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Gingerbread Cupcakes

December 8, 2015



It’s the 8th of December and Adam and I haven’t put up a christmas tree yet. That’s not to say we haven’t made a valiant effort. The first weekend of December we had a neighbourhood get together and we couldn’t make it out to get a tree before then, however I did get out all the other decorations. Then this last weekend we were out of town saturday and sunday.

So, last night we ventured out after work to a u-cut tree farm we had seen a sign for up the road from us. By the time we got there it was dark, and the signs that lead us up the street and around the corner appeared to be misleading.

We couldn’t find the house or farm, and there were no signs of a christmas tree farm anywhere. We went to another garden centre and contemplated buying a living christmas tree to use outside afterwards, but the lady informed us that it needs a couple weeks to acclimatize before bringing it inside, or else the needles might all fall off. So that was a no.

We finally went to home depot for some wood and took a look at the trees, but they were all so sad looking, slumped up against the side all wrapped up. It didn’t feel like the christmas tree choosing atmosphere i had hoped for. So, we left empty handed without a tree.

I’m hoping this week or weekend we can make it out to a tree farm in the daylight to choose a tree.

In the meantime i’m trying to get some christmas baking done for our staff party this weekend. This year my favourite flavour has been gingerbread. Usually i don’t make any gingerbread men or houses, but the flavour combination definitely feels like christmas to me. I adapted this smitten kitchen recipe to make cupcakes. They were perfect. Deinitely a christmas recipe keeper. You can also make it in cake form.


Gingerbread Cupcakes
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  1. 8 tablespoons (1 stick) unsalted butter, cut into chunks
  2. 1 cup water
  3. 1 1/2 teaspoons baking soda
  4. 2/3 cup packed dark-brown sugar
  5. 1 cup unsulfured molasses
  6. 2 large eggs, room temperature, lightly beaten
  7. 2 1/2 cups all-purpose flour, plus more for pan
  8. 2 teaspoons ground ginger
  9. 1 1/2 teaspoons ground cinnamon
  10. 1/2 teaspoon ground cloves
  11. 1/2 teaspoon ground or freshly grated nutmeg
  12. 2 teaspoons baking powder
  1. Heat oven to 350 degrees. Line a muffin tin with cupcake liners.
  2. Bring water to a boil in a medium saucepan and add baking soda — it will foam up! Let stand for 5 minutes, then stir in butter until melted. Whisk in dark brown sugar, molasses. Mixture is usually just lukewarm by now, but if it still feels quite hot to the touch, set it aside to 10 to 15 minutes to cool further before using.
  3. Place flour, ground ginger, cinnamon, cloves, nutmeg, and baking powder in a fine-mesh strainer or sifter.
  4. Transfer molasses mixture to a large mixing bowl. Whisk in eggs until just combined. Sift dry ingredients over wet, then stir the wet and dry ingredients together until just combined.
  5. Pour batter into prepared muffin tin, bake for 20-25 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
  1. Frost with your favourite vanilla buttercream, or cinnamon buttercream!
Adapted from smitten kitchen - gingerbread snacking cake
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Cookies & Cream Cupcakes

March 25, 2014

Cookies & Cream Cupcakes //

This past weekend I had a party for Adam’s 30th birthday. With his new work schedule (home for 1 week, working out of town for 2 weeks) it was the first weekend he was home after his actual birthday earlier this month. I had planned a nostalgic black & white themed party, with plenty of old photos of a young Adam. He really hasn’t change much since he was little. Seriously. 

Cookies & Cream Cupcakes //

In keeping with the theme I asked the guests to wear some black and white, and the desserts were in theme too. One of Adam’s favourite ice-cream flavours is cookies & cream, so naturally I had to make the cupcakes that flavour. Plus, they fit the theme. 

Cookies & Cream Cupcakes //

Thanks to Pinterest, I made a large 30th birthday sign and taped old black and white photos of the birthday boy on it. It was simple – just cut out a large number from thick poster board. Then, I actually took pictures of old pictures (so I wouldn’t ruin them), and then develop them in black and white. I also made a rice crispy treat cake (a request after seeing one online), almond-flour brownies, and cookies. It’s funny, because everyone loves a good rice crispy treat. Even when your 30. It’s a classic.

Cookies & Cream Cupcakes //

I used the cupcake recipe from the Butter Baked Goods cookbook, and adapted the frosting recipe to make the cookies & cream part. I topped each one with a mini oreo.

