Tuesday, October 1, 2013

Fireball Whisky Cupcakes

I just got done making a second batch of Fireball Whisky cupcakes. One of my work friends loves Fireball shots, tonight we are celebrating his birthday. 



I first tried making these cupcakes on Sunday. That box recipe only called for one cup of water, so I did a half of cup of water and half of cup of Fireball. They weren't very strong and I didn't add enough red food coloring. On the icing I kept adding the fireball by teaspoon, so it wasn't strong either.

For today's recipe I used a box of Pillsbury Moist Supreme: Classic White. Follow the recipe using three whole eggs. Instead of water use 3/4 cup of Fireball Whisky. I added lots of red food coloring. To make it more fun I folded in some red sprinkles in the batter. Once the batter is in the cups I covered the top with the red sprinkles. I only baked for 15 minutes (have a gas oven).

For the icing I followed my easy icing recipe.

1 stick of butter softened
1 TBSP of Vanilla
8oz of Cream Cheese
3 TBSP of Fireball Whisky
Red Food Coloring
4 Cups of Powdered Sugar

As I let the butter soften I let it sit in the tablespoon of vanilla, then mixed together. Add the 8oz of cream cheese until mixed together. Added two tablespoons of the whiskey, red food coloring, and 3 cups of powdered sugar. I then added another tablespoon of whiskey, more red food coloring and some more powdered sugar.


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Thursday, August 29, 2013

Amaretto Sour Cupcakes

I've reached a 1,000 views! So that made me finally motivated me to try an Amaretto Sour cupcake!



Cupcakes
Follow the instructions on the box except substitute (for water):
 3oz amaretto
 6oz sweet & sour cocktail mix
 1/2oz Sprite or 7up

& DO NOT ADD any water! 

*I put the timer on for 15 minutes (I have a gas oven), I tried the tooth pick test and they seemed done. I left them in for a few more minutes though.


Icing
1 stick unsalted butter (soft)
2 TBSP teaspoon sweet & sour mix
2 TBSP amaretto
4 cups confectioners sugar
1 TBSP heavy cream

*Mix butter, sweet & sour mix, and 1 TBSP amaretto on low
*Gradually add the confectioners sugar to you get the right consistency
*Add 1 TBSP heavy cream- mix on medium for amount a minute



*The cupcake themselves have a great amaretto sour taste, even the icing but I am trying to make the icing more workable. As pictured you see I just had to spread on. 

Saturday, July 20, 2013

Coconut Rum Cupcakes


Cupcakes
Follow the instructions on the box for the egg white recipe. Only use one cup of water and 1/3 cup of coconut rum. 

Icing
1 stick Unsalted Butter (soft)
1/2 teaspoon Vanilla
1 oz Milk
1 oz Malibu Rum
4 cups of Confectioners Sugar

*Mix soften butter and vanilla on low for one minute
*Continue mixing on low and add milk and rum
* Gradually add the confectioners sugar

TIP: to get butter soft I sit it out 2 hours before use

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Chocolate Champagne Cupcakes


I have a friend at work leaving us for ten months to participate in Net Ministries, so I asked her what kind of cupcakes she would like. She wanted chocolate, I added the Champagne because she likes drinking. A inside joke at work.  For the cupcakes follow the recipe on the box, except to use champagne instead of water. The extra dry gave it a bitter kick to the chocolate, so I wanted a simple but not plain icing. 

For the icing I kept with my stick of butter, one package of cream cheese, a teaspoon of vanilla, and regular box of powder sugar. I added lots of red food coloring and 4 tablespoons of maraschino cherry juice. For the best advice slowly add the cherry juice to your liking. It is still a work in progress, maybe next time I will only use half of the cream cheese. 


Cherry Cream Icing
1 Stick of butter
8 oz. cream cheese 
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 tablespoon maraschino cherry juice
4 cups powdered confectioners sugar (I ended up using a whole one pound box)
1 Tablespoon  heavy whipping cream 
Red Food Coloring 

*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add extract, maraschino cherry juice, and drops of coloring (I wanted it very red)
*Add powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)




Thursday, July 18, 2013

DYI Pastry Bag

Since I am just a beginner in baking and decorating I have no proper training on icing. I wanted to get fancier with my icing for my Strawberry Lemonade Cupcakes. I normally use a zip lock gallon bag and cut a corner and put a big dollop in the middle and flatten. This time I made a pastry bag using the zip lock and adding the tool to the corner. I stuck it inside and used clear packing tape to seal around! 


