Tag Archives: birthday

Root Beer Float Cupcakes

Root Beer Float Cupcakes | Pale YellowYou what’s super condescending?  When you’re watching Netflix and after three episodes it asks you if you’re still watching.  Obviously, I’m still watching!  If I wasn’t walking I would walk away or press pause.  Stop judging me Netflix!

Root Beer Float Cupcakes | Pale YellowYou know what’s more annoying than Netflix being condescending?  The rain.  Itt’s been raining for the past 24 hours, and there is really nothing better to do than watch TV.  April showers are certainly roaring along, at least it’s not snowing here like in Michigan…

Root Beer Float Cupcakes | Pale YellowYou know what is not annoying?  A Song of Ice and Fire!  ** Spoilers ** I’m finally reading book 5; Joffrey is dead, Jon Snow, Bran, & Tyrion are back in the picture, and I’m finally coming to terms with the fact that everyone is going to die.  My only wish is that Arya and Sansa would get their names back.

Root Beer Float Cupcakes | Pale YellowAnyway, these cupcakes were eaten on a sunny, non-condescending day, a day when Ruth and Chelsea came to visit.  We were able to do my favorite thing and go for a little walk on the beach. There was also a lot of eating.

Root Beer Float Cupcakes | Pale YellowChelsea’s birthday was a weeks prior, so it was completely appropriate to celebrate with cupcakes of her choosing.  Root beer float cupcakes have been on my Pinterest board for awhile, so I was excited to make them.  All I needed was a little root beer extract.  I’m thrilled by the way the frosting came out.  The cupcakes are dark like root beer, the root beer flavored-frosting is on the outside to look like foam, and the plain frosting is in the middle to look like whipped cream.  The cupcakes really taste like a root beer float; all creamy, vanilla-y, and root beer-y.  These are a great way to turn your favorite beverage into dessert!

Root Beer Float Cupcakes | Pale YellowTwo Years Ago – Single Girl Chocolate Cake

Print the Recipe!

Root Beer Float Cupcakes
Adapted from Dine and Dash
Frosting from Sweetapolita
Yield – 12 cupcakes

Root Beer Cupcakes
6 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/4 cup brown sugar
1 egg + 1 egg yolk
2 tablespoons unsweetened applesauce
1 tablespoon root beer extract
splash of vanilla
1 1/4 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup + 2 tablespoons coconut milk

Vanilla & Root Beer Swiss Meringue Buttercream Frosting
5 egg whites
1 1/4 cup sugar
pinch of salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 teaspoons vanilla
1 tablespoon root beer extract

  1. Cupcakes – Preheat to the oven to 350 ˚F and line a cupcake tin with 12 liners.  Set aside.
  2. Beat the butter in the bowl of a stand mixer with a paddle attachment until smooth.  Beat in the sugars for 2-3 minutes until pale yellow.  Add the eggs one at a time and beat in the extracts and applesauce.  Scrape down the bowl.
  3. Whisk together the flour, powder, and salt in a small bowl.  Turn the mixer to the lowest setting and add the flour in 3 batches with milk in between each addition of flour.  Mix until just combined.
  4. Use a standard ice cream scoop to portion the batter into each cupcake liner, they should be about half full.
  5. Bake the cupcakes for 18-20 minutes or until a toothpick inserted comes out clean.  Let cool completely on a wire rack before frosting.
  6. Frosting – Add the egg whites and sugar to the bowl of a stand mixer and place the bowl in a small pot of simmering water.  Whisk the sugars and egg whites until they are no longer gritty to the touch.  Add a pinch of salt.
  7. Remove the bowl from the pot and place in the stand mixer with the whisk attachment.  Beat for about 10 minutes until the meringue is stiff and shiny and the bowl is cool to the touch.
  8. Beat in the butter 1 tablespoon at a time, just keep beating until the mixture becomes completely creamy.
  9. Beat in the vanilla.  Add half the frosting to a piping bag with a large star tip, set aside.
  10. Beat the root beer extract into the remaining frosting.  Add to a piping bag with a round tip.
  11. Pipe the root beer frosting around the outside of the cupcake.  Pipe the vanilla frosting in the center.
  12. Cut paper straws in half and add to each cupcake.Root Beer Float Cupcakes | Pale Yellow
About these ads

3 Comments

Filed under Cupcakes

Vanilla Whiskey Cupcakes

vanilla whiskey cupcakes | pale yellowI think we all know by this time that my favorite holiday is Rockaway St. Patrick’s Day.  Now that I live in Rockaway, things are even better!  Instead of planning a sleepover, I just need to wait until the sound of bagpipes comes through my windows and I can head out to the parade.  And then come home in sleep in my own bed, score!

vanilla whiskey cupcakes | pale yellowEven though these would be PERFECT for St. Patrick’s Day, especially if you dyed the frosting green, these were made for a birthday celebration.  There will be more St. Patrick’s Day treats next week, but if you can’t wait, check out green velvet cupcakes, shamrock shake cupcakes, Bailey’s glazed doughnuts, Irish car bomb brownies, Irish soda bread, whiskey cupcakes, and Irish car bomb cupcakes.

vanilla whiskey cupcakes | pale yellowMichelle wanted to surprise Derrick with a surprise 30th birthday and asked me to bake some treats.  Derrick is a difficult to bake for because he’s not a sweet eater. What???  Truth.  He took a bite and seemed to enjoy it, good enough.  Everyone else thoroughly enjoyed them!

vanilla whiskey cupcakes | pale yellowI took my regular yellow cupcake and added whiskey to the frosting.  There wasn’t enough whiskey flavor so I made a quick whiskey-caramel sauce to glaze the mini cupcakes.  This was the perfect touch and took the cupcakes from good tp spectacular.  The glaze is sweet, full of whiskey flavor, and lovingly sticky.  A mini vanilla cupcake with whiskey is a delightful treat for a birthday, St. Patrick’s Day, or Wednesdays!

vanilla whiskey cupcakes | pale yellowTwo Years Ago – Coffee Marshmallows

Print the Recipe!

