Tag Archives: cupcake


3 Feb

Little Cotton Rabbits has a cute cupcake decoration in her free patterns section- check it out!

Cupcake Decoration


Snowball Cupcakes

22 Jan

January in Vancouver has seen a nice amount of snow. So naturally, snow was our focus this month.

Snowflake Cupcakes

We tried to keep these cupcakes relatively simple in both recipe and design. Sometimes I feel with cupcakes it sometimes gets a bit crazy out there and it’s nice to have something that isn’t so overwhelmingly complex (both to make and to look at).

The cupcakes we made were just plain old vanilla, something I think is often underrated or portrayed as boring. But what I love about vanilla cupcakes is the ability to dress it up with all sorts of different flavours. It can be paired with so many things. We paired the vanilla cupcakes with fluffy vanilla frosting and dropped them immediately in coconut flakes. If your cupcakes don’t cover completely, sprinkling coconut on top should do it.

We used Martha Stewart’s recipe for our vanilla cupcakes.

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.

Here’s the recipe we used for the frosting. Thank goodness for Martha, eh?

We chose pretty blue cupcake wrappers to compliment our snow white cupcakes. There’s just something about white and blue that says wintery to me.

Which brings me to a possible twist:
To add to the white and blue theme, why not continue that into the cupcake itself? Adding some blueberries to the cupcake mix would be yum. Throw some cinnamon in there as well, it complements the blueberries nicely (experiment!)

We’ll try to get the next cupcakes of the month out a little earlier (can you guess what the theme might be?!).

Cupcake FAIL!

16 May

Cupcake Fail!

Okay, not really. They still tasted good, but boy did they look funny. More like flat muffins than perky little cupcakes.

More detail on this cupcake misadventure, coming soon!

Surprise Cupcakes

29 Mar

Devil’s Food Cupcakes are the queens of chocolate cupcakes. They are moist, and rich, and just plain delicious. However, we wanted to go one step further. We added Hershey’s chocolate kisses and mini Reese’s Peanut Butter Cups into each of our already very chocolate-y cupcakes, topped with chocolate icing.
Ingredients Needed:
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Enough Reese’s Peanut Butter Cups and Hershey’s Kisses; one for each cupcake

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.
(from Martha Stewart)
Instead of using the Chocolate Ganache Frosting Martha recommends in her book, we used her Chocolate Sour Cream Icing.

1 lb powdered sugar, sifted
1/2 cup cocoa powder
1/4 tsp salt
12 ounces room temperature cream cheese
3/4 cup room temperature unsalted butter
18 ounces bittersweet chocolate, melted & cooled
1 1/2 cups sour cream

1. Sift together powdered sugar, cocoa, and salt.
2. With an electric mixer on med-high speed beat cream cheese and butter until pale and fluffy.
3. On low speed add sugar mixture and mix until fully combined.
4. Mix in melted and cooled chocolate and then sour cream. Beat until smooth. Use immediately or frosting can be stored in fridge for five days or frozen a month. Before using, bring to room temperature and beat until smooth.

We found that the Hershey`s Kisses fared better when placed pointy side up, unless you added a bit more cupcake batter over them. Otherwise it created a sinking that would be noticeable if you didn`t ice them- we did, so it didn`t matter either way.
We also preferred the Reese’s Peanut Butter Cup cupcakes, but that`s really just a matter of preference. The kisses didn’t stay melted, or even soft, so it was just like having a big chunk of chocolate that didn’t melt properly in the middle. With the Peanut Butter Cups though, when you bit in, you actually got a surprise bite of yummy peanut butter, instead of having to bite extra hard through the kiss.
Try them both, though! Try other chocolate candies that you like – even if they don’t work out just as you want (like our kisses), they’ll still be delicious. 😀