Tag: dessert

Blueberry-Lime Cupcakes

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I’ve been scouring the produce section for weeks in search of fresh blueberries and I’ve finally found some! There’s nothing better than fresh blueberries. They’re sweet and refreshing. Now add fresh squeezed lime juice and zest. This may be the best combination yet! A cupcake incorporating two of the best spring/summer ingredients can’t disappoint and let me tell you it didn’t. I still have people raving about this recipe asking when I’ll make more. I’ve turned non-blueberriers into blueberriers just because of this simple cupcake recipe!

Get ready to make the cupcake of the summer!

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Ingredients:

3/4 cup + 2 tbsp Flour
3/4 cup Cake Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1 stick Butter – room temperature
3/4 cup + 2 tbsp Sugar
Zest of 1 Lime
2 Eggs
1 tsp Vanilla Extract
2 tbsp Lime Juice
1/2 cup + 2 tbsp Milk
1 cup Fresh Blueberries

Lime Cream Cheese Frosting:

1 8 oz. Cream Cheese -room temperature
1 stick Butter – room temperature
3-4 cups Powdered Sugar
1 tbsp Lime Juice
Zest of 1 Lime

Note: Depending how tangy you’d like your frosting you can less or more lime juice.

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Directions:

1. Preheat oven to 350 degrees F. Line cupcake pans. Makes about 12-14 cupcakes.

2. In a medium bowl combine 3/4 cup of flour, cake flour, baking powder, and salt.

3. In a separate bowl combine blueberries and 2 tbsp of flour. Toss gently.

4. In electric mixer mix sugar and lime zest until well combined and fragrant. Add butter and continue to mix on medium speed until fluffy. Add eggs and continue to mix. Add vanilla and lime juice.

5. Begin adding flour mixture and milk alternatively into electric mixer. Make sure you begin and end with flour mixture.

6. Once batter is combined gently fold blueberries into the mixture.

7. Fill cupcake cups about 2/3 full. Bake for 18-20 minutes. Allow to cool in pan for 5 minutes before removing. Make sure cupcakes are completely cool before frosting.

Lime Cream Cheese Frosting:

1. In electric mixer beat cream cheese and butter on medium/high speed until smooth.

2. Add lime juice and zest. Continue to beat.

3 Add powdered sugar one cup at a time and continue to mix on medium speed.

4. Once smooth and creamy begin frosting your cupcakes!

ani spring

Enjoy and have fun! I promise you’ll make these cupcakes more than once! HAPPY SPRING!

– Bayley & Ani

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Chocolate Peanut Butter Ball Cupcakes

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Who doesn’t enjoy a peanut butter/chocolate combination? Aside from those with nut allergies, I’m pretty sure we’re all in agreement. Give me the peanut butter and chocolate cupcake now! Wait. I said peanut butter ball. Yes, I rolled peanut butter into a ball and placed it in the middle of a chocolate cupcake. A layer of chocolate, a peanut butter ball, and topped with another generous scoop of chocolate. After all of that action I topped this cupcake with a peanut butter cream cheese frosting. Are you in love with this recipe? In case you haven’t decided I should add I also finished it off with shaved ghirardelli dark chocolate. Have you made your mind up yet? If you’re ready to take on this excitement get your stand mixer ready and your peanut butter at hand.. Ready set go!

choco pb cupcake 2

Ingredients:

1 2/3 cups Flour
3/4 cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1 cup Sour Cream
2 tbsp Milk
1 tsp Vanilla Extract
1 stick Butter (8 tbsp) – room temperature
1 1/2 cups Sugar
2 Eggs

Peanut Butter Ball Filling:

1 cup Powdered Sugar
3/4 cup Peanut Butter – creamy
4 tbsp Butter – room temperature
1/2 tsp Vanilla Extract

Note: It’s best to make the peanut butter balls before the cupcake batter. I prefer making them the night before and refrigerate them overnight. Less dishes to wash!

