Raspberry

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
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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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The Life of a Nerd's Girlfriend: D&D Cupcakes



So many of you won’t understand what these cupcakes are or what the heck D&D means. The thing is, a friend of mine ordered some Dungeons and Dragons cupcakes for her boyfriend’s birthday.

I know what you’re thinking. What does that mean? How would I decorate them? That’s nerdy.

That’s exactly why I couldn’t say no to these cupcakes.

I love a challenge, I love brainstorming decoration ideas. And most of all I love my boyfriend, who also happens to be a nerd that plays D&D.

The main theme of the cupcakes is a 20-sided dice, the most commonly used dice in the game. Dylan was a huge help by offering to let me borrow his D&D dice.

At first we were going to make two little dice for the top of each cupcake....then we realized how time consuming making these suckers is.

So we decided to do half with the fondant dice, the other half piped with buttercream.

Chocolate Raspberry Cupcakes
-makes 18

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
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract
1/2 teaspoon raspberry extract
1 cup pureed raspberries

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, vanilla and raspberry extract; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. Mix in raspberry puree.
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.


Chocoate Fudge Frosting

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled

1. Combine cocoa and the boiling water, stirring until cocoa has dissolved.
2. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low.
3. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
4. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

This frosting recipe makes 5 cups, which is wayyy too much for the cupcake recipe! I halved the frosting recipe and still had leftover!

The ingredients.



Mix in the pureed raspberries.



Spend a good amount of time perfecting the art of a 20-sided dice made out of fondant.



The model dice.



Rasta dice!










<3hollicakes Read More...
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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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Chocolate + Raspberries




So I was finally able to visit French’s Bakery in Costa Mesa, and it was there I was inspired to make cupcakes with some combination of chocolate and raspberries. I knew I wanted chocolate cake, but couldn’t decide on a frosting. So I solved this problem by doubling the cupcake batch to make 36, then using 2 different frostings! Half I frosted with White Chocolate Raspberry and the Other half with Dark Chocolate Fudge. The chocolate cake recipe I used was so-so, ended up having brownie-ish textured cupcakes. BUT I will share both of the frosting recipes because they were both yummy!

The White Chocolate Raspberry frosting can be found HERE or read below!



White Chocolate Raspberry Buttercream Frosting
Makes 2 cups (enough for about 18 cupcakes)

2 cups confectioners’ sugar
¾ cup unsalted butter, at room temperature
¼ cup melted white chocolate
¼ tsp raspberry extract
¼ tsp vanilla extract
Pinch of salt

1. In a bowl, using an electric mixer, beat together confectioners’ sugar, butter, melted chocolate, raspberry and vanilla extracts, and salt until smooth.
2. Spread frosting over cooled cupcakes and set aside at room temperature until ready to serve or for up to 8 hours.






Next is the Dark Chocolate Fudge frosting, so creamy and rich.



Dark Chocolate Fudge Frosting
Makes about 5 cups

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2¼ cups (4 1/2 sticks) unsalted butter, room temperature
¼ cup confectioners' sugar, sifted
¼ teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled


1. Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.
2. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.



Happy Baking!
<3holli Read More...
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