Red Velvet Mocha Macaron Cake

Decadent red velvet cake filled with a whipped cream cheese filling surrounded by a rich chocolate fudge frosting adorned with mocha macarons make this cake an extravagant dessert fit for any special occasion!

Red Velvet Mocha Macaron Cake | JavaCupcake.com

A couple months ago, my friend Rachel of the fashion and lifestyle blog Glitter & Bow asked me to make a cake for her friends birthday.  But, not just any cake… it had to be a very special cake.

Rachel and I discussed several options, but decided on a Red Velvet Mocha Macaron Cake.  Red velvet and cream cheese go perfectly together inside the cake, but to tie in the macarons, we went with a chocolate fudge frosting.

Red Velvet Mocha Macaron Cake | JavaCupcake.com Red Velvet Mocha Macaron Cake | JavaCupcake.com

Deliciously sinful in every bite… or so I was told.

Since the cake was for a party, I couldn’t really cut into it for a photo for this post, so I tried to take a picture of the cake before I frosted it to give you an idea of how the inside looks.

Red Velvet Mocha Macaron Cake | JavaCupcake.com

The birthday girl sweetly emailed me after the party and said the cake was delicious and she was so very thankful I made it for her.  I only wish I could have had a slice of the cake myself!

Happy Baking!

5.0 from 1 reviews
Red Velvet Mocha Macaron Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
Red Velvet Cake
  • 8Tbsp unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 eggs
  • 5 Tbsp unsweetened dark chocolate cocoa powder
  • 4 Tbsp liquid red food coloring mixed with 2 Tbsp water
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2¼ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tsp distilled white vinegar
Whipped Cream Cheese Filling
  • 4oz cream cheese, room temperature
  • ½ cup granulated sugar
  • pinch of salt
  • ½ tsp vanilla
  • ¾ cup heavy whipping cream
Chocolate Fudge Frosting
  • 12Tbsp unsalted butter, room temperature
  • 1lb package plus 1 cup powdered sugar
  • ⅓ cup dark chocolate cocoa powder
  • 1 tsp vanilla
  • ⅛ tsp salt
  • ½ cup heavy cream
  • 4oz semi-sweet bakers chocolate
Mocha Macarons
Instructions
Red Velvet Cake
  1. Preheat oven to 350 F degrees. Grease & flour 2 9-in round cake pans.
  2. In the bowl of a stand mixer, cream together the butter and sugar for 3 minutes. One at a time, add the eggs and mix well after each addition. Cream again for 1 more minute.
  3. In a small bowl, combine the cocoa powder, water, vanilla and red liquid coloring until it has become a thick paste.
  4. Add this mixture to the bowl of the mixer and mix until completely combined. Scrape the bowl down to make sure all the batter has been colored red.
  5. Combine the flour and salt together in a bowl. Add half the buttermilk to the batter and mix until combined, the mixture will look grainy and curdled. Add half the flour and mix until combined. Repeat this with the remaining buttermilk and flour.
  6. Add the baking soda and vinegar and beat for 2 minutes or until the mixture is completely smooth and uniform.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
  9. Wrap the cake layers in plastic and freeze until firm or ready to use.
Whipped Cream Cheese Filling
  1. In the bowl of your stand mixer, whip the cream cheese until light and fluffy. Add sugar, salt and vanilla and continue whipping until incorporated.
  2. With the mixer on medium speed, slowly add the whipping cream and whip until incorporated. Turn the mixer to high speed and whip until light, fluffy and smooth.
  3. Chill for at least an hour or until ready to use.
Chocolate Fudge Frosting
  1. Using a double boiler, gently melt the chocolate. Set aside to slightly cool.
  2. In the bowl of a stand mixer with the paddle attachment, beat the butter until smooth. While beating, sift together the cocoa powder and powdered sugar.
  3. Pour the cooled, melted chocolate into the butter and mix until incorporated.
  4. One cup at a time, add the powdered sugar and cocoa to the butter beating well after each addition.
  5. Mix in the vanilla and salt.
  6. Slowly pour in the heavy cream and beat the frosting on high speed until smooth and fluffy, about 3-4 minutes.
Mocha Macarons
  1. Use THIS RECIPE to make the macarons and filling. Instead of making mini macarons like the recipe, use a 1½in circle template to make your macarons.
Assembly
  1. Place one cake layer on a cake plate or stand, flat side down. Spread whipped cream cheese filling evenly over the top of the cake leaving a ½in border of unfrosted cake on the edges. . Gently place the second cake layer, flat side up, on top of the filling and press gently until the filling reaches the edges. Chill cake for 20 minutes to set.
  2. Apply a thin crumb coat of frosting to the entire outside of the cake. Freeze/chill the cake again for 20-30 minutes or until the frosting is firm.
  3. Spread the remaining frosting evenly over the outside of the cake. Use a bench scraper to create a flat surface of frosting on the top of the cake. Use a small spatula to create a textured side/edges of the cake.
  4. Place macarons evenly on the top of the cake along the edges.
  5. Chill cake and macarons until ready to serve. Remove 20 minutes before serving.

