Piping on a Cupcake

Although this video is quick and right to the point, it shows the technique of how to pipe (buttercream) on a cupcake. Pay attention to how the cupcake is held, how the piping bag is held and gently squeezed, and the subtle movement of the piping tip. Like in my last post, I suggested a Open Star Tip #18 (by Wilton), but in this video he uses a Open Star Tip #17, still very similar. Check it out!

 

Patriotic Red Velvet Ice Cream Cupcakes

In accordance with the latest American top news story, I figured it was all too appropriate to post a Patriotic Cupcake Recipe idea. This one is fun, easy and quite delicious:) 

Patriotic Red Velvet Ice Cream Cupcakes:
What you will need:

• 1 package Red Velvet Cake Mix (I used Duncan Hines Moist Deluxe)
• ingredients that are needed for mix
• 1 quart blue moon ice cream, softened (or Vanilla Ice Cream tinted with blue food coloring)
• 3 cups heavy whipping cream
• 1 1/2 cups marshmallow creme
• red, white & blue sprinkles
• blue & red sugars

Let's Get Started:
Preheat oven according to package and line your muffin pan with paper liners. For this recipe, you will need 36 liners. 

Batter/Filling:
Then prepare Red Velvet batter according to package directions and fill liners half way with batter. Bake for 11-14 mins (or until toothpick inserted in center comes out clean). Let cool for about 10-15 mins on a wire rack, so they can cool completely. 
Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour.
Topping:
In a large bowl, combine the whipping cream and marshmallow creme. Beat until stiff peaks form. Pipe over cupcakes; I used a Wilton Open Star Tip #18. Decorate with colored sprinkles and sugars. Freeze for 4 hours or until firm.


Serve, Eat & Enjoy! :)


Also, a special thank you to all those men and women who are serving our country. <3

Slightly Coconut Frosting

This frosting is the perfect compliment topping for the Samoa Cupcake!
Different from my last Cream Cheese Coconut Frosting, this Slightly Coconut Frosting has a subtle hint of coconut, yet remains sweet. Its super easy and the ingredients are not pricey!

What you will need:

• 1 can coconut milk
• 4 oz cream cheese, softened
• 4 tbsp butter, softened
• 1/2 tsp vanilla extract
• 1 1/2 cup powdered sugar

Let's get started:

Pour the coconut milk into a small saucepan and bring to a boil. Once at a boil, lower to a low-medium heat and simmer, stirring occasionally. Let cool. Combine coconut milk and remaining ingredients and beat until light and creamy. Refrigerate any unused frosting. 

Spread about a tablespoon on top of cooled Samoa Cupcake. Then lightly press frosted cupcake into bowl of cookie crumbles. 

Serve, Eat & Enjoy! <3
 

Girl Scout Cookie Cupcake

It's Girl Scout Cookie season again! Being a former Girl Scout myself, I figured I would honor them with a cupcake creation of my favorite cookie: The Samoa. 
This cookie, for those of you that don't know, is a vanilla cookie, dipped in caramel, topped with coconut and drizzled with chocolate. Now that I'm salivating, let's get started on this cupcake recipe!

The Samoa Cupcake:
What you will need:

• Vanilla Cake Mix (Super Moist, Betty Crocker)
• ingredients for cake mix (eggs, oil, water), on box
• 2 boxes Samoas cookies (Be charitable people!)
• One batch of Slightly Coconut Frosting*

*Recipe for frosting will be in next post! Stay Tuned!! :)

Okay, lets get started: 

Preheat oven to temperature indicated on box mix. Line your muffin tin with paper liners. While your oven is preheating (about 15-20mins), lets prepare our cookie filling and garnish. Put the cookies in a food processor and pulse until crumbly. Put in a bowl, and set aside for later.
Batter:
Combine all ingredients for cake mix in large bowl. Scoop batter into lined muffin pan only about 1/3 full. Sprinkle a layer of cookie crumbs on top of batter. Pour the remaining batter over cookie layer and fill cup about 3/4 full. Bake for appropriate time indicated on box. Once cupcakes are done, let cool completely before frosting. 
Makes 24 cupcakes.


