Category Archives: Cupcakes

by | September 19, 2012

Honey Almond Honey mini cakes

 

 

I made these honey roasted almond mini cake that were a hit.  If you love a nutty crunch and a soft moist honey flavor check out this easy delightful recipe.  Honey cake recipe

I used Trader Joe’s new honey Roasted sliced almond in my recipe and the top of the mini cakes were crunchy with a sweet honey nutty bite!

The slice honey almonds are sold at  Trader Joe’s Honey roasted sliced almonds

Honey Roasted Sliced Almonds

Honey

We were looking into our morning bowl of cereal, strategizing on whether to save the sweet, sliced almonds for the last spoonfuls or to start picking them out and enjoying them straight away… That’s when it hit us; there is something here beyond the bowl. And thus commenced the creation of Trader Joe’s Sliced Honey Roasted Almonds. We start with California-grown almonds that are skillfully sliced, roasted and rolled in sugar and honey for perfectly balanced nutty-sweet crunch. They make a delightful snack; mix beautifully with other nuts, dried fruits or granola; and are great for baking or salad making. We’re nuts about them, especially at$2.99 for each eight ounce bag.

 

Trader Joe’s Handy Product Lists

The slice honey almonds are sold at  Trader Joe’s

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by | September 2, 2012

Sprinkles Key Lime Cupcakes recipe courtesy of Sprinkle cupcakes from Good Morning America show (ABC)


  • For the cupcakes:
  • 1 1/2 cups all-purpose flour, sifted
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1/2 cup whole milk, room temperature
  • 1 tsp. pure vanilla extract
  • 2 tbsp key lime juice
  • 1 tbsp key lime zest
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • toothpick or skewer
  • For the frosting (frosts 1 dozen +):
  • 1 cup (2 sticks) unsalted butter , firm but not cold
  • 1/8 tsp. salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 tsp vanilla extract
  • 1 tsp. key lime juice
  • 1 tbsp key lime zest
  • 1/2 tsp. milk (only if necessary)

Cooking Directions

For the cupcakes:

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, key lime zest and 1 tbsp of lime juice; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

Use a toothpick or skewer to poke the tops of the cupcakes with holes. Use pastry brush to brush remaining lime juice over the top of the cupcake.

Let cupcakes dry slightly before topping with key lime frosting.

 

For the frosting:

Beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla, key lime juice and zest; mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. Frosts over one dozen.

http://www.sprinkles.com/party-cupcakes/cupcake-tower/

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by | June 28, 2012

4th of July Cupcakes red,white and blue with a vanilla topping

This is very easy to make for  4th of July.  Using your favorite white cupcake batter or a white cake mix.
 Ingredients:
White Cake mix (optional)
Red food coloring
Blue food coloring
 fresh strawberries or blueberries
fresh whipping cream (optional)
For Frosting
Powder sugar
Vanilla extract
butter 1/2 stick
2 tablespoons milk
Directions:
Mix your batter from scratch or use a cake mix.  If using a white cake mix,  just follow the directions on the box.  In 3 medium size bowls divide the mixture evenly.  Add a few drops of red food coloring into one bowl.  Add a few drops of blue food coloring into another, mix well.
Prepare a cupcake pan with paper cupcake holders.  Layer the bottom with red mixture,  followed by white cake batter.  Make sure it is evenly covered on top of the red cake mixture.  Last top it off with the blue cake mixture.  Follow the directions  on the cake box or according to your recipe.
Add your favorite frosting.
My butter cream frosting is 2 tablespoons milk. 3 cups powder sugar , 1/2 stick butter and 2 teaspoons  vanilla pure extract .
Mix well with your kitchen aid or electric mixture.  Add more sugar if needed.
Red, white and blue
Serve with fresh fruits and whip cream if not frosted.
Happy 4th of July!

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by | May 2, 2012

Cinco de Mayo Margarita Cupcakes with Lime

Margarita cupcakes are not just for Cinco De Mayo
When cooking a Mexican dinner at home, these cupcakes are a nice treat. Very refreshing  made with fresh lime juice. Lime zest gives it that special bite of flavor that has the sweetness and tartness.

Margarita Cupcake with Fresh Lime

Ingredients.
2 1/2  Cups all-purpose flour
1 teaspoon. baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup Margarita Mix
1 & 1/2 stick unsalted butter soften
3 eggs
1 1/2 cups sugar
1/4 cup lime  fresh juice
1/2 cup milk
4~ 6 fresh limes for zest,  juice and garnishing
zest of 2 limes.

Prepare the oven at 350 F. Bake for 15 minutes or until golden brown.