Tips: After you get all the air out of the bag, zip lock it, then fold about one inch and use packing tape. This way you won't have any icing leak out. 

Tip: Squeeze all icing to one size and tape the empty part of the bag for easy holding! 

Tuesday, July 16, 2013

Strawberry Lemonade Cupcakes




Strawberry Lemonade Cupcakes!

I was trying to get rid of the Strawberry Daiquiri Mix and what is better in the summer then Strawberry Lemonade?! Even our wedding cake interior flavor was strawberry lemonade! I followed the egg white recipe on the box. With one box, instead of water I used the strawberry daiquiri instead of the water. With the other box, instead of water I used lemonade and a teaspoon of lemon extract. To get some more yellow color I of course added yellow food gelatin. I filled the cupcakes about 3/4 full with the strawberry cake mix. Then I used a large spoon (not serving size) to top with the lemonade cake mix (See images below).  





This is how they turned out! I liked how the pink peaked through! 



I could not decide on what to do for the icing- stick with just strawberry or lemon? So I ended up going with both and making my own recipe! 

Strawberry Lemon Cream Icing Recipe
1 Stick of butter
8 oz. cream cheese 
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoon lemon extract  
1 1/2 teaspoon strawberry diaquari mix
4 cups powdered confectioners sugar (I ended up using a whole one pound box)
1 Tablespoon heavy cream, heavy whipping cream or milk
Hot Pink Food Coloring Gel


*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.

*Add extracts and drops of coloring (I didn't want to make it too pink)
*Add powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream 
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)



Tuesday, June 25, 2013

Watermelon Cupcakes Completed!

I experimented with Minute Maid Watermelon juice a few weeks ago (see Watermelon Cupcakes), but completed the ultimate batch a few days ago. I followed the recipe on the box except instead of using water I substituted the watermelon juice. The batter will stay a creamy white color, then scoop about a cup of batter into a small dish and set it to the side. I then added hot pink food coloring and silver thick sprinkles (at the time I was unable to find black thick sprinkles). See batter below! 


Then place batter into the baking cups. Once all batter is gone, filling almost 3/4 full, I went back to the batter I set aside. In my previous tries for the watermelon cupcakes I used bright green for the icing color. I felt like it was giving me a gross slim color. So, for the batter I used regular green.


With the green batter I placed a small spoonful of the green batter on top of the pink batter. 


Make sure you to use spoon to spread green all around top. Bake in the oven just as the directions say to. 


For the icing I was inspired from my pina colada recipe. 

8 oz. cream cheese (directly from fridge)
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 teaspoon lemon extract

Green food coloring
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, lemon extract, food coloring, and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)



The watermelon cupcake by itself doesn't have a lot of flavor, but adding that little bit of lemon extract to the cupcake really gives it a pop! I have also learned that the butter mixes better after being left out for two hours when room temperature is 75 degrees. 





Saturday, June 22, 2013

Strawberry Daiquiri


Strawberry Daiquiri Cupcakes: instead of water use the strawberry daiquiri mix. I didn't add any alcohol to this mix because they are for a baby shower. Finished project will be posted soon, still deciding what icing to make. 

Thursday, June 13, 2013

Pina Colada Cupcakes

Pina Colada!! Follow the directions on the box, except instead of water use 6 ounces of pineapple juice and 2 ounces of coconut rum!


For the icing I followed a recipe from: http://www.glorioustreats.com/2010/08/pina-colada-cupcakes-recipe.html. Since I was  taking them to work I didn't add the rum to the icing, instead used coconut extract. 

Coconut Cream Cheese Frosting
(this is just a slight variation on my Cream Cheese Frosting recipe, but I’ll add it to this page as well, so it’s easy to find)
8 oz. cream cheese (directly from fridge)
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)


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Wednesday, June 12, 2013

Watermelon Cupcakes



Watermelon Cupcakes!! Follow the directions on the box, except use the Minute Maid Watermelon juice instead of water. Add pink food color. After mixed add the sprinkles to act like the seeds!