Tag Archives: funky cupcakes

Funky Fresh Tie-Dye Cupcakes

18 Apr

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

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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

Mini Party Cupcakes

25 Jan

Miniature Party Bites!

I love these miniature little cupcakes for several reasons:

1) They are so darn easy  to make!!

2) They look beautiful and require little to no decorating skills

3) They add the perfect amount of “pazzaz” to any birthday party!

So let’s get started! For these cupcake you will need a miniature cupcake pan and miniature cupcake liners.

I chose to make a vanilla butter cake as my base – you can use whatever yummy recipe you feel comfortable with.

Vanilla Butter Cake:

  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3 teaspoons vanilla extract
  • 1 cup (2 sticks) unsalted butter or margarine, softened
  • 2 cups 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 (I usually fill them close to the top of the liner that way they puff up nicely) and bake for about 18-20 minutes.
  5. Let cool completely before frosting the cupcakes.

 

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
  • 1/4 tsp of lemon juice
  • 1/4 tsp of orange juice
  • Rainbow colored sanding sugar
  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. Now here’s my secret…I add a little bit of lemon and orange juice to this frosting. This gives it a hint of fruity flavor that makes the mini cupcake even more fun! Kids love it too! Omit this step if you want a pure vanilla buttercream
  5. Frosting should be light and fluffy.

Fill a piping bag with your frosting. Cut the tip off so there is a small hole. Pipe the frosting onto each cupcake – leaving only a dollop of frosting on each – do not worry about spreading out or piping in a design.

Pour your multi-colored sanding sugar onto a plate.

Dip each frosted cupcake into the sprinkles – smashing the frosting down around the top of the cupcake.

And there you have it – gorgeous, colorful, and delicious cupcakes that were super easy to make!! You’re cupcakes are going to be a hit at any party you bring them too. I just know it!

Stay sweet xoxo

Stay Calm Cupcake!

** Follow me on Twitter @ StayCalmCupcake – I only need 27 more followers and I will give away 2 free cupcake kits!! **

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

Paintball Cupcakes

17 Sep

Packaged up and ready for delivery!

I recently had a lady order cupcakes for her son’s 14th birthday. She ordered “paintball themed” cupcakes. To be honest, I was a little stumped at first. How on earth was I going to pull off, “paintball” cupcakes ?! I have never been paintballing in my life, not to mention the thought of getting hit by an exploding ball of paint makes me cringe! Luckily, I was able to think of some pretty fun ideas and the overall presentation turned out really great! I decided to color the icing in bold colors and used a frosting trick that allowed me to pipe two colors at once. I think this gave the cupcakes a paintball feel. What do you think?

Two-Tone Frosting

 

To create the two-tone effect, I wrapped the blue icing in plastic wrap and rolled it into a thin tube. I did the same thing for the yellow icing. I then cut the tips of the plastic wrapped frosting “tubes” and put both colors of icing in one piping bag. Voila, two-tone icing!! This trick is really easy and saves from a big mess!!

 I hope the birthday boy liked his cupcakes and had a great birthday!

      Until next time, stay sweet! xo

Double Cup Cupcakes

2 Sep

Hello readers! Can you believe that September is already here? I am happy to say that I have been busier than ever with baking projects. From bridal showers, to birthday parties, my plate has been pretty full. I am excited though, to share with you today’s INGENIOUS cupcake topper idea. I know you are going to love it!! So without further adieu….I present “Double Cup Cupcakes”

I got this idea from one of my favorite blogs, “Confessions of a Cookbook Queen” (http://confessionsofacookbookqueen.blogspot.com/2010/05/cupcake-cupcake-toppers.html. They are cupcakes with cupcake toppers, so cute, and so easy!!

Cupcakes on Cupcakes..this is an idea I can get behind!!

Picture by Confessions of a Cookbook Queen

You will need:

Frosting of your choice

  • Piping Bag
  • Sprinkles
  • Red Sugar Pearls
  • Reese Cups

Simply unwrap the Reese’s cup, but leave the paper wrapper on. Pipe frosting on top like you would a regular size cupcake. Add miniature sprinkles and tada!! You have a really cute cupcake topper.

**Hint: You could also use these for cake toppers, or miniature candies at a child’s birthday party. The options are endless.

For the cupcake portion, you could use almost any recipe. I would choose chocolate to compliment the Reese cup.

