Pink Lemonade Cupcake

Perfect Summer Cupcake!



White Chocolate Coconut Cupcake

Coconut Cupcake Filled with White Chocolate Ganache, Topped with a Coconut Swiss Meringue Buttercream!



Summer Cupcake design

Can`t wait for summer, cold weather please go away THANKS!

Mint Chocolate Chip Cupcake Cone and Regular Cupcake

Dark Chocolate Cupcake Baked into a Chocolate Ice Cream Cone.
Filled with a Chocolate Mint Ganache, Topped with a Mint Buttercream and Chocolate Shavings!

Taste just like my favorite ice cream...Mint Chocolate Chip mmhmmm

Perfect for a warm summer day :)

Normal Mini Cupcake Version!



Easter Basket Cupcake

HAPPY EASTER!

Edible Nutella Rice Krispie Liner :)

Smore`s Cupcake

 Vanilla Bean Cupcake with a Graham Crust and Marshmallow Filling,

Topped with a Dark Chocolate Ganache and Chocolate Cream Cheese Frosting!

Irish Bailey`s Cupcake

HAPPY ST-PATRICKS DAY!!

Mini Caramel Candy Apple Cupcake

Apple Spice Cupcake Topped with a Caramel Sauce and Caramel Swiss Meringue Frosting. Drizzled with a Vanilla Bean Icing!

Mini Toffee Crunch Cupcake

Dark Chocolate Peanut Butter Sundae!

I had so much fun decorating these cupcakes! It is a dark chocolate cupcake with a peanut butter cup center, topped with a dark chocolate ganache and swiss meringue frosting!

Mini Chocolate and Vanilla Cupcakes

I made these cupcake`s this week for an X-MAS order, I had to post them because I thought they were the cutest cupcakes ever, not to mention best tasting haha ;)

The first picture is a Dark Valrhona Chocolate Coffee Cupcake Topped with a Bailey`s Caramel Sauce and Dark Chocolate Swiss Meringue.

This second picture is a Mini Vanilla Bean Cupcake Topped with my Vanilla Bean Swiss Meringue!

Merry Chrsitmas Everyone, and a Happy New Years!



MERRY CHRISTMAS EVERYONE

Hope everyone has a wonderful holiday!



Mini Red Velvet with Vanilla and Chocolate Cream Cheese Frosting

Here is my classic red velvet cupcake made mini :)!

My boyfriend wanted me to top it off with a chocolate cream cheese frosting, I was a little hesitant at first, but I was shocked to how great it was!

Gingerbread Cupcake topped with Brown Sugar Frosting

   Had so much fun baking, decorating and eating these extremely delicous gingerbread cupcakes today!

Can`t wait for Christmas!



Merry Early Chritmas



Kyle`s Crunchy Hazelut filled Dark Chocolate Cupcake

   So I was baking my peppermint cupcake today, which I will be posting pictures of right after this haha, and my brother wanted me to make him his own cupcake. He absolutely loves chocolate and hazelnuts and he wanted something with a crunch to it. So I used the same dark chocolate batter that I used for my peppermint cupcake, filled it with a milk chocolate crunchy hazelnut ganache and topped it off with a dark chocolate mousse frosting. It was really rich and delicious, I liked it better than my peppermint one, but I will definitely not let him know that his idea was better than mine ;)!

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.



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!

http://www.marthastewart.com/313138/seven-minute-frosting

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.