Tag Archives: cupcake

St. Patrick’s Day Irish Coffee Cupcakes

Since St. Patty’s Day is just around the corner I thought I’d bring back an oldie but a goodie. This cupcake has become quite the hit over the past year! Not just for St. Patrick’s Day, but for weddings, birthdays and tuesday afternoons. I will never tire of this wonderfully delicious recipe. Impress your friends this year with this heavenly irish treat. Last year I used a chocolate box cake, but since I’ve removed processed foods from my home, I’ve got a home made recipe for you this year! You can always use the box cake if you want. Enjoy!

If you’re using the cake mix here are some things I did to make it taste better. The cake mix called for 1 1/4 cups of water, plus oil and eggs. I swapped the water for the same amount of cold coffee. This isn’t all that noticeable in the final cupcake but it adds a richness to what can sometimes be a flat flavour in box cakes. I also swapped the oil for melted butter.

I added 1/2 a cup of mini chocolate chips which made the cake more chocolatey and who doesn’t like that? (You’re a ding-dong if you’re thinking either 1- “chocolatey isn’t a word” or 2- “I don’t like when cupcakes are more chocolatey”)

If you don’t want to use the Box Cake here’s my home-made recipe. This is a dense cake, a slightly bittersweet cake. It has a very “Irish” flavor. If you don’t care for that taste you could certainly substitute the Guinness for the same amount of milk, cream, or coffee.

Irish Coffee Cupcakes

Yields 24 Cupcakes.

Cake:

¾ cup unsweetened cocoa

2 cups sugar

2 cups all purpose flour

1 t baking soda

Pinch of salt

1 cup of room temperature Guinness Beer (Or coffee if you don’t want the beer)

1 stick of butter; melted

1 T vanilla extract

3 large eggs

¾ cup sour cream

Preheat oven to 350 and line two cupcake tins with paper liners.

In a large bowl or mixer, whisk together dry ingredients. In a separate bowl combine the room temperature Guinness, butter and vanilla extract, then beat in the eggs one at a time. If the Guinness is cold it will cause the melted butter to set up and your batter will be gritty. Mix in the sour cream until well incorporated. Beat in the dry ingredients a little at a time until well mixed. Be sure to scrape the bowl.

Using a ladle or a half cup measuring cup, fill the cupcake cups ¾ full. Bake for about 25 minutes or until the cupcakes are nicely risen, rounded, and a toothpick in one of the center cupcakes comes out clean. Set aside to cool before filling and frosting.

These cupcakes are filled with an amazing chocolate ganache that is ridiculously easy. Seriously, if you’re all “I can’t make that,” I would genuinely ridicule you.

All you have to do is pour 1 cup of semi-sweet chocolate chips (the very same that we’ve already added to our cupcakes) into a pyrex measuring cup. Gently simmer 2/3 cup heavy cream + 2 teaspoons of Bailey’s Irish cream on the stove or in the microwave. Don’t boil it or you will make the cream lumpy.

Now about the Bailey’s… you simply MUST use Bailey’s brand. I was once cheap and bought an off brand and I sorely regretted it. Bailey’s is the only Irish Cream that tastes good. Moral of the story: Don’t be cheap. P.S. Try drinking Bailey’s from a shoe… I hear its amazing.

Once your cream is hot, pour it over the chocolate and add 2 tbsp of butter. Stir for a few minutes until its all melted and mixed in, then let it cool until it thickens enough to pipe into your cupcakes. You don’t want it to be too liquidy or too hot. (I cheated and popped it in the fridge for a few minutes to cool it down and get it to a nice consistency.)

Here’s a simple trick for filling your piping bag. Fold the bag over a glass, and just pour your ganache right in.

The glass is also a nice place to rest your piping bag so all your ganache stays toward the tip.

Cut out little holes in your cupcakes using a long piping tip as a punch. If you blow gently through the other side the cake will pop out of the tip. Trust me, you’ll get annoyed trying to get that cake out of there afterward. These get thrown away anyway (or if you have an Adam, they will get eaten up!)

Now pump your cupcakes full of ganache!

