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Spiced Cherry Vanilla Cupcakes

It’s the first day of summer and the best part of this season is all the delicious fruits, like cherries.  I don’t think we have enough cherry recipes on The Cupcake Recipes, do you?  I know we need more inspirational cupcake recipes, so I went on the search for more delicious cupcake recipes.  When I search for cupcakes I also like to hear what inspired certain bakers to bake their yummy recipes.  Today I stumbled across Kate From Scratch and her Cherry Vanilla Cupcakes.  What caught my interest was her inspiration to bake this cupcake, it was a dream she had with Tina Fey & Chuck Norris.  Yes, a dream.

To read Kate From Scratch dream, click here.

In the meantime, enjoy this delicious Cherry Vanilla Cupcake Recipe, by Kate from Scratch.

Photo taken by Kate from Scratch

SPICED CHERRY VANILLA CUPCAKE RECIPE

  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 4 large eggs
  • 1/4 cup whole Milk
  • 1 teaspoon pure vanilla extract
  • 2 cup granulated sugar
  • 1/4 cup pear purée (substitute apple sauce or 1/2 cup canola or veg oil, if you prefer)
  • 2 tablespoons cherry jam, slightly warmed
  • 1/2 cup vegetable oil
  • 1 cup fresh cherries, pitted and chopped

1.  Preheat oven to 350 degrees F and line cupcake tins with cupcake papers.

2.  Sift together flour, baking powder, baking soda and cinnamon and set aside.

3.  In stand mixer on medium speed, add eggs, vanilla, milk and sugar.  Add pear puree, cherry jam and oil.  Whisk for two minutes until throoughly mixed and then cut mixer-speed to low.

4.  Add 1/3 of the sifted dry ingredients.  Let it mix for a minute.  Repeat this two more times until dry ingredients are fully incorporated with wet.

5.  Using 1/4 cup measuring cup or ice cream scoop, divide batter among 24 lined cupcake tins.  Bake in preheated oven for 10 minutes.  Turn pan.  Bake for 10-15 minutes more (until inserted wooden skewer comes clean from center of cupcake).

6.  Place cakes on cooling rack and bring to room temperature.

 

Vanilla ButterCream

  • 3 cups confectioner’s sugar
  • 1 stick butter (room temp)
  • 1/4 cup heavy whipping cream, plus more for spreading consistency (chilled)
  • 1 teaspoon pure vanilla extract

In stand mixer bowl, combine 3 cups confectioners sugar and 1 stick of room temperature butter.  Mix on low.  Add about 1/4 cup cream.  Mix on medium speed and add more cream until it reaches spreading consistency.  Add vanilla and beat for one minute more.  Frosting should be whipped and light.

Enjoy the cupcakes and tell us what you think.

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TOP FIVE Best Cupcakes in Seattle

My love for cupcakes doesn’t stop in Los Angeles friends.  I recently visited a friend in Seattle who insisted I try his favorite cupcakery.  Naturally I was curious because he kept teasing me on Foursquare check-in’s that Trophy Cupcakes has the “Best Cupcakes” in his town.  Of course, we all have our favorites, but I decide if that statement is true buddy!  So as I arrived in Seattle, I first “made” him try my favorite cupcakes from my town that I flew in, (cough-cough…Frosted Cupcakery) and asked what he thought, he agreed, he’s hooked!  Frosted Cupcakery you have a new fan (you are welcome for the shout out, btw).  So now it was his turn to impress me with his favorite cupcake and I must admit, I was impressed.

Although I didn’t get to try most of Seattle’s favorites I did some research to find out what other Seattle Cupcake lovers thought should be the Top Five Cupcakeries in Seattle and here are the results:

#1 Trophy Cupcakes & Party

Customer review:  “I’m in cupcake heaven whenever I enter one of the three locations that house these addictive decadent treats. It’s definitely an out of body experience when I bite into one of Trophy Cupcake’s Red Velvets. This place tops my list of delightful cupcake boutiques here in Seattle.” – JenniLee B. from Seattle.  I have to agree with JennniLee, the Red Velvet was delicious, the cake was fluffy and the frosting had the perfect cream cheese touch.  Not too sweet but still satisfying that sugar need that doesn’t make you run for milk!  Another favorite I recommend would be the Snickerdoodle, uhm…yum!  I was impressed Trophy Cupcakes and you can thank @ChrisPendleton with a “free” cupcake for the introduction. #justsaying  Follow Trophy Cupcakes on Twitter @trophycupcakes

Cost per Cupcake $3.00

Photo taken by Blanka R.

