Tag Archives: cake

Cinco De Mayo! Drink Up!

5 May

Adorable photo from we heartit.com

You absolutely CANNOT celebrate Cinco De Mayo without the Margarita! And what better way  to enjoy the fresh lime and tequilla combo, than in a cupcake version!

Enjoy mi amigos!! xoxo

Margarita Cupcakes

Ingredients:

3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
1.5 tsp. vanilla extract
1 cup buttermilk

Preheat oven to 325 degrees F. Line two muffin pans with cupcake liners. (Which I think is pretty obvious, but I figured I’d say it anyway)

Whisk together the flour, baking powder and salt and set aside.

Using a mixer, cream together the butter and sugar on medium-high speed until light and fluffy.

One at a time, add in the eggs. Mix well after each addition.

Add in the lime juice, lime zest and vanilla and beat well. Make sure your lime zest is small rather than large chunks – it will give the cupcake better texture.

Beat the flour mixture into the bowl. Do this in three additions, starting with the flour mixture and adding the buttermilk after the first and second flour additions.

Fill the cupcake liners about half-full with the batter (Again, obvious)

Bake 20 minutes until a toothpick comes out clean. Cupcakes will not brown so don’t be alarmed if they still look white.

Cool in the pan for about 5 minutes.

Tequilla Lime Buttercream

2 cups sugar
8 large egg whites
Pinch of sea salt (a pink is about ½ tsp.)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
4 tbsp. freshly squeezed lime juice

1 tsp of vanilla
3 tbsp. tequila (maybe more depending on the kind of day you’ve had)

Combine sugar, egg whites and salt in a medium sauce pan and heat until it reaches 160 degrees F and the sugar has completely dissolved.

Transfer to a stand mixer and beat on medium-high until stiff peaks form and it has cooled to room temperature. This takes awhile – so don’t get discouraged, just practice patience…or have a drink of that tequila.

Add in the butter, two tablespoons at a time — mixing well after each addition.

The mixture may start to look curdled…just keep mixing it and, eventually, it will look like frosting.

Stir in the lime juice and tequila.

**Before piping the frosting onto the cupcakes, I make a mixture of half lime half tequila to brush on the top of my cupcakes – This gives it a more authentic margarita taste vs. a lime cupcake with a kick. Trust me, you’ll want to do this **

Pipe the frosting onto the cupcakes

Decorate with a slice of fresh lime (or a candy lime) and green sprinkles.

I added straws to mine because I thought it looked cute – but it’s not necessary.

Enjoy!

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Let’s Get Nutty!

25 Apr

Photo by Elinor Carucci

I’m in the mood for something nutty and delicious. I’m thinking a butter pecan cupcake would be the perfect treat right about now! But since my chances of having a cupcake magically appear next to me are pretty slim, I will share this recipe with you instead. Talking about cupcakes is almost as good as eating them..right?

This recipe is simple and I hope you enjoy it as much as I do 🙂

Ingredients for the Cupcake (makes 12 cupcakes):

1 cup flour
1 tsp baking powder
1/4 tsp salt
3 tbsp butter
1/2 cup brown sugar, packed
½ of a well beaten egg
1 tsp vanilla
½ cup of milk
1/4 cup chopped pecans

Directions:

Preheat oven to 350.
Combine your flour, baking powder, and salt in a bowl. Set aside.
Cream together the butter and brown sugar in the bowl of a stand mixer.
Beat in the egg and vanilla into your creamed butter.
Mix in half of the flour mixture, followed by ½ of the milk.
And now the rest of the flour, mix well.
Add the rest of the milk, mix well.
Fold in the pecans.
Fill your cupcake liners and bake for 24 minutes.

Now, for my favorite part of this cupcake…Honey Brown Sugar Frosting! I recently came up with this recipe and LOVE it – it’s such a nice change from the traditional Vanilla Frosting.

1 stick (1/4 cup) of Butter
2 tbsp milk
1/2 cup brown sugar, packed
1 cup icing sugar
2 Tbs of honey
Pinch of cinnamon

In a saucepan on medium heat, bring the butter and milk to a boil.  Slowly add in the brown sugar, honey and cinnamon.  Reduce the temperature to medium low. Stir frequently so your brown sugar doesn’t burn on the bottom. Let boil for 2 minutes. Remove from heat and let cool to lukewarm temp.

Whisk the icing sugar into the lukewarm mixture. Keep stirring until smooth and desired consistency is reached.

If your icing is too thin, just add some more icing  sugar.

Frost your cupcakes and enjoy! You can add some chopped pecans to the top of your cupcake for a perfect garnish!

Til next time, stay sweet!

xoxo, Jill

Pineapple Whip Frosting

11 Apr

Delcious box of treats!

I have yet to find a better summer time frosting than this Pineapple Whip frosting! It is perfect on-top of angel food cake, white cake, lemon cake, strawberry cake, vanilla cake – and pretty much anything else you want to put it on! Best part…it is so easy! Who wants to spend all summer in the kitchen? Not me! That’s why this is my favorite, “go-to” frosting recipe for those hot summer days!

Pineapple Whip Ingredients:

  • 1 tub of Cool Whip – thawed
  • 1 small can of crushed pineapple – partially drained
  • 1 box of instant vanilla pudding

Directions:

In a medium sized mixing bowl, mix together the entire tub of cool whip and the package of dry vanilla pudding mix. Drain the juice from the crushed pineapple – do not drain completely though, you will want to keep 3 to 4 tbs of juice. Gradually add in spoonfuls of crushed pineapple, mix with spatula until fully combined. Let chill in fridge for 15 minutes.

There it is – only 3 ingredients and about 5 minutes later – you have a delicious topping for your summer cupcakes. I like to add a slice of strawberry to each cupcake – the pineapple and strawberry flavors compliment each other well!  Enjoy!

Til next time, Stay Sweet!

Xoxo, Jill