Birthday Cake Cupcakes

Everyone loves a delicious cupcake for their birthday, right? Duh! It’s even more special when those cupcakes are homemade. So today, I’m going to share a REALLY simple recipe for Birthday Cake Cupcakes, known in the world of box cake as “Funfetti”. Let’s get started!!

Birthday Cake Cupcakes

You’ll Need:

~ 2 cups all-purpose flour
~ 1 ½ cups sugar
~ 1 tablespoon baking powder
~ ½  cup milk

~ ¾  cup water
~ 1 teaspoons pure vanilla extract
~ ½  cup butter, softened
~ 3 eggs

~ 1/3 cup of rainbow sprinkles. I like to use rainbow sanding sugar or rainbow jimmies.

Directions:

1. Pre-heat your over to 350 degree
2. With a whisk, combine flour, sugar, baking powder
3. Add in the milk and whisk to combine.
4. Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes.
5. Add in your rainbow sprinkles
6. Fill cupcake liners 3/4 full and place in oven
7. Bake at 350 for 12-15 Minutes.

Vanilla Frosting

• 2 Sticks of unsalted butter at room temperature
• ½ cup of cream cheese, softened
• 4 cups of powdered sugar
• 2 tbs of vanilla extract

In an electric mixer cream together the butter and the cream cheese. Beat for 2 minutes until light and fluffy.

Slowly add in one cup of powdered sugar at a time. Mixing in between each addition

Add in the vanilla extract, mix to combine

If your frosting is too thin – add more powder sugar. If your frosting is too thick, add in a tbs of milk.

Decorate with rainbow sprinkles and enjoy!!

 Now that’s a perfect birthday cupcakes!

Hope you are all having a great week so far.

Stay Sweet! xoxo

Champagne Cupcakes

Happy {belated} New Year!

I’ve been quite a busy bee the past few months and have, admittedly, been slacking on my blog posts. Well, New Year = New Goals, right?! I’m going to try and post 2 recipes every week!

Before I fill you in on an awesome Champagne Cupcake recipe, let me tell you what I’ve been up to lately 🙂

I keep trucking away on growing my cupcake business – and things are going pretty good if I do say so myself. We are still working on renovating the cupcake truck and plan to have it up and running in February. I can’t even tell you how excited I am about it! Picture to come soon, I promise! I also had my first cupcake event at a local wine bar and it was a sweet, sweet success. I baked like a crazy women 600 mini cupcakes to give away as samples. People who came to the event were so friendly and so excited about my cupcakes. It felt really good to know that what I’ve been working toward for so long is starting to come together.

Also, my Etsy shop is still booming – keep an eye out for new Valentine treats and some really good discount codes!

Ok, enough about me.  Are you ready to whip up a batch of deliciously boozy cupcakes? Great! Let’s get started.

Champagne Cupcakes

What you’ll need for the Cake Batter:

• 2 large eggs
• 2 cups flour – I like to sift it first
• 2 teaspoons of baking powder
• ¼  teaspoon salt
• ½  cup unsalted butter. Make sure it is at room temperature (microwave for 15 sec)
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• ¼  cup milk
• ½ Cup of Champagne (any brand will work)
• 1/8  teaspoon cream of tartar

What you’ll need for the Frosting:

• ½  cup butter or margarine, softened
• 4 cups powdered sugar
• ¼  cup champagne
• 1 teaspoon vanilla

Cupcake Directions:

1. Preheat oven to 350 degrees F
2. In a mixing bowl whisk together the flour, baking powder, and salt. Set aside.
3. Separate the eggs, placing the yolks in one bowl and the whites in another bowl.
4. Using an electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup of the sugar and beat until light and fluffy (about 2-3 minutes).
5. Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition.
6. Beat in the vanilla extract.
7. Mix in the Champagne
8. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
9. Use a hand mixer to beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
10. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
11. Gently fold the egg whites into the batter until combined. Do not over mix the batter or it will deflate.
12. Bake for 18 – 20 minutes

Frosting Directions:

1. In your mixer, cream the butter on medium high until it turns white and fluffy (about 5 minutes)
2. Add the powdered sugar one cup at a time- mixing on medium speed
3. Add the champagne and the vanilla – mix for 2 minutes or until well combined
4. If you want thicker buttercream – add more powdered sugar.

