Candy Apple Cupcakes

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

I Need a Cupcake Fix!

Apple Spice and Buttercream

As much as I’m loving being part of the Shop Til You Drop Blog Crawl, I am desperately missing the sweet presence of cupcake on my blog! So I am going to remedy that with a delicious recipe for Apple Spice Muffin Cupcakes. Yum!!

Ingredients

• 2 1/2 cups all purpose flour
• 1 1/2 cups sugar
• 1 cup finely chopped, peeled apple
• 1/2 cup chopped walnuts
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2 large eggs
• 1 1/2 cups applesauce
• 1/2 cup melted butter

Directions

Combine all dry ingredients in a large mixing bowl.  Add eggs, butter, and applesauce.  Mix for 2 minutes at slow speed.  Scrape bowl.  Mix at medium speed for 1 minute.  Scrape bowl, and stir in chopped apples and walnuts.

Your oven should be preheated to 350 degrees.  spoon cupcake batter into cupcake pans lined with paper or foil cupcake liners.

Bake your cupcakes for 15-20 minutes.  Remove from pan, and cool completely on a wire rack.

Top with Buttercream Frosting and Enjoy!

Left-Over Cupcake Batter

Freeze! Don't throw it away!

I can’t tell you how many times I have made a full bowl of batter just to make 6 little cupcakes! I finally decided that I would try freezing my left-over batter in a glass pyrex container. I didn’t know if it would work or not, but it was better than wasting all the left-overs. The next time I needed to make cupcakes, I took the batter out, let it thaw ahead of time, and made my cupcakes as usual. I anxiously tasted the cupcakes after they had cooled, and to my wonderful surprise, they were fabulous, and still so fresh!! An added perk? When baked,  the thawed batter formed the most beautiful cupcake peaks!

I have saved myself so much time and money with this simple trick. So here are a few pointers for saving your batter:

1. I have tried saving in both plastic and glass Tupperware. I wasn’t happy with the way the plastic Tupperware preserved my batter. I now use soley glass Tupperware with a very secure lid.
2. Frozen batter only lasts for 7-10 days in the freezer. Any longer and it doesn’t rise or taste good at all. The sooner you can use it, the better.
3. Make sure all of the air is released from the Tupperware. The more air you have, the more ice crystals will form. No one like frostbitten cupcake batter!
4. Don’t use the microwave to thaw your batter. Give your batter a few hours to thaw before you are going to bake.
5. Make sure you label your batter with the flavor and the date – that way you don’t forget what it is, or when you first made it.

I hope this trick saves you as much time and money as it has saved me! Have a sweet day!

Xoxo, Jill

Sprinkles, Aprons and Minis

Happy Friday everyone!

I don’t know about you – but I am so glad the weekend is here! Today’s post is a mix-up of a few different things (all cupcake related though..of course!)

Every wonder how professional cupcake bakers get the perfect amount of sprinkles around the edge of their frosted cupcake? Me too, until I just tried it and realized it’s not hard at all!

Once you’re cupcake is frosted, pick out the type of sprinkles you want to use. Pour 1.5 Tablespoons of sprinkles into the palm of your left hand. Holding the cupcake in your right hand, dip the edge of the cupcake’s frosting in the sprinkles – rotate the cupcake’s edge in the sprinkles until you have made a complete circle. Fill in any spots that aren’t covered and VOILA – a very professional looking sprinkle job!!

Whats better than sprinkles?!!?

But what about looking the part?? Every cupcake baker needs an apron! My new sponsor Apron Queen  has just what you are looking for! Her shop is filled with the most adorable aprons and gloves!

Here are some of my favorites:

Cupcake Apron for Cupcake Baking!

"Diva Dish Gloves" by Apron Queen

Everyone looks cute in Pink Polka Dots!

 Stop by and check out her shop – if you don’t see a pattern you like, she will be happy to create a custom design just for you! I’m still trying to decide which apron I want to buy!

 

Feel like cupcakes but don’t feel like making them yourself? Good news…Today’s Special on Stay Calm Cupcake Shop is a 6 pack of Mini Cupcakes for only $3.00!! Head on over and order yours while supplies last.

Stay Sweet!

Xoxo, Jill

Mini Party Cupcakes

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!! **

Coconut Pecan Frosting

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

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

EASY Chocolate Mint Cupcakes

Only 5 days left!!!

Happy Monday! Its officially the week before Christmas! Most of us are running around like maniacs trying to get the perfect (not to mention very last-minute) gifts for our family members, trying to make the house semi-presentable  for visitors, putting on a half baked grin for your in-laws, and scouring the house for that darn scotch tape that you “swore  you saved from last Christmas”.

So today, I am offering you a 30 minute semi-homemade cupcake recipe. Yup – 30 minutes – including bake time! Just in time for that Christmas Party, or even Christmas day dessert. It’s so easy and the kids can even help!

Here’s what you’ll need:

1. Duncan Hines Double Fudge Chocolate Cake Mix
2. 3 eggs
3. 1/3 cup of Vegetable Oil
4. 1 1/4 cup of water
5. One pack of instant chocolate pudding
6. Andes thin mints
7. Chocolate Frosting (you can make your own or use the Duncan Hines canned frosting – note that making your own will increase the time it takes to make these cupcakes 🙂 For my favorite chocolate frosting click this link: https://fontgirl.wordpress.com/2010/09/13/chocolate-caramel-cupcakes/

Ok, here’s what you need to do:

Make the cupcakes according to the directions on the box

Add the package of instant pudding

Chop 10 Andes mints – add to the batter

Fill liners halfway with cupcake batter

Bake for 18-20 minutes

Let cupcakes cool (place them in the fridge for a few minutes to speed up the process)

Chop 15-25 Andes thin mints – place in a shallow bowl

With a knife, frost the top of each cupcake – no need for fancy technique, we are going to cover it up!

Dip each frosted cupcake in the chopped up Andes Mints

 

   

Display nicely – and enjoy!!

There you have it – an easy breezy recipe that is sure to impress!! Happy Holidays! xoxo

P.S. The winner of my Cupcake Magnet Contest is Beth from happylifehappywife.wordpress.com. Congrats Beth! You will get your cupcake magnets this week!!

Strawberry Buttercream

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

The Perfect Mint Buttercream!

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