Strawberry Daiquiri Cupcakes

Randal loves those frozen daiquiri mixes, you know the ones you just  throw in a blender with ice and water (we don't drink, but I am sure you could add alcohol!).  So I shouldn't be surprised that he wanted me to turn one of those mixes into a cupcake!

This really was just an experiment of a cupcake, and those mixes really are strong so if you want a more subtle flavoured cupcake I would use less than the 1 cup I used in the batter.  I had some really positive reviews of these cupcakes, although at the last minute I did add some grated lime zest to the top as we both felt it needed more lime to cut the strong strawberry flavour.

Cupcakes:
4 eggs

2 cups sugar
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
pinch of salt
1 cup frozen strawberry daiquiri mix, defrosted
10 tablespoons butter, softened

Preheat oven to 350.  Line a cupcake pan with paper liner.

In a small bowl mix together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, beat the eggs for 5 minutes, until thick and lemon coloured.  Add the sugar and continue beating until the mixture has thickened.  Add in the vanilla extract and the flour and mix just to combine.

Gradually beat in the butter and daiquiri mix.

Fill each liner 2/3 full and bake for 18 minutes, or until cooked through.

Lime Syrup:

2 tbsp lime juice

2 tbsp sugar

In a small bowl, stir together the lime juice and sugar until sugar dissolves. 

Strawberry Daiquiri Frosting:
1 stick unsalted butter
1 8oz. package cream cheese
2 cups icing sugar
1/4 cup frozen strawberry daiquiri mix, melted

In the bowl of an electric mixer beat the butter and cream cheese until smooth. Add the vanilla and icing sugar and beat for 3 minutes, until thick and fluffy, add in the daiquiri mix and beat until combined.

To assemble the cupcakes, brush the top of each cake with the lime syrup while still warm, then leave cakes until completely cooled.  Top with the daiquiri frosting, a lime wedge and grated lime zest.

Chocolate Bourbon Pecan Pie Cupcakes

I can't believe it is almost September, and I also can't believe how badly I have neglected my blog.  The only excuse I have is just how busy I have been with the daycare this year.  The girls are all getting older and therefore not taking naps, and keep me extremely busy.  However, the oldest has started school and the middle girls are in pre-k for part of the day now and it just leaves me with the baby full time, so I can finally get back to baking and blogging.  Although, at 2 years old she's not really a baby anymore!

I have already started testing out recipes for this year’s bake sale at my husband’s office… how is it time for that already?  This year is just flying by.  I am not sure how it happened but I seem to have a drink theme going on this year.  I have more mini bottles of alcohol in my house than an airline and we are still coming up with more drink inspired cupcakes.  Last night Randal suggested strawberry daiquiri cupcakes, so that's on the list for next week.

One of this week’s trials was this chocolate bourbon pecan pie cupcake.   I got the inspiration from  Half Baked Harvest but I used my favourite ‘go-to’ chocolate cake recipe with bourbon added.  These cupcakes have a bourbon chocolate cake filled with a pecan pie filling and a butter pecan frosting.  These were not the prettiest cupcakes I have ever made as the frosting was quite soft, but Randal took these to his office today and I have heard they were a big hit.

Chocolate Bourbon Cupcakes:
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup bourbon
½ cup buttermilk
1½ tsp. vanilla extract

To make the cupcakes, in a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the bourbon, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Pecan Pie Filling
2 tbsp cornstarch
1/4 cup water
1/2 cup brown sugar
3/4 cup corn syrup
3 eggs
1/4 tsp salt
1 cup chopped pecans
2 tbsp bourbon
1 tsp vanilla extract

To make the filling, mix the water and cornstarch together.  In a sauce pan, add the brown sugar, corn syrup, eggs and cornstarch mixture.  Whisk constantly, bring to a boil, reduce heat and simmer for 5 minutes, whisking constantly.  Remove from heat, stir in the pecans, vanilla and bourbon. Refrigerate for at least an hour.

Butter Pecan Frosting
1/2 stick butter
2/3 cup heavy cream
1 cup + 2 tbsp brown sugar
1 stick butter, softened
3 cups icing sugar
1 tbsp + 1 tsp vanilla extract, divided
2 tbsp bourbon
1/4 tsp cinnamon
1 cup chopped pecans

Preheat oven to 350.  Line a baking sheet with parchment paper.
In a sauce pan, melt together the 1/2 stick of butter, heavy cream and brown sugar.  Remove from heat, place in the bowl of a stand mixer and refrigerate until cold.

