no new cupcake today.
we spent the day filling a cupcake order for our friend leah’s wedding shower! dozens of big and little “spring” cupcakes. they are our original vanilla with a flower twist. and since it is a co-ed shower we also made caramel+whiskey, because we decided they’re a little more manly looking…. and we love them.
…. with CHOCOLATE IRISH CUPCAKES!
now is the time when you can all be thankful that one of the cupcake friday bakers is an EXTREME ginger who just so happens to have a soft spot for irish-themed holidays. you should also be thankful that we both have an affinity for all things relating to bailey’s irish cream… and andes mints…
whatever brought you here, and for all the things you’re thankful for, we’re estatic to celebrate st. patrick’s day with you in true cupcake friday style — with a FREE CUPCAKE RECIPE!!
a perfectly light chocolate cake sprinkled with andes mints topped with a baileys buttercream. the luck of the irish, for all to partake of. ENJOY!
CHOCOLATE IRISH CUPCAKE RECIPE:
(printer friendly version)
| 18.25 | ounces | german chocolate cake mix(with pudding in the mix) |
| ⅓ | cup | sour cream |
| ¼ | cup | butter (melted) |
| 2 | large | eggs |
| 1 | teaspoon | vanilla |
| 1 ¼ | cup | Baileys Liquor |
| 20 | chopped | Andes mints |
| 1 | Preheat oven to 350. Line muffin tins with paper liners. Spray with non-stick butter spray and sprinkle the bottom of the liners with powdered sugar. |
| 2 | Combine cake mix, sour cream, butter, eggs, and vanilla with an electric mixer on medium speed. |
| 3 | Slowly pour the Baileys into the batter. |
| 4 | Fold in the finely chopped Andes mints. |
| 5 | Divide batter evenly into the prepared cups, filling each about three-quarters full. |
| 6 | Bake for about 17 minutes, rotating the pan half way through, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling. |
| 7 | Top each cake with St Patty’s Frosting (see recipe below). It is best to use a large round tip and just pipe it on in a circular fashion. |
| 8 | Complete the cupcake by sprinkling more crushed Andes mints across the top, if desired. |
| 9 | Serve and store at room temperature. |
::frosting::
| ½ | cup | butter (room temperature) |
| 3 | ounces | cream cheese (room temperature) |
| ¼ | cup | Bailey’s non-alcoholic creamer |
| ½ | teaspoon | vanilla extract |
| 16 | ounces | powdered sugar |
| 1 | Beat butter and cream cheese in an electric mixer on medium speed until creamy. |
| 2 | Gradually add powdered sugar on low speed until blended. |
| 3 | Slowly beat in the creamer and vanilla extract. |
| 4 | Increase the mixer to medium speed and beat until smooth. |
springtime is in the air.
which means new life in the gardens… longer days… one season closer to summer… and CADBURY CREAM EGGS!
so, in our extreme cadbury season excitement we decided to create a cupcake of pure bliss, inspired by none other than our favorite… the cadbury cream egg.
a cupcake that… well… is quite literally heavenly. (no pun intended on the easter season…)
so. in celebration of the life, death, and resurrection of Jesus…we present to you —
a free cupcake friday recipe!!!!!!!