Classic Pumpkin Roll

This classic pumpkin roll is a classic holiday treat full of great pumpkin and spice flavor and filled with a tart cream cheese filling.  It’s the perfect Fall dessert for any holiday or party!

{Classic} Pumpkin Roll | JavaCupcake.com

My friend Erica has made pumpkin rolls for as long as I’ve known her.  My friend Mareile admitted to making three of them in a span of 2 weeks.  I’ve seen these rolls on countless blogs, magazines and cookbooks.  But, I’ve never made one!

So, today, I ventured into the kitchen to try my hand at what seemed to be a simple, yet beautiful dessert!

The batter seemed simple enough.  Beat eggs and sugar together (no oil or butter though), add the rest of the wet then fold in the dry.  Basic, classic.  Can’t go wrong with the techniques.

{Classic} Pumpkin Roll | JavaCupcake.com

The pan to bake the roll is in is a 15.5in x 10.5in jelly roll pan.  Basically, a jelly roll pan is a cookie sheet with taller sides so you can bake thin layers of cake in them.  You can use this pan for cookies too, so it doesn’t have to sit unused until you make this roll.  It’s a good investment piece to have in your kitchen.

I’m not a huge cream cheese fan, so I wasn’t sure I’d like this pumpkin roll too much.  However, I decided to add a bit of cinnamon and vanilla to the filling to offset the tartness of the cream cheese and add a bit more flavor.   I think the final product was a success!

The hardest part of this process was getting the cake out of the pan and rolling it.  Maybe hard isn’t the right word.  Challenging… scary… uneasy… maybe those are better words.  I’d never just popped a large cake out of pan onto a towel and rolled it up before.  I wasn’t sure how easy or difficult it would be.

You can see that my roll broke in a few places, so when I spread the filling there were holes and that’s why the cake roll isn’t perfect.  That’s okay though… I still think it’s super pretty!

{Classic} Pumpkin Roll | JavaCupcake.com

Surprisingly enough, with the right tools and prep… it was quite simple.  Two big things that I really think helped… 1) the pan was lined and greased well so the cake came out easily and 2) I used a very thin dish towel to roll the cake.  With those two things… I was sure to be successful!

If you’ve never made a pumpkin roll before, I’d suggest trying it.  It was a lot less scary & and more fun than I thought!

Enjoy!

UPDATE: A Java Cupcake reader made this recipe but converted it to metric measurements! Thanks Silvia Happy Bakery!

