Pistachio Cupcakes

Pistachio Cupcakes - Green for St. Patty's Day

Hello Sweets!

I have to apologize – I have not blogged since the 1st of March! I have no good excuse, but I have been so busy baking, and shipping orders. Not to mention, I was deathly ill the past 7 days! But I’m back and ready to share some awesome recipes with you.

Pistachio anyone??

I recently had a request for Pistachio cupcakes….I was initially terrified at the idea because I had never even tried to make these kind of cupcakes before. To my suprise however, I found a lovely recipe that took me no longer than 15 minutes to whip together. I don’t normally like pistachio muffins, cupcakes, or even pistachio’s in general – but these cupcakes are good!

So I hope you enjoy the recipe, because it is sure to impress anyone who bites into these little green cups of nuttiness.

Pistachio Cupcakes

(Adapted from Martha Stwearts Pistachio and Raspberry Recipe)

Makes 15

• 1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped
• 1 1/2 cups sugar
• 1 teaspoon salt
• 4 ounces (1 stick) unsalted butter, softened
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 1 cup all-purpose flour
• 1 drop of green food coloring (if desired)

Directions

1. Preheat oven to 375 degrees. Line standard muffin tins with paper liners.
2. Process whole pistachios, sugar, and salt in a food processor until finely ground.
3. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
4. Divide batter among muffin cups, filling each halfway. Bake for 24-28 minutes
5. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 2 days.

I topped mine with the cream cheese frosting I use for my red velvet cupcakes – but any vanilla frosting would be just as yummy!! Enjoy!!

Stay Sweet,

xoxo Jill

Key Lime Frosting and a Giveaway Winner!

Happy March 1^st lovelies!! You know what that means…I can finally start talking about St. Patrick’s Day. I’ve got some really yummy, festive, and fun recipes to share with you guys and I just can’t wait!

First things first though – let’s announce the winner of my Delightful Designs Giveaway!

Drum Roll Please…….

The Winner is SuckersbySteph! Congrats – I will email you today the details of your prize!

Now, on to a very green frosting recipe! I love this Key Lime Frosting and it’s perfect color to celebrate the luck of the Irish!!

What you will need:

• 1/2  cup  butter, softened
• (16-ounce) package powdered sugar, divided
• 1/3  cup  milk
• 1 key lime

Directions:

• Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar, beating at low speed until blended.
• Add milk, beating until blended. Gradually add remaining powdered sugar, beating until blended. Stir in 2 tbs grated lime rind and 3 tbs of lime juice.

Perfect for frosting Vanilla, Coconut, Strawberry, or Lemon Cupcakes!

Enjoy xoxo

Jill

Chocolate Caramel Pretzel Cupcakes

 

Salty+Sweet=Amazing!!

It’s finally Thursday – only one more day until Friday – glorious Friday!! So let’s chat cupcakes! I’m thinking sweet and salty cupcakes!

I was inspired the other night to create a recipe for a crunchy pretzel cupcake topped with chocolate frosting and drizzled with caramel. What could be better? I don’t know about you, but I love the sweet and salty combo!

Let’s get started!

The base of this cupcake is a butter cake. For that you will need:

• 6 large egg yolks
• 1 cup (240 ml) milk
• 3 teaspoons vanilla extract
• 3 cups sifted cake flour
• 1 1/2 cups granulated white sugar
• 1 tablespoon + 1 teaspoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons (a stick and a half) unsalted butter, room temperature and cut into pieces
• 3 cups of crushed up pretzels

 

Directions

1. Preheat the over to 350 degrees
2. Line your cupcake pan with cupcake liners
3. Fill each cupcake liner with 1.5 tbs of crushed pretzels
4. In a medium bowl combine the egg yolks, 1/4 cup milk, and vanilla extract.
5. In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended.  Add the butter and remaining 3/4 cup milk.  
6. Mix on low speed until the dry ingredients are moistened.  Increase the mixer speed to medium and beat for about 2 minutes.
7. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.  
8. Pour the batter over the crushed pretzels in each of your cupcake liners
9. Bake for 18-20 minutes – until golden brown on the top

Top with gooey chocolate frosting and drizzle with warm caramel. Sprinkle with remaining pretzel bits if desired. The perfect late night snack! Even better with a cocktail!

 Enjoy xoxo

 Jill

Don’t forget to enter my Delightful Design Giveaway!!

