Chocolate Flower Cupcakes with Fondant Lady Bugs and Flowers

I made these cupcakes for my friend's shower this weekend in order to fill in the gaps of additional guests.

At first, I chose cupcakes because, typically, they are relatively quick and easy.  Of course, while researching "You Tube" for some decorating techniques for the cake, I found this cute little technique and decided, I had to try it!

Fast forward to the day before the party, I was in full force cake decorating mode.  I get my bag and tip together (a Wilton 124 tip) and discover I had a major problem.  A left handers problem.  Crap.  Why didn't I think of this while I was at the cake store?  Surely they were now closed.  I was going to have to get handy with my right hand, or convince my husband to do it.  I decided that me using my right hand to pipe the frosting was probably my best bet.  By the second cupcake, I had carpal tunnel. (Seriously, my wrists are hurting from rolling out all the fondant from the cake).  Then, the light bulb went off....I could use my left hand, I just had to work in the opposite direction.  From then on, it was smooth sailing.

What I love about these cupcakes is that they look like a flower!  They are so cute and look great with the lady bugs.  These cupcakes were a true hit with all the guests, especially the kids!  I will surely use this technique again!

I used my go to chocolate cake, and this vanilla buttercream.

Samoa Cupcakes

I hosted a CAbi party at my house last weekend and I knew one good way to get people over to my house was to bribe entice them with cupcakes.  It's sneaky.  Rather sneaky.

I knew that since the party was to be 'fashioned based' my cupcakes better come dressed for the party.  And did they ever!

I saw these sinful silhouettes over at Fields of Cake a few weeks ago and I nearly fell over.  THANKFULLY, I had made the deadline for hunting down a few boxes of Girl Scout cookies last minute.  And when I say, last minute, I mean checking the girl scout website for locations the night before they were set to close up shop, calling said locations, and then peeling into the parking lot at said location 30 minutes before girl scout table shut down, and knocking a few people over with my grocery cart on the way in.  It had to be done.  I meant serious business.

Meanwhile, I get home and realize I made a stupid mistake.  Stupid.  I only bought 2 boxes of Samoas.  Meaning....I only bought enough to make these once.  ONCE.  What was I thinking?  I could have thrown a few boxes of these things in my freezer.  Ugh.  Kicking my own leg....

Anyway, I will mention as a side note, since I was terribly rude to post these when you probably cannot get Samoas anywhere, that these cupcakes actually TASTE like a Samoa so there is no need to put the cookie on top.  It's for looks...and to tell the looker, "Hey, I am a Samoa cupcake, see?"  There are a few things you can do to the top that would probably really make it look like a Samoa, such as: drizzling more ganache on top with the caramel as well as drizzling a bit of coconut on top.  That should do it.

Besides the look of these cakes, I was really interested in the way she made her frosting.  It was something I have never seen anywhere and I read a lot of cake books, and A LOT of food blogs.  She used pudding mix.  I think this replaces a lot of the sugar because, well, pudding mix is basically sugar.  I must say, it creates a very dense flavor without that 'sugar in your face' flavor.  I might have to experiment with this stuff a bit more.  Plus, its super easy to make.

I changed a few of the recipes and ways this was made....so here we go.  

First, what's in this thing anyway?

Lets start with the bottom and work our way to the top:

Cookie Crust bottom

Chocolate cupcake

Chocolate coconut caramel filling

Chocolate ganache

Coconut Rum buttercream

Vanilla caramel

Samoa Cookie

Now before you freak out- yes.  This has a lot of components.  This is true.  BUT all components come together pretty quickly and you can break it down and do each over the course of a day or so.

Cookie Crust

Ingredients:

9 oz. cookies (I used TJ's mini choc chip cookies but you can use shortbread cookies and add a few tablespoons of mini chocolate chips)

2 tablespoons toasted coconut

4 Tbsp. unsalted butter melted

Directions:
Put ingredients (except for the butter) in a ziploc and roll a rolling pin over it to break it down into small pieces. Add the butter and mix around until all combined. Spoon about a tablespoon into each cupcake liner and tap it down with the back of the spoon. Bake at 350 for 8 minutes. Let cool and make your cupcakes.

Chocolate Cupcake for pictures, click here.

