Category Archives: Cupcakes

Yellow cake w/ Mixed Berries

Lately my fridge has been heavily stocked with delicious and ripe berries.  Currently, I have blackberries, strawberries, and raspberries in stock and just had to use it for something!  With berries so fresh it deserves to go into a cake!  This cake is a birthday cake for a fellow colleague/coworker.  I decided to use a yellow cake recipe instead of my usual sponge cake for a different texture.  The yellow cake was super moist and complemented the berries very well.  The filling was my go to pastry cream and whipped frosting.  The great thing about using fruits in cakes is that it makes for a refreshing cake.

This yellow cake recipe was originally from one of my favorite websites,  I altered the recipe a bit as I was mixing the ingredients when the texture didn’t come out as I’d like.  I’ve made this yellow cake recipe before in cupcake form and accented it with chocolate frosting and chocolate butterflies and it turned out very moist!  It’s been about 8 months since I’ve made used this recipe and was a bit rusty in my technique.  I automatically started to cream the butter rather than to incorporate it in pieces as directed.  You see, creaming butter is the basic step in almost 90% of my recipes so it was hard not to do it automatically!  Lesson learned, always read the full directions no matter how well you think you know the recipe or how often you bake.  Because I creamed the butter, the batter was somewhat thick (sour cream was already added to this batter and it was still thick!) so I adjusted there recipe and added about 1/2 cup of milk to liquify the batter a bit.  Always trust your baking instincts in the ktichen…if you think the batter is too probably is 😀 or vice versa.  Unless otherwise stated, most cake batters should be a thick liquid (like that of a partially melted shake).  The milk did the job!  The cake was super moist!

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I’m including a picture of the yellow cupcake that was originally made just for kicks!

Yellow Cake Recipe

1 1/2 cups (195 grams) all purpose flour

1 cup (200 grams) granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature (cut into pieces)

1 large egg, room temperature

2 large egg yolks, room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup (120 ml) sour cream or whole plain yogurt, room temperature


In the bowl of your electric mixer, or with a hand mixer, beat to combine the flour, sugar, baking powder, and salt. Add the butter, egg, egg yolks, vanilla extract, and sour cream. Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30 seconds. Scrape down the sides of the bowl. If necessary, stir the batter with a rubber spatula until the flour is fully incorporated.


Blackberry Cupcakes

Summer is quickly approaching and so are the blackberries!  These little berries offer a mild sweetness and a tarty kick!  I love that blackberries and raspberries are aggregate berries, which means they are composed of a bunch of smaller individual berries.  The idea to make Blackberry Cupcakes manifested from thin air….one minute I was working ..the next…I was obsessing over cupcakes.  This happens quite often.

I created this recipe myself and based it on my popular strawberry cupcakes…so this was definitely an experiment in the kitchen.  But if it’s right…it’s right!  The cupcakes were so delicious..that I ate an entire one, this is very unlike me.

The stars of the hour!

The batter is dense and very moist as fresh blackberry puree was added along with milk.  The blackberry mix looked like the beginning of a delicious shake.

Blackberry shake!

For my Strawberry Cupcakes, I typically will puree the fruits and add it directly to the batter BUT with blackberries the seeds are just too many and too large.  I debated whether or not to strain the puree as I typically like seeing the bits and pieces of fruit in the batter; however, I opted to strain the puree because I definitely didn’t want the crunching of the seeds to take away from the delicate cupcakes.  I’m glad I did because there were A LOT of seeds.

look @ how smooth that puree is!

smooth and delicious!

Once baked, the cupcakes had a slight blueish hue while the frosting had a vibrant pink/purple-ish color.

look at this batter!

prior to entering the oven! Gorgeous in pale blue.

I experimented with the frosting, I added fresh puree to my basic buttercream recipe and adjusted the taste and consistency as I went.  I incorporated 3 TBL of fresh puree and it created a nice blackberry flavor.  I would suggest incorporating 4 TBL for a strong blackberry kick if that’s what you are looking for.  Milk was also added to this frosting to lighten the consistency and should be added as you go to avoid a watered down buttercream.  My rule for this frosting – no more than 6TBL of liquids added….so you can decided how much blackberry flavor you want!

vibrantly colored and light & airy Blackberry Buttercream! The perfect complement for any cupcake.

