June 25, 2013

4th of july cupcakes with an amazing giveaway

what a great post i have for you!!! a little long but worth the time because it includes cupcakes and an awesome giveaway.

Betsy from Java Cupcake and Carrie from Bella Cupcake Couture are the organizers of this cupcake blog party, and includes 23 other bloggers with different cupcake recipes. pretty much 2 recipes a month for you to bake for an entire year!

the assignment: to display simple and delicious cupcakes in bella cupcake couture cupcake wrappers with props laying around the house to show you how to create a good looking cupcake table with little effort.

the theme for the cupcake blog party? 4th of july, of course. which i think is a perfect fit since the holiday is almost upon us. it came by really fast, didn’t it?

4th of july vanilla cupcakes by the baking cup

4th of july vanilla cupcakes by the baking cup
if you have a get together planned for 4th of july, you need must get these cupcake wrappers {or enter for your chance to win it} and display your cupcakes effortlessly because these {cute wrappers} basically do the job for you. and that’s one less thing you have to do.

isn’t that nice?

4th of july vanilla cupcakes by the baking cup
and if you don’t have a party, it’s time you start planning one. you still got a week or so to go!

4th of july vanilla cupcakes by the baking cup
let me tell you about the props. they look kind of fancy but in reality they are far from it. well, some do have sentimental value, which is nice but i promise they aren’t fancy at all.

the backdrop are napkins my husband’s late grandma gifted us at our wedding shower. the cake stand i had it before we got married and actually used it at our wedding.

4th of july vanilla cupcakes by the baking cup
the stars are made from paper i downloaded from martha stewart’s website for free. i got the stars template from the internet for free as well. just google “free star template” and you’ll find tons.

and i taped some of the paper stars to toothpicks to create the cupcake toppers.

4th of july vanilla cupcakes by the baking cup

4th of july vanilla cupcakes by the baking cup

cupcake wrappers + cupcake toppers = good looking cupcakes!

4th of july vanilla cupcakes by the baking cup
the ribbon/star backdrop was pretty easy. scotch taped the ribbon to the napkins and glued the paper stars to the ribbon. i also had red ribbon laying around so i cut it in 1-inch pieces for a “festive” 4th of july confetti.

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4th of july vanilla cupcakes by the baking cup
see? something you can easily accomplish for any party, actually. they look great and there was no hard work involved at all!

4th of july vanilla cupcakes by the baking cup     4th of july vanilla cupcakes by the baking cup
happy birthday america!

4th of july vanilla cupcakes by the baking cup

below are the details on how to enter the giveaway.

and here’s a recipe for my favorite vanilla cupcakes with vanilla buttercream frosting.

vanilla cupcakes ingredients:
1 and 1/8 cups cake flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon sea salt
6 tablespoons unsalted butter, room temperature {still cold to the touch; sitting on kitchen counter for 30 to 50 minutes}
3/4 cup white granulated sugar
3 large eggs, room temperature {sitting on kitchen counter for 30 to 50 minutes}
1 tablespoon vanilla extract
1/2 cup whole milk, room temperature {sitting on kitchen counter for 30 to 50 minutes}

yields 10 cupcakes

4th of July vanilla buttercream ingredients
2 sticks unsalted butter {still cold to the touch; sitting on kitchen counter for 30 to 50 minutes}
1 and 1/2 cups powdered sugar
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1/4 teaspoon blue gel paste food coloring

yields a generous amount for 10 cupcakes

directions:

  1. preheat oven to 350F. line one standard cupcake pan with paper liners {10 cups in total} and set aside. in a medium bowl, sift cake flour with baking powder and salt. mix with a whisk and set aside.
  2. cream butter in the bowl of a stand mixer fitted with the paddle attachment for 1 minute over medium speed {kitchenaid setting #5}.
  3. add sugar to butter and cream together for 3 minutes over medium speed until fluffy.
  4. set speed to medium low {kitchenaid setting #4} and add eggs one at a time and mixing 20 seconds in between to incorporate well. add vanilla and mix for 30 more seconds.
  5. stop mixer to scrape the sides and bottom of the bowl and paddle attachment and mix on high for 30 seconds to mix all ingredients well. if batter curdles beat for 30 seconds more.
  6. set speed to the lowest setting and alternate flour mixture with milk in three additions. do not over mix.
  7. scoop batter into cups with an ice cream scoop filling them 3/4 full.
  8. bake for 18 minutes or until an inserted toothpick comes out clean, rotating cupcakes half way through. let them cool in the pan on a wire rack for 2 minutes and out of the pan for about 30 minute on the same wire rack.
  9. make the frosting: cream butter for 3 minutes over medium speed {setting #5 on kitchenaid} with the whisk attachment of a stand mixer. once done creaming mix for 30 more seconds at high speed.
    stop mixer. add sugar and beat at the lowest speed setting possible for 1 to 2 minutes until combined. while mixing add vanilla, salt, milk and gel paste food coloring. increase speed to setting #6 or medium high and beat for 3 more minutes until fluffy and creamy. frost cupcakes with round tip or with an offset spatula.
  10. store cupcakes in an airtight container at room temperature for up to 3 days.