Classic Pumpkin Roll
 
Prep time
Cook time
 
Serves: 10-12 slices
Ingredients
Pumpkin Roll
  • jelly roll pan (15.5in x 10.5in pan with tall sides)
  • 3 eggs, large
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • ⅔ cup pumpkin puree
  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ teaspoon salt
  • powdered sugar - for rolling
  • clean thin flat kitchen towel
Cream Cheese Filling
  • 8oz cream cheese, room temperature
  • 6 Tbsp unsalted butter, room temperature
  • 1⅓ cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • pinch of salt
Instructions
Pumpkin Roll
  1. Preheat oven to 350 F degrees. Grease a 15.5in x 10.5in jelly roll pan, line with parchment paper & grease then flour the pan.
  2. In the bowl of your stand mixer, mix the eggs and sugar on medium speed until thick.
  3. While the eggs & sugar are mixing, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger together in a small bowl.
  4. Once the eggs and sugar are thick, add the vanilla and pumpkin and mix until combined and smooth.
  5. Add the flour mixture and mix on low speed until just combined and no more flour is visible.
  6. Pour into prepared pan and spread out evenly. Pound the pan on your counter 4-5 times to even out the batter and release any air bubbles.
  7. Bake for 12-14 minutes or until the top springs back to the touch and a toothpick comes out clean.
  8. While baking, lay a thin, flat towel on the counter and sprinkle an even layer of powdered sugar over it.
  9. Remove from the oven and run a butter knife along the edges. Flip the cake out onto the sugared towel. Sprinkle more powdered sugar over the top of the pumpkin roll
  10. Starting with the short end, roll the towel and cake together into a roll.
  11. Place the roll on a wire baking sheet and place in refrigerator to cool completely - about an hour.
Cream Cheese Filling
  1. In the bowl of your stand mixer, cream together the butter and cream cheese.
  2. Mix in the powdered sugar, spice and salt. Scrape the sides of the bowl and mix on high for 30 seconds or until smooth.
Assembly
  1. When ready to fill the roll, remove from the roll from the refrigerator and gently unroll on the counter.
  2. Spread an even layer of cream cheese filling on the inside of the roll.
  3. Gently roll the cake back up - this time, leave out the towel.
  4. Lay out a piece of plastic wrap and sprinkle with powdered sugar. Place roll on top and wrap tightly. Refrigerate for at least 1 hour before serving.
To Serve
  1. Unwrap roll from plastic wrap and place on a serving tray.
  2. Dust powdered sugar over the top of the roll to garnish.
  3. Cut into ¾ inch slices to serve.
Notes
Original Recipe from Gimme Some Oven

{Guest Post} Peachy Keen Cupcakes

Heather of Heather’s Dish is on the blog today sharing these amazing Peachy Keen Cupcakes with you!  Don’t those slices of peach on top make you want to jump through the computer and eat them!?

Peachy Keen Cupcakes by Heather's Dish for JavaCupcake.com

THANK YOU Heather, for creating this cupcake and recipe for me!  It’s an amazing feeling to have the love and support of the blogging community during this difficult time! Be sure to check out Heather’s blog and thank her for such a sweet recipe!

GP-Heathers-Dish

Y’all, I am just so honored to be posting on Betsy’s blog today!  The sacrifices her husband and her whole family make for our country – well, it truly does bring tears to my eyes. And the fact that she was able to reach out and get so much love and support from such an incredible community of bloggers?  Well, let’s just say that while I haven’t had to work through deployment, I too have experienced that love and support during hard times and there truly aren’t words to express my gratitude.

So let’s talk peaches, shall we?  As a native Texan I grew up enamored with the sweet and juicy stone fruit that came out of Fredericksburg, Texas during the dog days of summer.  Sure, I grew up and lived in West Texas, but those trips to the Hill Country always meant that we’d get to sink our teeth into those sweet peaches, which would always yield a peach-juice beard on everyone who surrendered to that sweet summer treat.  As a proper Texas girl I think it’s safe to say that that’s the only kind of “beard” a gal should have, and I’d gladly wear mine around til the peaches were gone!

Peahcy Keen Cupcakes by Heather's Dish for JavaCupcake.com

These days I live in the South where sweet juicy fruit is still abundant and just oh-so-delicious.  I mean really, what a blessing to eat so well during these hot summer months!  To celebrate (and maybe to use some peaches we inevitably didn’t have the time to eat immediately) I thought what better way to celebrate Betsy’s family, summer and this beautiful community than stuff cupcakes full of peaches and slather on some cream cheese frosting.

