Tag Archives: Cupcakes

Two-Tone Cupcakes for Spring

Two-toned Spring Cupcakes

There’s more than one side to these cupcakes.

Get it? I made it seem like cupcakes are complex beings capable of establishing multifaceted selfhood and personality. But really they’re just two different colours.

I found this cupcake-splicer at the Otter Co-op–I think it might be made by Wilton. Make any batch of cupcakes you like, divide batter, tone with food colouring. Or if you’re averse to using food colouring, you can go classic chocolate and vanilla.

WinterSpring 2013 495

WinterSpring 2013 492 WinterSpring 2013 493  WinterSpring 2013 497 WinterSpring 2013 499 WinterSpring 2013 503

The frosting is buttercream with almond extract. A word to the wise: don’t be an arrogant baker like me and carelessly dump an entire capful of almond extract into your icing. The result will be all kinds of awful.  Here’s a picture of my cat.

Rupert the Cat

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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


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


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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Sushi Cupcakes

What’s better than sushi and cupcakes?

Cupcakes that look like sushi, obviously.

Sushi Cupcakes

Sushi is my favourite food ever, so making sushi-cupcakes was an inevitability. I will impart the following wisdom to you that I learned on my journey:

  1. You will need to buy a lot of candy.
  2. You shouldn’t buy the candy 2 weeks before you plan to make the cupcakes because you will eat all of it, even if you try to trick yourself by storing it in the depths of your deep-freezer wrapped in plastic like you’re hiding a body because frozen candy tastes better than room temperature candy and you will still eat all of it and have to go buy more.

I chose to do simple vanilla cupcakes for these–the decorating is fussy and time-consuming enough. I went with my go-to recipe from Leslie Fiet’s Mini Cupcakes. But you can use any recipe you like–probably one that gives you a light-coloured cake.

Sushi Cupcakes

You will need:

  • Black mini cupcake liners. I found mine at Scoop N Save.
  • Assorted candy. I used Mike n Ikes, green licorice, gummy fish, and Licorice All Sorts. You can use pretty much anything you want. I just went to Sticky’s. They have everything in bulk.
  • White sprinkles
  • Orange nonpareils
  • White icing
  • Green icing

Vanilla Cupcakes

Sushi Cupcakes

In stand mixer, combine wet ingredients and mix until smooth, scraping down sides of the bowl.

In a separate bowl, stir together dry ingredients. Add to wet ingredients, blending until all lumps are gone and air bubbles appear.

Sushi Cupcakes

Spoon batter into cupcake liners, filling 1/2–3/4 full. You definitely don’t want any muffin-top action because it would spoil the compact look of the sushi.

Bake at 350 F for 15ish minutes. Cupcakes are done when you can apply light pressure to the centre and it springs back.

Decorating Sushi Cupcakes

sushi cupcakes

Pipe a smidge of wasabi-coloured frosting onto the centre of the cupcake.

With white frosting, pipe a ring around the wasabi, spreading smooth with a knife.

Sprinkle lightly with orange nonpareils–these are your fish eggs.

Next, dip the cupcake into white sprinkles, coating liberally for rice.

Sushi Cupcakes

Top with candy of your choosing. I didn’t think about it too hard.

Just cut them up and arrange until you think they look vaguely like raw fish and vegetables.

Sushi Cupcakes

Sushi Cupcakes

Sushi Cupcakes

Sushi Cupcakes

Sushi Cupcakes

These cute cupcake packages make awesome take-out containers.

Sushi Cupcakes

Sushi cupcakes are pretty easy to make if you take the time to plan and organize everything. Tbh, I didn’t think they’d turn out as well as they did, but I think they’re kind of charming.

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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


  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


  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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