I Am Baker

Double Chocolate Zucchini Cupcakes

Um, have you noticed?  I am putting zucchini in everything.  I can’t say I am sorry though, because everything I am making is so darn delicious!!

Double Chocolate Zucchini Cupcakes with Chocolate Frosting

 

This one is a favorite so far, as it is over-the-top chocolatey.  Everything is rich and creamy and moist and amazing.  It’s pretty much the best cupcake to ever be made in the history of all the cupcake making world.

I wish someone could just slap me when I am being so overly dramatic and pompous.

Forget I just said that.

Double Chocolate Zucchini Cupcakes with Chocolate Frosting

 

Since I have been baking with zucchini so much lately, I thought I would write  a little poem about it.

And now, Poetry with i am baker.

 

Double Chocolate Zucchini Cupcakes with Chocolate Frosting

 

Zucchini

You grow fast

and have hardly any flavor

Yet I love you

and your green innards.

Pretty good huh?

Don’t worry.  I will stick to baking.

Double Chocolate Zucchini Cupcakes

Ingredients

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 eggs room temperature and lightly beaten
  • 1 cup oil
  • 3 cups finely grated and drained zucchini
  • 3/4 - 1 cup mini semi-sweet chocolate chips

Instructions

  1. Heat oven to 350 degrees F. Prepare cupcakes pans with liners. (Yields roughly 26-28 cupcakes)
  2. In a large bowl add flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. With a whisk gently sift ingredients.
  3. Make a well in the center of the dry ingredients and add the eggs and oil. Mix by hand. Batter will be fairly thick. Add in grated zucchini and chocolate chips and fold in with spatula. Batter should loosen up a bit with the moisture from the zucchini.
  4. Using an ice cream scoop, fill up cupcake liners 2/3 full.
  5. Bake for about 18 minutes, or until an inserted toothpick is removed mostly clean.
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Recipe adapted from allrecipes.com.

Double Chocolate Zucchini Cupcakes with Chocolate Frosting

 

Some things worth mentioning:

This is a one bowl cupcake recipe.  One bowl.  I LOVE that.  I dislike dishes.  A lot.  One bowl!  Well, excluding the bowl you beat the eggs in.  Darn it.

I used this Chocolate Frosting recipe for the cupcakes.  Using an ice cream scoop, I just dropped a dollop on each cupcake.  It’s my new favorite way to decorate!

These suckers are rich.  RICH I TELL YOU.  Make sure you have milk and loose fitting pants near by.

http://iambaker.net/white-zucchini-cake/

 

This recipe was adapted from a cake recipe, and I am making it into a cake today! It’s my son’s birthday soon and we are having a big party tomorrow… his request was Chocolate Zucchini Cake with Chocolate Frosting and White Zucchini Cake with Strawberry Frosting.  (Ok, so I added the zucchini request in there, but he will love it!)

I am also make these Chocolate Chocolate Zucchini Cookies and these Snickers Zucchini Cookies and this Peanut Butter Buttersctoch Pizza.

I just hope there is enough food.

I Am Baker

patriotic hi-hat cupcakes

I think it’s safe to say that I love all things surprise-inside.  These hi-hat cupcakes are a perfect way to celebrate with the classic red, white and blue theme, but to pleasantly surprise family and friends!

Patriotic Hi-Hat Cupcakes!  (with a fun surprise-inside!)

 

I really enjoy making hi-hat cupcakes and since I make them so often, I really experimented with these.  My vision was to have them be all white from top to bottom.  White cupcake then the white candy coating shell.

However, that does not bode well with bright red and deep dark blue frosting.  It took me no less than four coats of candy coating to cover the colors of the frosting, and then the shell was so thick it was hard to imagine eating it!

Patriotic Hi-Hat Cupcakes!  (with a fun surprise-inside!)

 

And even then the red, white and blue was still visible.  Sprinkles were the next logical step because, hello, sprinkles are always the answer.  But even that didn’t cover up the massive globs of white chocolate candy coating.

So back to semi-sweet chocolate shell.

Patriotic Hi-Hat Cupcakes!  (with a fun surprise-inside!)

 

Which worked great!  Still tastes amazing, still conceals the wonderful surprise, still perfect for any July 4th Party!

