Tag Archives: free recipes

Coconut Pecan Frosting

13 Jan

Coconut Pecan Goodness!

Since I’m on this coconut kick, I decided to make German Chocolate cupcakes. And no German Chocolate cupcake is complete unless it has the traditional coconut pecan frosting. It’s the perfect mix of sweet and nutty that compliments the bitter chocolate cupcake so well.

This was my first time making this frosting, so I went to the trusted Martha Stewart cupcake book for her take on the frosting.

Here’s the recipe, with a few of my own little tweaks and notes:

Coconut Pecan Frosting

Makes enough for one 9-inch 3-layer cake (or 36 cupcakes!)

Ingredients

  • 3 large egg yolks
  • 1 can (12 ounces) evaporated milk
  • 1 1/4 cups packed light-brown sugar  (I used dark brown for a richer flavor and really liked the result!)
  • 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 2/3 cups (7 ounces) sweetened flaked coconut (Make sure you chop up the coconut. Sometimes the strings in the bag are way too long and makes for messy eating)
  • 1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped (I did not toast mine, bc I think it gives a very strong pecan flavor that over powers the frosting – but it’s a matter of preference)

Directions

  1. Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. (Should be the consistency of pudding)
  2.  Pour through a fine sieve into a bowl.
  3. Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

Enjoy this frosting on top of any chocolate dessert! Stay Sweet xoxo

Coconut Cream Cupckes

10 Jan

A perfect little getaway!

Coconut is the type of food that people either LOVE or HATE! I fall on the LOVE side of the argument. I love everything about coconut, from the texture, to the flavor, to the smell. I can’t get enough of it. If you are like me, then this cupcake is the perfect way to indulge in your coconut obsession. A moist coconut cupcake filled with milky coconut cream, and topped with vanilla buttercream and toasted coconut flakes. Divine!

Coconut Cream Cupcakes

Makes 2 dozen

  • 3 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 sticks (1 1/2 cups) unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup coconut milk
  • 8 large egg whites
  • 1 1/4 cups shredded sweetened coconut

Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

In a medium bowl, whisk together flour, baking powder, and salt

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla.

With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture; stir in shredded coconut.

Divide batter evenly among the muffin cups. Bake 20-23 until the cupcakes are golden brown.

Coconut Cream Filling

5 tablespoons of heavy cream

1 can of cream of coconut – Blend well so the large coconut bits are dissolved

½ cup of sweetened coconut flakes

1/2 cup of cool whip

½ cup of cream cheese

  1. In a blender, mix the cream of coconut to get rid of large coconut chunks
  2. In a mixer, beat together the cream cheese, cool whip, and cream of coconut
  3. Add to the mixer 5 tbs of heavy cream – beat until you get it to the desired consistency. You want it thick, but not too stiff.
  4. Add is the coconut flake and beat until well mixed.
  5. Put your filling in a piping bag and fill each cupcake with this yummy coconut cream

Vanilla Buttercream Frosting:

3 1/4 cups powdered sugar

1 cup butter, at room temperature

1/2 teaspoon vanilla extract

2 tbs of heavy whipping cream

  1. With an electric mixer, beat together sugar and butter. Mix on low until well blended.
  2. Continue mixer on medium for another two minutes.
  3. Add vanilla and whipping cream, beating on medium for another minute.
  4. Frosting should be light and fluffy.

For toasted Coconut Flakes, simply heat your oven to 350, spread the sweetened coconut flakes out evenly on a cookie sheet and bake for about 5 minutes. Keep a close eye on them though, they burn quickly! Use the toasted flakes to top your delicious cupcakes.

Share with some friends and enjoy!

Stay Sweet, xoxo

Jill

Strawberry Buttercream

30 Nov

Pretty in Pink!

It should come as no surprise to that I love anything and everything girly! Including the color PINK! I especially love pink around the holidays – aren’t hot pink Christmas trees adorable?? These days it’s “trendy” to decorate with colors other than the traditional red, green, and silver. So today I want to give you a recipe for festive strawberry buttercream cupcakes. These will be a huge hit at any holiday party and are really fun to decorate!

Strawberry Buttercream

 

Pink Holiday Cupcakes - Yum!

  • 2 sticks of softened sweet-cream butter (unsalted)
  • 3 cups of powdered sugar (no need to sift)
  • 2 tsp of Vanilla extract
  • 3 tablespoons of Strawberry extract
  • 2 tablespoons of whipping cream
  • Pink food coloring

Directions

  1. In a standing mixer with a whisk attachment, whisk together powdered sugar and butter on medium high speed. Once combined, whisk for about 3 minutes until light and fluffly
  2. Add the vanilla and strawberry flavoring – mix well
  3. Add the whipping cream and food coloring and whisk for another 3 minutes

Golden Butter Cupcakes

Complete with Snowflake Sprinkles!

