Brown Sugar Cinnamon Cupcakes with White Chocolate Cream Cheese Frosting

phhheeewww...now you can breath!

Sorry for the long cupcake title, but it just didn't feel right to leave anything out..

While in correspondence with Lisa from The Lunch Box Project, she informed me of Jamieanne of The Sweetest Kitchen and her Mystery Box Cupcake Challenge.  I immediately made my way to her site and boy am I glad I did!

Every month Jamieanne hosts The Mystery Box Cupcake Challenge, where she introduces a mystery ingredient on the 1st of the month to be used in a cupcake competition. Contestants have 20 days to come up with a delicious cupcake using the mystery ingredient and the next day Jamieanne presents all the cupcakes entered for voting ...aka you need to go there on the 21st and vote for my cupcake!! And don't worry I'll remind you :)

This months mystery ingredient was White Chocolate.

So I present to you.. this month's top choice (in my opinion) for The Mystery Box Cupcake Challenge..

Brown Sugar Cinnamon Cupcakes 

with White Chocolate Cream Cheese Frosting

Brown Sugar Cinnamon Cupcakes

Oven: 325 Bake time: 20 minutes

swEEts original 

Yields 20 cupcakes

3/4 cup butter, softened

3/4 cup brown sugar

1/2 cup white sugar

3 eggs

1 1/2 cup AP flour

1 1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/2 cup buttermilk

1 tsp vanilla extract

Preheat oven to 325. Line pan with cupcake liners and set aside.

In a large bowl cream butter and sugars until fluffy.

Add eggs one at a time, beating after each addition.

In a small bowl, whisk flour, baking powder, salt and cinnamon.

Add vanilla extract to buttermilk.

Mix dry ingredients into butter/sugar mixture, alternating with buttermilk, beginning and ending with flour mixture.

Using an ice cream scoop, fill each cupcake liner with one scoop of batter.

Transfer to oven and bake for 20 minutes or until cupcakes bounce back to touch or toothpick comes out clean.

Immediately turn out onto table and place on cooling rack for at least 30 minutes before frosting.

White Chocolate Cream Cheese Frosting

1 8oz package of cream cheese

1/2 cup (1 stick) butter, softened

4 cups powdered sugar

1/4 cup whipping cream

1 tsp vanilla extract

1 cup white chocolate, melted

1 TBS crisco

In a large bowl, cream butter and cream cheese until smooth and creamy.

Slowly add sugar, whipping cream and vanilla extract- beating until smooth and creamy consistency is reached.

Melt white chocolate and crisco using a double boiler or in the microwave* make sure to watch your white chocolate as it is much more finicky than its darker counterpart. If microwaving stop to check on it every 30 seconds or so and if using a double boiler constantly stir until crisco melts in.

Allow white chocolate to cool slightly before adding it to icing mixture.

Add melted white chocolate to frosting mixture and beat on high for a few minutes.

Place frosting in fridge for a few minutes before using.

Use piping bag to frost cupcakes.

For garnish:

Cook one tortilla cut into small triangles in skillet over medium heat (with 2 TBS oil).

Make cinnamon-sugar mixture and place in small bowl.

Place cooked tortilla triangles in cinnamon-sugar mixture and mix to coat.

Don't forget to vote for me on the 21st!

Happy Baking!  

The winner of August’s Mystery Box Cupcake Challenge will receive prizes from:

• Bake It Pretty; $5 electronic gift card
• Beanilla; 3 Indian + 3 Tahitian vanilla beans & a jar of Ground Vanilla
• CT2Designs; a cupcake ring
• Miss Kitty Creations; a cupcake charm of your choice
• Sweet Cuppin Cakes; a prize pack worth $25

Thank you to all our prize sponsors!

Are you ready for THE BEST Red Velvet Cupcake Recipe?

The search is over.

I found it!

THE BEST Red Velvet Cupcake Recipe.

