Tag Archives: Cupcakes

Mini Vanilla Cupcakes with Chocolate Cream Cheese Frosting

May 5, 2012 – 6:00 am

I was so excited when my friend Anna asked me to make some sweet treats for her party guests. Anna is an amazing makeup artist and makes making someone over look like it requires no effort at all. She asked me to make some cupcakes because she said that she is not much of a baker. I think it is so great to have a group of friends that all have different talents so that we can all learn and benefit from each other. The way that Anna can transform a woman on her wedding today to look like she just stepped off a runway, would be impossible for me, yet making a few sweets was enjoyable and required minimal effort for me. I think it is empowering to recognize the strengths that we all possess. What talents do you have to offer your friends and family?

Anna asked me to make cupcakes but I couldn’t resist adding in the Lemon Curd Tarts and Sparkly Pink Ombre Cookie Tree that I shared with you earlier in the week. I also wanted to give my friend what she requested though. Even with all of the fancy cupcake flavor combinations that are out there today, sometimes I like to stick with the classics like these Vanilla Bean Cupcakes with Chocolate Cream Cheese Frosting.

These cupcakes were perfectly infused with vanilla bean flavor and the frosting was so much fun to pipe because of the perfect consistency. The cream cheese adds just enough tang so that the frosting is not too rich but has more of a subtle chocolate flavor. So if you are looking for a new go-to classic vanilla cupcake recipe or a chocolate frosting recipe, may I highly recommend that you try these Mini Vanilla Cupcakes and Chocolate Cream Cheese Frosting?

*NOTE: If you don’t have vanilla beans on hand, simply omit and you will still have plenty of vanilla flavor from the extract.

Mini Vanilla Cupcakes

by Mercedes Porter

Keywords: bake dessert vanilla cupcake

Ingredients (~32 mini cupcakes)

1 1/3 cups flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup (8 Tbsp) unsalted butter, softened
1 cup sugar
2 eggs
2 tsp vanilla
1/2 vanilla bean, seeds scraped (omit if you’d like)
1/2 whole milk or half and half

Instructions

Preheat oven to 350 degrees and line mini muffin tin with paper liners.

In a medium bowl, combine flour, baking powder and salt and set aside.

In a large bowl and with an electric mixer, cream butter and sugar together for about 2 minutes. Add eggs and mix to incorporate. Add vanilla and vanilla bean seeds (if using) and mix.

Add half of the flour mixture and mix. Add milk, mix, then add remaining flour mixture and mix well to incorporate.

Fill cupcake liners about 2/3 full of batter using a small cookie scoop or teaspoon.

Bake about 12 minutes or until toothpick inserted into the center comes out clean.

Cool completely before frosting.

Recipe adapted from Joy the Baker Cookbook

Chocolate Cream Cheese Frosting

by Mercedes Porter

Keywords: chocolate cream cheese frosting

Ingredients (enough frosting for 32 mini cu)

4 oz. cream cheese, softened
1/4 cup (4 Tbsp) unsalted butter, softened
2 Tbsp unsweetened cocoa powder
pinch of salt
1 cup powdered sugar
1 tsp vanilla
1/2 tsp milk

Instructions

In a large bowl and with an electric mixer, beat cream cheese and butter together until smooth and combined.

Add cocoa powder and mix. Add powdered sugar and mix to incorporate.

Add vanilla and milk and mix until well incorporated.

Frost or cupcakes (or cake) immediately.

Recipe adapted from Joy the Baker Cookbook

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Hoppy Easter Cupcakes

April 8, 2012 – 6:00 am

A couple of years ago, the Easter Bunny brought me this book:

Have you seen this book? It has some of the most adorable cupcake creations I have seen. The materials and details that are put into each cupcake design are incredible. Although I think the cupcakes in this book are so cute, I have been too intimidated (lazy?) to spend the time making any of them myself. Until now.

With spring having sprung, and Easter right around the corner, I have green grass, flowers and baby animals on the brain. I could no longer resist these little cotton tails

peaking out of grassy egg-filled patches.

I tried a new chocolate cupcake recipe from Sweetness Delicious Baked Treats for Every Occasion by Sarah Levy (which was super moist and chocolatey) and stuck with my favorite vanilla buttercream frosting from Magnolia Bakery.

For the bunny cupcakes, I frosted cupcakes with buttercream and then dipped the frosting in crushed Oreos. The bunnies’ feet are cut out from the flat Kraft Stacker Marshmallows, with jellybeans and chocolate covered sunflower seeds for the “pads” of the feet. The tail is a mini marshmallow coated in thinned out buttercream and rolled in decorating sugar.

For the grass cupcakes I used a Wilton #104 icing tip and topped the frosting with Whopper Eggs.