Peanut Butter Cream Cheese Frosting:

1 8-ounce package Cream Cheese – room temperature
1 stick Butter – room temperature
1/2-3/4 cup Peanut Butter
3-4 cups Powdered Sugar

Note: Depending how peanut buttery you want your frosting you can add 1/2-3/4 of a cup to your frosting! I added about 3/4 cup.

chco pb cupcake 3

Directions:

Peanut Butter Ball Filling:

1. In electric mixer combine flour, powdered sugar, peanut butter, butter, and vanilla and beat on medium speed.

Note: Make sure mixture is well combined before rolling into balls.

2. Roll mixture into 1-inch balls and set aside on baking sheet or parchment paper.

Chocolate Cake:

1. Set oven to 350 degrees F. Line cupcake pans. Makes about 18-20 cupcakes.

2. In a medium bowl combine flour, cocoa powder, baking soda, and salt. Whisk and set aside.

3. In a small bowl or liquid measuring cup, stir together sour cream, milk, and vanilla extract. Set aside.

4. In electric mixture beat butter and sugar on medium/high speed until fluffy.

5. Beat in the eggs one at a time. Make sure to scrap down sides.

6. Begin adding flour mixture and sour cream mixture alternatively into electric mixture with butter/sugar combination. Make sure you begin and end with flour mixture.

7. Once batter is combined begin adding a generous tablespoon of the chocolate cake mixture to cupcake cups. Place a peanut butter ball in each cupcake and top with cupcake mixture. Fill about 2/3 full.

8. Bake for 18-20 minutes. Allow to cool in pan for 5 minutes before removing. Make sure cupcakes are completely cool before frosting.

Peanut Butter Cream Cheese Frosting:

1. In electric mixer beat cream cheese, butter, and peanut butter on medium/high speed until smooth.

2. Add powdered sugar one cup at a time and continue to mix on medium speed.

3. Once smooth and creamy begin frosting your cupcakes!!

choco pb cupcake 1

Enjoy this brilliantly tasty cupcake! You’ll be ready for the next!

Oh! Don’t worry about that post-cupcake workout. Ani has that covered for you!

Workout ready!

Workout ready!

– Bayley & Ani

Pineapple-Carrot Cake Cupcakes

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You know when you’re in the mood for something specific, but you can’t put your finger on it? That’s where I was at. I was in the mood for a sweet, yet savory cupcake. I racked my brain for a while and then decided I wanted to make a moist and flavorful carrot cake cupcake, but I wanted to jazz it up! Pineapple! Yes, I said pineapple and I promise it was a great decision. A pineapple carrot cake cupcake. Pineapple is easily one of my favorite fruits. It’s sweet, yet tangy, which adds a special touch to this carrot cake recipe.

Don’t feel too guilty about sinking your teeth into this cupcake! Just think, you’ll be getting your fruits and veggies!

Time to get started!

single cupcake carrot

Ingredients:

4 Eggs
2 cups Flour
2 cups Sugar
2 tsp Baking Powder
1 tsp Salt
1 1/2 tsp Cinnamon
1/2 tsp Baking Soda
3/4 cup Vegetable Oil
1 tsp Vanilla Extract
3 cups Carrots – finely shredded – about 6 medium carrots

Pineapple Filling:

1 Egg Yolk
1/4 cup Canned Crushed Pineapple – well drained!
3 ounces Cream Cheese – room temperature
2 tbsp Sugar
Pinch of Salt

Note: It’s very important that the pineapple is well drained.

Cream Cheese Frosting:

1 8-ounce package Cream Cheese – room temperature
1 stick Butter – room temperature
2 tsp Vanilla Extract
2-3 cups Powdered Sugar
2-3 tbsp Toasted Shredded Coconut – Optional

Note: I love coconut and wanted to add as a garnish! You could even add sprinkles.

Cupcake carrot

Directions:

1. Preheat oven to 350 degrees. Line cupcake pan. Makes about 18-20 cupcakes.

2. In a large bowl, combine flour, sugar (2 cups), baking powder, baking soda, cinnamon, and salt.

3. In electric mixer, mix eggs on medium speed. Add carrots, vanilla, and oil – continue to mix on medium/low speed.

Note: Make sure carrots are finely shred. Long thick pieces are no good.

