Alcohol

Happy Summer! Let's have a beer...

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Hi my friends! I'm back with a beer inspired cupcake recipe for ya. Remember that time I made the Blue Moon Cupcakes? Well this recipe is a spin off those, but instead of Blue Moon, I'm featuring my newest favorite Michigan-brewed beer, Oberon.

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Michigan beer? What's Oberon?

So the story goes, in June of 1993 Bell's Brewery in Kalamazoo became the first brewery in Michigan to serve beer by the glass to the public. How cool is that? Bell's Eccentric Cafe has 20 beers on tap, including seasonal small batch varieties that are not distributed outside the pub.

The Eccentric Cafe also offers food everyday until 9pm, including a pulled pork sandwich prepared with Bell's beer! And there's no better place to enjoy a sandwich & a cold beer than in the Bell's Beer Garden, which features live music on the weekends!

Here's what Bell's has to say about Oberon:
Bell's Oberon is a wheat ale fermented with Bell's signature house ale yeast, mixing a spicy hop character with mildly fruity aromas. The addition of wheat malt lends a smooth mouthfeel, making it a classic summer beer.

These photos were taken in the Beer Garden, where the sunflowers are in full bloom!

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Here's what you need...

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Oberon Cupcakes
-makes 24

3/4 c unsalted butter, softened
1 3/4 c sugar
2 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla
orange food coloring
1 tablespoon orange zest
1 c beer +1/4 cup for brushing
1/4 c milk

1. Preheat oven to 350 degrees and line cupcake pans with paper liners. In a medium bowl whisk together flour, baking powder and salt.
2. Cream butter and sugar with paddle attachment until light, about 2 minutes.
3. Add eggs one at a time, mixing until each is incorporated.
4. Add vanilla, food coloring and orange zest and beat.
5. Mix beer and milk in a measuring cup. Add flour mixture and beer mixture alternating each. Mix on medium speed until combined.
6. Fill cupcake liners 3/4 full and bake for 18-20 minutes or until tops of cupcakes spring back when lightly touched.
7. Cool cupcakes on a wire rack.

Don't forget the beer!

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And the orange zest!

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Batter ready to bake!

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Time for some frosting!

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"Beer Foam" Meringue Frosting

3 egg whites, room temperature
1 tsp vanilla extract
1 tbsp orange juice
1 c sugar
1 T corn syrup
1/4 tsp cream of tartar
1/3 c water

1. In a saucepan, mix sugar, corn syrup, water and cream of tartar. Cook on medium heat until sugar is dissolved and mixture is thick and bubbly, about 160 degrees.
2. In a large bowl, beat egg whites, vanilla and orange juice until soft peaks form. Slowly add hot sugar mixture, beating continuously. Beat for 7 minutes until stiff peaks form.


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This frosting is marshmallowy- fluffy & lightly orange flavored, just like the foam of your beer with an orange slice in it! Yum!

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Someone drank lots of Oberon while playing kickball this summer!

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In the Bell's Beer Garden!

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Hope the bartenders and servers loved the cupcakes! Thanks for letting us have a mini photo shoot in the garden! =]

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Have a good summer everyone! Cheers a beer at your local brewery!

<3hollicakes


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Local Beer & Baileys.

St Patty&#39;s Day Cupcakes UPDATED 1


Happy St. Patrick's Day!

I'm pretty excited about this post because I decided to put a different spin on the traditional Guinness & Baileys cupcakes!

A little backstory - Ever since Dylan & I moved to Michigan we try to have date night every Friday. And there are so many awesome restaurant choices, we rarely eat at the same place twice. Except Latitude 42, Portage's first microbrewery.

We first walked in at about 7 o'clock on a Friday night a few weeks ago. It was packed and the wait was over an hour. We were a little surprised, because since we moved out of crowded SoCal, we haven't experienced too many long waits at restaurants. But there were 2 seats open at the bar and I was starving (as usual) so we took them.

One of the first things you notice is the size of the building, about half being the restaurant & half the brewery with large windows inside and out. As well as a long list of house made beers and specialty menu items using them, such as their Beer Cheese Soup & the Dark Chocolate Stout Cake for dessert.

You can also buy Latitude 42's beer to take home, in 32 or 64 ounce growlers. Which is exactly what I did. I decided on All Night Long, a stout beer brewed with Sulawesi (Indonesian coffee beans) and organic Ecuadorian cocao nibs. Sounds perfect for baking with right?


