cupcakefriday

FOOL PROOF CARAMEL CUPCAKES.

cupcakefriday — Fri, 17 Feb 2012 16:53:20 +0000

we’re slightly obsessed with caramel. why? because caramel is good. that’s just a no-brainer. now take FOOL PROOF homemade caramel and turn it into a cupcake? that is whatever is higher than a no-brainer… and it is delicious.

these ethereal vanilla cupcakes have caramel in the cake, in the frosting, AND drizzled over the top. sounds like too much caramel? well, bite your tongue because that doesn’t exist and these cupcakes will make you happier than cream colored ponies and crisp apple streudels (unless of course that isn’t your thing, in which case scratch that and just know these things are dang tasty).
moreover, if you’ve ever been afraid to make caramel from scratch, this is definitely the place to start!

to experience joy beyond doorbells and sleigh bells and schnitzel with noodles… check out our ETSY site.

COOKIES + CREAM CAKES

cupcakefriday — Fri, 10 Feb 2012 19:59:29 +0000

the other day we went to lunch. the little eatery had an array of cupcakes for sale so we settled on splitting a cookies and cream cupcake for dessert. since that moment, we have talked about making a cookies and cream cupcake that meets our taste-standards (no offense, we just might be cupcake snobs).
the cupcakes we present to you today… pass that test!

a vanilla cake with oreo crumbles (and of course white chocolate liquor) topped with an ice cream frosting that is perfectly sweet. we baked them in minis because we like the sweetness control but mainly because you just don’t feel as guilty eating two or three tiny cupcakes so it’s more satisfying

check out this recipe and many of our others on our ETSY site!

CHOCOLATE RASPBERRY

cupcakefriday — Fri, 03 Feb 2012 17:33:35 +0000

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.

HOMEMADE VANILLA EXTRACT.

cupcakefriday — Tue, 31 Jan 2012 21:30:55 +0000

we make a lot of cupcakes.
i mean…. a LOT.
and there is never a time we don’t grab the vanilla extract for our glorious treats.
and so, in an effort to save a little money on our cupcake habit we decided to make our own vanilla extract…. and the results definitely delivered!

we went off a recipe from Joy The Baker, but essentially this is how we made our own vanilla:

four vanilla beans – split lengthwise except for a bit at the top of the bean (so it stays as one piece).
stuff the vanilla beans into a mason jar.
pour 1 cup of rum (the higher alcohol content the better) & ½ cup of jack daniels over the top of the vanilla beans.
tightly close the jar, write the date on the lid, give it a swirl, and put in in a dark place.
keep the vanilla in it’s dark place for at least two months (we waited 3), swirling weekly.

now, i know what you’re thinking…. “thanks for the homemade vanilla help, but it’s not friday- why are you posting?”
well, we thank you for your inquiry and the answer is:
we needed to share with you how we make our vanilla BEFORE friday because it’s something we’re going to use this friday for cupcakes as we break into the world of:

GLUTEN FREE BAKING!

so come back friday to see what we’ve created, and tell your friends!

ALMOND JOY CUPCAKE.

cupcakefriday — Fri, 27 Jan 2012 21:55:26 +0000

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!

ORANGE VANILLA BEAN.

cupcakefriday — Fri, 13 Jan 2012 19:22:56 +0000

we will not lie… this is one of the more time consuming cupcakes we’ve made – but is it worth EVERY second of the time you spend on it. EVERY second.
fresh oranges, fresh vanilla bean, and swiss meringue buttercream combine to create a light, fluffy, heavenly treat. it’s all topped with a candied orange – which in our opinion is more for looks than for taste… you have to chew those things forever!
sticky, sweet candied orange aside – these airy cupcakes are delicious. not only can you taste the freshness, these will make your house smell AMAZING.

to try this cupcake, check out our ETSY site!

SNICKERDOODLE.

cupcakefriday — Fri, 06 Jan 2012 19:45:49 +0000

snickerdoodle cookies are delicious… but snickerdoodle cupcakes are heavenly.
a decadently light and flavorful cake topped with a dollop of airy cinnamon and sugar meringue.

the recipe we created yields a few over two dozen regular cupcakes. we decided to take the remaining batter and use as mini-cakes (which are really adorable because they look so refined with the cinnamon sugar and they’re so petite).
also, we got new frosting tips from Fat Daddios during Sur La Table’s after christmas sale. they are giant. and amazing. you should check them out.
the frosting process takes about half the time and leaves us with beautiful results.

visit our ETSY site to try these awesome cupcakes!

happy birthday jesus.

cupcakefriday — Fri, 16 Dec 2011 19:59:32 +0000

our love for cupcakes began a year ago this month. our church has an annual christmas meal and last year in an effort to be more economical we ditched the “happy birthday jesus” cake and decided to try out cupcakes. they were a huge hit. and so with our original white and original chocolate, “cupcake friday” came to life.
this year’s meal is on sunday. so instead of a new flavor today, we’ve spent the day baking over 200 white and chocolate cakes.

WHITE CHOCOLATE PEPPERMINT.

cupcakefriday — Fri, 09 Dec 2011 20:37:20 +0000

the leaves are gone, the wind is freezing, and the ground has already been covered with snow once here in west texas… and so in celebration of winter’s arrival we have created the BEST christmas cupcake. ever.
so good, in fact, that we finished the first batch and headed back to the store for more ingredients to make another batch.
why? because two dozen of these was just not enough!
there are no adequate words in the english language to do justice to these delicious treats. a white chocolate cake with a hint of peppermint schnapps topped with a vanilla peppermint swirled buttercream frosting.
it is christmas. in your mouth.

if you would like to taste christmas, visit our ETSY site!

CREME DE MENTHE.

cupcakefriday — Fri, 02 Dec 2011 18:12:45 +0000

with winter upon us, nothing says Christmas-time like chocolate and mint mixed together in a delightful cupcake!
we re-vamped our earlier “grasshopper” cakes and what came out of the oven is PURE magic.
these cakes are light, fluffy, and melt-in-your-mouth delicious.

to celebrate december with these beautiful cupcakes, check out our ETSY site!