Mini Red Velvet Cupcakes with Orange Cream Cheese Frosting

After a few crazy days of Fourth of July festivities, I am ready to get back into my normal summer routine. Don't get me wrong, the Fourth of July is my favorite holiday (it even tops Christmas), and I thoroughly enjoyed 4 days of picnics, fireworks, and fun time with family and friends. However, it seems like the holiday gets drawn out when it falls during the work week because my family had a full agenda for the entire long weekend.

When attending a picnic or a potluck, deciding what to bring is usually a no-brainer when I am home...dessert! I never turn down the opportunity to try a new  recipe that I have been eyeing on Pinterest. These cupcakes were a cake/frosting/garnish combination that I thought up myself, and after bringing them to two different parties, I can say they were a hit! The frosting does not have an overwhelming orange flavor, but it does add a little extra tang to the cream cheese frosting. The candied blueberries on top were easy to make, and they help make these cupcakes the star of any dessert table!

RED VELVET CUPCAKES
1 1/3 cups all-purpose flour
3 tbsp. cocoa powder
1/2 tsp. baking soda
Pinch of salt
3/4 cup butter
1 cup + 2 tbsp. sugar
2 eggs
1/2 tsp. red gel food coloring
2 tsp. vanilla extract
1/2 cup buttermilk

Preheat oven to 350 degrees F.

In a small bowl, mix flour, cocoa powder, baking soda, and salt.

In a separate bowl, cream the butter and sugar. Add eggs, vanilla, and red gel food coloring. Alternate adding the dry ingredients and buttermilk to the rest of the ingredients.

Pour batter into prepared mini muffin tins.

Bake for 12 minutes. Allow to cool for 3-4 minutes before removing from pan.

Recipe from Design Bake Run

ORANGE CREAM CHEESE FROSTING
8 tbsp. butter
8 ounces cream cheese
2 tbsp. orange juice
4 1/2 cups powdered sugar

Beat cream cheese and butter together. Gradually add orange juice and powdered sugar until desired consistency is achieved.

CANDIED BLUEBERRIES
Egg whites
Blueberries

Lightly brush the clean and dry blueberries with egg whites. Roll in granulated sugar. Allow to dry before garnishing cupcakes.

Yields 48 mini cupcakes

Enjoy!
Bridget

Caramel Layer Cake

One of my all-time favorite movies is The Help. Based on the book by Kathryn Stockett, the movie is emotionally touching, yet full of charming wit. One of my favorite characters in the movie is Minnie Jackson. Minnie's character makes me laugh until I cry, and she is famous for her caramel cake. I couldn't wait to make my own version of this incredibly sweet traditional Southern cake. I made a layer cake, added a caramel filling, and came up with a delicious cream cheese frosting that helps balance out the sweetness of the caramel. The four cake layers are moist and not overly sweet. If you are in the mood for a fat slice of cake and tall glass of milk, this cake will certainly satisfy your sweet tooth!

CARAMEL LAYER CAKE
1 cup butter (room temperature)
2 cups sugar
4 large eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1/8 tsp. salt
3 tsp. baking powder
1 cup milk
1/2 cup light sour cream

Preheat oven to 350 degrees. Prepare 2 9-inch cake pans by spraying with baking spray.

Cream the butter and sugar. Add the eggs and vanilla.

Add flour, salt, baking powder, milk, and light sour cream and beat until combined.

Pour equal amounts of batter into 2 prepared pans.

Bake for 33 minutes or until toothpick comes out clean and cake springs back when poked.

Cake recipe from Scrumpdillyicious

CARAMEL FILLING
2 1/2 cups sugar
1 large egg
12 tbsp. butter
1/2 cup milk
1/4 cup light sour cream
4 ounces cream cheese
1 cup powdered sugar
1 tbsp. vanilla

Heat 1/2 cup of sugar in a small saucepan over medium heat until it turns golden brown.

In a separate large saucepan over medium heat, melt together 8 tbsp. of the butter, egg, milk, light sour cream, and the remaining 2 cups of sugar.

Add the browned sugar to the large saucepan with the rest of the ingredients.