4. Once egg mixture is combined add flour mixture. Continue to mix on medium speed.

Note: Do not fill cupcake liners before the filling is made.

Pineapple Filling:

1. In electric mixer, beat cream cheese and sugar (2 tbsp) until combined.

2. Add egg yolk and salt. Continue to beat on medium/high speed.

3. Fold in pineapple.

Filling cupcake liners-

4. Add 1 tbsp of cupcake mix.

5. On top of the cupcake mix, add 1 tsp of pineapple filling.

6. Fill remainder with cupcake mix (over top of pineapple filling) about 2/3 full.

7. Bake for 20 minutes. Allow cupcakes to cool before frosting.

Cream Cheese Frosting:

1. In electric mixer, add cream cheese and butter. Beat until combined and smooth.

2. Add powdered sugar one cup at a time. Mix on medium/high speed until creamy.

3. Add vanilla extract and continue to mix.

4. Once everything is combined – frost your cupcakes! But make sure they’re cool!

Toasted Coconut: (2 Methods)

Oven Method-

1. Set oven to 325 degrees. Should take about 5-6 minutes to toast coconut.

2. Place coconut on a cookie sheet. Make sure to spread it out.

3. Stir every couple minutes to prevent the coconut from burning. Should be slightly browned.

4. Remove from oven and allow to cool for a few minutes.

Stove Top Method-

1. Place coconut in a skillet oven medium heat.

2. Stir frequently until coconut is slightly browned.

3. Remove from heat and transfer to bowl or plate. Allow to cool.

plate cupcake carrot

These cupcakes are great with Easter right around the corner. Enjoy this recipe and have fun!

ani heartThis princess is already licking her lips! Tasty cupcakes!

– Bayley & Ani

Dark Chocolate Raspberry Cupcakes

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Happy Valentine’s Day! These cupcakes are the perfect Valentine’s Day gift for everyone and anyone! I love a chocolate/raspberry combination – definitely one of my all time favorites. This dark chocolate cake is simple, yet rich in flavor. The raspberry curd filling is phenomenal. It’s a sweet, yet slightly bitter curd which adds a special touch. The vanilla buttercream is incredible. If you enjoy a generous amount of vanilla then this is your cupcake. Overall, these chocolate, raspberry, and vanilla flavors work wonderfully together – the perfect combination!

Get ready to make a unique cupcake. I say unique because this isn’t your everyday cupcake. It takes time to develop these powerful flavors and trust me; when you try one you’ll know it was worth it.

Rasp Choc

Ingredients:

1/2 cup Regular Brewed Coffee
1/2 cup Heavy Cream
1 cup Butter
1/2 cup Cocoa Powder (Dark Chocolate Cocoa works great for these dark chocolate cupcakes)
1 tsp Vanilla Extract
2 cups Flour
2 cups Sugar
1 1/2 tsp Baking Soda
3/4 tsp Salt
2 eggs
2/3 cup Sour Cream

Vanilla Buttercream:

1 cup Butter (room temperature)
1 8 oz. package Cream Cheese (room temperature)
2 lbs Powdered Sugar (typically the size of a regular bag)
1/2 cup Heavy Cream
1 tbsp Vanilla Extract
1/8 tsp Salt

Raspberry Curd:

1 stick Butter
2 1/2 cups Fresh or Frozen Raspberries (I used frozen – cheaper & they taste just as great!)
6 Egg Yolks
3/4 cup Sugar
1/8 tsp Salt
2 tbsp Lemon Juice

Note: I suggest making the raspberry curd before the cupcakes because you should cool and refrigerate before filling.

Rasp Choc 3

Directions:

1. Preheat oven to 350 F degrees. Line cupcake pan with liners. Makes about 20-24 cupcakes.

2. In a medium sauce pan, melt butter over medium-low heat. Once melted whisk in cocoa powder until smooth. Add heavy cream, coffee, and vanilla extract and continue to whisk until combined. Heat until a slight simmer. Remove from heat and allow to cool slightly.