Supreme Chocolate Cupcakes

by Sarah Levy

Keywords: bake dessert cupcake

Ingredients (16 cupcakes)

2/3 cup cocoa powder
1/3 cup boiling water
1 cup cake flour
1 1/4 cup sugar
2 1/8 tsp baking powder
1/4 tsp salt
1 1/2 sticks (12 Tbsp) unsalted butter, room temperature
3 eggs, room temperature
1 Tbsp + 1/2 tsp vanilla extract

Instructions

Preheat oven to 350 degrees.

Line 2 muffin pans with paper liners.

In a small bowl, combine boiling water and cocoa powder, set aside.

In a large bowl, combine cake flour, sugar, baking powder and salt. Add butter and cocoa mixture. Mixture will be dry and lumpy at this point. Add eggs and vanilla and mix well.

Fill cupcake liners 3/4 full with batter.

Bake for 18 minutes.

Cool completely before frosting.

Recipe adapted from Sweetness Delicious Treats for Every Occasion by Sarah Levy

combine cocoa powder and boiling water

combine dry ingredients in large bowl and add butter and cocoa mixture

add eggs and vanilla and mix well

pour batter into cupcake liners 3/4 full

bake, then cool completely before frosting

Vanilla Buttercream

by Adapted from Magnolia Bakery

Keywords: no-bake dessert frosting

Ingredients (Enough frosting for ~16 cupcak)

1 1/2 sticks (12 Tbsp) butter, room temperature
1 tsp vanilla extract
1/4 cup + 1/8 cup milk
5 cups powdered sugar
food coloring (optional)

Instructions

In a large bowl, with an electric mixer, cream butter and vanilla together.

Add powdered sugar, one cup at a time, alternating with milk a little at a time after each powdered sugar addition.

Add desired food coloring if using.

If frosting is too thin, add more powdered sugar. If too thick, add more milk.

Happy Easter!

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Red Velvet Cupcakes

September 27, 2011 – 8:00 am

Hi sweet teeth. I hope you had a nice weekend. Mine was lovely. It was my best friend’s 30th birthday and we had a party for her.

Me and my bestie Naomi

It’s funny how we go through different stages in our lives when it seems like all of our friends are going through the same thing. A few years ago, I had a lot of weddings to attend as several of my friends got married within a couple of years of each other. Now, its Baby Mania! At the birthday party yesterday, in a group of about 25 adults, my husband and I were definitely in the minority not having a baby. I love babies. I could just hold a new baby and stare at it all day. I also love returning the babies to their respectful owners when they squeak, smell or wiggle too much. So although I am within a couple of years of a landmark birthday, I am not panicking about the ticking of that biological clock. Someday I hope to have little sweet teeth, but for now, my cupcakes and cookies are my babies.

Speaking of cupcakes and now that you know my 5 year plan (:)) let’s get on to the sweet stuff. Naturally I was thrilled and honored to be in charge of Naomi’s birthday cake. Red velvet is one of her favorite flavors and I just happened to have a recipe I have been anxious to try to it worked out well for everyone! I made the cupcakes quite large because if you remember my theory, the bigger the better with all baked goods. After making the batter, I was a bit nervous. It looked sticky almost like a biscuit dough. But I was so pleased to see them turn perfectly glossy and red once they had baked for awhile. I really wish I could have one of those time lapse cameras that they have on cooking shows in my oven to record the wonderful process of a messy batter becoming a beautiful, perfect cupcake. Anyway, the cream cheese frosting was possibly the best part of the cupcake as frosting often is. It was thick, smooth and so creamy. My ideal cupcake:frosting ratio is 2:1 so I wasn’t afraid to load it on. The cupcakes were a hit and the birthday girl was happy. What a great day.

Red Velvet Cupcakes with Cream Cheese Frosting

by Mercedes Porter

Keywords: bake dessert chocolate cream cheese cupcake

Ingredients

For the cupcakes

2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup buttermilk
1 Tbsp liquid red food coloring
1 tsp white vinegar
1 tsp vanilla
1 stick (8 Tbsp) unsalted butter, room temperature
1 1 /2 cups sugar
2 eggs, room temperature

For the frosting

8 oz. cream cheese, room temperature
1 1/2 sticks (12 Tbsp butter), room temperature
1 tsp vanilla extract
3 cups powdered sugar

Instructions

For the cupcakes

Preheat oven to 350° and line 2 muffin pans with paper liners.

In a medium bowl, mix together dry ingredients. In a small bowl or liquid measuring cup, whisk together buttermilk, food coloring, vanilla and vinegar.

In a large bowl using an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs one at a time. Alternate adding dry and wet ingredients in three increments starting and ending with the dry ingredients. Scrape down sides and bottom of bowl and make sure that ingredients are well incorporated.