Let simmer over medium heat for about 12 minutes, stirring continuously with a heat proof spatula.

Remove caramel from heat.

In large mixing bowl, beat the cream cheese, 4 tbsp. butter, powdered sugar, and vanilla. Add the caramel mixture and beat until well mixed. Allow to cool slightly.

CARAMEL CREAM CHEESE FROSTING
8 ounces cream cheese
4 tbsp. butter (room temperature)
4 cups powdered sugar
1/4 cup caramel filling (from recipe above)

Beat the cream cheese and butter.

Gradually add the powdered sugar.

Add 1/4 cup of the caramel filling mixture to the frosting.

CAKE ASSEMBLY

Once the cake is completely cool, cut each cake in half horizontally using a serrated knife.

If the caramel filling has cooled completely, warm it in the microwave until it is a spreadable consistency.

Layer the cake with the caramel filling. Reserve some of the caramel filling to drizzle on the top of the cake.

Spread the frosting on the entire top and sides of the cake.

Drizzle the reserve caramel filling on the top of the cake.

Optional - pipe large star drops of frosting on the outer edge of the top of the cake using a decorating tip.


ENJOY!

Funfetti Cupcakes

Whenever I have to make treats for a school bake sale, I try to find a simple classic recipe that I know people will buy. While I personally enjoy cupcakes with unique flavor combinations and gourmet ingredients, I know ALL of my high school friends love Funfetti cupcakes. This simple recipe is a homemade take on the cute and delicious Funfetti cupcakes you can make with a box mix. If I were to make these cupcakes again, I would probably look for prettier smaller sprinkles. I may have gone a little overboard with the sprinkles in the batter, so feel free to reduce the amount of sprinkles used, but Funfetti is always a hit!

FUNFETTI CUPCAKES

printable recipe

3/4 cup sugar

2 tbsp. orange juice

2 eggs

1 cup plain yogurt

1/3 cup vegetable oil

2 cups flour

1 tbsp. baking powder

1/4 tsp. salt

1/2 cup sprinkles

Preheat oven to 350 degrees.

Mix sugar and orange juice until combined. Add eggs.

Mix in yogurt and oil.

Add flour, baking powder, and salt. 

Mix in sprinkles.

Divide batter among 12 sprayed or lined cupcake tins.

Bake for 18-20 minutes or until inserted toothpick comes out clean.

Remove from pan to allow cupcakes to cool.

CREAM CHEESE FROSTING

2 tbsp. butter

3 ounces cream cheese

1 tbsp. milk

2 cups powdered sugar (adjust to achieve desired thickness)

Cream butter and cream cheese in mixer.

Add powdered sugar and milk until desired thickness is achieved.

Pipe onto cooled cupcakes.

Sprinkle!

Yields 12 frosted cupcakes.

Enjoy

Almond Cupcakes with Blackberry Cream Cheese Frosting

Have you ever started making a recipe, only to learn you are out of one of the ingredients? You would think that after making many late night trips to the store, mid-recipe, I would learn to check for all of the ingredients I need before I start baking. However, when I started making these cupcakes, they didn't call for any unusual ingredients, so I was caught off guard when I discovered I was out of all-purpose flour! Normally I am good at coming up with substitutes for missing ingredients, but flour is essential in cupcake recipes.

I did another thorough investigation of my pantry, hoping I wouldn't have to venture out to the grocery store. In the back of the bottom shelf, I was pleased to discover a semi-old, half-used bag of bread flour. I can't remember what I had used bread flour for (I usually stick to all-purpose flour for all of my baking), but the combination of wanting to use up the flour and my desire to not have to go to the store initiated a new baking adventure. I decided I would use bread flour in my cupcakes.

My thoughts...would my cupcakes rise into small mountains, not rise at all, take longer to bake, have overcooked centers? After doing a little research on bread flour, I learned that it has higher protein content than all purpose flour. What does this mean for baking? Technically, bread flour should give your final product more "structure" and coarser crumbs than all-purpose flour. My taste test verdict - these could possible be the  best white cupcakes I have ever tasted! If you have any leftover bread flour sitting in your pantry, waiting to be used, give these cupcakes a try. I think they will be equally delicious no matter what type of flour you use!

