Happy Saint Patrick's Day!!! - Green Velvet Cupcakes

Having lived in New York City for 13 years right out of College, I love St. Patrick's Day.  New Yorkers really know how to celebrate this Holiday!  Here in the west, it is just not afforded the same enthusiasm.  In my office, however, we always have a "Potato Putt" with the grand prize of "Lucky Charms" Cereal and a fun "Pot O'Luck" Lunch.  This year for the "Pot O'Luck" I decided to bring Green Velvet Cupcakes.  They're delicious and they were a hit.  I just switched out the red food coloring for green food coloring in my Red Velvet Cupcake recipe.  Easy peasy...

Green Velvet Cupcakes

Makes 33 Cupcakes

3 cups all-purpose flour

1 1/4 teaspoons baking soda

1 1/4 teaspoons salt

1 1/4 teaspoons unsweetened cocoa powder

1 1/2 cups vegetable oil

2 1/4 cups granulated sugar

1 1/4 cups buttermilk

3 eggs

1 ounce green food coloring

1 1/4 teaspoons white vinegar

1 1/4 teaspoons vanilla extract

1/8 cup water

Preheat oven to 350 degrees F. Line cupcake pan with paper liners. Sift together flour, baking soda, salt and cocoa powder into a bowl and set aside.

In a mixer fitted with the paddle attachment, mix oil, sugar and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low scraping down sides occasionally and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Using an ice cream scoop, scoop the batter into the liners and bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Let cool.

Decorator Cream Cheese Frosting

1 lb. cream cheese, room temperature

1/2 lb. unsalted butter, room temperature

1/2 cup white shortening (such as Crisco)

1 lb. powdered sugar

1 1/2 teaspoons vanilla extract

Dash of salt

In a mixer fitted with the paddle attachment whip the butter, cream cheese and shortening for 5 minutes. Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and salt and mix until combined. Pipe frosting onto cupcakes using a decorative tip.

The frosting can be used right away or stored in the refrigerator up to a week.



Enjoy!

The Envelope Please - Black Tie Cupcakes for the Oscars

Black Tie Cupcakes Sprinkled with Edible Gold Glitter Stars

Ever since I was a small child I have loved the Academy Awards.  As I got older and involved in acting I always dreamed of starring in a wonderful and important film and winning an Oscar of my very own.  I still love acting but chances of me starring in a movie and winning an Oscar is definitely a long shot.  That doesn't mean I've stopped loving the Oscars.  Every year I clear my calendar the night the Oscars is telecast and plan on spending my night involved in cheering on my favorites.

Now I watch the Oscars in my comfortable lounging clothes, not the black tie or formal gown required for attending.  So in honor of the Academy Awards I made these Black Tie Cupcakes.  Make yourself a batch (they are delicious!!!), sit back and cheer for the winners.  The envelope please....and the Oscar goes to...

Black Tie Cupcakes

Yield = 24 cupcakes

For the Cupcakes

Ingredients

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

2 teaspoons of instant espresso granules dissolved into 3/4 cup warm water

3/4 cup buttermilk

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.

2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.

3. Add eggs, espresso/water, buttermilk, oil, and vanilla. Mix with an electric mixer until smooth, taking care to scrape down the side of the bowl to fully incorporate all ingredients.

4. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full.

5. Bake in preheated oven for 18-22 minutes or until tops spring back when touched.

6. Transfer to a wire rack; let cool completely.

7. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use my cupcake corer.

For the Ganache

Ingredients

3 tablespoons corn syrup

5 ounces heavy cream

12 ounces dark chocolate, chopped into small pieces

1/2 teaspoon vanilla extract

Directions

In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. Allow to cool at room temperature for a 1/2 hour before filling cupcakes.

For the Frosting

Ingredients

16 ounces cream cheese, softened to room temperature

3 tablespoons vegetable shortening

6 tablespoons butter, softened to room temperature

2 pounds confectioners’ sugar, sifted

2 teaspoons clear vanilla extract*

Directions

1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, shortening, and butter until well combined.

2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
3.  Using your favorite tip, pipe frosting onto the cupcakes.  Sprinkle with edible gold glitter stars.

Storage

Store cupcakes in a sealed container in the refrigerator. Remove to room temperature 30-45 minutes before serving.

Cupcake recipe is adapted from Martha Stewart’s One Bowl Chocolate Cupcake, the ganache is from Alton Brown.

