Olympic Torch Cupcakes



In May, I was asked to make torch cupcakes for my friend's son's Olympic-themed birthday party.  I was both excited and daunted by the challenge.  They turned out great, though, and everyone really enjoyed them.

To make these yourself:

Start with filling ice cream cones with cupcake batter.  I tried this two ways.  One way seemed easy but didn't turn out very well.

The cupcakes didn't rise up into the cones so all the cake was at the top.  Not fabulous.

So,  tried a second way that turned out MUCH better!  This time I filled a bag with cupcake batter and squirted it into the cones.  This was so much better.

As you can see, the cake filled the cone and left a nice, little rounded cupcake on top.  Some of them didn't fill out the top of the cone completely but you can cover that with more frosting.

I just stood these up in my regular cupcake tins to bake them (at 350 for 20 minutes) and didn't have any trouble with them tipping over.

I forgot to take pictures of this next part but if you go to wonderwomancreations you can see a picture of what I did.  I took my frosting piping bag (I use these) and drizzled orange gel paste coloring (I prefer AmeriColor) down two of the sides of the bag before filling with yellow buttercream.  Most of the bloggers I stalk follow will tell you to paint it down the sides of the bag but I'm lazy and just squirted a little in bag.

Then I used my Wilton 1M tip and with even pressure, squeeze frosting onto the cupcake and move the bag straight up to make flames.  Erica at Sweet Tooth did these awesome Hunger Games cupcakes that were my flame inspiration.

To transport these, I used robe boxes--the kind that you get at Christmas or you can just buy some at Target.  I used a box cutter and cut large Xs into the box and then bent back the sides of the Xs.  They held the cupcakes perfectly still on our way to the party.  (I also did these for my friend's mom who took them to Portland from Seattle and she said they survived the trip beautifully.)

Since this was an Olympic-themed party, when it was cake time, my friend explained to the kids that the Olympic flame is passed around the world in a show of solidarity and friendship.  She then had the kids circle the house, put candles in each torch cupcake and the kids passed the flame, ending with the birthday boy and a rousing version of "Happy Birthday".  The kids LOVED passing the flame!  And, when it was time to watch the Olympic Opening Ceremonies, the kids were very excited to watch the flame enter the arena.

I'm loving baking cupcakes in ice cream cones.  I'm definitely going to be doing more cupcakes like this.


Enjoy!

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French Toast Cupcakes with Maple and Bacon

Did I ever tell you that I teach 6th grade?

I do.

I LOVE it!

But, the last three weeks of school are RIDICULOUS!  I've been buried in 28 science research projects, planning the 6th grade promotion ceremony, putting together the 6th grade slideshow, writing 25 reading report cards and 28 homeroom report cards, and closing up my classroom for the summer.

It's tiring.  But so good, too.  I love the end of the school year for so many reasons.  Of course, summer vacation is obviously reason #1.  But, also, I love the end of the year because it's a time to wrap it all up, reflect on it, and think about the changes I want to make for next year.

While I continue to stalk teacher blogs and teacher pinterest boards, you need to make these cupcakes.  I made them in May for my son's school's staff for Teacher Appreciation Week.  They are so yummy with the saltiness of the bacon offsetting the sweet of the maple buttercream.  Delish!

You can download the recipe from Scribd here.

French Toast Cupcakes with Maple & Bacon Buttercream

1 box white cake mix (I prefer Pillsbury)
3 eggs
½ cup butter, melted
2 tsp cinnamon plus spice mix from pampered chef or 1 ½ tsp cinnamon and ½ tsp nutmeg
5-7 slices bacon, cooked crisp and crumbled
On low for one minute, beat cake mix, eggs, butter, and cinnamon.  Increase speed to med-high and beat for one more minute or until batter is smooth.  Do not overmix.  Scoop into lined cupcake pan filling cups 2/3 full.  Bake for 22-24 minutes.  Cool in pan for 5 minutes before moving to cooking rack.  Top with maple buttercream and crumbled bacon.