These cupcakes are delicious and add the perfect amount of elegance to any party. I like to decorate them with little pink and white pearls.

Until next time, stay sweet!

Xoxo, Jill

Butterfinger Cupcakes

 

Happy Wednesday! How’s everyone holding up? With only 18 days until Christmas, I’m sure you’re all as busy as I am.

Believe it or not, I still don’t have my tree up or any decorations in my house! I do have the bulk of my gifts bought though– that counts for something, right? I also have been baking up a storm, but I’m sure that doesn’t surprise any of you 🙂

Today, I actually wanted to take a break from the traditional holiday treats  and feature a cupcake that is one of my absolute favorites! It’s a Butterfinger cupcake, and I guarantee it will fit in just fine at any holiday event or get-together. Enjoy the recipe!! Xoxo

Here’s What you’ll need:

Cupcakes:

• 1 stick Butter, softened to room temperature
• 1 1/4 Cup Sugar
• 2 Eggs
• 3/4 Cup Flour
• 1 tbs Baking Powder
• 1/4 tsp Salt
• 1 cup of finely crushed Butterfinger (I use a food processor )
• 1/2 Cup Unsweetened Cocoa Powder
• 1/2 Cup Milk
• 1 tbs Vanilla

Frosting:

• 2 sticks of butter, softened to room temperature
• 3 cups of powder sugar
• 1/3 cup of cream cheese
• 1 tbs of vanilla extract
• 2 cups of crushed Butterfinger (approx 4 candy bars)

Cupcake Directions:

1.  Preheat oven to 350 degrees
2. In your mixer (or with a handheld mixer) beat the butter until it is soft, then add sugar and continue to beat for about 3 minutes.
3. Add the eggs, one at a time, mixing until they are well combined.
4. In a separate bowl, combine the dry ingredients(Cocoa Powder, Flour, Salt, Baking Powder)  and whisk them until they are well combined
5. Add the mixture of dry ingredients to the butter and sugar. Mix well until combined
6. Mix in crushed Butterfinger
7. Add the liquids (milk & vanilla), scrape down bowl and beat to combine.
8. Fill cupcake liners and bake for 20-22 minutes.

While your cupcakes are baking, let’s work on the frosting!

Frosting Directions:

1. In your mixer beat the butter and cream cheese on med-high speed until light and fluffy.
2. Add the powdered sugar one cup at a time, mixing well between each cup
3. Mix in the vanilla, mix for 1 minute
4. Add in the crushed Butterfinger and mix for another minute.

** If your frosting is too thick, add a small amount of milk or creamer. If your frosting is too thin, add some extra powdered sugar **

 

Later this week I will be sharing a recipe for Snow-Cap Cupcakes! Have a great week everyone. Stay Sweet!!

Cupcake Ornaments!

With Christmas right around the corner, I have been feeling some serious pressure to get started on my holiday shopping list. This year I decided I was going to do as much local and small business shopping that I could. I, of course, went straight to Etsy to find some unique handmade items for friends and family. I came across Jessica’s shop – “The One Stop Button Shop” and thought her ideas for customizable ornaments, buttons, purse mirrors and more were absolutely adorable! I sent Jessica a picture of my logo and voila…my logo was made into an ornament!! I received my customized Stay Calm Cupcake ornament within a few days. I absolutely love it and can’t wait to put it on my tree!!

What do you think? Pretty adorable, right?

It even came in a pink gift bag!

Jessica started The One Stop Button Shop in August of 2011 selling Christmas ornaments, pinback buttons, magnets, and mirrors. Her shop is relatively new, but it is constantly growing! At the moment, she offers her products in one size – 3 inches in diameter. She plans to add a variety of sizes and products after the New Year. Along with The One Stop Button Shop, Jessica and her husband also own a fine art print shop called Faville Photo.

So if you’re looking for a really fun and affordable Christmas present for parents, grandparents, or friends, check out her shop! I think using a Christmas photo on these button ornaments would be such a cute gift – and a nice new twist to the tradition Christmas card.

Also, check out the One Stop Button Shop Facebook page and tell her Stay Calm Cupcake sent you!

Remember to support local and handmade this holiday season! Check back tomorrow for a yummy Mocha-Mint cupcake recipe.

