Category Archives: Cupcakes

May 20, 2013 · 5:00 am

Chocolate Kahlua Cupcakes

Chocolate Kahlua Cupcakes | Pale Yellow

Another cupcake recipe?  That makes three in a row!  There are a lot of birthdays in May, and there is no better way to celebrate a birthday than with cupcakes.  No worries, there are about 3 more cupcake recipes coming your way in the next few days.  I’m totally making up for my two-month cupcake free period.

Irish Coffee Cupcakes | Pale Yellow

Kim has been telling me when her birthday is more months.  Luckily I can take a hint and remember that May 7 was her birthday!  Baking for fellow bakers is the most fun because they appreciate and understand what goes into baking, Kim is a fellow baker and she happens to love rich, overly sweet desserts.  She loved the Brownie Roll-ups.

Irish Coffee Cupcakes | Pale Yellow

These cupcakes are decadent!  The dark chocolate cake is moist, dark, and has a tender crumb.  The bits of dark and white chocolate increase the overall chocolate factor and add a great bite.  These cupcakes are almost brownie-like, but must lighter.  Lighter as in texture, not calorically!  As American buttercream tends to be, this one is super sweet and creamy; powdered sugar certainly packs a punch.

Irish Coffee Cupcakes | Pale Yellow

And let’s not forget the Kahlua, all 3/4 of a cup!  I’ve made my fair share of boozy cupcakes, but that’s a lot!  You can definitely taste the Kahlua in the cupcakes – never a bad thing.  As Kim has now discovered, it is easy to make friends on your birthday when you a bunch of delicious cupcakes to share!

Irish Coffee Cupcakes | Pale Yellow

One Year Ago – Homemade Slider Buns

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Chocolate Kahlua Cupcakes
Adapted from How Sweet it is
Yield – 15 cupcakes

3/4 cup sugar
1 egg
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons vanilla
1 1/8 cup flour
1/4 cup cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Kahlua
4 ounces bittersweet chocolate, chopped
1/2 cup white chocolate chips

  1. Preheat the oven to 350 ˚F and line your cupcake tins with liners.
  2. Whisk together the egg and sugar until pale yellow.  Whisk in the melted butter and vanilla.
  3. Sift together the flour, cocoa, soda, and salt.  Stir into the wet ingredients.
  4. Whisk in the Kahlua and then fold in the chocolates.
  5. Use a standard size ice cream scoop to portion the batter into cupcake pans.  These are rich, so keeping the cupcakes on the smaller size is best.
  6. Bake for 14-15 minutes or until a toothpick inserted comes out clean.
  7. Cool completely on a wire rack.

Frosting
1 cup (2 sticks) unsalted butter, room temperature
3 1/2 cups powdered sugar
1 tablespoon Kahlua
1 teaspoon vanilla extract
mini chocolate chips

  1. Beat the butter in the bowl of a stand mixer with the paddle attachment until light and creamy.
  2. Add in the powdered sugar a 1/2 cup at a time on low speed.  Every so often turn the mixer to high and then scrape the bowl.
  3. Beat in the Kahlua and vanilla and mix until light and fluffy.
  4. Add the frosting to a piping bag with a star attachment and pipe on the cupcakes.
  5. Garnish with mini chocolate chips.

Irish Coffee Cupcakes | Pale Yellow

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May 17, 2013 · 5:00 am

Sangria Cupcakes

Sangria Cupcakes | Pale Yellow

There is wine in the frosting.  Somehow, somewhere in my life I have reached the point where it is perfectly acceptable and seemingly normal for me to combine my two favorite things – wine and cupcakes – into one delicious dessert.  That’s what we have here, the possibility that I may have gone too far.

Sangria Cupcakes | Pale Yellow

No.  I’ve gone just far enough.  In my search for a sangria cupcake recipe I found nothing worth using.  It was time to start from scratch.  I knew I could use my favorite cupcake and frosting recipe as a base and adapt from there.  Substitute orange extra for vanilla, soak with sangria, add a little wine to the frosting, and garnish with some boozy fruit.  Done.

Sangria Cupcakes | Pale Yellow

I was surprised how well these turned out.  I have to admit I was a little apprehensive about putting wine in a cupcake, I just didn’t know if it would taste good.  Individually, a cold glass of sangria on a hot day is a delightful treat and a cupcake is lovely any day or night, but together, I was a skeptic.  The orange cake is wonderful.  Magic happens when you massage zest and sugar, everything is on the fast track to flavor town for sure!  Soaking the top with sangria adds flavor, moisture, and color; it tells you that this is a sangria cupcake.

Sangria Cupcakes | Pale Yellow

The light purple frosting has just a hint of wine flavor, it’s kind of addicting, I kept needing little “samples” to make sure it tasted alright.  The star of the show is the bejeweled, boozy fruit on top.  Boozy fruit was a college staple for my roommates and I, and it brings home the sangria flavor and concept.  Mixing your wine and dessert is a surprisingly fantastic idea, you should definitely try it out!  By the way, the leftover sangria is a delicious accompaniment!

