Reese's Peanut Butter Cup Extravaganza Cupcake

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Today we have a guest blogger.  I hope you enjoy it!

Hi everyone,  my name is Ireland and I am Merlot's neighbor.  I am a 4th grader at San Elijo Hills Elementary school.  I really wanted to learn how to make buttercream and swirl it on cupcakes.  I am asking Santa for my own Kitchen Aid Mixer so I can do this at my house.

Today I came over to make to make these cupcakes.  They have a surprise peanut butter cup in the middle.   We picked this recipe because we had a lot of Halloween candy left over.  We put one Reese's on the bottom and covered them with chocolate cupcake batter.   While they were cooling, we made the buttercream.  We whipped the butter super duper fast and then added a ton of powdered sugar and peanut butter.  We swirled it up high and drizzled the cupcakes with chocolate.  We cut up Reese peanut butter cups into pizza slices and placed them right on top to finish them off.

We brought the cupcakes around to all our neighbors and they LOVED them!  My little brother was like "yum, yum, yum, yum!"

Hope you enjoy these cupcakes as much as we did!

Chocolate Cupcakes - Adapted from Glorious Treats

Yield: 24 standard sized cupcakes

Ingredients:

2 Cups Sugar
1 3/4 Cups Flour
3/4 Cup Unsweetened Cocoa (best quality available)
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
3 Eggs, room temp
1 Cup Milk - We used 2%
1/2 Cup Vegetable Oil
2 Teaspoons Vanilla
1 Cup Boiling Water

24 Reese's Peanut Butter Cups (small size, not mini)

Directions-

1. Line muffin tin with paper liners and put one peanut butter cup in the middle of each liner. Heat oven to 350.
2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4. Stir in boiling water (the batter will be thin, don’t worry, this is right).
5. Fill liners 2/3 full with batter.  About 1/4 cup per cupcake.
6. Bake cupcakes for approximately 20-22 minutes.
7. Cool completely on wire rack before frosting.

Peanut Butter Buttercream - Goddess of Baking
Ingredients:
3 Sticks Butter, unsalted and room temperature
1 Cup Creamy Peanut Butter
2 Tablespoons Vanilla
5 1/2 Cups Confectioners' Sugar, sifted
6-8 Tablespoons Heavy Cream - I used about 4 tablespoons milk

Directions:

1. In the bowl of a stand mixer, fitted with the whisk attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. 
2. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
3. Add vanilla and 4 tablespoons of heavy cream or milk. Blend on low speed until moistened. 
4. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
5. Pipe frosting onto cooled cupcakes.
6. We also drizzled the cupcakes with chocolate.
7. ENJOY!!

Snickerdoodle Cake with Cinnamon Brown Sugar Buttercream

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Birthday's are big at my work.  I am responsible for keeping the list of birthday current with my fellow employees, getting birthday cards, making sure they all get signed, and getting a cake.  After an unsuccessful trip to the grocery store to get a cake, I figured I would just make one.  I asked my co-worker what kind of cake she wanted and we browsed my Pinterest page to find something that looked delicious.  This cake was the winner.  I am a huge fan of cinnamon so I was very excited to get home to start baking.  The cake turned out great, everyone loved it.  I work for a high end catering company so most of my taste testers were chefs and people with a passion for food.  I think the buttercream was my favorite part.  It has a different texture then a typical buttercream because of the brown sugar but the flavor was divine and was a perfect compliment to the snickerdoodle cake.  I think ill start making different cakes every month for my co-workers.  Hope you enjoy it as much as we did!

Snickerdoodle Cake - Adapted from Always With Butter Blog
Ingredients:

1 1/2 Cup Flour
1 1/2 Cup Cake Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Tablespoon Cinnamon
1 Cup Butter (2 sticks) - unsalted and room temperature
1 3/4 Cups Sugar
4 Eggs - room temperature
2 Teaspoons Vanilla
1 1/4 Cups Milk

Directions:

1. Preheat the oven 325.
2. Butter and flour two 8 or 9 inch cake pans
3. Sift together both flours, baking powder, salt and cinnamon and set aside
4. Cream butter and sugar until pale and fluffy
5. Add eggs one at a time then add vanilla
6. Alternating, add dry mixture then milk in three batches
7. Divide up the batter into the two pans.
8. Bake for 30 - 35 minutes or until a toothpick comes out clean
9. Let the cake cool completely before frosting

Cinnamon Brown Sugar Buttercream
Ingredients:
3 Sticks Butter - unsalted and room temperature
2/3 Cup Brown Sugar - packed
1 Teaspoon Cinnamon
3-4 Cups Powdered sugar

1 Teaspoon Vanilla
4 Tablespoons Milk or Half and Half

Directions:

1. Cream the  butter, brown sugar and cinnamon on high speed
2. Add the powdered sugar and then the vanilla and half and half and beat until light and fluffy
3. Frost the cake
4. ENJOY!

