Freeze! Don't throw it away!
I can’t tell you how many times I have made a full bowl of batter just to make 6 little cupcakes! I finally decided that I would try freezing my left-over batter in a glass pyrex container. I didn’t know if it would work or not, but it was better than wasting all the left-overs. The next time I needed to make cupcakes, I took the batter out, let it thaw ahead of time, and made my cupcakes as usual. I anxiously tasted the cupcakes after they had cooled, and to my wonderful surprise, they were fabulous, and still so fresh!! An added perk? When baked, the thawed batter formed the most beautiful cupcake peaks!
I have saved myself so much time and money with this simple trick. So here are a few pointers for saving your batter:
- I have tried saving in both plastic and glass Tupperware. I wasn’t happy with the way the plastic Tupperware preserved my batter. I now use soley glass Tupperware with a very secure lid.
- Frozen batter only lasts for 7-10 days in the freezer. Any longer and it doesn’t rise or taste good at all. The sooner you can use it, the better.
- Make sure all of the air is released from the Tupperware. The more air you have, the more ice crystals will form. No one like frostbitten cupcake batter!
- Don’t use the microwave to thaw your batter. Give your batter a few hours to thaw before you are going to bake.
- Make sure you label your batter with the flavor and the date – that way you don’t forget what it is, or when you first made it.
I hope this trick saves you as much time and money as it has saved me! Have a sweet day!
Pretty in Pink!
It should come as no surprise to that I love anything and everything girly! Including the color PINK! I especially love pink around the holidays – aren’t hot pink Christmas trees adorable?? These days it’s “trendy” to decorate with colors other than the traditional red, green, and silver. So today I want to give you a recipe for festive strawberry buttercream cupcakes. These will be a huge hit at any holiday party and are really fun to decorate!
Pink Holiday Cupcakes - Yum!
- 2 sticks of softened sweet-cream butter (unsalted)
- 3 cups of powdered sugar (no need to sift)
- 2 tsp of Vanilla extract
- 3 tablespoons of Strawberry extract
- 2 tablespoons of whipping cream
- Pink food coloring
- In a standing mixer with a whisk attachment, whisk together powdered sugar and butter on medium high speed. Once combined, whisk for about 3 minutes until light and fluffly
- Add the vanilla and strawberry flavoring – mix well
- Add the whipping cream and food coloring and whisk for another 3 minutes
Golden Butter Cupcakes
Complete with Snowflake Sprinkles!
- 2 1/2 cup(s) (plus 2 Tbsp.) flour
- 1 tablespoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1 cup(s) milk
- 2 teaspoon(s) (pure) vanilla extract
- 1 cup(s) (2 sticks) unsalted butter or margarine, softened
- 2 cup(s) sugar
- 4 large eggs
- Preheat oven to 350ºF.
- In medium bowl, stir together flour, baking powder and salt. In measuring cup, mix milk and vanilla.
- In large bowl, with mixer at medium-high speed, beat butter and sugar until light and creamy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with milk mixture, beginning and ending with the flour mixture. Beat just until smooth, scraping the bowl occasionally with a spatula.
- Pour batter into cupcake liners and bake for about 20-22 minutes.
- Let cool completely before frosting the cupcakes.
Hope you enjoy the recipe! Til next time, stay sweet!
P.S. Don’t forget you can get 10% off any cupcake purchase if you use the code SCCS10. Visit my shop for some yummy holiday treats. www.etsy.com/shop/staycalmcupcake
Chocolate Candy Cane Cupcake
Can you believe that Thanksgiving is next week?!?! I can’t!
I feel like just last month I was working on a summer inspired strawberry lemonade cupcake recipe . Boy how time flies! Today my post is another Holiday inspired recipe. It’s a yummy recipe to top your favorite chocolate, vanilla, or white cake cupcakes with. Peppermint Twist! Yum!
Peppermint Twist butter-cream is a different type of mint then my Green Mint Frosting (Recipe Here
) Peppermint Twist tastes just like candy canes!!
Enjoy the recipe. Stay Sweet xoxo
Peppermint Twist Buttercream
Peppermint Twist Cupcakes
- 1 stick unsalted butter (softened)
- 1 stick salted butter (softened)
- 1/2 pkg. french vanilla instant pudding mix
- 1/2 cup heavy cream
- 1 tsp. peppermint extract (maybe a little bit more depending on how much mint flavor you like..I like a lot)
- 1 cup powdered sugar
- Red food coloring
Set your mixer on medium speed, beat the butter until smooth and silky. Turn the speed to low and add the pudding mix, when it is all incorporated, slowly add the cream, a little at a time. When fully incorporated bring speed up to high and beat for 5-7 minutes. Turn speed back down to low and add peppermint extract and powdered sugar by Tbsp. Beat again at high speed for a good 5 minutes to ensure creaminess.
If you don’t want red stripes, crunch up some candy canes and sprinkle them on the top of your cupcake!
To get the red stripes in your frosting, draw three (3) red food coloring lines inside your piping bag. Put the frosting in the piping bag and begin to pipe onto your cupcakes. Voila…red and white frosting that is as delicious as it is beautiful!!
I am happy to announce that I perfected my Mint Buttercream recipe. After looking through what seemed like 100’s of online recipes, I found a few I liked and combined them. The result you ask? A really yummy, “I’d put this on anything and eat it” kind of frosting.
Needless to say, I made a batch of Mint-Chocolate cupcakes, ate one, and got them out of the house!!