A look inside at the yummy ganache filling.

Confetti Cupcakes with "Cupcake" Cupcake Toppers

When I saw these darling "Cupcake" Cupcake Toppers over on Confessions of a Cookbook Queen's blog, I knew I had to make them.  They were just too adorable.  And edible.  They are made out of mini Reese's Peanut Butter Cups.  How cute is that?  And easy!

For the cupcake, I decided to make a Confetti Cupcake.  I used the recipe from my favorite go to cookbook.

Confetti Cupcakes

from 125 Best Cupcake Recipes

by Julie Hasson

Makes 12 Cupcakes

Preheat Oven to 350 Degrees

Ingredients:

1 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

Pinch salt

3/4 cup granulated sugar

1/4 cup unsalted butter, at room temperature

2 egg whites

1 tsp vanilla

2/3 cup buttermilk

2 tbsp non pariels or colored sprinkles

Directions:

In a small bowl, mix together flour, baking powder, baking soda and salt.

In a bowl, using an electric mixer, beat together sugar and butter until well combined.  Add egg whites, one at a time, beating well after each addition.  Beat in vanilla.  Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.  Mix in non pariels by hand.

Scoop batter into prepared pan.  Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

 Vanilla Buttercream Frosting

Ingredients:

1 lb unsalted butter, at room temperature

1/2 cup shortening, not butter flavored

3 tbls milk

2 tsp vanilla

Pinch of salt

2 lbs powdered sugar

Directions:

In the bowl of an electric mixer using the paddle attachment beat butter and shortening on high until light and fluffy, at least 5 minutes.  Mix in milk, vanilla and salt.  Gradually add powdered sugar until frosting is of the desired consistency for piping.  Using your favorite piping tip, pipe frosting onto cupcakes, sprinkle with your favorite decors and top with your mini "Cupcake" Cupcake Toppers.

"Cupcake" Cupcake Toppers

Unwrap the foil wrappers from enough mini Reese's Peanut Butter Cups to top your cupcakes. Leave the brown wrappers on so they look like mini unfrosted cupcakes.  Pipe a small swirl of frosting on top of each cup.  I used a Wilton #22 tip to pipe mine.  

The Mini Cupcakes waiting to top off the cupcakes.

Sprinkle with mini decors and top with a red ball candy.  Place on top of your frosted cupcakes.

Kids from 1 to 100 will love these cupcakes.  Enjoy!

Malted Milk Cupcakes with Chocolate Fudge Frosting

I have to apologize for being missing in action the last few weeks.  My life has been crazy.  Probably just like yours.  Juggling work and my responsibilities at home has kept me running.  That's not to say I haven't been baking.  I have.  Lots and lots of cupcakes for friends for different events over the past few weeks.  Twenty-two (22) dozen cupcakes in all.  But all of them cupcake flavors I have made dozens of times.  No new recipes for a Blog post.

So, I was determined to make a new recipe this week.  I have had my eye on this recipe for Malted Milk Cupcakes for a long time.  I love malted milk and malted milk balls.  When I was in Junior High School, malted milk balls were my very favorite candy.  We had a great little Five & Dime Store in our neighborhood that sold the most delicious malted milk balls by the pound.  And since the malted milk balls didn't weigh very much, my few pennies went a long way.

These cupcakes are super easy to make and are delish!  Kids will go crazy for them.  The hardest thing is halving or crushing the Malted Milk Balls.  And that isn't difficult.  A ziplock baggie full of Malted Milk Balls, a hammer and a cement floor are all you need.

Here's the recipe:

Malted Milk Cupcakes

from 125 Best Cupcake Recipes

by Julie Hasson

Preheat oven to 350 degrees

Makes 24 Cupcakes

3 cups all purpose flour

3 tsp baking powder

1/2 tsp salt

2 cups granulated sugar

1 cup unsalted butter, melted and cooled slightly

4 eggs
2/3 cup milk

4 tbsp malted milk powder

2 cups halved or crushed chocolate covered malted milk balls

In a small bowl, mix together flour, baking powder and salt.

In a large bowl, whisk together sugar, butter and eggs until smooth.  In another bowl, whisk together milk and malted milk powder.

Alternately whisk flour mixture and milk mixture into butter mixture, making three additions of flour mixture and two of milk mixture, beating until smooth.  Stir in malted milk balls.