I mean really, that’s a celebration.  So let’s get on it!

Peachy Keen Cupcakes
 
Prep time
Cook time
 
Ingredients
For the cupcakes
  • ½ cup butter, at room temperature
  • 1-1/2 cups light brown sugar
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 1 cup peach puree (2-3 large peaches, peeled and pureed in a food processor or blender)
  • ½ cup plain Greek yogurt
  • 3 cups + 1 tablespoon all-purpose flour
  • 2 tablespoons cornstarch
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • 2 large peaches, peeled and finely diced
  • zest of one large orange
For the cream cheese frosting
  • 1 stick butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 3 cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk
Instructions
For the cupcakes
  1. Preheat oven to 350.
  2. Line a muffin pan with cups and brush the rim lightly with oil.
  3. For the cupcakes, cream together the butter and sugar.
  4. Add the eggs and vanilla and mix until well combined.
  5. Add the peach puree and Greek yogurt and mix until well incorporated.
  6. Sift together the flour, cornstarch, baking powder, baking soda and salt.
  7. Gently fold the dry ingredients into the wet until just combined.
  8. Toss the diced peaches and orange zest with 1 tablespoon flour and then fold into the batter until evenly distributed.
  9. Scoop the cupcakes by ¼ cup each into the lined muffin cups.
  10. Bake at 350 for 15-20 minutes until just done.
  11. Let cool completely before frosting.
For the frosting
  1. Cream together the butter and cream cheese until smooth.
  2. Slowly add the powdered sugar and vanilla, mixing until smooth.
  3. If a thinner texture is desired, add the milk 1 teaspoon at a time until desired consistency is reached.
  4. Spread the frosting evenly on the cupcakes.

Heather DisarroHeather Disarro is a native Texan who now lives in Little Rock with her husband, son, and two rambunctious labs. She graduated from Texas Tech University in 2006 with a degree in Restaurant/Hotel/Institutional Management and English. After forays in the restaurant, fashion and outdoor apparel industries, her passion for food, writing, photography and travel led her to begin a food- and life-based blog, Heather’s Dish, where she blogs on a daily basis. She also coordinates a blog dedicated to encouraging women to see their own true beauty, FacesofBeauty.org, which is run solely from individual contributions. In her free time, you can find Heather working out, playing hide-and-seek with her son, kneading bread or hiking with her family. She is a wife, mother, storyteller, writer, hopeful crafter, and all-around completely blessed!

Connect with Heather here: TwitterFacebookPinterestInstagramGoogle+ YouTube or her Blog, Heather’s Dish

 

Sprinkles Will Fly: Cherry Red Velvet Cupcakes

 

Sprinkles Will Fly: A Cupcake Couture Blog Party featuring Cherry Red Velvet Cupcakes with Coconut Cream Cheese Frosting by JavaCupcake.comIt’s time to celebrate the 4th of July! The Independence of the USA – a great American holiday! And what better way to celebrate than with cupcakes! I’m super excited to be a part of another Blog Party featuring so many delicious cupcakes wrapped in Bella Cupcake Couture!

23 blogs created 23 different cupcakes all dressed in patriotic cupcake wrappers from Bella Cupcake Couture… all with one purpose… to INSPIRE YOU to create these at home for your friends and family on the 4th of July!  We wanted to show you how easy it is to make a delicious cupcake and make it beautiful for your party too!

Make sure to check out all the other blogs to see their creations!  There are some seriously yummy looking cupcakes here!

Sprinkles will Fly: A Cupcake Couture Blog Party!An American Cupcake in London
Bella Cupcake Couture
Chronicles of a Foodie
Creative Food
Cupcake Project
Cupcakes Take the Cake
Diary of a Mad Hausfrau
Haniela’s
Hoosier Homemade
Hungry Happenings
In Katrina’s Kitchen
Inside BruCrew Life
Java Cupcake
Kitchen Fun with My 3 Sons
Love From the Oven
Make Bake Celebrate
Not Just a Mommy
Not Your Mommas Cookie
Pint Sized Baker
Sugar Swings! Serve Some
The Baking Cup
The Decorated Cookie

 

The cupcakes I created for this party were Cherry Red Velvet Cupcakes!  Yum!  Rich red velvet cake filled with cherry pie filling and topped with a coconut cream cheese frosting.  The red cake and white frosting paired with the blue and white wrappers from Bella Cupcake Couture make the perfect patriotic treat!

