Tag Archives: cupcakes

Cupcake | Cupcake Decorating for Valentine’s Day | Thoughtfully Simple

 

 

Valentine’s Day is the perfect time of year to brush off your dusty apron and get baking some cupcakes for your sweets! It’s all about the love and thought behind your baked works of art, so why not try something new? Your loved ones will love you just as much if your culinary creations are photo worthy– and I’ll bet they will still taste amazing! Here are some of my favorite Valentine cupcake decorating ideas. Get inspired!

 

 

What a simple touch….tie a ribbon around the base of your cupcake for some festive flair! This cupcake has no icing, instead it is dusted with powdered sugar.

 

 

This sweet cupcake design if simple enough for anyone, have your kiddos help you! Simple decorate your cupcakes with conversation hearts! For a yummy cupcake recipe visit Bakerella, she is the cupcake goddess behind this creation!

Again, a simple ribbon tied around the cupcake is such a simple touch. The roses on top of these cupcakes were made by rolling colored fondant. Check out Bakerella for the simple cupcake decorating steps and make them yourself!

I hope you feel inspired to whip up some sweets this valentines day! What do you plan on making for your loved ones?

via Cupcake | Cupcake Decorating for Valentine’s Day | Thoughtfully Simple.

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Mocha Ice Cream Cupcakes

icecream cupcake

Cupcake + ice cream = heaven!

Mocha Ice Cream Cupcakes

Makes 6 cupcakes
Prep Time: 30 min (plus 1 hour for chilling)

One 12-count box sugar ice cream cones
4 tablespoons unsalted butter, melted
3/4 cup almonds, toasted and chopped
One 3-ounce bar semisweet chocolate, plus more for shavings
3 cups coffee ice cream, softened
1/2 cup chocolate-covered espresso beans, finely chopped
1/2 cup heavy cream
1 tablespoon icing (confectioners) sugar

1. Using a food processor, grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. Spoon 1 tablespoon almonds into each cup.

2. In a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally. Top the almonds with the melted chocolate to cover. Freeze for 10 minutes.

3. Spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add another 2 tablespoons ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.

4. Whip the cream and confectioners’ sugar until soft peaks form.

5. Run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings.

6. Sit back, feet up and enjoy!

Spotted this recipe in Rachel Ray’s “Everyday” Magazine but you could make this recipe even better by substituting crushed Oreos for the ice cream cones.

Chocolate Easter Cup Cakes

easter-choc-cupcakes-646x800

Prep & cooking time: 35 minutes plus cooling
Makes 12

Ingredients


For the cakes
100g /4oz Butter or Margarine, softened
100g /4oz Caster Sugar
2 Medium Eggs, lightly beaten
100g /4oz Self Raising Flour, sieved
25g /1oz Cocoa Powder
For the Topping
100g /4oz very soft Butter
225g /8oz Icing Sugar
1-2 tbsp Cocoa Powder
To decorate
1 x 100g/4oz packet Chocolate Mini Eggs ( maybe buy 2 packs so you can eat 1 and still have some left to decorate the cupcakes!)

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and place 12 paper cases into a 12-hole patty or cupcake tin.

2. Place the butter and sugar in a large mixing bowl and cream together with a wooden spoon, hand whisk or in a food processor, until light and fluffy.

3. Beat in the eggs a little at a time until well incorporated. If the mixture begins to curdle, add a little flour.

4. Fold in the remaining flour and cocoa with a spatula until the mixture is well blended.

5. Place a heaped teaspoon of cake mixture into each paper case then bake for 15 – 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

6. For the butter icing, place the butter in a large mixing bowl and beat with a wooden spoon until very soft. Sift in the icing sugar and cocoa powder and beat well with a wooden spoon until well mixed and very smooth.

7. Pipe or spread the butter icing onto the top of each cake then arrange three chocolate mini eggs in the centre of each.

8. Enjoy!

 

easter-choc-cupcakes-21

 

Courtesy of www.Recipes4us.co.uk

 

Three Vanilla Cupcakes.

20 regular cupcakes / 350 degree oven

3/4 cup (1-1/2 stick) unsalted butter, room temperature

1-2/3 cups vanilla sugar

2 large eggs, room temperature

2-2/3 cups flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup + 2 tablespoons milk

1 teaspoon vanilla extract

1/2 vanilla bean, seeds scraped out

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.

2. Add eggs, one at a time, beating until well combined.

3. Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.

4. Measure out the milk and vanilla and stir to combine.

5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

6. Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

scraping vanilla seeds

scraping the seeds

Vanilla Bean Frosting

2 sticks (1 cup) unsalted butter, room temperature

1 package (8 ounces) philly cream cheese

2 teaspoons vanilla extract

1/4 vanilla bean, seeds scraped out

-4-5 cups powdered sugar

1. Using an electric mixer, beat the butter at medium speed until creamy.

2. Add the cream cheese and beat until combined.

3. Add the vanilla extract, vanilla seeds, and 3 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.

Assemble

1. Frost each cooled cupcake with a healthy mound of frosting.

2. Top with vanilla seat salt or whatever you so desire.

filling frosting bag

filling the bag

frosting

frosting the cupcakes

I should mention… You should actually save the vanilla beans you scrape the beans out of and also use those to make vanilla sugar or reuse in some way as there is likely a lot of life left in them. Reminded by this post…

via Cupcake Bakeshop by Chockylit.