In a small bowl, mix together the 2 tablespoons of brown sugar, bourbon, cinnamon and tablespoon of vanilla.  Stir in pecans and place on baking sheet.  Bake for 15-20 minutes.

To the cold stand mixer bowl, add the stick of butter, icing sugar and vanilla.  Beat until combined, mix in the baked pecans.

To assemble, core the cupcakes, fill with a tablespoon of the pecan pie filling, top with frosting and a pecan.

Chocolate Covered Strawberry Cupcakes

We really don't do much for Valentine's day, I usually make Randal a treat though and this year I didn't have much time so I made my chocolate cupcakes because I can make them quickly and I know they will be good.  I made my swiss meringue buttercream and threw some strawberry puree in there and topped them with a chocolate covered strawberry.

Chocolate Cupcakes:
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

Strawberry Puree:
1 lb strawberries
2 tbsp sugar
1 tsp lemon juice
Seeds from a 1/2 of a plumped vanilla bean

Strawberry Swiss Meringue Buttercream:
5 egg whites
1 cup + 2 tbsp sugar
2 cups of unsalted butter at room temperature
1 tsp vanilla
pinch of salt
1/2 cup strawberry pure

To make the cupcakes, in a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

To make the strawberry puree, combine the berries, lemon juice, vanilla and sugar in a small saucepan. Cook over medium heat, stirring occasionally to dissolve the sugar, until the berries have given off some juices and they come to a boil. Transfer to a sieve set over a bowl. Using a spatula rub the berries and juices through the sieve.

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whicsk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla, salt and puree.

Pumpkin Spice Cookie Butter Cupcakes

I know I just posted the pumpkin spice cupcakes with cinnamon cream cheese frosting, however in reality I made those back in early September, I have no excuse I'm just a lazy blogger!
The original cinnamon frosting was great, had no complaints with it, until I found Trader Joe's pumpkin cookie butter, the minute I laid eyes on it I knew it had to be frosting.  One of my most popular cupcakes are the Chocolate Biscoff, so how could a pumpkin version for Autumn be anything short of amazing?

All I can say is that these cakes definitely made the bake sale list and I may have gone back to Trader Joe's and stocked up on jars of pumpkin cookie butter for fear they would run out!

Pumpkin Spice Cupcakes:
2 1/4 cups all purpose flour
1 cup pumpkin puree
1/3 cup light brown sugar
1 cup sugar
2 eggs
3/4 cup milk
1 stick unsalted butter, softened
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Pumpkin Cookie Butter Frosting:
1/2 cup unsalted butter, softened
1/2 cup salted butter, softened
3/4 cup pumpkin cookie butter spread
1 Tbsp vanilla extract
3 cups icing sugar
3 Tbsp milk

Preheat oven to 350, line a muffin tin with cupcake liners.

In a medium bowl, sift the flour, spices, salt, baking powder and soda, set aside.

In the bowl of a stand mixer, add the butter and sugars, beat until smooth.   Mix in the eggs, followed by the milk and pumpkin puree, finally mix in the flour until just combined.

Fill the cupcake liners 2/3 full and bake for 20-22 minutes.

For the frosting, in the bowl of an electric mixer, beat the butter and cookie butter until smooth.  Add the vanilla and icing sugar and mix until combined, add the milk and beat.

Frost the cupcakes with the frosting, melt a few tablespoons of the cookie butter in the microwave and drizzle on the cupcakes, top with crushed biscoff (the original cookie butter brand) cookies.

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

It is that time of year again when I am testing out recipes for the United Way bake sale that is held at my husbands office every Autumn.  This year time has just flown by though because the bake sale is being held on November 2nd, and I really don't feel prepared.  I make around 15 different recipes and have my own table to fill, so I usually spend a few months testing recipes, planning and list making, and while I have tested a few recipes, here I am just over a week away and I don't even have my completed list of what I am making, haven't even started making my huge shopping list for ingredients (the amount of eggs I buy alone is crazy!) but anyway, I started out with these pumpkin spice cupcakes the minute September arrived, it may not feel like Autumn in Houston but at least I can pretend!