I made these Dark Chocolate Stout Cupcakes with a ganache filling and a Baileys Swiss Meringue Buttercream!

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Want some recipes? Here we go...


Dark Chocolate Stout Cupcakes
-made 33 cupcakes

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1/4 cup DARK cocoa powder (I used Hershey's)
1/2 cup regular unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup stout beer
1 cup milk
2 large eggs
1 teaspoon vanilla


1. Preheat oven to 325°F. Line cupcake pans with paper liners.
2. In a large mixing bowl, sift together dry ingredients. Add oil, beer, milk, eggs & vanilla and mix at medium speed for 2 minutes until smooth. Expect batter to be thin.
3. Fill liners 3/4 full and bake cupcakes 18-20 minutes or until tops spring back when lightly touched. Cool completely before frosting. Brush tops of cupcakes with beer, if desired.


Ingredients ready to go.

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The dry ingredients.

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Add the wet and mix it up. Mr owl is supervising!

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While cooling, I brushed the tops of the cupcakes with more beer!

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Time for some filling!


Irish Cream Chocolate Ganache

2/3 cup + 3 tablespoons heavy cream
1 1/2 cups chocolate chips ( I used dark, but you can also use milk chocolate)
3 tablespoons unsalted butter
3 tablespoons Baileys Irish Cream liquor

1. Heat milk and butter over medium heat on stove & bring to a light simmer.
2. Pour over chocolate chips in a heat proof bowl. Let stand for 1 minute, then stir until chocolate is melted. Add Baileys & stir until smooth.
3. Refrigerate until ganache is thickened but still fairly soft, about one hour.


I used a piping bag & tip to fill my cupcakes, but you could also cut out cones and fill cupcakes that way as well.

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I filled them by counting to 4 and using even pressure for each cupcake.

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Baileys Swiss Meringue Buttercream
-made enough to generously frost 27 cupcakes

5 egg whites
1 cup granulated sugar
4 sticks unsalted butter, softened
1 teaspoon vanilla
3 tablespoons Baileys Irish Cream liquor

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are warm to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
3. Add the butter, a few tablespoons at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla & Baileys, and beat just until combined.
4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes.


Whisking my egg whites and sugar.

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Lets frost those cupcakes!

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Beautiful Baileys Buttercream.

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Now for the drizzle...

Take what is left of the chocolate ganache and microwave for 10-20 seconds, stir to smooth it out.

I used a plastic squeeze bottle but a little ziplock bag with the corner snipped off will work just as well.

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Keep a steady hand while drizzling.

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Took some of these yummy cupcakes to mine & Dylan's combined birthday dinner at Latitude 42!

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St Patty&#39;s Day Cupcakes UPDATED 3



Happy St. Patrick's Day everyone!

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Happy New Year from hollicakes!

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Happy New Year everyone!!

Okay so I know I've been the worst blogger ever, being I have not updated since September. It has been an insanely busy & overwhelming holiday season, and I'm secretly happy it's over and new beginnings are upon us!

Before I get to these yummy cupcakes, a few updates about me & hollicakes; I started working full time in the pastry shop at the hotel over the holidays. I thought that it was what I wanted but once I got it all I could think about was how sad it made me that I never have time to bake/blog at home for you guys! So I am in the process of going back to part time so I will have more time to focus on what I really love, hollicakes!

Getting back to regular blog updates is definitely my first new year's resolution!


Speaking of New Years……how about some pink champagne?!

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I was inspired to make these cupcakes by a sweet Christmas present I received this year, The Boozy Baker! Such a fun and amazing cookbook!

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Lucy Baker has a great recipe for Champagne Layer Cake in her book, but I took it one step further & turned it into Pink Champagne Cupcakes!

Cupcake bakers, it's time to bust out the leftover champagne!

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Don't mind my cheap bottle of champagne or the nerdy photo =]

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I love making recipes from new cookbooks!

