Posts Tagged ‘cupcake decorating’

Halloween Cupcakes…oh so creepy!

Monday, October 24th, 2011

Halloween is one of my favorite holidays.  For one, I am a candy junkie.  So anything that gives me a reason to have 5 pound bags of candy in the house is alright in my book.  Hey, it’s for the kids, right?   Second, I love thinking up creative ways to gross people out.   And my favorite way to do this is by crafting some gross goodies.  Click here for a few of my favorites that I created for a Halloween party a few years back.    

To honor Halloween’s finest gross out goodies – I have decided to give you a list of my favs from around the internet.  These are in no particular order, they are all equally disturbing. 

1.) Brain Cupcakes 

Halloween Brain Cupcakes

Ooeey, Gooey Brain Cupcakes

 

Brain Cupcakes are taken from Xsomnis’ PhotoStream on Flickr.  Please view more of her cakes and cupcakes here.  Check out her Zombie Food Guide.  She gives you complete instructions on how to make the Brain Cupcakes as well as were to buy the molds. Nice, thanks Xsomnis! 

2.) Just a really GROSS cupcake 

Most of the time it is the way we decorate the cupcakes that makes them look unappealing – but the inside of the cupcake still looks delicious.  Well, this is a twist on making a gross cupcake…it really is just that, a gross looking cupcake inside and out.  Sugar Plum Pastries created this one, and yes, it is entirely made of sugar.  I really don’t think I could eat this one.  Could you? 

Gross-Cupcake

Ewwww...gross. This really is a gross cupcake.

 

3.) Human Heart Cupcakes 

Some of the most realstic, anatomically correct cakes and cupcakes are created in the Evil Cake Shop.  If you have a second, and a strong stomach, take a look through their website.  But beware, they have several NSFW body parts as well.  Sick. 

Cupcakes that look like human hearts

Eat your "heart" out

 

4.) Human Jaw Cupcakes 

Another winner by the Evil Cake Shop, take a bite out of these toothy cupcakes at your next Halloween party. 

creepy mouth and teeth cupcake

Bite Me

 

5.) Monster Cupcakes 

Chef Lynn of Yummy Cakes by Lynn created these cool monster cupcakes by first crafting an eye out of fondant, then working around that.  I love the bright colors in these kooky creatures!  So fun. 

Cool Monster Cupcakes

I've got my EYE on you

 

6.) Broken Glass Cupcakes

Oh Martha, you always have the best ideas!  Thanks to Martha Stewart for these Broken Glass Cupcakes which use shards of sugar “glass” and a red fruit sauce for blood.   These really are the perfect Halloween Cupcake.

Broken Glass Cupcakes

Careful with these ones.

 

7.) Kitty Litter Cupcakes

You’ve probably seen it before – Heck, I made a Kitty Litter Cake a few years ago – but have you ever seen Kitty Litter Cupcakes?  Cupcakeables took the famously nasty Kitty Litter Cake and modified into a cupcake version.

Kitty Litter Cupcakes

Meow!

I will have many more creepy Halloween Cupcakes in the days to come…keep checking back.  Happy Halloween!

Olympic Inspired Sweets

Friday, February 19th, 2010

We are already 8 days in to the 2010 Vancouver Winter Olympics and I am hooked.  The stories, the competition, the tragedy and triumph – this is what the Olympics are all about.

So what better way to celebrate and honor the 2010 Winter Olympic Games then with a collection of the best Winter Olympic inspired goodies I could find.  Really, this search was prompted by one shining example, Marian’s Olympic Mascot Cookies from Sweetopia.net.  She is a true sugar master.  The time that goes into these cookies is incredible.

Sweetopia's Olympic Mascot Cookies - Miga and Muk Muk

Sweetopia's Olympic Mascot Cookies - Miga and Mukmuk

Sweetopia's Olympic Mascot Cookies - Quatchi

Sweetopia's Olympic Mascot Cookies - Quatchi

The mascots this year are comical.  Quatchi is  a sasquatch – how funny is that?  A sasquatch that wears boots and earmuffs no less.  And Mukmuk…a marmot. “Hey, nice marmot!”

Another great example of an Olympic inspired sweet is this is Olympic mascot cake done by Anne Elizabeth Cakes.  I love the mascots – she did an excellent job.

