Posts Tagged ‘Frosting’

Miniature Evil

October 17, 2010

Today was my sister’s bachelorette spa party. The wedding is just a few weeks away now! Like my nails?  We had a blast at Juko Nail & Skin Rescue in Wicker Park. I highly highly recommend Juko for all your mani/pedi needs. The owner Oksha and her staff were so accommodating and so so nice.  We all felt pampered.

Annnnnddd I baked mini pumpkin cupcakes with maple cinnamon cream cheese frosting for the party.  Long description.  Tiny cakes. So good. Very Dangerous.  Someone come over and eat the three dozen leftover.  Yikes.

Pumpkin Spice Cupcakes with Maple Cinnamon Cream Cheese Frosting


adapted from here and here.  Recipe makes about 60 mini cupcakes.

2/3 cup milk
1/4 teaspoon vinegar
2 cups all purpose flour
1/4 cup wheat flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground gloves
1/8 teaspoon ground ginger
1/4 cup (1/2 stick) butter, melted
1 cup white sugar
2/3 cup packed brown sugar
2/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup canned pumpkin

1 (8 oz) package of cream cheese, softened
1/2 cup (1 stick) unsalted butter, room temp
2-3 cups powdered sugar
4 teaspoons maple syrup
1+ teaspoon cinnamon
dash of salt

For Cupcakes:

Preheat oven to 350°F.  Prep mini cupcake pan with paper liners.

Add vinegar to milk and set aside.

Combine flours, baking powder, baking soda, and spices in a medium bowl and set aside.

With a stand or electric hand mixer beat together the milk, butter, sugars, oil, vanilla, and pumpkin.  Gradually beat in the flour mixture until smooth and well combined.

Fill mini cupcake pan with batter and bake 12-14 minutes, until toothpick inserted in the center of a cupcake comes out clean.  Cool on a wire rack.

For Frosting:

Beat together butter and cream cheese until whipped and well combined.  Gradually add two cups powder sugar.  Beat in maple syrup, salt, and cinnamon.  Add more sugar or cinnamon to taste.  Refrigerate until ready to use.

Frost cooled cupcakes and serve!  Be sure to refrigerate the leftovers.

The Shower

September 25, 2010

My sister Michel’s wedding shower was last Sunday, and it was a success! We had a lot going on, but everything came together, no one was hurt, and we all made it to work on Monday morning mostly unscathed.

My Dad grilled chicken. My Ma & I made this barley salad recipe. We made a lot of this recipe. We should have made more, but I don’t think we had a big enough pot. It was so hearty and tasty.

My aunts and cousins made salads and appetizers and pretty jello molds.

My grandmother made a billion cookies. By the time we were cleaning up my Aunt’s place post-party, they were all gone. She’s a pretty great baker.

We made chocolate caramel cupcakes. A bit of a frosting mishap, but still super good.

I made nectarine sorbet and served it with a drizzle of red wine and strawberries.

Too much food!

I wish I took more pictures.

But it was busy!

Anyway, if you have cute pics from Michel’s big day, please email them my way. And… here’s the cupcake recipe…

Chocolate Salted Caramel Cupcakes


from Cinnamon Spice & Everything Nice

makes 20 cupcakes

3 ounces semi sweet chocolate chips
2 cups flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (half cup) unsalted butter, softened
1 1/3 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk, room temperature

1 stick (half cup) unsalted butter, cut into pieces
1 cup packed brown sugar
3/4 cup milk
2 1/2 – 3 cups powdered sugar
sea salt for garnish

For the cupcakes:

Preheat your oven to 350° F and prep your cupcake tins with paper liners.

On low power nuke the chocolate chips in a microwave-safe bowl.  Stop the microwave to stir every thirty seconds until chocolate is smooth and melted.  Set aside and cool to room temperature.

Whisk together flour, cocoa powder, baking soda, and salt.  Set aside.

Using a hand mixer, cream 1 stick of butter with the sugar until light and fluffy.  Beat in vanilla and eggs, then the cooled chocolate.

Add the flour mixture to the batter in four parts, alternating with the addition of the milk.  Beat until just combined.

Pour batter into cupcake pans.  Bake 20-22 minutes until a toothpick inserted in the cupcake center comes out clean.  Cool on wire rack.

