Showing posts with label food blogs. Show all posts
Showing posts with label food blogs. Show all posts
Thursday, June 21, 2012
Cupcake-shaped Rice Krispie pops!
Yes, cake pops have a new rival (I say "rival" jokingly because I think all desserts can happily coexist, sometimes literally on top of one another or combined in some way) with these sper fun Rice Krispie pops shaped like cupcakes! Blogger The Sweet Chick made them using something I didn't know existed: cupcake shaped cookie cutters! Bravo to her for combining two beloved desserts into one sweet snack.
Sunday, June 17, 2012
True Blood character cake pops: Sookie, Eric, Lafayette, Bill Sam
True Blood fans, these cake pops are for you! They're by Not Your Momma's Cookie, who shares details about exactly how she decorated each pop, via Flickr.
Thursday, June 14, 2012
A cupcake baked into a cupcake with a cupcake on top = cupcake WIN
Sometimes you see something and you just think, "The internet was created so I could have this moment of pure and total joy." That's how I felt when I saw this cupcake baked into the middle of a cupcake with a mini cupcake on top. I first discovered it while searching Pinterest (here's where we're pinning) and tracked it back to the wonderful Ninas kleiner Food-blog. She used an aluminum foil cutter and gives exact instructions on how to make these (her blog is in German, but at the top there's a button to get it translated into English, or whatever your preferred language is). Part of me is thinking, Well, I can stop cupcake blogging now because this is IT. But I also know that cupcake blogging is forever, and there are endless variations on our beloved dessert. Still, this is pretty amazing and I'm in pure food awe.
Wednesday, June 13, 2012
Lemon poppy seed cupcakes with citrus glaze, plus recipe link
Want to learn how to make these refreshing-looking lemon poppy seed cupcakes? Visit The Curvy Carrot for the recipe! She was inspired by a Martha Stewart orange poppy seed cake but decided to swap citrus fruits instead!
Tuesday, June 12, 2012
Lemon coconut cupcakes with 7-minute frosting and recipe link
Love how bright and bold these lemon-filled coconut cupcakes by The Foodess are! Visit her for the frosting (bonus, it's made with 7-minute frosting). From the post: "These cupcakes have a double hit of coconut: sweet, creamy coconut milk as the liquid; and fragrant, nutty toasted coconut folded in. Toasting the coconut, although it is an extra bit or work, is absolutely worth the effort. It makes a huge flavour impact."
Monday, June 11, 2012
Extreme cuteness alert: BBQ grill cake pops, perfect for Father's Day
How fun are these BBQ grill cake pops by 'kCreative' Cake Pops in San Diego? I love how they take the cake pop to a whole new level of fun and how perfect they are for Father's Day. Photos by Sonny Sbranti via this Facebook album. Read more about how they were made on their blog; they were part of a summer grilling party theme by Hostess with the Mostess. Contact 'kCreative' Cake Pops at Kris at goodsbykcreative.com for orders and questions.
Sunday, June 10, 2012
Mint chocolate chip ice cream cupcakes
The other day we shared some ice cream cupcakes for National Chocolate Ice Cream Day, and here's another one, this time Mint Chip ice cream cupcakes by blogger A Pumpkin and a Princess. What a sweet way to cool off on a hot day!
Friday, June 8, 2012
Extra colorful graduation cupcakes rocking stylish mortarboards
I think these graduation cupcakes add a little classy style to the usual black mortarboard cupcake, don't you? (Not that there's anything wrong with the classics, but I like when people mix it up). The top ones by bakery Cupcakes Actually in Fairfax, Virginia, via their Facebook page. If you order 12 or more graduation cupcakes, you get 15% off your order. Visit them at cupcakesactually.com for more information.
These colorful graduation cupcakes are by blogger Sweet Simple Stuff who shows you how to make your own using graham crackers, white chocolate/candy melts, Air Head Xtremes, War Heads Sour Twists, M&Ms and Sixlets! I love when candy gets repurposed into cute cupcake decorations.
These colorful graduation cupcakes are by blogger Sweet Simple Stuff who shows you how to make your own using graham crackers, white chocolate/candy melts, Air Head Xtremes, War Heads Sour Twists, M&Ms and Sixlets! I love when candy gets repurposed into cute cupcake decorations.
Thursday, June 7, 2012
Soda celebration: 4 Cherry Coke cupcakes, 1 Cherry Coke Zero cupcake and Coke float push pops plus recipe links
It's a sweet soda celebration in cupcake form! 3 bloggers have taken these beloved beverages and turned them into our favorite dessert. First up is A Muse in My Kitchen, who made these delicious-looking Cherry Coke cupcakes, and has the recipe:
She was inspired by Brown Eyed Baker's recipe (see cut open cupcake below), and Brown Eyed Baker writes about her cupcakes: "The combination of chocolate, the faint Coke flavor, the cherry filling, and then the light whipped cream on top is a sensational combination of flavors and textures."
A Muse in My Kitchen was also inspired by Annie's Eats' Cherry Coke cupcakes...
and Sugared Whisk, and A Muse in My Kitchen's recipe combines elements from all three blogs! I love when one food blog inspires another, and I'm sure that process will continue.
The Queen of Iwasgonna made Cherry Coke Zero cupcakes:
Gimme Some Oven made Coke float push pops!
