Cupcake in Party Hat? Yes please! ♥

Doesn’t get much cuter than Cupcakes in Party Hats! 🙂 Welcome to my new site & design! If y’all previously subscribed by email, please resubscribe on the sidebar to keep up to date with future posts. Happy Baking! ♥

Cupcake || Spiced Eggnog Cupcakes

SP || BLOG-BDAY SP || BLOG BDAY2

“Thou art worthy, O Lord, to receive glory and honour and power: for thou hast created all things, and for thy pleasure they are and were created.”
Revelations 4:11

Lavender Lemon Cupcakes

 

Granola Girl Bakes Lavender Lemon cupcakes 8This baking spree was somewhat of a work assignment for me…. does it get much better than being able to bake cupcakes for work?! 🙂  Moist Lemon Pound Cake, Lemon Cream cheese-buttercream frosting, and a touch of edible Lavender on top of this cupcake for a beautiful presentation and burst of flavor! I chose to naturally color the icing as I wanted more of an organic “lavender” color. I simply heated 1/2 cup frozen blueberries and then pressed firmly to release juices. The blueberry juice added the loveliest color purple to the frosting! These cupcakes are sure to be a favorite. Give them a try! 🙂

Yields approximately 24 delightfully delicious cupcakes!

For the Cupcake
  1. 3/4 cup butter, room temperature
  2. 4 ounces cream cheese, room temperature
  3. 1 1/2 cups sugar
  4. 3 large eggs
  5. 1 teaspoon vanilla extract
  6. 1 1/2 cups all-purpose flour
  7. 1 teaspoon salt
  8. The zest and juice 1 lemon
For the Frosting
  1. 1 stick butter, room temperature
  2. 4 oz cream cheese, room temperature
  3. 1/2 teaspoon almond extract
  4. 1 1/2 tsp pure vanilla extract
  5. Juice of 1 lemon
  6. 3-4 cups powder sugar
  7. Edible Lavender (OPTIONAL)
Instructions
  1. Preheat oven to 350 degrees. Line muffin trays with liners!
  2. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla and lemon juice and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
  3. Scoop 1/4 cup batter into each muffin cup. Bake until golden and a toothpick inserted in the centers comes out almost clean, 13-17 minutes.
  4. Cool completely.
  5. Meanwhile prepare the frosting!
  6. Cream together butter, cream, vanilla, and almond extract. Add powder sugar 1 cup at a time until icing reaches the right consistency.
  7. Pipe onto cooled cupcakes and enjoy!

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Strawberry Cheesecake Cupcakes!

Granola Girl bakes :: Strawberry Cheesecake cupcakes 11

So, who wants to join me for a Strawberry Cheesecake Cupcake?! 🙂 It had been literally weeks since I baked anything new and I had this recipe going through my mind. So the weekend found its way to me and I found myself in the kitchen! From my posts y’all probably know I have a weakness for a couple few things; coffee, cupcakes, and cream cheese icing. 😉 Strawberries are in season and it had been quite some time since I baked cupcakes so it only seemed natural to combine the two and add a few of my favorite things to the mix. 😀 For the frosting I made a slightly cream cheesier icing with a bit of salt and topped it off with lightly toasted graham cracker crumbs. The result, simply delicious! Y’all will have to give it a try for yourself and see! 🙂

Strawberry Cupcakes 6

Yields 24 cupcakes

Cake Ingredients

  • 1 1/2 sticks butter{softened}
  • 4 oz cream cheese{softened}
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp almond extract{optional}
  • 1 1/2 cups white flour
  • 1 tsp salt
  • 1/2 pint fresh strawberries diced

Icing

  • 1 stick butter{softened}
  • 6 oz cream cheese{softened}
  • 3 cups powder sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp almond extract{optional}
  • 1/2 tsp salt

Topping

  • 1/2 cup graham cracker crumbs

Directions

  1. Preheat oven to 350° Fahrenheit. Line muffin tins with paper!
  2. Cream butter, 4 oz cream cheese, and sugar in an electric mixer on high-speed for 3 minutes.
  3. Add eggs one at a time mixing well after each egg. Stir in Vanilla & almond extract and scrape sides.
  4. Turn mixer on low and slowly add flour 1/2 cup at a time and salt until completely combined!
  5. With a rubber spatula, gentle fold in strawberries. Place 1/4 cup batter in each muffin cup. Bake for 14-17 minutes or until golden and an inserted toothpick comes out clean!
  6. Allow to completely cool while you make the icing!

For the icing:

  1. Place all ingredients in a large mixing bowl and beat on high for 3 minutes. Scrape sides and bottom of bowl and mix for another minute!
  2. Pipe onto cooled cupcakes and top with graham cracker crumbs!
  3. Enjoy!!

