Tag Archives: cupcake

Candy Apple Cupcakes

29 Aug

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

Banana Nut Crunch Cupcake Topping

26 May

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

Vintage Giveaway

19 May

Ah, Thursday! One day closer to Friday – Yay!

Today’s final Blog Crawl giveaway is an adorable tank by Sophia Okada Etsy Shop. Her shop specializes in lots of vintage goodies – perfect for any fashionista! Read below to check out how you can enter this giveaway!

I have some more exciting news. All the giveaways will be opened 5 extra days! Giveaways will close at 11:59 pm on Tuesday the 24th. Prize winners will be announced on Wednesday the 25th at 5 pm EST. So if you haven’t entered, here’s your chance. What are you waiting for :)

You can enter to win:
Gourmet Chocolate Pops
Handmade Rose Accessories
Carseat Canopy
Free Blog Button and Etsy Banner
Free Cupcakes
Toddler Tutu

Custom Christmas Stocking

Have a great day ~ Stay Sweet!



Hi, I’m Sophia. I’m a student currently residing in Los Angeles and planning to move to New York City this coming fall.I ‘m a big lover of fabrics and fashion and being able to open a small online shop is now my creative virtual outlet.  I designed my Sophiaokada Etsy shop to be filled with the fun things such as handpicked vintage and funky, recrafted and handmade clothing by yours truly. :)





Giveaway:

A vintage red 100% silk vintage shirt. A youthful, tank-top style that drapes beautifully. Perfect for summer nights!

Size: Small
Material: 100% Silk
Circa 1980s
Valued price: $32

Make sure to head over to Sophia’s blog to enter the giveaway!

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

FREE Printable Cupcake Toppers

5 Apr

Cute Cupcake Toppers - for FREE!

I used to think that cupcake toppers were unnessecary. I used ot think that if you took the time to put something on a cupcake, it should be edible. But…I have changed my mind. I’m a female, so I’m allowed to!

I have slowly grown to love the idea of cupcake toppers. Mostly for their versatility in design and simplicity in execution.  Cute little designs glued back-to-back with a toothpick stuck in the middle – such adorable finishing touch to any cupcake!

Cupcake toppers are great for personalizing birthday parties, office parties, and holiday parties. Here is a collection of FREE cupcake topper cut-outs. All you have to do is print them, assemble them, and use them!

I recently used cupcake toppers for a little girl’s 2nd birthday party I catered– they were pink and blue with baby elephants! The toppers really did add the perfect finishing touch to the cupcakes. Enjoy the freebies, and happy decorating!

Stay Sweet!

xoxo, Jill

Chocolate Caramel Pretzel Cupcakes

24 Feb

 

Salty+Sweet=Amazing!!

It’s finally Thursday – only one more day until Friday – glorious Friday!! So let’s chat cupcakes! I’m thinking sweet and salty cupcakes!

I was inspired the other night to create a recipe for a crunchy pretzel cupcake topped with chocolate frosting and drizzled with caramel. What could be better? I don’t know about you, but I love the sweet and salty combo!

Let’s get started!

The base of this cupcake is a butter cake. For that you will need:

  • 6 large egg yolks
  • 1 cup (240 ml) milk
  • 3 teaspoons vanilla extract
  • 3 cups sifted cake flour
  • 1 1/2 cups granulated white sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons (a stick and a half) unsalted butter, room temperature and cut into pieces
  • 3 cups of crushed up pretzels

 

Directions

  1. Preheat the over to 350 degrees
  2. Line your cupcake pan with cupcake liners
  3. Fill each cupcake liner with 1.5 tbs of crushed pretzels
  4. In a medium bowl combine the egg yolks, 1/4 cup milk, and vanilla extract.
  5. In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended.  Add the butter and remaining 3/4 cup milk.  
  6. Mix on low speed until the dry ingredients are moistened.  Increase the mixer speed to medium and beat for about 2 minutes.
  7. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.  
  8. Pour the batter over the crushed pretzels in each of your cupcake liners
  9. Bake for 18-20 minutes – until golden brown on the top

Top with gooey chocolate frosting and drizzle with warm caramel. Sprinkle with remaining pretzel bits if desired. The perfect late night snack! Even better with a cocktail!

 Enjoy xoxo

 Jill

Don’t forget to enter my Delightful Design Giveaway!!

Left-Over Cupcake Batter

15 Feb

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

Monday Pick-Me-Up Cupcake

31 Jan

Coffee Cupcakes!

Alright, as promised, here is a yummy cupcake recipe to kick off your week right!

Dark Chocolate Coffee Bean Cupcakes

Cupcake:

  • 1 1/8 cups all-purpose flour
  • 1/4 cup Ghirardelli Unsweetened Cocoa
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated white sugar
  • 1/2 cup and 2 tbs of whole milk  
  • 1/3 cup strongly brewed coffee
  • 1/2 cup unsalted butter, melted

Directions:

  • Preheat the oven to 350 degrees F. Line Cupcake Pan with liners
  • Sift together the flour, cocoa, baking soda, and salt.
  • In a mixer on medium speed, whisk together the egg, brown sugar, and white sugar. Add in the milk, coffee, and melted butter.
  • Slowly whisk in the dry ingredients.
  • Bake for 15 minutes.