Vanilla Whiskey Cupcakes
Adapted from Tie Dye Cupcakes
Yield – 24 mini cupcakes

Vanilla Cupcakes
2/3 cup sugar
1 vanilla bean
1/2 + 1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, room temperature
1 egg + 1 yolk
2 tablespoons Greek yogurt
3 tablespoons vegetable oil
1/2 cup whole milk

Whiskey Frosting
1 cup whole milk
1/2 cup + 2 tablespoons whiskey
7 1/2 tablespoons flour
1 teaspoon vanilla
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons whiskey

Whiskey-Caramel Sauce
2/3 cup light brown sugar
1/3 cup whiskey

  1. Cupcakes – Preheat the oven to 350 ˚F and line 24 mini cupcake tins with liners.
  2. Add the sugar to the bowl of a stand mixer with a paddle attachment.  Split the vanilla bean and scrape the seeds into the sugar.  Massage the vanilla into the sugar.  Add the flour, baking powder, soda, and salt to the bowl.  Mix on low speed to combine.  Add the butter to the flour and mix until crumbly.
  3. In a small bowl whisk together the egg, yogurt, oil, and vanilla.  Add to the stand mixer and mix until just combined.  Pour in the milk and beat until smooth.
  4. Use a 2-tablespoon scoop to portion the dough into the cupcake liners.
  5. Bake for 15-17 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the tin and let cool completely on a wire rack.
  6. Frosting – Add the milk, 1/2 cup whiskey, and flour to a small saucepan.  Whisk and heat until the mixture becomes thick like toothpaste.  Whisk in the vanilla.  Let cool completely.
  7. In the bowl of a stand mixer with a paddle attachment beat together the butter and sugar until light and fluffy, about 8 minutes.  Beat in the flour mixture until the frosting is no longer gritty.
  8. Beat in the whiskey.  Set aside.
  9. Whiskey-Caramel Sauce – Add the brown sugar and whiskey to a small saucepan.  Stir and heat until the mixture becomes bubbly and thickens.  Dip each cupcake in the hot sauce.  Allow the sauce to cool on the cupcakes
  10. Assembly – Add the frosting to a piping bag with a star tip and pipe the frosting on to each cupcake.vanilla whiskey cupcakes | pale yellow

1 Comment

Filed under Cupcakes

Chocolate Bourbon Pecan Pie Cupcakes

chocolate bourbon pecan pie cupcakes | pale yellowHere are some cupcakes, some real cupcakes.  There is a delightful chocolate-bourbon base, a surprising pecan pie filling, and a perfect brown sugar Swiss meringue buttercream with a touch of cinnamon.  Yes, this is for real!  I wasn’t joking on Instagram when I stated this maybe the best cupcake I have ever made.

chocolate bourbon pecan pie cupcakes | pale yellowThis recipe has pecan bourbon in every component!  If you’ve never experienced pecan bourbon before, you need to try some ASAP.  Despite my love for bourbon, I have a hard time drinking it straight; there is just too much burn.  Not so with this bourbon from William Wolf.  It is smooth and delicious without burning; all you need is a glass and ice.  And no worries, it’s not too sweet!  If you don’t have access to pecan bourbon, I’m sure regular bourbon will work just as well.

chocolate bourbon pecan pie cupcakes | pale yellowI saw this recipe a few weeks ago on Pinterest and was instantly impressed.  So many favorite things in one recipe.  There were only two questions: when was I going to make these cupcakes and who was awesome enough to deserve them?  Thankfully Dean has a birthday in late-January.  I’ve written about my love for Dean here, here, and here!  Check out the Dean love!  Anyway, he (and everyone else at happy hour) enjoyed the cupcakes!

chocolate bourbon pecan pie cupcakes | pale yellowLet’s start with the frosting.  The original recipe called for a frosting with powdered sugar and caramelized pecans and a butter pecan type flavor.  The flavor sounded lovely but I’m not a fan of powdered sugar frosting.  A little bit of searching led me to a brown sugar version of Swiss meringue buttercream.  I ADORE Swiss meringue buttercream and this adaptation is delightful.  There is a whole host of ideas and usages I can see for this frosting.

chocolate bourbon pecan pie cupcakes | pale yellowI’ve never put a full cup of booze in a cupcake recipe before but this recipe can handle it.  The cake is super moist, tender, and flavorful; you can actually taste the delectable pecan bourbon.  The filling is creamy and pecan-y; fantastic textural contrast in the cupcakes.  And the frosting, I’ve already talked about the frosting, but it’s super!  Find a friend you love and bake them these amazing cupcakes!chocolate bourbon pecan pie cupcakes | pale yellowPrint the Recipe!

Chocolate Bourbon Pecan Pie Cupcakes
Adapted from Half Baked Harvest
Frosting adapted from Sweetapolita
Yield – 19 cupcakes

Cupcakes
1 cup pecan bourbon
1 cup canola oil
3/4 cup cocoa powder
2 large eggs
2/3 cup nonfat Greek yogurt
1 1/4 cups sugar
2 cups flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda

Filling
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup brown sugar
3/4 cup corn syrup
3 eggs
1/4 teaspoon salt
1 cup chopped pecans
2 tablespoons pecan bourbon
1 teaspoon vanilla

Frosting
5 egg whites
1 1/4 cup packed brown sugar
pinch of salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 teaspoon vanilla
2 tablespoons pecan bourbon
1/4 teaspoon cinnamon
pecan halves for garnish