Here is my recipe for chocolate candy coating. (or magic shell)

And here is my new FAVORITE recipe for white cake cupcakes.  I am not kidding, it is truly delicious!  Perfect every time.  It is adapted from the Cherry Limeade Cupcakes that were adapted from Sprinkles.

the perfect white cupcakes

Ingredients

  • 1 1/2 cups all-purpose flour, sifted
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 1 tsp. pure vanilla extract

Instructions

  1. Heat oven to 350 degrees. Prepare muffins tins. (This recipe yielded 15 muffins for me.)
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
  4. Add in vanilla and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
  5. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.
  6. Transfer muffin tin to a wire rack.
  7. Let cupcakes cool completely and dry before topping with frosting.
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Patriotic Hi-Hat Cupcakes!  (with a fun surprise-inside!)

 

To make the red, white and blue colors inside the cupcake, prepare one batch of frosting.  I recommend this Basic Buttercream, but use an imitation clear vanilla extract to help frosting stay white.

Evenly divide buttercream into three bowls then tint one bowl red and and blue.  I use Americolor gel food coloring and a LOT of it to achieve these vibrant tones.

Place frosting into pastry bag with a 9PT tip from Bakery Crafts.

How to Make the Perfect Hi-Hat Cupcake with Surprise-Inside Colors!

 

Holding bag directly above cupcake start to apply pressure.  Do not move bag up, keep at steady and apply more pressure, letting the frosting fill out around the cupcake.  When you have reached the desired size of dollop, release pressure and lift up.

How to Make the Perfect Hi-Hat Cupcake with Surprise-Inside Colors!

 

I tried this method in a pastry bag without the 9PT tip and while you can still achieve a somewhat similar result, it’s not as perfect as when the tip is used.  There is a little line from the pastry bag and the shape is not perfectly round.  But it could work in a pinch!

How to Make the Perfect Hi-Hat Cupcake with Surprise-Inside Colors!

 

Repeat with the red frosting.  You can really see here what a difference the 9PT tip makes!

Then I switched things up and did the colors in opposite order, and this happened.

How to Make the Perfect Hi-Hat Cupcake with Surprise-Inside Colors!

 

Just look at the perfect swirl.  Man I love that tip!  (For the record, I have no affiliate links, or pay-per-click links, in this post nor does Bakery Crafts know I exist, I just truly love their products and the beautiful results they give!)

How to Make the Perfect Hi-Hat Cupcake with Surprise-Inside Colors!

 

I have one more amazing-never-been-seen-before patriotic dessert to share this week and I am SO EXCITED for you to see it!

In the mean-time, here are some other fun patriotic desserts!

July 4th Surprise-Inside Cake!July 4th Surprise-Inside Cake

Red Velvet Graham Crackers!

Red Velvet Graham Crackers

Patriotic Rose Cake (the Original!)

Original Patriotic Rose Cake (video tutorial)

Patriotic Cupcakes!

Patriotic Cupcakes! (100% edible, even the wrapper!)

Patriotic Pancakes!

Patriotic Pancakes

I Am Baker

Neapolitan Hi-Hat Cupcakes

I have been waiting all week long to share these with you!  My favorite, favorite, mostest favoritest everest summertime flavor combination is Neapolitan.  And this one is extra special to me!

 

Neapolitan Hi-Hat Cupcakes!

 

This cupcake is adapted from a cake in my new book, Surprise-Inside Cakes!  I have an entire cake that is a Neapolitan Hi-Hat.  It is a glorious and amazingly delicious and seriously unique HI-HAT CAKE!!

Neapolitan Hi-Hat Cake!  from Surprise-Inside Cakes!

 

photo credit Susan Powers from Surprise-Inside Cakes

I love that cake.  Sorry, I can’t help myself.

Back to the cupcake!

Neapolitan Hi-Hat Cupcakes!

 

This has got to be one of the greatest cupcakes ever, is that it is a Brownie bottom layer, a Strawberry cake layer, whipped cream (cool whip) piled high, and then semi-sweet chocolate coating.

Um, yeah.  It’s good.

To make the brownies you can use this recipe.

To make the strawberry cake you can use this recipe.  (That recipe is huge, so plan to make a cake from the left over batter)

For the whipped cream you can use this recipe. (substitute vanilla)  You can also use Cool Whip.

Chocolate Shell

Ingredients

  • 11 oz. chocolate chips or finely chopped
  • 3-4 tablespoons vegetable oil (or shortening)

Instructions

  1. Combine chocolate and oil in a medium heat-proof bowl set over a saucepan of barely simmering water. Stir until melted and smooth. Transfer to small container with high sides (like a drinking glass, just make sure its wide enough to fit cupcake), and let cool about 15 minutes.
  2. OR
  3. Place chocolate and oil in a tall glass in the microwave for 1 minute. Remove and stir. If chocolates not all melted, return to the microwave in 15 second increments until chocolate is all melted.
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To assemble the cupcakes you can use the method outlined on this post, Mardi-Gras Hi-Hat Cupcakes.