ALMOND CUPCAKES
printable recipe
1/2 cup butter (room temperature)
1 cup granulated sugar
2 eggs
1 tsp. almond extract
1 1/2 cup bread flour or all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk

Preheat oven to 350 degrees F.

Cream butter and sugar until combined.

Add eggs and almond extract.

Mix in flour, baking powder, and salt, alternating with the milk. Mix until just combined.

Fill lined cupcake pan with batter.

Bake for 15 to 20 minutes or until inserted toothpick comes out clean.

BLACKBERRY CREAM CHEESE FROSTING
4 ounces cream cheese
3 tbsp. butter
3 cups powdered sugar
10 blackberries

Cream butter and cream cheese until fluffy. Mix in blackberries until smooth. Add powdered sugar until desired sweetness is achieved.

Frost cooled cupcakes and garnish with sprinkles and chocolate chip.

Yields 12 frosted cupcakes.

Recipe adapted from Crazy About Cupcakes.

Enjoy!

Red Velvet Cupcakes with Cream Cheese Frosting

I decided to have a Valentine's day themed party for friends. It gave me an excuse to make an abundance of delicious baked goods and to have my friends get together on a Sunday afternoon! I displayed all of the desserts on one table and made little signs that said what each dessert was. I knew I had to make red velvet cupcakes because of their festive red color and because they are a favorite among my friends. You can never go wrong with red velvet cupcakes, especially when they are topped with a swirl of cream cheese frosting!

RED VELVET CUPCAKES

printable recipe

6 ounces butter

2 cups sugar

1 tsp. vanilla

2 large eggs

2 to 3 tbsp. red food coloring gel

2 1/2 cups flour

1 tsp. baking soda

1/4 tsp. salt

3 tsp. unsweetened cocoa powder

1 cup buttermilk

Preheat oven to 350 degrees F.

Cream butter and sugar until smooth.

Add vanilla and eggs. Add red food coloring until desired red color is achieved.

In a separate bowl combine flour, baking soda, salt, and cocoa powder.

Add flour mixture to butter mixture, alternating with buttermilk, until just combined.

Line pan with cupcake liners and fill 2/3 full with batter.

Bake 15 minutes.

Transfer to cooling rack and allow cupcakes to cool to room temperature before decorating.

CREAM CHEESE FROSTING

8 ounces softened cream cheese

8 tbsp. butter

1 1/2 tsp vanilla

2-3 cups sifted powdered sugar 

Cream butter, vanilla, and cream cheese until fluffy.

Gradually sift in the powdered sugar, adding until desired sweetness is achieved.

Pipe onto completed cupcakes.

Garnish cupcakes with fresh raspberry and sprinkles.

Yields 12 frosted cupcakes.

Recipe adapted from Celebrating Cupcakes and Muffins

Enjoy!

Valentine's Day Cookies

Valentine's Day is two weeks away, and these cute cookies would be perfect to give away to friends or to bring to a party! I love decorating cookies with polka dots because it is easy and pretty.

I followed my recipe for Ultimate Cut Out Cookies with Royal Icing. This recipe yields 35 cookies and the cookies hold their shape while baking. I have included decorating tips as well.

ULTIMATE CUT OUT COOKIES
printable recipe
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
2 sticks butter (cold)
1 egg
3/4 tsp. vanilla extract
1/2 tsp. almond extract

Preheat oven to 350 degrees F.

Beat butter and sugar together.

Add egg, vanilla extract, and almond extract.

Mix in flour, salt, and baking powder. Mixture will be crumbly, so it is necessary to use hands to knead dough together before rolling out.

Roll dough out 1/8 inch thick onto lightly floured surface. Cut into shapes and once cookie sheet is full, place in freezer for 5 minutes before baking (this will help the cookies keep their shape.) Re-roll scraps. In order to make 35 cookies, I used a 2 1/2 inch diameter cookie cutter.

Bake cookies for 10 minutes at 350 degrees F.

Yields 35 cookies.

Recipe Adapted from Bake at 350.

