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.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/red-velvet-mousse-with-raspberry-vanilla-cupcakes/

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.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/red-velvet-mousse-with-raspberry-vanilla-cupcakes/

 

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.

Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream

I shared a Chocolate Pumpkin Cake last year and have gotten such a wonderful response!  You all are so sweet.  One of the most common questions I get is, “Can I make this into cupcakes?”

Yes.  Yes you can.

Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream #cupcakes

To modify the original recipe into cupcakes I did this:

Prepare muffin pan with cupcake liners.  Bake for 18-22 minutes or until inserted toothpick comes out clean.

Prepare ganache and dip top of cupcake into ganache then set aside to allow it to set.  (You can also chill cupcake at this point.)

Prepare pumpkin whipped cream and place into a pastry bag with an open star tip.  (I like 1M or 2D)  Pipe out a cloud of pumpkin awesomeness and cover in sprinkles.

Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream #cupcakes

For the cupcakes pictures above I actually used a freestanding cupcake liner.  I think I got them on Amazon, but you simply place them directly on a cookie sheet and fill with batter. My entire pumpkin chocolate cake recipe make 9 cupcakes, since they use a bit more batter.  I also baked these for about 30 minutes in my convection oven.

Chocolate Pumpkin Cupcakes

Ingredients

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup buttermilk
  • 1 cup canned pumpkin
  • campaignIcon Recipes
  • 1 tablespoon vanilla
  • 3/4 cups softened butter
  • 4 Eggs
  • 1 1/2 cups flour
  • campaignIcon Shop
  • 2/3 cups cocoa
  • campaignIcon Recipes
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoons salt

Instructions

  1. Heat oven to 350
  2. In a small bowl combine buttermilk and pumpkin. Just mix together until incorporated.
  3. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
  4. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.
  5. Alternating, add the flour mixture and buttermilk mixture to the sugar mixture. Beginning and ending with the flour mixture.
  6. Mix for 1 minute on low until fully combined. Using an ice cream scoop or 1/4 cup measuring cup, place batter in prepared cupcake pan.
  7. Bake for 18-22 minutes. Cupcakes are done when an inserted toothpick comes out clean.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/chocolate-pumpkin-cupcakes-with-pumpkin-whipped-cream/

Tips for Success:

After cupcakes have cooled to room temperature, dip them in the ganache.  If you need to make these ahead of time or set aside for any reason, the ganache will lock in moisture and will prevent them from drying out.

Since the pumpkin whipped cream is from scratch you will want to pipe these cupcakes immediately before serving.  I had left a couple cupcakes sitting on the counter overnight and noticed the whipped cream was “melting” a bit.  You may have better success if refrigerated.

Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream #cupcakes

Have a wonderful Thanksgiving!

Candy Corn Hi-Hat Cupcakes

I was so inspired by these Mardi Gras Hi-Hat Cupcakes that transitioning them into a Halloween treat seemed right.   More than right.  Necessary even.

Surprise Inside Hi-Hat Cupcakes from iambaker.net!  #cupcakes #chocolate #surpriseinside

 

There is a very special surprise inside these chocolate hi-hat cupcakes.

Its a candy corn inspired treat and if you want to see hop on over to the Food Network!

Chocolate Hi-Hat Cupcakes with a #surpriseinside ! from iambaker.net

Candy Corn Hi-Hat Cupcakes

I hope you will check them out and leave a comment… tell me what you think!

Dark Chocolate Cupcakes with Blackberry Filling

This aint your mama’s cupcake.

When I stumbled across this recipe on McCormick’s site I was a bit taken aback.  Did they seriously list Coarse Grind Pepper as an ingredient?

Dark Chocolate Cupcakes with Blackberry Filling

 

Yes they did.  Along with crushed rosemary!  In a CHOCOLATE CUPCAKE!

***boom***

(that was my mind being blown)

I mean, I know that other people experiment with flavor and texture all the time.  But I dont.  I tend to stick with sugar layered with sugar infused with sugar covered in sugar.

Dark Chocolate Cupcakes with Blackberry Filling

 

I am glad I did.  These are really fantastic.  The pepper and rosemary are definitely subtle when mixed with the blackberry preserves and end up intensifying the dark chocolate flavor considerably.