 

Stay Sweet! xoxo

 

Andes Mint Cupcakes

It’s official – the holiday season has arrived! Chick-fil-a is serving their seasonal peppermint mocha milkshake, Starbucks has their pumpkin coffees and minty latte’s, even McDonalds has a mint chocolate McFlurry. It became quite obvious that it was time for me to share my recipe for a delicious mint chocolate cupcake! If this doesn’t put you in a holiday mood, then I don’t know what will!

I love this recipe because it is easy and fool proof. Even the little one’s can help!

Here’s What you’ll need:

• 1 stick Butter, softened to room temperature
• 1 1/4 Cup Sugar
• 2 Eggs
• 3/4 Cup Flour
• 1 tbs Baking Powder
• 1/4 tsp Salt
• 1 cup of finely chopped Andes Mint Chocolates
• 1/2 Cup Unsweetened Cocoa Powder
• 1/2 Cup Milk
• 1 tbs Vanilla

~*~ Makes 15 Cupcakes ~*~

Directions:

1.  Preheat oven to 350 degrees
2. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.
3. Add the eggs, one at a time beating until they are well combined.
4. In a separate bowl, combine the dry ingredients and whisk them until they are well combined
5. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine.
6. Mix in chopped up Andes Mints
7. Add the liquids (milk & vanilla), scrape down bowl and beat to combine.
8. Continue adding the dry ingredients. Beat for another minute till smooth
9. Fill cupcake liners and bake for 20-22 minutes.

Frost with Mint Buttercream and Top with Andes Mint Candy Pieces.

For an easy decoration technique, spread your frosting over the cupcake with a knife. Dip each cupcake in chopped up pieces of Andes Mint Chocolate. Voila! Super Easy but still looks great!

Mint Chocolate Cupcakes with Chocolate Frosting instead of Mint

Smooth frosting with a knife over each cupcake.

Dip them in Ande's Mints and Enjoy!

If you prefer Chocolate to Mint, use my Chocolate Mousse Frosting recipe. It goes great with the Andes Mints!

Stay Sweet and have a great week! xoxo

October Photos

Hi All!

Today is November 1^st and I absolutely cannot believe that October has come and gone already!! I hope all of you had a ridiculously sweet Halloween last night, I know I did!

Today I am going to do a different post than I normally do. I have a lot of blog friends that do a weekly posting called “My week in photos”. I always love looking at their picture posts, so instead of sharing a recipe today, I’d like to share some photos with you. Don’t worry though, I’ll be back later this week with some great Thanksgiving Cupcake ideas.

Here are some photos from the past month ~~ Enjoy! xoxo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Seasonal Trail Mix

Fall Inspired Trail Mix

This recipe is admittedly not a cupcake recipe. But it’s just so easy and delicious that I couldn’t help but share it! I made these trail mix jars as favors for a bridal shower this weekend and they were a huge hit!

Yummy Treats - Festive Sweets

My Fall inspired Trail Mix Treat Jars are fun to make and would be great little presents for co-workers, teachers, school lunch boxes, and more. Let’s get started!

What you’ll need:

• 8 oz Mason Jars (optional)
• 1 bag of Pretzels
• 3 Cups of Honey Roasted Peanuts
• 2 Cups of Walnuts
• 15 Caramel Squares (I cut them into smaller chunks)
• 4 Cups of Candy Corn
• 4 Cups of Raisins
• 4 Cups of Cranberries
• 1 large bag of Reese’s Pieces

Ina large bowl, mix all of your ingredients together. Fill each mason jar with trail mix. I like to use cupcake liners and ribbon to decorate the top of the mason jars.

Don’t feel like using mason jars? Here’s some other fun ideas for sharing your trail mix:

• Fall colored goody bags
• Clear Ziploc bags
• Big Punch Bowl
• Solo Cups
• Piping bags tied with ribbon
• Small Tupperware

Have fun creating these cute little mason jar treats!

~ Stay Sweet~

xoxo

McCormick Giveaway Winner!

Happy Friday Everyone!

Are you ready to find out who the winner of my McCormick Halloween Box Giveaway is?? Drum Roll please……

Congrats Tara from Chip Chip Hooray! You are the winner of a McCormick gift box. You’re prize includes:

• McCormick Assorted Food Coloring
• McCormick Black Food Coloring
• McCormick Vanilla Extract
• Wilton Cupcake Liners
• Bright Orange Oven Mit
• Silicone Cookie Sheet
• A Mini Spatula
• A list of Halloween cupcake ideas
• And some yummy Candy Corn!

