Showing posts with label Cupcakes. Show all posts
Showing posts with label Cupcakes. Show all posts

Friday, October 31, 2014

National Caramel Apple Day: Green Apple Cupcakes with Caramel Cream Frosting


Although today is officially Halloween, it is also a day to honor both candy and caramel apples. I decided that today, for "National Caramel Apple Day" I would share my Green Apple Cupcakes with Caramel Cream Frosting recipe. It is very important that you have the following ingredients…
 
4 cups Unbleached All-Purpose Flour or Whole-Wheat Pastry Flour (you can use Almond Flour)
2 cups Granulated Sugar (you can use Stevia)
3 teaspoons Baking Soda
2 teaspoons Salt
2 cups Silk’s Very Vanilla Soy Milk (if you are allergic, just use Silk’s Vanilla Almond Milk)
1 cup Coconut Oil
2-3 tablespoons Green Food Coloring

3 tablespoons Apple Cider Vinegar
3 teaspoons Vanilla Extract
 
For the frosting, you want to make sure you have the following ingredients…

cups non-dairy, non-hydrogenated butter (I used Earth Balance)
1 cup Silk’s Vanilla Coconut Milk
3 cups Confectioners’ Sugar
1 cup Brown Sugar
2 teaspoons Vanilla Extract 
 
Let’s Bake!
 
Preheat the oven to 350 degrees. Prepare your batter by combining flour, sugar, baking soda, and salt. As you continue you want to  fold in the remaining ingredients. So you want to add oil, milk, food coloring, vinegar, vanilla, and mix until thoroughly combined. 
 
Once you continue, it is important to get a cupcake pan ready. Whether you want to make mini cupcakes or large cupcakes. Bake for about 15-17 minutes. 
 
Once you have accomplished this, let the cake cook for an additional 5 minutes. 
As you can continue, let the cupcakes set for 5 to 10 minutes before transporting it onto a plate and then, onto a cooling rack, rounded-sides up. Set it aside.
 
Let’s Frost!
 
I used my KitchenAid mixer to make the frosting.  It is important to combine all of the ingredients, except the confectioners’ sugar (or powdered sugar), vanilla, and soy milk into the mixer and mix until it is smooth and begins to fluff. With the mixer on low speed, add confectioners’ sugar and fluff for another few minutes. Add vanilla followed by the milk. 
 
Once all ingredients are well-combined, beat on high until frosting is light and fluffy for about 5 minutes. Add 1 or 2 tablespoons more milk to achieve the consistency are you hoping to achieve. 
 
Take your cupcakes and start to apply the vegan frosting. You an pipe this because of the consistency of it. Decorate the cupcakes however you choose. Keep them simple or add various toppers and/or fondants. 
 
Guess what?! You’re done! Congratulations! You have just made the Green Apple Cupcakes with Caramel Cream Frosting.

Saturday, September 20, 2014

Razzle Dazzle Cupcakes at Bethel Bakery

 
When it comes to cakes, Bethel Bakery is definitely one of the best places to get one. Located in the heart of Pittsburgh, I absolutely love this eatery. One of the best things you can find here are their "Razzle Dazzle Cupcakes". Topped with a rainbow of striped buttercream and bedazzled with an edible glitter, these cupcakes are available in both vanilla and chocolate flavor and they cost $2.25 each. The next time you are in the steel city, check out the Bethel Bakery and match sure you grab one of these amazing cupcakes. 

Friday, September 19, 2014

Sprinkles Cupcakes in Beverly Hills, CA


 
If you haven't had the opportunity to enjoy a Sprinkles Cupcake, you truly need to. They use natural ingredients, which I absolutely love. With an array of flavors to choose from, with the option to order online, it is one of the greatest places to enjoy a cupcake.
 
With locations in 8 states alone, this cupcake business is growing tremendously. Sprinkles offers vegan, gluten-free, and even sugar free. They also offer a doggie treat cupcake too along with various ice cream and cookie options. The Sprinkle Sandwich includes a single scoop of ice cream in between two cupcake tops.
 
 Cupcakes are only $3.75 each (mini cupcakes are $2) and a dozen is $42. The doggie cupcake is only $2.50. The Sprinkles Sandwich is $6.50. Plus, you get a free cupcake just for signing up for the birthday club.
 
The next time you are in a Sprinkles, don't even think about not going in because you are going to want to.


Thursday, September 18, 2014

National Cupcake Week: Gold Cupcakes

National Cupcake Week continues. Today I am sharing my gold cupcakes that I made back in 2012 for a beauty event. I was inspired to make Gold cupcakes for a company that used a lot of gold in their branding. These were so delicious, one of the girls said to me “I think I ate 11 of them.”
 
Some people thought they were fake and some people even said they were the best cupcakes they ever ate, which made my day better. Cupcakes are not only fun to make, they are a great way to get creative too.
 

 
 


Monday, September 15, 2014

Chai Carrot Cupcakes with Caramel Cream Frosting

National Cupcake Week starts today, September 15th 2014 (which is Monday) and lasts until September 21st (Sunday) 2014. This is more of a British holiday than an American holiday, however, I thought it would be fun to embrace it considering I love cupcakes and quite a few of you who read my blog are British.
 