 

Dark Chocolate Cupcakes with a Surprise Inside

 

We unintentionally had Rosemary Grilled Chicken for dinner the night that I served these.  It almost seemed if there was a lingering essence… like a mouth memory.  Does that make sense?  When biting into the cupcake the familiar flavor triggered a smile and a blissful sigh.

It just all worked.

Dark Chocolate Cupcakes with Blackberry Filling and Chocolate Ganache

Ingredients

  • 1 package dark chocolate cake mix
  • 1 cup blackberry preserves
  • 2 teaspoons McCormick Gourmet Collection Black Pepper, Coarse
  • 2 teaspoons McCormick Gourmet Collection Rosemary, Crushed
  • 6 ounces semi-sweet chocolate, coarsely chopped
  • 1/2 cup heavy cream

Instructions

  1. Prepare and bake cake mix as directed for cupcakes. Allow to cool.
  2. Make an indentation in the center of each cupcake using the handle of a wooden spoon or straw. Be careful to not break through the bottom of cupcake.
  3. Mix blackberry preserves, pepper and rosemary in small bowl. Place in a resealable plastic bag and then cut off a small corner from the bottom of the bag.
  4. Pipe about 1 teaspoon of the preserves into each cupcake.
  5. Chocolate Ganache
  6. Microwave chocolate and cream in medium microwaveable bowl on high for one minute. Remove and stir until chocolate is completely melted and mixture is smooth. If you need to place back into the microwave to melt remaining chocolate you can do it in 20 second increments.
  7. Let stand until chocolate is set.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/dark-chocolate-cupcakes-with-blackberry-filling/

Slightly adapted from McCormick.com with permission.

Dark Chocolate Cupcakes with a Surprise Inside!

 

Let me know if you try this cupcake… I would love to know your thoughts!

Vanilla Cupcakes with a Surprise Inside!

Hi everyone! I’m Rachel from Rachel Cooks.

I’m so excited/honored/nervous/thrilled/intimidated to be filling in for Amanda today. I mean…how insanely talented is she? And she does it all with five kids. Whaaaaaaa? I can barely hold things together and I only have two children.

Vanilla Cupcakes with a Surprise Inside!

Anyways, my blog is all about family friendly cooking. I focus on easy to prepare meals that the whole family will love. Because not everyone is a super mom like Amanda.

I feature everything from dinners for the slow cooker to salads, snacks and desserts. I’m also all about balance. I’m not a vegan (how do people live without cheese?). I’m not gluten-free. I don’t buy ALL organic and local (gasp!). But, I do my best.Don’t we all?

I try to use mostly whole grains but come on…what’s a cupcake with whole wheat flour going to taste like? I try to not use too much butter…but…umm…hello! I NEED butter for my popcorn.

Vanilla Cupcakes with a Surprise Inside!

You get the point. I enjoy food — all of it. Especially the fun hidden surprise in these cupcakes. My 2-year-old daughter loved these as well, but whats not to love about cupcakes, buttercream and M&Ms? If you serve them at a party, all your guests will be so surprised when the bite into these.

Vanilla Cupcakes with a Surprise Inside!

When thinking of Amanda and what I wanted to share on her site, I immediately thought of her “surprise inside” cakes (and her upcoming book) which are amazing, gorgeous and so creative. I was inspired by her creativity and pushed to come up with my own “surprise inside” creation. These vanilla cupcakes are a cinch to make (if I can do it, you can do it!) and they are so, so fun!

Vanilla Cupcakes (with a surprise inside!)

Vanilla Cupcakes (With a Surprise Inside!)

Ingredients

  • makes 12 cupcakes
  • for the cupcakes
  • 6 tablespoons unsalted butter, softened
  • 1 and 1/3 cup granulated sugar
  • 1 and 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 large eggs plus one egg yolk
  • 1 and 1/3 cups all-purpose flour
  • 3/4 cup milk
  • for the filling
  • 1/3 cup mini M&Ms
  • for the frosting
  • 1/3 cup unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 3-4 cups powdered sugar
  • 3 tablespoons milk
  • sprinkles, optional