  1. Cupcakes – Preheat the oven to 350 ˚F and line your cupcake tin with liners
  2. In a medium bowl whisk together the bourbon, oil, and cocoa powder until smooth.  Set aside.
  3. In the bowl of a stand mixer with a paddle attachment beat the eggs and yogurt together.  Slowly beat in the cocoa mixture.  Beat in the sugar; scrape the bowl as needed.
  4. Add the flour, salt, and baking soda; beat on low speed until just combined.
  5. Use a standard ice cream scoop to portion the batter in the cupcake liners.  The liners should be about 3/4 full.
  6. Bake for 20 minutes or until a toothpick inserted comes out clean.  Cool on a wire rack for at least 2 hours.
  7. Filling – Whisk together the water and cornstarch until smooth in a medium saucepan.  Whisk in the brown sugar, corn syrup, eggs, and salt.  Bring the mixture to a boil; whisk the entire time.
  8. While whisking, toast the chopped pecans in a dry skillet until they are warm and smell nutty.
  9. Remove the filling from the stove top and stir in the pecans, bourbon, and vanilla.
  10. Transfer the mixture to a bowl and cool in the fridge for at least an hour.
  11. Frosting – Take a small pot and fill it with a small amount of water.  Place the bowl of a stand mixer on top.  Add the egg whites, sugar, and a pinch of salt.  Whisk and heat until the mixture is hot and the sugar is dissolved.  It should feel smooth.
  12. Transfer the bowl to the stand mixer and beat with the whisk attachment until the bowl is cool to the touch and the meringue has formed stiff peaks.  This takes about 10 minutes.
  13. Beat in the butter 1 tablespoon at a time; beat until well combined.  Mix in the bourbon, cinnamon, and vanilla.
  14. Assembly – Cut a cone out of each cupcake with a paring knife.  Cut the tip off the cone and set the top aside next to the cupcake.  Scoop about 1 1/2 tablespoons of filling in each cupcake; replace with the top.
  15. Add the frosting to a piping bag with a 1M tip and pipe a swirl on each cupcake.
  16. Toast the pecan halves until they are warm and then let cool.  Place one half on top of each cupcake.chocolate bourbon pecan pie cupcakes | pale yellow

9 Comments

Filed under Cupcakes

Blackberry Cupcakes

blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}I was attracted to these cupcakes because they are beautiful.  Just gorgeous.  The pinky-purple from the blackberry sauce is not a color AmeriColor gel can create.  Nature is amazing and produces the most beautiful things all by itself.  Before I made these cupcakes I didn’t even know if I liked blackberries or if anyone would even enjoy a blackberry cupcakes – I just knew these would look fabulous and people would get excited.  I wanted to make these cupcakes for my friend Paula’s birthday because she is a friendly, bright, and beautiful person; these cupcakes just scream her name.

blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}Now I know two things: blackberries are tasty, little nuggets and people LOVE blackberry cupcakes.  Not only are they lovely cupcakes, they taste as good as they look.  In my quest to eat all foods, there are still a few items I avoid like blackberries and raspberries.  I don’t know why I’m so prejudice against these berries when I eat plenty of strawberries and blueberries, but I am.

blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}Last week I was at high school run farm (crazy, but true, NYC public schools have everything!) and they have fresh raspberries.  When someone pulls you a fresh raspberry off a bush for you to eat, it’s hard to resist.  The raspberry was perfectly delightful!  Sweet and fruity with a touch of tartness.

blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}The same can be said for the blackberries.  I’ll admit the texture is a little strange at first, but the overall enjoyment of eating a blackberry is high.  So imagine my surprise when sharing these little cupcakes and someone says they don’t eat fruit. at. all.  Weird.  Even weirder when I mention the fact that I had never eaten a blackberry before this recipe and someone gives me a funny face.  Luckily I am witty enough to point to the non-fruit eating guy and say, “not compared to him.”  Touché!

blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}Regardless, fruit-eaters and non-fruit eaters agreed blackberry cupcakes are completely fantastic.  Normally I’m not the biggest fan of American buttercreams, the kind made with powdered sugar & butter, because of the overall sweetness.  The blackberry puree tones down the sweetness making the frosting creamy, fresh, and perfectly sweet without hurting your teeth.  A little blackberry puree in the middle adds even more blackberry flavor in a tender, moist mini cupcake bursting with zesty lime.  This two-bite wonder is the cupcake of summer in looks and taste!

blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}One Year Ago – Brown Butter Chocolate Chip Cookies

Print the Recipe!

Blackberry Cupcakes
Adapted from Baked Perfection
Yield – 24 mini cupcakes

Lime Cupcakes
5 tablespoons unsalted butter, room temperature
2/3 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 tablespoons lime juice (1 1/2 limes)
zest of 1 lime
1 cup + 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup nonfat Greek yogurt

  1. Preheat the oven to 350 ˚F and line your mini cupcake tins with liners.
  2. In the bowl of a stand mixer with a paddle attachment add the butter and the sugar.  Beat together until light and fluffy.
  3. Add in the egg, vanilla, lime juice, and lime zest.  Mix on high speed until well combined.
  4. Sift together the flour, soda, salt, and powder onto parchment paper.
  5. Turn the mixer on low and add the dry ingredients in three batches with the yogurt in between.  Mix until well combined, scraping the bowl as needed.
  6. Use a 2 tablespoon-scoop to portion the batter into the cupcake liners.  Bake for 10-12 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack.

Blackberry Sauce
11 ounces fresh blackberries
1 tablespoon sugar
1 tablespoon cornstarch
pinch of salt
juice of half a lime

  1. Combine all the ingredients in a small saucepan and stir.
  2. Cook until the blackberries are broken down.
  3. Puree with an immersion blender and then strain through a fine sieve.
  4. Place the mixture in the refrigerator and let cool completely before using.
  5. Inject each cooled cupcake with the blackberry sauce.  I used a small squirt bottle.

Blackberry Buttercream
1 stick unsalted butter, room temperature
1/2 teaspoon vanilla
1/4 cup blackberry sauce (made earlier)
pinch of salt
3 cups powdered sugar
1 tablespoon milk
blackberries for garnish

  1. Beat the butter and vanilla in the bowl of a stand mixer with a paddle attachment until light and fluffy.  Beat in the blackberry sauce and salt.
  2. Mix in the powdered sugar on low one cup at a time and then turn the mixer on high speed to make the frosting light and fluffy.
  3. Beat in the milk.
  4. Place the frosting in a piping bag and with a closed star tip pipe the frosting on each cupcake.
  5. Garnish with a fresh blackberry.blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}

4 Comments

Filed under Cupcakes

Coconut Cupcakes

coconut cupcakes | pale yellow {a vanilla cupcake with a rich coconut cream inside and a coconut swiss meringue butter cream with toasted coconut flakes on top}A couple months ago I saw this gorgeous flaked coconut at Key Foods and have been dreaming about the appropriate application.  There is something so luscious about thick, wide cuts of coconut; heavenly!

coconut cupcakes | pale yellow {a vanilla cupcake with a rich coconut cream inside and a coconut swiss meringue butter cream with toasted coconut flakes on top}While I was dreaming of coconut dishes, one of my assistant principals mentioned his love of coconut after eating a tres leche cupcakes.  Now I’m not a one to brown nose, but I’m not above a little cupcake bribery.  A little cupcake here and there makes small infractions or special requests so much more manageable.  I highly recommend baking cupcakes to get what you want here and there.