Anna Elizabeth Cake's Olympic Mascot Cake

Anna Elizabeth Cake's Olympic Mascot Cake

Of course we need a cupcake – so here it is…the Olympic Ring cupcake done by Clever Cupcakes in Montreal, Canada.

Clever Cupcake's Olympic Ring Cupcake

Clever Cupcake's Olympic Ring Cupcake

Since the Olympics are being held in Vancouver, British Columbia we should probably have a native dessert as well.  The Nanaimo bar is named for the city of Nanaimo in British Columbia and consists of wafer layer, a custard layer and then is covered in chocolate.    Here, The Kitchn shows us their version of this Olympic inspired treat.

Nanaimo Bars

Yum...Olympic Inspired Nanaimo Bars

I hope this inspires you to make your own Olympic themed treats  to eat while cheering on Team USA, of course.  Win Big Team USA – you make me proud to be an American!

A Winter Wedding Cake…

Tuesday, January 12th, 2010
winter-wedding-cake-3

Photo courtesy of Joshua Wood Photography

December is a month full of activities.  Holidays, shopping, cooking, cleaning, and if you have children, well they are home from school for half the month.  This past December I took on a new task, one that was not only stressful but also worthwhile as it would test both my organization and baking abilities…I signed on to do my first wedding.

Weddings are a whole other department in the baking world.  This isn’t just someone’s graduation cake or birthday cake…this was someone’s WEDDING!  Most brides want it to be the most perfect day of their entire life…that’s a lot to live up to. 

The bride and I met back in April for a cake tasting. She sampled the four flavors of cake I had so skillfully prepared…Chocolate Cake with Chocolate Swiss Meringue Butterceam, Spice Cake with Cinnamon Buttercream, Funfetti with Swiss Meringue Buttercream, and Strawberry Cake with Swiss Meringue Buttercream. 

Along with eating cake we discussed her vision for the wedding.  One thing that remained an unchanged constant was the wedding cake.  She brought me a photograph from Real Simple, the cake was elegant and understated…quilted white fondant with silver floral and pearl accents – perfect for a winter wedding. 

Fondant that has a quilted effect and pearl accents.

Fondant that has a quilted effect and pearl accents.

The wedding cake was going to be used simply for display and the cutting ceremony; whereas, the cupcakes were to be served as the actual dessert. The bride wanted each guest to receive three mini cupcakes, in three different flavors: chocolate, spice and funfetti.  Each cupcake would be decorated with a gum paste flower that would mimic the flowers on the wedding cake. 

The wedding cake consisted of three layers, each a different flavor.  The bottom layer was Funfetti Cake; Funfetti being the bride’s favorite cake flavor from her childhood.  The middle layer was Chocolate Cake…who doesn’t like chocolate?  The top of the wedding cake was Spice Cake; her fiancé’s personal favorite.

Once the month of December hit, my stomach went into knots.  I found myself thinking about it day and night.  Was I up to this challenge?  I found my mind racing at night while lying in bed.  “How much butter?”, “How many eggs?”, “How much gum paste is needed for 650 daisies?”. 

Gum Paste Daisies, 650 of them...

Gum Paste Daisies, 650 of them...

One thing I knew for certain is that I needed to organize myself by creating a timeline.  The timeline was crucial for staying on task. Baking is the easy part in my eyes.  The real time comes in the decorations and details. 

The gum paste flowers for 650 mini cupcakes were definitely the first order of business. The next step was figuring out how much butter, sugar, flour, etc. I would need.  I did this by breaking down recipes and with a couple of calculations…viola, the list was together. 

The week of the wedding came and I had briefed my family on the rules.  There was to be no whining, no hanging out in my work space, no friends over, and we would be doing a lot of carryout meals. 

The kitchen became more of an assembly line on certain nights with my good friend Bridget and my husband Tom working the line. They were incredibly helpful…love you guys!  Somehow it all came together just in time.  I officially have a wedding under my belt, and boy am I proud of myself and my work.

Photo courtesy of Joshua Wood Photography - www.JoshuaJWood.com

Photo courtesy of Joshua Wood Photography - www.JoshuaJWood.com

Special thanks to photographer, Joshua Wood, for the use of his gorgeous photos of the cake and wedding. www.JoshuaJWood.com

Pumpkin Cupcakes

Thursday, November 5th, 2009
Pumpkin Cupcakes

Pumpkin Cupcakes

This morning I awoke to our first real hard frost, I must admit it saddened me. October and Halloween are over. The leaves have all fallen and there is a nip in the air.  As a native Ohioan one would think I would be accustomed to the arrival of “The Snow”.  Well, this is just not the case.

