Cupcakes and Raspberry Buttercream
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Last time I baked lemon filled cupcakes I wished I had made raspberry buttercream to frost them with. This weekend I had the opportunity to make that wish come true :)
I had an order to make 5 dozen assorted cupcakes this weekend. One of the flavors was lemon filled with raspberry buttercream.
I started with basic vanilla cupcakes and this time to fill the cupcakes I used the cone method. What is the cone method you ask? Well........
basically you cut a cone shaped piece of the cupcake out so you can fill it with filling. For these cupcakes I used lemon curd. So tart and refreshing! Once the cupcakes are filled you place the piece of cake you cut out back onto the cupcake.
Now for the frosting I had a moment of failure. I wanted to use raspberry preserves in the frosting.... however, when I bought the preserves I didn't buy seedless like I meant to. I didn't want to have a million raspberry seeds in my frosting so I went for plan B and used the raspberry extract I had and a little bit of red food coloring.
The taste of the frosting was good.... but I know with raspberry preserve it would have been better! Hopefully next time I buy the right thing at the grocery store :)
In addition to my lemon cupcakes I had some extra chocolate cupcakes so I decided to top those off with the raspberry as well!
My house was full of cupcakes this weekend! It was hard not to eat them all! hahaha
I hope everyone has a great week!
Recipe:
Raspberry Buttercream Frosting
1 Cup of softened butter
1 Cup Vegetable shortening
1 tsp vanilla
5 tbsp water
2lbs confectionery sugar
Raspberry extract (to taste)
Red food coloring (optional)
Directions:
Combine butter, shortening, vanilla and water until smooth. Add in confectionery sugar and mix until smooth. Scrape down sides at least once to incorporate all ingredients. Add raspberry extract 1 tsp at a time to get desired flavor. (you can add more water or sugar to get desired consistency) Add and stir in 2-3 drops of food coloring to get pinkish red raspberry color.
I had an order to make 5 dozen assorted cupcakes this weekend. One of the flavors was lemon filled with raspberry buttercream.
I started with basic vanilla cupcakes and this time to fill the cupcakes I used the cone method. What is the cone method you ask? Well........
basically you cut a cone shaped piece of the cupcake out so you can fill it with filling. For these cupcakes I used lemon curd. So tart and refreshing! Once the cupcakes are filled you place the piece of cake you cut out back onto the cupcake.
Now for the frosting I had a moment of failure. I wanted to use raspberry preserves in the frosting.... however, when I bought the preserves I didn't buy seedless like I meant to. I didn't want to have a million raspberry seeds in my frosting so I went for plan B and used the raspberry extract I had and a little bit of red food coloring.
The taste of the frosting was good.... but I know with raspberry preserve it would have been better! Hopefully next time I buy the right thing at the grocery store :)
In addition to my lemon cupcakes I had some extra chocolate cupcakes so I decided to top those off with the raspberry as well!
My house was full of cupcakes this weekend! It was hard not to eat them all! hahaha
I hope everyone has a great week!
Recipe:
Raspberry Buttercream Frosting
1 Cup of softened butter
1 Cup Vegetable shortening
1 tsp vanilla
5 tbsp water
2lbs confectionery sugar
Raspberry extract (to taste)
Red food coloring (optional)
Directions:
Combine butter, shortening, vanilla and water until smooth. Add in confectionery sugar and mix until smooth. Scrape down sides at least once to incorporate all ingredients. Add raspberry extract 1 tsp at a time to get desired flavor. (you can add more water or sugar to get desired consistency) Add and stir in 2-3 drops of food coloring to get pinkish red raspberry color.
Vanilla Sour Cream Bundt Cake
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After sitting on the couch Friday night for a couple of hours watching the food network I became inspired to do a little baking.
I didn't feel like going crazy because I have a lot of baking to do tomorrow so I decided to bake a simple bundt cake.
Now like I said I didn't want to go crazy so, I busted out a yellow box cake mix, a box of instant vanilla pudding and got to work!
First combine the cake mix and the pudding packet. Next add in 3 eggs, 1/3 cup vegetable oil, 1 cup of water and 1 tsp of Vanilla. Once that is combined and smooth add in about a 1/4 cup of sour cream and mix well.
