Graduation dessert

My first two weeks as a college graduate have been pretty uneventful- blissfully so! I think it's going to take a while to sink in, and I keep having nightmares about an unfinished English paper... But it's good so far!

Gotta give credit where credit is due: My awesome Aunt Ginna decorated my cap :)

My mom and aunt and I are still trying to get all our photos in one place, so once we've got it sorted out I'll post pictures of me and my friends and family!

I made these graduation caps out of fondant in honor of the occasion. I got the idea from Glorious Treats, and I'd been looking forward to making them for over a year. I used my favorite chocolate cupcakes and vanilla buttercream frosting for the base, and it was a delightful combination.

Graduation caps {for a photo walkthrough, check out the original Glorious Treats post!}

Materials needed:

1 package of ready-to-use fondant (I got mine from Michael's)

Food coloring

A ruler

Small rolling pin

Corn starch 

Knife

Ruler

Paper towel

Food-safe gloves, if desired

Cutting board or a clean, dry counter/surface

Little bowl/cup of water with a bit of powdered sugar stirred in

Food-safe paint brush (like from Wilton)

Directions:

1. Color your fondant (see this page from Glorious Treats for a how-to).

2. Roll out the colored fondant you plan on using for the hat. You'll have to experiment with how thick you want the fondant for the hats to be. 

3. Cut fondant into strips about 3/4" wide and 3 3/4" long. Feel free to play around with the dimensions, see what looks good to you!

4. Create a ring of fondant out of a strip, with the ends overlapping slightly. Secure the ends together by dabbing a teensy amount of the water/powdered sugar mix. Set aside to dry for several hours or overnight.

5. Cut squares (for the hat tops) about 1 3/4" x 1 3/4"- play around with these dimensions too! Set aside to dry for several hours or overnight. 

6. When the pieces are dry, use a small amount of the water/powdered sugar mix to attach the top to the base. Set aside to dry.

7. Time for the tassels! Roll a little bit of fondant into a "snake," then flatten the end slightly and use a knife (or your fingernail) to make little ridges to add texture. Use a bit of the water mix to secure it to the top of the hat, bend around the side and allow to dry. 

The Cupcakes! 

{Cooks Illustrated}

Dark Chocolate Cupcakes

Ingredients:
Bittersweet chocolate- 3 oz, finely chopped
Dutch-processed cocoa- 1/3 c
Hot, strong-brewed coffee- 3/4 c
Bread flour- 3/4 c
Sugar- 3/4 c
Salt- 1/2 tsp
Baking soda- 1/2 tsp
Canola oil- 6 tbsp
Large eggs- 2
White vinegar- 2 tsp
Vanilla extract- 1 tsp
Directions:
1. Put chocolate and cocoa in a bowl, then pour the hot coffee over it. Whisk until smooth, then transfer to refrigerator until cool, 20-30 minutes.
2. In the meantime, whisk flour, sugar, salt, and baking soda together, and set aside.
3. Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mix.
4. Add flour mixture to the mix, and whisk until batter is smooth.
5. Bake at 350 degrees for 17-19 minutes. In my oven, it worked best when I rotated the cupcake pan at 17 minutes, then let them bake an additional two {it would probably be better to do it halfway through... let me know what you find!}
Ganache Filling
Ingredients:
Bittersweet chocolate- 2 oz, finely chopped
Heavy whipping cream- 1/4 c
Powdered sugar- 1 tbsp
Directions:
1. Place chocolate, cream, and powdered sugar in a microwave-proof bowl. Cook on high until mixture is warm to touch, about 30 seconds.
2. Whisk mixture, then put bowl in refrigerator. Let stand until chilled, about 30 minutes.

Favorite Vanilla Buttercream
{Courtesy of Savory Sweet Life}
Ingredients:
Butter- 2 sticks (softened, but not melted!)
Powdered sugar- 3-4 c, sifted
Salt- 1/4 tsp
Vanilla extract- 1 tbsp
Milk (or heavy cream)- up to 4 tbsp
Directions:
1. In an electric mixer with the paddle attachment, beat butter on medium speed.
2. Decrease speed to low, and slowwwly add powdered sugar.
3. Increase speed back to medium, and add vanilla extract, salt, and 2 tbsp of milk. Beat 2-3 minutes. If your frosting needs more milk, add up to 2 more tbsps, 1 at a time; conversely, if it needs to be thicker, add more powdered sugar slowly.

Side note, there will be some pretty big new changes to the blog and its layout soon! I'm very excited :)
Enjoy!

Lemon & Lavender Cupcakes

Sunday would have been my dear friend Natalie's 22nd birthday. She was the sunshiniest person I've ever known, so to honor her, I made the sunshiniest cupcakes I could find- Sweetapolita's La La Lavender Lemon Cloud Cupcakes.

It's funny to think about sunshiney weather and Easter (and my birthday) being this Sunday, since I'm currently sitting in front of a fire in the fireplace at my parents' house about to play Assassins Creed 3 with my dad, because I have a snow day.

These cupcakes really are delightful. I usually use words like "awesome" and "insane" but I think delightful works very well. The cupcakes are light, the lemon curd is tangy, and the lavender buttercream is unique and the perfect complement to the other flavors.

It's funny that when I was making these pretty,
sunny cupcakes on a Snow Day :)

***NOTE: read the Lavender Buttercream directions FIRST! I always really sucked at reading the directions ahead of time, and it tends to bite me in the butt when it comes to baking.
Sidenote: Did anyone else ever have a teacher in elementary school give you an exercise with, like, 16 directions, and the very last one said "don't do any of the above directions"? I think it was in second grade for me, my teacher gave us that activity and I think the directions included getting up and writing your name on the chalkboard. I don't remember how many kids actually read the full directions, but I was NOT one of them. Oooops!

Lemon & Lavender Cupcakes
Yield: ~18 cupcakes
Lemon Buttermilk Cupcakes
Ingredients:
Buttermilk- 1 c, room temp
Eggs- 2 whole, 1 yolk, at room temp
Vanilla extract- 1/4 tsp
Cake flour- 2 c, sifted
Sugar- 1 1/4 c
Baking powder- 1 1/2 tsp
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Unsalted butter- 1/2 c (1 stick), room temp
Lemon zest of 2 medium-large lemons
Directions:
1. In a small bowl, combine and stir the eggs, 1/4 c of buttermilk, and vanilla. Set aside.
2. Sift the cake flour 3 times into the bowl of an electric mixer (paddle attachment). Add the sugar, baking powder, baking soda, and salt, and combine on low speed for 30 seconds.
3. Add the butter and blend on low speed for 30 seconds, then add remaining 3/4 c of buttermilk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
4. Scrape sides of the bowl and add egg/milk mixture in 3 separate batches. Beat on medium speed for 20 seconds after each addition. Stir in the lemon zest.
5. Bake at 350 in lined muffin pans for ~15 minutes, until a toothpick comes out clean. Cool completely before frosting.

Lavender Buttercream Frosting
Ingredients:
Whipping cream or whole milk- 3 tbsp
Culinary lavender- 1 tbsp
Unsalted butter- 1 1/2 c (3 sticks), softened and cubed
Powdered sugar- 3 1/2 c, sifted
Vanilla extract- 1 tsp
Pinch of salt
Directions:
1. THE NIGHT BEFORE you want to make the cupcakes, stir the whipping cream and lavender in a small bowl or glass. Cover with plastic wrap and let sit overnight, or at least for several hours.
2. (The next morning/day) Strain the lavender cream into a small bowl. Set aside.
3. In the bowl of an electric mixer with the paddle attachment, whip butter for 8 minutes on medium speed until it becomes very pale and creamy.
4. Add lavender cream to the butter and beat. Add powdered sugar one cup at a time, and beat well after each addition. Add vanilla and salt and beat well.
5. Swap out the paddle for the whisk attachment, and beat frosting for a minute to make it fluffy.

Lemon Curd (my favorite recipe)
Ingredients:
Unsalted butter- 1/2 c (1 stick), cut into cubes
Granulated sugar- 1/2 c
Lemon juice- 1/2 c
Zest of 1 1/2 lemons
Egg yolks- 5

Directions:
1. Add 1/4 c butter, 1/4 c of the sugar, lemon zest and lemon juice to a wide saucepan and bring to a boil, stirring occasionally.
2. In a large, heat-safe bowl, combine the egg yolks and the rest of the sugar. Slowly add the heated mixture to egg yolks, whisking continuously.
3. When fully combined, return the mixture to the saucepan and continue to cook until the whisk leaves a trail in the curd. Whisk in the remaining 1/4 c of butter until it's melted and smooth.
4. Remove from heat and strain into a dish. Place plastic wrap directly on top of the curd and set in the fridge for at least 30 minutes before serving.

Irish Cupcakes

Happy St. Patrick's Day! A couple days late.
I have the perfect recipe for you to use up any leftover booze you've got- cupcakes! I'm resisting calling them "Irish Car Bomb cupcakes" because that name is not considered okay in Ireland, and I love me some United Kingdom :)
So, instead, these are St. Paddy's Day cupcakes. Guinness cupcakes with Irish Cream frosting, stuffed with Guinness truffles. Yum.
The cupcakes themselves come from Red Shallot Kitchen, the truffles from Sprinkle Bakes. The truffles are great by themselves, but they're fantastic in the cupcakes!