Along with snow comes wet boots, cold hands and feet, warming up the car, scraping the windshield, shoveling, and the awful truth that it will be dark before 6.   Am I ready? Probably not.  Do I have a choice? Definitely not.  So I better learn to make the best of it. 

One thing that I know will cheer me up is the fact I can bake till my heart’s content. The oven can be on for hours and my kitchen will feel and smell warm and toasty.  Pumpkin, cinnamon, nutmeg, cranberries and nuts come out to play this time of year. 

With Thanksgiving being just around the corner, I plan to experiment with all things pumpkin.  I just love pumpkin.  Pumpkin pie, pumpkin cake, pumpkin cupcakes, pumpkin donuts, pumpkin cookies, pumpkin moon pies, pumpkin bread pudding and the list goes on and on.

On that note… I made some very tasty pumpkin cupcakes for my family and friends over Halloween weekend.  I personally feel like they are an anytime cupcake and even good enough to eat without frosting.  This recipe is also one that can be modified easily to give it that personal touch.  Enjoy!

Pumpkin Cupcakes
Cook Time: 25 minutes

Ingredients:

  • 2 ¼ cups all-purpose flour, sift before measuring
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ cup butter, softened
  • 1 1/3 cups sugar
  • 2 eggs, beaten until frothy
  • 1 ½  cup mashed cooked or canned pumpkin
  • ¾ cup buttermilk
  • ¾ cup chopped walnuts or pecans (optional)

Preparation:

1.)   Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

2.)   Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

3.)   Stir in the sifted dry ingredients alternately with the buttermilk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

4.)   Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

5.)   Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.  Cool.

6.)    Frost with Cream Cheese Frosting, Whipped Cream, or leave plain. Makes about 24 cupcakes.

 pumpkin-cupcake

Breast Cancer Awareness Month

Sunday, October 18th, 2009

amiel_weisblum_pinkribbon

Sadly, each year over 210,000 women and 1,700 men learn that they have breast cancer.  To put that figure in perspective, a shocking 1 in 8 women will develop breast cancer.  Breast cancer is the second most commonly diagnosed cancer in US women.  So what can you and I do?

1.) Know Your Risks, Reduce Your Risks

Risk Factors can include age, personal history of the disease, family history, certain breast changes, gene changes, reproductive and menstrual history, race,  weight, physical activity level and alcohol consumption to name a few.  Read up on your risk factors and talk to your doctor about reducing them.

2.) Regular Breast Self Exams, Clinical Breast Exams and Mammography

Early detection is key here. Regular screenings and mammograms can help detect breast cancer early, when it is most treatable.  Schedule regular clinical exams and perform monthly breast self exams.

This is important…here is your reminder… do your self breast exam today.

Helpful how to’s:

BreastCancer.org walks you through the five steps of a breast self exam.

The American College of Obstetricians and Gynecologists self breast exam guide.

The Breast Self Examination (BSE) Website will show you how to examine your breasts step by step with photographs, audio (sound) and the printed word.

3.) Promote Awareness

October has gone pink for National Breast Cancer Awareness Month.  National Breast Cancer Awareness Month (NBCAM) is responsible for educating both men and women on the detection, treatment and diagnosis of breast cancer.

Just look around, everywhere you look this month people are displaying their pink for National Breast Cancer Awareness Month.  Large retailers have stocked their shelves with “pink ribbon” items to support breast cancer research.  Sports Illustrated showed their support by donning pink lettering on the cover of their latest issue. The NFL’s “Real Men Wear Pink” campaign got underway a few weeks ago with several teams sporting pink sweatband, towels, socks and shoes.   Now, LifeWithCake would like to “display our pink” too.   

Our pink flag is flying high with the creation of the Perfectly Pink Pom Cupcake for Breast Cancer Awareness

Cupcake for Breast Cancer Awareness

Cupcake for Breast Cancer Awareness

We have also made a donation on behalf of LifeWithCake to the Breast Cancer Research Foundation.  The Breast Cancer Research Foundation uses 91.5% of your donation towards supporting the cause. You too, can show your support. 

Here are some of the top organizations that support breast cancer research, provide mammograms and care for needy women, and raise awareness through educational efforts. 