3. In a medium-large bowl, whisk flour, sugar, baking soda, and salt.

4. In electric mixer, combine sour cream and eggs. Mix on medium speed.

5. Slowly pour cocoa mixture into egg/sour cream mixture and mix until smooth.

Note: Make sure you add the cocoa mixture slowly! You don’t want to risk cooking the eggs. I spaced it out between three minutes.

6. Once cocoa mixture and egg/sour cream mixture is combined begin adding flour mixture. Add flour mixture in three parts. Mix until smooth and creamy.

Note: Remember to scrap down sides periodically.

7. Fill cupcake cups and bake for 18-20 minutes.

8. Let cool in cupcake pan for a few minutes before removing.

Vanilla Buttercream:

1. In electric mixer, cream butter and cream cheese on medium/high speed.

2. Begin adding powdered sugar one cup at a time. Mix on medium/high speed.

3. Add vanilla extract and salt.

4. Add heavy cream and continue to mix on medium/high speed until creamy and smooth.

Raspberry Curd:

1. Melt butter in medium sauce pan over medium heat.

2. Add sugar, raspberries, egg yolks, and salt. Stir constantly until sugar is dissolved and raspberries are completely broken down.

3. Cook at a low simmer for 10 minutes or until mixture has thickened.

4. Add lemon juice.

5. Strain mixture through a coarse strainer over a medium bowl. Press as much liquid out of the mixture. Goal is to separate the liquid from the seeds.

6. Let curd cool for an hour or two before covering and refrigerating.

Rasp Choc 2

Note: I used Ghirardelli dark chocolate squares for garnish! They’re perfect for a finishing touch.

I hope you enjoy this recipe as much as I did! Once you make it the first time I guarantee you’ll be getting requests real soon!

Ani cupcakes

Ani in her lovely cupcake apron!

My little helper and I hope you have fun baking! We’ll be thinking about our next recipe!

– Bayley & Ani

Peanut Butter Oreo Cupcakes

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It’s not easy turning down a peanut butter oreo, so it’s definitely not easy to turn down a peanut butter oreo cupcake! (Trust me, no one has turned these down.) The cake is moist and rich. The frosting is sweet and the finely chopped peanut butter oreos add the perfect amount of crunch. The oreo on top is, uh, it’s a peanut butter oreo – enough said. You’re going to love this recipe and this cupcake! Peanut Butter lovers get ready!

cupcake single PB

Ingredients:

1 cup Butter
1 1/2 cups Brewed Coffee
1 tbsp Vanilla Extract
3/4 cup Cocoa Powder
2/3 cup Sour Cream
2 Eggs
2 cups Sugar
2 cups Flour
1 1/2 tsp Baking Soda
1/2 tsp Salt
20 Peanut Butter Oreo Cookies – finely crushed

Peanut Butter Oreo Buttercream:

1 cup Butter – room temperature
1 1/2 cups Peanut Butter
4 cups Powdered Sugar
3/4 cup Heavy Cream
1/8 tsp Salt
10 Peanut Butter Oreo Cookies – finely crushed

PB Cupcake

Directions:

1. Preheat oven to 350 degrees. Line cupcake pans. Makes 24 cupcakes.

2. In a medium microwave safe bowl, melt butter in microwave for 1 minute on high.

3. Add coffee, cocoa powder, and vanilla. Whisk until combined. Set aside to cool slightly.

4. In a large bowl mix flour, sugar, baking soda, and salt together.

5. In electric mixer, mix sour cream and eggs.

6. Slowly add chocolate mixture to the sour cream mixture. (make sure you add slowly)

7. Add flour mixture to wet mixture in increments.

8. Fold in crushed Oreos.

9. Fill cupcake cups about 2/3 full and bake for 20 minutes.

Note: Allow to cool before frosting – It’s best to leave them in the pan for 5-7 minutes before removing.

