Category Archives: Cupcakes

Spiced Carrot Baby Cakes with Amaretto Cream Cheese Frosting

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Spiced Carrot Baby Cakes with Amaretto Cream Cheese Frosting

Can I just begin by telling you about all the bunnies in my neighborhood? There are like, hundreds, really. It’s like a total bunny apocalypse.

Ok. Not really, but believe me, there’s a lot.

In the garden.

In my driveway.

Hopping all around the block.

With their little cotton tails and their cute, furry faces. We have even “adopted” one that hangs out in our garden. His name is Oscar. He drives the dogs crazy. Oscar hangs out behind the holly bushes until the puppies come out to play and then it is on. He actually camouflages in the garden and waits to be chased. The thing is, Oscar is small enough to slide through the slats in our fence. The dogs are not. So it is complete and utter torture for the pups.

To honor all things bunny related, I made the most amazing spiced carrot cupcakes. And instead of the typical cream cheese frosting, I made things a bit more exciting with amaretto. Because duh.DSC07042_600x400

I had made a similar carrot cake for Easter, but decided to make them into little cakes this time and spice things up. I kept the coveted carrot cake basics…crushed pineapple, raisins, carrots, pecans but added cardamom, cloves, buttermilk, and switched up the raisins to golden raisins. You could add shredded coconut as well, but I opted out cuz the Hubster is allergic.

Also these little cakes are ridiculously easy to put together. They act like regular cupcakes and so you can pick your favorite baking liners to pour the batter in or maybe find little tin liners to give it a more rustic feel. Then just top with rich and creamy amaretto frosting using your favorite decorating tip.

These baby carrot cupcakes are not for the faint of heart. They are rich… And sweet… And moist… Even I couldn’t bear to part with them, so none of my friends had the chance to sample the goods.

Spiced Carrot Baby Cakes with Amaretto Cream Cheese Frosting

 

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Spiced Carrot BabyCakes with Amaretto Cream Cheese Frosting

Ingredients

    Spiced Carrot Baby Cakes:
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon cloves
  • 1/2 teaspoon baking spice
  • 1 teaspoon cinnamon
  • 3 large eggs
  • 1 1/2 sticks butter, unsalted
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups shredded carrots
  • 1 cup chopped pecans
  • 1 cup golden raisins
  • 1 cup crushed pineapple, drained
    • Amaretto Frosting:
  • 1 cup {2 sticks} unsalted butter, softened
  • 3 1/2 - 4 cups confectioners sugar, depending on desired consistency
  • 2-3 tablespoons heavy cream
  • 3 tablespoons Amaretto liquor
  • cinnamon {optional}

Instructions

    Spiced Carrot Baby Cakes:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a 12 cup muffin pan with paper lines and set aside.
  3. In your stand mixing bowl, cream butter and sugars.
  4. Add eggs; one at a time.
  5. Add vanilla extract.
  6. In a separate bowl, mix in flour, baking soda, baking powder, salt and spices.
  7. Alternating, add the dry ingredients and buttermilk to the egg mixture, ending with the dry ingredients.
  8. Stir in carrots. Fold in pecans. Pour into prepared pan.
  9. Bake in the preheated oven for 18 to 21 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  11. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
    12. Amaretto Frosting:
  12. Cream butter in your stand mixer bowl for 3 minutes.
  13. Slowly add in confectioner sugar.
  14. Add Amaretto liquor, one tablespoon at a time.
  15. Add heavy cream, one tablespoon at a time, until desired consistency is reached.
  16. Use your favorite decorating tip to top your cakes with frosting.
  17. Sprinkle with cinnamon{optional}.
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London Fog Tea Cakes

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London Fog Tea Cakes

I have discovered the tea of all teas.

The most magnificent drink in all the land.

I’m serious here people… It has changed my life forever.

May I introduce you to the London Fog Tea Latte.

I first discovered its existence on Instagram. A friend of mine had posted a photo of her latte and just went on and on about it. So the next day, I stopped in at my neighborhood coffee shop to try it for myself. Honestly,  I wasn’t sure if they would know what I was talking about. I live in a pretty small town compared to most. But here’s a secret, if you go to Starbucks, they call it the Earl Grey Latte. It’s all the same though. Earl Grey tea with lavender, vanilla, and steamed milk or rather soy for me.

HEAVEN. IN. A. CUP.

