Category Archives: Recipes

Top Ten Countdown to Harry’s Birthday: #7 Butterbeer Cupcakes

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These cupcakes are by far my favorite! They require a few steps, but are totally worth it. I make them every year around Halloween and even brought them into my classroom to share with my students last year. What is totally rad about my school is that in late October, each classroom picks a book to represent. We get to decorate our door, dress up, and the upper school students come down to our building and have games and events relating to our book. Last year, we choose Harry Potter and the Chamber of Secrets. The hubster drew a 2 ft. Harry Potter flying on a Nimbus 2000 chasing a golden snitch for our door and the students had to color themselves on brooms and paste on a photo of their face on the body. So when it was finished, there was the large Harry in the middle with 25 smaller students on broomsticks flying around him. Our school also has a contest for the best looking door and we won for our grade level! Yeah! When the upper school students came down, they had all my fourth graders try on the Sorting Hat to see what house they would be in and then we played a game of Quidditch in the halls. So fun!

So now onto the clip of the day…going in sequential order, we are now on Harry Potter and the Prisoner of Azkaban. Now I realize this is the movie where we are first introduced to Sirius Black and I should be posting a clip about him, but I love this clip of Hermione punching Draco. It is just classic! Enjoy!

Mmmmm…Butterbeer cupcakes…

Recipe by AmyBites

Butterbeer Cupcakes
Makes 18
.
For the cupcakes:

2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

For the ganache:

1 11-oz. package butterscotch chips
1 cup heavy cream

For the buttercream frosting:

1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)

For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.

Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.

For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

“It’s cruel that I got to spend so much time with James and Lily, and you so little. But know this; the ones that love us never really leave us. And you can always find them in here.” ~Sirius Black

Top Ten Countdown to Harry’s Birthday: #8 Pumpkin Pasties

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Happy Birthday, Daniel Radcliffe!! Daniel turns 23 today!! And to celebrate, BNP is making Pumpkin Pasties! But first, one of my FAVORITE Daniel Radcliffe clips. This one comes from the Graham Norton Show, when Daniel shows his love for Tom Lehrer and the infamous Elements song (which, by the way, I can sing too!!)

Now on to the Pumpkin Pasties…

Ingredients

  • Pastry Crust
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 5 tablespoons cold butter, cut into chunks
  • 3 tablespoons vegetable shortening, chilled and cut into chunks
  • 4 to 6 tablespoons ice water
  • Filling
  • 1 cup canned pumpkin, not pumpkin pie filling
  • 1/4 cup granulated sugar
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon

Procedures:

1. Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Scatter the butter and shortening over the flour mixture. Pulse about 15 times until the mixture resembles a coarse yellow meal, with no white powdery bits remaining.

2. Transfer the mixture to a large mixing bowl. Sprinkle 4 tablespoons of cold water over the mixture. Toss the mixture together with a spatula until it starts clumping together. If it’s too dry, add more water 1 tablespoon at a time (better to wet than too dry). Gather the dough into a ball and pat it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.

3. Combine the pumpkin, sugar, nutmeg, and cinnamon in a mixing bowl. Mix well. Preheat the oven to 400°F. Roll out the dough 1/8-inch thick. Use a saucer to cut out 6 inch circles.

4. Put 2 to 3 tablespoons of the filling in the center of each circle of dough. Moisten the edges with water, fold the dough over the filling, and crimp with a fork to seal the edges. Cut slits to make vents. Bake on an ungreased cookie sheet for 30 minutes or until browned.

Recipe provided by The Unofficial Harry Potter Cookbook.

The pumpkin pasties made their first debut in Chapter 6 of Harry Potter and the Sorcerer’s Stone, but have made several other appearances throughout the series. They are by far one of my favorite treats due to the pumpkin spiced filling wrapped in the light and flaky pastry crust. Enjoy!