#2 Cupcake Royale

Customer review:  “Cupcake Royale makes my favorite cupcakes. No matter what flavor I select, both the cake and frosting are great together. At other cupcake bakeries, I usually feel like a lackluster job is present on at least one component of the dessert. Cupcake Royale cake is always moist and the frosting is right on for my palate. If I had to pick one favorite flavor, I’d go with red velvet.  I had the salted caramel the other day and it deserves an honorable mention.” – Ashley C.  A few important facts I should mention about this bakery is they use fruits from their local farmers and use organic sugar.  Great sweetness!  Follow Cupcake Royale on Twitter: @CupcakeRoyale

Cost per Cupcake $3.00

#3 The Yellow Leaf Cupcake Co.

Customer review:  “Best cupcakes in Seattle hands down.  I even had the recent opportunity to try some New York cupcakes and they didn’t even compare to Yellow Leaf!  Bonus points for their sporadic cupcake happy hour where they offer 40% off cupcakes until closing.  The Italian-style buttercream is superior to some of the other frostings I have tried around and the cake is so moist and delicious.  Some of their flavors are amazing, such as Pancakes and Bacon, although they do the classics really well which I consider important.  I highly recommend this place, although sometimes due to demand they can run out so make sure to call ahead and ask them to save you your favorite one!’  – Paul M. from Seattle.  Follow The Yellow Leaf Cupcake on Twitter: @theyellowleaf

Cost per Cupcake $2.95

#4 Coffee to a Tea with Sugar

Customer review:  “I love this place. The mini-cupcakes are the big attraction here.They have the perfect cake to frosting ratio in two perfect bites. I like to buy them for special occasions…or when I walk past this store during business hours. Bad, but oh so good, habit.  The frosting is buttery and rich and FLAVORFUL. The cake is always perfect – never dry and spongy.  The lemon and coconut cupcakes are my favorites.” – Colleen W. from Seattle.  Also, if you visit their website now you could download a gift certificate for a free mini cupcake – For a limited time only.

Cost per Cupcake $3.00

#5 Sugar Bakery & Cafe

Customer review:  “This is really all about the cupcakes….These are the best in town. Sugar cupcakes are moist. Not just moist, but succulent. Split open a cupcake from anywhere else in town; the cake crumbles into little tiny crumbly pieces. Split open a cupcake from Sugar: the cake breaks gently into large, moist, delicate crumbs.  Second, Sugar cupcakes are not too sweet. Again, it’s about the cake….The chocolate tastes of darkness, of bittersweet, of depth. The cupcakes taste like what they are: chocolate, vanilla, coconut. Not of a sweet imitation meant mostly as a vehicle for frosting. It’s a soft, dense, complex and lovely swirl of frosting, complementing every bite.” – Hannah L. from Seattle.  Sounds like Hannah really loves their cupcakes!  I hear they don’t have a huge selection of cupcakes to choose from and you must go in early to grab a cupcake if you wanna give the bakery a try.  Follow Sugar Bakery on Twitter: @sugarbakery

Cost per Cupcake $3.35

So there you have it my cupcake lovers, next time you’re visiting Seattle and have a sweet tooth, stop by the mentioned bakeries and give these cupcake bakers a try.  If you live in Seattle, tell us what you think, who has the best cupcakes in your neighborhood?  Please share your favorite with us below.

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Classic Carrot Cupcake with Orange Cream Cheese Frosting Recipe

If you’re a carrot cake fanatic like I am, you will love this Carrot Cupcake recipe with a zest of Orange Cream Cheese Frosting.  It’s mmmm…delicious!

Classic Carrot Cupcake with Orange Cream Cheese Frosting

Ingredients

  • 1 (9 ounce) pkg frozen sliced carrots
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs, beaten
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1/2 cup pecans or walnuts

Directions:

Preheat oven to 350 degrees.  Cook carrots according to pkg directions until tender.  Drain & mash in a large bowl.  Add sugar, oil & eggs, beat well.  Mix flour, baking soda, cinnamon & salt.  Beat into carrot mixture.  Stir in chopped nuts.  Pour batter into cupcake pan lined with baking cups.  Bake 20 minutes or until a toothpick inserted comes out clean.  Cool and frost.

