Tag Archives: cupcake recipe

Chocolate Caramel Spice Frosting

29 Mar

Hello Friends!

Can you believe that March is almost over, Spring is here, and Easter is right around the corner! I honestly didn’t even realize just how close Easter was until I actually looked at a calendar. I plan to work on some fun Easter cupcakes this weekend so I’ll be sure to take lots of pictures and share with you some of my tips for creating the perfect Easter cupcake treats. For today though, I want to share a recipe for some sinfully delicious frosting.

Chocolate Caramel Spice frosting is perfect for almost any cake flavor. I suggest making a batch of the frosting first, tasting it (try not to eat it all) and then deciding what flavor cake you think it will best accompany. So far my favorite cakes to use with this frosting have been:

  • Chocolate Coffee Cake
  • French Vanilla Cake
  • Brown Sugar Cinnamon Cake

I’ve worked hard on perfecting the recipe and am so happy to finally be able to share it with you!

Chocolate Caramel Spice Frosting

What You’ll Need:

  1. 2 sticks of unsalted butter (room temperature)
  2. 1/3 cup of cream-cheese (room temperature)
  3. ¼ cup of milk chocolate chips
  4. 15-20 caramel squares
  5. 2 tbs of heavy cream
  6. 2 cups of powdered sugar (sifted)
  7. 2 1/2 tbs of cinnamon

The Process

  • Start by unwrapping all of your caramel squares. Place them in a pan on the stove over medium heat.
  • Stirring the squares constantly, add the heavy cream.
  • Continue cooking until the caramel is melted and you have a nice caramel sauce. Let cool (do not put in the fridge though)
  • In a mixer, cream together your butter and cream-cheese until it is light and fluffy.
  • Add in 1 ½ cups of the powdered sugar and all of the cinnamon – continue mixing for 1-2 minutes until well combined.
  • In a microwavable bowl, melt the chocolate chips (usually 40 seconds does it) Make sure the chocolate is melted smooth and does not have any chunks left in it.
  • Pour the melted chocolate in the mixer and mix for 1 minute.
  • Add in the remaining ½ cup of powdered sugar – mix well.
  • Pour in the cooled caramel sauce – mix for 1 minute or until frosting is smooth.

** If your frosting is too thin – add more powdered sugar. **

There you have it – another great “go-to” frosting recipe! If you have questions about the recipe, let me know. I hope you all enjoy the recipe as much as I do.

Stay Sweet!

xo, Jill

Key Lime Pie Cupcakes

21 Feb

So here it is friends, the long awaited and much requested Key Lime Pie Cupcake recipe! Just in time for all of the  green festivities that St. Patrick’s Day brings us next month.

This tart and tangy, sweet and sassy cupcake certainly packs a punch. It is a guaranteed hit with anyone who loves Key Lime Pie as much as I do….which admittedly, is too much! 🙂

Enjoy!

Key Lime Cupcake

Makes 24 Cupcakes

Cupcake Ingredients:

  • 6 cups cake flour sifted
  • 2 tablespoons baking powder
  • 1 1/2 cups butter or margarine, softened
  • 3 cups granulated sugar
  • 2 cups milk
  • 2 tsp Vanilla Extract
  • 8 egg whites
  • 1 Lime
  • 3 tbs of Lime Jello Mix (dry)

Directions:

  1. Preheat oven to 325°F. Fill Cupcake pan with 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 with hand mixer until stiff, but not dry. Set aside.
  5. With your stand mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition.
  6. Add in 3 tbs of dry Lime Jello mix – mix well to incorporate
  7. Beat in 1/3 cup of lime juice
  8. Beat in vanilla extract.
  9. Gently fold egg whites into batter.
  10. Pour batter into prepared pans.
  11. Bake for 18-22 minutes or until tops are lightly browned and toothpick comes out clean.

 

Whip Cream Frosting

  • 1 (8 ounce) package of cream cheese, softened
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 cups heavy cream

Combine the cream cheese, sugar, and vanilla extract in the bowl of your stand mixer. Use the whisk attachment and mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the heavy cream.

Stop and scrape the bottom of the bowl a couple of times while you continue.

Continue mixing until the frosting can hold a firm peak. Do not over beat though.