  • 2 1/2 cup(s) (plus 2 Tbsp.) flour
  • 1 tablespoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1 cup(s) milk
  • 2 teaspoon(s) (pure) vanilla extract
  • 1 cup(s) (2 sticks) unsalted butter or margarine, softened
  • 2 cup(s) sugar
  • 4 large eggs

Directions

  1. Preheat oven to 350ºF.
  2. In medium bowl, stir together flour, baking powder and salt. In measuring cup, mix milk and vanilla.
  3. In large bowl, with mixer at medium-high speed, beat butter and sugar until light and creamy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with milk mixture, beginning and ending with the flour mixture. Beat just until smooth, scraping the bowl occasionally with a  spatula.
  4. Pour batter into cupcake liners and bake for about 20-22 minutes.
  5. Let cool completely before frosting the cupcakes.

Hope you enjoy the recipe! Til next time, stay sweet!

xoxo, Jill

P.S. Don’t forget you can get 10% off any cupcake purchase if you use the code SCCS10. Visit my shop for some yummy holiday treats. www.etsy.com/shop/staycalmcupcake

Happy Thanksgiving!

25 Nov

Pumpkin Spice Cupcake - Recipe Link Below

Happy thanksgiving everyone! By now I’m sure your house is bustling with the sound of cooks in the kitchen, family in the living room and the Macy’s parade on the tv. At least that’s how my house is!!

Today, as always, I am so thankful for my family, my close friends, my loving boyfriend, and of course…. All of my loyal blog readers!!!

Have a SWEET day everyone! Enjoy the time with family and friends.

Xoxo, Jill

For a yummy Pumpkin Spice Recipe – Click the link Below!

https://fontgirl.wordpress.com/2010/11/15/pumpkin-spice-cupcakes/

The Perfect Mint Buttercream!

10 Nov

Mint-Chocolate Cupcake

I am happy to announce that I perfected my Mint Buttercream recipe. After looking through what seemed like 100’s of online recipes, I found a few I liked and combined them. The result you ask? A really yummy, “I’d put this on anything and eat it” kind of frosting.

Needless to say, I made a batch of Mint-Chocolate cupcakes, ate one, and got them out of the house!!

Mint Chocolate cupcakes are perfect for the Holidays. Enjoy this recipe and make sure you share with others 🙂 Stay sweet xoxo

 

Mint-Chocolate Buttercream

 

Happy Holidays!

 

Ingredients

  • 3 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
  • Andes mint candies

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 5 minutes.

**Frosting will be very thick, but it’s supposed to be 🙂 **

These cupcakes are now available on my Etsy shop. Eight (8) cupcakes for $12, plus an extra treat because you read my blog! www.etsy.com/shop/staycalmcupcake  xoxo

Mint Chocolate Madness

8 Nov

Heavenly!!

Ok, so I have to admit….I have been craving the mint-chocolate combo for about the last 30 days! There is something so wintery and “festive” about cool mint and melt-in-your-mouth chocolate. I am a HUGE fan of those little Andes mints and love a York Peppermint Patty. Because I love this combo so much, I have been searching for the perefect chocolate mint cupcake recipe. Unfortunately, I haven’t really found one I like. Tonight though, I am going to try a combination of recipes, add in a few of my own ideas, and then (hopefully) indulge in some yummy chcolate mint goodness.

Until then, enjoy some inspiration for your own chcolate mint cupcakes. I will post the final recipe tomorrow along with some pictures of my treats.

Happy Monday readers. Enjoy!

P.S. I am sponsoring a new blog, and she’s offering a great give-away! Go check it out, she has some fabulous posts!  http://itssimplelove.blogspot.com/

 

Cookies-N-Cream Cupcakes

1 Nov

Happy Monday! Well, as happy as a Monday could possibly be, I guess. I trust everyone had a fun Halloween filled with sweet candies, fun costumes, and lots of laughter.

Cookies and Cream Cupcakes!

Since I don’t have any little ones, and I’m much to old to go Trick-or-Treating by myself, I didn’t get any candy this Halloween! In all fairness though, I could have bought myself a bag of treats from Target, but It just would not have been the same 🙂 So last night I whipped up a batch of Cookies and Cream Cupcakes! They were delicious! The absolute perfect late night snack. Here’s the recipe – I hope you enjoy them as much as I do.

Cookies and Cream Cupcakes

Vanilla  Cupcake (adpted from a vanilla cake recipe on foodnetwork.com)

  • 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 then 2 tbs though, or you’ll end up with lemon cake instead of vanilla

Make the Cupcakes: Preheat the oven to 350 degrees F.

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. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool.

Cookies and Cream Frosting

Directions

  1. Mix the Marhmallow and Milk Chocolate frostings together in a large mixing bowl.
  2. Mix until the frosting is a light brown color.
  3. Crumble the oreo cookies into very small pieces. I put my oreos in a zip-loc bag and rolled over them with a rolling pin. You don’t want large chunks, you want small crumbles.
  4. Add the cookie crumbs to the frosting. Mix on medium speed until well combined
  5. Place in piping bag and decorate your cupcakes!

This frosting is a great one to make if you have some leftover chocolate and vanilla frosting. While I used Marhmallow and Milk Chocolate frosting, you could easily use any kind of vanilla frosting and mix it in wth a choclate one.

** Don’t forget to enter my Stay Calm Cupcake Kit Giveaway!! TWO Winners will be announced on Nov. 8th https://fontgirl.wordpress.com/2010/10/27/619/

Until Next Time, Stay Sweet! xoxo