S’more Cupcakes

10 Aug

Happy National S’mores day everyone!!!

In honor of this wonderful day, I have baked up some yummy S’more Cupcakes with marshmallow frosting.

I know I might seem pretty impressive knowing today is S’mores day, but I have to be honest, I had no clue up until 4hours ago.  And for some reason I feel so compelled to honor this day to the fullest.  Maybe it is because of old memories sitting on the beach with a bonfire and using tree limbs as pokers trying to see who can get their marshmallow the most charred without setting it on fire (I was pretty much the master as that, not to toot my own horn).  Or, because this gives me an excuse to eat as many graham crackers as I want to today and feel guilt free.  I mean come on, it is a holiday!!!

Nonetheless, I am celebrating this day with full force!!  I even set up an Etsy Treasury that is nothing but S’mores!  Check it out…You will be pleased and you don’t have to be a member to check it out.

My version of S’more cupcakes are a graham cracker bottom, chocolate cupcake batter and marshmallow frosting.  I really was trying to create the yummiest yet simplest way to have S’mores without the campfire.

Let’s get down to the good stuff, the recipe!!

Equipment you will need

  • Standard 12 cup cupcake pan
  • 12 cupcake liners
  • Measuring cups
  • Measuring spoons
  • Mixer
  • Whisk
  • Bowls

S’more Cupcakes

Makes 12 standard sized cupcakes

Graham Cracker Mixture

  • 1 ½ cups graham cracker crumbs, I used a food processor to make fine crumbs.
  • 5 tablespoon melted butter
  • 55 semi sweet chocolate chip morsels

Line your cupcake pan with 12 cupcake liners and pre-heat your oven to good old 350 degrees!

Combine the crumbs and melted butter together in a small bowl until the graham crackers are completely moistened with butter.

Place about 1 tablespoon worth of your graham cracker mixture in each cupcake liner.  Flatten the graham cracker ball and spread out to fill the bottom, I used my fingers but you can also use the bottom of a glass.

Bake for about 5 minutes and remove from the oven.

Add 5 chocolate chip morsels to each cupcake liner.

Make Chocolate Cupcake Batter.

Regular Chocolate Cupcakes (this is my go to chocolate recipe, works great in everything)

Adapted from America’s Test Kitchen
  • 3 ounces milk chocolate, chopped finely, these come in a box of 1 ounce squares found in the baking aisle
  • 1/3 cup Dutch processed cocoa
  • ¾ cup hot unflavored coffee (instant coffee works too)
  • ¾ cup bread flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • ½ baking soda
  • 6 tablespoon vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoon white vinegar
  • 1 teaspoon vanilla extract

Place the chopped up chocolate and cocoa powder in a medium bowl.  Pour the hot coffee over the mixture and whisk until smooth.  Put it in the refrigerator to let it completely cool, I’d say about 20 minutes.  In a smaller bowl, whisk together the flour, sugar, salt, and baking soda.  Set this aside.

When ready, take out the chocolate mixture and whisk in the oil, eggs, vinegar, and vanilla until smooth.  Add the flour mixture and which until just smooth.  Try not to over mix.

Now, add the chocolate cupcake batter evenly to the cups, the liners should not be filled more than ¾ full of they will overflow while baking.  Baker for 15-25minutes or until a toothpick inserted in the center comes out clean.  Cool for about 10 minutes in the pan and then cool completely on a wire rack.

Marshmallow Frosting

To make things a lot faster, I decided to make semi homemade marshmallow frosting, but I usually make it from scratch.

  • 1 jar marshmallow crème, 7-8 ounces
  • 1/3 cup butter, room temperature
  • 2 cup powdered sugar
  • 1 ½ teaspoon milk, any kind

Place the marshmallow jar in the microwave on high for 20 seconds; remember to take of the lid and foil!

In a large bowl, beat the marshmallow crème, butter, and powdered sugar on medium-low speed until smooth and well blended.  This should take about 3 minutes.  Slowly add ½ teaspoon milk at a time until you get the desired consistency.  If your cupcakes are cooled by now, frosted them how you want and top the cupcake with crumbs of graham cracker, a piece of chocolate, or whatever you want!

Now…Eat up and have a wonderful day!!!!

And remember, a cupcake WILL always help!

~Linnie

Ice Cream Cone Cupcakes

5 Aug

Need I really say more?  Of course I will even though!!

Now, I know this idea is EVERYWHERE on the internet, but the secret truth is there is no ONE way to create this & you can use any kind of cupcake batter you desire to.   To me, that makes this project even more fun!!!