St. Paddy's Day Cupcakes
Yield: ~24 cupcakes
Bailey's Cupcakes
Ingredients:
Guinness Beer- 1 c
Unsalted butter- 1 c (2 sticks)
Unsweetened cocoa powder- 3/4 c
All-purpose flour- 2 c
Sugar- 2 c
Baking soda- 1 1/2 tsp
Salt- 3/4 tsp
2 large eggs
Sour cream- 2/3 c
Directions:
1. Bring Guinness and butter to simmer in a large saucepan over medium heat. Add cocoa powder and whisk until smooth. Cool slightly.
2. Whisk flour, sugar, baking soda and salt in a medium bowl. Set aside.
3. In a large bowl, beat eggs and sour cream. Add Guinness mixture, and continue beating until just combined. Add flour mixture and beat briefly on low speed. Use spatula to fold until completely combined.
4. Divide batter among 2 cupcake tins with liners, filling them 2/3 full. Bake at 350 degrees for ~17 minutes (rotate halfway through). Cool completely.

Irish Cream Frosting
Notes: 1) I used St. Brendan's instead of Bailey's, but either would be fine. 2) I made 1 1/2 times the recipe; the changes are reflected below in parentheses.
Ingredients:
Unsalted butter- 2 sticks (3)
Powdered sugar- 4-5 c (5-6)
Irish cream- 6-7 tbsp (8-9, depending on desired consistency)
Directions:
1. Cream butter in the bowl of an electric mixer (paddle attached), until it's light and fluffy.
2. Slowly add the powdered sugar (1/2 cup at a time). Drizzle in the irish cream and beat until combined.
3. Switch to whisk attachment and beat for 1-2 minutes, until the volume has increased slightly and the frosting is fluffy.

Guinness Chocolate Truffles (make the night before)
Ingredients:
Guinness- 12 oz bottle
Semisweet chocolate- 8 oz
Unsalted butter- 1/2 c, room temp (1 stick)
Pretzel rods- 1 1/2 c
Directions:
1. Pulverize 3/4 c of the pretzel rods in a food processor until very fine. Crush the other 3/4 c, but not as finely as the first chunk.
2. Place 1/4 c plus 2 tbsp. Guinness in a medium saucepan. Set aside.
3. Pour remaining Guinness in a small saucepan and bring to a simmer. Cook until reduced to 1 tbsp, about 15-20 minutes. Keep an eye on this because once it's reduced it burns quickly.
4. Chop the chocolate into pieces and place in the medium saucepan. Set over medium heat and let stand until the chocolate starts to melt. Stir (gently) with a wire whisk to blend together.
5. When the chocolate is melted and smooth, begin to add butter 1 tbsp. at a time. Whisk gently, then add the 1 tbsp. Guinness reduction. Stir in pulverized pretzels.
6. Refrigerate mixture until firm (or overnight).
7. When the mixture is firm, line a cookie sheet with wax paper. Scoop out ganache by heaping tablespoon and quickly roll between your hands. Store in an air-tight container in the fridge.
(Stop at this step if only using for the cupcakes)
8. When ready to serve, roll the truffles in the crushed pretzels.

ASSEMBLY
These cupcakes were a bit crumbly when I made them, so scooping out the middle was difficult- be careful! Scoop out the middle (save the tops!) and stick a truffle in. Replace with the tops, and pipe with frosting.

Cookie Flufftella Cupcakes

Everyone, this is Cookie Butter.

Cookie Butter, these are my friends.
Cookie Butter's new in my neck of the woods, so let's give him/her a warm welcome, shall we?
There's a Trader Joe's near my parents' house in Northern Virginia, but definitely not one in the Shenandoah Valley. I try to go whenever I'm home; it's generally a good idea for me to have adult supervision. I really can't be trusted to control myself in there.

Photo courtesy of Virginia Belle

In case you're unfamiliar with Cookie Butter, it's a spread with a consistency like peanut butter, but it tastes a little like gingerbread. It's made with crushed Belgian biscuits, and it's ridiculous.
Ever since I read about it on Averie Cooks, I haven't been able to get it out of my mind. So I finally bought it over Christmas Break.

When I brought it back to my apartment, my roommate Brandon and I tried it. *minds blown* Then we tried it with Nutella and Marshmallow fluff. Oh.my.goodness.
I immediately started thinking about ways to incorporate that combination in a cupcake. I took some inspiration from these fluffernutter cupcakes, but this combo is all Kelly :)

I present to you... Cookie Flufftella Cupcakes

Let me lay it all out....
Cookie Butter Cupcakes stuffed with Nutella topped with Marshmallow Buttercream Frosting.

Yup. 

2013 New Years Resolutions, be damned! You HAVE to make these cupcakes SOON! And serve them with a glass of milk. 

Seriously, guys. This may be the greatest thing I've ever made.