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Pink Champagne Cupcakes (Recipe adapted from The Boozy Baker Champagne Cake)
-makes 24 cupcakes

1 3/4 cups AP flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
15 tablespoons unsalted butter, softened
1 1/2 cups sugar
1 cup pink champagne
8 large egg whites

1. Preheat oven to 350 degrees. Prepare cupcake pans with 24 liners.
2. In a medium bowl, sift together flours, baking powder and salt.
3. In a mixer with the whisk attachment, whisk egg whites on high speed until stiff peaks form. Set aside in new bowl.
4. Next, cream together sugar and butter with paddle attachment until light and fluffy. Slowly add flour mixture and champagne, alternating with a little of each at a time.
5. Add a generous spoonful of the egg whites to the bowl, mix on low speed with paddle to lighten the batter. Fold the remaining egg whites into batter with spatula. Divide evenly into 24 cupcake liners. Bake 20-25 minutes or until tops spring back when touched.


Champagne Meringue Frosting
-enough to frost 24 cupcakes

3 egg whites, room temperature
1 tablespoon pink champagne
1 1/2 cups sugar
1/4 tsp cream of tartar
1/2 cup water

1. In a saucepan, mix sugar, water and cream of tartar. Cook on medium heat until sugar is dissolved and mixture is bubbly.
2. In a large bowl, beat egg whites & champagne until soft peaks form. Slowly add hot sugar mixture, beating continuously. Beat for 7 minutes until stiff peaks form.
3. Frost cupcakes immediately, frosting will set once cooled. Store cupcakes in refrigerator up to 3 days. Best eaten on same day, or if brought to room temperature first.


Egg whites at stiff peaks!

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Champagne meringue ready to frost. I used a star tip for piping!

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All dressed up & ready for some glitter.

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I used a combination of these fun glitters and candies. I really wanted to capture what pink champagne represents; a girly fun time!

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The cupcakes ready to make an appearance at a holiday party!

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Time to dig in =]

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Enjoy these fabulous & fun cupcakes! It is really good to be back at it baking and blogging again!

Can't wait to share more treats soon!

I wish everyone a happy, healthy & sweet 2013!


<3hollicakes

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Blue Moon Cupcakes!

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So I was killing some time on Pinterest the other day, and came across this amazing blog called Miss Make! Beer + cupcakes caught my eye immediately. The second I saw the post I knew I had to try it!!

But since baking for fun has gotten a little expensive these days, I try to wait for the perfect occasion to bust out new recipes I’ve been wanting to try! Two of my guy friends had birthdays the same weekend, the perfect opportunity!! I love when that happens.


Check out an awesome blog and her how-to + recipe for these cupcakes right here, Blue Moon Cupcakes by Miss Make.

Thank you so much for a great recipe and inspiration!


Good thing I had the perfect liners just laying around!

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I used zest from oranges fresh picked from my grandma’s orange tree, so yummy!

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Baked and beautiful!

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One thing I did change in this recipe; once the cupcakes came out of the oven and cooled for about 5 minutes, I poked holes in the tops of the cupcakes and brushed them with the leftover beer =]

To be honest, I couldn’t really taste the beer too much, but that was okay with me because these cupcakes were moist and delicious! You could probably add a 2nd or 3rd coat of beer for a stronger taste! Careful, too much liquid will make them soggy though!

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Meringue frosting with fresh squeezed orange juice. So heavenly. Seriously, this is what I imagine the clouds in heaven will be like. =]

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I added a couple orange sprinkles to each, you could always use an orange slice to garnish as well! If you do, make sure you serve them immediately, or wait until the last minute to put the orange on. They might get funky and make the frosting watery if not eaten right away!

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Happy Birthday Andrew!!

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Thank you to my love Dylan for some of the pictures, including this awesome one =]

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I’m sorry, I HAD to share this picture. I love my grandma so much, she is amazing and my most dedicated taste-tester!! So silly.

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Have a wonderful day!! Drink a Blue Moon and eat a cupcake. Or both =]


<3hollicakes

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Happy New Year! Mimosa anyone?

Hello friends! I am so sorry I have been MIA the past month! Christmas was insanely busy!! I’m so regretting not having enough time to post any awesome Christmas cupcakes for you guys, so here are some cupcakes that will for sure start your New Year off right =]

So last year I did a Mimosa cupcake for New Year’s as well, but this year I made a couple changes! And they are even better than they were before! And Dylan and I took even better pictures! Wana see?

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I LOVE sparklers =]

Want some recipes?

Orange-Scented Cupcakes
-makes about 20

2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup unsalted butter
1 1/2 cups white sugar
2 eggs
1/2 cup milk
1 cup orange juice (preferably fresh squeezed!)
zest from 2 oranges

1. Preheat oven to 350, prepare cupcake pan with liners. Cream butter and sugar until fluffy.
2. Add eggs one at a time. Sift together flour, baking powder and salt in separate bowl.
3. Add orange zest, orange juice and milk. Then add dry ingredients, mix until just combined.
4. Fill liner 2/3 full and bake for 20-25 minutes.

