Homemade Funfetti

I'll spare you my usual diatribe about Funfetti. Suffice to say, while I can understand its appeal I don't feel it is a unique flavor.

A few weeks ago, I wanted to whip up some cupcakes for my husband's friends who were getting together to brew some beer. It probably didn't hurt that I was going to be hanging out with the wives, and wanted something to snack on.

Vanilla cupcakes are something that should be in your back pocket- a recipe you can customize by adding other flavors or ingredients (ie chocolate chips). I don't like making vanilla cupcakes. I feel like they never come out the way I want- they're always too dense for me.

At any rate, I used my current favorite vanilla cupcake recipe (Billy's Vanilla) and to jazz it up I mixed in rainbow sprinkles (jimmies- whatever you want to call them). I think I probably used about 1/2 cup of sprinkles (the recipe makes around 2 doz. cupcakes).

I topped the cupcakes with my favorite Vanilla frosting recipe (from Vegan Cupcakes Take Over the World). If you haven't used this recipe yet, I could not recommend it more highly. I always make more than I need, so I can eat some directly from the mixing bowl later. In fact, I have some in my fridge right now (from a batch made last night), mmm. Where was I? Right, ok so then I topped the frosting with some rainbow nonpareils because I'd almost exhausted my sprinkle supply on the batter.

Viola! Homemade funfetti.

One housekeeping note: I know I've been very lax in my posting. To be honest, I haven't been doing that much baking or crafting recently. Work is typically very busy for me over the summer, then I went on a nice long vacation, and when I came home I learned I was pregnant. While I can't wait to meet this new little person, I haven't had the energy or the time to devote to baking and crafting that I did previously.

I am working on a number of crafted items for the Holidays, which I will photograph and blog after the recipients have opened their gifts. And, I hope to tackle some new cookies this weekend or next.

In short: even though I'm not posting as much, I'm still here and eating desserts!

Giant Cupcake Cake

I know I've been MIA for a bit- things were a little hectic. We had a visit from some family and then our basement flooded. No worries, everything/everyone is just fine and dry now.

Our family's visit coincided with our nephew's 4th birthday. Although we celebrated his birthday in NYC a few days before his stop by our place, I was itching to try out my Cupcake Cake pan and this occasion was too good to pass up.

My nephew requested chocolate cake, so I used my favorite recipe and layered vanilla buttercream in between the "frosting" and the "cake" sections.

My crumb coating is terrible on cakes. Terrible. I wanted this cake to look like a cupcake I would bake and not like one I'd dropped on the floor. I decided to try using rolled buttercream (because I'm pretty sure my nephew would not have enjoyed eating fondant on his birthday).

My experience with rolled buttercream was interesting. I am a perfectionist (I may have mentioned that before) and I got quite frustrated. The rolled buttercream was probably a little too warm (too much kneading by hand) and a little too sticky (I kept adding powdered sugar by the handful, but it never seemed to un-stick).

However, having said that- I think it looked great on the finished product. Plus, it tasted really good too. It's quite sweet, but I think that's right in line with it being a buttercream product.

I used the leftover cake batter to make coordinating cupcakes.

Cake Truffles

Mmmm, cake.

But what do you do with all those left over cake bits after you level your cake and put it all together?

Cake truffles, my friends. Cake truffles.

If you haven't already visited Bakerella's website, go there now. I'll wait. Bakerella does amazing things with her leftover cake crumbs and pieces.

A few weeks ago I went to a dinner party with some friends. I offered to bring dessert because, well, it's what I do. I made minature chocolate cakes (with yummy orange swiss meringue frosting in the middle). I ended up with a LOT of cake bits left over. And I didn't want to waste them.

Viola, cake truffles. I've made these before (as Cupcake pops) and they are always a huge hit. You take your cake bits, mix them with frosting, and dunk in chocolate. That's it. It's easy, but time consuming- be forewarned. And it makes a lot.

The ones you see above are chocolate cake (my favorite Martha one-bowl recipe) with vanilla buttercream (also homemade) in both white chocolate and chocolate coatings. We like to keep them in the freezer in our house.

I bet once you eat one, you'll need to eat at least two more.

Root Beer Float Cupcake

Root Beer Float Cupcake
Originally uploaded by Cup O'Cake Designs

Mmm....root beer floats. Whenever summer rolls around you can bet your sweet bippy that I'm thinking about root beer floats.

