Category Archives: Cupcakes

Delicious Rum Raisin Cupcakes

This past week was my parent’s Anniversary and I wanted to make something different for them. My father’s favorite ice cream flavor is Rum Raisin, and flowers just seem to be a staple for anniversaries. So, naturally I combined the two to come up with a Rum Raisin Cupcake Bouquet! Naturally!

I did use Bobby Flay’s Recipe for this and it is a phenomenal recipe. This will be making an appearance at Thanksgiving for sure!

 

Rum Raisin Cupcakes

 

Ingredients

Buttercream Icing:

1 1/2 Cups Golden Rum 8 Ounces Butter, Softened
1 Tablespoon Sugar 4 Ounces Cream Cheese, Softened
1 Cup Golden Raisins 8-9 Cups Confectioners Sugar
2 Teaspoons Rum Extract

Cupcakes:

2 1/2 Cups Cake Flour 1/8 Teaspoon Ground Allspice
1 1/4 Teaspoons Baking Powder 1/8 Teaspoon Ground Nutmeg
1/4 Teaspoon Baking Soda 1 1/4 Sticks Butter, Melted
1/2 Teaspoon Salt 1 Cup Buttermilk, Room Temp
1 3/4 Cup Sugar 3 Tablespoon Canola Oil
1/4 Teaspoon Ground Cinnamon 1 Teaspoon Vanilla
1/2 Teaspoon Rum Extract 6 Egg Yolks, Room Temp
3 Egg Whites, Room Temp

Directions:

Buttercream

1. Bring rum and cane sugar to a boil in a medium saucepan. Once boiled, remove it from the heat and add in the raisins. Set aside for 4 hours or more. I started the cupcakes at this point. 

2. Strain the raisins and finely chop them. Set the raisins aside for the cupcakes. Bring the strained rum to a boil in a small saucepan and reduce it to a 1/4 cup. Remove it from the heat and let it cool completely before you add it to the buttercream. 

3. Combine the butter and cream cheese in a mixer at medium speed with a whisk attachment until it is light and fluffy. Add 3 cups of confectioners sugar and continues whipping. Then add in 3 more cups of the powdered sugar. Add the cooled, reduced rum mixture and rum extract. Continue adding the powdered sugar until you achieve the texture and flavor you desire. The thicker, the easier to pipe and mold. 

Cupcakes:

1. Preheat the oven to 350 degrees. Whisk the flour, baking powder, baking soda, salt, 1 1/2 cups cane sugar, cinnamon, allspice, and nutmeg together. You can use a sifter to make the mix even lighter. In a separate bowl, whisk the melted butter (cooled slightly), buttermilk, oil, vanilla, rum extract, and yolks in a medium sized bowl. 

2. In the mixer with a whisk attachment, beat the eggs until they they are light and fluffy. Add in 1/4 cup of cane sugar and beat again until stiff peaks form. Set the egg whites aside. 

3. In a separate mixer bowl (or clean out the egg white bowl), add the flour mixture. Gradually add in the butter mix, while stirring at medium-low speed. 

4. Using a spatula, fold in the egg white mix. You will notice a drastic change in texture. Then fold in the cooled raisins. Spoon them into cupcake tins with liners. Fill the cupcakes 3/4 full and bake for about 10 minutes or until a toothpick comes out clean. 

5. Frost with the butter cream!

Rum Raisin Cupcake Steps

 

They came out fantastic! There are definitely a few steps to make these, but it’s worth it!

 

What is the craziest flavor of cupcake you have made?

Very Blueberry Cupcakes with Blueberry Frosting

This weekend I wanted to take advantage of the opportunity to make some more cupcakes and after tossing around a few ideas for my dad, I settled on some blueberry cupcakes. There were a few other ideas that I will just have to save for another date. 🙂

 

I love cupcakes and muffins that are just bursting with fruit, so I have a tendency to over do it a little when it comes to that. But that’s just me.

Blueberry Cupcakes

 

Ingredients

Cupcakes

1 2/3 Cups Cake Flour, Non Self Rising 2/3 Cup Sugar
1/4 Teaspoon Baking Soda 2 Eggs
1 Teaspoon Baking Powder 1 Teaspoon Vanilla
1/2 Teaspoon Salt 3/4 Cup Sour Cream
1 Stick of Unsalted Butter 1 1/4 Cup Fresh Blueberries

 

Topping

6 Tablespoons Sugar 1/4 Cup Brown Sugar
1 Teaspoon Cinnamon

 

Icing

1 1/4 Sticks Butter 8 Oz Cream Cheese, Room Temp
1/2 Teaspoon Vanilla 2 2/3 Cups Confectioner’s Sugar
1/4 Cup Jam, Blueberry

 

Directions:

1. Mix together the topping. Set aside.

2. Preheat the oven to 375. Sift together the flour, baking soda, baking powder and salt. Then, in a mixer, beat together the butter and sugar until pale and fluffy. Add in the eggs 1 at a time, and then add in the vanilla. Reduce the speed to low and in 3 separate batches, add in the flour mixture while alternating with the sour cream. Lastly, fold in the blueberries.

3. Divide the batter among the cupcake cups. Sprinkle on the topping and bake for about 20 minutes, or until a toothpick comes out clean.

4. For the icing, beat together the butter and cream cheese until pale and fluffy. Reduce the speed to low and gradually add the vanilla and confectioner’s sugar. Raise the speed for 1 minute. Add the jam on top and immediately spoon it into the pastry bag. Do not stir it. When the cupcakes are completely cool, ice your cupcakes.

Blueberry Cupcakes 2

 

You could easily just skip the icing and make these as muffins. The cake portion really isn’t that sweet and the topping adds a nice little sweet layer.

Now for a giggle. While I was making these cupcakes, my sister and I were trying to make homemade snickers ice cream bars. Great in theory. But execution wise, epic fail.

IMG_3192

 

Check out the recipe here if you want to give them a try…or just look at what we were ATTEMPTING to create. I have to say….they tasted GREAT, but they were exacting easy to eat.

One day, we will try this guy again.

 

Cupcake Decorating

This past month or so, I’ve been on a little kick of decorating cupcakes with a little pizazz. My sister Maggie’s birthday was this past month and I wanted to take advantage of my spurt of creativity and make her something a little different. When I was trying to come up with an idea for her, the only thing that came to mind was pugs. Maggie loves EVERYTHING PUG.

When it came to the fondant situation, I decided to make my own based upon watching someone about a year and a half ago make some for a wedding cake. It just seemed easy enough. Right?? If you buy fondant in the store, it can get quite expensive and I did need a few different colors. Well, after about 4 or 5 hours of mixing fondant, playing with colors, cutting out a million different shapes and playing around a bit, I had 6 pug cupcakes. Six. Which was the original plan, because I thought have 6 cupcakes with just some green grass would be balance out the plate.

Pug Cupcake Collage

 

For my first adventure into SERIOUS cupcake decorating, I would say they came out pretty well. I definitely took a few notes on what would have make this project a little easier and will make sure I have everything I need the next time a doggie cupcake needs baking. And Maggie loved them.

IMG_1351

 

The second cupcake that I wanted to do was for Christmas. I really wanted to make something that was more simple and easy. Chocolate shapes. For this one, I topped them off with my own buttercream frosting and went to work on drawing with melted chocolate on wax paper. This wasn’t as easy as I anticipated. In my mind, tracing cookie cutter shapes would have been an easy way to get a nice shape. NOPE. Epic fail. Instead, I ended up free handing them, which I don’t think came out bad at all. I also used shaved coconut flakes on several to make a snow effect.

Christmas Cupcake Collage

 

Just the beginning, but I think a good start!