In my ice cream cone cupcakes I made a homemade confetti cupcake batter, a classic creamy buttercream frosting, and topped it with jimmie sprinkles!  Instead of cupcake liners, I used the ice cream cone (yes, I baked the cone with the batter inside).  You can use any ice cream cone: waffle cones or sugar cones works equally as well!

Instead of me going on and on about my adventures of creating these I thought I would just share with you the step by step of making these fun cupcakes!

Ice Cream Cone Cupcakes

Recipe yields 12 ice cream cone cupcakes

White Confetti Cupcakes

White cupcake adapted from Krystina Castella

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs, seperated, room temperature

1  teaspoon vanilla extract

1 1/2 cup all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk (any kind), room temperature

1/8 teaspoon cream of tartar

Shy 1/4 cup of rainbow jimmie sprinkles

  1. In a medium bowl, combine the flour, baking powder, and salt.  DO NOT COMBINE CREAM OF TARTAR.
  2. In your standing mixer with a very clean whisking attachment beat the egg whites on high speed until foamy.  With the mixer still on high, add the cream of tartar and continue beating until a stiff peak forms (for an explanation of what a stiff peak is click of the link).  with a rubber spatula, carefully transfer into a small bowl to later use.  Try not to mix it and make it un-foamy.
  3. After washing out your mixing bowl, beat the butter on medium speed until soft, about 2 mins.  With the mixer still on, add the sugar until light and fluffy, about 3 mins.  Add the egg yolks one at a time, beating after each addition.  Add the vanilla and beat until combined.
  4. With the mixer now on low, alternately add the flour mixture in thirds and the milk in half, starting and ending with flour.  Mix until just combined.
  5. Now, turn of the mixer and with a rubber spatula, stir in a little of the egg whites mixture into the batter to lighten it, then fold in the remaining white AND sprinkles until combined.  Do not overmix.

For the set up of the ice cream cone cupcakes

12 flat bottom medium ice cream cones

Confetti cupcakes batter

Vanilla Buttercream (recipe below)

Rainbow Jimmie Sprinkles

  1. Preheat the oven to 350 degrees.  Place ice cream cones upright in a standard cupcake pan.  Using a large  ice cream scoop, add 1 scoop of confetti batter into each cone, be careful to not fill the entire cone.
  2. Carefully place pan in your oven and bake for 20-25 mins, or until a toothpick inserted comes out clean.
  3. As the cupcakes are cooling, make the frosting.  Please allow Cupcakes to cool completely before frosting them, about 1 hour.
  4. Frost tops of ice cream cone cupcakes.  I used an extra large open star piping tip and a piping bag to make my swirls. And then top with more jimmie sprinkles!!!!
  5. Now..the best part…Eating them!!!!!!!!!! Enjoy

Creamy Vanilla Buttercream Frosting

1 cup unsalted butter, room temperature

4 cups of powdered sugar, doesn’t have to be pre-sifted

3 tablespoon milk, any kind and room temperature

1 1/2 teaspoon vanilla etract

  1. In a standing mixer, beat the butter and vanilla until smooth, about 2 mins
  2. Slowly add 2 cups of powdered sugar
  3. Add milk and mix until smooth
  4. Add the rest of the powdered sugar slowly until the desired thickness is achieved.

And remember, a cupcake WILL always help!

~Linnie

Cupcake Street Fair

26 Jul


Ok, well it wasn’t REALLY a cupcake street fair, but I was handing out my cupcakes at the street fair!  Street fairs are huge in Portland, especially during the summer.  It seems like there are at least 2 street fairs going on each weekend in sunny Portland Oregon, and don’t get me started on all the Farmer’s Markets going on everyday! Please don’t think I am not a fan of these events, I love them actually! I just think everything should be in moderation and I mean, how am I suppose to be at every one!?

I decided that I was going to only sell one type of cupcake, I just thought it would be easier to keep track of and simpler is sometimes I usually make  better, right?

Before when I have done street fairs, I usually just put the cupcakes on display on a cake platter and transfer them into boxes when they are sold.

Typical Cupcake Display

Typical Cupcake Display

But, because I was only selling one kind of cupcake I decided to individually pre-package the cupcakes and then just have them on display for the picking.

So, now what cupcakes did I make? Drum roll please……..ALMOND CHERRY CUPCAKES!!!!!! And the crowd goes wild!! Ok ok, well maybe you aren’t going wild and crazy, but the street fair walkers sure did!

