Cream Cheese

Brown Butter Chai Tea Cupcakes

brownbutterchair13


Happy almost fall everyone! I'm here with a recipe for some cupcakes that will help ease the transition from summer into fall!

I don't know how I feel about summer ending since it's been so nice out here lately! But at the same time all the cute fall stuff is out in stores and you know I just can't resist =]

I mean, Starbucks already has their pumpkin spice latte out! Oh my, too soon for me! So I went with cinnamon and spices for these cupcakes instead!

What is brown butter you may ask? Simply butter that has been cooked on the stovetop until it is brown. It adds a nutty, more in depth flavor to your cupcakes, pastas, or anything you add it to. Brown butter + chai tea = yummy goodness.

My recipe calls for 2 sticks of butter.

brownbutterchair01


Browned butter! I only lightly browned mine. You can always go darker, but the risk of burning increases if you do. I used medium heat, stirring occasionally.

brownbutterchair04


I picked my three favorite chai teas to use in this recipe! I would recommend using your favorite tea as well.

brownbutterchair02


Steep for 5-10 minutes in your milk.

brownbutterchair05


The dry ingredients. Yum cinnamon!

brownbutterchair03


Mixing it up!

brownbutterchair06


Ready to become cupcakes.

brownbutterchair07


brownbutterchair08



Ready for the recipe? =]



Brown Butter Chai Tea Cupcakes
-makes 26-28

3 cups unbleached all-purpose flour
1 1/2 cups sugar
1/2 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, browned and softened
4 large eggs
1 cup milk
3 chai tea bags
1/8 teaspoon instant coffee
1 teaspoon pure vanilla extract

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, salt, and cinnamon; mix on low speed until combined.
2. Add browned butter, mixing until just coated with flour.
3. Heat milk to a simmer and steep tea bags 5-10 minutes. Remove bags, add instant coffee and vanilla. Add eggs, whisking thoroughly so the warm tea mixture doesn't cook the eggs.
4. With the mixer on medium speed, add wet ingredients in a slow stream and mix until just combined and smooth.
5. FIll liners 3/4 full and bake 20-22 minutes. Cool, then frost!



Cinnamon Swirl Cream Cheese Frosting

3 sticks unsalted butter, softened
8 oz cream cheese, softened
3-6 cups sifted powered sugar, depending on taste desired
1 teaspoon vanilla
1/2 + 1 teaspoon cinnamon

1. Beat butter and cream cheese until smooth in electric mixer.
2. Add powered sugar, vanilla, & 1/2 teaspoon cinnamon and beat until fluffy.
3. Reserve 1/2 cup of frosting in separate bowl. Add 1 teaspoon cinnamon & stir until combined. This will be your cinnamon "swirl".
4. Prepare piping bag with round tip. Using a knife, smear a stripe about an inch wide up the inside of the piping bag with the cinnamon mixture. Fill bag with the rest of the frosting and pipe away!


brownbutterchair09



Happy almost fall everyone!


<3hollicakes

Read More...
0 Comments

Cinco de Mayo Nachos!



cinco1214


Happy Cinco de Mayo everyone! Here are some super easy, yet amazing looking cupcakes for you!

They may look intense, but trust me, they are a piece of cake =]

First, my main ingredients….minus some flour tortillas!

cinco1201


Chocolate-Cinnamon Cupcakes
-makes 18-20

1 box Devil’s Food cake mix
3 eggs
1/3 cup oil
1 cup mllk
1 teaspoon sour cream
1 teaspoon cinnamon


1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside.
2. In a large mixing bowl, stir together cake mix, cinnamon,, eggs, oil and milk. Scrape down the sides and bottom of bowl to assure batter is well mixed.
3. Divide batter evenly among liners, filling each about 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.