“Actually I’m highly logical which allows me to look past extraneous detail and perceive clearly that which others overlook.” – Hermione Granger

Top Ten Countdown to Harry’s Birthday: #9 Butter Beer and Pumpkin Juice

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With the introduction of Dobby the house elf, the flying Ford Anglia, and of course, the deadly Basilisk, Harry Potter and the Chamber of Secrets has Harry and his friends taking on a new set of dangerous adventures that sets the tone for the rest of the future editions. It is my second favorite in the series, with the first being Harry Potter and the Goblet of Fire.

One of my favorite scenes in the whole movie is when Harry and Ron find out that the porthole to Platform 9 3/4 has been sealed (by Dobby, of course!),  thus missing the  Hogwarts Express. They are  ultimately forced to take the bewitched Ford Anglia and find themselves searching for the train to Hogwarts. To their unfortunate discovery, the train they thought was near, was actually behind them.

Now on to the treats…

BUTTER BEER! The first time I went down to Universal Studios to visit The Wizarding World of Harry Potter, my first mission on my list was to taste the Butterbeer. It was an amazing combination of cream soda and butter flavoring….and obviously, delicious! This recipe is an oldie, but goodie, by the ever so talented Darla@Bakingdom and has been on my page before, but I thought it deserved a second post in honor of the countdown.

Ingredients:

FOR THE BUTTERBEER:

  • 6 12-ounce bottles chilled cream soda, substitute diet cream soda for a still yummy sugar-free version
  • 3 teaspoons (1 tablespoon) imitation butter flavor, or 2 tablespoons clarified butter (instructions linked above **clarified butter does not always blend well with the cold beverage, see info above**)
  • OPTIONAL – 1 ounce light rum, per serving, for adults only

FOR THE FOAM:

  • 2 cups heavy cream
  • 6 tablespoons sugar, or splenda for sugar free version
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons imitation butter (if using clarified butter, double the amount to 3 teaspoons, or 1 tablespoon)

To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter (or 1 teaspoon clarified butter) in each glass. Pour 12 ounces of butterbeer into each glass, over the butter. Lightly stir, if necessary.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter (or clarified butter), then whip for another 30 seconds or so, until soft peaks form.

Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently, if desired (or spoon the foam into the bottom of the glass and pour the butterbeer over the top). Serve immediately.

Recipe by Bakingdom.

…And PUMPKIN JUICE!!!

This recipe was created when the final film was coming out in theaters. Notice the picture of Harry and Voldermort in the background? The hubster and I went to a week long, 8 film viewing in theaters leading up to the final film and this was part of our care package.

Ingredients:

  • 2 cups of pumpkin, chopped up into chunks (I used canned pumpkin pie filling for taste and texture)
  • 2 cups of apple juice
  • ½ cup of pineapple juice
  • 1 teaspoon of honey (more or less to your liking)
  • Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)

Directions:

  • Step 1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.Step 2: Pour the pumpkin juice, apple juice and pineapple juice into a blender.Step 3: Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly.Step 4: Add your spices (to taste). This might take some experimentation to get right.Step 5: Chill your pumpkin juice or serve iced and enjoy!

“It is not our abilities that show what we truly are. It is our choices.” ~Albus Dumbledore

 

Top Ten Countdown to Harry’s birthday: #10 Acid Pops, Licorice Wands, and Chocolate Frogs

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If you have been following along at all here at Bake No Prisoners, you know that I am obsessed with all things Harry Potter, so I thought it would be only fitting that we have a countdown to Harry Potter’s (and J.K. Rowling’s) birthday on July 31st.  Being the major Potterhead that I am, I will be posting my favorite Potter treats each day, for the next 10 days, leading up to a massive birthday cake on the 31st.

I will also be posting some of my favorite quotes and clips from all 8 books/movies, starting with the first movie, Harry Potter and The Sorcerer’s Stone, when Harry meets Ron and Hermione for the first time.

I love the part when the trolly pulls up and Harry buys “the lot” to make Ron feel better about his soggy lunch. So in honor of the trolly scene, I decided to make a few of the trolly treats that Harry and Ron enjoy in the film!

