Butterscotch Rum Frosting

Hooray For Booze Infused Cupcakes!

Hello Friends!

It’s been too long since I last posted. I have been busy, busy, busy lately so bear with me while I give you some fun updates! First things first, the truck is so close to completion. We are looking for a company to do the graphics now and hope to be running by the 1^st or 2^nd week in June – so exciting! I absolutely cannot wait to share photos with you.  I’ve also been busy making some great connections in the Orlando and Daytona area and have the opportunity to participate in some seriously awesome events!

I’ll be giving away lots of cupcake minis at SheCon 2012 this weekend in the Crave Local booth. She Con is an amazing conference for female bloggers (Yay for girl power!!). This year it is being held at Disney! Exciting, right?! So if you’re a female blogger in the Orlando area, you should look into getting your ticket. It’s going to be an awesome event! Click here and you can even get 50% off your ticket price!! 

I’m also going to have my cupcakes at a CraveAmerica event in Orlando on June 14^th – more details to come!!

And last but not least, let’s have a little Cupcake Wars update – shall we?? Ok, if you insist! I recently got an email from the producers saying that they really like our brand, our video, and our energy! The email stated that we have made it to the final, final, final round of auditions!! I was told I’ll be contacted within the next week or so to hear the official decision and to start discuss filming schedule! Nothing is guaranteed yet, but I’m so proud of myself for even making it this far. Just goes to show that hard work pays off, and I’m not crazy for trying to pursue my dreams of business ownership and success.

I feel really blessed and overly excited about all the opportunities that are coming my way. I’m ready to kick this business up a notch 🙂

Ok! Thanks for humoring me…the updates are over. On to the recipes!!

Today I am going to share a delicious recipe for Butterscotch Rum frosting! This the frosting to use if you really want to WOW party guests!

Butterscotch Rum Frosting

Ingredients:

• 2 sticks of unsalted, room temp, butter
• 3 cups of powdered sugar
• ½ cup of flour – just trust me on this!
• Pinch of salt
• 2 cups of Butterscotch chips (I get mine in the baking isle at Publix)
• 4 tbs of dark rum

Directions:

1. Melt the butterscotch chips in the microwave (or you can use stove top method) Let cool completely before using in frosting
2. In a stand mixer, cream the butter on medium speed for about 2 minutes. You want it to be smooth
3. Slowly add in 2 cups powdered sugar and mix on low speed until well combined
4. Add in the 4 tbs of rum and the remaining cup of powdered sugar. Add them at the same time.
5. Mix on medium speed for a minute
6. Add in the cooled butterscotch and mix until well combined
7. At this point your frosting will be too thin – add in the flour and the salt.
8. Mix on medium speed for 1 minute
9. Frost your cupcakes and enjoy!

Extra Tips:

If you want a stronger rum flavor, I suggest brushing the top of the cupcake with rum. If you put more rum into the frosting, it doesn’t hold up too well. Just my experience.

Always remember to add your liquids, especially liquor, in with your powdered sugar. This prevents the butter from curdling.

I like this frosting on a dark chocolate cupcake filled with butterscotch pudding. I hope you enjoy it as much as I do!

Stay Sweet.

Jill

Chocolate Caramel Spice Frosting

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

Butterfinger Cupcakes

 

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!!

Red Velvet Cupcakes

 

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!!

Marshmallow Love!

Marshmallow Whip Frosting

To be honest, I often get tired of using classic vanilla frosting for my cupcakes. I know it’s a favorite of many, but I like to mix it up a little. This Marshmallow frosting is the perfect way  to add some variety your cupcakes!

It’s a great addition to chocolate cupcakes, lemon cupcakes, strawberry cupcakes, or my favorite..coconut cupcakes! Enjoy xo

Looks Delish!

Marshmallow Whip – From the book “Baking: From my home to yours”

1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1/2 tablespoon pure vanilla extract – 1/2 tablespoon of Marshmallow flavoring

1. Put the egg whites in your mixer bowl or in another large bowl – Make sure the bowl you use is 100% dry.
2. Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes.
3. Uncover your saucepan and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites on medium-low speed.
4. Remove mixture from heat – let cool until temperature reaches 235 degrees.
5. When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl.
6.  Add the vanilla and marshmallow flavoring and keep beating the whites at medium speed until they reach room temperature, about 5 minutes.

Use Marshmallow Frosting for a Smore's Cupcake!

Don’t forget to to join in on the Shop Til You Drop Blog Crawl! Another great giveaway starts tomorrow!

~*~ All images are from weheartit.com ~*~

Pineapple Whip Frosting

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

Key Lime Frosting and a Giveaway Winner!

Happy March 1^st lovelies!! You know what that means…I can finally start talking about St. Patrick’s Day. I’ve got some really yummy, festive, and fun recipes to share with you guys and I just can’t wait!

First things first though – let’s announce the winner of my Delightful Designs Giveaway!

Drum Roll Please…….

The Winner is SuckersbySteph! Congrats – I will email you today the details of your prize!

Now, on to a very green frosting recipe! I love this Key Lime Frosting and it’s perfect color to celebrate the luck of the Irish!!

What you will need:

• 1/2  cup  butter, softened
• (16-ounce) package powdered sugar, divided
• 1/3  cup  milk
• 1 key lime

Directions:

• Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar, beating at low speed until blended.
• Add milk, beating until blended. Gradually add remaining powdered sugar, beating until blended. Stir in 2 tbs grated lime rind and 3 tbs of lime juice.

Perfect for frosting Vanilla, Coconut, Strawberry, or Lemon Cupcakes!

Enjoy xoxo

Jill