Strawberry Lemonade Cupcakes with Honey Buttercream

These cupcakes are one of my favourites for summer. I love the light lemony taste and the surprise of fresh strawberries in the cake. I have posted the recipe here. I made these for a BBQ for Victoria Day weekend and I loved the photos and had to share. 

It turned out to be a gorgeous weekend for the long weekend. They were calling for rain but it never came! I wanted something fresh and bright for the BBQ since the weather was starting to warm up, I wanted a desert that reflected that.  Plus the lemon syrup from this recipe did double duty in Sangria (recipe to come)! 

My roommate (and friends) seriously thought I was crazy, bringing my cupcakes (and props) outside to take photos in the grass. I would think they were used to my "cupcake photo shoots" by now but I guess leaving the kitchen was just too much for them to handle. Lol.  I love how the photos turned out and am so glad I didn't listen to their teasing. Do your friends bug you for taking blog photos? 

Toasted Coconut and Lemon Cupcakes

As promised, the recipe for the Toasted Coconut and Lemon Cupcakes that I posted yesterday. They were a hit with my family and friends this Easter. Lemon and coconut is such a classic combination. The cupcake itself had a nice light texture and the tartness from the lemon cut the sweetness of the buttercream.

For the Cupcake: 

Adapted from: Brown Eyed Baker

Makes 12

Ingredients: 

1 Cup all-purpose flour 

1 teaspoon baking power

1/4 teaspoon salt

1/3 cup shredded coconut 

1/2 unsalted butter, at room temp 

3/4 cup sugar

1 egg

2 egg whites (save yolks for Lemon Filling)

1 teaspoon vanilla extract 

1/2 cup unsweetened coconut milk 

Directions:

Preheat oven to 350 F. Line cupcake pan with cupcake liners. 

In a medium bowl whisk together first four dry ingredients

In a stand mixer, fitted with a paddle attachment, (or with a hand mixer) beat together butter and sugar, until light and fluffy

Beat in egg, egg whites and vanilla until completely combined

With mixer on low, add flour mixture in 3 batches, alternating with coconut milk, beat until combined

Divide batter between cupcake liners, filling 2/3s full. Bake for 18-22 minutes or until toothpick inserted in center comes out clean

Remove from oven. Let cool in pan for 10 minutes then transfer to wire rack and allow cupcakes to cool completely before filling and frosting. 

Lemon Filling

I used Wilton's Lemon Filling Recipe. Its perfect because it needs 2 egg yolks and it thickens nicely. Allow it to cool before filling. 

Vanilla Buttercream Frosting

1 cup butter

3-4 cups icing sugar 

3 teaspoons vanilla 

2 tablespoons heavy cream 

Beat butter until light and fluffy. Beat in icing sugar until smooth and creamy. Beat in vanilla and cream.

Toasted Coconut

1 Cup Shredded Coconut 

Preheat Oven to 350. Spread Coconut out on rimmed baking sheet. Bake for 3-7 minutes, stirring occasionally. Watch it closely - it burns quickly! 

To assemble: 

Fit pipping bag with round tip - (I used Wilton Tip 10). Fill bag half way full with cooled Lemon Filling. Push tip in center of cooled cupcake and gently squeeze lemon filling into cupcake. 

Frost Cupcakes as desired (I used a large round tip to get a mound of icing). Using a shallow dish, roll outside rim of cupcake in toasted coconut. Top with mini eggs. Enjoy! 

Happy Easter!

Have a wonderful day full of family and friends! I will be back tomorrow with the recipe for these Lemon Coconut Cupcakes! 

Chocolate Peanut Butter Cupcakes

A classic combination. One of my favourites for sure! These cupcakes are a chocolate base, filled with a whipped peanut butter filling and topped with a creamy vanilla buttercream. Drizzled with melted chocolate and peanut butter to finish them off. 

For the Cupcake (makes 12):

Adapted from Annies Eats

1/4 cup cocoa powder 

1/4 cup hot (almost boiling) water

1 cup flour 

1/2 teaspoon baking Soda

1/2 teaspoon baking Power 

1/4 teaspoon Salt

1/2 cup butter

1 cup sugar

2 eggs

1/2 tablespoon vanilla extract 

1/2 cup sour cream

Preheat oven to 350F and line cupcake tin with liners.