Next step?….I love blackberries with dark chocolate so it’s only right that there be a recipe to include these two ingredients.  Perhaps a dark chocolate cupcake with a blackberry frosting…or maybe a blackberry cupcake with chocolate swirls…or a dark chocolate sponge cake with blackberry mousse drizzled with dark chocolate sauce…oh there are so many options!

not too sweet... not too tarty..just enough berry taste...this one is just perfect!

Easter Weekend

This weekend went by exceptionally fast compared to other weekends….probably because it was Easter.  I was busy in the kitchen this weekend preparing a combo birthday cake for my uncle and cousin along with another Easter cake to celebrate this great time!  Coincidently both orders were for red velvets; however, I kicked it up a notch.  As you all know I LOVE fresh fruits in baking so I’ve decided to incorporate some freshly diced strawberries into both of my red velvets.  The texture of the strawberries adds a special kick to the rich spice cake that makes you want to keep eating even if you are full!

For my uncle and my cousin…I decided to make a 1/4 sheet cake as it was large enough for all the guests in attendence. Here’s a play by play!

Fresh Strawberries

washed/hulled/diced/ and ready to go!

using a large icing pipe helps speed up the process.

Cream Cheese Frosting with fresh strawberries create a fantastic filling!

Time for more icing and a some smoothing out..don't you want to just pick up your spatula and work on this cake?!?!

i ❤ my large icing tip!

Voila! completed 1/4 sheet red velvet cake with dark chocolate drizzles, red velvet cake crumbs, and fresh strawberries...yummmm

Here’s another red velvet cake with vanilla buttercream!

how gorgeous! too pretty to eat? never!

What does one do with leftover cake batter???

MINI CUPCAKES! Great to share with those around you 😀

mini cupcakes...just the right size! A mid afternoon treat to get you through that work day!

Mini Madness

This weekend was a baking bonanza of miniature proportions!  I was busy in the kitchen this week preparing for a friend’s book release and my nephew’s 1st birthday!  The theme for the weekend was anything mini.  I love baking mini items as they are so darling and the perfect portion size for you to indulge but not over indulge.  Last week, I was browsing my local store and wandered into the bakeware aisle – subconsciously of course :P.  There lay a mini budnt pan that found me!  I had to get it and it’s a great investment.  Mini budnts will be the next “cupcake craze” as it’s super cute and oh so trendy!  The unique look will capture your eyes and your taste buds will jump for joy as the moist cake is indulged.  I love making budnts as they are always super moist….the same goes with the mini pans.  One thing to note is that the pans do cook up very fast and is important to note the baking time so you do not over bake.  Mini budnts…mini cupcakes…mini everthing this weekend..even down to the piping!


Miniature Proportions!!!

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Sprinkles Strawberry Cupcake

Sprinkles cupcakery is a popular bakery that gets most people excited like a young child the night before Christmas.  Its most popular cupcake is a delicious and moist Red Velvet with cream cheese frosting.  I have yet to figure out what is in that recipe but am experimenting as I go and once I do, I’ll be a billionaire.   However, I was able to find their recipe for an equally delicious and tantalizing Strawberry Cupcake. This recipe produces a dense cupcake that is surprisingly moist with a great strawberry flavor.  You know a cupcake is good when you can eat the cupcake and the frosting on its own!  My favorite part of this cupcake is actually the FROSTING!  I typically don’t like  frosting as it’s too sweet but this strawberry frosting has a great strawberry flavor made fresh strawberry puree and also just the right amount of sweetness.  I was told that it tasted like a strawberry milkshake :D.   I made some changes to the original recipe for the frosting as I felt that there was too much sugar.  When baking, I tend to edit most recipes to include less sugar or butter.  After years of baking, my intuition has helped me produce goods that are  “healthier or not as bad as the original.”

This recipe calls for strawberry purree that can be made from fresh or frozen strawberries.  I had some fresh strawberries in stock so used that instead but frozen would have worked just fine.  You also don’t need that many strawberries, about 2/3 cup or maybe 5 – 7 strawberries.  The puree really makes this cupcake and the quality and flavor you get can’t be recreated by any artificial flavoring.

