Tag Archives: Cupcake Blog

Jell-O Poke Cupcakes

29 Aug Poke Cupcakes

I made these cupcakes about a year ago and sadly I was not capturing my cupcake adventures then so I do not have any of my own personal pictures, but thankfully other people in this world were more on top of it than me and I have been able to snag (with permission) there pictures to make this blog post a little more fun. Remember, when posting pictures from other websites, it is not only the legal but the nice thing to do ūüôā

Poke Cupcakes

Picture courtesy of meandmypinkmixer.com

One of my favorite fellow baking bloggers Mike’s Baking¬†recently made a grape flavored poke cake for his husband’s birthday but he blogged about how it did not turn out they way he wanted it to and that the jello mixture just seeped into the whole cake. ¬†Now even though I bet it tasted wonderful, the look of it was not what he desired. ¬†I saw this and knew I needed to help a fellow baker out and all other bakers in the world with this problem.

Before writing a post about Poke Cake, (or cupcakes really because I mean this IS a cupcake blog) I did a little internet searching for similar recipes and found that most just say to use a boxed white cake mix.  YUCK! I understand why they are out there, but whenever possible I beg of you all to bake from scratch, it is worth the time/money and you are eliminating the artificial ingredients that are packed into boxed cake mixes so you can put them in the jello we are about to use.

Okay, now that I have gotten off my soap box, let us get down to the good part…The Poke Cupcake Recipe…Unlike most white cake recipes, this one does NOT call for beating the egg whites into a stiff peak and then incorporating the mat the last second, this allows the cake to be a little denser so the jello syrup wont bleed into the whole cupcake/cake.

This recipe can also be made into a Poke Cake using a 13 x 19 inch baking pan and altering the baking time to 35 minutes.

Equipment for Jello Poke Cupcakes

  • 2 Standard 12 cup cupcake pans, or 1 used twice
  • Cupcake Liners
  • Cookie sheet (this will be explained later)
  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Spatula
  • Wooden Skewer
  • Small Sauce Pan
  • Electric mixer

Jello Poke Cupcakes

White Cake Adapted from America’s Test Kitchen¬†

Recipe Yields 24 standard cupcakes or 1 13×19 inch sheet cake

White Cupcake Ingredients

  • 2 1/4 cup all purpose flour
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup 2% milk, room temperature
  • 2 tablespoon vanilla extract
  • 6 large egg whites, room temperature
  • 12 tablespoon unsalted butter, softened
  • 1 3/4 cup granulated sugar

Preheat the oven to 350 degrees and line your cupcake pan with cupcake liners.  In a medium bowl, whisk together the flour, baking powder, and salt.  in another medium bowl, whisk together the milk, vanilla, and egg whites.  Set both bowls to the side.

In a large bowl, beat the butter and sugar together with an electric mixer on medium/high speed until light and fluffy, 3-6 minutes (walk away from it and do something else, check the oven, wash your hands, play with your kids, “a watched pot never boils” and that goes with making butter fluffy). ¬†Reduce the mixer speed to low and beat in 1/3 of the flour mixture, followed by 1/2 of the milk mixture. ¬†Repeat until milk is gone and end with the last of your flour mixture. ¬†Beat until JUST¬†incorporated.

Take your rubber spatula from your equipment check list and give the batter a final stir to make sure it is thorughly combined. ¬†Evenly divide the batter into your cupcake pans. ¬†I use a Standard ice cream scoop and it seems to be just about right and then you have universal cupcakes. ¬†Bake the cupcakes until a toothpick inserted in a few cupcakes comes out pretty clean and the top of the cupcakes are very brown. ¬†Don’t worry, that does not mean you burnt them. ¬†About 22-25 mins, rotate the cupcakes halfway thought baking. ¬†Let the cupcakes cool completely in the pan before adding the syrup.¬† This takes about 2 hours.

While the cupcakes are cooling, this is the perfect time to clean up your mess in the kitchen, clean some dishes and prep for making the Jell-O syrup.  With about 30 minutes before you are wanting to put the Jell-O on the poke cupcakes, start making the Jell-O.

Jello-O Syrup Ingredients

  • 3 ounce package of Jell-O, any flavor
  • 1 cup boiling water

Before we begin with the Jell-O syrup I have to say ,I usually make my own syrup from fresh fruits but because my blog keeps deleting itself when I am almost done, I have decided to do the shortcut way.  This way is twice as fast and just as good, I promise!