In a small bowl, whisk together cocoa powder and hot water. In another bowl, combine dry ingredients. 

In a small saucepan combine butter and sugar over medium heat. Cook, stirring occasionally, until butter is melted and mixture is smooth. Transfer butter and sugar mixture to bowl and using an electric mixer (or stand mixer fitted with paddle attachment) mix for 3-5 minutes until mixture cools and becomes pale yellow in colour. 

Add in eggs one at a time, mixing throughly between each addition. Mix in vanilla extract. 

Add the flour mixture in 2 batches alternating with the sour cream. Beat until just incorporated.

Fill cupcake liners 1/2-2/3s full and bake for 15-18 minutes or until toothpick inserted in the centre comes out clean.

For the Peanut Butter Filling: 

Adapted from Cook Like a Champion

1/4 cup heavy/whipping cream

1 cup icing sugar 

1/2 cup butter, room temperature 

1/3 cup creamy peanut butter

1 tsp vanilla extract 

In a clean bowl fitted with a whisk attachment, whip cream on medium-high speed until stiff peaks form. 

In a separate bowl fitted with a paddle attachment, combine butter and peanut butter, mixing on medium-high speak until smooth. Reduce speed and add in icing sugar. Mix in vanilla. Beat until fluffy. 

Using a rubber spatula, fold whipped cream into peanut butter mixture in two parts. Do not over mix.

For the Icing:

1 cup butter

3-4 cups icing sugar 

3 teaspoons vanilla 

2 tablespoons heavy cream 

Beat butter until light and fluffy. Beat in icing sugar until smooth and creamy. Beat in vanilla and cream.

To Assemble: 

Once cupcakes have cooled completely, use the cone method to fill cupcakes with approx 1-2 teaspoons of whipped peanut butter mixture. 

Frost cupcakes as desired. Drizzle with melted peanut butter and chocolate sauces. 

Chocolate Turtle Cupcakes

A friend requested Chocolate Turtle Cupcakes (like the candy) for his brother's birthday. I have been wanting to make something similar to this for a while. I love the combination of chocolate and caramel but the pecans add that extra layer of crunch to the cupcakes. The caramel pecan mixture alone is worth making, I had some extra which I plan on using on ice cream and pancakes (or eating by the spoonful).

Recipe: Adapted from Annie's Eats

Makes 12

For the Cupcake: 

1/4 cup cocoa powder 

1/4 cup hot (almost boiling) water

1 cup flour 

1/2 teaspoon baking Soda

1/2 teaspoon baking Power 

1/4 teaspoon Salt

1/2 cup butter

1 cup sugar

2 eggs

1/2 tablespoon vanilla extract 

1/2 cup sour cream

Preheat oven to 350F and line cupcake tin with liners.

In a small bowl, whisk together cocoa powder and hot water. In another bowl, combine dry ingredients. 

In a small saucepan combine butter and sugar over medium heat. Cook, stirring occasionally, until butter is melted and mixture is smooth. Transfer butter and sugar mixture to bowl and using an electric mixer (or stand mixer fitted with paddle attachment) mix for 3-5 minutes until mixture cools and becomes pale yellow in colour. 

Add in eggs one at a time, mixing throughly between each addition. Mix in vanilla extract. 

Add the flour mixture in 2 batches alternating with the sour cream. Beat until just incorporated.

Fill cupcake liners 1/2-2/3s full and bake for 15-18 minutes or until toothpick inserted in the centre comes out clean. 

For the Caramel Filling Filling:

1 cup sugar 

5 tablespoons butter, cut into cubes

1/2 cup heavy cream 

1/2 cup pecans

Heat sugar in a medium sized heavy bottom sauce pan on medium-high heat. When sugar starts melting, stir sugar until it is fully melted. Once melted, swirl sauce pan until sugar turns deep amber in colour (or reaches 350F on a candy thermometer). 

Stir in butter. Take caramel mixture off the heat and stir in cream. Mixture will bubble violently.

Finally stir in pecans. 

For the Icing:

1 cup butter

3-4 cups icing sugar 

3 teaspoons vanilla 

2 tablespoons heavy cream 

Beat butter until light and fluffy. Beat in icing sugar until smooth and creamy. Beat in vanilla and cream.

