Tag Archives: homemade

Lemon Cupcakes

2 Sep

Yesterday it was FINALLY cold enough where I could bake some cupcakes without having to worry about the dreaded heat melting or altering my cupcakes and frosting.  I do have to say, that is the one thing I did NOT take into account when I started my cupcake adventures.  But, luckily for me, Portland only has 6 week long heat spells so that is the time I just crank out the idea book and get ready for cooler weather.

I recently befriended this really cool guy on Twitter, he lives in India currently and is a food blogger himself! Nikhil Merchant.  We didn’t just meet because Twitter recommended we follow each other, we met because I was holding a Twitter contest and one of my followers Retweeted the information.  Now, for some reason, he could not find me on the system! So I kept getting this tweets about how “@CupcakeLinnie does not exist” Now that was no good so I kept replaying about how I do exist and FINALLY after 20 minutes or so we got it to work! As a thank you for trying so hard to follow me on Twitter, I told him I would send him so free cupcakes (now, this was BEFORE I knew he lived in India).  He fell in love with my Vodka Infused Lemon Drop Cupcakes, but sadly I could not sendthem to him becasue of the distance.  Luckily, he has family in the states and because I ship all over the county anyways, I knew I could complete that task!

And what perfect time too! His cousin is going off to her first year of college and just LOVE LOVE LOVES cupcakes!!! His whole family actually adores them, and Nikhil even sent me a sweet message about the memories of his Aunt, Uncle and Cousin forcing him to frost cupcakes.  With permission from him, here is what he wrote me:

My Cousin is a crazy cupcake fanatic I remember when I was in USA staying with them couple of years ago, she would make me frost cupcakes with her… haha (once she even got Louis Vuitton cupcakes made) … and my Aunt is a gem, loves food and the fine things in life, as for my uncle – crazy guy but super fun!
These cupcakes are a super light and moist lemon cupcake made with yogurt instead of milk (this helps it be way more moist) and a little less butter than most cupcakes (to help with the lightness) and after the cupcakes are baked, while still hot, brushed with real citrus vodka.  The buttercream frosting is a basic lemon buttercream but instead of milk, I replaced it with, yup you guessed it, VODKA!
Vodka Infused Lemon Cupcakes
I hope that they are as happy to recive and eat these Lemon cupcakes as much as I was excited to bake them and ship them off.
And remember, a cupcake WILL always help!
~Linnie

Cupcake in a Mug

25 Aug

Linnie with Cupcake in a mug

For the past three weeks I have had this 5 minute single serving cupcake recipe in my ‘to do’ list and last night was the night to make it happen! It was way too hot to bake but everyone in the house was jonesing for something sweet and delicious!  And because I have put myself on a NO ICE CREAM diet (which was the worst idea ever), I pulled this baby out!

This recipe is originally called, “Cake in a Mug” but because this blog is all about cupcakes, I just had to make it “Cupcake in a Mug” 🙂

There were mainly only chocolate 5 minute cake recipes and I just don’t crave chocolate ever, so my search for a vanilla cake in a mug took some time.  But, alas I found one and after some modification, I do think it is pretty yummy for something that came out of a microwave.

I hope my modifications to this recipe hold true to your adventures into baking.  Let me know how it goes!

Equipment for Cupcake in a Mug

Cupcake In a Mug Ingredients

  • Coffee mug (any size over 6 oz works wonders)
  • A fork
  • Measuring spoons
  • Microwave

Cupcake in a Mug Recipe

Recipe Adapted from The Ultimate Cake-In-A-Cup

Makes 1 large cupcake, and if you are feeling generous it can be easily shared but not necessary.

  • 4 tablespoon Self Rising Flour
  • 4 tablespoon Granulated Sugar
  • 1 egg, doesn’t have to be at room temperature
  • 3 tablespoon Milk, any percent will do
  • 3 tablespoon Oil, vegetable or canola
  • ¼ teaspoon Vanilla extract

Before adding anything to your mug, spray a little baking oil around it so the cupcake can easily slide out. This part is not necessary but just makes life easier.

cupcake in a mug

In the mug, add the flour and sugar first.  Then crack the egg on top of the dry ingredients.  Add the milk, oil and vanilla.  Now…Mix it with a fork until there are little to no clumps.

Cupcake in a mug mixing

Pop it in the microwave for 2.5-3.5 minutes depending on the power of your microwave.  Now, I have a sad little microwave I have had since my college years so mine took 4 minutes to cook, but you can always stop at 2.5 minutes and do the toothpick check!

Let the cupcake sit in the mug for 2 minutes and then slide out into a plate.  If the cupcake is a little stuck to the mug just wiggle it out with that fork of yours.

This recipe can be made into a Chocolate Cupcake in a Mug by just adding 2 tablespoon of coca powder to the flour.

 Now, because my boyfriend loves chocolate and I do not, we compromised with having the cupcake being vanilla and the frosting being chocolate.  We used a very basic chocolate frosting.

 Chocolate Icing Recipe

cupcake in a mug chocolate icing

Recipe Adapted from The Ultimate Cake-In-A-Cup

  •  2 tablespoon confectioner’s sugar
  • 1 teaspoon cocoa powder
  • 1 teaspoon milk

Take that mug you just had your cupcake in and add all of the ingredients!  Now mix that all up with that fork you used.  Mix until smooth.  You can add more milk until you get your desired consistency.  My boyfriend likes his more like a pudding so we used less milk.  Drizzle over the cupcake or however you want to garnish.

cupcake in a mug final product

Now…the best part EATING IT!!!!!!

cupcake in a mug

I promise you, it takes longer to read my blog post than it does to make the cupcake in a mug!