After I had drank about 5 or 50 lattes, I decided I needed to step it up a bit. I needed to somehow take my new favorite drink and turn it into a cute, little cake-y dessert. It had to be light and fluffy and lavender. Oh, and it had to be pretty. So I made these…

London Fog Tea Cakes

The first step is to make your earl grey infused tea butter. I melted 1 cup or 2 unsalted sticks of butter in a nonstick pan over low to medium heat. Then I added 2 Tazo Earl Grey tea satchels to the melted butter and let it steep for several minutes. Even though the recipe only calls for 1/2 cup  or 1 stick of unsalted butter, I used 1 cup of butter because some of the butter will get lost in the process due to evaporation and then you will inevitably lose a bit trying to transfer it from the pan to the bowl. I have infused butter with tea before when I made these and absolutely loved the flavor, so I couldn’t wait to do it again for my London Fog Tea Cakes.

London Fog Tea Cakes

So I have to share a secret with you guys. My most favorite part about these cakes is the lavender. Not only did I use lavender extract, but I also added lavender sugar. I know I know. Lavender is an acquired taste. I have heard people say, I love lavender, just not in my desserts. But to me, it is absolutely delightful with the Earl Grey tea infused butter.

London Fog Tea Cakes

I am also totally obsessed with my new tea cup cupcake mold. Aren’t they adorbs?!I just couldn’t wait to find the perfect reason to pull these babies out…

London Fog Tea Cakes

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London Fog Tea Cakes

Ingredients

    For the cakes:
  • 1/2 cup {1 stick} unsalted butter, steeped in Tazo Earl Grey tea
  • 1/2 cup granulated sugar
  • 1/2 cup vanilla lavender sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lavender extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
    • For the frosting:
  • 1 cup {2 sticks} unsalted butter, room temperature
  • 1 lb. confectioner sugar
  • 1 tablespoon meringue powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lavender extract
  • splash of heavy cream

Instructions

    For the cakes:
  1. Preheat oven to 350° and line a standard 12 cup muffin pan with cupcake liners.
  2. In your stand mixer bowl fitted with your paddle attachment, combine flour, sugars, baking powder, and salt.
  3. Add tea infused butter, sour cream, eggs, and extracts; beat at medium speed until smooth, about 1 minute.
  4. Scrape down sides of bowl with rubber spatula and mix again for about 30 seconds.
  5. Divide batter evenly among cups of prepared muffin pan.
  6. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
  7. Remove the cakes from muffin pan and transfer to wire rack.
  8. Allow cakes to come to room temperature before frosting.
    9. For the frosting:
  9. In your stand mixer bowl, cream the butter on medium-high speed for 2-3 minutes making sure to stop to scrape the bowl once or twice.
  10. Reduce the speed to low and gradually add the confectioner sugar and meringue powder.
  11. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla.
  12. Add a splash or two of heavy cream until you achieve the desired consistency.
  13. Whip at medium-high speed until light and fluffy, 2-3 minutes, scraping the bowl as needed.
  14. Any unused frosting can be stored in an airtight container and placed in the refrigerator until future use; let frosting come to room temperature before using.
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Apple Cider Cakes with Cinnamon Cream Cheese Icing

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I love the rain. I often tell the Hubs that I could totally pull off living in a London flat. All I would need is a super cute pair of Kate Spade rain boots and an umbrella that even Mary Poppins would approve of. Then I could go splashing through all the puddles on my way to the local bakery. Oh, and while I sat eating my chocolate croissant, I could check out the latest Doctor Who filming down the street. Cuz you know that would totally happen. Obviously.

So today was one of those days where I totally pretended that I lived in that imaginary London flat and baked while the rain came down.

Apple Cider Cakes with Cinnamon Cream Cheese Frosting

I had some leftover apple cider from our orchard trip, so I decided to bake up these baby apple cakes. To spice things up, I topped them with a simple walnut streusel and added a drizzle of cinnamon cream cheese icing. Best. Fall. Dessert. Ever.