Since these will be served at a backyard BBQ, I wanted to keep the setup super simple.  I displayed the cupcakes on a glass plate and used a two tier stand to set the plates on. I wanted the backdrop of the cupcakes to be the green grass, the yard, the blue sky and the party.  Very informal, but still super pretty.

Sprinkles Will Fly: A Cupcake Couture Blog Party featuring Cherry Red Velvet Cupcakes with Coconut Cream Cheese Frosting by JavaCupcake.com

Cherry Red Velvet Cupcakes
 
Prep time
Cook time
 
Serves: 2 dozen cookies
Ingredients
Cherry Red Velvet Cupcakes
  • ½ cup unsalted butter, room temperature
  • 1½ cups sugar
  • 2 eggs
  • ¼ cup cocoa powder
  • 6 Tbsp red liquid food coloring (about one small bottle)
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2½ cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp white vinegar
  • 2 12oz cans Lucky Leaf Cherry Pie Filling
Coconut Cream Cheese Frosting
  • 1 8oz package of cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • upto ¼ cup coconut milk
  • 2 tsp coconut extract
  • fresh cherries, for garnish
  • red & blue sugar crystals, for garnish
  • Bella Cupcake Couture cupcake wrappers
Instructions
Cherry Red Velvet Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes.
  3. Add the eggs, one at a time, and mix until incorporated after each egg.
  4. In a small bowl, combine the red food coloring, cocoa powder and vanilla extract until it turns into a paste.
  5. Add this paste to the butter and eggs and mix until combined.
  6. Add the flour and buttermilk, alternating. Begin and end with the flour. Mix only until just combined.
  7. Mix in the vinegar. Do not over mix the batter!
  8. Scoop batter ⅔ full into the prepared liners.
  9. Bake 17-19 minutes or until a toothpick comes out clean.
  10. Allow to cool in pans for about 5 minutes before removing to a wire rack to cool completely.
Coconut Cream Cheese Frosting
  1. In the bowl of your stand mixer, cream together the butter and cream cheese for about 2 minutes.
  2. Add the powdered sugar one cup at a time and mix until smooth after each addition.
  3. Mix in the coconut extract.
  4. One tablespoon at a time, add the coconut milk. Mix after each addition. You may or may not need all the milk. Add only enough until you reach your desired consistency. Once you reach that consistency, mix for 1 minute.
  5. Allow frosting to rest for a few minutes before frosting cupcakes.
Assembly
  1. Core out the center of each cupcake using an apple corer.
  2. Fill each cupcake with the cherry pie filling.
  3. Using the Wilton 1M closed star tip, frosting swirls of frosting onto each cupcake.
  4. Sprinkle the tops of the frosting with red & blue sugar crystals.
  5. Place a fresh cherry, stem included, on top.
  6. Before serving, place each cupcake in a Bella Cupcake Couture cupcake wrapper.
Notes
Do not overfill the cupcake liners with batter. These cupcakes puff up with big domes if you put less, rather than more, batter into each cup.

And… for one of our readers we have a super fun prize pack for one of you to win! Over $325 in cupcake products to help you create the perfect 4th of July cupcake! Thanks to our amazing Prize Pack sponsors for their generous donations! Please, visit their websites to see more of their fabulous products!

Sprinkles Will Fly Prize Pack

 

Bella Cupcake Couture

The Smart Baker

India Tree

Lucks Food Decorating Company

Pretty Party Details

 

 

 

 

 

 

To enter to WIN this Prize Pack, simply fill out the entry form below.

