Tag Archives: twitter

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

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

%d bloggers like this: