Red Velvet Cupcakes

 

Happy Friday! It feels so good to know that in a few hours, my weekend will be here! I recently made red velvet cupcakes for a friends birthday and rembered just how much I love this recipe. Its such a great recipe that I am recycling this post from when I originally posted in over a year ago. Enjoy!

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Red Velvet cake and I used to have a bittersweet relationship…I could never get the recipe “just right”. That was until I found a recipe that I actually like, and am capable of creating. I adapted this recipe from Bobbly Flay’s show “Throwdown with Bobby Flay”. Enjoy the recipe, and enjoy all the praises you’ll get when you pass these little guys out.

Red Velvet Cupcakes

adapted from “Throwdown with Bobby Flay”

Makes 16 Large cupcakes – 24 regular size cupcakes

Ingredients

For the cupcakes:

• 2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 4 tbs unsweetened cocoa powder
• 1 1/2 cups vegetable oil
• 1 ½  granulated sugar
• 1 1/4 cups buttermilk
• 3  large eggs
• 2 tsp of red food coloring
• 1/8 cup of water
• 2 tsp of vanilla
• 1 ¼ tsp of vinegar (white or apple cider)

Directions

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside. (**Sifting is very important here – I usually skip sifting, but I don’t skip it in this recipe because without sifting, your cupcakes won’t be fluffy and moist.)

In a mixer fitted with the paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line your cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool

 Cream Cheese Frosting

• 2 packages of 8 oz. Cream Cheese
• 3 cups of powdered sugar
• 1 tbs of vanilla extract
• 1 tbs heavy whipping cream
• 2 Sticks of unsalted Butter

Cream together cream cheese and butter – Mix on high speed up soft and well combined

Add the powder sugar one cup at a time – mixing thoroughly after each cup

Add in the vanilla and mix well

Beat on medium high speed until desired consistency is achieved.

ENJOY!!

Chocolate Chip Cookie Dough

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

Fresh Berry Frosting

25 days til Valentine's Day !

Can you believe it is already the end of January?!? I do not enjoy how fast time is flying. Seems the older I get, the more I find myself questioning where the heck the time went!! It doesn’t help that many stores had Valentine’s decorations and candy on sale before Christmas was even over. I LOVE Valentine’s day – but they started pushing it a little early this year!

Speaking of , there are officially 25 days left until Valentine’s Day. Which means we all still have a decent amount of time to think about what we are going to get that special someone on the day that celebrates love! It also means that for the next 25 days, I have an awesome excuse to bake, decorate, and eat tons of girly pink cupcakes!

Today I want to share some Valentine Inspiration with you. Hopefully this will help you start thinking about the many SWEET ways we can celebrate Valeninte’s Day – starting with fresh Strawberry Frosting!

**The frosting in the pictures is my Strawberry Buttercream. Unfortunately, I do not have a picture of my Fresh Strawberry Frosting. **

Fresh Strawberry Frosting

This yummy strawberry frosting is perfect for any chocolate, vanilla, or lemon cupcake. It is fresh, elegant, and taste amazing! The pink color and the fresh strawberries make it the perfect Valentine’s treat. This frosting is different from my Strawberry Buttercream, but just as easy and just as yummy! 

 Ingredients

1.    4 cups of fresh strawberries (frozen will work just as well, make sure you thaw them though)

2.    1 stick of room temperature butter

3.    8 oz of low-fat cream cheese

4.    ½ tsp of vanilla extract

5.    4 cups of powdered sugar

6.     1 cup of white sugar

7.     2 tbs of water Pink food coloring (optional)

Directions

• In a mixer on medium high speed with your paddle attachment, cream together the butter and cream cheese

• Slowly add in the powdered sugar one cup at a time, making sure it is fully combined before adding the next one.

• Add the vanilla and mix on high for 3-5 minutes

• Dice up the strawberries in small cubes, put in a medium sauce pan

• Add 1 cup of white sugar and 2 tbs of water to the strawberries

• With a potato masher, mash the strawberries together with the sugar

• Heat on medium heat until mixture comes to a boil.

• Let cool in the fridge until mixture thickens

• Add the cooled strawberry compote to the mixer and combine with the frosting (make sure your strawberries are completely cooled or you will ruin your frosting) Mix for 2 minutes.

• Add pink food coloring for a pinker frosting (optional)

XOXO

There you have it, yummy strawberry frosting! I like this frosting best on top of a chocolate cupcake- it’s a fun take on chocolate covered strawberries 🙂 After all, who doesn’t love strawberries and chocolate!

Enjoy the recipe and keep an eye out for a Valentine’s Giveaway – coming soon!!!