coconut cupcakes | pale yellow {a vanilla cupcake with a rich coconut cream inside and a coconut swiss meringue butter cream with toasted coconut flakes on top}It took awhile to find the right coconut recipe, I wanted one with a lot of coconut, specifically some sort of coconut cream.  And let me tell you, the coconut cream in the middle is the star of the show.  It’s amazing!!  Cream of coconut, coconut milk, and coconut milk make the pastry cream super flavorful, sweet, and delicious.  Imagine the creamiest, freshest pudding and that’s what you have in the middle of cupcakes.  Plus cute little specks of vanilla bean.

coconut cupcakes | pale yellow {a vanilla cupcake with a rich coconut cream inside and a coconut swiss meringue butter cream with toasted coconut flakes on top}The cupcake is soft and tender and a perfect vehicle to contain the delectable coconut cream inside.  As usual the Swiss meringue buttercream is smooth and creamy without being too sweet.  The cream of coconut folds in well so the frosting has a hint of coconut.  Toasted coconut on top adds beauty, crunch, and even more fresh coconut flavor.  Obviously you could use any shredded coconut, but I adore the big flakes here.

coconut cupcakes | pale yellow {a vanilla cupcake with a rich coconut cream inside and a coconut swiss meringue butter cream with toasted coconut flakes on top}These cupcakes were brought to a floor luncheon.  I have great co-workers and it was fantastic to share a meal together.  The floor was quite impressed with the cupcakes as was my assistant principal.  I think you need to whip up a batch of cupcakes and bring them into work to impress your boss.  Hey, maybe you’ll get to leave work a little early one day!  Who knows, it worked for me!

coconut cupcakes | pale yellow {a vanilla cupcake with a rich coconut cream inside and a coconut swiss meringue butter cream with toasted coconut flakes on top}One Year Ago – Chocolate Cream Cheese Cupcakes

Print the Recipe!

Coconut Cupcakes
Adapted from – Baking in the Attic
Yield – 24 cupcakes

Coconut Pastry Cream
3/4 cup whole milk
3/4 cup unsweetened, full-fat coconut milk
1/2 vanilla bean
4 egg yolks
1/3 cup sugar
3 tablespoons cornstarch
pinch of salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
3/4 cup cold heavy cream
1/4 cup cream of coconut

  1. Add the milk, coconut milk, and the vanilla bean with the seeds scraped out to a medium saucepan.  Heat and stir until the mixture begins to simmer.
  2. Meanwhile in a medium bowl whisk together the egg yolks, sugar, cornstarch and salt.  Add the heated milk into the eggs little by little to temper the eggs.
  3. Once all the milk is incorporated into the eggs, add the whole mixture back to the saucepan and heat & whisk until the mixture thickens to a pudding consistency.
  4. Push the custard through a fine mesh sieve into a clean bowl.  Stir in the coconut and vanilla extracts.
  5. Cover with plastic wrap directly on top of the custard and place in the fridge to cool completely, about 2 hours.
  6. To complete the cream, add 3/4 cup custard to the heavy cream and cream of coconut.  Beat in the bowl of a stand mixer until soft peaks form.
  7. Add the cream to a pastry bag with an injection tip.

Vanilla Cupcakes
2 1/4 cup cake flour
1 3/4 cup sugar
1 tablespoons + 1 teaspoon baking powder
1 teaspoon salt
1 cup whole milk
6 egg whites
1/2 vanilla bean, seeds removed
1/2 teaspoon vanilla extract
12 tablespoons unsalted butter, cold

  1. Preheat the oven to 350 ˚F and line cupcake tins with liners.
  2. Add the flour, sugar, powder, and salt to the bowl a stand mixer with a paddle attachment.  Mix on low to combine the dry ingredients.
  3. Whisk together the milk, egg whites, vanilla extract, and vanilla seeds.  Set aside.
  4. Add the butter one tablespoon at a time to the dry ingredients until the mixture is crumbly.
  5. Pour in most of the milk/egg mixture and beat on medium-high speed until the batter is fluffy, about 2 minutes.  Scrape the bowl as needed.
  6. On the lowest speed add in the rest of the milk/egg mixture and mix until just combined.
  7. Use a standard ice cream scoop to portion the batter.  Bake for 18 minutes or until a toothpick inserted comes out clean.
  8. Let cool completely on a wire rack.
  9. Inject each cupcake with the pastry cream.

Coconut Swiss Meringue Buttercream
4 egg whites
1 cup sugar
pinch of salt
1 pound (4 sticks) unsalted butter, room temperature
1/4 cup cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
toasted coconut for garnish

  1. Set up a double boiler by adding a small amount of water to a small saucepan.
  2. Place the bowl of a stand mixer on the small saucepan and add the egg whites, sugar, and salt to the bowl.  Heat and whisk until the mixture is no longer gritty.
  3. Transfer the bowl to the stand mixer and beat on high speed with the whisk attachment until stiff peaks form and the bowl is cool to the touch, about 10 minutes.
  4. Beat in the butter at medium-high speed one tablespoon at a time until everything is incorporated.  Scrape the bowl as needed.
  5. Beat in the cream of coconut, coconut extract, and vanilla extract.
  6. Add to a pastry bag and pipe onto each cupcake.
  7. Toast the coconut in a dry skillet until golden brown.  Let cool completely and then sprinkle on the cupcake.

coconut cupcakes | pale yellow {a vanilla cupcake with a rich coconut cream inside and a coconut swiss meringue butter cream with toasted coconut flakes on top}

 

5 Comments

Filed under Cupcakes

Chocolate & Vanilla Twist Cupcakes

Chocolate Vanilla Twist Cupcakes | Pale Yellow {Chocolate cupcake with chocolate and vanilla swiss meringue buttercream.  With some sprinkles of course!}It’s my birthday!  It’s not everyday a girl, really a lady, turns 29.  Twenty-nine, sounds so old!  Maybe it’s the “9″ in there that sounds weird because honestly 30 sounds friendlier than 29 right about now.

