Birthday

Laker Cupcakes!

Wanted to share this really quick...


So it was a friend’s birthday and we made some cupcakes! He’s a Laker fan and turning 33, Happy Birthday Sean!

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January Birthdays!!

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So January has been amazing! Three fun birthdays and a couple vacations too! These first cupcakes were for my friend Kayla’s birthday!

Two of her favorite things are the color yellow and her new pug named Norman! He is so freakin’ cute.

And I found just the right idea in my Hello, Cupcake book! They have a variety of dog cupcakes, including a pug! They seem really intense but once you break it down piece by piece they are actually pretty simple.

So once you bake your cupcakes, all you’ll need is this; black, white, & brown frosting, tootsie rolls, pink starburst, brown M&M’s and brown or black jelly beans!

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Flatten and mold the tootsie rolls for ears, as well as the pink starburst for the tongues. Frost the cupcakes with a smooth layer of brown frosting, then pipe the pug “wrinkles” with the black. For more detailed directions check out one of my favorite books, Hello, Cupcake!

Place the tongues and pipe the teeth in different places on the mouth to give each of the pugs their own personality!

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And a few days later was my friend Kellen’s birthday! Since it’s in between Christmas and Valentine’s Day (and also somewhat of an inside joke!) I made cupcakes with the same theme!

Merry Christmas Valentine’s Day Birthday Kellen! =]

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Then shortly after that we celebrated my mom’s birthday a little bit early since we had some family in town! That is when I discovered my new favorite cookies, Peanut Butter Oreos!! So good. So I decided on a chocolate cupcake with a Peanut Butter Mousse frosting! I’m still on the hunt for a good mousse recipe, the one I used was good, but could definitely be much better. So until I find the perfect one I’m going to hold off on posting a recipe!

The best Oreos EVER!!

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Cupcakes! So yummy.

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Until next time!

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Fabulous Carrot Cupcakes!

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HELLO yummy pre-fall flavors! Lately I’ve been so anxious to start baking fall-flavored goodies! BUT it isn’t quite fall yet, so I don’t want to get ahead of myself.

And it just so happened, it was a friend’s birthday, and she loves carrot cake! Perfect, right?

Still get to use a little brown sugar, cinnamon & ginger but we’re not goin’ all the way to pumpkin or gingerbread yet!

Look at those bright, beautiful carrot shavings! (I used a food processor)

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Add your eggs, sugar, oil, buttermilk, & vanilla. Mix with paddle attachment.

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Then whisk together your flour, baking powder, baking soda, salt, cinnamon, cloves, & ginger.

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Then add your dry ingredients to the bowl, mix until combined.

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Fill liners 2/3 full, then bake!

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Here is the full recipe for you guys just incase you missed any of that...

Carrot Cupcakes
-makes about 24

1 pound carrots, finely grated (I used a food processor)
3 large eggs, room temperature
2 cups sugar
1 1/2 cups vegetable oil
1/3 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves

1. Preheat oven to 325 degrees. Line muffin tins with paper liners. Whisk together carrots, eggs, sugar, oil, buttermilk, & vanilla extract. In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.
2. Divide batter among liners, filling 2/3 full. Bake until a cake tester inserted in centers comes out clean, 23 to 28 minutes, rotating tins halfway through. Transfer tins to racks to cool for 10 minutes. Remove from tins; let cool completely.


One thing I totally forgot to take pictures of....the Brown Sugar Cream Cheese Frosting! Don’t worry though, its an easy one!

Brown Sugar Cream Cheese Buttercream
-makes enough for about 24 cupcakes

1 1/2 sticks unsalted butter
12 oz cream cheese
1/2-1 cup brown sugar, depending on taste preference

1. Beat butter and cream cheese until smooth in electric mixer.
2. Add brown sugar and beat until fluffy. Frost cupcakes as desired, I used a piping bag and plain round tip. And a couple sprinkles here and there!


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happy birthday Sarah! Read More...
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Birthday Cupcakes and Some Sweet Progress.




Friday was a very special day.

I had a simple and fun cupcake order. AND my business cards FINALLY came in the mail! My first ever business cards. So freakin’ excited. =]

My amazing and talented boyfriend designed the cards and I absolutely LOVE them!

What do you think? Cute, huh?

Anyways! Back to the cupcakes. Simply Vanilla.



I rolled out some pink fondant and used a mini flower cookie cutter! Then I brushed them with some luster dust. I actually used the end of the paintbrush to get the little indentations in the middles of the flowers.



Hm so it seems like every time I bake I end up forgetting to take pictures at a certain point. And this time it is the Swiss Meringue Buttercream. But I’ve made vanilla cupcakes and buttercream and documented it before! You guys should be fine...right?

I hope so. Well here’s the finished product...Not sure how I feel about this green background though, hmmm.



If anyone in the Orange County Area would like to order cupcakes, CALL ME! =]




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A Night in the City: Sweet 16



These cupcakes were so much fun to make. Especially the fondant purses and shoes...So freakin cute.

So this order was for a good friend’s sister, none other than her sweet 16! The theme being “night in the city” with cheetah and zebra print in hot pink and teal!

Here is how it all went down...



In the oven!



I spent a good amount of time cutting out circles, so worth it though =]
And this is the only pic I got of the stencils I used for the shoes and purses..



60 cupcakes total, plus extra for the fam to munch on.



