Two Tone Frosting for Cupcakes

I got a request for Harry Potter cupcakes and I figured it would only be appropriate if they were gold and maroon. The gold frosting is coconut cream cheese (see here) and the maroon is strawberry cream cheese (see here). The two tone swirl looks so cute and it is so simple to do.

What you'll need: three pastry bags ( 2 of the same size and the other a bit bigger) and one tip.

-Fill one pastry bag with the maroon frosting and the other with the gold. I used 12 inch disposable pastry bags.

- Cut the pastry bags about a half an inch up.

-In the other, bigger pastry bag cut it about an inch up and insert the tip.

-Using the cup technique I mentioned in an earlier post put the gold and maroon bags in the bigger, tipped bag.

-Squeeze it onto a paper prior to frosting the cupcakes to make sure both colors and coming out evenly.

Happy Baking!

Strawberry Cream Cheese Frosting

Strawberry Cream Cheese Frosting

Ingredients

1 package (8 oz) cream cheese, softened

1/4 cup (half a stick) of butter, softened

Cut and drained strawberries to taste

Powdered sugar to taste and consistency

1 teaspoon vanilla extract

Preparations

-Wash and cut strawberries (I ended up using roughly 7 strawberries). Put the cut strawberries put them in a strainer. You're going to want to push the strawberries with a spoon against the strainer to juice them (if the're too juicy your frosting will be more of a glaze). There should be a puddle of juice at the bottom of the bowl.

-Cream together butter and cream cheese until light and fluffy.

-Gradually add powdered sugar until you get it to a taste and consistency of your preference (I end up using about 2 1/2 cups)

-Add vanilla extract and mix until smooth

-Gradually mix in strawberries, I only add a spoon-full at a time. Your frosting will be extremely runny if you add too many strawberries.

- If the consistency is thin after you add the strawberries- add more powdered sugar.

This frosting is delish and it goes great with vanilla cupcakes (see here).

Happy Baking!

You will never make a vanilla cupcake from scratch ever again...

I wish I could take credit for this amazing recipe but it's actually my sister, Sesily's (she's going to be posting recipes on here, too. She makes the yummiest treats!). It is not only the best cheater recipe it is the best, fail-proof vanilla cupcake recipe I've ever made.

Stop wasting your time trying to perfect your vanilla cupcake from scratch- this one will blow it away.

Ses and I made cupcakes for Chloe's 2nd birthday and everyone was going crazy over these ones. Someone even asked if they were from Sweet Tooth Fairy (best cupcake shop ever see here).

Cheater Vanilla Cupcakes

Ingredients

1/2 c. oil, canola or vegetable

1/2 c. warm water

1 c. sour cream

5 large egg whites

1 large package ( 5.1 ounces) instant vanilla pudding

1 vanilla cake mix (I prefer Duncan Hines moist deluxe french vanilla)

Preparations

-Pre-heat oven, 350 or 325 for convection bake

- Mix together oil, water, sour cream, and egg whites until combined.

-Add pudding and cake mix and mix on medium-high until combined.

- Fill the liners 2/3 full

-Bake for 16-18 minutes (I always check at 16 and they're done).

(So easy right!??)

These cupcakes come out perfect. They rise nicely and are so moist.

These go so good with strawberry cream cheese frosting.

Happy Baking!

Nutella Frosting

When my brother came home off his mission he introduced me to Nutella and my life hasn't been the same since. It was hard to find 9 years ago when he came home (wow, I can't believe it's been that long!!!) but now, you can find it at nearly every grocery store next to the peanut butter.

The chocolate hazelnut spread is good on toast, on bananas, with a spoon right out of the jar, and is especially good in frosting.

Nutella Cream Cheese Frosting

Ingredients

8 oz. (one package) cream cheese, softened

1/2 stick of butter (1/4 cup), softened

1/2 cup nutella

2 cups confectioner's sugar, or to taste

Preparations

-Mix the cream cheese and butter on high until light and fluffy.

-Add the nutella and mix on high until smooth

-Gradually add the confectioner's sugar

This recipe is so yum and it is the perfect amount of chocolatey.

This frosting is great with any flavor of cupcake. I personally prefer banana (will post a recipe soon) or just good old fashioned vanilla (see here). It is also good as a filling or in between graham crackers.