Chocolate Vanilla Twist Cupcakes | Pale Yellow {Chocolate cupcake with chocolate and vanilla swiss meringue buttercream.  With some sprinkles of course!}There are a lot of things I would like to accomplish before I turn thirty in a year.  I love having my birthday in the middle of the year because it allows me to reevaluate my goals and resolutions set in January.  My main goal was completed last week – I was offered a new job!  Not just a new job, but a different career path.  It was the perfect pre-birthday surprise I needed to jump start my new year!  Another goal is to travel and visit more; to be more present with the people I love and spend more face time together.  My last goal is to continue to make healthier choices in my life.  I’m definitely not getting younger and it’s important to me to stay strong and healthy.  Running was a fantastic start last year, and I hope to add more healthy additions to my life throughout this year.

Chocolate Vanilla Twist Cupcakes | Pale Yellow {Chocolate cupcake with chocolate and vanilla swiss meringue buttercream.  With some sprinkles of course!}And since it’s my birthday and I can do what I want; I made my own birthday cupcakes two weeks before my actual birthday so I would have them to post today.  I also made my own birthday treat for my family party yesterday; I can’t wait to share that recipe with you soon!

Chocolate Vanilla Twist Cupcakes | Pale Yellow {Chocolate cupcake with chocolate and vanilla swiss meringue buttercream.  With some sprinkles of course!}These were not my original plan.  I had left over strawberry and chocolate Swiss meringue buttercream and thought I could whip up a vanilla version to make an awesome Neapolitan cupcake.  Unfortunately fresh strawberries in a frosting don’t hold up well after a few days in the fridge.  Luckily, I improvised!

Chocolate Vanilla Twist Cupcakes | Pale Yellow {Chocolate cupcake with chocolate and vanilla swiss meringue buttercream.  With some sprinkles of course!}One of my favorite treats in the summer is a vanilla/chocolate soft serve ice cream cone smothered in colorful sprinkles.  There is something so fun and refreshing about that combination, I can’t stop.  Here is my tribute to a great summer staple in cupcake form!  For a more comprehensive frosting-how-to, click my original swirled frosting recipe here.

Chocolate Vanilla Twist Cupcakes | Pale Yellow {Chocolate cupcake with chocolate and vanilla swiss meringue buttercream.  With some sprinkles of course!}I’ve waited a long time to try the ultimate chocolate cupcake recipe from The Cupcake Project.  I adore the ultimate vanilla cupcake and have used it over and over again.  The chocolate version is a bit disappointing.  The texture was delightful – moist and tender with a soft crumb, but the flavor was lacking.  I wanted a more intense chocolate flavor with depth.  Perhaps I needed a better cocoa powder and melted chocolate.  One change I will definitely be making is substituting the warm water for coffee; coffee adds fantastic depth of flavor to chocolate.

Chocolate Vanilla Twist Cupcakes | Pale Yellow {Chocolate cupcake with chocolate and vanilla swiss meringue buttercream.  With some sprinkles of course!}Don’t get me wrong here, the cupcakes were still amaze-balls!  I heard Snooki using that word on MTV today (LOVE summer trash TV) and I died a little because I love that word, but her using it ruined things for me a bit.  I nick-picked the cupcake portion, but it’s completely edible and tasty.  The frosting on top is rich and creamy without being too sweet and is the star of the show.  As an extra bonus we have sprinkles!  Everything tastes better with sprinkles.

Chocolate Vanilla Twist Cupcakes | Pale Yellow {Chocolate cupcake with chocolate and vanilla swiss meringue buttercream.  With some sprinkles of course!}One Year Ago – Chocolate Malt Cupcakes

Print the Recipe!

Chocolate & Vanilla Twist Cupcakes
Chocolate cupcake adapted from the Ultimate Chocolate Cupcake by Cupcake Project
Yield – 16 cupcakes

Chocolate Cupcakes
1/4 cup (4 tablespoons) unsalted butter, room temperature
1 cup sugar
2 ounces bittersweet chocolate, I used Ghiradelli 70%
2 eggs, room temperature
2 egg yolks, room temperature
1/2 cup + 1 tablespoon vegetable oil
2 teaspoons vanilla extract
1/3 cup nonfat Greek yogurt
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cocoa powder, I used Ghiradelli
1/2 cup water, room temperature

  1. Preheat the oven to 350 ˚F and line the cupcake tins with liners.
  2. Beat the butter and sugar together in the bowl of stand mixer with a paddle attachment until the mixture resembles wet sand.
  3. Melt the chocolate in the microwave in 20-second intervals until just melted.  Add to the butter-sugar mixture and beat until combined.
  4. Beat in the eggs and egg yolks one at a time until fully incorporated.  Scrape the bowl as needed.
  5. Whisk together the oil, vanilla, and yogurt.  Set aside.
  6. Whisk together the flour, salt, soda, and cocoa powder.  Also set aside.
  7. Add the dry ingredients in three additions with the wet ingredients in between on low speed until just combined.
  8. Beat in the water until combined.
  9. Use a standard size ice cream scoop to portion the batter.  Bake for about 18 minutes or until a toothpick inserted comes out clean.
  10. Let cool completely on a wire rack.

Chocolate & Vanilla Swiss Meringue Buttercream
5 egg whites
1 1/2 cups sugar
pinch of salt
1 pound (4 sticks) unsalted butter, room temperature
splash of vanilla
5 ounces dark chocolate
1 vanilla bean, seeds removed
sprinkles

  1. Set up a double boiler by adding a small amount of water to a small saucepan.
  2. Place the bowl of a stand mixer on the small saucepan and add the egg whites, sugar, and salt to the bowl.  Heat and whisk until the mixture is no longer gritty.
  3. Transfer the bowl to the stand mixer and beat on high speed with the whisk attachment until stiff peaks form and the bowl is cool to the touch, about 10 minutes.
  4. Beat in the butter at medium-high speed one tablespoon at a time until everything is incorporated.  Scrape the bowl as needed.  Beat in the vanilla.
  5. Divide the frosting in half.
  6. Melt the chocolate in the microwave in 20-second intervals until just melted.  Beat into half the frosting.
  7. Scrape the seeds from the vanilla bean and beat into the other half of the frosting.
  8. Add a small scoop of each frosting to a separate, disposable piping bag.  Flatten the bags as best you can and be careful not to overfill the bags. Snip the ends of the pastry bags.
  9. Place the bags together in a large pastry bag with a star tip.  Twist the top together and squeeze out.  Pipe onto each cupcake.
  10. Dip half of each cupcake in sprinkles.

