Tag Archives: cupcake

Daily Cravings: Chocolate Chip Pie A la Mode Cupcake

12 Mar

Photo Credit: Hoosier Homemade

How mouth-watering does this little treat look?

Chocolate Chip Pie A la Mode Cupcake. Yes, PLEASE!

The cake with a perfectly proportional scoop of ice cream on top looks amazing itself. Cut to the inside of this cake and I think I might just die.

Photo Credit: Hoosier Homemade

Side note: I just love this blogs name! Hoosier Homemade, too cute.

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Sifting Through Cupcake Wars

23 Jan

The fabulous Food Network show Cupcake Wars has started again and is as wonderful as last season if not better.

Just the other week, the episode culminated in what is officially my favorite final cupcake arrangement. Winners, Sift Cupcake & Dessert Bar created a rustic display perfect for a fall wedding or one set in wine country (where their business resides). I stumbled upon a quick interview of theirs with Cupcakes Take the Cake giving some insight to one of my favorite shows and desserts. I’m hoping they won’t mind me reposting their interview here, it’s too good to pass up!

Photo Credit: Sift Cupcake & Dessert

How did you decide to appear on Cupcake Wars? Did you create a video application?

We created three audition videos! We never heard back, so we would just make a new one and keep calling the producers to see if they watched it. By the end, I’m sure they only said yes to make us stop calling. ūüėČ

What was the filming/taping like?

It was incredibly intense. The crew on the set was amazing…I don’t know how they are even standing at the end of the show…we were only still standing because we won $10,000!! Everyone worked so hard, it was a very looooong process. I remember begging the producer to let me change my shoes…my feet were killing me! Corey was a natural, she helped keep us grounded and calm (or so it seemed).

What was it like behind-the-scenes?

It’s so sureal actually being on the set that you’ve only watched on TV. It’s also a little intimidating being in someone else’s kitchen and having four or five cameras running after your every move. Many times we were like, “Woah! Watch out for the cameraman!” as we’re running with a hot pan.

How different were your experiences than what we saw on TV?

It’s really amazing how long you film for versus how LITTLE of it actually makes it in the 30-minute show. We tried giving Justin some of the wine we were using…that didn’t make the cut. Ha!

Were you given guidance by the Food Network? Were there things you wanted to do but were unable to?

Take my shoes off, sit down, and enjoy a glass of wine. They didn’t allow that…

How did you choose your winning cupcakes?

We decided on our Samoa and Pink Champagne, which is one of our best sellers (and perfect for weddings!). Then we decided to bring in a little wine country with our Zinger (Zinfandel Ginger). We could have used our Ooh La La (top-selling red velvet), but we just felt that flavor was a little played out.

What was the competition like?

Competition was tough.¬†Lucy & Leo’s gave us a run for our money. And at the end we really had no idea which way the judges would go. We had two completely different wedding looks and themes. We called them on the air date to congratulate them on a great show. They were good competition!

How has winning affected your business, if at all?

Wow. We imagined business would increase…we just had no idea by how much. Let’s just say that we took in extra money in sales that week…and paid for it in overtime! Ha!

In all seriousness, our Sift family has worked so hard, they are simply amazing and we couldn’t be more grateful. They must love what they do because they keep sticking around.

What are you planning on doing with your winnings?

We are launching a Wine Country Cupcake Truck! We’ll roam the valley and vineyards and pass cupcakes to the wine-weary…or wine-happy. Follow us on Twitter¬†@Sifted.

Is there anything else you want to share with our readers?

We just received our first Food Network order for¬†Guy Fieri’s birthday cupcakes! We’re doing sushi, burgers, bbq, pizza, and Jack Daniels-themed cupcakes. We’ll send pics when they’re done

Be sure to check out Cupcakes Take the Cake for other little cupcake gems like this!

Fauxstess Cupcakes: The Best EVER

12 Jan

I’ve been looking around for inventive cupcake ideas when I came across this miraculous recipe.¬†Faux Hostess Cupcakes.

All I have to say after making these is, Thank you, Google. Thank you, thank you, thank you!

First of all, the chocolate cupcakes for this recipe will now officially be my “go-to” chocolate cupcake. It’s light and moist and not overly chocolatey. Moving on to the cream filling. Oh the cream filling. Also another recipe I’ll be reusing. It could easily be used as frosting for a S’mores cupcake, which is an exciting prospect. Sweet and creamy, what more do you need? Lastly, chocolate ganache needs no explanation. I mean it’s chocolate.