Add your eggs, milk, sour cream, oil and cinnamon to the cake mix, and bake!

cinco1202


While the cupcakes are baking, take 2-5 flour(or corn) tortillas and cut them into chip like triangles.

cinco1203


Place them on a lined baking sheet, sprinkle with cinnamon-sugar. Bake until crispy, about 5-10 minutes.


cinco1204


See, crispy sweet chips =]

cinco1205


Cupcakes are done!

cinco1207


Next, your buttercream!


cinco1206



Cinna-Cheese Buttercream

3 sticks unsalted butter, softened
4 oz cream cheese, softened
3-6 cups powered sugar, depending on taste desired
1 teaspoon vanilla
1/2 teaspoon cinnamon
yellow food coloring
1/4-1/2 cup heavy cream

1. Beat butter and cream cheese until smooth in electric mixer.
2. Add powered sugar, vanilla, cinnamon & food coloring and beat until fluffy. Add heavy cream, mix on slow to achieve a softer, more nacho-cheese looking frosting. I used a piping bag and plain round tip to frost, the more abstract and messy, the better!

Like so!

cinco1208


Cinna-cream cheese in place! Ready for some toppings =]

cinco1209


I cut the red parts off of gummy worms to make some “tomato”

cinco1210


Cut some watermelon sour straws for my green onion!

cinco1211



One thing I forgot a picture of is raspberry preserves, used for the “salsa”!


Place about 3 chips on each cupcake, then sprinkle with nacho toppings!


cinco1212

Happy Cinco de Mayo everyone!

cinco1213



Be safe!

<3hollicakes
Read More...
0 Comments

Banana Chocolate Chip Cupcakes!

bananachocchip09

Hey there! So the story behind these cupcakes is this;

At work we bake banana chocolate chip muffins for the hotel’s breakfast buffet, and the other day I made some, but didn’t get a chance to try one! And ever since then I’ve been craving them!

And it just so happened I had a free afternoon and 2 different occasions that merit a batch of cupcakes!

My boyfriend’s best friend beat the world record for consecutive hours playing a computer game, 72!! Wow huh.

And then the 28th was my mom’s official birthday(we celebrate birthdays for like a whole week) and always have family dinner on weekends!

So I made a batch of these guys….


421618_10150515025904405_739309404_8797020_1543204734_n


Let’s do this.

First off, when you bake anything with bananas it is best if they are really ripe!

bananachocchip01


And I found this in the panty! Time to make homemade cake with pudding in the mix. =]

bananachocchip02


I used about half the package, or 1/3 cup!

bananachocchip03


Mash your bananas together with the milk.

bananachocchip04


Once the batter just comes together, add your chocolate chips! All I had was 1/2 bag of Ghirardelli dark chocolate chips, so I did a rough chop through them real quick, then mixed them in until JUST combined, don’t over mix it!

bananachocchip05


Like so! Ready to scoop.

bananachocchip06


bananachocchip07


I did half minis and half regular cupcakes! The recipe for these guys can also be used for banana muffins! If you want them a little less sweet and more breakfast-y you can decrease the sugar to 2/3 cup instead of 1, and switch out the chocolate chips for chopped walnuts.


bananachocchip08

Banana Cupcakes
-makes about 24 cupcakes

3 cups all-purpose flour
1 cup white sugar
2 teaspoons baking soda
1/4 teaspoon salt
2 cups mashed bananas
2 eggs
1 cup unsalted butter, melted
1/2 cup milk
1 teaspoon vanilla
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line pans with paper liners.
2. In a large bowl, mix flour, sugar, baking powder and salt. In a separate bowl, combine bananas, egg, melted butter and milk.
3. Stir banana mixture into flour mixture until blended. Be careful not to over mix.
4. Stir in chocolate chips. Fill liners 2/3 full, bake 20 minutes, or until a toothpick inserted into center of cupcake comes out clean. (It will have some melted chocolate, but no crumbs.)


Cream Cheese Frosting

2 sticks of unsalted butter. softened
1 8 oz. package of cream cheese, softened
3-4 cups powdered sugar, sifted (to taste)
1/2 teaspoon vanilla extract
1/2 almond extract

1. Beat butter and cream cheese until smooth in electric mixer.
2. Add powdered sugar & extracts and beat until fluffy. Frost cupcakes as desired, I used a piping bag and plain round tip.