NOTE: Credit for the cupcake name goes to my dad, the only person I've ever met who loves sweets as passionately as I do! He just had foot surgery, so I think I'll make these for him when I go home next weekend :)

Second Note: I would recommend having a full jar each of Cookie Butter, Marshmallow Fluff (7 oz) and Nutella, just to be on the safe side. 

Cookie Flufftella Cupcakes
Yield: ~18 regular-sized cupcakes, or 12 regular + 12 mini
Ingredients:
Unsalted butter- 1/4 c, softened
Trader Joe's Cookie Butter- heaping 1/2 c + extra to spread
Granulated sugar- 1 c
2 large eggs
Vanilla extract- 1 tsp
All-purpose flour- 1 1/2 c
Baking powder- 1 1/4 tsp
Milk- 1/3 c (up to 1/2- the ones I made were a little dry)
Nutella for center
Directions
1. Place butter and cookie butter in a large mixing bowl and cream.
2. Add sugar and eggs and beat until fluffy. Add vanilla and mix to combine.
3. Sift flour and baking powder into a medium bowl. Add half to large mixing bowl and beat to combine. Add all the milk and combine, then the second half of the dry ingredients.
4. Fill cupcake tins 1/2 full and bake at 350 degrees F for 15-20 minutes- keep a close eye on them, the minis took about 15 minutes, but the regulars took closer to 20. It really depends on your oven, so be careful!
5. Cool completely. Cut out the centers (save the tops!) and fill with nutella. Put tops back on, and spread ~1/4 - 1/2 tsp (doesn't have to be exact) of cookie butter on top before adding frosting.

My favorite Marshmallow Buttercream
Ingredients:
Marshmallow fluff- 1 7-oz jar
Unsalted butter- 1 c (2 sticks)
Scrapings of one vanilla bean
Powdered sugar- 2 c
Milk- optional (add by 1 tsp increments)
Directions:
1. Beat marshmallow fluff and butter in the bowl of an electric mixer (paddle attached).
2. Add vanilla bean scrapings and beat until combined.
3. Add powdered sugar and beat until combined. Add milk if needed (depending on desired consistency).
4. Switch to whisk attachment and beat for 1 minute.
5. Pipe on cupcakes.

These things are the real deal. I'm still trying to figure out how exactly they exist.
ENJOY!

Cinnamon Chocolate Churro Cupcakes

Monday was my friend's birthday, and she requested these cupcakes.

They're really, really good.
Delicate cinnamon cupcakes stuffed with mexican chocolate pudding, and topped with airy chocolate whipped cream.

Don't hold the lameness of this post against them, they're delicious. My brain is fried after my first week of classes. And tomorrow is my very best friend's birthday, and I spent the entire day yesterday creating her cake. Definitely check out tomorrow's post, it's gonna be kinda ridiculous :)

Cinnamon Chocolate Churro Cupcakes
Courtesy of Love and Olive Oil
Yield: 12 cupcakes
Mexican Chocolate Pudding Filling (make before starting the cupcakes, and have some form of entertainment at the ready, this will take a bit!)
Ingredients:
Cornstarch- 2 tbsp
Sugar- 1/4 c
Salt- 1/8 tsp
Cinnamon- 1/2 tsp
Whole milk- 1 1/2 c
Semisweet or dark chocolate- 3 oz, coarsely chopped
Vanilla- 1/2 tsp
Directions:
1. In a little bowl, stir cornstarch with a few drops of water- this will prevent it from clumping in the pudding.*
2. Combine cornstarch, sugar, salt and cinnamon in top of a double boiler or heatproof bowl. Slowly whisk in milk, scraping the bottom and sides with heatproof spatula.
3. Set over 1 inch of simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary as clumps begin to form.
4. After 15-20 minutes, when mixture begins to thicken and coats the back of a spoon, add the chocolate. Continue stirring for 2-4 minutes, or until the pudding is smooth and thickened.
5. Remove from heat and stir in the vanilla. Transfer to a small heatproof bowl and cover with plastic wrap, gently pressing the wrap against the surface (to prevent a skin from forming). Refrigerate for at least 30 minutes to 3 days.
Cinnamon Cupcakes
Ingredients:
All-purpose flour- 1 1/4 c
Cornstarch- 2 tbsp (not necessary to stir with water in this case)*
Baking powder- 3/4 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Cinnamon- 1 tsp
Almond milk- 1 c
Cider vinegar- 1 tsp
Sugar- 3/4 c
Vegetable oil- 1/3 c
Vanilla extract- 1 tsp
Directions:
1. In a large bowl, sift flour, cornstarch, baking powder, baking soda, cinnamon and salt. Set aside.
2. In a medium bowl, combine almond milk and cider vinegar and stir to combine. Whisk in sugar, oil and vanilla.
3. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth (there will still be some clumps, and that's okay- don't overmix!).
4. Fill cupcake liners just under 2/3 of the way full, and bake at 350 degrees F for 20-22 minutes or until set and a toothpick comes out of the center clean. Transfer to cooling rack and cool completely.
Chocolate Whipped Cream Frosting
Ingredients:
Powdered sugar- 1/2 c
Unsweetened cocoa powder- 1/4 c
Whole milk- 2 tbsp
Meringue powder- 1 tsp
Pinch of cream of tartar
Pinch of cinnamon
Whipping cream- 1 c, chilled
Directions:
1. Whisk powdered sugar, cocoa powder, milk, meringue powder, cream of tartar and cinnamon in large bowl until smooth. Cover and refrigerate for 30 minutes-1 hour, until well chilled and ready to use.
2. Use mixer with whisk attachment to gradually beat in the chilled cream. Continue beating until stiff peaks form.

