Penguin Cupcakes

March is a month full of birthdays! Not to mention mine! I had my 21st birthday on March 18 and it was amazing! But another one of my best friends has a birthday 2 days after mine! And I promised him that I’d make him the Penguin Cupcakes from Hello, Cupcake.

I baked a batch of 12 vanilla cupcakes, nothing super fancy because they need to be sturdy to support all the penguin-ness that is about to happen!

Getting all the littles pieces ready to assemble.

The first little guy.

The catch of the day!


The penguin family!

Happy Birthday Shawn!


Green Velvet Mini Cupcakes!

So today was St. Patrick’s day, one of my favorite holidays (not just because it’s a day before my birthday either!). And for the past few weeks I’ve been seeing these cute little green velvet cupcakes around. For instance, Sprinkles featured their version of the green velvet cupcake today as well, which were a yucky brownish green instead of outright green! (pictures of that later!) The recipe I used was from, click HERE to check it out or read below!

Green Velvet Cupcakes
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil (I used 1 1/4)
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1 oz. green food coloring

Preheat oven to 350 degrees. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into cupcake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 15-20 minutes or until a toothpick inserted comes out clean. Store the cupcakes in an airtight container. Then make the frosting.

Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

Sift sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla. Then, add the sugar in batches. Scrape down the sides in between each addition. And frost away.

Time for some pictures!

My adorable assistant was nice enough to get all the ingredients out for me =]

The eggs, oil, buttermilk, vinegar, and vanilla.

Add the food coloring!

Add the wet ingredients to the dry ingredients in a mixer.

Yummy green batter!

Into the mini cupcake pan.

Out of the oven!

Frosted and ready for me to take to work! (Yeah that’s right, if you work with me I bring treats.)

I also added some lime green edible glitter to the tops of these cupcakes. Its hard to see in the pictures, but awesome in person!

All done! Check back soon for some birthday treats!
<3holli

Birthday Hippie Cupcakes!

So one of my best friends Caitlin requested tye-dye hippie cupcakes for her birthday! Not just any old birthday, it was her 21st birthday! So i knew I had to make them look amazing! So I decided on a white vanilla cupcake recipe, to make sure I get the brightest colors! And again with the Swiss Meringue Buttercream, strawberry flavored this time! Find the recipe for both HERE.

I mixed up the frosting, then separated it into five bowls (soup bowls to be exact, ha)

Swirled together!

Out of the oven, soo rad.

Strawberries in the blender for the frosting.


The finished product!

Happy Birthday Caitlin! =]

Girl Scout Cookie Inspired.

Around the beginning of March, every year, you start seeing them. Moms and little girls practically attack you when you walk out of the grocery store. Little neighbor girls start knocking on your door. It’s the Girl Scout Cookies.....I pretty much can’t resist. I starting thinking about the different combinations of my favorite flavors and it hit me, GIRL SCOUT COOKIE CUPCAKES. I must have thought about these cupcakes for a few months before actually making them, throwing around different cake and frosting flavors that would closely resemble the cookies in my head. The first cookie flavor I knew I had to make was Tagalong, there’s just something about peanut butter and chocolate I can’t say no to. Later I also decided on Thin Mints and Samoas as well!

Here was the crazy process (all recipes are at the end of the post!):

I started off using Martha Stewart’s Yellow Buttermilk Cupcake Recipe. I originally wanted about 18 of each Girl Scout Cookie flavor. This recipe makes 36, so I decided to use half for the Samoa batch and half for the Tagalong batch. For the Samoa’s, I baked off 18 of the yellow cupcakes in purple liners and set the cupcakes and the other half of the batter aside.

Then I took the other half of the vanilla batter and turned it into the Tagalong cupcakes. How did I do this? Well in Martha Stewart’s Cupcake Book she features Peanut Butter-Filled Chocolate Cupcakes, and I mixed up the part used for the peanut butter “filling” and added filling to my vanilla cupcakes!

The vanilla batter and the peanut butter filling.

On to the Thin Mint Cupcakes....

Unfortunately I was so busy doing too many things at once I didn’t take any pictures during the process of the Thin Mint cupcakes =[ But here is what they looked like when they came out of the oven!

