Tag Archives: cupcakes

Halloween Monster Cupcakes 

I used to make my kids’ Halloween costumes when they were younger….fairy, witch, Thomas the Tank Engine, Ash from Pokemon, etc. Even though they don’t fit anymore, I still keep them in a box ! Maybe I am collecting too much “junk”, but they really brought back a lot of fond memories…..This year my daughter wants to be a grim reaper again, but scarier than the last two years. Yes, you read it right, it’s my daughter, not my son, and for the third time ! This was her on Halloween night two years ago ! She was only 8 ! Most 8-year-old girls would probably want to be a princess or a fairy, well….. not my girl ! 

Me? I am just going to make monster cupcakes ! These chocolate cupcakes with vanilla butter cream taste really yummy and are not scary at all ! They actually look quite adorable ! Happy Halloween ! 

Makes about 18-20 cupcakes 

For the chocolate cupcakes

  • 150 g all-purpose flour 
  • 150 g cake and pastry flour 
  • 50 g unsweetened cocoa powder 
  • 6 g baking powder 
  • 3 g baking soda 
  • 3 g salt 
  • 200 g granulated sugar 
  • 2 eggs, lightly beaten 
  • 180 mL buttermilk 
  • 60 mL vegetable oil 
  • 5 mL pure vanilla extract 
  • 180 mL boiling water 

For the butter cream frosting 

  • 240 g unsalted butter 
  • 480 g icing sugar, sifted 
  • 5 mL pure vanilla extract 
  • 30 -60 mL milk 
  • Gel food colouring 

You will also need candy melts, licorice sticks, candy eyeballs, etc for decoration

  1. To make the cupcakes, preheat oven to 350ºF
  2. In a large mixing bowl, sift together flours, cocoa powder, baking powder, baking soda and salt 
  3. Mix in sugar
  4. In another bowl, mix together eggs, buttermilk, oil and vanilla 
  5. Pour wet ingredients (except boiling water) into dry ingredients, mix until just blended 
  6. Gradually stir in boiling water, 3-4 tablespoons at a time, until just combined, batter will be runny 
  7. Pour into slightly greased cupcake cups and bake in tins for about 16-18 minutes 
  8. Cool completely before frosting 
  9. To make the frosting, use an electric mixer with the paddle attachment, start creaming butter 
  10. Gradually add in icing sugar, beat until fluffy
  11. Add vanilla, then milk, a little at a time, to desired consistency 
  12. Separate into batches, add gel food colourings
  13. Decorate cupcakes as desired 

Keep in refrigerator if not consume right away

 

 

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Carrot Cupcakes with Marshmallow Frosting

These cupcakes are a delightful treat for kids at Easter ! The carrot cupcakes are soft and moist. The marshmallow frosting is fluffy and shiny but actually contains no real marshmallows ! Overall, they contain less fat and are lighter than a regular carrot cake with cream cheese frosting.  Hey ! I think I just saw an Easter Bunny taking one of my cupcakes !

Makes about 15 cupcakes
Total time = 90 minutes

For the cupcakes

  • 200 g grated carrots
  • 1+1/2 cups cake and pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 3/4 granulated sugar
  • 2 eggs
  • 6 tablespoons milk
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350ºF
  2. Sift together flour, baking powder, baking soda, salt and cinnamon, set aside
  3. Using an electric mixer with the paddle attachment, cream butter and sugar until light and fluffy
  4. Mix in eggs,milk, lemon juice and vanilla
  5. Add flour mixture in 2 portions, mix until blended
  6. Add grated carrots
  7. Pour batter into lightly greased paper muffin cups
  8. Bake in muffin tins for about 20 minutes
  9. Cool in tins for about 5 minutes, then completely on rack before frosting

For the marshmallow frosting

  • 4 egg whites
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  1. Put egg whites, sugar and cream of tartar in a heat-proof mixing bowl, and place on top of a pan of simmering water
  2. Whisk constantly until sugar is dissolved and egg whites are warm (3-4 minutes)
  3. Remove bowl from heat, continue whisking with an electric mixer until stiff peak is formed (start slow, then increase speed to high)
  4. Add in vanilla
  5. Best to use immediately, may refrigerate for 2 days

Original marshmallow frosting recipe is by Martha Stewart at marthastewart.com

Orange Cupcakes with Chocolate Frosting

For me, the taste of chocolate and orange brings back a lot of childhood memories.  One of my favourite treats when I was young was Jacob’s Club Orange Chocolate Bar.  It’s a orange-flavoured wafer biscuit coated with chocolate.  It’s absolutely delicious !  So when I was thinking about a cupcake recipe, this combination came to my mind.