Normally I would add in some poppy seeds, but I didn't have any in the house so I skipped that step tonight.
The batter will be very thick so it needs to be scooped into a greased bundt pan. I use Wilton cake off to grease all my cake pans..... it works fabulously!
Once all the batter is spread evenly put the pan in your 350 degree pre-heated oven for about 45-55 minutes.
The cake will become nice and golden and when it is finished it will spring back to the touch. You can also check doneness using a toothpick or cake tester.
When you take the cake out of the oven leave it to cool in the pan on a wire rack for about 15 minutes. After that place your cake plate on top of the bundt pan and flip the cake over. If you greased your pan correctly it should slide right onto the plate no problem!
Now you will have a beautiful golden bundt cake! What you do with it next is up to you!
Sometimes I make a nice lemon glaze to drizzle over. A chocolate Ganache would be wonderful with this cake and would make it an amazing dessert, or you can do like I did and dust the cake with powdered sugar so it is more like a "breakfast cake"!
This cake can be nibbled on while it is still warm or eaten while completely cooled.
I have plenty to share if anyone wants to stop by for breakfast! HAHA!
Enjoy!
Recipe
Vanilla Sour Cream Bundt Cake
1 box yellow cake mix
1 package of vanilla or french vanilla instant pudding
3 eggs
1/3 cup of vegetable oil
1 cup of water
1 tsp Vanilla
1/4 cup Sour Cream
3 tbsp Poppy Seeds (optional)
Directions:
Combine cake mix and instant pudding. Add eggs, oil, water and vanilla and mix until smooth. Incorporate sour cream and scoop into greased bundt pan and bake at 350 degrees for 45-55 mins or until done.
Finish cooled cake with glaze of your choice or a dusting of powdered sugar.
I didn't feel like going crazy because I have a lot of baking to do tomorrow so I decided to bake a simple bundt cake.
Now like I said I didn't want to go crazy so, I busted out a yellow box cake mix, a box of instant vanilla pudding and got to work!
First combine the cake mix and the pudding packet. Next add in 3 eggs, 1/3 cup vegetable oil, 1 cup of water and 1 tsp of Vanilla. Once that is combined and smooth add in about a 1/4 cup of sour cream and mix well.
Normally I would add in some poppy seeds, but I didn't have any in the house so I skipped that step tonight.
The batter will be very thick so it needs to be scooped into a greased bundt pan. I use Wilton cake off to grease all my cake pans..... it works fabulously!
Once all the batter is spread evenly put the pan in your 350 degree pre-heated oven for about 45-55 minutes.
The cake will become nice and golden and when it is finished it will spring back to the touch. You can also check doneness using a toothpick or cake tester.
When you take the cake out of the oven leave it to cool in the pan on a wire rack for about 15 minutes. After that place your cake plate on top of the bundt pan and flip the cake over. If you greased your pan correctly it should slide right onto the plate no problem!
Now you will have a beautiful golden bundt cake! What you do with it next is up to you!
Sometimes I make a nice lemon glaze to drizzle over. A chocolate Ganache would be wonderful with this cake and would make it an amazing dessert, or you can do like I did and dust the cake with powdered sugar so it is more like a "breakfast cake"!
This cake can be nibbled on while it is still warm or eaten while completely cooled.
I have plenty to share if anyone wants to stop by for breakfast! HAHA!
Enjoy!
Recipe
Vanilla Sour Cream Bundt Cake
1 box yellow cake mix
1 package of vanilla or french vanilla instant pudding
3 eggs
1/3 cup of vegetable oil
1 cup of water
1 tsp Vanilla
1/4 cup Sour Cream
3 tbsp Poppy Seeds (optional)
Directions:
Combine cake mix and instant pudding. Add eggs, oil, water and vanilla and mix until smooth. Incorporate sour cream and scoop into greased bundt pan and bake at 350 degrees for 45-55 mins or until done.
Finish cooled cake with glaze of your choice or a dusting of powdered sugar.
Green Irish Cream Cupcakes
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In honor of St. Patrick's Day I baked up these beauties. Of course to keep with the tradition of drinking excessively and everything being green I used some Bailey's Irish Cream and tinted the cake batter green!