Instructions

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer, using the paddle attachment on medium-high speed, cream together butter, sugar, salt, baking powder and vanilla until fluffy and light colored, or about 5 minutes.
  3. Add eggs one at a time until incorporated. Scrape down sides as needed.
  4. With the mixer on low, add one third of the flour, then half the milk, then another third of the flour, the rest of the milk and finally the remaining flour. Scrape down sides as needed.
  5. Pour into a cupcake tin with cupcake liners. Each liner should be about 3/4 full of batter.
  6. Bake cupcakes for 16-18 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cupcakes completely before moving on to next steps.
  8. When cupcakes have cooled, hollow out a small hole in the center (using a cupcake corer or a small sharp knife). Fill hole with mini M&Ms.
  9. Prepare frosting by using an electric mixer to cream together all frosting ingredients until smooth and fluffy. Pipe frosting onto cupcakes, decorate with sprinkles if desired and serve immediately.
  10. Note: Serving immediately is recommended because the M&M’s soak up some moisture and lose their crunch after being inside of the cupcakes. Feel free to make cupcakes a day ahead and fill and frost immediately before serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/vanilla-cupcake-surprise-inside/

 

(Every recipe I share on my site is followed by “Verdict, Husband’s take, Changes I would make, and Difficulty” to give you a little more information about the recipe, I’ll do the same here!)

Verdict: Simple to make and fun to eat! Win-win.
Husband’s take: He loved these! Again, whats not to love?
Changes I would make: None are necessary but you could experiment with different types of candy in there cupcakes. Also, if you’re new to baking you could definitely use a boxed mix and premade frosting if you wanted to really throw these together quickly.
Difficulty: Easy!

Vanilla Cupcakes with a Surprise Inside

I’d love for you to stop by Rachel Cooks and say hi some time! You can also find me on Twitter,Facebook, Google+, Pinterest, and Instagram. Or you can subscribe to my emails and never miss a recipe!

Thanks for having me, Amanda…and thanks for inspiring me to create this fun recipe!

*****

Isnt Rachel amazing?  She is an inspiration to me and so many others.  Thank you so much sweety!  This recipe is so fun!

Funfetti Ice Cream Sundae Cupcakes

Thank you, Amanda, for letting me guest post today! I’m Carla of Chocolate Moosey where I blog mainly about dessert with some quick and easy dinner ideas (if only cupcakes were acceptable for dinner). 

Funfetti Ice Cream Sundae Cupcakes | www.chocolatemoosey.com

Since Amanda is going through some life changes with beautiful Baby Olivia and moving into a new home, let’s take a moment and celebrate life. When I think of a celebration, I think of cake and sprinkles. And when I think of cake and sprinkles, I think of Funfetti. And since it’s the middle of summer, I thought of Funfetti Ice Cream Sundae Cupcakes.

There’s something magical about these cupcakes. It’s almost impossible to look at these and not smile.


Funfetti Ice Cream Sundae Cupcakes | www.chocolatemoosey.com

I wanted these cupcakes to look like actual sundaes. I literally scooped the frosting with an ice cream scoop and plopped it right on top of each cupcake. Coworkers actually thought I had real ice cream on top! Nope, just regular vanilla buttercream. For the hot fudge sauce, I melted chocolate chips with a little bit of vegetable oil, just like you would for magic shell. I didn’t use real sauce because I didn’t want it to be messy (unless it’s a hot day where the chocolate is soft). If you really want to take these sundae cupcakes one step further, bake the cake batter in ice cream cones.


Funfetti Ice Cream Sundae Cupcakes | www.chocolatemoosey.com

Whether you are celebrating a birthday, a new beginning, or a big accomplishment, it’s important to celebrate life’s moments. Even if you aren’t celebrating, Funfetti Ice Cream Sundae Cupcakes are perfect to brighten anyone’s day or to simply say thank you for being my friend. So I think we can all agree when I say thank you, Amanda, for being a huge inspiration with your gorgeous cakes and for being a wonderful friend in the blogging world. I hope my cupcakes are as half as good as your rose cakes.

Funfetti Ice Cream Sundae Cupcakes

Ingredients

  • Cupcakes
  • 1 2/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3/4 cup milk
  • 1/2 cup rainbow sprinkles
  • Frosting
  • 3 cups powdered sugar, sifted
  • 1 cup (2 sticks) unsalted butter, softened
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • Chocolate
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon vegetable oil
  • 12 maraschino cherries
  • Sprinkles, to garnish

