Funky Fresh Tie-Dye Cupcakes

What is more fun than Tie-Die?! Well, Tie-Die Cupcakes, of course! These colorful cupcakes are the perfect addition to any birthday party. With a simple vanilla base, the recipe is quick and virtually impossible to mess up. Get creative with your own color combinations and make your next party funky fresh!

Here’s the recipe – Enjoy!

Tie-Dye Cupcakes

Makes 15-18 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

~ 3 different colors of food coloring

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. Divide the batter into 3 small bowls
6. Color each bowl of batter a different color
7. Line your cupcake pan with cupcake liners
8. 8. Starting with one color, put a spoonful of batter into each liner
9. Alternate colors until cupcake liners are ¾ full
10. Bake at 350 for 12-15 Minutes.

Vanilla Frosting

• 2 Sticks of unsalted butter at room temperature
• 4 cups of powdered sugar
• 2 tbs of vanilla extract
• 3 colors of food coloring

In an electric mixer cream the butter until light and fluffy. I usually beat on medium speed for 3-4 minutes.

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.)

How to decorate with multi-colored frosting

• Separate the frosting into 3 small bowls. Using food coloring, color each bowl a different color.
• Cut the tip off your piping bag, insert the piping tip.
• Use a medium size cup and fold the piping bag over the edges – this makes it easier to fill the piping bag with frosting.
• Using a spoon or spatula, put one of the colored frostings into the piping bag. Alternate colors until your piping bag is filled with multi-colored frosting.
• Pipe frosting onto each cupcake. Add sprinkles if you desire.

There you have it! Let me now f you have any questions.

Until next time, Stay Sweet!

Jill

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Candy Apple Cupcakes

Happy Monday!

I hope everyone had a great weekend filled with yummy sweets and lots of relaxing. My weekend was packed with lots of baking, birthday parties, and puppy love. If you follow me on Facebook or Twitter, you will know that I recently got a new pup. His name is Hugo and he is such a love. I’m a new dog mom, so if any of you have advice, don’t be shy. Fill me in!

Let’s get to the sweet stuff though. I’ve been busy in the kitchen getting ready to launch all of my fall flavors on my Etsy shop. In doing so, I have come up with some awesome recipes that are sure to be huge hits at your office parties, family dinners, holiday get-togethers, and more.

I really love the flavor combination that a candy apple provides. With the start of school, it seemed like the perfect time to make candy apple cupcakes. A little sweet, a little tart, a lot of yummy! Almost a year ago, a friend of mine sent me a recipe for Caramel Apple Cupcakes. This recipes is very similar, but with a twist in the frosting.

Enjoy the recipe. Xoxo

Candy Apple Cupcakes

Ingredients:

2 1/4 cups all purpose flour
1 1/4 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large eggs

1 Tbs of lemon juice
1/2 cup melted butter
1 cup applesauce
1 cup shredded or finely chopped, Granny Smith apples

Directions:

1.       Preheat your oven to 350 degrees. Prep a cupcake pan with liners.

2.       In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

3.       In a mixer, stir the eggs, butter, and applesauce and lemon juice. Mix until combined. Carefully add the dry ingredients.

4.       Peel and slice the apple. Then using a grater, grate the apple into fine shreds, like cheese. You can also chop it finely which works just as well. Now stir the shredded apples into the batter mixture.

5.       Bake for 15-20 mins, I find that 18 minutes works best. You don’t want the inside of the cupcake to be mushy.

Photo from Just Jenn Recipes

Candy Flavored Frosting

I used a vanilla frosting base and drizzle red candy syrup over the top. I have seen people forgo the frosting and just dip the cupcake into the candy syrup (photo below). Either way will work and either way will be delicious!

For the frosting:

2 sticks of butter (unsalted)
1/2 cup butter (salted)
1 cup packed brown sugar
1/4 cup whole milk
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
1tsp cinnamon
1Tbs of Apple Juice
½ Tbs of lemon juice

1.      In a mixer, beat 2 sticks of butter until light and fluffy. Add in 1 cup of powdered sugar and mix for 1 minute. Let sit

2.      In a saucepan on medium heat, melt the butter and brown sugar. When they are melted and bubbly, add the milk. Carefully raise the heat and bring the mixture to a quick boil. Careful – you don’t want to burn it. Once it foams up and turns that lovely caramel color, take it off the heat immediately.