Strawberry Lemonade Cupcakes

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Hello all! My name is Reese and I am taking over the Goddess of Baking blog today. I work very closely with Merlot and when my niece's first birthday was coming up, I knew where to go for her one of a kind cupcakes! We decided to have a baking party at her house where we whipped up these magnificent Strawberry Lemonade Cupcakes. I knew they were good, but once I brought them out at my niece's party, they were an instant hit! The icing is light, fluffy and full of real strawberry flavor, with a hint of lemon (thanks to Merlot, I know what a mircoplane can really do!). Also, the cake is a perfect compliment to the flavorful icing. Compliments to the chef - yet another group of satisfied bellies!

My cupcake holders came in handy for this great picture I snapped before all the cupcakes were claimed. We will DEFINITELY be making these again!

Thank you for letting me take over for the day and I hope you enjoyed my post!

Reese

Strawberry Lemonade Cupcakes - Adapted from The Cake Blog

Yield: 24 cupcakes
Ingredients for the cake:
2 Sticks Unsalted Butter, room temperature
2 Cups Sugar
4 Eggs, room temperature
3 Cups All-purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Cup Lemonade Powder Mix (I used Country Time)
1 Cup Milk
3 Tablespoons Lemon Juice (about 1 lemon)
1 Tablespoon Lemon Zest (zest of 1 lemon)
1 Teaspoon Vanilla

Directions:

1. Preheat oven to 350 and line muffin pans with cupcake liners.
2. In medium bowl mix together dry ingredients: flour, baking powder, salt, lemonade powder and lemon zest, set aside.
3. In bowl of stand mixer cream butter and sugar on medium speed until combined.
4. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
5. Add the lemon juice and vanilla and mix well.
6. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.
7. Fill cupcake liners about 2/3 full.
8. Bake for 20 minutes or until toothpick inserted in center comes out clean.
9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
10. Once cupcakes are completely cool, ice with Strawberry Lemon Frosting

Ingredients for the frosting:
2 Sticks Unsalted Butter, room temperature
4 Cups Powdered Sugar
4 Tablespoons Strawberry Puree (from about 3-4 big strawberries)
1 Teaspoon Lemon Zest

Directions:

1. In bowl of stand mixer cream butter for 1-2 minutes.
2. Gradually add confectioner’s sugar and continue mixing scraping down sides of bowl as needed.
3. Mix in strawberry puree and lemon zest.
4. Place the icing in a piping bag fitted with tip 1M to decorate cupcakes.
5. Enjoy!

Red Velvet Cupcakes

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Whether your waiting for Santa to arrive or snuggling underneath the mistletoe, these Red Velvet Cupcakes are perfect for your holiday festivities. Personally, I love getting cozy by my Christmas tree and indulging in this delicious dessert. It's hard to share these with my family while they are in town, but there is no way I could eat all of them! Enjoy this recipe and leave comments; I am excited to hear your feedback!

Happy Holidays!

Red Velvet Cupcakes - Adapted from Brown Eyed Baker

Yield: 12 cupcakes or about 48 mini cupcakes
Ingredients:
For the Cupcakes:
4 Tablespoons Unsalted Butter, at room temperature
3/4 Cup Sugar
1 Egg
2 1/2 Tablespoons Unsweetened Cocoa Powder
3 Tablespoons Red Food Coloring - way less if you are using gel food coloring!
1/2 Teaspoon Vanilla
1/2 Cup Buttermilk
1 Cup + 2 Tablespoons Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 1/2 Teaspoons Distilled White Vinegar

For the Cream Cheese Frosting:
4 Ounces Butter, at room temperature
4 Ounces Cream Cheese, at room temperature
3 Cups Powdered Sugar
1 Tablespoon Vanilla

Directions:

1. Preheat oven to 350. Line a standard muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste - or if you are using gel food coloring, just add it to the batter.  Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.

Reese's Peanut Butter Cup Cake

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Its that time of year again where I have to think of a good cake to make for my Fiance's birthday.  This year I decided to hoard all the Reese's I could find around Halloween time and save them to make this cake.  This cake was a huge hit with him, his family, and all our neighbors.  My future brother-in-law requested it for his birthday as well.  The frosting is what makes the cake, its perfectly rich and creamy. I got the idea for this cake from Make Bake Celebrate but I used a different recipe.   If you know a peanut butter lover, I am sure they will love this cake!