All of these components combined made for a cupcake that was heaven-sent. The entire batch has been gobbled up over the past few days, and that was with us even trying to pace ourselves!

One little warning in assembling these little cakes: do not pipe in the filling from the top. The blogs I read said “don’t worry the ganache will cover the filling.” Well, it didn’t. I’d recommend either piping it in from the bottom or cutting out a little crater in your cupcake and recovering. Also, I realize my piping swirls aren’t perfect. I’ve never really done much detail piping. For a first time, it’s acceptable though.

Take my word, you MUST try these cupcakes. It will change your world.

Recipe adapted from Bake at 350 and Family Kitchen:

For the cupcakes:

  • 1 1/2 cups sugar
  • 2 cups flour
  • 3/4 cup Dutch process cocoa
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup oil
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla
  • 3/4 cup hot coffee

Preheat oven to 350 degrees F. In a large bowl sift together sugar, Dutch process cocoa, baking powder, baking soda and salt. In a separate bowl, beat together eggs, oil, buttermilk and vanilla and then add into the dry ingredients. Whisk in the hot coffee.

Fill lined muffin cups 2/3 full and bake at 350 degrees F for 18-20 minutes. Remove from oven and allow to cool.

For the filling:

  • 4 tablespoons unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 2 teaspoons pure vanilla exrtact
  • 3 tablespoons heavy cream
  • 1 cup marshmallow creme

Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

Inject each cooled cupcake with 1-2 tablespoons of the filling with a piping bag.

For the ganache:

  • 1/2 cup heavy cream
  • 7 ounces chocolate
  • 1/2 tsp vanilla

Heat the cream in a saucepan over medium heat stirring frequently until the cream is hot and just starts to boil. Immediately pour the cream over the chocolate and whisk until smooth. Spread warm but slightly cooled ganache over the tops of the filled cupcakes. Level off ganche with knife or spatula and let cool for 15 minutes.

First Love: Yellow Cupcakes with Chocolate Frosting

10 Jan

Remember when you were just a kid and your favorite dessert was the basic yellow cake and chocolate icing? Always so moist and perfectly sweet, great for every birthday.

Well that’s what we’ve got here.

My first batch was dry and honestly overcooked by a couple of minutes. I thought I’d try something new and substitute sour cream for the milk just to see if this really made for a moister cake. Sure enough it did!

I loved the flavor of this cake. While still being a more dense little cuppie, it kept a beautiful texture and taste. I must warn you though this frosting may be a little rich for all the kids. For me though, a big chocolate lover, it was heavenly.

 

Recipe

(Printable Version)

Classic Yellow Cupcakes

  • 1 1/4 cups AP Flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 large
  • 1 cup granulated sugar
  • 1/2 cup (1 STICK) unsalted butter at room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup of sour cream

Directions

Sift flour, baking powder, and baking soda in a bowl. Set aside.

Beat butter on high until soft. Add sugar and continue beating on medium-high until light and fluffy (3 minutes). Then add eggs one at a time as usual, beating slightly in between. Make sure this mixture is well mixed and fluffy before adding the dry ingredients.

Measure sour cream and vanilla. Add 1/3 of the dry ingredients followed by 1/2 of the sour cream and so on and so on ending with flour.

Scoop batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake for 17-20 minutes or until a cake tester comes out clean.

Rich Chocolate Buttercream

  • 4 T butter room temp
  • 3 oz baker’s chocolate melted
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 cup milk
  • 2 1/2 tsp whipping cream

Melt chocolate and set aside.

Beat butter then add melted chocolate and vanilla to mixing bowl. Mix ingredients together completely, scraping the sides of the bowl to incorporate all ingredients.

Slowly add the powdered sugar, milk and whipping cream to chocolate mixture alternating between dry and wet ingredients. Continue to beat until the frosting has reached a light and fluffy consistency.

New Year’s Resolutions

3 Jan

Photo Credit: The Cupcake Blog

This year is going to be a big year. In just seven days I start my third trimester! In all honesty last year was not the best, it did however lead me to baking and this blog, which I love. While I’ve got my personal resolutions for the year, I’ve also got special resolutions just for this lovely site.