Butter and sugar!

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Fresh oranges from my grandma’s tree!

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Flour, salt, baking powder, and orange zest. only 1/2 cup orange juice, imagine another 1/2 though =]

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Ready for the oven.

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Whenever I try baking with Champagne it is always very finicky. I’m guessing something to do with the carbonation or the alcohol. But things just don’t turn out the way I want them to; cupcakes don’t rise, frosting is too liquidy, etc. So I was at my local cake store and saw this!

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Perfect solution! I didn’t end up using any of the Champagne oil in the cake, saved it for the frosting!

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Champagne-Orange Cream Cheese Frosting

1 1/2 cups unsalted butter, softened
1 1/2 cups cream cheese, softened
3-4 cups powdered sugar, sifted
zest from 1 orange
1/2 bottle Champagne oil, or 2 tablespoons Champagne

1. Cream butter and cream cheese until combined and fluffy. Add powdered sugar, 1/2 cup at a time, to taste.
2. Add orange zest and champagne. Mix until combined. Frost the cooled cupcakes!


At this point the whole house smelled of sweet citrus, so yummy.

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I took a box of these guys for a holiday get-together at my uncles house, so fun!

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The leftover cupcakes from this batch stayed home, patiently awaiting mine and Dylan’s arrival, so we could play with some sparklers!! =] We took these photos out in my front courtyard, at 10:30 at night, in dense fog! So fun.


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From all of us at hollicakes, we wish you a very Happy New Year! See you in 2012 for some yummy birthday cupcakes coming up!

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<3hollicakes
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Snickers & Jack



Oh Snickers & Jack. These are my latest masterpiece, “The best cupcakes I’ve ever eaten” says my mom.

These cupcakes were inspired by a “Top-Shelf” alcoholic ice cream that was once featured on the happy hour menu, and created by the Pastry Chef over at the Fairmont where I work. She is AMAZING and I learn an insane amount of new things every time I’m there. And for that, I thank you Allyson. And the rest of my pastry team, of course. =]

So last time I made these cupcakes, I did a chocolate/snickers cake, with a caramel/jack buttercream. They were good, but not perfect!

This time I decided to switch it up and do a caramel/snickers cake, topped with a chocolate/jack mousse.

Here was the plan;




The recipe for these cupcakes was actually a trial run in preparation for Cupcake Camp OC coming up on September 11 over at the Atrium Hotel.



Find out info and get your tickets HERE!

I will be donating cupcakes in the Professional category (Dylan convinced me to go professional instead of ammetuer....eek I’m a little nervous!)

So it works like this, you end up with a couple tickets(how many I am not quite sure) and at the event you are able to trade 1 ticket for 1 regular sized cupcake or 2 mini cupcakes. Keeping this in mind, I have to bring at least 350 regular cupcakes. But instead I am bringing about 700 mini cupcakes so people can try more than one flavor =] you are welcome.

Anyways, Snickers & Jack will be one of those flavors!


Time for some recipes...

Brown Sugar Snickers Cupcakes
-makes about 24 cupakes

3 cups all-purpose flour
1/2 cup granulated sugar
1 cup brown 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 tablespoon sour cream
1 teaspoon pure vanilla extract
2 regular size Snickers bars, finely chopped

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugars, 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, sour cream, 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. Fold in chopped snickers by hand.
4. 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, 17 to 20 minutes.


I didn’t end up loving the chocolate buttercream I used, so I’m going to switch it out next time! Better recipe to come!

Caramel Filling (from Martha Stewart’s Cupcakes book)
***Friendly Reminder: making caramel can be VERY hot, be careful bakers.***

2 ½ cups sugar
cup water
1 tablespoon light corn syrup
¾ cup heavy cream

1. Heat sugar, water, and corn syrup in a heavy saucepan over high heat. Stir occasionally until syrup is clear. Attach a candy thermometer to side of pan. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.

2. Boil, gently swirling pan occasionally, until mixture is caramelized and temperature just reaches 360°F.
Remove pan from heat. Slowly pour in cream and stir with a wooden spoon until smooth. Use immediately. If caramel begins to harden, reheat until pourable.

