Left-Over Cupcake Batter

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:

1. 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.
2. 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.
3. 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!
4. Don’t use the microwave to thaw your batter. Give your batter a few hours to thaw before you are going to bake.
5. 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!

Xoxo, Jill

Strawberry Buttercream

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!

Strawberry Buttercream

 

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

Directions

1. 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
2. Add the vanilla and strawberry flavoring – mix well
3. 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

Directions

1. Preheat oven to 350ºF.
2. In medium bowl, stir together flour, baking powder and salt. In measuring cup, mix milk and vanilla.
3. 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.
4. Pour batter into cupcake liners and bake for about 20-22 minutes.
5. Let cool completely before frosting the cupcakes.

Hope you enjoy the recipe! Til next time, stay sweet!

xoxo, Jill

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

Candy-Cane Cupcakes!

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!!

The Perfect Mint Buttercream!

Mint-Chocolate Cupcake

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

 

Mint-Chocolate Buttercream

 

Happy Holidays!

 

Ingredients

• 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

Directions:

1. Beat the butter in your mixer until very creamy. You will need to scrape the bowl several times
2. Adding one cup of powdered sugar at a time, mix in with the butter.
3. Add the half and half and mint extract. Beat on medium speed for 5 minutes (be patient!)
4. Add the cream of tartar, food color and cool whip.
5. 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

Cupcake Cookies

HAPPY FRIDAY!

I don’t know about you, but I am soooo glad it is Friday! What a week! Today’s recipe is admittedly, not a cupcake, but just as delicious and fun to bake. Not too mention these cupcake cookies go perfect with a cup of hot chocolate.

Also, don’t forget to enter the Stay Calm Cupcake Kit Give-Away! Enter today, you still have time. I have gotten lots of great entries, but not nearly enough. Two winners will be chosen on Monday, Nov. 8th. Good luck!!   https://fontgirl.wordpress.com/2010/10/27/619/

All blog subscribers get $5 off any cupcake purchase over at my etsy shophttp://www.etsy.com/shop/StayCalmCupcake It’s a great deal but it ends soon.  Use code sccs10

And now for the Cupcake Cookie Recipe!!

Cupcake Cookies!

Cookie Dough:

1 cup sugar
1 cup butter
1 teaspoon vanilla
1 egg
2 1/3 cups all purpose flour
1/2 teaspoon baking soda

Toppings:

• 1/2 cup of semi-sweet chocolate chips
• 1/2 cup of sugar
• 1/2 cup of brown sugar
• 2 tablespoons of cinnamon

Raw cookie dough ball rolled in chocolate chips and sugar mixture.

Directions

1. Preheat oven to 375°F.
2. Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in vanill and egg. Mix thoroughly.
3. Stir in flour and baking soda.
4. Using a small cookie scoop or two spoons, shape dough into balls.
5. Mix the white sugar, brown sugar, and cinnamon in a small separate bowl.
6. Drop dough  balls one by one in the sugar mixture. Make sure the dough ball is entirely covered with sugar.
7. Place a dough ball in a “tart liner” (I’m not sure what they are called, they look just like cupcake liners but aren’t as tall. You can tell from the picture what they are) and place chocolate chips on top. I used about 7 chips per dough ball.
8. Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.
9. Bake at 375°F oven for 7-8 minutes, or until edges are lightly golden brown.
10. Tips: Do not over bake cookies; watch closely near the end of baking time.
11. Makes approximately 4 dozen cookies, depending on size.

Have a Great Weekend! xoxo

French Vanilla Berry and Double Fudge Cupcakes

 

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.

 

Ingredients:

• 1 box of strawberries (at least 15 strawberries)
• 1 bog of blueberries (2 ½ cups)
• 3 cups of sugar
• ¼ cup of cornstarch

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

Directions

With the first set ingredients, you are going to make the berry jam.

1. Wash the berries
2. Cut the strawberries
3. Place berries in a bowl and mash them together (I used a potato masher)
4. Pour berries into a pan and add 3 cups of sugar and lemon juice.
5. Stir until combined
6. Let boil (stirring occasionally) for 7-10 minutes until it starts to thicken.
7. 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)
8. Remove from heat, let cool completely

Using the second set of ingredients:

1. Cream the creamcheese and butter with electric mixer.
2. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
3. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until it appears fluffy.
4. 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)
5. Mix togethert until well combined
6. 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 Cupcakes

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)

Ingredients:

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
2 eggs

Caramel Sauce

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

Directions

1. Preheat oven to 350
2. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
3. Add milk, vegetable oil and eggs.
4. 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.
5. Pour batter into cupcake liners, making them half full.
6. Bake for 15 minutes
7. 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

Mousse

1. Cream together the butter, vegetable shortening, and powdered sugar
2. Slowly add in cocoa powder and whipping cream
3. Beat on medium high speed until soft peaks form
4. 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.
5. 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 **

Caramel Sauce

1. 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!!

