InsPiRaTiOn...

Cupcakes these days they are a trend, simple, cute and sassy most of all hard to get wrong...no matter what you mix them with they just turn out to be so gorgeously delicious :)

One of the most liberating and exhilarating things that I’ve come to figure out during the past few months as a cup caker is that InSpIrATiOn is everywhere– people, family, magazines, webs, books, clothes, TV, stationery, wrapping papers, colors etc…
 I'm also captivated in pretty in pink-purple (I made that up :),  on flowers (viz., lavenders, tulips, daisies, orchids etc);  Martha Stewart's stuff, love love her designs. I thought they’re clean, fresh and mild. Baking stores and shops - I could stay all day long just shopping for my cupcake stuff be it liners, boxes, papers, balloons, candies, sprinkles, pear sprinkles etc. 
Anyways, I hope you will enjoy my cup caking. Would love for you to keep dropping by to chat or say hellow or heller :)  Don't forget to click older posts as well.  I have some of my good cupcakes and recipes posted earlier.  For daily consumption, I recommend one cupcake only.

Christmas logs...

I used my perfectly chocolate cupcake recipe for the cakes.

What I'd like to share here is my Christmas toppings. For the white frosting I used a cream cheese frosting and for the chocolate, I melted about a half pound of semi-sweet chocolate and then dipped each cupcakes to frost.  I also made the chocolate logs by melting about a pound of semi sweet chocolate and spread it very thin on a cookie sheet. Refrigerated it for about 15 minutes or until it dries up but not to dry or hard to keep it from breaking when curling. Use a metal spatula to roll the chocolate to form either curl or log. Then of course my fondant poinsettia leaves and cherries.

This is easy...enjoy! Happy holidays...

Perfectly Chocolate...

Perfectly Chocolate Cupcakes

(makes 24-27 standard sized cupcakes)

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa (best quality available) or hershey will work out just fine.

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract (best quality available)

1 cup boiling water

Directions-

Line muffin tin with paper liners. Heat oven to 350*F.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.

Stir in boiling water (the batter will be thin, don’t worry, this is right).

Strictly fill the liners about 1/2 full or less as they tend to puff and may run over the liners.

Bake cupcakes for about 21 minutes.

Cool completely on wire rack before frosting. You can use butter cream or cream cheese frosting. I also used a star tip of 1M for frosting.

Wheat pumpkin muffins

Ingredients:

1 cup wheat flour

1/2 cup all purpose flour

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

pinch of salt

1 tsp pumpkin pie spice (if not available you can use cinnamon and 1/2 tsp nutmeg)

1 can (15 oz) 100% pure pumpkin

1/2 cup of apple sauce (optional)

2 large eggs (lightly beaten)

1/2 cup canola oil

1/3 cup greek yogurt

Preheat oven to 375 degrees F. If not using paper liners, make sure to spray muffin tins with cooking spray and sprinkle flour on each tin. This will prevent from sticking to the pan. Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in a separate bowl. In a separate bowl whisk together pumpkin, apple sauce, eggs, oil and yogurt. Combine wet and dry ingredients until just blended. Spoon about 1/2 cup of the batter into the greased muffin tins. Bake for 20 min or until toothpick comes out clean. Will yield 18 muffins.

Skinny Red Velvet

This is a weight watcher recipe. 1 cake= 141 calories, 3 pts.

1 1/2 cups cake flour

1/2 cup whole wheat flour

1 cup organic agave nectar

1 tbsp unsweetened cocoa powder (you can use dark or just the regular)

1 tsp sea salt

1 tsp baking powder

1 tsp baking soda

1 tsp apple cider vinegar

1/2 cup unsweetened apple sauce (I used my home made)

1/4 cup light butter (softened)

1 large egg (organic)

2 large egg whites (organic)

1 tsp vanilla extract

1 tsp almond extract

1 1/3 cup light buttermilk (or used an organic whole milk)

1 tbsp red food coloring

Preheat oven to 350. Line cupcake tins with liners. In a large mixing bowl, stir together flours, salt, cocoa and baking powder. In another large bowl beat agave nectar, applesauce and butter. Beat in eggs and extracts. In a separate bowl mix the baking soda and vinegar. Add half of the dry ingredients into the egg mixure, mix well.  Add buttermilk, food color and mix well. Add the remaining dry ingredients and fold in vinegar and baking soda. Pour in prepared cupcake liners about 3/4s full. Bake  20-22 min or until a toothpick inserted comes out clean. Cool then frost with low fat cream cheese frosting. This recipe will yield about 18 cupcakes.