Apple Cider Cakes with Cinnamon Cream Cheese Frosting

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Apple Cider Cakes with Cinnamon Cream Cheese Frosting

Recipe by Carrie

Ingredients

    Apple Cakes:
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon extract
  • 1/2 cup sour cream
  • 1/2 cup apple cider
  • 1 medium apple, skin removed, chopped
    • Walnut Streusel:
  • 1/2 cup light brown sugar
  • 1/2 cup walnuts, chopped
  • 1/2 teaspoon cinnamon
  • 2 tablespoons melted butter
    • Cinnamon Cream Cheese Icing:
  • 4 ounces cream cheese, softened
  • 4 ounces butter, softened
  • 2 cups confectioner sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon extract
  • splash of heavy cream

Instructions

    Apple Cakes:
  1. Heat oven to 350° and line a standard muffin pan with paper liners.
  2. In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.
  3. In your stand mixer bowl, beat butter and sugar until light and fluffy.
  4. Add your egg and extracts; scrape the sides of the bowl and continue to combine.
  5. Add sour cream and mix well.
  6. Alternating, starting and ending with the flour mixture, add a little flour mixture and then apple cider.
  7. Fold in chopped apples.
  8. Spoon mixture into your paper liners and bake for 15 minutes; total bake time will be 25-30 minutes, however you will need to pull them out early to top with streusel.
    9. Walnut Streusel:
  9. In a small bowl, combine light brown sugar, chopped walnuts, cinnamon and butter with a fork.
  10. Top apple cakes with streusel after 15 minutes and allow them to bake for an additional 10-15 minutes.
    11. Cinnamon Cream Cheese Icing:
  11. In your stand mixer bowl, combine cream cheese and butter and mix until light and fluffy.
  12. Add in your extracts.
  13. Slowly add in your confectioner sugar and beat well.
  14. If it is too thick, thin it out with a splash of heavy cream or milk.
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White Chocolate Pecan Cupcakes

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White Chocolate Pecan Cupcakes

I love sugared pecans, but in all my years of baking on this planet, I have never had the opportunity to make them. I usually pick them up at a state fair or at a theme park, but it didn’t occur to me to make them myself.

Well…that is until these cupcakes.

White Chocolate Pecan Cupcakes

Now, awhile ago, the Hubs and I had picked up a bag of whole pecans somewhere passing through Georgia, I think. I honestly can’t remember where or when because I am notorious for picking up random yummy things when we travel. You should see how many jars of jams and jellies I have in my pantry. It is ridiculous.

Anyway, seeing as how I have never made sugared pecans, I honestly didn’t know how to shell them either. So I asked my super-southern-grew-up-crackin-nuts Hubs to help me out. Well, that was a big mistake. He thinks that I am just crazy for never having the opportunity to crack me open some pecans{best southern accent}. And he has told everyone so for the past week.

Well now I know and I can check that off my baking bucket list.

Ok….time for the cupcakes.

White Chocolate Pecan Cupcakes

This girl likes a thick layer of ganache, so I choose to dip each cupcake 2-3 times, letting them cool on a wire rack for a few minutes in between each layer.

White Chocolate Pecan Cupcakes

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White Chocolate Pecan Cupcakes

Yield: 1-1/2 dozen

Recipe by Carrie

Ingredients

    For the cupcakes:
  • 1 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking spice or cinnamon
  • 2/3 cup chopped pecans
  • 8 tablespoons {1 stick} unsalted butter, softened
  • 1/2 cup sour cream
  • 1 large egg, plus 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla bean paste
    • For the white chocolate ganache:
  • 1 1/2 cups white chocolate chips
  • 3/4 cup heavy cream

Instructions

    For the cupcakes:
  1. Preheat oven to 350° and adjust an oven rack to the middle position.
  2. Line standard muffin pan with paper or foil liners.
  3. In a medium bowl, whisk flour, baking powder, baking spice/cinnamon, and salt; set aside.
  4. In your stand mixer bowl, cream butter, sugar, eggs, and vanillas.
  5. On low speed, slowly add 1/2 of your dry ingredients to your wet ingredients until just combined.
  6. Add your sour cream and then add remaining dry ingredients.
  7. Scrape down the sides of the bowl with a spatula and mix again on medium speed for 30 seconds or so.
  8. Fold in your pecans.
  9. Divide the batter evenly among the cups of your prepared tin using a ice cream scoop or spoon.
  10. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  11. Let cool completely on a wire rack before adding the white chocolate ganache.
    12. For the white chocolate ganache:
  12. In a double boiler or if not accessible, use a glass bowl atop a saucepan filled with 2-3 inches of boiling water, add your chocolate chips and heavy cream.
  13. Stir until melted and smooth.
  14. Carefully dip your cupcakes 2-3 times into your warm ganache and top with sugared pecan.
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White Chocolate Pecan Cupcakes

Dark Chocolate Espresso Cakes with Fluffy Peanut Butter Frosting

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Dark Chocolate Espresso Cupcakes with Fluffy Peanut Butter FrostingLast weekend a few friends and I headed up to New York City for a girl’s getaway. It was my first time in New York and it just so happened to be restaurant week. So we literally ate and drank our way through the city and picked up 2 Broadway shows along the way.

