Apple Store Event; Cupcake Style




So the boyfriend comes over after work and asks if I can make cupcakes for an event at work. See, Dylan works at the Apple Store at South Coast Plaza, and I’m the newly converted PC to MAC girlfriend who happens to make cupcakes. I said yes, of course. Any flavors I want, yay!

So I decided on chocolate cupcakes with cream cheese frosting and strawberry cupcakes with chocolate buttercream.

Creamy Chocolate and Chocolate Covered Strawberry.

For the little apple logos I made my own marshmallow fondant. Which is actually easier than it sounds.

Marshmallow Fondant

8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
1 pound powdered sugar (4 cups), sifted
2 tbsp water
Food coloring or flavored extracts, optional

1. Melt marshmallows in microwave safe bowl on 50% power, be careful not to burn them. Add water, and add mixture to bowl of an electric mixer. Mix marshmallows on low with a dough hook, then add powdered sugar one cup at a time. Mix on medium until fondant comes together. Fondant should form a ball in mixer, its okay if some powdererd sugar and marshmallow gets stuck to the bottom of the bowl. As long as the majority is together in a ball.
2. Dust smooth surface with powdered sugar, and roll out fondant to desired thickness.

I used a little apple cookie cutter, then the end of a spoon to make the apple bite!





Enjoy MAC lovers!

<3hollicakes
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Belated Mother's Day Cupcakes



So this Mother’s Day post is so late because my grandma’s community didn’t have their brunch until this past Saturday!

They didn’t request any specific flavors, so it was all up to me! Oh here we go...

The first flavor I decided on was Lavender Honey !



I had never done a flavor like this before, but it sounded spring-like and fun, so I figured Mother’s day was the perfect occasion to try it out!

Vanilla Bean Lavender Cupcakes
-makes about 26-30

3 cups flour, slifted
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract ( Or I used 1 vanilla bean, split lengthwise & seeds scraped)
2-3 drops lavender oil

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, lavender oil and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20-25 minutes.

Honey Swiss Meringue Buttercream
-makes enough to frost about 25 cupcakes

4 large egg whites
1 cup sugar
pinch of salt
3 sticks of butter
1 tablespoon honey

1. Combine egg whites, and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.
2. Transfer bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
3. At low speed, add butter to egg whites, and beat until smooth. Add honey and salt, and continue mixing until incorporated.


Next... Chocolate Raspberry.

PS I got both of the lavender and these red flower liners at Orange Novelty Cake Supplies, so cute I couldn’t resist.



Chocolate Raspberry Cupcakes
-makes about 22

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1/2 cup milk
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
2/3 cup pureed raspberries (you can strain out the seeds, or leave them in)
1/8 teaspoon raspberry extract

1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
2. Add the eggs, milk, buttermilk, oil, extracts & puree; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
3. Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Chocolate Buttercream
-makes enough to frost about 24 cupcakes

4 large egg whites
1 cup sugar
pinch of salt
3 sticks of butter
4 oz semisweet chocolate, melted and cooled
raspberries to garnish

1. Combine egg whites, and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.
2. Transfer bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
3. At low speed, add butter to egg whites, and beat until smooth. Add chocolate and salt, and continue mixing until incorporated.

On to my favorite flavor, Strawberry! ...with homemade sugar cookies on top, of course.




Strawberry Cupcakes
-makes about 30

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs
1 cup milk
1 1/2 teaspoons pure vanilla extract
2 cups finely chopped strawberries (I used a food processor to save time)

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Mix milk and vanilla together. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Fold in strawberries by hand. Divide batter among muffin cups, filling each 2/3 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes.


Strawberry Cream Cheese Frosting
-makes enough to frost about 25 cupcakes

8 oz. package of cream cheese, softened
1 stick unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
1/3 cup finely chopped strawberries

1. Cream butter and cream cheese until light and fluffy. Add vanilla.
2. Add sifted powdered sugar 1/2 cup at a time, mixing well in between each addition. Add strawberries and mix until fluffy.

And as for the sugar cookies, it is Dylan’s (the boyfriend) one and only secret recipe. Maybe one day I’ll share it =]

The last and most beautiful.... Lemon with marshmallow Chrysanthemums on top!



These cupcakes took the longest, by far. But so worth it when you see everyone’s reactions =]

Lemon Cupcakes
-makes about 24

3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
2 cup sugar
5 large eggs
1/2 cup plus 2 T lemon juice
1 cup buttermilk
Zest of 2 lemon

1. Preheat the oven to 350 degrees and line muffin tin with liners. Sift together flour, baking powder and salt in a small bowl and set aside.
2. Add sugar, lemon zest, butter and cream cheese to mixing bowl, beat until light and creamy, 2 - 3 minutes. Add the eggs, one at a time, beating about 1 minute after each egg. Add 1/3 of the flour mixture, beating on low speed until just incorporated. Add 1/2 of the buttermilk, once incorporated, add the next 1/3 of the flour mix, followed by remaining buttermilk, and remaining flour, beating each addition until just incorporated. Add lemon juice, beating until just incorporated on low speed.
3. Transfer batter to muffin cups, filling each about 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center cupcake comes out clean.

Lemon Cream Cheese Frosting
-makes enough to frost 24 cupcakes

8 oz. package of cream cheese, softened
1 stick unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
zest of 1 lemon

1. Cream butter and cream cheese until light and fluffy. Add vanilla and zest.
2. Add sifted powdered sugar 1/2 cup at a time, mixing well in between each addition.


To make the marshmallow chrysanthemums, you’ll need a bag of the pastel color mini marshmallows. Separate them out by color.



