Category Archives: Frosting

Mini Wedding Cupcakes

Pink & Blue Wedding Cupcakes

Last weekend my cousin and her fiance were married and as a gift I made her wedding cupcakes. Her colours were pink and blue, and her only request was that she wanted mini cupcakes.

pink and blue wedding cupcakesThese are vanilla cupcakes and cream cheese frosting, piped with a Wilton 1M tip.

I ordered both the acrylic 4-tier cake stand and the lace cupcake liners from etsy. And although the seller specified that the cupcake liners were for mini cupcakes, they were enormous. My cupcakes looked like dieting spokespeople posing for after shots in their old trousers.

mini wedding cupcakes

Sadly, I ended up having to throw the liners out. Just kidding. I cut them in half and hand-glued all 100 of them back together. And in case you’re wondering or perhaps suffering a brain hemorrhage, I assure you that spending an evening cutting in half and hand-gluing together 100 laser-cut lace cupcake liners was not remotely enjoyable. It is the stuff of nightmares. If your nightmares feature a lot of glue and paper sticking to your fingers.

The cutting cake:

wedding cake, cutting cake, pink wedding cakeThis is just two 6″ vanilla cakes layered and frosted with cream cheese frosting piped on in 1M swirls. By far, this is the easiest and quickest way I know to frost a cake.

The roses I ordered from a local florist and refrigerated in water over night. After frosting the cake I took the flowers out of the fridge and, leaving 1 or 2 inches of stem to wrap in Saran (hooray for not poisoning people!), inserted them into the top of the cake. This turned out to be an easy and pretty cake topper.

wedding cupcakes_003

This ultimately took a lot of planning, only because I had to hunt down the liners and the cake stand, but I think they turned out okay for a first attempt at wedding cupcakes. Since it’s been a warm summer I was concerned the frosting would swoon in the heat, but it held up–possibly because I added 1tbsp cornstarch with the powdered sugar. Have you tried this before?

That’s it. Hope you enjoyed this week’s saga on wedding cupcakes!

 

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Halloween Cupcakes: Spiced Pumpkin & Cream Cheese

Halloween Cupcakes Pumpkin Creamcheese

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

So these are really good. So good that I Instagrammed them. Because Halloween is coming and I thought they should look creepy and like a serial killer took pictures of them.

The recipe I followed is Martha Stewart’s Pumpkin Cupcakes

Halloween Cupcakes Pumpkin Cream Cheese

Melt the butter in a small saucepan over low-medium heat. Cook until it turns a light brown colour (careful not to burn it). It’ll suddenly start smelling really good when it’s ready to come off the heat, at which point pour into a bowl and set aside.

Halloween Cupcakes Pumpkin Cream Cheese

In stand mixer, mix together pumpkin puree and both sugars until smooth. Add the egg, mix until smooth. Add vanilla and cooled butter. Blend on high until smooth.

Halloween Cupcakes Pumpkin Cream Cheese

In a separate bowl, combine flour, salt, baking powder, and spices. Whisk together.

Halloween Cupcakes Pumpkin Cream Cheese

Add dry ingredients to pumpkin mixture and blend together for 30 seconds until completely smooth. If you want these to look extra orange and pumpkin-y, feel free to throw in some food colouring.

Spoon into liners, filling 1/2 to 2/3 full. Batter will be quite thick.

Halloween Cupcakes Pumpkin Cream Cheese

Bake 14 to 20 minutes until the tops of the cupcakes spring back when applying light pressure with fingertip.

Spiced Cream Cheese Frosting

Ingredients:

1/2 package cream cheese, room temperature

1/2 cup unsalted butter, room temperature

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

2 cups powdered sugar

Halloween Cupcakes Pumpkin Cream Cheese

In stand mixer, blend cream cheese and butter together for 2 minutes until light and fluffy.

Add vanilla and spices. You can adjust the amount/selection of spice to taste. Add powdered sugar 1/2 cup at a time, mixing well in between. Pipe onto completely cooled cupcakes and enjoyyy.

Halloween Cupcakes Pumpkin Cream Cheese

Halloween Cupcakes Pumpkin Cream Cheese

Halloween Cupcakes Pumpkin Cream Cheese

Halloween Cupcakes Pumpkin Cream Cheese

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Recipe: Chocolate Wasabi Cupcakes

Chocolate Cupcakes with Wasabi Buttercream Frosting

I’ve always wanted to try this. I think maybe next time I’d do white chocolate, but overall I wasn’t repulsed by the end result. If you like wasabi things, like wasabi in your soy sauce or wasabi peas, you’d probably like these guys.

Chocolate Cupcakes

You can use any chocolate cupcake recipe. I referenced Leslie Fiet’s chocolate cupcake recipe.

Line mini muffin tin and preheat oven to 350 F.

 

 

Melt chocolate chips in hot espresso/coffee.  Set aside.

Combine egg, unsweetened apple sauce, oil, and vanilla. Blend or whisk together until smooth. Slowly pour chocolate mixture down the side of the bowl, mixing as you go. Make sure to pour slowly or you’ll cook the egg.

Tip: the coffee doesn’t make your cupcakes taste like espresso. It just enhances the chocolate flavour.

In a separate bowl, combine flour, sugar, baking powder, salt, and cocoa powder. If you want you can add wasabi powder but it didn’t do much in terms of flavour. Whisk together, then add to wet ingredients. Mix until smooth and lumps are gone.