Mix  sugar, butter and eggs with an electric beater until fluffy.
Add 1/2 cup  flour,  baking powder and  baking soda, mix well.
Add  lime juice, salt, milk and  flour ( 2 cup) .

Beat well and pour  batter into prepared cupcake paper cup holders in a cupcake or muffin pan.

Bake for about 15 minutes.

Cool cupcakes completely before frosting.

Frosting
1~  8 oz cream cheese soften
5 cups  powder sugar
1 teaspoon Lime extra or 1 tablespoon lime juice
green food coloring 2 drops
5 tablespoon butter soften
zest of 2 limes

In a mixing bowl add  cream cheese and  butter using an electric beater mix until fluffy.
Add  powder sugar one cup at a time.  When completely mixed add  food coloring and Lime juice.  Add more powder sugar if needed.

Garnish  cupcakes with Lime zest and tiny slices of fresh lime.

Using Hot Tamale candies and a slice of fresh lime.

Happy National Margarita Day!    A great summer treat.

Enjoy<3

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by | April 6, 2012

Bunny cupcakes

 

 

Recipe Here–> CUPCAKES Magnolia Bakery Style Cupcakes

 

Bunny ears made with marshmallows

coconut grass

 

Happy Easter!

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by | April 6, 2012

CUPCAKES Magnolia Bakery Style Cupcakes

Preheat oven at 350 degrees

1 cup of unsalted butter at room temperature
1 1/4 cup self rising flour
1 cup milk
1 teaspoon vanilla extract
2 cup sugar
4 large eggs at room temperature

Prepare cupcake pan with paper cupcake paper cups or grease cupcake pan cups.
Mix and cream  sugar and butter at a medium speed using mixture until fluffy.  Add one egg one at a time.  Add flour, milk and vanilla.  Spoon mixture into cupcake pan cups.
Bake 20-22 minutes.  Until golden brown.

Frosting Recipe
1 cup of soft unsalted butter
5-8 cups white powder sugar
1/2 cup milk
2 teaspoon of vanilla extract
Place butter in a large bowl and mix at a medium speed add four cups of powder sugar,  mix  3-5 minutes until creamy.
Gradually add the remaining sugar, one cup at a time mix until creamy.  Add a few drops of food coloring until you get your desire color.
Makes 24 cupcakes or one  9″ cake.

Cool  cupcakes for 15 minutes before frosting.

recipe was from NY Times.

Enjoy <3 <3

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by | December 2, 2011

Homemade Hostess Chocolate Cupcake with cream filling

Hostess cupcakes are childhood memories of a goody chocolate cupcake with cream filling.  Never know how long that cupcake been in the store shelve?

Now you can make these cupcake oven fresh.

ingredients:

Best recipe for a chocolate cake or cupcake recipe is in back of Hershey’s Cocoa container.

Using this Hershey’s recipe your cupcakes will be moist and with a dark chocolate flavor.


Cream Filling:

1 cup sugar
1/4 tsp cream of tartar
pinch of salt
1/3 cup water
1 Tbsp corn syrup
 2 egg white
1/4 tsp vanilla
Bring sugar, cream of tartar, salt, corn syrup and water to boil.  Cook until sugar dissolves.  Start beating with a hand mixer and add the egg white.  Beat about 7 minutes or until it looks like marshmallow fluff,  add the vanilla.   Cool.

For Chocolate  for cupcake topping
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

Melt in a double boiler pot or heat in a low heat and do not over cook. You can also use a pan our another pot with boiling water. When chocolate is melted start to dip the cupcake top into the chocolate. set aside to cool.  Start making the icing.

White icing:

2 cups powder sugar

1/4 teaspoon vanilla

1/2 teaspoon corn syrup

1 teaspoon milk

Mix all together if it is too thin add more powder sugar, if too dry add milk  and a little corn syrup.   Use a sandwich plastic bag and add the icing. Cut a tiny hold in the corner of the bag and pipe out the squiggle design on the top of the cupcake. Do this when the topping is cool and stiff.

 

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by | October 26, 2011

Halloween Cupcake “The Mummy”

 

Make your basic cupcakes.  I used Red Velvet cupcakes.   Kids love to create their own Halloween Mummy,  because the Mummy wrapping does not have to be perfect.

What you will need.

Baked cupcakes

Piping bag and Tip 47

Tip 47 for piping

 

 

 

 

 

 

Prepare buttercream frosting or cream cheese frosting.

Make your own homemade frosting or use can frosting,

M&M for eyes ( blue, brown or green M&Ms)

cupcake cups ( holders)

Spoon frosting in piping bag using tip 47

Wrapping the Mummy face  with frosting ,  does not have to be perfect because the “Mummy” was buried  thousand of years ago and his wrappings are a mess.  Kids love to know this!

 

Frost cupcakes when cupcakes are completely cool.