Stay tuned for the Slightly Coconut Frosting recipe that perfectly compliments this Samoa Cupcake! :)

Chick Cupcakes!

Hey everybody! Here's an adorable decorative cupcake recipe. Just in time for Easter, these cupcakes will brighten up this rainy weekend we're having. They are fun to assemble, so I recommend making this a fun family project! :)
Easter Chick Cupcakes:

What you will need:

• Lemon or Coconut Cake Mix & ingredients for mix (I like either of those flavors for Easter because they are light and fruity, yet simple.)
• 1 container Vanilla Frosting
• about 2 cups flaked/shredded coconut
• 24 donut holes (vanilla)
• yellow & green food coloring
• 24 candy corn or 12 halved orange jelly beans
• mini chocolate chips

Let's Get Started!:
Preheat oven according to package directions. Place liners in muffin tin; I like to use a pretty Easter themed or pastel paper liner. 
Batter:
In a large bowl, combine all ingredients on cake mix package. Scoop batter into paper liners. Bake for appropriate time on box. When done, let cool for 15-20 mins.

Decor: 
While cupcakes are baking, scoop out the Vanilla Frosting into medium bowl. Carefully add 15-18 small drops of the yellow food coloring and mix until it blends to desired yellow for a chick. :)
Place coconut in 2 small bowls (1 cup each). In one bowl, add 4-6 drops of green food coloring. In the other bowl, add 4-6 drops of yellow food coloring.
Assembling your chick:
Frost the tops of your baked and cooled cupcakes. Dip the opposite sides of the cupcake in the green coconut flakes. Use remaining frosting to cover the donut holes. Place donut holes on top of frosted cupcake (using the frosting as glue).
This will form the chick's head! Press a pinch of yellow coconut on top of the head to look like feathers. Press the candy corn (or jelly bean) in the face for the beak. Use 2 mini chocolate chips for the eyes. 

You can do a variation of decorating ideas using these ingredients. Get creative! Check out other cupcake baker's designs and make a combination of them!


Serve, Eat & Enjoy! <3 

A "How To" Video: Chocolate Ganache

Check out this awesome instructional video, courtesy of Betty Crocker, about the simple process of making homemade chocolate ganache! 

Serve, Eat & Enjoy! <3

Raspberry Filled Cupcakes with Chocolate Ganache

I love this recipe simply for the reaction I get from people on the first bite:

"Oh! It's filled with jam!"
This easy cupcake recipe involves a SuperMoist Butter Golden cupcake, filled with seedless raspberry jam, and topped off with Chocolate Ganache.
If your feeling fancy or creative, buy some fresh raspberries for a pretty garnish. That bright fuchsia color will break up that dark chocolate brown.
What you will need:

• Moist Butter Golden Cake Mix (I used Duncan Hines)
• ingredients according to cake mix (usually eggs, butter/oil, water)
• seedless raspberry jam

Chocolate Ganache Ingredients

• 12 oz chocolate, chopped with small pieces
• 1 cup heavy cream

Now lets 's get started!
Preheat oven to temperature according to package directions. 
Place cupcake liners in muffin. Mix cake ingredients in large bowl and scoop into muffin tins. (DO NOT add the raspberry jam to this batter! Although it may be tempting, save the jam until after the cupcakes are baked and cooled!)
Bake cupcakes for appropriate time on box. After they're ready, let cool for about 15mins before we add the raspberry jam.
Now once the cupcakes are cooled completely, the fun part begins!
Take a clean turkey baster and (while plugging the bottom) scoop the raspberry jam into it. Poke the tip of baster (about 1inch) into the middle of the cupcake and squeeze baster slowly. I try to squeeze a big tablespoon of jam into the cupcake. *Once the cake begins to expand and show slight cracks on top, that is when you should stop filling. Repeat with each cupcake!

Now for the Ganache:
Place the chopped pieces of chocolate in a large bowl. Heat the heavy cream on med-high heat until it comes to a strong simmer, just before boil. Remove heavy cream from heat and immediately pour it over the chocolate pieces. Stir until completely mixed, melted, and glossy. Allow ganache to cool before pouring it to glaze your cupcakes. (The longer you allow ganache to cool, the thicker it will set.)

