Tag Archives: stay calm have a cupcake

Butterscotch Rum Frosting

23 May
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Hooray For Booze Infused Cupcakes!

Hello Friends!

It’s been too long since I last posted. I have been busy, busy, busy lately so bear with me while I give you some fun updates! First things first, the truck is so close to completion. We are looking for a company to do the graphics now and hope to be running by the 1st or 2nd week in June – so exciting! I absolutely cannot wait to share photos with you.  I’ve also been busy making some great connections in the Orlando and Daytona area and have the opportunity to participate in some seriously awesome events!

I’ll be giving away lots of cupcake minis at SheCon 2012 this weekend in the Crave Local booth. She Con is an amazing conference for female bloggers (Yay for girl power!!). This year it is being held at Disney! Exciting, right?! So if you’re a female blogger in the Orlando area, you should look into getting your ticket. It’s going to be an awesome event! Click here and you can even get 50% off your ticket price!! 

I’m also going to have my cupcakes at a CraveAmerica event in Orlando on June 14th – more details to come!!

And last but not least, let’s have a little Cupcake Wars update – shall we?? Ok, if you insist! I recently got an email from the producers saying that they really like our brand, our video, and our energy! The email stated that we have made it to the final, final, final round of auditions!! I was told I’ll be contacted within the next week or so to hear the official decision and to start discuss filming schedule! Nothing is guaranteed yet, but I’m so proud of myself for even making it this far. Just goes to show that hard work pays off, and I’m not crazy for trying to pursue my dreams of business ownership and success.

I feel really blessed and overly excited about all the opportunities that are coming my way. I’m ready to kick this business up a notch 🙂

Ok! Thanks for humoring me…the updates are over. On to the recipes!!

Today I am going to share a delicious recipe for Butterscotch Rum frosting! This the frosting to use if you really want to WOW party guests!

Butterscotch Rum Frosting

Ingredients:

  • 2 sticks of unsalted, room temp, butter
  • 3 cups of powdered sugar
  • ½ cup of flour – just trust me on this!
  • Pinch of salt
  • 2 cups of Butterscotch chips (I get mine in the baking isle at Publix)
  • 4 tbs of dark rum

Directions:

  1. Melt the butterscotch chips in the microwave (or you can use stove top method) Let cool completely before using in frosting
  2. In a stand mixer, cream the butter on medium speed for about 2 minutes. You want it to be smooth
  3. Slowly add in 2 cups powdered sugar and mix on low speed until well combined
  4. Add in the 4 tbs of rum and the remaining cup of powdered sugar. Add them at the same time.
  5. Mix on medium speed for a minute
  6. Add in the cooled butterscotch and mix until well combined
  7. At this point your frosting will be too thin – add in the flour and the salt.
  8. Mix on medium speed for 1 minute
  9. Frost your cupcakes and enjoy!

Extra Tips:

If you want a stronger rum flavor, I suggest brushing the top of the cupcake with rum. If you put more rum into the frosting, it doesn’t hold up too well. Just my experience.

Always remember to add your liquids, especially liquor, in with your powdered sugar. This prevents the butter from curdling.

I like this frosting on a dark chocolate cupcake filled with butterscotch pudding. I hope you enjoy it as much as I do!

Stay Sweet.

Jill

Funky Fresh Tie-Dye Cupcakes

18 Apr

What is more fun than Tie-Die?! Well, Tie-Die Cupcakes, of course! These colorful cupcakes are the perfect addition to any birthday party. With a simple vanilla base, the recipe is quick and virtually impossible to mess up. Get creative with your own color combinations and make your next party funky fresh!

Here’s the recipe – Enjoy!

Tie-Dye Cupcakes

Makes 15-18 Cupcakes

You’ll Need:

~ 2 cups all-purpose flour
~ 1 ½ cups sugar
~ 1 tablespoon baking powder
~ ½  cup milk

~ ¾  cup water
~ 1 teaspoons pure vanilla extract
~ ½  cup butter, softened
~ 3 eggs

~ 3 different colors of food coloring

Directions:

  1. Pre-heat your over to 350 degree
  2. With a whisk, combine flour, sugar, baking powder
  3. Add in the milk and whisk to combine.
  4. Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes.
  5. Divide the batter into 3 small bowls
  6. Color each bowl of batter a different color
  7. Line your cupcake pan with cupcake liners
  8. 8. Starting with one color, put a spoonful of batter into each liner
  9. Alternate colors until cupcake liners are ¾ full
  10. Bake at 350 for 12-15 Minutes.