now we talk giveaway! the participating bloggers and their recipes include:

Sprinkles will Fly FINAL

A Pumpkin & A Princess      An American Cupcake in London      Bella Cupcake Couture

Chronicles of a Foodie      Creative Food      Cupcakes Take the Cake

Diary of a Mad Hausfrau      Haniela’s      Healthful Pursuit      Hoosier Homemade

Hungry Happenings      In Katrina’s Kitchen      Inside BruCrew Life

Java Cupcake      Kitchen Fun with My 3 Sons      Love From the Oven      Make Bake Celebrate

Not Just a Mommy      Not Your Mommas Cookie      Pint Sized Baker

Sugar Swings! Serve Some      The Baking Cup      Cupcake Project      The Decorated Cookie

and let’s not forget the cool prizes!

Prize Pack

thanks to our amazing Prize Pack sponsors for their generous donations! please, visit their websites to see more of their fabulous products!

Bella Cupcake Couture

The Smart Baker

India Tree

Lucks Food Decorating Company

Pretty Party Details

to enter to WIN this Prize Pack, simply fill out the entry form by clicking here. you have to like my facebook page, leave me a comment below and fill out the form in order to be entered for a chance to win.

contest opens 25 June 2013 at 07:00 PST and closes 1 Jul 2013 at 23:59 PST. one winner will be chosen and announced within 48 hours of the contest ending. winner will be contacted via email by betsy@javacupcake.com and will have 48 hours to claim their prize. if they do not respond within 48 hours, another winner will be chosen.

this contest is open to residents worldwide.

4th of july vanilla cupcakes by the baking cup

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cupcakes • giveaway • vanilla • 25 Comments
June 5, 2013

coconut lovers cupcakes

coconut is one of those flavors that’s a hit or miss with people. you either love it or dislike it. there’s no in between or grey area with coconut for sure!

i personally love coconut because it reminds me of the weekends spent at the beach growing up. but i totally understand if you don’t love it – you aren’t alone! several of my friends and people i know despite coconut and i’m okay with that :)

the recipe calls for tons of coconut milk and coconut flakes in both the cake and frosting. the cake is light, fluffy and moist. seriously moist, and very flavorful. it’s a very white cake since i used cake flour and egg whites. so that’s why it has a lighter texture and a small crumb and can’t wait for you to try it!

cream butter and add sugar to the bowl.

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egg whites make this cake amazingly fluffy!

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scrape the bowl so all ingredients are incorporated.

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add coconut milk and finish with the coconut flakes.

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scoop batter into paper liners.

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and voila! the cupcakes are ready to be eaten devoured.

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look at that !

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coconut lovers cupcakes

ingredients:
2 and 1/4 cups cake flour
2 and 1/2 teaspoons baking powder
1 teaspoon sea salt
1 and 1/2 sticks unsalted butter, room temperature {still cold to the touch; sitting on the kitchen counter for 30 to 50 minutes}
1 and 1/2 cups white granulated sugar
5 large egg whites, room temperature {sitting on the kitchen counter for 30 to 50 minutes}
2 teaspoons vanilla extract
1 and 1/4 cups light unsweetened coconut milk, room temperature {sitting on the kitchen counter for 30 to 50 minutes}
1 cup sweetened coconut flakes, packed

coconut buttercream frosting ingredients:
3 sticks unsalted butter, room temperature but still cold to the touch
2 and 1/4 cups powdered sugar
3/4 teaspoon sea salt
1 and 1/2 teaspoons vanilla extract
1 and 1/2 tablespoons unsweetened coconut milk, room temperature
1 and 1/4 cups sweetened coconut flakes for garnish {optional but highly recommended}

yields 21 cupcakes

directions:

  1. preheat oven to 350F. line two standard cupcake pans with paper liners {21 cups in total} and set aside. in a large bowl, sift cake flour, baking powder and salt. mix with a whisk and set aside.
  2. cream butter in the bowl of a stand mixer fitted with the paddle attachment for 1 minute over medium speed {kitchenaid setting #5}.
  3. add sugar to butter and cream together for 3 minutes over medium speed until fluffy.
  4. set speed to medium low {kitchenaid setting #4} and add egg whites, two at a time, and mixing 20 seconds in between to incorporate well. add vanilla and mix for 30 more seconds.
  5. stop mixer to scrape the sides and bottom of the bowl and paddle attachment and mix on high for 30 second to mix all ingredients well. if batter curds beat for 30 seconds more.
  6. set speed to the lowest setting and alternate coconut milk with flour mixture in three additions.
  7. add coconut flakes and mix until incorporated, about 15 seconds. do not over mix batter. if needed, scrape the sides of the bowl and mix with a rubber spatula.
  8. scoop batter into paper lined cups with a standard ice cream scoop filling them 3/4 full.
  9. bake for 18 minutes or until an inserted toothpick comes out clean, rotating cupcakes half way through. let them cool in the pan on a wire rack for 2 minutes and out of the pan for about 30 minutes on the same wire rack.
  10. make the frosting: cream butter for 3 minutes over medium speed {setting #5 on kitchenaid} with the whisk attachment of a stand mixer. once done creaming, mix for 30 more seconds at high speed. stop mixer. add sugar and beat at the lowest speed setting possible for 1 to 2 minutes until combined. while mixing add vanilla, salt and milk. increase speed to setting #6 or medium high and beat for 3 more minutes until fluffy and creamy.
  11. frost cupcakes and store in an airtight container at room temperature for up to 3 days.

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asian flavors • coconut • cupcakes • exotic flavors • 7 Comments
April 4, 2013

spring lemon blackberry cupcakes

so i’ve been inspired to bake more lately. i don’t like the clean up aftermath that comes with it, though. but, it’s worth it because i get to share my recipes with you :)

i made these cupcakes because they are fragrant, light and fresh {lemon is such a great spring flavor!}, paired with blackberry cream cheese frosting, which is just the perfect weekend or week-day dessert for spring and even summer. and to top it off, i used toasted coconut. you can certainly use regular coconut, lemon zest or any other topping of your preference. amazing spring flavors for sure :)

they are also perfect for a rainy day or any kids or adults party you have marked in your calendar.

try these fluffy lemon cupcakes with a tangy blackberry cream cheese frosting, made with real blackberries. 40 to be exact! let me know when you make them and make sure to share pictures with me on facebook, instagram or twitter.

set all ingredients out so they are right there when you need them.

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beat egg whites until soft peaks form.

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cream butter and sugar together.

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scrape the bowl so the ingredients are well incorporated.

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add egg yolks one at a time.

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vanilla and milk are next!

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alternate flour and egg whites.

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finish with lemon zest and juice.

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scoop batter in individual cups.

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now onto the blackberry frosting. puree 20 blackberries in a food processor or blender.

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add powder sugar to butter/cream cheese mixture.

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strain blackberry puree onto the frosting.

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and add the other 20 mashed blackberries.

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and here’s how they look like once all finished!

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spring lemon cupcakes with blackberry cream cheese frosting

lemon cupcakes:
4 large eggs, room temperature {sitting on the counter for 30-50 minutes approx.}
1 1/4 sticks unsalted butter, room temperature {cold to the touch and not melted; sitting on the counter for 30-50 minutes approx.}
1 1/2 cups sugar
2 tsps vanilla extract
1/2 cup whole milk, room temperature {sitting on the counter for 30-50 minutes approx.}
1 1/2 cups cake flour, sifted
1 tsp baking powder
1/2 tsp sea salt
zest of two lemons
juice of one lemon

yields 15 to 17 cupcakes.

blackberry cream cheese frosting:
1 1/2 sticks unsalted butter, room temperature {cold to the touch and not melted; sitting on the counter for 30-50 minutes approx.}
12 oz cream cheese, room temperature, sliced in chunks {cold to the touch and not melted; sitting on the counter for 30-50 minutes approx.}
4 cups powder sugar, more if needed
1 tsp vanilla extract
1/2 tsp sea salt, or more
40 blackberries, divided
4 tbsps toasted coconut, for garnish

lemon cupcakes directions:

  1. preheat oven to 325F.
  2. line 2 cupcake pans with paper liners. between 15 and 17.
  3. in a large bowl, sift flour and baking powder. add sea salt and mix well.
  4. separate egg whites from yolks. beat egg whites in the bowl of a stand mixer fitted with the whisk attachment over high speed for 1 1/2 minutes or until soft peaks form. you can use a hand mixer as well {beat for about 3 minutes}.
  5. once egg whites are done beating add to a bowl and set aside.
  6. in the same bowl of a stand mixer, cream butter over medium high speed for 1 minute with the paddle attachment. add sugar and mix until fluffy and creamy, about 3 minutes. scrape the sides and bottom of the bowl with a rubber spatula and beat for 30 seconds on high.
  7. reduce speed to medium low and add egg yolks one at a time mixing well after each. mix in vanilla.
  8. scrape the sides and bottom of the bowl with a rubber spatula to make sure all ingredients are well incorporated. beat on high for 30 seconds.
  9. set speed to the lowest setting and add 1/3 of the egg whites alternating with 1/3 of flour mixture and 1/3 of milk. repeat until you use all ingredients. make sure to finish with egg whites or milk.
  10.  add lemon juice and zest. mix on low speed until combined, about 30 seconds. do not over mix.
  11.  bake for 18 minutes, rotating cupcake pans half way through.
  12.  place cupcake pan on a cooling rack and let cupcakes cool for 3 minutes.
  13.  take cupcakes out of the pan and cool completely before frosting, about 30 minutes.
  14.  store frosted {or unfrosted} cupcakes in an airtight container immediately to avoid dryness. they are good for up to 3 days at room temperature.

