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Fishies, Cupcakes, and Shoes, Oh My!

7 Jun

Hello! What terrible weather we’ve been having. Rain, rain, and more rain, with a chance of rain. C’mon summer, where you at? With such crap weather, I have trying to keep myself busy with fun trips around Vancouver (that sadly don’t involve the beach!). This means a trip to the aquarium to see the cute monkeys and otters, and a tour of the Art Gallery’s Matisse exhibit.

It means online shopping for cheap knock-offs of the most beautiful shoes.

It means buying boxed-cake mixes for a DOLLLAR each at no-frills and turning then into cinnamon buttercream covered cupcakes.

Oh yes, Duncan-Hines does the trick!

 

German Peanut-Butter-Stuffed Chocolate Cupcakes with Cinnamon Buttercream Icing

Cupcakes

  • 1 box of German Chocolate cake mix
  • 1/2 cup oil
  • 1 1/3 cups water
  • 3 eggs
  • 1/2 cup smooth peanut butter

Icing

  • 3/4 cup softened butter
  • 2 1/2 cups confectioners sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 tbsp cinnamon

Instructions:

Preheat oven to 375 degrees and grease a cupcake pan.

In a large bowl, beat together the cake mix, oil, water, and eggs until a smooth batter forms. Beat in the peanut butter. Fill the cupcake tins with batter, and cook for 20 minutes. Recipe makes 24 cupcakes, or 12 huge cupcakes and a small cake if you have an 8×8 cake pan to use as well.

When cupcakes are cool, beat softened butter until fluffy in a medium bowl. Add 1 cup of sugar, beat, then add the milk. Add the rest of the sugar, then add the vanilla and cinnamon. Beat until a thick yet workable frosting is produced. Put frosting in a piping bag and decorate cooled cupcakes.

Tess is too cute! Topping her cake with strawberries.

Happy Rainy Day Adventures!!

 

xxx

Vegan Chocolate Cupcakes with Cinnamon Peanut Butter Icing

23 Apr

The end of exams is approaching, which means people are starting to pack up their things to fly back home for the summer. Two of my roomies are going back to Calgary for the summer and I am getting all sad and concerned over here. Two new people will be living in my house while they are gone, and I don’t know how I feel about it. Strangers! In my kitchen! In my bathroom! Obviously we all want to come visit each other, but we wont really be living together again until September. But wait! Even then, Riley is going to Paris for first semester! ūüė¶

As sad as it is to see my friends leave Vancouver, I am also excited for life in Vancouver when I’m not in school. Afternoons on the beach, picnics and summer food, going out at night and not shivering my ass off…. it will be a good time.

I made these cupcakes for an indoor picnic we had the other day (rain=indoor). Wine, cheese, baguettes, wine, chicken, cold-cuts, chocolate, pate, wine….and these. Everything was delicious- so much so that I ate everything and had to lie down and spread out like a beached whale. Cute. These cupcakes are super moist and light, while the icing is rich and slightly savoury (salty and sweet). I stole the recipe from My Little Celebration.

Vegan Chocolate Cupcakes with Cinnamon Peanut Butter Icing

Cupcake

  • 1 cup soymilk
  • 1 tsp apple cider vinegar
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1 tsp vanilla
  • 1 cup flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt

Frosting

  • 1/2 cup softened butter
  • 1/3 cup peanut butter
  • 2 cups confectioners sugar
  • 1 heaping tsp cinnamon
  • 1 tsp vanilla

Directions:

Preheat oven to 350 degrees and grease a 12 cup muffin tin.

In a medium size bowl, add soymilk and vinegar and let sit for a few minutes. Whisk, then incorporate the oil, sugar, and vanilla. In a separate bowl, mix together the flour, salt, cocoa powder, baking powder, and baking soda. Add flour mixture to wet mixture and beat until thoroughly combined.

Pour batter into muffin tin, filling up 9-10 cups, and bake for 17-20 minutes. Remove and cool for a few hours.