2 1/4 cups all purpose flour
1 cup pumpkin puree
1/3 cup light brown sugar
1 cup sugar
2 eggs
3/4 cup milk
1 stick unsalted butter, softened
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Frosting:
1 stick unsalted butter
1 8oz. package cream cheese
Seeds from 1 plumped vanilla bean (vanilla beans plumped in rum for at least 2 weeks)
2 cups icing sugar
1 tsp ground cinnamon

Preheat oven to 350, line a muffin tin with cupcake liners.

In a medium bowl, sift the flour, spices, salt, baking powder and soda, set aside.

In the bowl of a stand mixer, add the butter and sugars, beat until smooth.   Mix in the eggs, followed by the milk and pumpkin puree, finally mix in the flour until just combined.

Fill the cupcake liners 2/3 full and bake for 20-22 minutes.

To make the cream cheese frosting in the bowl of an electric mixer beat the butter and cream cheese until smooth. Add the vanilla, cinnamon and icing sugar and beat for 3 minutes, until thick and fluffy.

Pipe the cream cheese frosting onto the cupcakes and top with cinnamon.

SRC - Pink Lemonade Cupcakes

Time for another Secret Recipe Club reveal!  I love getting my blog assignment each month and this month I was assigned the blog Cookaholic Wife.   Nichole's blog is just so cute and I love her blog colours! She lives in Maryland with her husband and 2 cats and has been blogging since 2009.

I always love looking through all the recipes on my assigned blogs and for the first time I almost had my husband make my SRC recipe as he makes an outstanding shrimp fried rice and I saw that Nichole had a couple of different shrimp fried rice  recipes, but at the last minute I went with the Pink Lemonade Cupcakes  because I was making cupcakes for my daycare twins' 4th birthday party anyway and I already had purchased pink lemons at Central Market not really having an exact idea of what to do with them, so it just seemed like the perfect choice!

I decided against colouring the cupcakes pink, only because I wanted to colour the frosting pink so I wouldn't have to colour the fondant to make the little number fours, colouring fondant is just a sticky nightmare in my opinion!

I also went with my favourite cream cheese frosting and topped them with the Variegated Pink Lemons.

Cupcakes:
1 box white cake mix
1 tsp pink lemonade drink powder
3 egg whites
1/4 cup vegetable oil
1 cup water
zest from 1/2 a lemon

Cream Cheese Frosting:
1 stick unsalted butter
1 8oz. package cream cheese
Seeds from 1 plumped vanilla bean (vanilla beans plumped in rum for at least 2 weeks)
2 cups icing sugar
Pink food colouring

Preheat the oven to 350 and line a cupcake baking pan with liners.

Mix together the water and lemonade mix.  In the bowl of a stand mixer, add in the cake mix, egg whites, vegetable oil, lemon zest and water mixture.  Beat for 2-3 minutes, fill cupcake liners 2/3 full and bake for 18-20 minutes.

To make the cream cheese frosting in the bowl of an electric mixer beat the butter and cream cheese until smooth. Add the vanilla and icing sugar and beat for 3 minutes, until thick and fluffy, add in a few drops of pink food colouring and mix well.

     

An InLinkz Link-up

Lemon Cream Cupcakes

I have been making a version of Olive Garden's lemon cream cake for years and it has always been one of my most popular cakes.  Over the last few years though I have made a shift from making whole cakes to cupcakes more frequently, so I knew I had to turn the lemon cake into cupcakes.  I started out just using the lemon cream filling to also frost the cupcakes, but I quickly discovered that the filling was just too soft and wouldn't hold it's shape when piped onto the cupcakes, so I quickly abandoned that and instead started frosting the cupcakes with a lemon cream cheese frosting.

I actually think the cupcakes are better than the original whole lemon cream cake, which can be quite messy, the lemon cream cheese frosting really adds an extra flavour to these cupcakes, and everyone seems to love them!

Cupcakes:
1 (18 1/4 ounce) white cake mix
1 1/4 cups water
1/3 cup oil
3 egg whites

Lemon cream filling:
8 ounces cream cheese
2 cups icing sugar
3 tablespoons lemon juice
1 cup heavy whipping cream

Crumb topping:
1/2 cup all-purpose flour
1/2 cup icing sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract

Cream cheese frosting:
1 stick unsalted butter
1 8oz. package cream cheese
Seeds from 1 plumped vanilla bean (vanilla beans plumped in rum for at least 2 weeks)
2 cups icing sugar
2 tsp lemon juice
1 tsp lemon zest

Make white cake following directions on box. Pour batter into paper lined cupcake pans, filling each liner 2/3 full.  Bake for 20 minutes.