Then cut them in half, diagonally. Sprinkle each color with matching sugar sprinkles. Most of them might fall to the bottom, but thats okay just dip the sticky side of the marshmallow in the pile of sprinkles before attaching to the cupcake!



Frost the cupcakes with a thin layer, just enough so the marshmallows will stick! Start from the outside, and work your way in.



Add a pearlized round sprinkle, or whatever you want as the center of the flower.




Happy belated Mother’s Day!

<3hollicakes
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Cinco De Mayo Cupcakes







Oh how excited I was to do these Cinco De Mayo cupcake flavors! Here is the breakdown for ya:

Margarita Cupcakes - Lime Cake, brushed with tequila, topped with a lime tequila buttercream.



Margarita Cupcakes (from Annie’s Eats)
-makes about 24

3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk

1. Preheat oven to 325˚ F and line cupcake pans with paper liners. Whisk together flour, baking powder and salt in a bowl, set aside. In the bowl of a mixer, cream butter and sugar until light and fluffy.
2. Add eggs one at a time, blending slowly until each is fully incorporated. Add lime zest, juice and vanilla.
3. Mix in half of the flour mixture, then the buttermilk, then the other half of the flour. Mix slowly in between each addition until just combined. Fill liners 3/4 full and bake for 20-24 minutes.

Margarita Buttecream
- makes enough to frost 24 cupcakes

2 cups sugar
8 large egg whites
Pinch fleur de sel (coarse salt)
1½ cups (3 sticks) unsalted butter, at room temperature
2½ tbsp. freshly squeezed lime juice
2-4 tbsp. tequila

1. Combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more until smooth again. Stir in the lime juice and tequila and mix until fully incorporated.


Next, Churro Cupcakes - Brown Sugar Cake with Cinnamon Cream Cheese Frosting, topped with Cinnamon-Sugar Crisps!




Churro Cupcakes
-makes about 18 cupcakes

3 cups all purpose flour
2 1/2 teaspoons baking powder
pinch of salt
1 teaspoon ground cinnamon
11 tablespoons unsalted butter, room temperature
1 1/2 cups light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups milk

1. Preheat oven to 350˚ F and line cupcake pans with paper liners. Whisk together flour, baking powder, salt, and cinnamon in a bowl, set aside. In the bowl of a mixer, cream butter and sugar until light and fluffy.
2. Add eggs one at a time, blending slowly until each is fully incorporated. Add vanilla and mix.
3. Mix in half of the flour mixture, then the milk, then the other half of the flour. Mix slowly in between each addition until just combined. Fill liners 3/4 full and bake for 20-24 minutes.

Cinnamon Cream Cheese Frosting
- makes enough to frost about 20 cupcakes

8 oz. package of cream cheese, softened
1 stick unsalted butter, softened
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

1. Cream butter and cream cheese until light and fluffy. Add cinnamon and vanilla
2. Add sifted powdered sugar 1/2 cup at a time, mixing well in between each addition.



Mexican HOT Chocolate Cupcakes - Chocolate Cupcakes with Cinnamon and a pinch of Cayenne Pepper, topped with homemade Marshmallow Frosting!





Mexican Hot Chocolate Cupcakes
- makes about 20 cupcakes

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon ground cayenne pepper
2 large eggs
1/2 cup milk
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, salt, cinnamon, and cayenne.
2. Add the eggs, milk, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
3.Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Marshmallow Frosting
- makes enough to frost about 20 cupcakes

1 envelope unflavored gelatin
1/3 cup + 1/4 cup cold water
1 cup sugar

1. In a mixing bowl, sprinkle gelatin over 1/3 cup water to soften, set aside.
2. Boil sugar and 1/4 cup water in saucepan over medium-high heat, occasionally brushing down sides of pan with wet pastry brush to make sure sugar crystals do not form. Attach candy thermometer to side of pan, and boil syrup until temperature reaches soft ball stage, about 238 degrees.
3. Remove from heat, add sugar to softened gelatin and whisk by hand to cool for about a minute. Then whisk with an electric mixer on medium-high speed until glossy, but not dry peaks form, about 8-10 minutes. Use immediately, frosting will harden.



The last flavor is Tres Leches - cake made using the 3 milks, sweetened condensed milk, evaporated milk, and heavy cream; topped with whipped cream.




Tres Leches Cupcakes ( from Martha Stewart’s Cupcakes)
- makes about 18 cupcakes

6 large eggs, separated
¼ teaspoon baking soda
¼ teaspoon coarse salt
1 cup of sugar
½ cup of unsalted butter melted
1 cup of all purpose flour sifted

1. Preheat oven to 325 degrees, line pans with foil lined cupcake wrappers (Paper liners will not hold up once milk mixture is brushed on). Whisk together egg whites, baking soda and salt with an electric mixer until they form soft peaks.
2. Add yolks and sugar and whisk it until it is completely combined. Fold in the melted butter.
3. Add the flour in small batches and fold until it is all combined, fill cupcake pans 2/3 full, bake fr 20-25 minutes, or until golden brown.

Milk Mixture:
1 can sweetened condensed milk
¾ cup cream
1 can evaporated milk

1. Mix together all three milks in bowl while cupcakes are baking. Once removed from the oven, immediately poke holes on tops of cupcakes with a skewer. Martha Stewarts recipe says to use ALL of the mixture, but it makes a TON. I only ended up using about 1/3 of it! Didn’t want to risk them coming out too soggy! Top with whipped cream and a sprinkle of cinnamon.




Whew, that was a long update! I only have 7% battery life left on my laptop, so I better make this closing short! Haha.

Thank you guys so much for putting up with all my crazy recipes!

Happy Cinco De Mayo - from hollicakes and Nan!




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