Low fat cream cheese frosting:

8 oz cream cheese

1 cup powdered sugar

1 tsp almond extract.

Beat all ingredients together until smooth and fluffy.

Dark Chocolate Gluten free & Vegan

You wouldn't believe that this is a gluten free and very healthy cup of cakes. I made two batches in order to yield 12.

Makes 6 cupcakes

Ingredients:

3/4 cup rice flour

1/4 cup dark cocoa powder (Duchess or Hershey)

1/2 cup agave nectar (organic)

1/4 tsp sea salt

1/2 tsp baking soda

1/4 tsp baking powder

1/4 cup water 

1/4 cup coconut milk

1/2 tsp vanilla extract or almond extract

1/2 tsp white wine or cider vinegar (vegan)

1/4 cup oil

Pre-heat the oven to 175 degrees celsius/350 fahrenheit.

Sieve the flour, cocoa, salt, baking soda and baking powder into a large bowl. Lightly mix with a spatula to incorporate the ingredients.

Add the water, agave, coconut milk, vanilla extract, oil and vinegar to the dry ingredients, mix using the hand mixer until everything is thoroughly combined. The batter will be slightly thin but not thick.

Line a muffin tray with six liners and fill each about 3/4 full. Put immediately into the oven (ensuring it is at 175 celsius/350 fahrenheit).

Bake for 23 minutes. Insert a skewer into the center, if it comes out clean, they are ready. Allow to cool completely before icing. I let them cool for ten minutes in the tray before transferring them to a cooling rack.  For icing you can use a simple a low fat cream cheese icing with agave nectar instead of powdered sugar and almond extract. Spread on top of each cake and shred some dark chocolate to sprinkle on top...enjoy!

Wheat oat bran

This is a healthy recipe...low fat all wheat, nuts, oats, raisins and apples.

1 cup organic rolled oat

1 cup soy milk

1 cup whole wheat flour

1/2 cup brown sugar

1/2 cup agave nectar (organic)

1/2 cup unsweetened apple sauce (here I used home made)

2 eggs

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 cup of raisins

1/2 cup of walnuts or pecans

1 cup of diced apple (peeled and seeded)

Directions: Soak oats and apples in milk for 1 hour.  Combine all ingredients in a large bowl. Line muffin pan with liners and spoon into the muffin pan about a full per hole.  Bake at 350 F for 20-25 minutes. No icing or frosting needed. 

 These fit for morning rush hour commute in the morning for work. Recommendated one per day.

Crema de' Fruta

Make your favorite vanilla cupcakes- fill the liners for about 1/4 full. You do not want to fill the cups you need room for the custard (see first photo), fruits (2nd photo) and the clear gelatin (finish product).

Ingredients:

3/4 cup butter

3 eggs

2 1/2 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 1/4 cups sugar

1 1/2 tsps vanilla

1 1/4 cups milk

In a medium bowl mix together flour, baking powder and salt. 

In another mixing bowl beat butter with an electric mixer on medium high speed for 30 seconds. 

Gradually add sugar, beating on medium speed, add eggs one at a time beating after each addition. Beat in alternately with flour and  milk until combined. Spoon batter about 1/4 full on each muffin liner cup. Bake for 18 minutes at 350 deg F. Will yield 12 cupcakes. Spread the custard, fruits and gelatin. You can top with whipping cream or none. They will still end up tasty and yummy like a regular crema de fruta cake.

Custard:

1/2 cup condensed milk

1/2 cup evaporated milk

3/4 cup all purpose flour

2 egg yolks

Mix all four together until combined and no lumps, then cook on medium heat stirring continously until thicken.

Clear gelatin (you can buy in any grocery store just follow the direction in the package).

Sweet potato...taste just superb and classic.

2 cups all purpose flour
2 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup butter (softened)
1 cup sugar (brown or white)
3 eggs (organic)
1 1/2 cups mashed sweet potato (yam or kamote)
1 tsp vanilla
orange peel for decoration

Heat oven to 350 deg F.  Line the 24 muffin pan with paper liners.

Stir all dry ingredients on a paper towel or cup strainer.  In a separate bowl beat butter for 30 seconds. Add the sugar and beat on high speed until fluffy and smooth.  Add egg one at a time (follow this instruction) beating in low speed after each addition until all combined. Add the dry mixture, beat, scraping the bowl on the side. Add the sweet potato and vanilla. Beat again until everything combined. Batter will be thick (this is ok cupcakes will still be moist, domed and fluffy because of the yam).
Fill liners 3/4 full of each cup.  Bake for 20 minutes.