 

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by | October 16, 2011

Pumpkin Spice buttery cupcakes with cream cheese Maple frosting

 

Maple Cheese Cream Frosting

ingredients”

1 cup butter at room temperature

3 eggs

2 1/2  cup cake flour

1/2 cup sugar

1/2 brown sugar

1/2 cup half/half

1/2 cup pumpkin  ( Trader Joe’s  Organic)  15 oz can

2 teaspoon baking powder

1 teaspoon baking powder

pinch of salt

2 teaspoons pumpkin all spice

1 teaspoon cinnamon

1 1/2 teaspoon vanilla

Roasted pumpkin seeds for topping

 

Cream Cheese Maple frosting

1 box of cream cheese

3 or more cups white powder sugar

1 tablespoon butter

1 teaspoon vanilla

1 teaspoon pure maple extract or 1 teaspoon  Maple syrup

Directions for Frosting:

Cream butter, sugar  and cream cheese,  adding vanilla and maple.  If you would like a thicker frosting add more cream cheese and powder sugar according to taste.

 

Directions: FOR CUPCAKES

Pre heat oven 350 degrees

In a large mixing bowl cream, butter, sugar, eggs until creamy.  Add cake flour a little at a time mixing with milk and vanilla. Add the baking powder, baking soda, salt , spices .   Pour  batter into a cupcake pan with cupcake paper cups.   If you like plain cupcakes without frosting, sprinkle pumpkin seeds on top before baking.

Pumpkin seeds topping

Bake 15-22 minutes or until  cake is done  Check with a toothpick, if it comes out clean the cupcakes are done.

 

 

 

decorate your cupcake

 

 

Decorate your cupcakes with candy corn, candy pumpkins, peeps or pumpkin seeds.

Enjoy <3

 

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by | September 26, 2011

Red Velvet Birthday Cupcakes for Jamie

Flower Red Velvet cupcake just for Jamie

 

This Red Velvet cupcake recipe is dedicated to Jamie Brooke Israel.  I made red velvet cupcakes for her first Birthday in LA,   Jamie is originally from Chicago and took a big  step to move to LA  with her 2 loving dogs.

 I heard that she loves Red Velvet cupcakes .   “Happy Birthday Jamie”.   May all your wishes and dreams come true.   Have a wonderful fun day!

Party cupcakes with cream cheese topping

Ingredients:  For Cupcakes

3 1/2 cups cake flour

 1 cup sugar

3 eggs at room temperature

1 1/2 stick of butter at room temperature

1 1/2 cups buttermilk

1 1/2 teaspoons white vinegar

2 tablespoons cocoa powder

1 1/2 teaspoons baking soda

2 teaspoons pure vanilla extract

big pinch of sea salt

5 – 7  tablespoons red food coloring

 

Directions:  For cupcakes

Set oven at 350 degrees.  Bake cupcakes for 15-18

In a bowl, sift cake flour and set aside.

 Mix  at medium speed using an electric mixer, cream butter & sugar until fluffy, about 4 minutes.
Add eggs, one at a time, mixing well after each egg is added

Whisk together red food coloring, cocoa and vanilla in a small bowl than add mixture to  batter and mix well.
Add salt & buttermilk. Add to cake batter in two parts alternating with  flour.

Mix until ingredients are incorporated, but do not over-beat.
Stir together cider vinegar and baking soda in a small bowl

Using a rubber spatula, scrape down the batter in the bowl, making sure  ingredients are well blended and batter has no lumps.

Pour  mix batter into cupcake pan using cupcake paper cups.

Bake about 15 – 18 minutes
Cool cupcakes before adding frosting.  Mix  cream cheese frosting.
Frost the cupcakes after the cupcakes are fully cool. Use your imagination to decorate.

Makes 15-25  cupcakes.    

Ingredients  & Directions for Cream Cheese frosting:-

Cheese Frosting:

12 ounces Philadelphia cream cheese at room temperature
6 ounces butter, softened
8 ounces confectioner’s sugar, sifted
 pinch of sea salt
1 teaspoon clear vanilla extract (optional  clear keeps frosting  lighter) or use vanilla pure extract. 

1. To keep it smooth and dense,  paddle  cream cheese in bowl of standing mixer on medium speed until smooth.

2. Place cream cheese in a separate bowl.
Add butter to mixer and mix on medium speed until smooth.
Now add cream cheese back into the butter,  avoid “whipping” the mixture.
Add confectioner’s sugar, salt, vanilla.  Paddle until smooth.  Set a side until ready to use. Wait until the cupcake are  completely cool before frosting  
(about 15 minutes).

“Jamie’s Birthday cupcakes”

 

Marshmallow flower cupcake

 

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