NUTRITION INFO (1 cookie) Calories: 107, Carbohydrates: 13, Fat: 5, Protein: 2, Fiber: 0

ROYAL ICING
4 tbsp. meringue powder
1/2 cup water
1 lb. powdered sugar
1/2 tsp. light corn syrup
1 tsp. vanilla extract
Americolor Icing Coloring

Beat meringue powder and water until foamy. Sift the powdered sugar into the bowl and beat on low to combine (sifting the powdered sugar is essential to achieve the best texture). Add corn syrup and vanilla extract. Beat until icing becomes shiny and soft peaks form. Add desired Americolor Icing Coloring. If not using icing right away, be sure to cover with plastic wrap immediately to prevent the surface from hardening.

Yields enough icing to frost 35 cookies.

NUTRITION INFO (1/35 of total recipe) Calories: 33, Carbohydrates: 8, Fat: 0, Protein: 0, 
Fiber: 0

TIPS FOR DECORATING
When making the icing, I sift the powdered sugar using a 5 cup hand crank sifter. You can find one on Amazon for less than $10, and it will improve the smoothness of your icing.

I use Americolor Icing Coloring because it is highly concentrated and the squeeze bottles are easy to use! It is especially good for making red icing.

First, outline cookies using Wilton Tip #3. Next, flood cookies with a solid background color. To do this, slowly add water to the icing until it is the consistency of syrup. Put the thinned icing into Wilton squeeze bottles and then flood the cookies. Use a toothpick to spread the flooded icing all the way to the outlined edges of the cookie.

To add decorative polka dots to the cookies, allow the background icing to set for several minutes first. Use another squeeze bottle to dot the cookies. The background icing should still be wet enough so that the dots settle into the background color, but without mixing. Allow the cookies to sit for several hours for the icing to harden.

Happy Baking!

Ultimate Cut Out Cookies

I have been on the lookout for a good sugar cookie and frosting recipe to make cut out cookies. If you are interested in making circle shaped cookies with Buttercream frosting, I suggest using the recipe that I posted when making Carol's Sugar Cookies. Carol's cookies are moist and rich, and Buttercream frosting tastes the best! However, these cookies hold their shape better when baking. Additionally, I have recently had problems with my Buttercream frosting separating when I try to decorate my cookies with piping bags. This frosting recipe has no butter, and so it is perfect for achieving the prettiest cut-out cookie! I plan on using this cookie and frosting recipe for all my future decorated cut out cookies. I have included photos of a few products that I found helpful when baking these cookies. You will also find the nutritional information for the cookies at the bottom of the recipe - only 140 calories per iced cookie!

ULTIMATE CUT OUT COOKIES

3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
2 sticks butter (cold)
1 egg
3/4 tsp. vanilla extract
1/2 tsp. almond extract

Preheat oven to 350 degrees F.

Beat butter and sugar together.

Add egg, vanilla extract, and almond extract.

Mix in flour, salt, and baking powder. Mixture will be crumbly, so it is necessary to use hands to knead dough together before rolling out.

Roll dough out 1/8 inch thick onto lightly floured surface. Cut into shapes and once cookie sheet is full, place in freezer for 5 minutes before baking (this will help the cookies keep their shape.) Re-roll scraps. In order to make 35 cookies, I used a 2 1/2 inch diameter cookie cutter.

Bake cookies for 10 minutes at 350 degrees F.

Yields 35 cookies.

Recipe Adapted from Bake at 350.

NUTRITION INFO (1 cookie) Calories: 107, Carbohydrates: 13, Fat: 5, Protein: 2, Fiber: 0

ROYAL ICING
4 tbsp. meringue powder
1/2 cup water
1 lb. powdered sugar
1/2 tsp. light corn syrup
1 tsp. vanilla extract
Americolor Icing Coloring

Beat meringue powder and water until foamy. Sift the powdered sugar into the bowl and beat on low to combine (sifting the powdered sugar is essential to achieve the best texture). Add corn syrup and vanilla extract. Beat until icing becomes shiny and soft peaks form. Add desired Americolor Icing Coloring. If not using icing right away, be sure to cover with plastic wrap immediately to prevent the surface from hardening.

Yields enough icing to frost 35 cookies.