Maple Buttercream

1 C butter softened
1 ½ tsp vanilla
5 c. powdered sugar
2-3 tsp maple extract
Cream butter, maple extract, and vanilla well.  Start with 2 tsp. extract and add more as necessary.  Add powdered sugar one cup at a time, beating well between each cup.

Enjoy!
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Rocky Road Cupcakes

HEY!  Guess what?

I'm still here!

Shocking, I know.  Sorry for the silence.  It's been a crazy busy month.  I have made approximately 40 dozen cupcakes this month.  Plus both of my boys had soccer practice and games and by the time the dust settled, I was EXHAUSTED!

But, I'm back.  And I have some fabulous cupcakes to share with you today.  I promise to not ALWAYS post cupcakes but...it's kind of my thang.

I was asked a few weeks ago to make rocky road cupcakes for the husband of a wonderful teacher at my younger son's preschool.  I did but then she went on vacation for a week so I just today got feedback from her.  Her husband LOVED them!  So, know I feel good about sharing them with you all.

See that oozing marshmallow?  YUM!

You can follow along below or download the recipe from scribd here.


Rocky Road Cupcakes

Pre-heat oven to 350°
1 box chocolate cake mix (I prefer Pillsbury)
3 eggs
½ cup butter, melted
1 cup water
3 tbs dutch-process cocoa powder
marshmallow fluff
sliced almonds
mini marshmallows

On low for one minute, beat cake mix, eggs, butter, water and cocoa powder. Increase speed to med-high and beat for one more minute or until batter is smooth. Do not overmix. Scoop into lined cupcake pan filling cups 2/3 full. Bake for 22-24 minutes. Cool in pan for 5 minutes before moving to cooking rack.

Using a cupcake corer or small paring knife, cut a hole in the center of the cupcakes. Fill with marshmallow fluff and top with almonds.

Top cupcakes with chocolate buttercream, mini marshmallows, and more sliced almonds.


Chocolate Buttercream

1 CUP BUTTER, SOFTENED
4 CUPS POWDERED SUGAR
1 CUP DUTCH PROCESS COCOA
½- ¾ CUP HEAVY CREAM

Beat butter in a large bowl. Add powdered sugar and cocoa. Beat until mixed, adding cream in small amounts until buttercream is the right texture. I really go by feel on this.

These are very full cupcakes.  You might need a fork and a plate.  Or, you could just scarf it down as fast as possible and lick your fingers when you're done.  That's what I'd do.  Save yourself the trouble of washing an extra dish.

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Banana Caramel Cupcakes with Browned Butter Frosting

That title does not even BEGIN to describe these cupcakes.  They're really Dulce de Leche Filled Banana Cupcakes with Browned Butter Cream Cheese Frosting.

Help me!  These are AH-MAZ-ING!

I discovered these scrumptious beauties here and knew I HAD to try these.  I've tweaked the recipe and you can download it from Scribd here or just keep reading.


First, I made really yummy banana cupcakes.

Pre-heat oven to 350°
1 box white cake mix (I prefer Pillsbury)
3 eggs
½ cup butter, melted
1 cup mashed ripe banana

On low for one minute, beat cake mix, eggs, butter, and bananas.  Increase speed to med-high and beat for one more minute or until batter is smooth.  Do not overmix.  Scoop into lined cupcake pan filling cups 2/3 full.  Bake for 20 minutes.  Cool in pan for 5 minutes before moving to cooking rack.

Then, I used my handy dandy cupcake corer, purchased here, to pull the middle out of the cupcakes and then filled them with creamy, delicious dulce de leche.

They're not pretty but who cares?  They'll have mounds of yummy, creamy, delicious browned butter cream cheese frosting on them.  And, everyone will be so busy scarfing the whole thing down, they won't care what it looked like before the heavenly frosting was piped on.

Then, I made the best browned butter and added it to some tasty cream cheese frosting.  It was so easy! 