Contest opens 25June13 at 0700 PST and closes 1Jul13 at 2359 PST. One winner will be chosen and announced within 48 hours of the contest ending. Winner will be contacted via email by betsy@javacupcake.com and will have 48 hours to claim their prize. If they do not respond within 48 hours, another winner will be chosen.

This contest is open to residents worldwide.


a Rafflecopter giveaway

Carrot Cupcakes + DIY Carrot Toppers

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!

Carrot Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 18 cupcakes
Ingredients
Carrot Cupcakes
  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 2 large eggs
  • 1 cup vegetable oil
  • ¾ cup sugar
  • ½ cup light brown sugar, packed
  • 1 tsp vanilla
  • ¼ cup crushed pineapple, strained (I also wrang it out in a paper towel to get as much juice out as I could)
  • ¼ 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 ¾ 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.
Vanilla Bean Cream Cheese Frosting
  1. In the bowl of your stand mixer, cream together the butter and cream cheese.
  2. Add the vanilla bean seeds, vanilla extract, salt and heavy cream and beat until incorporated - about 2 minutes.
  3. Mix in the powdered sugar, one cup at a time, until smooth. Beat on high for 2 minutes.
  4. 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.
  5. Top cupcakes with sugar flowers, PEEPS bunnies and DIY carrots.

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.

Spiced Pumpkin Cupcakes topped with Acorns

You know what I realized this weekend?  I haven’t posted a basic pumpkin cupcake recipe on my blog yet!  How can that be, right?  I’ve posted a bazillion other pumpkin recipes, including two other pumpkin cupcakes (but those were fancy), but not one that was just deliciously full of flavor and easy!  Enjoy these Spiced Pumpkin Cupcakes topped with Acorns!

So this weekend, my daughter’s Girl Scout troop is having a bake sale and I decided to take this opportunity to whip up a batch of Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese frosting topped with handmade candy acorns!

The recipes for these cupcakes come from Annie’s Eats… but I’ve made it even simpler omitting the mixer and just using bowls and a whisk!

I’ve seen similar acorns topping cupcakes that used mini Nilla Wafers as the “lid” to the acorn, but since I didn’t have access to the the mini’s Nilla’s here… my husband spotted the mini Nutter Butter bites and I think they worked even better with these acorns!  The bites have a textured top which was more realistic and a peanut butter center which made attaching it to the Kiss even easier! No frosting “glue” required!

Not only are these cupcakes super simple to make and the acorns super fun and cute…  this entire cupcake is so delicious!  I will be bringing these to a Bake Sale today to support my daughter’s Girl Scout Troop!  I hope they sell out!

Enjoy!

Spiced Pumpkin Cupcakes topped with Acorns
 
Ingredients
Cupcakes
  • 2⅔ cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 1 15oz can pumpkin puree (not pumpkin pie mix)
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 4 eggs, room temperature
Frosting
  • 1 cup unsalted butter, room temperature
  • 8oz cream cheese, room temperature
  • 1lb powdered sugar, sifted
  • ¼ tsp cinnamon
  • pinch of salt
  • 1 tsp vanilla extract
Acorns
  • Hershey Kiss chocolate candies
  • Nutter Butter Bites mini cookies
  • Mini chocolate chips
Instructions
Cupcakes
  1. In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
  2. In a large bowl, whisk together the sugars, oil, pumpkin puree and vanilla extract until smooth.
  3. One at a time, crack the eggs into the mixture and whisk until incorporated.
  4. In three parts, add the flour mixture and whisk just until combined. After all the flour has been added, give the batter a good 10 whisks. DO NOT OVER MIX though!
  5. Fill cupcake liners ⅔ full and bake for 17-19 minutes or until a toothpick comes out clean.
  6. Leave cupcakes in pan at least 5 minutes before removing to a wire rack to cool completely before frosting.
Frosting
  1. In the bowl of your stand mixer, beat the cream cheese and butter together.
  2. Add the sifted flour 1 cup at a time and beat until smooth.
  3. Mix in the vanilla and cinnamon.
  4. Scrape the sides of the bowl and mix on high for 1 minute.
Acorns
  1. Unwrap the Hershey Kiss candies.
  2. Twist apart a Nutter Butter Bite. Using the side of the cookie that still has peanut butter on it, press it onto of the Kiss with the textured side up.
  3. Press a mini chocolate chip onto the center of the Nutter Butter Bite for the stem. The warmth from your fingers should just barely warm the chocolate enough for it to stick on the cookie.
  4. Arrange 2 acorns on top of each cupcake to garnish.