Boil your water in a small sauce pan over medium/high heat, about 10 minutes.  When just starting to boil, take off the heat and whisk in the Jell-O powder until completely dissolved.  Transfer the mixture into a heat safe bowl and let it get to room temperature, about 20 minutes.  This last step is where I differ from most Poke Cupcake Recipes, and it is well worth it.  If the syrup is too hot and runny it will soak through the WHOLE cupcake or cake and that is no good.

During the cooling period, transfer all the cupcakes to a baking sheet.  This will help keep everything clean when filling the cupcakes with syrup later. Poke 3-6 holes into each cooled cupcake using a wood skewer.  Try not to poke all the way through to the bottom of the cupcakes but do twist the skewer a bit to enlarge to the holes.

Jello Poke Cupcakes

Picture courtesy of Zuppa.com

Pour the cooled Jell-O in a plastic squeeze bottle and slowly pour the syrup into each hole of the cupcakes.  Remember, it is better to put less in at first than too much.  You can always add but never can take out.  Once all the holes are filled, loosely cover the cupcakes with plastic wrap and store them in the refrigerator for 2-3 hours, to let the Jell-O set.

If you are making a Poke Cake, No need to transfer the cake to a new pan, poke 50 holes in the cake, and pour the syrup evenly across the whole cake: do not spread it for that will make for a soggy cake.

Whipped Cream Topping

  • 2 cups heavy cream, chilled
  • 2 tablespoon granulated sugar

Before serving, whip the chilled cream and sugar together with an electric mixer on medium/high speed until a soft peak forms and top each cupcake after the Jell-O has set.

Jello Poke Cupcakes

Picture courtesy of Zuppa.com

Once the it is set and decorated you should have a lovely poke cupcake with colorful lines running right through it!  Now it is time to enjoy your yummy goodness! Please, let me know how your poke cupcakes turned out, I really would love to know. Also let me know what flavor you used for your Jell-O.

And remember, a cupcake WILL always help!

~Linnie

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Too Big Not to Tell

16 Aug

So, if you all haven’t noticed by now, I just LOVE LOVE LOVE food holidays!! I think it is¬†because¬†it gives me an excuse to bake and try new cupcake recipes. ¬†But hey, that’s ok in my books. ¬†Well, today I came across yet another food holiday. ¬†But this one is BIGGER than big…I mean this is colossal!¬†

Between September 12 through September 18 in the year of 2011……..it is……..
Ok, well it is not America’s National Cupcake Week, it is actually¬†Britain’s..but I don’t discriminate a nations holiday just¬†because¬†it is not my nations. ¬†With that being said, I am not sure how I am going to celebrate this week but I know I am going to do something big..no scratch that…something HUGE!! ¬†


During that week, I am going to create a fun cupcake each day, post it, and then eat it!!! Muahaha….Don’t worry I will also provide recipes for them too. Now, ifyou have any ideas for me please let me know!!
Until then….
And remember, a cupcake WILL always help!
~Linnie


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‚Äômores!¬† Check it out…You will be pleased and you don‚Äôt 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 ¬Ĺ 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
  • ¬ĺ cup hot unflavored coffee (instant coffee works too)
  • ¬ĺ cup bread flour
  • ¬ĺ cup granulated sugar
  • ¬Ĺ teaspoon salt
  • ¬Ĺ 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 ¬ĺ 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 cr√®me, 7-8 ounces
  • 1/3 cup butter, room temperature
  • 2 cup powdered sugar
  • 1 ¬Ĺ 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 cr√®me, butter, and powdered sugar on medium-low speed until smooth and well blended.¬† This should take about 3 minutes.¬† Slowly add ¬Ĺ 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

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¬įF 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

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

Chocolate Chip Cookie Cupcake!

5 Apr

Chocolate Chip Cookie Cupcake!

Cupcake bakers throw this title around a lot; usually they tossed some chocolate chips in vanilla cupcake batter OR they made chocolate chip cookie batter and used a muffin pan to shape them…Well, neither of those ways are used in these chocolate chip cookie cupcakes.

Craving Grandma’s chocolate chip cookies, but no Grandma in sight? Well, lucky for you these cupcakes are a great substitute!

These cupcakes are truly a crispy chocolate chip cookie of the outside and super soft and gooey on the inside!  What a delight!

First I baked up a cupcake batter that tastes exactly like chocolate chip cookie dough (minus the chocolate chips), and topped it with a chocolate chip vanilla mixture so when the cupcake is baked the mixture stays on top and is in the middle.  So, when you bite into the cupcake you are surprised with a soft gooey middle of chocolate chips.  If you like gooey chocolate chip cookies you are going to love love love these cupcakes!

Now just top in with either ice cream or a vanilla whipped cream and you have the perfect treat!

And remember, a cupcake WILL always help!

~Linnie

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