Rosy Little Pumpkin Cupcakes

Rosy Little Pumpkin Cupcakes for a sweet little pumpkin named Lucy...

Kristan's baby girl is expected in just a few weeks and since she will be a fall little pumpkin, I thought some pumpkin cupcakes might be in order.

I feel sure you all know Kristan from Confessions of a Cookbook Queen.  I would say that Kristan is one of my very favorite bloggers, but you know what?  She's more than that.  She's one of my very favorite people.  Her little Lucy is about to be welcomed into one adorable and loving family, full of sparkles and big brother's magic tricks.

The cupcakes are a doctored up cake mix batter loaded with pumpkin and spices.  The frosting...oh, the frosting!  How about a buttery, cinnamon cream cheese frosting that's so good, you'll contemplate buying one of those beer helmets and converting it to a frosting helmet.

{Listen, cupcake ATMs are a real thing; why not frosting helmets?}

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
{adapted from Kraft}

for the cupcakes: 

1 box French Vanilla cake mix
1 & 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 (15 oz) can pumpkin
1 (8 oz) container sour cream
1/4 cup oil
3 eggs

for the frosting:
8 oz. cream cheese, at room temperature
6 TBSP salted butter, at room temperature
1 lb. powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat oven to 350.  Line 22 muffin cups with liners.

Whisk together the cake mix and spices.  Add in the remaining cake ingredients.  Mix on low until combined, then beat 2 minutes on medium.

Scoop the batter into the lined tins and bake for 20 minutes, or until done.  Let cool in the pan for 10 minutes, then remove to cool completely on wire racks.

To make the frosting, beat together the cream cheese and butter until combined.  Add the sugar in three additions, scraping the bowl as needed.  Beat in the vanilla and cinnamon.

(If frosting the cupcakes generously, like these roses, double the recipe.)

To make the rose frosting, I used Created by Diane's video as a guide.  I didn't have the correct tip on hand (I used an Ateco 828 star tip), but I still think they turned out pretty.

Since Kristan likes sparkles, I sprinkled the rosy icing with a bit of sanding sugar.

You know how all of us love a chance to celebrate a new bloggy baby, so there are lots of us celebrating Kristan & Lucy today.  Go take a peek!

Cookies and Cups | Zebra Cake Cupcakes

The Hungry Housewife  | WhiteCupcakes 

She Wears Many Hats |  Pretty in Pink Party Marshmallows

Two Peas and Their Pod | Dark Chocolate Raspberry Cupcakes

Bluebonnets and Brownies |  Apple Cider Cupcakes with Salted Caramel Frosting

My Baking Addiction | Sugar and Spice Cupcakes

Picky Palate | Pumpkin Brownie Cupcakes with Vanilla Bean Buttercream

Blooming on Bainbridge | Twinkie Cupcakes with Pink Cherry Frosting

Food For My Family | Pomegranate and Lime Olive Oil Yogurt Cupcakes

Bakingdom |  Homemade Twinkie Cupcakes

Sprinkle Bakes | Princess Torte Cupcakes

Glorious Treats | Sweet Baby Cupcakes with Easy Fondant Toppers

Sweet Sugarbelle | Damask Cookies

Buns In My Oven | Maple Cupcakes with Maple Frosting

Dine and Dish | Neapolitan Cream Filled Cupcakes

Chocolate and Carrots | Whole Wheat Chocolate Cupcakes

Living Locurto | Baby Shower Printables (coming soon)

We can't wait to meet you, little Lucy! ♥

Devour that last bite of summer...

We had a cool front yesterday.  The temperatures were in the 60's when we woke up, so I pulled on a long-sleeve shirt and my jeans (and thought about lighting a fire).  It wasn't until I headed to the grocery store several hours later that I remembered the high temperature was supposed to be in the 90's.

The important thing is...I know fall is on the way.  Right?  Right?!?

Before we dive into pumpkin and cinnamon and apples, promise me you'll make these, ok?  Seriously, I'm IN LOVE with these cupcakes.  I'm normally one who tears off the bottom of a cupcake, eats it first, then works on the frosting with a little bit of cake.  These...I devoured in about 3 big bites a la Carrie Bradshaw at the Magnolia Bakery.

 

{photo credit: Joonbug.com}

The cupcakes are a combination of my very favorite coconut cake, filled with a rich and tangy lime curd, and topped with cream cheese icing. 

