Friday, February 18, 2011

and the winner is……

#132 Deedra from Foxy Blue and Family Too! Congrats Deedra!! I will be emailing you asap for your address. Enjoy making the cupcakes!!


Thanks for everyone who left me such sweet comments during the event. It was so nice to meet you all!!


Tuesday, February 15, 2011

Red Velvet With Cream Cheese Frosting


My favorite cupcake flavor is Red Velvet. My father sent me a link to an article talking about what is supposed to go into a true Southern Red Velvet cupcake. The article can be found here.

Here is the recipe:

Paula Deen’s Red Velvet Cupcakes from Food Network

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder ( I used dark chocolate for fun)
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes (mine took 18), turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish ( I did not do this)

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.

Notes: I halved the recipe to only make 12. I used dark chocolate cocoa powder just too see how it would taste. They are awesome! This is a great recipe! These only took 18 minutes in my oven, so keep your eyes on them.

Monday, February 7, 2011

Chocolate Cheesecake Cupcakes with Cream Cheese Buttercream


This recipe cake from The Food Network Here:


  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter, softened
  • 3/4 cup sugar, plus 2 tablespoons
  • 1 egg, at room temperature
  • 2/3 cup milk, at room temperature
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons mini semisweet chocolate chips (I used regular sized chips and it was great)
  • 2 tablespoons chopped walnuts
  • Ganache frosting, recipe follows (I did not use this)


Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside.

In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla. Stir in the chocolate chips and walnuts.

Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese filling should not be visible).

Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack.

Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.

Again. I did not use the Ganache, but in case you would like to try it this way ( I’m sure its yummy) here it is:

Ganache Frosting:

  • 3/4 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1/2 teaspoon instant espresso powder, optional

Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.

Cream Cheese Frosting: (my recipe)

  • 1/2 cup butter softened
  • 5oz cream cheese softened
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • powdered sugar

Cream butter in mixer for about 2-3 minutes.

Add cream cheese, vanilla and salt. Mix until combined.

Start adding powdered sugar. I don’t have an exact measurement because I keep adding until I have piping consistency. I like my frosting to be a bit more stiff than store bought. It makes it easier to use a tip and pipe on some good swirls.

Notes: I did not change a thing with the cupcake recipe. The “cheesecake” portion gives you enough to put in 12 cupcakes if you put approximately 1 teaspoon in each cupcake. I would use less at first to make sure you get all 12. Then add remaining batter evenly among them. Great tasting cupcake!

Friday, February 4, 2011

French Toast Cupcakes with Maple Buttercream

The recipe for these came from Bake Space:

Servings: 12

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 cup sugar
  • 1/2 cup (1 stick) unsalted butter, melted then cooled.
  • 2 eggs
  • # 1 tsp. maple extract
  • # 1/2 cup whole milk
  1. Preheat your oven to 350 degrees. Line muffin tin with baking liners.
  2. Combine flour, baking powder, cinnamon, and salt in a mixing bowl.
  3. In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract.
  4. Alternate between whisking in flour mixture and milk into your liquid mixture. Make three additions of flour and two of milk. Beat until smooth.
  5. Pour batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
  6. Cool cupcakes for 10 minutes, remove from pan and allow to cool completely before frosting. 
Maple Buttercream:

  • 1 cup butter (2 sticks), softened
  • 2 3/4 cups powdered sugar
  • 2 Tbs. brown sugar
  • 2 Tbs. maple syrup
  • 1/4 cup chopped walnuts ( I didn't use these)
  1. Place softened butter in a large bowl. Beat with electric mixer for 30-40 seconds until soft and whipped.
  2. Scrape sides of bowl. Sift powdered sugar into bowl. Beat with mixer 30-40 seconds. Scrape down sides of bowl and add the brown sugar and maple syrup.
  3. Beat for 2-3 minutes or until mixture is fluffy, scraping sides of bowl as needed.
  4. Stir in walnuts until just mixed and spread on cooled cake. (I didn't do this)
Notes: Besides omitting the walnuts, I didn't change a thing!