Distribute batter into lined cupcake tin, filling 2/3. I did mini ones because I thought it’d be better for an uncommon flavour.

Bake @ 350 F, 12-14 minutes.

Wasabi Buttercream Frosting

Ingredients:

1/2 cup unsalted butter, room temperature

2 cups powdered sugar

1 teaspoon vanilla

1-2 tablespoons whipping cream or whole milk

1 tablespoon wasabi powder, to taste

Mix room temperature, unsalted butter for 2 minutes until fluffy and smooth. Add vanilla, whole milk/cream, and mix on high.

Sift in powdered sugar, mixing 1/2 cup at a time until it reaches the consistency you like.

Now. I added the wasabi powder directly to the frosting and found that it didn’t add that much flavour. Then I dissolved 2 teaspoons of the powder in hot water to make a paste and waited 5 minutes for the flavour to come out before blending it into the frosting.

I also found that the flavour developed in the frosting over time (it tasted stronger after the cupcakes had sat out over night). In this case I think less is more. Also the wasabi doesn’t colour the frosting so I added some yellow & blue (which makes green, in case you don’t know your colour theory!).

I wasn’t sure about these at first, but every time I try one they grown on me. I think you just have to be a wasabi fan.

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Recipe: Vanilla Birthday Cupcakes!

Vanilla Cupcake Recipe

Quick & Easy Vanilla Cupcakes

When Facebook remembers your friends’ birthdays before you do

You know those ordinary days when you’re ready to watch The Bachelorette and have your dinner and maybe check your email, then you inevitably migrate to Facebook to see who’s engaged or who’s self-righteously status-updating about Super Serious Issues, and when you’re done scrolling through pictures of kittens, grad ceremonies, and Obama, you happen to look in the upper right corner and discover simultaneously that,

A) It’s been your friend’s birthday for 14 hours and you haven’t called them

B) Facebook is a better friend than you

This didn’t happen to me because I’m an amazing friend all the time forever. But just in case it does happen to you (you’re only human), here’s a quick and easy cupcake recipe you can whip up and give to your pal if you don’t have time to buy/can’t afford a gift.

Vanilla Cupcakes

Vanilla Cupcake Recipe

Preheat oven and line your muffin tin first. Then mix flour, baking powder, and salt together in small bowl.

Vanilla Cupcake Recipe

In separate bowl or stand mixer, beat butter, oil, and sugar until fluffy.

Add egg, vanilla extract, and vanilla bean paste, mixing thoroughly.

Vanilla Bean Paste

Vanilla Cupcake Recipe

Add the flour mix, alternating a few times with milk. End with flour mix, making sure you whisk only until combined.

Vanilla Cupcake Recipe

Spoon batter into liners about 2/3 full. If you over-stuff, the batter will rise up over the liner and deflate once cooled.

Bake 350F (325F Convection) for 20 minutes until toothpick inserted comes out clean. Cool completely.

Vanilla Cream Cheese Frosting

Vanilla Cupcake Recipe

In stand mixer or using hand beaters, mix cream cheese, butter, and vanilla until soft and fluffy–about 3 minutes.

Vanilla Cream Cheese Frosting

Add confectioner’s sugar 1/2 cup at a time, mixing thoroughly and scraping down sides of bowl often.

If you are going to add colour to your frosting, do this about half-way through the mixing process.

Pipe frosting onto completely cooled cupcakes and top with sprinkles or candy!

Vanilla Cupcake Recipe

Vanilla Cupcake RecipeVanilla Cupcakes - Sparkly Sugar

Vanilla Cupcake Recipe

I found these cute little single cupcake packages at Scoop N Save. Great for gifting baked goods.

Recipe: Vanilla Cupcakes

1 1/3 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/4 cup unsalted butter, room temperature

1/4 cup soy bean oil

1 cup granulated sugar

1 egg

1 tsp vanilla

1 tsp vanilla bean paste

1/2 cup milk

Instructions

  1. Preheat oven 350F or 325F Convection. Line muffin tin.
  2. Whisk flour, baking powder, and salt together in separate bowl.
  3. In standing mixer, beat butter, oil, and sugar together. Add egg and vanillas, mixing until fluffy, scraping down sides of bowl.
  4. Alternate dry mix and milk, mixing after each addition and ending with dry.
  5. Spoon into liners, filling 2/3 full. Bake for approx. 20 minutes. Cupcakes are done when toothpick inserted comes out clean. Leave to cool for a few minutes, then remove them from the muffin tin and set aside.
  6. Makes roughly 1 dozen cupcakes

Recipe: Vanilla Cream Cheese Frosting

1 pkg cream cheese, room temperature

1/4 cup unsalted butter, room temperature

1 tbsp vanilla extract

2 cups confectioner’s sugar

Instructions

  1. In stand mixer, beat cream cheese, butter, and vanilla together until smooth and fluffy (3 minutes)
  2. Add confectioner’s sugar 1/2 cup at a time, scraping down sides of the bowl with each addition.
  3. Depending on the weather, you may need to add more or less confectioner’s sugar to get the right consistency of frosting. This recipe can be made without butter, but I find it adds a bit of lightness and cuts down the tang of cream cheese. Just don’t melt the butter. Otherwise you’ll get weird soup.
  4. Add any colour you like to your frosting about half-way between mixing.
  5. Make sure cupcakes are completely cooled before you pipe.

Eat yourself or give to a friend as a belated birthday present.

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