Vanilla Frosting

  • 2 Sticks of unsalted butter at room temperature
  • 4 cups of powdered sugar
  • 2 tbs of vanilla extract
  • 3 colors of food coloring

In an electric mixer cream the butter until light and fluffy. I usually beat on medium speed for 3-4 minutes.

Slowly add in one cup of powdered sugar at a time. Mixing in between each addition

Add in the vanilla extract, mix to combine

(If your frosting is too thin – add more powder sugar. If your frosting is too thick, add in a tbs of milk.)

How to decorate with multi-colored frosting

  • Separate the frosting into 3 small bowls. Using food coloring, color each bowl a different color.
  • Cut the tip off your piping bag, insert the piping tip.
  • Use a medium size cup and fold the piping bag over the edges – this makes it easier to fill the piping bag with frosting.
  • Using a spoon or spatula, put one of the colored frostings into the piping bag. Alternate colors until your piping bag is filled with multi-colored frosting.
  • Pipe frosting onto each cupcake. Add sprinkles if you desire.

There you have it! Let me now f you have any questions.

Until next time, Stay Sweet!

Jill

Mint Chocolate Chip Cupcakes

14 Mar

St. Patrick’s Day is right around the corner, and what better way to celebrate than with some mint chocolate chip cupcakes! This recipe is a classic and the minty green frosting makes its perfectly festive for an Irish holiday.

Mint Chocolate Cupcakes

~*~ Makes 15 Cupcakes ~*~

Ingredients for Chocolate Cake:

  • 1 stick Butter, softened to room temperature
  • 1 1/4 Cup Sugar
  • 2 Eggs
  • 3/4 Cup Flour
  • 1 tbs Baking Powder
  • 1/4 tsp Salt
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 Cup Milk
  • 1 tbs Vanilla

Directions:

  1.  Preheat oven to 350 degrees
  2. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.
  3. Add the eggs, one at a time beating until they are well combined.
  4. In a separate bowl, combine the dry ingredients and whisk them until they are well combined
  5. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine.
  6. Add the liquids (milk & vanilla), scrape down bowl and beat to combine.
  7. Continue adding the dry ingredients. Beat for another minute till smooth
  8. Fill cupcake liners and bake for 20-22 minutes.

Mint Buttercream

Ingredients

  • 2 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

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 3-4 minutes.

I like to decorate my cupcakes with mini semi-sweet chocolate chips. It’s also a nice touch to bake them in some festive cupcake liners.

There you have it, an easy and delicious way to celebrate the luck of the Irish!

Stay Sweet!

xoxo, Jill

Butterfinger Cupcakes

7 Dec

 

Happy Wednesday! How’s everyone holding up? With only 18 days until Christmas, I’m sure you’re all as busy as I am.

Believe it or not, I still don’t have my tree up or any decorations in my house! I do have the bulk of my gifts bought though– that counts for something, right? I also have been baking up a storm, but I’m sure that doesn’t surprise any of you 🙂

Today, I actually wanted to take a break from the traditional holiday treats  and feature a cupcake that is one of my absolute favorites! It’s a Butterfinger cupcake, and I guarantee it will fit in just fine at any holiday event or get-together. Enjoy the recipe!! Xoxo

Here’s What you’ll need:

Cupcakes:

  • 1 stick Butter, softened to room temperature
  • 1 1/4 Cup Sugar
  • 2 Eggs
  • 3/4 Cup Flour
  • 1 tbs Baking Powder
  • 1/4 tsp Salt
  • 1 cup of finely crushed Butterfinger (I use a food processor )
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 Cup Milk
  • 1 tbs Vanilla

Frosting:

  • 2 sticks of butter, softened to room temperature
  • 3 cups of powder sugar
  • 1/3 cup of cream cheese
  • 1 tbs of vanilla extract
  • 2 cups of crushed Butterfinger (approx 4 candy bars)

Cupcake Directions:

  1.  Preheat oven to 350 degrees
  2. In your mixer (or with a handheld mixer) beat the butter until it is soft, then add sugar and continue to beat for about 3 minutes.
  3. Add the eggs, one at a time, mixing until they are well combined.
  4. In a separate bowl, combine the dry ingredients(Cocoa Powder, Flour, Salt, Baking Powder)  and whisk them until they are well combined
  5. Add the mixture of dry ingredients to the butter and sugar. Mix well until combined
  6. Mix in crushed Butterfinger
  7. Add the liquids (milk & vanilla), scrape down bowl and beat to combine.
  8. Fill cupcake liners and bake for 20-22 minutes.

