Orange Creamsicle Cupcakes with Orange Liqueur

First off, let me say, “Oh my goodness!” These came out incredibly delicious. So delicately sweet with the flavors of orange and vanilla. Gets me in the mood for summer, waiting for the ice cream truck to drive by and get one of my favorite treats, an Orange Creamsicle.

My version I’m posting is a grown-up recipe. I spiked the cake with some Triple Sec. But really, it’s not overpowering. Of course, you can leave it out and it won’t affect the recipe at all. I just tossed in about a tablespoon at the end. Everything else stayed the same.

So, here you have it. Orange Creamsicle TiniCaketail.

Vanilla Cupcake with Orange Zest and Orange Liqueur

  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cups sugar
  • 3 large eggs
  • Zest of one medium orange
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4  cup milk
  • 1 to 2 Tbsp orange flavored liqueur. Such as Triple Sec or Curaçao (optional)

Preheat oven to 350° F (177 C). Line 12 muffin cups with paper liners.

In the bowl of electric mixer, beat together the butter and sugar until light and fluffy.

Add eggs, one at a time, blending well after each addition. Beat in the vanilla and the orange zest. Also add the orange liqueur at this time if using.

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

With the mixer on low-speed, alternately add the milk and the flour in three additions. Start with the milk and end with the flour. So milk, flour, milk, flour, milk, flour. Scrape down the sides of bowl as needed.

Evenly fill each muffin cup with batter. I use an ice-cream scoop filled to the top. Works like a charm.

Bake for 17 to 20 minutes or until toothpick inserted in center comes out clean. Remove and place on wire rack to cool.

In the meantime, prepare the frosting.

Creamsicle Icing

  • 4 ounces cream cheese, room temperature
  • 1 1/4 cups powdered sugar
  • 1 1/2 tsp orange extract
  • 3/4 tsp vanilla
  • 2 Tbsp unsalted butter, room temperature
  • 1/3 cup heavy cream
  • food coloring, red and yellow
  • Nonpareils

In the bowl of a mixer, using paddle attachment (if you have one, if not use what you have), combine cream cheese, butter, powdered sugar, and both extracts. Beat on medium-high speed for about 2 minutes.

Transfer to a small bowl and set aside. Wash bowl.

In the cleaned bowl, add the heavy cream. Use a whisk attachment for this step. Whisk, starting on low, for about 30 seconds or until little bubbles begin to form.

Increase speed to medium, beat an additional 30 seconds until the beater leaves a trail.

Increase speed to high, until stiff peaks form. Do not over beat, unless you want butter.

Add the cream cheese mixture to the bowl and beat until combined and light and fluffy.

Add 2 parts red food color and 3 parts yellow to make orange. Stir thoroughly to combine. (This part is optional. It only makes it orange)

Fill a decorating bag fitting with a tip and swirl cupcakes to create an ice cream look.

Sprinkle with white nonpareils, if desired. Or just decorate as you wish. A candy orange wedge would be cute. Even a white chocolate “popsicle stick” would be really fun. Maybe I’ll attempt that another time. : )

Enjoy!

Tasted good.

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Filed under Fruit, TiniCaketails: Liquor-Infused Cupcakes, Vanilla

Dark Chocolate Valentine’s Cupcakes with Chambord Ganache

In honor of Valentine’s Day, I thought I’d make a special cupcake with one of those favorite V Day treats, a dark chocolate-covered strawberry.

Dark Chocolate Cupcakes

makes 12 cupcakes

  • 8 Tbsp. unsalted butter, cut up into 4 pieces
  • 1/4 cup of Hershey’s Special Dark Chocolate Chips
  • 1/2 Dutch process cocoa
  • 3/4 all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 large eggs
  • 1 tsp. vanilla
  • 3/4 cup sugar
  • 1 1/2 tsp. salt
  • 1/2 cup sour cream

Heat oven to 350 degrees. Line a muffin pan with cupcake liners.

Combine the butter, chocolate and cocoa in a heatproof bowl and set it over a pan with barely simmering water. Stir ingredients until smooth and combined. Remove from heat and set aside until just cool enough to touch.

In another bowl, combine the flour, baking powder, baking soda and salt with a whisk.

Whisk eggs in a medium bowl until mixed. Add cooled chocolate mixture and whisk to combine. Sift about one-third of the flour mixture in and whisk until combined. Stir in sour cream. Sift remaining flour mixture in and whisk until thoroughly combined.

Using an ice cream scoop, divide mixture evenly among muffin pan cups. Bake about 20 minutes.

Let cool about 30 minutes before frosting.

Chambord-Spiked Chocolate Ganache Frosting

  • 12 ounce bag of Hershey’s Special Dark Chocolate Chips
  • 1 pint heavy cream
  • 8 Tbsp. butter
  • 1/4 cup of Chambord

In a food processor, process chips until very fine.

