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

Mint Chocolate Chip Cupcakes

St. Patrick’s Day is right around the corner, and what better way to celebrate than with some mint chocolate chip cupcakes! This recipe is a classic and the minty green frosting makes its perfectly festive for an Irish holiday.

Mint Chocolate Cupcakes

~*~ Makes 15 Cupcakes ~*~

Ingredients for Chocolate Cake:

• 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
• 1/2 Cup Unsweetened Cocoa Powder
• 1/2 Cup Milk
• 1 tbs Vanilla

Directions:

1.  Preheat oven to 350 degrees
2. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.
3. Add the eggs, one at a time beating until they are well combined.
4. In a separate bowl, combine the dry ingredients and whisk them until they are well combined
5. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine.
6. Add the liquids (milk & vanilla), scrape down bowl and beat to combine.
7. Continue adding the dry ingredients. Beat for another minute till smooth
8. Fill cupcake liners and bake for 20-22 minutes.

Mint Buttercream

Ingredients

• 2 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

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 3-4 minutes.

I like to decorate my cupcakes with mini semi-sweet chocolate chips. It’s also a nice touch to bake them in some festive cupcake liners.

There you have it, an easy and delicious way to celebrate the luck of the Irish!

Stay Sweet!

xoxo, Jill

Birthday Cake Cupcakes

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

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

Andes Mint Cupcakes

It’s official – the holiday season has arrived! Chick-fil-a is serving their seasonal peppermint mocha milkshake, Starbucks has their pumpkin coffees and minty latte’s, even McDonalds has a mint chocolate McFlurry. It became quite obvious that it was time for me to share my recipe for a delicious mint chocolate cupcake! If this doesn’t put you in a holiday mood, then I don’t know what will!

I love this recipe because it is easy and fool proof. Even the little one’s can help!

Here’s What you’ll need:

• 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 chopped Andes Mint Chocolates
• 1/2 Cup Unsweetened Cocoa Powder
• 1/2 Cup Milk
• 1 tbs Vanilla

~*~ Makes 15 Cupcakes ~*~

Directions:

1.  Preheat oven to 350 degrees
2. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.
3. Add the eggs, one at a time beating until they are well combined.
4. In a separate bowl, combine the dry ingredients and whisk them until they are well combined
5. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine.
6. Mix in chopped up Andes Mints
7. Add the liquids (milk & vanilla), scrape down bowl and beat to combine.
8. Continue adding the dry ingredients. Beat for another minute till smooth
9. Fill cupcake liners and bake for 20-22 minutes.

Frost with Mint Buttercream and Top with Andes Mint Candy Pieces.

For an easy decoration technique, spread your frosting over the cupcake with a knife. Dip each cupcake in chopped up pieces of Andes Mint Chocolate. Voila! Super Easy but still looks great!

Mint Chocolate Cupcakes with Chocolate Frosting instead of Mint

Smooth frosting with a knife over each cupcake.

Dip them in Ande's Mints and Enjoy!

If you prefer Chocolate to Mint, use my Chocolate Mousse Frosting recipe. It goes great with the Andes Mints!

Stay Sweet and have a great week! xoxo

Apple Pie Cupcakes!

Alright, I’m back! Sorry for being away for the better half of last month. If a crazy work schedule, endless amounts of late night baking, and an almost consistent stream of delivery orders aren’t good excuses…well then, I don’t have an excuse at all. Hopefully this SWEET recipe for apple pie cupcakes will help you forgive me.

I recently got a mini pie maker (yes, miniature, personal pies! Squee, I was so excited when I saw it on sale. I could not have physically left the store without having it as my own!) Making mini pies got me thinking though. A warm vanilla cupcake stuffed with apple pie filling and topped with cinnamon brown sugar frosting sounds really yummy! And I was right – it is so delicious. Even better – it’s just in time for the holidays!