Beaty’s Chocolate CupcakesFrom: Ina Garten

Ingredients:
1 ¾ Cups all-purpose flour
2 Cups granulated sugar
¾ Cup good cocoa powder (I used Callebaut)
2 t. baking soda
1 t. baking powder
1 t. kosher salt
1 Cup buttermilk
½ Cup vegetable oil
3 large eggs
1 t. pure vanilla extract
1 Cup freshly brewed hot coffee (I used a French roast)

Directions:
1. In a large mixing bowl: Sift flour, sugar, cocoa, baking soda, baking powder, salt together.
2. In a separate bowl, whisk together buttermilk, oil, eggs and vanilla.
3. Slowly add the wet ingredients to the dry with the mixer on LOW.
4. With the mixer still running on low, add the coffee and mix just until combined.
5. Warning: Batter will be VERY thin (so thin you may think you are missing something)

6. Pour batter into cupcake liners or use an ice cream scoop. Fill 3/4 full.
7. Bake cupcakes for 17-22 minutes at 350 or until a cake tester comes out clean.

Coconut Chocolate Chip Caramel Filling

Recipe derived from Fields of Cake

Ingredients:

1/3 cup toasted coconut chopped (mush them up a bit with your fingers)

1/4 cup mini chocolate chips

1 Cup sugar

1/2 Cup corn syrup

pinch sea salt (fine)

1/2 Cup water

6 Tbsp. unsalted butter cut into 6 chunks

1/2 Cup heavy cream (room temp)

2 teaspoons coconut extract

1 teaspoon rum extract

Directions:

Make sure all of your ingredients are measured out and sitting by the stove.  Caramel moves fast and everything need s to be ready.

In a heavy bottomed sauce pot, combine:  sugar, corn syrup, salt and water.  Whisk until mixture comes to a bowl and sugar dissolves. Cover pot for about 2 minutes and allow the steam to clean the sides of the pot.   Uncover and turn burner to high. Boil mixture without stirring until it reaches 315 degrees, this will take awhile.  (It took mine over 5 minutes but keep an eye on it and don't leave that stove!) Remove from the heat and swirl the pot.  (Mixture should be a light amber color).  Gently drop in the butter pieces and whisk.  Pour in the cream, and whisk again.  Stir in the extract.  Set aside about a cup of caramel (for the finishing drizzle).  Then add coconut, and chocolate chips to the caramel in the saucepan.  Don't worry, the chocolate chips are supposed to melt.  

Coconut Rum Buttercream

Recipe derived from Fields of Cake

Ingredients:

1 lb. unsalted butter, room temperature

1,  3-ounce package white chocolate pudding mix

1 1/4 cup heavy cream

1 teaspoon rum extract

2 teaspoons coconut extract

1 cup powdered sugar 

Directions:

In a stand mixer with the paddle attachment, beat butter and pudding mix on high for about 5 minutes until fluffy.  Scrape down sides and add cream and extract.  Beat on high for another 5 minutes.  Turn mixer to stir and add powdered sugar.  Beat on medium high until combined.  Taste and adjust sugar and flavorings.

Chocolate Ganache

Ingredients:

6 oz dark chocolate, chopped 

3/4 cup heavy cream

Directions:

Put chocolate in a large bowl.  Put heavy cream in a microwavable measuring cup and microwave for about 1-2 minutes (until hot).  Pour cream over the chocolate and stir until confirmed.

To assemble:

(after cupcakes have cooled completely) cone out a nickel size hole with a pairing knife.  Pull out cupcake piece and reserve.  Fill with about a teaspoon of the chocolate coconut caramel mixture.  Put cupcake 'cork' back in.  Top with chocolate ganache. (I tipped the cupcakes over into the ganache and swirled them to stand them up).  I then put them in the refrigerator to set the ganache.  Pipe butter cream on.  Drizzle caramel on top of buttercream (the plain stuff without the chocolate/coconut).  Tip: don't put warm caramel on top it will melt the buttercream.  Top with a cookie.  EAT!

Vanilla Bean Angel Food Cupcakes with Chantilly Cream

My daughter had, yet another, birthday party this weekend.  This time, it was a joint party at a 'kid gym' for her and all her little friends that were born within the same month.  It was fun watching all the little ones play around on the mats and slides.  It's hard to believe I was a brand new mom this time last year.  I remembered sitting back at some point and thinking....how on earth did I get here???  I vividly remember playing outside at recess myself, and now, I am someone's mother?  This is crazy.

Anyway, to keep things simple, and somewhat less messy, and less sugary, I decided to make the kids vanilla bean angel food cupcakes with Chantilly cream.  The original recipe contained a yummy raspberry filling but since we would be at a place without high chairs or anything to contain our 'on the go' little ones, I omitted that.  These were light, spongy little cakes with just the right amount of sweetness from the cream.  I know my little G loved them as did many of the parents.  

Now I just need to figure out what to do with the leftover 10 egg yolks!