Dark Chocolate

Dark chocolate cup keyks - for Hailey- topped with butter cream icing and dark chocolate coated pomegranate seed.

Prep time 30 min. 

Ingredients:

1 1/2 cups all purpose flour

1/2 cup granulated sugar

1/2 cup agave

3/4 cup unsweetened hershey dark cocoa powder

1 tsp baking soda

1/2 tsp salt

1/3 cup canola oil or veggie oil

1 tbs cider vinegar

1 tsp almond extract

1 cup warm whole milk. 

In a bowl stir (beat) together flour, sugar, cocoa powder, baking soda and salt. In a 1 cup measuring cup combine oil, vinegar and almond extract. Set aside. Pre-heat oven to 350 deg F.  Beat in medium speed oil mixture into flour mixture. Stir in milk. Beat until no large lumps remain in batter. Spoon batter into muffin cups filling each about 3/4s full. Use back of the spoon to smooth out batter in cups. Consistency will be a little thin but. Bake 18 minutes will yield 2 dozens. 

Frost with butter cream icing
I kid you not- the longer these stay in the fridge the better, moist and yummy they become. Will last for 2 weeks.

Super moist chocolat'

I made these for my bff at work's b-day. These cupkeyks are chewy and moist.

1 1/2 cups all purpose flour

1 cup sugar

  3/4 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1/3 cup canola oil or veggie oil

1 tbs cider vinegar

1 tsp vanilla

1 cup warm milk (whole or low fat) I used low fat milk in this recipe.

In a bowl stir (beat) together flour, sugar, cocoa powder, baking soda and salt. In a 1 cup measuring cup combine oil, vinegar and vanilla. Set aside. Pre-heat oven to 350 deg F. Stir (not beat) oil mixture into flour mixture. Stir in milk. Beat with an electric mixer on medium speed until no large lumps remain in batter. Spoon batter into muffin cups filling each about 3/4s full. Use back of the spoon to smooth out batter in cups. Consistency will be a little thicker but not dry. Bake 18 minutes will yield 1 dozen.

I used butter cream frosting (see recipe for my cinnamon roll ) dubbed with very small amount of pink food coloring, topped with a dark chocolate coated cherry.

Berry sponge cupcakes

Happy 4th of July - thought I had to make these low fat colorful berry cup keyks.  This cupcake is also good for people with diabetis.

1 1/2 cups egg whites (10 eggs)

1 cup sifted cake flour

1/2 cup sugar

1 1/2 tsps cream of tartar

1 tsp vanilla

1/2 tsp almond extract

1/2 tsp salt

3/4 cup stevia sugar if stevia is not available (use 1/2 cup of regular sugar)

Mix all dry ingredients in separate bowl (I just dump all these in my sifter cup)

1 cup assorted fresh berries (I used strawberries, raspberries, black and blue berries)

Add cream of tartar, vanilla, almond extract, and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar, about 2 tsp at a time and continue beating.

Sift 1/4 of the cake flour mixture over beaten egg whites, fold gently not beat. Repeat folding in the remaining flour mixture.

Spoon half (not 3/4) of the batter into the liner muffin tins.  Sprinkle the berries. Bake for 18 minutes.

For frosting: You can use a low fat cream cheese frosting.  Just follow a regular cream cheese frosting but do not use butter. Use low fat milk and about 2 cups of powdered sugar.

Vintage pink

These are just simple vanilla creamy cupcake with vintage pink frosting design

Vanilla pearl

Ya'll know I'm a Juney and pearl girl :) I saw these chocolate candy coated pearl at Zurchers I didn't have a second thought. I grabbed a sack right away and just poured all the colors in my bag :)

Ingredients:

3/4 cup butter

3 eggs

2 1/2 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 1/4 cups sugar

1 1/2 tsps vanilla

1 1/4 cups milk

In a medium bowl mix together flour, baking powder and salt. 

In another mixing bowl beat butter with an electric mixer on medium high speed for 30 seconds. 

Gradually add sugar, beating on medium speed, add eggs one at a time beating after each addition. Beat in alternately with flour and  milk until combined. Spoon batter about 3/4s full on each muffin liner cup. Bake for 18-20 minutes. For icing I used butter cream frosting (see recipe on cinnamon roll). For a simple decoration I used chocolate candy coated pearl and piped green icing for leaves.

