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!

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! 

Homemade Funfetti Cupcakes

My brother requested I make Funfetti Cupcakes for his birthday. So loving any excuse to make cupcakes I did so willingly.  I found a recipe through Pintrest from How Sweet It Is.   I love how bright and colourful the funfetti cupcakes are and they have always been one of my favourite cake mixes, but this time I wanted to make them from scratch. 

Creaming butter and sugar

After adding the sprinkles, the batter turned a lovely purple colour... I may have over mixed it

Colourful wrappers for colourful cupcakes

So many Sprinkles! 

My brother said they tasted just like the ones from the box. I don't know if thats a good thing or not... shouldn't they taste better! haha. Trust your brother to tell you the truth. He loved them though, and I thought they tasted amazing. He did say the icing was amazing.  I provided the recipe for you below. 

Homemade Funfetti Cupcakes (from How Sweet It Is)
makes 12 cupcakes

1/2 cup butter

1 cup sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/3 cup milk

1/3 cup assorted brightly colored sprinkles + more for top of frosting

Preheat oven to 350 degrees F.

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.

Vanilla Buttercream

2 1/2 cups powered sugar 

1 tablespoon vanilla extract

1 tablespoon of milk, if needed

2 sticks of butter, softened

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles.

What is your favourite cupcake flavour? 

Jaclyn