Vanilla Bean Angel Food Cupcakes

Recipe derived from Food and Wine

Cupcakes
Makes between 24-30 (depending on how you fill them)

1 cup cake flour
1/2 cup confectioners' sugar
10 large egg whites (1 1/4 cups), at room temperature
1/2 teaspoon salt
1 plump vanilla bean, split, seeds scraped
1 teaspoon cream of tartar
3/4 cup granulated sugar

Chantilly Cream Frosting

2 cups heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 325°. Fill cupcake pans with paper liners.  In a small bowl, sift the cake flour with the confectioners' sugar. In a large bowl attached to stand mixer, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form. Add Vanilla, beat again.  Gradually beat in the granulated sugar, until the whites are firm and glossy. Fold in the flour mixture in two parts with a large rubber spatula just until combined.  You don't want to over beat or mix this with the mixer because you will deflate the egg whites.
2. Spoon the batter into the muffin cups all the way to the top. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.
3. In a stand mixer with the whisk attachment, beat cream on medium low until the cream starts to thicken.  Turn mixer up with high until soft peaks form.  Turn mixer down to stir and add powdered sugar and vanilla extract. Mix on high until you get between soft and firm peaks.  Put cream into a piping back with piping tip of your choice.  Pipe into cupcakes and top with a raspberry.

Nursery Rhyme Birthday Party

I normally don't post specifically about events but since this was a pretty significant event in MY life, I decided it was just too big not to post about it.

I remember talking to my neighbor about the first birthday celebration when I was pregnant.  Our conversation is still so vivid in my mind.  She said, "Your life changes so much after having a child, you change, your marriage changes, everything changes.  The first birthday is a big deal because it's a celebration for BOTH of you.  It's a celebration that you BOTH made it through."  I probably would have never understood that before I had a baby.  But now I do.

It IS life changing.  This year has been full of changes.  But all fun, and good.  I love being a mom more than I ever thought possible.  And I really wanted to throw a party that celebrated all of these changes.  This certainly was one BIG celebration!

I decided I wanted to do nursery rhymes for a few reasons.  My daughter LOVES books and her room is actually decorated in vintage mother goose.  Finding things to go with a Mother Goose theme at the store? Forget it.

Luckily, I started several months in advance just scoping out ideas online and what invitations I wanted to use.  I made all the invitations myself tying in nursery rhyme sayings (buying the printed cardstock online).  I also purchased fabric online and had my seamstress sew a quick hem on them (I would have done this myself but being sick with bronchitis and a baby with croup for the weeks leading up the event prevented the time to do this!)

I made homemade banners by buying the program on Etsy. I just added the letters I wanted and printed on cream colored cardstock from Michael's.  I printed 3 large and 1 small banner and glued them onto ribbon I found at Costco with a glue gun

I found humpty dumpty balloons online along with a star for "Twinkle twinkle little star...".  I also found little nursery rhyme books in the fall at Target.  Each of these had little book mark tags (also found on Etsy) which were personalized with a little saying of "Thank you for attending my birthday party..."










I bought flowers from Costco, roses, for the "Roses are Red, Violets are Blue" rhyme.  I bought 4 tiny violet plants, too.  I cut the roses short and put them in green foam in small square vases, then wrapped them with ribbon.  The violet plants were also wrapped in ribbon.  I then wrote a little rhyme on cardstock that said "Roses are red, violets are blue.  Giuliana is one, and beautiful too."

I also bought bulb flowers in terra-cotta pots.  I painted them white and wrapped them in ribbon, too.  A card sat next to each plant that said, "Mary Mary quite contrary, how does your garden grow?"















I also put little pint sized waters in a large silver pail wrapped in ribbon and a card that said "Jack and Jill went up the hill to fetch a pail of water".  The wine had, of course, another saying that incorporated wine.

Of course there were Three blind mice cheese and crackers and Mary Mary quite contrary garden veggie tray.

BUT.....
The real star of the show was naturally the dessert table.  Here is a list of a few things:


Little Bo Peep Lost her Sheep Cupcakes--vanilla bean cakes with vanilla Swiss meringue buttercream.


Ba Ba Black Sheep cupcakes -- chocolate cupcakes with chocolate ganache whipped frosting.






Peter Peter Pumpkin Eater pumpkin cupcakes-- pumpkin cupcakes with mascarpone whipped frosting.  For the recipe, click here.

This little piggy went to the market cupcakes-- strawberry cupcakes with raspberry swiss meringue buttercream.

That's what girls are made of, sugar and spice and everything nice cookies -- Egg nog snickerdoodles

And a random assortment of other goodies:

-Godiva inspired cupcakes:  Chocolate cupcakes with chocolate ganache whipped frosting, some with Italian meringue in both vanilla and raspberry.