Sangria Cupcakes | Pale Yellow

I made these cupcakes for Krystal in honor of her birthday because we enjoy sharing pitchers of sangria together in the summer.  Some of my best summer nights were with Krystal, sangria, and a fantastic outside drinking establishment.  What better way to celebrate her birthday than with sangria cupcakes!  Last year she received margarita whoopie pies,  I see the boozy theme here…

Sangria Cupcakes | Pale Yellow

One Year Ago – 50 Shades of Grey Cupcakes

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Sangria Cupcakes
Yield – 15 cupcakes

Sangria
juice of one orange (zest first and save for later)
1/4 cup triple sec
1 apple diced small
8 strawberries diced small
1/2 bottle red wine
1/2 orange cut into small slices

  1. Add all the ingredients to a jar with a lid.
  2. Refrigerate overnight.

Cupcakes
1 cup sugar
zest of one orange
1 3/4 cup cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1/2 tablespoon orange extract
2/3 cup milk
1/2 cup sangria from above recipe

  1. Preheat the oven to 350 ˚F.
  2. Add the sugar and orange zest to the bowl of a stand mixer.  Massage the sugar and zest together for about 30 seconds.
  3. Add the flour, powder, soda, and salt to the sugar, mix slowly with the paddle attachment.
  4. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  5. While the mixer is mixing, whisk together the yogurt, oil, eggs, and extract.  Pour this in the mixer and combine.
  6. Slowly add the milk in and turn on high for a few seconds.
  7. Use a standard size ice cream scoop to portion the batter into lined cupcake pans.
  8. Bake 14 minutes until a toothpick in a center cupcake comes out clean.  Place on a cooling rack.
  9. Use a toothpick or skewer to poke holes in the top of each cupcake while still warm.  Use a pastry brush to apply sangria to each cupcake.  Repeat until all the sangria is used up.  Let cool completely.

Frosting
2/3 cup whole milk
1/3 cup red wine
5 tablespoons flour
1 teaspoon orange extract
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
Sangria fruit separated from the liquid and chopped in need be

  1. In a small saucepan over medium heat, whisk together the milk, wine, and flour.  Keep whisking until the mixture becomes smooth and thick resembling pancake batter.
  2. Remove from the heat, stir in the extract and allow to cool completely.
  3. Beat together the butter and sugar until light and fluffy – beat for 8 minutes
  4. Add in the cooled flour/milk mixture and beat until the entire frosting is light and fluffy, about another 5-8 minutes.
  5. Use a piping bag with a plain tip to pipe a ring on the top of each cupcake.  Pipe less frosting on the inside so that you leave an indent in the center of the frosting.
  6. Pile about 1/2 tablespoon of the sangria fruit in the center.
  7. Garnish with a fresh orange slice.

Sangria Cupcakes | Pale Yellow

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May 15, 2013 · 5:00 am

Tres Leches Cupcakes with Dulce de Leche Buttercream

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

Happy Quince de Mayo!  Not a real holiday, you say?  Oh well, these were enjoyed for the real holiday of Cinco de Mayo.  Instead of a typical margarita cupcake or something boozy, I decided to make this Cinco de Mayo classy.  Last year was a train-wreck, I still have flashbacks…

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

Classy is a fantastic way to go because these cupcakes are awesome, like seriously awesome.  One of the best cupcakes I’ve made.  And speaking of making cupcakes, as I was pulling out the ingredients and mixer to whip these up, I was struck by how long it had been since I last made cupcakes, it’s been awhile, since these in March, that’s almost two months ago!

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

I know it’s cliche and overdone, but I really love cupcakes.  They are always appreciated, always perfect for any occasion, and completely easy to carry and serve.  There are a million cupcake shops because the people have spoken, cupcakes are the way to go.

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

People often ask me what my favorite thing to bake is and I always sheepishly reply “cupcakes.”  I should stop being sheepish and own it – I make damn good cupcakes, damn good.  Plus, I love all the steps involved: batter, filling, frosting, and garnish.  However, the amount of dishes leaves something to be desired.

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

Speaking of damn good cupcakes, this one is double damn good.  I would eat swiss meringue buttercream on cardboard; it’s the creamiest, smoothest, and best frosting there is, hands down.  Add a jar of dulce de leche and you can do no wrong.  Best of all, the frosting isn’t overly sweet.  The vanilla chiffon cake is a perfect host to the rich frosting and the silky three-milk soaking liquid.  Honestly, again, you put the three-milk soaking liquid on cardboard, and I’d still eat the cardboard.  Altogether you have a marvelous, sophisticated cupcake perfect for Cinco de Mayo or any day of the year.