Neapolitan Hi-Hat Cupcakes!

 

Or you can get my book and use the all original from-scratch recipes in it!  I mean, who wouldn’t LOVE that Hi-Hat Cake?

Ok, I will stop.  Sometimes it’s hard to reign in the excitement when you love something, but for you I will try. :)

Neapolitan Hi-Hat Cupcakes!

Did you see all of the other cupcakes I shared this week?

Cherry Limeade Cupcakes

Cherry Limeade Cupcakes

Coconut Angel Food Cupcakes!

Coconut Angel Food Cupcakes

Red Velvet Strawberry Shortcake Cupcakes! Red Velvet Strawberry Shortcake Cupcakes

s'mores cupcakes! #chocolate #summerdessertsS’mores Cupcakes

I Am Baker

s’mores cupcakes

I think one of my favorite summertime flavors is s’mores.  There is something so comforting about melting marshmallows between chocolate and graham crackers.

It’s almost as if the food has transcended flavor to represent something more; a feeling of joy, peace, love, family and friends.

s'mores cupcakes! #chocolate #summerdesserts

More specifically though, there is something quite magical about a melting marshmallow.  I have to admit, I am one of those people who likes it burnt.  Are there any other burnt fans out there?

How to Make Marshmallows for Smores

 

(from the Great Marshmallow Debate)

Completely burnt and still on fire.  I mean, I try to put the fire out first, you know, for safety reasons and stuff.  Those burnt marshmallows above?  They are not quite burnt enough.

Seriously.  But I digress.

s'mores cupcakes! #chocolate #summerdesserts

Upon reflection, I think half of the fun in s’mores is the process.

Being with loved ones on a warm summer evening.  Sharing oozy gooey desserts, licking fingers and laughing at all the messes.  Cleaning up the garbage by throwing it in the fire.

Now that is fun. #youknowyourareoldwhen

s'mores cupcakes! #chocolate #summerdesserts

Now when it comes to the cupcake, everything changed.  Since the emotion and tradition was tied to the original process (and not the the s’mores cupcake)  I was completely focused on flavor.

Here is how I like a s’mores cupcake.  The chocolate has to be RICH and bold.  The graham cracker and marshmallow, they can hold their own and need no assistance.  The chocolate cake, however, needs to be kicked up a notch.

This is the Perfect Chocolate Cake simply done in cupcakes.

s’mores chocolate cupcakes

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups good unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup freshly brewed hot coffee (I use decaf)
  • 1 cup good quality chocolate, preferably bittersweet and finely chopped
  • Graham Cracker Crust
  • 1 1/2 cup graham cracker crumbs (about 20 crackers)
  • 1/3 cup unsalted butter, melted
  • 24 regular sized marshmallows (not mini)

Instructions

  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  4. Fold in finely chopped chocolate.
  5. Prepare graham cracker crust. Add metled butter to graham crackers and combine until moistened. Spread about 1 tablespoon of crumbs into bottom of cupcake liner. Press down flat.
  6. Pour the batter (a heaping tablespoon) into the prepared cupcake pans and bake for 18-20 minutes at 350, until a cake tester comes out clean.
  7. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  8. Marshmallows
  9. On a parchment lined cookie sheet, set out 6 marshmallows. (You will be working in batches of six) Place under broiler for about 1-2 minutes, or until marshmallow starts to turn brown and deflate. Remove from oven and (being careful not to touch pan!) slide a spatula under the marshmallow and set on cupcake. Press gently to flatten. (You can also just pick up slightly melted marshmallow from cookie sheet and transfer to cupcake.)
  10. Best served warm!
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This recipe was adapted from a million sources, and I claim no credit in the idea what-so-ever.  I read about a hundred posts on s’mores cupcakes and have yet to find the original source.  If you know, be sure to let me know! :)

s'mores cupcakes! #chocolate #summerdesserts

I had a couple issues with process here.  I liked the idea of placing the marshmallow right on the cooled cupcake and then placing under the broiler, but this also sometimes burned the edges of the cupcake liner and that is no fun.  However, if the cupcake is very chilled it will help.