3. Using a paring knife, cut a cone-shaped piece, about ½-inch deep, from the center of each cupcake. Spoon 1 to 2 teaspoons of warm filling into each cupcake.


Lets see some pictures already!


Start with your dry ingredients.



Add the butter.



Wet ingredients.



Mix it all together =]



So it was after taking this picture that I realized I forgot one very important ingredient.....



SNICKERS....I used dark chocolate!



So I chopped up my candy.



Sprinkled on top, then mixed it up with a toothpick....Yeah sometimes things get left out, and you do whatcha gotta do to make it right!



About 25 minutes later.....baked and beautiful cupcakes!



So I didn’t end up with any good pictures of the caramel filling, so here is one of me brushing the cakes with Jack Daniels because we realized the buttercream wasn’t strong enough, and already too soft to handle adding any more liquid....again, you do whatcha gotta do.



Don’t mind my messy table, had like 3 projects going on at once! And trying to finish these cupcakes ASAP so we could get to the beach!



And of course I had decided to bake on the hottest day of the week, and my chocolate buttercream did not enjoy the heat!



Enjoy !






See you at Cupcake Camp OC!

<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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St. Patrick's Day !




Are you thinking what I’m thinking? Guinness, brewed in Dublin, and Bailey’s Irish Cream sounds like the perfect combination for a St. Patty’s Day treat right?

Maybe not though. I don’t really like the taste of Guinness and Bailey’s is just alright, by themselves that is.

But TRUST ME, oh please trust me when I say the two are delicious when paired with dark chocolate and cream cheese frosting =]

I’m not a big drinker, I’m not really even a medium sized drinker. And Dylan doesn’t drink at all. And he even tried these cupcakes and LOVED them. So hopefully that convinces you that these are amazing.

And of course right when I go to open the Guinness it explodes all over...good thing I was right by the sink.



So the recipe for the Guinness Cupcakes is a little different then your usual chocolate cake recipe.
But I’ve been blogging for over a year now, so you guys can handle it right? Good.

Look how delicious they are right out of the oven!! I could eat it just like that...maybe.




While I was making the frosting Dylan got a little creative with the cupcakes!




Oh yes, I almost forgot. See the little gold sparkly balls on top of the cupcakes? (That kind of remind me of pots of gold....)
I made those out of plain old white sugar pearls. Why you ask? Because beautiful, amazing, shiny, fabulous gold and silver dragees are illegal in California.
All because someone ate a whole pack of them and got some sort of metal poisoning. Who eats the whole pack?! Ruin it for everyone why dontcha...

Don’t know what a dragee is? Here’s a random picture I found on google. So freakin cute.




Anyways...I made them out of these three ingredients. Ivory sugar pearls, gold luster dust, and clear/rainbow edible glitter!




I just poured some of the sugar pearls in a little bowl, added a few drops of water, and a sprinkle of the dust and glitter. Mix with a toothpick and there you have it! Homemade gold dragees =]

So they might not be as shiny, but hey good enough right?



And I also found these really cute shamrock cupcake toppers at Michael’s a couple days ago..



Are you ready for some recipes?

Guinness Chocolate Cupcakes
-makes 24-30

1 cup Guinness
1 cup unsalted Butter
3/4 cup cocoa
2 eggs
2/3 cup sour cream
6oz dark chocolate
3oz cream
2 cup flour
2 cup sugar
1 1/2 t baking soda
3/4 t Salt

1. Preheat over to 350 degrees. In a large mixing bowl, whisk together flour, sugar, baking soda and salt.
2. Simmer the Guinness and butter in a small pot over medium heat, then add the cocoa and stir until smooth. Transfer to bowl of an electric mixer and mix on low for 3-5 minutes. (To cool it down, we don’t want our eggs scrambling!)
3. While the chocolate beer mixture cools a little bit, heat the cream over the stove or in the microwave, then pour over the dark chocolate and let stand one minute. Stir until smooth. Then add to chocolate beer mixture in mixer.
4. Add sour cream and eggs and mix until combined.
5. Add dry ingredients. Fill lined cupcake pans 2/3 full, then bake for about 20 minutes.


Bailey’s Cream Cheese Frosting
-makes enough to frost about 24 cupcakes

1 8oz pack of cream cheese, softened
1 stick of unsalted butter, softened
2 cups powdered sugar, sifted (Don’t skip this step! I hate sifting...but smooth, creamy frosting is worth it.)
3 tablespoons of Bailey’s Irish Cream

1. Cream the butter and cream cheese in mixer until creamy. Add sifted powdered sugar.
2. Add Bailey’s to taste! Not too much though, or else the frosting will be too runny.