Apple Pie Cupcake Recipe

Created by: Stay Calm Cupcake

Cupcake Batter

• 1 cup unsalted butter
• 2 cups sugar
• 1 1/4 teaspoons vanilla extract
• 4 eggs
• 3 cups sifted cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• Regular or silver cupcake paper liners

** I add 2 tbs of lemon juice to this recipe. You can’t taste the lemon in the cupcake; it just improves the vanilla flavor. Make sure to not put more than 2 tbs though, or you’ll end up with lemon cake instead of vanilla 😉

1. Preheat the oven to 350 degrees F.
2. In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full.
3. Bake at 350 for 10 minutes.
4. At the 10 minute mark, take your cupcakes out and spoon in some apple pie filling (directions below) to the center of each cupcake. I used 1 tbs for each cupcake and it turned out great.
5. Put back in the oven and continue baking for 12-15 minutes

Apple Pie Filling

• 4 Golden Apples
• ¼ cup of flour
• 1 cup of powdered suagr
• 4 tbs of apple juice
• ¼ cup of sugar
• 3 tsp of cinnamon
• ½ stick of butter

1. Peel your apples and dice them into small cubes.
2. In a medium microwave-safe bowl combine your apple juice, flour, sugar and cinnamon
3. Cube your butter and add it to the mixture in the bowl
4. Add you apple chunks and mix well
5. Cover with plastic wrap and microwave for 10 minutes – stirring halfway through
6. Place in the fridge to cool

Cinnamon Brown Sugar Frosting

• 1 stick of unsalted butter (softened)
• 1 stick of salted butter (softened)
• 4 cups of powdered sugar (sifted)
• 3 tbs of half and half
• 1 tbs of vanilla
• 2 tbs of cinnamon
• 2 tbs of light brown sugar

1. In your stand mixer, cream the butter and brown sugar 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 half and half and the vanilla – mix well for 2 minutes or until well combined
4. Add the cinnamon and mix well. Add more if the flavor is not as strong as you prefer
5. If you want thicker buttercream – add more powdered sugar.

There you have it. Frost your delicious apple pie cupcakes – top with some extra cinnamon if you want – and enjoy! These are going to be a definite addition to my thanksgiving dessert table.

Stay Sweet! xoxo

Back-to-School Baking

I went to Walmart last night and watched as moms furiously grabbed back packs and colored pencils, and children cried and carried on over Miley Cyrus notebooks, and college students left with nothing but junk food and beer….I was honestly so glad that I was no longer “going back to school”! I was heading “back to school” a little less than a year ago, and I remember being so ready to graduate from college that I would have given a limb  in order to forgo sitting through another classroom lecture.

With all the school spirit in the air however, I decided to dedicate this post to all of those who are going back to the classroom for another year, another semester, whatever. I also dedicate this to the moms that have to get their children ready for school – you’re patience when picking out school supplies and school clothes amazes me.

A friend of mine (http://happylifehappywife.wordpress.com/) sent me this recipe last week, and it’s the perfect back to school treat. Caramel Apple Cupcakes. Enjoy!

Caramel Apple Cupcakes – Recipe from http://justjennrecipes.com/caramel-apple-cupcakes/2008/10/22/

Visit JustJennRecipes.com for more fun recipes!

Apple cupcakes ingredients:
(frosting to follow)

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
1/2 cup melted butter
1 cup applesauce
1 cup shredded or finely chopped, Granny Smith apples

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

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

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

Now chop the apples. 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.

Bake for 15-20 mins, 17 works best for me.

Caramel Frosting ingredients:
1/2 cup butter
1 cup packed brown sugar
1/4 cup whole milk
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1tsp cinnamon
1 TB maple syrup

In a saucepan on medium heat, melt the butter and brown sugar. Give it a stir now and again. 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.

Remove pan from heat and stir in the powdered sugar and vanilla, cinnamon and syrup, mixing until frosting is smooth. I like to put it in the fridge for about 20 mins to cool down. Then I simply frost the cupcakes by dipping them into the frosting. It’s more of a glaze – in the sense that it will firm up.

Now the fun part – you can roll the sides in sprinkles and of course, for effect, put in a popsicle stick to make it look like a real caramel apple.