Cupcakes

Caramel Macchiato Cupcakes

CaramelMaccCups

I used to be that girl who drank her coffee black.  I was a coffee purist.  I still am that coffee purist at heart, but recently I discovered Caramel Macchiato drinks.  (Please don’t tell the coffee beans, I don’t want them to know that I am cheating on them).  What a mistake! Now I am hooked on high sugar, caffeinated beverages!  You probably think I’m exaggerating but I swear I get the shakes if I don’t have one every 48 hours.  I admit it – I have a problem.

That is, after all, the first step right?

So, what better way to celebrate these deliciously sweet and caffeinated beverages than with a cupcake?  My challenge with these cupcakes was to ensure that the coffee was the star of the show and there was just enough caramel to make these perfectly sweet.  I used a Starbucks double shot and caramel macchiato coffee creamer in the cake mix.  I think it turned out PERFECTLY!  I brought these to work and the girls couldn’t get enough of them.  You’ve been warned, you may need an intervention after eating these cupcakes!

CaramelMaccCups2

This is one of those recipes that already has so much going on that I “cheated” with a few of the ingredients.  I used cake mix and frosting from the store.  I used the mix and frosting as a base and spruced them up with other yummy ingredients.  Saved me a headache, that’s for sure.  I’ll leave it up to you if you want to do the same!

Caramel Macchiato Cupcakes

Rating: 51

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yields: 24 cupcakes

Calories per serving: I don

Caramel Macchiato Cupcakes

Ingredients

  • 1 box Betty Crocker Triple Chocolate cake mix (if you use a different brand, make sure the number of ounces on the box are the same)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 4 Tablespoons Starbucks double shot drink
  • 1 cup Caramel Macchiato Coffee Creamer
  • 3/4 cup strongly brewed coffee, cooled to room temp
  • 1 teaspoon vanilla
  • 1/4 cup milk
  • 2 cans vanilla frosting
  • 1 packet of caramel flavor frosting flavor-add in
  • Caramel syrup (store bought or homemade)

Directions

  1. Preheat oven to 350 degrees F. Mix cake ingredients as directed, replacing the water with Starbucks double shot and coffee creamer. Divide evenly in cupcake liners, filling each liner 2/3 full. Bake immediately for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool. Note: If your mix sits for too long your cake will not be as light and fluffy. Make sure to mix well before pouring if needbe.
  2. In a small bowl, combine the strong coffee and milk. Place all cooled cupcakes onto a sheet pan and poke numerous times with a chopstick or skewer. Carefully pour a bit of the coffee/milk mixture into each cupcake so it soaks up the mixture.
  3. Combine the frosting with 1/2-3/4 of the caramel flavor packet, to taste (I don't like my frosting too, too sweet). Frost the cupcakes and drizzle with caramel sauce.
http://foodiemcbooty.com/caramel-macchiato-cupcakes/

 

Candy Corn Cupcake Minis

It’s never too early to start thinking about what you’re going to make for your Halloween guests this year.  Heck, I start thinking about costumes MONTHS in advance.  But that’s just me… I’m a Halloween nut.

I made these petite treats last year for my friend Jacob’s Halloween shin-dig (see completely embarrassing photos here).  They are finger-friendly, super cute and tasty too.  Perfect for any sweet-tooth snackers.

I found it easiest to plop my batter into a homemade pastry bag in order to get the batter into the muffin liners… and by “homemade pastry bag” I mean the zip-lock method.  It saved me from a big disastrous mess.

First line your mini muffin pans with mini paper liners — they’re too cute!  Combine all ingredients for the cake except for the food coloring in a large bowl and beat on low speed for 1 minute.  Scrape down the sides of the bowl and then beat on medium for another 2 minutes.

Divide batter equally into two bowls.  You should have about 2 1/4 to 2 1/2 cups of batter in each bowl.  Mix the yellow food coloring into one bowl and the orange coloring into the other bowl.  Add more if necessary.