From the post:
She was inspired by Brown Eyed Baker's recipe (see cut open cupcake below), and Brown Eyed Baker writes about her cupcakes: "The combination of chocolate, the faint Coke flavor, the cherry filling, and then the light whipped cream on top is a sensational combination of flavors and textures."
A Muse in My Kitchen was also inspired by Annie's Eats' Cherry Coke cupcakes...
and Sugared Whisk, and A Muse in My Kitchen's recipe combines elements from all three blogs! I love when one food blog inspires another, and I'm sure that process will continue.
The Queen of Iwasgonna made Cherry Coke Zero cupcakes:
Gimme Some Oven made Coke float push pops!
From the post:
For a “Spring Into Summer” party with friends this week, I decided to try a “Coke Floats” theme — Coca-Cola chocolate cake, layered with homemade whipped cream, and of course, a cherry on top. They were a hit!!! Granted, the Coca-Cola cake recipe ended up being a surprising amount of work (not difficult, just a little time-consuming), but the cake was super delicious and made for some adorable little push-up pops!
Monday, May 28, 2012
Whether or not you like bulldogs, you'll like this bulldog cupcake
Adorable! This cupcake is the kind of cupcake that makes me happy to be a cupcake blogger and get to see this. Hope it puts a smile on your face! It's by blogger blempgorf, who writes, "The 'bulldog' has marshmallow jowls, chocolate chip nose and pupils, graham cracker ears, and the rest is buttercream frosting." Photo via Flickr.
Sunday, May 27, 2012
WANT: peanut butter fudge coffee ice cream cupcakes
Whoa! What a combination of flavors and textures by blogger How Sweet It Is with these peanut butter fudge coffee ice cream cupcakes. Check out How Sweet It Is for more photos and the recipe. Yum!
Wednesday, May 23, 2012
Spiderman-inspired raw vegan cupcake topped with kale!
Yes, raw food blogger extraordinaire Shannonmarie over at Rawdorable has a recipe for you for her "Cupcake Wars' Spidey Superfood Taste Challenge Cupcake."
5 graduation cupcakes to celebrate the Class of 2012
Here are five Class of 2012 graduation cupcakes that you can either buy or make, and at the end, a bonus of some graduation cupcake toppers you can add to your cupcakes. Congratulations, Class of 2012! Links below are to bakeries' Facebook pages, because that's where I found the photos. If you've made some special graduation cupcakes, email us with photos and details at cupcakestakethecake at gmail.com and write "graduation" in the subject line (we cannot guarantee posting, and, as always, the fastest way to get cupcake photos to our attention is by posting them to our Flickr cupcake photo pool, which now hosts over 115,000 photos and over 8,600 members).
blogger Nothing But Country shows you how to make these graduation toppers using mini Reese's peanut butter cups!
by Cupcrazed Cupcake Bar in Fort Mill, South Carolina
Angry Birds graduation cupcakes by Couture Cupcakes in Colorado Springs, Colorado
Extra festive cupcake by Pixie Dust Cupcakes in Norwalk, California
by Sweet! by Good Golly Miss Holly in Orlando and Jacksonville, Florida
And your bonus graduation mortarboard edible fondant cupcake toppers for sale on Etsy by The Sugar Co:
blogger Nothing But Country shows you how to make these graduation toppers using mini Reese's peanut butter cups!
by Cupcrazed Cupcake Bar in Fort Mill, South Carolina
Angry Birds graduation cupcakes by Couture Cupcakes in Colorado Springs, Colorado
Extra festive cupcake by Pixie Dust Cupcakes in Norwalk, California
by Sweet! by Good Golly Miss Holly in Orlando and Jacksonville, Florida
And your bonus graduation mortarboard edible fondant cupcake toppers for sale on Etsy by The Sugar Co:
Tuesday, May 22, 2012
Color wheel cupcake recipe from SprinkleBakes cookbook
Here's a recipe for these fun color wheel cupcakes from this new cookbook by blogger Heather Baird of SprinkleBakes. Stay tuned for a contest to win a copy! Reprinted with permission from SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist © 2012 by Heather Baird, Sterling Epicure, an imprint of Sterling Publishing Co. Photographs @2012 by Heather Baird.
COLOR WHEEL CUPCAKES
YIELD: Approximately 20 cupcakes
This exercise will teach you the basics of color mixing. While mixing your own color wheel of cupcakes, use the color wheel as a guide while following the recipe instructions.
CUPCAKES
¼ pound (1 stick) butter, softened
1 cup sugar
1 egg, at room temperature
2 teaspoons vanilla extract
11/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk, at room temperature
SWISS BUTTERCREAM
1 cup sugar
3 egg whites
3/4 pound (3 sticks) butter, at room temperature
1 teaspoon pure vanilla extract
1 small bottle (1 ounce) red gel food coloring
1 small bottle (1 ounce) blue gel food coloring
1 small bottle (1 ounce) yellow gel food coloring
Make the cupcakes:
1. Preheat the oven to 350°F. Line 2 standard cupcake pans with paper cupcake liners.
2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy.
3. Beat in the egg and vanilla extract.
4. Whisk together the flour, baking powder, and salt.
5. Add the flour mixture and buttermilk to the sugar mixture alternately in 3 batches, beginning and ending with the flour mixture and scraping down the bowl between additions.