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

One Year Ago – Black Bean Sliders

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Tres Leches Cupcakes with Dulce de Leche Buttercream
Adapted from Bakers Royale
Yield – 16 cupcakes

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk

  1. Preheat the oven to 350 ˚F and line a cupcake pan with liners.
  2. In the bowl of a stand mixer beat the butter and sugar until light and fluffy with a paddle attachment.  While this is mixing, separate your eggs.
  3. Add in the yolks one at a time while the mixer is in medium speed.  Beat in the vanilla.  Scrape the bowl as needed.
  4. Sift together the flour, soda, and salt.  On the lowest speed, beat in the dry ingredients and the buttermilk in alternate batches, beginning and ending with the flour.
  5. Beat the egg whites until you have stiff, white peaks.  Fold the egg whites into the rest of the batter.
  6. Use a standard ice cream scoop to portion the batter into the cupcake pans.  Bake for 18-20 minutes or until the tops are golden brown.
  7. Whisk together the evaporated milk, condensed milk, and coconut milk.  Try not to drink it all!
  8. When the cupcakes are finished baking, poke several holes and use a pastry brush to coat each cupcake with the 3-milk mixture.  Repeat five or six times.  You won’t use all the milk.
  9. Refrigerate the cupcakes for two hours before frosting.

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

Dulce de Leche Swiss Meringue Buttercream
5 egg whites
1 1/2 cups sugar
4 sticks unsalted butter, room temperature
1/4 teaspoon of salt
1 tablespoon vanilla
12 ounce can dulce de leche
1/2 cup sweetened coconut

  1. In the bowl of a stand mixer add the egg whites and sugar.  Place the bowl over a small pot of simmering water.  Whisk the egg whites and sugar until the mixture is no longer gritty.
  2. Using the whisk attachment, beat the eggs/sugar for about 10 minutes on high or until you have stiff white peaks and a cool bowl.
  3. Meanwhile, add the coconut to a dry saute pan and toast until golden brown, let cool.
  4. Turn the mixer to medium and add in the butter one tablespoon at time.  If the mixture looks curdled, just scrape the bowl and keep mixing.
  5. Beat in the vanilla, salt, and dulce de leche.
  6. Add into a piping bag with a star tip and pipe onto each cooled cupcake.  Sprinkle the toasted coconut on top.

Note – this recipe makes a TON of frosting.  I used less than half to frost the cupcakes.  I took the remaining 1-quart of frosting and stuck it in the freezer.  To use later, simply thaw in the fridge and then re-whip in a mixer.

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

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March 18, 2013 · 5:00 am

Whiskey Cupcakes

whiskey cupcakes // pale yellow

St. Patrick’s Day is over, but you might need some hair-of-the-dog.  It’s ok, no judgement here.  After telling you all about my college escapades Friday, it’s safe to assume I’ve had more than my fair share of rough mornings.

escapades

Do you ever have those days when you wake up and you’re lying in bed trying to motivate yourself to leave said bed, and you think to yourself, “nope, I’m not going to get anything accomplished today.”  Today was definitely one of those days.  No running, no baking, no lesson planning – nothing.

whiskey cupcakes // pale yellow

However, in the spirit of doing nothing, I decided it was time to reassess my clothing collection.  In just under four hours I tried on every article of clothing I owned, neatly hung up/folded the items I was keeping, and sorted the rest into donate, consignment, and cleaners bags.  There are 5 bags of clothes I’m not longer keeping.  Where did all the dresses come from???

whiskey cupcakes // pale yellow

Plus I did two loads of laundry.  Nothing important was accomplished and nothing I needed to finish for tomorrow was completed, but my closet looks awesome.  I have so much space now and so many empty hangers…

whiskey cupcakes // pale yellow

Anyway, this day of doing “nothing” started by eating one of the leftover cupcakes.  Nothing says productivity like a cupcake for breakfast.  I wish you could have seen how happy my face was while eating this cupcakes.  I was elated.  The cupcake looks straight forward and simple; just a chocolate cake with a whipped cream frosting; however, the butter-whiskey sauce transforms the cupcake into something spectacular.

whiskey cupcakes // pale yellow

This is a cupcakes that is all about the cake – take a backseat frosting – it’s not about you today.  The cake  is soft and tender and super moist.  There is a bit of stickiness from the glaze, but it allows the cupcake to stay fresh for days.  A swirl of whipped cream lovingly compliments the whiskey-scented cakes.  Good thing this recipe makes so many cupcakes, people were gobbling these cupcakes up, there were many noises of approval!

whiskey cupcakes // pale yellow

One Year Ago: Tiramisu Whoopie Pies

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Whiskey Cupcakes
Adapted from Sprinkle Bakes
Yield – 30 cupcakes

1 1/2 cups strongly brewed coffee
1/4 cup + 3 tablespoons Irish whiskey, Jameson of course
1 cup (2 sticks) unsalted butter
1/2 teaspoon cinnamon
1 cup dark cocoa powder
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt

  1. Preheat the oven to 325 F.  Brew your coffee.
  2. Add the coffee, whiskey, butter, cinnamon, cocoa powder in a medium saucepan and heat until the butter is melted.  Whisk together.  Remove from the heat and whisk in the sugar.  Allow to cool slightly by placing in a large bowl.
  3. Whisk together the eggs and vanilla in a small bowl and then whisk into the chocolate mixture.
  4. Sift together the flour, baking soda, and salt onto parchment paper.
  5. Add the flour mixture and stir until just combined.  Use a standard size ice cream scoop to portion the batter into lined cupcake tins.
  6. Bake for 15-18 minutes or until a toothpick inserted inside comes out clean.