Basically all that happened because I was too scared to use my husbands medium sized blowtorch by myself.  #foodbloggerproblems

Overall though, I preferred the method of roasting the marshmallows separately then placing them on the cupcake.  It was easy and fun and ended up being an effective way to brown the marshmallow without a mini torch.

s'mores cupcakes! #chocolate #summerdesserts

 

Now I just need to make these a few more times with the kids so that we will develop a new s’more tradition.  These are the sacrifices I make for my family. ;)

It has been Cupcake Week here at iambaker, where I am showcasing easy, fun, and delicious SummerTime flavors of cupcakes!  Check out these other flavors!

 

Cherry Limeade Cupcake! Delicate lime cupcake with sweet Maraschino cherry frosting!

Cherry Limeade Cupcakes

Coconut Angel Food Cupcakes!

Coconut Angel Food Cupcakes

Red Velvet Strawberry Shortcake Cupcakes!

Red Velvet Strawberry Shortcake Cupcakes

And don’t forgot to stop back tomorrow for my FAVORITE summertime cupcake flavor ever.  You will not want to miss it!!

I Am Baker

Red Velvet Strawberry Shortcake Cupcakes

A couple years ago I made a Red Velvet Strawberry Shortcake Cake.  Little did I know (as is most often the case when I am creating recipes!) that it was an original recipe.  Whoopee!

These cupcakes today are the babies to that original cake. With a special twist of course!

Red Velvet Strawberry Shortcake Cupcakes!

 

I can’t think of any better time to enjoy a strawberry shortcake than the long, golden and warm days of summer.  So adding this cupcake to my summertime baking was a really natural progression!  I love the light whipped cream and the fresh tart strawberry in combination with the dreamy red velvet cake.  It’s win, win, WIN.

Red Velvet Strawberry Shortcake Cupcakes!

 

However… I made one very tiny teensy weensy addition.

Grenadine!  I drizzled a bit (maybe 1/2 teaspoon) over the top and let it soak into those glorious strawberries.  Then, realizing just how amazing that tasted, I got the idea to drizzle some more on the cupcake prior to assembling them.  Do it.  Just do it.

Assembling these cupcakes it really easy:

Prepare red velvet cupcakes. (recipe below)

Red Velvet Strawberry Shortcake Cupcakes!

Drizzle grenadine. (optional) Cut up strawberry into flat slices.  Place on cupcake.  Drop a dollop of whipped cream on top.  Cover with more strawberries.

Drizzle with more grenadine. (optional)

Then eat seven because it’s fruit and good for you.*

*It’s not good for you.  Don’t listen to me, I write a blog about sugar and cake.

I used Cool Whip because I love it, but you can certainly use a homemade whipped cream.  (this recipe is great, simply swap out the peppermint for vanilla)

Red Velvet Strawberry Shortcake Cupcakes!

 

That extra layer of strawberries under the whipped cream makes such a difference.  Then when you bite into the red velvet… it’s so unexpected!  But amazing.

Seriously amazing.

Red Velvet Cupcakes

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1-3 tablespoons red gel food coloring (use as much or as little you need to reach desired color)
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract

Instructions

  1. Heat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk flour, sugar, cocoa powder, baking soda, and salt together.
  3. To the large bowl of a stand mixer add buttermilk, oil, eggs, food coloring, vinegar, and vanilla and beat until well blended, about 2 minutes.
  4. With mixer on low speed, slowly beat in flour mixture until blended.
  5. Fill muffin cups two-thirds full.
  6. Bake 18-20 minutes or until a toothpick inserted in center of cupcake comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan and cool completely on rack.
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Recipe adapted from Redbook Magazine.

Red Velvet Strawberry Shortcake Cupcakes!

 

If you like this recipe, be sure to check out my new book, Surprise-Inside Cakes!

I Am Baker

Coconut Angel Food Cupcakes

I have never made (nor even heard of) angel food cupcakes, but I figured they would be easy to make.  And guess what?  It was.  Super duper easy! (said in my best three year old voice)

Coconut Angel Food Cupcakes!

 

Because I used a box mix.  Then I topped it with Cool Whip.  Then I added super awesome and special unsweetened coconut flakes. Which I kinda weird that I would add the most expensive and gourmet ingredient as a garnish, but hey, they are pretty.

If you want to make the cupcakes from scratch I think this recipe from Food Network looks good, just be sure to use the coconut extract.

Me?  I love that for a box angel food cake you ADD WATER and bake.  It really doesn’t get an easier.  (Well, I did actually add some coconut extract, but that was really easy to do.)