In a medium saucepan over medium heat, bring cream to just a soft boil. Bubbles will just begin to form around edge of pan. Remove from heat.

Add cream through the feeding tube of processor and process for about 10 seconds, or until smooth. Pulse in the butter until combined. Add the Chambord with motor running for a few more seconds to combine.

Strain and let sit in refrigerator, covered in plastic wrap for several hours, until hard enough to frost with. Mine took about three hours for piping.

Using a piping bag and tip, pipe icing onto cooled cupcakes and top with a chocolate coverered strawberry.

To make the straweberries, I simply melted chips in the microwave until almost melted. Stir to finish the melting. Dip in a strawberry and lay on a a wire rack and let cool in refrigerator.

Cupcakes adapted from America’s Test Kitchen

Ganache adapted from serveral sources.

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Filed under Chocolate, Fruit, TiniCaketails: Liquor-Infused Cupcakes

Pumpkin Cupcakes with Maple Cream Cheese Icing

It’s fall, near Thanksgiving, so I feel the need to make pumpkin cupcakes. I found this recipe on another blog, Smitten Kitchen, and thought they sounded good, but more than that, they looked gorgeous. That’s what caught my eye first. I omitted the cloves and forgot the vanilla, oops, but they are still delicious.

For the cupcakes:

  • 1 stick unsalted butter, at room temperature
  • 1 cup firmly packed dark-brown sugar
  • 1/3 cup granulated sugar
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1/2 cup buttermilk mixed with 1 teaspoon vanilla
  • 1 1/4 cups canned solid-pack pumpkin

Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and pepper into a medium bowl.

Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth.

Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles.

Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Maple Cream Cheese Icing

  • 8 ouce block of Philly Cream Cheese, room temperature
  • 1/2 stick unsalted butter, softened to room temperature
  • 1 cup confectioner’s sugar
  • 2 tablespoons of pure maple syrup

Combine all ingredients in mixer bowl and beat until creamy, about 3 minutes. That’s it. Frost those little babies and enjoy!

Cupcake on Foodista

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Chocolate Banana Cupcakes with Whipped Caramel Cream

These can be made two ways.  The ones I made today are made with less sugar and contain no milk.  You save on carbs, calories and sugar.  They are delectably yummy.  The whipped cream is flavored with a touch of caramel. Not too sweet. Light and fluffy.  I am very happy with these. The cake itself came out dense and moist and very chocolaty.  I used Dutch process cocoa for them.  Very good stuff.

The only substitutions is the sugar and the milk. So I will put the original ingredients in parentheses next to my modified ingredients for you to use if you wish.

Chocolate Banana Cupcakes

  • 1 3/4 cups (245 grams) all-purpose flour
  • 1 cup Splenda Sugar Blend or (2 cups sugar)
  • 3/4 cup (75 grams) Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder 
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs 
  • 2 bananas, mashed
  • 1 cup (240 ml) warm water 
  • 1/2 cup (120 ml) unsweetened almond milk or (1/2 cup milk)
  • 1/2 cup (120 ml) canola or corn oil 
  • 1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 24 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.
Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Allow to cool completely and then frost with Whipped Caramel Cream.

Read  http://caloriecount.about.com/lower-sugar-milk-free-chocolate-recipe-r442019#ixzz0zGKYT23j for the complete nutrition analysis.  Using the sugar and milk adds an additional 10 grams of carbs and sugars and 30 calories per cupcake.

Whipped Caramel Cream

  • 1/4 cup cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • 2 teaspoons of caramel topping

Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.

Dissolve gelatin by microwaving for 2 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.

Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.

Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

Pipe or plop on the top of the cooled cupcake.  I drizzled some additional caramel and topped with walnut pieces.


  • Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 24 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
  • In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  • Read more: http://caloriecount.about.com/lower-sugar-milk-free-chocolate-recipe-r442019#ixzz0zGKYT23j

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    “Mochatella Scrumpcakes” Chocolate Espresso Cupcakes with Nutella Cream Cheese Icing

    Ahhhh! Three of my favorite things. All brought together in a convenient little package. =)

    I was, at first, going to make these with just a whipped cream/cream cheese frosting. Then I found mini chocolate hazelnut biscotti to put on top. So, I thought to myself, why not throw some Nutella in the frosting too? So, that’s what I did.

    Thanks to Ila and Michelle for helping me name them. I will pay you royalties.