ASSEMBLY & Notes
Use a small paring knife (or cupcake corer) to cut the centers out of the cupcakes- resist the urge to eat them! Fill with ~1 tbsp of filling, replace the top and press it into place. Pipe on whipped cream frosting. DIG IN!

Notes:
~Cornstarch needs to be mixed with a little water when it's being added to a liquid, like filling. If it's being added to dry ingredients, like flour and baking soda, mixing isn't necessary.
~If you're impatient like me, you hate waiting for things to cool. I usually set a small fan next to my baked goods as soon as they come out of the oven to speed it up.
~You're very likely to have some pudding leftover, which you should eat immediately. Otherwise, any other residents of your house will gobble it up. It's that good.

ENJOY!!!

Baking Therapy, Parte Tres: Mojito Cupcakes

Tomorrow is the 2-year anniversary of my best friend Natalie's death.

Me, Cat & Nat

A year ago, I posted recipes for Chocolate Chip Bundt Cake and Tres Leches Cupcakes.
Today, it's Mojito Cupcakes.

When Cat and I went to Mexico for Spring Break this March, we thoroughly enjoyed having mojitos poolside.
I made the management decision that Mojito Cupcakes will help us get through tomorrow.

I make really good management decisions.

Mojito Cupcakes with Lime Curd Filling
Adapted from Une Gamine dans la Cuisine
Yield: 12 cupcakes
The Cupcakes:
Ingredients:
Milk- 1 c (whole is fine)
Fresh mint- 1/2 c, bruised and coarsely chopped, plus 1/4 c for garnish
Limes- 2: zest and 2 tbsp fresh lime juice
Sugar- 3/4 c
Canola oil- 1/3 c
Dark rum- 1 tbsp
Flour- 1 1/4 c
Cornstarch- 2 tbsp
Baking powder- 3/4 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Green food coloring, optional
Directions:
1. In a small saucepan, combine milk and chopped mint. Heat to just a gentle simmer, then remove from heat and cover. Let mint steep in warm milk for ~15 minutes.
2. Press milk through a mesh sieve held over a small bowl. Discard mint, and set milk aside to cool for 5-10 minutes.
3. Combine lime zest and sugar in a large mixing bowl. Use your fingers to rub zest against sugar until it becomes moist and aromatic. Set aside.
4. Add lime juice to cooled milk, and whisk vigorously until foamy.
5. Add foamy milk mix, canola oil and rum to lime-infused sugar. Beat on medium-high speed using a paddle attachment until well-combined.
6. Sift in the flour, cornstarch, baking powder, baking soda and salt. Mix on low speed until just combined, do not overmix. Add a drop or two of green food coloring, if you'd like, and stir until combined.
7. Fill cupcake liners 2/3 full and bake at 350 degrees F for ~20 minutes, or until the tops spring back when lightly touched and the tester comes out clean. Cool completely.

Mojito Frosting (Rum + Lime)
Ingredients:
Cream cheese- 8 oz, softened to room temp
Unsalted butter- 1/2 c (1 stick), room temp
Pinch of salt
Dark rum- 1 tbsp
Lime juice- 1 tbsp
Powdered sugar- 2-4 c (depending on desired consistency)
Directions:
1. In the bowl of a stand mixer with paddle attachment, beat cream cheese and butter on medium speed until creamy.
2. Add salt, rum and lime juice and beat until incorporated.
3. Slowly add powdered sugar, 1 c at a time, until it reaches desired consistency.