Coconut Angel Food Cupcakes!

 

It feels a bit weird typing out a recipe that starts with, “Open a box” but it is just easier to lay out that way.

Coconut Angel Food Cupcakes

Ingredients

  • 1 box Angel Food Cake Mix
  • 1 1/4 cup water, minus 2 teaspoons
  • 2 teaspoons coconut extract
  • Frosting
  • 1 8-ounce container Cool Whip (chilled)
  • 1 teaspoon coconut extract
  • 1 cup shredded coconut

Instructions

  1. Open box of angel food cake mix and pour content into bowl or stand mixer. Add in water and coconut extract and blend on low for 30 seconds, then on medium for about a minute. Do not over mix.
  2. Pour about 1/4 cup of batter (you do not want them overfilled) into prepared cupcake liners and bake for 12-15 minutes, or until cake just starts to brown around edges.
  3. Frosting
  4. Add 1 teaspoon coconut extract to chilled whipped topping and stir. Using an ice cream scoop, scoop out frosting onto each cupcake. Gently press coconut flakes into whipped topping.
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When “developing” this recipe I want back and forth on every little detail:

Do I want to brush on a coconut simple syrup to infuse more flavor.  Should the whipped cream be from-scratch.  Should I use a 7-minute frosting recipe. (Ultimately I decided not to do that for aesthetics, but for flavor I think it would be lovely!) Should the frosting be piped on.  Would a homemade whipped cream be as stable as store bought.  Should I use the sweetened or unsweetened coconut flakes.  It’s amazing how much detail went into these little suckers!

Coconut Angel Food Cupcakes!

Ultimately, I am happy with how these have turned out, but I do plan on making the entire recipe from scratch to determine if it is worth the time, money, and energy.

These are so delicious as is, it’s definitely a project that I am going to enjoy tackling!!

Coconut Angel Food Cupcakes!

I Am Baker

Cherry Limeade Cupcakes

Let the summertime fun begin!

Cherry Limeade Cupcakes

 

This week I am all about baking.  Let me get even more specific:  baking cupcakes.  Wait, I can get even more specific.  Baking summertime flavor cupcakes!

There are a few “flavors” that come to mind when I think about the warmth and fun of summer.  Drinking a refreshing limeade is one of them!

 

Cherry Limeade Cupcake!  Delicate lime cupcake with sweet Maraschino cherry frosting!

I have to tell you, this cupcake is heavenly.  I adapted it from Sprinkles Key Lime recipe, (very small adaptations!  There is a reason she has a successful cupcake empire!) and am completely smitten.  The crumb is delicate, the texture is soft and the flavor is subtle, yet bold.

Well, that makes no sense.  It’s subtle until you add the secret weapon of flavor!

Right after the cupcakes come out of the oven, brush on some extra lime juice.  I made some with this method and some without and absolutely loved the extra little zing that it gives the final cupcake.

Cherry Limeade Cupcake!  Delicate lime cupcake with sweet Maraschino cherry frosting!

 

I also made some with lime zest sprinkled over top but did not like that as much.  It was a tad overpowering and didn’t add anything to the cupcake texture-wise.  So a lone cherry it is!

Cherry Limeade Cupcakes

Ingredients

  • 1 1/2 cups all-purpose flour, sifted
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 tsp. pure vanilla extract
  • 3 tbsp lime juice, divided
  • 1 tbsp lime zest
  • Frosting
  • 3 cups powdered sugar (confectioners sugar)
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon almond extract
  • 1/4 cup maraschino cherry juice

Instructions

  1. Heat oven to 350 degrees. Prepare muffins tins. (This recipe yielded 15 muffins for me.)
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
  4. Add in vanilla, 2 tablespoons of lime juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
  5. Remove from mixer then fold in lime zest with spatula.
  6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.
  7. Transfer muffin tin to a wire rack.
  8. Use pastry brush to brush remaining 1 tablespoon of lime juice over the top of the cupcake.
  9. Let cupcakes cool completely and dry before topping with cherry frosting.
  10. Frosting
  11. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  12. Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
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Tips for success:

I bought a jar of cherries and then simply placed them on the cupcakes before serving.  However, I would recommend removing the cherries from the juice and placing on a paper towel prior to placing.   Doing that will ensure that the cherry juice doesn’t drip into the frosting and all over the place.  I only recommend this for appearance sake; if you like the extra cherry juice flavor then ignore.

If you want extra extra lime juice flavor you can poke holes into your cupcakes with a toothpick before brushing on lime juice.

