Champagne Cupcakes with Raspberry Filling and Champagne Buttercream

I had a beautiful bottle of Veuve Clicquot to drink, and I decided that I could use a little bit to make a new cupcake! It was my good friend’s housewarming this weekend (congrats Lu & Lindsay!) so it was the perfect opportunity to make a new dessert.

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Cupcake Ingredients:
2 3/4 cup flour
3 tsp. baking powder
1/2 tsp. salt
2/3 cup salted butter, room temp.
1 3/4 cup sugar
3/4 cup champagne (more sweet than dry)
1/2 tsp. vanilla
6 egg whites
1 can raspberry pastry filling

Directions:
Preheat the oven to 350 F.
Line 24 cupcake wells with liners.
In a medium bowl combine flour, baking powder, and salt.
In a large bowl, blend butter and sugar with a hand mixer.
In a small bowl combine champagne and vanilla.
Add flour and champagne to the butter and sugar mixture in 5 intervals: flour, champagne, flour, champagne, flour.
In a separate bowl, whisk egg whites until stiff peaks form.
Fold in 1/3 of the egg whites into the batter, then fold in the rest.
Drop batter into cupcake liners and bake for 20 minutes.
Allow to cool thoroughly.
After the cupcakes have cooked, core a center out of the middle of each cupcake and spoon a small amount of raspberry filling into the middle.

Frosting Ingredients:
1 cup salted butter, room temp
3-4 cups powdered sugar
3 T champagne
Directions:
Using a hand mixer, cream the butter until smooth.
Next, add powdered sugar and mix until incorporated.
Finally, add champagne and mix.
Pipe frosting on to filled cupcakes and decorate!

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Tiramisu Cupcakes

One of my favorite, newfound desserts is tiramisu! Although, lady fingers are expensive to buy, so I thought about a tiramisu cupcake!
I found a recipe for them from http://www.yourcupofcake.com

It is a delicious, moist, vanilla & coffee cake with a marscapone & coffee filling, topped with a light cream cheese & whipped cream topping!

Ingredients:
Cupcake-
1 box white cake mix
2 egg whites
1 egg
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream
2 tsp. vanilla extract
1/4 cup strong coffee
Filling-
8 oz. marscapone
1 tablespoon strong coffee
1/2 cup powdered sugar
Frosting-
8 oz. cream cheese softened
1 cup powdered sugar
1 tsp. vanilla extract
1 pint heavy whipping cream

Directions:
Preheat oven to 350.
Line 24 cupcake wells with liners.
In a large bowl whisk egg whites, eggs, oil, buttermilk, sour cream, and vanilla gently.
Stir cake mix into wet ingredients.
Use half of the batter and fill the liners 1/3 of the way full.
Add the strong coffee to the remaining batter, and mix.
Drop one tablespoon of the coffee mixture on to the top of each batter-filled liner.
Bake for 16-20 minutes, or until the tops spring back.
Combine all filling ingredients with a spoon.
Beat cream cheese and sugar for the frosting until blended. Add the vanilla and heavy cream and beat until fluffy.
Once cupcakes are cool…
To assemble, cut a small cone shape out of each cupcake and fill with a teaspoon of filling.
Pipe whipped cream on to the top of the filled cupcakes.
Dust with a little cocoa powder & enjoy!

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Cookie Dough Stuffed Cupcakes

Well, this was the perfect blend of two classic desserts: a chocolate chip cookie and a vanilla cupcake. I was pressed for time, so I took a shortcut with the vanilla cupcake and the cookie decoration, but feel free to use your own cupcake & chocolate chip recipe.

Ingredients:
1 box super moist yellow cake mix + all the ingredients needed to make it
1 stick unsalted butter, room temp
3/4 cup brown sugar
1 tsp. vanilla extract
1 1/4 cup flour
1/2 tsp. salt
3 tblsp. milk
1 cup mini chocolate chips
1 pint heavy whipping cream
1 box instant chocolate pudding mix
Optional: mini chocolate chips & mini chocolate chip cookie dough squares

Directions:
Bake mini chocolate chip cookies according to directions on package and let cool.
Bake cupcakes according to package directions and let cool.
Once cool, cut out the middle of each cupcake.
In a medium bowl beat butter and sugar.
Add vanilla and combine.
Add the flour and salt until incorporated.
Add the milk to get the cookie dough texture.
Fold in chocolate chips.
Spoon cookie dough into holes of the cupcakes.
In a large bowl, beat heavy cream and dry pudding mix until fluffy.
Pipe whipped topping on top of cookie dough filled cupcakes.
Top with mini chocolate chips and a mini cookie!