Happy Birthday Joe!

Chocolate Peanut Butter Cupcakes - Adapted from My Baking Addiction

Chocolate Cake

Ingredients:
1 Box Devil’s Food Cake Mix
1 4oz Package Instant Chocolate Pudding Mix
1 Cup Sour Cream
1/2 Cup Vegetable Oil

1/2 Cup Water
4 Eggs, room temperature

1 Bag of Reese's Mini - (I used a combination of Reese's regular size and some of the small ones)

Peanut Butter Buttercream
Ingredients:
3 Sticks Butter, unsalted and room temperature
1 Cup Creamy Peanut Butter
2 Tablespoons Vanilla
5 1/2 Cups Confectioners' Sugar, sifted
6-8 Tablespoons Heavy Cream - I used about 4 tablespoons milk

Directions:

1. Preheat oven to 350 degrees F. Prepare your cake pans, I used 2 8in round pans.
2. In the bowl of a stand mixer, fitted with the paddle attachment, beat together the cake and pudding mixes, sour cream, oil, water, and eggs. Beat for about two minutes on medium speed until well combined.
3. Divide the batter between your two pans.
4. Bake in preheated oven for about 30 minutes or until the tops of the cakes spring back when lightly touched. 
5. Allow cake to cool for about 10 minutes.
6. Remove cakes from pans and allow to fully cool on a wire rack. Once cakes are cool, you can either freeze them or frost them right away.  I would reccomend you freeze them becuase it makes it easier to frost them.    
7. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. 
8. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
9. Add vanilla and 4 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
10. To assemble the cake, I spread one later of frosting on the bottom layer of cake and then put a layer of chopped Reese's.  Put the second layer of cake on top and then cover the whole cake with frosting.  I then melted some chocolate and poured that over the top.  I then put the remaining Reese's on top.
11. ENJOY!!

Chocolate Espresso Cupcake

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Its that time of year again, my mom's birthday.  This year she requested these.  I brought them to her party and they were gone before the birthday girl could even get one.  But she told me that everyone was raving about them.  My mom not getting one is just a good excuse for me to make these again. So good!

Happy Birthday Mamma!

Chocolate Espresso Cupcake - Adapted from The Baker Chick

Yield: 24 Cupcakes

Ingredients:
3/4 Cup Unsweetened Cocoa Powder
1 1/2 Cups Flour
1 1/2 Cups Sugar
1 1/2 Teaspoons Baking Soda
3/4 Teaspoon Baking Powder
3/4 Teaspoon Salt
2 Large Eggs - room temp
3/4 Cup Freshly Brewed Strong Coffee
3/4 Cup Buttermilk - I made my own buttermilk with vinegar and milk, it worked great!
3 Tablespoons Canola Oil
1 Teaspoon Vanilla Extract
1 Tablespoon Instant Espresso Powder - I used 2 packets of Starbucks Cafe Via Blonde Roast

Espresso Buttercream
2 Sticks Unsalted Butter, softened
4 Cups Powdered Sugar
2 Tablespoons Instant Espresso Powder - I used 4 packets of Starbucks Cafe Via Blonde Roast

1 Teaspoon Vanilla Extract
2-6 Tablespoons of Milk or Cream

24 Chocolate Espresso Beans + some for snacking on (optional)


Cupcake Directions:

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
3. Stir the espresso powder into the hot coffee until dissolved. Let the coffee cool for at least 20 minutes.
4. Add the eggs into the bowl with the flour, along with the coffee/espresso mixture, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.  The batter will be liquidy, not thick.
5. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 18 minutes, rotating pan once if needed. 
6. Transfer to a wire rack; let cool completely.

Frosting Directions:

1. In a small bowl, combine the espresso powder, vanilla and 1 tablespoon of milk or cream. Stir together until powder has dissolved.  I let this sit for about an hour and it made for a strong coffee flavor!
2. Put the softened butter into a large bowl, and using an electric mixer, beat the butter until pale and creamy.
3. Gradually add the powdered sugar and continue to beat until thick. Add the espresso/vanilla mixture and continue to beat frosting well.
4. Add a teaspoon at a time of milk/cream until frosting is creamy and pipe-able. 
5. Frost cupcakes as desired, and top with a chocolate covered espresso bean. 
6. Enjoy!!

Key Lime Cupcakes

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Happy Easter!

I hope everyone had a great Easter.  I love holidays so I have spent the last week getting decorations ready and trying to plan everything out.  We dyed some Easter eggs, had an egg hunt, and ate a ton of food.  In my opinion, these cupcakes were the best part!  I was a little disappointed I didn't double the recipe.  They were a big hit at both my moms house and at my boyfriends family party.  The cupcakes were very light and refreshing, a perfect summer recipe.  I have a half bag of key limes left and I am seriously considering just making more cupcakes to eat, and not sharing this time.  Please try these! I can guarantee you will love them!