Once your ganache is ready, take a big tablespoon and drizzle it on top of your cupcakes, completely covering the center (to hide the cracks from jam filling).

While ganache is still wet, place your raspberry on top, using chocolate like glue.

*STAY POSTED for an awesome instructional video, courtesy of Betty Crocker, on how to make ganache.

Serve, Eat & Enjoy! <3

Coconut Cream Cheese Frosting

This frosting recipe goes fantastic on top of that Pina Colada Cupcake w. Coconut Rum!! This frosting is so rich and creamy, it compliments the crisp fruity flavor of the Pina Colada Cupcake so well. And of course, its easy to make!


Coconut Cream Cheese Frosting

What you will need:

• 1/2 cup butter (1 stick), room temperature
• 8 oz cream cheese (1 package), room temperature
• 1/2-1 cup of powdered sugar (depending on how sweet you want it)
• 1/4 cup of sweetened coconut

Lets get started:
Cream the butter and cream cheese together (about 3 mins). Make sure to scrape the sides and bottom of the bowl to really make sure of mixing.
Slowly add the powdered sugar, taste as you go to attain desired sweetness. 
Fold in the coconut. Make sure to leave a handful for garnish at the end!

Spread onto cooled cupcakes and sprinkle coconut on top. 
*Optional= Toast the coconut in the oven on a baking sheet until golden brown for some nice color and professional look.


Start Summer early with these tropical cupcakes!


Serve, Eat & Enjoy! :)

Piña Colada Cupcakes w. Coconut Rum

With all this nice weather lately, I've been thinking about summer and vacationing. And for me, like many others I'm sure, I find vacations and Pina Coladas synonymous. I was inspired! So I searched for various recipes for Pina Colada Cupcakes and decided to combine the parts of the ones that sounded most delectible! I came up with this:

Pina Colada Cupcakes w. Coconut Rum & Coconut Cream Cheese Frosting: 
(I know its a mouthful name, but wait till you try a mouthful of these cupcakes!)
What you will need:

• 1 box White Cake Mix (look for "Super Moist" mixes)
• 1 cup pineapple juice
• 1/3 cup coconut rum (I used Parrot Bay)
• eggs (according to cake mix package)
• veggie oil (according to cake mix package)
• 8 oz can crushed pineapple in juice, drained well
• 1/2 cup shredded, sweetened coconut (optional, but recommended)

Let's get started!


Preheat oven to temperature on cake mix package.
Add cake mix, eggs, and oil according to package instructions. Substitute the water (on package) for 1 cup pineapple juice and 1/3 cup coconut rum.
Blend ingredients well with electric mixer.
Add crushed pineapples. Make sure they were well drained, and mix until blended. Fold in coconut (optional but recommended!)


Bake accordingly to package instructions. 


When cupcakes are done, set aside to cool.


Stay posted for the Coconut Cream Cheese Frosting that goes perfectly with this delicious sweet cupcake! :)

Individual Cherry Cheesecakes!

Here's a fun, super easy recipe that will impress others with the presentation and excite their palate with flavor!
Individual Cherry Cheesecakes:
What you will need:

• 2 pkg Cream cheese (8oz each)
• 3/4 cups sugar
• 2 eggs
• 1 tbspn lemon juice
• 1 tbspn vanilla
• 12 Vanilla wafers (I used Nilla Wafers)
• 1 can of Cherry Pie filling

Let's get started!

Line muffin tin (12cup) with paper liners. Preheat oven to 375degrees.
Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in a bowl.
Place wafer cookie in the bottom of each of the 12 cupcake liners. Spoon in the cream cheese mixture until liner is 3/4 full.
Bake in 375 degrees for 15mins. Once cakes are ready, let cool for approximately 15 mins.
Top each with a spoonful of cherry pie filling and refrigerate for 1 hour.
*Optional: Garnish with a dollop of Cool Whip or whipped cream. Crush 5 extra Nilla Wafers and sprinkle with cookie crumbs.