{Let me be upfront here; the cupcakes are made using a cake mix.  I firmly believe there is a time and place for cake mix.  This is one of them.}

The cupcakes themselves are soft and tender and contain two secret ingredients:

• Cream of Coconut (find it in the "mixers" section of the grocery store
• sour cream

Speaking of secret ingredients, feel free to use the bottled Key Lime juice for the curd if you can't find Key Limes, or just don't want to juice 75 tiny limes.

Also, you'll want to make the curd the day before the cupcakes so it can set up and get nice and thick.  You'll want to eat it by the spoonful.  Refrain.

Making filled cupcakes are much easier than you might think.  No need for fancy contraptions to pull out the middle.  No need to carve out the cupcakes at all.  Use an icing bag with a medium-sized tip, press into the cooled cupcake, squeeze, and voila!  Filled cupcakes.

Lime-filled Coconut Cupcakes
{makes 28-30} 
 
for the Key Lime curd:
2 eggs
1 egg yolk
2/3 cup sugar
1/4 cup Key Lime juice, fresh or bottled
4 TBSP unsalted butter, at room temperature, cut into chunks

for the coconut cupcakes:
1 box white cake mix
1/4 c. oil
3 eggs
1 (8 oz.) carton sour cream
1 (15.5 oz) can cream of coconut

for the frosting:
8 oz. cream cheese, room temperature
5-6 cups powdered sugar
4 TBSP milk
Angel Flake coconut

Make the Key Lime curd: 
In a small, heavy-bottomed saucepan, whisk together the eggs, egg yolk and sugar for one minute.  Whisk in the Key Lime juice until well combined.

Place the mixture over medium-low heat and whisk constantly until thickened, about 10-12 minutes.  Remove from heat and whisk in the butter, one chunk at a time until melted and incorporated.

Pour the mixture through a fine-mesh sieve into a bowl.  Let cool slightly.  Press a piece of plastic wrap onto the curd and place in the refrigerator overnight.

Make the cupcakes:
Line 28-30 muffin cups with liners.  Preheat oven to 350.

With an electric mixer, mix all of the ingredients on low speed until combined.  Scrape down the sides and bottom of bowl.  Increase speed to medium-high and beat for 2 minutes.

Scoop into cupcake liners and bake 18-20 minutes, or until the cupcakes spring back when touched lightly with a finger. Cool in the pan 10 minutes, then remove and cool completely on wire racks.

Make the frosting:
In a bowl of an electric mixer, beat the cream cheese until softened and fluffy.  Add 5 cups of powdered sugar and the milk.  Beat on low until combined, then on medium until smooth and creamy.  If the frosting is too thin for spreading, add the remaining cup of powdered sugar.  Set aside.

Fit a pastry bag with a medium-size tip, such as a Wilton 4B star, and fill with the lime curd.  Press the tip into the cooled cupcakes and squeeze.  You'll see the cupcakes plump up...that's what you want.  Stop squeezing, remove the tip and repeat for the rest of the cupcakes.
{The lime curd will fill about 16-18 cupcakes; I like to leave some unfilled for people who are afraid of "curd."}

Top each cupcake with a generous amount of frosting and smooth with an offset spatula.

Sprinkle on the coconut.

Serve immediately, or store the cupcakes in the refrigerator and let them sit at room temperature for several minutes before serving.

Wanna see the inside?  I know you do....

Can you see that Key Lime deliciousness peeking through?

The end.

{portions of this post originally published on the Huffington Post} 

Cute as a Button Cupcakes

Welcome!  Come on in!  Today you're attending a baby shower.
{Yes, you there...in your pajamas...you're at a baby shower.}

Our baby shower today is in honor of Jenny from Picky Palate.  Jenny is the creator of such lovelies as Oreo-stuffed chocolate chip cookies, and Pumpkin Ice Cream Glazed Donuts, and she has a cookbook *just about* ready to come out. Jenny always has her two precious boys helping in the kitchen (I love that), and is currently cooking up another little helper. ;)

Now, when I was asked to "bring something" for the shower (and if you must know, my household of 3 ate them all), I first thought of these Cute as a Button cookies, and thought, "I'll turn those into cupcakes!"  I then realized that maybe I had seen something like that before and lo and behold, Button Cupcakes are in Meaghan's book, Sugarlicious.  So, maybe I didn't come up with such an original idea after all.