Scoop batter into muffin tin lined with paper liners.  Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.  Pipe cooled cupcakes with frosting.

Chocolate Fudge Frosting

6 oz. unsweetened chocolate

1 cup unsalted butter

3 tsp vanilla extract

1/3 cup whole milk

1/4 tsp salt

2-2 1/2 lbs. powdered sugar

Melt unsweetened chocolate and butter in the Microwave or in the top of a double boiler.  Set aside to cool slightly (10 - 15 minutes).

Place 2 lbs. of powdered sugar in the bowl of a stand mixer fixed with the paddle attachment.  Gradually add the chocolate and butter mixture.  Add milk, vanilla and salt.  Continue to add additional powdered sugar and/or milk until frosting reaches the desired piping consistency.  Mix on high for 2-3 minutes.  Pipe on cupcakes using your favorite piping tip.  Garnish with crushed malted milk balls and crown with one whole malted milk ball.

Enjoy!

Hi Hat Cupcakes - Everything Tastes Better Dipped in Chocolate!!!

I first became fascinated by Hi Hat cupcakes when I visited Retro Bakery in Las Vegas, Nevada.  Their most popular selling cupcake is called the "Hop Scotch".  A vanilla cake topped with vanilla buttercream dipped in butterscotch ganache:

Hop Scotch Cupcake from Retro Bakery

This is one amazing cupcake.  If you are anywhere near Las Vegas you must make a pilgrimage to Retro Bakery and visit Kari and try her amazing cupcakes.  I have tried cupcakes all over the country and Kari at Retro Bakery makes the best cupcakes in my humble opinion.  They are good!

So after trying Kari's cupcakes dipped in ganache, I needed to try to put my own spin on the Hi Hat Cupcake.  With Christmas on the horizon, I decided on a chocolate peppermint concoction. I was in charge of bringing dessert for Christmas dinner so I thought these would be the perfect showstopper.  I started by making a yummy chocolate cupcake.  You can find the recipe here for my Chocolate Buttermilk Cupcakes.

For the frosting, I decided to make a yummy Peppermint Swiss Meringue Buttercream.  Don't be afraid of making Swiss Meringue Buttercream.  It's much easier than the recipe sounds.

Peppermint Swiss Meringue Buttercream

Ingredients:

5 large egg whites, room temperature

1 cup plus 2 tablespoons sugar

Pinch of salt

1 lb. (4 sticks) unsalted butter, at room temperature

2 teaspoons peppermint extract

Directions:

To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl (I used the bowl of my Kitchenaid mixer) set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160 degrees F and the sugar has dissolved.  (A candy thermometer is crucial anytime you are cooking sugar.)

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment (using the bowl of your mixer makes this step a breeze).  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don't worry, it will come together!).  Stir in the peppermint extract (start  with 1 teaspoon and add more according to taste) and mix until incorporated.  Tint with pink paste icing color.

Using a large round tip, pipe buttercream high on cupcakes. Place cupcakes on a cookie sheet and place in freezer for 20 minutes.

While the cupcakes are in the freezer you can melt the chocolate for dipping.

Chocolate Coating for Hi Hat Cupcakes

from Martha Stewart

12 ounces Semisweet Chocolate

3 tablespoons Canola or vegetable oil

Combine chocolate and oil in a medium heat proof bowl set over a medium saucepan of barely simmering water, stir until melted and smooth.  Transfer to a small bowl and let cool about 15 minutes.

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off.  Transfer to a baking sheet fitted with a wire rack.  Spoon more coating around edge of cupcake and any exposed frosting, none of the frosting should show.  Sprinkle with chopped peppermint candy canes.  Let cupcakes stand at room temperature.

For Christmas dinner we served them with a scoop of Vanilla Ice Cream.  

YUM!!!

Once I made these my mind kept coming up with all kinds of ideas.  What other cupcakes could I dip in chocolate?  The cupcake that immediately came to mind was my Chocolate Peanut Butter Cup Cupcake.  You can go to my post here to get the recipe.  Here are photos of my yummy Chocolate Peanut Butter Cup Hi Hat Cupcakes:

Chocolate Cupcakes with Peanut Butter filling topped with Peanut Butter Cream Cheese Frosting

Dipped in Semisweet Chocolate Coating and sprinkled with chopped Peanuts

These cupcakes are pure decadence.  I'm sure in the next few weeks and months a lot of my cupcakes will find themselves dipped in chocolate.