For icing, beat butter until fluffy. Add peanut butter and confectioners sugar. when it gets hard to beat, add cream, then add cinnamon. Place icing in a piping bag and decorate cupcakes as you wish.

Happy Baking! xxox

Dulce de Leche Cheesecake Cups

10 Apr

Dulce de leche is incredible, and I’m so happy I found a place that sells it for cheap-er! I can already see myself putting it in my next batch of brownies, or on pancakes. Rich, sweet, smooth, caramel love.

These cupcakes are crazy good. I kind of just through a bunch of ingredients into the food processor and it turned out alright. There are some things I would change with the recipe, and I recommend you follow them below!

Hope you’re all having a fantastic day!

Dulce de Leche Cheesecake Cups

  • ¬†2 x 8 oz cream cheese
  • 1/4 cup silken tofu
  • 1/4 cup flour
  • 3 eggs
  • 2 tsp vanilla extract
  • juice of two lemons (balances out the rich flavours)
  • 1/2 cup coconut sap (or honey, agave, or sugar)
  • 1 tsp cinnamon
  • 1/4 cup + 1/2 cup dulce de leche

Directions:

In a food processor, blend all ingredients except for the dulce de leche. Scrape down sides and blend until thoroughly incorporated and slightly liquidy.

Preheat oven to 350 and grease a standard 12-cup muffin tin.

Swirl in 1/4 cup of dulce de leche into cream cheese mixture, and pour into cupcake tin. Bake for 20 minutes. Cover with tinfoil if tops brown quickly. Let cool in oven for 15 minutes, then on counter for 15 minutes. Finally, cool in fridge for up to two hours. When fully chilled, spread last 1/2 cup of dulce de leche over the tops as icing!

Happy baking!

xxx

National Women’s Day Cupcakes!

8 Mar

Hello all you gorgeous females! I hope y’all had a fantastic day, doing womanly things. Ha. Right.

Actually, to tell you the truth, I was a little upset with something that happened today. On campus, a Genocide Awareness Protest was taking place, fighting for anit-abortion. Why? And why on Women’s Day?? They claimed that abortion was a level of genocide. To enhance this, they put up posters of dead, headless “fetuses” which happened to look suspiciously like dogs covered in red corn syrup. As I was staring, horrified at the scene before me, a woman came up to me and asked about my thoughts on abortion. I said I was pro-choice. This spurred her to talk about how wrong abortion was, and how it was wrong for a woman to “murder” her child.

To my relief, a pro-choice group joined in, rallying against this crazy group. I was so shocked at how they were presenting this kind of thinking at a university. I just couldn’t get it.

I am absolutely in no way saying choosing to not abort is a bad choice. But I think it should be a choice, not forced. Woman should do what they want with their body, especially if it means the difference between bringing a child into a bad life or not. If you want to abort or not, do what you gotta do.


So, with that off my chest, here are some fabulous, tasty cupcakes! Vanilla cinnamon cake with chocolate cream cheese icing. I made these from Joy the Baker’s new cookbook, ya know, the one I gushed about? I adapted them a little bit (I cant help it!) and they tasted great. I hardly ever make something simple and basic. It’s nice.

Fluffy and full of flavour!

Vanilla Spice Cupcake with Chocolate Cream Cheese Frosting

Cupcake

  • 1 1/3 cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 cup heavy cream
Frosting
  • 1/4 cup butter
  • 4 oz cream cheese
  • 1 cup confectioners sugar
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
Directions:
Preheat oven to 350 degrees.
Mix flour, baking powder, and salt together. Set aside. In a large bowl, beat butter and sugar until light and fluffy. Slowly add in eggs, then vanilla, cinnamon, and heavy cream. When thoroughly combined, pour batter into a greased cupcake pan.  Bake for 25 minutes then remove and let cool for ten minutes.While cupcakes cool, make frosting. Beat butter and cream cheese together until fluffy. Add in sugar and cocoa powder, and continue beating. Finally, add in vanilla and beat until smooth.