Chocolate Vanilla Twist Cupcakes | Pale Yellow {Chocolate cupcake with chocolate and vanilla swiss meringue buttercream.  With some sprinkles of course!}Happy Birthday to Me!

3 Comments

Filed under Cupcakes

Pistachio Cupcakes with Chocolate Frosting

chocolate pistachio cupcakes // pale yellow {a moist pistachio cupcake with a light & creamy chocolate swiss meringue buttercream}Summer break is going fantastically so far!  I’ve renewed my driver’s license, shopped for some necessities, and ate so much BBQ the dress I was planning on wearing to my cousin’s wedding tomorrow doesn’t fit.  I guess I’m going to need a really long run this morning…

chocolate pistachio cupcakes // pale yellow {a moist pistachio cupcake with a light & creamy chocolate swiss meringue buttercream}It’s not my fault.  Wednesday was too much fun.  I shared in a wonderful luncheon my co-workers put on for me as a goodbye party and then I drank several frozen pink lemonades afterwards.  Plus, in order to stay at our table we had to keep ordering appetizers.  Pretzels and spinach dip are too tasty to resist!  Needless to say, I’ve been eating and drinking A LOT this past month, there are so many events to celebrate at the end of the school year!chocolate pistachio cupcakes // pale yellow {a moist pistachio cupcake with a light & creamy chocolate swiss meringue buttercream}

And if you couldn’t tell from this past week’s postings, I’ve been baking a pleura of cupcakes.  There are so many spring birthdays to celebrate and of course I need to sample all the cupcakes to make sure they reach my high standards.  Monday I posted a light and fresh strawberry cupcake recipe and on Wednesday I posted colorful funfetti cupcakes.  Just wait and see what I have this upcoming Monday!chocolate pistachio cupcakes // pale yellow {a moist pistachio cupcake with a light & creamy chocolate swiss meringue buttercream}

These pistachio cupcakes with chocolate frosting were a belated birthday treat for Tom.  Tom is a great coworker who always has a kind word and helping hand.  He works his butt off to make sure his students learn as much science as they can, all while teaching a difficult population of students.  It doesn’t hurt that he is absolutely hilarious!chocolate pistachio cupcakes // pale yellow {a moist pistachio cupcake with a light & creamy chocolate swiss meringue buttercream}

The pistachio cupcake is super moist and tender.  It is not as light as a typical cupcake and is more brownie-like in texture, but there is so much rich pistachio flavor packed inside the texture matches the flavor.  I think the pistachio paste makes all the difference in flavor and texture for these cupcakes.  The frosting is smooth and creamy with copious amounts of chocolate inside.  Whenever I get gelato this is my favorite combination – chocolate and pistachio.  These flavors translate perfectly into a nutty little cupcake of joy!chocolate pistachio cupcakes // pale yellow {a moist pistachio cupcake with a light & creamy chocolate swiss meringue buttercream}

One Year Ago – Compost Cookies

Print the Recipe!

Pistachio Cupcakes with Chocolate Frosting
Cupcakes adapted from Martha Stewart’s Cupcakes, page 68
Frosting adapted from page 304
Yield – 18 cupcakes

1/2 cup unsalted pistachios
3/4 cup (10 tablespoons) unsalted butter, room temperature
3 ounces light cream cheese, room temperature
3 eggs, room temperature
1 1/2 cups sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 tablespoon salt
3/8 cup unsalted pistachios, chopped

  1. Preheat the oven to 325 ˚F and line the cupcake tin with cupcake liners.
  2. Grind the 1/2 cup of pistachios in a food processor until it forms a paste.
  3. Combine the pistachio paste, butter, and cream cheese in the bowl of a stand mixer with a paddle attachment and beat until light and fluffy for about 3 minutes.
  4. Beat in the eggs one at time until they are fully incorporated.  Beat in the vanilla and sugar until well combined.  Scrape the bowl as needed.
  5. Add in the flour and salt and mix until just combined.
  6. Fold in the rest of the pistachios by hand.
  7. Use a stand ice cream scoop to portion the batter into the cupcake liners.
  8. Bake for 25-30 minutes until a toothpick inserted comes out clean.  Let cool completely on a wire rack.

Chocolate Swiss Meringue Buttercream
5 (5 ounces) egg whites
1 1/2 cups sugar
pinch of salt
4 sticks (1 pound) unsalted butter, room temperature
1 teaspoon vanilla
10 ounces bittersweet chocolate chips
whole pistachios for garnish
smoked sea salt for garnish

  1. Place the bowl of a stand mixer over a small pot of simmering water.  Add the egg whites, sugar, and a pinch of salt to the bowl and whisk together.  Heat and whisk until the sugar is dissolved and the mixture is smooth when you run it through your fingers.
  2. Move the bowl to the mixer and use the whisk attachment to beat for about 10 minutes or until the bowl is cool and you have stiff peaks.
  3. While the mixer is running, melt the chocolate chips over a double boiler.  Set aside and allow to cool.
  4. Add in the butter one tablespoon at a time while the mixture is running.  Beat in the vanilla and scrape the bowl as needed.
  5. Beat in the melted chocolate.  If your frosting is a bit loose place it in the fridge for a few minutes and then re-whip.
  6. Pipe the frosting on the cupcake.  Garnish with pistachios and sprinkle the sea salt on top.

chocolate pistachio cupcakes // pale yellow {a moist pistachio cupcake with a light & creamy chocolate swiss meringue buttercream}

 

3 Comments

Filed under Cupcakes

Funfetti Cupcakes

funfetti cupcakes | pale yellow {vanilla cupcakes and frosting filled with lots of colorful sprinkles!}Last day of school!!!!!! I’m sure I’ve mentioned this before, probably last June, but the last day of school is better as a teacher than it ever was a student.  Teachers work incredibly hard all year long grading on weekends, late nights for concerts and conferences, and all the time spent in concern over our students. We know what it means to work hard and the joys of rest time!

