These were made with cream cheese and turned out so fluffy. For decoration, on some I used vanilla christmas chips, or this melted cinnamon icing (from the cupcakes I made). I dipped the cookies in the icing, which they soaked up quite well. I loved those cookies the most, the added cinnamon flavour was great.
Black and White Cupcakes
+cool sprinkles. Made these for a friend’s going away party. I didn’t even follow a recipe, besides the original vanilla. I had made something like this before, and all you have to do is take a portion of the batter and add a bunch of cocoa powder to it. When you’re pouring the batter into the cups, you can do half/half or more vanilla than chocolate, whatever.
You can even take the same concept, but instead of adding cocoa to the batter, add food colouring. When they bite in, it’s like SURPRISE!
Vanilla and chocolate chiffon cake!
Recipe credit: The Daring Kitchen
I fell in love with this cake after baking it for my DB challenge a few months ago. Light and fluffy, what’s not to love?! It is obviously not as easy as a box cake, but not too difficult either. It definitely requires some knowledge of how to make meringue properly, but if you follow the directions you’ll get it down right.
For the icing I used pre made stuff. Although the next time I make this chiffon cake, I want to make a whipped cream icing. The pre made stuff was super sweet and I think using a whipped cream icing would really pair well with the lightness of the cake.
I also layered the cake with blueberries and raspberries. Someone joked saying the fruit was getting in the way of the cake. I guess some people like their fruit and their cake separate, aha.
Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
You can find the recipe here
I baked this cake for my friend’s mom’s birthday and it was most definitely a success! I was so paranoid and sure that it wouldn’t turn out, but besides the top (I used a regular cake icing, because my own whipped frosting didn’t turn out, mostly because I halved the recipe which I know ruined it), everything went perfect. From the cake itself, which I am so baking again to the pastry cream, to the layering.
I had doubled the vanilla and used at least 1 tablespoon lemon zest, which really gave the cake an extra UMF!
In the future though, I would make the whole cake the day before, that way it would have time to completely set.
Honey cupcakes with a jam filling.
After putting sprinkles on the cupcakes, we realized that they had the American colours. Only a few days late. Lol, I’m not american, so really I can care less.
Simple Vanilla cupcakes
- 1 cup butter
- 1 cup superfine sugar (You can blend regular sugar, like I did with my splenda)
- 2 cups self-rising flour
- 4 eggs
- 1 tsp vanilla extract
Preheat oven to 350f. Line 18 (It really depends on how much you fill the cup, because I only got 15 cupcakes, I think) paper cups in muffin pans. Mix everything in a large bowl. The mixture is going to be on the thicker side.
I used a 1/4 scoop to scoop into the cups, you won’t need anything bigger. Bake for 20 minutes or until tooth pick comes out clean. Once removed, cool for 5 minutes and then take out of pan to cool completely before icing. ALWAYS COOL COMPLETELY BEFORE ICING!
We found that they were a little salty, but I’ve never baked with self rising before. Maybe self rising is just saltier? Next time I would definitely add another teaspoon of vanilla. ALSO, CAN I JUST SAY THEY CAME OUT PERFECTLY FLUFFY!
credit from my 500 cupcakes calendar
Double divine chocolate
- 2 cups flour
- 2/3 cup cocoa
- 1 1/4 tsp baking soda
- 3/4 butter
- 2 cups sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup buttermilk (To make, take 1/2 cup milk + 1/2 tbsp lemon juice or vinegar and let stand for 10 minutes)
Preheat oven to 350f. Line 16 cups (Once again, I got less, like maybe 13 or 14). Combine flour, cocoa, baking soda and 1/4 tsp salt in a medium bowl.
In a bigger bowl, beat butter and sugar until fluffy. Stir in eggs and vanilla. Fold in flour mixture alternatively with milk.
Spoon into cups, I used 1/4 scoop, but when they baked it seemed a little much. So maybe just don’t fully fill the 1/4 scoop. bake for 20-22 minutes or until tooth pick comes out clean. Once removed, cool for 10 minutes. Remove from pan to cool completely.