-Confetti cupcakes with vanilla Swiss meringue buttercream

-Dorie's Chocolate chip cookies, for the recipe click here.

-Dorie's World peace cookies, for the recipe click here.

- Martha's peanut butter cups, for the recipe click here.

-Berry crunch bars, recipe from Magnolia bakery.

And FINALLY-the CAKE.  I signed up for a class at Michael's--the month of her party.  Unfortunately the class was delayed a few weeks in the month so I only had 2 intro classes on how to work with fondant and gum paste.  Luckily, it was just enough and between that and You Tube, I was able to successfully cover my cake in fondant.

The cake was a 2 layer cake, all revolving around a nursery rhyme.  I was flying by the seat of my pants while doing this and did rhymes I could think of at the top of my head.  I made my own fondant the week of the party (one batch) but it was white and I didn't want the hassle of dying it so I ended up buying everything from a local cake store.

The bottom layer was an 8-inch chocolate cake, filled with raspberry Italian meringue buttercream then frosted with Swiss meringue buttercream.

The top later was a 6 inch banana cake filled and frosted with Swiss meringue buttercream.  I actually went out to BUY a 6 inch cake pan but the two stores I went to did not carry them, so I ended up baking this in 2 8-inch pans and cutting it down an inch on each side (I saved the scraps in the freezer for a trifle)

I covered the bottom later in purple fondant, and the top in baby blue fondant.

Can you guess all the nursery rhymes on the cake?

Patty cake, "Patty cake baker's man".....pat it with a "G" for baby and me.  My daughter's name is Giuliana so instead of "B" for baby...it's G.  I also had a star for "Twinkle Twinkle", "Little bo peep lost her sheep", "Jack be nimble, Jack be quick", "Queen of Hearts", "Hey diddle diddle the cat and the fiddle, the cow jumped over the moon and the dish ran away with the spoon", "Humpty Dumpty", "Hickory Dickory Dock", "Mary Mary quite contrary.."

Most of the shapes were cut out free hand (much thanks to all the clay design classes I took in high school!) and cookie cutters (I have about 1,000) no-joke).  Never in my life did I think I would use the mouse cookie cutter...but I now have a new use.

I will post new recipes on a separate post so they are easy to find in the blog roll.

The party was SO much fun!  Overall I think I had 150 cupcakes!  I had little 'to go' cupcake boxes assembled so everyone could take some home as a party favor.  I mean...who doesn't like a cupcake??

You know what they say.... "A cupcake a day keeps the doctor away".

What?  They don't say that?  Huh...well they should!

Always keep it sweet.

Cafe Coco

POM Italian Meringue Buttercream Chocolate Cupcakes

It's been months since I've made cupcakes.

Part because I have little time, and part because I am still working off baby weight. I have zero self control when it comes to cupcakes.

Fortunately though, the folks at POM sent me some POM juice to try in some recipes and I felt I probably shouldn't let them down. Not sure if cupcakes are what they had in mind but I guess we all need something good once in awhile.

These cupcakes are nothing short of amazing. The chocolate cake is rich, decadent, moist. The frosting is rich, creamy, and finishes with a bit of tang from the POM.

I took a few of these to my parenting group--they were definitely a hit. I mean...who doesn't like a cupcake?

Pomegranate is a super fruit--so is it's juice! It has more anti-oxidants than even Acai juice (I say that because that seams to be all the rage these days). Hey I feel better about eating these cupcakes already!! It's really easy to use in recipes, too. I found the best way to use it is to reduce it on the stove. I reduce about 1 cup in a saucepan for about 10-20 min until it reduces down to about 1/2 cup. I then add it to dressings, desserts etc.

For the recipe, click here. Just add 1/4 cup of the reduced POM juice at the end mixing the buttercream. I also added 2 tablespoons of vanilla extract.

For POM ice cream, click here!

Tres Leches Cupcakes

Happy Cinco de Mayo!!

I wanted to celebrate this year...with many things. Unfortunately, I was able to only make just one of them. Tres Leches Cupcakes.

The first time I had tres leches cake was the night I went into labor. (No, I don't think it was the cause, rather, a major coincidence!). I loved it so much, I devoured it as if it were going to be my last meal, little did I know, it would be the last I WOULD have for 3 LONG days!

I remember the cake as being tender, and very moist. Heaven.

While on my hunt for a recipe, I pulled out several of my cake books (I think I have about 10). Two of these books had a recipe for tres leches. Martha Stewart's Cupcakes, and Cake Love. I researched both recipes and ended up going with Cake Love's. I think its because it had a ton of ingredients and I felt that if it had that many intricate details--it probably was the best bet. For most, I am sure, MORE ingredients would probably turn you away. Me? I have just about every ingredient imaginable in my pantry. It's a joke at my house that I have so much that if the grocery store doesnt have it...they call me for it.

