Browsing Tag

cupcakes

Eats

Blue Moon Cupcakes

Posted on June 21, 2016
Blue Moon Cupcakes with Cream Cheese Frosting sweetlemonmade.com

These Blue Moon cupcakes are light and fluffy topped with zesty orange cream cheese frosting. When I first came across these on Pinterest, I knew I needed to pin it for later so that I could make them for one of my friends who loves Blue Moon beer! So surprise a Blue Moon loving friend with these scrumptious cupcakes!

Blue Moon Cupcakes sweetlemonmade.com

Blue Moon Cupcakes
Write a review
Save Recipe
Print
Ingredients
  1. FOR THE CUPCAKES
  2. 1/2 cup unsalted butter, room temperature
  3. 1 1/4 cup granulated sugar
  4. 1 2/3 cup all-purpose flour
  5. 1 teaspoon baking powder
  6. 1/8 teaspoon salt
  7. 2 eggs, room temperature
  8. 1 teaspoon vanilla extract
  9. 1 orange, zested (save some for garnishing)
  10. 2/3 cup Blue Moon beer
  11. 2 tablespoon whole milk
  12. ORANGE CREAM CHEESE FROSTING
  13. 8 oz. cream cheese, softened
  14. 3/4 cup unsalted butter, softened
  15. 4 1/2 cups powdered sugar, sifted
  16. 4 tablespoons freshly squeezed orange juice
Instructions
  1. Preheat oven to 375 degrees. Line a muffin tin with 12 cupcake liners.
  2. In a mixing bowl, sift together flour, baking powder and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, cream butter for 1 minute, until pale and fluffy. Add sugar. Cream together butter and sugar for 3-4 minutes.
  4. Add eggs, one at a time, scraping down sides of the bowl after each addition. Add vanilla and orange zest; mix until just combined.
  5. In a medium mixing bowl, whisk together beer and milk. Alternatively add beer mixture and flour mixture to butter mixture until fully incorporated.
  6. Fill cupcake liners 1/2 – 2/3 full. Bake for 15-18 minutes until slightly golden brown and cupcakes bounce back at the touch of a finger, or a toothpick inserted in center comes out clean. Transfer cupcakes to a cooling rack and allow to cool completely.
  7. In a stand mixture fitted with the paddle attachment, cream together butter and cream cheese.
  8. Add powdered sugar, 1/2 cup at a time, until all sugar has been added, scraping down sides of bowl after each addition. Stir in orange juice until fully incorporated.
  9. Pipe frosting onto cupcakes and top with fresh orange zest and small orange slice, if desired.
Sweet Lemon Made http://sweetlemonmade.com/

 

Recipe adapted from Sweet Caroline’s Cooking

 

Create

April Fool’s Spaghetti and Meatball Cupcakes

Posted on April 1, 2016
April Fool's Spaghetti and Meatball Cupcakes sweetlemonmade.com

I’ve got an unconventional cupcake flavor I whipped together that I think you should try out–spaghetti and meatball. You’re probably thinking that I’ve gone insane but, trust me it tastes really good!

Just kidding!! APRIL FOOL’S! Gotcha ya!

I have a love/hate relationship with April Fool’s Day because I love to play tricks on people but, I hate getting tricks played on me! So for me, I bake treats that look like food to trick my family, friends, and coworkers but, lucky for them they never taste awful!

Spaghetti and Meatball Cupcakes sweetlemonmade.com

So, if you want to play an April Fool’s Day joke on your family, friends, or coworkers without being mean spirited these spaghetti meatball cupcakes will fool them but won’t make them want to gag! Some of them will think you are crazy for wanting them to try a spaghetti and meatball cupcake but, little do they know it actually tastes pretty good! The chocolate cupcake with “cream cheese frosting” spaghetti noodles, a “Ferrero Rocher” meatball, “strawberry jelly” marinara sauce, and “grated white chocolate” Parmesan cheese doesn’t taste all that bad! And I’m not just saying that to get you to eat it and for me to say “April Fool’s”! Or am I? I’m just messing with you, they taste good! 🙂

Spaghetti and Meatball Cupcakes
A delicious vanilla cupcake with cream cheese filling.
Write a review
Save Recipe
Print
Ingredients
  1. VANILLA CUPCAKES
  2. 1 1/2 cups cake flour
  3. 1 1/4 cups all-purpose flour
  4. 2 1/2 tsp baking powder
  5. 1/4 tsp salt
  6. 1 cup unsalted butter, softened
  7. 2 cups granulated sugar
  8. 4 eggs, room temp
  9. 4 tsp vanilla extract
  10. 1 cup undiluted evaporated milk
  11. CREAM CHEESE FILLING
  12. 8 ounces cream cheese, room temp
  13. 5 tbsp. unsalted butter
  14. 2 1/2 cups powdered sugar
  15. 2 tsp. vanilla
  16. ADDITIONAL CUPCAKE INGREDIENTS
  17. Strawberry jelly
  18. Dozen Ferrero Rocher
  19. Almond bark
Instructions
  1. Preheat oven to 325 degrees.
  2. Sift together the flours, baking powder, and salt and set aside.
  3. Cream together butter and sugar in a mixer until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Beat in vanilla extract.
  6. Gently fold in the dry ingredients in three equal portions, alternating with the milk (start with dry ingredients and end with dry ingredients).
  7. Pour batter evenly into paper lined muffin pan.
  8. Bake for 12-16 minutes or until a toothpick inserted into the center comes out clean. Watch cupcakes carefully, making sure to not over bake. As soon as the toothpick comes out clean, remove the cupcakes from the oven. Let cool for 2 minutes and remove from pan and let them cool completely on a cooling rack.
  9. Next up is the cream cheese filling. In a bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium speed until well combined and smooth, about 2-3 minutes.
  10. Mix in the vanilla extract.
  11. Gradually add in the powdered sugar until desired consistency is reached and smooth--should be thick but, not too thick.
  12. Transfer the cream cheese filing to a pastry bag fitted with a small round tip.
Notes
  1. Cupcake Assembly
  2. 1. Pipe cream cheese frosting onto the cupcakes in a figure-eight motion to make it look like spaghetti.
  3. 2. Unwrap a Ferrero Rocher and roll it in the jelly to coat it. Place in the middle of the cupcake and drizzle a little extra "sauce" jelly on top.
  4. 3. Grate almond bark on top to make it look like Parmesan cheese.
Sweet Lemon Made http://sweetlemonmade.com/