 

 

Crown Royal Cupcakes

 For the whiskey lover in your life, these Crown Royal Cupcakes are infused with the bold flavor of Crown Royal and filled with chocolate!  Decadent and delicious!

I am in love with my chocolate cake recipe.  It is so versatile.  I mean seriously.   I’ve made this chocolate cake so may different ways now… It’s gone mocha/coffee, dark chocolate, Guinness, cream, and now Crown Royal Reserve.  I love the fact that just replacing this one ingredient, substituting just this one aspect of the cake can change the flavor so drastically.  It’s amazing!

The cupcakes I made today are full of Crown Royal Reserve flavor.  The aroma of the batter was extremely intense and tasted so incredibly delicious.  The whiskey flavor was strong, but not over powering.   It was perfection.

Inside these cupcakes is a spiced chocolate cream I had left over from the pumpkin spice cupcakes I made last week.  I just whipped it up until it was smooth, added a tablespoon of Crown Royal to it and it was silky, smooth and perfect to fill these cupcakes with.

Topping these cupcakes is a cream cheese frosting with nothing but Crown Royal Reserve as the flavoring garnished with a dollop of the same chocolate cream as in the middle of the cake.

My neighbor got to sample one of the “rejects” as I call them and she said it was delish!  (I usually don’t even eat a whole cupcake when I make them for clients.  lol  I’ve made these types of cupcakes so many times that I know what it all tastes like already! I’d be 325lbs again if I ate a cupcake everytime I made them haha)

Enjoy!

Crown Royal Reserve Cupcakes
 
Crown Royal infused dark chocolate cake filled with spiced dark chocolate cream topped with Crown Royal frosting. Perfect for the CR lover in your life!
Serves: 2 dozen cupcakes
Ingredients
Crown Royal Cupcakes
  • ¾ cup Crown Royal
  • 1 cup unsalted butter
  • ¾ cup dark chocolate cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1½ tsp baking soda
  • ½ tsp salt
  • ⅔ cup sour cream
  • 2 eggs
  • ¼ cup milk
Dark Chocolate Cream for the filling
  • Recipe can be found here!
  • NOTE: You'll only need about half of what the recipe makes, so save the rest for later or only make half
  • 1 Tbsp heavy cream
Crown Royal Frosting
  • 1 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 lbs powdered sugar
  • ¼ tsp salt
  • ¼ cup + 1 Tbsp Crown Royal (more if you want a thinner frosting)
Instructions
Crown Royal Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium sauce pan, melt the butter over medium heat.
  3. Once melted, add the Crown Royal and cocoa powder and whisk until smooth. Bring just to a boil then remove from the heat to cool slightly.
  4. While cooling, whisk together the eggs, sour cream and milk in a medium bowl.
  5. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  6. Slowly pour 2-3 Tbsp of the chocolate mixture into the egg mixture and whisk until smooth. Pour the rest in and whisk until combined.
  7. Make a well in the flour and pour in the wet mix. Whisk until smooth.
  8. Fill cupcake liners ¾ full. Bake for about 18 minutes or until a toothpick comes out clean.
  9. Allow to cool in pan for 5 minutes before removing to wire rack to cool completely.
Dark Chocolate Cream
  1. Using about half of the frosting from the this recipe, add 1 Tbsp of heavy cream.
  2. Using the whisk attachment on your stand mixer, whip frosting until light and fluffy.
  3. Core each cupcake and fill with the chocolate cream.
Crown Royal Frosting
  1. In the bowl of your stand mixer, cream together the butter and cream cheese.
  2. Add the powdered sugar and beat on high until smooth. If it becomes too thick to mix, add the Crown Royal to loosen up.
  3. Mix in the salt and beat on high for 3-4 minutes.
  4. Pipe frosting onto cupcakes and top with a dollop of the dark chocolate cream to garnish.