Stylish Blogger Award - Thanks Tanya!

Yesterday I was honored by Tanya over at My Scrappin and Stampin Corner with the "Stylish Blogger Award".  What a pleasant surprise.  Thanks Tanya! I have just started to get into Card Making and Tanya is a very talented stamper and card maker.  All of her designs inspire me.  Check out her darling Blog here.

There are four duties to perform to receive this award: 

1. Thank and link back to the person who awarded you this award. 
2. Share 8 things about yourself.
3. Award 8 or more great bloggers. 
4. Contact these bloggers and tell them about the award!

So here are eight things about me:
1.  I love the creative planning process.  So much so, that sometimes once a project is planned out in my mind and the supplies are all gathered or purchased I feel like the project is already complete.

2.  I live with and take care of my very sweet 91 year old Mother, who I adore.  She is my biggest fan and my number one cupcake taster!

3.  I love live theater.  Whether performing or watching, my favorite place to be is a dark theater.  I have always loved performing and have made the most wonderful friends through Community Theater.

4.  I lived in New York City for 13 years right after college graduation working in the publishing industry.  I try to visit the city at least once a year.

5.  I grew up in northern California but always felt like a misplaced easterner.

6.  II work in sales for a large Hotel chain and love to travel.  I have a great group of friends that I travel with.  Our last big trip was an Alaskan Cruise.

7.  I love living in Utah and having the mountains in my backyard.

8.  I am addicted to the Food Network, movies and magazines of all kinds.

And now to pass the Stylish Blogger award on to some more wonderful bloggers:
Briget at Bake At 350
Kristan at Confessions of a Cookbook Queen
Diane at Created By Diane
Jeanette at My Little Cupcake Blog
Joni at Red Couch Recipes
Ivy at The Happy Whisk
Shanna at A Cup Full of Cake
Glory at Glorious Treats
Jamie at My Baking Addiction
 

Stop by and check out these wonderful Blogs. 

Thanks again Tanya!!

Candy Cane Cupcakes with Peppermint Buttercream

I apologize for not posting this yummy cupcake recipe before Christmas. Somehow time just got away from me.  I am finally feeling on top of things.  If you are anything like me, you can eat anything peppermint anytime of year.  Any flavor of mint is my favorite flavor.  So, when I found this recipe for Candy Cane Cupcakes I had to bake them.  And they did not dissapoint.  This is a yummy cupcake!

Candy Cane Cupcakes

from"125 Best Cupcake Recipes" by Julie Hassan

Preheat oven to 350 degrees

Makes 24 Cupcakes

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

2/3 cup finely chopped candy canes (about eight medium canes)

1 1/2 cups granulated sugar

2/3 cup unsalted butter, at room temperature

4 egg whites

1 cup buttermilk

In a bowl, mix together flour, baking powder, baking soda and salt.  Stir in chopped candy canes

In a bowl, using an electric mixer, beat together sugar and butter until well combined.  Add egg whites, one at a time, beating well after each addition.  Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.

Scoop batter into muffin pan prepared with paper liners.  Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. 

Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.  Topped cooled cupcakes with Peppermint Buttercream and sprinkle with crushed candy canes.

Peppermint Buttercream

1 cup unsalted butter, room temperature

1 cup Crisco shortening (do not use butter flavored)

1 teaspoon peppermint extract (flavor to taste)

2 tbls whole milk

1/8 teaspoon salt

2 lbs powdered sugar

Place butter and shortening in the bowl of a mixer fitted with a paddle attachment. Beat on high for 5 minutes. Do not under beat, use a timer. Reduce mixer speed to low and gradually add powdered sugar. Add peppermint extract and salt. Add milk a little at a time until desired piping consistency is reached. If frosting becomes to liquid, add more powdered sugar until frosting will hold a peak.

Place decorating tip in a pastry bag and fill with frosting. Pipe frosting onto cupcakes and sprinkle with crushed candy canes.

These cupcakes are just full of peppermint yumminess.  They are my Mom's new favorite cupcake. Surprise your family and friends and make them anytime of year.  If you can't find candy canes, you can crush starlight mint candies and use them instead.  Enjoy!