Eats

Birds Nest Cupcakes

Posted on March 24, 2016

Easter is just right around the corner! If you are in charge of making a dessert, these cupcakes are cute and delicious. Cadbury Mini Eggs are one of my favorite Easter candies so, when I saw these cupcakes on my Pinterest feed, I knew I had to make them because I couldn’t pass up the chance to add Cadbury Mini Eggs to a cupcake! I just can’t get over how cute these little chicks are! These fluffy vanilla cupcakes, with chocolate buttercream frosting, shredded coconut, and the cutest Cadbury Mini Egg chicks are the perfect addition to any Easter celebration. Warning: you may need to buy an extra bag of Cadbury Mini Eggs, you won’t be able to resist snacking on them while you make these delicious cupcakes! 🙂

Birds Nest Cupcakes
Fluffy vanilla cupcakes with chocolate buttercream frosting.
Write a review
Save Recipe
Print
Ingredients
  1. VANILLA CUPCAKES
  2. 1 1/2 cups cake flour
  3. 1 1/4 cups all-purpose flour
  4. 2 1/2 tsp baking powder
  5. 1/4 tsp salt
  6. 1 cup unsalted butter, softened
  7. 2 cups granulated sugar
  8. 4 eggs, room temp
  9. 4 tsp vanilla extract
  10. 1 cup undiluted evaporated milk
  11. CHOCOLATE BUTTERCREAM FROSTING
  12. 2 cups powdered sugar
  13. 1/3 cup salted butter, softened
  14. 2 Tbsp heavy cream
  15. 1/2 tsp vanilla extract
  16. 1 Tbsp cocoa powder
  17. Yellow and red food coloring gel
  18. ADDITIONAL INGREDIENTS
  19. 1 cup sweetened coconut flakes
  20. Cadbury Mini Eggs
  21. 1 Tbsp semi-sweet chocolate chips
  22. Cupcake liners
Instructions
  1. To make the vanilla cupcakes, preheat oven to 325 degrees.
  2. Sift together the flours, baking powder, and salt and set aside.
  3. Cream together butter and sugar in a mixer until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Beat in vanilla extract.
  6. Gently fold in the dry ingredients in three equal portions, alternating with the milk (start with dry ingredients and end with dry ingredients).
  7. Pour batter evenly into paper lined muffin pan.
  8. Bake for 12-16 minutes or until a toothpick inserted into the center comes out clean. Watch cupcakes carefully, making sure to not over bake. As soon as the toothpick comes out clean, remove the cupcakes from the oven. Let cool for 2 minutes and remove from pan and let them cool completely on a cooling rack.
  9. Next up is the chocolate buttercream frosting. In a large mixing bowl, using an electric mixer whip together powdered sugar, butter, heavy cream, and vanilla extract for 1 minute until smooth and fluffy.
  10. Scoop out 2 and 1/2 tablespoons of the frosting into a small bowl and tint it with yellow and red gel food coloring (you will only need a tiny bit) until you get the desired orangish-yellow color to your liking for the beaks.
  11. Add cocoa powder to the remaining frosting mixture and whip together with electric mixer until well combined.
Notes
  1. ASSEMBLING THE CUPCAKES
  2. 1. Toast coconut flakes by preheating oven to 350 degrees. Spread coconut onto a cookie sheet and bake for 8-9 minutes or until golden brown, rotating pan halfway through baking. Watch closely to prevent over toasting. Allow to cool.
  3. 2. Frost cooled cupcakes with chocolate buttercream frosting.
  4. 3. Gently press 3 Cadbury Mini Eggs into the center of each cupcake with the pointed end facing down into the frosting and the large rounded end facing up.
  5. 4. Sprinkle toasted coconut around the Cadbury Mini Eggs (work quickly before the frosting sets so the coconut sticks better).
  6. 5. Fill a ziploc bag with orange tinted frosting. Using scissors cut a very small tip off of the corner of the bag and pipe beaks onto the Cadbury Mini Eggs.
  7. 6. Melt chocolate chips in a microwave safe bowl in the microwave in 20 second intervals, stirring between each interval until melted and smooth. Using a toothpick, dip the end of the toothpick into the chocolate and dab the eyes onto the chicks.
  8. Chocolate butter cream frosting recipe adapted from cookingclassy.com
Sweet Lemon Made http://sweetlemonmade.com/
Birds Nest Cupcakes sweetlemonmade.com