Category Archives: Cupcakes

June 12, 2013 · 5:00 am

Spicy Chocolate Cupcakes

spicy chocolate cupcakes | pale yellow {a chocolate cupcake studded with pepper and a cinnamon-cayenne cream cheese frostin}When I first met Cinnamon almost six years I was surprised to meet some one named Cinnamon, it’s not the most common name in the world!  I remember one day we were just chatting and she invited meet me out to dinner with the girls.  In doing so she told me that these women started as work friends, but then became real friends.  I still can’t believe how right she was.  Six years ago I moved to New York not knowing anyone and now I have so many amazing people I am fortunate to consider to true friends.

spicy chocolate cupcakes | pale yellow {a chocolate cupcake studded with pepper and a cinnamon-cayenne cream cheese frostin}This recipe has been on my radar for awhile now, I’ve just been waiting for the perfect occasion.  Since it was Cinnamon’s birthday and she & her husband have spicy personalities, this cupcake is perfect.  Cinnamon and Jesus are a total blast at any event and love to dance, laugh, and eat!

spicy chocolate cupcakes | pale yellow {a chocolate cupcake studded with pepper and a cinnamon-cayenne cream cheese frostin}As I’ve stated before, I’m a bit of a wimp when it comes to spicy food.  With these cupcakes I was cautious with the cayenne, but I wanted to make sure the cupcakes had a kick.  I tasted as I went and feel like I found the perfect balance.  You initially taste the sweetness from the chocolate and cream cheese, but the spice starts to warm your throat just a bit!

spicy chocolate cupcakes | pale yellow {a chocolate cupcake studded with pepper and a cinnamon-cayenne cream cheese frostin}The colors of this cupcake are gorgeous.  I adore the reddish-brown tinted frosting from cinnamon and the specks of pepper in contrast to the dark chocolate cupcakes.

spicy chocolate cupcakes | pale yellow {a chocolate cupcake studded with pepper and a cinnamon-cayenne cream cheese frostin}The chocolate cake is little denser than I would like; I usually prefer a light cake versus a more pound cake-like cake.  However, the light, creamy frosting balances the dense cake.  This is a great cupcake for all your spicy friends!

spicy chocolate cupcakes | pale yellow {a chocolate cupcake studded with pepper and a cinnamon-cayenne cream cheese frostin}One Year Ago – Father’s Day

Print the Recipe!

Spicy Chocolate Cupcakes
Adapted from My Kitchen in the Rockies
Yield – 12 cupcakes

2 cups cake flour
1/2 cup cocoa powder
1 cup sugar
2 teaspoons baking powder
1/8 teaspoon cayenne pepper
pinch of salt
1/2 teaspoon red pepper flakes
1 teaspoon vanilla
2/3 cup vegetable oil
2 eggs
1 cup whole milk

  1. Preheat the oven to 375 ˚F and line the cupcake tins with liners
  2. Sift together the flour, cocoa, sugar powder, pepper, and salt onto parchment paper.  Mix in the pepper flakes.
  3. In the bowl of a stand mixer add the vanilla, oil, eggs, and milk.  Add in the dry ingredients.
  4. Mix on low until just combined with the paddle attachment and then mix on high for 7 minutes.  Scrape the bowl as needed.
  5. Use a standard ice cream scoop to portion the batter.  Make sure the cupcake liners are filled 3/4 of the way.
  6. Bake 15-18 minutes until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack before frosting.

8 ounces cream cheese, cold
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
2 cups powdered sugar
cinnamon sticks for garnish

  1. Add the cream cheese, butter, chili powder, cayenne pepper, and cinnamon to the bowl of a stand mixer with a paddle attachment.  Beat on high for several minutes until light and fluffy.
  2. Add in the powdered sugar a 1/2 cup at a time.  Beat until fluffy.
  3. Use a piping bag with a round tip to pipe on each cupcake.
  4. Garnish with half a cinnamon stick.

spicy chocolate cupcakes | pale yellow {a chocolate cupcake studded with pepper and a cinnamon-cayenne cream cheese frostin}

 

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May 27, 2013 · 5:00 am

Death by Chocolate Cupcakes

death by chocolate cupcakes | pale yellow {rich chocolate cake, chocolate ganache, and dark chocolate buttercream}

Death by chocolate is not a bad way to die.  If you’ve ever watched The Tudors, you know all the worse ways to die: beheading, boiled alive, burned for heresy, and worst – hung till half-dead, quartered, and then beheaded.  No thanks.  Let’s talk of happy things.