Anyway, while these were actually pretty easy to make, I must say I was rather unimpressed. Actually, I was really disappointed. The cake turned out DRY and dense. Certainly not someting I look for in a cupcake, much less a cake that is known for being pretty wet in texture. This cake was so dry, it felt like it stuck in my throat. The only tres leches about this would be the 3 glasses of milk I would have to swallow just to get it down! ha! The problem I think was the method--the only milk the cake was actually soaked in was the sweetened condensed milk. Anyone who has worked with sweatened condensed milk knows how sticky it is. It just sat on the top of the cupcake instead of absorbing it. Such a bummer! I may have to try Martha's recipe next time. If anyone has tried it, let me know how it is! Sorry Cake Love, I just don't feel the love for these cupcakes. But I do still heart your frosting recipes! :)

I am not going to post the recipe--If you really want it after my review, email me at detroitfoodexaminer@gmail.com

Happy Cinco de Mayo anyway!

PAMA Pomegranate Liquor and more cupcakes

Valentine's Day is just around the corner along with my baby's impending birth. (Yes, I'm still waiting.) But if I had my choice in a Valentine's dessert--it would be a cupcake.

I'm a complete cupcake fanatic. There is no question. So when PAMA Pomegranate liquor sent me a press release on these decadent cupcakes from more cupcakes, I was hoping that this baby would make its debut so that I could try these. So far, no such luck.

However, that certainly does not mean the rest of the world cannot enjoy these things. Just look at them--rich dense Belgian dark chocolate cake (my personal favorite), filled with chocolate Valrhona liquor mousse, with a decadent PAMA pomegranate infused buttercream. HELLO?! My mouth is watering just thinking about it. A cupcake mixed with a pomegranate liquor? Um?? You have my attention.

Where can you get your hands on these babies? Apparently you can just order them and they will be sent to your house?! No work necessary. It can't get any easier than that. For $66, 'more cupcakes' will send you a dozen of these little morsels. Check out their website here for details.

I think my next trip to Chicago will have to include a trip to more cupcakes...just look at this place!

Cupcakes just bring back childhood nostalgia, but pair it up with PAMA Pomegranate Liquor and you have one sweet 'adult only' treat.

Happy Valentine's Day!

Chocolate Peanut Butter Cup Cupcakes

I let my pregnancy cravings get the best of me one afternoon and decided it was a good idea to make not only one kind of cupcake...but two (see my anniversary cupcake).

As luck would have it, I had to go to a gym opening that evening, and I told my trainer I would bring a dessert. (I know...who brings a dessert to a gym opening besides me?) But regardless, he was grateful. Plus, maybe he 'gained' a few clients ;)

My thoughts were that I would just make mini cupcakes. That way, people are more apt to pick them up and eat them because they are small. I think the problem was that many people ate five minis which add up to about one full cupcake but whose counting anyways? Not me!

I think I have had chocolate peanut butter cupcakes on the brain for months, but have not taken the plunge to make them until now. To add decadence to the pot, I added mini peanut butter cups to the batter of each mini cupcake. I had a weak moment in the check out isle at Trader Joe. Why do I feel like I have a lot of these so called 'weak moments' lately? Why can't I crave things like vegetables or something? Anyway...

So the cupcakes are my go to cupcake--deep, rich, chocolately, and crumble in your mouth moist. I have never found another chocolate cake recipe to live up to this one. (And I have made my fair share). Just before I pop the cupcakes in the oven, I throw in the mini peanut butter cup to the top of each one. Mine sank to the bottom--even adding the candy to the top. I think you could remedy this in two ways. One: toss the pb cups in flour then add them. OR Two: toss the pb cups in half way. Honestly, its up to you. I'm not sure if either would work, and I cannot be bothered to open my oven and hang my head in to add morsels in while my face burns. If anyone has a good suggestion--feel free to share ;)

The frosting is a fluffy peanut butter and I must say the perfect compliment to this chocolate cake. Its derived from Martha Stewart and forgive me as I am posting the alteration from memory. Sometimes...not always a great thing. The good news is, you can play with this frosting to your taste. I happened to want something 'less peanut butter' and more frosting with a side of peanut butter.

Enjoy! I know I did!

For the cupcake recipe, click here.

-Alterations: none except adding a mini peanut butter cup to the top of the unbaked cupcake. I also cut the recipe in half which still made almost 40 minis!