    Chocolate Espresso Cupcakes

    • 1/2 cup (4 ounces) hot brewed espresso or very strong coffee
    • 1/3 cup cocoa powder
    • 1 teaspoon vanilla extract
    • 1/2 cup (4 ounces) butter, softened
    • 1 cup granulated sugar
    • 2 large eggs, room temperature
    • 1 2/3 cups flour
    • 1 tsp. baking soda
    • 1/4 tsp. baking powder
    • 1/4 tsp. salt
    • 1/2 cup (4 ounces) sour cream

    Heat oven to 350°. Line muffin cups with paper liners.

    In a small bowl, combine hot espresso, cocoa, and vanilla, stirring until smooth. Set aside to cool.

    In a mixing bowl, cream butter with sugar until smooth. Beat in eggs, one at a time, beating well after each addition.

    In another bowl, combine the flour, soda, baking powder, and salt. Add about one third of the flour mixture to the batter, along with half of the sour cream. Beat until blended. Repeat with another third of the flour mixture and the remaining sour cream. Beat in remaining flour mixture. Beat in the cocoa and espresso mixture until smooth and well blended.

    Fill prepared muffin cups about 1/2 to 2/3 full. Bake for 15 to 18 minutes, until a toothpick inserted in center comes out clean.

    Makes about 18 cupcakes.

    Nutella Cream Cheese Icing

    • 8 oz. package reduced-fat cream cheese, softened
    • 1/4 cup (4 Tbsp) butter, softened to room temperature
    • 1/2 cup Nutella
    • about 4 cups of confectioner’s sugar
    • 1 Tbsp. half and half if needed

    In a bowl, combine the cream cheese, Nutella, and butter.

    Beat on high until smooth. Scrape down the sides of the bowl. Gradually add the powdered sugar, about one cup at a time, beating well after each addition. If needed, add a small amount of half and half (approximately one tablespoon) to adjust the consistency.

    Fill a pastry bag with about a 1/2 cup of frosting and using a 1M star tip, pipe on top of cupcakes.

    If you wish, top with a dusting of cinnamon and a mini chocolate hazelnut biscotti.

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    Almond Joyish Cupcakes

    I had to make these twice.  The first cake recipe left much to be desired.  Too crumbly.  A friend of mine, Missy, gave me her tried and true recipe for devil’s food cake that is much better.

    The coconut filling and chocolate ganache frosting were very good.  No changes were made there.  The coconut recipe I used made a lot of filling.  I had more than enough to fill at least 18 cupcakes.

    The ganache stiffened up nicely in the refrigerator after about two hours, so you may want to make this first.

    Chocolate Ganache Frosting

    • 12 oz. bag of semi-sweet chocolate chips
    • 1 to 1 1/2 cups of heavy cream

    Heat cream to a just boiling in a pan. Be sure to remove it as soon as it boils so it does not boil over.

    Place chips in a large bowl and pour cream over top.  Tap a couple of times on counter to have chips settle in.  Let sit for about two minutes.

    Stir, until it’s completely incorporated.

    Place in refrigerator for about two hours, stirring frequently, until a good consistency for frosting.  Make sure to scrape the hardened parts off the side of the bowl, as this is where it hardens first.  It went from liquid, which is lovely as it was, to this thick deliciousness:


    Missy’s Devil’s Food Cake

    • 1 cup butter {no substitutions)
    • 2 cups sugar
    • 1 tsp vanilla
    • 1 tsp almond extract
    • 2 eggs
    • 2-1/2 cups cake flour
    • 1 cup cocoa
    • 2 tsp baking soda
    • 1/2 tsp salt
    • 2-1/4 cups buttermilk

    Measure flour, cocoa, baking soda and salt into a large bowl.

    Cream butter and sugar, add flavorings and eggs, one at a time, beating well after each addition.

    Add flour mixture and buttermilk alternately to the sugar-butter mixture mixing until all ingredients are well incorporated. Finish by mixing on medium for a minute.

    Preheat oven to 350°.  Place liners into cupcake pans. Evenly distribute batter among cups. I use an ice-cream scoop, filled 2/3 of the way up.

    Side note: This batter is delicious!!!

    Bake 20 minutes or until toothpick comes out clean.

    Remove from pans to cooling rack until completely cooled down.

    Coconut Filling

    • 14 oz. can sweetened condensed milk
    • 7 oz. pkg. shredded, sweetened coconut

    In a skillet over low, combine the sweetened condensed milk and the coconut. Cook, stirring continuously, for about 10 minutes, or until the milk starts to hold its own path when a spoon is dragged across the bottom of the pan. Set aside to cool.

    Cupcake Assembly

    After cupcakes and filling have cooled and the ganache has hardened enough to pipe or spread, get ready to fill cupcakes.

    Using a small paring knife, cut out a cone shaped piece out of the top of the cupcake.  Using a small spoon, add filling into that cavity.

    Replace cone on top of the hole.

    Using either a piping bag or a knife, either pipe or spread ganache over top of each cupcake, as desired.

