{Cupcake Monday} St. Patrick's Day Cupcake Fun & Sneak Peek

Here is a little somethin'-somethin' I made this weekend for a little St. Patty's Day inspiration.

I have been in a rainbow kind of mood and was inspired to create these Thin Mint Chocolate Cupcakes with Rainbow Frosting.

 mmmmm......

I also made a few with Peppermint Frosting!

Oh....and how neat is that cupcake pedestal??? I've seen these at a lot of different shops online, but when I realized that I could make them myself for just a couple bucks, I did!  I made them over the weekend and just made three but they were so easy to make. The are very versatile and I just love all the different ways to dress them up.  I will share a tutorial with you tomorrow on how you can make your own!

Back to the cupcakes.....

I actually used cake box mix for these cupcakes, because I was so tired by the time I got around to making them (and high off of spray paint from my little craft project), I didn't want to pull out all of the ingredients....lazy me.  I did doctor up the cake mix a bit to add some richness to it.

In place of water, I used buttermilk and instead of three eggs, I used four.  I like Betty Crocker's Devil's Food Cake Mix for no other reason than we get box tops for my daughter's school, but you can use whatever mix you prefer.  After I combined all the ingredients, I just folded in one sleeve of crushed Girl Scouts Thin Mints and added a teaspoon of Peppermint Extract.  These cupcakes bake up nice and fluffy and have a subtle, yet delicious peppermint flavor!

The frosting is a simple Buttercream recipe and I added 1 tsp Peppermint Extract to the frosting.  For the rainbow frosting, I divided the batter in half and set it aside for the plain cupcakes.  Then divided the remaining batter into six small bowls, I added food coloring until I got the colors that I liked.  Then, I filled a piping bag for each color and swirled one ring of frosting onto the cupcake for each color.  The plain peppermint cupcakes were frosted then topped with crushed Thin Mints and green sprinkles.

If you try this recipe out, I would love to hear your thoughts or leave a comment and share a photo!

I am finalizing some printables for St. Patrick's Day and can't wait to share them with you.  So, be sure to check back this week for more St. Patrick's Day ideas & inspiration!

Linking to:

 

{Cupcake Monday} Throwback: Guinness Chocolate Cupcakes

I've probably re-posted about these delicious confections a few times, but I believe they deserve the amount of time and attention I give to them. I made these Guinness Chocolate Cupcakes with Bailey's Buttercream Frosting about a year ago and proclaimed them to be 'thee best cupcakes evah!'....and they soooo are.

In case you're new to reading this blog or are planning on making cupcakes for St. Patty's Day celebration this year you might want to try this recipe.  You won't be disappointed!  Be sure to check back next Monday for two - yes, I said TWO - delicious cupcake ideas for St. Patty's Day!

{Cupcake Monday} Top of the Cupcake to Ya!

Here's a throwback - 'memba this?

I made these 'Over the Rainbow' cupcakes last year for St. Patty's day.  What a festive way to celebrate the luck of the Irish! This is such an easy way to top off a cupcake and also fun for the little ones - it makes a GREAT classroom treat. 

If you're having a rainbow themed party or believe in fairy tales and unicorns - this is the perfect cupcake to incorporate into your theme.  It's simple and easy to do with just a few butterscotch candies, yellow frosting, rainbow Fruit Rollups, a swirl of whipped topping or white frosting, and your favorite cupcake!

You can read the original post here and also read about 'the best cupcakes evah'!

{Day 11} 12 Days of Cupcakes - Eggnog Cupcakes

These Eggnog cupcakes are a perfect holiday treat.  I have been wanting to make an Eggnog cupcake ever since I made my Eggnog cheesecake last Christmas.  I attempted to make my own recipe using an altered version of my vanilla cake recipe but it was missing something.  So, I searched online and I came across this recipe on annie-eats and I must say it makes one darn good Eggnog cupcake!  I altered the frosting a bit, but for the most part - it rocks!

Eggnog Cupcakes

Ingredients:
1 1/3 cups all-purpose flour
¼ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¼ tsp. freshly ground nutmeg
¼ cup dark rum or bourbon (optional)
1 cup eggnog
¼ cup vegetable or canola oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1 cup sugar

(Frosting Recipe Follows) 

Directions:
1. Preheat the oven to 350˚ F and line a muffin pan with paper cupcake liners.