blackberry cream cheese frosting directions:

  1. wash and dry blackberries thoroughly.
  2. in a food processor or blender, puree 20 blackberries. set aside.
  3. with a fork, mash the other 20 blackberries. set aside.
  4. cream butter over medium speed with the whisk attachment of a stand mixer for 1 minute or until fluffy.
  5. add cream cheese and mix until incorporated.
  6. add salt and vanilla.
  7. strain blackberry puree over the frosting bowl to avoid the seeds going in.
  8. add mashed blackberries to the bowl. don’t use a strainer for this, you are going to want all of it.
  9. set speed to low and add powder sugar, little at a time, and mix well.
  10.  if the frosting is too runny, refrigerate for 30 minutes. if it’s still too runny, add 1/4 cup to 1/2 cup powder sugar more. you may want to add an additional dash of salt to balance out the sweetness.
  11. frost with desired tip. i used wilton 1A.
  12.  you can certainly make this frosting with a hand mixer.

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blackberry • coconut • cream cheese • cupcakes • exotic flavors • lemon • 6 Comments
November 21, 2012

thanksgiving cinnamon gooeyness

happy thanksgiving!

here’s an alternative option to the pumpkin or apple desserts. i love pumpkin everything and today i had a pumpkin spice latte at starbucks. but. but. sometimes you need to mix it up. so baking something other than pumpkin for thanksgiving doesn’t hurt.

back to the alternative. i made these gooey cinnamon roll cupcakes with crystallized sugar on top. you can frost them but trust me, you can get away with out it.

do you have a staple dessert for thanksgiving? what is it? share it with me :)

or do you mix it up every year?

set your ingredients up and have them at room temperature. preheat oven at 350F.

cream the butter and add sugar. beat together until fluffy {2 1/2 minutes}. make sure to scrape the sides and bottom of bowl to mix everything in.

beat egg whites until they form soft peaks. i don’t have a picture. but you can beat the egg whites in a different bowl and set them aside.

next add milk and vanilla and mix well.

add the flour, baking powder and salt mixture beating slowly. fold in the egg whites with a rubber spatula.

fill up the cupcake liners about half way with batter. then make the cinnamon swirl {deliciousness gooeyness} by melting butter in the microwave. add light brown sugar and cinnamon. start pouring 1 1/2 teaspoons of it in the center of the cupcake. i made a mini hole within the batter so the cinnamon roll swirl stays put. you can do this with a toothpick or a knife.

add more batter to fill 3/4 of the way or almost all the way. add more cinnamon roll goodness to the top.

add crystallized sugar on top and bake for 18 min. until the cupcakes look golden and bounce back when you touch the top.

yields 18 cupcakes

cupcakes ingredients:

dry –

2 cups all purpose flour, sifted
2 teaspoons baking powder, sifted
1 teaspoon sea salt, sifted
1 1/2 cups granulated sugar
crystallized sugar for topping
**sift flour, baking powder and sea salt together**

wet –

1 1/2 sticks of butter, room temperature {sitting on the counter for 30-50 minutes approx.}
2 1/2 teaspoons vanilla extract
3/4 cup 2%, 1% or non-fat milk, room temperature {whichever you have in the fridge; sitting on the counter for 30-50 minutes approx.}
6 large egg whites beaten, room temperature {sitting on the counter for 30-50 minutes approx.}

cinnamon roll swirl:

4 tablespoons unsalted butter
3 teaspoons cinnamon
1/2 cup of light brown sugar, packed
sea salt to taste

note: if the cinnamon roll swirl hardens and it’s hard {no pun intended} to add to the batter, pop it in the microwave for 15 sec. or so until it’s liquidity and easy to pour again.

when cupcakes are out of the oven, take them out of the pan right away to cool. leaving them in the pan makes them soggy and greasy. at least that’s my tip to avoid that ;)

enjoy!

cinnamon • cupcakes • exotic flavors • Leave a Comment