If you watch the clip carefully, you can see the Acid Pops on the trolly in the background. These are nothing but round lollipops dipped in warm honey and then rolled in Pop Rocks.

The licorice wands above are Milk Chocolate Twizzlers dipped in melted white chocolate candies and then rolled in gold and silver sprinkles.

These licorice wands made a fun and exciting activity for the 2 AWESOME muggle kids I watch over the summer!

As it turns out, HP treats are just as tasty as muggle treats!

We also found neon Twizzlers (I love NEON!) and tried different sprinkles to give the wands some variety just like in Ollivander’s Wand Shop!

And finally, to make our chocolate frogs a bit more brillant, we used the leftover melted white chocolate candies in the frog mold, added peppermint flavoring, and then sprinkled them with hot pink sugar crystals.

Enjoy!!

“Now if you two don’t mind, I’m going to bed before either of you come up with another clever idea to get us killed – or worse, expelled.” ~Hermione Granger, Harry Potter and the Sorcerer’s Stone.

 

Blue Velvet Cupcakes and a Sprinkle Bakes Cookbook GIVEAWAY

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I have a winner to announce for Bake No Prisoners first GIVEAWAY! Our winner will receive SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist, by Heather Baird of SprinkleBakes.

The winner is……comment #10!!!!!

Sarah says:

July 16, 2012 at 8:29 pm (UTC -5) Plus, I’m following you on Twitter.

Congratulations, Sarah!! I will contact you shortly for shipping information.

As I sit here writing this post, I am overlooking the peaceful coastline of Myrtle Beach, South Carolina. (Mental note: perfect writing location) It is a trip we typically take every year and it normally includes a healthy variety of Mr. BNP’s family. I smile fondly when I think about our family trips to the beach in years past and it fills my heart with joy knowing that I will always have those memories to share in the future. We stay at the same beach front condos that have been in the family for years. We love to lay out under the umbrellas and splash in the sea. We enjoy eating out at the same places like Peaches and their fabulous foot-longs or Sea Captain with their spicy seafood jambalaya. We have to have our liver-mush and biscuits in the morning and pinto beans in the afternoon. And at the end of the week, we always celebrate the hubster’s birthday!

A few weeks before we left for the beach, I had ordered the new cookbook everyone is the baking blogosphere has been talking about lately, Sprinkle Bakes. While flipping through the visually appealing pages of what I can only call a “baking art museum”, I had noticed a blue velvet cupcake recipe that would go perfect for Mr. BNP’s beach birthday! So this year I thought I would be a bit proactive and bring cupcakes to help celebrate the occasion. (I also made a giant birthday cupcake, candle included, that the hubster got to eat for breakfast the day we left for the beach). I am so impressed with this cookbook that I thought I would use it in our first Bake No Prisoners GIVEAWAY!! You will absolutely love the artistic side to all of author/baker Heather Baird’s sweet creations! As well as how easy she makes it with her step by step directions and photos. You definitely won’t want to miss out! (See the bottom of this post for details).

Now on to the cupcakes! These blue velvet cupcakes are very similar to red velvet cupcakes and happen to be my FIL’s (Aka three bite wonder) favorite!

 

These cupcakes were pretty easy to make and their blue hue tied in perfectly for a great beachy feel! Add these to my FIL’s famous homemade vanilla ice cream and you have the perfect summer treat!

Blue Velvet Cupcakes

Ingredients:

Cake portion:
2 cups sugar
½ pound (2 sticks) butter, at room temperature
2 eggs
1 tablespoon cocoa powder
3 ounces liquid blue food coloring
1 small dab of violet gel food coloring
2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon baking soda
1 tablespoon vinegar
Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
2 tablespoons white chocolate ganache (my special touch!)

Directions:

1. Preheat oven to 350 degrees F. Prepare cupcake pan(s) with paper liners.

2. Cake:In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together to form a paste, and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.