Happy Baking!

xoxx

Red Velvet Cupcakes

This Red Velvet Cupcake recipe is McCormick's. Traditional red velvet recipes contain vinegar or buttermilk but this recipe calls for sour cream, which makes the cupcakes super moist.

I like to frost mine with my coconut cream cheese frosting. If coconut isn't your thing you could always substitute the coconut extract for vanilla or another flavor.

Red Velvet Cupcakes

yields about 30 cupcakes

Ingredients

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

2 cups sugar

4 eggs, room temperature

1 cup sour cream, room temperature

1/2 cup milk, room temperature

1 ounce red food coloring

2 teaspoons vanilla extract

Preparations

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-Heat oven to 350 degrees (I always go at least 15 degrees, if not more, lower) and line the cupcake tin with paper liners.

-Sift flour, baking soda, cocoa powder, and salt in a medium bowl. Set aside.

-Beat butter and sugar on medium-high until creamy.

-Beat in eggs, one at time.

-Mix in sour cream, milk, food coloring, and vanilla.

-With a wooden spoon, gradually fold in flour mixture (I like to do it with a spoon so I don't over beat the flour which can make the cupcakes dry).

Fill cupcake tins 2/3 the way full. Bake in oven for 20-25 minutes (I usually check mine around 16 minutes and they're usually done) or until a toothpick inserted into the middle of a cupcake comes out clean.

Remove from cupcake tin and cool completely before frosting.

Coconut Cream Cheese Frosting

Ingredients

12 ounces (1 1/2 packages) cream cheese, softened.

1/2 cup butter, softened

Powdered sugar to taste (I usually use around 1 1/2 - 2 cups)

1 teaspoon coconut extract

Preparations

-Cream together cream cheese and butter on high until light and fluffy.

-With the mixer on the lowest setting, gradually add the powdered sugar.

-Combine coconut extract and mix until smooth.

I like to put my frosting in a disposable pastry bag (really cheap at Wal-Mart) cut about 1/2 inch up with a decorative tip. I will make sure to put a frosting tutorial on here in a later post!

*Tips for filling the pastry bag (thanks to my sister, Sesily): put the cut and tipped pastry bag in a large cup. Fold the edges of the pastry bag over the sides of the cup and spoon the frosting into the bag.

The cupcakes turn out super moist and the coconut frosting is divine.

Happy Baking!

Snickerdoodles

This is one of my most favorite recipes because it's so YUM and, most importantly, it's simple.

Soft and Chewy Snickerdoodle Recipe

Ingredients

1/2 cup margarine, softened (I always use salted, sweet cream butter)

1 1/2 cups Sugar

2 large eggs, room temperature

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar (don't leave this out!)

1 teaspoon baking soda

1/4 teaspoon salt (I leave this out if I use salted butter)

1 teaspoon vanilla extract

2 Tablespoons sugar

2 teaspoons ground cinnamon

Preparation

-Preheat oven to 350 degrees (I use convection bake which you should always, always, always use when baking if you have the option. It makes the oven a bit hotter so I usually lower the temperature at least 25 degrees).

-Stir together the 2 Tablespoons Sugar and 2 teaspoons ground cinnamon, set aside.

-Cream together Sugar and butter on high until smooth and creamy

-Add eggs, one at a time and mix until just blended. Be sure not to over mix.

-Add vanilla extract.

-In a separate bowl sift the flour, cream of tartar, and baking soda together.

-Gradually add the flour to the butter mixture, on low-medium setting until combined.

-Shape the dough in ping-pong sized balls and roll in the cinnamon and sugar until they are completely covered.

Bake in the oven 8-10 minutes or until lightly browned (since I use a convection oven I usually leave them in for about 6-7 minutes).

When you take the cookies out of the oven they should be doughy in the middle. Remove the cookies from the pan to cool on a wire rack.

Ok, these are seriously delish. They are crunchy on the outside and, thanks to the cream of tartar, are so soft and chewy on the inside.

Happy Baking!

Gabi

My love affair with TREATS!

So, I've been thinking about starting a blog for awhile and decided it was time to stop procrastinating and just do it.

I am a treat freak and I am so excited to share all my delicious recipes!

Bare with me as I try to figure out the insanely complicated world of blogging.

Where do I even begin??

La Vita é Dolce

xoxx

gabi.