Funky Fresh Tie-Dye Cupcakes

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

Key Lime Pie Cupcakes

So here it is friends, the long awaited and much requested Key Lime Pie Cupcake recipe! Just in time for all of the  green festivities that St. Patrick’s Day brings us next month.

This tart and tangy, sweet and sassy cupcake certainly packs a punch. It is a guaranteed hit with anyone who loves Key Lime Pie as much as I do….which admittedly, is too much! 🙂

Enjoy!

Key Lime Cupcake

Makes 24 Cupcakes

Cupcake Ingredients:

• 6 cups cake flour sifted
• 2 tablespoons baking powder
• 1 1/2 cups butter or margarine, softened
• 3 cups granulated sugar
• 2 cups milk
• 2 tsp Vanilla Extract
• 8 egg whites
• 1 Lime
• 3 tbs of Lime Jello Mix (dry)

Directions:

1. Preheat oven to 325°F. Fill Cupcake pan with liners
2. Sift together flour and baking powder. Set aside.
3. Cream butter and sugar together until light and fluffy. Set aside.
4. Beat egg whites with hand mixer until stiff, but not dry. Set aside.
5. With your stand mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition.
6. Add in 3 tbs of dry Lime Jello mix – mix well to incorporate
7. Beat in 1/3 cup of lime juice
8. Beat in vanilla extract.
9. Gently fold egg whites into batter.
10. Pour batter into prepared pans.
11. Bake for 18-22 minutes or until tops are lightly browned and toothpick comes out clean.

 

Whip Cream Frosting

• 1 (8 ounce) package of cream cheese, softened
• 1/2 cup white sugar
• 2 teaspoons vanilla extract
• 2 cups heavy cream

Combine the cream cheese, sugar, and vanilla extract in the bowl of your stand mixer. Use the whisk attachment and mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the heavy cream.

Stop and scrape the bottom of the bowl a couple of times while you continue.

Continue mixing until the frosting can hold a firm peak. Do not over beat though.

Decorations:

• The zest of one lime
• 15 graham crackers, crushed
• Lime green sanding sugar

Once your cupcakes have cooled and your frosting is ready – pipe frosting onto each cupcake. Place the graham cracker crumbles on a plate and roll the edge of the cupcake in the crumbs. Sprinkle each cupcake with lime zest. Finish with a few lime green sugar sprinkles.

There you  have it! Fun, festive, and delicious!!  Until next time, Stay Sweet!

Xo, Jill

Birthday Cake Cupcakes

Everyone loves a delicious cupcake for their birthday, right? Duh! It’s even more special when those cupcakes are homemade. So today, I’m going to share a REALLY simple recipe for Birthday Cake Cupcakes, known in the world of box cake as “Funfetti”. Let’s get started!!

Birthday Cake 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

~ 1/3 cup of rainbow sprinkles. I like to use rainbow sanding sugar or rainbow jimmies.

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. Add in your rainbow sprinkles
6. Fill cupcake liners 3/4 full and place in oven
7. Bake at 350 for 12-15 Minutes.

Vanilla Frosting

• 2 Sticks of unsalted butter at room temperature
• ½ cup of cream cheese, softened
• 4 cups of powdered sugar
• 2 tbs of vanilla extract

In an electric mixer cream together the butter and the cream cheese. Beat for 2 minutes until light and fluffy.

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.

Decorate with rainbow sprinkles and enjoy!!

 Now that’s a perfect birthday cupcakes!

Hope you are all having a great week so far.

Stay Sweet! xoxo

Marshmallow Love!

Marshmallow Whip Frosting

To be honest, I often get tired of using classic vanilla frosting for my cupcakes. I know it’s a favorite of many, but I like to mix it up a little. This Marshmallow frosting is the perfect way  to add some variety your cupcakes!

It’s a great addition to chocolate cupcakes, lemon cupcakes, strawberry cupcakes, or my favorite..coconut cupcakes! Enjoy xo

Looks Delish!

Marshmallow Whip – From the book “Baking: From my home to yours”

1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1/2 tablespoon pure vanilla extract – 1/2 tablespoon of Marshmallow flavoring

1. Put the egg whites in your mixer bowl or in another large bowl – Make sure the bowl you use is 100% dry.
2. Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes.
3. Uncover your saucepan and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites on medium-low speed.
4. Remove mixture from heat – let cool until temperature reaches 235 degrees.
5. When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl.
6.  Add the vanilla and marshmallow flavoring and keep beating the whites at medium speed until they reach room temperature, about 5 minutes.

Use Marshmallow Frosting for a Smore's Cupcake!

Don’t forget to to join in on the Shop Til You Drop Blog Crawl! Another great giveaway starts tomorrow!

~*~ All images are from weheartit.com ~*~

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

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!! **

Strawberry White Chocolate Cupcakes

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!!