6. Fill the cupcake liners halfway with the batter. Bake for 15 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
7. Cool in the pan for 5 minutes. Turn onto a rack to cool completely before icing.
Make the Swiss buttercream:
1. Set a medium saucepan one-quarter full of water over medium heat and bring to a simmer.
2. Whisk together the sugar and egg whites in a heatproof mixing bowl.
3. Set the bowl over the simmering water and whisk constantly until the sugar has melted. Cook until the mixture feels hot to the touch.
4. Remove the bowl from the top of the saucepan, wipe the bottom with a towel, and transfer the contents to the bowl of a stand mixer fitted with the whisk attachment.
5. Beat on medium-high speed until the mixture has doubled in size and has cooled, about 10 minutes. The mixer bowl should feel cool to the touch.
6. Switch to the paddle attachment and turn the mixer on medium-low. Add the butter 1 tablespoon at a time, beating well after each addition.
7. Add the vanilla and beat again until it is completely incorporated and the icing is fluffy.
8. To mix the colors, in three separate bowls, divide the icing evenly and mix each primary color with the icing: 1 blue, 1 yellow, 1 red. Mixing icing color is different from mixing paint because each food coloring is blended with white frosting and not a singular pigment. White lightens pigment, so add a large amount of food coloring to each frosting bowl. It’s a good idea to dedicate an entire 1-ounce bottle of each primary coloring for this project.
9. After each color is mixed, frost 3 cupcakes with about ½ cup of each color and place them in a triangle on your work surface. Place the yellow at the top, the blue to the bottom left, and the red to the bottom right.
10. In another bowl, mix equal parts (2 or 3 tablespoons each) of yellow and red icing to make orange. Frost a cupcake with the orange icing and place it between the yellow and red cupcakes.
11. In yet another bowl, mix equal parts (2 to 3 tablespoons each) yellow and blue icing to make green. Frost a cupcake with the green icing and place it between the yellow and blue cupcakes.
12. In still another bowl, mix equal parts red and blue (2 to 3 tablespoons each) to make purple (or violet). Frost a cupcake with the purple icing and set it between the red and blue cupcakes. These are your secondary colors. Note: Tertiary colors are created by mixing a primary color with its “offspring.”You may need to mix more secondary colors (orange, green, and purple) to produce tertiary colors.
13. Mix equal parts of red and orange icing to make red-orange icing. Frost a cupcake and place it between the red and orange cupcakes.
14. Continue this process with red and violet to make violet-red; blue and violet to make blue-violet; blue and green to make blue-green; green and yellow to make yellow-green; and yellow and orange to make yellow-orange. Your color wheel is now complete. You may have leftover icing and a few extra cupcakes. Frost the extra cupcakes and enjoy!
COLOR WHEEL CUPCAKES
YIELD: Approximately 20 cupcakes
This exercise will teach you the basics of color mixing. While mixing your own color wheel of cupcakes, use the color wheel as a guide while following the recipe instructions.
CUPCAKES
¼ pound (1 stick) butter, softened
1 cup sugar
1 egg, at room temperature
2 teaspoons vanilla extract
11/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk, at room temperature
SWISS BUTTERCREAM
1 cup sugar
3 egg whites
3/4 pound (3 sticks) butter, at room temperature
1 teaspoon pure vanilla extract
1 small bottle (1 ounce) red gel food coloring
1 small bottle (1 ounce) blue gel food coloring
1 small bottle (1 ounce) yellow gel food coloring
Make the cupcakes:
1. Preheat the oven to 350°F. Line 2 standard cupcake pans with paper cupcake liners.
2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy.
3. Beat in the egg and vanilla extract.
4. Whisk together the flour, baking powder, and salt.
5. Add the flour mixture and buttermilk to the sugar mixture alternately in 3 batches, beginning and ending with the flour mixture and scraping down the bowl between additions.
6. Fill the cupcake liners halfway with the batter. Bake for 15 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
7. Cool in the pan for 5 minutes. Turn onto a rack to cool completely before icing.
Make the Swiss buttercream:
1. Set a medium saucepan one-quarter full of water over medium heat and bring to a simmer.
2. Whisk together the sugar and egg whites in a heatproof mixing bowl.
3. Set the bowl over the simmering water and whisk constantly until the sugar has melted. Cook until the mixture feels hot to the touch.
4. Remove the bowl from the top of the saucepan, wipe the bottom with a towel, and transfer the contents to the bowl of a stand mixer fitted with the whisk attachment.
5. Beat on medium-high speed until the mixture has doubled in size and has cooled, about 10 minutes. The mixer bowl should feel cool to the touch.
6. Switch to the paddle attachment and turn the mixer on medium-low. Add the butter 1 tablespoon at a time, beating well after each addition.
7. Add the vanilla and beat again until it is completely incorporated and the icing is fluffy.
8. To mix the colors, in three separate bowls, divide the icing evenly and mix each primary color with the icing: 1 blue, 1 yellow, 1 red. Mixing icing color is different from mixing paint because each food coloring is blended with white frosting and not a singular pigment. White lightens pigment, so add a large amount of food coloring to each frosting bowl. It’s a good idea to dedicate an entire 1-ounce bottle of each primary coloring for this project.