funfetti cupcakes | pale yellow {vanilla cupcakes and frosting filled with lots of colorful sprinkles!}And a break means beach time!  Cocktails!  Naps!  Reading for fun!  Let the good times roll.  Best of all most of my friends are teachers so I have plenty of people to keep me company with my “busy” schedule!

funfetti cupcakes | pale yellow {vanilla cupcakes and frosting filled with lots of colorful sprinkles!}This last day of school is a little bittersweet – it’s my last last-day-of-school.  I made the decision earlier this year that teaching was no longer the right career path for me.  I reached out to try somethings that unfortunately did not work out, but I still knew it was time for me to leave the classroom.  Despite the disappointment and sadness, I plunged forward and found a new direction, one I’m truly excited about.

funfetti cupcakes | pale yellow {vanilla cupcakes and frosting filled with lots of colorful sprinkles!}It is perfectly fitting I made these for a student, the last of my student monitors to receive her birthday treat.  It’s also sadly the last time I’ll get make cupcakes for one of my “kids.”  There are a lot of things I won’t miss about being a teacher, but after watching my students graduate last Thursday, most of those reasons were forgotten.  Nevertheless, it is time for a change and as the tears well up in my eyes, I know what I did for six years mattered, at least mattered to me.  Now I need a cupcake: cupcakes = instant smiles!

funfetti cupcakes | pale yellow {vanilla cupcakes and frosting filled with lots of colorful sprinkles!}I’m not ready to go into details about my new direction since I was officially informed yesterday, but it changed a major move that was in the works. What I will say is that I will continue to be an educator, I will continue to engage students in science, but I will no longer be in the classroom.  I have spent the whole day beaming ear to ear and getting lots of hugs; its been a good, great, most fantastic day!!!

funfetti cupcakes | pale yellow {vanilla cupcakes and frosting filled with lots of colorful sprinkles!}You know what else is fantastic?  These cupcakes, obvi!  There is nothing better than a moist, flavorful vanilla cupcake and frosting.  This recipe is one of my favorites jazzed up with sprinkles!  The sweet, but not too sweet frosting is light and fluffy and sits so nicely atop the vanilla scented, sprinkled filled cakes.  A dash of sprinkles on top and you’re done – happiness on a plate!

funfetti cupcakes | pale yellow {vanilla cupcakes and frosting filled with lots of colorful sprinkles!}One Year Ago – Snickerdoodle Ice Cream Sandwiches and Vanilla Cupcakes

Print the Recipe!

Funfetti Cupcake
adapted from Tie Dye Cupcakes
Yield – 17 cupcakes

1 cup sugar
1 vanilla bean
1 3/4 cup cake flour
1 1/2 tea. baking powder
1/2 tea. baking soda
1/2 tea. salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1 tablespoon vanilla
2/3 cup whole milk
1/4 cup sprinkles

  1. Preheat the oven to 350 ˚F and line cupcake tins with liners.
  2. Add the sugar to the bowl of a stand mixer. Split open the vanilla bean and scrape out the seeds with a paring knife.  Smash the vanilla seeds in the sugar and set aside.
  3. Add the flour, powder, soda, and salt to the sugar mix slowly with the paddle attachment.  Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  4. While the mixer is mixing, whisk together the yogurt, oil, and vanilla.  Pour this in the mixer and combine.
  5. Slowly add the milk in and turn on high for a few seconds.
  6. Mix in the container of sprinkles.
  7. Use a standard size ice cream scoop to portion the dough.
  8. Bake 14-17 minutes until a toothpick in a center cupcake comes out clean.  Cool on cooling rack.

funfetti cupcakes | pale yellow {vanilla cupcakes and frosting filled with lots of colorful sprinkles!}Whipped Vanilla Frosting

1 1/2 cups whole milk
7 1/2 tablespoons flour
2 teaspoons vanilla
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 cup sprinkles + extra for garnish

  1. In a small saucepan over medium heat, whisk together the milk and flour.  Keep whisking until the mixture becomes smooth and thick resembling pancake batter.
  2. Remove from the heat, stir in the vanilla bean paste, and allow to cool completely.
  3. Beat together the butter and sugar until light and fluffy – the mixture will stay grainy, it’ll be ok, I was worried at first, too, but it really turns out wonderfully!
  4. Add in the cooled flour/milk mixture and beat until the entire frosting is light and fluffy, about 5 minutes.
  5. Add in the 1/2 cup of sprinkles and mix until just combined.
  6. Add to a piping bag with a large round tip, pipe, add some sprinkles, and enjoy!

funfetti cupcakes | pale yellow {vanilla cupcakes and frosting filled with lots of colorful sprinkles!}

 

5 Comments

Filed under Cupcakes

Strawberry Cupcakes

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}It’s summer!  Friday was the first official day of summer, also known as the Summer Solstice or the day with the greatest angle of insolation for all you science nerds out there.  Also, in New York City the sunsets at about 9:15 P.M. on June 21, not 10 P.M.  I just want to clear up any misconceptions, you know what I’m talking about.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}Although it is officially summer, it doesn’t feel like summer quite yet.  Wednesday is the last day of school and that’s when summer really begins!  I’m super pumped.  Only 2 1/2 more days and I’m free for two whole months.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}I made these cupcakes for Shirley’s birthday.  She teaches across the hall from me and is a riot.  Shirley is always available when you need someone to cover your class for a minute or need an extra supply, she’s super helpful like that.  She also has funny stories and a great laugh.  Shirley isn’t much of a drinker so she often passes on my cupcakes, apparently I make a lot a of boozy cupcakes.  These cupcakes maybe singular in theme, but they are high on flavor.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}Strawberries scream summer and these cupcakes are chocked full of strawberries.  There are strawberries in the cake, in the middle, and in the frosting.  The cupcake portion is a simple yellow cake; totally light and tender.  The bits of fresh strawberries add freshness and juiciness inside.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}My favorite part is the macerated strawberries in the middle.  This little surprise is fresh, light, and orange scented.  It’s not too often you get fresh fruit in a cupcake and they make this dessert almost healthy, almost!  As always the Swiss meringue buttercream is lovely; slightly sweet, smooth & creamy, and full of strawberry flavor with the pureed strawberries added in.  This is the cupcake you need to kick off summer!

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}One Year Ago – Lemon Blueberry Scones

Print the Recipe!