While your cupcakes are baking, let’s work on the frosting!

Frosting Directions:

  1. In your mixer beat the butter and cream cheese on med-high speed until light and fluffy.
  2. Add the powdered sugar one cup at a time, mixing well between each cup
  3. Mix in the vanilla, mix for 1 minute
  4. Add in the crushed Butterfinger and mix for another minute.

** If your frosting is too thick, add a small amount of milk or creamer. If your frosting is too thin, add some extra powdered sugar **

 

Later this week I will be sharing a recipe for Snow-Cap Cupcakes! Have a great week everyone. Stay Sweet!!

Candy Corn Cupcakes

11 Oct

What makes a pumpkin smile? Candy Corn of course!!

As promised, today is all about candy corn cupcakes!! If you haven’t already, make sure you enter to win an awesome McCormick Halloween Treat Basket. Find out more details on the prize and how to enter here.

Candy Corns have been, and always will be, the quintessential fall candy. I’m not sure what I like best about them….the bright fall colors, the taste of pure sugar, or the fact that they are perfect for decorating cupcakes with!

Today’s Recipe and Decorating ideas are super easy and perfect to do with your little ones at home. I love this recipe because you bake candy corn right into the cupcake! They come out gooey and delicious – not to mention they look so festive!

Candy Corn Cupcake

For this cupcake, I use a traditional vanilla cake recipe. If you want to make this even easier, you can use a box mix.

Here’s what you’ll need:

  • Vanilla Cake Batter (or Box mix)
  • Vanilla Frosting (or Can Frosting)
  • 2 ½ cups of candy corn
  • McCormick Yellow Food Coloring
  • McCormick Red Food Coloring
  • Fall colored sprinkles
  • Cupcake Liners
  • Piping Bag
  • Start Tip for frosting

Ok, now that we have all of our necessary ingredients, let’s get started.

  1. Start by chopping up 1 cup of candy corn. I did this with a knife, but a food processor would work well too. You want medium size chunks.
  2. Pour the chopped candy corn into the vanilla cake batter
  3. Measure out 3 tbs of fall sprinkles. Pour sprinkles into the cake batter.
  4. Mix the candy corn and sprinkles thoroughly into the cake batter
  5. Pour cupcake batter into your cupcake liners and bake for 15-18 minutes or until the tops of your cupcakes are slightly brown.
  6. Let cool for 20-30 minutes.

Chooped Candy Corn

Candy Corns Baked Right In the Batter!

Let’s makes some frosting while we are waiting for our cupcakes to cool.

  1. Take the vanilla frosting, whether it is canned or homemade, and divide it into 3 bowls.
  2. In one bowl, use 3 drops of McCormick’s yellow food coloring and mix well – set aside
  3. In one bowl use 3 drops of McCormick’s yellow food coloring and one drop of McCormick’s red food coloring. Combine well until you get the perfect color orange.
  4. Using a spatula or spoon, spoon some yellow frosting into the left side of your piping bag. Fill the other side with orange frosting, and top with the remaining white frosting.
  5. Swirl the frosting onto your cupcake and decorate with candy corn!

Be creative with your candy corn decorations – possibilities are endless!

Hope you and family enjoy this fun fall recipe. Let me know how your candy corn cupcakes turn out!

Stay Sweet. Xoxo

McCormick Halloween Giveaway

10 Oct

Happy Monday!

This weeks blog postings are going to be all about Halloween inspired cupcakes! I have an exciting giveaway to announce and some fun tutorials coming your way! So let’s dig in!

I received a McCormick Halloween Baking Kit in the mail on Friday and have been anxious to tell you guys about it since I opened it! The sweet people at McCormick wanted me to review some of their products and then give one of my lucky readers a kit of their own! Pretty cool, huh?

To be entirely  honest, I have always loved McCormick food colorings and vanilla extract, so I was more than happy to review their products and share with you all. It seemed to be a great fit!

