Tag Archives: stay calm

Left-Over Cupcake Batter

15 Feb

Freeze! Don't throw it away!

I can’t tell you how many times I have made a full bowl of batter just to make 6 little cupcakes! I finally decided that I would try freezing my left-over batter in a glass pyrex container. I didn’t know if it would work or not, but it was better than wasting all the left-overs. The next time I needed to make cupcakes, I took the batter out, let it thaw ahead of time, and made my cupcakes as usual. I anxiously tasted the cupcakes after they had cooled, and to my wonderful surprise, they were fabulous, and still so fresh!! An added perk? When baked,  the thawed batter formed the most beautiful cupcake peaks!

I have saved myself so much time and money with this simple trick. So here are a few pointers for saving your batter:

  1. I have tried saving in both plastic and glass Tupperware. I wasn’t happy with the way the plastic Tupperware preserved my batter. I now use soley glass Tupperware with a very secure lid.
  2. Frozen batter only lasts for 7-10 days in the freezer. Any longer and it doesn’t rise or taste good at all. The sooner you can use it, the better.
  3. Make sure all of the air is released from the Tupperware. The more air you have, the more ice crystals will form. No one like frostbitten cupcake batter!
  4. Don’t use the microwave to thaw your batter. Give your batter a few hours to thaw before you are going to bake.
  5. Make sure you label your batter with the flavor and the date – that way you don’t forget what it is, or when you first made it.

I hope this trick saves you as much time and money as it has saved me! Have a sweet day!

Xoxo, Jill

Monday Pick-Me-Up Cupcake

31 Jan

Coffee Cupcakes!

Alright, as promised, here is a yummy cupcake recipe to kick off your week right!

Dark Chocolate Coffee Bean Cupcakes

Cupcake:

  • 1 1/8 cups all-purpose flour
  • 1/4 cup Ghirardelli Unsweetened Cocoa
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated white sugar
  • 1/2 cup and 2 tbs of whole milk  
  • 1/3 cup strongly brewed coffee
  • 1/2 cup unsalted butter, melted

Directions:

  • Preheat the oven to 350 degrees F. Line Cupcake Pan with liners
  • Sift together the flour, cocoa, baking soda, and salt.
  • In a mixer on medium speed, whisk together the egg, brown sugar, and white sugar. Add in the milk, coffee, and melted butter.
  • Slowly whisk in the dry ingredients.
  • Bake for 15 minutes.

Frosting

  • 1 teaspoon instant coffee granules
  • 2tbs of brewed coffee
  • 1/4 cup milk
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons butter or margarine
  • 1 1/2 teaspoons vanilla extract
  • 4 cups confectioners’ sugar – add more for a thicker consistency

Directions:

  1. Cream Butter and powdered sugar in a mixer on medium high speed.
  2. Mix together instant coffee, brewed coffee, milk, cocoa powder, vanilla extract
  3. Add to mixer and whisk on medium high for about 3 minutes or until desired consistency is reached.
  4. Put in piping bag and frost your cupcakes
  5. Garnish with coffee beans or chocolate shavings if desired

The perfect morning pick-me up or after dinner treat! Enjoy!

Xoxo,

Jill

**Image courtesy of http://ladylorien.tumblr.com/page/2 **

Sprinkles, Aprons and Minis

28 Jan

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

Fresh Berry Frosting

20 Jan

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**

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!!

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

Pumpkin Spice Cupcakes

15 Nov

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!!

Cupcake Cookies

5 Nov

HAPPY FRIDAY!

I don’t know about you, but I am soooo glad it is Friday! What a week! Today’s recipe is admittedly, not a cupcake, but just as delicious and fun to bake. Not too mention these cupcake cookies go perfect with a cup of hot chocolate.

Also, don’t forget to enter the Stay Calm Cupcake Kit Give-Away! Enter today, you still have time. I have gotten lots of great entries, but not nearly enough. Two winners will be chosen on Monday, Nov. 8th. Good luck!!   https://fontgirl.wordpress.com/2010/10/27/619/

All blog subscribers get $5 off any cupcake purchase over at my etsy shophttp://www.etsy.com/shop/StayCalmCupcake It’s a great deal but it ends soon.  Use code sccs10

And now for the Cupcake Cookie Recipe!!

Cupcake Cookies!

Cookie Dough:

1 cup sugar
1 cup butter
1 teaspoon vanilla
1 egg
2 1/3 cups all purpose flour
1/2 teaspoon baking soda

Toppings:

  • 1/2 cup of semi-sweet chocolate chips
  • 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 2 tablespoons of cinnamon

Raw cookie dough ball rolled in chocolate chips and sugar mixture.

Directions

  1. Preheat oven to 375°F.
  2. Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in vanill and egg. Mix thoroughly.
  3. Stir in flour and baking soda.
  4. Using a small cookie scoop or two spoons, shape dough into balls.
  5. Mix the white sugar, brown sugar, and cinnamon in a small separate bowl.
  6. Drop dough  balls one by one in the sugar mixture. Make sure the dough ball is entirely covered with sugar.
  7. Place a dough ball in a “tart liner” (I’m not sure what they are called, they look just like cupcake liners but aren’t as tall. You can tell from the picture what they are) and place chocolate chips on top. I used about 7 chips per dough ball.
  8. Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.
  9. Bake at 375°F oven for 7-8 minutes, or until edges are lightly golden brown.
  10. Tips: Do not over bake cookies; watch closely near the end of baking time.
  11. Makes approximately 4 dozen cookies, depending on size.

Have a Great Weekend! xoxo

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/