Tag Archives: vanilla

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

Champagne Cupcakes

6 Jan

Happy {belated} New Year!

I’ve been quite a busy bee the past few months and have, admittedly, been slacking on my blog posts. Well, New Year = New Goals, right?! I’m going to try and post 2 recipes every week!

Before I fill you in on an awesome Champagne Cupcake recipe, let me tell you what I’ve been up to lately 🙂

I keep trucking away on growing my cupcake business – and things are going pretty good if I do say so myself. We are still working on renovating the cupcake truck and plan to have it up and running in February. I can’t even tell you how excited I am about it! Picture to come soon, I promise! I also had my first cupcake event at a local wine bar and it was a sweet, sweet success. I baked like a crazy women 600 mini cupcakes to give away as samples. People who came to the event were so friendly and so excited about my cupcakes. It felt really good to know that what I’ve been working toward for so long is starting to come together.

Also, my Etsy shop is still booming – keep an eye out for new Valentine treats and some really good discount codes!

Ok, enough about me.  Are you ready to whip up a batch of deliciously boozy cupcakes? Great! Let’s get started.

Champagne Cupcakes

What you’ll need for the Cake Batter:

  • 2 large eggs
  • 2 cups flour – I like to sift it first
  • 2 teaspoons of baking powder
  • ¼  teaspoon salt
  • ½  cup unsalted butter. Make sure it is at room temperature (microwave for 15 sec)
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼  cup milk
  • ½ Cup of Champagne (any brand will work)
  • 1/8  teaspoon cream of tartar

What you’ll need for the Frosting:

  • ½  cup butter or margarine, softened
  • 4 cups powdered sugar
  • ¼  cup champagne
  • 1 teaspoon vanilla

Cupcake Directions:

  1. Preheat oven to 350 degrees F
  2. In a mixing bowl whisk together the flour, baking powder, and salt. Set aside.
  3. Separate the eggs, placing the yolks in one bowl and the whites in another bowl.
  4. Using an electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup of the sugar and beat until light and fluffy (about 2-3 minutes).
  5. Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition.
  6. Beat in the vanilla extract.
  7. Mix in the Champagne
  8. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
  9. Use a hand mixer to beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
  10. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
  11. Gently fold the egg whites into the batter until combined. Do not over mix the batter or it will deflate.
  12. Bake for 18 – 20 minutes

Frosting Directions:

  1. In your mixer, cream the butter on medium high until it turns white and fluffy (about 5 minutes)
  2. Add the powdered sugar one cup at a time- mixing on medium speed
  3. Add the champagne and the vanilla – mix for 2 minutes or until well combined
  4. If you want thicker buttercream – add more powdered sugar.

These cupcakes are delicious and add the perfect amount of elegance to any party. I like to decorate them with little pink and white pearls.

Until next time, stay sweet!

Xoxo, Jill

Chocolate Chip Cookie Dough

27 Jul

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

Banana Nut Crunch Cupcake Topping

26 May

Happy Thursday!

Need a quick trick to spice up your Vanilla cupcakes? How about a Banana Nut Crunch topping that bakes right into your delicious cupcake?

This topping is so simple and turns a traditional vanilla cupcake into a yummy banana treat.

Banana Nut Crunch Cupcake - Unfrosted

Here’s what you’ll need:

  • 2 Cups of Pecans
  • 1 Banana
  • 2 Cups of Dried Banana Chips
  • ½ cup of honey granola
  • 1 tbs of cinnamon
  • 2 tbs of Brown Sugar

What to do:

  1. Using a food processor, grind the pecans to small little chunks
  2. Slice your banana into small cubes
  3. Place your dried banana chips in a ziplock bag and lightly crush them with the palm of your hand. You do not want these pieces too small.
  4. Combine a all of your ingredients in a medium bowl. Mix well
  5. After you have poured the batter for your vanilla cupcakes – place a spoonful of the topping mixture on top of each unbaked cupcake
  6. Bake according to your cupcake recipe
  7. When your cupcakes are done baking, the mixture will be baked on top of your Vanilla cupcake! Crunchy and delicious!  I like to top these with Peanut Butter or Cream Cheese Frosting!

Enjoy!

Xoxo, Jill

Cinco De Mayo! Drink Up!

5 May

Adorable photo from we heartit.com

You absolutely CANNOT celebrate Cinco De Mayo without the Margarita! And what better way  to enjoy the fresh lime and tequilla combo, than in a cupcake version!