Divide the yellow batter evenly among the muffin tins.  Bang the pan a few times on the counter to even out the batter.  Repeat the process with the orange batter, filling to about 3/4 of the way full.  Bake in preheated oven for 11 to 13 minutes or until an inserted toothpick comes out clean.  Allow to cool.

While your cakes cool, beat all ingredients for the frosting for 3-5 minutes until smooth and creamy.  Ice cupcakes once cooked and decorate with candy corn.

Recipe adapted from Our Best Bites.  

Candy Corn Cupcake Minis

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yields: 4 dozen mini cupcakes

Candy Corn Cupcake Minis

Ingredients

    For the cake:
  • One 18.25-ounce box of white cake mix (I used Duncan Hines)
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla or almond extract
  • yellow and orange food color (about 1/2 teaspoon of each)
  • For the frosting:
  • 3 tablespoons flour
  • 1/2 cup milk (whole milk is best)
  • 1/2 cup real butter
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F. Line mini muffin pans with paper liners.
  2. Combine all ingredients for the cake except for the food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for another 2 minutes.
  3. Divide batter equally into two bowls. You should have about 2 1/4 to 2 1/2 cups of batter in each bowl. Mix the yellow food coloring into one bowl and the orange coloring into the other bowl. Add more if necessary.
  4. Divide the yellow batter evenly among the muffin tins. Bang the pan a few times on the counter to even out the batter. Repeat the process with the orange batter, filling to about 3/4 of the way full. Bake in preheated oven for 11 to 13 minutes or until an inserted toothpick comes out clean. Allow to cool.
  5. While your cakes cool, beat all ingredients for the frosting for 3-5 minutes until smooth and creamy. Ice cupcakes once cooked and decorate with candy corn.
http://foodiemcbooty.com/candy-corn-cupcake-minis/

Mounds Chocolate Cake

School is almost back in season for those of you with school-aged youngin’s and for some of you aspiring students yourselves.  Isn’t it amazing how fast time flies?

A miracle happened today.  I finally baked a perfectly moist cake from scratch!  Cakes were  a challenge for me after I moved to a higher altitude.  I quickly realized that all of my old cake recipes didn’t work up here.  I don’t know if the altitude messed with my measuring skills or what exactly was going on but I finally found my new basic chocolate cake recipe.  And I can’t say enough about it!

This cake is one of the best cake recipes you are ever going to find.  It is super easy, moist, and has a perfect silky texture.  I couldn’t be happier with the way this turned out.

This recipe is especially great because you mix everything in one bowl.  Talk about easy clean up!  That leaves me more time to make a cocktail and read a book.

I chose to use this frosting because I’m not a huge fan of buttercream frosting.  For me, buttercream tends to be overly sweet and overpowering.  Instead, I whipped up this egg white frosting that is much lighter.  I toasted some leftover coconut and voilà!  A Mounds cake is born.

Mounds Chocolate Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yields: 2 - 9 inch round cake layers or 24 cupcakes

Calories per serving: 157

Fat per serving: 5.7g

Mounds Chocolate Cake

Ingredients

    For the Cake:
  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened, good quality cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup lite sour cream
  • 1 cup milk
  • 1/2 cup vegetable oil (you can use half applesauce as a healthier substitute)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • For the Frosting:
  • 3/4 c. light corn syrup
  • 1/4 c. sugar
  • Dash of salt
  • 2 egg whites
  • 1 1/2 tsp. or less of vanilla
  • 1 cup sweetened coconut, lightly toasted

Directions

    For the cake:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, sour cream, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  3. Bake 30 to 35 minutes in the preheated oven (26-28 minutes for cupcakes), or until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
  4. For the Frosting:
  5. Heat corn syrup to a boil. In a small mixer bowl, beat egg whites and salt at high speed for 1/2 minute until foamy. Gradually add sugar and continue to beat until stiff peaks form, about 1 minute. Slowly add boiling corn syrup to egg white mixture while beating. Add vanilla. Continue beating until frosting becomes thick enough to spread, about 5 minutes. Spread on cooled cake and gently press toasted coconut flakes into the frosting. Keep chilled.
http://foodiemcbooty.com/mounds-chocolate-cake/

Recipes courtesy of Cooks.com and AllRecipes.com

“Put a Bird on It!” Nesting Baby Bluebird Cupcakes

Spring has sprung…

There is even growth in the garden from last year.