Show your pink today, too.

Breast Cancer Awareness Cupcake

Friday, October 16th, 2009
Perfectly Pink POM Cupcake to support Breast Cancer Awareness

Perfectly Pink POM Cupcake to support Breast Cancer Awareness

Recently, when on my way to check the mail, I was pleasently surprised to find a package waiting at the front door.  Had I purchased something online and forgot about it?  Was it a package for my husband or possibly something for the kids?  After careful review of the box, I came to realize it was from POM Wonderful.  POM Wonderful had written LifeWithCake a week ago asking if we would enjoy a care package of their POM Wonderful 100% Pomegranate Juice, to which we replied – heck yeah!  We rarely will pass up anything free.

Now, I have tried POM before, mainly for its health benefits, but I have never enjoyed “cooking” with it.  This is our mission – to find some interesting and unique ways to incorporate POM Wonderful into some tasty dishes and drinks.  The first being our Breast Cancer Awareness Cupcake, the Perfectly Pink POM Cupcake. 

Along with the juice samples, the people at POM kindly included some interesting information regarding the health benefits of POM Wonderful 100% Pomegranate Juice.

Did You know?

  • Only POM Wonderful products are backed by $32 million in medical research.
  • POM Wonderful is the only brand to contain 100% authentic pomegranate juice.
  • POM Wonderful grows, picks, and squeezes their own fruit along with manufacturing their own bottles.
  • All Pomegranate orchards are located in sunny California.  Their juice is never imported.
  • POM juice is the only juice to be made exclusively from the “Wonderful” variety pomegranate.
  • The “Wonderful” variety is known for its deep crimson color, delicious taste, and most importantly its unique combination of super antioxidants.
  • Hundreds of scientific tests show POM to be a superior source of antioxidants, with more and better antioxidants than red wine, grape juice, blueberry juice, cranberry juice, green tea, vitamin C and Vitamin E.  That is something to drink to indeed!

These are just a sample of facts about POM Wonderful 100% juice. More health information along with recipes and products can be found at their website POM Wonderful.

To create the Perfectly Pink POM Cupcake to support Breast Cancer Awareness, I looked through countless recipes on the internet, trying to find one that captured that clean delicious pomegrante taste.  Most comments left about  pomegranate cupcakes said basically the same thing, ”good tasting but not much like pomegranate”.

I decided to cheat a bit with this cupcake by using a store bought cake mix.  This allowed me to maxamize my use of POM Wonderful by omitting the water and replacing it with POM Wonderful.  The result was a moist sweet cupcake with the tang and distinct flavor of pomegranate.

Add POM in place of liquid...

Add POM in place of liquid...

Of course, I couldn’t leave it at cake alone, I whipped up a pomegranate buttercream by making a classic buttercream and using POM Wonderful in place of milk. The POM Wonderful gave the frosting a light pomegranate flavor and a beautiful pink hue.

I also did some experimenting my adding a few pomegranate seeds (arils) into a few test cupcakes before baking.  The seeds added a bit of crunch, but did not enhance the flavor. 

October being Breast Cancer Awarness Month, along with the health benefits associated with POM Wonderful, prompted me to top this cupcake with a pink ribbon made of fondant – The Perfectly Pink POM Cupcake is born.

I want to say thank you to Kristen Cavanaugh for the genorous gift of POM Wonderful 100% pomegranate juice!  Megan and I are tickled PINK. We will continue to use your products in good health! We are now working on a POM Wonderful martini to celebrate.

Breast Cancer Awareness Cupcake

Breast Cancer Awareness Cupcake is Perfectly Pink

Breast Cancer Awareness Cupcake
(aka Perfectly Pink POM Cupcake)

Ingredients:

  • 1 box white cake mix
  • POM Wonderful juice

Follow box directions omitting water and replacing with POM Wonderful 100% pomegranate juice. 

Pink Pomegranate Frosting

 Ingredients:  

  • 1 stick unsalted room temperature butter
  • 1/2 pound powdered sugar
  • 2 tablespoons POM Wonderful 100% pomegranate juice

Directions:

1.) Whip butter until smooth.  

2.) Slowly add powdered sugar.

3.) When the mixture becomes to stiff, add POM Wonderful.  Then add remaining powdered sugar and blend until smooth.