Whiskey-butter sauce
1/4 cup whiskey
3/4 cup sugar
1/4 cup (4 tablespoons) butter
1/4 cup water

  1. Begin making the sauce after you put the cupcakes in the oven.
  2. Combine all the ingredients into a small saucepan and cook over medium heat until all the sugar has been dissolved.  Remove from the heat
  3. Place the cupcakes on a wire rack and poke holes in the top with a toothpick.  Allow the cupcakes to cool for 10 minutes.
  4. Brush the whiskey-butter sauce evenly over each cupcake with a pastry brush.  Repeat until all the sauce is used up.  Allow to cool completely.

Whipped Cream
1 pint (2 cups) heavy whipping cream, ice cold
1/4 cup powdered sugar
1 teaspoon vanilla
sprinkles

  1. Whip the heavy cream in the bowl of a stand mixer with a whisk attachment.  Once you have reached soft peaks add the sugar and vanilla.
  2. Beat until you have stiff peaks but don’t over beat!
  3. Add to a piping bag with a star attachment and pipe a swirl on top of each cupcake.
  4. Add sprinkles if desired.
  5. Store in the fridge.whiskey cupcakes // pale yellow

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March 11, 2013 · 5:00 am

Shamrock Shake Cupcakes

shamrock shake cupcakes // pale yellow

St. Patrick’s Day is coming.  This is a holiday I get behind 120%.  There are no family obligations and it’s all about eating simple, Irish food like beef stew and soda bread.  Also, let us not forget the Guinness, Bailey’s, Magners, Jameson, and green beers.  Really, all food that is green is king this time of year.

shamrock shake cupcakes // pale yellow

Best of all, St. Patrick’s Day serves as an excellent excuse to go out with friends and wear your favorite green shirt!

shamrock shake cupcakes // pale yellow

I adore shamrock shakes.  Growing up in the Midwest I took shamrock shakes for granted, they just appeared every March and I could drink one at my leisure.  Up until last year in New York they were not even heard of and a few years ago I was calling McDonald’s looking for one when rumors of shamrock shakes were blowing up the internet.

shamrock shake cupcakes // pale yellow

This St. Patrick’s Day season I have yet to have a shamrock shake.  I’m still unsure of my stomach after the month of veganism and I worry about the affects of a milkshake in my belly.  This week I must obtain one.

shamrock shake cupcakes // pale yellow

St. Patrick’s Day season always starts with the parade and party in Rockaway.  This year I brought these cupcakes.  They were perfectly moist with a hint of mint flavor.  Shamrock shake cupcakes are quick to prepare and are lovely to present for any St. Patrick’s Day party.  The green and white swirl really takes cake, pardon the pun!  If you want a more detailed explanation of the frosting technique, visit this post.

shamrock shake cupcakes // pale yellow

One Year Ago – Fudge Stripe Cookies

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Shamrock Shake Cupcakes
Adapted from Better Homes & Gardens
Yield – 21 cupcakes

4 egg whites
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup creme de menthe
squirt of green gel food coloring, Americolor leaf green
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla

  1. Separate the egg whites and allow them to come to room temperature.  Preheat the oven to 350 F.
  2. Sift together the flour, powder, soda, and salt.  Set aside.
  3. Mix together the buttermilk, creme de menthe, and green food coloring.  Also set aside.
  4. Mix the shortening in the bowl of a stand mixer with a paddle attachment for about 30 seconds.  Add the sugar and beat until well combined on low speed at first and then on high speed.
  5. Beat in the vanilla and the egg whites one at a time.  Scrape the bowl as needed.
  6. On low speed beat in the flour mixture in three batches with the buttermilk in between until just combined.
  7. Use a standard ice cream scoop to portion the batter into lined cupcake tins.
  8. Bake for 15 minutes or until a toothpick inserted comes out clean.  Let cool completely on a wire rack.

