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Basic Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 3-4 cups confectioners (powdered) sugar, sifted
  • 1/4 teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.

Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.

Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

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Basic Chocolate Buttercream Frosting

  • 1/3 to 1/2 cup unsweetened cocoa powder
  • 3 to 4 cups confectioners’ sugar
  • 2 sticks of unsalted butter, softened
  • up to 4 Tbsp of milk

In a large bowl, beat butter until smooth.

Slowly beat in powdered sugar 1/3 cup at a time.

Add milk, one tablespoon at a time until desired consistency is reached.  Beat in cocoa. Refrigerate until ready to use.

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Margarita Cupcakes with Tequila-Lime Buttercream Frosting

Being a lover of margaritas, I thought what would be almost as good as that intoxicating beverage, but a cupcake.

The frosting contains tequila as do the top of the cupcakes. But of course if you’d rather not add it, that is fine too.  But we will make them here using it.  After all, that’s the heart of the margarita.

For the cupcakes:

  • 2 sticks of room-temperature, unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs, room temp. and 1 large egg white
  • 2 Tbsp. vegetable oil
  • 2 3/4 cups flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 cups of whole milk PLUS 2 Tbsp.
  • Grated peel of 4 limes, PLUS 1/4 cup of lime juice
  • 1/2 tsp. pure vanilla extact
  • tequila for brushing tops of cupcakes

Preheat oven to 350°. Line 24 cupcake pans with baking liners.

Using an electric mixer, beat the butter and the sugar until creamy.  Gradually beat in the eggs, egg white and oil. Scrape down the sides of the bowl and mix again.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

In a measuring cup stir together the milk, TWO tablespoons of the lime juice and the vanilla.  With mixer on low speed, add one-third of the wet mixture, alternating with one-third of the dry mixture, ending with the dry mixture. Mix in HALF of the grated lime peel.

Fill the baking cups about 3/4 of the way full. Bake in oven for about 22 minutes or until toothpick inserted in center comes out clean.

Remove from oven, transfer to cooling racks. Brush tops with tequila.

For the frosting:

  • 1 stick room-temperature, unsalted butter
  • 2 1/2 cups confectioners’ sugar
  • 2 Tbsp. gold tequila
  • 1 drop green food coloring
  • 1 tsp. salt
  • 2 Tbsp. remaining lime juice
  • 1/2 tsp. vanilla
  • remaining lime peel

Before I begin, I must say I wound up making a second batch of frosting. I wouldn’t recommend trying to double it at once, since there is so much sugar. I can only see a disaster coming out of that.  I pipe mine on, so it goes quicker. Spreading it on, I think one batch would be sufficient.

Using the mixer, beat the butter until creamy. Beat in one cup of the sugar until creamy.  Beat in the tequila, the lime juice, vanilla, salt, lime peel and food coloring until smooth and creamy. At first this looks awful. Adding and acid to butter makes it pretty lumpy and goopy and unappealing. Just continue beating and scaping until it’s creamy. It will happen.

Add the remaining confectioners’ sugar one-third at a time, until just soft enough to spread.

Add to piping bag or spread with a knife on the cupcakes. Decorate as desired.

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S’mores Cupcakes

I had to host a Girl Scout meeting and I decided that we should bake. I had a couple of the girls choose a cupcake of their liking and they decided on S’mores.

This was a fun recipe to make. It does take some time though and it can be a little messy. But messy usually tastes good and the girls did a great job helping! I think they really enjoyed themselves.

The recipe consists of a chocolate cupcake stuffed with a large marshmallow, topped with marshmallow frosting, graham cracker crumbs and fudge. You can decorate them however you like, put a whole S’more on top or even use a graham cookie with chocolate. It’s up to you. Have fun with it!

Chocolate Cupcakes

  • 1/2 cup cocoa powder
  • 2/3 cup boling water
  • 2/3 (4 oz.) bittersweet chocolate, coarsely chopped
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup plain yogurt, at room temperature
  • large marshmallows

Preheat oven to 350°. Fill muffin tins with cupcake liners.

Place cocoa in a small bowl and pour the boling water over cocoa and whisk until all lumps are dissolved. Add the chopped bittersweet chocolate and stir until melted and smooth.

In your mixing bowl, cream the butter and sugar until fluffy, about 3-5 minutes. Add the eggs, one at a time, and beat one minute after each addition. Add the vanilla.

In a separate bowl, stir together the flour, baking soda and salt.

Add half of the dry ingredients to the butter mixture. Mix at low speed until well blended. Add the yogurt and mix well. Then add the remainder of the dry ingredients. Mix until combined. Add the chocolate. Mix until blended. Do not overmix.

Fill the cupcakes liners about half-full and place a large marshmallow in the center of each. Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.

Remove to wire rack to cool. Meanwhile, prepare the frosting.

Marshmallow Frosting

  •  2 Tbsp. milk
  • 6 Tbsp. sugar
  • 1 package mini marshmallows
  • 2 Tbsp. boling water
  • 1/2 tsp. vanilla extract
  • graham crackers and prepared fudge for decorating

In a saucepan over low to medium heat, warm the milk and sugar for 6 minutes without stirring.

I a double boiler heat the marshmallows. When they are very soft, add boiling water, stir until smooth.

Remove from heat. Add the vanilla and with an electric mixer on medium speed, blend in the hot sugar mixture. Keep beating until partly cool.

What we did for decorating was, we drizzled the marshmallow over each cupcake. Then we added crushed graham crackers and a dollop of fudge topping. Finally, we added a graham cracker to it. But as I said before, have fun with it and decorate however you like.

Enjoy!

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