To Assemble: 

Once cupcakes have cooled completely, use the cone method to fill cupcakes with approx 1-2 teaspoons of caramel pecan mixture. 

Frost cupcakes as desired. Top with extra pecan mixture and drizzle with caramel and chocolate sauces. 

St Patrick's Day: Bailey Cupcakes

Since I will not be celebrating St. Patrick's Day in the traditional sense, my friend and I decided to make  some festive cupcakes for the occasion. I have made Bailey's Cupcakes in the past but these are a bit different and I think they turned out even better. The buttercream was AMAZING and there was actually almost a full cup of baileys right in the actual cupcake. This is a recipe I am sure will be requested again and again!  

The recipe was adapted from How Sweet Treats Kahlua and Cream Double Chunk Cupcakes. 

For the Cupcakes (Makes 12): 

1 Cup All Purpose Flour 

1/4 Cup Unsweetneed Cocoa Powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 Cup sugar

1 large egg 

2 teaspoons vanilla extract 

1/2 cup butter, melted

1/2 cup sour cream

3/4 cup Baileys 

For the Icing 

1 Cup butter, room temperature

Approx 3 Cups icing sugar 

2 teaspoons vanilla extract 

2 table spoons baileys

Directions: 

Preheat oven to 350 F. 

In a bowl combine flour, cocoa power, baking soda and salt

In a separate bowl whisk together egg and sugar. Stir in vanilla and melted butter. Add flour mixture in two parts, alternating with sour cream. Stir in Baileys. 

Spoon batter into cupcake lined pan. Fill about 2/3s full. Bake for 15-18mins or until tooth pick inserted into centre comes out clean. Let cool completely before frosting. 

Frosting: 

Beat butter with electric mixer until smooth and creamy. Add in icing sugar slowly. Beat in vanilla and Baileys until fluffy.

Mini Cupcakes

I made just over 200 of these little guys the other day for an event.  I was surprised at how quickly I was able to make them and how smoothly it seemed to go (minus a couple of slight mishaps). I bought all the materials ahead of time and only had to send the boy out once for some extra sour cream (those containers look like they hold more then they do) so I am going to count that as a win.

I learned that with mini cupcakes its really important to not overfill them. I found filling them about half full was perfect for this recipe. I would recommend a using a stand mixer if you can get your hands on one. The process probably would have gone a lot faster if I had one. My poor hand held mixer just couldn't keep up and the motor ended up giving out so there was another emergency run to target for a new one (I have a stand mixer but its unfortunately not with me at school).  

Everyone seemed to really love these small treats. The icing was a HUGE hit! I think I can cross cupcake tower off my list because this was a huge undertaking. I have my cake class tonight that I am really excited for. I am hoping to do a review on it once I have gone to more then just one class!

How To: Make a Cupcake Costume

I am known for my cupcakes. So I thought it would only be fitting to be a cupcake for halloween. After much googling I found a few different techniques for making a cupcake costume. I really liked All Things Alisa's tutorial and used it as a base for building my own cupcake. I used a round laundry basket instead of a larger bin and used a slightly different technique for making my frosting. I loved how my costume turned out and I cannot wait to wear it!

Project difficulty: Medium (I would recommend having a friend to help)
Time: 1.5 Hours

Materials:
- Round laundry Basket
- 3-4 coloured Bristol board (I used hot pink)
- hot glue and glue gun
- batting (I got mine from walmart)
- Wide Ribbon
- Feather boa
- Glitter Styrofoam balls (or pompoms)
- Headband
- Cupcake plushy (Keychain from Dollarstore)

Directions:
1. Cut bottom off of laundry basket
2. Cut bristol board to desired length, I made mine about 5-10 cms longer then the basket. Fold accordion style

3. Glue folded Bristol board around laundry basket. We cut a tab on each side of our bristol board to glue under the "lip" of the laundry basket. It took about 2 and a half of the bristol boards to fully cover the laundry basket.

4. Measure ribbon "suspenders" at height where you want the cupcake to be and glue ribbon onto laundry basket. I would make the straps a bit longer then you think you will need. You can always cut and tie the ribbon in a bow on your shoulder after. I would recommend a friend help you with this step.
5. Fold batting in four into a square slightly larger then your basket. (There should be four layers of batting).  Make sure you tuck your straps into the laundry basket before you glue on the batting!