2. Whisk together flour, baking soda, baking powder, salt and nutmeg.

3. On medium-low speed, in a separate bowl, blend together rum, eggnog, oil, vinegar, vanilla and sugar.

4. Add the dry ingredients to wet ingredients in three batches on low speed until well combined.

5. Fill cupcake liners 2/3 full and bake for 22-24 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.


Eggnog Frosting

Ingredients:
20 tbsp. unsalted butter, at room temperature
1 tbsp Vanilla
2½ cups confectioner's sugar, sifted
Pinch of freshly grated nutmeg
2½ tbsp. eggnog
1 tbsp. dark rum

1. Beat butter on medium-high speed until smooth.  Add vanilla and mix on medium speed for 30 seconds.

2. Gradually add confectioner's sugar and nutmeg mixing on low speed until combined, being sure to scrape sides of bowl as necessary.  Once sugar is incorporated into butter mixture, mix on medium high speed until well combined.

3. Add eggnog and rum mixing on medium speed until light and fluffy.

4.  Frost cupcakes as desired; sprinkle cinnamon or nutmeg as garnish.

{Day 10} 12 Days of Cupcakes - Peppermint Chocolate Cupcakes

Peppermint and chocolate go together like Jenny and Forrest. 

This cupcake reminds me of those Girl Scout Thin Mints Cookies.  The chocolate cake is rich and very moist and the peppermint flavor is a perfect accompaniment.

You can dress these cupcakes up with peppermint bark, peppermint starburst candies, candy canes or an chocoate peppermint wafer.  I frosted mine with a Peppermint buttercream that I tinted Christmas green and added a peppermint candy and chocolate mint for a topper.  You can also try a white chocolate peppermint flavored frosting and before you pipe on your frosting paint 2 streaks of red food gel on the inside of your bag to create a swirl effect!

Peppermint Chocolate Cupcakes

2 cups Sugar
1 3/4 cups All-Purpose Flour

3/4 cup Cocoa Powder

1 1/2 tsp Baking Powder
1 1/2 teaspoons baking soda
3/4 tsp Salt
2 Eggs
1 cup Milk
1/4 cup Vegetable Oil
1/4 cup Butter, melted
2 tsp Vanilla Extract
1 cup Boiling Water
1 tsp Peppermint Extract

Mint Buttercream Frosting Recipe follows

To Make
1. Heat oven to 350 degrees and line a muffin pan with paper cupcake liners.

2. In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt together.

3. In a large measuring cup whisk together eggs, milk, oil, butter, and vanilla & peppermint extracts.

4. Add wet ingredients to the dry ingredients and mix on medium speed for about 2-3 minutes, being careful not to overbeat.

5. Gradually stir in boiling water to mixture (mixture will become thin).

6. Fill cupcake liners with batter and bake for 18 to 20 minutes or until a toothpick inserted in the centers of the cakes come out clean.

7.  Cool cupcakes in pan for 5 minutes then transfer to wire rack to cool completely prior to frosting.


Peppermint Buttercream Frosting(This is a basic vanilla buttercream frosting with Peppermint extract added - you can omit the vanilla if you want a straight peppermint frosting).

Ingredients:
1/2 Cup Butter, softened
1 Tsp Vanilla Extract
1 Tsp Peppermint Extract
4 cups Confectioner's Sugar
1 Tbsp Milk

Directions:

1. Beat butter until creamy.
2. Add vanilla and peppermint until combined.
3. Gradually mix in confectioner's sugar.
4. Add milk.

{Day 9} 12 Days of Cupcakes - Red Velvet Cupcakes

Ya can't have Chrismtmas without a little bit of Red Velvet cake - or cupcakes!  It's like the Grand Dame of Christmas cakes!

You may have noticed how popular this flavor of cake has become and it does not seem to be dying out.  I have tried various versions of it over the years.  Some have a cake that is bright red, some a deep dark rich burgundy - have you ever seen the pink and green versions???  BUH-NAN-AHS....and let's not get started on the frosting.  I love to make mine with Marshmallow Coconut Cream Cheese Frosting.  Yet, nothing tops my Grandma Mary's version or Red Velvet Cake and as much as I'd like to share that recipe with you - she ain't coming up off of it.  Worry not, I do have another version to share that I deem - acceptable. 