CADBURY CUPCAKE RECIPE:
(printer friendly version)
:: cake ::
| 18.25 | box | german chocolate cake mix(make sure it has pudding in the mix) |
| ¼ | cup | butter (melted) |
| ⅓ | cup | sour cream |
| 2 | large | eggs (room temperature) |
| 1 | teaspoon | vanilla |
| ½ | cup | whiskey (we LOVE Jack Daniels®) |
| 1 | Preheat oven to 350. Line muffin tins with paper liners. Spray with non-stick butter spray and sprinkle the bottom of the liners with powdered sugar. |
| 2 | Make the Cadbury Filling (see recipe below) and set aside. |
| 3 | Put all ingredients in the bowl of an electric mixer and beat on medium until incorporated. Increase to medium high and beat for 2 minutes. |
| 4 | Divide batter evenly into the prepared cups, filling each about three-quarters full. |
| 5 | Bake for 15-18 minutes, rotating the pan half way through, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling. |
| 6 | As cakes are cooling, carefully remove a portion from the center of the cupcake (you only need to remove a small pinch sized piece). |
| 7 | Before the cakes are fully cooled inject some Cadbury Filling into the holes you made in the center using a large star tip. |
| 8 | Top each cake with Buttercream Dipped Frosting (see recipe below). |
| 9 | Serve and store at room temperature. |
:: cadbury filling ::
| ½ | cup | unsalted butter (soft) |
| ½ | cup | light corn syrup |
| 3 | cups | baker’s sugar (or super fine granulated white sugar) |
| 1 | teaspoon | vanilla |
| 2 | tablespoons | heavy cream |
| 1 | Beat softened butter with an electric mixer on medium until fluffy. |
| 2 | Mix in corn syrup and sugar until incorporated. |
| 3 | Fold in vanilla and cream. |
| 4 | The texture will be grainy but as it sits it will become easier to work with. |
:: buttercream dipped frosting ::
| 3 | ounces | cream cheese (room temperature) |
| ½ | cup | butter (room temperature) |
| 1 | teaspoon | vanilla |
| 1 | pound | powdered sugar |
| 2 | cups | milk chocolate chips |
| 1 ½ | tablespoons | coconut oil |
| 1 | Beat butter and cream cheese in mixer on medium-high until smooth. |
| 2 | Add vanilla and slowly mix in powdered sugar until smooth. |
| 3 | Pipe frosting onto cupcakes with a round tip and place cakes in freezer for 5 minutes. |
| 4 | Place the chocolate chips and oil in a microwave safe bowl and microwave in 1 minute increments, stirring after each minute, until completely melted. |
| 5 | Pour the melted chocolate into a wide mouthed mug. |
| 6 | Dip each cupcake’s frosted top into chocolate and return to the freezer for 5 minutes, or until the chocolate has hardened. |
today we have gone where cupcake friday has never ventured before. that’s right, ladies and gentlemen, cupcake friday went GLUTEN FREE!
in celebration of sarah’s mom coming to town, we felt it was time to create a recipe that she could actually enjoy… and so we dove in and would like to present you with our FIRST gluten free and low fodmap friendly cupcake!
we are proud to say this cupcake is delicious.
we entered this process with fear and trepidation (knowing full well the whole thing could taste like dirt)… but with these little babies it’s a sea of rich chocolate raspberry goodness topped with a coconut milk buttercream… it is love at first bite! don’t believe us?
TRY THEM YOURSELVES!
GLUTEN FREE CHOCOLATE RASPBERRY CUPCAKE RECIPE:
(printer friendly version)
:: cake ::
| 16 | ounces | gluten free chocolate cake mix
(we like Red Mill) |
| ½ | cup | organic butter, unsalted
(room temperature) |
| ½ | cup | coconut milk yogurt (raspberry) |
| ½ | cup | coconut milk (vanilla) |
| 1 | tablespoon | lemon juice |
| 2 | large | eggs (room temperature) |
| 6 | tablespoons | raspberry jam (gluten free) |
| 2 ½ | tablespoons | cocoa powder |
| ⅓ | cup | hot water |
| 2 | teaspoons | vanilla extract (gluten free) |
| 1 | Preheat oven to 350. Line muffin tins with paper liners. Spray with non-stick butter spray and sprinkle the bottom of the liners with powdered sugar. |
| 2 | In a large bowl cream butter on medium high with an electric mixer until smooth. |
| 3 | Mix in cake mix, yogurt, milk, lemon juice, eggs, jam, and cocoa powder. Beat on low for 30 seconds, scraping the sides of the bowl. |
| 4 | After all ingredients are incorporated, beat for a minute on low medium speed. |
| 5 | Add the hot water and vanilla, beating thoroughly for one minute. |
| 6 | Divide batter evenly into the prepared cups, filling each about three-quarters full. |
| 7 | FOR MINI CUPCAKES: bake for about 10 minutes, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling. |
| 8 | Using the biggest frosting tip you have, top each cake with Buttercream Frosting (see recipe below). |
| 9 | If desired, top each cake with half of a fresh raspberry! |
| 10 | Serve and store at room temperature. |
:: buttercream frosting ::
| ½ | cup | organic butter, unsalted (room temperature) |
| ¼ | cup | coconut milk (vanilla) |
| 1 | teaspoon | vanilla extract (gluten free) |
| 16 | ounces | powdered sugar |
| 1 | Beat butter in an electric mixer on medium speed until creamy. |
| 2 | Gradually add powdered sugar on low speed until blended. |
| 3 | Slowly beat in the coconut milk and vanilla. |
| 4 | Increase the mixer to medium speed and beat until smooth. |
today is a monumental day.