For the peanut butter frosting recipe, click here.

-Alterations: I cut the peanut butter down, added more cream cheese, and more confectioners sugar. Don't forget to top the cake with another peanut butter cup!

Happy 1 Year Blogiversary!

Actually--I'm delayed--2 months!

Have you ever been in a deep sleep, to be awoken by "CRAP! I FORGOT!" I had one of those "oh crap" moments last week. I got up, checked the blog and sure enough, I missed my own blogiversary. How on earth did that happen? I could have sworn I started late fall.

A well, all is forgiven.

Since starting this blog, I lost my job, gained some new ones, went on fabulous trips, and found out I was about to become a mother for the first time. So this past year has been very life changing for me!

Last week, while watching Food Network, I saw a commercial for funfetti. I quit buying boxed cakes a long time ago because I have so many great 'from scratch' recipes but for some reason, this commercial got the best of me and all I could think about was making funfetti. (I am pregnant after all and sometimes when you want something, there is no changing your mind). After posting my desire on Facebook, I got several laughs. After recieving a suggestion of just making it myself, I figured, 'yea, I can do that'.

What better way to celebrate a year of greatness other than homemade funfetti?

I loved these cupcakes. I used my 'go to' yellow cake recipe derived from The Joy of Baking and the frosting is my alteration from Martha Stewart's "Cupcakes" book.

Cupcake Recipe:

(I halved the recipe and got about 36 mini cupcakes. I baked them for about 10 minutes)

Yellow Buttermilk cake
Recipe derived from “Joy of Cooking”

Dry Ingredients whisk together and set aside:
2 1/3 cups sifted cake flour (I used regular all-purpose and it worked just fine)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

1 teaspoon vanilla powder (you can omit this if you cannot find it)

Cream Mixture:
¾ cup (1 ½ sticks) unsalted butter, room temperature
1 1/3 cups sugar

Whisk together lightly and set aside:
3 large eggs
1 teaspoon vanilla


Liquid:
1 Cup Buttermilk

Fold in ingredients:

1/2 cup Jimmies (sprinkles)



Directions:
1. Cream butter with paddle attachment until creamy. Add sugar and beat until light and fluffy, 3-5 minutes. Then, gradually beat in the eggs/vanilla mixture. Beat for about 2 minutes.
2. On the lowest speed, alternate adding the flour mixture and buttermilk in 3 parts ending with the flour. Fold in sprinkles.
3. Pour batter into (2) 8-inch round cake pans lined with parchment on the bottom or greased and floured. Bake at 350 degrees for 30-35 minutes or until a cake tester comes out clean.


Frosting:
1 1/2 unsalted room temperature butter
4 cups confectioners' sugar, sifted
4 oz. cream cheese, room temperature
1 teaspoon vanilla

Directions:
1. With a mixer, beat butter until creamy. Add cream cheese and beat until fluffy.
2. Reduce spead of mixer, add confectioners sugar and vanilla. Mix until the sugar is incorporated, then increase speed of mixer and beat until fluffy. About 5 minutes.
3. Can be refrigerated for up to 10 days.
4. Put into a piping bag and pipe onto cupcakes (or cake).

Mum Flowers and Snickerdoodle Cupcakes with Swiss Meringue Buttercream

I've had a real Martha Stewart kind of day, literally.

Last month my fellow cake decorating friend Shannon, bought me Martha's Cupcakes book as a birthday gift. While I only drooled over the photos when I leafed through it, I just knew that when we got together at our next 'decorating practice' session that I would certainly have to try at least one of the recipes.

Fast forward to last night.

As nature would have it, I looked through the book the night before she was to come over. Which would be fine if all I had to do was look at the book--but I was supposed to make the icing and the cupcakes before she would arrive at my house at 12 noon the next day. oops!

I quickly tried to narrow down a recipe that wouldn't require me to make a trip to the store. I typically have a fully stocked pantry but since I have been lax in the cooking department lately, there were a few items I was out of--like cake flour. Cake flour just happens to be what all Martha's cupcakes have in common.

Honestly, there is a conversion for cake flour for all purpose flour, but at 8pm last night, I couldn't be bothered. I just used all-purpose flour for these cakes but I am thinking next time--I may want to follow the recipe for that because I think the cakes turned out a bit too dense. I used buttermilk instead of the milk and if you really are looking for flavor, my advice is add more cinnamon and possibly some other spices (cloves, nutmeg?)

These cupcakes weren't bad. Not my favorite and definitely something I could make improvements on. BUT the concept of a snickerdoodle cupcake? Divine! Especially for fall!