Birthday toppers finished! J for Jenna and M for Maddie!



Opposite colors!



My new johnny cupcakes shirt matches the frosting! Love it.




The cupcake flavors were Chocolate and Vanilla, with Swiss Meringue Buttercream! This is probably my favorite chocolate cupcake recipe because it is SO good and super easy.

Chocolate Cupcakes
-makes about 24

3/4 cup unsweetened cocoa powder (I used half regular cocoa, half dark chocolate cocoa)
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
3/4 cup warm water
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, and salt.
2.Add the eggs, warm water, 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.


My vanilla cupcake recipe is featured a few posts back for the Surfboard Cupcakes, and the Swiss Meringue Buttercream recipe as well!

So I totally failed at taking pictures of the making of the fondant purses and shoes...I’m sorry!

But basically all I did was color the fondant, roll it out, printed a stencil (see a few pictures up). Then I cut out a shoe and a purse from each, and used an exacto knife to cut each one out of the fondant! I used an edible black marker to make the zebra stripes! I wish I would have taken pictures, I even had the brother of the birthday girl cutting out purses =] haha.




I also used hot pink and teal edible glitter on these cupcakes, but it is hard to see in photos!




Happy Sweet 16 Jenna!

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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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Breakfast Cupcakes 2.0



So yesterday was my mom’s best friend Sheila’s birthday and a few months back she requested that I make Breakfast Cupcakes as her birthday present. The last time I made any sort of breakfast cupcakes was the weekend of my 21st birthday, which came out slightly less than perfect, hence the occasion hah.

BUT, this time I was ready. I knew I wanted to switch it up and instead of a buttermilk cupcake, something super chocolatey. I tried out a new recipe that includes a couple ounces of Hershey’s Dark Chocolate in the batter! Mmmm. Hopefully you can see where this is going.

I decided to give the Brown Sugar Swiss Meringue Buttercream another shot, leaving out the maple extract this time in hopes that it wouldn’t end up as watery. Success!! Sweet, sweet success.

And instead of just normal bacon on top, I used Dylan’s Cinnamon Bacon Secret Recipe! Actually, he used his secret recipe. But I’m sure I could figure it out if i tried =]

So SO good! I know it sounds weird, but just think sweet and salty. Like popcorn and M&M’s at the movies.

They look almost like brownie cupcakes!




Dark Chocolate Cupcakes
-makes 12

8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup (1 1/2 oz) Dutch-processed cocoa
3/4 cup (3 3/4 oz) unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup (5 1/4 oz) sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup (4 oz) sour cream

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (1/2 cup capacity) with baking-cup liners.
2. Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch.
3. Whisk flour, baking soda and baking powder in small bowl to combine
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined; then sift in remaining flour mixture and whisk batter until it is homogenous and thick.
5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.






Brown Sugar Swiss Meringue Buttercream
-makes enough to frost 12 cupcakes + a little extra

1 cup light brown sugar
4 egg whites
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature

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, then salt and beat until smooth.


Cinnamon Bacon!



Finished!



I’m a fan of polka dots. And cupcakes.



Happy Birthday Sheila!

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Banana Caramel Chocolate Cupcakes!




Ohhh bananas. Today is my grandma’s 75th birthday, yes 75. And I am just about to go to her surprise birthday party! I knew I had to make something delicious. So yesterday my assistant and I baked all afternoon! We started with a banana cake, that included 2 whole bananas!! A chocolate surprise in the middle, and a caramel swiss meringue buttercream with caramel drizzled on top. Woah.

I found the recipe on Annie’s Eats. I’ve never used a recipe off this website before so I was a little nervous! You can find it HERE.

The only thing I changed was that I attempted to add a chocolate swirl. BUT....it ended up more like a chocolate layer on most of the cupcakes. I used a bag of semisweet chocolate chips and about a cup of heavy cream, heated and melted together. You can most certainly omit this part. Maybe a chocolate frosting with caramel drizzled on top? Mmmm.

Anyways, these cupcakes turned out very moist, one of my new favorites! The frosting was SUPER rich and sweet, maybe a little too sweet. If I were to use this frosting recipe again I would probably use a little less sugar and/or caramel.

Here are some pictures of the process;

ripe bananas&yellow cupcake liners.



mash those bananas.



mix it all up.



the house filled with delicious banana scent...



frost with caramel buttercream.



finished!






off to my grandma’s birthday party =]



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Skateboard Cake?

Back in February it was my cousin Cayson’s 10th birthday, and his sister Ashley worked for hours and hours to make him a cake that looks just like his skateboard! This is what she had to say...

For my brothers 10th birthday I decided to surprise him with a replica of his own skateboard! I used a french vanilla cake mix and split the batter between a square cake pan and a round cake pan. I put the square cake piece in the middle and cut the round one in half and stuck it on both sides of the cake. I then trimmed it so it sloped down on the sides. I used neon food coloring for the frosting and used twinkies for the trucks and ding dongs for the wheels! The look on his face when he saw his cake was priceless!”

I loved the twinkie and ding dongs the most! =]



picture of the actual skateboard....


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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!



Icebergs!



The penguin family!








Happy Birthday Shawn!

<3holli
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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.



Buzzzzzz.



The finished product!








Happy Birthday Caitlin! =]
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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!
 

 
Perfect!


 

 
Happy Birthday Ryan!
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