Snowball Cupcakes


Welcome back hollicakes!

After about a year hiatus & some crazy life changes, I am finally back at it!

Over the past few months, I quit my baking job at the Fairmont Hotel and moved to Michigan to be with my boyfriend Dylan. This is my first official post as a Michigan resident!! So far I've only experienced a whole lot of winter. And when I say winter, I mean 100+ inches of snow. Something this CA born and raised girl has never experienced! And it has been amazing. And beautiful. Oh and I can't forget REALLY cold.

I know you're here to see some cupcakes, but let me take a moment to show you a few photos of things that inspired me to make these cupcakes! It may be March but winter is still in full swing over here...

Our new home in Michigan! With my little pup outside...


Cute little deer come hang out in the backyard all the time.


Enjoying our time in the midwest & built our first snowman!


Okay, okay, onto some yummy cupcakes!

So I've been pretty obsessed with the snow, coming from CA, I've never seen this much snow on the ground. I love watching it fall and how the sun shines & makes it sparkle.

That means...

...must make snowball cupcakes!!!

With cute little deer friends too.


Snowball Cupcakes (adapted from Sweetapolia's Fluffy Vanilla Cake)
-made 27 cupcakes

5 large egg whites
1 whole egg
1 cup whole milk
2 teaspoons pure vanilla extract
3 cups cake flour, sifted
2 cups granulated sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, cold and cut into 24 even pieces

1. Preheat oven to 350°F and line cupcake tins with paper liners.
2. In a medium bowl, combine and stir the egg whites, whole egg, 1/4 cup of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
4. Add the butter a few pieces at a time with mixer on low speed until the mixture is a fine crumbly texture.
5. Add 3/4 cup milk, and mix on low speed for 2 minutes. Scrape the sides of the bowl and begin to add the egg mixture a little at a time until batter is smooth. Fold once or twice to ensure the batter at bottom of bowl is incorporated.
6. Fill liners 3/4 full and bake 14-16 minutes, making sure not to over bake.


Whipped Coconut Buttercream

3 1/2 sticks unsalted butter, softened
3 cups powdered sugar, sifted
2 tablespoons coconut milk (optional, you can use regular milk instead)
1 teaspoon pure vanilla extract
2 cups sweetened shredded coconut

1. In the bowl of an electric mixer fitted with the whisk attachment, whip butter for 5 minutes on medium speed until butter is pale and creamy, scraping sides of bowl occasionally.
2. Add powdered sugar, milk and vanilla. Mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light & fluffy.
3. Pipe 1/2 inch layer of buttercream on each cupcake, smoothing and rounding over with offset spatula. Place shredded coconut in shallow bowl and immediately dip frosted cupcakes in coconut. Gently moving cupcakes in circular motion until coconut sticks to the frosting. Careful not to push too hard and flatten the top of your "snowballs".

Hopefully these cupcakes get you through the rest of this long winter!

Its almost springtime =]


Easter Cupcakes : Bird's Nest

Once again, its been way too long since I’ve updated.

Don’t think I haven’t been baking though, at home and at work. Just haven’t had time to take pictures of my creations!

I know these are a little late, but better late than never, right??

I’ve seen birds nest cupcakes done for Easter and for baby showers, and of course springtime in general. That’s why they are so awesome, and easy too!

Pick your favorite cupcake and frosting flavors, I did chocolate cake with vanilla frosting! So many possible combinations. Toasted coconut cream cheese frosting would be amazing as well!

All you need is shredded coconut (sweetened or unsweetened, both are fine) and Robin’s Egg candies! Toast the coconut in the oven until lightly browned, then dip the tops of the cupcakes in it once cooled. Top with candy eggs, and they are done!!

In the box ready to go!

Happy LATE Easter! Off to deliver...

<33 hollicakes

Ants at a Picnic!

Hey there my cupcake lovers. I have a really fun post for you today! =]

So for Memorial Day my family was invited to a BBQ that was free as long as you brought some sort of dessert, and OF COURSE, any excuse to bake and I’m there. I had a few suggestions for patriotic or American flag cupcakes, but I wanted to do something different and save the red, white&blue for 4th of July!

You see, a few months ago I bought the newest addition from the author’s of Hello, Cupcake called What’s New, Cupcake.

And this is the very first time I’ve used it. I chose Ants at a Picnic, the perfect dessert for any backyard BBQ!

And I’m going to be honest with you guys, I used a boxed cake mix, Funfetti to be exact. Although homemade cupcakes are better, boxed cake mixes produce moist and sturdy cupcakes that are perfect for when you’re going to be spending extra time on the decorating.

You Will Need:
1 box Funfetti Cake Mix
1 can Vanilla Frosting
Brown Peanut M&M’s or round/oval chocolate candies
1/4 cup chocolate frosting
2 cups finely chopped coconut
green food coloring
5-8 watermelon candy slices
your favorite cupcake liners

But I have another confession to make...
My assistant, aka very helpful boyfriend, did 95% of the baking portion of these cupcakes. Although it was a boxed cake mix, maybe he shouldn’t get too much credit =] Anyways, this mix made 20 cupcakes. So that means 40 brown M&M’s. 20 brown Sixlets (or any other type of round chocolate candy), and 120 little frosting legs.

With that said, the decorating on the other hand was all me! I used a regular vanilla frosting and dyed it green. Next frost the cupcakes with a smooth coat, making sure to get the sides almost all the way to the liner. Then take about 2 cups of finely chopped coconut in a ziplock bag, add a few drops of green food coloring, and SHAKE! Pour the coconut onto a plate, then roll the edges of the cupcakes, making sure to get an even width of coconut all the way around.

Next, arrange the M&M’s in rows of 3 on each cupcake. Put the chocolate frosting in a piping bag with a small round tip and pipe 6 bent legs on each ant, 3 on each side. Give the little guys some antennas. For the watermelon candies, pipe small teardrops to make the “seeds”.

On to the hardest part, getting the watermelons to stand up on the poor little ants. So the book made it look and sound easier than it really is. The only way I got them to stay is if I used some chocolate frosting to attach them, immediately put them in the fridge to solidify the frosting “glue”. It only takes about 15-20 minutes, but getting them from the counter to the fridge is the tricky part! I actually put a plate into the fridge, put down the cupcake, and attached the candies right there to avoid having to carry them and risk having the cute watermelons fall over!

Arrange cupcakes in a line and serve!

Until next time...