Chocolate Cupcakes
Makes 18-24 cupcakes

3/4 cup unsweetened cocoa powder (I always use Hershey’s)
1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/2 cups sugar
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons canola oil
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees.

Sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, buttermilk, oil and vanilla. Beat until smooth with an electric mixer, about 3 minutes.

Divide batter evenly among muffin cups, filling each cup no more than 2/3 full.

 Bake 20 minutes. Transfer to a wire rack; let cool completely before frosting.

For the Frosting, I say cream-cheese or butter cream: Recipes for Frosting found here!

Now, top them with sprinkles and the miniature cupcakes candies! These have to be the cutest double cup, cupcakes ever!!

__________________________________________________________________________

A Sweet Little Cupcake

Today’s  blog is dedicated to a sweet little girl named Madelyn. 

Madelyn

I went to high-school with Madelyn’s mom, Danielle. While I have never “officially” met Madelyn, the pictures that her mommy posts on FaceBook let me see what  a sweet little child she truly is. Madelyn is a special little girl not only because of her adorable chubby cheeks and her two-tooth smile, but because she has Down Syndrome, and fights every day to do things that we all tend to take for granted. Please take a second and visit Madelyn’s fundraising page. Danielle and “Maddy” are raising money to walk in the “Step up for Down Syndrome” walk on October 16th. To read more about Madelyn and the walk, or to donate to a great cause, please visit http://www.firstgiving.com/madelyncopello

Friday Edition of Cupcake Cocktails

27 Aug

Happy Friday everyone! You have survived the week and only have a few hours left until the weekend is yours!! Last friday I posted a recipe for an oh-so-delish margarita cupcake (https://fontgirl.wordpress.com/2010/08/20/). This Friday however, I am all about the Strawberry Lemon Malibu Cupcake!

Enjoy the recipe and remember to eat responsibly 🙂

Strawberry Lemon Malibu Cupcakes

Makes about 12 cupcakes

INGREDIENTS

For lemon cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cups granulated sugar
4 tbsp (1/2 stick) salted butter, softened
2 eggs
1/2 cup buttermilk
3 tablespoon finely grated lemon zest
2 tablespoon fresh lemon juice

1 tsp vanilla extract

For malibu  meringue buttercream
2 egg whites at room temperature
1/8 teaspoon cream of tartar
1/4 teaspoon fresh lemon juice
1/2 cup sugar
1/4 cup water
12 tbsp (1-1/2 sticks) unsalted butter, cut into pieces and softened
2 tablespoons Malibu Caribbean Rum, coconut flavor, to taste

For Strawberry Puree

15 Strawberries – 3 tbs of sugar – 2 tsp of lemon juice

 

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350°F.

Line pan with cupcake liners.

Combine the flour, baking powder, baking soda, and salt in a medium bowl and stir to combine.

In the bowl of your mixer, combine the butter and sugar and beat until well-blended on medium speed. Add the eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour. Beat in the lemon zest and juice.

Fill each cupcake cup about two-thirds full and bake for about 17-22 minutes. Allow to cool completely before frosting.

To make buttercream—
Beat the egg whites in the bowl of your mixer with the whisk attachment until frothy, then add the cream of tartar and beat just before stiff peaks form.

Meanwhile, stir together the sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved and washing down side of pan with a pastry brush dipped in cold water. When syrup reaches a boil, put your candy thermometer into it and continue boiling, without stirring, until it reaches about 238-242 degrees Fahrenheit.

Immediately remove from heat, and slowly pour the hot syrup in a thin stream into the egg whites, beating constantly at high speed and making sure to not pour directly on the side of the bowl. Beat meringue until the bowl is cool to the touch.

Change out your whisk for your paddle attachment and scrapes down the sides of the bowl. On medium speed, gradually add butter about two pieces at a time, beating well after each addition until incorporated. Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added, but will come back together before beating is finished. If that doesn’t work, try chilling it a bit in case your meringue was too hot.) Finally, add the Malibu and mix thoroughly

To make puree—
Mash the strawberries, lemon juice, and sugar together. Heat to a slow boil over medium heat. Let cool before you drizzle on cupcakes.

To assemble cupcake—
Pipe the Malibu frosting on each cupcake. Drizzle some strawberry puree on top. Garnish with a strawberry if desired.