Strawberry Cupcakes
Adapted from Brown Eyed Baker
Yield – 12 cupcakes

6 tablespoons unsalted butter, room temperature
2/3 cup sugar
1 egg
1 egg white
1/2 teaspoon vanilla
2/3 +1/4 cup flour
3 tablespoons cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
2/3 cup finely chopped strawberries

  1. Preheat the oven to 350 ˚F and line your cupcake tins with paper liners.
  2. Add the butter and sugar to the bowl of a stand mixer with a paddle attachment.  Beat for about 3 minutes or until the mixture is pale yellow.
  3. Beat in the egg completely and then beat in the egg white.  Beat in the vanilla.  Scrape the bowl as needed.
  4. Sift together the flours, powder, and salt onto parchment paper and add into the butter in two addition with the milk in between on low speed.  Mix until just combined.
  5. Fold in the strawberries and use a stand ice cream scoop to portion the batter into cupcake tins.
  6. Bake 17 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack.

Macerated Strawberry Filling
2/3 cup finely chopped strawberries
2 tablespoons sugar
1/8 teaspoon orange extract

  1. Chop the strawberries into small pieces and add to a small bowl.
  2. Add the sugar and extract to the bowl and stir.  Set aside while the cupcakes cool.
  3. Cut a cone out of each cupcake and cut off the tip of the cone.
  4. Fill each opening with the strawberries and replaces the top

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}Strawberry Swiss Meringue Buttercream
4 egg whites
1 1/4 cup sugar
pinch of salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 teaspoon vanilla
1 1/2 cup fresh strawberries
whole strawberries for garnish

  1. Place a small pot with 1/2-inch of water on the stove.  Place the bowl of a stand mixer in the pot of water.
  2. Add the egg whites, sugar, and pinch of salt to the mixing bowl.  Heat and whisk until the mixture is smooth when you feel it.
  3. Remove the bowl from the pot of water and whisk with mixer until the bowl is cool to the touch and there are stiff peaks.
  4. Beat in the butter 1 tablespoon at a time.  Beat in the vanilla.  Scrape the bowl as needed.
  5. Roughly chop and then puree the strawberries in a food processor.
  6. Add the pureed strawberries and beat the frosting until everything is light and fluffy.
  7. Add the frosting to a piping bag with a large star tip.  Pipe onto each cupcake.
  8. Cut a slice of strawberry and place on top.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}

5 Comments

Filed under Cupcakes

Peanut Butter Cup Cheesecakes

Peanut Butter Cup Cheesecakes | Pale YellowIt’s only fitting I make the desserts with the most steps for my roommates.  Their lives are not just about eating fresh and delicious treats every week, they also have to deal with all the space devoted to baking supplies and the messy dishes everywhere.  And some times they have the vital task of eating all the “ugly” ones.  Someone has to make them disappear…

peanut butter cup cheesecakes | pale yellowIt’s hard work being my roommate, clearly.  To reward them, I make Ruth and Andrea decadent treats for their birthdays full of their favorite things.  Since I know Andrea has a weakness for all things chocolate + peanut butter, and who doesn’t love a good cheesecake, it’s only fitting that I presented her with these peanut butter cup cheesecakes.

peanut butter cup cheesecakes | pale yellowPeanut butter cup cheesecakes are no joke.  There is a chocolate cookie crust, a chocolate cheesecake middle, a peanut butter no-bake cheese cake mouse layer, and then several chopped up mini peanut butter cups on top.  Overall it is a decadent snack, but the small size keeps it perfectly manageable.

peanut butter cup cheesecakes | pale yellowAndrea has been a fantastic addition to our apartment these past eleven months.  I would have never imagined we could have found such an awesome lady on Craig’s List.  Not only does she have all the desirable roommate qualities like cleanliness, timely payment for shared expenses, and a quiet, courteous demeanor, but she has become a true friend.  Navigating NYC can be a difficult task and having around literally around the corner makes life much easier.  Plus, you always need a buddy to obsess over Downtown Abbey with!

peanut butter cup cheesecakes | pale yellowI kind of wish I had one of these cheesecakes to eat right now, they were just so perfectly tiny and creamy.  Reese’s peanut butter cups are my weakness too, and adding them on top of something already decadent and sweet makes the dessert totally better!  I think you should make peanut butter cup cheesecakes for your roommate and if you don’t have a roommate make them for yourself, you deserve it!

peanut butter cup cheesecakes | pale yellowOne Year Ago – Chocolate Beet Cupcakes

Print the Recipe!

Peanut Butter Cup Cheesecakes
Adapted from Inside Bru Crew Life
Yield – 24 mini cheesecakes

2 cups oreo crumbs (20 oreos)
4 tablespoons unsalted butter, melted
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup sugar
2 eggs
2 tablespoons Greek yogurt, plain & fat-free
1 teaspoon vanilla
2 tablespoons flour
3/4 cup semisweet chocolate chips
1 teaspoon shortening
1 package (8 ounces) cream cheese, room temperature
1 (8 ounce) container Cool Whip, thawed
1/2 cup peanut butter
2 bags mini Reese’s Peanut Butter CupsPeanut Butter Cup Cheesecakes | Pale Yellow

  1. Preheat the oven to 350 ˚F and line 24 cupcake tins with paper liners.
  2. Crush the oreos into fine crumbs and mix with melted butter.  Press 2 tablespoons of the crumb mixture into the bottom of each cupcake liner.  Press firmly and set aside.
  3. In the bowl of a stand mixer with a paddle attachment beat together the cream cheese, sugar, and vanilla until well combined.  Beat in the eggs, yogurt, and flour and mix to combine.  Scrape the bowl as needed.
  4. Melt the chocolate chips and shortening the microwave in 20-second intervals stirring in between.  Add the chocolate to the cream cheese mixture and again beat to combine.
  5. Add 3 tablespoons of mixture to each crust and bake for 22 minutes.  Let set for 4 minutes before removing from the cupcake pan and cool completely on a wire rack.
  6. Beat together the cream cheese, peanut butter, and Cool Whip in the bowl of a stand mixer with a paddle attachment.  Spread evenly on top of the cooled cheesecakes.
  7. Chop up the peanut butter cups and add to the top of the cheesecakes.
  8. Store in the fridge.

peanut butter cup cheesecakes | pale yellow

4 Comments

Filed under Desserts