S’mores cupcakes!

17 Oct
Who doesn’t love s’mores? They are a childhood favorite that bring back memories of camping and adventures. They remind me of late nights around the camp fire with ghost stories! When I couldn’t resist tasting the meringue part of the...
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Red Velvet Birthday Cupcake

17 Oct
I LOVE this cupcake! It’s just so cute and cheerful! It’s hard not to smile when you’re looking at a plate of these guys!! I chose red velvet here because I think it’s fun to do something with them other...
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Hot Cocoa Cupcakes!

15 Oct

The weather is getting little cooler out there. When it cools down I find myself looking forward to all of my favorite winter treats! Hot cocoa with marshmallows is one of my all time favorites! So here is my cupcake version of it!

As always feel free to start with a cake mix that you can fancy up a bit using a few hints from my blog Lazy Cakes. Or you can make one from scratch using this recipe or own favorite.

Basic chocolate cake:

2 cups white sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water

Instructions:

Start by preheating your oven to 350°. Mix dry ingredients and wet ingredients separately before adding the dry into the wet 1/3 at a time. Reserve the boiling water for the end and stir it in by hand. Bake for 18-23 mins for cupcakes.

Next I made my Swiss Meringue butter cream and added a couple tbsp of cocoa powder to give it a nice chocolatey flavor. The Swiss meringue is what makes the frosting look so fluffy and inviting! Follow this link If you feel like basic buttercream.

Be sure to take the wrapper off of the cupcake decorate the cupcake first and the carefully drop it into a cute tea-cup or coffee mug. Serve it with a real cup of cocoa and enjoy!

A Nifty Trick for Separating Cupcake Liners

15 Oct

How many times have you struggled to get those stupid cupcake liners to come apart? Half the time they end up bent and misshapen and then so do your cupcakes. Well, a few years back I learned that if you simply dip your fingers into icing sugar before you take the liners apart they just slide apart without any struggle at all! and of course the icing sugar won’t impact the taste of your cupcakes at all. So viola! Something that used to drive me crazy was turned into something that I still marvel at every time I see how amazing it is!

Double Chocolate Strawberry Cupcakes!

14 Oct

Start with your favorite from scratch chocolate cake or box mix. If you do want to use a box mix be sure to read my blog Lazy Cakes about making a box cake taste richer. I’ll include my basic chocolate cake recipe if you don’t have your own favorite.

Cake

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Instructions:

Start by preheating your oven to 350°. Mix dry ingredients and wet ingredients separately before adding the dry into the wet 1/3 at a time. Reserve the boiling water for the end and stir it in by hand. Bake 18-23 mins for cupcakes!

Frosting

  • 1 lb butter
  • 1 kg icing sugar
  • 1/2 cup cocoa powder
  • 2 tsp Vanilla

Simply mix one standard size package of butter to one standard size package of icing sugar. If it becomes a little thick add a splash of cream until you achieve your desired consistency.

For finishing touches garnish your cupcakes with a strawberry that has been sliced and then fanned! If you wanted to you could also fill this cupcake with strawberry mousse or strawberry jam!

Vanilla Saskatoon Meringue Cupcakes!!

14 Oct

I happened to stumble upon some Saskatoon preserves at Costco the other day. These preserves are loaded with berries and were just begging to be displayed somewhere equally as beautiful as delicious. I used a white cake because I thought that the berries would look beautiful displayed against stark white. If you don’t want to be wasteful you could always make a yellow cake and use the four yolks that you separate to make the meringue.

As always if you want to cut a corner feel free to use a boxed mix. Read more about boxed mixes in Lazy Cakes if you want really good results from a box.

Cake:

  • 1 cup sugar
  • 1 3/4 cups cake flour (not all-purpose)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter
  • 2 large eggs (or 4 egg yolks from the meringue for a yellow cake)
  • 1/3 cup sour cream
  • 1/4 cup canola oil
  • 1 tablespoon pure Tahitian vanilla extract
  • 2/3 cup (160 ml) whole milk

Preheat oven to 350° Mix wet and dry ingredients separately and then 1 third at a time mix the dry into the wet. This tends to be quite a liquid cake batter. So don’t worry about that. Pour the batter into a large Ziploc and snip off one corner. Use the bag as a piping bag and fill your cupcake liners a little more than half full. Bake for 14 minutes and then test to see if they are done. Use the tooth pick test here.  The cupcakes should be white. They should not turn a golden brown.  If they are not quite done check at two-minute intervals until they are. If the turn brown they will be overcooked. When the cupcakes are done be sure to remove them from the tins to cool. This will prevent over cooking.

Meringue:

  • 4 egg whites
  • 1 cup sugar

In you stand mixer bowl over a double boiler whisk the eggs and sugar together until they become frothy and no longer have any grit. Attach the bowl to the mixer and with the whisk attachment whisk at top speed until stiff peaks form. You know you have stiff peaks if you can slide all of the meringue to one side and it stays. For better meringue be sure to quickly wipe the bowl and whisk with vinegar to eliminate any grease or oil that may be there.

To add the Saskatoon filling to the cupcake use a serrated knife to cut a hole in the top for the filling to go in. Fill it as full as you can without it dripping over the edges and then pipe using your 1M tip around the filling.

 

Basic Carrot Cake

10 Oct
I love carrot cake! Especially with cream cheese frosting!! I have been searching high and low for the perfect carrot cake recipe and I finally found it! With a few little tweaks it is my dream carrot cake recipe! I...
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