Tag Archives: birthday

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowBIRTHDAY CUPCAKES!!!!  Another year, another round of cupcakes. I saw this recipe a few years ago on Joy the Baker when she made these cupcakes for her thirtieth birthday.  I was saving the recipe for a special occasion and here is the special occasion – it’s my birthday, my 3oth birthday!

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowWell, tomorrow is my actual birthday and I have a full post dedicated to that, but I celebrated (I should really say I had my first birthday celebration) Friday with cupcakes and champagne on Jackie’s deck before leaving for Costa Rica.  I wouldn’t say I’m a control freak, but I do like to be in control, so making making, planning, and celebrating my birthday is my favorite thing.  “You can sing to me now.”

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowA moist, tender, and surprisingly vegan chocolate cake with a peanut butter cookie dough filling.  Those are my favorite things.  Why make a plain vanilla or chocolate cupcake when you can make a cupcake with different fillings and flavors?!?!  Plus, the marshmallow topping gave me an excuse to break out my mini blow torch, mini blow torches are the MOST fun you can have in the kitchen! If you don’t have a mini blow torch, you could probably use the broiler, but that’s not as fun and I’m not good with broilers.

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow4Old birthday cupcakes include these from 29 and these loveys from 28.  Life is good! I am so very blessed/fortunate/lucky to live a life with a lovely kitchen suited to my baking needs and great friends & family to share said goodies with. These are fantastic cupcakes my friends! You should definitely whip yourself up a batch!!!

Print the Recipe!

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes
Adapted from Joy the Baker
Yield – 12

Chocolate Cupcakes
1 cup + 2 tablespoons flour
1 cup sugar
1/2 cup unsweetened cocoa powder, special dark
1 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon vanilla
1/3 cup canola oil
1 teaspoon white vinegar
1 cup cold water

Peanut Butter Cookie Dough
4 tablespoons unsalted butter, room temperature
1/4 cup brown sugar
3 tablespoons white sugar
1/2 teaspoon vanilla extract
2 tablespoons peanut butter
1/2 cup + 1 tablespoon flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

Marshmallow Frosting
4 egg whites
1 1/2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extractChocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow

  1. Cupcakes – Preheat the oven to 350 ˚F and line your cupcake tin with liners.
  2. Sift together the flour, sugar, cocoa powder, soda, and salt onto parchment paper.
  3. In a medium bowl, whisk together the oil, water, vanilla and vinegar. Slowly add in the dry ingredients and mix until just combined.
  4. Use a standard ice cream scoop to portion the dough evenly between the twelve cupcake tins.  Bake for 22 minutes or until a toothpick inserted comes out clean.
  5. Let cool for 10 minutes in the pan before removing and cooling completely on a wire rack.
  6. Cookie Dough – Cream the butter and sugars together until light and creamy.  You can use a mixer, but I just used a bowl and wooden spoon.  Cream in the peanut butter and vanilla.  Stir in the flour, soda, and salt.  Fold in the chocolate chips.
  7. Use a teaspoon scoop to portion the cookie dough into 12 balls.  Roll the dough into balls and keep in the fridge until you’re ready to use.
  8. Frosting – Add a little water to a small saucepan.  Place the egg whites, sugar, and corn syrup into the bowl of your stand mixer.  Whisk together and place the bowl over the simmering water.
  9. Heat and whisk until the the mixture is no longer gritty.  Remove from the heat and whip with the whisk attachment until your reach stiff peaks, about 5 minutes.
  10. Beat in the salt and vanilla.
  11. Assembly – Cut a cone out each cupcake, place a cookie dough ball in the indent.  Add the frosting to a piping bag with a star tip and pipe a generous swirl on each cupcake.
  12. Use a small blow torch to brown the frosting.Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow
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Caramelized White Chocolate Oreo Cupcakes

Caramelized White Chocolate Oreo CupcakeHere is a little peak into what I learned this weekend – I am not a party girl.  There were plenty of weekends in my early-mid twenties where I could stay out late for multiple nights in a row and be social for days.  Apparently not anymore and I am feeling it today.

Caramelized White Chocolate Oreo Cupcakes | Pale YellowNot that my “wild” weekend wasn’t worth it; it was a fantastic weekend.  And by wild I mean an all day spa service and champagne drinking type of situation.  Wild just got classy!  All those weekends of laying around and resting do not work as a banking system I can withdraw from when needed!  Needless to say, this is going to be a lazy week.