Next time I think I will try putting cinnamon into the batter or maybe so red hots! The possibilities are endless!  What would you add into your Cupcake in a Mug?

 And remember, a cupcake WILL always help!

~Linnie

Orange Creamsicle Cupcakes

14 Aug

Happy National Creamsicle Day

It seems like every day there is a food that we Americans are honoring, and you know what? I am so okay with that! Earlier this week it was National S’mores Day and today is National Creamsicle Day!! I love creamsicles…I mean, I love and adore S’mores but OMG I am seriously IN LOVE with the vanilla orange mixture of creamsicles.

My favorite memory is when I was younger at summer birthday parties playing in the hot sun and then just when I thought I was going to pass out of heat, the adults would whip out the little individual plastic scalloped containers full of orange and vanilla ice cream.  You know, the one’s with the wooden double sided spoons…I am craving one right now!

Instead of just going to the store and buying a bag full of these little ice cream containers (and eating them ALL) I just had to make creamsicle cupcakes!! What could be better than cupcakes that TASTE like ice cream and WON’T melt?!? Ummmm….nothing.

Before trying to actually bake these cupcakes, I looked at several Creamsicle cupcake recipes and after my research, I created my own recipe.  So please, if you are to re-blog this recipe please link me  🙂

To make the cupcakes and frosting to taste like orange I used orange flavored Jell-o powder and to make the vanilla more cream tasting I used a cream cheese frosting I added more vanilla extract than normal and used pure vanilla extract.

These cupcakes are pretty easy to make and the taste of them seems like you spent hours slaving in the kitchen!

Equipment you will need

  • Electric mixer
  • Whisk
  • 2 standard 12 cupcake pan
  • 24 standard cupcake liners
  • Measuring cups
  • Measuring Spoons
  • Mixing bowls
  • 2 piping bags (or ziplock bags)

Creamsicle Cupcakes

Makes about 24 standard cupcakes

Orange Cream Cupcakes

  •  3 ounce package orange flavored Jell-o powder
  • 4 serving size package cream cheese instant pudding mix
  • 2 ½ cup all purpose flour
  • ½ teaspoon salt
  • 1 ½ teaspoon baking powder
  • 2 cup granulated sugar
  • ¾ cup vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1 ¼ cup orange juice

Preheat your oven to 350 degrees.  Line the 24 standard cupcake cups with liners.  Right away, set aside 2 teaspoons of the Jell-o powder to use for the cream cheese frosting.

In a medium bowl, whisk together the flour, salt, baking powder, instant cheesecake powder, and the rest of the Jell-o powder.

In a large bowl whisk together the oil and sugar until smooth and combined.  Add each egg one at a time, combing completely between each egg.  Add the vanilla and mix until combined.  Add the orange juice and slowly mix into batter (it might splatter everywhere if you whisk too hard).  Now, add the flour mixture and mix until just combined and smooth.

Evenly pour the batter into the cupcakes cups, filling each about 2/3 full.  Bake for 18-22 minutes or until a toothpick inserted in the center of the middle cupcake come out clean.  Cool the cupcakes in the baking pan for 5 minutes and then transfer cupcakes to a wire rack to let cool completely, about 1-2 hours.

Creamsicle Cream Cheese Frosting

  • 2 teaspoon orange flavored Jell-o powder
  • 10 tablespoon unsalted butter , room temperature
  • 8 ounces cream cheese, softened
  • 2 teaspoon vanilla extract
  • 4-5 cup powdered sugar

In a large bowl, using an electric mixer on low, beat the butter, cream cheese, and 1 ½ teaspoon vanilla until mixed completely and smooth, takes about 2 minutes.  Add 4 cups of powdered sugar, mixing on low-medium speed until smooth, about 2 minute.  Add more powdered sugar until you get desired consistency.

Place 1 cup of the original cream cheese frosting in a spate bowl and beat in the remaining ½ teaspoon of vanilla extract.  To the remaining cream cheese frosting add the reserved orange flavored Jell-o powder and beat until combined.

In one of the piping or ziplock bags, pour in the orange flavored cream cheese frosting and in the other piping or ziplock bag pour in the vanilla flavored cream cheese frosting.  Snip off about 1/2 inch of the corner of the orange flavored cream cheese frosting and pipe the frosting on each cupcake to cover the top.  Now snip off ¼ inch of the corner of the vanilla flavored cream cheese frosting and pipe a small blob on top of each cupcake.

Now it is time to get down and eat your creations!! Have a wonderful National Creamsicle Day and celebrate to the fullest!!!

Alright, so I know that there are people in this world that just love cupcakes and hate to bake!  All you non baking creatures out there are in LUCK! Instead of convincing a loved one to make them for you, you can go to my ETSY Shop and get them sent directly to your door! Your package will come with a collection of unfrosted cupcakes, both types of frosting on the side and directions on how to decorate.  That easy!!  To honor this day, you can now get 10% your order, just type in OJCream at checkout.

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’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

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

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