This little ditty was in a copy of Good Housekeeping and it's pretty darn good.  It's a version by McCormick and what I found interesting was the use of sour cream instead of buttermilk and/or vinegar.  I think it gives the cake a comparable richness to other Red Velvet cakes but with a bit more depth of flavor.  Top this cupcake with Marshmallow Cream Cheese frosting and a candied pecan and you're in Red Velvet Heaven!

Red Velvet Cupcakes

via McCormick

INGREDIENTS

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract

Marshmallow Cream Cheese Frosting (recipe follows)

DIRECTIONS

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

Marshmallow Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened (I like Philadelphia)

1/2 cup butter, softened

1 tsp. Vanilla Extract

1 jar (7oz) marshmallow fluff

4-5 cups confectioner's  sugar

1. Cream butter and cream cheese together until blended

2. Add vanilla and marshmallow fluff.

3. Gradually add in confectioner's sugar about 1/4 cup at a time. 

Mmmmmm......

I'm making a bundt cake tomorrow with this recipe - I'll add an addendum pic to this post to show you how it turns out!!!!

(Post Update 12/19/2010 - as things go when you're rushing out the door to a holiday party with two little ones in tow- things happen.  Ya'll, I forgot to take a picture of my bundt cake!  It was soooo pretty.....but even better it was sooooo delicious.  Don't worry - I'll be making one again for Christmas and will update the post again.)

{Day 8} 12 Days of Cupcakes - Guiness Chocolate Cupcakes with Baileys Buttercream Frosting

These Guiness Chocolate Cupcakes with Bailey's Buttercream were a hit with my 'test panel' when I made them earlier in the year.  I hailed them as the THEE best cupcakes evah.  So, for today's cupcake I wanted to revisit my favorite cupcake and share my updated recipe with you. 

Guiness Chocolate Cupcakes
with Bailey's Buttercream
Makes 20 to 24 cupcakes
Ingredients:
For the Guinness Chocolate Cupcakes
1 cup Guiness Stout
2 Sticks (1 Cup) unsalted butter
3/4 cup unsweetened cocoa powder (I like Hershey's)
2 cups all purpose flour, sifted
2 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling 
9 oz. bittersweet chocolate, chopped
1 cup heavy cream
2 tablespoons butter, room temperature
1 Tbsp. Jameson Irish whiskey (optional)

Baileys Frosting (see Recipe Notes)
3 to 4 cups Confectioner's Sugar
1 stick unsalted butter - room temperature
3 to 4 tablespoons Baileys Irish Cream

To make the cupcakes:
1. Preheat oven to 350°F. Line 24 muffin tins with paper liners.

2. Melt butter with the beer in a heavy sauce pan over medium heat and bring to a simmer. Whisk in cocoa powder until smooth; allow sauce to cool slightly.

3. Whisk  flour, sugar, baking soda and salt in a large bowl and set aside.

4.  In a mixer bowl, blend eggs and sour cream on medium speed; beat in the cooled cocoa sauce until combined.

5. Beat in flour mixture until slightly combined.  Then fold the batter to completely combine the ingredients.

6 . Fill the cupcake liners about 2/3 full and bake for 17 -20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely on a wire rack.
To  make ganache filling:
1. Place chopped chocolate a large glass bowl.

2. Heat heavy cream on medium high until it comes to a simmer. 

3. Remove from heat and immediately pour over chocolate pieces and stir until completely mixed and glossy in apperance; stir in butter and whiskey until combined. 

4. Set aside to allow ganache to set (thicken)  and cool completely.  (Ganache should be soft enough to pipe into the cupcake)

Fill the cupcakes:
1.Hollow out the center of the cupcake using a mini ice cream scooper, melon baller or apple corer - a sharp paring knife works fine as well.  Discard (aka eat) the leftover cake bits.

2. Fill a piping bag with the ganache and snip off about 1/2" from the tip and fill each hole in the cupcakes to the top. You can spoon the filling into the cakes, as well.

To make the frosting:
1. Whip butter on medium speed until light and fluffy. 