Instructions

  1. For the cupcakes:
  2. Preheat the oven to 350F degrees. Line a cupcake pan with 12 liners.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat together (with a mixer or whisk) the sugar and melted butter. Beat in the egg then vanilla and sour cream.
  5. Add 1/3 of the flour mixture. Add 1/2 of the milk. Add another 1/3 part flour mixture. Add the remaining milk then add the remaining flour mixture. Fold in the sprinkles.
  6. Divide the batter into the 12 liners. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  7. For the frosting:
  8. In a large mixing bowl, beat together the sugar, butter, and salt until smooth, 2-3 minutes. Add the vanilla and beat another 2-3 minutes until fluffy. Scoop (or pipe) frosting on top of each cupcake.
  9. For the chocolate:
  10. In a microwave-safe bowl, melt the chocolate chips. Stir in the oil. Pour over each cupcake. Top with sprinkles and a cherry. Refrigerate until the chocolate hardens. Store in an airtight container for up to one week. Keep refrigerated if the chocolate softens too much.
  11. Source: Adapted from 125 Best Cupcake Recipes
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/funfetti-ice-cream-sundae-cupcakes/

Thank you for being here today Carla!  These cupcakes are just beautiful, and I am dying to have one!

If you like sweet treats, Carla’s site is full of gorgeous and delicious desserts.  You are sure to find something amazing!

Mardi Gras Hi-Hat Cupcakes

There is something so appealing about a Hi-Hat cupcake.  It brings me back to childhood summers when we would sit outside the icecream shop and desperately try to lick up the ice cream and it will melt down our arms.  Cherry dip was always my favorite, but I was always outnumbers by the chocolate lovers.

Mardi Gras Hi-Hat Cupcakes

You cant go wrong with a delectable yellow cupcake covered in sweet clouds of frosting and gently dipped in chocolate.  That first bite is transcendent  the second so satisfying.

I used a wonderful Yellow CupCake recipe and my favorite vanilla buttercream.  I seperated the buttercream into three bowls and tinted one purple, one green, and one yellow.  Using a plastic disposable pastry bag with about 2 inches cut off the top, pipe out concentric circles on your cupcake.  The bottom layer is the widest and layers should get smaller as you move up.

Place cupcakes covered in frosting in freezer for about 15 minutes.  Right before you are ready to dip cupcakes, remove from freezer.

 

Chocolate Coating

Ingredients

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

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.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/mardi-gras-hi-hat-cupcakes/

Holding cupcake by its base, gently dip it into chocolate and then remove.  Let as much excess chocolate drip off as possible, then set aside and let harden. (about 10 minutes)

Mardi Gras Hi-Hat Cupcakes

 

Daffodil Cake Tutorial

Did you want to know how you can make this fun cake?

I put together a tutorial for you!  But instead of on a cake I put them on cupcakes.

I hope you are able to translate the look into any medium that you want!

Make your favorite flavor cupcakes.  Then make a batch of crusting buttercream frosting.  I halved this recipe.  I then tinted 2/3 of it yellow and the remaining 1/3 orange.

For the petals I used #127 tip, but you can also use a #104 tip.  For the center and the little stamens, I used a #10 and a #3 tip.

To make the base of your flower, start by piping out a petal.   With the smallest edge of your tip facing out, apply light pressure to the bag and allow to tip to form the petal.  Try to let some of the petal tips hang over the edge of your cupcake.

Repeat five times.  Then move on to next cupcake and repeat process again.

If you look at a real daffodil, their petals are pointed.  Since I was unable to get the point I wanted from the #127 tip, I decided to just go back and do it by hand. (I also tried a leaf tip and was not successful at that either)

So to get the point I dipped my fingers in powder sugar and just pressed in.  Easy peasy.  To do a dozen cupcakes took about 10 minutes.

 

Now get out the orange frosting and the #10 open round tip.  I just piped out a center that was about an inch high.

Do this to all your cupcakes.

Place them in the freezer for five minutes or fridge for half an hour.

Now switch from the #10 tip to a #3 tip. (#2, #4, and #5 all work just as well!)  Starting at the bottom, bring your tip to the top of the center portion and quickly pull away.  This should leave a nice little bit of frosting extending just above the center.

Pick up your yellow frosting and #127 tip again.  With the smallest edge pointing up and starting at the center start piping around.

I found it easiest to pick up the cupcake and turn it around in my hand as I was piping.  If you want you can go back in and (gently) press the top edge down and out.  This helps to better replicate a real daffodil.

After having made a cake already, it took me about 30 minutes to do two dozen cupcakes.