The McCormick Halloween Baking Kit came with the following items:

  • McCormick Assorted Food Coloring
  • McCormick Black Food Coloring
  • McCormick Vanilla Extract
  • Wilton Cupcake Liners
  • Bright Orange Oven Mit
  • Silicone Cookie Sheet
  • A Mini Spatula
  • A list of Halloween cupcake ideas
  • And some yummy Candy Corn!

This kit has EVERYTHING you need to make some fantastic Halloween cupcakes!

My favorite is the McCormick black food coloring. It  is perfect for making scary Halloween cupcakes, like spider cupcakes, tombstone cupcakes, and even vampire cupcakes! Once Halloween is over though, you can still use the black food coloring for 100’s of other cupcake ideas. I like to use the black to outline some of my cupcake designs, or use it when making little eyeballs on character cupcakes.

The best thing about the McCormick black food coloring is that it actually turns the frosting black, rather than grey. So many black food colorings turn white frosting grey when you add it. With McCormick, you only have to use a few drops and you have perfect black frosting! I love that it is hassle free.

Before I give you some more great tips on how to use McCormick food colorings – let me tell you how you can win this awesome kit!

McCormick Halloween Baking Kit Giveaway Rules:

You must leave a comment on this blog post for every entry you submit

Mandatory:

Go the McCormick Facebook Page and tell them Stay Calm Cupcake sent you!

Extra Entries:

Follow my facebook page and leave a comment

Subscribe to my blog (on the top right hand side of the blog)

Follow me on Twitter and retweet about the contest. Use the tweet “@StayCalmCupcake is giving away a McCormick Halloween Kit!

It’s that easy! The giveaway ends on the 14th of this week and the winner will receive their kit by the following week. Just in time for Halloween.

Come back tomorrow because I’ll be sharing a great recipe for  Candy Corn Cupcakes! Have fun submitting your entries for the contest, I look forward to announcing the winner on the 14th!

It’s Been A Year!

15 Sep

Today is a very special day for me and I’m excited to share it with you all. One year ago today I opened up Stay Calm Cupcake Shop. It’s cliché to say, but I honestly can’t believe how fast the time has gone by.
In the past year I have learned so much about myself, my passion for cupcakes, the importance of a great customer, and the best way to be successful in an industry that’s always changing. I want to share a few key things that helped me succeed over the past year. I think these are important things to remember when running your own shop.

Stay Calm Cupcake

1. Do what makes you happy, even if you think it’s impossible! I thought that running a successful online shop and having a full time day job would be impossible. It’s not impossible; it just takes a bit of hard work and alot of dedication.

2. Promote your shop like it’s your job – because it is! I never let a day go by when I don’t post, comment, or interact on social media sites. Make Twitter, Facebook, Pinterest, Instagram your best friends! They are free tools to help you network and promote your shop.

3. Give people more than they expect. I can’t tell you the many times I’ve given people free cupcakes, surprise samples in the mail, or extra goodies in an order. A little thoughtfulness goes such a long way with your customer.

4. Blog! I love blogging, and don’t post as often as I should. But I can tell you that my inspiration comes from all of the amazing bloggers I interact with on a daily basis. Blogs are great for getting inspiration, support, and even publicity. I would not have been so successful this year had it not been for blogs like: The Cupcake Blog, Sock It To Me, Mrs. Stephanie T, Delightful Designs, It’s Simple Love, and so so so many others who supported and promoted my shop!

5. Trust your customer. Feedback is key. Listen to what your customers are telling you and react accordingly. Without a solid customer base, I would have nothing. It’s important to keep that in mind!

6. Lastly – Make friends with other shops. Don’t be afraid of competition. Sometimes a little healthy competition is good 🙂 I have met so many incredible etsy shop owners that have more than inspired me to improve my shop.

So, what’s next for Stay Calm Cupcake?

Right now I am developing some very yummy fall flavors including Halloween, Thanksgiving, and Christmas treats. I am working with a designer to launch my own website, and am continuing to look for a cupcake truck to purchase. I’m happy to report that my dream of owning and operating the StayCalmCupcake Truck is closer now than ever. I can’t share too much right now, but I’ll keep you posted 🙂 I also continue to cater parties and deliver to locals in the Volusia County, Florida area. Things are moving along nicely! I couldn’t feel more blessed.

Again, thank you for all the support and cupcake purchases over the past year! I cherish all of you and look forward to many more years of successful cupcake baking!

Use code “SweetYear” for a 25% off discount on any single item in my shop. Offer good Until October 1, 2011

Stay Sweet Friends! xoxo