9. After each color is mixed, frost 3 cupcakes with about ½ cup of each color and place them in a triangle on your work surface. Place the yellow at the top, the blue to the bottom left, and the red to the bottom right.
10. In another bowl, mix equal parts (2 or 3 tablespoons each) of yellow and red icing to make orange. Frost a cupcake with the orange icing and place it between the yellow and red cupcakes.
11. In yet another bowl, mix equal parts (2 to 3 tablespoons each) yellow and blue icing to make green. Frost a cupcake with the green icing and place it between the yellow and blue cupcakes.
12. In still another bowl, mix equal parts red and blue (2 to 3 tablespoons each) to make purple (or violet). Frost a cupcake with the purple icing and set it between the red and blue cupcakes. These are your secondary colors. Note: Tertiary colors are created by mixing a primary color with its “offspring.”You may need to mix more secondary colors (orange, green, and purple) to produce tertiary colors.
13. Mix equal parts of red and orange icing to make red-orange icing. Frost a cupcake and place it between the red and orange cupcakes.
14. Continue this process with red and violet to make violet-red; blue and violet to make blue-violet; blue and green to make blue-green; green and yellow to make yellow-green; and yellow and orange to make yellow-orange. Your color wheel is now complete. You may have leftover icing and a few extra cupcakes. Frost the extra cupcakes and enjoy!
Friday, May 18, 2012
Jello swirl cupcakes with Jello buttercream and recipe link
Check out what blogger Chocolate, chocolate and more... made: pretty blue and white Jello swirl cupcakes with Jello buttercream! You have to separate your batter and frosting, but you get a pretty color scheme.
Thursday, May 17, 2012
Flowerpot cupcakes, whole and broken
A big virtual round of applause for blogger Baker in the Basement for these adorable flowerpot cupcakes, whole and broken! Click through to find out how she made them, with detailed photos and step by step instructions. Via Flickr.
Wednesday, May 9, 2012
Cookies and cream devil's food cupcakes with mini Oreo on top and big Oreo baked in the bottom plus recipe link
What an Oreo-tastic cupcake, with cookies and cream frosting, a mini Oreo on top and that pretty surprise when you bite inside of another whole Oreo! Yum! Get the recipe from blogger To Bake or Not to Bake, who advises, "If you like Cookies and Cream ice cream, you will flip for these. ."
Sunday, May 6, 2012
Mint julep cupcakes and recipe link
Mint julep cupcakes and recipe from The Baker Chick. She writes: 
The recipe for these is pretty simple. It starts with cupcake batter spiked with bourbon and pure mint extract. Once the cupcakes are cooled, I pricked the tops with a fork and brushed on some extra bourbon for good measure. The fluffy frosting was also infused with bourbon and mint, giving the whole cupcake a perfectly boozy quality.
Saturday, May 5, 2012
5 spicy cayenne cupcakes for Cinco de Mayo!
There are all sorts of ways to celebrate Cinco de Mayo with cupcakes; last year we gave you margarita cupcakes in margarita glasses (see all our margarita cupcakes here), churro cupcakes, Mexican hot chocolate cupcakes and a vegan black bean tamale cupcake with guacamole! This year, here are 5 spicy cayenne cupcakes; not all these cupcakes by blogger/bakers were created as homages to Cinco de Mayo but all are certain to provide a kick.
Serrano Chili Cayenne Pepper Cinnamon Chocolate Cupcakes cupcakes by The Cupcakery blogger
Chocolate cayenne cupcakes by The Bitchin' Kitchin' - click through for recipe
Ginger cayenne cupcakes cupcakes with pear cream cheese frosting by Kelly Sue DeConnick, who's got the recipe via Dog Hill Kitchen. "Be warned: there is a bite at the end. It comes after you swallow and it’s just a little burn. I like it, but if that’s not your thing, well, these are not the cupcakes you’re looking for."
Spiced chocolate cupcakes with caramel buttercream by Cakespy (click for recipe)
Chocolate cayenne hazelnut Heath Bar cupcakes by Mia's cupcakes
Serrano Chili Cayenne Pepper Cinnamon Chocolate Cupcakes cupcakes by The Cupcakery blogger
Chocolate cayenne cupcakes by The Bitchin' Kitchin' - click through for recipe
Ginger cayenne cupcakes cupcakes with pear cream cheese frosting by Kelly Sue DeConnick, who's got the recipe via Dog Hill Kitchen. "Be warned: there is a bite at the end. It comes after you swallow and it’s just a little burn. I like it, but if that’s not your thing, well, these are not the cupcakes you’re looking for."
Spiced chocolate cupcakes with caramel buttercream by Cakespy (click for recipe)
Chocolate cayenne hazelnut Heath Bar cupcakes by Mia's cupcakes
Friday, May 4, 2012
Mountain Dew cupcakes with Mountain Dew frosting to help you get your geek on all night
We told you about the Mountain Dew and Doritos cupcakes, but now there's pure Mountain Dew/Mountain Dew cupcakes complete with Marvel toppers and wrappers, made by blogger The Geeky Hostess to help her stay up for a Marvel movie night and 3D midnight screening of The Avengers (via Geekologie). That's true cupcake dedication! Visit The Geeky Hostess for the recipe.
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Showing posts with label food blogs. Show all posts
Showing posts with label food blogs. Show all posts
Thursday, June 21, 2012
Cupcake-shaped Rice Krispie pops!