For the buttercream I followed the Sprinkles recipe (which is my go-to buttercream recipe) but I doctored it up a little bit. I doubled it for 24 cupcakes and instead of milk I dissolved one individual sized packet of Nescafé instant coffee into 2 teaspoons of Bailey’s Irish Cream + 2 teaspoons of vanilla (okay maybe I was a little heavy handed on the Bailey’s ;)) and whipped it into my frosting. This not only gave my frosting the delicious irish coffee kick I was going for, but it also ended up being the exact shade of creamy beige I wanted. Feel free to up the instant coffee amount if you want a stronger coffee flavour. It would taste great with more coffee, but I didn’t want to make it too strong for my guests. I would have used Starbucks Via, but its really PRICEY! It is tasty, but not for $10+ for 12 packets. I remember having Nescafé in Paris and being surprised at how delicious it was (imagine going all the way to france to find a good cup of instant coffee!), plus its only $1.50 for a box of 8.

I learned this nifty trick on pinterest for filling a piping bag with buttercream.

I’ve been wanting to try it, and it actually really works!

Start by blopping some frosting on a sheet of plastic wrap.

Then roll the plastic wrap around the frosting and twist up the ends.

Slide the whole thing into your piping bag and feed through the tip (with the coupler on but without the piping tip yet).

Then just snip off the excess plastic tie up the bottom and you’re good to go.

When you’re done you can just pull out the empty plastic wrap and toss it. So easy!

DISCLAIMER: Like many things on the internet, this looked extremely easy but I somehow found a way to muck it up the first time. Fear not.

If you’ve tried this and failed…

<– This fatty is an example of how NOT to do it.

I found out that you can’t use too much frosting or it won’t fit into your bag properly. I also learned that when you roll it up be sure to do this lengthwise. You’ll need a nice long piece of twisted plastic wrap to feed through the coupler. This may have been obvious to you, but it was not to me, and when I started squeezing buttercream was shooting out of both ends.

Now for the piping. This part really was just as easy as it looks. I used a Wilton Star tip. I didn’t bother to consider which number it was, so I’m sorry to say I don’t know which one you should use. Maybe just use your heart, or common sense. Its the one that looks like it would be about the size of the one I used in this picture.

Start in the center of the cupcake, and pipe right over your ganache. Starting from the inside make a neat little swirl. Make the center swirl about an inch and a half in diameter.

Then continue making 1 inch swirls all around starting from the center of where you want it to land and working your way out. You should end up with about 7 swirls on a normal sized cupcake.

Double bonus, I got to use my sweet new Dollar Store cupcake stand :)

Pink Champagne and Strawberry Cupcakes

champagne-and-cupcakes

pink-champagne-strawberry-cupcakes

Valentine’s day is just around the corner and if you’re looking for a fabulous and delicious dessert, then I’ve got one for you! What’s more romantic than Champagne and Strawberries… how about cupcakes? Throw it all together and you’ve got one sweet treat for your honey. You’re going to L-O-V-E this recipe.

pink_champagne_cupcakes

Now I’m not a big fan of boxed cake mixes because of the ridiculous amount of junk they pile into those boxes. But I was in a bind today and needed to get these cupcakes made quickly. I happened to have a boxed cake on hand and this is a great way to doctor up a mix. You can also use this in a home made mix just replacing the liquid called for with Champagne. The good news is that the recipe only calls for one cup of champagne, so someone is going to have to help you drink the rest of that bottle. ;)

Here’s what you need:

One vanilla cake mix

1 Cup Pink Champagne (or sparkling wine, or you could totally use Sprite or Fresca for this if you don’t want the booze, don’t worry though, the alcohol does get cooked out.)

1/3 Cup Cream

1/3 Cup Melted Butter

3 eggs

1/2 cup strawberry jam

For the Frosting:

2 sticks of butter

4 cups of confectioner’s sugar

¼ cup heavy whipping cream

1 T Pink Champagne

2 t Clear Vanilla Extract

¼ cup Strawberry Jam

Here’s what you do:

strawberry_champagne_cupcakes

Combine the mix, champagne, cream, eggs, and butter. The Champagne will fizz up and the batter will sort of expand, just be prepared for that. I added a bit of pink rose food coloring to my batter just to give a soft pink color to the cakes. Just a touch of pink. Generally one mix will yield about 24 cupcakes. This mix yielded 18 regular sized cupcakes and 24 mini cupcakes for me. So I’m thinking that the Champagne really makes the batter go a little further. It does

not, however, affect the rising of the cake so fill your cups the normal 2/3 full. Drop about a teaspoon of strawberry jam in the center of each cupcake. Use the spoon to push the jam down a little bit into the batter. Bake for about 20 minutes on 350.