I love all the lime zest!

Key Lime Cupcakes - Adapted from Sprinkles Cupcakes

Yield: 12 Cupcakes

For the Cupcakes:
1 1/2 Cups Flour, sifted
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Whole Milk, room temperature - I used 1% Milk
1 Teaspoon Vanilla Extract
2 Tablespoon Key Lime Juice - Plus some for brushing on after baking
1 Tablespoon key Lime Zest
1/2 Cup (1 stick) Unsalted Butter, room temperature
1 Cup Sugar
1 Egg, room temperature
2 Egg whites, room temperature

toothpick or skewer

For the Frosting:
1 Cup (2 sticks) Unsalted Butter , firm but not cold
1/8 Teaspoon Salt
3 1/2 Cups Powdered Sugar, sifted - I am lazy and didn't sift...
1/2 Teaspoon Vanilla Extract
2 Tablespoons Key Lime Juice
1 Tablespoon Key Lime Zest
1-3 Tablespoons Milk - depending on desired consistency


Cooking Directions

For the cupcakes:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside. 
3. In a small bowl, mix together milk, vanilla, key lime zest and the lime juice; set aside.
4. 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. 
5. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
6. 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.
7. 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.
8. 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.
9. Let cupcakes dry slightly before topping with key lime frosting.

For the frosting:

1. Beat together butter and salt on medium speed until light and fluffy. 
2. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. 
3. Add vanilla, key lime juice and zest; mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. - I didnt want mine as thick so I added more milk. 
4. Frosts over one dozen.
5. ENJOY!

Chocolate Peanut Butter Cupcakes

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So remember the Super Bowl a few weeks ago, well we were invited to a party and it can be considered rude to show up at a party empty handed, so I made these.   They were a huge hit and everyone loved them!  If only the 49ers would have won, it would have made these taste even better.   Although, they did taste pretty good with a few beers in my belly.  I thought it would be fun to make football themed cupcakes so I found these cupcake toppers online somewhere and glued them to toothpicks.  I hope you like them!

  

This chocolate cake recipe comes out perfect every time!!

Chocolate Peanut Butter Cupcakes - Adapted from My Baking Addiction

Chocolate Cupcake

Yield: 24 Cupcakes
Ingredients
1 Box Devil’s Food Cake Mix
1 5.9 Ounce Package Instant Chocolate Pudding Mix - I used Chocolate Fudge Pudding
1 Cup Sour Cream
1 Cup Vegetable Oil
4 Eggs, room temperature
2 Teaspoons Vanilla
1 Tablespoon Instant Espresso granules dissolved in 1/2 cup warm water - I use a Starbucks VIA packet
24 Reese’s Miniatures, FROZEN - this prevents them from disappearing into the batter

Peanut Butter Buttercream
Ingredients:
3 Sticks Butter, unsalted and room temperature
1 Cup Creamy Peanut Butter
2 Tablespoons Vanilla
5 1/2 Cups Confectioners' Sugar, sifted
6-8 Tablespoons Heavy Cream - I used about 4 tablespoons milk

Directions:

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. 
5. Allow cupcakes to cool inside muffin tins for about 10 minutes.
6. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
7. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. 
8. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
9. Add vanilla and 4 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
10. Pipe frosting onto cooled cupcakes.
11. ENJOY!!

Eggnog Cupcakes with Spiced Eggnog Buttercream

At my work today we hosted a Holiday party for all the clients.  I decided to take on the task of making all the treats for the party instead of ordering bakery items from somewhere.  I wanted to make a few different types of things to please all taste and this was one recipe I found that I thought was festive and delicious.  It was a huge hit and everyone loved them!  I will be posting all of the recipes I made over the next few days, so stay tuned.

Eggnog Cupcakes - Adapted from Createdby-diane.com

1 Box White Cake Mix

1 1/3 Cups Eggnog - I used Vanilla Spiced Eggnog
1 Teaspoon cinnamon
1 Teaspoon nutmeg
2 Tablespoons Rum - I used spiced rum
3 Eggs

1/3 Cup Oil

Directions:

1. Follow the directions on the box - mix all ingredients together. 
2. Fill cupcake liners 2/3 of the way full and bake at 325 for about 16-18 minutes.  Be careful not to over bake or they will become dry.

