Swiss Meringue Buttercream

Local Beer & Baileys.

St Patty's Day Cupcakes UPDATED 1


Happy St. Patrick's Day!

I'm pretty excited about this post because I decided to put a different spin on the traditional Guinness & Baileys cupcakes!

A little backstory - Ever since Dylan & I moved to Michigan we try to have date night every Friday. And there are so many awesome restaurant choices, we rarely eat at the same place twice. Except Latitude 42, Portage's first microbrewery.

We first walked in at about 7 o'clock on a Friday night a few weeks ago. It was packed and the wait was over an hour. We were a little surprised, because since we moved out of crowded SoCal, we haven't experienced too many long waits at restaurants. But there were 2 seats open at the bar and I was starving (as usual) so we took them.

One of the first things you notice is the size of the building, about half being the restaurant & half the brewery with large windows inside and out. As well as a long list of house made beers and specialty menu items using them, such as their Beer Cheese Soup & the Dark Chocolate Stout Cake for dessert.

You can also buy Latitude 42's beer to take home, in 32 or 64 ounce growlers. Which is exactly what I did. I decided on All Night Long, a stout beer brewed with Sulawesi (Indonesian coffee beans) and organic Ecuadorian cocao nibs. Sounds perfect for baking with right?


I made these Dark Chocolate Stout Cupcakes with a ganache filling and a Baileys Swiss Meringue Buttercream!

St Patty's Day Cupcakes 38


Want some recipes? Here we go...


Dark Chocolate Stout Cupcakes
-made 33 cupcakes

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1/4 cup DARK cocoa powder (I used Hershey's)
1/2 cup regular unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup stout beer
1 cup milk
2 large eggs
1 teaspoon vanilla


1. Preheat oven to 325°F. Line cupcake pans with paper liners.
2. In a large mixing bowl, sift together dry ingredients. Add oil, beer, milk, eggs & vanilla and mix at medium speed for 2 minutes until smooth. Expect batter to be thin.
3. Fill liners 3/4 full and bake cupcakes 18-20 minutes or until tops spring back when lightly touched. Cool completely before frosting. Brush tops of cupcakes with beer, if desired.


Ingredients ready to go.

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The dry ingredients.

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Add the wet and mix it up. Mr owl is supervising!

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While cooling, I brushed the tops of the cupcakes with more beer!

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Time for some filling!


Irish Cream Chocolate Ganache

2/3 cup + 3 tablespoons heavy cream
1 1/2 cups chocolate chips ( I used dark, but you can also use milk chocolate)
3 tablespoons unsalted butter
3 tablespoons Baileys Irish Cream liquor

1. Heat milk and butter over medium heat on stove & bring to a light simmer.
2. Pour over chocolate chips in a heat proof bowl. Let stand for 1 minute, then stir until chocolate is melted. Add Baileys & stir until smooth.
3. Refrigerate until ganache is thickened but still fairly soft, about one hour.


I used a piping bag & tip to fill my cupcakes, but you could also cut out cones and fill cupcakes that way as well.

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I filled them by counting to 4 and using even pressure for each cupcake.

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Baileys Swiss Meringue Buttercream
-made enough to generously frost 27 cupcakes

5 egg whites
1 cup granulated sugar
4 sticks unsalted butter, softened
1 teaspoon vanilla
3 tablespoons Baileys Irish Cream liquor

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are warm to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
3. Add the butter, a few tablespoons at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla & Baileys, and beat just until combined.
4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes.


Whisking my egg whites and sugar.

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Lets frost those cupcakes!

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Beautiful Baileys Buttercream.

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Now for the drizzle...

Take what is left of the chocolate ganache and microwave for 10-20 seconds, stir to smooth it out.

I used a plastic squeeze bottle but a little ziplock bag with the corner snipped off will work just as well.

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Keep a steady hand while drizzling.

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Took some of these yummy cupcakes to mine & Dylan's combined birthday dinner at Latitude 42!

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St Patty's Day Cupcakes UPDATED 3



Happy St. Patrick's Day everyone!

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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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Wedding Shower Cupcakes!



I LOVE making cupcakes for special events, especially weddings! So when a friend from high school asked me about cupcakes for her wedding shower, I was so excited!

We ended up deciding on half chocolate, half lemon with a pastel pink and white theme! And of course cute little ring toppers =]

I whipped up the chocolate cupcakes so fast I didn’t end up with any pictures. But you guys have seen my chocolate cupcakes before, right? Yep. And same with my swiss meringue buttercream, which is what I used on these cupcakes. I just dyed half of it pink for the chocolate cupcakes and added a little lemon zest to the rest for the lemon cupcakes!