Strawberry Cupcake (from Sprinkles Cupcakery)

  • 2/3 cup whole fresh or frozen strawberries, thawed
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • Strawberry Frosting

  • 2 tablespoon of puree (1/2 cup of strawberries)
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of coarse salt
  • 3 cups confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • Directions:

    1. Puree 2/3 cup of strawberry and set aside, you need 1/3 cup of puree.  If there’s extra reserve for frosting as you will need 2 tbsp of puree.
    2. In a bowl, separate yolk from 2 eggs and reserve the egg whites.  Cover and let sit until it reaches room temp.
    3. Sift dry ingredients together and set aside
    4. In another bowl, mix together milk, puree, and vanilla and set aside.
    5. Cream butter and sugar together until fluffy.  Once fluffy, slowly add the eggs in and incorporate but do not over mix as you don’t want to break up the protein –> this will make your cupcake chewy.
    6. Once incorporated, slowly add 1/2 of your dry ingredients until incorporated then add 1/2 of your strawberry + milk mixture and incorporate.  Repeat for the remaining halves.
    7. Remember to scrape down the sides as you mix so everything get’s incorporated, if not you will have sugar craters in your cupcakes.
    8. Bake at 350 degrees for 20 – 25mins.
    9. Makes about 12 – 16 cupcakes.
    10. For Frosting, butter should be slightly cold but still soft enough to whip.  Whip butter + salt until smooth and fluffy.
    11. Slowly add in the confectioner’s sugar until combined, then add the vanilla extra.
    12. Finally, slowly add in the strawberry puree.
    13. Do not over mix, this frosting should be creamy like that of ice cream and not too fluffy.

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    Cookies and Cream

    Oreo cookies in a fluffy vanilla cupcake batter topped with light whipped frosting and Oreo crumbles….heaven on earth.

    I think this recipe can easily be switched from vanilla cupcakes to white cupcakes, baker’s choice :D.  It’s a very easy recipe with a unique taste as you have several different textures playing on your palette – the soft vanilla cake, the crunch of the Oreos, and the light whipped cream all fusing together to make anyone’s taste buds go crazy.

    Vanilla Cupcake Recipe

    (Yields 12 – 15 cupcakes)

    • 1 1/2 cups (1.5) all purpose flour – sifted
    • 1 1/2 tsp baking powder
    • 1/4 tsp of salt
    • 1/2 cup unsalted butter @ room temp
    • 2/3 cup of sugar
    • 3 eggs
    • 1 tsp vanilla extract
    • 1/4 cup of milk
    • ~ 15 Oreo cookies

    Whipped Frosting

    • 1 cup of heavy whipping cream chilled
    • 2 – 4 tbsp granulated sugar
    • 1 tsp unflavored gelatin
    • 1/4 cup of warm water
    • 1/2 tsp of Vanilla Extract (clear)
    1. Sift all of your dry ingredients together and set aside
    2. In a separate bowl, cream together flour and butter until light and fluffy ( ~ 3 – 4 mins)
    3. Add eggs into the butter & sugar mix one by one and incorporate each egg
    4. Alternating with the milk, add dry ingredients to wet in 1/3’s.
    5. In a seperate bowl, roughly chop up 5 – 7 Oreo cookies and fold it into the batter.  Do not mix it into the batter as over mixing can cause your cupcakes to be less fluffy and tougher. ( Feel free to add more Oreos based on your preference but don’t go overboard as you will end up eating Oreo crumbles rather than an actual cupcake :p)
    6. Line cupcake pan for 12 cupcake and fill 2/3 of the way.
    7. Bake at 350 degrees for about 20 mins or until toothpick inserted comes out clean.

    Whipped Frosting Directions

    1. Mix unflavored gelatin with water and let it sit until it solidifies.  Microwave for 10 – 15 seconds until the mixture is liquid and set aside.
    2. In a pre-chilled metal bowl, whip heavy whipping cream until there are soft peaks, then slowly add the sugar & gelatin.
    3. Whip until peaks are stiff and refrigerate.

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