Yes, cake pops have a new rival (I say "rival" jokingly because I think all desserts can happily coexist, sometimes literally on top of one another or combined in some way) with these sper fun Rice Krispie pops shaped like cupcakes! Blogger The Sweet Chick made them using something I didn't know existed: cupcake shaped cookie cutters! Bravo to her for combining two beloved desserts into one sweet snack.
Continue reading...
Sunday, June 17, 2012
True Blood character cake pops: Sookie, Eric, Lafayette, Bill Sam
True Blood fans, these cake pops are for you! They're by Not Your Momma's Cookie, who shares details about exactly how she decorated each pop, via Flickr.
Continue reading...
Thursday, June 14, 2012
A cupcake baked into a cupcake with a cupcake on top = cupcake WIN
Sometimes you see something and you just think, "The internet was created so I could have this moment of pure and total joy." That's how I felt when I saw this cupcake baked into the middle of a cupcake with a mini cupcake on top. I first discovered it while searching Pinterest (here's where we're pinning) and tracked it back to the wonderful Ninas kleiner Food-blog. She used an aluminum foil cutter and gives exact instructions on how to make these (her blog is in German, but at the top there's a button to get it translated into English, or whatever your preferred language is). Part of me is thinking, Well, I can stop cupcake blogging now because this is IT. But I also know that cupcake blogging is forever, and there are endless variations on our beloved dessert. Still, this is pretty amazing and I'm in pure food awe.
Continue reading...
Wednesday, June 13, 2012
Lemon poppy seed cupcakes with citrus glaze, plus recipe link
Want to learn how to make these refreshing-looking lemon poppy seed cupcakes? Visit The Curvy Carrot for the recipe! She was inspired by a Martha Stewart orange poppy seed cake but decided to swap citrus fruits instead!
Continue reading...
Tuesday, June 12, 2012
Lemon coconut cupcakes with 7-minute frosting and recipe link
Love how bright and bold these lemon-filled coconut cupcakes by The Foodess are! Visit her for the frosting (bonus, it's made with 7-minute frosting). From the post: "These cupcakes have a double hit of coconut: sweet, creamy coconut milk as the liquid; and fragrant, nutty toasted coconut folded in. Toasting the coconut, although it is an extra bit or work, is absolutely worth the effort. It makes a huge flavour impact."
Continue reading...
Monday, June 11, 2012
Extreme cuteness alert: BBQ grill cake pops, perfect for Father's Day
How fun are these BBQ grill cake pops by 'kCreative' Cake Pops in San Diego? I love how they take the cake pop to a whole new level of fun and how perfect they are for Father's Day. Photos by Sonny Sbranti via this Facebook album. Read more about how they were made on their blog; they were part of a summer grilling party theme by Hostess with the Mostess. Contact 'kCreative' Cake Pops at Kris at goodsbykcreative.com for orders and questions.
Continue reading...
Sunday, June 10, 2012
Mint chocolate chip ice cream cupcakes
The other day we shared some ice cream cupcakes for National Chocolate Ice Cream Day, and here's another one, this time Mint Chip ice cream cupcakes by blogger A Pumpkin and a Princess. What a sweet way to cool off on a hot day!
Continue reading...
Friday, June 8, 2012
Extra colorful graduation cupcakes rocking stylish mortarboards
I think these graduation cupcakes add a little classy style to the usual black mortarboard cupcake, don't you? (Not that there's anything wrong with the classics, but I like when people mix it up). The top ones by bakery Cupcakes Actually in Fairfax, Virginia, via their Facebook page. If you order 12 or more graduation cupcakes, you get 15% off your order. Visit them at cupcakesactually.com for more information.
These colorful graduation cupcakes are by blogger Sweet Simple Stuff who shows you how to make your own using graham crackers, white chocolate/candy melts, Air Head Xtremes, War Heads Sour Twists, M&Ms and Sixlets! I love when candy gets repurposed into cute cupcake decorations.
Continue reading...
These colorful graduation cupcakes are by blogger Sweet Simple Stuff who shows you how to make your own using graham crackers, white chocolate/candy melts, Air Head Xtremes, War Heads Sour Twists, M&Ms and Sixlets! I love when candy gets repurposed into cute cupcake decorations.
Thursday, June 7, 2012
Soda celebration: 4 Cherry Coke cupcakes, 1 Cherry Coke Zero cupcake and Coke float push pops plus recipe links
It's a sweet soda celebration in cupcake form! 3 bloggers have taken these beloved beverages and turned them into our favorite dessert. First up is A Muse in My Kitchen, who made these delicious-looking Cherry Coke cupcakes, and has the recipe:
She was inspired by Brown Eyed Baker's recipe (see cut open cupcake below), and Brown Eyed Baker writes about her cupcakes: "The combination of chocolate, the faint Coke flavor, the cherry filling, and then the light whipped cream on top is a sensational combination of flavors and textures."
A Muse in My Kitchen was also inspired by Annie's Eats' Cherry Coke cupcakes...
and Sugared Whisk, and A Muse in My Kitchen's recipe combines elements from all three blogs! I love when one food blog inspires another, and I'm sure that process will continue.
The Queen of Iwasgonna made Cherry Coke Zero cupcakes:
Gimme Some Oven made Coke float push pops!