Milk and Cookies Cupcakes

Saturday, October 10th, 2009
Milk and Cookies Cupcakes

Milk and Cookies Cupcakes

Classic food combos are the topic for today.  So many foods which are great on their own become something spectacular when paired with their perfect partner.   What’s a burger without fries?  If you are going to eat a burger you simple need a mound of fries.  Eggs seem lost without their salty, savory friend baconBuffalo wings and blue cheese…yes, I’ll take some!   PB & J, strawberries and cream – the list goes on and on.

Milk and Cookies is the combo that inspired this cupcake.  It never fails that if you’re eating cookies, especially chocolate chip cookies, you are gonna need a cold glass of milk…right?  

I’m sure you’ve seen this cupcake before as there are a few versions of it on the internet, but I just had to give it a try.  I started by using a new cake recipe courtesy of Martha Stewarts’ Cupcakes (thanks Megan).  This cake recipe is a great basic for any baker, and can be altered with different frostings and fillings to fit any palate.   This particular cupcake, the Milk and Cookies Cupcake, is filled with ooey, gooey cookie dough

Nestle Toll House Refrigerated Cookie Dough was my cheat in this recipe, but feel free to whip up a batch of your favorite cookie dough instead.   I simply rolled small balls of the cookie dough and placed them directly on top of the cake batter.  Refrain from pushing the cookie dough down into the batter, it will drop down on its own. 

Cookie dough is placed in the center of the batter...

Cookie dough is placed in the center of the batter...

After the cupcakes where baked and cooled, I gave them a generous dose of my old friend, Swiss Meringue Buttercream.  I decided on Swiss Meringue Buttercream because of its lightly sweet velvety texture. 

Finally, I baked off a couple mini chocolate chip cookies for the top of each cupcake.  The flavor was exactly what I expected, and very reminiscent of the classic pairing – Milk and Cookies.  My boys, who have become some of my official taste testers, gave these a big thumbs up.  So I guess I’ll have to add them to the keepers list!  Enjoy.

Ingredients:

Makes 36

  • 3 cups cake flour (not self-rising)
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 5 large whole eggs plus 3 egg yolks, room temperature
  • 2 cups buttermilk, room temperature
  • 2 teaspoons pure vanilla extract

Directions:

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

milk-cookie-cupcake

From Martha Stewart Cupcakes, June 2009

A Collection of Dessert “Sushi”

Saturday, August 22nd, 2009

I have always been fascinated with cakes, cupcakes, candy, cookies (basically anything sweet),  that is disguised to look like other types of food.  You know, things like French fry cookies, corn on the cob shaped cupcakes, a cake that looks like cheeseburger; all these are irresistible to me. 

Another thing that fascinates me – sushi.  The skill and time that goes into making it, the beautiful way in which it is presented, all of these things make sushi special.  So naturally, I would be drawn to sweets masquerading as sushi. This is why I am taking on the challenge to showcase my best attempt at “dessert” sushi. 

But before I dive head first into a vat of Rice Krispies, I thought I should showcase some of the best versions of dessert sushi I could find.  There are sushi cakes, sushi cupcakes, sushi candy and the like…all unique in their own way.  All bring a huge smile to my face.

Do you have a unique version of dessert sushi?  Email me your versions of dessert sushi at Megan@LifeWithCake.com – I will feature them on the site.

Sushi Cupcakes

Sushi Cupcakes by Debbie Does Cake
Sushi Cupcakes by Debbie Does Cake 

My absolute favorite version of Dessert Sushi was made by Debbie of Debbie Does Cake in San Francisco.  The white jimmies for rice are ingenious idea.  These sushi cupcakes are a true work of art.  Check out Debbie Does Cake’s gallery for all of her crafty cakes and cupcakes.

Sushi Cakes

Sushi Cake by Whipped Bake Shop

Sushi Cake by Whipped Bake Shop

This sushi cake was created by pastry artist Zoe Lukas at the Whipped Bake Shop in Philidelphia.  Check our her creations via Flickr as well as on her website.

Sushi Cake by Kellechu Confections

Sushi Cake by Kellechu Confections

Kelley Stockton of Kellechu Confections created this amazingly realistic sushi cake.  I love the detail in the maki rolls.  Browse through Kelley’s gallery – you will fall in love with her popcorn cupcakes and her taco and bean dip cake – so darn cute! 