For the frosting:

In a large bowl cream the butter and the vanilla. Slowly add in the cream and champagne. The cream will get whipped and this w

ill give you a light and fluffy frosting. Add the jam and mix. Start adding the sugar one half cup at a time. Be sure to scrape the sides of the bowl.

champagne-cupcake

I made this rose design using a 1M tip, starting at the center of each cupcake and piping a circle moving outward. It so easy, but very elegant. You also don’t even up with too much frosting on the cupcakes. Its the perfect amount. I hope you all enjoy this light and delicious treat! Happy Valentine’s Day! I love you all!

Savory Cupcakes, Cake Pops and More!

The past week or two have been a bit overwhelming for me. I have so much going on between school and family that I’ve barely even cooked, and I definitely haven’t crafted at all. I did manage to make some bread that I will be sharing with you soon, but in the mean time I figured a great way to get myself back into the blogging groove would be to post some pinterest inspiration ideas that I’m hoping to try in the coming weeks. Here are some things I hope to get to soon!

SAVORY CUPCAKES

These days it seems like people are making everything into a cup. Here are some clever ways to incorporate favourite savory dinner recipes into that oh so beloved cupcake shape.

Meatloaf Cupcake with Mashed Potato “frosting”

Lasagna Cupcakes

Mac and Cheese Muffins

SAVORY CAKE POPS

 

Cake pops are definitely every bit of the rage lately. I’ve seen every flavor combination under the sun available in cake form and on a stick. But, savory cake pops are the new kid in town. Here are some awesome ideas I can’t wait to try!

 

Crab Cake Pops

 

This recipe comes from the babycakes cake pop maker recipe book. Pop these babies on a stick and you’re golden!

 

 

Bacon Cheese Pops

 

OMG. Bacon and Cheese- on a stick! These look divine. I have a feeling these pops will definitely be making an appearance at my annual wine and cheese party!

 

Guntapongalalu (Indian Uttapam Veggie Pops)

 

These look awesome! Uttapams are a tasty indian pancake with veggies and a curry flavor to them. This recipe is definitely one to try.

 

 

CREATIVE CAKES

 

My mom’s birthday is coming up next month and she is a lover of chocolate and malt balls. When I saw this cake I knew I just had to file it away to make a birthday cake for my dear mother. She’s going to love it!

 

My sister in law is having a baby in November and her shower is coming up. I thought this would be such a cute idea for a baby shower cake! It looks pretty easy too. You would just need one large metal bowl, and two small ones. Bake the cake right in the bowls and then trim to shape and lay the fondant right over them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

All Corner Brownie Cupcakes

These days cupcakes are all the rage. Nowadays you can find cupcake lasagna, cupcake quiche and cupcake cheesecakes! What’s not to love about the cupcake? Its cute, its portable, and everyone loves them.

So for my sister’s birthday my mom challenged me to make a desert that would be cute for a birthday, delicious, but also something that would be good to take on our family kayaking trip! So I started thinking about durable desserts.

Brownies are pretty sturdy and don’t need to be refrigerated. I didn’t want to fuss with bringing a pan of brownies that had to be cut, so I needed a solution. Thus was born the idea of brownie cupcakes. Here’s the best part… they’re all corners! I’ve seen those all-corner brownie pans at Bed, Bath & Beyond, but this is so much easier, and I don’t have to buy an extra pan. Yay! I loooooove the corner pieces don’t you?

Just make a regular brown mix and fill the cups about half way. Be sure to grease each cup so they pop out easily. One box mix will make 12 cupcakes. I sprinkled the top of mine with chocolate chips, but it would be yummy to use butterscotch chips or even drop a piece of carmel or a chocolate kiss into each cup. The possibilities are endless! I am so loving this idea! This is my new go to for brownies. Be sure to serve them with an ice cold glass of milk. Enjoy! :)

 

 

 

Related articles

Irish Coffee Cupcakes

In honour of St. Patrick’s Day (but mainly my family’s weekly American Idol get-together, which gives me an excuse to bake) I decided to do a variation of a very creative recipe I saw on a blog called BrownEyedBaker. She made an Irish Car Bomb Cupcake which included Guinness and Irish Whiskey. My version is a scoche less boozy but will surely gain respect from leprechauns with sweet teeth ;)

For this recipe I used a chocolate box cake because I already had it in the cabinet. In fact I had everything I needed already which always makes me very happy.

The cake mix called for 1 1/4 cups of water, plus oil and eggs. I swapped the water for the same amount of cold coffee. This isn’t all that noticeable in the final cupcake but it adds a richness to what can sometimes be a flat flavour in box cakes.

