Sunday, 27 November 2011

Vanilla Bean Cupcake with a Vanilla Swiss Meringue Frosting

   For the second frosting i decided to go with my fav frosting of all time, the swiss meringue.

  I love the texture of this frosting, it is so silky smooth. I added Wilton icing gel to it just for fun, and i think it came out pretty sick. I topped it off with some Michel Cluizel white chocolate curls and silver glitter.

I didn't feel like the vanilla flavor was strong enough though, so i will be adding double the vanilla extract and perhaps a whole vanilla bean into the mix next time. It will be absolutely PERFECT! :)

Next week I've decided to make my dark chocolate cupcake, with a whipped dark chocolate peppermint ganache, sprinkled with crushed candy cane's! YUMMY

Vanilla Bean Cupcake with a Bailey's Chantilly Frosting

   Alright so i spent the day with my brother and he wanted me to bake some cupcakes for him :)! I ended up making two different frosting's for the same vanilla bean cake. First one being this extra light bailey's chantilly frosting. I found it absolutely delish! The cake is amazing, and i love how you can see all the little specs of vanilla in the batter,  It's stunning! My brother loved it, he found it taste like a vanilla milkshake. My other taste tester's found it so fluffy and delicate that it made them want to have a lot more. The only thing that could have been different was the bailey's flavor in the frosting. I will definitely be adding more bailey's next time! I think I'll add an extra two tablespoons or three :P into the cream. I want it to really taste like a martini!
I won't be posting the recipe for both frosting's, since it is my own recipe :P. But all you have to do is bake your favorite vanilla cupcake and top it off with a chantilly frosting which is basically like whipped cream frosting, and add just as much liquor in it as you wish haha ;)!

Red Velvet With Cream Chesse Frosting

   I tried red velvet for the first time last year at a wedding shower and immediately fell in love with it`s unique flavor. Red velvet is a tangy buttermilk cake with a very mild hint of chocolate and vanilla flavor. It`s really a flavor on it`s own! This cake came out perfectly, my boyfriend told me that it`s the best red velvet cake hes ever tried, and that he would have another one if i brought over more :p! And that`s a huge compliment since he doesn`t like red velvet and especially cream cheese frosting. My other taste tester`s told me that the cake was delicious, so fluffy and light! They didn`t get that disgusting feeling after eating a very heavy dessert.
Here is a very similar and simple red velvet recipe that you can try out. It`s from one of my favorite cupcake bakers... Martha Stewart :)!
  • 2 1/2 cups cake flour (not self- rising), sifted
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon red gel-paste food color
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons distilled white vinegar
1.     Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2.     With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3.     Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4.     Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5.     To finish, use a small offset spatula to spread cupcakes with frosting.
Here is a very quick, ideal cream cheese frosting for this classic cake!
  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners' sugar, sifted
  • 3/4 teaspoon pure vanilla extract
1.     Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

Sunday, 20 November 2011

White Moka Frappucino Cupcake

   This week`s inspiration came from one of my favorite STARBUCKS drinks :), a white moka frappucino! I tweaked Martha Stewart's simple chocolate cupcake by adding freshly brewed coffee, 72% melted valrhona chocolate and filled it with a creamy dark chocolate mousse. Topped it off with a light fluffy white chocolate whipped cream frosting and a home made chocolate decoration. My taste testers thought it was absolutely delicious! I will definitely be making this yummy cupcake again :)!!!
Martha Stewart's Chocolate Cupcake
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
1.     Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2.     Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
3.     Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4.     Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
You can top this off with your favorite frosting, I would recommend Martha Stewart's 7 minute frosting. It has the same light creamy texture that would go perfectly with this cupcake!

I'm thinking of doing a peppermint cupcake for next week's cupcake of choice :)! So excited since peppermint is one of my favorite flavors.

Saturday, 12 November 2011

Banana Cream Pie Cupcake

   For some reason I`ve been craving bananas all the time, this might be the reason why i made this mini delightful banana cream pie cupcake this week :). It was jam packed with yummy banana flavor, and the subtle caramel drizzle was a perfect topper. I found this recipe on a website called, ``Bakers Royale.`` This guy makes flawless desserts that look extremely delicious.
 Fill cupcake pan with liners. Heat oven to 350 degrees F.
Coconut and Pecan Graham Cracker Crust
  • 1 ½ C graham cracker crumbs
  • ½ C sweetened coconut shreds, toasted
  • ½ C pecans
  • ½ C sugar
  • 8 T butter, melted
1. Place graham cracker crumbs, toasted coconut shreds, toasted pecans and sugar in a food processor bowl and pulse to crumble.
2. Place 1 ½ tablespoon of graham cracker crust mixture into bottom of cupcake liner. Use the bottom of a glass to press mixture down. Bake crust for about 6-8 minutes or until golden brown.
Banana Cream Pie Filling
  • 1 ½ bananas, 1/2 banana for divided use
  • 1 C milk
  • 1 C heavy cream
  • ¼ C corn starch
  • ½ C sugar, plus 2 T sugar
  • 1 T vanilla
  • ¼ kosher salt
1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5 minutes. Remove from heat and let cool slightly.
1. Pour mixture banana cream filling over crust and into liner about 2/3 of the way up. Using the remaining bananas, place one layer of sliced bananas on top. Place a thin second layer of banana cream filling on top of bananas. Pipe whip cream and drizzle caramel sauce on top
I hope you enjoyed this cupcake!
I`m planning on making a Christmas theme cupcake next week, I know it`s early... But I`m so excited!
I`ve already made my Christmas list ;).