These little individual cheesecakes, much like my mini maple cheesecakes, are the perfect dessert to impress your guests without too much hassle! :)


Serve, Eat & Enjoy! :) 

German Chocolate Cupcakes

This recipe may sound like hard work, but I promise, you won't break a sweat!
I originally made this as a birthday cake for my father, but we can just as easily turn this into a decadent cupcake recipe to add to the list!

What you will need:

• German Chocolate Cake Mix, (Super Moist Duncan Hines, recommended) & ingredients in accordance to the box mix
• Bag of White Chocolate Chips (the bigger the bag, the better!)
• German Chocolate Cake Icing/ Chocolate Coconut Frosting (again, we used Duncan Hines)
• Coconut flakes (3/4 cup) for decoration

Let's get started!
Preheat oven according to cake mix, (375). Then line your muffin pans with paper/foil cupcake liners.
Follow directions on box to make batter. After German Chocolate Batter is made, combine about 1/2 of the bag of White Chocolate Chips into batter, mix well. (Save some for garnish/filling)
Scoop the new batter into paper liners and bake for appropriate time on box.
In the meantime, take a handful of remaining chips and set aside. Take the leftover chips in the bag and place into a microwavable bowl. In intervals of 30seconds, place in microwave until chips are melted; stirring after each 30 seconds.

After cupcakes are baked and cooled, with a knife, cut a small circle in your cupcakes and scoop it out (no bigger than a quarter). Cut that piece of cupcake in half, horizontally (so you have 2 small circles of cake). Drizzle in a spoonful of the melted white chocolate. Take the piece of cutout cake and place it gently back over the hole in your cupcake. Repeat with ALL cupcakes.

When finished filling, frost each cupcake with that delicious coconut icing. Garnish with the leftover white chocolate chips and/or shredded flakes of coconut.


The ingredients are minimal, but the taste is outrageous! Get creative according to your taste buds! Instead of white chocolate chips, like I chose, try peanut butter chips, milk/dark chocolate chips, chocolate with coconut...the list goes on!

Ps- Happy Birthday Dad! :) <3


Serve, Eat & Enjoy! :)

St. Patrick's Day Cupcakes!

Here's a fun way to celebrate Paddy's Day with a sweet green treat!

My friend Chelsea & I baked these delicious cupcakes and got creative. :)

Luck O' the Irish Lemon Cupcakes:

What you will need:

• Box of Lemon Cake Mix (we used Duncan Hines) & ingredients according to mix
• Tub of Lemon Frosting (again, we bought Duncan Hines- it was on sale!)
• Green Food Coloring
• *Optional: (but highly recommended) Package of Oreos for the bottom of the cupcakes, like the Oreo Cupcake recipe. Green and/or Orange sanding sugars for decorations.

Let's get started!
After preheating oven according to Mix directions, begin to line your muffin pans with paper liners. (Optional) If you choose, drop an Oreo flat in the bottom of the liner.
Batter: Follow directions on box to make batter. After the delicious lemon cupcake batter is even mixed, add 3-4 drops of Green Food Coloring into bowl. Stir until well blended & no yellow (lemon) coloring is left.
Scoop the green batter into paper liners & bake according to time on box.
Decoration: Once cupcakes are cooled, frost them with your lemon-yellow icing. Then, lightly shake the green and/or orange sugars on top for color!
Have fun decorating, grab a Guinness and Happy St. Patrick's Day! :)


                    

Outrageous Oreo Cupcakes

Okay, so these cupcakes are both delicious and incredibly simple...and not to mention, pretty cheap!