Lime Curd (allrecipes.com)- Strawberry-Lime Cider Cupcakes original post
Ingredients:
Sugar- 1 c
Butter- 1/4 c (1/2 stick)
Fresh lime juice- 3/4 c
Lime zest- 1 tbsp
Eggs- 2
Directions:
1. Whisk eggs in a small bowl. Set aside.
2. Combine sugar, butter, lime juice and lime zest in top of a double boil over medium-high heat. Stir until butter melts.
3. Spoon 2 tbsp of heated sugar mix into small bowl with eggs and stir to combine. Pour egg mixture into top of double boiler.
4. Turn heat down to medium and stir frequently for 10-15 minutes until mixture thickens and coats the back of a wooden spoon. Pour into heatproof bowl, cover, and refrigerate.

ASSEMBLY:
Using a cupcake corer (or a knife), remove the middles of the cupcakes (save the tops!). Spoon lime curd into the middle, then replace the top. Pipe frosting on, and rest a small mint sprig on top.

Love you, Nat :)

Enjoy!

Mixed Berry Cider Cupcakes

My study abroad program officially ended on Saturday :(
The only good thing was that my mom came over to Great Britain to visit, and we're spending the week touring various parts of the country. I think this softens the blow a little bit- I'm not in London anymore, but at least I'm still in England!
I still have several posts to put up from when I was in London, they'll be going up throughout this week, since I won't exactly have any opportunities to bake while we're on the road.
First up, my last baking hurrah during the program: Mixed Berry Cider Cupcakes

We recently found out that our favorite cider- Rekorderlig- isn't sold in the U.S. The only option we have (other than to wait for it to get to our side of the pond) is to spend $80+ on a case of 15. Yeah, not happening.
I figured a good way to wrap up our program (and to bid a fond farewell to the cider we've loved so much) would be another cupcake adaptation of a delicious Rekorderlig flavour combination, as a follow-up to the Strawberry-Lime Cider cupcakes I made to celebrate the Queen's Diamond Jubilee. 

The blueberry "cupcakes" I made turned out more like muffins, and the original plan to fill them with raspberry jam didn't work that well, but overall these were delicious!
Mixed Berry Cider Cupcakes
Blueberry Cupcakes
Adapted from Laura's Recipe Collection
Yield: ~18 cupcakes (12 regular-sized, I'm guessing)
Ingredients:
Unsalted butter- 1/2 c, room temp
Sugar- 2/3 c
Eggs- 3, large
Vanilla extract or vanilla bean paste- 1 tsp
Rekorderlig Mixed Berry Cider- 1 tsp, optional
Zest of 1 medium lemon
Flour- 1 1/2 c
Baking powder- 1 1/2 tsp
Salt- 1/4 tsp
Milk- 1/4 c
Fresh or frozen (thawed) blueberries- 1 c
Directions:
1. Cream butter and sugar until light and fluffy, ~2 minutes. Add eggs one at a time, beating to combine after each. Beat in vanilla, cider and lemon zest.
2. In a medium bowl, stir flour, baking powder and salt.
3. Alternate adding flour mixture and milk to butter mixture, mixer speed low.
4. Gently fold in blueberries.
5. Bake in lined muffin pan at 350 degrees F for ~17 minutes, or until tester comes out clean. Cool completely.
Mixed Berry Cider Buttercream
Ingredients:
Butter- 1 c (2 sticks), softened
Powdered sugar- 3-4 c
Rekorderlig Mixed Berry Cider- 2-4 tbsp (depending on taste)
Red food colouring, optional
Directions:
Beat butter until creamy, ~1 minute. Slowly add powdered sugar. Once it's all added, beat an additional 30 seconds, then add cider and beat for ~1 minute. Add red food colouring if you'd like.

Here's the link to the Rekorderlig website, just for fun :) http://www.rekorderlig.com/
Enjoy!!!

Carrot Cake Cupcakes

So, here's the thing: I hate carrots.
Hate.
I'm also allergic to them (raw), but even before that weird allergy sprang up, I hated them anyway.
Maybe it was the bad early life experience I had with them.....
The story goes that when I was a year old, my parents and I were at a party and they were chatting with a doctor, who saw me and said "oh, she loves carrots, doesn't she?" My parents said yes and asked how he knew. His response? "well, her skin is a little orange."

My mother was understandably angry, and I'm pretty sure she told him off. I don't remember the first time they told me the story, but I was a little wary of carrots after that point. Also, they made my throat itchy and my mouth feel weird and my chest got tight (eventually we realized this was an allergy).
I've always avoided carrot cake at all costs, but then my colleagues asked me to make it. So I made cupcakes. Guess what? Incredible. You can't even taste the carrots, which is astonishing, because there are three cups!