White Chocolate Minty Frosting
6 ounces white chocolate
1/3 cup whipping cream
1 cup (2 sticks) unsalted butter, room temperature
pinch of salt
2 cups powdered sugar
5 tablespoons creme de menthe

  1. Melt the white chocolate by placing the white chocolate in a small bowl.  Heat the cream until simmering and pour over the chocolate.  Let sit for about 3 minutes and then stir until all the chocolate is melted.  Let cool for about 10-15 minutes.
  2. In the bowl of a stand mixer with a paddle attachment, beat the butter for about 3 minutes until light and creamy.  Beat in the melted chocolate and the salt.
  3. Add in the the powdered sugar 1/2 cup at a time on low speed.  Scrape the bowl as needed and turn on high speed to make the frosting light and fluffy.  Beat in the creme de menthe.
  4. Divide the frosting in half and add green food coloring to one half.  Stir to combine.
  5. Add the white frosting to one disposable piping bag so it is about half full.  Lay flat.  Repeat with the green frosting in another disposable piping bag.
  6. Place the bags together in a larger piping bag with a star tip.  Twist together and pipe on top of each cupcake.shamrock shake cupcakes // pale yellow

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March 8, 2013 · 5:00 am

Vegan Vanilla Cupcakes

vegan vanilla cupcakes // pale yellow

Are you tired of vegan cupcakes yet?  This is the last vegan recipe for awhile, I promise.  If you thought the vegan chocolate cupcakes were good, these are better.  For real.

vegan vanilla cupcakes // pale yellow

The melted coconut oil adds the richness cupcakes need and completely replaces the butter.  These cupcakes are soft and tender and incredibly moist.  The lovely, light vanilla cupcake is paired with a decadent and chocolate frosting, the same frosting used on the chocolate vegan cupcakes.

vegan vanilla cupcakes // pale yellow

As you can properly tell, I’ve been in a bit of a blogging rut lately.  There definitely needs to be a pause on the drunk blog posts, sorry Andrea.  I don’t want to blame everything on being vegan, but my creativity was a bit squashed.  Work has continued to be overwhelming as new curricula is being written and taught.  I look forward to some future baking prospects and a renewal of blogging energy.

vegan vanilla cupcakes // pale yellow

In the future, most recipes will contain my favorite ingredient: butter!  Lots and lots of butter.  It’s unbelievable how much of a difference one ingredient can make in not only flavor, but in texture as well.  Butter really is God’s Gold!

vegan vanilla cupcakes // pale yellow

One Year Ago: Coffee Marshmallows

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Vegan Chocolate Cupcakes
Adapted from All Recipes
Yield – 24 mini cupcakes

1/2 tablespoon apple cider vinegar
3/4 cup almond milk
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil, warmed until melted
3/4 teaspoon vanilla

  1. Preheat the oven to 350 F.
  2. Add the apple cider to the almond milk to curdle the milk.  Let sit for about 5 minutes.
  3. Whisk together the flour, sugar, powder, soda, and salt in a large bowl.
  4. Whisk the melted coconut oil and vanilla into the almond milk/vinegar mixture.  Stir the wet into the dry until just combined.
  5. Use a small scoop to portion the batter into lined mini muffin tins.
  6. Bake for 12-15 minutes or until a toothpick inserted inside comes out clean.
  7. Cool completely on a wire rack before frosting.

Avocado Chocolate Frosting
Adapted from Love & Lemon

2 ripe avocados
1/4 cup cocoa powder, special dark
1 teaspoon vanilla
pinch of salt
2 cups powdered sugar
1/4 cup coconut milk
Almonds for garnish

  1. Add the avocados, cocoa, vanilla, and salt to the bowl of a stand mixer with a paddle attachment.  Beat on medium to mash the avocado.
  2. On low speed add in the powdered sugar 1/2 cup at a time and beat until well blended.  Beat in the milk until it is spreading consistency.
  3. Add to a piping bag and pipe a star on top.  Garnish with a whole almond if desired.  I did this because of food allergies.  Since there is almond milk inside, I wanted it to be apparent that there were nuts.vegan vanilla cupcakes // pale yellow

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March 4, 2013 · 5:00 am

Vegan Chocolate Cupcakes

chocolate vegan cupcakes // pale yellow

Here are some vegan cupcakes done right.  The cupcake is moist and tender, while the frosting is rich and creamy. To be honest, they taste slightly different than a regular cupcake, but not in a bad way.  It’s sort of like gluten free baking; the taste is slightly different from the original, but only because you know what the original tastes like.  If you exclusively ate vegan, I doubt you would notice the difference.

chocolate vegan cupcakes // pale yellow

I was nervous about presenting another vegan cupcake to friends, but these received great reviews from vegans and non-vegans alike!  I met my friend Michelle for brunch at a vegan friendly restaurant after making these cupcakes and brought her a few cupcakes.  She really enjoyed and shared a cupcake with the waiter.  Not only did the waiter rave about the cupcakes, he gave us free vegan cookies as a thank you.

chocolate vegan cupcakes // pale yellow

At work the next day I passed out these cupcakes to redeem myself.  I’ve been redeemed.  My baking self esteem had taken a little hit, but I’m back, whether baking vegan or regular!

chocolate vegan cupcakes // pale yellow

One Year Ago: Homemade Tagalongs

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Vegan Chocolate Cupcakes
Adapted from All Recipes
Yield – 36 mini cupcakes