Make lemon cream filling by mixing cream cheese and icing sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.

Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Combine cream cheese mixture with whipped cream.

Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea.

To make the cream cheese frosting in the bowl of an electric mixer beat the butter and cream cheese until smooth. Add the vanilla, lemon juice and zest and icing sugar and beat for 3 minutes, until thick and fluffy.

To assemble the lemon cream cupcakes, using the cone method fill the center of each cupcake with the lemon cream.  Frost with the cream cheese frosting, sprinkle with the crumb topping and a lemon slice.

Strawberry Balsamic Cupcakes

I love to bake cupcakes, especially ones that are a bit different than the standard cupcakes.  These strawberry balsamic cakes from Annie's Eats  definitely fit the bill for being different and interesting, and they are a really pretty looking cupcake.  I was a little concerned about the balsamic vinegar and if people would want to try them, but I think I was worried for nothing as they went over well and let people try something just a little bit different in cupcake form.

Cupcakes:
16 tbsp unsalted butter
1 cup sugar
1 cup light brown sugar
3 cups cake flour
5 eggs
1 1/4 cups buttermilk
1 tbsp baking powder
1 tbsp vanilla extract
1/2 tsp salt

Frosting:
1 lb strawberries, hulled and chopped
1 cup and 6 tbsp sugar, divided
2 tsp balsamic vinegar
4 large egg whites
3 sticks unsalted butter

Topping:
3 cups strawberries
3 tbsp sugar
1 tsp balsamic vinegar
1/4 tsp vanilla extract

Glaze:
1/2 cup balsamic vinegar
2 tbsp light brown sugar

Preheat oven to 350.  Line cupcake pan with paper liners.

To make the cupcakes, put the butter in a pan and melt over medium heat, let cook until the butter is golden brown.  Set aside to cool.

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

Put the cooled butter in the bowl of an electric mixer, add the sugars and beat until smooth.  Add the eggs one at a time, add in the vanilla followed by the dry ingredients, alternating with the buttermilk and ending with the last of the dry ingredients.  Mix until just combined.

Fill each cupcake line 2/3 full.  Bake for 18 minutes.

To make the frosting, put the strawberries, 2 tablespoons of sugar and the balsamic vinegar in a small pan.  Cook for 5 minutes, until the berries have softened.  Transfer to a blender and puree until smooth.  Strain the puree to remove any seeds and cool in the refrigerator before using in frosting.

Combine egg whites and remaining sugar in a heatproof bowl, over a pan of boiling water.  Whisk until the sugar has dissolved, around 5 minutes.  Transfer the mixture to the bowl of an electric mixer, beat on high speed until the mixture is room temp and the egg whites have formed stiff peaks.  Add the butter 2 tablespoons at a time, blend in the strawberry puree.

To make the topping, combine the strawberries, sugar, vinegar and vanilla in a medium bowl.  Mix together and let sit for 20 minutes.

To make the glaze, combine the vinegar and sugar in a small pan, heat until boiling, reduce the heat and let simmer until glaze has reduced to about 4 tablespoons.

Frost the cupcakes with the strawberry frosting.  Use a spoon to scoop out the center of the frosting and fill with the strawberry topping, drizzle with the glaze.

Sophie's Minion Cupcakes

Monday was Miss Sophie Bears 4th birthday.  Sophie has been in my daycare for 2 years now and is such a smart, sweet little girl that when she asked me to make her minion cupcakes I just couldn't refuse.  I don't know why but my daycare kids are just loving the minion movie these days, but it has to be the one with the bad bunny!

I found the inspiration for the look of these cupcakes on the Betty Crocker site, but Sorry Betty, I had to make my own vanilla cakes and swiss meringue frosting!

Cupcakes:

4 eggs
2 cups sugar
1 teaspoon vanilla extract
1 plumped vanilla bean
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
pinch of salt
1 1/4 cups whole milk
10 tablespoons butter

Preheat oven to 350.  Line a cupcake pan with paper liner.

In a small bowl mix together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, beat the eggs for 5 minutes, until thick and lemon coloured.  Add the sugar and continue beating until the mixture has thickened.  Add in the vanilla extract and the flour and mix just to combine.