The cream cheese frosting is delicious as well. And guess what? They won't turn your skin orange :)
Carrot Cake Cupcakes
Yield: ~2 dozen
The Cupcakes (courtesy of Pinch of Yum)
Ingredients:
Flour- 2 c, sifted
Sugar- 2 c
Cinnamon- 2 tsp
Baking soda- 2 tsp
Salt- 1/4 tsp
Carrots- 3 c (~7 large carrots)
Vegetable oil- 1 1/3 c
Eggs- 4
Directions:
1. Whisk flour, sugar, cinnamon, baking soda and salt together in a large bowl.
2. Stir in the vegetable oil and carrots. Add eggs one at a time and mix thoroughly.
3. Fill cupcake liners ~3/4 full and bake at 350 for 12-15 minutes.
Cream Cheese Frosting (courtesy of The Comfort of Cooking)
Ingredients:
Cream cheese- 12 oz
Unsalted butter- 7 1/2 tbsp, room temp
Vanilla extract- 1 tbsp
Powdered sugar- 3 3/4 c, sifted
Directions:
1. Beat cream cheese and butter on medium speed until combined and smooth, ~2-3 minutes. Add vanilla extract and beat 30 seconds.
2. Gradually add the powdered sugar until totally incorporated. Increase the speed and beat until smooth. If the frosting is runny, refrigerate for 30min-1 hour.

I suggest/insist you refrigerate these cupcakes and eat them cold- it takes them to the next level!
Enjoy!

Cupcakes for the Queen's Jubilee!

We got a four-day weekend in honor of Her Majesty the Queen's Diamond Jubilee!
Yesterday some of my friends and I went to see the Flotilla on the Thames, which was freezing and raining, but still really fun. We might go to the Trooping of the Colour tomorrow, which would require us to get up at 5 am to get good spots... I'm gonna need long underwear for this.

In honor of the Queen's 60 years on the throne (and our four-day weekend), I made Strawberry-Lime Cider Cupcakes.
I tried this cider our first week here at a pub with the group at the recommendation of another student, and it was delicious. I decided I had to make a cupcake out of it!

I used my favourite Strawberry Cupcake recipe, buttercream frosting with some cider, and lime curd, my first time making any kind of curd!

Strawberry-Lime Cider Cupcakes

Strawberry Cider Cupcakes

Yield: 3 dozen regular-sized cupcakes

Ingredients:

Strawberries- 2 cups, pureed into 1 cup (frozen is fine, but thaw them first!)

Milk- 2/3 c

Strawberry-Lime Cider (Rekorderlig recommended)- 2 tbsp (or suited to taste)

All-purpose flour- 3 c

Baking powder- 2 tsp

Salt- 1/2 tsp

Unsalted butter- 1 c (2 sticks), room temp

Sugar- 2 c

Eggs- 4

Pink food coloring (optional)

Directions:

1. Puree the strawberries using a food processor. Pour into a bowl, then add milk and strawberry-lime cider. Set aside.

2. In a medium bowl, combine flour, baking powder, and salt. Set aside.

3. In a large bowl (stand mixer is best), beat butter and sugar until light and fluffy. Add eggs one at a time until incorporated.

4. Gradually add 1/2 flour mix with mixer on low speed. Once combined, beat in milk mixture, then remaining flour. Add pink food coloring if you'd like :)

5. Fill cupcake liners about 3/4 full (they don't rise very much).

6. Bake at 350 for 20-25 minutes, or until the tester comes out clean.

Cool completely before frosting.

Lime Curd Filling
(From AllRecipes.com)
I cut the recipe in half and had plenty left over, but here's the original recipe:
Ingredients:
Sugar- 1 c
Butter- 1/4 c (1/2 stick)
Fresh lime juice- 3/4 c
Lime zest- 1 tbsp
Eggs- 2, beaten
Directions:
1. Combine sugar, butter, lime juice and lime zest in the top of a double boiler over medium-high heat. Stir until butter melts.
2. Whisk eggs in a small bowl. Spoon 2 tbsp of the heated sugar mixture into the small bowl and stir to combine. Pour egg mixture into top of double boiler.
3. Turn heat down to medium and stir frequently for 10-15 minutes until mixture thickens and coats the back of a wooden spoon. Pour curd into a clean glass jar, cover and refrigerate.
Strawberry-Lime Buttercream Frosting
Ingredients:
Butter- 1 c, softened
Powdered sugar- 2 c
Strawberry-Lime Cider- 2-4 tbsp, depending on the consistency you want
Pinch of salt
Directions:
1. Cream butter in the bowl of a stand mixer.
2. Add powdered sugar 1 c at a time, beating until combined.
3. Add strawberry-lime cider and salt, and beat until combined.
ASSEMBLY:
Use a cupcake corer (or a knife, if you're abroad and forgot yours...) to cut out the center of the cupcakes, reserve the tops! Spoon in the lime curd, then pipe on the frosting. It's NOM TIME!

In a semi-related note, I just realized I've started spelling things in British.. like "colour" and "favourite." Uh oh.