1 C BUTTER
3 TSP VANILLA
16 OUNCES CREAM CHEESE, SOFTENED
12 C POWDERED SUGAR
APPROXIMATELY ¼ C HEAVY CREAM

Melt butter over medium heat until it browns.  Watch it because it goes from brown to burned quickly!  Let butter cool approximately 20-30 minutes.  Add butter to cream cheese.  Cream butter, cream cheese, and vanilla well.  Add powdered sugar one cup at a time, beating well between each cup.  As the mixture gets stiffer, add small amounts of cream and continue mixing.

Finally, I topped each one with a yummy caramel cream candy.

These cupcakes are HEAVEN!  Have I said that already?  Yes?  Good.  I MEAN IT!  Go make them now.  Go.  NOW!

Sorry, I don't mean to be so bossy.  I can't help it.  It's the "only-child who's also a teacher" in me.  Sometimes it just sneaks out.  But seriously, go make these and then tell me what you think.


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Mimosa cupcakes

Orange cupcakes.  Buttercream.  Champagne.  What could be better?

OK, if they were calorie-negative, THAT could be better.  But, they're not.

My wonderful sister-in-law asked me to make these so she could treat her colleagues this morning.  These are so yummy!  This was my first time making these and I'm so happy with how they turned out.

You can download the recipe here.



Mimosa Cupcakes

1 box white cake mix (I prefer Pillsbury)
3 eggs
½ cup butter, melted
1 cup orange juice

Preaheat oven to 350.  On low for one minute, beat cake mix, eggs, butter, and juice.  Increase speed to med-high and beat for one more minute or until batter is smooth.  Do not overmix.  Scoop into lined cupcake pan filling cups 2/3 full.  Bake for 22-24 minutes.  Cool in pan for 5 minutes before moving to cooking rack.  Top with champagne buttercream.

Champagne Buttercream

1 cup butter, softened
1 ½ tsp. vanilla
5 cups powdered sugar
6 tbl. champagne

Cream butter, champagne, and vanilla well.  Add powdered sugar one cup at a time, beating well between each cup.

 Enjoy!

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Salted Caramel Chocolate Cupcakes

I'm warning you now.  These are sinful!  The coarse salt offsets the sweet caramel and chocolate curls perfectly.  I could eat this buttercream with a spoon.

You NEED to make these right now and then devour 3 of them before anyone in your house notices that you're baking.  You will NOT regret it.

Well, ok, so you might think twice about it tomorrow morning when you step on the scale but these cupcakes are worth it.  I promise.

I have to give credit to Kate of Grin and Bake It for her caramel recipe that I tweaked for this caramel buttercream.

You can download the recipe from Scribd here.

Salted Caramel Chocolate Cupcakes

1 box chocolate cake mix (I prefer Pillsbury)
3 eggs
½ cup butter, melted
1 cup water
3 tbs dutch-process cocoa powder

On low for one minute, beat cake mix, eggs, butter, water and cocoa powder.  Increase speed to med-high and beat for one more minute or until batter is smooth.  Do not overmix.  Scoop into lined cupcake pan filling cups 2/3 full.  Bake at 350 for 20 minutes.  Cool in pan for 5 minutes before moving to cooking rack.


Salted Caramel Buttercream  adapted from Grin and Bake It (she has pics of the caramel that I found helpful my first time through)

½ CUP SUGAR
2 TBS WATER
¼ CUP HEAVY CREAM
 1 ½ TSP VANILLA
1 CUP BUTTER, SOFTENED
5 CUPS POWDERED SUGAR

ADDITIONAL INGREDIENTS:

FRAN’S CARAMEL (or your favorite caramel sauce)
COARSE SALT
CHOCOLATE CURLS (I get mine at a local kitchen shop but you could make your own or just use shaved chocolate)
Stir sugar and water in a small pan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 5 minutes. Do NOT stir it.  Remove from heat and slowly add in cream and vanilla (start with a few spoonfuls), stirring until completely smooth. Set aside until cool to the touch.