Decorations:

  • The zest of one lime
  • 15 graham crackers, crushed
  • Lime green sanding sugar

Once your cupcakes have cooled and your frosting is ready – pipe frosting onto each cupcake. Place the graham cracker crumbles on a plate and roll the edge of the cupcake in the crumbs. Sprinkle each cupcake with lime zest. Finish with a few lime green sugar sprinkles.

There you  have it! Fun, festive, and delicious!!  Until next time, Stay Sweet!

Xo, Jill

Birthday Cake Cupcakes

10 Jan

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

6 Jan

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

7 Dec

 

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!!

McCormick Halloween Giveaway

10 Oct

Happy Monday!

This weeks blog postings are going to be all about Halloween inspired cupcakes! I have an exciting giveaway to announce and some fun tutorials coming your way! So let’s dig in!

I received a McCormick Halloween Baking Kit in the mail on Friday and have been anxious to tell you guys about it since I opened it! The sweet people at McCormick wanted me to review some of their products and then give one of my lucky readers a kit of their own! Pretty cool, huh?

To be entirely  honest, I have always loved McCormick food colorings and vanilla extract, so I was more than happy to review their products and share with you all. It seemed to be a great fit!

The McCormick Halloween Baking Kit came with the following items:

  • 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!

My favorite is the McCormick black food coloring. It  is perfect for making scary Halloween cupcakes, like spider cupcakes, tombstone cupcakes, and even vampire cupcakes! Once Halloween is over though, you can still use the black food coloring for 100’s of other cupcake ideas. I like to use the black to outline some of my cupcake designs, or use it when making little eyeballs on character cupcakes.

The best thing about the McCormick black food coloring is that it actually turns the frosting black, rather than grey. So many black food colorings turn white frosting grey when you add it. With McCormick, you only have to use a few drops and you have perfect black frosting! I love that it is hassle free.

Before I give you some more great tips on how to use McCormick food colorings – let me tell you how you can win this awesome kit!

McCormick Halloween Baking Kit Giveaway Rules:

You must leave a comment on this blog post for every entry you submit

Mandatory:

Go the McCormick Facebook Page and tell them Stay Calm Cupcake sent you!

Extra Entries:

Follow my facebook page and leave a comment

Subscribe to my blog (on the top right hand side of the blog)

Follow me on Twitter and retweet about the contest. Use the tweet “@StayCalmCupcake is giving away a McCormick Halloween Kit!

It’s that easy! The giveaway ends on the 14th of this week and the winner will receive their kit by the following week. Just in time for Halloween.

Come back tomorrow because I’ll be sharing a great recipe for  Candy Corn Cupcakes! Have fun submitting your entries for the contest, I look forward to announcing the winner on the 14th!

Red Velvet Cupcakes

7 Oct

 

Happy Friday! It feels so good to know that in a few hours, my weekend will be here! I recently made red velvet cupcakes for a friends birthday and rembered just how much I love this recipe. Its such a great recipe that I am recycling this post from when I originally posted in over a year ago. Enjoy!

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Red Velvet cake and I used to have a bittersweet relationship…I could never get the recipe “just right”. That was until I found a recipe that I actually like, and am capable of creating. I adapted this recipe from Bobbly Flay’s show “Throwdown with Bobby Flay”. Enjoy the recipe, and enjoy all the praises you’ll get when you pass these little guys out.

Red Velvet Cupcakes

adapted from “Throwdown with Bobby Flay”

Makes 16 Large cupcakes – 24 regular size cupcakes

Ingredients

For the cupcakes:

  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 4 tbs unsweetened cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 ½  granulated sugar
  • 1 1/4 cups buttermilk
  • 3  large eggs
  • 2 tsp of red food coloring
  • 1/8 cup of water
  • 2 tsp of vanilla
  • 1 ¼ tsp of vinegar (white or apple cider)

Directions

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside. (**Sifting is very important here – I usually skip sifting, but I don’t skip it in this recipe because without sifting, your cupcakes won’t be fluffy and moist.)

In a mixer fitted with the paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line your cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool

 Cream Cheese Frosting

  • 2 packages of 8 oz. Cream Cheese
  • 3 cups of powdered sugar
  • 1 tbs of vanilla extract
  • 1 tbs heavy whipping cream
  • 2 Sticks of unsalted Butter

Cream together cream cheese and butter – Mix on high speed up soft and well combined

Add the powder sugar one cup at a time – mixing thoroughly after each cup

Add in the vanilla and mix well

Beat on medium high speed until desired consistency is achieved.

ENJOY!!