3/4 cup flour
1/2 cup sugar
1/8 cup unsweetened cocoa powder, special dark
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon instant espresso powder
5 tablespoons vegetable oil
1/2 teaspoon vanilla
1/2 teaspoon balsamic vinegar
1/2 cup water

  1. Preheat the oven to 350 F.
  2. Whisk together the flour, sugar, cocoa, soda, salt, and espresso powder in a medium bowl.  Mix in the oil, vanilla, vinegar, and water.  Mix together until well combined.
  3. Use a small scoop to portion the batter into lined mini cupcake tins.
  4. Bake for 12-15 minutes or until a toothpick inserted insides comes out clean.
  5. Let cool completely on a wire rack before frosting.

Avocado Chocolate Frosting
Adapted from Love & Lemon

2 ripe avocados
1/4 cup cocoa powder, special dark
1 teaspoon vanilla
pinch of salt
2 cups powdered sugar
1/4 cup coconut milk
Shredded coconut for garnish

  1. Add the avocados, cocoa, vanilla, and salt to the bowl of a stand mixer with a paddle attachment.  Beat on medium to mash the avocado.
  2. On low speed add in the powdered sugar 1/2 cup at a time and beat until well blended.  Beat in the milk until it is spreading consistency.
  3. Add to a piping bag and pipe a star on top.  Garnish with shredded coconut if desired.chocolate vegan cupcakes // pale yellow

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March 1, 2013 · 9:00 pm

Banana Bourbon Cupcakes

banana bourbon cupcakes // pale yellow

This is a recipe I really wanted to try.  As everyone knows, I’m in love with bourbon right now and the idea of a spiced banana cupcake with a bourbon buttercream and chocolate-bourbon drizzle sounds spectacular.  Unfortunately, I made these cupcakes towards the end of February, my vegan month, and was unable to taste any portion of the cupcakes.  However, there might be a cupcake in the freezer I’m saving for March, I hope it thaws well…

banana bourbon cupcakes // pale yellow

Jackie should really win an award for wife of the year.  For their first anniversary she ordered bacon cupcakes to give to her husband as a gift and for his birthday she ordered these cupcakes.  This woman knows the way to her man’s heart.

banana bourbon cupcakes // pale yellow

For those of you that are subscribers I’m sorry the mess up this morning.  I started the post but never finished because of a couple late nights and parent teacher conferences.  This morning in the post-parent teacher conference hang-over I jumped on the computer to take down the post.  Sometimes work really gets in the way of blogging.

banana bourbon cupcakes // pale yellow

So now on a lazy Friday night I have lots of time to write a complete post.  According to Ruth, my official taste-tester, these cupcakes were moist and flavorful.  The frosting was sweet and bourbon-y.  The bourbon-chocolate drizzle was a lovely accompaniment the sweet bourbon goodness.

banana bourbon cupcakes // pale yellow

Now that it’s March 1st, and I’m easing my way back to dairy, butter, eggs, and meat, I had a little taste of left over frosting; it’s sweet, really sweet.  The powdered sugar really comes through and the bourbon is present in a lovely way.  This is a bourbon cupcake my friends, and I can’t wait to make more.

banana bourbon cupcakes // pale yellow

One Year Ago: Bacon Wrapped Dates Stuffed with Blue Cheese

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banana bourbon cupcakes // pale yellow

Banana Bourbon Cupcakes
Adapted from How Sweet It Is
Yield – 14 cupcakes

Banana Spice Cupcakes
1 1/3 cups flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 egg
3/4 cup loosely packed brown sugar
1 teaspoon vanilla
1 1/4 cup mashed bananas (about 3 large)
1/4 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1/3 cup coconut milk
1 cup bittersweet chocolate chips

  1. Preheat the oven to 350 F.
  2. Sift together the flour, salt, baking soda, cinnamon, and nutmeg onto parchment paper and set aside
  3. In a large bowl beat the egg and whisk in the brown sugar until smooth.  Whisk in the vanilla, sour cream, and melted butter until well combined.  Scrape the bowl as needed.
  4. Stir in the the dry ingredients and then add the mashed bananas.
  5. Stir in the milk and chocolate chips and mix until well combined.
  6. Use a standard ice cream scoop to portion the batter into lined cupcake tins.  Bake for 15-18 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack.

Bourbon Buttercream
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons bourbon (I used 3)

  1. In the bowl of a stand mixer with a paddle attachment, beat the butter until pale yellow.  Turn the mixer on low and gradually add the powdered sugar until it is fully incorporated.
  2. Add in the vanilla and bourbon on low speed and then switch to a high speed for 3-4 minutes or until the frosting is super fluffy.  Add more bourbon for a looser frosting if desired.
  3. Add the frosting to a piping bag with a round tip.