From the post:
Continue reading...
She was inspired by Brown Eyed Baker's recipe (see cut open cupcake below), and Brown Eyed Baker writes about her cupcakes: "The combination of chocolate, the faint Coke flavor, the cherry filling, and then the light whipped cream on top is a sensational combination of flavors and textures."
A Muse in My Kitchen was also inspired by Annie's Eats' Cherry Coke cupcakes...
and Sugared Whisk, and A Muse in My Kitchen's recipe combines elements from all three blogs! I love when one food blog inspires another, and I'm sure that process will continue.
The Queen of Iwasgonna made Cherry Coke Zero cupcakes:
Gimme Some Oven made Coke float push pops!
From the post:
For a “Spring Into Summer” party with friends this week, I decided to try a “Coke Floats” theme — Coca-Cola chocolate cake, layered with homemade whipped cream, and of course, a cherry on top. They were a hit!!! Granted, the Coca-Cola cake recipe ended up being a surprising amount of work (not difficult, just a little time-consuming), but the cake was super delicious and made for some adorable little push-up pops!
Monday, May 28, 2012
Whether or not you like bulldogs, you'll like this bulldog cupcake
Adorable! This cupcake is the kind of cupcake that makes me happy to be a cupcake blogger and get to see this. Hope it puts a smile on your face! It's by blogger blempgorf, who writes, "The 'bulldog' has marshmallow jowls, chocolate chip nose and pupils, graham cracker ears, and the rest is buttercream frosting." Photo via Flickr.
Continue reading...
Sunday, May 27, 2012
WANT: peanut butter fudge coffee ice cream cupcakes
Whoa! What a combination of flavors and textures by blogger How Sweet It Is with these peanut butter fudge coffee ice cream cupcakes. Check out How Sweet It Is for more photos and the recipe. Yum!
Continue reading...
Wednesday, May 23, 2012
Spiderman-inspired raw vegan cupcake topped with kale!
Yes, raw food blogger extraordinaire Shannonmarie over at Rawdorable has a recipe for you for her "Cupcake Wars' Spidey Superfood Taste Challenge Cupcake."
Continue reading...
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5 graduation cupcakes to celebrate the Class of 2012
Here are five Class of 2012 graduation cupcakes that you can either buy or make, and at the end, a bonus of some graduation cupcake toppers you can add to your cupcakes. Congratulations, Class of 2012! Links below are to bakeries' Facebook pages, because that's where I found the photos. If you've made some special graduation cupcakes, email us with photos and details at cupcakestakethecake at gmail.com and write "graduation" in the subject line (we cannot guarantee posting, and, as always, the fastest way to get cupcake photos to our attention is by posting them to our Flickr cupcake photo pool, which now hosts over 115,000 photos and over 8,600 members).
blogger Nothing But Country shows you how to make these graduation toppers using mini Reese's peanut butter cups!
by Cupcrazed Cupcake Bar in Fort Mill, South Carolina
Angry Birds graduation cupcakes by Couture Cupcakes in Colorado Springs, Colorado
Extra festive cupcake by Pixie Dust Cupcakes in Norwalk, California
by Sweet! by Good Golly Miss Holly in Orlando and Jacksonville, Florida
And your bonus graduation mortarboard edible fondant cupcake toppers for sale on Etsy by The Sugar Co:
Continue reading...
blogger Nothing But Country shows you how to make these graduation toppers using mini Reese's peanut butter cups!
by Cupcrazed Cupcake Bar in Fort Mill, South Carolina
Angry Birds graduation cupcakes by Couture Cupcakes in Colorado Springs, Colorado
Extra festive cupcake by Pixie Dust Cupcakes in Norwalk, California
by Sweet! by Good Golly Miss Holly in Orlando and Jacksonville, Florida
And your bonus graduation mortarboard edible fondant cupcake toppers for sale on Etsy by The Sugar Co:
Tuesday, May 22, 2012
Color wheel cupcake recipe from SprinkleBakes cookbook
Here's a recipe for these fun color wheel cupcakes from this new cookbook by blogger Heather Baird of SprinkleBakes. Stay tuned for a contest to win a copy! Reprinted with permission from SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist © 2012 by Heather Baird, Sterling Epicure, an imprint of Sterling Publishing Co. Photographs @2012 by Heather Baird.
COLOR WHEEL CUPCAKES
YIELD: Approximately 20 cupcakes
This exercise will teach you the basics of color mixing. While mixing your own color wheel of cupcakes, use the color wheel as a guide while following the recipe instructions.
CUPCAKES
¼ pound (1 stick) butter, softened
1 cup sugar
1 egg, at room temperature
2 teaspoons vanilla extract
11/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk, at room temperature
SWISS BUTTERCREAM
1 cup sugar
3 egg whites
3/4 pound (3 sticks) butter, at room temperature
1 teaspoon pure vanilla extract
1 small bottle (1 ounce) red gel food coloring
1 small bottle (1 ounce) blue gel food coloring
1 small bottle (1 ounce) yellow gel food coloring
Make the cupcakes:
1. Preheat the oven to 350°F. Line 2 standard cupcake pans with paper cupcake liners.
2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy.