I used a 1E tip from Bakery Crafts to pipe the frosting onto these cupcakes.

Cherry Limeade Cupcake!  Delicate lime cupcake with sweet Maraschino cherry frosting!

 

I completely adore these simple and fun cupcakes and hope you will too!

cake-res

If you love creative and beautiful creations (dang I am humble, huh?) , be sure to get my new book, Surprise-Inside Cakes!

I Am Baker

four cupcake decorating techniques with a large french star tip

I have to apologize.  I took a little poll on my i am baker facebook page and asked you which tip to tackle next.  The tip with the highest votes was the 2D.  But after extensive testing, it came out virtually the same as the 1M tip I had used in my post.  Come to find out that half of my 1M tips are closed stars and half are not. (they came that way!)  So going forward I will be recommending Ateco tips (my favorite brand) and referring to their tip numbers.  I will also share a link to where you can get them!

For these cupcakes I used the Ateco #869 tip.

four cupcake decorating techniques using a large french star tip #cucpakes #cupcakedecorating #pipingtutorial

 

I really love this tip and love the graceful scallop that you get when using it.

So lets start with that!

the first is the scalloped flower technique

four cupcake decorating techniques using a large french star tip #cucpakes #cupcakedecorating #pipingtutorial

 

1. Start at the outer edge of your cupcake and apply pressure to your pastry bag.  The bag should be upright.

2. While applying pressure, let the scallop “fill in” a bit, then move tip towards the center of the cupcake, releasing pressure.

3. Repeat this process around the entire cupcake.

4. For the center dollop, press tip into center of cupcake, apply slight pressure and quickly release upwards.

Variation: Use two colors, one for the scallop petals and one for the center dot.  

four cupcake decorating techniques using a large french star tip #cucpakes #cupcakedecorating #pipingtutorial

 

Pink, red, white with a yellow center, this cupcake is the perfect way to give mom flowers!  Edible flowers that is, by far the best kind.

The next technique is the side swirl.

I love how this looks but completely failed at getting a proper image of myself piping it.  (It was very difficult to hold a cupcake and try and take a picture at the same time, my apologies in advance!)

four cupcake decorating techniques using a large french star tip #cucpakes #cupcakedecorating #pipingtutorial

 

1. Start by holding your tip at about a 45 degree angle (can also be perpendicular to cupcake, or level with) and apply pressure at the very edge.

2. Similar to the flower cupcake above, you are piping a scallop, but this time its “on it’s side”.  Apply pressure at the edge, then move tip towards the center of the cupcake, releasing pressure.

3.  This technique works best when holding the cupcake and turing it as you add each scallop petal.
4. Repeat around entire cupcake, letting your final swoop end in the very center.

Variation: Using a small french tip looks really lovely!

four cupcake decorating techniques using a large french star tip #cucpakes #cupcakedecorating #pipingtutorial

 

This specific one took me about 4 cupcakes before I got it to where I liked it.  I highly recommend practicing and getting comfortable with it.

the next technique is the spiked petal flower.

So easy. So fun!

four cupcake decorating techniques using a large french star tip #cucpakes #cupcakedecorating #pipingtutorial

 

1. Starting at the edge of the cupcake, hold bag completely vertical and apply pressure.

2. Let “spiky petal” fill in for about one second, then quickly move tip up and release pressure.

3. Repeat around entire cupcake as well as the center.

Variations:  Do three dots instead of seven; making each “spiky petal” bigger.  Or pipe out “spiky petals” in rainbow colors!  You can also create a tall, long spike by slowly moving your tip straight up still applying some pressure.  When it is the height desired, quickly release pressure.

four cupcake decorating techniques using a large french star tip #cucpakes #cupcakedecorating #pipingtutorial

 

This technique is especially beautiful when it is vanilla buttercream piped onto a rich dark chocolate cupcake.

the last technique is the fat frilly.

I just thought of that name and am sorta loving it.  “I’ll take the fat frilly please!”

four cupcake decorating techniques using a large french star tip #cucpakes #cupcakedecorating #pipingtutorial

 

1.  Start by applying pressure to the frosting bag in the center of the cupcake.  Tip should be straight up and down.

2.  Apply more pressure and raise tip just slighty.

3. Let frosting spill out and fill in by using pressure only, do not move tip around. (If you can see in the images above, my tip barely moves throughout the whole process.)