The cupcakes are just a simple one-bowl chocolate cupcake from Martha, topped with Shelly's vanilla buttercream and fondant buttons.

You'll want to make the buttons ahead of time (the instructions are here), and let them dry a bit before using.  Place them on the cupcakes as close to serving as you can and don't refrigerate the fondant.

I used Satin Ice brand fondant, and tinted it in three shades of blue using AmeriColor Sky Blue gel paste food coloring.

Be sure to have some more baby shower snacks with the other hostesses!

Amanda: i am baker Special Cake for a "Picky Palate"

Amanda: Kevin and Amanda Cinnamon Blueberry Biscoff Breakfast Cookies

Angie: Bakerella Baby Faces

Averie: Averie Cooks Chocolate Banana and Biscoff Graham Bars

Bev: Bev Cooks Horseradish Deviled Eggs

Bridget: Bake at 350 Cute as a Button Cupcakes

Cheryl: TidyMom Salted Caramel Cupcakes

Gaby: Whats Gaby Cooking Blueberry Buttermilk Cake

Heather: Heather's Dish Perfect Pancake Bites   

Julie: The Little Kitchen Mixed Berry Mint Slushies

Kathy: Panini Happy Baby Oreo Ice Cream Pies

Kristan: Confessions of a Cookbook Queen Homemade Animal Crackers

Lauren: Lauren's Latest Mini Chocolate Lava Cakes

Lori: Recipe Girl Oreo and Caramel Stuffed Chocolate Chip Cookie Bars

Maria: Two Peas and Their Pod Cookies 'n Cream Sheet Cake

Marion: Sweetopia Baby Shower Cookie Favors 

Marla: Family Fresh Cooking Blueberry Mint Agua Fresca

Michelle: Brown Eyed Baker Shrimp Nacho Bites 

Naomi: Bakers Royale Chocolate and Peanut Butter Chocolate Chip Trifles

Recipe Boy: Chocolate Dipped Peanut Butter Cup Stuffed Oreos

Robyn: Add a Pinch Blue Velvet Cake

Shaina: Food For My Family Ginger Plum Preserves

Shelly: Cookies and Cups Oreo Pop Baby Rattles
Teresa: Blooming on Bainbridge Pom-Pom Cupcakes

Happy new baby, Jenny!!!  We're all so excited to see your newest little kitchen helper!!! ♥

Desserts for Dudes: Cupcakes-on-Tap...yep, beer cupakes

For the last Desserts for Dudes post this year, I'm rolling out the cupcakes.  

Cupcakes are not traditionally considered "dude food" around here. Too dainty, too swirly, too sprinkle-y. 

These, though, these are BEER cupcakes.  Beer is in the cake and the frosting.  And we don't pipe on the frosting, either....it's plopped.  Very manly.

To top them off: chocolate-covered pretzels.


For the beer, I used Breckenridge Brewery's Vanilla Porter.
 
I'll admit...it was 10:00am, and I had a few sips before using it in the recipe.  Let me just say, I know what my beverage of choice will be  tonight.  

The recipe is adapted from The Butch Bakery Cookbook.  As I went to put it in my Amazon cart, I noticed they provided a recipe on the page.  So, this is that recipe...adapted just a bit.

After trying it, I'm buying the book.  The cupcakes are deep, rich, and not one bit dry.  The frosting?  C'mon...BEER FROSTING?!?  It is divine. They're not overly beer-y either, just rich and delectable.

Cupcakes-on-Tap

{adapted from The Butch Bakery Cookbook}

for the cupcakes:
12 tablespoons (1 & 1/2 sticks) unsalted butter
1/2 cup dutch-process cocoa powder
3/4 cup porter or stout beer, poured and settled before you measure
2 large eggs
1/2 cup full-fat sour cream
1 & 1/4 cups unbleached all-purpose flour
1 & 1/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon kosher salt

for the frosting & topping:
(feel free to use all butter instead of a mix of butter & shortening)

8 TBSP unsalted butter, softened
1/2 cup shortening
7-8 cups powdered sugar, sifted
6 TBSP porter or stout, poured and settled before you measure
1 teaspoon vanilla bean paste (or vanilla extract)
Pinch kosher salt
1 & 1/2 cups coarsely chopped chocolate-covered pretzels

to make the cupcakes:
Preheat oven to 350.  Line 24 muffin cups with liners.