Eggnog Buttercream Frosting Recipe
1 Cup Butter, Unsalted, room temp
4 Cups Powdered Sugar
3 Tablespoons Eggnog
1 Tablespoon Rum - I used Spiced Rum from our trip to St. Lucia
1/2 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg

Directions:

1. Beat butter and shortening until smooth.
2. Then add powdered sugar, eggnog, rum, cinnamon and nutmeg until light and fluffy.
3. Frost your cupcakes.
4. Enjoy!

Choco-nilla Birthday Cake

Its that time of year again, my boyfriends birthday.  Every year I make him a cake and this year I was struggling with an idea.  He is pretty laid back and will eat whatever so that makes it even harder.  I found this cake (a cake for "fence-sitters") and I figured it would be perfect for everybody.  A little chocolate and a little vanilla, nobody can complain.  It was a huge hit and was gone in about 2 days.  I made the banner on the computer from a blank word document because I couldn't find any templates I liked.  It was easy enough, and then I used a needle and double thread to hang it all together.   I am very happy with how it all came out and I hope my boyfriend loved it too!

Happy Birthday Joe!

Idea adapted from Kingarthurflour.com

Chocolate Cake - 

1 Box Devils Food Cake Mix
1 4oz Box of Instant Chocolate Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Canola Oil
1/2 Cup Water or Milk

Vanilla Cake

1 Box Vanilla Cake Mix
1 4oz Box of Instant Vanilla Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Canola Oil
1/2 Cup Water or Milk

Chocolate Buttercream - MY NEW FAVORITE!
1 Cup (2 Sticks) Butter, Unsalted and Room temp
5 1/2 Cups Powdered Sugar
1 1/2 Cup Unsweetened Cocoa Powder, sifted
1 Teaspoon Vanilla
2/3 Cup Milk

Directions:

1. For the cake, follow directions on box but with the listed ingredients. Bake according to the box. I did 4 - 8in pans and it was about 30 minutes each.
2. For the buttercream, cream the butter with the whisk attachment of your kitchen aid until light and fluffy. Alternate adding the wet ingredients and the dry until everything is in the bowl. Whip up until desired consistency, add more milk if needed. 
3. Frost you cake, and ENJOY!

Chocolate Cake with Chocolate Buttercream

Its my cousin's birthday and every year my aunt calls me to make him a cake.  He loves chocolate so I search for a new super chocolaty recipe every year.  This year wins!  This cake is so moist and very rich!  I feel like I am cheating using a box mix, but of all the chocolate cake recipes I have tried, the box mix is always better and never disappoints.  Chocolate buttercream has been a challenge too.  I have found that most recipes are not very fudgey or are too sweet.  This recipe was perfectly chocolaty and a great consistency for the cake.  So stop your endless chocolate cake search like I have and try this recipe!  The best part is its super EASY!

It says "Happy Birthday" but its kinda hard to read...

Chocolate Cake - Adapted from kevinandamanda.com
1 Box Devils Food Cake Mix
1 4oz Box of Instant Chocolate Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Canola Oil
1/2 Cup Water or Milk
For additional chocolate you can add chocolate chips to the batter

Chocolate Buttercream
1 Cup (2 Sticks) Butter, Unsalted and Room temp
5 1/2 Cups Powdered Sugar
1 1/2 Cup Unsweetened Cocoa Powder, sifted
1 Teaspoon Vanilla
2/3 Cup Milk

Directions:

1. For the cake, follow directions on box but with the listed ingredients.  Bake according to the box.  I did 2 - 8in pans and it was about 30 minutes each.
2. For the buttercream, cream the butter with the whisk attachment of your kitchen aid until light and fluffy.  Alternate adding the wet ingredients and the dry until everything is in the bowl.  Whip up until desired consistency, add more milk if needed.  
3. Frost you cake, and ENJOY!

Vanilla Cupcakes With Chocolate Buttercream

Happy 21st Birthday Desiree

I made these cupcakes for a coworkers birthday.  She said she liked white bottom with chocolate frosting.  I decided to make the vanilla bottom that I love, and I found a new recipe for the buttercream.  The cupcake is light and fluffy as always, so good you can eat it plain.  The buttercream turned out perfectly chocolatey and smooth.  Best chocolate buttercream ever.  I sprinkled some decoration on top and ta-da, they were finished.  These taste better then store bought but are just as easy!!

