I took the week off last week to celebrate my birthday with friends and family.  My mom was here for a week which was so nice.  Also, I got to share my birthday week with my favorite baby friend.

Lydia’s mom and I have become good friends and it has been so much fun to watch Lydia grow over this past year.  I volunteered to make her birthday cake, cupcakes and pink ombre pancakes for her first birthday party and I love the way everything turned out.

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The party was gorgeous and baby Lydia was adorable in her party dress.

IMG_2784

The party was the second time I had made these cupcakes and let me tell you, they are the best Strawberry Cupcakes I have ever tasted!

The Best Strawberry Cupcakes {satisfymysweettooth.com}

The cupcakes are loaded with strawberry goodness.  The cakes themselves have strawberry jam and chopped real strawberries and the buttercream frosting is also infused with strawberry jam.  Often strawberry cakes are made by using strawberry Jello mix or some other fake form of strawberry flavor, but the Best Strawberry Cupcakes get their fresh, sweet berry flavor from the real deal.  The jam I used was all natural and you could either use fresh or thawed frozen strawberries for the chopped berries that are mixed into the batter.

The Best Strawberry Cupcakes {satisfymysweettooth.com}

Later this week, I will be sharing a review of the book that I adapted this fabulous recipe from, you won’t want to miss it!

The Best Strawberry Cupcakes

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 60 miniature cupcakes (24 regular-sized cupcakes)

The Best Strawberry Cupcakes: These cupcakes are bursting with real strawberry goodness

Ingredients

    For the strawberry cupcakes!
  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 2 cups sugar
  • 3 large eggs
  • 1/2 cup natural strawberry jam
  • 3 cups all-purpose flour
  • 1 cup cake flour
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 2/3 cup milk
  • 2/3 cup half-and-half
  • 1 Tbsp vanilla
  • 1 cup chopped strawberries
  • For the strawberry buttercream!
  • 4 sticks unsalted butter, room temperature
  • 4 cups powdered sugar
  • 3/4 cup natural strawberry jam
  • 1 tsp vanilla

Instructions

    For the strawberry cupcakes!
  1. Preheat oven to 350 degrees. Line miniature (or regular-sized) cupcake pans with paper liners.
  2. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 1 minute.
  3. Add eggs and jam and mix well.
  4. Combine flours, baking powder and salt in a medium bowl and set aside.
  5. Combine milk, half-and-half and vanilla in a liquid measuring cup and set aside.
  6. Add 1/3 of the flour mixture to the butter mixture followed by 1/3 of the liquid mixture and mix. Repeat with half of remaining flour mixture followed by half of the remaining liquid mixture and mix. Repeat one more time with remaining flour and liquid mixtures and mix well to combine.
  7. Mix in chopped strawberries.
  8. Fill pans 2/3 full of batter and bake 14-16 minutes for miniature cupcakes (about 20 minutes for regular cupcakes) or until a toothpick inserted comes out with only a few moist crumbs.
  9. Cool completely before frosting.
  10. For the strawberry buttercream!
  11. Combine all ingredients and mix with an electric mixer until well-blended.
  12. Pipe onto cooled cupcakes and decorate as desired.
  13. Recipe adapted from Trophy Cupcakes and Parties

*Rose cake decoration inspired by i am baker

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One of my very good friends got engaged and I co-hosted an engagement party for her last Saturday.  I asked her what type of dessert she would like for the party and she said that she would love mini champagne cupcakes with pink frosting.  Prosecco is my drink of choice so I almost always have a bottle on hand and so I decided to pop open a bottle and pour a little bit into a glass for myself and a little bit into the cupcakes.  I was so happy with how these Sparkly Pink Prosecco Cupcakes turned out!

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com} Not only were these Sparkly Pink Prosecco Cupcakes gorgeous, girly and festive, but they tasted incredibly delicious too!

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com}I think what made the cupcakes so tasty was the combination of the prosecco flavor and that I added both vanilla and almond extracts.  The flavor of the Sparkly Pink Prosecco Cupcakes was perfectly sweet without being too strongly flavored by either extract.  The cupcakes were perfectly tender and I topped them with a prosecco-infused buttercream and sprinkled them with Wilton Cake Sparkles for an extra special finishing touch.

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com}

These Sparkly Pink Prosecco Cupcakes are the perfect treat to celebrate any special occasion and of course, the frosting could be customized to compliment any theme!

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com}

Sparkly Pink Prosecco Cupcakes

Cook Time: 12 minutes

Yield: 84 miniature cupcakes

Sparkly Pink Prosecco Cupcakes: Perfectly tender white cupcakes topped with gorgeous sparkly pink prosecco-infused buttercream

Ingredients

    For the cupcakes
  • 1 1/2 cups (24 Tbsp) unsalted butter, room temperature
  • 2 1/3 cup sugar
  • 3 eggs
  • 3 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 Tbsp, plus 1/2 tsp baking powder
  • 1 tsp salt
  • 2/3 cup half-and-half (I used fat-free)
  • 2/3 cup prosecco
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • For the frosting
  • 3 cups (48 Tbsp) unsalted butter, room temperature
  • 6 cups powdered sugar
  • 2-3 Tbsp prosecco
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • few drops of pink food coloring (or coloring of your choice)

Instructions

    For the cupcakes
  1. Preheat oven to 350 degrees and line mini muffin pans with mini paper liners.
  2. Combine half-and-half, prosecco and extracts in a liquid measuring cup. Set aside.
  3. Combine flour, cornstarch, baking powder and salt in a bowl. Set aside.
  4. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy.
  5. Add eggs and mix until combined.
  6. Add flour mixture alternating with liquid mixture in two parts starting with dry and ending with wet ingredients.
  7. Fill prepared muffin pan cups 2/3 full of batter.
  8. Bake 12 minutes or until a toothpick inserted into cupcakes comes out with only a few moist crumbs.
  9. Cool completely before frosting.
  10. For the frosting
  11. In a large bowl, using an electric mixer, cream together butter and powdered sugar until light and fluffy. Add extracts and food coloring and mix until well blended.
  12. Add prosecco 1 Tbsp at a time until frosting is piping or spreading consistency.
  13. Pipe frosting onto cooled cupcakes and decorate with sprinkles or sparkles.