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Cannoli Cupcakes

This recipe was one of the best I have made in a long time! Last night, we celebrated out Crossfit coach’s birthday: Happy Birthday Mikey! So, clearly, my friend LuAnn and I decided to collaborate our baking minds and bake a delicious Cannoli inspired cupcake. The result was mind blowing.
While we doubled the recipe to make 48 cupcakes, I will leave the recipe for 24. (Although you may want to follow in our footsteps and double because they went fast!)
*To Mikey & Dan: Thanks for a great party! Hope you liked the cupcakes!
*We adapted this recipe from http://www.foodnetwork.com

Ingredients:
Vanilla Cupcakes-
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 large eggs
2 cups sugar
1 cup oil
2 tsp. vanilla extract
1 cup sour cream
Chocolate Chip Cannoli Cream-
16 oz. whole milk ricotta cheese (strained in a cheesecloth overnight)
3/4 cup confectioners sugar
1/2 tsp. vanilla extract
1/2 cup mini semisweet chocolate chips
Fresh Whipped Cream-
2 cups heavy whipping cream
1 package white chocolate or dark chocolate pudding mix
Garnishes-
Mini chocolate chips
Cannoli shells, crushed & broken
Dark chocolate chips, melted

Directions:
Preheat your oven to 350.
Line regular sized cupcake pans with 24 liners.
Combine flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add the lol and vanilla; mix until incorporated.
Add the sour cream; mix until incorporated.
Add the dry ingredients to the wet ingredients and mix until well blended.

Fill the cupcake liners 3/4 full with batter and bake 18 minutes.
Cool completely.

While cupcakes are baking, make cannoli cream: Beat ricotta, confectioners sugar, and vanilla in a bowl on medium speed until fluffy. Stir in the chocolate chips.

For the whipped cream: Beat the cream and pudding mix together until the cream is whipped.
*Thanks for the awesome tip of the pudding mix Lu!

To assemble: Using a small knife (I used a cupcake corer, if you have one,) cut on an angle directly into the top of the cupcake in a circle to remove a small cylinder from the inside of the cupcake.
Using a small spoon or scoop, (I used a small piping bag,) fill the inside with the Chocolate Chip Cannoli Cream.
Pipe the whipped cream on top and garnish with either mini chocolate chips or crushed cannoli shells.
If you want to, break apart pieces of remaining cannoli shells and dip in dark chocolate.
Use those as a decoration!

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Coconut Cream Cupcakes

Since tomorrow is Easter, I decided to make some festive cupcakes. I saw this idea on Pinterest and adapted the recipe from http://www.bettycrocker.com

Ingredients:
1 box white cake mix
Water, oil, & eggs called for on box
1/2 cup sweetened, condensed milk
2 cups sweetened, shredded coconut
1 tsp. coconut extract
1 container cream cheese frosting
Shredded coconut for topping
Mini Cadbury eggs (optional)

Directions:
Preheat oven according to box cake mix instructions.
Mix cake mix with ingredients on the box and coconut extract.
Add sweetened, condensed milk and shredded coconut and fold in.
Line 24 cupcake wells with liners and fill each 2/3 full of mixture.
Bake according to package directions.
Once cool, frost with cream cheese frosting and dip in coconut.
*If you want to create the Easter egg nest cupcakes, toast your coconut on a cookie sheet, and press that on to the cream cheese frosting, then add Cadbury eggs.

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Tropical Carrot Cake Cupcakes

Today is my Dad’s birthday.
Happy Birthday Dad!!!!

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One of his favorite desserts is carrot cake, so I decided to make him carrot cake cupcakes! We went out to dinner yesterday so I gave him them then, and they were beautiful, and delicious!!

I adapted this recipe from: http://www.momontimeout.com

Ingredients:
1/2 cup + 2 tablespoons unsweetened applesauce
1 cup of sugar
1 egg + 1 egg yolk
1/2 cup flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup grated carrots
1/2 cup sweetened, shredded coconut
1/2 cup chopped walnuts
1/2 tsp. vanilla
1/2 cup Dole crushed pineapple in 100% juice

Directions:
Preheat oven to 350.
Line 18 cupcake wells with liners.
Lightly spray each liner with cooking spray (my cupcakes stuck a little).
Combine applesauce-egg.
Add in baking powder-cinnamon and combine.
Add in grated carrots-pineapple and mix together until combined.
Evenly fill 18 cupcake wells with batter and bake for 25 minutes or until a toothpick in the center comes out clean.
Once cooled, I frosted with (I cheated) store-bough cream cheese frosting, but you can make homemade by following my recipe here: !

I also topped the cupcakes with mini candy “carrots” that I bought at my local cake and candy store: Ladybug Cake and Candy Supply

I topped the remaining cupcakes (since I only bought 12 candy carrots) with crushed walnuts and drizzled chocolate.

