Tag Archives: white chocolate

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

Print the Recipe!

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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January 7, 2013 · 5:00 am

Gingerbread Cupakes

Gingerbread Cupcakes // Pale Yellow

One year ago I made some cupcakes for Stacey’s birthday.  I took some pictures of the cupcakes and typed up the recipe.  Then I put the pictures, some words, and the recipe together to form a blog post.  Finally I hit publish.  I clearly have not become rich and famous from this blog, but I have been having a whole lot of fun!

Gingerbread Cupcakes // Pale Yellow

Sometime this month I will do a proper first birthday for the blog, but I have a bit of baking burnout from the holiday baking season.  There is still a backlog of recipes to type up, photos to edit, and posts to write.  Gingerbread maybe slightly out of season, but who cares?  I can do what I want!

Gingerbread Cupcakes // Pale Yellow

These little cupcakes had a great flavor but I prefer a lighter density when eating cupcakes.  The gingerbread felt more like a bread than a cupcake.  However, the frosting was super fun!  The creamy, whipped frosting was perfect on this dense cake.  The hint of white chocolate flavor paired nicely with the spicy cinnamon and ginger.

Gingerbread Cupcakes // Pale Yellow

One Year Ago – Salted Caramel Chocolate Cupcakes

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Gingerbread Cupcakes
Adapted from Cookies & Cups
Yield – 24 mini cupcakes

1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, room temperature
1/3 cup dark brown sugar
1/4 cup molasses
1 egg
1/2 cup hot water

  1. Preheat the oven to 350 F and line mini cupcake tins with liners.
  2. Sift together the flour, powder, soda, ginger, cinnamon, nutmeg, and salt onto wax paper.
  3. Beat together the butter, sugar, and molasses until light and cream.  Beat in the egg until well combined.
  4. On low, beat in the dry ingredients and hot water in alternative batches.
  5. Use a 2-tablespoon scoop to portion the dough into cupcake liners.
  6. Bake for 12 minute or until a knife inserted inside comes out clean.  Let cool completely on a wire rack.

Frosting
4 ounces cream cheese, room temperature
1 box (3.5 ounces) white chocolate instant pudding
2/3 cup cold milk
4-6 ounces thawed Cool Whip

  1. Cream the cream cheese until light and fluffy, about 2 minutes.
  2. Add in the milk and instant pudding.  Beat until well combined and scrape the bowl as needed.
  3. Fold in the Cool Whip until the frosting reaches the desired consistency.
  4. Pipe on top of the cupcakes.Gingerbread Cupcakes // Pale Yellow

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December 24, 2012 · 5:00 am

Chocolate Cupcakes with White Chocolate Peppermint Buttercream

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

Merry Christmas!! Many of you have seen these cupcakes before, but few of you have had the opportunity to eat them.  I made these cupcakes not for a birthday or holiday party, but to use for my Christmas card this year.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

This is the card I sent out to my friends and family, cheesy and awesome all in one!  Everyone sends out cards with their adorable children on the front, so I thought I would send out a card with my blog baby.  Kind of not the same thing, but I think it’s hysterical!

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

These cupcakes are quite tasty!  I used my favorite dark, rich, and moist chocolate cupcake recipe.  I only made 9 cupcakes because I didn’t want there to be waste, double the recipe as needed.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

The frosting uses my favorite – Swiss meringue buttercream – as a base with melted white chocolate and plenty of peppermint extract.  I’ll admit, I’m not the biggest fan of white chocolate, but there are occasions when white chocolate is the right choice, this is one of them.  The buttercream is silky smooth with delicate flavor from the white chocolate and the minty glow from the peppermint extract.  This is one of best frostings I have made, perfectly creamy and not to sweet.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

Altogether, the cupcake is a Christmas miracle in every bite!  It may be too late to make these for your holiday get together, but save the recipe for next year.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

No worries, this is only a short break from the cookie marathon!  This week and next week will feature the rest of the cookies I’ve made for cookie platters.  If you missed the previous cookie posts, here they are: Pumpkin Truffles, Candy Cane Truffles, Peppermint Blossoms, Eggnog Cookies, and Pecan Bark.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

I would like to wish you and your families a very Merry Christmas!  I hope the next few days are filled with delicious food, family, friends, joy, and lots of love!

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

Print the Recipe!

Chocolate Cupcakes
Yield – 9 cupcakes
Adapted from Chocolate Cupcakes with Vanilla Frosting

3/4 cup flour
1/3 cup cocoa, I used Hershey’s Dark
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup vegetable oil
1 teaspoon vanilla
1/4 cup whole milk
1/3 cup hot water

  1. Preheat the oven to 350 F.
  2. Add the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.
  3. Beat together the eggs, oil, vanilla, and milk in a small bowl and add to the dry ingredients.
  4. Mix until just combined and then scrape down the sides.  Turn on the mixer and add the hot water slowly until well combined.
  5. Fill 9 cupcakes liners with a basic ice cream scoop and bake for 15 minutes or until a toothpick inserted into a cupcake comes out clean.  Cool completely on a wire rack.