death by chocolate cupcakes | pale yellow {rich chocolate cake, chocolate ganache, and dark chocolate buttercream}Here are some happy things I would like to discuss: 3-day weekends, hanging out with my maj in Atlanta, awkward conversations about baking with administration, spinach rolls, happy hour with strong pours of bourbon, and cupcakes.  All happy, nothing about death or the loss of bowels.

death by chocolate cupcakes | pale yellow {rich chocolate cake, chocolate ganache, and dark chocolate buttercream}

Fatema is an amazing woman, mother, teacher, and friend.  She is a lady that gets things done when she puts her mind to it.  Recently she has worked hard, sacrificed, and lost a lot of weight.  She has always looked fantastic, but now she glows.  Anyway, when she started this regime, she told me she wouldn’t be having any treats until her birthday.  That’s a lot of pressure.  Last year I made Fatema the infamous 50 Shades of Grey Cupcakes…

death by chocolate cupcakes | pale yellow {rich chocolate cake, chocolate ganache, and dark chocolate buttercream}

So what better to ruin a diet than death by chocolate?  Death to the diet!!!  As a side note, when ending a pattern of healthy eating, proceed with caution.  Diving into butter and chocolate laden desserts can lead to unpleasant consequences.

death by chocolate cupcakes | pale yellow {rich chocolate cake, chocolate ganache, and dark chocolate buttercream}

A death by chocolate cupcake is a wonderful thing to have around.  The cake is moist and tender with delicious chocolate flavor.  A chocolate ganache in the middle adds extra decadence, flavor, and chocolate.  The dark chocolate frosting is the best, seriously the best.  It’s not a Swiss meringue, but the frosting is creamy, rich, and not overly sweet.  And how can can you go wrong with a pound of chocolate?  Overall, this is a delightful cupcake sure to ruin any diet!

death by chocolate cupcakes | pale yellow {rich chocolate cake, chocolate ganache, and dark chocolate buttercream}

One Year Ago – Man Cupcakes

Print the Recipe!

Death by Chocolate Cupcakes
Cake & Ganache adapted from Bakingdom
Frosting adapted from The Curvy Carrot via Martha Stewart
Yield – 18 cupcakes

1/2 cup hot coffee
1/2 cup hot water
1/2 cup cocoa powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
1 1/3 cup flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

  1. Preheat the oven to 350 ˚F and line the cupcake pans with liners.
  2. Whisk together the coffee, water, and cocoa in a small bowl.  Set aside.
  3. In the bowl of a stand mixer with a paddle attachment, beat together the butter and sugar until pale yellow.
  4. Beat in the eggs, one at a time, and then the vanilla.  Scrape the bowl as needed.
  5. Sift together the flour, baking soda, powder, and salt.
  6. On low speed add the flour mixture in three additions with the chocolate mixture in between.  Mix until just combined.
  7. Use a standard ice cream scoop to portion the batter into each cupcake liner.
  8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Let cool completely on a wire rack.

Ganache
4.5 ounces bittersweet chocolate
1/2 cup heavy cream
pinch of salt and splash of vanilla

  1. Chop the chocolate in even, small pieces and place in a heatproof bowl
  2. Heat the cream in a small saucepan until scalding.
  3. Pour the cream over the chocolate and allow to sit for 2 minutes.  After 2 minutes stir to melt the chocolate and stir in the salt and vanilla.
  4. Let cool slightly.
  5. Add to a piping bag with an injector tip and pipe into each cupcake.

Dark Chocolate Frosting
1 pound bittersweet chocolate
1/4 cup + 2 tablespoons cocoa powder
1/4 cup + 2 tablespoons boiling water
1 1/2 cups (3 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
generous pinch of salt

  1. Finely chop and melt the chocolate in a double boiler.  Set aside to cool.
  2. In a small bowl, combine the boiling water and cocoa powder.  Whisk together and set aside to cool.
  3. In the bowl of a stand mixer with a paddle attachment, beat the butter and powdered sugar together until pale yellow.  Beat in the salt.
  4. Beat in the cooled chocolate on low speed and then increase the speed until the mixture is light and fluffy.  Scrape the bowl as needed.
  5. Add in the cocoa mixture and beat well.  If the frosting seems too thin, place the bowl in the fridge for about 20 minutes and then re-whip.
  6. Add the frosting to a piping bag with a star tip and pipe onto each cupcake.

Garnish
2 tablespoons heavy cream
3 tablespoons white chocolate chips
chocolate shavings or curls

  1. Heat the cream in the microwave in a small dish and stir in the chips until melted.  Drizzle over the top of each cupcake.
  2. Sprinkle with shavings or curls.
  3. Store in the fridge, but bring to room temperature before consuming.

death by chocolate cupcakes | pale yellow {rich chocolate cake, chocolate ganache, and dark chocolate buttercream}And that’s all that’s left.

