric mixer.  Bring the ingredients together with a spatula.

Fold in the poppy seeds and the blueberries with a spatula until just incorporated.

Pour into a greased and floured pan and bake for 70-85 minutes, or until tooth pick inserted into the cake comes out clean.

Let cool in the pan for at least 30 minutes before transferring to wire rack to cool completely.

Basic Vanilla Glaze

1 cup powdered sugar
2-3 tablespoons milk
1 tsp vanilla

Mix together the 2 tbsp of milk and vanilla.   Add that mixture to powdered sugar in a small bowl.

Mix with a spatula until smooth.

Add remaining milk (or more) until you get the consistency you want.

Drizzle over the top of the cooled pound cake.

.


Filed Under: cake, fruit, glaze, perfect for spring, poppy seed, recipes

Easter Cupcakes

April 5, 2010 by 3 Comments

To go along with the bunny cakes, I decorated some super cute cupcakes for Easter.  I used my White Butter cupcakes with Vanilla buttercream recipe for these yummies! [Read more...]

Filed Under: featured, holiday, perfect for spring

Hippity Hop – It’s the Easter Bunny (cake!)

April 3, 2010 by 3 Comments

This Easter I volunteered to make dessert for the family get together and I KNEW I had to make something GREAT!! So, I started with this Easter Bunny cake! [Read more...]

Filed Under: cake, cream cheese, holiday, perfect for spring, recipes

Spring Sugar Cookies

March 30, 2010 by 3 Comments

I was inspired to make sugar cookies for spring by these cupcakes and I couldn’t stop thinking about it until I made them!!! I think they turned out really cute!!! [Read more...]

Filed Under: cookies, perfect for spring, recipes, Uncategorized

Spring Cupcake Decorating Tutorial by Karen Tack (VIDEO)

March 28, 2010 by 1 Comment

Author of Hello, Cupcake and What’s New, Cupcake?, Karen Tack, teaches us how to simply, but beautifully decorate cupcakes for Spring and anytime! [Read more...]

Filed Under: guest blogger, perfect for spring, tips & tricks, video

Guest Blogger Judy shares her recipe for Spring Flower Cupcakes

March 21, 2010 by 5 Comments
JavaCupcake Note:  This is a guest post from Judy in Her Natural Habitat: The Kitchen.  You can find more great recipes from her on her blog… she’s got lots of great cupcake recipes! [Read more...]
Filed Under: cookies, featured, guest blogger, perfect for spring, recipes

Luck ‘o the Irish

March 17, 2010 by 1 Comment

Since I’ve been sick this week, my plans to make all kinds of delicious St. Patrick’s Day cupcakes and goodies has been halted.  Ugh.  But, because I’m still excited about St. Patrick’s Day, I decided to round up some of my favorite bloggers recipes for the holiday!  I hope you enjoy!! [Read more...]

Filed Under: holiday, perfect for spring, recipes, St. Patrick's Day

Rainbow Cupcakes

April 4, 2009 by 13 Comments

And finally, the last cupcakes I made were a tri-color cupcake with vanilla buttercream frosting. While making the lemon cupcake batter, I saved some aside that did not have the lemon, leaving a basic vanilla batter. I separated that into three and colored two of them pink and green. I spooned each color into the cups to creak the rainbow effect! :) For my first attempt, I think they turned out really great!

[Read more...]

Filed Under: buttercream, perfect for spring, rainbow, recipes, vanilla

Lemon & Raspberries

April 4, 2009 by 3 Comments

This weekend was the Easter Celebration at my husbands work and of course, I made cupcakes!!! [Read more...]

Filed Under: buttercream, fruit, holiday, perfect for spring, recipes

Easter Cupcake Pops by Bakerella

April 1, 2009 by 5 Comments

I have to give serious props to Bakerella for her Cupcake Pops. She has gone over and beyond what anyone would have ever expected her to create in regards to her pops. Her Easter Cupcake Pops are no exception. Check out her collection:

Filed Under: holiday, perfect for spring

Spring Cupcakes, Take 1

March 19, 2009 by 10 Comments

Tonight I decided to try decorating some cupcakes for Spring. I’ve never done it before and am not sure if I’ll try it again. I don’t know if I like how the flowers look and to be honest… I really prefer the extra large round tip for piping. The cupcake is a vanilla cupcake with buttercream frosting. I’m not a huge fan of vanilla cupcakes, but this recipe was decent. I’d love to hear if anyone else has a better recipe for vanilla cupcakes. :)

Vanilla Cupcakes

12 tbsp butter, room temperature
1 2/3 cups sugar
2 large eggs
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 tbsp vanilla extract

Preheat oven to 350F.
Place 20 muffin wrappers (if using the stiff kind pictured above) on a baking sheet, or line 20 muffin cups with paper liners.
In a large mixing bowl, cream together butter and sugar. When light and fluffy, beat in the eggs one at a time.
In a medium mixing bowl, whisk together flour, baking powder and salt. In a measuring cup, combine the buttermilk and vanilla extract.
With the mixer on low speed (or by hand), stir one third of the flour mixture into the butter mixture. Blend in half of the buttermilk, followed by another third of the flour mixture. Stir in remaining buttermilk/vanilla and the rest of the flour, mixing only until no streaks of flour remain. Divide evenly into prepared muffin cups, filling each about 2/3 full.
Bake for 22-24 minutes, until a tester inserted into the center comes out clean and the top springs back when lightly pressed. Cool in pan for 2-3 minutes, then transfer to a wire rack to cool completely before frosting.
I used my standard buttercream recipe for this cupcake.

2 sticks butter, 4 cups powdered sugar, 1 tsp vanilla, pinch salt and 2 tbls milk or cream.

Filed Under: buttercream, flowers, perfect for spring, recipes, vanilla

Frosting Spring Cupcakes Tutorial

March 19, 2009 by 1 Comment

From the Culinary Institute of America.

Thanks to Cupcakes Take the Cake for sharing this video on their blog!

Filed Under: perfect for spring, tips & tricks

St. Patrick’s Day Cupcakes

March 17, 2009 by 16 Comments
The St. Patrick’s Day cupcakes are done!! :) I made Green Velvet cupcakes and topped them with Bailey’s Irish Buttercream frosting! Here’s the recipe!! Enjoy! [Read more...]
Filed Under: alcohol, buttercream, holiday, perfect for spring, recipes, St. Patrick's Day, velvet