2. Gradually add confectioner's sugar - (adding about a tablespoon at a time lends to a very nice texture)

3. Once butter becomes thick and stiffend, slowly add in the Bailey's.

4. Continue whipping frosting until combined.  Frost cupcakes as desired.  

Snowflakes & Stockings { Red & Green Festive Sweets Buffet}

ATTENTION!!!!  ATTENTION!!!!

We are stopping your regularly scheduled

blog post for an important announcement!

If you are looking for a lil' sumthin' to jazz up your holiday party here is a colorful holiday sweets buffet I created for my kids with tips on decorating it to inspire you.

Top Marshmallows buttercream frosting!

Fill empty jars, bowls and vases with candies, gumballs and ornaments.

Offer guests a variety of desserts by displaying sweet treats on a tiered stand.

Serve no bake desserts like Chocolate Peppermint Mousse in shot glasses with demi spoons.

Fun Chocolate Covered Apples are a fun treat and easy to make.

Use easy templates to make favor bags for guest to take home.  I created a pleated bow by folding paper fan stlye and gluing to the top of the box.  Fill them with candy, gift cards or other treats!

Use your imagination and be creative!

Free printables from this party are available here.

{Day Seven} 12 Days of Cupcakes - French Vanilla Mousse Cupcakes

 Vanilla cupcakes are the cupcakes I tend to make the most.  I'm not sure what makes people always want them - I guess you can't go wrong with vanilla.  When I make Vanilla layer cakes I like to fill them with a French Vanilla Mousse Filling.  I wanted to try out filling my vanilla cupcakes with the mousse to see how they would come out, and as it stands, I really liked them.

This mousse is a simple pantry shortcut recipe.  Using instant pudding, instant flavored coffee and whipped cream, you can have a very delicious and easy to make mousse.

French Vanilla Mousse Cupcakes

Vanilla Mousse

Ingredients: 

1 pkg. Vanilla Flavor Instant Pudding

1/4 cup International Delight French Vanilla Cafe

2 Cups Cold Milk

1 Cup Cool Whip or Whipped Cream

To Make:

Mix instant pudding mix with French Vanilla Cafe until combined.  Gradually add milk to the pudding mix while stirring, about two minutes.  Mixture will thicken upon standing.  Fold in whipped topping until well combined.  Refrigerate for one hour.

_______________________________________________________________________________

Vanilla Cupcakes:

Ingredients

1 3/4 cups cake flour

1 1/4 cups all-purpose flour

2 cups sugar

1 tablespoon baking powder

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into 1-inch cubes

4 large eggs

1 cup whole milk

1 teaspoon pure vanilla extract

Instructions:

1. Preheat oven to 325 degrees and line muffin tins with paper liners.

2. In a mixing bowl combine flour, sugar, baking powder, and salt; mix on low speed until combined.

3. Add cubed butter, mixing until coated with flour.

4. In a separate bowl, whisk together eggs, milk, and vanilla. Add the wet ingredients in 3 parts to the dry ingredients - scrape dowl sides of bowl before adding more of the mixture.

5. Pour batter into the liners about 2/3 full. Bake for 10 minutes then rotate the pan; bake for another 8-10 minutes or until a cake tester inserted in the center comes out clean.

6. Transfer cupcakes to a wire rack to cool.

7. Once cooled, using a small ice cream scooper or melon baller to remove cake center to create a hole to fill in with the Mousse. Reserve cake pieces.  Using about 2 cups of the mousse add filling to cupcake centers.  Add cake pieces back to top of cupcake to top off.

8. Frost or pipe each cupcake with remainingVanilla Mousse.  Refrigerate if not consuming immediately.

  

 

{Day Six} 12 Days of Cupcakes - Coconut Snowball Cupcakes

We are half way through our 12 Days of Cupcakes series!!!  I'm having fun with this and hope that you are too!

I love watching cooking shows and one of my favorites is America's Test Kitchen.  I appreciate how they test and review different recipes or ingredients in a very easy to understand manner.  For Thanksgiving, I made a Coconut Layer Cake using a recipe I got from this episode and it made the best Coconut Cake I've ever had. 

