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!