Tag Archives: homemade cupcakes

Strawberry White Chocolate Cupcakes

26 Oct

Hello Readers!

I am so sorry for being absent for over a week. I have been busy traveling for work, baking for birthday parties, and celebrating my boyfriends 25th! No worries, though, I am back…and with a fabulous recipe to share!

Strawberry White Chocolate Cupcakes - Yum!

I made these cupcakes for my cousins birthday this month. These decadent white chocolate cupcakes are topped with a yummy strawberry vanilla swirl frosting and can add the perfect touch of “girly” to any party.

Enjoy the recipe! xoxo

White Chocolate Cupcakes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 (1 ounce) squares white chocolate, chopped
  • 1/2 cup hot water
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 cup buttermilk

Directions

  1. Preheat oven to 350 degrees F.
  2. Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
  3. In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature. You can also melt the chocolate in your microwave for 1 min (in incriments of 30 seconds)
  4. In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition.
  5. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and 1 1/2 teaspoon vanilla.
  6. Pour batter into cupcake liners and bake for 18-22 minutes. The tops will be slighlty browned.

Strawberry Vanilla Frosting

Vanilla

  • 2/3 cup butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cups confectioners’ sugar
  • 2 tablespoons heavy cream

Beat 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners’ sugar. Add the cream and  whip on high speed until light and fluffy.

Strawberry Frosting (From MarthaStewart.com)

  • 1/2 cup whole frozen strawberries, thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

For the two-tone frosting effect, I used the same technique from my “Paintball Cupcakes” (https://fontgirl.wordpress.com/2010/09/17/paintball-cupcakes/)

Til next time, Stay Sweet!!

Halloween Inspiration

4 Oct

Fall is finally here! The weather in Florida is starting to cool down and I am begining to actually enjoy being outside again.

Today’s post is a collection of some Halloween inspirations. This week I will post some great Halloween and Fall inspired cupcake recipes, so make sure you check back! And don’t forget that tomorrow the winner of my Bake It Pretty give-away will be announced. You still have time to enter though – follow the link for the rules (https://fontgirl.wordpress.com/2010/09/21/bake-it-pretty/)

For now, enjoy some baking inspiration!

Adorable Candy Corn Cupcakes

Orange Velvet Cupcakes!

Halloween Candy Dots

Spider-Web Cupcake Wrappers

Candy Corn Cupcake Wrappers

Halloween Frosting with Spiderweb wrappers

Candy Corn Cake with Buttercream Frosting!

For recipes and more pictures of the above cupcakes, follow these links (They are in the same order as the pictures.) Enjoy!

  1. http://thecurvycarrot.com/2010/09/20/candy-corn-cupcakes/
  2. http://cupcakestakethecake.blogspot.com/2010/09/orange-velvet-cupcakes-for-halloween.html
  3. http://www.bakeitpretty.com/category_116/Halloween-Shop.htm
  4. http://www.fancyflours.com/cupcake-wrapper-spider-web.html
  5. http://www.bakeitpretty.com/item_1342/Tilt-a-Whirl-Baking-Cups-in-Orange.htm
  6. http://www.wasabimon.com/archive/ghoulishly-gluten-free-halloween-cupcakes/
  7. http://iheartcuppycakes.com/2008/10/15/candy-corn-cupcakes/

Simple Vanilla Cupcakes

5 Aug

I must start this blog by apologizing for my recent absence. I went to an airshow in Oshkosh, Wisconsin for work last week. I thought I would have time to post some things while I was away, but I was wrong. I was just too busy!

Today I am back at work and furiously trying to play catch-up. So for now, while I can’t give you a detailed blog about all of my traveling mishaps, or my luggage that weighed over 50 lbs because of cupcake supplies, I will give you a recipe that used while I was away (Yes, I made cupcakes on a work trip!)

I made yellow cake cupcakes with cream-cheese frosting (my favorite!!) Enjoy the recipe, its really simple and really yummy!

Vanilla with Cream Cheese Icing - Pure Heaven!

http://www.foodnetwork.com/recipes/gale-gand/the-perfect-yellow-cupcake-recipe/index.html

Cupcakes:

  • 1 cup unsalted butter
  • 2 cups sugar
  • 1 1/4 teaspoons vanilla extract
  • 4 eggs
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • Regular or silver cupcake paper liners

** I add 2 tbs of lemon juice to this recipe. You can’t taste the lemon in the cupcake, it just improves the vanilla flavor. Make sure to not put more then 2 tbs though, or you’ll end up with lemon cake instead of vanilla 😉

Make the Cupcakes: Preheat the oven to 350 degrees F.

In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)

Thats all for now, I promise to write a longer blog this evening or maybe tomorrow. I recently got some great cupcake supplies that I can’t wait to review for you guys.

Til next time, stay sweet! xoxo