Enjoy mi amigos!! xoxo

Margarita Cupcakes

Ingredients:

3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
1.5 tsp. vanilla extract
1 cup buttermilk

Preheat oven to 325 degrees F. Line two muffin pans with cupcake liners. (Which I think is pretty obvious, but I figured I’d say it anyway)

Whisk together the flour, baking powder and salt and set aside.

Using a mixer, cream together the butter and sugar on medium-high speed until light and fluffy.

One at a time, add in the eggs. Mix well after each addition.

Add in the lime juice, lime zest and vanilla and beat well. Make sure your lime zest is small rather than large chunks – it will give the cupcake better texture.

Beat the flour mixture into the bowl. Do this in three additions, starting with the flour mixture and adding the buttermilk after the first and second flour additions.

Fill the cupcake liners about half-full with the batter (Again, obvious)

Bake 20 minutes until a toothpick comes out clean. Cupcakes will not brown so don’t be alarmed if they still look white.

Cool in the pan for about 5 minutes.

Tequilla Lime Buttercream

2 cups sugar
8 large egg whites
Pinch of sea salt (a pink is about ½ tsp.)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
4 tbsp. freshly squeezed lime juice

1 tsp of vanilla
3 tbsp. tequila (maybe more depending on the kind of day you’ve had)

Combine sugar, egg whites and salt in a medium sauce pan and heat until it reaches 160 degrees F and the sugar has completely dissolved.

Transfer to a stand mixer and beat on medium-high until stiff peaks form and it has cooled to room temperature. This takes awhile – so don’t get discouraged, just practice patience…or have a drink of that tequila.

Add in the butter, two tablespoons at a time — mixing well after each addition.

The mixture may start to look curdled…just keep mixing it and, eventually, it will look like frosting.

Stir in the lime juice and tequila.

**Before piping the frosting onto the cupcakes, I make a mixture of half lime half tequila to brush on the top of my cupcakes – This gives it a more authentic margarita taste vs. a lime cupcake with a kick. Trust me, you’ll want to do this **

Pipe the frosting onto the cupcakes

Decorate with a slice of fresh lime (or a candy lime) and green sprinkles.

I added straws to mine because I thought it looked cute – but it’s not necessary.

Enjoy!

Sweet Tooth Inspiration

26 Apr

So Simple - So True

Every now and then, I like to browse the pages of weheartit.com to find some delcious cupcake inspiration. Please enjoy today’s really sweet photo inspirations!

Sweet Sugary Stars

I just think these blue and yellow star cupcakes are so adorable. They would be perfect for a little boy baby shower! I don’t know why, but I love the combination of light yellow and pastel blue!

Simple and Elegant

Piping frosting in the shape of a rose is a classic! These cupcakes look so delightfully elegant with the pastel decorations on each of them.

Cupcake Garden!

I am officially obsessed with this idea! Baking chocolate cupcakes in little pots and using frosting or fondant to make little sprigs of grass and leaves. It is just too adorable!! I’m making these ASAP!

Breakfast Cupcakes

These cupcakes give me a legitimate excuse to eat cupcakes for breakfast! Come on, you know you still love Fruit Loops, putting them on a cupcake is nothing short of genius!

Cookie Dough Deluxe

This reminds me that I still need to post the recipe for cookie dough frosting….I’m warning you, it’s highly addictive. I’m talking so addictive you might not get to frost your cupcakes because you ate it all. Wait..I didn’t do that 🙂

Well that’s all for today my sweets. Hope you are all having a fabulous Tuesday. Stay Sweet!

xoxo, Jill

Pineapple Whip Frosting

11 Apr

Delcious box of treats!

I have yet to find a better summer time frosting than this Pineapple Whip frosting! It is perfect on-top of angel food cake, white cake, lemon cake, strawberry cake, vanilla cake – and pretty much anything else you want to put it on! Best part…it is so easy! Who wants to spend all summer in the kitchen? Not me! That’s why this is my favorite, “go-to” frosting recipe for those hot summer days!

Pineapple Whip Ingredients:

  • 1 tub of Cool Whip – thawed
  • 1 small can of crushed pineapple – partially drained
  • 1 box of instant vanilla pudding

Directions:

In a medium sized mixing bowl, mix together the entire tub of cool whip and the package of dry vanilla pudding mix. Drain the juice from the crushed pineapple – do not drain completely though, you will want to keep 3 to 4 tbs of juice. Gradually add in spoonfuls of crushed pineapple, mix with spatula until fully combined. Let chill in fridge for 15 minutes.

There it is – only 3 ingredients and about 5 minutes later – you have a delicious topping for your summer cupcakes. I like to add a slice of strawberry to each cupcake – the pineapple and strawberry flavors compliment each other well!  Enjoy!

Til next time, Stay Sweet!

Xoxo, Jill