Beat butter in a large bowl.  Add powdered sugar and about 1/3-1/2 of caramel.  Beat until mixed, adding caramel in small amounts until buttercream is the right texture.  I really go by feel on this.  All of the caramel is a little too much but I use ¾ or more of it.
Pipe onto cupcakes.  Working with 4 cupcakes at a time, drizzle Fran’s Caramel (or your favorite caramel sauce) over the top.  I find that I have to soften it a little in the microwave first.  Sprinkle a pinch of coarse salt over cupcakes and then sprinkle chocolate curls on top.

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Guinness cupcakes with chocolate ganache and Bailey's Irish Cream buttercream

Whew!  That's a long title.  Good thing these are amazing cupcakes!

My youngest son turned 4 this week.  4!  I swear I just birthed him a few months ago.  I keep trying to convince my boys to stop growing up but they are really bad listeners and just keep growing anyway.

His birthday party is today.  St. Patrick's Day.  Since I believe in equally sugar-highs for adults and kids, I make "adult cupcakes" for my boys' birthday parties.  The kids get their birthday-theme-related cupcakes and the parents get a little "thanks for bringing your kid to my kid's party" cupcake.  Because it's St. Patrick's Day, I decided the best cupcake for today's shindig is a Guinness chocolate cupcake filled with chocolate ganache and topped with Bailey's Irish Cream buttercream.

I've never made ganache before so I searched the internet and found several highly recommended recipes and started tweaking them.  My primary sources of inspiration were The Mess Pot and Red Shallot Kitchen.

One thing I learned about ganache-you can't rush it.  Boiling the cream takes no time at all but waiting for it to cool is an exercise in patience, my friends.  I used the refrigerator to help with the cooling process and that worked great.  Just be sure to stir it every 10ish minutes until it's almost the thickness you're looking for.  It will set up a little more after you remove it from the fridge.

You can download the recipe from my Scribd account here.

Guinness chocolate cupcakes with Bailey’s buttercream 

Pre-heat oven to 350°
1 box chocolate cake mix (I prefer Pillsbury)
3 eggs
½ cup butter, melted
1 cup Guinness
3 tbs dutch-process cocoa powder
Heat Guinness in microwave for 3 ½ minutes, stirring after each minute.  On low for one minute, beat cake mix, eggs, butter, Guinness, and cocoa powder.  Increase speed to med-high and beat for one more minute or until batter is smooth.  Do not overmix.  Scoop into lined cupcake pan filling cups 2/3 full.  Bake for 22-24 minutes.  Cool in pan for 5 minutes before moving to cooking rack.  Once completely cooled, use a cupcake corer (this one's mine and I LOVE it!), 1 inch round cookie cutter, or a small knife to cut the middle out of each cupcake.

Chocolate Ganache                   

2/3 C HEAVY CREAM
8 OZ. SEMI-SWEET BAKING CHOCOLATE, CHOPPED INTO PIECES
2 TBS BUTTER, SOFTENED AND CUT INTO PIECES
OPTIONAL: 2-3 TSP BAILEY’S IRISH CREAM

Place chocolate pieces in heat proof bowl.  Heat cream on stove top until boiling then pour over chocolate.  Let sit for one minute then slowly stir until chocolate is melted and mixture is smooth.  If needed, you can microwave cream and chocolate for 1-2 minutes to speed up the melting process.  Add butter and Bailey’s and stir again slowly, until smooth.  At this point, you need to let it cool until thickened.  You can either leave it on the counter for approximately 3 hours, stirring occasionally or put in the fridge for about one hour, stirring every 10 minutes.  Place heaping scoops of ganache in a piping bag, snip off the end, and fill cupcakes with ganache.

Bailey’s Buttercream                     

1 C BUTTER, SOFTENED
1 ½ TSP VANILLA
5 C POWDERED SUGAR
6-7 TBS BAILEY’S IRISH CREAM

Cream butter and vanilla well.  Add powdered sugar one cup at a time, beating well between each cup.  As the mixture gets stiffer, add small amounts of Bailey’s and continue mixing.  You can add heavy cream if you’d like but I just stick with the Bailey’s.

If you make these, let me know what you think.  I'm hoping everyone likes them this afternoon because I think they're heavenly.  (And, I don't even like Guinness.)

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