Ingredients for Frosting

  • 1 pkg (8 ounces) cream cheese, at room temperature
  • 8 tbsp (1 stick) butter, at room temperature
  • 3 cups confectioners sugar, sifted
  • 2 tbsp fresh orange juice
  • 1 tbsp grated orange zest (from 1 orange)

Frosting Directions:

Blend cream cheese & butter in a large mixing bowl on low speed until combined.  Stop the machine & gradually add the sugar, blending with the mixer on low speed until the sugar is well combined.  Then add the orange juice & zest to the mixture.  Increase the mixer speed until the frosting lightens & is fluffy, about 1 minute.  Use at once to frost your cupcakes.

Makes approx. 23 cupcakes.

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Ginger & Raisin Christmas Tree Cupcakes

Enjoy these fun and festive little ginger & raisin cupcakes.  They will look superb on your Christmas dessert table.

Ginger & Raisin Christmas Tree Cupcake Recipe

  • 1 cup (2 sticks) sweet butter, softened
  • 1 cup superfine sugar
  • 2 cups self-rising flour
  • 4 eggs
  • 1 tsp. vanilla extract
  • 2 teaspoons ground ginger
  • 1/2 cup (3 1/2 oz.) raisins

For the frosting

  • 2 oz ready rolled white fondant frosting
  • 2 oz ready rolled green fondant frosting
  • colored candy balls

Preheat the oven to 350 F.  Place 18 paper mini baking cups in muffin pans.  Dust 2 cookie sheets with confectioners sugar.  Combine all the cupcake ingredients into a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes.  Then fold in the raisins into the creamed batter.  Spoon the batter into the cups.  Bake for 20 minutes.  Remove pans from the oven and cool for 5 minutes.  Then remove the cupcakes and cool on a rack.

To make the frosting, roll the white fondant frosting to 1/8 in (3mm) thick.  Cut 18 circles using a 1 3/4-in. (4 1/2-cm) cookie cutter and set them on one of the cookie sheets.  Roll the green fondant frosting to 1/8 in. (3mm) thick.  Using a small Christmas tree cookie cutter, cut shapes out of the frosting and place them on the other cookie sheet to firm a little.  Place a white fondant disc on top.  Top with a Christmas tree and decorate with the colored balls.  Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.

makes 1 1/2 dozen

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Mini Christmas Tree Cupcakes

These fun and festive little cakes will look superb on your Christmas dessert table.

Mini Christmas Tree Cupcake Recipe

  • 1 cup (2 sticks) sweet butter, softened
  • 1 cup superfine sugar
  • 2 cups self-rising flour
  • 4 eggs
  • 1 tsp. vanilla extract

For the frosting

  • 2 oz ready rolled white fondant frosting
  • 2 oz ready rolled green fondant frosting
  • 2 tbsp raspberry jam
  • colored candy balls

Preheat the oven to 350 F.  Place 18 paper mini baking cups in muffin pans.  Dust 2 cookie sheets with confectioners sugar.  Combine all the cupcake ingredients into a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes.  Spoon the batter into the cups.  Bake for 20 minutes.  Remove pans from the oven and cool for 5 minutes.  Then remove the cupcakes and cool on a rack.

To make the frosting, roll the white fondant frosting to 1/8 in (3mm) thick.  Cut 18 circles using a 1 3/4-in. (4 1/2-cm) cookie cutter and set them on one of the cookie sheets.  Roll the green fondant frosting to 1/8 in. (3mm) thick.  Using a small Christmas tree cookie cutter, cut shapes out of the frosting and place them on the other cookie sheet to firm a little.  Brush each cupcake with a little raspberry jam, then place a white fondant disc on top.  Top with a Christmas tree and decorate with the colored balls.  Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.

makes 1 1/2 dozen

0

Christmas Cupcakes

These cupcakes are baked in muffin cases so that they are larger than the usual cupcakes.  Once decorated, they look like miniature Christmas cakes.  The addition of ground almonds gives a firm texture and adds a richness suitable for the occasion.