we (mainly tracie) have created a cupcake that might even be better than our beloved caramel + whiskey cakes. bite your tongue, right?
oh lord. this cupcake will make you want to slap yo momma.
so in celebration of this culinary feat, we have decided to do something we haven’t done before. we are giving this recipe away!
why? because it honestly is too good to keep to ourselves.
so – gather your friends, go to the store, go home and MAKE THESE CUPCAKES!
step away from yo momma. then proceed.
ALMOND JOY CUPCAKE RECIPE:
(printer friendly version)
:: cake ::
| 1 ⅓ | cups | all purpose flour |
| ¼ | teaspoon | baking soda |
| 2 | teaspoons | baking powder |
| ¾ | cups | unsweetened cocoa powder |
| ⅛ | teaspoon | salt |
| 4 | tablespoons | butter (room temperature) |
| 1 ½ | cups | sugar |
| 2 | large | eggs (room temperature) |
| 1 | cup | coconut milk |
| 1 | cup | shredded coconut |
| ½ | teaspoon | vanilla |
| ½ | teaspoon | coconut extract |
| ¼ | cup | rum |
| 1 | Preheat oven to 350. Line muffin tins with paper liners. Spray with non-stick butter spray and sprinkle the bottom of the liners with powdered sugar. |
| 2 | Combine flour, baking soda, baking powder, cocoa powder, salt, and shredded coconut in a medium bowl. Set aside. |
| 3 | In a mixer on medium speed, cream butter and sugar. |
| 4 | Add eggs, one at a time, mixing well between each mixture. |
| 5 | Add vanilla and coconut extracts. |
| 6 | Alternately mix flour mixture and coconut milk into the batter, mixing until just combined. |
| 7 | With the mixer on low, add rum. |
| 8 | Divide batter evenly into the prepared cups, filling each about three-quarters full. |
| 9 | Bake for 18-20 minutes, rotating the pan half way through, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling. |
| 10 | Top each cake with Coconut Buttercream Frosting (see recipe below). It is best to use a large round tip and just pipe it on in a circular fashion. |
| 11 | Complete the cupcake with the Chocolate+Almond Topping (see recipe below). |
| 12 | Serve and store at room temperature. |
:: coconut buttercream frosting ::
| ½ | cup | butter (room temperature) |
| 3 | ounces | cream cheese (room temperature) |
| ¼ | cup | coconut milk |
| ½ | teaspoon | vanilla extract |
| ¼ | teaspoon | coconut extract |
| 16 | ounces | powdered sugar |
| 1 | Beat butter and cream cheese in an electric mixer on medium speed until creamy. |
| 2 | Gradually add powdered sugar on low speed until blended. |
| 3 | Slowly beat in the coconut milk and extracts. |
| 4 | Increase the mixer to medium speed and beat until smooth. |
:: chocolate+almond topping ::
| 2 | cups | milk chocolate chips |
| 1 ½ | tablespoons | coconut oil (vegetable oil may be used instead) |
| 24 | whole, raw | almonds |
| 1 | Press an almond into the top of each frosted cupcake and place in the freezer for about 5 minutes. |
| 2 | Meanwhile, melt chocolate chips and oil in a double broiler. |
| 3 | Transfer the melted chocolate into a wide mouthed mug. |
| 4 | Remove cupcakes from freezer and dunk the tops into the melted chocolate. |
| 5 | After the cakes are dunked, place in the refrigerator to set the frosting! |