Use an ice cream scoop or measuring cup to pour batter into paper liners. Fill about 3/4 full. Bake 22 minutes or until toothpick inserted into center comes out clean.

Cool cupcakes completely before frosting.

For the frosting

Using large bowl and an electric mixer, beat butter and cream cheese until combined. Add vanilla and powdered sugar one cup at a time.

Frost cupcakes and try not to drool over how good they are.

Recipe adapted from Barefoot Contessa How Easy Is That?

Isn’t the color great?

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Zucchini, zucchini and more zucchini!

August 16, 2011 – 8:00 am

I have come across so many enticing recipes to try to use the giant zucchinis that I previously referenced. I feel a personal responsibility not to let those beautiful state-fair-winning-sized veggies go to waste and so Zucchini Fest 2011 continues! Are you excited? I hope so!

You know that phenomenon where you write or say a word so many times that it doesn’t even sound right anymore? Well that is what has happened to me and zucchini. But I will press on. Up next on the docket: zucchini cupcakes. These really are delish and as one of my tasters said: “It’s almost like there’s not even vegetables in these cupcakes” . This frosting is divine and will be my go-to caramel frosting from here now on. It is maple-y, rich and glossy. Great characteristics for a frosting if you ask me.

Zucchini Cupcakes with Caramel Frosting

by Mercedes Porter

Keywords: bake dessert zucchini cupcake

Ingredients

For the cupcakes

3 eggs
1 1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 tsp almond extract
2 cups grated zucchini
2 1/2 cups flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves

For the frosting

1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 tsp vanilla extract
2 cups powdered sugar

Instructions

For the cupcakes

Preheat oven to 350°. Line 2 cupcake pans with liners.

In a medium bowl, mix dry ingredients. In a large bowl, mix eggs, sugar, oil, orange juice, almond and zucchini with mixer until well blended. Add dry ingredients in increments and mix well.

Fill cupcake liners 2/3 full with batter and bake 20-22 minutes or until toothpick inserted into center comes out clean.

Cool completely before frosting.

For the frosting

In a medium saucepan, combine brown sugar, butter and milk. Cook over medium heat and bring to a boil stirring constantly for 2 minutes or until thickened. Remove from heat and add vanilla.

Cool to lukewarm and add powdered sugar.

Frost cooled cupcakes and enjoy!

(Recipe adapted from Taste of Home)

P.S. I was in Mexico for the 4th of July and my brothers were kind enough to wait to light their fireworks until I returned. Aren’t these fun photos of the show?

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Strawberry Cupcakes and “dragging out” the Bachelorette

July 26, 2011 – 8:00 am

Hi sweet teeth!

I hope you all had a nice weekend! Mine was very busy and a lot of fun. It was my good friend Emily‘s wedding shower and bachelorette party weekend. The weekend would not have been complete without great friends, lovely gifts and a drag show! After a good night of sleep last night I have fully recuperated!

I volunteered to bring a dessert (you are so surprised aren’t you?) to the event on Friday evening and again, with it being another steamy weekend, I wanted something light that would not weigh us down in our party shoes. I decided on my favorite strawberry cupcakes with a couple of new twists.

These light vanilla cupcakes are filled with a strawberry and marscapone cheese combination so that when you bite into them you are pleasantly met with a burst of creamy strawberry goodness. A vanilla simple syrup glaze tops them all off and they are almost as pretty as our beautiful bachelorette!

Strawberry Cupcakes

by Mercedes Porter

Keywords: bake dessert strawberry cupcake

Ingredients

+For the cupcakes+1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons pure vanilla extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk

For the filling and glaze

1 (8-ounce) container mascarpone cheese, chilled
1 cup fresh strawberries, stems removed, plus more for garnish (you can use frozen if fresh are not available)
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Instructions

For the cupcakes

Preheat oven to 375° and line 2 cupcake pans with paper liners

Put butter and sugar in large bowl and beat with mixer until light and fluffy

Add eggs and vanilla

Add dry ingredients and then milk and mix until well blended

Pour batter into cupcake liners until 2/3 full

Bake for 20 minutes or until toothpick inserted into center of cupcakes comes out clean

Allow cupcakes to cool completely

For the filling and the glaze

In a food processor or blender combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth.

Transfer the strawberry mixture to a pastry bag (or Ziploc bag) fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.

In a small saucepan, bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved.

In a medium bowl combine the vanilla syrup with the confectioner’s sugar. Stir until smooth. Working quickly, use a rubber spatula to spread the icing on the top of the cupcakes or simply dip tops of cupcakes into bowl. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

Garnish with slices of strawberry using small amount of glaze as glue to fix the slices on top (to make a small amount of additional glaze just mix 1/4 cup of powdered sugar with 2 tsp milk).

(Cupcake recipe from Epicurious and Filling and Glaze from Giada DeLaurentiis)