Frost cupcakes and top with sprinkles.

Eat with all of your lady friends and have a fantastic evening!

xx.

Chocolate Cupcakes with Chocolate Buttercream Frosting

25 Feb

I decided to post a pretty basic recipe for simple, chocolate cupcakes considering that most of my recipes are more complex in flavour and sometimes time consuming. Not these beauties! The cake is moist and almost fudgey, and the frosting is buttery and just what you need when a chocolate craving strikes.

Chocolate on chocolate...on chocolate

I kinda just winged this recipe, so if proportions seem off, just trust that it works out. The taste is proof, amiright??

Chocolate Cupcakes with Chocolate Buttercream Frosting

Cupcake

  • 3/4 cup cocoa powder
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cup sugar
  • 1 egg
  • 2 tbsp canola oil
  • 2 tbsp coconut oil (or 2 tbsp canola oil)
  • 1 cup buttermilk
  • 1/2 cup water
  • 2 tsp vanilla

Frosting

  • 3/4 cup butter, room temperature
  • 2 1/2 cups confectioners sugar
  • 1/4 tsp salt
  • 2 tbsp milk or heavy cream
  • 1/3 cup cocoa powder
  • 2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F. Grease a standard 12-cake cupcake tin.

deep, dark cupcakes

together dry ingredients and set aside. In a medium bowl, whisk together wet ingredients. Add to dry ingredients and beat thoroughly until smooth and well-combined. Pour batter into cupcake compartments, until almost full.

Bake for 25-30 minutes until a toothpick comes out clean. Cool for ten minutes on a cooling rack, then fifteen more in the fridge.

While cups are baking and cooling, make frosting. Beat frosting until fluffy. Then add rest of ingredients and beat until a thick yet fluffy frosting is formed. If milk is needed, add in small amounts.

Frost cupcakes in any fashion you wish, and garnish with chocolate bar pieces!

Happy munching!

Xox.

Now off for some drunk bowling

Banana Foster Cupcakes

16 Feb

Oh man, finally done midterms for the Reading Week. I’m so glad because I have just developed a lovely little cold and am effing exhausted!
Let us start off the break with some sassy little rum-filled cupcakes!

Banana Bonanza

 
Actually, to be honest, this recipe is just a ton of butter, cream, rum, and sugar. So, like, the best recipe ever.  I adapted it from TheButterDish and it is incredibly rich! I could only eat half of one.

Banana Buttons

We start off with a delicious banana cupcake batter, and bake it till golden. We then fill each lil’ cake with a sinfully delicious spoonful of banana’s foster. We slather the baby in a rich vanilla frosting and top it off with gorgeous caramel sauce. Yee!!

fillin'

Banana’s Foster Cupcakes¬†

Cake:

  • 1 1/4 all purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 extremely ripe bananas
  • 2 tsp vanilla extract
  • 1/2 cup heavy cream
  • 3/4 cup sugar
  • 1/2 cup unsalted butter
  • 2 eggs
Banana Foster Filling:
  • 2-3 tbsp butter
  • 3/4 cup brown sugar
  • 2 large bananas
  • 1 tsp vanilla
  • 1/4 cup spiced rum
Frosting:
  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners sugar
  • 1/4 tsp salt
  • 2 tsp vanilla
Caramel Sauce:
  • 1 1/4 cups granulated sugar
  • 1/4 cup water
  • 1 cup heavy cream
  • 1 tsp vanilla
  • 1/4 cup rum
Directions:
Preheat oven to 350 degrees F. Grease a muffin tin.

For cake, mix together salt, baking soda and powder, and flour. Set aside. In another small bowl, mix together mashed banana, vanilla, and cream. Set aside. Using a hand mixer, beat butter and sugar together until fluffy. Slowly add in eggs. When combined, alternate between adding flour ingredients and banana mixture until everything is combined. Pour batter

Suga on suga

in to muffin tin and bake for 20 minutes. When finished, cool for ten minutes and then ten more in the fridge.