Double The Fun : Cupcake Toppers

I usuall try to bake something on Tuesday nights. Pat plays on a pool league every tuesday, so I have some time to myself , and what better activity than baking!! Last night I made funfetti cupcakes with buttercream frosting and topped them with the mini- cupcakes from last weeks blog entry (https://fontgirl.wordpress.com/2010/09/02/double-cup-cupcakes/).

They were so much fun to make and turned out great!! I’m already thinking of all the other ways I can use theses cute little toppers!

               

Birthday Celebrations!

I made birthday cake this weekend! To be honest, I have never prided myself in fabulous, or even out of the ordinary, cake making skills. But I have to say that this weekend, I was pretty darn impressed with myself. I made two cakes, each of which got rave reviews from everyone who had a piece.

The first was a Sesame Street cake for my niece Sofia’s 2nd Birthday!!

It was a funfetti cake, filled with double berry buttercream, and topped with vanilla cream-cheese frosting. I was really pleased with how the filling turned out. I refrigerated it over night and it was almost like icecream in the center of the cake . The berry flavor complimented the cream-cheese frosting on the outside of the cake, and gave the cake a refreshing flavor. Sofia liked it – and that’s all that mattered 🙂

Happy Birthday Sofia!

 To get the different textures on the cake, I used a fork, a knife, and a spoon. Techinique and decorations like these can be done somewhat easily. Since you are looking to get a “fluffly” texture, you don’t have to be worried about being perfect. The more imperfect, the better!

For Elmo and Cookie Monster, I used a spoon ans did little “swoops” in the frosting. I used a fork for the Grouch and just scraped the surface enough to raise the icing in lots of little peaks. Big Bird was easy, I just used a knife and spread the icing in different directions.

I bought the face pieces from Amazon (but they can be purchased on eBay as well). It was $3 for the set and they came within 4 days of me ordering them. They worked perfectly and gave my characters a more realistic look!

The second cake I made was for Adrienne. Adrienne loves butterflies, so I made her a butterfly cake. I didn’t use a butterfly shaped pan though, I just baked a sheet cake and cut out the shape I was looking for. (I was able to make cake truffles with the remaining cake! Yum!) The cake was a marble cake, topped with a french-vanilla cream cheese frosting. If  I would change anything, I would have added more vanilla cake – the “marble cake” was a little heavy on chocolate. But other than that, I thought the cake had a great flavor palet.

Butterfly Marble Cake - Better pictures to come!

 I will be uploading some better pictures and more detailed recipes this evening. So keep an eye out for them. Until next time, stay sweet! xoxo

Double Cup Cupcakes

Hello readers! Can you believe that September is already here? I am happy to say that I have been busier than ever with baking projects. From bridal showers, to birthday parties, my plate has been pretty full. I am excited though, to share with you today’s INGENIOUS cupcake topper idea. I know you are going to love it!! So without further adieu….I present “Double Cup Cupcakes”

I got this idea from one of my favorite blogs, “Confessions of a Cookbook Queen” (http://confessionsofacookbookqueen.blogspot.com/2010/05/cupcake-cupcake-toppers.html. They are cupcakes with cupcake toppers, so cute, and so easy!!

Cupcakes on Cupcakes..this is an idea I can get behind!!

Picture by Confessions of a Cookbook Queen

You will need:

Frosting of your choice

• Piping Bag
• Sprinkles
• Red Sugar Pearls
• Reese Cups

Simply unwrap the Reese’s cup, but leave the paper wrapper on. Pipe frosting on top like you would a regular size cupcake. Add miniature sprinkles and tada!! You have a really cute cupcake topper.

**Hint: You could also use these for cake toppers, or miniature candies at a child’s birthday party. The options are endless.

For the cupcake portion, you could use almost any recipe. I would choose chocolate to compliment the Reese cup.

Chocolate Cupcakes
Makes 18-24 cupcakes

3/4 cup unsweetened cocoa powder (I always use Hershey’s)
1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/2 cups sugar
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons canola oil
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees.

Sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, buttermilk, oil and vanilla. Beat until smooth with an electric mixer, about 3 minutes.

Divide batter evenly among muffin cups, filling each cup no more than 2/3 full.

 Bake 20 minutes. Transfer to a wire rack; let cool completely before frosting.

For the Frosting, I say cream-cheese or butter cream: Recipes for Frosting found here!

Now, top them with sprinkles and the miniature cupcakes candies! These have to be the cutest double cup, cupcakes ever!!

__________________________________________________________________________

A Sweet Little Cupcake

Today’s  blog is dedicated to a sweet little girl named Madelyn. 

Madelyn

I went to high-school with Madelyn’s mom, Danielle. While I have never “officially” met Madelyn, the pictures that her mommy posts on FaceBook let me see what  a sweet little child she truly is. Madelyn is a special little girl not only because of her adorable chubby cheeks and her two-tooth smile, but because she has Down Syndrome, and fights every day to do things that we all tend to take for granted. Please take a second and visit Madelyn’s fundraising page. Danielle and “Maddy” are raising money to walk in the “Step up for Down Syndrome” walk on October 16th. To read more about Madelyn and the walk, or to donate to a great cause, please visit http://www.firstgiving.com/madelyncopello