Christmas Cupcake Recipe

makes 16 cupcakes

  • 9 tbsp butter, softened
  • 1 cup superfine sugar
  • 4-6 drops almond extract
  • 4 eggs, lightly beaten
  • generous 1 cup self-rising white flour
  • 1 3/4 cups ground almonds

Topping

  • 1 lb/450g white ready-to-roll fondant frosting
  • 2 oz/55g green ready-to-roll colored fondant frosting
  • 1 oz/25g red ready-to-roll colored fondant frosting
  • confectioners sugar, for dusting

Baking Instructions

  • Preheat the oven to 350 F.  Put 16 paper muffin cases in a muffin pan.
  • Put the butter, sugar, and almond extract in a bowl and beat together until light and fluffy.  Gradually add the eggs, beating well after each addition.  Add the flour and using a large metal spoon, fold it into the mixture, then fold in the ground almonds.  Spoon the batter into the paper cases to half-fill them.
  • Bake the cakes in the preheated oven for 20 minutes, or until well risen, golden brown, and firm to the touch.  Transfer to a wire rack and let cool.
  • When the cakes are cold, knead the white frosting until pliable, then roll out on a counter lightly dusted with confectioners sugar.  Using a 2 3/4 inch plain round cutter, cut out 16 circles, rerolling the frosting as necessary.  Place a circle on top of each cupcake.
  • Roll out the green frosting on a counter lightly dusted with confectioners sugar.  Using the palm of your hand, rub confectioners sugar into the frosting to prevent it from spotting.  Using a holly leaf-shaped cutter, cut out 32 leaves, rerolling the frosting necessary.  Brush each leaf with a red frosting between the palms of your hands to form 48 berries and place in the center of the leaves.
1

Best Cupcake Decorations & Supplies for All Occassions

Are you a cupcake-obsessed baker looking for the perfect cupcake decorations for birthdays, baby showers, and all major holidays?  Well we did a little bit of research and discovered a few cupcake suppliers that provide fancy paper liners to sanding sugar and edible glitter.  Getting ideas already?  Well get your bake on, because now you can get super creative and impress all your loved one’s or even start your own cupcake business:

Beaucoup Wedding Favorswww.beau-coup.com

Carries the hard to find italian silver “amorini” chocolate hearts or mini pastel hearts, which are perfect for decorating Valentine cupcakes.

Amorini Heart Candy

Confectionery Housewww.confectioneryhouse.com

Paper liners in every colors for every occassion as well as sprinkles and other edible decorations.

Elegant Cupcake Baking Cups

Cool Cupcakeswww.coolcupcakes.com

Perfect stop for baking enthusiasts and the cupcake-obsessed looking for sanding sugar, edible glitter, and sprinkles in a rainbow of colors, plus great paper liners and three-four, five-and six-tier cupcake stands.

Wedding Cupcake Stand

Crate & Barrelwww.crateandbarrel.com

Cupcake pans, cute cupcake baking gift set, and holiday cupcake stencils for the true cupcake fanatic!

Cupcake Carrier

Into the Ovenwww.intotheoven.com

For rolled out fondant icing, dragees, edible glitter dust, and other baking supplies from around the world.

Edible Gold Flakes

King Arthur Flourwww.kingarthurflour.com

Anyone hoping to transport cupcakes needs a sturdy plastic carrier from The Bakers Catalogue to keep their cakes safe from the rough and tumble of any trip – to the potluck, the school party, or a picnic.  The site is also an excellent resource all baking supplies.

Tulip Papers

Kitchen Kraftswww.kitchenkrafts.com

The foodcrafters supply catalog carries hard to find edible gold dragees, cupcake stands, fun seasonal paper liners, food coloring, etc…

Special Cupcake Wrappers

Nordic Ware www.nordicware.com

Family owned, American bakeware manufacturer offers the Heartlette Dessert Pan for baking heart shaped cupcakes.

William-Sonomawww.william-sonoma.com

Beautiful selection of cupcake related items, including monogrammed cupcake gift boxes, holiday silcone cupcake molds, and non stick pans.

Wilton www.wilton.com

Professional cake decorators known Wilton, and baking enthusiasts at every level will enjoy browsing their online store.

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German Chocolate Cupcakes with Chocolate Ganache Glaze

These yummy German Chocolate Cupcakes will have everyone in your family asking for more or for the recipe!  It’s okay to share…the recipe, that is.  You don’t have to share your cupcakes if you don’t want to.