Freshly frosted and decorated

These cupcakes were made with pure almond extract and sweet & sugary maraschino cherry juice.  The cherry juice gave the cupcake and  frosting its color so food coloring was not needed (and that is always an added bonus since food color is SO artificial).  I used a almond & cherry buttercream frosting for the cupcakes and topped each one with a whole maraschino cherry with stem.  I do think, if I were to make these again I would also put some shaved almonds on top to add some texture….Doesn’t that just sound extra yummy?!

The cupcakes were super fun to make and it was a blast seeing all of the little kids running up to my booth just drooling over the goodies!  My favorite was when a little boy was so distracted by the treats that he walked right into someone walking the other way! It was so adorable.  I love seeing people SO happy about cupcakes.

The only downside of the whole day was that I had to toss about 8 cupcakes because they melted just a little too fast for my liking.  It got to be above 80 degrees and I was parked right under the sun with NO shade at all!!!  I kept half in a cooler with ice but that didn’t seem to keep them stiff and perky as I hoped.  I am going to have to do some more research on how to keep my cupcakes looking sharp even in the hottest of temperatures.  ANY SUGGESTIONS?

Well, I better be signing off here…the day is not getting any younger and I have many more cupcakes adventure to..well..venture in!

And remember, a cupcake WILL always help!

~Linnie

Blueberry Cheesecake Cupcakes

19 Jul

I was looking through my refrigerator yesterday and ran into a container full of fresh blueberries.  Now, I am one of those weird people who doesn’t really like eating fruit alone, so I knew if I didn’t do something with these blueberries soon they would go bad and be a waste (and I just can’t let that happen).

So…..but better way than to make cupcakes out of these blueberries!!!!  But, instead of just making a basic blueberry cupcake with a buttercream frosting I decided to take it one step further and make a Cheesecake cupcake!!  Not just a mini cheesecake with a graham cracker crust, but a light and fluffy cupcake that TASTES like cheesecake!

Fresh out of the oven

I did a little online research to figure out how I could get the exact cheesecake taste inside the cupcake…And BAM it was created!!

Blueberry Cheesecake Cupcakes

For the topping I used a cream cheese frosting, but instead of a basic cream cheese frosting, I added more cream cheese and less sugar to make it taste more like cheesecake than frosting.  And of course, I had to garnish these beauties with fresh blueberries!!

These were super easy and quick to make, it even shocked me! I only used one bowl and one machine to whip up these babies!  And, to prove it to you all, here is the recipe!!

What tools you will need

An 11 cup food processor

Measuring cups

Cupcake Liners

Cupcake Pan

Oven

….yup, that’s it

Blueberry Cheesecake Cupcakes

Makes about 12 regular cupcakes

  • 1/2 cup of Salted Butter, softened
  • 1/4 cup of  Cream Cheese, at room temperature
  • 1/2 cup + 2 tbsp pf Granulated Sugar
  • 1 + 1/2 tsp pf Lemon Zest, finely grated
  • 2 Large Eggs, at room temperature
  • 1 cup of Self Raising Flour
  • 2 tbsp Milk, warmed for 10 seconds
  • 3/4 cup of Blueberries, fresh or frozen plus extra for garnishing the finished cupcake
Preheat your oven to 350°F and line a 12 standard cupcake pan with paper liners.

Place the butter, cream cheese, sugar, eggs, zest and flour into a food processor (no sifting needed..isn’t awesome?).
Process your ingredients for about 10-15 seconds. Scrape down the sides of the bowl and process again for 10 seconds or until you can tell all of the butter is mixed in.

Pour in the warmed milk and pulse until combined (about 4-6 pulses).

Fill the liners a little less than 1/2 way full, you need the room of the blueberries and the remember that self rising flour DOES rise!

Top each uncooked cupcake with about 3-4 blueberries and try to keep them more in the middle then on the outer of the cupcake.
Bake for 17-25  minutes or until a skewer inserted into the center comes out clean.
Place cupcakes on a cooling rack right away and let cool completely before frosting.