This past summer I started thinking about trying to recreate that taste in cupcake form. I poked around online looking for a recipe, but the ones I found called for root beer extract. I didn't have any of that handy and I certainly couldn't find it at my local grocery store.

Then, I was lucky enough to receive a wonderful gift certificate to the online shop, Bake It Pretty for my birthday. And whaddaya know? They sell root beer extract!

Last Saturday my schedule had some free time so I got out my extract and started baking!

The recipe I used called for both root beer and the extract. The extract I had was for candy flavoring- a little goes a long way with the candy extract. Instead of using the full two teaspons of extract I used a few drops.

While making the SMBC, I also added a few drops of the extract.

These cupcakes are super moist and while they may not taste exactly like root beer floats, they certainly get the idea across.

Neopolitan Cupcakes

Neopolitan Cupcake Insides
Originally uploaded by Cup O'Cake Designs

I've been itching to make Neopolitan cupcakes pretty much all summer long. I had planned to make them for a BBQ at our new house. Unfortunately, Mother Nature decided that this summer would be a mix of rain and unbareably humid thus prohibiting any comfortable BBQs (at least in our busy schedule).

Last weekend, I had a party to go to. A friend who moved across the country was in town. The perfect occasion to bust out a recpie I'd been dreaming about for months.

I tried out a new chocolate cake recipe. While the cake is delicioius, it's a bit too moist for a filled cupcake. I would definitely use this again for chocolate cupcakes, but not any filled cupcakes.

The filling is a strawberry cream, made using fresh pureed strawberries. I was a little uncertain about the cream at first. I felt you didn't get a strong enough strawberry flavoring. I shouldn't have worried. It's perfect.

The frosting is my go-to Vanilla buttercream.

The cupcake came out just right. I might try again, but with a strawberry cake and chocolate filling- because I didn't feel like the filling here was enough of a surprise (my ultimate goal).

Chocolate Butterscotch Chip Cupcakes

Chocolate Butterscotch Chip Cupcakes
Originally uploaded by Cup O'Cake Designs

What do you get when you have to make cupcakes for someone who is celebrating a birthday, but you have absolutely no idea what flavors they like? Apparently, in my world you get Chocolate Butterscotch Chip cupcakes with Vanilla frosting.

I'm not going to give the birthday celebrant a hard time, because I'm the same way- when someone asks me what I like, I say "Oh, I like almost anything related to desserts."

I went to the grocery store hoping inspiration would hit me. I went down the baking isle in search of baking soda (I'd run out the previous week), and BAM! There it was- butterscotch chips. Mmmm.

I didn't want to use vanilla cake, because I wanted the butterscotch to be a hidden surprise, instead of the feature for this cupcake. I used a new chocolate cake recipe (from the Better Homes & Gardens cookbook) which turned out amazingly.

After baking up the cupcakes, I decided to go with Vanilla buttercream frosting. I made a half recipe for 24 cupcakes, because I knew I was going to hand frost (as opposed to piping it on) and also because again, I didn't want the frosting to take away from the overall flavor.

They came out pretty darn well. And? The important thing: the birthday celebrant really liked them.

Sometimes going into the kitchen with no ideas does work out favorably.

The Road to 135 Cupcakes

8:00 am- First thing's first. Making a list of ingredients so I only have to take one trip to the grocery store today.

9:51 am- Back from the grocery store and washing up the last few dishes, I've donned my apron and am ready to start the baking marathon. Also, saying a huge Thank You! to my husband who cleaned up the kitchen on Thursday before I came home. He did a mound of dishes in preparation for my day of baking.

10:54 am- The first two dozen cupcakes are in the oven- Chocolate Peanut Butter. I've got another 11 waiting for their turn (10 regular, and 1 extra large for the Groom). I started here because the Chocolate recipes don't call for butter. I'm also pulling out more eggs (for the next batch) so they can come to room temperature. I'm off to wash dishes so I can start making the next flavor.

11:40 am- Cupcakes have finished baking. Taking a lunch break.

1:30 pm- Starting up again with the Mint Chocolate Chip cupcakes. My break was a little on the long side, but I'm still fine for time.

2:10 pm- First two dozen Mint Chocolate Chip cupcakes are in the oven. There are 11 more waiting (again, 10 regular sized and 1 extra large for the Bride). I'm washing the dishes so I'm ready to start making the next batch. I also need to wash some of my cupcake containers (Cupcake Courier, Wilton 3-in-1, and my regular old Tupperware) so I can store these puppies.

