Marshmallow

Summertime S'mores Cupcakes!

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Nothing says summertime better than making s’mores over a campfire! Or in my case, a bonfire at the beach. Or in Dylan’s backyard.

Just a few weeks ago my family BBQed hotdogs and toasted s’mores on the beach. Dylan was toasting our mallows to melty perfection!

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So I decided to take my love of all things ooey gooey chocolate marshmallowy (if that makes sense) and turn it into a cupcake!!


These cupcakes have 4 steps to them; graham cracker base, chocolate cupcake, dark chocolate ganache filling, & marshmallow frosting. A little bit time consuming, but well worth it once finished!


First we start with the Graham Cracker Base;

1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 tablespoons butter, melted

1. Heat oven to 350 degrees. Mix together graham cracker crumbs and sugar in bowl. Melt butter, add and stir until mixture resembles wet sand.
2. Press 1 tablespoon into each cupcake liner, bake 5-7 minutes. Cool before adding cupcake batter.


You’ll need graham cracker crumbs, sugar and butter.

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Melt your butter, and mix it with the crumbs and sugar.

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Fill each cupcake liner with about a tablespoon of the crumb mixture.

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This step is important, firmly pressing down the crumb mixture. I used the top of a can of nonstick spray, fit perfectly inside the liners!

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Should look like this before going in the oven to bake about 5-7 minutes. (Don’t mind my dirty, well-loved cupcake pans)

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While those bake….time for the chocolate cupcake batter!


I used a 1/2 recipe of my usual hollicakes chocolate cupcake recipe.


Chocolate Cupcakes
-made about 20 cupcakes

1/2 heaping cup unsweetened cocoa powder
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
2 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract


1. Preheat oven to 350 degrees. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
2. Add the eggs, 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 3/4 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once halfway through. Cool.

The dry ingredients.

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Look how cute they are once baked! I couldn’t resist I had to unwrap one to see =]

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While your cupcakes cool, make your Dark Chocolate Ganache Filling!

1/2 cup heavy cream
3 1/2 ounces dark chocolate chips
1 tablespoon butter

1. Bring heavy cream and butter to a simmer, then pour over chocolate. Stir until smooth. Cool in refrigerator 1 hour before use.


This ganache recipe is super easy, takes only a few minutes to make!

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The trick is waiting an hour for it to firm up and look like this! Much easier to pipe, trust me!

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Fill a pastry bag fitted with a small round tip. Insert into top of cupcakes and squeeze! I filled each one of approximately 4-5 seconds, or until I saw the cupcake start to expand from the filling.

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The final step…..Homemade Marshmallow Frosting!


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 stiffen.


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Dylan caught a shot of me frosting! Sometimes I wish I had a third hand so I could frost and take pictures at the same time!

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Look at that shiney, beautiful mallow frosting!

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Now the most fun part, torching the marshmallow! Careful not to light the paper liners on fire….I may have a couple times. Oops! =]

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Yum! I love the way toasted mallow smells.

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Dylan made me a cute little collage of cupcake torching! Love it.

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A cupcake sunset by the fire.

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Hope you enjoy these fun summer cupcakes!

Be sure to have some s’mores at your next BBQ =]



<3hollicakes

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True Blood Cupcakes: 3.0




Yess finally True Blood is back! And time for another round of cupcakes, of course!

I used the same cake recipe, but changed up the filling and frosting a little bit. Here we go...

“Pale Skin” Vanilla Cupcakes
-makes about 16-18

2 cups flour
1 1/3 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
2 large egg whites
1 cup buttermilk
1 tsp vanilla extract
1/4 tsp almond extract

1. Preheat oven to 350, line muffin tins with liners.
2. Sift together flour, baking powder, baking soda, and salt in mixing bowl. In bowl of a mixer, cream butter and sugar until light and fluffy.
3. Add egg whites one at a time, mixing in between additions. Add extracts.
4. Add half of the flour mixture, then the buttermilk, then the other half of the flour. Mix until combined.
5. Fill liners 2/3 full and bake about 20 minutes.


While cupcakes are cooling, I suggest making the filling next! Oh I learned that Oregon pie filling > Comstock pie filling, just sayin.



“Blood” Cherry Filling
-makes WAY more than enough to fill 18 cupcakes

1 can Oregon Cherry Pie Filling
1 tablespoon cornstarch
1 teaspoon red food coloring

1. Puree cherry filling in food processor, then transfer to small pot.
2. Add cornstarch and food coloring, whisking over medium heat until thickened and coats back of a spoon without dripping off.
3. Allow “blood” to cool before filling cupcakes =]


While blood is cooling, using the cone method, get your cupcakes ready to be filled!

Cut small cones out of the center of the cupcakes. Cut off and eat the “cone” part, and reserve the top or “lid” to seal back up the filled cupcakes later! Don’t do this step too far in advance though, the longer the cupcakes sit out with their centers exposed, the more likely they are to dry out!




Ready to fill ‘em?

Cooled cherry mixture.



Fill your cupcakes, not overly full though. Or else the “blood” will ooze out once you put the cupcake top back on......Or is that really such a bad thing? ;)



Filled and ready to be topped!



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.

I frosted my cupcakes with a medium round tip in a piping bag.




So once the frosting sets, it becomes the exact consistency as a giant marshmallow! Congratulations, you have just made a homemade marshmallow!

To make the “bites” I simply dipped the end of a toothpick into the cherry mixture and poked two little holes, then adding a little bit more underneath as the drips. The marshmallow frosting becomes the perfect consistency to be able to do this. It holds the toothpick holes, and allows you to pretty much paint on the blood dripping down without becoming a gooey frosting mess.

Hello yummy cupcakes =]



Happy Sunday nights, Trubies =]





<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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Peppermint Hot Chocolate Cupcakes!