Chocolate marble

Ingredients:

3/4 cup butter

3 eggs

2 1/2 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 1/4 cups sugar

1 1/2 tsps vanilla

1 1/4 cups milk

1 pkg of semi sweet chocolate chips

1/4 cup milk

In a medium bowl mix together flour, baking powder and salt. Meanwhile heat the semi sweet chocolate chips with 1/4 cup milk stirring constantly until chocolate melt. Set aside for later use. 

In another mixing bowl beat butter with an electric mixer on medium high speed for 30 seconds. 

Gradually add sugar, beating on medium speed, add eggs one at a time beating after each addition. Beat in alternately with flour and  milk until combined. Spoon batter about 3/4s full on each muffin liner cup. Drizzle about a 1/2 tsp of the melted chocolate on each cup,  using a bread knife or spatula swirl the batter to make it look marbled. Bake for 18-20 minutes.

Frost with chocolate frosting by using the left over chocolate mixture, add 2-3 cups of powdered sugar beat until reach spreading consistency. You can pipe or iced using the spatula.  These cupcakes I preferred the smooth icing then decorated with chocolate candy coated pearl and piped a green icing for leaves. 

Simple white cake

1 cup sugar

1/2 cup butter

2 eggs

2 tsp vanilla

1 1/2 cup all purpose flour

1 1/2 tsp baking powder

tsp milk

Cream together sugar and butter. Beat in eggs one at a time, then stir in vanilla. Combine flour and baking powder (tip: I always recommend to sift), add to cream mixture and mix well. Finally stir in milk until batter is smooth.  Line muffin cups with paper liners and fill with 3/4s full of the batter. Bake in 350 deg F for 20 minutes until toothpick inserted and comes out clean. Cool completely before icing.

I used butter cream icing and spread it smoothly on top.  For drop flower use a 2.0 flower tip that you can buy in walmart or in any craft store.

Strawberry swirl

Ingredients:

3/4 cup butter (6 tbsps) - softened 

3 eggs

2 1/2 cups all purpose flour

2 1/2 tsps baking powder

1/2 tsp salt

1 1/2 cup sugar

1 1/2 tsp vanilla

1 cup milk

Strawberries (36 pcs)

Directions:

Cook about 12 pcs of strawberries with 1/2 cup of sugar until lightly syrup texture. Using the food processor chop the cook strawberries. In medium bowl stir together flour, baking powder, and salt. In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Gradually add sugar, scrape sides of the bowl, beat for about 2 minutes until fluffy and smooth. Add eggs one at a time and continue beating after each addition.  Gradually add the flour and milk beating constantly until just combined, add 1/2 cup of the cooked strawberries into the batter and gently fold. Pour 3/4s full of the batter into the muffin liner and bake for about 20 minutes.

Frost with strawberry butter cream. 3/4 cup butter (softened), 4-6 cups powdered sugar, 1/3 cup milk, 3 tbsp of the cooked strawberries. Beat butter with an elec mixer on med speed for 30sec. Gradually add 2 cups of powdered sugar. Beat until frosting reaches spreading consistency. Makes 4 cups. Top fresh strawberries (tip: glazed each strawberry with a apricot or cherry or peach jam by heating 3 tbsp of the jam with 1 tsp of water for a more fresher look)

Cinnamon roll

Creamy cinnamon roll Cupcakes: Prep time 45 min. 

2/3 cup butter

2 eggs

 2 1/2 cups all purpose flour,

2 1/2 tsp baking powder

1/2 tsp salt

 3/4 cup packed brown sugar

 1/3 cup finely chopped pecans

2 tsp ground cinnamon

1 3/4 cups granulated sugar

1 1/2 tsp vanilla

1 1/4 cups milk

 Stir (not beat) together flour, baking powder, and salt. In small bowl stir together brown sugar, pecans and cinnamon. Set aside. In a mixing bowl mix beat butter with an electric mixer on medium to high speed for 30 sec. Gradually add the sugar about 1/4 cup at a time, beating on med speed until combined, scraping sides of bowl. Beat once more until light and fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until combined. Batter may look curdled. Will yield 2 dozens. Spoon about 3/4s full in each cup, sprinkle a tsp of the cinnamon mixture swirl with a spoon or spatula then sprinkle more on top. Bake 18 min on pre-heated 350 deg F. Cream with butter cream frosting and top with walnuts or whatever nut you prefer.


Butter cream frosting: 3/4 cup butter (softened), 6 cups powdered sugar, 1/3 cup milk, 2 tsp vanilla (or almond or any extract the recipe requires). Beat butter with an elec mixer on med speed for 30sec. Gradually add 2 cups of powdered sugar. Beat in milk until frosting reaches spreading consistency. Makes 4 cups.