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Happy St. Patrick’s Day! Green Velvet Cupcakes with Cream Cheese Frosting

17 Mar

March 16, 2011

In spirit of St. Patrick’s Day this year I made green velvet instead of the traditional red velvet cupcakes. At first it was a little weird to see and eat green cupcakes, but the texture and taste is exactly like red velvet. Remember when green colored ketchup was launched? (…I remember thinking it wouldn’t taste like the normal red ketchup and that it would be somewhat gross, but in reality, it tasted exactly like the real stuff. The only difference was the color…same feeling with the green velvet cupcakes.  I guess it’s all psychological.

Sprinkles’ Strawberry Cupcakes

7 Jul

July 7th, 2010

Strawberry cupcakes are a first for me since I tend to make chocolatey or red velvet ones.  Luckily, Sprinkles strawberry cupcake recipe was available online via Martha Stewart’s page, as it’s one of her favorites. I opted to use fresh strawberries and I didn’t puree them completely so small chunks were found in the cake and frosting.

The cupcakes were a success but the frosting didn’t look like Sprinkles’, where it’s stiff and rigid.  Nonetheless, the fresh strawberries gave off a nice in the cupcakes.

Recipe courtesy of Sprinkles’ Cupcakes found on Martha Stewart’s page:


Fresh strawberry puree

Red Velvet Cupcakes

5 Jan

January 5th, 2010

After following this recipe I realized that my first attempt (awhile back) at making these weren’t so great. I found another recipe online and I definitely like it this time around because it calls for double the amount of red food coloring; thus the cupcakes turned out a nice shade of dark, deep red. I decided to make these cupcakes again because a co-worker requested them and it was going to be my last day of work before moving on. These definitely were more work than most other cupcakes I’ve made, and more messy! I stained my hands and the counter with the red food coloring! Here’s a hint: mix baking soda and warm water together…it’s get the stain out!

Cupcake Hybrid: Chocolate Chip Cookie and Brownie Cupcakes

31 Aug

August 31st, 2009

Chocolate brownie at the bottom, topped with a crispy chocolate chip cookie- best of both worlds!

That’s a mouthful to say, and it’s literally a mouthful to eat, yet it’s so good! The hybrid between the two made for a very sweet, but o-so-good cupcake treat. After reading the blog from 52cupcakes, we were inspired to make our own.

This cupcake was different in that there was the rich, chocolatey brownie bottom topped with the crunchy chocolate chip cookie. The baking time took longer than the cooking time of either one individually. It took about 24-26 minutes before the cupcakes were fully done. A tricky thing is that you don’t want to over-bake it because then the cookie top becomes too chewy and can burn, but you also don’t want to under bake it, otherwise the brownie part won’t set.

This is definitely a crowd pleaser!
1. Fill half way with brownie mixture

2. Top with cookie dough

3.Voila! Chocolate chip cookie brownie cupcake!

1 stick of softened butter
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1-1/2 cups semi-sweet chocolate chips


1. Preheat oven to 350 degrees.

2. Sift together dry ingredients in a mixing bowl and set aside.

3. Cream butter with sugars with electric mixer until fluffy.

4. Add egg and vanilla extract. Mix.

5. Add dries into the butter, sugar, egg mixture. Mix on low speed until dries are incorporated.

6. Add chocolate chip and mix just until chips are combined.


1 cup semi-sweet chocolate chips
3/4 cup (1 1/2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
1 3/4 cups sugar
4 eggs
3/4 cup AP flour


1. Combine chocolate chips, butter and unsweetened chocolate in saucepan. Stir over low heat until melted. Remove from heat.
2. Stir in sugar. Whisk. Stir in eggs; whisk.
3. Whisk in flour


1. Line cupcake tin with liners.

2. Fill liners half way with brownie batter.

3. Shape cookie dough to top off the brownie batter.

4. Bake at 350 degrees for 24-26 minutes.

*Note: Another option is to fill liners with the brownie batter, then bake for 10 minutes. Carefully top off the brownie with cookie dough and return pan to the oven and bake until cookies are done.

Cookie Monster and Elmo Cupcakes

29 Jul

July 29th, 2009

The first time I made Cookie Monster cupcakes was for a friend’s baby debut party. She just had twins and she was having a little potluck for friends to finally meet the twin girls. I thought the Cookie Monster cupcakes were appropriate for this event.

At another event, I made Cookie Monster and Elmo cupcakes for my sister’s party. Despite the average age of her friends was around 28, everyone liked the cupcakes.

C is for Cookie Monster

Tickle me Elmo
A sea of Elmos!

Mint-Filled-Cute-as-a-Button Chocolate Cupcakes

25 Jul

July 25th, 2009

Recently, Martha Stewart came out with a cupcake book, filled with tons of recipes, ideas, and tricks. And being a fan of hers, I consulted in the book and decided to combine two of her recipes- the Devil’s Food Cupcakes and the Mint Filled Cupcakes. The Devil’s Food Cupcakes calls for sour cream, something that I have not tried with cupcakes before. The sour cream moistens the cupcake, and adds a little kick to it. Instead of using the chocolate ganache frosting, I made a red cream cheese frosting. The mint center was a really big hit and all my guests loved it!

Fresh from the oven, the melted mint patty tasted so refreshing and it took away fromthe too chocolately cake. I made a mixture of large and mini cupcakes for my sister’s house warming party, which took place over two days, and every single cupcake got devoured!

One scoop of batter, topped with a mint patty, then finished with another scoop of batter on top

Melted mint inside the cupcake

Cute-as-button cupcakes!

Mint Chocolate Cupcakes with White Frosting

12 Jun

June 12th, 2009

Though not as chocolatey as some of those chocolate cupcakes from those popular bakeries, these fixed my cravings. I played the cupcakes up a little by chopping up Andes Mints and topping it off on the butter cream frosting. After a night of refrigeration, the frosting did harden a little, so I would suggest storing it at room temperature if you plan to eat them within a few days.

Topped with a piece of Andes Mint

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