Vanilla Cupcakes - Adapted from my Churro Cupcakes
Yield: 12 cupcakes
Ingredients:
1/2 Cup Butter, unsalted and room temperature
1 Cups Sugar
2 Large Eggs, separated
1 1/3 Cup Flour
3/4 Teaspoon Baking Powder
1 Pinch of Salt
1/2 Cup Milk
1 1/2 Teaspoon Vanilla

Directions:

1. Preheat your oven to 350˚F and line a muffin tin with baking cups.
2. Beat the butter in the bowl of a stand mixer on medium speed. Once the butter is smooth and creamy, turn the mixer to low speed and add the sugar. Keep beating the butter and sugar mixture until light and fluffy. 
3. Add the egg yolks one at a time, making sure to mix well after each addition. 
4. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
5. In a small bowl, stir the vanilla into the milk. Alternate adding the flour mixture and the milk mixture to the butter-and-sugar mixture. You’ll want to start and end with the flour, and mix just until incorporated after each addition.
6. In a medium bowl, using a hand mixer, beat the egg whites until soft peaks form. It’ll be white and foamy. Fold the egg whites into the batter.
7. Fill your lined muffin cups about ¾ full of batter. Bake for about 18 minutes or until a cake tester stuck in the middle comes out clean. 
8. Let cupcakes cool completely. Frost.

Chocolate Buttercream - Adapted from Savorysweetlife.com

Yield: 3 Cups - too much for 12 cupcakes...

Ingredients:
1 Cup Unsalted Butter, room temperature
3 1/2 Cups Confectioners Sugar
1/2 Cup Cocoa Powder
1/4 Teaspoon Salt
2 Teaspoons Vanilla
3-4 Tablespoons Milk

Directions:

1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. 
2. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. 
3. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
4. Frost!

Oreo Cake

It was my boyfriends 25th birthday yesterday so I made him OREO Cake.  His favorite is white cake with store bought chocolate frosting, but I had to get more creative then that so I made Oreo Cake!  I got too busy today to make the cake from scratch so I gave in and used box mix, it happens to the best of us sometimes.  I wanted to make sure that there was at least one thing he asked for in the cake so I bought the chocolate frosting at the store for the middle of the cake and put the Oreo buttercream on the outside.  I had a really hard time spreading the chunky frosting round the cake but it turned out okay.  I used the left over Oreos to surround the outside of the cake, because why not.   This was a huge hit with my boyfriend and his friends, very chocolaty though so be sure to serve a glass of milk with every slice of cake.  Enjoy!

Happy Birthday Joe!!

Oreo Cake - Adapted from My Baking Addiction

Yield: 2 Layer 8 Inch Cake

Cake Ingredients:
1 (18.25 ounce) Package Devil’s Food Cake Mix
1 (5.9 ounce) Package Instant Chocolate Pudding Mix (I used 2 small packages which was about 2.5 oz)
1 Teaspoon Salt
2 Teaspoons Vanilla
1 Cup Sour Cream
1 Cup Vegetable Oil
4 Eggs
1/2 Cup Warm Water - I think I forgot this in my rush to get the cakes in the oven!
2 Cups Semisweet Chocolate Chips - I dont think you need this much extra chocolate....

Directions:

1. Preheat oven to 350 degrees F. Grease (2) 8 or 9 inch round cake pans thoroughly.
2. In a large bowl, mix together the cake and pudding mix, salt vanilla, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and divide batter into the prepared pans.
3.  Bake for 25-35 minutes, rotating pans half way through baking the baking time. Bake until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake for at least 30 minutes before inverting. Allow cake to cool completely on wire rack.

Oreo Buttercream
Ingredients:
2 Stick Unsalted Butter – room temperature
1 Tablespoon Vanilla
1 1/2 Pounds Powdered Sugar
3-4 Tablespoons Very Cold Milk
25 Oreo cookies chopped - or they will chop themselves if you put them in the mixer and turn up the speed!

Directions

1. Cream the butters in the bowl of a Kitchen Aid mixer with the whisk attachment. Add the vanilla extract and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining well after each addition until you reach the desired consistency.
3. Add the Oreo Cookies and mix until light and fluffy.
4. Frost your cooled cake layers and decorate.
5. Enjoy!!

Vanilla Bean Cupcakes

For my birthday, my dad sent me 30 vanilla beans!! I have been looking for an excuse to make vanilla bean cupcakes and the perfect occasion came along. Makenna's 1st birthday! I remember a year ago when I got the text that she was born and I have had the pleasure to watch her grow over the last year. She is now a crazy and energetic little girl with her whole life ahead of her. I am Auntie Merlot, even though I am not related and I love every moment I get to spend with her. Her birthday was on Friday so I met up with the birthday girl and her mom South Coast Plaza to shop for the perfect birthday outfit. We rode the carousal and play peak-a-boo. And then it was nap time... Life of a 1 year old.  She enjoyed her birthday cupcake when she got home. 