When I decided to this series I knew I wanted to use that same recipe for a cupcake but with a twist.  You know those delicious Hostess cakes called Snowballs?  Well I wanted to make a cupcake similar to that.  Using the Coconut Layer Cake recipe, I baked the cupcakes, and when they were cooled I hollowed out the inside a bit and filled it with good ol' marshmallow fluff !

The recipe calls for toasted coconut flakes but for my cupcake I coated the frosting with plain sweetened coconut.

Before you get started - remember this recipe is for a layer cake.  To make the Snowball cupcakes, do everything listed in the steps, omit the toasted coconut, fill each cupcake by filling them with Marshmallow Fluff, frost and top with sweetened shredded coconut.  Don't forget to keep the cake pieces that you hollow out.  They have to go back over the top of the cupcake once it's filled.  The recipe should yeild just about 24 cupcakes.  I also left all the steps to making the cake, because the cake itself is AWESOME!

Coconut Layer Cake
via America's Test Kitchen

Makes one 9-inch, 4-layer cake

Cream of coconut is often found in the soda and drink-mix aisle in the grocery store. One 15-ounce can is enough for both the cake and the buttercream; make sure to stir it well before using because it separates upon standing.

Ingredients

Cake

• 1 large egg
• 5 large egg whites
• 3/4 cup cream of coconut
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2 1/4 cups cake flour (9 ounces), sifted
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon table salt
• 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool
• 2 cups packed sweetened shredded coconut (about 8 ounces)

Buttercream

• 4 large egg whites
• 1 cup granulated sugar
•   pinch table salt
• 1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
• 1/4 cup cream of coconut
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract

Instructions

• 1. For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.
• 2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
• 3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.
• 4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)
• 5. Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.
• 6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.
• 7. While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
• 8. For the Buttercream: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
• 9. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.

{Day One} 12 Days of Cupcakes - Gingerbread Cupcakes

I am excited to kick off  my 12 Days of Cupcakes!  I've been elbow deep in batter and frosting all weekend just to get this whole thing together and share with you!  Go me!

A few weeks ago, I was perusing through The fabulous Miss M's Cupcakes book and saw that it has a kick ass recipe for Gingerbread Cupcakes.  This recipe is so delicious - and cute to boot - cause it's got little gingerbread men as toppers....

Some of those little gingerbread fellas don't look so happy, I wonder why??? (mwahahaahaaahaaaa...)

Martha's recipe comes with a how to on making your own teeny gingerbread fellas, but I was too pressed for time, and I've said it once before, and I'll say it again, I don't do cookies.  So, to cut on time I bought little gingerbread men from the grocery store and called it a day.  You could do the same too if you'd like.  I also slightly adapted her recipe to save time on some ingredients and added a few of my own.

Gingerbread Cupcakes

adapted from Martha Stewart's Cupcakes

1 1/2 Cups All-Purpose Flour

2 Tbsp. Ground Ginger

2 Tsp. Ground Cinnamon

1/2 Tsp. Ground Nutmeg

1/4 Tsp. Ground Cloves

1 1/2 Cups (3 Sticks) Unsalted Butter

1 1/2 Cup White Sugar

1/2 Cup packed Light Brown Sugar

2 1/2 Tbsp Molasses

4 Large Eggs

1 Tsp. Pure Vanilla Extract

___________________________________________________

1. Preheat oven to 350 degrees F. Line muffin tins with paper liners.

2. Sift together, flour, ginger, cinnamon, nutmeg and cloves.

3. Combine Sugars, add butter to bowl and mix on medium-high speed; cream until light and fluffy in texture.  Add molasses until well combined.

4. Add eggs one at a time until combined,  scraping down the sides of the bowl as needed; mix in vanilla.

5. Reduce mixer to low and add flour mixture gradually in three additions until combined.

6.  Fill cupcake pan evenly with batter about 2/3 of the way.  Bake for 10-12 minutes and rotate pan, bake for another 10-12 minutes, or until a tootpick comes out clean from the cake centers.

7.  Allow to cool in pan on wire rack for 5 minutes before removing from pans and then cooling completely on the rack.

8. Frost cupcakes with (my favorite) Vanilla Buttercream and lightly sprinkle with ground nutmeg.  Top with a teeny gingerbread cookie fella!

This is a GREAT recipe - I sure do hope you try it....and hey, if you do, send a picture and let me know how it works out for ya!