3. Beat in the egg and vanilla extract.
4. Whisk together the flour, baking powder, and salt.
5. Add the flour mixture and buttermilk to the sugar mixture alternately in 3 batches, beginning and ending with the flour mixture and scraping down the bowl between additions.
6. Fill the cupcake liners halfway with the batter. Bake for 15 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
7. Cool in the pan for 5 minutes. Turn onto a rack to cool completely before icing.
Make the Swiss buttercream:
1. Set a medium saucepan one-quarter full of water over medium heat and bring to a simmer.
2. Whisk together the sugar and egg whites in a heatproof mixing bowl.
3. Set the bowl over the simmering water and whisk constantly until the sugar has melted. Cook until the mixture feels hot to the touch.
4. Remove the bowl from the top of the saucepan, wipe the bottom with a towel, and transfer the contents to the bowl of a stand mixer fitted with the whisk attachment.
5. Beat on medium-high speed until the mixture has doubled in size and has cooled, about 10 minutes. The mixer bowl should feel cool to the touch.
6. Switch to the paddle attachment and turn the mixer on medium-low. Add the butter 1 tablespoon at a time, beating well after each addition.
7. Add the vanilla and beat again until it is completely incorporated and the icing is fluffy.
8. To mix the colors, in three separate bowls, divide the icing evenly and mix each primary color with the icing: 1 blue, 1 yellow, 1 red. Mixing icing color is different from mixing paint because each food coloring is blended with white frosting and not a singular pigment. White lightens pigment, so add a large amount of food coloring to each frosting bowl. It’s a good idea to dedicate an entire 1-ounce bottle of each primary coloring for this project.
9. After each color is mixed, frost 3 cupcakes with about ½ cup of each color and place them in a triangle on your work surface. Place the yellow at the top, the blue to the bottom left, and the red to the bottom right.
10. In another bowl, mix equal parts (2 or 3 tablespoons each) of yellow and red icing to make orange. Frost a cupcake with the orange icing and place it between the yellow and red cupcakes.
11. In yet another bowl, mix equal parts (2 to 3 tablespoons each) yellow and blue icing to make green. Frost a cupcake with the green icing and place it between the yellow and blue cupcakes.
12. In still another bowl, mix equal parts red and blue (2 to 3 tablespoons each) to make purple (or violet). Frost a cupcake with the purple icing and set it between the red and blue cupcakes. These are your secondary colors. Note: Tertiary colors are created by mixing a primary color with its “offspring.”You may need to mix more secondary colors (orange, green, and purple) to produce tertiary colors.
13. Mix equal parts of red and orange icing to make red-orange icing. Frost a cupcake and place it between the red and orange cupcakes.
14. Continue this process with red and violet to make violet-red; blue and violet to make blue-violet; blue and green to make blue-green; green and yellow to make yellow-green; and yellow and orange to make yellow-orange. Your color wheel is now complete. You may have leftover icing and a few extra cupcakes. Frost the extra cupcakes and enjoy!
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COLOR WHEEL CUPCAKES
YIELD: Approximately 20 cupcakes
This exercise will teach you the basics of color mixing. While mixing your own color wheel of cupcakes, use the color wheel as a guide while following the recipe instructions.
CUPCAKES
¼ pound (1 stick) butter, softened
1 cup sugar
1 egg, at room temperature
2 teaspoons vanilla extract
11/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk, at room temperature
SWISS BUTTERCREAM
1 cup sugar
3 egg whites
3/4 pound (3 sticks) butter, at room temperature
1 teaspoon pure vanilla extract
1 small bottle (1 ounce) red gel food coloring
1 small bottle (1 ounce) blue gel food coloring
1 small bottle (1 ounce) yellow gel food coloring
Make the cupcakes:
1. Preheat the oven to 350°F. Line 2 standard cupcake pans with paper cupcake liners.
2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy.
3. Beat in the egg and vanilla extract.
4. Whisk together the flour, baking powder, and salt.
5. Add the flour mixture and buttermilk to the sugar mixture alternately in 3 batches, beginning and ending with the flour mixture and scraping down the bowl between additions.
6. Fill the cupcake liners halfway with the batter. Bake for 15 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
7. Cool in the pan for 5 minutes. Turn onto a rack to cool completely before icing.
Make the Swiss buttercream:
1. Set a medium saucepan one-quarter full of water over medium heat and bring to a simmer.
2. Whisk together the sugar and egg whites in a heatproof mixing bowl.
3. Set the bowl over the simmering water and whisk constantly until the sugar has melted. Cook until the mixture feels hot to the touch.
4. Remove the bowl from the top of the saucepan, wipe the bottom with a towel, and transfer the contents to the bowl of a stand mixer fitted with the whisk attachment.
5. Beat on medium-high speed until the mixture has doubled in size and has cooled, about 10 minutes. The mixer bowl should feel cool to the touch.
6. Switch to the paddle attachment and turn the mixer on medium-low. Add the butter 1 tablespoon at a time, beating well after each addition.
7. Add the vanilla and beat again until it is completely incorporated and the icing is fluffy.
8. To mix the colors, in three separate bowls, divide the icing evenly and mix each primary color with the icing: 1 blue, 1 yellow, 1 red. Mixing icing color is different from mixing paint because each food coloring is blended with white frosting and not a singular pigment. White lightens pigment, so add a large amount of food coloring to each frosting bowl. It’s a good idea to dedicate an entire 1-ounce bottle of each primary coloring for this project.