 

I absolutely love this season – full of budding trees, thunderstorms and song birds happily chirping as soon as the sun’s fingertips touch their nest.  With Easter right around the corner I decided to bake something with Spring in mind – Nesting Baby Bluebird Cupcakes.

Baking is not my forte.  I’m a chef – one who loves to toss extra ingredients into the pot and color outside of the recipe lines, if you will.  I am no cupcake decorator either.  So I apologize for my sloppy handiwork.  I call it “homey” but we all know what that really means.  Regardless, I know you can do better!

This recipe comes from the marvelous Martha Stewart, with the addition of the Cadbury Mini Eggs from Cooking Classy.  Miss Stewart posted this recipes ages ago – ten years ago to be exact – so I’m a bit behind  but that only means I put that much more effort into these cupcakes to make up for that time.

[I bought the cake mix, the frosting, and put it all together!]

Nesting Baby Bluebird Cupcakes

Yields: 12 cupcakes

Nesting Baby Bluebird Cupcakes

Ingredients

  • 1 dozen Vanilla Cupcakes
  • Chocolate Buttercream Frosting
  • 2 tablespoons Buttercream Frosting
  • Yellow and red food coloring gel
  • 1 cup sweetened, flaked coconut
  • 36 blue chocolate Cadbury Mini Eggs
  • 1 teaspoon semi-sweet chocolate chips or a food pen

Directions

  1. Prepare cupcakes and cool completely. Preheat your oven to 350 degrees F. Spread the coconut onto a cookie sheet and bake in preheated oven for 8-9 minutes until golden brown, rotating pan halfway through baking and watching closely to prevent over toasting. Allow to cool.
  2. Add food coloring to your white Buttercream Frosting to make it yellow/orange. Set side.
  3. Frost a cooled cupcake with the Chocolate Buttercream Frosting and gently press 3 blue Cadbury Mini Eggs into the center of each cupcake. Sprinkle toasted coconut around the Cadbury Mini Eggs on each cupcake and shake off the excess. Repeat with the remaining cupcakes.
  4. Fill a small ziplock bag with the orange tinted frosting, then using a scissors, cut a very small tip off the edge of the bag and pipe beaks onto the Mini Eggs (you can practice first on a plate, there should be plenty of frosting to practice. Also, you can use a toothpick as a "paintbrush" for mistakes).
  5. Melt chocolate chips in 5 second intervals in the microwave, stirring after each interval until melted and smooth. Using a toothpick, paint eyes onto the chicks with melted chocolate. Store cupcakes in an airtight container.

Notes

You will need to purchase two 10-ounce bags of the Mini Cadbury Eggs if you want to do all blue chicks.

http://foodiemcbooty.com/nesting-baby-bluebird-cupcakes/

 

 

Double Chocolate Stout Cupcakes

Busy, busy, busy!  So busy in fact, that I’ve failed to update my blog in what feels like ages.  I’m sure my blog is going through withdrawals… scrawling hateful words about me in the stall of the women’s bathroom.

There’s always drama with you blog.

Shh… shh… now… now… I didn’t mean it.  I brought you chocolate and beer?  Does that help?

Wait a second… chocolate AND beer?  Did I just die and go to food heaven?  The combo of sweet and malty does sound a bit odd doesn’t it?  But I must say that the only thing that could make a cupcake taste even better is beer.  Surprisingly, the two pair really well.  The results are chocolaty but not overpoweringly sweet.  Once you go chocolate stout, you don’t go back — very similar to when you add sour cream to a cake batter.  There is nothing quite like it.