To top it off, I used Martha's Swiss meringue buttercream. Normally, I will ONLY make my 'go to' Italian meringue buttercream, but I really wanted to just see how Martha's was. Afterall, this was just for a practice round of decorating cupcakes anyway.

I must say, BOTH of us were pleasantly surprised over the taste of the Swiss meringue. It seemed more flavorful than the Italian meringue....more buttery. What's even better? It's a great frosting for piping out mums! (forget the Wilton buttercream I had prepared--that was getting us nowhere!!)

I so wish I got a picture of us--eating leftover frosting with a spoon.

As Martha would say "It's a good thing".

For the recipe:

Snickerdoodle cupcakes

Swiss Meringue Buttercream (cut in half)

A Day of Decorating Cupcakes

Some days should just be devoted to cupcakes.

Last week, my friend Shannon and I got together to work on our cake decorating skills since we have been playing hooky from practice all summer.

Truth is, I thought that I had totally forgotten how to even make a rose…and worried my 8 weeks of Wilton had just gone down the tubes. But after a little practice, I realized, it’s just like riding a bike.

The cake is a deep dark moist chocolate cake and I used my go to recipe. The frosting is also my go to frosting, for the recipe click here. The only alterations were that I added the seeds of a vanilla bean and omitted the chocolate of course. The decorating frosting was from Wilton, if you’re interested, contact me.

Not bad for a mid-week snack!

Stay tuned….I’m baking up chocolate malted cookies and there is a possibility of ice cream being involved!

Coconut Vanilla Bean Cupcakes with Coconut Vanilla Bean Frosting

My sisters exact words when biting into one of these cupcakes were: “If I were to bite into Hawaii, this is exactly what it would taste like.” She’s right. These cakes are downright heavenly.

In fact they are so coco-nutty they will make you think you were relaxing on a beach with a coconut drink in hand slathered in Hawaiian tropic suntan lotion. Oh how I love that smell.

April’s Bon Appetit was downright evil. Evil because their dessert section was just so darn tempting, I am embarrassed to admit that I have sampled nearly all of them so far. And as a result, it has left my waistline growth quite questionable. I won’t lie…it was worth every delicious bite.

Naturally I am drawn to cupcakes so these coconut cakes were the very first thing I noticed when I flipped through the magazine. But apprehension lingered from my last attempt at making a coconut cupcake that was borderline gross.

But these were different: You reduce coconut milk down and use that as your milk/buttermilk addition to the mixture. The coconut milk leaves these moist and tender and absolutely the perfect consistency. The frosting was fluffy, sweet and rich from the coconut milk.

The overall verdict: (See above.) My sister loved them, I shoved an entire cake in my mouth spitting out a mouthful of crumbs saying “ughh…that’s GOOOOD!” I served these after Easter dinner …they got rave reviews. I will DEFINITELY try these again!


The dessert set up for Easter!
My Grandma bought me the cupcake stand!

Now…I found some fault in the recipe as it said it would take about 25 minutes…well it took more like 55 minutes….and that included me boiling it over. Ugh…will I NEVER learn? In order to reduce, it said put it on high but that resulted in several boiling over incidents. Not good. However, keeping a watchful eye and possibly putting the milk in a much larger pan may work out for the better next time.


The reduced coconut milk

I changed the recipe up a bit and added 2 teaspoons of coconut extract to the frosting. I think next time I may add more to the cakes but honestly, they were fine the way they were. Instead of kosher salt, I used Fleur de Sel sea salt. I also used unsweetened light coconut milk.

The Fleur de Sel

If you would like the recipe from Bon Appetit, click here.

Teddy Bear and Pansy Chocolate Butter Cupcakes

Continued Week #2 of Wilton classes!

Ok, so the directions for class were: frost a 8 inch cake or frost 8 cupcakes. Me, "the more is better when it comes to cake girl", made both.

Since I am on this 'try a new cake recipe kick', I tried a new chocolate cake recipe for this as well. The verdict: same as my white butter cake. Something was missing. Most specifically, cake that melts in my mouth. It just wasn't moist and chocolate-y enough for me. My go to cake, is still this one.

BUT, its not to say I can make some improvements on these in the future! I will say, my decorating skills are greatly improved!

We learned to make clowns, drop flowers (I think they look like pansy's) and bears. Oh my...these sweet bears were too cute! I was lazy and didnt want to change my frosting colors in my piping bag so white and pink got mixed and what came out were cute pink fuzzy looking bears. (Aren't most discoveries found by accident?). Too fun! Now, I just don't know what to do with all this cake!?