After posting my Daffodil Cake here, on facebook, and Pinterest, I was able to learn about so many ways that we use the Daffodil in charitable organizations and as a message of hope.  Thank you for sharing what Daffodils mean to you!

 

 

Chocolate Cupcakes {contest closed}

This was the most fun post to do. I get to make something delicious and talk about one of my favorite people!

I dont know if you heard, but today Amy Atlas’s book Sweet Designs,  is available to purchase!!  Its fabulous.

She has so many tips and tricks, I think she can turn anyone into a professional stylist!  Its easy to read, the pictures are stunning, and the ideas are SO creative!

I wanted to make her Chipper Chocolate Cupcakes. (They are in her ‘Perfectly Preppy’ chapter… my favorite!!)

And I am so glad I did!  Amy offers up a unique version of chocolate cake that is delectable.  (You have got to get the book just for that recipe… I have made LOTS of chocolate cake in my day, but never one like this!)

The cupcakes in her book are covered with and surrounded by the funnest pretty pink sprinkles.

I totally did not have pretty pink sprinkles on hand.

So I just made some!

Paired with Amy’s delicious buttercream and it was a win-win.

Actually, its win-win-win.  Know why?  Because YOU have a chance to win too!  One lucky reader is going to win a copy of Amy’s book!

Its easy!  Just tell me, What is your favorite cake flavor?

If its chocolate you gotta get her book and try these cupcakes!

For an additional entry you can tweet:

I want to win a copy of @amyatlas ‘s amazing new book  #SweetDesigns  from @iambakertweets! http://bit.ly/JBRxee 

You can also earn an addition entry by sharing this post on facebook! (You can just click the share button under my facebook post)

Please leave a separate comment for each.

I have even better news.  A few other amazingly talented bloggers got together to help spread the word about Sweet Designs!

You have GOT to go and see what they made!!!

Tidymom  Honey Panna Cotta

Sweetapolita  Pink Eclairs

My Baking Addiction  Banana Whoopie Pies

Two Peas and Their Pod  Banana Cupcakes with Cream Cheese Frosting

Bake at 350  Hazelnut Truffles

Sweetopia  Chocolate Beehive Cupcakes

Bakingdom  Mini Strawberry Trifles

The Sweet Adventures of Sugarbelle Amy Atlas Cookbook Giveaway

Not only did they make something sweet from the book, they are also giving away one copy!  So you have NINE chances to win!!

This giveaway is open from April 24th through midnight on April 30th.  You must be 18 years old to enter and live in the United States.

Please see official rules HERE.

*****

The winning comment was #368

Amy who likes “lemon cake with lemon icing”

I am sending you an email Amy!  Congrats! 

 

Margarita Cupcakes

When I found out my tequila loving neighbor was having a surprise birthday party I decided to make him a tequila infused cupcake.

It just seemed logical.


So I made him a tequila lemon cupcake with a lime buttercream!

I dont know if you can see it… but I actually rolled the edge of the cupcake is sparkling sugar to mimic salt.  I dont want to name names, but a certain man I live with may or may not have been fooled into thinking it was actual salt.

*squeel*  I love it when an idea comes together!

For the cupcake itself I just used box cake mix.

1 box lemon cake

4 eggs

1/2 cup oil

1/2 cup water

1/4 cup tequilla

I used the dry ingredients from the box and added these wet ingredients to it.  I did not follow the suggested ingredient list on the box.

I filled the cupcake liners 3/4 way full and baked for about 18 minutes at 350.

So what would be perfect on a tequila infused lemon cupcakes?  Lime buttercream!

Lime Buttercream

Ingredients

  • 1/2 cup butter, softened
  • 4-5 cups powder sugar
  • 1 1/2 teaspoons lime zest
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 tablespoons lime juice
  • 1 to 2 Tbsp. milk or half and half

Instructions

  1. In a mixer, blend butter, lime zest (make sure it is a very fine grate if you are piping out the frosting), vanilla, and salt until fully combined. Add in powder sugar one cup at a time, alternating with lime juice. If you need more liquid add the milk or half and half to reach your desired consistency.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/margarita-cupcakes/

 

I really enjoyed these!  They are definitely a little sour and sweet, but is pretty much what a margarita is right?  Sadly, I havent had a margarita for at least 10 years, so this is as close as I am going to get!

 

*I have an “earthy” giveaway going on… stop by if you want some great free stuff!