Yes ladies and gentleman, you heard right.. the best. No question about it... this is the best light, fluffy, moist, red, velvety perfect cupcake.

I mentioned in my previous post that I had a couple recipes for these tricky little cupcakes that I wanted to give a try before I made my final decision for the wedding. On Wednesday I got to The Sweet Factory ready to try one out... everything was going well- the batter had a good texture, good taste, so I filled up the cupcake liners and popped em in the oven, very excited. And then I saw them...2 large, white, staring at me in the face, eggs laying right their on the counter.. I forgot the eggs! FAIL.

Giving myself a couple of days to re-coop from my failure, I told myself the next batch I made would be my last...the best.

One bite. We looked at each other, mouth full and nodded.

One small "Yes" and we knew.

The BEST Red Velvet Cupcake
Recipe from Baked: New Frontiers in Baking found on How to Eat a Cupcake
Bake time: 30 minutes Oven: 325
Yields 24 cupcakes

1/4 cup cocoa powder
2 TBS red food coloring
1/2 cup boiling water
6 TBS butter, softened
2 TBS shortening (crisco)
1 2/3 cup sugar
3 eggs
1 cup buttermilk
1 tsp vanilla
2 1/2 cake flour, sifted
1 tsp salt
1 tsp vinegar (white or apple cider)
1 tsp baking soda (I accidently used baking powder)

Preheat oven to 325. Line cupcake pan with paper liners.
In a small bowl mix cocoa powder, food coloring and boiling water- set aside.
In a large bowl, beat butter and shortening until blended. Beat in sugar until light and fluffy.
Add egg one at a time, beating after each addition.
Stir buttermilk and vanilla into cocoa mix.
Alternate adding flour, salt and buttermilk mixture into butter/sugar mixture.
In another small bowl, sprinkle baking soda over vinegar and mix. Pour over batter and mix until incorporated.
Using an ice cream scoop, evenly distribute batter among cupcakes.
Bake for 30 minutes, until toothpick comes out clean and cupcake springs back to touch.
Remove cupcakes from pan to allow for cooling and place on cooling rack.
Once cooled, frost with Cream Cheese Icing or White Chocolate Cream Cheese Icing.

Never try another a recipe again..

Delicious red velvet cupcakes that 

 just love getting their picture taken.

Happy Baking!

This Week at the Sweet Factory

Have I mentioned how much I enjoy my part time job? 

I don't even care about having to come into work early a couple days a week.

And my boss at The Sweet Factory is great.. she's always open ears to my ideas and pretty much lets me do my thing in the kitchen when it comes to baking and decorating (awesome).

This week: Lemon Cupcakes with Buttercream and Oreo Cupcakes with Oreo Cream Cheese Icing.

Lemon Cupcakes w/Buttercream  
Adapted from recipe found on CakeCentral.com

Oven: 350 Bake Time: 25 minutes

Makes 24 cupcakes

3/4 cup butter, softened

1/4 cup shortening

2 cups sugar

4 large eggs

2 1/2 tsp vanilla

Juice from 1 whole lemon

lemon zest from whole lemon

1/4 tsp salt

2 3/4 cup AP flour

1 TBS baking powder

1 cup warm half and half or heavy cream

Preheat oven to 350.

Line 24 cupcakes with paper liners.

Beat butter and shortening and sugar until fluffy.

Add eggs, one at a time, beating until incorporated after each.

Mix in vanilla, lemon zest and lemon juice.

In a large bowl, whisk flour, baking powder and salt.

Alternate the addition of flour mixture and warm cream, beginning and ending with flour.

Blend until smooth.

Fill prepared cupcake liners about 2/3 with batter.

Transfer to oven for 25 minutes or until toothpick comes out clean and cake bounces back to touch.
After baking, remove from pan and place on cooling rack.


When cool, frost with Best Buttercream.