Bourbon Chocolate Ganache & Assembly
4 ounces bittersweet chocolate chips
4 tablespoons heavy cream
1 tablespoon bourbon

  1. Heat the heavy cream until it is simmering and then pour over the chocolate; stir until all the chocolate is melted.
  2. Stir in the bourbon until smooth.  Allow the ganache to cool slightly.
  3. Smear a nice dollop of bourbon ganache on top of each cupcake and then pipe a blob on top.
  4. Drizzle with the remaining ganache.banana bourbon cupcakes // pale yellow

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February 25, 2013 · 5:00 am

Simple Chocolate Peanut Butter Mini Cupcakes

chocolate peanut butter mini cupcakes // pale yellow

So yes, chocolate and peanut butter is a common flavor combination.  You can find vanilla and peanut butter cupcakes here and adorable chocolate and peanut butter cupcakes here.  I make zero apologies; chocolate and peanut butter are a marvelous combination of sweet & salty.  Plus, they were a requested birthday treat.

simple chocolate cupcakes with peanut butter frosting mini cupcakes // pale yellow

I also make zero apologies for my love of Ben Affleck and his beard.  As I watch the Oscars, that is all I care about.  That. Is. It.  His beard.  Argo should win everything.  EVERYTHING.  That is all I have to say about that.

DSC_0105simple chocolate cupcakes with peanut butter frosting mini cupcakes // pale yellow

I kind of imagine Ben Affleck eating one of  these cupcakes and there might be a little bit of peanut butter left on his beard and that would ok.  I would just be like, “hey dude, you got some peanut butter *point to beard.*”  No biggie.  He’s hot, he can do whatever he wants.

simple chocolate cupcakes with peanut butter frosting mini cupcakes // pale yellow

Mini cupcakes can also do whatever they want.  When cupcakes are mini and adorable, people will eat them regardless of what their flavor happens to be.  I feel like I haven’t made mini cupcakes in awhile, but look out, they are going to be happening in a big way.  Two batches of vegan cupcakes were successfully made this morning and they were both delicious.

simple chocolate cupcakes with peanut butter frosting mini cupcakes // pale yellow

So these cupcakes – chocolate cupcakes with peanut butter frosting, they are pretty good.  I did not taste them due to the whole stupid vegan thing, but everyone around me seemed to enjoy them immensely.  As in one mini cupcake wasn’t enough so they went back and had a second.  To me, that is a success!  Whenever one is not enough I know I’ve done good, the correct cupcake flavor has been chosen to match the birthday boy or girl.  Happy Birthday Kelly, glad you loved your birthday cupcakes!

simple chocolate cupcakes with peanut butter frosting mini cupcakes // pale yellow

One Year Ago: White Russian Cupcakes

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Simple Chocolate Peanut Butter Mini Cupcakes
Adapted from Annie’s Eats Chocolate Peanut Butter Layer Cake
Yield – 36 mini cupcakes

Chocolate Cupcakes
3/4 cup boiling water
3/4 cup unsweetened cocoa powder, Hershey’s Dark
1/2 tablespoon instant espresso powder
1/4 + 1/8 cup sour cream
1/2 tablespoon vanilla
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/4 cup + 1 tablespoon sugar
1 egg + 1 egg yolk
3/4 cup + 3 tablespoons flour
1/2 + 1/8 teaspoon baking soda
1/2 teaspoon salt

  1. Preheat the oven to 350 F.
  2. Boil the water and whisk together the cocoa powder and instant espresso.  Whisk in the boiling water and allow to cool slightly.  Then whisk in the sour cream and vanilla, set aside.
  3. In the bowl of a stand mixer with a paddle attachment beat together the butter and sugar for several minutes until light and fluffy.  Beat in the eggs one at a time and scrape the bowl as needed.
  4. Meanwhile, sift together the flour, baking soda, and salt onto parchment paper.
  5. Turn the mixer to low speed and mix in the dry ingredients in three additions with the cocoa mixture in between.
  6. Use a 2 tablespoon scoop to portion the batter into lined mini cupcake pans.  Bake for 13 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack before frosting.

Peanut Butter Frosting
3/8 cup heavy cream, cold
2 tablespoons powdered sugar
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1/2 tablespoon vanilla
pinch of salt
mini reese’s cups for garnish

  1. In the bowl of a stand mixer with a whisk attachment, beat together the cream and 2 tablespoons of powdered sugar on high speed until stiff peaks form.  Remove the whipped cream, place in another bowl, and set aside.
  2. Switch to the paddle attachment and beat together the butter and peanut butter until well combined.  Add in the powdered sugar, salt, and vanilla.  Beat until the frosting is light and fluffy.  Scrape the bowl as needed.
  3. Fold in the whipped cream two additions.
  4. Use a closed star tip to pipe the frosting onto the cupcakes.  Garnish with mini reese’s cups.

simple chocolate cupcakes with peanut butter frosting mini cupcakes // pale yellow

(And yes Andrea, I’m writing another drunk post, hope you enjoyed)

 

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February 20, 2013 · 5:00 am

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes // Pale Yellow

Real talk – I drank two STRONG margaritas before sitting down to write this post.  It’s my cousin’s birthday (her birthday cupcakes will come next week) and we went out for some happy hour drinks to celebrate.  I made sure to edit all my photos and upload them, but I didn’t have time to write the post.