In a small pan heat the milk with the vanilla bean and butter until simmering.  Remove the vanilla bean and gradually add the hot milk to the batter.

Fill each liner 2/3 full and bake for 18 minutes, or until cooked through.

Swiss meringue buttercream
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon pure vanilla extract
pinch of salt

yellow food colouring

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites, sugar and salt into a bowl that will fit over the pan of water and whisk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, finally beat in the vanilla and food colour.

For the Minions

Black liquorice

Large marchmallows

Brown M&M's

Black icing pen

To make the minion cupcakes, spread a layer of frosting on each cupcake.  Lay a strip of black liquorice just above the center of each cupcake.  Cut the top and bottom off each marshmallow and give some cupcakes one eye and other cupcakes 2 marshmallow eyes.  Use a little of the frosting to glue the candy onto the marshmallows and use the icing pen to draw on the mouth.

SRC - Tiramisu Cupcakes

Time for another Secret Recipe Club reveal,  this month I was assigned the blog Pale Yellow. April is my birthday month and with the reveal just a few days before my birthday and once I read that Tracy calls herself a baking blogger I went right to the cupcake recipes to find something sweet to make for my birthday dessert.  

Tracy has a lot of delicious looking cupcake recipes, I was torn between the Sangria Cupcakes and these Tiramisu Cupcakes.  In the end I went with the tiramisu as a good tiramisu is probably one of my favourite desserts, so those flavours in cupcake form sounded amazing to me.  

I have made many different kinds of cupcakes over the years, but there is just something about espresso soaked cake topped with mascarpone frosting and a dusting of cocoa that made these one of my very favourite.

Cupcakes:
3/4 cup and 3 tbsp cake flour
3/4 tsp baking powder
3 tbsp milk
1 vanilla bean
3 tbsp unsalted butter
1/2 tsp salt
3/4 cup sugar
2 eggs and 3 egg yolks

Syrup:
1/4 cup hot coffee
1 1/2 tbsp kahlua
3 tbsp sugar

Frosting:
1 cup heavy cream
8 oz mascarpone
1/2 cup icing sugar
1 tap vanilla extract
cocoa powder for dusting
chocolate shavings

Preheat oven to 325, line a cupcake pan with liners.

To make the cupcakes, place the milk in a saucepan, split the vanilla bean and scrape out the seeds, place the seeds and the pod into the pan.  Heat until simmering.

Add the buttter, turn off the heat, stir until the butter has melted and set aside.

Sift the flour, baking powder and salt into a bowl.

In the bowl of an electric mixer, add the eggs and sugar.  Mix until combined.  Place the bowl over a pan of simmering water.  Whisk until the sugar has dissolved.  Put the bowl back on the mixer and whisk until the egg mixture is pale and fluffy.  Add in the dry ingredients.  Remove the vanilla pod from the milk and add to the cake batter. 

Divide batter between cupcake liners and bake for 18 minutes.

While the cupcakes are baking, make the syrup by stirring the kahlua and sugar into the hot coffee.

Once the cupcakes are baked, poke holes in each cake and brush on the soaking syrup.  Leave cakes to cool completely.

To make the frosting, whisk the cream to stiff peaks.

Beat together the mascarpone, sugar and vanilla until light and fluffy.  Fold in the whipped cream and pipe onto cupckes, dust with cocoa powder and top with chocolate shavings.
 

An InLinkz Link-up

SRC - Champagne Cupcakes

Time for another Secret Recipe Club reveal.  This month I was assigned the blog Amy's Cooking Adventures. As I usually do when I get my assigned blog I go straight for the dessert recipes, and I have to say that Amy is an amazing baker, her cake decorating skills are amazing and I wish I were half as talented.  I was really torn between these champagne cupcakes and the jalapeno popper pasta  because Randal really wanted to try that one, so in the end I made both but decided on the cupcakes for the official SRC post, the pasta will be posted soon as it was another great recipe. 

I did make one slight change to the original recipe, as I had some raspberry puree in the fridge that I needed to use, so I added some to the frosting.

  

 

Champagne Cupcakes:

2/3 cup plus 2 tbsp all purpose flour

1/4 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1/2 cup oil

2/3 cup sugar

2 large eggs

1/2 tsp vanilla extract

1/4 cup champagne

Preheat oven to 350 and line a muffin tin with cupcake liners.