1. Post, at minimum, every other day. I have no excuse not to, it’s not like I’m not on the computer everyday anyway.

2. Bake more cupcakes. I strayed from my original love and am ready to jump back into the cupcake world.

3. Incorporate more “Stork Stories”. As I get closer to the big day (April 3) I’ve got so much to share! And expect stories and photos of the little one once he arrives.

4. Share my sweets. I know I’ve got a growing baby in me right now, but the weight gain this month was a little more than I’d have liked. While I’d love to completely blame the baby, I think the cookies and cakes had a lot to do with it. So, I will be taking more of my sweet treats to the office so I’m not the only one looking pudgy.

5. Branch out from chocolate. Yes, it’s my favorite, but I’ve been told there are other flavors out there.

Whew, this should be a good year!

Daily Cravings

8 Aug

Photo Credit: The Knot

As soon as my husband and I got into the limo to leave our reception I already wanted to re-do the entire day from beginning to end. Of course, one of the best parts of our wedding was the cake. I’m thinking one day in the future when we do a big anniversary celebration a cupcake tier centerpiece will somehow be involved.

Daily Cravings

4 Aug

I’ve never been one to do a lot of online shopping, especially on sites I’m not too familiar with. However, earlier this week my husband mentioned finding some interesting merchandise on Etsy.com and I figured it’d be worth a look.

Well, I fell in love with this little painting at first glance, and now¬†I’m wondering if I could just paint something similar myself.

Cupcakes Cooling Off

29 Jul

Photo Credit: Flickr- Sugarbaby

Cupcakes have swept the nation and cupcake lovers are eating it up, but has the larger fad of cupcakes fizzled out?

Our love for cupcakes is everlasting; however, Yahoo! is saying that cupcakes have “lost their cool.” Recently, New York attributed these tiny treats for boosting the economy and just weeks later they’re being dubbed possible outcasts?

“I was all smiles to find cupcakes at my own birthday this year, but the pretty treats did seem more functional–no cutting, less mess–than cool. How much more mileage do you think bakeries will get from these individually-sized treats?” Sara Fuss of Yahoo!’s Shine said.

Looks like pretty mixed opinions.¬†We think cupcakes are still on the up-hill journey, but we too realize the 15 minutes of cupcake fame won’t last forever.

Other trends to walk the plank in the article are lava cakes, truffle salt, chipotle chile (specifically in mayo) along with a few other interesting choices. In fact, out of their seven fading fads we’d have to say the communal table is the one we’d most like to see go.

Daily Cravings

28 Jul

Photo Credit: Chicks & Dip

Photo Credit: Cassie Craves…

Cheesecake as a cupcake. Yes, please!

In my opinion, a dessert doesn’t get much more perfect than cheesecake. So, to make it a cupcake is basically living in the best of both worlds. The possibilities of cheesecake cupcakes are endless, but for now, these cherry and Oreo cheesecakes have caught my eye and taste buds!

Chocolate Peanut Butter Oasis

27 Jul

Once I get a craving it really just doesn’t go away. So, if you’re wondering where the inspiration for baking these Chocolate Peanut Butter Cupcakes originated be sure to check out yesterday’s “Daily Craving.”

I looked around for a new chocolate cupcake recipe, you know, just to play around. After picking one I changed my mind -literally a few minutes before beginning to bake- and stuck with my current recipe. However, I did make one little change. Rather than using milk in the Chocolate Cupcake recipe, I used one cup of sour cream.

Yes, sour cream. What resulted was a fluffy, moist cake that had a milk chocolate taste and a sweet kick that didn’t kick too hard. The perfect balance of flavors. To do this, simply alternate the flour mixture¬†with the sour cream. Easy as pie, er, cupcakes.

After baking at 350 degrees for 20 minutes, let them cool for 15 before frosting.

For the frosting, I kept things simple. The goal here was to really taste the chocolate and peanut butter (one of the greatest flavor combinations ever, in my opinion).

Peanut Butter Frosting

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 3/4 cup creamy peanut butter
  • 1/4 teaspoon vanilla extract
  • 4 teaspoons whipping cream
  • Beat the butter until creamy, adding sugar and peanut butter. Add the vanilla extract then continue by adding 4 teaspoons of whipping cream. You may only need three, but I preferred four.

    I only wish I would’ve had more time to make them a little more aestetically pleasing; although, their taste is well worth the time. C’est la vie.