Notes

*Note: Prep time will vary depending on how many pans you have. Each pan will need to bake for 12 minutes and cupcakes will need to cool for about 15 minutes before frosting. *To make regular-sized cupcakes: Line regular-sized muffin pan with paper liners. Fill 2/3 full with batter and bake until toothpick inserted comes out with only a few moist crumbs, about 20 minutes.

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com}

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Isn’t it funny how we only eat certain foods once a year?  Often times they are some of our favorite things, but we save them for special occasions or associate them with certain traditions and so we only eat them once a year.  That’s how it goes for me with German chocolate cake.  My mom made me the same German chocolate cake every single year for my birthday and now my husband has carried on the tradition.  As much as I adore the cake, I NEVER make it any other time of year!  When I saw a recipe for a chocolate coconut cake, I couldn’t wait to turn the recipe into these Chocolate Coconut Cupcakes!

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

The flavors of these Chocolate Coconut Cupcakes will remind you of German chocolate cake but the frosting is thick and chocolatey rather than the caramel flavor of traditional German chocolate frosting.

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

Even though this recipe uses traditional cocoa powder, the cupcakes themselves are super dark brown, almost black which usually happens when you use Dutch-processed cocoa powder.  I left a few of the cupcakes unfrosted and just the cake alone is one of the moistest, most flavorful chocolate cakes I have tasted.  A common technique for getting that rich chocolate flavor is to add coffee to your chocolate baked goods and these recipe gives you a double dose of that technique with coffee added to the cake and the frosting.   You may detect a slight coffee undertone, but mostly, as I mentioned, the coffee just enhances the flavor of the cocoa.

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

If you are a fan of coffee-infused desserts, I have a few other recipes in my repertoire that will be worth your time to check out!

Coffee-Spiked Chocolate Caramel Bars

Coffee-Spiked Chocolate Caramel Bars {Satisfy My Sweet Tooth}

Vanilla Latte Cookies

Vanilla Latte Cookies {Satisfy My Sweet Tooth}

Chocolate Coconut Cupcake Recipe

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Yield: 20 cupcakes

Ultra-moist chocolate cupcakes topped with thick chocolate coconut frosting

Ingredients

    For the cupcakes:!
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp coarse salt
  • 2 eggs
  • 3/4 cup low-fat buttermilk
  • 3/4 cup warm brewed coffee
  • 3 Tbsp canola oil
  • 1 tsp vanilla
  • For the frosting:!
  • 8 Tbsp unsalted butter, melted
  • 2 cups powdered sugar
  • 6 Tbsp unsweetened cocoa powder
  • 3 cups shredded coconut
  • 2/3 cup warm brewed coffee
  • 1 tsp vanilla

Instructions

    For the cupcakes:!
  1. Preheat oven to 350 degrees. Line 2 muffin pans with paper liners.
  2. Combine cocoa powder, flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.
  3. Add eggs, buttermilk, coffee, oil and vanilla and mix thoroughly to combine.
  4. Fill each cavity of the muffin pans 2/3 full of batter.
  5. Bake ~18 minutes or until toothpick inserted into center of cupcakes comes out clean.
  6. Cool completely before frosting.
  7. For the frosting:!
  8. Combine powdered sugar, cocoa and coconut in a medium bowl.
  9. Pour melted butter, coffee and vanilla over the sugar mixture and stir to combine.
  10. Divide frosting among cupcakes and spread evenly over top of each cupcake.
  11. Recipe adapted from Martha Stewart Living

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

What is a recipe that you love but only eat once a year?

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It still feels unreal to me that it has been one year already since I published my first post on Satisfy My Sweet Tooth.  I have enjoyed the whole blogging experience so much and you all are truly the best part.  I love the community of bloggers that I have met that feel like friends even though we have never met in person.  And I love all of the kind and thoughtful comments that you readers leave on my posts.  I could have never imagined how much time I would spend taking photographs and baking and how much I would continue to love to write.  Thank you for your support and continued reading.

I thought that in honor of Satisfy My Sweet Tooth celebrating it’s first birthday, I would share some of my favorite posts and the most popular posts according to readers.

In no particular order:

Coffee-Spiked Chocolate Caramel Bars

Peanut Butter Pretzel  and Chocolate Chip Cookies

Coconut M&M Cookie Bars

Profiteroles

Brownie Pie

Babybel-stuffed Meatballs

Caramel Pecan Turtle Bars

Chewy Peanut Butter Chocolate Chip Granola Bars

Fresh Spring Rolls

Ginger Molasses Cookies

Peanut Butter Chocolate Chip Cupcakes with Chocolate Buttercream and Peanut Butter Cups

My favorite Chocolate Chip Cookie

Is there anything in particular you would like to see on Satisfy My Sweet Tooth in the future?

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