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Expresso Cupcakes, Caramel Ganache, and Irish Cream Frosting!

Today is my good friend, Josh’s birthday.  He had taken some really great pictures of my creations for the blog.  To celebrate his birthday I made him some cupcakes!

Expresso Cupcakes

The cake recipe came from: Confessions of A Faux Gourmet

  • I used at chocolate fudge cake mix
  • I used 3/4 cup espresso and then a little under 1/4 cup water

The filling recipe came from: The Secrets of Baking: Simple Techniques for Sophisticated Desserts on Pg. 23

The frosting recipe came from: Brown Eyed Baker

  • I have made her Irish Car Bomb cupcakes before, and knew the frosting was exactly what I wanted for these cupcakes.

Chocolate Peanut Butter Cupcakes

Happy National Peanut Butter Day!

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Peanut Butter; one of my favorite things!  When I saw that it was peanut butter day, I knew I HAD to make something!

Chocolate Peanut Butter Cupcakes

Ingredients:

Chocolate Cupcakes (Recipe From: Cupcakes by Susannah Blake):

8 Tablespoons Unsalted Butter

1/2 Cup Sugar

2 Eggs

1 Cup All-Purpose Flour

2 Tablespoons Milk

1 Teaspoon Pure Vanilla Extract

2 Tablespoons Cocoa Powder

Peanut Butter Frosting:

8 Tablespoons Unsalted Butter

1 Cup Peanut Butter

2 Cups Powdered Sugar

3 Tablespoons Milk

Blue Back CPBC

Directions:

Chocolate Cupcakes:

1. Pre-heat the oven to 350 degrees.

2. Soften the butter in the microwave for 30 seconds on high.  Mix together the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time.

4. Mix in the flour and the milk until creamy.  Beat in the cocoa powder and the vanilla extract.

5. Spoon the batter into cupcake liners.  Only fill the liners 2/3 full of batter.

6. Bake for 17 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.

7. Remove the cupcakes from the oven.  Let the cupcakes cool completely!

Peanut Butter Frosting:

1. In a bowl melt the butter in a microwave for 30 seconds on high.

2. Mix the peanut butter in with the butter.

3. Beat in the powdered sugar.

4. Gradually beat in the milk, one tablespoon at a time.

5. Beat until smooth and creamy.

6. Pipe onto completely cooled cupcakes!

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How to Fill a Piping/ Decorating Bag

When decorating with piping bags there are several techniques to make it easier.  First the bag itself.  I prefer to use the disposable plastic bags.  It save time on clean-up and piping with different colors.  If I don’t have piping bags, plastic sandwich bags can work as well.  I do have a few professional piping bags by Wilton that I like.

First, when I am use decorating bags, I make sure to have my frosting or icing ready.  I found it easier to pipe when my frosting/icing is just under or at room temp.  However, the temperature of your frosting or icing really depends on the type and purpose.

Second, I collect all my supplies, couplers, tips, spatula/spoon, bags, scissors, etc..    Now I measure the coupler and the bottom of the decorating bag.  I make a cut in the bag just below where the top of the coupler was on the bag.  I stick the coupler into the back and try to fit it into the bottom.  The coupler should fit snuggly with the threads of the coupler are not in the bag. If you need to cut more of the bag, push the coupler up a little and make the cut.

Third, I attach my tip.  Then I fold the top of the bag 1-2 inches over. Fourth, I fill the bag with frosting or icing.  By having the fold it helps to make sure that all the frosting makes it into the bag and not on the outside. Fifth, I push the frosting down towards the tip.  By keeping the frosting closer to the tip it allows for better pressure when piping. Sixth, twist the top right at the top edge of the frosting.  This also will help the pressure while piping. Seventh, make sure to keep holding the twisted part of the bag.

Eighth, now you have filled your decorating bag!