Our trip started out early Thursday morning. We checked in at our hotel, found a local eatery for an egg sandwich, and headed down Broadway for some shopping and sight seeing. We ate lunch at the amazing Craft Bar and thanks to restaurant week, I was able to have three delicious courses with a blueberry peach parfait to wrap things up. For dinner, we had reservations at The Lamb’s Club and to wind down the evening, we had drinks at The View courtesy of the Marriot Marquis. If you have never been to The View, it is honestly the coolest place to see a 360 degree roof-top view of the city. The restaurant actually spins, slowly, so that you get to check everything out while you are dining.

Friday morning we were able to pick up tickets to Rock of Ages for later that night. After breakfast, we paid our respects to Ground Zero and the Freedom Tower.

Groud Zero

Standing there, among the thousands of names of people who lost their lives on 9/11 is quite humbling and emotional to say the least. My heart goes out to all of you who lost someone on that tragic day and for the ones who are continuing to fight.

The rest of the day included adventures in Chinatown, Chianti in Little Italy, lunch at Mercer Kitchen in SoHo, drinks at Samovar {Russian Vodka Room} and finally, Rock of Ages. I also got to stop by the infamous Junior’s for a slice of Red Velvet Cake. Yeah.

Saturday began with brunch at Sarabeth’s. Yes. THE Sarabeth’s. I have a huge secret crush on Sarabeth’s. I have her jams and her jellies. Her preserves. I even have her cookbook. This was by far my favorite place to eat. I had almond crusted french toast and fried potatoes. So delicious!

Sarabeth's

After brunch, we did a bit more sightseeing, taking in St. Patrick’s cathedral and stopping for drinks at Rockefeller Center. We ate at Carmine’s for dinner before our next Broadway show, Kinky Boots. We had great seats and even got to meet several cast members afterwards. I was in total awe of the cast, the set, and the costumes. I highly recommend it. After the show, we took the Subway back to the hotel for a few hours of sleep before our early flight back home the next day.

So to celebrate my first trip to the big city, I made you fancy Dark Chocolate Espresso Cakes with Fluffy Peanut Butter Frosting.

Dark Chocolate Espresso Cupcakes with Fluffy Peanut Butter Frosting

These cakes are the perfect little treat for any occasion, but I think the espresso and dark chocolate give it more of a New York City feel. Don’t ya think?

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Dark Chocolate Espresso Cakes with Fluffy Peanut Butter Frosting

Ingredients

    Dark Chocolate Espresso Cakes:
  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/4 cup cocoa, fill with hot water to the 1/2 cup line
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon espresso powder
  • 8 tablespoons {1 stick} unsalted butter, softened
  • 1/2 cup sour cream
  • 1 large egg plus 2 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 1 cup dark chocolate morsels
    • Fluffy Peanut Butter Frosting:
  • 8 tablespoons {1 stick} unsalted butter, softened
  • 1 cup marshmallow fluff
  • 1/2 cup peanut butter
  • 2 1/2 cups confectioner sugar
  • splash of milk

Instructions

    For the cakes:
  1. Adjust your oven rack to the middle position and preheat oven to 350 degrees.
  2. Line a standard 12 cup muffin tin with baking cups.
  3. In your bowl of a standing mixer, cream butter and sugar.
  4. Add egg and egg yolks, one at a time until incorporated.
  5. Beat in vanilla and sour cream.
  6. Scrape down the sides of the bowl with a rubber spatula and mix again for 30 seconds.
  7. Measure out 1/4 cup cocoa and then add hot water to the 1/2 cup line; stir until it becomes a thin paste.
  8. Add cocoa mixture to your wet ingredients and mix well.
  9. In a large bowl, combine flour, baking powder, espresso powder and salt.
  10. Add the dry ingredients to your wet ingredients, a little at a time, until smooth and no flour pockets remain.
  11. With a rubber spatula, stir in the dark chocolate morsels.
  12. Divide the batter evenly among the cups of the prepared tin.
  13. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
  14. Cool completely on a wire rack before frosting.
    15. For the frosting:
  15. In your stand mixer bowl, combine butter, peanut butter, and marshmallow fluff.
  16. On low speed, slowly whip in your confectioner sugar one cup at a time until smooth.
  17. Add a splash of milk as needed to make your frosting creamy and fluffy.
  18. Spread 2 -3 generous tablespoons of the frosting on top of each cooled cupcake.
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