Sushi Candy

Sushi Candy by Koo-Ki Sushi

Sushi Candy by Koo-Ki Sushi

Koo-Ki Sushi “made” some of the most realistic rice cereal based sushi candy out there.  I say “made” because, sadly, they are now closed for business.  

JGLee's Dessert Sushi

jglee's Sushi Candy

This great looking dessert sushi was discovered over at jglee’s Food Musings.  She crafted most of the sushi details using marzipan, what an inventive idea! 

Fresh fruit makes realistic looking tuna slices

Eye Candy's version of "Fake Sushi"

 This “fake sushi” from Eye Candy uses fresh fruit, grapefruit or blood orange slices, to form the  ”fish”.  The blood orange slices resemble the texture of raw fish.  Ingenius!

 

Dessert Sushi Step by Step Guides

If you are looking to make your own dessert sushi, I suggest the following resources:

1.) About.com’s Step by Step guide to Sushi Candy.

2.) Mommy Knows put up an informative guide for making Sushi Candy along with some gorgeous photography. 

3.) Looking for even more detail?  Check out Family Fun’s video on making “mock” sushi.

My dessert sushi adventure begins today. Check back for my step by step guide to making my version of dessert sushi

Don’t want to bake? Place your orders today!

Wednesday, July 29th, 2009

logo-frosted

Introducing …(drumroll please)
Frostedcakes, cupcakes & homemade treats!
  We are now accepting orders for the Akron-Canton area.
Email us at Jody@LifeWithCake.com if you are interested in ordering up some of our scrum diddly umptious goodies!

Have Your Cake and Donut Too

Wednesday, July 29th, 2009
donut-cupcake

Now you can have your cake and donut too...

With so many tempting treats out there, it’s hard for me to pick just one favorite.  However, there are few foods that can make me weak in the knees like a warm, hot off the press, Krispy Kreme original glazed donut.  Maybe it’s the way they melt in your mouth; maybe it’s how light and airy they are; or maybe it’s their magical aroma.  Whatever it may be, they give me a warm fuzzy feeling every time I eat one. 

Today while enjoying a warm Krispy Kreme I came across a new donut they are offering…the MiniKrispy Kreme Minis come in original glazed, chocolate glazed, and chocolate glazed dipped in sprinkles.  These little guys gave me the inspiration to try out a new cupcake today – The Coffee and Donut Cupcake! 

I have seen a few versions of this cupcake on the Internet already and decided I needed to put my own twist on it.  I wanted the base of the cupcake to be dense, yet moist, able to withstand a dunk in coffee.  The cake also couldn’t be overly sweet, lord knows the donut and frosting would handle that aspect.  So a sour cream coffee cake cupcake became the base of this masterpiece.  Coffee Swiss meringue buttercream would make the perfect creamy pillow for the mini donut to rest upon. Viola…a divine breakfast treat!   

Coffee Cake Cupcakes
Makes 16 cupcakes

Ingredients:

  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3 large eggs room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • 1/4 cup buttermilk
  • 2 1/2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions:

1.) Preheat your oven to 350 degrees F.
2.) Line muffin pans with paper liners.
3.) Cream butter and sugar with electric mixer until light and fluffy, use paddle attachment. With your mixer set on a low speed, add the eggs one at a time…blending well after each egg. Add vanilla, buttermilk and sour cream, blend until smooth.
4.) In a separate bowl sift all dry ingredients together.
5.) With mixer on low speed add dry ingredients and beat just until combined.
6.) Fill cupcake liners and bake 20-25 minutes or until golden brown and your cake tester (or toothpick) comes out clean.

Note:  A hint of cinnamon would also be nice with these, or even a streusel topping. I chose to go simply this first time around.

How cute are these?

How cute are these?

Coffee Swiss Meringue Buttercream
Makes 4 cups

Ingredients:

  • 1 1/2 tablespoons instant espresso powder
  • 2 tablespoons hot water
  • 5 large egg whites
  • 1 1/4 cups sugar
  • 1 pound (4 sticks) unsalted butter, cut into pieces, room temperature

Directions:

1.) In a small bowl, dissolve espresso powder in 2 tablespoons hot water; set aside. In the heatproof bowl of an electric mixer, combine egg whites and sugar. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.

2.) Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.

3.) With machine running on low speed, add butter to the egg whites, beating until smooth. Add the espresso mixture, and continue beating until incorporated.


google