4. Release pressure and lift tip straight up.

Variation: Use two-tones of color in frosting.

four cupcake decorating techniques using a large french star tip #cucpakes #cupcakedecorating #pipingtutorial

 

I am ALL about this technique.  Its adorable, easy, and means you get a big ole portion of frosting on your cupcake. #winning

So which was my favorite?

four cupcake decorating techniques using a large french star tip #cucpakes #cupcakedecorating #pipingtutorial

 

Fat Frilly of course!  How can you go wrong with a name like that?

four cupcake decorating techniques using a large french star tip #cucpakes #cupcakedecorating #pipingtutorial

 

 

I used the Perfect White Cake Recipe.

I share some of these techniques  (as well as others!) in my new book surprise-inside cakes.  Every cake has a fun and creative frosting technique with detailed step by step instructions on how you can achieve it!  You can get a copy of surprise-inside cakes here!

I Am Baker

four ways to frost a cupcake with an open star tip

Today I am sharing four easy and beautiful ways to frost a cupcake using any open star tip.

Four Easy Ways to Frost a Cupcakes with an Open Star Tip! #chocolate #buttercream #cupcakedecorating

I am a huge huge fan of the open star tip.  I use it on 90% of my cake designs and 99.9% of my cupcakes.

Today I thought I would show you four really easy techniques to decorate a cupcake.  There are, of course, unlimited possibilities as to how you can use an open star tip.  I could probably do three more posts just like this one!  But for now I will just stick to the basics.

For these cupcakes I recommend a great white cake recipe as well as an amazing chocolate buttercream recipe!

The first is the Rosette technique

Four Easy Ways to Frost a Cupcakes with an Open Star Tip! #chocolate #buttercream #cupcakedecorating #rosette

 

1.  Apply slight pressure  and make a dollop in the center (without releasing pressure).

2.  Still applying pressure, slowly move tip out from center and start to circle around center dollop.

3. Make sure tip remains at a 90 degree angle.

4. Complete one circle around the center and then release pressure.

Variation:  Applying extra pressure will create a little “ruffle” along the edges of the rosette.  You can see that here.

Four Easy Ways to Frost a Cupcakes with an Open Star Tip! #chocolate #buttercream #cupcakedecorating #rosette #rosecupcake

 

As you can imagine, this technique looks wonderful in pale pinks, yellows, and whites.  Or covering an entire cake! (Rose Cake)

The next technique is what a call “fluff” frosting

It’s a billowy cloud of buttercream deliciousness!

Four Easy Ways to Frost a Cupcakes with an Open Star Tip! #chocolate #buttercream #cupcakedecorating

 

 

1.  Start by applying pressure to the frosting bag in the center of the cupcake.  Tip should be straight up and down.

2.  Apply more pressure and raise tip just slighty.

3. Let frosting spill out and fill in by using pressure only, do not move tip around. (If you can see in the images above, my tip barely moves throughout the whole process.)

4. Release pressure and lift tip straight up.

Variation: Use two-tones of color in frosting.

Four Easy Ways to Frost a Cupcakes with an Open Star Tip! #chocolate #buttercream #cupcakedecorating

 

By far one of my favorite ways to decorate a cupcake, but be warned that it is a lot of frosting.

The next is a mini flower technique

Four Easy Ways to Frost a Cupcakes with an Open Star Tip! #chocolate #buttercream #cupcakedecorating

 

1. Start at outter edge of cupcake and hold bag at 90 degree angle.  Apply slight pressure to frosting bag.

2. Moving tip upward quickly, release pressure on the bag.

3. Repeat that same motion around the entire cupcake, then place mini flower dollop in the middle.

Variation: Twist bag as you are applying pressure.

Four Easy Ways to Frost a Cupcakes with an Open Star Tip! #chocolate #buttercream #cupcakedecorating

I especially love this technique with cream cheese frosting on a red velvet cupcake.  I am not sure why. ;)

The last technique is what I call the “tall ruffle”

This is my go-to method when I am making cupcakes for events.  People never fail to oohh and aahh!

Four Easy Ways to Frost a Cupcakes with an Open Star Tip! #chocolate #buttercream #cupcakedecorating

1.  Apply slight pressure  and make a dollop in the center (without releasing pressure).

2.  Still applying pressure, slowly move tip out from center and start to circle around center dollop.

3. Make one complete rotation around the center then start around again, only making your circle slightly smaller while you are moving up.

4. Move tip around in one final small rotation (three tiers in all) , then quickly move tip up while releasing pressure on the bag.

Variation: Apply extra pressure to create a bit of a “ruffle” on the edges of the frosting.