3. Pour batter into cupcake papers. Batter will be thick! Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.

4. Frosting: In a large mixing bowl, beat the cream cheese, butter, ganache and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a big star tip. Embellish as desired.

Recipe by Sprinkle Bakes.

How to Enter the Sprinkle Bakes Cookbook GIVEAWAY

To enter this giveaway, just answer the following question in the comments section of this post:

“What’s your favorite summer treat?”

Additional (Optional) Entries

To up your chances of winning, you can receive up to THREE additional entries to win by doing the following (these are optional, not required):

1. Become a fan of Bake No Prisoners  on Facebook. Come back and let me know you became a fan in an additional comment.

2. Share Bake No Prisoners on Facebook on your personal page and let me know you did in an additional comment.

3. Follow @BakeNoPrisoners on Twitter. Come back and let me know you’ve followed in an additional comment.

The Fine Print

Restrictions: Winner must have a U.S. shipping address.

Deadline: Friday, July 20, 2012 at 11:59pm EST. **Contest has now ended.

Winner: The winner will be chosen at random using Random.org and announced at the top of this post. The winner will also be notified via email; if the winner does not respond within 48 hours, another winner will be selected.

GOOD LUCK!!

Chocolate Chip Cookie Dough Truffles

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So to piggy back off of last post’s Chocolate Chip cupcakes, I have discovered the latest and greatest cookbook that prides itself around the best part of making chocolate chip cookies…chocolate chip cookie dough! The Cookie Dough Lover’s Cookbook, which I have already ordered and is being delivered as we speak, has everything from cookie dough cream pie to these cute little cookie dough truffles below. I found this truffle recipe on display over at Bakerella and was immediately compelled to jump into my kitchen and whip up a batch! I mean, how can you go wrong with cookie dough wrapped in chocolate or peanut butter candy coating with mini chocolate chips? So be honest…do you eat some of the raw cookie dough when you are baking chocolate chip cookies? For me, it is the highlight of the entire cookie baking process!

Chocolate Chip Cookie Dough Truffles
from The Cookie Dough Lover’s Cookbook

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
chocolate candy coating
Popsicle sticks, cut in half (use kitchen scissors to make a clean, smooth cut) or cake pop sticks

  • In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
  • Mix in milk and vanilla.
  • Add flour and salt and mix on low until combined.
  • Stir in chocolate chips.
  • Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
  • Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes.
  • Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl.
  • Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
  • Refrigerate in an airtight container for up to a week.

If decorating like chocolate chip cookies, flatten the balls into patties and freeze for dipping. Insert the stick carefully into the thickness of the patty and dip in melted peanut butter candy coating. Then just sprinkle with more mini chocolate chips before the coating sets.

Chocolate Chip Cupcakes

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I love chocolate chip cookies! Especially the new ones at Chick-Fil-A. They are at their best when they are gooey and soft and fresh out of the oven. Last weekend I was in the mood for chocolate chip anything when I came across this recipe from Martha Stewart. I own her infamous Cupcakes cookbook which has everything from dipped and glazed to simple and sweet. Since it is just my husband and I here, I had to cut the recipe from 30 cupcakes to 15 and finally to 8. This was not an easy feat and at one point I actually had to 1/2 an egg! Fortunately for me, it all worked out. They were a bit on the muffin side rather than of a cupcake consistency, but after I slapped some vanilla butter cream with chocolate chips, I was in heaven!

Click on the link below to check out the recipe!

Martha Stewart’s Chocolate Chip Cupcakes

It’s a Cupcake Graduation

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If you are a frequent visitor of BNP, then you know that during the day I teach 4th grade at an amazing K-12 charter school. Well a few weeks ago I was perusing the school’s Facebook page and a parent had asked if we had a baker in our school community. So I thought to myself, Self, why not put yourself out there and see what happens. Come to find out, this parent contacted me and asked if I would be up to making 5 dozen cupcakes for the 2012 seniors. And to that I said…OF COURSE!