Hope you guys try these recipes, they are amazing!

Have a safe and fun St. Patrick’s Day!

<3hollicakes

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Valentine's Day Trio<3




As if I haven’t done enough baking in the past week, I decided to feature 3 different flavors for this Valentine’s Day weekend!


Bee My Cherry - Chocolate Cherry cake topped with Honey Swiss Meringue Buttercream, then drizzled with chocolate!




Strawberries and Champagne - Strawberry cake topped with Champagne-Strawberry Buttercream and a white chocolate heart!




Berry Red Velvet - Raspberry Red Velvet cake topped with Cream Cheese Frosting





If anyone is interested in ordering some Valentine’s Day cupcakes, shoot me an email at hollirisvold@yahoo.com or give me a call at 714-425-9031!

These special cupcakes are going for $30 per dozen or $2.50 each! =]


Have an amazing weekend everyone!
<3hollicakes
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Morning After Mimosa Cupcakes



I’m sorry I’ve been such a terrible blogger, haven’t updated in forever. I feel so bad!

But the thing is...I just started a new job at the Fairmont Hotel in Newport Beach! In the Pastry Kitchen/Bakery =]

I’m so excited. This is like a career job. I’m done with school, starting a career job....that means I’m like a real grown-up, adult now. Oh wow.

Anyways, back to these alcoholic cupcakes!

And by the way, Happy New Year!

So what is a Morning After Mimosa Cupcake? It’s a champagne cupcake with fresh squeezed orange juice.

The perfect remedy for those nasty New Year’s Day hangovers.



Morning After Mimosa Cupcakes
-makes 20-24 cupcakes

2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup unsalted butter
1 1/2 cups white sugar
2 eggs
3/4 cup champagne
1/2 cup orange juice (preferably fresh squeezed!)
zest from 2 oranges

1. Preheat oven to 350, prepare cupcake pan with liners. Cream butter and sugar until fluffy.
2. Add eggs one at a time. Sift together flour, baking powder and salt in separate bowl.
3. Add orange zest, orange juice and champagne. Then add dry ingredients, mix until just combined.
4. Fill liner 2/3 full and bake for 20-25 minutes.

The main ingredients, minus the eggs.

Oh yeah, those oranges are from my grandma’s orange tree in her backyard. Pretty much the most amazing oranges ever.




Mimosa Cream Cheese Buttercream

1 1/2 cups unsalted butter, softened
1 1/2 cups cream cheese, softened
3-4 cups powdered sugar, sifted
2 teaspoons orange juice
2 tablespoons champagne
pinch of orange zest

1. Cream butter and cream cheese until combined and fluffy. Add powdered sugar, 1/2 cup at a time, to taste.
2. Add orange juice, zest and champagne. Mix until combined. Frost the cooled cupcakes!


More posts coming soon!
Also working on some amazing updates for the website too!

<3hollicakes
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Margarita Cupcakes, Vegas Bound!



I know it has been over a month since I last updated, and I feel terrible about that! But now I am back from my summer vacations and ready to get baking =]

I have also been very busy working on expanding hollicakes, starting with making business cards! They are oh-so-close to being finished and I can’t wait to hold them in my hands! And of course, post a photo on here for everyone to see!

Anyways, back to the cupcakes...!

This post is dedicated to my cousin Ashley’s 21st birthday, which was July 30. We had been planning a trip to Vegas for months and I was so excited! BUT I could not figure out what kind of cupcakes to make.........lightbulb! Anything with alcohol...MARGARITA! Ah yes, that was about how my thought process went.

Hand-squeezed limes by Dylan!




A good amount of tequila went into the cupcakes AND frosting.




Sprinkling on the lime zest.




Margarita Cupcakes
-makes 24, recipe adapted from Annie’s Eats

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 the oven to 325˚ F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla.
3. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
4. Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.



Tequila-Lime Swiss Meringue Buttercream

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 (don’t worry, it will come together!) Stir in the lime juice and tequila and mix until fully incorporated and smooth.





Proof that the cupcakes made it to Vegas in one piece.




Happy 21st Ashley! From the top of the Rio...




It feels good to be back, happy baking!
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