About the cupcakes, they are amazing!! I had never cut open a vanilla bean, so the whole process was new to me. I never realized how small the little granules are. I was sent 3 types of vanilla beans and I decided to use a Tahitian bean. The cupcakes would be good without the vanilla bean too, because the cake is just perfect. Its moist and not too sweet. I made just a regular vanilla buttercream and added some pink food coloring for color. Overall, for how simple the flavors are, this is one of the best cupcakes I think I have ever made.

Happy 1st Birthday Makenna!!

Little tiny vanilla beans....

Birthday girl enjoying her cupcake!

Vanilla Bean Cupcakes - Adapted from The Busty Baker

Yield: 12 Cupcakes

Ingredients:
1/2 Cup Milk
3 Egg Whites
1 Teaspoon Vanilla
1 Vanilla Bean, split and seeds scraped - I used a Tahitian vanilla bean
1 Cup + 1 Tablespoon Flour
3/4 Cup + 2 Tablespoons Sugar
2 Teaspoons Baking Powder

1/2 Teaspoon Salt
6 Tablespoons (3/4 stick) Unsalted Butter, room temperature

Directions:

1. Preheat oven to 350F. Line standard muffin tin with liners.
2. In a liquid measuring cup or small bowl, whisk together milk, egg whites, vanilla extract, and vanilla bean seeds to combine.
3. In the bowl of an electric mixer with paddle attachment, sift together flour, sugar, baking powder, and salt. Add butter, mixing on low until mixture resembles coarse crumbs. It’ll look a bit like the start of pastry dough.
4. Add half of milk mixture to flour mixture and beat until dough is moist and thick (a bit like cookie dough). Scrape down the sides of the bowl as needed. Add remaining milk mixture and beat until combined. Mixture should look more like batter now.
5. Divide batter among prepared cups, filling with about 2 tablespoons of batter each. Bake until lightly golden and a toothpick inserted into the center of the cakes comes out clean, about 16 to 18 minutes. Transfer to wire rack to cool completely before frosting.
6. Make a frosting.

Quick Vanilla Buttercream - Adapted from foodnetwork.com

Yield: Too much for 12 Cupcakes - but you can freeze buttercream!

Ingredients:
3 Cups Powdered Sugar
1 Cup Butter, Unsalted
1 Teaspoon Vanilla
1 to 2 tablespoons Whipping Cream

Directions:

1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
3. Add coloring if desired.  Pipe onto cupcakes.  
4. I rolled mine in sprinkles for some extra pinkness. 
5. Enjoy!

Grand Marnier Cupcakes

My mom's birthday was on Thursday.  We had a huge power outage all over Southern California that day so she had a candlelit birthday party.  She was having another joint birthday party on Saturday night so I thought i would bring her some cupcakes.  It was also my aunts birthday a few weeks ago too and she has been bugging me to make her a cake.  So i figured i would let me mom choose what type of cupcakes she wanted.  She is by far my harshest critic so if she likes something then you know it is good.   I showed up to her house with only 12 cupcakes and realized there was about 40 people at her house.  Needless to say people where fighting over these cupcakes.  My mom said they were my best cupcakes yet, so that is saying a lot.  The cupcake is a perfect moist chocolate cake, then they were filled with dark chocolate ganache with Grand Marnier, and the orange buttercream on top was amazing.   This is a rich and dreamy cupcake on every level... the end!

Happy Birthday Mom!

Grand Marnier Cupcakes - Adapted from Three Many Cooks

Yield: 24 Cupcakes or about 75 Mini Cupcakes

Ingredients:
1 3/4 Cups Flour
2 Cups Sugar
3/4 Cups Cocoa Powder, best quality possible
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Buttermilk, shaken
1/2 Cup Vegetable Oil
2 Eggs, at room temperature
2 Teaspoons Vanilla
1 Cup Freshly Brewed Hot Coffee

Directions:

1. Preheat the oven to 350. Line standard muffin tins with paper liners; set aside.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.  Batter will be very liquidity.
3. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.
4. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake.  I use an apple corer.

Dark Chocolate Ganache
Ingredients:
2/3 Cup Heavy Cream
12 ounces or 1 1/2 Cups Dark Chocolate, chopped into small pieces
2 Tablespoons Grand Marnier

Directions:

1. Place chocolate in a large heat safe bowl.
2. In a small saucepan over medium heat, heat the cream until it comes to a simmer. Remove from heat and pour the hot cream over the chocolate. Allow the mixture to sit for about five minutes. 
3. Whisk the chocolate and cream mixture until smooth and glossy. Stir in the Grand Marnier. Allow ganache to cool at room temperature for about 1 hour.
4. Pipe or spoon the ganache into each hollowed cupcake and top with buttercream.

