Monthly Archives: February 2011

Cupcake Heaven

I finally found the key ingredient in delicious homemade frosting: Cream Cheese.

After weeks of thinking and recipe Googling, I decided on my flavors. First things first, need to lessen the holiday baking stash. Get rid of all cake mixes and candies.

The first batch I made was Chocolate Cherry. I used a recipe found here. Didn’t quite follow all the steps. The cupcakes were delish, but I’d either use only half of the cherry pie mix, or run it through my food processor before mixing with the batter. The heavy cherries just sank to the bottom of the paper. This recipe alone made like 36 cupcakes. If you like this flavor combo, I highly recommend.

Yum! Red Velvet was great! Recipe here. Deliciousness all around, follow the recipe as-is.

I found this recipe by accident, and I love mandarin oranges AND coconut, so it seemed like a win-win. I made this one with my Mom in mind because she was coming to my party and she doesn’t care for chocolate. These would be absolutely perfect as a breakfast muffin.

My complaints are small – 2/3 cup of oil was way too much. The PAN was greasy when I took the cupcakes out. Cut back to 1/3. Run the oranges through the food processor.

Don’t mind the burnt coconut, that’s the work of my lovely oven. The oven that I still haven’t mastered after a year and using it every week.

___

The other cupcakes were candy-bar themed.

I used a vanilla cake mix and divided the batter into two, Heath for one half and Cookies and Cream for the other.

The Heath were kinda fails. I put at least a cup of Heath bar in the cake batter. Halfway through cooking, I dropped a caramel into each cupcake. Thats where the fail comes along. The caramels were just sticky, hard and annoying.

Cookies and Cream also a failure. The crushed Oreo crumbles dried out the cupcake batter, so even tho I cooked these the correct time, they were still way way way dry and burnt.

Both of these cupcakes had plain Cream Cheese frosting.

Ingredients:

  • Cream Cheese (the 8oz container)
  • Butter/Margarine/Crisco (whatever you got works) – 1 cup
  • Powdered sugar (lots) – start with half a bag
  • Milk (for thinning)
  • Vanilla

Mix room temp cream cheese and butter until smooth. Add powdered sugar accordingly. Add vanilla. Taste. Add more powdered sugar if you need a thicker mixture. Mix til you think it tastes great. This is a big mixture for tall frosting, aka drowning the cupcake in frosting, as it should be.

You do not need any fancy schmancy cake decorating tools. I *tried* to use my reusable bag for one of the batches, was a total failure. It wasn’t Wilton’s but the bag was busting at the seams and seemed like the frosting was seeping through the fabric (word to the wise, dont buy cake decorating sets from Ikea). So, for the rest of them I just used gallon sized freezer bags. Worked great, less mess.

The last two had peanut butter themes – so take the above frosting mixture and add peanut butter. Start with half a cup. Add accordingly.

I mixed like a cup or two of crushed Butterfinger into the batter. Cook. No complaints.

I saved these for last because they were by far my favorite. I saved out 12 whole PB cups to top the cupcakes. The remaining were ran through the food processor and mixed into the batter.

So there you have it. Please don’t eat your computer screen.

Have your (cup)Cake and eat it too! Part 1.

There is a small business credit card commercial that I used to hear all the time. About a woman who started a cupcake and wine bar. I thought the concept was genius, and on the spot decided I wanted to do the same in the form of a party. So this has been on my mind for like 6 months.

What better way to drown the winter blues than with 7 different types of cupcakes?

First of all, I needed some decor. I didn’t want to go all out, but found a super cute idea online that took cupcake papers and styrofoam balls and made cupcakes. So I did just that!

As I was buying the ingredients, I found out how expensive styrofoam was. So I only bought a 6-pack and hoped that I would find something else of the same size to use for more. I’m cheap.

I stopped at Michaels later and they had some leftover Christmas decor – including plan, 3 inch not-heavy, not-sure-what-they-are-made-of Christmas balls (bulbs). On clearance for like a quarter each.

They were great for painting. Also glued sequins to a bunch as well. The original idea called for these to be made into Christmas ornaments, but I wanted garland. So I secured the loop under the pom-pom, and tied that on another piece of string.

Here’s a better shot of most of the styrofoam garland,

If I had to do-over, I think I’d stick to styrofoam. It was so much faster to slap on some glue (ok, I used ModPodge for the glitter) rather than hot glue individual sequins. I think I just liked the styrofoam ones better. I love these, but can’t help but think that they look more like ice cream cones than cupcakes.

Ingredients:

  • Styrofoam Balls (3inch)
  • Cupcake Papers
  • Pom-Poms
  • Glitter
  • Paint brush
  • Paint (optional)
  • Sequins (optional)
  • Glue (Hot, Tacky, Modpodge, whatever you want)
  • Ribbon (optional)

Directions:

  1. Glue the ball to the bottom of the cupcake wrapper. I used hot glue.
  2. Decorate the ball. I brushed on the glue, then poured the glitter over. I was kinda leery about glitter on Styrofoam, but the excess shakes right off.
  3. Cut your ribbon, if you want it to hang. Like 5 inches? Fold in half, glue to top of ball, add a dab of more glue and add the pom-pom.
  4. Hang.
  5. Don’t eat.

I don’t want this post to get TOO long, so I’ll leave you with a glimpse of the edible cupcakes. I’ll post recipes and more detailed pics soon.