In a small bowl combine the flour, salt, baking powder and baking soda.

In the bowl of an electric mixer, add the sugar, oil and egg and beat together.  

Add half the flour mixture to the bowl and mix just until combined.

Add the champagne and vanilla and mix.

Add the remaining flour, mixing until combined.

Fill each cupcake liner 2/3 full and bake for 20-22 minutes.

Raspberry Champagne Butter cream:

1/2 cup butter

2 1/2 cups icing sugar

1/2 tbsp meringue powder

4 tbsp champagne

1/4 cup raspberry puree

pinch of salt

To make the frosting, add the butter and icing sugar to the bowl of an electric mixer, beat until smooth.  Add in the meringue powder, salt, champagne and raspberry puree and beat for a few minutes until fully combined.

Frost the cupcakes with the champagne raspberry frosting and add a few fresh raspberries for decoration.

An InLinkz Link-up

Coconut Passion Fruit Cupcakes

It's that time of year again when I start thinking about the United Way bake sale that takes place at my husbands office.  It may not be until October, but with the daycare I have so little free time that I have to grab any chance I get to try out new recipes.  I have had my eye on these passion fruit cupcakes from Hungry Rabbit for a while.  I knew I wanted to make them full size cupcakes with a frosting so I changed the original recipe a little.  I made 3 or 4 different cupcakes for Randal to take to work that day as round one of our cupcake testing and I am pretty sure that these were the most popular by far!

Coconut cupcakes
1-1/2 cup all purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup coconut milk
6  tbsp unsalted butter, softened
3 large eggs
1 cup sugar
1 tsp vanilla extract

Preheat oven to 350 and line a cupcake tin with liners.

In a small bowl whisk together flour, baking powder and salt. 

Heat coconut milk and butter in a small pan.

In the bowl of an electric mixer combine eggs and sugar, beat for 2 - 3 minutes.  Add in the dry ingredients and mix just to combine.  Add in eggs and vanilla and beat until smooth.  Fill cupcake liners 2/3 full and bake for 18-20 minutes.

Coconut cream
1 cup coconut milk, divided
1-1/2 tbsp cornstarch
6 tbsp sugar
1/8 tsp salt
1 large egg
2 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
1/4 tsp coconut extract

Dissolve cornstarch in 1/4 cup of coconut milk. Combine remaining 3/4 cup of coconut milk with sugar and salt in a saucepan; bring to boil and remove from heat.
Beat egg, then egg yolks into cornstarch mixture. Pour 1/2 of boiling coconut milk into egg mixture, whisk constantly. Return the remaining coconut milk to a boil; pour in hot egg mixture in a steady stream, whisking constantly.
Continue whisking until cream thickens and comes to a boil. Remove from heat and whisk in butter and extracts until fully combined. Pour cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate immediately until cold, at least 1 hour.

Coconut swiss meringue buttercream
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon pure vanilla extract
1/2 tsp coconut extract
pinch of salt

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites, sugar and salt into a bowl that will fit over the pan of water and whisk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, finally beat in the vanilla and coconut extracts.

White chocolate passion fruit glaze
1/2 cup passion fruit pureé
6 ounces white chocolate, finely chopped
1 tbsp light corn syrup

 In a samll pan bring passion fruit puree to a simmer.. Remove from heat, add white chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Let cool.

To assemble cupcakes, using the cone method fill the center of each cupcake with the coconut cream.  Frost with the coconut swiss meringue buttercream, top with the passion fruit glaze.

Honey Cupcakes

Time for another Secret Recipe Club reveal.  This month I was assigned the blog Jenny's Cookbook.  I immediately went to see what dessert recipes were on her blog, because I love any excuse to bake and especially cupcakes.  I was so happy when I saw these Honey Cupcakes, as I had recently bought some adorable sugar bee cake decorations at bake a cake, which is my favourite specialty baking store in Houston.  I had no idea what I was going to make with these cute little decorations, but I just knew I had to have them, so finding a honey cupcake recipe was just perfect.  I did decide to make my favourite vanilla bean cream cheese frosting for these cupcakes rather than Jenny's recipe, although I am sure that either one would be great with these cupcakes.

