Summer time is here! On Friday, a friend of mine is getting married and I am catering the desserts for her wedding. I will be baking 300 cupcakes, a small layer cake and a few dozen truffles. Then I will probably sleep for three days. The wedding location is 6 hours away, so I am doing all the baking at my house and all the frosting on site in my hotel room. Wish me luck. I am sure I will have a follow up post for you.
I can’t believe July 4th is just over two weeks away! Is it me or is June flying by? I am loving these new Piña Colada cupcakes. My favorite thing about these it the chunks of fresh pineapple mixed in. A few weeks ago, OXO sent me some of their new summer fruit tools to test out. One of them was pineapple slicer and let me tell you, I am absolutely in love. I love love love fresh pineapple, but it is expensive to buy pre-cut and let’s face it, it’s a pain in the butt to try and cut one yourself. The OXO Pineapple slicer takes all the frustration out of it. It is so easy to use, and creates the prefect pineapple circles in less than 5 minutes.
Here is a quick tutorial for you. Cut off the top of your pineapple down to the 1st, second or third line on the pineapple slicer. Place the center of the slicer over the center of the pineapple. Slowly press down and twist the slicer clockwise. As long as the pineapple is ripe, it doesn’t take a lot of strength to do this. Continue to twist until you reach the bottom of the pineapple. Slowly lift straight up. You can remove the rings by removing the top of the slicer and turning it upside down. Thanks OXO for sending me all of the wonderful tools!
Ok, back to these cupcakes. They are topped with coconut Swiss meringue buttercream and decorated with coconut, which is dyed with food coloring. You can make these “virgin” cupcakes by omitting the rum. If you don’t have fresh pineapple, you can easily substitute it with a can of crushed pineapple but it’s best to drain the juices.
Cupcakes never go to waste in my house, well as much as I can help it, but I can’t eat them all myself! Earlier this week, I made the Thin Mint Mini Cakes and I had leftover cake. So I made some Samoa Cupcake Shooters to continue on with Girl Scout Cookie week!
Now, when I was a Girl Scout, we called these Caramel Delights. No one here knows what I am talking about when I say Caramel Delights, so for this post, I am going with Samoas!
These are pretty easy to make and they taste AH-mazing. Between the chocolate, caramel and coconut, your mouth will be watering for more. Here is what you need:
I told you yesterday about my random visit to the Ghirardelli outlet store. While we were there, my boyfriend spotted the Ghirardelli Chocolate Cookbook and bought it for me for Valentines day. I know, I know, it’s early for gift giving, but neither one of us are very good at waiting to give gifts to the other. Well I am (editor’s note: she isn’t.), but he isn’t and that just works for me, because I simply can’t stand waiting for them either.
I had to make the chocolate cupcakes immediately. I really appreciate a good vanilla cupcake, but man, I love chocolate. Today I am pulling out all the stops. This chocolate cupcake is topped with TWO frostings: Ghirardelli Chocolate ganache and Strawberry Swiss meringue buttercream. Add a chocolate covered strawberry and call it a day. I think this is by far my favorite chocolate cupcake recipe I have tried (from scratch). It has a very cake like texture, it’s very moist and has a very rich chocolate taste. Continue reading →
Okay, this cupcake was too fun to make. It’s ooey, gooey and chocolaty delicious; I am still cleaning my camera off after this photo shoot. The Moose Munch Cupcake is a chocolate cupcake, dipped in chocolate ganache, topped with caramel Swiss meringue buttercream, Moose Munch popcorn and drizzled with caramel and chocolate. It’s a chocolate caramel cupcake explosion!
Are you ready for this?
Moose munch is a wildly popular snack around this time of year. Caramel popcorn, plus chocolate covered caramel popcorn, plus caramel covered cashews and almonds. Don’t mind if I do. I thought I could whip together a few ingredients and turn this into an uber sugary sweet cupcake.
Tomorrow, December 15th, is National Cupcake Day!!! That has to be the best food holiday ever! This is the one time I wished I lived in a major city, so I could visit all the amazing cupcake stores in one day! Instead, I will celebrate with myself and force my boyfriend to eat cupcakes with me; it shouldn’t be too hard.
I am celebrating National Cupcake Day with Hot Chocolate Peppermint Mousse filled cupcakes with White Chocolate Swiss Meringue Buttercream.
Hot Chocolate Peppermint Mousse filled cupcakes with White Chocolate Swiss Meringue Buttercream
I am bursting at the seams to make dozens and dozens of holiday cupcakes: so many flavors, so many combinations. Last weekend, I was playing around with flavored whipped creams, so I decided to create a cupcake based around chocolate and peppermint.