For the frosting:

In a heavy-bottomed 2 quart saucepan, melt the butter over medium heat.  Stir in brown sugar and bring to a boil, stirring constantly.

Reduce heat to low but maintain boil for 2 minutes and continue to stir the caramel.

Carefully add 1/2 cup of the milk to the caramel.  Return to a boil, and then remove from heat.  Cool for 30 minutes until caramel is lukewarm.

Transfer cooled caramel to a mixing bowl.  With a hand mixer, gradually incorporate the powdered sugar and milk.  Beat 3-4 minutes.  Chill frosting in fridge until ready to frost cupcakes, at least 1-2 hours.

Whip frosting with mixer to a spreadable consistency.  Add sugar or milk if necessary.  Frost cupcakes and sprinkle with sea salt.

The Cupcakes

August 7, 2010

Sooooooooo.

90° Kansas City weather and vanilla rum buttercream just don’t mix. Things get a bit drippy. Melty. Runny. But still delicious. I brought these cupcakes for my bestie Jennie’s bachelorette party in KC. I talked about my super fun/fattening visit in my last entry. Did you read it? You should. I have adorable friends.

Anywho, these cupcakes were transported from house to hotel to restaurant. It was hot, I was worried. For a bit, anyways. Then at some point I forgot about them. I think it had something to do with our tequila-only margaritas at dinner, but I wasn’t complaining. Then Roomie L (who can hold her margaritas by the way), was like, “Cupcakes! Let’s pass them out!” or something. And so she did. And they were pretty dang good. Then I danced like a loon to Prince in 4” heels. Recipe now:

The Lime Rum Cupcakes

Adapted from Martha Stewart & a bunch of other recipes. There’s quite a bit of adjusting you can do with instructions below. The coconut is very subtle, so if you’re interested in having more of a Coconut Lime flavor you could toss in some coconut extract or shredded coconut. I loved the recipe as is… I think it’s my new favorite.  Note, the glaze recipe as listed below makes enough for 2 batches or 48 cupcakes. You can save the syrup for up to a month in your fridge though, or feel free to halve the recipe.  The cake recipes makes 24 cupcakes.  I had a little extra batter for a mini cake mold.

The CAKE
2 1/2 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
1 cup vegetable oil
1 cup light coconut milk (not sweetened)
3 teaspoons lime juice
1 1/2 Tablespoons lime zest

The GLAZE
1 cup water
1 cup sugar
2 Tablespoons spiced rum

The FROSTING
1/2 – 3/4 cup unsalted butter, softened
3 1/2 – 4 cups powdered sugar
1/2 teaspoon salt
1/4 cup spiced rum
1 teaspoon vanilla extract

To make the cupcakes, preheat your oven to 350° and prep your muffin tins with liners. Stir together the first three ingredients: flour, baking powder and salt. Set aside.

With an electric stand or hand mixer, beat the eggs and sugar until combined and fluffy. Slowly add the vegetable oil, coconut milk, and lime juice.  Add the dry ingredients until just combined. Stir in lime zest.

Pour batter into muffin tins and bake in preheated oven 18-20 minutes. Cupcakes will be very lightly browned and a toothpick inserted in the middle will come out clean when done. Cool in pan for 10 minutes, then transfer to a wire rack to cool to room temperature.

In a small saucepan, combine the sugar and water for the glaze over medium-high heat, until the sugar is dissolved. Stop stirring, and bring mixture to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, and add the rum. Let the syrup cool completely.

While the cupcakes and glaze are cooling, whip up your buttercream. Start with 1/2 cup butter and add a cup of powdered sugar. Beat with an electric mixer until combined and fluffy. Continue to add powdered sugar, a bit at a time, up to 3 1/2 cups.  Add your rum and vanilla extract. Take a taste. Add rum, powdered sugar, salt or butter until you reach the desired sweetness and consistency. I ended up using 4 full cups of the powdered sugar, but adding an extra dash of salt and an extra Tablespoon or so of butter as it was a bit sweet for me.

Time to assemble the cupcakes.  With a pastry brush, slowly dab on the rum glaze. Allow time for the cake to absorb it as you brush. Frost with your AMAZING buttercream, then zest a lime directly onto the frosted cupcakes. This gives the frosting an additional tang. Enjoy! I love citrus. And I love zesting.

The end.