Archive of ‘Cupcakes’ category

Cookies & Cream Cupcakes

Cookies & Cream Cupcakes // bakeaholic.ca

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 // bakeaholic.ca

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 // bakeaholic.ca

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 // bakeaholic.ca

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 // bakeaholic.ca Cookies & Cream Cupcakes // bakeaholic.ca

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.
b a k e a h o l i c http://www.bakeaholic.ca/
Cookies & Cream Cupcakes // bakeaholic.ca

Holiday Blog Tour: Chocolate Cupcakes

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. 

cyiuph

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
b a k e a h o l i c http://www.bakeaholic.ca/

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes // Bakeaholic.ca

Pumpkin Spice Cupcakes // Bakeaholic.caPumpkin Spice Cupcakes // Bakeaholic.caI have wanted to bake these cupcakes ever since I received Butter Baked Goods new cookbook – they were, after all, pumpkin. 

‘Tis the season. hashtag everything pumpkin. 

I was saddened to see my two sugar pumpkins we bought at the pumpkin patch, were rotten. I’m not sure if it is because it was too early in the month, or that they were still partially in the plastic bag in our kitchen but they won’t be made into pumpkin pie anytime soon. Guess we’ll have to make another visit to the farm sometime soon. 

Luckily, I’m also fully stocked on pumpkin puree in case the mood strikes for a pumpkin inspired eat, be it sweet or savoury. 

I made these for the opening of our community club house last weekend – they were a hit. I think I’ll make them for our halloween parties coming up. 

Adam and I have two parties to attend, and one costume idea so far. I’m sort of over Halloween this year… I still love the holiday, and I’m excited to decorate the house and hand out candy but the whole dressing-up and partying thing has run its course I think. 

Are you going out for Halloween?? What are you dressing up as?

We almost made it to Halloween without opening the candy – I bought it about a month ago, you know when school started and they already had Halloween loot out?

Now, Christmas decor has already taken over the stores and Halloween items are on the 50% off shelf. Tonight Adam was craving something sweet and broke into his bag of CRUNCH bars. We almost made it – 9 days to go. Apparently they don’t taste as good as he remembers. Thankfully I don’t like them, so I am not tempted.

However, if the Reese’s bag is opened I can’t be blamed for my actions. 

Pumpkin Spice Cupcakes // Bakeaholic.ca

These cupcakes are delicious with a hint of spice and billowy soft cream cheese frosting. I made 30 regular sized cupcakes with plenty of frosting. 

pumpin cucpakes

bakeah1341

Pumpkin Spice Cupcakes
Serves 30
Fluffy moist pumpkin spice cupcakes topped with pillowy soft cream cheese butter cream frosting
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Cook Time
18 min
Cook Time
18 min
For the Cake
  1. 2 cups cake flour (or, all purpose flour)
  2. 2 tsp. baking powder
  3. 1 tsp. baking soda
  4. Large dash of pumpkin spice ( 2 tsp. cinnamon, 1 tsp. ground ginger, 1 tsp. nutmeg)
  5. 1 cup vegetable oil
  6. 1 cup granulated sugar
  7. 1 cup dark brown sugar
  8. 4 large eggs, room temperature
  9. 2 cups pumpkin puree
For the Cream Cheese Butter Cream
  1. 1 1/2 cups butter, room temperature
  2. 1/2 cup cream cheese, room temperature
  3. 1/4 cup whole milk/cream/coconut milk (choose one)
  4. 6 cups sifted icing sugar (sift icing sugar first, then measure 6 cups)
  5. 1 Tbs. pure vanilla
To make the Cake
  1. Pre-heat the oven to 350 degrees F. Line a cupcake/muffin tray with liners.
  2. In a large bowl with a sieve placed on top sift together the flour, baking powder, pumpkin spices and baking soda. Set aside.
  3. In another bowl, add the oil and both sugars and whisk by hand until well combined. Add the eggs one at a time and whisk after each addition. The batter with get thick.
  4. Add the liquid ingredients to the dry ingredients and whisk again - it will be hard to do this by hand, but continue mixing until well incorporated. *If you want, you can always do this in a stand mixer, I just liked mixing this the old fashioned way*
  5. Add the pumpkin and whisk again until well incorporated - the batter will begin to thin out again, and become silky smooth.
  6. Using an ice cream scoop or a 1/4 cup measuring cup fill each paper liner 3/4 full with batter. I made 30 cupcakes with this recipe, depending on the size of your muffin tin.
  7. Bake in a pre-heated oven for 18 minutes, until toothpick inserted in comes out clean - the tops of the cupcakes should spring back when touched.
  8. Allow cupcakes to cook on wire rack.
To make the Butter Cream
  1. In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high-speed until very pale in colour. Scrape down the sides of the bowl a few times while beating to make sure it is fully incorporated.
  2. Turn the mixer to slow and add the icing sugar slowly - mix well after each addition, turning the speed up and then back to low before adding in the next addition. Slowly add the vanilla and milk. Scrape down the sides once again.
  3. Turn the mixer to high and let it run for 10 minutes, stopping once or twice to scrape sides. The batter will become light, fluffy and silky.
  4. Transfer to piping bag, and pipe onto cooled cupcakes. Top with mini-pumpkin candy if desired.
Notes
  1. Store on countertop covered for 1-3 days. Store extra butter cream in fridge.
Adapted from Butter Baked Goods Cookbook
Adapted from Butter Baked Goods Cookbook
b a k e a h o l i c http://www.bakeaholic.ca/
 

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