Tag Archives: holiday treats

Seasonal Trail Mix

24 Oct

Fall Inspired Trail Mix

This recipe is admittedly not a cupcake recipe. But it’s just so easy and delicious that I couldn’t help but share it! I made these trail mix jars as favors for a bridal shower this weekend and they were a huge hit!

Yummy Treats - Festive Sweets

My Fall inspired Trail Mix Treat Jars are fun to make and would be great little presents for co-workers, teachers, school lunch boxes, and more. Let’s get started!

What you’ll need:

  • 8 oz Mason Jars (optional)
  • 1 bag of Pretzels
  • 3 Cups of Honey Roasted Peanuts
  • 2 Cups of Walnuts
  • 15 Caramel Squares (I cut them into smaller chunks)
  • 4 Cups of Candy Corn
  • 4 Cups of Raisins
  • 4 Cups of Cranberries
  • 1 large bag of Reese’s Pieces

Ina large bowl, mix all of your ingredients together. Fill each mason jar with trail mix. I like to use cupcake liners and ribbon to decorate the top of the mason jars.

Don’t feel like using mason jars? Here’s some other fun ideas for sharing your trail mix:

  • Fall colored goody bags
  • Clear Ziploc bags
  • Big Punch Bowl
  • Solo Cups
  • Piping bags tied with ribbon
  • Small Tupperware

Have fun creating these cute little mason jar treats!

~ Stay Sweet~

xoxo

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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!

EASY Chocolate Mint Cupcakes

20 Dec

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!!

Christmas Tree Treats!

2 Dec

Today in Florida the weather is refreshingly chilly, a bit windy, and so very seasonal!! I was admittedly not in any sort of holiday spirit a week ago, but am coming around. I finally feel like being festive!

Today’s recipe is for Christmas Tree Cupcakes. These cupcake are so easy, and are a great project to do with the kids or even a group of your girlfriends. The decorating options are endless and people won’t believe how delicious these little trees taste!

Christmas Treats!

For starters, you will need to decide on a base flavor for your cupcake. I chose chocolate because I knew I wanted to top it with my mint buttercream. But if you don’t like mint chocolate you can make regular buttercream frosting and tint it green.

Here is the buttercream recipe I use (and love!!)It is a wonderful base recipe that can be adapted to almost any flavor you desire!!

Easy Buttercream

  • 2 sticks of softened butter
  • 3 cups of powdered sugar
  • 3 tbs of whipping cream
  • 1 tbs of vanilla

**If you want this to be mint buttercream, simply add mint extract and tint with green 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 fluffy
  2. Add the vanilla extract (if using mint, add the mint extract at this time) – mix well
  3. Add the whipping cream and food coloring and whisk for another 3 minutes

To decorate fill a piping bag with your frosting and cut the tip off. Make sure you have a large enough hole for the frosting to come out of. Pipe the frosting onto your cupcake starting from the bottom and swirling your way to the peak of the tree. Practice a few times if  you aren’t comfortable with it.

Gather your Christmas sprinkles and start decorating! I used little candy pearls and placed them on first. I then used little snowflake sprinkles and placed them around each layer – topping the tree off with one as the star. You honestly cant go wrong here, any type of sprinkle you use will be absolutely adorable!

Voila – Christmas Tree Cupcakes! I took mine into the office and they were such a hit. People always love a festive treat!

Til next time, stay sweet xoxo

P.S. Don’t forget to order your cupcake goodies for the holidays. I have added a ton of new stuff to my shop. Visit me at www.etsy.com/shop/staycalmcupcake . Use code SCCS10for a  10% DISCOUNT!

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