My one bowl with cupcake batter in it

Cheesecake Frosting
  • 1/2 cup of cream cheese, room temperature
  • 1/4 of butter, room temperature
  • 1 + 1/2 cup of confectioner’s sugar
  • 1 tsp of lemon juice
In the same food processor (but cleaned) throw in the cream cheese, butter, lemon juice, and half of the sugar and process for about 10 seconds (or until combined).  Add the other half of the sugar and pulse until combine and mixed….DONE!
Now frost your cooled cupcakes however you like, I am in love with my large open star piper and I use it for regular and mini.  But, you can use a knife, ice cream scoop, piping bags…ANYTHING! And do not forget to top your cupcakes with even more blueberries!!
And remember, a cupcake WILL always help!
~Linnie

And more Raspberry Lemonade Talk

18 Jul

Ok ok, so I am a little obsessed with these cupcakes…Well, I should say customers are obsessed! For the past week all I have been getting orders for are these cupcakes! It is indeed very flattering, but come on people, let’s mix it up a bit- I do make over 40 different kinds of cupcakes and they are all oh so wonderful as well 🙂

Cupcake Order. YUM!

But, because I do LOVE my fans and customers I have put them on my Etsy page for sale!!!

And…here is the link: Raspberry Lemonade Cupcakes

A Remember, a Cupcake WILL Always help!

 

 

 

Raspberry Lemonade Cupcakes

13 Jul

Yesterday I got a phone call asking for 60 mini Raspberry Lemonade cupcakes that they tried last weekend!! To make this situation even better the order is from a BBQ place in my home town!!! Reo’s Ribs is known for their southern tasting BBQ and to top it off…it is co-owned by Snoop Dogg’s uncle!!!! Now, I’m not much a rape enthusiast..but I mean, come on who wouldn’t get excited about that?

This morning I woke up bright and early (5am!!) and got started.  I got my butter, eggs, and milk out to let get to room temperature.  As I was mixing up my dry ingredients I realized I had no lemons!!!! And you can’t make lemonade without lemons.  Just go to the store you are probably thinking…oh but remember it is 5am and what store is open?  None, none at all.  So, now I had to sit and wait until 7am when Safeway opened.  Humph :-/

So, as I waited I internet surfed…because, I mean what else is there to do at 5am.  I have now become obsessed with this adorable blog: Bake It Pretty. I want to so bad fly to North Carolina and see their actual shop!!!

Ok, 7am finally came around and I was able to run into the store and race home and start baking.

Cupcakes Mixing

Raspberry Lemonade Batter

These cupcakes turned out wonderful, the top of the cupcake is kind of chewy because of the raspberry syrup and so light and fluffy to chomp into..The cake itself is made with both fresh lemons and raspberry syrup whereas the frosting is just a light flavored raspberry creamy frosting.

Raspberry Lemonade Cupcakes

And now they are packaged and ready to be sold at Roe’s Ribs so they can be eaten by everyone!! I hope the public enjoys them and I can make for for Reo!!!

Final Product

RPGSB9SBA8SY

Cupcakes!

11 Jul

After a HUGE side step from cupcakes which lead me to mass confusion and a whole lot of finding myself I am back and so ready to start baking, blogging, and selling all things cupcakes!!!!

To start things off on the right foot (or left depending on your dominate foot), I was the featured artist this weekend at s wonderfuly adorable boutique in Portland Oregon called Stella’s on 21st !!!  It is such a wonderful store to find pretty much anything bright, fun, whimsical, and LOCAL.

Robyn Craig, the owner, contacted me and asked for me to bake up a wide selection of mini cupcakes so I could pass them out and hopefully get the word out on my cupcake shop.  She is most defiantly my most supportive and best customer I have yet!  She seems to be always ordering cupcakes, even if there is no real holiday or event coming up.  I also threw in 2 gift certificates for my etsy shop into their cupcake themed raffle!! I can’t wait to hear who the winners are 🙂

Because it was a HUGE summer event at Stella’s I naturally picked out summer themed cupcakes….Which meant, fruit fruit and more fruit!!!

Now, to the good stuff…What did I have on display? Drum roll please……..

Mini Upside Down Pineapple Cupcakes with Mango Whipped Cream

Upside Down Pineapple

Mini Raspberry Lemonade Cupcakes with Raspberry Buttercream Frosting

Raspberry Lemonade

Mini Orange Dreamsicle Cupcakes with Orange & Vanilla Cream Cheese Frosting

Orange Dreamsicle

I had such a blast handing out the cupcakes!! More than once (and I mean WAY more) people wouldn’t believe me when I said they were real!! Customers kept thinking they were soaps or candles because,and I quote, “They look TOO perfect!” What a wonderful feeling that was.

Cupcake Display

I really do feel this was the best and only way to get my wheels a turning again on my adventures of a Physical Therapy student turned Cupcake Baker!! And I hope you all enjoy reading about it!!

And remember, a Cupcake Will Always Help!

~Linnie

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