Again, I am so sorry it has been so long since my last update. I have been finishing up my last semester in pastry school! Busy busy!

A few weeks ago when it was starting to get nice and cold outside, these cupcakes popped into my head. I was thinking hot chocolate + peppermint schnapps.....and whipped cream! Oh so good.

So here is what I did.

Malted Hot Chocolate Cupcakes
-makes about 20

3/4 cup Ovaltine
1/4 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
3/4 cup buttermilk
3 tablespoons vegetable oil
2/3 cup Peppermint Schnapps

1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together Ovaltine, cocoa, flour, sugar, baking soda, baking powder, and salt.
2. Add the eggs, buttermilk, oil, and schnapps; 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 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.



Mix it up.




And for the frosting...I imagined the perfect cup of hot cocoa topped with marshmallows AND whipped cream. Oh yes.

EASY Marshmallow Whipped Cream

1 pint marshmallow cream
1/4 cup butter
1 pint whipping cream
1 tablespoon Peppermint Schnapps
2 tablespoons vanilla pudding mix

1. Whip the whipping cream, vanilla pudding powder, and add schnapps.
2. Blend the softened butter into the marshmallow cream. Fold into the whipped cream.
*For plain frosting, substitute 1 teaspoon vanilla for the Peppermint Schnapps.

And to garnish I just crushed up some classic peppermint candy canes and sprinkled them on top! Be careful though, if letting these cupcakes sit overnight, refrigeration is a good idea. But if serving within a few hours, the gelatin in the pudding mix will allow them to hold just fine. Also, wait until serving to sprinkle on candy pieces, because they will dissolve if left overnight.

Happy Holidays!



The boy crushin up the candy canes, haha.



Have a cup =]




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Hi-Top Cupcakes, Inspired by Bakerella.



I was laying on my bed relaxing and browsing some of my favorite baking blogs when I saw these beautiful cupcakes...

Hi-Top Cupcakes...

Thank you so much Bakerella, these were amazing.

In Martha Stewart’s version of these cupcakes she uses a regular milk chocolate cupcake recipe. Oh no, that’s just not me. If I do chocolate, I REALLY do chocolate. You’ll see what I mean in the recipe.

EXTRA Chocolatey Cupcakes
-makes about 20-22

3/4 cup unsweetened DARK chocolate cocoa powder (I used Hershey’s)
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
1/2 cup semisweet mini chocolate chips

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. Add chocolate chips. 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 20-25 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Mine baked for a little over 25 minutes, and were still very moist! You can probably tell I’m obsessed with moist cupcakes.




Now the Marshmallow Frosting is where many struggle, including me.

See, I have this beautiful Tiffany blue Kitchenaid stand mixer that I used almost everyday. But this frosting recipe requires that you mix AND double boil at the same time...one of the only things my cute little mixer can’t do. So I had to bust out the old hand held mixer from about 1995, ha. And mix. And mix. Holding the mixer for 15 minutes. You can see where I’m going with this....

Marshmallow Meringue Frosting
-makes enough for about 10 cupcakes (I doubled it)

1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1.In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute.
2. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer.
3. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.

Mine took more like 15 minutes, and I didn’t use the candy thermometer, I just mixed until it reached the right consistency, AKA stiff peaks.

Now before you dip your cupcakes, you wanna make sure they are chilled! Because if they aren’t, the frosting might melt right off the top into your chocolate. I’m very excited to say that none of mine melted! =]

Over the double boiler. Oh make sure your cord doesn’t touch the burner, haha.



Not so great of a picture, but the only one I got of the finished frosting!



This was so fun to pipe. But my frosting was still a little warm so it didn’t pipe as high as I would’ve liked, oh well!



Melt yo chocolate, Bakerella suggested using an old easter egg dying cup. Exactly what I did.

Dipping Chocolate
-makes enough for about 15 or so cupcakes, double or 1 1/2 it for 24 cupcakes.

2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil

1. Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. 2. Transfer to a small bowl, and let cool about 15 minutes.

Dip your cupcakes! I didn’t end up with any dipping action shots, bummer!



And tada! Done!



Amazingly delicious.






Enjoy!

<3holli

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True Blood Treats.



The Season 3 premiere of True Blood was on last week, and my mom and I decided to throw a party! Including vampire themed food =]

See, about a year ago I made True Blood cupcakes, and they were AMAZING. I’d been wanting to do a 2.0 version of them and my party was the perfect excuse! Last time I made vanilla cupcakes with pureed cherry pie filling centers and white chocolate cream cheese frosting. The frosting was great, but just not quite white enough. So this time I made the same cake and filling, but instead used a homemade marshmallow cream frosting! Oh my. Just wait.

In addition to the cupcakes, I also made Vampire Bite Cookies! Anti-Vampire Garlic Bites. AND a beautiful fruit platter. All recipes will follow!

Pureed Cherry Pie filling for the “bites”



Cupcakes with centers cut out, ready to be filled!



Homemade Marshmallow Cream Frosting!



Cupcakes filled and frosted, with centers left for snacking =]



Using a toothpick to make the vampire bites!









True Blood Cupcakes and Cookies.



Loved this fruit platter =]



Anti-Vampire Garlic Bites.




For the Vampire Cupcakes and Cookies I used recipes from BakingBites.com, make sure you check them out and all the other great recipes featured on the website!

Recipe for Vampire Bite Cupcakes

Recipe for Vampire Bite Cookies

And for the Anti-Vampire Garlic Bites I used a recipe from TLC Cooking, and you can find it HERE.


The party was SO fun, I want to say thank you to all my friends that came! And to my mom, her best friend, and my boyfriend for helping with the food and decorations, they were amazing =]

<3hollicakes
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