3.      Remove pan from heat and stir in the remaining 2 cups of powdered sugar and vanilla, cinnamon and both apple and lemon juice, mixing until frosting is smooth.

4.      Let cool completely

5.      Once cool, slowly pour into your mixer and combine with the butter and sugar you previously prepared. Mix until light and fluffy. If your frosting is to thin, add more powdered sugar.

Mini Cupcakes dipped in Candy Apple Topping. Photo by HonestFare.com

Candy Drizzle

• 2 cups sugar
• 3/4 cup water
• 1/2 cup light corn syrup
• 2 teaspoons red food coloring

1. Bring water, sugar, corn syrup to a boil in a small pot, add food coloring and reduce heat to a simmer. Watch the pot carefully cook it this way for about 20 minutes. After 12 minutes, check the temp using a candy thermometer .You need the candy to reach 310°F                                            (If you don’t have a candy thermometer, use the water test. Drip a few drops of the hot candy into a small bowl of room temp water. When the candy holds its form or makes ribbons, it is done.)
2.  When candy is done, drizzle it over each cupcake. It will harden and make a very delicious topping for y our Candy Apple Cupcakes.

Stay Sweet and have a great week! xoxo

Chocolate Chip Cookie Dough

Cookie Dough Cupcakes. Yum!!

It’s Wednesday! That means halfway through the week. You made it this far, I think it’s time for a super indulgent treat! How about some chocolate chip cookie dough cupcakes? These cupcakes are so good, that I have a hard time sharing them. This recipe is fool-proof and will be one you use for many events to come. I promise!

Chocolate Chip Cookie Dough Cupcakes

Chocolate Cake: I always use this chocolate recipe!

Chocolate Chip Cookie Dough Frosting:

Recipe from The Cupcake Review

Ingredients

• 1/4 cup butter, softened
• 1/4 cup brown sugar, plus 2 tablespoons
• 2 teaspoons water
• 1/2 teaspoon vanilla
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/3 cup mini chocolate chips (optional)

1. Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
2. Store in refrigerator until ready to use.

• 1-3/4 cups confectioners’ sugar
• 1/2 cup unsalted butter, chilled
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk

1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
2. Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners’ sugar, mix until well combined.
3. At this point you can mix in the eggless cookie dough mixture that you placed in the fridge. Mix in enough cookie dough to suit your taste. I like a lot 🙂

Frost your chocolate cupcakes with this delicious cookie dough frosting, top with some mini chocolate chips, or even some choco9late jimmies, and enjoy!!

Have a great rest of your week my friends. Stay Sweet!

Xo, Jill

Strawberry Swirl Cake

Strawberry Swirl Cake

Summertime means Strawberries!

This recipe fits into the “semi –homemade” category of my recipe box. But don’t let that trick you, it tastes 100% homemade and delicious! The combination of strawberry, vanilla, and whip cream will have everyone begging for more. I promise!

What you will need:

1. One box of Duncan Hines Vanilla Cake Mix
2. One Box of Duncan Hines Strawberry Cake Mix
3. 6 eggs
4. Vegetable Oil
5. Water
6. 3 Cups of Chopped Strawberries
7. 1/2 Cup of Marshmallow Fluff

Frosting:

1. ½ Block of Cream Cheese
2. 2 Sticks of Unsalted Butter
3. 4 cups of powdered sugar
4. 2 tbs of Strawberry Jello Powder
5. Remaining Strawberry Puree

What your cake should look like before you bake it.

Directions:

• Grease a cake pan (use any size you want. I used a small pan and only used half of the batter. It just depends how much cake you want J)
• Preheat your over to 350 degrees
• Prepare both cake mixes according to directions on the back of the box
• Pour the marshmallow cream and chopped strawberries into a food processor. Process for 1 full minute.
• Pour some of the vanilla batter on the bottom of your pan
• Pour multiple lines of the strawberry cake batter on top of the vanilla batter.
• Add 6 spoonfuls of strawberry mixture on top of the batter. Place the spoonfuls in various places around the pan. You want to use about half of the strawberry puree you previously made.
• With a knife, swirl the batter and strawberry mixture together.
• Bake for 25-30 minutes.