Four Easy Ways to Frost a Cupcakes with an Open Star Tip! #chocolate #buttercream #cupcakedecorating

 

I like this specific method because you can make a “clean” version and a really really ruffly (thats totally a word) version.  See here! And on a cake here!

 

So what is my favorite?

I think this one!

Four Easy Ways to Frost a Cupcakes with an Open Star Tip! #chocolate #buttercream #cupcakedecorating

 

Which of the four is your favorite?

Four Easy Ways to Frost a Cupcakes with an Open Star Tip! #chocolate #buttercream #cupcakedecorating

 

I share many of these techniques  (as well as others!) in my new book surprise-inside cakes.  Every cake has a fun and creative frosting technique with detailed step by step instructions on how you can achieve it!  You can get a copy of surprise-inside cakes here!

 

I Am Baker

Red Velvet Mousse with Raspberry Vanilla Cupcakes

This is a paid post sponsored by McCormick.  All thoughts and opinions are my own.

These recipes were a first for me.  I had never made Red Velvet Mousse before and I had also never made an infused simple syrup.

Red Velvet Mousse Cupcake Infused with Raspberry Simple Syrup

 

What ended up happening is that now I am addicted to both.  You’ll see why in a moment.

Let me just start with whats here in front of me.

Red Velvet Mousse Cupcake Infused with Raspberry Simple Syrup

 

I baked up a batch of vanilla cupcakes.  You can use this perfect white cake recipe or a box mix or your favorite recipe.

Then I made up a batch of simple syrup and added McCormick® Raspberry Extract. (recipe below)  I used a pastry brush and brushed about 1 tsp of the syrup (approximately) over each cupcake.  My cupcakes were still a little warm and I think that helped the raspberry syrup to soak into the buttery cake.

Then that fabulous Red Velvet Mousse happened.

Red Velvet Mousse on Raspberry Infused Cupcakes

It had never occurred to me to put mousse on a cupcake and I dont know why!  I really hope you can make the mousse for yourself, but in the off chance that you can’t do it this VERY SECOND I will just tell you.

The mousse is everything you would image a chocolate mousse to be… light and rich and decadent.  But then paired with the raspberry soaked cupcake, its quite magical.  You would look at a cupcake like this and think, “That’s too rich.”  or “There is no way that could taste light and airy.”

And you would be wrong.  Wrong I tell you!

The light rich mousse piped over the light vanilla cupcake that packs a flavor punch in itself with the raspberry simple syrup… it was amazing.  Your tongue rolls over the soft smooth mousse then reaches the gentle crumb of the vanilla cake and just when it starts to rest on the velvety bed of  decadent sugary texture the raspberry flavor hits you and wakes everything up again.

I am not going to go back and re-red that last paragraph.  I wrote with my eyes closed as I was recalling the whole experience.  Even if it doesnt work for a grammar teacher, it WILL work in your belly.

Raspberry Simple Syrup

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 1 tsp McCormick® Raspberry Extract

Instructions

  1. Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved.
  2. Allow the sugar water to cool completely.
  3. Stir in raspberry extract.
  4. Store in an air-tight container. Syrup will be good for about 10-14 days.
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And here is the recipe for the Red Velvet Mousse!  I have slightly adapted McCormick’s original recipe.

Red Velvet Mousse

Ingredients

  • 4 ounces semi­sweet baking chocolate, coarsely chopped
  • 2 1/4 cups heavy cream
  • 1 tablespoon McCormick® Red Food Color
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 1/4 cup granulated sugar

Instructions

  1. Microwave chocolate in medium microwaveable bowl on HIGH 1 minute? stir.
  2. Microwave additional 30 seconds at a time, stirring until chocolate is smooth and melted.
  3. Add 1/4 cup cream and stir until smooth. Stir in food color and vanilla.
  4. Let stand 10 minutes to cool slightly.
  5. Beat 2 cups cream and granulated sugar in large bowl with electric mixer on medium speed until stiff peaks form.
  6. Gently stir in 1/2 of the chocolate mixture with spatula until well blended. Gently stir in remaining chocolate mixture.
  7. Spoon into pastry bag fitted with 1M tip or refrigerate until ready to serve.
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Red Velvet Mousse on a Raspberry Infused Cupcake

 This sweet unassuming dessert packs a flavor punch but does not leave you feeling full*.  Perfect for a Valentine’s Day date or for a treat for the office.

*I think.  I sorta ate like 27 so I am definitely feeling full.