Tag Archives: cupcakes

I’m Alive!

Is anybody out there? I have been MIA for almost the whole summer and let me say, I am not proud of it! Time has just flown by and while my precious blog was always in the back of mind and on my to-do list, nothing ever seemed to come to fruition.

To give you the whirlwind quick recap of my summer so far, we moved from our cozy downtown apartment to a house in the suburbs at the end of June. We had 2 family moves (in addition to our own) to help out with in June, which left us frantically throwing our belongings into boxes and setting everything up for the new house before time ran out.

After our move, we took two weeks off to receive furniture and aIMG_0056ppliance deliveries, have everything installed, and to unpack and settle in. I don’t even know where the time went between then and now, it all feels like an insanely exciting and unbelievable blur. Finally the dust is starting to settle, (well, not really since we literally live in the middle of a dusty construction site) and we are beginning to get back to our normal routine. There is one minor difference though my friends, I now have a BEAUTIFUL kitchen to play with.

I have made a few things in my new kitchen, mostly for birthdays or celebrations, but in the rush of everything, most of it has gone un-photographed.

We hosted our housewarming party this past weekend and it was really our first test of preparing food for a large group of people. We had a lot of fun and are IMG_0247.JPG (2)very lucky to be surrounded by great friends and family. One thing that stood out at the party for me was these Peanut Butter Cup Cupcakes. The peanut butter-chocolate flavour combo is always a winner, and let’s just say, I wasn’t complaining when there were a few of these babies leftover after the party! I used my favourite chocolate cake recipe adapted for mini cupcakes and I whipped up a peanut butter frosting which was TO DIE FOR. It is very rich and creamy, but light and fluffy at the same time. I will not look any further, this is my peanut butter frosting recipe forever. I have already hinted that a cake slathered in this frosting would be my birthday dream….mmm. I promise I will be back with a REAL recipe soon! I am working on delicious things 🙂

Peanut Butter Frosting

From Ina GartenIMG_0249

  • 1 cup icing sugar
  • 1 cup creamy peanut butter
  • 5 tbsp unsalted butter, at room temperature
  • 3/4 tsp vanilla
  • 1/4 tsp kosher salt
  • 1/3 cup heavy cream

Combine first five ingredients in a bowl and beat with an electric mixer on medium low speed until creamy. Add the heavy cream and beat on high speed until light and fluffy. Makes enough to frost about 24 mini cupcakes

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Filed under Cakes, Random Stuff

Cookies n’ Cream Cupcakes

Ok so I will admit that i have jumped on the cupcake bandwagon that is rolling around. Cupcakes are all the rage these days and it seems like a new cupcake shop pops up every few months around here. I have never been a huge cake person. Growing up for birthdays, I would always demand ice cream cakes, pies, or other weird birthday desserts. Plain cake doesn’t do much for me, and I could do completely without the frosting! However, when it comes to cupcakes, this all goes out the window. Maybe its because there are a million flavour combinations that you could do, or because the cupcake is just so darn cute. Either way, cake tastes better to me if it is made in cupcake form! Who wouldn’t like this?!
I decided to make a Cookies and Cream cupcake after seeing variations of this on many different blogs. Everyone likes oreos…throw in some vanilla cupcake batter and some cream cheese icing and you are in heaven. If there is one type of icing that I LOVE, it’s cream cheese! It’s not too sweet, but rich and tangy and delicious!
Each cupcake has a hidden oreo cookie half at the bottom, which I thought was really creative and original. On top of that is the cake, which is basically a vanilla cake batter with LARGE chunks of oreos inside. I would recommend using a good quality vanilla extract since it is the main flavour in this cupcake. I made my own vanilla extract (which I can explain in another post), and I think the flavour that it brings is a million times better than the bottles you can buy at the store. However, a good inexpensive vanilla extract is the clear coloured one made by Wilton which you can find at Michaels.

These cupcakes went over very well, and I will definitely make them again. For the icing, I used a # 12 tip to pipe a swirl on the cupcake. The cream cheese icing doesn’t pipe well since it is so creamy, so I find that this is the best option to still get a clean finish.

Cookies ‘n Cream Cupcakes
Adapted From: Beantown Baker
Yield: 24 cupcakes
Cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, quartered

Icing:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups icing sugar, sifted
Decoration:
Oreo cookie crumbs
24 Oreo cookie halves

Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder and salt; whisk to blend and set aside.  In a large bowl, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, until  toothpick comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the icing, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the icing sugar until incorporated and smooth, 1-2 minutes. Increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and half on Oreo cookie.

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Filed under Cupcakes