Best Buttercream
1 cup butter (2 sticks), softened
1 cup crisco
2 tsp vanilla
1 TBS meringue powder (optional)
8 cups powdered sugar (sifted)
1/4 cup heavy whipping cream
*juice from 1/2 lemon (optional)


Beat butter and crisco until creamy and combined. Stir in vanilla. Add sifted powdered sugar, meringue powder and whipping cream. Beat until smooth and fluffy, about 5 minutes.
(I added juice from about 1/2 a lemon for a hint of lemon flavor)

 

Oreo Cupcakes w/Oreo Cream Cheese Icing 
Semi-homemade with Duncan Hines Devil's Food Cake Mix

Oven: 350 Bake time: 25 minutes
Makes 24 cupcakes

1 box Duncan Hines Devils Food Cake Mix
4 eggs
1 cup sour cream
1/4 cup water
1/3 cup vegetable oil
1/4 cup sugar
1 cup crushed Oreos

Preheat oven to 350.
Line 24 cupcakes with paper liners.
In a large bowl, beat all ingredients (expect Oreos) until blended and smooth.
Fold in crushed Oreos until incorporated.
Fill prepared cupcake 2/3 full with batter.
Transfer to oven and bake for 25 minutes or until toothpick comes out clean and cake bounces back to touch.
After baking, remove from pan and transfer to cooling rack.

Completely cool before icing with Oreo Cream Cheese Icing.

Oreo Cream Cheese Icing
8 oz. cream cheese, room temperature
1/2 cup butter (1 stick), softened
1 cup powdered sugar, sifted
1/2 cup heavy whipping cream, whipped
1 tsp vanilla
1/2 cup finely crushed Oreos

In large bowl, beat cream cheese, butter and vanilla until smooth and creamy.
Sift powdered into cream cheese/butter mixture and beat until smooth.
In small bowl, beat whipping cream until soft peaks form.
Add whipped cream to cream cheese mixture and beat until incorporated and fluffy.
Fold in crushed Oreos.

You got a sneak peak and a couple recipes out of it...

So.. when are you coming to visit me at the Sweet Factory???

Newport Lobster Sugar Cookies

It is about time I showed some love for my wonderful Newporters (and don't worry Liss yours will be coming soon!) For many years now, I have had the privilege to spend the summer months slaving away at the Black Pearl, lounging on the beach, strolling downtown and having a little too much fun on Thames Street in Newport, RI. If you live anywhere near New England and you haven't been to Newport, I highly suggest a weekend trip...it is AH-Mazing. Ok, maybe I'm a little bias because I have some wonderful friends there, but it really is a beautiful place- tourists flock from all over! Trust me.. I know.. I was waiting on them...

Newport Bridge at Sunset- photo by Elissa

I could go on and on, but enough about the place itself.. lets get down and dirty with these delicious Newport Lobster Sugar Cookies that a couple of my fave gals received in the mail as a token of my 'Traveling Sweets.'


When I was actually just settling in to life in Texas, Elise had sent me a little house warming gift of a Rhode Island dish towel and matching lobster cookie cutter- too cute right?! At this point I hadn't really gotten this blog going yet, but I knew that I would have to send her something in return and what better gift to receive than cookies?? And just as Elise sent me something to remind me of RI while in TX, I'm returning the favor while she's finishing up summer school at Radford University in Virginia! The other recipient of these cookies is my 'sister from another mister' Mindy who is also slaving away in summer school, but luckily still in Newport. I'm so impressed with these girls for having to deal with all that goes into school when they should be loungin' on the beach!

I was introduced to these cookies when I was living with a family during an internship in New York. Mrs. Mumford made them for the Super Bowl one chilly afternoon and I was immediately in love. They are seriously my absolute favorite sugar cookie that I have ever had or made. They're light, they're sugary, they're just plain delicious.