Frosting

  • 1 teaspoon instant coffee granules
  • 2tbs of brewed coffee
  • 1/4 cup milk
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons butter or margarine
  • 1 1/2 teaspoons vanilla extract
  • 4 cups confectioners’ sugar – add more for a thicker consistency

Directions:

  1. Cream Butter and powdered sugar in a mixer on medium high speed.
  2. Mix together instant coffee, brewed coffee, milk, cocoa powder, vanilla extract
  3. Add to mixer and whisk on medium high for about 3 minutes or until desired consistency is reached.
  4. Put in piping bag and frost your cupcakes
  5. Garnish with coffee beans or chocolate shavings if desired

The perfect morning pick-me up or after dinner treat! Enjoy!

Xoxo,

Jill

**Image courtesy of http://ladylorien.tumblr.com/page/2 **

Fresh Berry Frosting

20 Jan

25 days til Valentine's Day !

Can you believe it is already the end of January?!? I do not enjoy how fast time is flying. Seems the older I get, the more I find myself questioning where the heck the time went!! It doesn’t help that many stores had Valentine’s decorations and candy on sale before Christmas was even over. I LOVE Valentine’s day – but they started pushing it a little early this year!

Speaking of , there are officially 25 days left until Valentine’s Day. Which means we all still have a decent amount of time to think about what we are going to get that special someone on the day that celebrates love! It also means that for the next 25 days, I have an awesome excuse to bake, decorate, and eat tons of girly pink cupcakes!

Today I want to share some Valentine Inspiration with you. Hopefully this will help you start thinking about the many SWEET ways we can celebrate Valeninte’s Day – starting with fresh Strawberry Frosting!

**The frosting in the pictures is my Strawberry Buttercream. Unfortunately, I do not have a picture of my Fresh Strawberry Frosting. **

Fresh Strawberry Frosting

This yummy strawberry frosting is perfect for any chocolate, vanilla, or lemon cupcake. It is fresh, elegant, and taste amazing! The pink color and the fresh strawberries make it the perfect Valentine’s treat. This frosting is different from my Strawberry Buttercream, but just as easy and just as yummy! 

 Ingredients

1.    4 cups of fresh strawberries (frozen will work just as well, make sure you thaw them though)

2.    1 stick of room temperature butter

3.    8 oz of low-fat cream cheese

4.    ½ tsp of vanilla extract

5.    4 cups of powdered sugar

6.     1 cup of white sugar

7.     2 tbs of water Pink food coloring (optional)

Directions

• In a mixer on medium high speed with your paddle attachment, cream together the butter and cream cheese

• Slowly add in the powdered sugar one cup at a time, making sure it is fully combined before adding the next one.

• Add the vanilla and mix on high for 3-5 minutes

• Dice up the strawberries in small cubes, put in a medium sauce pan

• Add 1 cup of white sugar and 2 tbs of water to the strawberries

• With a potato masher, mash the strawberries together with the sugar

• Heat on medium heat until mixture comes to a boil.

• Let cool in the fridge until mixture thickens

• Add the cooled strawberry compote to the mixer and combine with the frosting (make sure your strawberries are completely cooled or you will ruin your frosting) Mix for 2 minutes.

• Add pink food coloring for a pinker frosting (optional)

XOXO

There you have it, yummy strawberry frosting! I like this frosting best on top of a chocolate cupcake- it’s a fun take on chocolate covered strawberries :) After all, who doesn’t love strawberries and chocolate!

Enjoy the recipe and keep an eye out for a Valentine’s Giveaway – coming soon!!!

Xoxo Jill

*All photos are property of Stay Calm, Have a Cupcake. Photos by ABYoung Photography**

Lemon Meringue Cupcakes

3 Jan

After a very long, and much needed break, I am back! I hope you all had a wonderful Holiday and enjoyed some marvelous New Year’s parties and treats. I don’t know about you, but I’m ready for some lighter sweets. I have had so much chocolate in the past 14 days that I’m starting to look like I belong in Willy Wonka’s chocolate factory!

Today’s cupcake recipe is one that I absolutely adore! It’s a combination of two yummy treats: 1) Lemon Meringue pie 2) Cupcakes!

This Lemon Meringue cupcake is great for a light dessert or an afternoon snack. Don’t be intimidated by the meringue, it’s pretty easy!

Lemon Cake

  • 3 cups self-rising flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups white sugar
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1 cup whole milk, divided
  • 1 1/2 tablespoons fresh lemon juice

Lemon Custard Filling

  • 1/2 cup white sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 3/4 cup water
  • 1/3 cup lemon juice
  • 2 tablespoons butter

In a large saucepan combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

Meringue Topping

  • 4 egg whites
  • 6 tablespoons sugar
  • 1/2 teaspoon cornstarch
  • Pinch salt

Cupcake Directions:

  • Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
  • Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  • Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  • Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
  • Fill a piping bag with the lemon custard. Fill the center of each cupcake with the custard. The easiest way to do this is to use an apple corer to remove a portion of the cupcake center.

Meringue Directions

  • In a medium bowl beat the egg whites until soft peaks form. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the suagr dissolves. Spoon the meringue into a piping bag. Pipe the meringue in peaks onto each cupcake.  Torch the meringue to give it’s golden color -  or bake for 10  minutes at 350 degrees.

Let cool and enjoy!

Till next time, stay sweet. xoxo

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