Browsing Tag

Cupcakes

Cupcakes

Gingerbread Cupcakes

December 8, 2015

IMG_0037sss

cupcak

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.

IMG_0031as

Gingerbread Cupcakes
Write a review
Print
Ingredients
  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
Instructions
  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.
Notes
  1. Frost with your favourite vanilla buttercream, or cinnamon buttercream!
Adapted from smitten kitchen - gingerbread snacking cake
b a k e a h o l i c http://www.bakeaholic.ca/
Cupcakes

Cookies & Cream Cupcakes

March 25, 2014

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
Write a review
Print
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

Cupcakes

Pumpkin Spice Cupcakes

October 22, 2013

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
Write a review
Print
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/