To start National Cupcake Week, I decided to share one of my favorite cupcake recipes: Chai Carrot Cupcakes with Caramel Cream Frosting. It is incredibly perfect for the season approaching us, Fall. Are you ready to make these delicious cupcakes? First and foremost, you want to make sure you have the following ingredients… 
 
4 cups Unbleached All-Purpose Flour or Whole-Wheat Pastry Flour (if you prefer more natural, you can use Almond Flour)
 2 cups Granulated Sugar (if you prefer more natural, you can use Truvia or Stevia)
 3 teaspoons Baking Soda
 2 teaspoons Salt
2 teaspoons Cinnamon
2 teaspoons Nutmeg
2 cups Silk Very Vanilla Soy Milk (if you are allergic, just use Silk’s Vanilla Almond or Coconut Milk)
 1 cup Coconut Oil
3-4 TAZO Chai Tea Bags
 3 tablespoons Apple Cider Vinegar
 3 teaspoons Vanilla Extract
1/2 teaspoon Cardamom
1/2 teaspoon Cloves
1/2 teaspoon of Ginger
1 pinch of Black Pepper  

For the frosting, you want to make sure you have the following ingredients…
 2 cup non-dairy, non-hydrogenated butter (I used Earth Balance)
1 cup non-dairy, cream cheese (I used Follow Your Heart)
3 cups Confectioners’ Sugar
 2 teaspoons Vanilla Extract
2 tablespoons Silk Very Vanilla Soy Milk (if you are allergic, just use Silk’s Vanilla Almond Milk or Coconut Milk)
 

Let’s Bake!
 
Preheat the oven to 350 degrees. Prepare your batter by combining flour, sugar, baking soda, and salt. As you continue you want to  fold in the remaining ingredients. So you want to add oil, milk, spices (cinnamon, clove, cardamom, ginger, i.e.), vinegar, vanilla, and mix until thoroughly combined.
 
As you prepare your batter, it is important to start creating your Chai tea. I love to do this on the stovetop, however; a microwave works efficiently if you are pressed for time. If you are making your tea on the stovetop, you are going to want to boil it and then use medium heat for about 5 minutes. Cool for 10. Add into the batter and mix again. 
 
Once you continue, it is important to prepare your cupcake pan and get everything ready for the oven. 
 
Let the cupcakes cook for about 20 to 25 minutes. 
 
Once 20-25 minutes have lapsed, you want to transport them onto a plate and then, onto a cooling rack. Set them aside. 

 Let’s Frost! 
 
I used my KitchenAid mixer to make the frosting. It is important to combine all of the ingredients, except the confectioners’ sugar (or powdered sugar), vanilla, and milk into the mixer and mix until it is smooth and begins to fluff. With the mixer on low speed, add confectioners’ sugar and fluff for another few minutes. Add vanilla followed by the milk. 

Once all ingredients are well-combined, beat on high until frosting is light and fluffy for about 5 minutes. Add 1 or 2 tablespoons more milk to achieve the consistency are you hoping to achieve. 
 
Take your cake and start to apply the vegan frosting. You an pipe this because of the consistency of it. Decorate the cupcakes however you choose. I like to keep things modestly simple because the simplicity of the icing and it’s unique flavor is brought out from the cake itself and not the other way around. 
 
Guess what?! You’re done! Congratulations! You have just made Chai Carrot Cupcakes with Cream Cheese Frosting.

Tuesday, October 30, 2012

Sunday, July 22, 2012

Cupcakes are as unique and diverse...

...as the individual that not only eats them, but enjoys them as a result. The cupcake seller asked me which one I would like to taste test and I just cannot decide. Which one would you choose?












Photos by Sarah Afshar

Thursday, June 7, 2012

Very Berry Vegan Cupcakes

I tried my first vegan cupcake a few years ago at a bakery called Sprinkles. There are locations all over the United States, but it was the one in Chicago where I had the opportunity to eat one. It was delicious.

I kept thinking to myself "How can a vegan cupcake taste this good?" As much as I love regular cupcakes (which I still do) I wanted to attempt to make vegan cupcakes. If I messed them up, I messed them up. There wasn't much to say. The ingredients you will need are...

1 Cup of Flour
1 Cup of Sugar
1/2 Cup Blueberries
1/2 Cup Raspberries
1/2 Cup Strawberries
Silk's Fruit & Protein in Mixed Berry
1 Teaspoon Apple Cider Vinegar
1 Teaspoon of Baking Powder
1 Teaspoon of Vanilla Extract
1/2 Cup of Margarine

First and foremost, you want to blend the blueberries, raspberries, and strawberries together to kind of make a thick puree, almost like a pasty texture.

As you continue, you want preheat the over for 350 degrees F. You want to combine everything into your mixer. Blend generously. Don't worry about overblending. The actual batter isn't going to be extremely thick.

Once you have mixed all of your ingredients, you want to begin filling the cupcake cups 1/2 to 3/4 way with the batter you just produced. Depending on the type of cupcake pan you use, if you notice that there isn't much space in between the spaces, you want to only fill them 1/2 way. If you do notice some space, you can fill them 3/4 way. 