I think I just might make some of these for Dylan to eat for breakfast on Valentine’s Day =] yum!

bananachocchip10


Hope everyone is having a great first month of 2012!

<3hollicakes





Read More...
0 Comments

Pumpkin Cheesecake + Cupcakes!

pumpchzcake09


Ahh I LOVE these little owls. I found them at Sur La Table in a cupcake kit. So freaking adorable.

Anyways, its not about the owls, unfortunately. It’s about the cupcake underneath the owls!

Pumpkin Cheesecake cupcakes, to be exact.

I was trying to think of a good fall/november themed cupcake to share with you guys when it came to me! My favorite pie to eat on Thanksgiving is Pumpkin Cheesecake. Pie + hollicakes = pie cupcake!!

I feel like I’ve posted a TON about pumpkin recently, but it’s impossible not to! Pumpkin is only popular/socially acceptable in desserts a few months out of the year, thus I must take advantage of it! I hope you guys enjoy it as much as I do =]

I used my standard Pumpkin Cupcake recipe, and added some graham cracker crumbs to the batter and bottoms of the cupcake liners.


Pumpkin Cupcakes
-makes about 24

2 cups cake flour
1 cup brown sugar
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 cup graham cracker crumbs + extra for bottom of liners
1 cup pumpkin puree
1/2 cup canola oil
1/4 cup buttermilk
2 eggs

1. Heat oven to 350 degrees, and set out cupcake pans with liners, add 1 teaspoon of graham cracker crumbs per liner. Whisk together flour, sugars, baking powder, graham cracker crumbs & spices in the bowl of a mixer.
2. In a separate bowl, whisk together pumpkin, oil, buttermilk & eggs.
3. With mixer on low, slowly add the wet ingredients, mix until just combined & smooth.
4. Fill liners 3/4 full, then bake 20-25 minutes, or until tops spring back when lightly touched. Cool on wire rack.


Graham cracker crumbs about to go into the bowl.

pumpchzcake01

The dry ingredients.

pumpchzcake02

The wet ingredients all whisked together.

pumpchzcake03

Add to bowl, mix until just combined!

pumpchzcake04

All done!

pumpchzcake05

1 teaspoon per cup.

pumpchzcake06



Cream Cheese Frosting
-enough to frost about 24 cupcakes

8 oz (one package) cream cheese, room temperature
8 oz (one stick) unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

1. Sift powdered sugar, this is very important! We don’t want grainy, clumpy frosting!
2. Cream butter and cream cheese with electric mixer until combined and fluffy.
3. Add powdered sugar 1/2 cup at a time, then add extracts. Also, make sure you refrigerate this frosting if not using right away, it likes to melt if it gets too warm! Frost cupcakes as desired.


I sprinkled some graham cracker crumbs on top & added an owl to each cupcake!

pumpchzcake10


I love the cute little owl feet.

pumpchzcake08



Happy fall cupcaking friends!

<3hollicakes

Read More...
0 Comments

Pumpkin Pie Latte Cupcakes!

DSC_0590


Hello, fall!

I must say, fall & holiday baking is definitely my favorite time of year. ESPECIALLY Halloween! So get ready for a series of spooky & fun Halloween treats!

You know for sure that fall is here when coffee shops start bringing out seasonal flavors, like pumpkin pie!! My favorite =]

So I decided to turn my favorite seasonal drink into a yummy cupcake, lets see how I did it....


Both your sugars, spices, & baking powder.

DSC_0244

Pumpkin + Cake four = one good cupcake.

DSC_0245

The wet ingredients.

DSC_0247

Add the wet to the dry, mix it up.

DSC_0248

Cute mini cupcake liners I found on sale after Halloween last year!

