Tag Archives: frosting

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

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Chocolate Chip Cookie Dough

27 Jul

Cookie Dough Cupcakes. Yum!!

It’s Wednesday! That means halfway through the week. You made it this far, I think it’s time for a super indulgent treat! How about some chocolate chip cookie dough cupcakes? These cupcakes are so good, that I have a hard time sharing them. This recipe is fool-proof and will be one you use for many events to come. I promise!

Chocolate Chip Cookie Dough Cupcakes

Chocolate Cake: I always use this chocolate recipe!

Chocolate Chip Cookie Dough Frosting:

Recipe from The Cupcake Review

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup brown sugar, plus 2 tablespoons
  • 2 teaspoons water
  • 1/2 teaspoon vanilla
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup mini chocolate chips (optional)
  1. Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
  2. Store in refrigerator until ready to use.
  • 1-3/4 cups confectioners’ sugar
  • 1/2 cup unsalted butter, chilled
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk
  1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
  2. Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners’ sugar, mix until well combined.
  3. At this point you can mix in the eggless cookie dough mixture that you placed in the fridge. Mix in enough cookie dough to suit your taste. I like a lot 🙂

Frost your chocolate cupcakes with this delicious cookie dough frosting, top with some mini chocolate chips, or even some choco9late jimmies, and enjoy!!

Have a great rest of your week my friends. Stay Sweet!

Xo, Jill

Fourth of July Inspiration

20 Jun

Happy Monday!

As you all know – the 4th of July is right around the corner.  I LOVE the 4th of July! Great food, a day spent at the beach or laying by the pool, lots of friends, and an evening filled with fireworks – not many things could make me happier!

It’s also a great excuse to make really adorable and festive cupcakes! Before I decide what I want to make for the 4th, I took a look online and gathered some really awesome inspiration.

Enjoy 🙂

P.S. Just click the photo and it will take you to the site where I found the photo!

American Flag Cupcakes

Patriotic Tye-Dye – So much Fun! I also LOVE the little American Flag on the top. Perfect touch!

Ice Cream and Cupcakes - Nothing more American 🙂

Ice cream cone Cupcakes. A not-so-traditional approach to the normal ideas of red and white blue cupcakes. Simple but adorable!!

Simple and Elegant

This set up is just so perfect! I love the coordinating wrappers and the small red and blue flowers. This shows a perfect balance of color without having red, white, and blue overkill.

Popsicle Cupcakes!

Red, White and Blue “Bomb Pop” Cupcakes. I love the popsicle stick for added effect!Kids will go crazy for these!

Beautiful Swirl Frosting!

3 color striped frosting! This is such a fun technique. I’ve done it a few times here and here.

Lot’s of awesome ideas, right?! I am going to do a lot of baking and experimenting tonight, so make sure you check back for my 4th of July cupcake recipe and more decorating ideas!

Have a sweet day!

Xoxo,

Jill

Cinco De Mayo! Drink Up!

5 May

Adorable photo from we heartit.com

You absolutely CANNOT celebrate Cinco De Mayo without the Margarita! And what better way  to enjoy the fresh lime and tequilla combo, than in a cupcake version!

Enjoy mi amigos!! xoxo

Margarita Cupcakes

Ingredients:

3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
1.5 tsp. vanilla extract
1 cup buttermilk

Preheat oven to 325 degrees F. Line two muffin pans with cupcake liners. (Which I think is pretty obvious, but I figured I’d say it anyway)

Whisk together the flour, baking powder and salt and set aside.

Using a mixer, cream together the butter and sugar on medium-high speed until light and fluffy.

One at a time, add in the eggs. Mix well after each addition.

Add in the lime juice, lime zest and vanilla and beat well. Make sure your lime zest is small rather than large chunks – it will give the cupcake better texture.

Beat the flour mixture into the bowl. Do this in three additions, starting with the flour mixture and adding the buttermilk after the first and second flour additions.

Fill the cupcake liners about half-full with the batter (Again, obvious)

Bake 20 minutes until a toothpick comes out clean. Cupcakes will not brown so don’t be alarmed if they still look white.

Cool in the pan for about 5 minutes.

Tequilla Lime Buttercream

2 cups sugar
8 large egg whites
Pinch of sea salt (a pink is about ½ tsp.)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
4 tbsp. freshly squeezed lime juice

1 tsp of vanilla
3 tbsp. tequila (maybe more depending on the kind of day you’ve had)

Combine sugar, egg whites and salt in a medium sauce pan and heat until it reaches 160 degrees F and the sugar has completely dissolved.

Transfer to a stand mixer and beat on medium-high until stiff peaks form and it has cooled to room temperature. This takes awhile – so don’t get discouraged, just practice patience…or have a drink of that tequila.

Add in the butter, two tablespoons at a time — mixing well after each addition.

The mixture may start to look curdled…just keep mixing it and, eventually, it will look like frosting.

Stir in the lime juice and tequila.

**Before piping the frosting onto the cupcakes, I make a mixture of half lime half tequila to brush on the top of my cupcakes – This gives it a more authentic margarita taste vs. a lime cupcake with a kick. Trust me, you’ll want to do this **

Pipe the frosting onto the cupcakes

Decorate with a slice of fresh lime (or a candy lime) and green sprinkles.

I added straws to mine because I thought it looked cute – but it’s not necessary.

Enjoy!

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

Pineapple Whip Frosting

11 Apr

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

Classic Buttercream

29 Mar

*Image from weheartit.com*

I realized the other day that I don’t have one single post that gives a very basic buttercream recipe.  Shame on me!

Buttercream is perfect on any flavor cupcake, and is great for cake decorating as well. I love this recipe because I can easily adapt it to make any other flavor I dream up.

So here it is, my favorite buttercream frosting recipe!

Stay Calm Cupcake Buttercream

Ingredients

  • 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

Directions

  1. In your stand 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 half and half and the  vanilla – mix well for 2 minutes or until well combined
  4. If you want thicker buttercream – add more powdered sugar.

This is a perfect base frosting for many other yummy frosting flavors.

Add any of the following ingredients to change the flavor:

  • Fresh raspberry puree
  • Mint Extract
  • Peanut Butter
  • Lemon Zest
  • Lime Zest
  • Orange Zest
  • Apricot Jam
  • Oreo Cookie Crumbs
  • And lots more – just get creative!

Stay Sweet,

xoxo Jill