Posts Tagged ‘Cupcakes’

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

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/
 

Bird’s Nest Cupcakes

I made these this week and they would be great for an Easter dinner. They’re sort of like a bird’s nest cookie, except inside out. I filled them with homemade lemon curd, topped with a cream cheese buttercream and sprinkled with toasted coconut.

We’re away with some of my family at Osoyoos lake for the weekend – it was 18 degrees today. Definitely felt like summer. We walked into town for a couple hours and had lunch at a cafe, and walked back. We were out in the sun long enough to get a little bit red.

I’m really loving this warm and sunny Easter.

Hope everyone has a lovely Easter weekend with family and friends. I’ll definitely be enjoying it before school begins again on Tuesday. I am also lucky enough to be going to the Rihanna concert Monday night – should be interesting.

You will need:

24  of your favourite Vanilla Cupcakes – baked and cooled.

Toasted Coconut:

To toast coconut place pan on medium heat, add ½ cup medium unsweetened coconut to the pan and allow to heat. Once fragrant, sift around coconut continually for 5 minutes until lightly browned and toasted.

Remove from heat and place in dish to cool.

Lemon Curd:

  • 3 large eggs
  • 1/3 cup sugar
  • Grated zest of 1 (one) lemon
  • 1/2 cup lemon juice
  • 6 tablespoons butter cut into small pieces (3/4 stick)

Directions:

  1. Whisk together eggs, sugar and lemon zest in medium saucepan until light in colour.
  2. Add lemon juice and butter
  3. Cook, whisking over medium heat until the butter is melted. Then whisk constantly until the mixture is thickened and simmers gently for a few seconds.
  4. Place a medium mesh-sieve over a bowl and scrape the filling using a spatula into it. Strain the filling into the bowl.
  5. Let cool, cover with plastic wrap and push against the curd, so you do not have a film, and refrigerate to thicken.

 To assemble cupcakes:

Using a small knife, cut a circle at a diagonal into the top center of the cooled cupcake. Make sure not to cut too far down, you still want a bottom to your cupcake. Take out the ‘core’ and cut off the excess and reserve the ‘cork’ to replace on to the cupcake.

Using a small spoon, fill the center of the cupcake and replace top ‘cork’ to cover.

Buttercream:

  • 3 sticks of unsalted butter (1 ½ cups), room temperature
  • ¼ cup cream cheese, softened
  • 4 cups sifted icing sugar

1. Cream butter in stand mixer with whisk attachment for 2-3 minutes until light and fluffy. Scrape down sides.
2. Add sifted icing sugar ½ cup at a time and whip well. Scrape down sides as needed between adding more.
3. Once all icing sugar is incorporated, add in the ¼ up of cream cheese. Whip again until well incorporated.
4. Pipe onto cupcakes and then sprinkle with toasted coconut.

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