 

Rainbow Funfetti Birthday Cake Oreo Cupcakes

Being out here in Germany has its disadvantages.  As a baker, the lack of access to seasonal and special products that my favorite companies make is a huge disadvantage.  So when Oreo celebrated it’s 100th birthday with special confetti cake flavored Oreos I BEGGED my friends back home to send me some.  Luckily, one fantastic friend (CARRIE!) sent me TWO packages of these special cookies!

When I first opened the bag, I noticed the smell… they were different from the regular Oreos.  Then, I tasted them.  OH EM GEE.  They taste like birthday cake!  Those Oreo people are GENIUS!

So, into my cupcakes these cookies went.  I made a basic vanilla cupcake batter, added a birthday Oreo to the bottom of each cupcake and filled the batter with funfetti rainbow sprinkles.  I then topped the cupcake with a basic vanilla cream cheese buttercream topped with more funfetti rainbow sprinkles and a birthday Oreo!

Simple.  Cute.  Delicious.

4 from 1 reviews
Rainbow Funfetti Birthday Cake Oreo Cupcakes
 
Prep time
Cook time
Total time
 
Happy Birthday to Oreo!
Serves: 12 cupcakes
Ingredients
Rainbow Funfetti Cupcakes
  • 2 egg whites, room temperature
  • ½ cup milk, room temperature
  • 1 tsp vanilla
  • 1½ cups cake flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¼ cup rainbow jimmies
  • 6 Tbsp unsalted butter, soft/room temperature
  • 12 birthday Oreo cookies
Rainbow Cream Cheese Buttercream
  • 2oz cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 1 lb powdered sugar
  • 1 tsp vanilla
  • 2-4 Tbsp heavy cream
  • pinch of salt
  • Wilton food color, gel - various colors
  • rainbow jimmies
Instructions
Rainbow Funfetti Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Separate egg whites and whisk together with milk and vanilla. Set aside.
  3. In the bowl of an electric mixer, sift together the flour, sugar, baking powder and salt.
  4. Add the softened butter and half the milk mixture and mix on medium until combined.
  5. Pour in the remaining milk mixture and mix on high until combined, about 10-15 seconds. DO NOT OVER MIX! Scrape the sides of the bowl.
  6. Gently fold in the funfetti jimmies, 4-5 strokes.
  7. Place one Oreo at the bottom of each cupcake liner. Fill the liner ⅔ full with batter.
  8. Bake 20-22 minutes or until a toothpick comes out clean.
  9. Allow to cool in pan for 4-5 minutes before removing to a wire rack to cool completely before frosting.
Rainbow Cream Cheese Buttercream
  1. In the bowl of an electric mixer, cream together the butter and cream cheese.
  2. Add the powdered sugar, 1 cup at a time and mix on high until smooth.
  3. Add the vanilla and salt and mix until combined.
  4. Mix in 2 Tbsp of vanilla. Add more, if necessary, to get your desired consistency.
  5. Beat on high for 4-5 minutes until light and fluffy.
  6. Separate buttercream into 4 small bowls. Add color and mix until combined.
To make rainbow frosting:
  1. Prepare a large piping bag and a star tip.
  2. Spoon in a dollop of each color into the bag, pressing it against the side of the bag to make room for the other colors. Continue layering in the colors into the bag.
  3. Slowly press the frosting out of the star tip. Be careful not to press too hard, you don't want the colors to mix too much and come out brown.
To Assemble:
  1. Pipe a swirl of rainbow frosting on top of each cooled cupcake.
  2. Garnish with rainbow jimmies and half a birthday Oreo.

PS… I was in a hurry and didn’t bring my eggs and milk to room temperature and didn’t bake them quite long enough, so my cupcakes didn’t rise like I wanted them to.  :( Bummer.  Make sure yours are room temperature and be patient!!