Princess Cupcakes

These are princess themed birthday cupcakes; chocolate and vanilla cupcakes with pink and purple vanilla buttercream frostings.



Red Velvet Cupcakes with "Marshmallow" Cream Cheese Buttercream Frosting

I like to have varieties sometimes. So here are my red velvets with marshmallow cream cheese. They are to die for. I use marshmallow cream (the one that comes in a jar), and its flavor just blends perfectly with the cream cheese. You could also control the sweetness with how much marshmallow cream you add; add just enough so you could taste the flavor of the marshmallow, or else it'll just end up way too sweet considering the fact that you've already added a few cups of powdered sugar. Also, adding too much of the marshmallow cream can alter the consistency of the buttercream, resulting to a possible "runny" frosting and just won't hold up. Email me for the recipe if you're interested.

Cookies 'n Cream Cupcakes

These are the ONES I can't seem to get enough! And, no, I'm not just saying it because they're mines. They are my favorite right now. I usually can't stand eating all the frosting from cupcakes (including the ones I made), but I can't stop myself from completely devouring this cookies 'n cream cupcake-- to the last piece of crumb! Yes, they are that good! The flavor of the Oreo cookies incorporated in the cake and frosting perfectly satisfies the taste buds from the first bite to the last. It's not too sweet nor bland.

Peppermint Cupcakes

These are my "Christmas" cupcakes. Most people may hesitate in tasting peppermint flavored cupcakes, but once they've tasted these cupcakes they loved it! It's a very rich and moist dark chocolate cupcake with peppermint buttercream topped with white chocolate peppermint crumbles. The frosting isn't too sweet and the semi-sweet taste of the dark chocolate cake balances the sweetness from the frosting and white chocolate/peppermint crumble anyway. For the crumbles, I used white chocolate-peppermint Hershey's Kisses candy.

Servings: 12

Cook time: 20 mins at 350 F

Ingredients:

1 1/4 C + 2 Tbsp C all-purpose flour (replace 3 Tbsp of this with 3 Tbsp cornstarch)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 C unsweetened dutch-process cocoa powder

¼ tsp salt

½ C firmly packed light brown sugar

½ C granulated sugar

2 large egg

½ C buttermilk
3/4 C vegetable oil

1/2 tsp espresso powder
1/2 tsp vanilla extract
1/2 tsp vinegar

Directions:
1. Preheat oven at 350 F. Place cupcake liners in cupcake pan. Mix dry ingredients; flour, cocoa power, baking soda, baking powder, and salt. Set aside.

2. Blend wet ingredients: mix sugars together, then add eggs, and blend together until thoroughly combined (do not over mix). Add buttermilk, vegetable oil, espresso powder, vanilla extract and vinegar with the rest of the wet ingredients. Mix together, but do not over mix; just enough that all the ingredients are blended together.

3. Add dry ingredients to wet ingredients gradually, and mix until ingredients are combined. Do not over mix batter (overmixing batter could result to sunken cupcakes). Fill the cupcake liners about 3/4 of the batter.

4. Bake for 20 mins and cool for 30 mins.

Peppermint Buttercream

Ingredients:

1 C unsalted butter, softened

3 C powdered sugar

½ tsp peppermint extract

2-3 tbsp whipping cream (add for desired spreadable consistency)

Chopped white chocolate peppermint and topped on side

Directions:
1. Mix butter until smooth, 3-5 mins. at medium-high speed.

2. Decrease speed to low and gradually add powdered sugar, scraping sides of bowl.

3. Add peppermint extract. Increase speed to high and mix until fluffy, 3-5 mins. Add whipping cream by 1 tbsp at a time, until you reach desired spreadable consistency.

4. Once cupcakes have cooled add frosting. Garnish with white chocolate/peppermint crumble.
Note: to add red stripes, draw 3 lines inside pastry bag with red gel paste color.