I used Young’s Double Chocolate Stout for this recipe.  The beer itself is very (VERY) milk chocolaty.  That combined with the malt and hints of coffee resulted in amazingly tasty and moist cupcake. The beer creates such a frothy batter that I knew I would end up with a light and airy cake.

Recipe adapted from Big City, Little Kitchen.

Double Chocolate Stout Cupcakes

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yields: 2 dozen large cupcakes

Double Chocolate Stout Cupcakes

Ingredients

    Cupcakes:
  • 1 cup chocolate stout
  • 1 stick, plus 1 tablespoon, unsalted butter
  • 3/4 cup unsweetened cocoa
  • 2 cups dark brown sugar
  • 3/4 cup sour cream
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 2 1/2 teaspoons baking soda
  • Cream Cheese Frosting:
  • 8 ounces cream cheese
  • 1 1/4 cups confectioners' sugar
  • 1/3 cup milk/stout or both combined
  • Your favorite chocolate frosting recipe to decorate (I'm particularly fond of the Pioneer Woman's frosting recipe, without the pecans)

Directions

  1. Preheat oven to 350 degrees F. Place cupcake liners in a muffin tin.
  2. Combine the stout and the butter, chopped into 1-inch chunks, in a large sauce pan and heat on low to melt the butter. Remove from heat and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Soft together the flour with the baking soda and fold into the batter. Pour into cupcake liners (about 3/4 of the way full) and bake for 20 to 25 minutes, or until inserted toothpick comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
  3. Using a mixer, whip cream cheese until smooth, sift in sugar and beat. Add milk/stout and beat until smooth. Spread frosting over cool cupcakes. **Add more milk/stout if the frosting is too thick
  4. Frost cupcakes and decorate.
http://foodiemcbooty.com/double-chocolate-stout-cupcakes/


I am an absolutely horrible cupcake decorator.  I had Mister pick out a few of his favorites:


Turd-licious.


I don’t even know anyone who is 41.


And this very special guy.

~

Here they all are, in all of their glory.  Ha, practice makes perfect, right?

…don’t judge me. 🙂

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

Today is my very good friend Derek’s birthday!  I made these sweet little treats to celebrate.  I’m a firm believer that nobody should have to work on their birthday.  But unfortunate circumstances do happen and sometimes you just have to make the best of it.  Carrot cake makes it all better.

HAPPY BIRTHDAY D$ROCK!

[On a side note, check out his podcast.  The man has great taste in music!]

This recipe adapted from Simply Recipes.

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yields: 24 cupcakes

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

Ingredients

  • 1 cup finely chopped walnuts
  • 1 pound of carrots, grated
  • 3 large eggs, room temperature
  • 1/2 cup of buttermilk
  • 1 teaspoon of pure vanilla extract
  • 2 cups of sugar
  • 1 cup of vegetable oil
  • 1 tablespoon of orange zest
  • 3 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 1 teaspoon of kosher salt
  • 2 teaspoons of ground cardamom
  • 1 teaspoon of ground cinnamon
  • 1 cup of unsalted butter, softened
  • 6-ounce of white chocolate chips, melted
  • 16-ounce of cream cheese
  • 1 1/2 cups powdered sugar

Directions

  1. Preheat the oven to 350F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
  2. Rinse the carrots and peel the rough skins off, then grate the carrots.
  3. Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.
  4. In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
  5. Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.
  6. Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350F, being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack. Frost cooled cupcakes.
  7. For the frosting, beat the cream cheese, chocolate and butter on medium speed until well combined. Sift in the powdered sugar and mix.
  8. Spread onto cooled cupcakes and decorate however your heart desires.
http://foodiemcbooty.com/carrot-cake-cupcakes/

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