9. After each color is mixed, frost 3 cupcakes with about ½ cup of each color and place them in a triangle on your work surface. Place the yellow at the top, the blue to the bottom left, and the red to the bottom right.
10. In another bowl, mix equal parts (2 or 3 tablespoons each) of yellow and red icing to make orange. Frost a cupcake with the orange icing and place it between the yellow and red cupcakes.
11. In yet another bowl, mix equal parts (2 to 3 tablespoons each) yellow and blue icing to make green. Frost a cupcake with the green icing and place it between the yellow and blue cupcakes.
12. In still another bowl, mix equal parts red and blue (2 to 3 tablespoons each) to make purple (or violet). Frost a cupcake with the purple icing and set it between the red and blue cupcakes. These are your secondary colors. Note: Tertiary colors are created by mixing a primary color with its “offspring.”You may need to mix more secondary colors (orange, green, and purple) to produce tertiary colors.
13. Mix equal parts of red and orange icing to make red-orange icing. Frost a cupcake and place it between the red and orange cupcakes.
14. Continue this process with red and violet to make violet-red; blue and violet to make blue-violet; blue and green to make blue-green; green and yellow to make yellow-green; and yellow and orange to make yellow-orange. Your color wheel is now complete. You may have leftover icing and a few extra cupcakes. Frost the extra cupcakes and enjoy!
Friday, May 18, 2012
Jello swirl cupcakes with Jello buttercream and recipe link
Check out what blogger Chocolate, chocolate and more... made: pretty blue and white Jello swirl cupcakes with Jello buttercream! You have to separate your batter and frosting, but you get a pretty color scheme.
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Thursday, May 17, 2012
Flowerpot cupcakes, whole and broken
A big virtual round of applause for blogger Baker in the Basement for these adorable flowerpot cupcakes, whole and broken! Click through to find out how she made them, with detailed photos and step by step instructions. Via Flickr.
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Wednesday, May 9, 2012
Cookies and cream devil's food cupcakes with mini Oreo on top and big Oreo baked in the bottom plus recipe link
What an Oreo-tastic cupcake, with cookies and cream frosting, a mini Oreo on top and that pretty surprise when you bite inside of another whole Oreo! Yum! Get the recipe from blogger To Bake or Not to Bake, who advises, "If you like Cookies and Cream ice cream, you will flip for these. ."
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Sunday, May 6, 2012
Mint julep cupcakes and recipe link
Mint julep cupcakes and recipe from The Baker Chick. She writes:
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The recipe for these is pretty simple. It starts with cupcake batter spiked with bourbon and pure mint extract. Once the cupcakes are cooled, I pricked the tops with a fork and brushed on some extra bourbon for good measure. The fluffy frosting was also infused with bourbon and mint, giving the whole cupcake a perfectly boozy quality.
Saturday, May 5, 2012
5 spicy cayenne cupcakes for Cinco de Mayo!
There are all sorts of ways to celebrate Cinco de Mayo with cupcakes; last year we gave you margarita cupcakes in margarita glasses (see all our margarita cupcakes here), churro cupcakes, Mexican hot chocolate cupcakes and a vegan black bean tamale cupcake with guacamole! This year, here are 5 spicy cayenne cupcakes; not all these cupcakes by blogger/bakers were created as homages to Cinco de Mayo but all are certain to provide a kick.
Serrano Chili Cayenne Pepper Cinnamon Chocolate Cupcakes cupcakes by The Cupcakery blogger
Chocolate cayenne cupcakes by The Bitchin' Kitchin' - click through for recipe
Ginger cayenne cupcakes cupcakes with pear cream cheese frosting by Kelly Sue DeConnick, who's got the recipe via Dog Hill Kitchen. "Be warned: there is a bite at the end. It comes after you swallow and it’s just a little burn. I like it, but if that’s not your thing, well, these are not the cupcakes you’re looking for."
Spiced chocolate cupcakes with caramel buttercream by Cakespy (click for recipe)
Chocolate cayenne hazelnut Heath Bar cupcakes by Mia's cupcakes
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Serrano Chili Cayenne Pepper Cinnamon Chocolate Cupcakes cupcakes by The Cupcakery blogger
Chocolate cayenne cupcakes by The Bitchin' Kitchin' - click through for recipe
Ginger cayenne cupcakes cupcakes with pear cream cheese frosting by Kelly Sue DeConnick, who's got the recipe via Dog Hill Kitchen. "Be warned: there is a bite at the end. It comes after you swallow and it’s just a little burn. I like it, but if that’s not your thing, well, these are not the cupcakes you’re looking for."
Spiced chocolate cupcakes with caramel buttercream by Cakespy (click for recipe)
Chocolate cayenne hazelnut Heath Bar cupcakes by Mia's cupcakes
Friday, May 4, 2012
Mountain Dew cupcakes with Mountain Dew frosting to help you get your geek on all night
We told you about the Mountain Dew and Doritos cupcakes, but now there's pure Mountain Dew/Mountain Dew cupcakes complete with Marvel toppers and wrappers, made by blogger The Geeky Hostess to help her stay up for a Marvel movie night and 3D midnight screening of The Avengers (via Geekologie). That's true cupcake dedication! Visit The Geeky Hostess for the recipe.
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