Chocolate Chip Cookie Dough Cupcakes // Pale Yellow

So this is what you get.  Sorry, but not that sorry, because those margaritas were delicious and strong and frozen.  These cupcakes are not vegan, praise the lord.  I need a break from the epic baking fails that has been vegan baking. Unfortunately, I did not test these, fortunately, they received rave reviews from my students who received these cupcakes for their birthday treat and from my coworkers.

Chocolate ChChocolate Chip Cookie Dough Cupcakes // Pale Yellowip Cookie Dough Cupcakes 10

I first made these cupcakes pre-blog.  My baking life seems split between things I made before having a blog and things I’ve made since having a blog.  From what I remember, chocolate chip cookie dough cupcakes are amazing.  They are the perfect balance between decadence and fanciful!

Chocolate Chip Cookie Dough Cupcakes // Pale Yellow

These cupcakes are dense!  Not in a bad, it’s just cookie dough is dense and when there is a large ball of it in the middle of the cupcake it has a lot of mass and takes up a lot of volume.  Please note I did not equate density to heaviness; that is a pet-peeve of mine and is scientifically inaccurate.  However, that’s what makes these cupcakes so magical.  When else do you get to eat a cupcake with a cookie dough flavored frosting, chocolate chip cake, and actual cookie dough?

Chocolate Chip Cookie Dough Cupcakes // Pale Yellow

I hope you answered never.  Because now you can change your life and make some chocolate chip cookie dough cupcakes.  Not only will they be wonderful, but everyone who tries them will fall in love with you and ask you to make them again.  True. Story.

Chocolate Chip Cookie Dough Cupcakes // Pale Yellow

One Year Ago – Irish Car Bomb Cupcakes, take 2

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Chocolate Chip Cookie Dough Cupcakes
Adapted from Annie’s Eats
Yield – 14 cupcakes

Cupcakes
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
3/4 cups packed light brown sugar
2 eggs
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup coconut milk
1 teaspoon vanilla
1/2 cup mini chocolate chips, semisweet

  1. Preheat the oven to 350 F.
  2. Beat the butter and brown sugar in the bowl of a stand mixer with a paddle attachment until light and fluffy.  Beat in the eggs one at a time.
  3. Sift together the flour, powder, soda, and salt onto a sheet of parchment paper.
  4. Add the dry ingredients in three additions with the milk in two additions in between.  Scrape the bowl as needed.
  5. Beat in the vanilla and chocolate chips.
  6. Use a standard size ice cream scoop to portion dough into lined cupcake tins.
  7. Bake for 15-18 minutes or until a toothpick inserted in comes out clean.
  8. Let cool completely on a wire rack.

Eggless Cookie Dough
1/2 stick (4 tablespoons) unsalted butter, room temperature
6 tablespoons packed light brown sugar
1 cup + 2 tablespoons flour
7 ounces (half a can) sweetened condensed milk
1/2 teaspoon vanilla
1/4 cup +2  tablespoons mini chocolate chips

  1. Combine the butter and brown sugar in the bowl of a stand mixer and beat until light and fluffy.
  2. Beat in the flour, sweetened condensed milk, and vanilla.  Scrape the bowl as needed.
  3. Stir in the chocolate chips.
  4. Store in the fridge for at least an hour to firm up.

Frosting
2 sticks (16 tablespoons) unsalted butter, room temperature
1/2 cup packed light brown sugar
2 1/3 cups powdered sugar
2/3 cup flour
1/2 teaspoon salt
2 tablespoons coconut milk
2 teaspoons vanilla

  1. Beat together the butter and brown sugar in the bowl of a stand mixer with a paddle attachment until pale yellow.
  2. Beat in the powdered sugar in 2 additions.  Scrape the bowl as needed.
  3. Beat in the flour, salt, vanilla, and coconut milk.  Mix until everything is well incorporated and the frosting is of a spreading consistency.
  4. Add to a piping bag with a large star attachment.

Assembly
mini chocolate chips

  1. Cut a cone out of each cupcake about 1” deep.  Cut off the pointy end and discard.  Save the top crust part to use as a “cookie” for garnish.
  2. Use a 1-tablespoon scoop to portion the cookie dough.  Roll the dough into balls and shape to fit in each cone on top of the cupcakes.  Push down slightly.
  3. Pipe a swirl of frosting on top making sure to cover the cookie dough surprise.
  4. Add the “cookie” in the middle and decorate with mini chocolate chips.ChChocolate Chip Cookie Dough Cupcakes // Pale Yellow

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