Comfort Food Cupcakes

Photo courtesy of weheartit.com

 

Happy Friday my sweets!

Today I decided that I am going to post any green, four-leaf clover, St.Patrick’s day posts until March! Lately I have felt like the department stores, preparing for the next holiday before the previous one is even over. Valentine’s Day just ended and we have a good amount of time before we celebrate with the Irish. So I’m going to take a break on holiday postings. Is that ok with you guys?

Today I want to share with you one of my all time favorite, comfort food cupcake recipes. I don’t know about you, but I have had a pretty long, fairly stressful week. So this cupcake comes just in time – for me at least.

Nothing says homemade better than a carrot cake cupcake with bits of nuts, raisins, and delicious spices. Top it off with rich, tart, cream cheese icing, and this gal is in cupcake heaven. So please enjoy this recipe and remember that when life gets a little hectic, Stay Calm, and Have a cupcake! Xoxo

Carrot Cake Cupcake

(I used Marthat Stewart’s recipe and adapted it just a tad)

Makes 12 cupcakes – 24 minis

Ingredients:

• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 2 tablespoons orange juice
• 1/2 teaspoon pure vanilla extract
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts
• 1/2 cup of rasins

 Directions:

• Preheat oven to 350 degrees.
• In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
• Stir in baking powder, baking soda, allspice, and salt. Add flour; mix.
• Stir in carrots, raisins, and walnuts
• Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.

 Creamy Dreamy Cream Cheese Frosting

• 2 packages of 8 oz. Cream Cheese
• 3 cups of powdered sugar
• 1 tbs of vanilla extract
• 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!!

So Yummy! I'm baking these tonight!

Stay Sweet!

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!! **

Christmas Tree Treats!

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!

Happy Thanksgiving!

Pumpkin Spice Cupcake - Recipe Link Below

Happy thanksgiving everyone! By now I’m sure your house is bustling with the sound of cooks in the kitchen, family in the living room and the Macy’s parade on the tv. At least that’s how my house is!!

Today, as always, I am so thankful for my family, my close friends, my loving boyfriend, and of course…. All of my loyal blog readers!!!

Have a SWEET day everyone! Enjoy the time with family and friends.

Xoxo, Jill

For a yummy Pumpkin Spice Recipe – Click the link Below!

https://fontgirl.wordpress.com/2010/11/15/pumpkin-spice-cupcakes/

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!!

Cookies-N-Cream Cupcakes

Happy Monday! Well, as happy as a Monday could possibly be, I guess. I trust everyone had a fun Halloween filled with sweet candies, fun costumes, and lots of laughter.

Cookies and Cream Cupcakes!

Since I don’t have any little ones, and I’m much to old to go Trick-or-Treating by myself, I didn’t get any candy this Halloween! In all fairness though, I could have bought myself a bag of treats from Target, but It just would not have been the same 🙂 So last night I whipped up a batch of Cookies and Cream Cupcakes! They were delicious! The absolute perfect late night snack. Here’s the recipe – I hope you enjoy them as much as I do.

Cookies and Cream Cupcakes

Vanilla  Cupcake (adpted from a vanilla cake recipe on foodnetwork.com)

• 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.

Cookies and Cream Frosting

• 5 oreo cookies
• Marshmallow Whip Frosting (https://fontgirl.wordpress.com/2010/10/11/marshmallow-whip-and-mingle-monday/)
• Milk Chocolate Frosting (https://fontgirl.wordpress.com/2010/09/13/chocolate-caramel-cupcakes/)

Directions

1. Mix the Marhmallow and Milk Chocolate frostings together in a large mixing bowl.
2. Mix until the frosting is a light brown color.
3. Crumble the oreo cookies into very small pieces. I put my oreos in a zip-loc bag and rolled over them with a rolling pin. You don’t want large chunks, you want small crumbles.
4. Add the cookie crumbs to the frosting. Mix on medium speed until well combined
5. Place in piping bag and decorate your cupcakes!

This frosting is a great one to make if you have some leftover chocolate and vanilla frosting. While I used Marhmallow and Milk Chocolate frosting, you could easily use any kind of vanilla frosting and mix it in wth a choclate one.

** Don’t forget to enter my Stay Calm Cupcake Kit Giveaway!! TWO Winners will be announced on Nov. 8th https://fontgirl.wordpress.com/2010/10/27/619/

Until Next Time, Stay Sweet! xoxo