Tag Archives: celebration

Shirley Temple Cupcakes

17 Jun

School’s out! I’m free! And it’s on to a summer of great western adventures…stay tuned!

Anyway, our last faculty meeting was Wednesday, and in the hopes of making it cute and party-like, I brought cupcakes. As it turns out, my cupcakes lent a definite cuteness but, unfortunately, a party-like atmosphere was not to be attained. In fact, we’re having a follow-up meeting later this week–I won’t ask you to stay tuned for that.

I thought what we really needed was a stiff drink, but as that is generally (always) frowned upon on campus, a Shirley Temple was the next best thing.

Shirley Temple Cupcakes

Adapted from The Curvy Carrot

Printable Recipe

1 1/2 cups plus 1 tablespoon flour, divided

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1/2 cup Cherry 7-Up

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 tablespoon Maraschino cherry juice

7 drops red food coloring

Preheat oven to 350°. Prepare a muffin tin with paper liners. In a large bowl, whisk together 1 1/2 cup flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add in vanilla and almond extracts and mix to combine. With the mixer running on low, alternate adding the dry ingredients with the 7-Up.

Transfer about 3/4 cup of batter to a small bowl. Using a spoon, mix in the Maraschino cherry juice and additional tablespoon of flour. Stir in the red food coloring. Distribute the pink mixture evenly among the prepared muffin tins, about 1 1/2 teaspoon per tin. Using the back of a spoon that’s been dipped in water, spread the pink batter so that it lays flat on the bottom of each tin. Then, using am ice cream scoop, divide the uncolored batter amongst the tins. Bake about 17-20 minutes, until a toothpick inserted comes out clean.

Cherry Buttercream Frosting

1 cup unsalted butter, softened

pinch of salt

5 cups powdered sugar

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 teaspoons lemon juice

2 tablespoons Maraschino cherry juice

In a stand mixer, beat butter until light and fluffy. Slowly mix in powdered sugar and increase speed to beat on medium for about 2 minutes. Add the remaining ingredients and continue to beat on medium high until frosting reaches the right consistency. Pipe on frosting and garnish with a stemmed Maraschino cherry.


Strawberry Basil Scones

23 Apr

This, my friends, is a post of celebrations.

First, thanks to all of you, this blog has reached 1,000 views! This seems like  a small milestone–but it truly feels awesome to share my love of all things baked with the world. So: thank you, thank you, thank you!

Secondly, I’m off on a baby vacation this week, which means finally (after 100+ days, ouch!) laying my eyes on the person I wish I could bake for every single day.

And lastly, for my birthday last week I got a new scone pan! (Thank you, Kathy!!) It’s amazing–I don’t feel like I have tons of crumbly scone waste like I have in the past. So, to christen my pan I decided to go for a combination that’s a little out of the box, but it totally works. Try it out, and please, keep reading!

Strawberry Basil Scones

Adapted from Happyolks

Printable Recipe

2 1/2 cup flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cold butter, grated or cut into cubes

1 1/2 cup strawberries, hulled and cut into small pieces

2 tablespoons basil, minced

1/2 buttermilk

2 eggs

heavy cream


Preheat oven to 400°. In a large bowl, whisk together the dry ingredients. Cut in butter, until the mixture resembles coarse sand. Mix in the strawberries and basil. In a small bowl, whisk together the buttermilk and eggs until well-combined. Pour the wet ingredients into the dry mixture and mix until thoroughly moistened.

Turn the dough out on to a parchment lined baking sheet and pat into a disk about 1″ in thickness. Cut into 8 wedges. Alternatively, divide the dough between the sections on your brand-new scone pan. Brush each wedge with heavy cream and sprinkle with sugar. Bake 15-20 minutes, until just lightly golden brown.

Champagne Cupcakes

12 Feb

I used to dread making cupcakes–the many batches and the scooping and the way the papers never look as pretty after they’ve been baked.

My mom and I recently teamed up to do a major cupcake project (think 100+) and in the interest of consistency, I suggested using an ice cream scoop to do the dividing.

What. a. difference. It’s amazing how one handy kitchen tool could change this baker’s opinion of the little guys. I feel like a new woman.

I’m really proud of these babies–so tender and fluffy, with a little celebratory champagne zing. Nothing says celebration like champagne and they really are ready for a celebration. For me, what better celebration is there than opening my heart to cupcakes? Orrr if you’re looking for a real celebration I suppose you could use them for a cute Valentine’s Day dessert.

Champagne Cupcakes

Adapted from Gimme Some Oven

Printable Recipe

2 3/4 cups flour

3 teaspoons baking powder

1 teaspoon salt

10 tablespoons butter, at room temperature

3/4 cup champagne

6 egg whites

Preheat oven to 350°. Line muffin tins with cupcake liners and set aside.

Cream together butter and sugar. Sift flour, baking powder, and salt together. Mix the flour mixture into the creamed butter in three batches, alternating with the champagne.

In another large bowl, beat the egg whites until stiff peaks form. Fold 1/3 of whites into batter to lighten the mixture, then fold in the remainder.

Divide the batter into the cupcake lines, filling about 2/3 of the way (about 1/2 a scoop!). Bake for 20 minutes, until barely golden brown and a skewer inserted comes out clean. Let cool completely before frosting.

Champagne Buttercream Frosting

3 1/4 cup powdered sugar

1 cup flour

1 teaspoon vanilla extract

1/4 cup champagne

Beat together sugar and butter on medium speed for about 2 minutes. Add champagne and vanilla and continue beating for another minute. Transfer frosting to a pastry bag fitted with a large star tip and pipe frosting onto cooled cupcakes.

(And another hint–foil cups always look beautiful, no matter how long you bake them!)