Enjoy the cupcakes and have a great week!

Blue Moon Cupcakes

So here's the thing.

I'm not really into beer. 

But these cupcakes are awesome. 

Chris loves Blue Moon, so when I saw these on Erica's Sweet Tooth, I knew I had to make them.
The orange hints in the beer are brought out really nicely with the orange peel, and the cream cheese frosting is delicious!
Fun fact: Chris and the boys ate these cupcakes faster than any other treat I've ever made. And they've been the taste testers for A LOT, so that's a pretty big deal :)

Blue Moon Cupcakes
Yield: 2 dozen cupcakes
The Cupcakes
Ingredients:
Flour- 2 1/2 c
Baking powder- 2 tsp
Salt- 1/2 tsp
Blue Moon beer- 1 c, plus more for brushing on the warm cupcakes
Milk- 1/4 c
Unsalted butter- 3/4 c, room temp
Sugar- 1 3/4 c
Eggs- 3, room temp
Vanilla- 1 tsp
Orange zest- 1/2 tsp
Directions:
1. In a medium bowl, whisk flour, baking powder and salt. Set aside.
2. Combine beer and milk in a small bowl and set aside.
3. Beat butter and sugar until light and fluffy, ~2 minutes.
4. Add eggs one at a time, beating after each addition. Add vanilla and beat.
5. Alternate adding flour mixture and milk/beer mixture to the butter, beginning and ending with flour.
6. Fill cupcake liners 2/3 full. Bake cupcakes at 375 degrees F for 18 minutes, or until the tester comes out clean.
7. When cupcakes are done, poke holes in the tops and brush with beer.
Orange Cream Cheese Frosting
Ingredients:
Cream cheese- 12 oz, cold
Unsalted butter- 6 tbsp, room temp
Freshly squeezed orange juice- 1 tbsp
Orange zest- 1 tsp
Powdered sugar- 4 c (more may be needed to stabilize)
Directions:
1. Cream butter and cream cheese in bowl of an electric mixer with paddle attachment until smooth and creamy, ~2 minutes.
2. Add orange juice and zest and beat.
3. Gradually add the powdered sugar (1 c at a time). After it's all been added, switch to whisk attachment and beat for an additional 2 minutes to fluff it up.

Enjoy!

Cosmopolitan Cupcakes

This post is a little late, but things have been pretty hectic around here recently, and it won't get any calmer for... several months? Oh boy.
These cupcakes are from the little birthday celebration I had with my college friends :) I figured the recipe was a great choice for a 21st birthday :)

These pics are pre-Fancy Schmancy Camera!

Cosmopolitan Cupcakes
Courtesy of The Novice Chef
Yield: 2 dozen cupcakes
Cosmopolitan
(This party was pre-21st birthday, so I had to make do with what I had. This is the recipe Jessica uses)
Jigger cranberry flavored/infused vodka- 1.5 fluid oz
Cointreau- 1/2 fluid oz
Fresh lime juice- 1 tsp
Cranberry juice- 1 1/2 fluid oz
Twist of lime zest for garnish
*Pour all ingredients into a shaker with lots of ice, shake vigorously for several seconds then pour into a cocktail glass.
The Cupcakes
Ingredients:
Butter- 1/2 c, room temp
Sugar- 2 1/4 c
Eggs- 2, room temp
Salt- 1/2 tsp
Baking powder- 2 1/2 tsp
Flour- 3 c
Buttermilk- 1/4 c, room temp
Cosmopolitan- 1 1/4 c
Zest of 1 lime
Pink food coloring (optional)
Directions:
1. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time until combined. Add lime zest and beat for ~10 seconds.
2. Combine salt, baking powder and flour in a separate bowl.
3. Alternate dry ingredients and the Cosmopolitan, beating on low until mixture is combined. Add buttermilk and beat to combine. *Add pink food coloring.
4. Line cupcake pans and fill cups 2/3 full. Bake at 350 for 18-22 minutes, or until cupcakes spring back in the middle when touched lightly.
Glaze
Heat 1/2 c Cosmopolitan in a sauce pan over medium heat until thickened and slightly reduced. Allow to cool slightly, then brush glaze on the tops of the cupcakes while they are still warm.
Cosmopolitan Buttercream
Ingredients:
Butter- 1 1/2 c (3 sticks), room temp
Powdered sugar- 4 c
Meringue powder- 1 tbsp (optional)
Cosmopolitan- 3-4 tbsp
Pinch of salt
Pink food coloring
Directions:
1. Cream butter until light and fluffy. Scrape down sides of the bowl, then add powdered sugar one cup at a time.
2. Add meringue powder and salt, and beat for ~10 seconds.
3. Add the Cosmopolitan one tablespoon at a time, then add the pink food coloring.