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May 24, 2013 · 5:00 am

Irish Coffee Cupcakes

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

It’s been said before, but I’ll say it again, this blog is going classy.  No longer will I be serving Irish Car Bomb Cupcakes, I will be serving Irish Coffee Cupcakes.  The difference is subtle, but the affect is sophistication at the highest of levels.

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

I hope you appreciate the sarcasm and irony in the above paragraph.  I just ate mac & cheese and chicken fingers with ranch for dinner.  Third night in a row.  That was my dinner of choice this week.  Tonight I stepped it up with a bottle of wine, a whole bottle.  A bottle that cost less than $9 because I wanted to have enough money to order a spinach roll tomorrow for lunch.  Friday lunches have become a haven of laughter, delicious but bad-for-you-food, and wonderful treats.  I’ll post the treat I made for today’s lunch soon!  Like I said – classy.

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

This week has been busy.  It started with senior trip (I know I teach 8th grade and they are not seniors, but here in NYC the graduation rate is only about 50%, sad but true, so eighth grade is kind of a big year.  In the next month we have senior trip, prom, awards night, and graduation.) and a painful sunburn.  On top of that the humidity has been through the roof and the rain horrendous.

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

Easy, comforting food was a must for dinner.  Tonight I’m flying off to Atlanta to spend some time with Lynn, so I had no need for tons of the food in the fridge.  Everything makes sense now, right?  Let’s talk cupcakes.

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

Rob is a classy guy, hence the classy cupcakes.  Really he just kept asking for Irish car bomb cupcakes, but I’ve made them so many times, I didn’t want to make them again.  Last year he received Man Cupcakes for his birthday in the midst of bacon cupcake obsession.  Good times.

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

These cupcakes are of equal good times, if not better.  The cake has a light crumb and is tender with tons of chocolate flavor.  A whiskey ganache in the center is lovely the way only a whiskey ganache can be lovely.  Really, what is wrong with booze in chocolate?  To top it off, we have have a buttercream with a touch of cream cheese for softness and plenty of Irish Cream flavor.  Each bite is decadent, rich, and wonderful.  Stay classy friends, make yourself some Irish Coffee Cupcakes!

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

One Year Ago – Cake Batter Martinis

Print the Recipe!

Irish Coffee Cupcakes
Adapted from The Boys Club
Yield – 12 cupcakes

7 ounces sugar
3 ounces cake flour
1.1 ounces cocoa
3/4 + 1/8 teaspoon baking powder
3/4 + 1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant espresso powder
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1/2 teaspoon Kahlua
1/2 cup hot coffee

  1. Preheat the oven to 350 ˚F and line cupcake pans liners.
  2. Add the sugar, flour, cocoa, powder, soda, salt, and espresso powder to the bowl of a stand mixer with a paddle attachment.  Mix until all the dry ingredients are well combined.
  3. Add the eggs, buttermilk, oil, vanilla, and Kahlua and mix again until well combined.  Stream in the hot coffee and mix on low.
  4. Use a standard size ice cream scoop to portion the batter.  Bake for 18-20 minutes or until a toothpick inserted inside comes out clean.
  5. Let cool completely on a wire rack.

Whiskey Ganache
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons unsalted butter, room temperature
2 tablespoons whiskey
pinch of salt

  1. Chop up the chocolate evenly and add it to a heatproof bowl.
  2. In a small saucepan, heat the cream until scalding, add the cream to the chopped chocolate and let sit for 2 minutes.
  3. Stir the ganache until all the chocolate is melted and then stir in the butter, whiskey, and salt.
  4. Let cool and stir every so often.
  5. Add to a piping bag with an injection tip and pipe about a tablespoon into each cupcake.

Bailey’s Buttercream
2 1/2 sticks unsalted butter, room temperature
2 ounces cream cheese, room temperature
16-20 ounces of powdered sugar
3/8 cup Bailey’s
shaved chocolate for garnish

  1. Beat the butter and cream cheese together for several minutes until light and creamy in a stand mixer with a paddle attachment.
  2. Add the powdered sugar 1 cup at a time on low speed.  In between additions, turn the mixer to high.
  3. Beat in the Bailey’s until light and fluffy.
  4. Add to a piping bag with a star tip and pipe onto each cupcake.
  5. Sprinkle with shaved chocolate.

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

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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

Print the Recipe!

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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