Best Ever Sugar Cookies
Oven: 350 Bake time: 10-12 minutes

2 1/4 cups AP flour
1/4 tsp salt
2 tsp baking powder
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1/2 tsp vanilla
dash of almond extract
1 TBS milk

Preheat oven 350.
Whisk flour, salt and baking powder in large bowl.
Cream shortening and sugar. Add eggs and vanilla.
Add dry ingredients and milk to shortening mixture.
Roll out on floured surface and cut out cookies using your fave cookie cutters.
Place cut out cookies on prepared baking sheet and bake for 10-12 minutes.
Let cookies set a few minutes out of the oven before transferring to cooling rack.

Simple Sugar Cookie Icing
2 cups powdered sugar
3-5 TBS water
1/2 tsp vanilla
food coloring for tinting

Pour powdered sugar in a large bowl and slowly add in water one tablespoon at a time until desired consistency. Once you have a syrup like consistency, feel free to add vanilla and food coloring. Frost cooled cookies.

If you want to do something like I did with the lobsters, you have to outline the cookies with Royal Icing- this icing dries very hard, but is perfect if you want to fill the rest of the space with a different color.

Royal Icing 
2 cups powdered sugar
3-5 TBS water
1 TBS meringue powder (you can buy it at Michael's)
food coloring for tinting

Slowly add water 1 tablespoon at a time to powdered sugar and meringue powder. You want a thicker consistency than the previous icing- think thick toothpaste.
Pour royal icing into a piping bag with small tip and pipe outline of cookie.
*Royal icing dries really quickly, whatever you are not using must be covered with a damp cloth or napkin.

Happy Baking!

Strawberries and Champagne Cupcakes

This weekend was a call for celebration. Four of my favorite girls from my lovely home state of Virginia made their way to the Great State of Texas for a fun filled 3 day weekend! The girls got in on Thursday night and what better way to commence the weekend than with Champagne Cupcakes!? As I walked through the grocery store Wednesday afternoon, getting the ingredients for these delicious cupcakes, I found myself unable to walk by the fresh strawberries without a purchase. I made a quick game time decision and just knew those bright red, super plump berries would be a perfect addition to the cupcakes... and so the Strawberries and Champagne Cupcakes were born.

Champagne Cake with Strawberries
Adapted from a recipe found on cooks.com
Oven: 350 Bake Time: 30 minutes
Yields 12-15 cupcakes


1 1/2 cup AP flour
1 tsp baking soda
1/4 tsp salt
1/3 cup butter
3/4 cup sugar
3/4 cup champagne*
3 egg whites
1 cup fresh strawberries, cut into small pieces


*When making this cake it's best to use a sweet champagne and the cheaper the better. I used Andre Blush Champagne.


Cream butter and sugar.
Whisk flour, baking soda, and salt.
Alternating flour mixture and champagne, blend into butter and sugar.
Beat egg whites until soft peaks are formed. Fold into batter until incorporated.
Softly mix in or fold strawberries pieces.
Using an ice cream scoop, place spoonfuls of batter in prepared cupcake tin.
Bake for 30 minutes.
Transfer to cooling rack for 10 minutes before removing cupcakes to cool completely.


Strawberry Champagne Whipped Icing
2 cups heavy whipping cream
1/4 cup powdered sugar
2 TBS champagne
2 TBS powdered sugar
1/2 cup strawberries (about 6 whole strawberries)


In a small food processor (I have a mini bullet and it is amazing), pulse strawberries, champagne and 2 TBS powdered sugar until strawberries are mush (think puree) but some chunks still remain.
In a bowl beat whipping cream until it starts to thicken. Add powdered sugar and continue to beat until peaks form. 
Fold in strawberry puree. 
Beat again for a few minutes if not thick enough. 
Place in refrigerator for about 10 minutes before using on cupcakes.


The champagne in the cupcakes adds an interesting, but yummy flavor and the fresh strawberries are an extra surprise in every bite- the girls described them as dense cupcakes with a light flavor aka DELISH. 