Caramelized White Chocolate Oreo Cupcakes | Pale YellowSometimes, when things are less busy, you want to make a cupcake with a lot of steps.  Lots of steps equals good times in the kitchen.  Sometimes you also need a small batch recipe that only yields six cupcakes.  These cupcakes were so tasty, I could’ve eaten twelve, but my pants can’t handle that situation!  Also, these cupcakes feature a new cooking method!  Those feel rare these days.

Caramelized White Chocolate Oreo Cupcakes | Pale YellowCaramelized white chocolate is a thing, an awesome thing.  Baking white chocolate until it becomes caramelized is super easy and changes the flavor of white chocolate from lackluster to spectacular.  All of a sudden the white chocolate has depth of flavor, nutty notes, and an amazing richness.  The possibilities for caramelized white chocolate are endless!

Caramelized White Chocolate Oreo Cupcakes | Pale YellowI made these cupcakes for Danielle because Jackie told me she liked Oreos and white chocolate; an excellent combination.  Think of this as a fancy-fied cookies and cream cupcakes.  The cake is rich and moist with a crunchy cookie on the bottom.  The frosting is sweet and flavorful.  As an added bonus, you can’t go wrong with caramelized white chocolate in the middle and drizzled on top.  These are definitely a special occasion cupcake or a cupcake to make an average day feel special!Caramelized White Chocolate Oreo Cupcakes | Pale Yellow

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Caramelized White Chocolate Oreo Cupcakes
Adapted from Love and Olive Oil
Yield – 6 cupcakes

Cupcakes
1/4 cup + 2 tablespoons coconut milk
1/3 cup vegetable oil
1 egg yolk
1 teaspoon vanilla extract
1/4 cup + 2 tablespoons sugar
1/2 cup flour
2 tablespoons + 2 teaspoons dark cocoa powder
3/8 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon Kosher salt
1/8 teaspoon cinnamon
6 Oreos, divided

  1. Cupcakes – Preheat the oven to 350 ˚F and line your cupcake tins with liners.  Take three oreos and twist them in half, place half at the bottom of each liner, cream side up.
  2. In a small bowl whisk together the milk, oil, egg, and vanilla until well combined.  In a medium bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  3. Make a well in the center of the dry ingredients and pour in the wet.  Mix until just combined.  Chop up the remaining 3 Oreos and fold into the batter.
  4. Portion the batter into each cupcake liner, about 2/3 of the way full.  Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  5. Let cool completely on a wire wrack.

Caramelized White Chocolate
8 ounces white chocolate, the bar kind, not the chips
1/3 cup coconut milk, full fat
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup powdered sugar
pinch of salt
extra Oreos for garnishCaramelized White Chocolate Oreo Cupcakes | Pale Yellow

  1. Caramelized White Chocolate Ganache – Reduce the oven temperature to 225 ˚F and cover a baking sheet with foil.  Chop up the chocolate and place it on the foil.
  2. Bake for about 15-20 minutes total, removing the chocolate every five minutes to stir the chocolate with rubber spatula.  When the chocolate turns golden brown stop.
  3. Heat the milk in a small saucepan until just warm.  Add the caramelized white chocolate and stir until well combined.  Allow to cool to room temperature.
  4. Frosting – Beat the butter in the bowl of a stand mixer with a paddle attachment until light and creamy, for about 2-3 minutes.  Add in the powdered sugar and salt and beat until fluffy.  Beat in 1/2 cup of the caramelized white chocolate ganache.
  5. Assembly – Carve a cone in the top of each cupcake and fill with 1 1/2-2 teaspoons of the caramelized white chocolate ganache.  Cut the tip off the cones and place the top back on the cupcake.  
  6. Add the frosting to a piping bag and pipe a swirl on top of each cupcake.  
  7. Cut Oreos in half and place one half on each cupcake.
  8. Drizzle with the remaining caramelized white chocolate ganache over the top.
  9. Store in the fridge, but bring to room temperature before serving.Caramelized White Chocolate Oreo Cupcakes | Pale Yellow

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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

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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

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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

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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

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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

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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

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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}

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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}

 

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