Mint Chocolate cupcakes are perfect for the Holidays. Enjoy this recipe and make sure you share with others 🙂 Stay sweet xoxo
- 3 sticks of room temperature butter (it’s very important they are room temp)
- 3 cups of powdered sugar (no need to sift)
- 1 tbs of cream of tartar
- 6 tbs of Half and Half
- 1/2 cup of thawed cool whip
- 1/4 tsp mint extract (use a little more depending on how “minty” you want it)
- 2 drops of green food coloring
- Andes mint candies
- Beat the butter in your mixer until very creamy. You will need to scrape the bowl several times
- Adding one cup of powdered sugar at a time, mix in with the butter.
- Add the half and half and mint extract. Beat on medium speed for 5 minutes (be patient!)
- Add the cream of tartar, food color and cool whip.
- Mix on medium high for another 5 minutes.
**Frosting will be very thick, but it’s supposed to be 🙂 **
These cupcakes are now available on my Etsy shop. Eight (8) cupcakes for $12, plus an extra treat because you read my blog! www.etsy.com/shop/staycalmcupcake xoxo
Double Fudge Cupcake
I love chocolate! So it is no suprise to me that I am obsessed with this chocolate cupcake. It’s a moist chocolate cupcake topped with rich chocolate frosting. The recipe is pretty simple too! It’s an adapted version of my Caramel Chocolate Cupcakes(https://fontgirl.wordpress.com/2010/09/13/chocolate-caramel-cupcakes/) Follow the same recipe just leave out the caramels. For the frosting, I used the same recipe (in the link above) but replaced the 1/4 cup of vegetable shortening with 1/4 cup of butter. I love a recipe that can make two different cupcakes!!
French Vanilla Berry
Now, for my French Vanilla Berry cupcakes! These cupcakes are so perfectly light and fluffy that you almost dont feel guilty for eating 3 of them in one sitting more than one. I used a traditional vanilla cake recipe and added some key ingredients. I used 1 tablespoon of French Vanilla flavoring (I like Wilton’s, but there are many brands that I’m sure will do just fine) and then I add 2 tablespoons of french vanilla cofee creamer. Weird, I know! But it works like a charm.
Now, for the berry part of this cupcake! I have written about my double berry buttercream recipe in a previous post. This frosting is similiar but it is double berry cream cheese rather than buttercream. Both are so delicous, but I find that the buttercream is better for cake filling and the creamcheese is better for cupcakes.
1 package of cream cheese (8 oz)
1/2 cup (1 stick) butter or margarine softened
2 tsp of vanilla extract
5 cups sifted confectioners’ sugar
2 tablespoons milk
2 tbs of lemon juice
- 1 box of strawberries (at least 15 strawberries)
- 1 bog of blueberries (2 ½ cups)
- 3 cups of sugar
- ¼ cup of cornstarch
With the first set ingredients, you are going to make the berry jam.
- Wash the berries
- Cut the strawberries
- Place berries in a bowl and mash them together (I used a potato masher)
- Pour berries into a pan and add 3 cups of sugar and lemon juice.
- Stir until combined
- Let boil (stirring occasionally) for 7-10 minutes until it starts to thicken.
- Turn to low heat and add cornstarch (be sure to add the cornstarch to cold water before adding it to the hot mixture – reference the directions on the side of the cornstarch box)
- Remove from heat, let cool completely
Using the second set of ingredients:
- Cream the creamcheese and butter with electric mixer.
- Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
- When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until it appears fluffy.
- At this point, add in 2 1/2 cups of the cooled berry filling. (You might need more depending on how much of the berry flavor you want to taste)
- Mix togethert until well combined
- Refrigerate for 30 minutes before using.
** Don’t forget to sign up for the Bake It Pretty Giveaway! Deadline is October 4th.
Read my Sept. 21st post for deatils!!**
Chocolate Caramel Goodness!
Happy Monday readers!
Last night I made Chocolate Caramel Cupcakes – complete with gooey caramel centers, milk chocolate mousse, and rich chocolate cake. The recipe took me longer than I had hoped, and I had to make some adjustments along the way, but I came out with a great cupcake and a flawless recipe. Please enjoy!! I’m warning you though, the milk chocolate mousse is really good…I was tempted to pipe the frosting straight to my mouth and skip the cupcake all together. Don’t worry…I didn’t 😉
Chocolate Caramel Mousse Cupcakes (makes 24)
Chocolate Caramel Cupcake
24 Kraft Caramel squares
1 1/2 cup (170 g) all-purpose flour
5 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 pinches salt
1 cup sugar
2 teaspoons vanilla extract
3/4 cup milk
3/4 cup vegetable oil
10-14 Kraft Caramel Squares
¼ cup of Half and Half
Milk Chocolate Mousse Frosting
1 cup of milk chocolate chips
2 cups of Nestle Toll House Cocoa Powder
1 stick of softened butter
¼ cup of vegetable shortening
1 cup of whipping cream
1 ½ cups of powder sugar
- Preheat oven to 350
- Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
- Add milk, vegetable oil and eggs.
- Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too thin – add a little bit more flour.
- Pour batter into cupcake liners, making them half full.
- Bake for 15 minutes
- Take cupcake from the oven and place a caramel square on the top of each cupcake. Bake for 5 more minutes, until the caramel has melted onto the cupcake.
Before baking the caramels
- Cream together the butter, vegetable shortening, and powdered sugar
- Slowly add in cocoa powder and whipping cream
- Beat on medium high speed until soft peaks form
- In a microwave safe bowl, put your chocolate chips and ½ tbs of butter – Heat on high for 30 seconds. Stir until completely combined and melted.
- Add melted chocolate mixture to the mixing bowl – mix until well combined
**Note: Do not over mix this frosting, if you do, it will begin to curdle and separate. It takes about 10 minutes for the mixture to form soft peaks and become frosting like **
- In a saucepan on medium heat, melt the caramel squares with the half and half. Stir continuously or else your caramel will burn.
Pipe your frosting on the cupcake and drizzle with caramel. Now enjoy!!