A perfect way to start a fabulous weekend with fabulous friends :)

April Appreciation Day

For those of you that are unaware, April 21st is Administrative Assistant Appreciation Day. So if you work in an office that has one of these wonderful persons that keeps your day running smoothly and you didn't do anything for them, shame on you. Without our wonderful April, our office would be a mess and definitely not as entertaining. All week we've been bugging her about this day (we even kept a countdown) and all week she's been fighting it, but we all know she secretly loves it :) right April? ha. I know she'll be reading this at some point.

NOTE: I am apologizing in advance for the photos of this cake and its layers.. being the working girl that I am, sometimes I don't have the opportunity to take pictures during times where natural light is available. Whenever I make things during the week it is more than likely after work sometime and by the time pictures can be taken the sun has set and I am left with fluorescent light.. so please bear with, I'm trying the best I can with what I'm given :) I promise the sweets still taste good!!

Here's a little something about me, if you're going to fight something I'm going to go out of my way to make an even bigger deal about it- so I started calling it April Appreciation Day. And of course, I obviously wanted to make her a cake that was extra cheesy (and extra delicious). Because she brings so much sunshine and happiness in our days I decided to make her a wonderfully purple cake complete with rainbow layers :)

By the end of the night, my kitchen table was strewn with bowls of freshly dyed vanilla pudding, purple icing and multiple layers of the moistest cake you'll ever make from scratch. I tried out a new icing recipe that I found on Tasty Kitchen by Pioneer Woman, that was actually titled 'The Best Frosting I've Ever Had' and to be honest, it was pretty dang good! Let me know what you think!

My Favorite Yellow Cake 
Adapted from Epicurious
Makes 2 8-inch round cakes
Oven temp: 350 Bake time: 35 minutes

2 1/2 cup AP flour
1/2 tsp salt
2 tsp baking powder
3/4 cup milk
4 TBS sour cream
1 tsp vanilla extract
1 cup oil
2 cups sugar
4 eggs

Preheat oven to 350.
Beat sugar, oil, and vanilla extract.
Beat in eggs one at a time.
Whisk flour, baking powder and salt.
Add to sugar mixture- alternating between flour mixture and milk/sour cream. Mix until combined.
Transfer to oven and bake for 35 minutes or until toothpick is clean.

The Best Icing I've Ever Had
Recipe found on Pioneer Woman Tasty Kitchen

1 cup milk
5 TBS flour
1 cup butter, softened
1 cup sugar (granulated NOT powder!)
1 tsp vanilla

In small sauce pan heat milk and flour, whisking constantly until mixture starts to thicken (about 5 minutes). Once thick, remove from heat and leave on counter to cool. When the mixture has cooled stir in vanilla.

In the mean time, beat butter and sugar until combined and smooth.

Make sure the milk mixture has cooled and slowly add to butter/sugar. Beat on high until fluffy and smooth. The icing will be the texture of whipped cream. (I forgot to take a picture of the finished product :/ sorry!)

Honestly though, this icing is super light, fluffy and is just the right sweetness. It doesn't have the gritty or greasy texture that some butter creams tend to have. Not to mention, it is super easy to spread on a cake!

Assembly:
For Aprils special cake I actually sliced each cake into 3 layers- yes, it was tedious and yes, it was totally worth it :) I made a batch of Jello Instant Pudding earlier that evening and separated it into various bowls so I could add food dye to make the rainbow layers. I then followed the rainbow- ROYGBIV- with the exception of indigo or blue? that layer kinda turned the color of both!

cake-red pudding-cake-orange pudding-cake-yellow pudding-

cake-green pudding-cake blue/indigo pudding

Then of course I covered it with a newly dyed Purple Best Frosting I've Ever Had.

The consensus at work?? Fantastic. April had 3 pieces (that I saw), most others were consumed before 9am and I was proposed to (for my baking abilities of course- we still got 2 weeks for MMs arrival ha)

Happy Baking! and Happy April Appreciation Day!