Since the dominant flavor in these cupcakes was going to be the Bailey's I felt no guilt doctoring up a box mix.
I simply followed the directions on the box but instead of using 1 cup of water I used a 1/2 cup of Bailey's Caramel Irish Cream and a 1/2 cup of water.
I also added in some green food coloring just to be festive!
So I wanted them to be like an emerald green... but since the Bailey's gave the batter a caramel color I was having difficulty achieving that color and I didn't want to go crazy with the food coloring and alter the taste of the cupcakes.
So this green will have to do!
On to the frosting...
Again I substituted the water/milk generally used in frosting with the Caramel Bailey's.
Can we say YUM!!
Seriously I could have just sat on my kitchen floor with a spoon and the mixing bowl full of this frosting and eaten it all!
Luckily common sense prevailed and I loaded my pastry bag with my Wilton 2D tip and the sinfully good frosting and got to Piping on the cupcakes!
By using the 2D tip I think the frosting looks like the leaves of a clover (sort of) so it went with my St. Patty's theme.
To finish the cupcakes off I drizzled with some chocolate sauce and Wha-Laaaa....
Irish Cream Cupcakes!
As a reminder these cupcakes are for adults.... The alcohol in the frosting is not cooked off. If you wanted to make these non-alcoholic you could substitute the Bailey's for an Irish Cream flavored coffee creamer.
Happy Saint Patty's Day! Sláinte!
Frosting Recipe:
Irish Cream Frosting (makes enough for 2 doz cupcakes)
1 Cup of butter (room temp)
3 cups conf. sugar
1 tsp Vanilla
3-5 tbsp Bailey's Irish Cream
Cream together butter and 3tbsp Irish Cream. Add in 3 cups of confectionary sugar and vanilla and mix until smooth. If frosting is too stiff add more Bailey's 1 tbsp at a time until you reach desired consistency. Make sure to scrape down the sides of the bowl a couple of times to make sure all ingredients are incorporated well.
Since the dominant flavor in these cupcakes was going to be the Bailey's I felt no guilt doctoring up a box mix.
I simply followed the directions on the box but instead of using 1 cup of water I used a 1/2 cup of Bailey's Caramel Irish Cream and a 1/2 cup of water.
I also added in some green food coloring just to be festive!
So I wanted them to be like an emerald green... but since the Bailey's gave the batter a caramel color I was having difficulty achieving that color and I didn't want to go crazy with the food coloring and alter the taste of the cupcakes.
So this green will have to do!
On to the frosting...
Again I substituted the water/milk generally used in frosting with the Caramel Bailey's.
Can we say YUM!!
Seriously I could have just sat on my kitchen floor with a spoon and the mixing bowl full of this frosting and eaten it all!
Luckily common sense prevailed and I loaded my pastry bag with my Wilton 2D tip and the sinfully good frosting and got to Piping on the cupcakes!
By using the 2D tip I think the frosting looks like the leaves of a clover (sort of) so it went with my St. Patty's theme.
To finish the cupcakes off I drizzled with some chocolate sauce and Wha-Laaaa....
Irish Cream Cupcakes!
As a reminder these cupcakes are for adults.... The alcohol in the frosting is not cooked off. If you wanted to make these non-alcoholic you could substitute the Bailey's for an Irish Cream flavored coffee creamer.
Happy Saint Patty's Day! Sláinte!
Frosting Recipe:
Irish Cream Frosting (makes enough for 2 doz cupcakes)
1 Cup of butter (room temp)
3 cups conf. sugar
1 tsp Vanilla
3-5 tbsp Bailey's Irish Cream
Cream together butter and 3tbsp Irish Cream. Add in 3 cups of confectionary sugar and vanilla and mix until smooth. If frosting is too stiff add more Bailey's 1 tbsp at a time until you reach desired consistency. Make sure to scrape down the sides of the bowl a couple of times to make sure all ingredients are incorporated well.
Cake Balls
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I'm sure most of you have seen or heard about Cake Pops and Cake Balls. They are definitely a huge trend right now. I believe Bakerella started making these perfect bite size morsels and it was a truly Genius idea!!