I also added 1/2 a cup of mini chocolate chips which made the cake more chocolatey and who doesn’t like that? (You’re a ding-dong if you’re thinking either 1- “chocolatey isn’t a word” or 2- “I don’t like when cupcakes are more chocolatey”)

These cupcakes are filled with an amazing chocolate ganache that is ridiculously easy. Seriously, if you’re all “I can’t make that,” I would genuinely ridicule you.

All you have to do is pour 1 cup of semi-sweet chocolate chips (the very same that we’ve already added to our cupcakes) into a pyrex measuring cup. Gently simmer 2/3 cup heavy cream + 2 teaspoons of Bailey’s Irish cream on the stove or in the microwave. Don’t boil it or you will make the cream lumpy.

Now about the Bailey’s… you simply MUST use Bailey’s brand. I was once cheap and bought an off brand and I sorely regretted it. Bailey’s is the only Irish Cream that tastes good. Moral of the story: Don’t be cheap. P.S. Try drinking Bailey’s from a shoe… I hear its amazing.

Once your cream is hot, pour it over the chocolate and add 2 tbsp of butter. Stir for a few minutes until its all melted and mixed in, then let it cool until it thickens enough to pipe into your cupcakes. You don’t want it to be too liquidy or too hot. (I cheated and popped it in the fridge for a few minutes to cool it down and get it to a nice consistency.)

Here’s a simple trick for filling your piping bag. Fold the bag over a glass, and just pour your ganache right in.

The glass is also a nice place to rest your piping bag so all your ganache stays toward the tip.

Cut out little holes in your cupcakes using a long piping tip as a punch. If you blow gently through the other side the cake will pop out of the tip. Trust me, you’ll get annoyed trying to get that cake out of there afterward. These get thrown away anyway (or if you have an Adam, they will get eaten up!)

Now pump your cupcakes full of ganache!

For the buttercream I followed the Sprinkles recipe (which is my go-to buttercream recipe) but I doctored it up a little bit. I doubled it for 24 cupcakes and instead of milk I dissolved one individual sized packet of Nescafé instant coffee into 2 teaspoons of Bailey’s Irish Cream + 2 teaspoons of vanilla (okay maybe I was a little heavy handed on the Bailey’s ;)) and whipped it into my frosting. This not only gave my frosting the delicious irish coffee kick I was going for, but it also ended up being the exact shade of creamy beige I wanted. Feel free to up the instant coffee amount if you want a stronger coffee flavour. It would taste great with more coffee, but I didn’t want to make it too strong for my guests. I would have used Starbucks Via, but its really PRICEY! It is tasty, but not for $10+ for 12 packets. I remember having Nescafé in Paris and being surprised at how delicious it was (imagine going all the way to france to find a good cup of instant coffee!), plus its only $1.50 for a box of 8.

I learned this nifty trick on pinterest for filling a piping bag with buttercream.

I’ve been wanting to try it, and it actually really works!

Start by blopping some frosting on a sheet of plastic wrap.

Then roll the plastic wrap around the frosting and twist up the ends.

 Slide the whole thing into your piping bag and feed through the tip (with the coupler on but without the piping tip yet).

Then just snip off the excess plastic tie up the bottom and you’re good to go.

When you’re done you can just pull out the empty plastic wrap and toss it. So easy!

 DISCLAIMER: Like many things on the internet, this looked extremely easy but I somehow found a way to muck it up the first time. Fear not.

If you’ve tried this and failed…

<– This fatty is an example of how NOT to do it.

I found out that you can’t use too much frosting or it won’t fit into your bag properly. I also learned that when you roll it up be sure to do this lengthwise. You’ll need a nice long piece of twisted plastic wrap to feed through the coupler. This may have been obvious to you, but it was not to me, and when I started squeezing buttercream was shooting out of both ends.

Now for the piping. This part really was just as easy as it looks. I used a Wilton Star tip. I didn’t bother to consider which number it was, so I’m sorry to say I don’t know which one you should use. Maybe just use your heart, or common sense. Its the one that looks like it would be about the size of the one I used in this picture.

Start in the center of the cupcake, and pipe right over your ganache. Starting from the inside make a neat little swirl. Make the center swirl about an inch and a half in diameter.

Then continue making 1 inch swirls all around starting from the center of where you want it to land and working your way out. You should end up with about 7 swirls on a normal sized cupcake.

And here is the final product…

Double bonus, I got to use my sweet new Dollar Store cupcake stand :)