For Banana foster, melt butter in a larger sauce pan on medium heat. When melted, add sugar and stir until mixture is bubbly and a deep golden colour. Add bananas, in small, diced pieces, to butter mixture. Stir bananas in sauce for 4 minutes, until bananas have a golden colour. Add rum, and continue cooking for 4 minutes. When finished, banana mixture should be a thick, caramel-like sauce.
Cut out the middles of the cupcakes, and pour in the banana foster sauce. Cool.

For frosting, beat butter and sugar together. Add in vanilla and salt, and beat until combined. Cool. When cooled enough, pipe frosting, or just spread it on cupcakes.

For caramel, heat sugar and water over medium heat in a sauce pan. Cook for ten minutes until amber in colour and reduced in volume. Remove form heat, add cream, and continue to heat until boiling. Remove form heat and stir in vanilla and rum.  Transfer caramel to a bowl, and refrigerate for 45 minutes until cool yet pourable. When read, drizzle caramel atop cupcakes.

Garnish with banana slices, or even coconut shreds, and enjoy!

Rum all around!

 

Chocolate Stuffed Raspberry Red Velvet Cupcakes with Cream Cheese Icing

13 Feb

Happy Valentine’s Day!

These are the first red-velvet-anything I’ve ever made and they turned out well! I ran out of red food dye and resorted to using raspberry and strawberry jam in the batter. I was happy with the colour it made, but even more happy with the flavour it provided. I usually HATE fruit in my chocolate…especially cherries *shiver*.

Jam and chocolate filled

I also decided last minute to stuff the cupcakes with chocolate chips the moment they came out of the oven. I’m so happy I did because they melted immediately and created a nice filling. I altered the recipe form BrownEyedBaker.

Dey so Cuuuute!

Chocolate Stuffed Raspberry Red Velvet Cupcakes with Cream Cheese Icing

Cake:

  • 4 tbsp butter, room temperature
  • 3/4 cup sugar
  • 1 egg
  • 2 1/2 tbsp coca powder
  • 1 1/2 tbsp red food colouring (or beet juice!)
  • 2 1/2 tbsp Strawberry/Raspberry jam
  • 1/2 tbsp vanilla extract
  • 1/2 cup butter milk (use normal milk with lemon juice—>cheaper)
  • 1 cup plus 2 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp lemon juice (or distilled vinegar)
  • 3/4 cup semisweet chocolate chips
Frosting:
  • 4 oz butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 1/2 cup confectioner’s sugar
  • 2 tbsp vanilla extract

Directions: 

Preheat oven to 350 degrees F. Grease a muffin tin.

Beat butter and sugar until fluffy. Add in egg and beat well.

In a separate bowl, mix together cocoa powder, jam, food colouring, and vanilla. Incorporate mixture into batter, and beat well until food colouring is dispersed evenly.

Pink is so hot right now...

Slowly add in half the buttermilk, followed by half the flour. Add the remaining buttermilk and then the remaining flour and mix thoroughly.

Add salt, baking soda, and lemon juice and mix until batter is smooth. Pour batter into greased cupcake tin and bake for 18-20 minutes, until a toothpick comes out clean. Cool on rack for 10 minutes, while you cut out little holes in each cup cake. Pull out enough cake so that you can stuff in 8 chocolate chips (or as many as you want!). When finished, cool in fridge.

While cupcakes cool, make frosting.

Beat cream cheese and butter until fluffy, then slowly add in vanilla and sugar. Keep frosting in fridge until ready to use.

Cut the corner of a ziploc bag and pour frosting inside. Pipe cupcakes, and decorate with sprinkles.

Xox.

For my roommates....y'all my Valentine's

Have a lovely day with your favourite people! Eat lotsa chocolate and spread the love!

Happy Baking!

xox