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Mardi Gras Cupcakes | JavaCupcake.com

Mardi Gras Cupcakes

Rich buttermilk and vanilla bean cake in purple, yellow and green make these Mardi Gras cupcakes topped with Reese’s mini cupcakes the perfect party treat! Mardi Gras Cupcakes | JavaCupcake.com In February 2012, AFN Bavaria here in Germany is hosted me for a 2 hour segment to talk cupcakes and baking!  And, well… since it’s Mardi Gras season, I thought it’d be a perfect reason to bring the DJ’s some party cupcakes!

Because I needed to color the batter, I needed a basic white cake batter to start with.  So, I whipped up a simple vanilla buttermilk cupcake.  But… you know me, nothing I do is ever basic.  These cupcakes have my favorite Madagascar vanilla beans, buttermilk and some added sour cream for flavor.  There is nothing basic about the flavor of these bad boys! Mardi Gras Cupcakes | JavaCupcake.com I topped the cupcakes with  a cinnamon cream cheese frosting then embellished them with Mardi Gras colored sprinkles and mini cupcakes made with Reese’s peanut butter cups.   This is a simple, fun way to dress up your cupcakes for a party!

You don’t just have to make these cupcakes for Mardi Gras either… they could be made in green and red for Christmas.  They could be made in pink and white for Valentine’s Day or even Green for St. Patrick’s day.  The possibilities are quiet endless! So, if you’re looking for a fun, simple, yet delicious cupcake to serve at your Mardi Gras party… make these Mardi Gras Cupcakes!

They’ll be sure to impress your party guests!

Mardi Gras Cupcakes | JavaCupcake.com

Happy Baking!

Mardi Gras Cupcakes

Yield: 2 dozen cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

These cupcakes are ready to PARTY for Mardi Gras!

Ingredients

Mardi Gras Cupcakes

  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • the seeds of 2 Madagascar vanilla beans
  • 1 tsp vanilla extract
  • 1 ¼ cups Buttermilk
  • ¼ cup sour cream
  • 3 cups cake flour
  • 3 ½ tsp baking powder
  • ½ tsp salt
  • Green, Purple and Yellow food coloring gel (I used Wilton brand)

Cinnamon Cream Cheese Frosting

  • 1 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 lbs powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4-1/2 cup heavy whipping cream
  • pinch of salt
  • green, purple and yellow sprinkles
  • Mini Reese's peanut butter cups
  • purple gel food coloring

Instructions

Mardi Gras Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pans with white liners.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes.
  3. While that is creaming, sift together the flour, baking powder and salt in a medium bowl. Set aside.
  4. In another medium bowl, whisk the eggs. Add the buttermilk, vanilla beans, vanilla extract and sour cream. Whisk until combined. It will look lumpy, which is okay.
  5. Add the wet mixture to the butter/sugar and mix on medium speed. Scrape the sides of the bowl and make sure everything is incorporated. NOTE: It will look curdled. DO NOT FRET! It will smooth out once you add the flour.
  6. Add all the flour at once and mix on low to medium speed until smooth. Don't over mix!!
  7. Separate batter evenly into three bowls.
  8. Add food coloring and mix until uniform in color.
  9. Using a tablespoon, scoop one color into the liner against one edge. Quickly, scoop the second color next to/overlapping the first color. Finally, add the third color. NOTE: By the time you get to scooping the third color, you should still be able to see a 1/3 of the bottom of the liner.
  10. Add another smaller scoop of each color until the liners are 1/2-2/3 full. NOTE: Do not fill these more than 2/3 full. They puff up nicely and you don't want overflow!
  11. Bake 18-20 minutes or until a toothpick comes out clean. Rotate pan after 12 minutes.
  12. Cool in pans for 7-8 minutes before removing to a wire rack to cool completely before frosting and decorating.

Cinnamon Cream Cheese Frosting

  1. In the bowl of an electric stand mixer, cream together the butter and cream cheese.
  2. /4lb at a time, add the powdered sugar. After the first addition, add the vanilla extract and cinnamon. Beat until smooth.
  3. After the next additions of powdered sugar, add whipping cream and beat on high until smooth. After the last addition of sugar, add enough cream until you get your desired consistency.
  4. Add the pinch of salt and beat on high for 5 minutes.

Assembly

  1. Reserve 1/2 cup of frosting and tint with purple food coloring gel. Put it in a piping bag with a small star tip. Set aside.
  2. Using the white frosting and a large star tip, pipe a swirl of frosting on top of each cupcake. Embellish with sprinkles and jimmies.
  3. Put a swirl of the purple frosting on top of the Reese's pb cups and embellish with sprinkles and jimmies. (You want it to look like a mini cupcake.)
  4. Place a Reese's cup on top of each cupcake, off center.
Cinnamon Eggnog & Bourbon Cupcakes | JavaCupcake.com

Cinnamon Eggnog & Bourbon Cupcakes

These Cinnamon Eggnog & Bourbon Cupcakes are one of a kind! Cinnamon, eggnog and bourbon cake topped with a spice bourbon frosting… WOWEEE!

Cinnamon Eggnog & Bourbon Cupcakes | JavaCupcake.com

Our military commissary has stocked three flavors of eggnog right now.  Pumpkin, Cinnamon and Gingerbread.  The pumpkin tasted just like pumpkin pie, but I knew I didn’t want to bake with it.  I’m kinda over pumpkin, ya know?  And then I sipped on the cinnamon nog…. and HOLY COW!