The first time I made Cake Pops was around Christmas time. They are definitely labor intensive but in the end definitely worth it in my opinion!
This time I was making cake balls (same as cake pops but without the stick) for an order. One of the best part of making these is you get to totally cheat and use everything store bought!
I started with boxed yellow cake mix and baked up a 12inch round cake.
Once the cake is cooled completely I smash it to smithereens in a bowl. You basically want to make the cake all crumbs... no big pieces.
Next I incorporated 1 container of store bought buttercream frosting. To make sure all the cake is coated with frosting I have found it is really best to just get down and dirty use your hands.
Once it was all incorporated and my hands were washed I used my cookie scoop to scoop out nice and uniformed size cake balls. I put them onto a cookie sheet that was covered with tinfoil and once they were all scooped into the freezer they went.
After about an hour in the freezer the cake balls came back out to be hand rolled so they were smooth and compact and then I popped them back into the freezer while I melted the chocolate.
For this order I used light pink candy melts. Once the chocolates were all melted and I was ready to dip the cake balls I took them out of the freezer 2 at a time for dipping.
The dipping is the most difficult part and time consuming part of making these. I think I need to invest in a candy dipping set but for this order I used just a plain old spoon.
I placed each ball in the bowl of chocolate and spooned more chocolate over the ball to cover it completely.
Using the spoon I lifted out each cake ball and tapped the spoon on the side of the bowl a few times to get off the excess chocolate. Once the ball was covered and the excess chocolate tapped off I slid each ball off the spoon and onto another foil covered pan so the chocolate could harden.
Once all of the cake balls were covered and hardened, I used the extra chocolate to decoratively drizzle on the balls.
I think the final product always looks so cute and sophisticated! And they taste AWESOME!
In the end, one box cake and 1 container of frosting yielded 32 cake balls.
These cake balls were accompanied by some cookie dough and peanutbutter cup cupcakes! Here is what everything looks like all packaged and ready to be delivered!!
Have a happy week of baking!!!
The first time I made Cake Pops was around Christmas time. They are definitely labor intensive but in the end definitely worth it in my opinion!
This time I was making cake balls (same as cake pops but without the stick) for an order. One of the best part of making these is you get to totally cheat and use everything store bought!
I started with boxed yellow cake mix and baked up a 12inch round cake.
Once the cake is cooled completely I smash it to smithereens in a bowl. You basically want to make the cake all crumbs... no big pieces.
Next I incorporated 1 container of store bought buttercream frosting. To make sure all the cake is coated with frosting I have found it is really best to just get down and dirty use your hands.
Once it was all incorporated and my hands were washed I used my cookie scoop to scoop out nice and uniformed size cake balls. I put them onto a cookie sheet that was covered with tinfoil and once they were all scooped into the freezer they went.
After about an hour in the freezer the cake balls came back out to be hand rolled so they were smooth and compact and then I popped them back into the freezer while I melted the chocolate.
For this order I used light pink candy melts. Once the chocolates were all melted and I was ready to dip the cake balls I took them out of the freezer 2 at a time for dipping.
The dipping is the most difficult part and time consuming part of making these. I think I need to invest in a candy dipping set but for this order I used just a plain old spoon.
I placed each ball in the bowl of chocolate and spooned more chocolate over the ball to cover it completely.
Using the spoon I lifted out each cake ball and tapped the spoon on the side of the bowl a few times to get off the excess chocolate. Once the ball was covered and the excess chocolate tapped off I slid each ball off the spoon and onto another foil covered pan so the chocolate could harden.
Once all of the cake balls were covered and hardened, I used the extra chocolate to decoratively drizzle on the balls.
I think the final product always looks so cute and sophisticated! And they taste AWESOME!
In the end, one box cake and 1 container of frosting yielded 32 cake balls.
These cake balls were accompanied by some cookie dough and peanutbutter cup cupcakes! Here is what everything looks like all packaged and ready to be delivered!!
Have a happy week of baking!!!
Chocolate Cupcakes with Nutella Swirl and "That's the best frosting I've ever had"
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Yes you read the title of this blog correctly! The frosting I used for these cupcakes is actually called "That's the best frosting I've ever had"
The recipe is a bit unconventional so I was definitely a little skeptical... but more about that in a minute.