3:45 pm- Margarita cupcakes in the oven- well 1/3 of them. And, with that I am 1/4 of the way done with the cupcakes.

4:09 pm- Live blogging saved my behind. I forgot to set a timer after I rotated the cupcakes. Thankfully, I was able to check the blog to see when I put them in originally and avoided overcooking. Sweet.

6:08 pm- The Margarita cupcakes have been done for a while now. While I was baking the last 10, my husband came home with dinner. So, I took a nice break to eat and catch up on The Office, 30 Rock, and Scrubs. Now, back to baking!

6:40 pm- Cookies & Cream cupcakes are in the oven. Whew- so close I can almost taste it.

7:30 pm- Having finished all four flavors, I'm off to the grocery store. Looking back at my first batch I'm unhappy, so I'm redoing them. Which requires more peanut butter chips.

8:30 pm- Back from the grocery store, about to pop the second try of the Chocolate Peanut Butter cupcakes in the oven. The nice part is that I can whip up the two frostings (Margarita & Cookies & Cream) without having to wait for pans to cool.

10:30 pm- Everything is done for the day.

All in all, I think today went pretty well. Sure, I could have budgeted my time a little better. For my first time making more than 4 dozen cupcakes (and it's a big jump from 4 dozen to 11 1/3 dozen) it went smoother than I'd anticipated.

Tomorrow I'll make the last two frostings, frost the cupcakes and transport them to the wedding. I promise to post photos of the set up early next week.

*The goal for today is to bake all 135 cupcakes, make 2 of the 4 frostings, and complete the cupcake tower/stands.*

Cupcake Tasting

Cupcake Tasting
Originally uploaded by Cup O'Cake Designs

This weekend I had my very first Cupcake Tasting. A friend of ours is getting married in May and asked me if I would make the cupcakes for her wedding. Of course, I jumped at the chance.

Anyone whose been involved in planning a wedding knows that one of the best parts of the planning is the cake tasting! I couldn't deprive the Bride and Groom of this experience, so after getting an idea of their favorite flavors I brought over seven kinds of cupcakes for them to try (along with some family members).

I made them mostly in half batches and left many of them behind for the Bride & Groom to share with friends and co-workers. The few that were left came with me.

I made: Mint Chocolate Chip (chocolate cupcakes with mini chocolate chips, topped with mint swiss meringue buttercream and mini chocolate chips- top left), Vanilla Vanilla (vanilla cupcakes topped with vanilla buttercream- top right), Vanilla Chocolate Chip (vanilla cupcakes with mini chocolate chips topped with vanilla buttercream and mini chocolate chips- below the Mint and Vanilla cupcakes), Peanut Butter Chocolate (chocolate cupcakes with peanut butter chips, topped with chocolate swiss meringue buttercream and Reece's pieces- fourth from the top on the left), Margarita (margarita cupcakes with margarita frosting- bottom right), Banana Toffee Caramel (banana toffee caramel cupcakes topped with caramel swiss meringue buttercream and drizzled with caramel- bottom left), and Cookies & Cream (not pictured).

It was a lot of work, but I viewed it as a test run for the actual wedding. I am pleased that spending that much time on the cupcakes didn't wear me out or frustrate me- in fact I think it was one of the more relaxing weekends I have had lately.

The Bride & Groom chose their favorite four flavors (Cookies & Cream, Peanut Butter Chocolate, Mint Chocolate Chip, and Margarita) for their big day.

Vegan Cookies N Cream Cupcakes

Vegan Cookies N Cream Cupcakes
Originally uploaded by Cup O'Cake Designs

For Christmas I got Vegan Cupcakes Take Over the World. I was dying to try a recipe out from the book and when my husband and I were invited to dinner at a friends house, it seemed like the perfect occasion.

The cupcakes themselves are chocolate with cookie pieces baked inside. They are a little denser than I would like, but taste awesome. If you gave these to someone without telling them that they were vegan, they would never know.

I used the vanilla buttercream recipe, and instead of using crushed cookies in the frosting, I placed a cookie half on top as a garnish.

This is my new favorite frosting recipe. It is so darned good, and I think a little less toothache inducing than some other buttercreams.

All in all, they were delicious and I can't wait to try another recipe from the book.

The Cookie Monster

The Cookie Monster
Originally uploaded by Cup O'Cake Designs

For my first weekend post-play, I wanted to make a more complicated cupcake. I had been thinking about cookie dough and chocolate chip cookies for a while, so it seemed like a good idea at the right time.