In a small saucepan, melt the butter over low heat.  Remove from heat and whisk in the cocoa until smooth.  Stir in the beer and set aside to cool for at least 10 minutes.

With an electric mixer, beat the eggs and sour cream until smooth.  Add in the cooled chocolate mixture and beat until combined.

{Chocolate + Butter + Beer.  Now, tell me you don't want to bathe in that.}

Add the flour, sugar, baking soda and salt and beat on medium speed until combined.  Scrape down the bottom and side of bowl as needed.

Divide the batter into the cups, filling about 2/3rd full.  Bake for 15 minutes or until the cupcakes bounce back when lightly pressed with a finger or until a toothpick comes out clean.

Cool in the pans for 5 minutes then remove and place on wire cooling racks to cool completely.

To make the frosting:
Use the paddle attachment of a stand mixer and beat the butter and shortening on medium until combined and fluffy.  Add the powdered sugar, beer, vanilla and salt, mix on low until incorporated, then beat on medium-high for 3 minutes, or until light and fluffy.

Use a cookie or ice cream scoop to dollop the frosting onto each cupcake.  Remember....these are manly cupcakes....no piping. :)  Top with the chopped pretzels.

OK...did you make anything special for your dude this month (or last month, or this year)?

Link it up here.  No rules other than, it must be YOUR picture.  Link a blog post, instagram pic, flickr pic...whatever.  Let us see it.  No blog buttons to add or link backs here required.
(If you're reading this via email or a reader service, click on over to see and submit a link.)

Graduation Peanut Butter Cup Push-Pops

Please tell me you do things like this, too...

A friend, let's call her Cheryl, tells you about making desserts in push-pop containers.  You then see a blog post about them.  You decide that you MUST have these containers, and NOW.  So, you buy a case (yes, a case), of them....where they sit in your guest room closet for almost a year.

I guess I needed a little push, so to speak, to use my push-pop containers and that came by way of Courtney Dial Whitmore's book, Push-up Pops.  While this project isn't in Courtney's book, I used many of her push-pop tips...and seeing her creations gave me the kick in the pants I needed to get started.

{If you don't have time to order push-pop containers, these little graduation cap toppers can easily be added to cupcakes instead.}

First, bake your cake.  I used a chocolate cake mix here.  (Go ahead, judge if you must.)  You'll want to bake your cake in a jellyroll or half sheet pan.  Bake and let it cool.

I used a peanut butter buttercream for the pops and you'll need a little for "graduation cap glue," so go ahead and make that while the cake cools.  (Recipe below.)

While the cake is cooling, make the graduation caps.  These are inspired by the *always* inspiring Bakerella and her graduation cap pops.

You will need:

• large "button" sprinkles
• sour spaghetti

and also...

• Ghiradelli square chocolates
• mini Reese's peanut butter cups, not the super tiny ones 
• frosting for "glue" 

1. Add some frosting to the bottom of the peanut butter cup,
2. press on an upside-down chocolate square,
3. add a bit of frosting to the sprinkle and attach to the square,
4. use a toothpick to "draw" a line of frosting from the sprinkle,
5. press on a sour spaghetti strand (you may want to trim it),
6. place these in the refrigerator to set up while you assemble the pops.

Assembling is easy.  Press the push-pop container down onto the cake to cut to size.  Slide the cake into the container (I used another push-pop "plunger," trimmed of its raised edges to press the cake down).  Use a paper towel to wipe away any crumbs before piping the frosting.

Pipe in some frosting.  Keep adding layers until you reach the top.  Add a graduation cap topper.

Cute, huh?  Now I just need to get inspired to use the other 88 containers in my guest room closet.

Peanut Butter Buttercream

1 & 1/2 sticks salted butter, room temperature
1/4 cup Crisco shortening
1/2 cup creamy peanut butter
1 lb. box powdered sugar, sifted
1/4 tsp. vanilla
1/4 cup milk

Beat together the butter, shortening, and peanut butter until combined, about 3 minutes.   On low speed, add in the sifted powdered sugar in three additions, scraping down the sides and bottom of bowl as needed.  Once the sugar has been added, increase the mixer speed to medium-high and beat for 1 minute.

Add in the vanilla and the milk; beat until smooth.

{{psst...if you don't want to buy a case of containers, they are now easily accessible in smaller amounts on Amazon.}}