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Rainbow Cupcakes

By using a simple boxed white cake mix and food coloring you can make these adorable rainbow cupcakes! I made them with one of the girls I babysat, and this would be a fun recipe to make with any child 🙂

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Ingredients:
1 box white cake mix + all of the ingredients on the box
Food Coloring: Red, Yellow, Blue, Green
1 tub of frosting

Directions:
Preheat oven according to cake mix directions.
Line 12 muffin tins with paper liners.
Mix cake mix according to package directions.
Line up 5 small bowls and divide batter between the bowls evenly.
We used bright colors, so we only added 3-5 drops per bowl of each color so that they would be light.
One bowl was pink: 3 drops of red
One bowl was yellow: 5 drops of yellow
One bowl was blue: 5 drops of blue
One bowl was green: 5 drops of green
One bowl was purple: 5 drops of red, 3 drops of blue
Make sure you thoroughly mix all the food coloring into the batter.

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Starting with the purple, add a tablespoon full of batter into each cupcake liner.
Then blue, then red, then yellow, then green.

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Bake according to package directions.
Stick toothpick through center to make sure cupcakes are done.
Let cool on wire rack for 10 minutes, then place in refrigerator to cool them down quickly so you can frost and eat!
🙂

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Meghan, my assistant baker!

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Peach Cupcakes with Peach Cream Cheese Frosting

Hi everyone!
This is my first blog post since I got back from my family vacation in Hawaii and it was amazing!
I have a delicious summer cupcake recipe that is light and refreshing!

I found this recipe on: http://www.weekofmenus.blogspot.com

Ingredients for Cupcakes:
2 sticks unsalted butter, softened
2 2/3 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2 cups sugar
3 eggs
1.75 oz. freeze dried peaches (I used Archer Farms brand which they sell at Target), pulverize the freeze dried peaches in a food processor
3/4 cup buttermilk
1/2 cup puréed fresh peach
1 tsp. vanilla extract

Directions for Cupcakes:
Preheat oven to 350.
Line 24 muffin tin wells with cupcake liners.
Mix together flour, baking powder, and salt in a medium bowl and set aside.
In a small bowl mix together peach purée, vanilla, and buttermilk and set aside.
In a large bowl beat butter and sugar until smooth.
Add eggs one at a time mixing well after each addition.
Mix the flour mixture in 3 batches, alternating with the buttermilk mixture in 2 batches.
Start and end with the flour mixture.
Scoop batter into cupcake tins 3/4 of the way full and bake for 22-24 minutes.
Allow cupcakes to cool for 10 minutes and then remove to cooling rack until they cool completely.

Ingredients for Frosting:
2 sticks of butter, softened
1-8 oz. package of cream cheese, softened
1.75 oz. freeze dried peaches, pulverized in food processor
1 tsp. vanilla
1-2 cups confectioners sugar

Directions for Frosting:
In a large mixing bowl beat butter until smooth.
Add cream cheese and beat until incorporated.
Add vanilla, mix…add pulverized peaches, mix.
Add sugar to the mixture and beat well.
Add more sugar if not thick enough.
Frost cupcakes!

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Cupcakes For Two

As I was searching through pinterest I found an adorable and quick recipe for cupcakes for two!
I don’t know about you, but I’m always in the mood for dessert, and a simple one! These cupcakes take less than 5 minutes to prepare and 10 minutes to bake, and it makes a small portion of two! One for yourself, and one for someone else 🙂
Or both for you….. 😉
These are quick, easy, and yummy vanilla cupcakes.
Just use a simple whipped cream for a topping, or even sprinkle confectioners sugar.
I got this recipe from: http://www.howsweeteats.com

Ingredients:
1 egg white
2 tablespoons sugar
1 teaspoon vanilla
1/4 cup flour
1/4 teaspoon baking powder
Pinch of salt
1 1/2 tablespoons milk
Whipped Cream- optional
Shredded Coconut- optional

Directions:
Preheat oven to 350.
Place two cupcake liners in the well of a muffin tray.
In a medium bowl whisk egg white and salt.
Add vanilla and salt and mix to combine.
Add flour and baking and mix.
Add the milk and finish mixing.
Pour evenly into two cupcake liners.
Bake for 10-12 minutes.
Top with whipped cream and shredded coconut.

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Slutty Brownies

This is a sinfully delicious recipe that I found on pinterest from: http://www.thelondoner.me
They are named this because they are easy and filthy lol!

Ingredients:
1 box brownie mix (I used Betty Crocker)
1 pouch chocolate chip cookie dough mix (I used Betty Crocker)
1 package double stuffed Oreos
Some oil

Directions:
Preheat oven to 350.
Line a brownie pan with parchment paper.
Make the brownie mix as directed.
Make the cookie dough as directed.
Add an extra teaspoon of oil and water to each of the mixes.
Push cookie dough mixture into the bottom of the pan.
Line cookie dough with Oreos.
Pour brownie mix over Oreos.
Bake for 35 minutes.
Serve warm with some vanilla ice cream 🙂

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Kayla licking the brownie batter!! 🙂