Lemon! Mmm oh how I love when my kitchen smells like lemon zest.



Hello baked cupcakes!



It is hard to see in the pictures, but I loaded these cupcakes up with edible glitter to match the sparkly ring toppers!



See?







Congratulations Kim!


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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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Surfboard Cupcakes!



So this past Labor Day weekend was a busy weekend for me!

A good friend I used to work with ordered 24 surf-themed cupcakes for her cousin’s 16th birthday. There were a couple of different themes I could have picked from, but I went with beach/surfing since summer is almost over!

I heard the birthday girl was a fan of the color “Tiffany Box Blue” so I couldn’t resist these cute liners.



All my ingredients, including the Macbook and the vanilla extract I bought when I was on vacation in Cabo San Lucas!



Dry ingredients combined.



And wet ingredients combined.



Ready for the oven!




Vanilla Cupcakes
-makes 30

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
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


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 flours, 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, 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, 17 to 20 minutes. (Mine ended up baking for 30 minutes.)


Swiss Meringue Buttercream

5 large egg whites
1 1/4 cups sugar
2 cups (4 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon coarse salt


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 vanilla and salt, and continue mixing until incorporated.


I added some Wilton gel food coloring in Teal to my frosting.



What would I do without my boyfriend? Not have sweet decorating shots, duh.



Last one!



Where did I get these adorable surfboards you ask? At ShopBakersNook.com, you can find the surfboards HERE.



I LOVE my new cake stand, thank you Crate and Barrel =]



It is hard to see in photos, but I actually sprinkled each one of these cupcakes with hot pink edible glitter!



Boxed up and ready to go!





More yummy treats coming soon.

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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!

<3hollicakes
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4th of July Fusion.



Last 4th of July I went with a flag cupcake cake, so I knew this year I’d have to step it up and not do the same thing. I started thinking about red and white stripes and fireworks....

I decided on layers of red and white cake, tinted blue buttercream topped with sprinkles, strawberries and cute firework toppers.



I made simple white cake and red velvet cake batters, put them into piping bags, then alternated thin layers of each until the liners were about 2/3 full.



Wana bite of this?




And if you had to work on the 4th of July like I did, I feel your pain. So I brought some of these cupcakes to work, and they were gone within an hour! =]




<3hollicakes
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Wizard of Oz Cupcakes!



“A heart is not judged by how much you love; but by how much you are loved by others.” -The Wizard of Oz


A friend of mine at work was having her graduation from college this past week, and requested some Wizard of Oz Cupcakes! They were technically supposed to be for her birthday in March, but I was ridiculously busy at the time and unfortunately had to postpone =[ BUT, my schedule has finally slowed down so I decided it was definitely time. So back in March I ended up ordering these adorable handmade Wizard of Oz cupcake toppers from Etsy. The seller’s store is called Cupcakes and Dragonflies, you can find it HERE!

The requested cupcake flavor was chocolate, so I used a Devil’s Food Chocolate Cupcake recipe!

Devil’s Food Chocolate Cupcakes
makes about 30

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

So I was super into baking and decorating that I didn’t end up taking very many pictures of the process!



Somewhere Over the Rainbow.



Adorable toppers!




For the frosting I tinted a batch of Swiss Meringue Buttercream yellow and green! Here is the recipe.

Swiss Meringue Buttercream

5 large egg whites
1 1/4 cups sugar
2 cups (4 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon coarse salt


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 vanilla and salt, and continue mixing until incorporated.


So after your cupcakes are baked and frosting whipped up, the fun part starts! For the yellow brick roads I started by applying a really smooth coat of the yellow buttercream to one half of the cupcakes with a mini offset spatula. Then I took a toothpick and outlined what I wanted the “road” to look like. You can probably skip that step, but I’m much better at piping straight lines when I have some sort of a template. Next, I dyed some frosting gray, filled up my piping bag fitted with a very small round tip and filled in the road. Stick the cupcake toppers in and you’re done!

The rainbows where a little bit more involved, I started by coating the cupcakes with frosting tinted green. Then I measured out the size I wanted the sour belt rainbows to be, and cut out the total number needed. Next I cut a bunch of mini marshmallows in half, aka the clouds. And the next step is just combining the rainbow and the clouds together on top of the cupcake! You can make the rainbow as tall or short as you want, but wider is better because they stand up better. Then you attach the marshmallows, sticky side down, on either side of the rainbow to secure it! Add some red sprinkles for a poppy field and you are done!


Happy baking my loves.
<3hollicakes



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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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