Frosting Directions:

• While yours cake is baking, you can make the frosting.
• In your mixer, cream together the butter and cream cheese. Whip until fluffy.
• Slowly add in the powdered sugar. Mix well
• Add in the remaining strawberry puree
• Add in 2 tbs of Strawberry Jello Powder – Mix well.

Once your cake is cooled, frost the cake, cut and serve. Finish each slice with some whip cream and enjoy!!

Have a sweet Tuesday friends!

xoxo, Jill

Fourth of July Inspiration

Happy Monday!

As you all know – the 4^th of July is right around the corner.  I LOVE the 4^th of July! Great food, a day spent at the beach or laying by the pool, lots of friends, and an evening filled with fireworks – not many things could make me happier!

It’s also a great excuse to make really adorable and festive cupcakes! Before I decide what I want to make for the 4^th, I took a look online and gathered some really awesome inspiration.

Enjoy 🙂

P.S. Just click the photo and it will take you to the site where I found the photo!

American Flag Cupcakes

Patriotic Tye-Dye – So much Fun! I also LOVE the little American Flag on the top. Perfect touch!

Ice Cream and Cupcakes - Nothing more American 🙂

Ice cream cone Cupcakes. A not-so-traditional approach to the normal ideas of red and white blue cupcakes. Simple but adorable!!

Simple and Elegant

This set up is just so perfect! I love the coordinating wrappers and the small red and blue flowers. This shows a perfect balance of color without having red, white, and blue overkill.

Popsicle Cupcakes!

Red, White and Blue “Bomb Pop” Cupcakes. I love the popsicle stick for added effect!Kids will go crazy for these!

Beautiful Swirl Frosting!

3 color striped frosting! This is such a fun technique. I’ve done it a few times here and here.

Lot’s of awesome ideas, right?! I am going to do a lot of baking and experimenting tonight, so make sure you check back for my 4^th of July cupcake recipe and more decorating ideas!

Have a sweet day!

Xoxo,

Jill

Classic White Cake

Image from weheartit.com

Ah, Wednesday. Halfway through the week – Wednesday feels good, doesn’t it?! I’d like to thank you all for the wonderful birthday wishes! You sure know how to make a girl feel loved 🙂

I have to admit though, with everything going on for my birthday, I neglected to notice that it was my dear friend’s one year wedding anniversary. Such a great milestone to celebrate! And you know that no one loves a celebration as much as I do, it’s the perfect excuse for eating tons of cake (or cupcakes in my preference!)

So today, I dedicate this post to my close friend Nikki. You are inspiring, determined, and oh-so creative. Thanks for being my friend and happy ONE YEAR Anniversary! So happy for you and your hubby!

Let’s celebrate with a recipe for traditional white cake and some great cupcake decorating ideas!!

Beautiful Cake and Cupcake Display! By "Cakes and Culinary Creations"

Classic White Cupcakes (adapted recipe from Wilton)

Ingredients

• 6 cups white flour sifted

• 2 tablespoons baking powder

• 1 1/2 cups butter or margarine, softened

• 3 cups granulated sugar

• 2 cups milk

• 2 tbs of Vanilla Extract

• 12 egg whites

Directions

1. Preheat oven to 325°F. Fill cupcake pan with cupcake liners.

2. Sift together flour and baking powder. Set aside.

3. Cream butter and sugar together until light and fluffy. Set aside.

4. Beat egg whites until stiff, but not dry. Set aside.

5. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk.

6. Beat well after each addition. Beat in vanilla extract.

7. Gently fold egg whites into batter.

8. Pour into cupcake liners.

9. Bake for 18-20 minutes.

I would use any of the following frostings – depending on what mood you’re in!