Bake your cupcakes for 19-23 minutes. Let them set for 5 minutes before applying the frosting.

Which reminds me, frosting was something I was highly debating. If I were to make and use a regular buttercream, these cupcakes wouldn't be vegan. I must say that I was a bit relucant to make the frosting, as I was half afraid to mess it up. The biggest mistake cooking and baking enthusiasts make is fear. Anything can go wrong and the reality is, if you want to master something, you may have to mess it up a few times. (And that's ok)

As I pondered the type of frosting I wanted to make, I settled with making a simple vegan buttercream frosting. The ingredients are simple and sometimes less is more. What you will need to make your vegan buttercream frosting include...

3 Cups of Powdered Sugar
 2 Teaspoons of Vanilla Extract
1 Cup of Margarine
1/2 Cup of Silk's Soy Milk in Very Vanilla

Add everything into a mixer (I prefer to use my Kitchenaid when I make frosting) and simply blend together.

You're done! Great job!



Monday, May 14, 2012

Nutella Frangelico Cocoa Cupcakes, an original recipe

Recently, I had the opportunity to create some amazing cupcake recipes. One of the amazing cupcake recipes I had the chance to create was/is definitely "Nutella Frangelico Cocoa". It is a Sarah Afshar original, so enjoy.


Nutella Frangelico Cocoa Cupcakes

3 Eggs
1 Cup of Nutella
1 Cup of Silk's Dark Chocolate Almond Milk
1/2 Cup of Cocoa (unsweetened, I used Hershey's)
1/2 Cup of Vegetable Oil
1/4 Cup of Frangelico Liqueur
1/4 Cup of Hazelnuts (Chopped)
1/4 Cup of Pecans (Chopped)
1/4 Cup of Walnuts (Chopped)
1 Teaspoon of Baking Soda
1 Teaspoon of Godiva Chocolate Liqueur
1/2 Teaspoon of Baking Powder
1/2 Teaspoon of Vanilla Extract
1/2 Teaspoon of Salt

Combine the eggs, nutella, dark chocolate almond milk, cocoa, vegetable oil, frangelico liqueur, hazelnuts, pecans, walnuts, baking soda, chocolate liqueur, baking powder, vanilla extract, and salt into a mixing bowl. Mixed generously.

Once mixed, add the batter to the cupcake cups.

Preheat oven for 350 degrees (F that is) and bake the cupcakes anywhere from 20-23 minutes. After baking, let the cupcakes set for about 5 minutes. Remove the cupcakes from cupcake pan and place the cupcakes on a plate.
 

Frosting

2 Cups of Powdered Sugar
1 Cup of Cream Cheese (Softened)
1/4 Cup of Butter
1 Tablespoon of Vanilla Extract
1/2 Teaspoon of Godiva White Chocolate Liqueur
Pecans (optional)

Combine the powdered sugar, cream cheese, butter, vanilla extract, and white chocolate liqueur into a mixing bowl. Mix generously. Once mixed, apply to cupcakes.

Garnish with a whole or half of pecan. Then, add some light colored pastel yellow sugar sprinkles.




Lemon Cream Cupcakes, a very basic recipe

 

Lemon Cream Cupcakes

3 Eggs
2 Cups of Water
2 Cups of All Purpose Flour
1 Cup of Sugar (Granulated White)
1/2 Cup of Brown Sugar
1/2 Cup of Vegetable Oil
1/2 Cup of Marshmallow Creme
1/4 Cup of Sour Cream
1/4 Cup of Butter (Melted)
1 Teaspoon of Lemon Peel (Grated)
1 Teaspoon of Lemon Extract
1 Teaspoon of Lemon Juice
1/2 Teaspoon of Vanilla Extract
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Baking Powder
1/2 Teaspoon of Salt
Fresh Strawberries (optional)

Preheat over for 350 degrees (F, that is). Combine the eggs, water, flour, sugar, brown sugar, marshmallow creme, sour cream, butter, grated lemon peel, lemon extract, lemon juice, vanilla extract, baking soda, baking powder, and salt into a mixing bowl.

Mix until blended. Fill empty cupcake cups with batter.

Bake cupcakes for 19-22 minutes. After baking, let the cupcakes set for about 5 minutes. Remove the cupcakes from the cupcake pan and place the cupcakes on a plate.
 

Frosting

1 Cup of Marshmallow Creme
1 Cup of Powdered Sugar
3/4 Teaspoon of Vanilla Extract
1 Tablespoon of Butter
1 Tablespoon of Silk Very Vanilla Soy Milk

Combine the Marshmallow Creme, Powdered Sugar, Vanilla Extract, Butter, and Silk Very Vanilla Soy Milk. Apply to the cupcakes.

Slice fresh strawberries and apply them as a garnish to the cupcakes.
 

The cupcakes turned out great. Although the decorating could have been a little better, they were absolutely delicious. Also, when you attempt to make over a hundred cupcakes in one night, simplicity tends to be more embraced.