Cupcakes:

1/2 cup unsalted butter, softened

3/4 cup sugar

2 eggs

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup buttermilk

1/4 cup honey

1 tsp vanilla extract

Frosting:
1 stick unsalted butter
1 8oz  package cream cheese
Seeds from 1 plumped vanilla bean (vanilla beans plumped in rum for at least 2 weeks)
2 cups icing sugar
3 tbsp honey

Preheat  oven to 350 and line muffin tin with cupcake liners.

Combine flour, baking powder and salt together in a bowl and set aside.

Mix together the buttermilk, honey and vanilla and set aside.

In the bowl of an electric mixer, beat the butter and sugar together until creamy.   Add the eggs one at a time.  

Add a third of the flour to the mixer and combine, followed by half of the buttermilk mixture, half of the remaining flour, followed by the last of the buttermilk and remaining flour, beat just until combined.

Fill the cupcake liners two thirds full and bake for 18 minutes, or until cooked through.

To make the cream cheese frosting in the bowl of an electric mixer beat the butter and cream cheese until smooth. Add the vanilla, honey and icing sugar and beat for 3 minutes, until thick and fluffy.

An InLinkz Link-up

Sticky Toffee Pudding Cupcakes with Brown Sugar Swiss Meringue Buttercream

Sticky toffee pudding is usually a steamed British pudding, but I thought it was about time I made it into a cupcake. For the frosting I went with my favourite swiss meringue buttercream but this time I made it with brown sugar.  I just love these cupcakes, they are full of dates with that brown sugar buttercream and a caramel drizzle, so good!

Cupcakes:
3oz unsalted  butter
5oz  light muscovado sugar
2 eggs, beaten
1 tbsp coffee extract
6oz self-raising flour
1 tsp baking powder
6oz stoned dates, roughly chopped
3oz walnuts, roughly chopped
6fl oz hot water

Preheat oven to 350 and line a muffin tin with cupcake liners.

Put the butter, sugar, eggs, coffee extract, flour, and baking powder into a large bowl. Beat well until and thoroughly blended.

Add in the dates, walnuts and hot water.  Stir until combined and divide between cupcake liners.

Bake for 22-24 minutes.

Brown Sugar Swiss Meringue Buttercream:
5 large egg whites
1 2/3 cups light brown sugar
4 sticks unsalted butter
pinch of salt

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites, salt and sugar into a bowl that will fit over the pan of water and whisk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time and beat untilfrosting is smooth.

Linked to  made in a day, miz helen's country cottage,

Toasted Marshmallow Cupcakes

I have made these toasted marshmallow cupcakes from 6 Bittersweets a few time now and I just love them and they are probably one of the cupcakes I enjoy making the most.  I don't even particularly like marshmallow but I love the combination of the soft creamy filling with the little bits of chewy marshmallow, the chocolate cupcake (I did use my favourite chocolate cupcake recipe) and the tangy sour cream chocolate frosting.

Chocolate Cupcakes:
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

To make the cupcakes, in a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Toasted Marshmallow Filling:
1.5 oz marshmallows
1/4 cup icing sugar
 5 tbsp unsalted butter
1/4 tsp vanilla extract
1 cup marshmallow fluff
pinch of salt

Place the marshmallows on a cookie sheet and broil in the oven until lightly browned, only takes a few minutes so don't step away!

In the bowl of an electric mixer, add the butter and icing sugar and beat until combined.  Add in the vanilla, marshmallow fluff, toasted marshmallows and salt and mix together.

Chocolate Sour Cream Frosting:
4.75 oz bittersweet chocolate
6 tbsp cream cheese
3 tbsp unsalted butter
1 cup icing sugar
2 tbsp valrhona cocoa
3/4 cup sour cream
pinch of salt

Melt the chocolate in a bowl over a pan of simmering water, set aside to cool.

In the bowl of an electric mixer, beat the cream cheese and butter until pale and fluffy.  Add in the icing sugar, cocoa and salt and mix well.  Add in the melted chocolate and sour cream and beat until smooth.

To assemble cupcakes, with a small knife remove a cone of cake from the center of each cupcake and fill with the toasted marshmallow filling, cut the end off the cone of cake and place back onto filled cupcake.  Frost with the sour cream frosting and top each cupcake with a few toasted mini marshmallows.

Linked to Naptime Creations, Sugar Bee Crafts, Memories by the Mile, Pint Sized Baker, Bru Crew Life,