So I sent her a few design ideas and she came back with a few of her own and together we came up with a very cool and creative cupcake to celebrate the milestone of high school graduation. I developed a vanilla cinnamon cupcake that is compared to that of a cinnamon roll and used a vanilla butter cream to top it. This is by far my favorite cupcake I have ever made to date! I also made 2012 and PLP signs out of  white chocolate to contrast the blue frosting (blue and white are our school colors) and used a graduation liner and hats to make it festive.

Congratulations Class of 2012! “You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose. You’re on your own. And you know what you know. And YOU are the one who’ll decide where to go…” ~Dr. Seuss

Pink Lemonade Cake Push Pops

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My fourth grade students just finished up an introductory unit on Chemistry and to make things interesting, I challenged them to memorize “The Elements” song by Tom Lehrer. If you have never heard of Tom, he was a brilliant mathematician and singer/song writer who wrote the now legendary song, where he sets the names of the chemical elements to the tune of the”Major-General’s Song” from Gilbert and Sullivan’s Pirates of Penzance. As a reward, students earned a pink lemonade cupcake courtesy of yours truly!

Well I made quite a few cupcakes this weekend and used the left over cupcakes to make these! I saw them over at Bakingdom a few days ago. She had quite creatively developed Star Wars themed cake push pops. I, myself, plan to piggy back off her idea and create The Avengers cake push pops in the near future, so be on the lookout!

If you are interested, below is the link to “The Elements” song! After several weeks of practice, I can sing it now too!

The Elements Song by Tom Lehrer

Pink Lemonade Cupcakes – from Sweet Cheeks – makes 20 cupcakes

Ingredients:
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
Pinch salt
1 c. granulated sugar
1/2 c. vegetable oil
4 egg whites
2/3 c. thawed frozen Pink Lemonade Concentrate
1/2 c. buttermilk
Pink food coloring

Directions:

Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.

Add just enough food coloring to turn the batter a light shade of pink.

Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

Lemonade Buttercream
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Milk to reach desired consistency
Pink food coloring

Add the butter, confectioner’s sugar, salt, lemonade concentrate, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.

Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

Courtesy of Beantown Baker

 

Chocolate Malted Cupcakes

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One of my husband’s favorite desserts is chocolate malt….We are talking Whoppers, Chocolate Ovaltine, malted milkshakes, and so on.  Apparently it is a family addiction because the love of chocolate malt dates back all the way to his great grandmother and the memories she created with her delicious chocolate malted milk balls! I, myself, am not the biggest fan of malted anything, but that didn’t stop me from experimenting to see if there was something malted out there that would make my mouth salivate.

So when my close friend asked me to make her little boy’s birthday cupcakes, I decided to make chocolate malted cupcakes. I used my family’s vanilla buttercream frosting recipe and to my surprise, it was delicious! It is an exciting spin on the typical chocolate cupcake that brings back all those malted memories from long ago!

Click on the picture for a larger image!

Chocolate Malted Cupcakes:

For the cupcakes:

2 1/4 cups all purpose flour

3/4 cup unsweetened Dutch-process cocoa powder

1/2 cup sugar

3/4 cup light brown sugar

1 1/2 t baking soda

1/2 t salt

1 cup milk

1 1/4 cups malted milk powder

1 cup vegetable oil

3 large eggs, room temperature

1 cup sour cream, room temperature

1 t vanilla extract

Directions:

1. Preheat oven to 350 degrees and line standard muffin pan with paper liners. Whisk together flour, cocoa, both sugars, baking soda and salt. In another bowl, whisk together the milk and malted milk powder until it is dissolved completely.

2. With an electric mixer on medium high speed, beat flour mixture, milk mixture, and oil until combined. Add eggs, one at a time, beating well until incorporated, scraping down the sides of bowl as needed. Add sour cream and vanilla, and beat until just combined.

3. Divide batter evenly among lined cups, filling each halfway. Bake, rotating halfway through, until a toothpick comes out clean, about 20 minutes. Cupcakes can be stored up to 3 days room temperature, or frozen up to 2 months, in airtight containers.