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Posts Tagged ‘cupcakes’

I thought these cupcakes would be the perfect thing to share in celebration of my second blogiversary! Since I launched Bakin’ and Eggs two years ago I have posted over 200 recipes, including 68 from Gourmet Magazine. I love that my blog allows me to share recipes with friends, family and readers from all over and also that Brandon and I now have a great resource of all our favorite recipes.

While we’re on the topic of my second blogiversary, I want to use this opportunity to discuss the future of this blog. Many of you know that I launched a healthy living blog back in April. Since then I have been asked many times if I am going to combine the blogs. As of right now, I have no plans to do that. I like that Bakin’ and Eggs is dedicated to recipes and that I have the freedom to publish anything I want without feeling that it has to fit in the “healthy living” bubble. And while my version of healthy living includes all things in moderation, I know that it wouldn’t work for everyone to see things like cupcakes and macaroni and cheese on Peanut Butter Runner.

Enough serious talk…let’s get to the cupcakes. ;)

I made these a few weeks ago for my niece’s first birthday. I will admit that I much prefer baking cakes and cupcakes to decorating them but when there’s a special occasion I can’t resist. Luckily, Brandon is very creative and helps tons when I take on these baking projects.

The simplicity and cuteness of the piglets and frogs seemed like a great fit for a first birthday party and the pink and green color scheme gave them a fun and girly touch. I used vanilla cake for the piglets and dark chocolate for the frogs to offer a flavor choice. I iced them both with buttercream that I colored with food coloring.

They were a hit with everyone at the party…including the birthday girl!

One Year Ago: Flourless Chocolate Cake (my first blogiversary!)
Two Years Ago: Dad’s Chili (my very first recipe!)

Piglet Cupcakes
(Inspiration from Parenting)

Ingredients:

Cupcakes (your choice of flavor)
Vanilla buttercream
Red food coloring
Black decorating icing (you can buy this in a tube)
Large pink marshmallows
Chocolate chips
Pink decorating sugar

Directions:

Using a handheld mixer or a stand mixer, color the icing pink with red food coloring. Frost cupcakes.

Snip a ¼-inch thick slice from a marshmallow, crosswise. Dip cut side of thin marshmallow slice into pink sugar to coat. Cut sugared slice in half crosswise and form into two ear-shaped triangles. Save larger piece of marshmallow for the snout.  Repeat with remaining marshmallows.

Press the larger piece of the marshmallow, cut side down, onto the lower half of the cupcake for the pig’s snout. Press two sugared marshmallow ears into opposite edge of cupcake, as pictured. Press the chocolate chips in for the piggy’s eyes, pointed end down (or use the black decorating icing). Pipe a mouth onto the cupcake with the black decorating icing.

Frog Cupcakes
(Inspiration from Cutest Food)

Ingredients:

Cupcakes (your choice of flavor)
Vanilla buttercream
Large white marshmallows
Chocolate chips
Red decorating icing

Directions:

Using a handheld mixer or a stand mixer, color the icing green with green food coloring. Frost cupcakes.

Cut marshmallows into thin slices to form the eyes. Press chocolate chips into eyes (we randomly placed ours so they were not all the same) and press into frosting. Draw smile and tongue (if desired) with red decorating icing.

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pumpkincupcakes

Happy October everyone! It’s breast cancer awareness month!

Some of you know that Brandon and I recently moved to Charlotte, North Carolina. I accepted a temporary position with the American Cancer Society working on their Making Strides Against Breast Cancer walk. For the last four months I’ve been recruiting teams for Making Strides and raising awareness about the event in our community.

Despite being event staff, our office still wanted to raise money for the event. We organized a bake sale the week before the walk and it was a huge hit in our building. Everyone was very excited about the goodies and about raising funds for breast cancer. We were so amazed by the generosity that was shown.

bakesaleteam

I decided to make pumpkin cupcakes to give everyone a little taste of fall. While researching recipes these Pumpkin Cupcakes with Maple Cream Cheese Frosting from Smitten Kitchen sounded awesome. They were delicious and received great feedback. I even had a co-worker ask for the recipe to make for Thanksgiving dessert.

Making Strides Against Breast Cancer was held on September 26 in Charlotte and I’m happy to report that we had over 4,000 walkers and raised over $265,000 for the fight against breast cancer! Making Strides Against Breast Cancer is held in communities nationwide. Check out the Web site here.