DSC_0251


Want some recipes? Here you go;


Pumpkin Cupcakes
-makes about 24

2 cups cake flour
1 cup brown sugar
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ginger
1 cup pumpkin puree
1/2 cup canola oil
1/4 cup buttermilk
2 eggs

1. Heat oven to 350 degrees, and set out cupcake pans with liners. Whisk together flour, sugars, baking powder & spices in the bowl of a mixer.
2. In a separate bowl, whisk together pumpkin, oil, buttermilk & eggs.
3. With mixer on low, slowly add the wet ingredients, mix until just combined & smooth.
4. Fill liners 3/4 full, then bake 20-25 minutes, or until tops spring back when lightly touched. Cool on wire rack.



Oh what makes these cupcakes all coffee & yummy?

Kahlua. The good stuff.

DSC_0260


Mocha Cream Cheese Frosting
-enough to frost about 24 cupcakes

1 stick unsalted butter
1 (8 ounce) package cream cheese, softened
1 tablespoon whipping cream
1 tablespoon coffee-flavored liqueur
1 tablespoon dry instant coffee, if desired
1/4 cup baking cocoa
3 cups powdered sugar


1. Beat together softened butter & cream cheese until smooth and fluffy. In a small bowl, add instant coffee and Kahlua, mix to dissolve coffee.
2. Add Kahlua mixture & whipping cream to butter/cream cheese mixture. Mix until incorporated.
3. Sift together cocoa and powdered sugar, add 1/2 cup at a time, mixing thoroughly in between each addition.
4. Frost cupcakes as desired!


Adding the Kahlua to the dry coffee, yum!

DSC_0253

Beautiful pumpkin cupcakes, cooled & ready to be frosted.

DSC_0264

I love how the frosting looks like little pumpkins.

DSC_0581


Happy first day of October!

DSC_0607



<3hollicakes

Read More...
0 Comments

Fabulous Carrot Cupcakes!

carrotcakes6


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)

carrotcakes1

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

carrotcakes2

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

carrotcakes3

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

carrotcakes4

Fill liners 2/3 full, then bake!

carrotcakes5

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!


carrotcakes7


carrotcakes8


happy birthday Sarah! Read More...
0 Comments

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
Read More...
0 Comments

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

Read More...
0 Comments

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
Read More...
0 Comments

Christmas Flavors: Gingerbread and Red Velvet.



A family friend ordered some cupcakes for an office Christmas party, requesting Red Velvet and another flavor. I couldn’t help myself when I chose my Gingerbread cupcake recipe I’ve been waiting to use again since last Christmas!

Gingerbread Cupcakes
-makes about 24 cupcakes

2 teaspoons baking soda
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup packed dark-brown sugar
1 cup unsulphered molasses
2 large eggs, room temperature, lightly beaten

1. Heat oven to 350 degrees. Line muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside.
2. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
3. In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
4. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 20-25 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.




And next I used my simple Red Velvet recipe...

Red Velvet Cupcakes
-makes about 24 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
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

1.Preheat oven to 350 degrees.
2. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
3. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
4. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Fill cupcake tins 2/3 full and bake 20-25 minutes, depending on your oven.




And for the decorations, I used a Wilton Candy Mold of Christmas light bulbs. I melted each color down in separate little bowls, then I piped all of the chocolate bases first. Refrigerate for 5 minutes. Then pipe the rest of your colors and refrigerate for about 10 minutes when finished. The chocolates should easily pop out of the molds.





And for my Christmas tree stars I made a quick batch of royal icing. I mean a really small, quick batch.

Royal Icing
-very small amount

1/2 cup powdered sugar
1/4 teaspoon meringue powder
1-2 teaspoons of water

1. Sift powered sugar and meringue powder, don’t skip this step! Or your royal icing will be clumpy.
2. Add water a couple drops at a time, mixing by hand, until desired consistency is reached.
3. Pipe decorations onto parchment paper, allowing enough time for them to dry before peeling them off. These stars took about 25-30 minutes, but remember the bigger the design, the longer it will take to dry!

I know this is not a very good picture, but its the only one I got of my cute little stars!




On to the cream cheese frosting. Oh how I love cream cheese.

I adapted this easy recipe from a couple different sources, mainly I Am Baker. Love this site, she makes the cutest stuff.