Happy National Cupcake Day! - Andes Chocolate Mint Cupcakes

Happy National Cupcake Day!!!
December 15th

December 15th is National Cupcake Day.  It's no secret that chocolate and mint are two of my favorite flavors.  I love Andes Mint sandwiches.  A thin sliver of minty green goodness sandwiched between two layers of chocolate.  So, in honor of National Cupcake Day, I present Andes Chocolate Mint Cupcakes.  A chocolate cupcake filled with Andes Mint chips frosted with mint chocolate buttercream, sprinkled with real chocolate sprinkles and topped with an Andes Mint Sandwich.  Yum!

Andes Chocolate Mint Cupcakes

Adapted from 125 Best Cupcake Recipes by Julie Hasson

Preheat oven to 350 degrees

Makes 12 cupcakes

1 1/4 cups all-purpose flour

1/2 cup unsweetened Dutch-process cocoa powder, sifted (I use Valrhona)

3/4 tsp baking soda

1/4 tsp salt

1 cup granulated sugar

1/3 cup vegetable oil

1 egg

1 tsp vanilla

3/4 cup buttermilk
1/2 cup Andes Mint chips

In a small bowl, mix together flour, cocoa powder, baking soda and salt.

In a large bowl, whisk together sugar, oil, egg and vanilla until smooth.  Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until batter is smooth.  Stir in Andes Mint chips.

Scoop batter into prepared muffin pan lined with paper cups.  Bake in preheated oven for 22-27 minutes or until tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.  Top cooled cupcakes with your choice of frosting or buttercream.

Fresh out of the oven...

Mint Chocolate Buttercream

Adapted from Billy Reece

INGREDIENTS

4 sticks butter

12 ounces Guittard mint chocolate chips

2 3/4 cups confectioners' sugar

1/4 cup whole milk

1 teaspoon pure vanilla extract

FOR DECORATION
Real Chocolate sprinkles
12 Andes Mint Sandwiches

DIRECTIONS

Cream (with hand or stand mixer):

4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutes

Melt (in microwave or double boiler):

12 ounces Guittard mint chocolate chips

Set aside and allow to cool for approximately 20 minutes. After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then …

Add:

2 3/4 cups confectioners' sugar

1/4 cup whole milk

1 teaspoon pure vanilla extract

On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and medium brown in color.

Do not refrigerate; use immediately or store in airtight container for up to 2 days.

Pipe onto cupcakes, sprinkle with real chocolate chips and crown with an Andes Mint Sandwich.

These cupcakes are perfect for the mint lover in your life.

Enjoy! 

Gingerbread Cupcakes with Lemon Cinnamon Cream Cheese Frosting

I'm finally getting around to baking some of my Holiday favorites in cupcake form.  Christmas always reminds me of Gingerbread and vice versa.  For years I made and decorated Gingerbread Houses.  Growing up my Mother made a delicious Molasses Cookie with Chocolate Frosting that was chock full of cinnamon, ginger and cloves. Last year I made Gingerbread Cupcakes for the first time and they are my new favorites.  This recipe is easy and your house  will smell divine while they are baking.

Hot out of the oven

Gingerbread Cupcakes

from Betty Crocker

Makes 18 cupcakes

Ingredients:

1/2 cup granulated sugar

1/2 cup butter or margarine softened

1/2 cup molasses

2 eggs

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

3/4 cup water

Directions:

Heat over to 375 degrees F.  Place paper liners in each of 18 regular size muffin cups.

In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with a spoon.  Stir in flour, baking soda, salt, ginger, cinnamon, allspice and water.  Spoon about 1/4 cup batter into each muffin cup.

Bake 15-18 minutes or until a toothpick inserted in center comes out clean.  Cool 5 minutes; remove from pans to cooling racks.  Cool completely before frosting.

Lemon Cinnamon Cream Cheese Frosting

Ingredients:

1 package (8 oz.) cream cheese, softened

1/4 cup butteer or margarine, softened

2 teaspoons grated lemon peel

1 teaspoon ground cinnamon

1 teaspoon vanilla

4 cups powdered sugar

1 to 2 teaspoons milk

Directions:

In a medium bowl, beat cream cheese, butter, lemon peel, cinnamon and the vanilla with an electric mixer on low speed until smooth.  Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth.  Beat in milk, 1 teaspoon at a time, until of piping consistency.

Pipe a generous amount of frosting on top of each cupcake.  Decorate with Gingerbread Men sprinkles.

 These are delicious.  Mix up a batch this Christmas season and enjoy!