NUTRITION INFO (1/35 of total recipe) Calories: 33, Carbohydrates: 8, Fat: 0, Protein: 0, Fiber: 0

TIPS FOR DECORATING
When making the icing, I sift the powdered sugar using a 5 cup hand crank sifter. You can find one on Amazon for less than $10, and it will improve the smoothness of your icing.

I use Americolor Icing Coloring because it is highly concentrated and the squeeze bottles are easy to use! It is especially good for making red icing.

First, outline cookies using Wilton Tip #3. Next, flood cookies with a solid background color. To do this, slowly add water to the icing until it is the consistency of syrup. Put the thinned icing into Wilton squeeze bottles and then flood the cookies. Use a toothpick to spread the flooded icing all the way to the outlined edges of the cookie.

To add decorative polka dots to the cookies, allow the background icing to set for several minutes first. Use another squeeze bottle to dot the cookies. The background icing should still be wet enough so that the dots settle into the background color, but without mixing. Allow the cookies to sit for several hours for the icing to harden.

 


Happy Baking!

Carol's Sugar Cookies

It has been a while since I have had time to bake. Hopefully with the holidays around the corner I will have more reasons to put my apron back on! Last night was the first time I went out for Black Friday shopping, and I now believe this is an experience everyone should have at some time in their life. The first store opened at 10 pm, and I did not go to bed until 5:30 am. I was not looking for anything in particular, but had a few gift cards to spend, so figured it would be fun to go find a few deals. My best purchase? A Cuisinart ice cream maker. I have been wanting one of these so badly! I can't wait to try it out, and I have found some fun ice cream recipes, so be sure to check back soon to see my newest ice cream creations. Tonight I had a little free time, so inspired by the Christmas music that is starting to play on the radio, I decided to make my first Christmas cookies of the season. This is my favorite sugar cookie recipe from my friend Carol. I can never make them taste as good as she makes them taste, but they are always delicious and get eaten quickly because they are so good!

CAROL'S SUGAR COOKIES
4 cups flour
1 tsp. baking soda
1 lb. butter
1cup sugar
2 eggs
1/4 cup milk
2 tsp. almond or vanilla extract
1 tsp. salt

Combine room temperature butter and sugar. Add eggs, milk, and vanilla. Add baking soda and salt. Gradually add flour.

Roll out dough 1/4 inch thick and cut into circles with cookie cutter.

Bake at 350 degrees for 10 minutes.

ICING
1/2 cup butter
1 lb. powdered sugar
Pinch of salt
4 tbsp. milk
1 tsp. vanilla extract

Combine all ingredients, gradually adding the powdered sugar until well combined.

Makes about 2 dozen cookies.

Lemon Cupcakes with Lemon Butter Cream Frosting

These cupcakes are packed with fresh lemon flavor. The cake resembles a moist poundcake, and the icing is tangy and sweet! They are fun to make with fresh kiwis as garnish.


LEMON CUPCAKES
1 1/2 cups butter
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 cups sugar
5 large eggs
2 tsp. vanilla extract
4 tbsp. fresh squeezed lemon juice
Zest of 2 Lemons
1 cup of milk or buttermilk

Beat: sugar and butter together until fluffy. 

Add: eggs, vanilla, lemon juice, and lemon zest. 

Combine: flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients. After combined, add the milk and mix well.

Pour into lined muffin pans until 2/3 full. The cupcakes are very dense and will not rise much during baking. Bake at 325 degrees for 20 minutes or until inserted toothpick comes out clean and edge of cupcakes start to separate from pan.


LEMON BUTTERCREAM FROSTING
1 1/4 cups butter
2 tsp. lemon zest
6 tbsp. fresh squeezed lemon juice
6 cups powdered sugar
2 tsp. vanilla extract

Cream butter in mixer with paddle attachment. Gradually add 2 cups of powdered sugar. Add lemon zest and vanilla extract. Alternate adding rest of powdered sugar and lemon juice. Mix until smooth and creamy.

Makes 36 cupcakes and enough frosting to plentifully frost.

After cupcakes are cool, frost with butter cream frosting. Decorate with white non-perils, a white fondant pearl, and a fresh kiwi slice.