These 4 easy Halloween cupcake decorating ideas are simple enough that anyone can do them! They are perfect for any type of halloween celebration. Ranging from cute to spooky; I've got you covered!Read More
Strawberry, chocolate, and vanilla layered cupcakes topped with whipped cream, chocolate ganache, sprinkles, and a cherry on top! These cupcakes are the perfect envelopment of an ice cream sundae wrapped up into a single cupcake.
Soft, fluffy, and full of peanut butter; these cupcakes are a peanut butter & chocolate lover's dream come true!Read More
Perfect for when you just want 2 cupcakes. This recipes makes 2 delicious cupcakes that are fluffy and moist.Read More
You read it right. These are Sweet Potato Cupcakes with Toasted Marshmallow Frosting. And they're the best cupcakes I've made to date. This is your favorite sweet potato casserole in cupcake form. I'm not the only one who loves sweet potato casserole am I?Read More
I feel like I'm behind the curve when it comes to all the fall/Halloween baking. You know how as soon as school starts back up, the stores are instantly packed with Halloween and Christmas decorations? Well in the baking world, (food blogs, Pinterest, magazines, everything) it's the same. September has hit, school is in session, Pumpkin Spice Lattes are here, so that means it's officially the holiday season! Or so we like to think.Read More
I've been on the search for the perfect white cake for a very long time now. Seriously, it's probably been over 3 years. I've tried countless recipes, and failed miserably many times. More times than I can count, the cakes have turned out dry, tough, bland, and corn-bread like. It's been a long tough journey. What started this journey was actually a wedding cake.
I was already on the hunt for the perfect white cake when I made a friend's wedding cake. I didn't have a go-to recipe then so I searched for a well-rated, well-reviewed white cake, and went for it. I was happy with it, it wasn't dry, and had a good flavor. However, it dried out fast. Since I made it a day or two in advance so I could do the decorating, it was dry come wedding day.
I'll never forget sitting at a table at the reception hearing a young girl and her father across the table talk about how dry the cake was. I was mortified. Of course they didn't know I had made it, so they didn't hide their distaste for it. I had a piece of the other white cake, made by another friend of the bride's. I've had enough cake to know when one is a box mix, and when one is from scratch. Then I prided myself in strictly scratch-made cakes, and knew that the other cake was a box-mix. It was even more disheartening to know that my scratch cake was being compared to a perfect box mix cake. I felt like that was cheating! It just didn't compare.
Since then, I've been even more determined in my hunt to find a white cake recipe that is fool-proof. One that tastes just as good, or even better than a box mix. One that is moist! And I believe that finally, my search is over.
The texture of these cupcakes is PERFECT. Fluffy, soft, just the right amount of spongy. They are perfectly white, and moist!!! I'm so happy with my recipe. I know you'll love it too.
Makes 15 cupcakes
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1 tsp. salt
1 stick (1/2 cup) butter, room temperature
1 cup sugar
1 Tb. vanilla
2 large egg whites
*1/2 cup buttermilk
1/4 cup sour cream
Preheat the oven to 350 degrees F. Line a muffin tin with cupcake wrappers.
Beat the butter on high for 5 minutes. Then slowly add in the sugar and continue beating until smooth. In a separate bowl, combine cake flour, baking powder, and salt. Once the butter mixture is smooth, beat in the vanilla and egg whites, a little at a time, and beat until well incorporated. Make sure to stop the mixer and scrape the sides down with a rubber spatula after each addition. Alternately add the flour mixture and the buttermilk to the egg mixture. Start and end with the flour mixture. After all the flour is incorporated, fold in the sour cream with a rubber spatula. Divide evenly among cupcake wrappers. You should be able to fill 12-15. Don't fill any more than 2/3 full. Bake at 350 for 16-18 minutes, until a toothpick inserted comes out clean. Top with The BEST Buttercream Frosting, and enjoy!
I must admit, these green velvet cupcakes surprised me! I've attempted numerous recipes for red velvet cake and have failed miserably. I've never been satisfied with any of the recipes I've tried- they have been too dry, no flavor, or just a weird flavor! However I tried once again, changing a few things to my recipe, and this time turning them green instead of red for some St. Patrick's Day flair, and they turned out great! Maybe it's the luck of the Irish?! They are extremely moist, have the perfectly delicate crumb, and they taste great! A nice buttermilk flavor with a hint of chocolate. I almost made myself sick from eating too many. What's new right?
I figured I would go along a little more with the St. Patty's day theme and go for a rainbow swirled frosting! I was so happy with how it turned out. So bright and colorful! I've included a tutorial for this technique. This frosting idea would be perfect for a Dr. Seuss birthday party, don't you think? You could do so much with this technique. I've already got so many ideas for future cupcakes!
I didn't have enough green food coloring to get them the shade of green I wanted, so they aren't a pretty green like I wished they would be. That's okay though, next time! They still tasted GREAT!!! (even if they do remind me of The Grinch)
Green Velvet Cupcakes
3 cups cake flour
1 T. cocoa powder
1/2 tea. salt
1 1/2 cups oil
1 3/4 cups sugar
1 tea. vanilla
1 cup buttermilk
1 oz. green food coloring (add more if you desire)
1 T. white vinegar
1 tea. baking soda
Preheat the oven to 350 degrees F. Line 2 cupcake pans with 24 papers. In a large bowl beat together the sugar and oil. In a separate bowl, sift together the cake flour, cocoa powder, and salt. Add eggs and vanilla into the oil mixture one at a time, mixing until incorporated. Then alternately add the flour mixture and buttermilk into the oil mixture, starting and ending with the flour. Add the food coloring, adding more until you reach your desired shade of green. In a small bowl combine vinegar and baking soda, letting it fizz for a few seconds. Then fold the fizzing mixture into the batter. Scoop into prepared cupcake tins, no more than 3/4 way full. Bake at 350 for 13-18 minutes, or until a toothpick inserted comes out clean.
For the frosting:
Prepare a batch of frosting, enough to frost 24 cupcakes. I used Swiss Buttercream.
Divide evenly into 6 bowls. Color each bowl a different color of the rainbow. ROY G BIV!! I have a storage drawer full of gel food colorings, and about 5 of every color BUT red! So I had to go with burgundy. Hey, I had a few setbacks but they still look and taste delish! I'll be prepared next time :)
Put each colored frosting in its own separate (empty) piping bag. Snip the end off with scissors.
Carefully put each bag inside one bag with your preferred tip, (I used a 2A). Leave a little room between the ends of the rainbow bags and the entrance of the tip, so no colors get lost (hopefully).
Twist the end and pipe away! It's a little odd at first because it is so big and full, but you'll get the hang of it.
My boyfriend thought he could pipe them better than me so I let him give it a whirl. Can you tell which one is his? ;-)