The BEST Cream Cheese Frosting
-enough to frost about 24 cupcakes

8 oz (one package) cream cheese, room temperature
8 oz (one stick) unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

1. Sift powdered sugar, this is very important! We don’t want grainy, clumpy frosting!
2. Cream butter and cream cheese with electric mixer until combined and fluffy.
3. Add powdered sugar 1/2 cup at a time, then add extracts. Also, make sure you refrigerate this frosting if not using right away, it likes to melt if it gets too warm!




Hope you guys love these recipes.

Merry Christmas!
<3hollicakes
Read More...
0 Comments

Banana Spice Cupcakes!



Okay here’s the deal guys. So usually I find already written recipes and change them up a bit to make them my own. But today is a very special day.

I wrote my OWN recipe. Not just switched one or two ingredients out. I guess this means I’m a big girl all grown up and about to finish Pastry School =]

Speaking of Pastry School, this is my last semester at OCC and then I will finally have my Certificate in Baking and Pastry Arts =]

Pretty freakin’ excited. Another sweet development is that I’m currently interning at the Fairmont Hotel in Newport Beach in their Pastry Kitchen! So far so good, I can’t wait to post some pictures!

Anyways, back to my cupcakes. MY cupcakes. Wow that feels pretty good to say.

Here is the recipe...

Banana Spice Cupcakes
-makes about 30-32

2 3/4 cups all purpose flour
1 3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon salt
2 3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
pinch of cloves
1 stick plus 6 tablespoons unsalted butter
1 1/3 cup sugar
3/4 cup brown sugar
4 eggs
3/4 cup applesauce
3/4 cup mashed bananas (about 2 bananas)

1. Preheat oven to 350. Whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
2. Cream butter and both sugars in mixer. Beat in eggs one at a time. Mix applesauce and bananas together in a bowl, making sure there are no banana chunks in the mixture.
3. Alternate adding applesauce mixture and flour mixture to the creamed butter and sugar.
4. Fill lined baking cups to 3/4 and bake for 20-25 minutes until toothpick inserted comes out clean.


Dry ingredients.



Butter and sugars mixing it up.



Mash up those bananas. Mine weren’t as ripe as they should have been but it still turned out delicious!



Found these cute fall liners at Michael’s.



Everything you’ll need for the buttercream.




Brown Sugar Cream Cheese Buttercream

1 1/2 sticks unsalted butter
12 oz cream cheese
1 1/2 cups brown sugar

1. Beat butter and cream cheese until smooth in electric mixer.
2. Add brown sugar and beat until fluffy.


Mmmm!



The house smelled like cinnamony-fall-like goodness.



I just sprinkled some cinnamon and put some banana chips I bought at Trader Joe’s on top! But be careful if you put the chips on right away they will get soggy in a couple hours!




I hope you guys love this recipe as much as I do!

<3holli Read More...
0 Comments

Carrot Cupcakes&Cream Cheese Frosting!



So the father of one of my best friend’s ordered 30 carrot cupcakes this past week for a birthday party, and even though it’s nearly finals week at school, I could not turn it down! I was so excited to actually get paid for all my hard work! The requested theme was bold colors and glitter. I made a double batch so there would be leftovers for my family&friends to try! A little over 2 pounds of freshly grated carrots went into these cupcakes, mmm!

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 vanilla bean, halved lengthwise, seeds scraped and reserved (I used 1 teaspoon vanilla extract instead)
1/2 cup golden raisins
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-bean seeds(or extract), and raisins. 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 3/4 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.

The flour mixture.



The wet ingredient mixture, minus the carrots.



2lbs of carrots!



ready for the oven...



done! just looking at this picture makes me hungry.



the decorating process.



finished product =]








And for the frosting I used a classic cream cheese recipe, I also made a double batch.

Cream Cheese Frosting

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Beat cream cheese and butter on medium speed until combined. Continue to beat while adding confectioner’s sugar 1/2 cup at a time. Add vanilla, and beat until fluffy, about 5 minutes.


I hope you guys enjoyed my new style of cupcake photography, more to come soon I promise!




<3hollicakes

Read More...
0 Comments