White Chocolate Peppermint Swiss Meringue Buttercream
Adapted from Brave Tart

2 1/2 ounces egg whites
2 1/2 ounces sugar
1/4 teaspoon Kosher salt
1 cup (2 sticks), room temperature
1 cup white chocolate chips
1 teaspoon peppermint extract
optional – red food coloring, green sprinkles

  1. Combine the egg whites, sugar, and salt in the bowl of a stand mixer.  Place the mixing bowl in a double boiler.  The pot only needs to have a thin layer of simmering water.
  2. Whisk the egg whites frequently while they heat.  Cook until the mixture is no longer gritty.
  3. Attach the bowl to the mixer and whisk on high speed for 6-10 minutes or until the bowl is cool to the touch.  The egg whites should have whipped into a stiff, shiny, meringue.
  4. Add the white chocolate to a bowl and place over the pot of simmering water.  Stir until the chocolate chips are melted.  Allow to cool.
  5. With the mixer still going on medium speed, add in the butter 1 tablespoon at a time.  The frosting may get a little loose, but just keep beating, it will all come together and get stiff.
  6. Pour in the cooled, melted chocolate and the peppermint extract, beat until combined and smooth.
  7. Add streaks of red food coloring to the inside of a piping bag using a paint brush.  Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow
  8. Carefully add the frosting inside and pipe on top of the cupcakes.  Add green sprinkles and decorate as desired.Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

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December 17, 2012 · 5:00 am

Pumpkin Truffles

Pumpkin Truffles // Pale Yellow

After work on Fridays I usually do one of three things: happy hour “data meetings” with some co-workers, a little run at the gym (base case scenario), or I try to catch up on life.  This past Friday, like most of America, I sat in front of t.v. in disbelief.  I remember doing the same thing 14 years ago as a high school student watching the events of Columbine unfold.  As a 28 year old teacher I cannot begin to fathom what those teachers, children, and school have experienced.  Words escape me.  My thoughts and prayers are with those children, teachers, their families, and the Newtown community.  Bridget and Callye wrote some beautiful words on their blogs.

Pumpkin Truffles // Pale Yellow

I ruined an entire box of these truffles because they got wet and the white chocolate softened.  Many friends will not be able to taste the pumpkin truffles this year.  That is unfortunate because these are amazing!  Pumpkin truffles are my favorite Christmas cookie, a last little reminder of fall before the doom and gloom of winter.

Pumpkin Truffles // Pale Yellow

Even though I am a chocolate person, I understand not everyone is, so I try to include non-chocolate cookies on my cookie platter.  White chocolate is not technically chocolate anyway.  This cookie takes my favorite pumpkin bread recipe, mashes it up with cream cheese and dips it in white chocolate.  There is no way this can turn out badly.

Pumpkin Truffles // Pale Yellow

To make things simpler I made the pumpkin bread a few days before, let the bread cool completely, and then wrapped snugly in plastic wrap.  I tore the bread apart and threw the pieces in the mixer with softened cream cheese.  Mixing for about a minute on low perfectly mixes the bread the cream cheese for easy scooping.  A little bit of rolling, refrigerating, and dipping gives you a delightfully delicious treat!  Sprinkle some ground gingersnaps on top and you’re done, delicious!

Print the Recipe!

Pumpkin Truffles
Adapted from Pumpkin Muffins
Inspired by How Sweet it is
Yield ~ 70

2 eggs
3/4 sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
15 ounce pumpkin, just the pureed pumpkin
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
8 ounces cream cheese, room temperature (1/3 fat)
24 ounces white candy melts
shortening
10 gingersnaps, crushed

  1. Preheat the oven to 375 F and grease a loaf pan.
  2. Whisk together the eggs and sugar until well combined.  Whisk in the oil, applesauce, and vanilla until mixed together.  Finally, whisk in the pumpkin.
  3. Sift together the flour, powder, soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves onto wax paper.
  4. Add the dry ingredients to the wet and stir until just combined.
  5. Pour into a 9″ loaf pan and bake for 40-50 minutes or until a toothpick inserted inside comes out clean. Do not overbake!
  6. Let cool completely on a wire rack.  Wrap in plastic until you’re ready to make the truffle portion.
  7. Break the bread into pieces and add to the bowl of a stand mixer with a paddle attachment.  Mix on low until the bread is broken into small pieces.  Add in the cream cheese and mix until well combined.
  8. Use a 1 tablespoon scoop to portion the truffles.  Roll the into balls and refrigerate for at least an hour.
  9. Add the candy melts to bowl set over a pan of simmering water.  Stir often and add shortening until the melted chocolate reaches the desired consistency, thinner is better.
  10. Sprinkle with crushed gingersnaps and set on wax paper to harden.

 

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