And here is the recipe for the pumpkin cupcakes…

Pumpkin Cupcakes with Maple Cream Cheese Frosting
(Recipe source Smitten Kitchen, who adapted the recipe from David Leite)

Ingredients:

FOR THE CAKE
1 stick unsalted butter, softened
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin (100% pumpkin puree, not pumpkin pie filling)
Cupcake liners

FOR THE FROSTING
2 (8-ounce) packages cream cheese, softened
1 stick unsalted butter, softened
2 cups powdered sugar
1/4 cup pure maple syrup

Directions:

FOR THE CAKE
Preheat oven to 350 degrees. Line cupcake pan with 18 liners.

In a stand mixer, beat the butter and sugars on medium speed until fluffy and lightened in color, about 5 minutes. Meanwhile, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt salt in a medium bowl.

Reduce mixer speed to medium low and add eggs 1 at a time, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until mixture is smooth. Fill cupcake liners about 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake for about 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool on racks completely before frosting.

FOR THE FROSTING
Beat all ingredients in a stand mixer on medium speed until fluffy, about 3-5 minutes. Frost cupcakes.

Yield: 18 cupcakes

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I saw pina colada cupcakes last year and have been waiting for the perfect occasion to make them (yeah, maybe that’s a little sad but I get excited about things and add them to my “to make” book)! I thought the presentation was so cute! Well, the perfect occasion finally presented itself with my co-worker Courtney’s Stock the Bar shower. Everyone loved these cupcakes (taste and presentation) and they complimented the shower theme perfectly!

Now, I will admit that the first batch of cupcakes I made was a complete failure. And by complete failure I mean had no hope of being salvaged. I abandoned my original recipe (source will not be disclosed) and tried this one from Beantown Baker. They turned out great. In fact…I think I’ll enjoy the very last cupcake after I finish this post!

Pina Colada Cupcakes
(Recipe adapted from Beantown Baker, originally from Annie’s Eats)

Ingredients:

FOR THE CUPCAKES
2 cups sifted cake flour
2 tsp. baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 3/4 cups sugar
1/2 cup milk, at room temperature (I used whole milk)
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
4 egg whites
2/3 cup shredded coconut

FOR THE FROSTING
2/3 cup fresh pineapple chunks or canned crushed pineapple
8 ounces cream cheese (one block), at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups powdered sugar, sifted

GARNISH
1 cup shredded sweetened coconut
Maraschino cherries with stems, drained and dried
Straws, cut down to a shorter size

Directions:

FOR THE CUPCAKES
Preheat oven to 350 degrees.  Line cupcake pan with liners (the recipe makes about 18 cupcakes).

Sift together flour, baking powder and salt. Set aside.

In the bowl of an stand mixer fitted with the paddle attachment, beat  butter on high speed until creamy, about 30 seconds. Gradually add the granulated sugar and continue beating, occasionally scraping down the sides of the bowl, until lightened in color and fluffy, 4 to 5 minutes.

Reduce mixer speed to low and fold in the flour mixture in three additions. Alternate the flour and milk, beginning and ending with flour. Mix until just blended. Still on low speed, add in the vanilla, coconut extract and shredded coconut. Transfer batter to a large mixing bowl and set aside. Wash and mixer bowl (alternatively, if you have a hand mixer you can use this and skip transferring the batter).

In the mixer bowl fitted with whisk attachment (or using a hand mixer on high speed), beat egg whites until stiff peaks form. Using a rubber spatula, fold ½ cup of the egg whites into the batter until smooth. Carefully fold in the remaining egg whites until smooth and blended (do not  over mix). Fill cupcakes pans about 2/3 of the way full with the batter.

Bake for about 15 minutes, until the cupcakes are golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 10 minutes. Remove the cupcakes from the pan and let cool on the rack to room temperature.

FOR THE FROSTING
If you are using fresh pineapple you’ll want to puree the chunks in a food processor a bit. If you’re using crushed pineapple, this step is not possible. In the bowl of a stand mixer, beat cream cheese and butter on high speed until light and fluffy, about 4-5 minutes. Mix in powdered sugar and beat until well combined. Mix in pineapple and beat on low speed to combine.

TO ASSEMBLE CUPCAKES
Spread a thick layer of frosting over the top of each cupcake. Sprinkle with a generous layer of shredded coconut and top with a cherry. Insert straws. Enjoy :)

pinacoladacupcakesgroup

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