For the cupcakes

  • 1+1/2 cups cake and pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120g) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2 eggs
  • 3 tablespoons orange juice
  • zest of one large orange
  • 4 tablespoons milk
  • 1 +1/2 teaspoon pure orange extract
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350ºF
  2. Sift together flour, baking powder, baking soda and salt, set aside
  3. Using an electric mixer with the paddle attachment, cream butter and sugar until light and fluffy
  4. Add eggs, orange juice, orange zest, milk and the 2 extracts, mix until blended
  5. Mix in flour mixture in 2-3 portions
  6. Pour into baking tins lined with baking cups, about 2/3 full
  7. Bake for about 20 minutes
  8. Cool completely before frosting

 

For the chocolate frosting

  • 3/4 cup unsalted butter (150 g), at room temperature
  • 2 cups icing sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 2 ounces semi-sweet chocolate
  1. Sift together icing sugar and cocoa powder
  2. Melt chocolate in a bowl over a pot of simmering water, cool slightly
  3. Using an electric mixer with the paddle attachment, beat butter until creamy
  4. Add milk and vanilla
  5. Add sugar and cocoa powder in 2-3 portions, mix well after each addition, scraping sides of bowl
  6. Add melted chocolate, mix until smooth

Vanilla Cupcakes with Chocolate Frosting

It is my daughter’s birthday today! She has been my biggest helper and biggest fan for my baking. Can’t believe she is 8 now ! Where does the time go? This is what she specifically ordered, vanilla cupcakes with chocolate frosting. Happy Birthday my little baby!

For the cupcakes

  • 3/4 cup unsalted butter (150 g), at room temperature
  • 2/3 cup granulated sugar
  • 1+1/2 cups cake and pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 1/2 tablespoon lemon juice
  1. Preheat oven to 350ºF
  2. Sift together flour, baking powder, baking soda and salt, set aside
  3. Add lemon juice into milk, let sit for 5 minutes
  4. Using an electric mixer with the paddle attachment, cream butter and sugar until light and fluffy
  5. Add eggs and vanilla, mix until blended
  6. Mix in half the milk, then half the flour mixture
  7. Add the remaining milk and flour mixture, mix until just blended, scraping sides of bowl, 
  8. Pour into lightly greased paper cups, only up to about 2/3 full
  9. Bake in tins for about 18-20 minutes, toothpick should come out clean when inserted in the middle
  10. Cool completely before frosting
  11. Decorate with sprinkles

For the chocolate frosting

  • 3/4 cup unsalted butter (150 g), at room temperature
  • 2 cups icing sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 2 ounces semi-sweet chocolate
  1. Sift together icing sugar and cocoa powder
  2. Melt chocolate in a bowl over a pot of simmering water, cool slightly
  3. Using an electric mixer with the paddle attachment, beat butter until creamy
  4. Add milk and vanilla
  5. Add sugar and cocoa powder in 2-3 portions, mix well after each addition, scraping sides of bowl
  6. Add melted chocolate, mix until smooth

Chocolate Birthday Cupcakes

My son turns 11 today! I can’t believe how fast time has gone by. My little boy is now a little man! He eats way more than I do and beats me in arm wrestling every single time! Happy Birthday my little man !

Makes about 12

For the cupcakes

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 5 tablespoons coconut oil, melted
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, at room temperature
  1. Preheat oven to 350 °F
  2. Sift together flour, baking powder, baking soda, salt and cocoa powder, set aside
  3. Using an electric mixer with the paddle attachment at medium speed, mix together eggs, sugars, coconut oil and vanilla extract
  4. Mix in half of flour mixture and half of buttermilk
  5. Add the other half, mix until just blended, do not over mix
  6. Pour into slightly greased paper muffin cups, about 1/2 full
  7. Bake in muffin tins for about 18 minutes (toothpick should come out clean when inserted into middle of cupcakes)
  8. Cool completely before frosting

For the frosting

Makes about 2 cups

  • 3/4 unsalted butter, room temperature
  • 2 cups icing sugar,sifted
  • 1 teaspoon pure vanilla extract
  1. Using an electric mixer with paddle attachment, blend sugar and butter until smooth
  2. Add vanilla, mix well

Vanilla Cupcake

Cupcakes make good treats for birthday parties and the kids just love them !

Makes about 12 regular or 30 mini cupcakes

  • 1 and 1/3 cups self-rising flour, sifted
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter,softened
  • 90 mL milk 
  • 2 eggs 
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350ºF
  2. Using an electric mixer, fitted with paddle attachment, cream butter and sugar until light and fluffy
  3. Add eggs and vanilla, mix well
  4. Add half of the flour, then half of the milk, mix well, then add the other halves and mix until well blended
  5. Pour batter into slightly greased cupcake paper cups and bake in cupcake or muffin tins for 23-25 minutes for regular, and 13-14 minutes for minis
  6. Decorate with vanilla frosting and colored sprinkles as desired

See recipe for Vanilla Frosting