6. Glue small sections of laundry basket and tuck batting up and under so it forms a pouf and "muffin top" edge around the laundry basket. Glue all the way around laundry basket in small sections securing batting as you go.
7. Attach feather boa with hot glue around the edge of the laundry basket between the paper and the batting.
8. Use the hot glue to add "sprinkles" around the edge your cupcake. I used glitter Styrofoam balls that I found at the dollar store but pompoms would work well.

9. Cut a small X in the centre of the batting on your cupcake. Use your hands to stretch the batting into a big enough hole for you to fit through.

10. For the head piece: I used a headband from the dollar store and hot glued a plushy cupcake from a keychain onto the headband.

I am planning on wearing it with a white t shirt and shorts underneath. I think it will look great once I do my makeup all sparkly and glittery and wear my favourite pink heels! 

Can't wait! 

What are you being for halloween? 

Jaclyn

Lemon Meringue Cupcakes

I made these cupcakes a couple of weeks ago for the boyfriend's birthday and just haven't gotten a chance to post them. I was torn about what to make; alcoholic and chocolate cupcakes are always a hit but they are my go to. I wanted something different. Lemon Meringue Pie is one of his favourites so I thought I would go with the cupcake form. 

I used this recipe from Living Eventfully that I have had pinned on my cupcake board on Pinterest for the longest time. I halved the recipe since over 30 cupcakes was a bit much and found the 15 or so the half recipe made to be perfect. 

I was most worried about making the meringue frosting. Egg whites either love me or hate me. They seemed to be on my side this time. The frosting was super light and airy. It was perfect. I have yet to invest in a kitchen torch so I used the broiler on the oven and watched them like a hawk until they were lightly toasted. 

I used the cone method to fill the cupcakes with the lemon curd.  I love the looked peoples faces when they find out the cupcakes are filled. The best is when people ask how I got the filling in the cupcake. The cupcakes were a hit all around and the boy said they are some of his favourites so I am sure they will be requested again in the future. 

Have a good monday! 

- Jaclyn 

NYC Snapshots

Top Row (right to left): Cupcakes by Melissa in Soho. Dress Display at Anthropologie. Brunching. 

Middle Row: Love the buildings in Soho. Visiting Kate Spade Saturday Pop Up Shop

Bottom Row: My dress matched the bathroom. A very mad men inspired office. Frozen Hot Chocolate at Serendipity

I finally got the chance to go and visit one of my oldest friends in NYC. It was a blast exploring the city with someone who actually lived there and could act as my own personal tour guide. I had an amazing time on the trip and could not believe how fast it went by. I will be sharing some of my favourite places  we visited soon.

-Jaclyn

Chocolate Baileys Cupcakes!

I knew I wanted to make an alcoholic cupcake for St. Patty's Day. I have been meaning to make Chocolate cupcakes with Bailey's butter cream for awhile now. I love the combo of chocolate and Bailey's. I knew this was the perfect opportunity and got festive with some green icing and sprinkles. 

For the Cupcake: 

Use your favourite chocolate cupcake recipe. I used one from Annie's Eats.  It is super simple and really yummy. I use it as the base of many of my cupcakes 

I wasn't going to fill these but then I decided they needed a little something extra so I made some Bailey's cream.  

For the Cream: 

1/2 cup whipping cream 

1/4 cup Baileys 

1 tbs butter 

2 tbs sugar 

1 tsp corn starch 

Optional: 1/2 cup chocolate chips

Combine whipping cream, butter, sugar and corn starch in a small pan. Bring to a boil. Then stir in Baileys. If you would like to make it more of a gauche add about 1/2 cup of chocolate chips. 

Once cupcakes have cooled, cut a cone in the middle of each of them and fill with 1-2 tsp of filling.

 For the frosting: 

1 cup butter (room temp) 

3 cups icing sugar 

1/4 cup Baileys 

Optional: 3-4 drops of green food colouring 

Whip butter until it is light and fluffy. Add icing sugar one cup at a time until desired sweetness and texture is obtained. Add 1/4 Baileys and whip to combine. 

Frost cupcakes as you wish. 

Enjoy! 

-Jaclyn 

Happy St. Patricks Day!