I made these cupcakes last minute for a friend's birthday but the reviews made it seem as if I worked all day!
Here's what you will need:

• 1 box of Devil's Food Cake Mix (& ingredients according to box-mix)
• 1 package of cream-filled chocolate cookies (Double Stuffed Oreos work best)
• 1 tub of Vanilla Frosting
• 1 zip-sealed plastic sandwich bag

Let's get started:
Line your cupcake/muffin pan with paper liners. Place an Oreo in the bottom of each liner.
For the batter: Follow the directions on the Devil's Food Cake Mix box for appropriate oven temperature,  batter mixture, and baking time. Once cupcake batter is ready, pour over the Oreos in the liners and bake for time indicated on box. (The Oreos will not affect baking time.)
For the topping: While those delicious cupcakes are baking, put aside about 10 Oreo cookies. Put those cookies, 5 at a time, into plastic bag and crush them with the back of heavy metal spoon until coarsely chopped. Repeat with the next 5 cookies.

Empty the contents of Vanilla Frosting tub into medium bowl. Pour the crushed cookie pieces into the bowl and mix well with the icing.


Once cupcakes are finished baking, let them cool for 15-20mins.
Once completely cooled, ice them with your (sort of) homemade Cookies'n'Cream Frosting.
*Garnish: If any cookies are left over, break them each in half and stick into top of icing on cupcake.
  Or buy a package of Mini-Oreos and garnish with those.


So there you have it! Probably the easiest, most delicious, and semi-homemade cupcake recipe I've made so far. :)
Please enjoy & get creative!

Super Simple Vanilla Buttercream Frosting

Hello again! :)

So here is a great homemade vanilla buttercream frosting recipe...did I mention that it was super simple?

4 Ingredients that you probably already have:

• 1 (16oz) package powdered sugar
• 1/2 cup (1 stick) butter, softened
• 3 tablespoons milk
• 2 teaspoons vanilla extract

Combine all ingredients in medium bowl. Beat with electric mixer at low speed until well blended and smooth. If frosting becomes to thick (from over beating), beat in additional milk by teaspoonfuls until frosting is spreading consistency. Makes about 2 1/2 cups.

Baked Maple Mini Cheesecakes

Now here's a simple delicious recipe that looks like they are fresh out of the bakery!  

 Mini Maple Cheesecakes!

What you will need:

• 1 cup graham cracker crumbs
• 5 tbsp sweet butter, melted
• 2 cups ricotta cheese
• 2 cups cream cheese, softened
• 2 tsp vanilla extract
• 1/4 cup maple syrup
• 3 eggs
• pecans and/or caramel syrup(optional) 

Preheat the oven 325 degrees. Place 12 baking cups in muffin/cupcake pan.

Put cracker crumbs into medium bowl & stir in the butter. Spoon tablespoons of crumb mixture into the muffin cups, pressing firmly into bottom. Chill until set.

In a large bowl, beat ricotta until smooth. Add cream cheese, vanilla, and maple syrup, blending until smooth. Slowly add eggs, blending well.

Bake for 25 mins. Remove pan from oven & cool for 5 mins. Then remove the cheese-cupcakes & cool on a rack. Chill until time to serve.

*Optional: Garnish with caramel syrup & chopped or whole pecans. Make it look pretty!

Have fun & Enjoy! :)

S'mores Cupcakes

So here is a simple recipe with a professional look!

The S'mores Cupcake:
What you will need:

• 1 box Devil's Food Cake Mix (the more chocolaty, the better)
• box of graham crackers (1/2 box for crust; 1/2 box for garnish) 
• bag of mini marshmallows
• vanilla or marshmallow frosting  
• chocolate syrup

Let's get started:
Grease muffin pan with baking spray (with flour in it). Put in cupcake baking liners in pan. Break up about 5 graham crackers into 1" squares. Place a square into each of the cupcake liners.
Follow directions on box for cake mix. Pour the batter in the cups, over the graham cracker square. Bake for time indicated on package.

While cupcakes are baking, put about 8-10 graham crackers into a plastic zip-lock bag. Crush crackers into a crunchy dust. Place in a small dish or bowl and set aside.

After cupcakes cool (about 15mins), ice them with the vanilla or marshmallow frosting. Take cupcakes and roll the icing tops in the graham cracker crumbs and cover completely. 
Then place 3 mini marshmallows in the center of the icing. Drizzle with chocolate syrup for garnish. 
Makes about 24 cupcakes.


Then serve, eat & enjoy! :)