Cookies & Cream Cupcakes // Cookies & Cream Cupcakes //

Chocolate Cupcakes with Cookies & Cream Frosting
Yields 24
Dense chocolate cupcakes topped with fluffy cookies and cream buttercream frosting
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For the Cupcakes
  1. 2 1/2 cups AP flour
  2. 1 1/4 cup dark cocoa
  3. 1 1/2 tsp. baking soda
  4. 1 cup butter, softened
  5. 1 cup sugar
  6. 1 cup dark brown sugar
  7. 3 eggs
  8. 1 1/2 cups milk (or almond milk/coconut milk)
  9. 3/4 cup sour cream or plain yogurt
  10. 1/2 cup warm water
  11. vanilla
For the Frosting
  1. 1 cup (2 sticks) Butter, softened
  2. 4 cups icing sugar, sifted
  3. 1/2 cup whipping cream
  4. splash of vanilla
  5. 1/2 cup chocolate graham crumbs
  6. mini oreos (optional) for garnish
For Cupcakes
  1. preheat oven to 350.
  2. 1. Sift together dry ingredients. Set aside.
  3. 2. In stand mixer with paddle attachment cream butter and both sugars on medium-high speed. Scrape down sides of the bowl.
  4. 3. Add eggs one at a time and beat well after each addition. Scrape down bowl.
  5. 4. In liquid measuring cup whisk together wet ingredients. Turn mixer to low, and add dry ingredients in three parts, alternating with liquid ingredients. Begin and end with dry. Scrape down bowl.
  6. 5. Use a small ice-cream scoop to fill cupcake liners 3/4 full.
  7. 6. Bake for 20-25 minutes until toothpick inserted inside comes out clean.
For Buttercream
  1. 1. In stand mixer with paddle attachment beat the butter until pale. Stop to scrape down along the way.
  2. 2. Turn to low, and add the icing sugar 1 cup at a time, whip until fully incorporated. Scrape down bowl. Continue with remaining icing sugar.
  3. 3. Add the milk and vanilla. Scrape down bowl. Add in the graham crumbs and mix.
  4. 4. Turn mixer to medium-high and run for 10 minutes, scraping down bowl in the middle.
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Cookies & Cream Cupcakes //


Holiday Blog Tour: Chocolate Cupcakes

December 19, 2013

cup cuppy

I’m happy to announce I am the last stop on Heather Saffer’s Holiday Blog Tour to celebrate her new cookbook The Dollop Book of Frosting.

DollopBookofFrosting In case you aren’t addicted to the Food Network like myself, Heather was the winner of the fourth season of Cupcake Wars. She was especially talented at creating unusual and delicious recipes for frosting and icings which she shares in her new cookbook. 

The Dollop Book of Frosting shares sweet and savoury recipes including creative combinations such as honey mustard frosting for corn dog cupcakes or concord grape frosting for peanut butter granola. The recipes are unique and delicious. 

For the holiday blog tour I decided on something decadent, perfect for sharing with friends and family at holiday get togethers. I prefer making cupcakes to a whole cake especially for large gatherings. it is much simpler than cutting into a cake, and the serving size is perfect. Also, I actually dislike baking and decorating entire cakes. Cupcakes are easier and more appealing at a party. Arrange cupcakes on cake stands or platters. 

You can also wrap them up in small clear treat bags and tie a big ribbon on top for individual gifting, or to take home for a late night treat. 


Chocolate Cupcakes
Yields 24
Double Chocolate Cupcakes - a moist chocolate cake topped with fluffy chocolate buttercream.
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For the Cupcakes
  1. 3/4 cup unsweetened cocoa powder
  2. 1 1/2 cups flour
  3. 1 cup sugar
  4. 1 1/2 tsp. baking soda
  5. 3/4 tsp. baking powder
  6. 2 large eggs
  7. 3/4 cup warm water
  8. 3/4 cup Almond milk (original recipe calls for buttermilk)
  9. 2 Tbs. applesauce
  10. 1 1/2 tsp. pure vanilla extract
For the Frosting
  1. 1 cup unsalted butter
  2. 1/2 Tbs. Vanilla
  3. 1/3 cup cocoa powder
  4. 3 cups powdered sugar
  5. 3/4 cup chocolate fudge
For the Cupcakes
  1. 1. Preheat oven to 325 degrees F. Sift all dry ingredients together in large bowl. Add all wet ingredients and mix well.
  2. 2. Scoop into lined cupcake pans and bake 10-12 minutes or until toothpick inserted in centre comes out clean. Remove from oven and allow to cool.
For the Frosting
  1. Cream butter until smooth by placing it in the mixing bowl fitted with the paddle attachment and mix on low speed, about 2 minutes. Add vanilla and continue mixing an additional minute. Sift cocoa powder and add to mixture. Sift sugar and slowly add and continue mixing about 3 minutes. Mix in fudge and whip until fluffy, about 5 minutes.
  2. Transfer to piping bag and pipe onto cooled cupcakes. Sprinkle with walnuts, optional.
Adapted from The Dollop Book of Frosting
Adapted from The Dollop Book of Frosting
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