Strawberry Buttercream

Classic Buttercream

Marshmallow Whip

Pinapple Cool Whip Frosting

Classic White Cupcakes with white pearls! LOVE it!

Mini White Cake Cupcakes. So Cute!

That’s all for today. Have a fabulous Wednesday, and as always, Stay Sweet!

xoxo, Jill

Banana Nut Crunch Cupcake Topping

Happy Thursday!

Need a quick trick to spice up your Vanilla cupcakes? How about a Banana Nut Crunch topping that bakes right into your delicious cupcake?

This topping is so simple and turns a traditional vanilla cupcake into a yummy banana treat.

Banana Nut Crunch Cupcake - Unfrosted

Here’s what you’ll need:

• 2 Cups of Pecans
• 1 Banana
• 2 Cups of Dried Banana Chips
• ½ cup of honey granola
• 1 tbs of cinnamon
• 2 tbs of Brown Sugar

What to do:

1. Using a food processor, grind the pecans to small little chunks
2. Slice your banana into small cubes
3. Place your dried banana chips in a ziplock bag and lightly crush them with the palm of your hand. You do not want these pieces too small.
4. Combine a all of your ingredients in a medium bowl. Mix well
5. After you have poured the batter for your vanilla cupcakes – place a spoonful of the topping mixture on top of each unbaked cupcake
6. Bake according to your cupcake recipe
7. When your cupcakes are done baking, the mixture will be baked on top of your Vanilla cupcake! Crunchy and delicious!  I like to top these with Peanut Butter or Cream Cheese Frosting!

Enjoy!

Xoxo, Jill

Marshmallow Love!

Marshmallow Whip Frosting

To be honest, I often get tired of using classic vanilla frosting for my cupcakes. I know it’s a favorite of many, but I like to mix it up a little. This Marshmallow frosting is the perfect way  to add some variety your cupcakes!

It’s a great addition to chocolate cupcakes, lemon cupcakes, strawberry cupcakes, or my favorite..coconut cupcakes! Enjoy xo

Looks Delish!

Marshmallow Whip – From the book “Baking: From my home to yours”

1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1/2 tablespoon pure vanilla extract – 1/2 tablespoon of Marshmallow flavoring

1. Put the egg whites in your mixer bowl or in another large bowl – Make sure the bowl you use is 100% dry.
2. Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes.
3. Uncover your saucepan and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites on medium-low speed.
4. Remove mixture from heat – let cool until temperature reaches 235 degrees.
5. When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl.
6.  Add the vanilla and marshmallow flavoring and keep beating the whites at medium speed until they reach room temperature, about 5 minutes.

Use Marshmallow Frosting for a Smore's Cupcake!

Don’t forget to to join in on the Shop Til You Drop Blog Crawl! Another great giveaway starts tomorrow!

~*~ All images are from weheartit.com ~*~

Sweet Tooth Inspiration

So Simple - So True

Every now and then, I like to browse the pages of weheartit.com to find some delcious cupcake inspiration. Please enjoy today’s really sweet photo inspirations!

Sweet Sugary Stars

I just think these blue and yellow star cupcakes are so adorable. They would be perfect for a little boy baby shower! I don’t know why, but I love the combination of light yellow and pastel blue!

Simple and Elegant

Piping frosting in the shape of a rose is a classic! These cupcakes look so delightfully elegant with the pastel decorations on each of them.

Cupcake Garden!

I am officially obsessed with this idea! Baking chocolate cupcakes in little pots and using frosting or fondant to make little sprigs of grass and leaves. It is just too adorable!! I’m making these ASAP!

Breakfast Cupcakes

These cupcakes give me a legitimate excuse to eat cupcakes for breakfast! Come on, you know you still love Fruit Loops, putting them on a cupcake is nothing short of genius!

Cookie Dough Deluxe

This reminds me that I still need to post the recipe for cookie dough frosting….I’m warning you, it’s highly addictive. I’m talking so addictive you might not get to frost your cupcakes because you ate it all. Wait..I didn’t do that 🙂

Well that’s all for today my sweets. Hope you are all having a fabulous Tuesday. Stay Sweet!

xoxo, Jill