Patriotic Piña Colada Cupcakes

Patriotic Piña Colada Cupcakes https://beyondfrosting.wordpress.com

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.

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Vanilla Mint Chip Cupcakes

Mint chip cupcakes

You know when life just sort of sucks you into a tornado of stuff to do? There is so much going on around you and you feel like you can’t get it under control. I am in one of those tornados! Work is so very busy right now, exciting things are happening with my blog, and the demand to keep up is awesome, but difficult at times. I have been without my partner in crime for almost two weeks while he is traveling in Asia, and he will be gone for another week. I miss him dearly. However, with all that’s going on, I am so happy to be spending the weekend in Colorado with my family while my little brother graduates from college; and bonus, he called me yesterday to tell me he got a full time job in the medical field. I am so proud of him!

Okay, enough ranting. Thanks for listening, but lets move onto cupcakes. That’s why you are all here right? Today I am sharing Vanilla Mint Chip Cupcakes. Oh my word, these cupcakes… these cupcakes are in my top three favorites. You see, mint chip is my favorite flavor weather it is in ice cream, brownies or chocolate; you name it. I have seen lots of cupcakes with mint chip frosting, but a couple weeks ago, I found myself searching for an actual mint chip cupcake. I wanted the cupcake to be mint flavored, with chocolate chips and chocolate frosting.

Mint Chip cupcake

I am so in love with these. Even my boyfriend, (who, gasp, isn’t a fan of mint chip) enjoyed these cupcakes. They are the perfect balance of mint flavor cake and subtle chocolate chips. I topped them off with my absolute favorite dark chocolate frosting. I have to tell you that once you make this chocolate frosting, you might never make another chocolate frosting. I found a similar recipe a couple years back, scribbled it on a sticky note and now, I have not be able to locate it since. It continues to be my favorite frosting recipe.

Mint Chip Cupcakes

Vanilla Mint Chocolate Chip Cupcakes
Makes 24 cupcakes

1 Box Vanilla cake mix

1/4 C Dry instant vanilla pudding mix

3 Large Eggs

½ C Vegetable oil

1 C Buttermilk

3/4 C Sour cream

1 tsp Pure vanilla extract

1 1/2 tsp Mint extract

1/2 C Mini chocolate chips

  • Preheat oven to 350°
  • Combine all ingredients in a bowl, except chocolate chips, and mix thoroughly. I like to fold my chocolate chips in last once the batter is mixed.
  • Fill lined cupcake pan 2/3 full. Bake for 12-15 minutes. Check your cupcake for doneness by inserting a toothpick into the center of the cupcake. If your tooth pick comes out clean, your cupcake is done. Allow the cupcakes to cool in the pan for at least 5 minutes before transferring to a wire rack to cool.

Mint Chip Cupcakes

Dark Chocolate Frosting

1 1/3 C Dark chocolate cocoa powder, sifted

1 C Butter at room temperature

1 Package cream cheese (8 oz) at room temperature

3 tsp Pure vanilla extract

4 C Confectionary sugar

2 tbsp Milk

  • Allow butter and cream cheese to come to room temperature.
  • Using a fine sieve to sift the cocoa powder, eliminating any clumps.
  • Once softened, combine butter and cream cheese in a large mixing bowl and beat on medium speed until well combined.
  • Slowly add cocoa powder and continue to beat on medium speed until you achieve a smooth consistency. Add vanilla extract. I like to add the vanilla extract after the cocoa powder too help keep the mixture from getting dry and clumpy to quickly.
  • Continue by adding 2 cups of powdered sugar, followed by 1 tablespoon of milk. I alternate the powdered sugar and milk because the frosting will get clumpy. Add the last two cups of powdered sugar and 1 tablespoon of milk. Here is where you need some patience, and you might need to increase the speed of your mixer up one notch. The frosting takes a little time to cream together in order to get a silky smooth finish. If you feel your frosting is still too thick, add 1 teaspoon of milk until desired thickness.

I used an open circular tip to frost my cupcakes and topped them with chocolate sprinkles. I still have dreams about these cupcakes! Good thing my birthday is coming up, because someone will be making themselves some vanilla mint chocolate chip cupcakes.

Mint Chip Cupcake

White Chocolate Cookie Butter Filled Cupcake

Cookie Butter Cupcakes

How is everyone feeling today? Maybe a little bit worked from the weekend? Well let’s take your mind off of all the beer and margaritas you consumed this weekend. Today we are talking cupcakes, sweet, sweet cupcakes. These white chocolate cupcakes have a hidden cookie dough center and are topped with a creamy cookie butter frosting that will leave you wanting more.

I love the white chocolate cupcake base, because it really compliments the sweetness of the frosting. Plus, you get the cookie dough center, which, let’s face it, egg-less cookie dough is probably the most addicting snack there is. I made a batch of these for a BBQ over the weekend and guests didn’t hesitate for seconds! The most fun part about it was watching one of the little girls lick the frosting off the cupcake like an ice cream cone, finishing it off with a fork and then sticking all four fingers in to get the last bite of frosting off the cupcake. That, my friend, is dedication.

Cookie Butter Cupcakes

There are a few steps involved in making these cupcakes, but the end results are totally worth it. Make sure to leave your butter on the counter for a while so it’s at room temperature. It makes creaming the butter so much easier!  I start by making the cookie dough centers. To complete this cupcake you will need TWO jars of cookie butter spread, as I use a double recipe of the frosting, please see below. Continue reading

White Chocolate Coconut Cupcakes

Macadamia nut cupcakes

Let me start my apologizing for my absence lately. Between work and a few other things going on, I have been slammed! I was able to enjoy a relaxing weekend at home and got some serious baking done. White chocolate serious.

I am really excited about these white chocolate cupcakes with macadamia nuts and coconut. Only in the past couple years was I introduce to macadamia nut cookies, and I am totally hooked. I wanted to make a cupcake version of the cookie. These cupcakes are a white chocolate cupcake infused with a hint of coconut. For the frosting I made a white chocolate cream cheese rolled in toasted coconut and topped with macadamia nuts. I love the salty nuts contrasted against the creamy frosting.

Macadamia nut cupcakes

You will love this cupcake, because you would never know it’s from a box! The cupcake has a very light crumb but actually has a lot of structure. What do I mean by structure? It doesn’t fall apart when you peel back the wrapper. From someone like me who likes the frosting piled high, you always appreciate a cupcake with good structure. Continue reading

Poppable Cake Batter Bites

Prepare for cake batter bliss

Good things come in small packages. Mini cupcakes are no exception. I think there is a guilt-less factor in eating mini cupcakes; at least until you get to the 4th or 5th one.

I have seen tons of businesses built around mini cupcakes, which are usually so gorgeous. I LOVE mini cupcakes, but they have their challenges. They are easy to over bake and limit your decorating options, plus I think they take a little bit more work because there are more of them.

I wanted to try something different with these minis. First, I baked them without a liner, then I dipped them in white chocolate, rolled them in sprinkles and topped them off with cake batter frosting. My friends inhaled them by the handfuls.

Adorable little things aren’t they?

You can do this with any flavor of cupcake and colored sprinkles, but I chose pink, red and white since Valentines Day is coming up! First things first, bake yourself some mini cupcakes (without the liners) and be sure to grease your pan. You can check my previous post for tips on cupcake baking.

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