 

This kit has EVERYTHING you need to make some fantastic Halloween cupcakes!

Please email me at staycalmcupcake@yahoo.com with your name, email address, and mailing address. Your box of goodies will arrive in plenty of time to make some festive Halloween treats!

Thanks Again McCormick, you are too SWEET!

If you didn’t win, don’t be sad. I have an awesome coupon code for you guys today. How about 20% off any item in my shop? Use code Halloween20 at checkout to activate your discount.

Annnnd…..

How about some majorly adorable FREE printable cupcake topper?!

Download and Print Here

Stay Sweet my friends. xoxo

 

Orange Halloween Cupcakes

Hello, Hello!

Hope everyone is making it through the week. Tomorrow is Friday!! Yay! Friday is wonderful all on it’s own, but tomorrow is even more exciting because I get to announce the WINNER of the fabulous McCormick Halloween Giveaway. You’ve entered, right?? Ok, good! I wouldn’t want you to miss out on this awesome gift basket of baking goodies.

I bought some really fun cupcake liners this week and thought they were perfect for  Halloween inspired cupcakes. I wanted to share some photos with you of my simple, but very yummy Orange Cream Cupcakes. My decorating style is simple and classic. I think a perfect frosting swirl and the right amount of sprinkles go a long way. What’s your decorating style? More elaborate, or simple and classic?

Enjoy the photos 🙂

I love the funky orange cupcake liner!

Orange Cream Cupcake with Vanilla Frosting - Dyed Orange for Halloween, of course!

Looking for a great Orange Cream Recipe? Check it out here! Stay Sweet, xoxo

Candy Corn Cupcakes

What makes a pumpkin smile? Candy Corn of course!!

As promised, today is all about candy corn cupcakes!! If you haven’t already, make sure you enter to win an awesome McCormick Halloween Treat Basket. Find out more details on the prize and how to enter here.

Candy Corns have been, and always will be, the quintessential fall candy. I’m not sure what I like best about them….the bright fall colors, the taste of pure sugar, or the fact that they are perfect for decorating cupcakes with!

Today’s Recipe and Decorating ideas are super easy and perfect to do with your little ones at home. I love this recipe because you bake candy corn right into the cupcake! They come out gooey and delicious – not to mention they look so festive!

Candy Corn Cupcake

For this cupcake, I use a traditional vanilla cake recipe. If you want to make this even easier, you can use a box mix.

Here’s what you’ll need:

• Vanilla Cake Batter (or Box mix)
• Vanilla Frosting (or Can Frosting)
• 2 ½ cups of candy corn
• McCormick Yellow Food Coloring
• McCormick Red Food Coloring
• Fall colored sprinkles
• Cupcake Liners
• Piping Bag
• Start Tip for frosting

Ok, now that we have all of our necessary ingredients, let’s get started.

1. Start by chopping up 1 cup of candy corn. I did this with a knife, but a food processor would work well too. You want medium size chunks.
2. Pour the chopped candy corn into the vanilla cake batter
3. Measure out 3 tbs of fall sprinkles. Pour sprinkles into the cake batter.
4. Mix the candy corn and sprinkles thoroughly into the cake batter
5. Pour cupcake batter into your cupcake liners and bake for 15-18 minutes or until the tops of your cupcakes are slightly brown.
6. Let cool for 20-30 minutes.

Chooped Candy Corn

Candy Corns Baked Right In the Batter!

Let’s makes some frosting while we are waiting for our cupcakes to cool.

1. Take the vanilla frosting, whether it is canned or homemade, and divide it into 3 bowls.
2. In one bowl, use 3 drops of McCormick’s yellow food coloring and mix well – set aside
3. In one bowl use 3 drops of McCormick’s yellow food coloring and one drop of McCormick’s red food coloring. Combine well until you get the perfect color orange.
4. Using a spatula or spoon, spoon some yellow frosting into the left side of your piping bag. Fill the other side with orange frosting, and top with the remaining white frosting.
5. Swirl the frosting onto your cupcake and decorate with candy corn!

Be creative with your candy corn decorations – possibilities are endless!

Hope you and family enjoy this fun fall recipe. Let me know how your candy corn cupcakes turn out!

Stay Sweet. Xoxo