German Chocolate Cupcake with Chocolate Ganache Glaze Recipe

  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 6 ounces German sweet chocolate melted
  • 1 1/2 teaspoons clear vanilla extract
  • 1 1/2 cups buttermilk

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl combine flour, baking soda, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs; mix well. Add chocolate and vanilla; beat until well blended. Add dry ingredients in thirds alternating with buttermilk, beating after each addition until smooth. Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Ganache Glaze

  • 1 pkg (14 ounces) Candy Melts®
  • 1/2 cup whipping cream
Makes: About 2 1/4 cups.
Instructions
Chop Candy Melts (you can use a food processor). Heat whipping cream in saucepan just to boiling point. DO NOT BOIL. Remove from heat, add chopped Candy Melts, stir until smooth and glossy. If mixture is too thick, add 1 to 2 tablespoons warm whipping cream. Place cake on cake board cut to fit; position on wire rack over drip pan. Pour glaze into center and work out toward edges. Note: Cake may be iced first in buttercream icing. Let icing set, then pour on ganache. If cake is one layer or perfectly smooth, buttercream icing is not needed.
Whipped Ganache: follow recipe above, using 1 cup whipping cream and making these changes: Allow mixture to set and cool to room temperature (it will have the consistency of pudding, this may take 1 to 2 hours.) Whip on high speed until light and soft peaks form.
Makes: About 24 standard cupcakes
0

Easy Champagne Cupcakes

Are you ready to celebrate?  Have a sweet celebration with these easy to bake Champagne cupcakes.  It’s a sweet treat all your guests or loved one’s will enjoy.

photo taken by Sweet Treats

Champagne Cupcake Recipe

  • 1 package (18.25 oz) white cake mix (no pudding in mix)
  • 1 1/3 cups Champagne or sparkling white grape juice
  • 3 egg whites
  • 1/3 cup vegetable oil
  • 1 tablespoon grated orange zest

Preheat oven to 350F.  Line standard muffin pan with baking cups.

In large bowl, combine cake mix, Champagne (or juice), egg whites, oil and zest; beat with electric mixer 2 minutes.  Spoon into baking cups.  Bake 18-20 minutes or until toothpick inserted comes out clean.  Cool cupcakes in pan on cooling rack for 5-8 minutes.  Remove cupcakes from pan; cool completely.  Add your favorite frosting.

makes about 24 cupcakes

3

What’s a Cupkie? Try this Delicious Banana Split “CupKie”

So what’s a “Cupkie” you ask?  Well that was my first question to facebook fan of “The Cupcake Recipes”, Andrea McConnell who started posting professional and amazing pictures of these flat cupcakes.  They looked like a cupcake, but not quite a cupcake, they looked like a cookie, but much to fancy for a cookie.  Whatever it was, they look delicious and I wanted to know the recipe, just like many other fans did.  But Andrea just kept teasing us with these amazing photos.  I started to think, maybe Andrea McConnell is an amazing foodie photographer?  But the “Cupkie” had to be created and baked by someone, right?  So what did I do?  I Googled the word, like we all do when we are curious about something.  Well sadly, I didn’t find anything.

Become a fan of The Cupcake Recipes Facebook page here.

Just as I was about to give up on the Cupkie search, Andrea McConnell surprised us with more amazing photos and finally a delicious recipe that she was so kind to share with us, THE BANANA SPLIT CUPKIE!  Take a look at this beauty and you’ll see why I was so eager to find out what a cupkie is:

Photo by Andrea McConnell

So what’s a Cupkie?  A Cupkie is part cookie and part cupcake.

So how is it baked?  Andrea shares with us on Facebook in her words, “This is basically the top part of a cupcake.  I make up the batter x-tra thick.  This recipe was 2 boxes of butter yellow cake mix, 1 stick butter, 4 eggs, 1 tsp vanilla & 1 cup crushed ripe banans. I topped it with a vanilla Italian buttercream ( made to look like whipped cream), drizzled hot fudge & a cherry on top.  I made these for a fundraiser and they sold out within an hour.”

I can see why they would sell out, they look delicious!  So our next question is, do you have a website or a business where we can find these fabulous Cupkies for those who aren’t big on baking & just want to enjoy the greatness now?  Soon to come, I am sure.  Andrea McConnell might have started the next Cupkie Trend!

Here are more amazing photos from Andrea McConnell.  Let’s eat & enjoy with our eyes.

French toast cake with a maple buttercream~ The breakfast of champions! Photo by Andrea McConnell

French vanilla cake with a strawberry cream filling ( homemade strawberry jam & whipped heavy cream) and vanilla bean buttercream.

Lemon Meringue Cupkie photo by Andrea McConnell

Thank you Andrea McConnell for sharing some amazing photos of your creations and for sharing that delicious Banana Split Cupkie recipes with us.  We look forward to more photos and delicious recipes from you.