Monday, January 31, 2011

Welcome One and All

Lisa at A Whimsical Bohemian is hosting this beautiful event
I am so excited to participate. This is a chance to meet great new friends from around the world and I am ready to get started.
A little about me and this blog. I am a work-at-home-mom. My son is 3 1/2 and the love of my life. While he is in preschool, I work for a social network that is specifically designed for kids to interact without the worry of online predators. I really enjoy giving kids the opportunity to enjoy some online interaction in a safe environment.
This blog was started because I love to bake. It gives me great joy to bake pretty cupcakes or treats, and share them with my family and friends. After watching the movie Julie/Julia, I thought I would take the concept and start baking one new cupcake recipe per week. I have been finding them in books and on great websites and beautiful blogs. There is so much inspiration out there in our virtual world. People come up with the most delicious recipes! I am yet to find one that I don’t love!
For coming over and meeting me, I am offering a door prize. Since I love to bake, I am offering a set of my favorite tools (these are mine, yours will be brand new and in packaging):
Measuring cups and spoons, mini baking cups and 4 professional icing tips. These tips make the best swirls!
All you have to do is leave me a comment and once the contest is over on February 17th, I will pick a winner with Please leave your email so that if you win, I will be able to get in touch with you for your mailing information.
I really appreciate you stopping by my little part of the internet. Thanks for joining me!

Thursday, January 27, 2011

Chocolate Cupcakes With A Surprise

These are a combination of recipes. First I had to start with a chocolate chip cookie recipe. I used the one on the back of the Nestle Chocolate Chips package. Found here:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Then I used my 1” scoop and made 12 1” cookie dough balls, put them on a plate and off to the freezer they went.
Next I made the cupcakes. Recipe found here:
Makes 12 cupcakes
  • 3 ounces unsweetened chocolate, chopped
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream


  1. Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
  2. Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
  4. Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. 
  5. At this point, I put one cookie dough ball in each cupcake
6.  Bake, rotating pans halfway through, until tops are firm and a   cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
For the frosting, I used my favorite go-to chocolate buttercream recipe found here but I halved the whole thing to only have enough for 15 cupcakes:


Makes enough for 30 cupcakes
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 12 ounces semisweet chocolate, melted and cooled
  • 3 tablespoons milk
  • 1 1/2 teaspoons pure vanilla extract
  • 5 cups confectioners' sugar


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to over mix. 

    Notes: The cupcakes will go over the top of your pan and stick. I found this out the hard way. Next time I make these, I will use less batter in each one. They were pretty hard to get off the pan! Otherwise, tastes great. The cookies cooks perfectly inside. Yummy!

    Monday, January 24, 2011

    Margarita Cupcakes with Lime Frosting

    Hi Friends! These are the first cupcakes of the challenge. They are really yummy. (my changes and notes are in red) I got the recipe from the Wilton site and here is it directly from there:

    Margarita Cupcakes

    • 1 pkg (18.25 ounces) white cake mix (no pudding in the mix)
    • 1 can (10 ounces) frozen Margarita mix thawed (undiluted) (I used bottled since I couldn't find frozen)
    • 3 egg whites
    • 2 tablespoons vegetable oil
    • 1 tablespoon lime zest grated

    Makes: 24 cupcakes.

    Preheat oven to 350° F. Line standard muffin pan with baking cups.

    In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer. Stir in lime zest; mix completely. Fill prepared pans 2/3 full.

    Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.

    Cool in pan on cooling rack 5-8 minutes. Remove cupcakes from pan; cool completely.

    Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist.

    The Lime Frosting 
    came from this site and here it is:

  1. 8 tablespoons unsalted butter, softened

  2. 1 (8 ounce) package cream cheese, softened

  3. 2 tablespoons key lime juice (I used regular lime juice. No key limes in my area)

  4. 1 teaspoon key lime zest or 1 teaspoon lemon zest (again regular lime for me)

  5. 4 -5 cups confectioners' sugar (I used exactly 1-1 pound box)

    In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy. 
    Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.  
    If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.
    Notes: These turned out really moist and flavorful. Though I would recommend trying to find the frozen Margarita mix if you can, because it will be concentrate and therefore even more flavorful. I couldn't find frozen anywhere, so I ended up using bottled, ready to go, alcohol free mix. They still turned out yummy.