I didn’t have any regular flour left, so I used the self rising, but I cut out the baking soda (Self rising already has the needed baking soda/powder). I would for sure cut out the salt as well, which I didn’t do this time so they were also kind of salty..
Credit from ‘Easy Cupcake Recipes’ My mom bought me that book yesterday, its got lots of different cupcakes and icings. Although some of the cupcake recipes use like box cupcake mix plus other ingredients to make what the recipe is, which bothers me.
Vanilla Buttercream frosting (this recipe was in the cupcake book, but it’s a basic recipe that you’ll find anywhere)
- 1/2 cup shortening
- 1/2 cup butter
- 1 tsp vanilla (or more depending in what you like)
- 2 tablespoons milk
- 4 cups powdered sugar
So on my part, I did a pretty huge fuck up. I don’t like using shortening, but if you want a good frosting that is thick and holds it’s shape, you need it. So I just used 1 cup margarine, which still tastes fine (better than using shortening, actually), but like I said, it’s incredibly runny.
After sitting there, being depressed that I had failed and would not be able to bring my cupcakes my dad suggested flour. I googled it and found out that yes, you can use cornstarch. I had to add even more sugar to counter the taste of the cornstarch. It’s not noticeable, so that’s great.
What is also pretty great, is that I’m getting better at the certain frosting technique where you kind of swirl it. It didn’t quite stay in the shape because the frosting isn’t thick enough, but oh well. Back to cornstarch, I measured in 1/4s to add in the cornstarch. I think I used at least one cup. I also added in my failed (but very very very good) caramel icing. They aren’t Superbowl themed, like I had planned, but they do taste great!
Ugh, you know what I love most about football games? ALL THE FOOD!
Happy eating :)
Vanilla or Chocolate?
Personally, I’m a vanilla girl. Vanilla icecream, yogurt, even the scent; I love vanilla! But offer me a nice piece of chocolate, I’m definitely not going to deny it.
So for the Superbowl tomorrow, I’m making cupcakes. Not even the manliest man can deny such a yummy treat!
For the first time in an incredibly long time, my cupcakes are finally fluffy. What made the difference? Well something extremely obvious, at least I think so. THE COMPLETE EGG! I’m doing Weight Watchers, so any chance I get, I try to cut calories. Instead of using full eggs in things, I would only use the egg whites. Big mistake (unless egg whites are specified in the recipe) in baking.
I tried making a caramel icing, but it did not work out. The recipe said I could use sour cream OR milk and not having any sour cream, I used milk. I wonder if that made the difference… or maybe it was just me? I wouldn’t put it to waste though; it would be perfect for topping on ice cream or to drizzle on apples… at 1:35am, it’s definitely quite tempting.
I’m not worried, tomorrow morning I’ll just make a buttercream icing (I’m far to tired to bother making it now). Simple but always good. Either I’m going to divide and color the icings according to the two teams, or keep it natural and just use colored sprinkles. Depends on what I have in the cupboard.
My dad made a comment about combining the failed caramel with buttercream.. I bet it’s possible. I think I could do it. Maybe.
ps, if you’re going to invest in cupcake baking stuff, I would definitely get some rubber cupcake cups. I like them for when I’m baking at home, because then I don’t have to waste paper cups and they’re really easy to wash. Also, I just think they’re easier to deal with than a metal cupcake tray.
ps#2, recipes to follow when all is ‘said and iced’ ;)
Blue berry stuffed vanilla scones!
Recipe found here
As always, I used splenda to replace the sugar, but I still used the regular powdered sugar. Skim milk+lemon juice for buttermilk (For those not in the know, buttermilk does not involve any butter, it’s suppose to be kind of sour milk. For one cup of buttermilk, take milk of any percentage and add 1 tablespoon of vinegar or lemon juice.) Then I used low fat margarine. I added in maple flakes, but I didn’t add enough, so it wasn’t very noticeable.
For the blueberries, I changed it up a bit. In a bowl, I added in cinnamon, brown sugar and some maple syrop. When the scones finished cooking, it resulted in a maple-y filling that spilled out in that nice gooey sort of way.
Add some vanilla yogurt for topping on the warms scones, it’s quite good.