I used Martha Stewart’s Mint Chocolate Cupcake recipe for the cake. It made 18 cupcakes as well.

Samoa, Tagalong (I swear there’s peanut butter filling inside!), Thin Mint.....just waiting to be frosted.

For the past month or so I’ve had an obsession with Swiss Meringue Buttercream, so for the Tagalong and Thin Mint cupcakes I decided to make some Chocolate Swiss Meringue Buttercream. SO AMAZING!

Whipping up the sugar and eggs, add the butter!

Melt some chocolate.

And you have some delicious, fluffy frosting! (recipe is at the end!)

Piped onto the Tagalong cupcakes.

Then I made a quick batch of ganache and drizzled it over the frosting!

And the Tagalongs are complete!

Next; completion of the Thin Mint.

Once the cupcakes cooled, I added a thin crumb coat (what’s that? A thin coat of frosting that secures the crumbs of a cake when dipping or frosting so they don’t get mixed in with the frosting) with the leftover chocolate buttercream. I kept the leftover ganache as well, reheated it, then dipped the tops of the cupcakes! Before the ganache set up completely, I sprinkled some lime green edible glitter on top!

And done with the Thin Mints! (I think they were the easiest.)

Finally, the completion of the Samoa Cupcake.....

I started off by dipping the tops of the cupcakes in ganache. Then adding a big spoonful of the coconut caramel topping!


Next I drizzled some of the ganache on top for the chocolate stripes, just like the cookies.

How to make the Girl Scout Cupcakes....

Martha Stewart’s Yellow Buttermilk Cupcakes

3 cups cake flour (not self-rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature


Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.

Fill 18 baking cups with purple liners with batter 3/4 full, bake for about 20 minutes or until toothpick inserted comes out fairly clean. Set aside the rest of the batter. Make Peanut Butter Filling.

Peanut Butter Filling:
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup confectioner's sugar, sifted
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
Stir together all ingredients until smooth.

Line 18 more baking cups with red liners. Scoop one tablespoon of vanilla batter into each cup, then a teaspoon of the peanut butter filling, then one more tablespoon of the vanilla. These took a little bit longer to bake, between 25-30 minutes.

Samoa Coconut Caramel Topping
2 cups shredded coconut
7 oz chewy caramels
2-3 teaspoons milk

Heat caramels in microwave for 30 seconds intervals until melted, then stir in milk and coconut. Place spoonfuls on top of ganache-dipped cupcakes.

Chocolate Mint Cupcakes
-makes 18

1 1/2 cups all-purpose flour

3/4 cup unsweetened Dutch-process cocoa powder

1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
3/4 cup warm water
1 teaspoon pure peppermint extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.

Find the ganache recipe HERE.

Enjoy my baking lovers!


Brownie Cupcakes!

Hi again! This has been a busy baking weekend for me! My boyfriend's brother's 16th birthday is today (March 1st!) and I promised I would make him some brownie cupcakes. It is even under my birthday requests! So I got out one of my favorite books, Martha Stewart's Cupcakes, and found the perfect recipe! Brownies with a mini Peppermint Patty hidden inside!

Mint-Filled Brownie Cupcakes
8 oz. semisweet or bittersweet chocolate, coarsely chopped
½ cup unsalted butter, at room temperature
1 cup sugar
¾ tsp salt
3 large eggs
½ cup all purpose flour
¼ cup unsweetened Dutch process cocoa powder
12 small chocolate covered peppermint patties, such as York

Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners. Place chocolate and butter in a heat proof bowl set over a pan of simmering water. Stir occasionally until just melted, 4 to 5 minutes.

Remove from the heat. Whisk in the sugar and salt until mixture is smooth, whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth.

Spoon 1 heaping tablespoon of batter into each lined cup. Place 1 peppermint patty on top, gently pressing into batter. Top with another heaping tablespoon of batter, covering patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes.
Recipe found HERE.
For topping I whipped up 1 cup heavy cream and 2 T of powered sugar! And don't forget the chocolate sprinkles!



Happy Birthday Ryan!
<3holli