    Sprinkle extra coconut on top and add a few almonds to decorate and finish off its Almond Joyishness.

    Refrigerate for about an hour to have filling set up inside cupcake before serving. I found that trying to eat it before that doesn’t work too well.

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    Filed under Chocolate, Filled

    Strawberry-Rhubarb “Crisp” Cupcakes

    I love strawberry-rhubarb crisp.  I love the tanginess of the rhubarb and strawberries with the crunchiness and sweetness of the oatmeal crisp topping.  I thought these would make an interesting cupcake flavor.  So, after much pondering, I came up with this recipe.  If you don’t like butter cream frosting, then maybe a cream cheese frosting would be nice too.

    They remind me of a coffeecake cupcake (which would be a muffin, as my friend pointed out! hahaha!). I am having one with a nice mug of Jamaican brew.  Right now.  Better clean these crumbs off of my keyboard…

    1. Prepare the “crisp”

    • 1/4 cup firmly packed brown sugar
    • 1 cup oats, uncooked
    • 1 tsp cinnamon
    • 1/4 cup butter, melted

    Combine all ingredients in a bowl and set aside.

    2. Prepare cupcake batter

    • 1/2 cup unsalted butter, room temperature
    • 2/3 cup granulated white sugar
    • 3 large eggs
    • 1 teaspoon pure vanilla
    • Zest of 1 large lemon (optional)
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/4 cup milk
    Preheat oven to 350°. Line a 12 muffin cups with paper liners.
    In a large bowl, cream butter and sugar, until light and fluffy.  Add the eggs, one at a time,  beating after each addition.  Beat in vanilla and lemon zest.
    In another bowl, whisk together the flour, baking powder and salt.
    With the mixer on low-speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour, scraping down the sides of the bowl, if needed.
    Evenly fill the cupcake liners with batter, about 2/3 full.
    Add about a spoonful of Oatmeal Crisp topping and lightly pat on.
    Bake for about 18 to 20 minutes, or until toothpick inserted in the center comes out clean.  Remove and cool in pan for 10 minutes.  Remove cupcakes from pan and finish cooling completely on cooling racks.

    3. Strawberry-Rhubarb Jam

    I bought this at my local Amish Market.  It is a sugar-free jam and it is delicious.  You can either make your own or buy it, like I did.

    4. Fill cupcakes with jam

    Using a pastry bag and decorating tip, poke a hole in the top of the cupcake and squirt jam into center, just until it peaks out of the top.

    5. Prepare Frosting

    You can use any frosting you prefer.  I made a Vanilla Bean Buttercream for this.
    • 1 1/2 cups confectioner’s sugar
    • 1/2 cup butter, room temperature
    • 2 tsp. of vanilla extract, vanilla bean paste or 1 vanilla bean
    • 1 Tbsp. of milk
    Mix together sugar and butter until they are blended and creamy. Add vanilla and milk and continue to beat for another minute.

    When finished, put in a pastry bag and continue to decorate cupcakes, as desired.

    Decorate your cupcakes as desired.  Or your muffin.  Whatever you prefer to call it.  =)

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    Chocolate-Peanut Butter Cupcakes with Peanut Butter-Cream Icing

    This was my first attempt, ever, at making cupcakes from scratch. They came out pretty good. Or so my family tells me. Just wanted to share.

    My darling daughter helped me make and frost them. She was very excited about the cool baking cups my friend Frank gave me yesterday. Today we used the leopard-print cups.

    Chocolate-Peanut Butter Cupcakes

    • 2 1/4 cups all-purpose flour
    • 1 1/2 cups sugar
    • 1/2 cup creamy peanut butter
    • 3 1/2 teaspoon baking powder
    • 1 teaspoon salt
    • 1/8 teaspoon baking soda
    • 3 tablespoons baking cocoa
    • 1 1/4 cups 2% milk
    • 1 teaspoon vanilla
    • 3 large eggs
    Preheat oven to 350 degrees. If desired, line cupcake pans with paper liners. You may also spray cupcake pans with a butter and flour combination spray that can be found in your local grocery store.Combine all ingredients in a large mixing bowl. Mix at low-speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.

    Spoon cupcake batter into liners until they are 1/2 to 2/3 full (I used an ice-cream scoop). You should have enough batter for 24 cupcakes.

    Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

    Cool 10 minutes in pans then move to wire rack to cool completely.

    Peanut Butter-Cream Icing

    • 4 cups powdered sugar
    • 1/2 cup milk
    • 1/2 cup butter or margarine
    • 1 cup peanut butter
    • 2 tsp. vanilla

    Mix all ingredients together in a large bowl and mix on high-speed until smooth and creamy. Makes enough for 24 + cupcakes.

    P.S. I tasted a forkful of one. This frosting is excellent.

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