Xoxo Jill

*All photos are property of Stay Calm, Have a Cupcake. Photos by ABYoung Photography**

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

Lemon Meringue Cupcakes

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

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

Candy-Cane Cupcakes!

Chocolate Candy Cane Cupcake

Can  you believe that Thanksgiving is next week?!?! I can’t!

I feel like just last month I was working on a summer inspired  strawberry lemonade cupcake recipe . Boy how time flies! Today my post is another Holiday inspired recipe. It’s a yummy recipe to top your favorite  chocolate, vanilla, or white cake cupcakes with. Peppermint Twist! Yum!

Peppermint Twist butter-cream is a different type of mint then  my Green Mint Frosting (Recipe Here ) Peppermint Twist tastes just like candy canes!!

Enjoy the recipe. Stay Sweet xoxo

Peppermint Twist Buttercream

 

Peppermint Twist Cupcakes

• 1 stick unsalted butter (softened)
• 1 stick salted butter (softened)
• 1/2 pkg. french vanilla instant pudding mix
• 1/2 cup heavy cream
• 1 tsp. peppermint extract (maybe a little bit more depending on how much mint flavor you like..I like a lot)
• 1 cup powdered sugar
• Red food coloring

Set your mixer on medium speed, beat the butter until smooth and silky. Turn the speed to low and add the pudding mix, when it is all incorporated, slowly add the cream, a little at a time. When fully incorporated bring speed up to high and beat for 5-7 minutes. Turn speed back down to low and add peppermint extract and powdered sugar by Tbsp.  Beat again at high speed for a good 5 minutes to ensure creaminess.

If you don’t want red stripes, crunch up some candy canes and sprinkle them on the top of your cupcake!

To get the red stripes in your frosting, draw three (3) red food coloring lines inside your piping bag. Put the frosting in the piping bag and begin to pipe onto your cupcakes. Voila…red and white frosting that is as delicious as it is beautiful!!

Pumpkin Spice Cupcakes

Sugar and Spice and Oh So Nice!!

Pumpkin Spice is a close second to Chocolate Mint when it comes to my favorite holiday flavors. I had some free time this weekend so I decided to experiment with a pumpkin spice cupcake/muffin recipe. I can’t lie – I ate 3 before I even frosted them!

The great thing about Pumpkin is that anything you bake with it comes out so moist! That means, its perfect for cupcake making! Below is the recipe I used for really yummy Pumpkin Spice Cupcakes. I don’t know what I loved more, the honey cinnamon icing or the moist cake!  If you leave the icing off though, they are more like muffins, perfect for breakfast on the go. With or without frosting, these baby’s are YUMMY!!

Enjoy, xoxo

Pumpkin Spice Cupcakes - Without Frosting

Honey Cinnamon Cream Cheese Frosting

(Adapted a smidgen from Martha Stewart’s recipe.)

• 1/2 cup butter, softened
• 4 oz. reduced fat cream cheese
• 1 tsp. cinnamon (I went a little over and liked it!)
• 2.5 tbsp. honey
• 3 cups powdered sugar
• 1-2 tbsp. milk

1. Cream the butter and cream cheese until light and fluffy. Takes about 2 minutes on Medium High.
2. Add the honey and cinnamon, and gradually add the powdered sugar one cup at a time.
3. Add the milk and more powdered sugar (if needed) until you get your desired consistency.

Pumpkin Spice Cupcakes

Ingredients

• 3/4 cup butter, softened
• 2-1/2 cups sugar
• 3 eggs
• 1 can (15 ounces) pumpkin pie filling (this is KEY – we want Libby’s pumpkin pie filling, not the regular canned pumpkin)
• 2-1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin and mix well.

Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda – Add to the creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes (or wait 2 minutes and eat one anyway, because honestly they smell far too good to resist!)

Unfortunately, I didn't get a photo with frosting on the cupcake. I forgot!!

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

Mint Chocolate Madness

Heavenly!!

Ok, so I have to admit….I have been craving the mint-chocolate combo for about the last 30 days! There is something so wintery and “festive” about cool mint and melt-in-your-mouth chocolate. I am a HUGE fan of those little Andes mints and love a York Peppermint Patty. Because I love this combo so much, I have been searching for the perefect chocolate mint cupcake recipe. Unfortunately, I haven’t really found one I like. Tonight though, I am going to try a combination of recipes, add in a few of my own ideas, and then (hopefully) indulge in some yummy chcolate mint goodness.

Until then, enjoy some inspiration for your own chcolate mint cupcakes. I will post the final recipe tomorrow along with some pictures of my treats.

Happy Monday readers. Enjoy!

P.S. I am sponsoring a new blog, and she’s offering a great give-away! Go check it out, she has some fabulous posts!  http://itssimplelove.blogspot.com/