The cupcakes I made aren't anything super special. I started with a dark chocolate cupcake and I wanted to spice it up a little so I thought I would add a Nutella swirl. I love Nutella... it is so creamy and rich... very yum!
Well I filled my muffin pan and made little swirls of nutella on top of each cupcake. I thought the swirl would sink into the batter as it was baking but that didn't happen.
The Nutella swirl ended up on top... it isn't the prettiest looking thing but that yummy hazelnut flavor will still make it into each bite so it will be fine!
While my cupcakes were cooling I worked on the frosting. I stumbled across this recipe while reading through baking blogs. The exact blog I found it on is Tasty Kitchen Blog
Now I mentioned earlier that this recipe is a bit unconventional and I wanted to see if it actually lived up to its name!
To start the recipe you mix 1 cup of milk with 5 tablespoons of flour in a saucepan. Yes you read that right... flour in a frosting recipe! Next you heat up the mixture on the stove, stirring constantly until it becomes very thick.
Once that is nice and thick remove it from the heat and let it cool COMPLETELY. According to the blog I found this on the milk/flour mixture being cool is very important.
While the mixture is cooling combine 1 cup of butter and 1 cup of sugar in the mixer. It needs to be beaten until smooth and fluffy.
Once the milk mixture is cool stir in 1 tsp vanilla and then add the entire mixture to the mixing bowl.
The recipe says to "beat the living day lights out of it" which I did... but the consistency was a little "runny". I think I may have over beaten and the frosting began to break down. The taste however... that was PHENOMENAL!
The consistency is supposed to be whipped cream like... and mine was similar just not quite as stiff. Because of that instead of piping on the frosting I just smeared it on using an offset spatula.
My husband was my taste tester and he said the frosting and cupcake were a perfect marriage!
I will definitely be making this frosting again and suggest you try and make it too!
Recipe:
The recipe is a bit unconventional so I was definitely a little skeptical... but more about that in a minute.
The cupcakes I made aren't anything super special. I started with a dark chocolate cupcake and I wanted to spice it up a little so I thought I would add a Nutella swirl. I love Nutella... it is so creamy and rich... very yum!
Well I filled my muffin pan and made little swirls of nutella on top of each cupcake. I thought the swirl would sink into the batter as it was baking but that didn't happen.
The Nutella swirl ended up on top... it isn't the prettiest looking thing but that yummy hazelnut flavor will still make it into each bite so it will be fine!
While my cupcakes were cooling I worked on the frosting. I stumbled across this recipe while reading through baking blogs. The exact blog I found it on is Tasty Kitchen Blog
Now I mentioned earlier that this recipe is a bit unconventional and I wanted to see if it actually lived up to its name!
To start the recipe you mix 1 cup of milk with 5 tablespoons of flour in a saucepan. Yes you read that right... flour in a frosting recipe! Next you heat up the mixture on the stove, stirring constantly until it becomes very thick.
Once that is nice and thick remove it from the heat and let it cool COMPLETELY. According to the blog I found this on the milk/flour mixture being cool is very important.
While the mixture is cooling combine 1 cup of butter and 1 cup of sugar in the mixer. It needs to be beaten until smooth and fluffy.
Once the milk mixture is cool stir in 1 tsp vanilla and then add the entire mixture to the mixing bowl.
The recipe says to "beat the living day lights out of it" which I did... but the consistency was a little "runny". I think I may have over beaten and the frosting began to break down. The taste however... that was PHENOMENAL!
The consistency is supposed to be whipped cream like... and mine was similar just not quite as stiff. Because of that instead of piping on the frosting I just smeared it on using an offset spatula.
My husband was my taste tester and he said the frosting and cupcake were a perfect marriage!
I will definitely be making this frosting again and suggest you try and make it too!
Recipe:
- 5 Tablespoons Flour
- 1 cup Milk
- 1 teaspoon Vanilla
- 1 cup Butter
- 1 cup Granulated Sugar (not Powdered Sugar!)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. Beat it until it all combines and resembles whipped cream.