Peanut Butter Oreo Buttercream:

1. In electric mixer, cream peanut butter and butter together for about 2 minutes.

Note: Make sure you scrape down sides several times.

2. Add powdered sugar and mix on medium.

3. Add heavy cream and salt. Continue to mix until smooth and fluffy. Beat on high for 1-2 minutes.

4. Fold in finely crushed Oreos.

Note: I use a Wilton Open Star Tip to pipe my frosting – #6B. It’s best to use an open tip because small pieces of the cookie will get caught if not.

5. Top with a piece of a Peanut Butter Oreo.

PB Cupcake 2

Enjoy this peanut buttery perfection!

– Bayley & Ani

Cannoli Cupcakes

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A cannoli cupcake!? Yes I know, sounds too good to be true but it isn’t! These cupcakes are a brilliant combination of moist vanilla cake, smooth cannoli filling, and a light cocoa whipped cream. Every aspect of this cupcake screams perfection. I enjoy this cupcake because it’s filling, yet light at the same time. The frosting is so tasty I could eat it spoonful after spoonful. Don’t get me wrong, a buttercream or cream cheese frosting is delicious but they’re much heavier. This whipped cream frosting hits the spot! Definitely a must try! Also, if you’re a cannoli lover this cupcake was made for you.

Get ready! Another simple recipe..

Cannoli Cupcake 3

Ingredients:

1 1/2 cups Flour
1 1/2 tsp Baking Powder
1 cup Sugar
1/2 cup Salted Butter (room temperature)
2 Eggs
1 1/2 tsp Vanilla Extract
1/2 cup Sour Cream

Cannoli Cream Topping:

2/3 cup Mascarpone Cheese
2/3 cup Ricotta Cheese (strained slightly)
1/4 tsp Vanilla Extract
5 tbsp Powdered Sugar

Chocolate Whipped Cream Topping:

1 1/2 cups Heavy Cream
1/2 cup Powdered Sugar
2 tbsp Cocoa Powder
1/2 tsp Vanilla Extract
3 tbsp Mini Semi-Sweet Chocolate Chips (for garnish)

Cannoli Cupcake 2

Directions:

1. Pre-heat oven to 350 degrees.

2. Mix flour, baking powder, and salt in a medium bowl. Set aside.

3. Beat butter and sugar on medium speed in electric mixer until light and fluffy. Add eggs into mixture one at a time on low speed. Mix in sour cream and vanilla. Occasionally scrape down sides of the bowl. Slowly begin adding flour mixture, again scrapping down sides.

4. Once mixture is smooth, begin dividing batter among 12 cupcake cups.

Note: This batter is very thick compared to other recipes – don’t be startled! Also this recipe only makes 12 cupcakes.

5. Bake for 20-22 minutes. Once finished, remove from oven and let cool for a few minutes in cupcake pan before removing from pan.

Cannoli Cream Topping:

1. In a small to medium mixing bowl mix ricotta and mascarpone. Blend together using a spatula. Add powdered sugar and vanilla extract. Continue to mix vigorously until creamy and smooth.

Note: To strain ricotta, place ricotta onto a layer of paper towels. Wrap it up and squeeze gently to remove any excess liquid. (The ricotta I used did not require straining because there wasn’t much excess liquid)

Chocolate Whipped Cream:

1. In electric mixer, mix heavy cream, cocoa powder, powdered sugar, and vanilla on low speed. Increase speed to medium-high and whip until stiff peaks form.

Assembling:

1. Spread about 1 1/2 tbsp of cannoli filling over the top of each cupcake.

2. Pipe chocolate whipped cream over the cannoli filling layer.

3. Garnish with mini chocolate chips!

Note: Store in an airtight container and refrigerate.

I really enjoyed making these cupcakes. They turned out exactly how I imaged they would. Once finished and garnished they were beautiful!

Delicious!

Delicious!

Enjoy! Promise you cannoli lovers will be pleased.

–Bayley & Ani