Chocolate Butter Cake
Recipe courtesy of: “Cake Love”, by Warren Brown

Ingredients:
7 oz. (1 ¼ cups) all purpose flour
2 oz. (1/2 cup) dutch processed cocoa powder, I used Droste
1 ½ teaspoons baking powder
1 teaspoon salt
1 cup half and half
2 tablespoons brandy
1 teaspoon vanilla extract
6 oz. unsalted butter
14 oz. (1 ¾ cup) extra fine granulated sugar
4 eggs

Directions:

Preheat oven to 350 degrees. Line two 8 or 9- inch round pans with waxed paper on the bottom. Or for cupcakes spray the pan with cooking spray then line 2 pans with cupcake liners. This recipe is really for two 9 inch pans, but if all you have are 8 inch, use those and make cupcakes with the extra batter. Just don’t over fill the pans!

Slowly cream the butter and sugar together until creamy and pale.

Sift flour, cocoa powder, baking powder, and salt together. Set Aside. These are your DRY ingredients.

Whisk together half and half, brandy, and vanilla extract together. Set aside. These are your WET ingredients.

Add eggs one at a time to the butter mixture letting them fully incorporate between each addition. Then alternate adding the dry and liquid ingredients into the butter mixture, starting and ending with the dry ingredients. Only mix until incorporated because you do not want to over mix the batter.

Pour batter into cake pans or cupcake liners. Fill only 3/4 full. For two, 8 or 9- inch pans, bake 25-30 minutes, for cupcakes bake 15-20 minutes. Cake is done when you insert a cake tester or toothpick and it comes out clean.

Frost with Vanilla Buttercream

Melt In Your Mouth Chocolate Cupcakes With Vanilla Bean Buttercream

Back when I started on my cupcake journey, I wanted to try new things. So for a Mother’s Day dinner, I made two kinds of cupcakes (a Cardamom Carrot Cupcake, and a White Cake with Raspberry Chantilly Cream). Yes, TWO.
I’m totally crazy mainly because who would go through the trouble to make not only one batch of homemade cupcakes and frosting but TWO batches of cupcakes with homemade frosting, let alone for a small group of 8 people!
Quite honestly, I just wanted to try both of them, and I was having my sweet little nephews over and thought for SURE they would have a few…plus maybe take home a few.
What I didn’t take into account is that my little nephews love chocolate….pretty much ONLY chocolate. As a result, I had 40 leftover cupcakes.
So, when I was invited to my sisters corn roast, I was really hoping to make something seasonal, but remembered that if I was going to show up with cupcakes, I better show up with something chocolate. In addition to my pumpkin cupcakes, I made one of my FAVORITE chocolate cupcake recipes.
Not only did my nephews love the chocolate cupcakes…but my sister woke up to her oldest son, polishing off the rest of the pumpkin cupcakes. Go figure. :)

Beaty’s Chocolate Cupcakes
From: Ina Garten
1 ¾ Cups all-purpose flour
2 Cups granulated sugar
¾ Cup good cocoa powder (I used Callebaut)
2 t. baking soda
1 t. baking powder
1 t. kosher salt
1 Cup buttermilk
½ Cup vegetable oil
3 large eggs
1 t. pure vanilla extract
1 Cup freshly brewed hot coffee (I used a French roast)

Directions:
1. In a large mixing bowl: Sift flour, sugar, cocoa, baking soda, baking powder, salt together.
2. In a separate bowl, whisk together buttermilk, oil, eggs and vanilla.
3. Slowly add the wet ingredients to the dry with the mixer on LOW.
4. With the mixer still running on low, add the coffee and mix just until combined.
5. Warning: Batter will be VERY thin (so thin you may think you are missing something)

6. Pour batter into cupcake liners or use an ice cream scoop.
7. Bake cupcakes for 17-22 minutes at 350 or until a cake tester comes out clean.

Vanilla Bean Buttercream

Courtesy of Mirepoix cooking school

12 oz. evaporated milk
2 lbs. Powdered Sugar
1 lbs. Sweetex (Hi-Ratio shortening—can be found at cake decorating stores)
1 lbs. Unsalted Butter
2 t. Vanilla Extract (recipe calls for 1/2 but that just isn't enough for me)
1 Vanilla Bean (my personal touch)

Directions:
1. In a standing mixer, add evaporated milk and sugar. Mix on low until combined. Then turn the speed up to medium, and mix until smooth (15-20 Minutes)
2. Meanwhile, cut Vanilla bean in half lengthwise and scrape out seeds (meat). Reserve.
3. Add room temp butter and shortening, 2 T at a time.

This is what the Sweetex looks like

4. Mix until fluffy, add vanilla extract and vanilla bean meat. Mix until combined. Pipe onto cupcakes

See all the vanilla bean??