Lemon Filled Cupcakes
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Lemon used to be one of those flavors I wasn't a fan of until my mid 20's. I am now IN LOVE with Lemon! The light tart taste in my favorite in cake, pie, cookies and of course CUPCAKES!
I decided to whip up a batch this weekend!
I started with a basic vanilla cupcake recipe and added a splash of lemon extract. They baked up beautiful and golden!
For the filling I mixed up some buttercream frosting with lemon curd. The mixture was creamy and tart... seriously the perfect combination!
To fill the cupcakes I used a pastry bag and filling tip. This method always works out fine but next time I think I will try out "the cone" method of filling so I can get more of that delicious lemon flavor in my cupcakes!
I didn't want to go too crazy with the flavors this time so I made a basic buttercream to frost these... next time I think I would like a light fluffy raspberry buttercream. It would be a pairing made in heaven!
To finish off these beauties, I sprinkled some granulated sugar on top and garnished with half of a "Lemonade" Girl Scout Cookie.
It is not often that I eat my finished cupcakes... well because if I did I would have some serious issues.... but this time I could not resist! They were simply marvelous! Quickly becoming a fast favorite of mine :)
I hope everyone enjoys their week!
I decided to whip up a batch this weekend!
I started with a basic vanilla cupcake recipe and added a splash of lemon extract. They baked up beautiful and golden!
For the filling I mixed up some buttercream frosting with lemon curd. The mixture was creamy and tart... seriously the perfect combination!
To fill the cupcakes I used a pastry bag and filling tip. This method always works out fine but next time I think I will try out "the cone" method of filling so I can get more of that delicious lemon flavor in my cupcakes!
I didn't want to go too crazy with the flavors this time so I made a basic buttercream to frost these... next time I think I would like a light fluffy raspberry buttercream. It would be a pairing made in heaven!
To finish off these beauties, I sprinkled some granulated sugar on top and garnished with half of a "Lemonade" Girl Scout Cookie.
It is not often that I eat my finished cupcakes... well because if I did I would have some serious issues.... but this time I could not resist! They were simply marvelous! Quickly becoming a fast favorite of mine :)
I hope everyone enjoys their week!
Happy 20th Birthday Deana!!!
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This week I also made a 20th birthday cake for a family friend! She turned 20 and wanted a cake using the colors Pink, Black and White.
First things first I started with a basic 2 tier vanilla cake. I filled the cake with a cookies and cream filling and frosted it in buttercream.
The fun part came next! I decided to make the cake Zebra Print! I watched a few youtube videos and it seemed easy enough!
So after about 45 minutes this is what I ended up with.....
Personally I was in love with my own cake! lol
Deana's Mom wanted a cake and cupcakes for the party. I was lucky enough to find a cupcakes stand at Lorraine's Cake and Candy Supply is Hanover (new fav place!!!) so I knew it was going to look awesome!
I made 3 types of cupcakes.... Vanilla, Chocolate and Cookies and Cream. I used buttercream to frost all of them.
The Frosting colors were Black, Hot Pink and White. Using the Wilton striping method I piped swirls onto the cupcakes. I wish I took more pictures during the process but I was on a deadline... so here is the final product...
I really loved making this cake and I hope Deana, her family and friends enjoyed it!
First things first I started with a basic 2 tier vanilla cake. I filled the cake with a cookies and cream filling and frosted it in buttercream.
The fun part came next! I decided to make the cake Zebra Print! I watched a few youtube videos and it seemed easy enough!
So after about 45 minutes this is what I ended up with.....
Personally I was in love with my own cake! lol
Deana's Mom wanted a cake and cupcakes for the party. I was lucky enough to find a cupcakes stand at Lorraine's Cake and Candy Supply is Hanover (new fav place!!!) so I knew it was going to look awesome!
I made 3 types of cupcakes.... Vanilla, Chocolate and Cookies and Cream. I used buttercream to frost all of them.
The Frosting colors were Black, Hot Pink and White. Using the Wilton striping method I piped swirls onto the cupcakes. I wish I took more pictures during the process but I was on a deadline... so here is the final product...
I really loved making this cake and I hope Deana, her family and friends enjoyed it!
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