Tag Archives: cupcakes

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.


White Velvet Cupcakes with Raspberry Frosting

1 Apr

Sometimes, it’s hard to write about what I bake. There isn’t always a story, which makes me feel like a phoney-baloney when I try to force one out of them.

Other times, it’s hard to bake. There are times when I don’t feel inspired–when nothing is speaking to me, crying out for me to try it.

And then there are times when the powers combine and neither side of this blog gig is happening. I’m not writing or baking. It gets especially difficult when life looks a certain way and it’s all you can do to get out of bed on time. And that, dear readers, is where you are meeting me today.

This post did not just happen. It didn’t come to me–I had to come to it. This post was a conscious effort to get back on track. To say, yes, my life looks a little different than I thought it would, but maybe a little springtime cupcake could make it feel a little better.

White Velvet Cupcakes

Adapted from The Curvy Carrot

Printable Recipe

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup unsalted butter, softened

3/4 cup sugar

2 eggs

4 ounces white chocolate, melted

1 teaspoon vanilla extract

1 cup plus 1 tablespoon milk

Preheat oven to 325°. Line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugar together until fluffy. Add the eggs one at a time, mixing until well combined. Mix in the melted chocolate and vanilla. Add the flour mixture and milk in alternating batches, mixing until just combined. Divide batter into muffin tins, filling cups about 3/4 full. Bake about 20 minutes, until a skewer inserted comes out clean.

Raspberry Frosting

1 cup unsalted butter, softened

1/2 cup seedless raspberry jam

4 cups powdered sugar

Cream together butter and raspberry jam. Gradually add powdered sugar and beat until combined. Transfer frosting to pastry bag and top cupcakes.

Guinness Cupcakes with Bailey’s Frosting

10 Mar

Usually, St. Patrick’s Day is not a huge deal for me. I mean, sure, I love a good corned beef roast and I never say no to potatoes, but it’s not a holiday I generally view with much anticipation. I must be feeling quite sentimental this year since all the little holidays are speaking to me (read also: Valentine’s Day). I was disappointed to find out that this year it falls on a Saturday–I wanted to be a be-shamrocked señorita. Thanks for nothing, Leap Day.

Needless to say, I’m feeling pretty Irish lately. And what better way celebrate this national pride than with a little Guinness and Bailey’s? The Guinness lends a subtle flavor to the cupcakes, which are moist and tender, and the Bailey’s is the perfect creamy finish to each bite.

Guinness Cupcakes

Adapted from Sweet Pea’s Kitchen

Printable Recipe

1 cup Guinness stout

2 sticks unsalted butter

3/4 cup cocoa powder

2 cups flour

2 cups sugar

1 1/1 teaspoons baking soda

3/4 teaspoon salt

2 eggs

2/3 sour cream

Preheat oven to 350°. Line muffin tins with cupcake papers.

In a saucepan set over medium heat, melt together butter and Guinness. Whisk cocoa powder into the mixture until well-combined. Set aside to cool while you complete the next steps.

In a large mixing bow, sift together the flour, salt, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, mix together eggs and sour cream until the mixture turns light yellow. Add the chocolate Guinness mixture and continue beating until smooth. Add the dry ingredients and mix on low speed until just combined.

Transfer the batter to the tins, filling each about 2/3 of the way full. Bake about 15 minutes, until a skewer inserted in the middle comes out clean. Let cool completely before frosting.

Bailey’s Frosting

1 stick unsalted butter, softened

3 cups powdered sugar

5 tablespoons Bailey’s Irish Cream

In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy. With the mixer on low, gradually add the powdered sugar. Add the Bailey’s and beat until the frosting comes together. You may need to adjust the amount of Bailey’s by 1 or 2 tablespoons to obtain the right consistency for your frosting. Pipe the frosting on to the cupcakes using a pastry bag fitted with a large star tip.

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!)