I’m not gonna lie.  I’m not a fan of the eggnog.  But the cinnamon eggnog was SO GOOD!  I might even drink an entire quart of it! YUM!

Cinnamon Eggnog & Bourbon Cupcakes | JavaCupcake.com

So, then my brain got to churnin… eggnog cupcakes.  Yah, that’s typical.  But Cinnamon Eggnog cupcakes?  And what goes better with eggnog than a little bourbon?  So uhm, yeah.  Cinnamon Eggnog & Bourbon cupcakes were born!

Don’t worry, these won’t get you drunk… just make you happy!

Cinnamon Eggnog & Bourbon Cupcakes | JavaCupcake.com

PS… the liners I used for these cupcakes are probably one of my most favorite liners EVER!  They come from my friend, Kellie Sutton of Sutton Gourmet Paper.  The thing that makes these liners so amazing is that they keep their color, texture and shape when baking.  They DO NOT soak the batter or oils into the liners like others do.  So every time you bake with Kellie’s liners, you get a perfectly beautifully wrapped cupcake!

Enjoy!

Cinnamon Eggnog & Bourbon Cupcakes

Cinnamon Eggnog & Bourbon Cupcakes

Yield: 18 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Ingredients

Cinnamon Eggnog & Bourbon Cupcakes

  • 1 1/3 cup flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/3 cup bourbon whiskey (I used Seven Oaks American Straight Bourbon Whiskey)
  • 1 1/4 cup cinnamon eggnog
  • 1/4 cup canola oil
  • 1 tbsp vinegar
  • 1 tsp vanilla
  • 1 cup sugar

Spiced Bourbon Buttercream

  • 4 oz cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 lb + 1 cup powdered sugar
  • 2 tbsp bourbon whiskey (I used the same bourbon as in the cupcakes above)
  • 1/8 tsp cinnamon
  • 1-2 tbsp (more or less) cinnamon eggnog
  • 1/8 tsp salt
  • nutmeg - garnish

Instructions

Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Set aside.
  3. In the bowl of an electric mixer, combine the bourbon, eggnog, oil, vinegar, vanilla and sugar on medium speed until smooth (about 3-4 minutes).
  4. Add the flour and mix on low speed just until all the flour is wet.
  5. Stop the mixer, scrape the sides with a spatula and make sure all the flour is incorporated. Do not over mix. This step should only take 2-3 strokes.
  6. Fill cupcake liners 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean from the center of the cupcake.
  8. Allow to cool in the pan for 3-4 minutes until removing to a wire rack to cool completely.

Buttercream

  1. In the bowl of an electric mixer, cream together the cream cheese and butter until smooth. Scrape the sides of the bowl.
  2. One half cup at a time, add half the powdered sugar and beat until smooth between each addition.
  3. Scrape the sides of the bowl and add the whiskey, beat until combined.
  4. Sprinkle in the cinnamon and mix until incorporated.
  5. One half cup at a time, add the remaining powdered sugar and beat until smooth between each addition.
  6. Add the eggnog until you get the consistency you desire. You may want more or less of the eggnog. Mix in the salt and beat until smooth, about 30 seconds.
  7. Frost each cupcake and sprinkle with nutmeg to garnish.
Black Velvet Pumpkin Cupcakes | JavaCupcake.com

Black Velvet Cupcakes Pumpkin Tutorial

It’s Halloween… so yeah, I’m making Black Velvet cupcakes.  Are they any different from red velvet, white velvet or green velvet… not really, but they sure are spookier!  This Black Velvet Cupcakes Pumpkin Tutorial will make your next Halloween party super sweet!

Black Velvet Pumpkin Cupcakes | JavaCupcake.com

Pumpkin Frosting Tutorial

Supplies
Large round tip + piping bag
Pretzel sticks
Green decorating icing (small tube you can get in the baking isle at the grocery store)
Orange frosting (I used cream cheese frosting above and tinted it orange with food coloring)

Technique

  1. Attach the large round tip to your pastry bag and fill with orange frosting.
  2. Pipe a tall/wide mound of frosting onto your cupcake.
  3. Break a pretzel stick in half and place in the top of the frosting until about 2/3 cm is showing.
  4. With the green decorators icing, pipe on the vine in a curly q pattern.
  5. Enjoy!

Black Velvet Pumpkin Cupcakes | JavaCupcake.com

Black Velvet Cupcakes

Black Velvet Cupcakes

Yield: 1 dozen cupcakes
Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 47 minutes

Ingredients

Black Velvet Cupcakes

  • 4 Tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 2 1/2 Tablespoons unsweetened cocoa powder
  • 3 Tablespoons black food coloring
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons distilled white vinegar

Cinnamon Cream Cheese Frosting

  • adapted from Hummingbird Bakery Cookbook
  • 2 1/3 cups powdered sugar, sifted
  • 3 Tablespoons butter, room temperature
  • 4 ounces cream cheese, cold
  • scant 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon of vanilla extract

Instructions

Black Velvet Cupcakes

  1. In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
  2. In a separate bowl mix together cocoa, vanilla and black food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
  3. Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
  4. Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
  5. Spoon batter into a paper lined cupcake baking pan and bake for 20-25 minutes at 350 F degrees or until a skewer inserted into the center cupcake comes out clean.
  6. Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting

  1. Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.
  2. Add the cream cheese all at once and beat on medium to medium-high until incorporated.
  3. Add the vanilla and mix until incorporated.
  4. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
  5. Do not over-beat as the frosting can quickly become runny.

 

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