Orange Buttercream
Ingredients:
4 Sticks Unsalted Butter, softened
2 Pounds Powdered sugar, sifted
Zest of One Large Orange
Pinch of Fine Grain Sea Salt
2 Teaspoons Vanilla
3 Tablespoons Grand Marnier
1-3 Tablespoons Milk

Directions:

1. In a large mixing bowl, cream butter with an electric mixer until fluffy. Slowly add in confectioner’s sugar, and continue mixing until well blended.
2. Add orange zest, salt, vanilla, and Grand Marnier. Blend on low speed until moistened. Add 1 tablespoon of milk and beat until thoroughly combined. If frosting is too thick, gradually add in milk until the desired consistency is reached. 
3. Pipe frosting onto cooled cupcakes and finish with leftover ganache if you want.

Storage:
These cupcakes are best served the day they are made; however, they will keep covered and stored in the refrigerator for up to two days. Allow cupcakes to come to room temperature for 45-60 minutes before serving.

Ice Cream Cone Cupcakes

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

I have been wanting to make these cupcakes for a while now.  My boyfriends brother-in-law had specifically requested them and he was coming to visit so I figured it was a perfect time to make these.  I read some reviews on how to bake them to prevent the cone from getting soggy.  So I made 12 Jumbo Size but cooked them in 3 different ways.  I did some with the batter in the cone, some in a cupcake liner with a cone on top, and some regular cupcakes and put it in the cone when it was done baking.  I don't think the method you choose really matters because the cones don't taste very good to start with, so I don't think soggy cones would taste any worse.  I did like cooking the batter in the cone because then you get cupcake all the way down the cone.   But the cupcakes cooked with the cone upside down on top gives the cupcake a better ice cream look and the frosting is more evenly distrusted around the cupcake.  Overall, I think you should choose whatever method you want based on look, because they all taste pretty much the same.   I made the same vanilla cupcake recipe I love, but I tried a new buttercream.  I love it because you make a ganache, then add it to a buttercream.  It is a chocolate lovers dream buttercream.  So light and fluffy, but still sweet and chocolaty.  You need to try this.  The End!

This is one where the cupcake was baked in the cone!

Found these at marshalls for 12 bucks! heck yes!!

Before icing....

Vanilla Cupcakes - Adapted from my Churro Cupcakes

Yield: 12 cupcakes

Ingredients:

1/2 Cup Butter, unsalted and room temperature

1 Cups Sugar

2 Large Eggs, separated

1 1/3 Cup Flour

3/4 Teaspoon Baking Powder

1 Pinch of Salt

1/2 Cup Milk

1 1/2 Teaspoon Vanilla

Directions:

1. Preheat your oven to 350˚F and line a muffin tin with baking cups.
2. Beat the butter in the bowl of a stand mixer on medium speed. Once the butter is smooth and creamy, turn the mixer to low speed and add the sugar. Keep beating the butter and sugar mixture until light and fluffy.  
3. Add the egg yolks one at a time, making sure to mix well after each addition.  
4. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
5. In a small bowl, stir the vanilla into the milk.  Alternate adding the flour mixture and the milk mixture to the butter-and-sugar mixture. You’ll want to start and end with the flour, and mix just until incorporated after each addition.
6. In a medium bowl, using a hand mixer, beat the egg whites until soft peaks form. It’ll be white and foamy. Fold the egg whites into the batter.
7. Fill your lined muffin cups about 2/3 full of batter and then put a cone on top, or fill the cones just over 1/2 way. Bake for about 18 minutes or until a cake tester stuck in the middle comes out clean.  The cupcakes in the cone took way longer to bake, and the cupcakes with the cone on top are hard to tell when they are done, but it should be just about 20 minutes. 
8. Let cupcakes cool completely.  If you put the cone on top, peel off the cupcake liners.  
9. Frost with your favorite buttercream.

Chocolate Buttercream - Adapted from Completely Delicious

Yield: 2.5 Cups - enough for 12 cupcakes

3 ounces semi-sweet chocolate, I used chocolate chips

1/4 cup heavy cream
1/2 cup butter
2 1/2 cups powdered sugar
2 tablespoons milk

Directions:

1. Put the chopped chocolate in a small heat proof bowl. In a small saucepan, bring the cream to a simmer. Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth. If needed, microwave for an additional 30 seconds until the chocolate is smooth and melted. Cool to room temperature. 
2. Combine the chocolate, butter, shortening, and powdered sugar in the bowl of a stand mixer. Add just enough milk to make the icing smooth and the right consistency.
3. Frost the cupcakes as desired.

Dip the cupcakes if desired!!