Originally, I was going to make the cupcakes look like Cookie Monster (if you read a lot about cupcakes on the internet, you've probably seen these already). However, I ran out of time so I went with something more Cookie Monster inspired.

I started with Martha's one bowl chocolate recipe as the base for the cupcakes. Each cupcake got a bit of semi-frozen cookie dough added in, pre-baking.

Unfortunately, something went wrong somewhere with this recipe. I think that I either overmixed the batter or the cookie dough wasn't frozen thoroughly. The cookie dough ended up baking pretty much into a little cookie and the chocolate cake did not rise nearly enough- so it ended up being dense instead of light and fluffy.

The frosting is a simple vanilla buttercream, tinted blue. I topped the cupcakes off with chocolate chips and chocolate chip cookies pieces.

Regardless of the issue with the cupcake batter, they still tasted quite good. I think I will try this again, with frozen cookie dough and a more watchful eye on the batter mixing.

Mini Vanilla Cupcakes

Last weekend I tried out the Magnolia Vanilla cupcake recipe again. I'd gotten a nice new sifter and was hoping it would help make the cupcakes less dense.

I made 2 dozen full size cupcakes (for a coworker's birthday at my husband's office) and still had tons of batter left over. So, I figured I would make some mini's for my office.

I got More from Magnolia as a birthday gift and wanted to try out another recipe from the book. I picked out the Cream Cheese Butterscotch frosting. I was not really very pleased with it. The other cream cheese overpowered the other flavors, and I had wanted something different for the frosting to balance the vanilla cupcake.

I think I overbaked the minis a little- this being my frist time making them. But, I was happier with the Magnolia Vanilla recipe this time. Although I learned that I should halve it next time.

Magnolia Vanilla Cupcakes

This weekend I tried out the Magnolia Vanilla Cupcake recipe. I had to make cupcakes for Bachelor and Bachelorette parties and really wanted a nice vanilla cupcake.

I didn't much care for the Amy Sedaris recipe I tried a few weeks ago, so I thought I'd try the Magnolia recipe. I've had Magnolia cupcakes before and wasn't super impressed with them, so my hopes for the recipe weren't high.

I thought they turned out ok, but definitely not that nice moist vanilla cake that I was looking for.

I used the melted frosting technique for the tops and then piped on some decorations. I would share the pictures of the completed cupcakes (the one above is in-progress), but they're a little "adult" in nature and since I have no way of knowing who is looking at these pictures I'd prefer not to share those.

Buckeye Vanilla Cupcakes

(click image to enlarge)

In honor of Sugar High Friday I decided to make cupcakes with buckeyes baked in the center.

I baked these cupcakes in honor of last weekend's Ohio State game (which, was miserable for OSU fans).

I used Amy Sedaris's vanilla cupcake recipe for the base of the cupcake. I put a bit of the batter into the cupcake liners and then put one of my homemade buckeyes into each liner.

After that, I finished filling the cupcake liners with batter (until 2/3 full) and baked them according to the recipe.

Then I frosted the cupcakes with vanilla buttercream. I only made 12 of the cupcakes with buckeyes inside, the remainder I made plain vanilla.

Unfortunately, in trying to turn the remaining cupcakes a nice scarlett color I totally overmixed the batter. Which lead to cupcakes that were extremely dense and looked more like red hockey pucks. They still taste great, they just don't look nice and puffy.


After frosting, I topped some of the plain vanilla cupcakes with the mini buckeyes I made last week. Yum!

Cookies & Cream Cupcakes

(click image to enlarge)

Three weeks ago I purchased Hello, Cupcake! and I have been itching to use it. I didn't make anything from the book with this set of cupcakes, but I did use one of the techniques.

The recipe for these cupcakes came from the Cake Mix Doctor, as I saw it on How to Eat a Cupcake. The cupcakes were for the last softball game of the season (for my team) and earned great reviews.

Personally, I thought they were only ok. The recipe calls for Sour Cream, which I really hate. I swear I could taste the sour cream- my husband says I'm crazy. Next time, I think I'll try using vanilla yogurt instead.

Anyhow! The cupcakes have a half of an Oreo cookie baked on the bottom, and cookie crumbs baked throughout. They were super easy to make.

To frost the cupcakes I used store bought vanilla frosting which I melted for a few seconds (10 max) in the microwave. After melting the frosting, I dipped the cupcakes to coat them. Then I used Pull -n-Peel twizzlers cut to size for the "stitching" on the softballs.