 

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  How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!-Ps 119:103

Swiss Miss Cupcakes

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I have often day-dreamed about opening a coffee & cupcake shop! But until then I will just have fun filling my Saturday afternoons with cupcake baking. (; My sweet Washington friend was married today but due to distance and work we sadly couldn’t attend the wedding so we celebrated with cupcakes! Plus, I like to make the kids “valentine’s treats” a bit early. I thought perhaps I would make Vanilla Cupcakes but then I had an idea pop into my head. Swiss Miss Cupcake! 🙂 I used to love swiss miss rolls way back but haven’t had one for years and the combination as a cupcake sounded too good to be true! So, a delightful combination of rich chocolate cake, cream filling, a thin layer of chocolate ganache, and finish of this combination with a cream cheese frosting! I know, y’all are thinking “wowza, that’s too rich!” Well, you will just have to give them a try and see for yourself!

Swiss Miss Cupcake GranolaGirlBakes 3

Yields 24-30 irresistibly delicious cupcakes

Cake

  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

cream filling

  • 7oz jar marshmallow fluff
  • 1/2 cup butter {softened}
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup powder sugar

ganache

  • 1 1/2 cups semi sweet chocolate chips
  • 2 tbs butter
  • 1 cup heavy cream
  • 1tsp vanilla extract

frosting

  • 1/2 cup butter {softened}
  • 8oz cream cheese {softened}
  • 1 tbs vanilla extract
  • 6 cups powder sugar

Directions

  1. Preheat oven to 350 degrees F. Line muffin cups with liners. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.
  4. While cooling, blend cream filling ingredients until fluffy. Place into a prepared piping bag! Once cupcakes are completely cooled, gently placing tip into cupcake and fill each cupcake{as pictured}.
  5. To prepare ganache: Place chocolate chips and vanilla{1 tsp} in a bowl. Bring butter and heavy cream to a boil and then pour over chocolate chips. Allow to set for 3 minutes then whisk together with a fork. Spread approximately 1 tbs over each cupcake!
  6. Frosting: Place cream cheese, butter, powder sugar, & vanilla in a mixing bowl and whisk until fluffy! Generously pipe on top of each cupcake!
  7. Brew a giant pot of coffee and devour a cupcake or three. 😉

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“How sweet Your word is to my taste– sweeter than honey in my mouth. “

Psalm 119:103

Spiced Eggnog Cupcakes

Spiced Eggnog Cupcakes ::GranolaGirlBakes

It’s eggnog season! 🙂 If your like me, you anticipate this season, hoping the stores see the need to stock their shelves with the creamy spicy goodness a few weeks early. And when the day finally arrives and the eggnog is lining the shelves, you buy near a gallon! 😉 Best brand I have tasted by far is Promise Land!! Seriously delicious. 🙂

So this morning I woke up to near freezing temperatures, the air was crisp, the sun was shining, and it finally and truly felt like FALL! Plus, I was super hungry and couldn’t think of anything I would rather do this fine day than bake. 🙂 So, I set out to create a recipe I had been thinking about for a few days, Spiced Eggnog Cupcakes!! An added plus was I was kid-sitting 2 little ladies who just happen to have way more energy than I do! So they both lent an overly helpful hand. 😉 A spicy pound-cake baked to golden perfection, a bit of buttery caramel, then a rather decadent eggnog cream cheese icing tops it off, but don’t forget to sprinkle the nutmeg & cinnamon and add a caramel drizzle to complete this mouth-watering cupcake! Truly, one bite will have you saying “now that’s fall!” 😉

Yields 24 decadent cupcakes! 🙂

Cake Ingredients

  • 1 1/2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1 cup sugar
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 3 1/2 cups  flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup eggnog

Eggnog Icing Ingredients

  • 1 cup salted butter {softened}
  • 1 8oz softened cream cheese
  • 1/3 cup eggnog
  • 1 tbs vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 pkg {7 cups} powdered sugar
  1. Line 24 muffin cups with liners and preheat oven to 350 degrees.
  2. In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.
  3. Add vanilla, cinnamon, allspice, cloves, and nutmeg.
  4. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the eggnog, and beginning and ending with the flour.
  5. Pour into prepared muffin tins and bake for 15 minutes or until golden and inserted toothpick comes out clean. Allow to cool on wire rack.
  6. Meanwhile prepare the icing! Place all icing ingredients in large mixing bowl, beat(starting on slow speed and working your way up to med-high speed) until fluffy(about 4-5 minutes!)
  7. Spread about 1tbs caramel on top of cooled cupcakes. Then pipe on icing, sprinkled with a bit of nutmeg & caramel, and finish with a delightful caramel drizzle!
  8. Enjoy!!

 

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“Seek ye the LORD while he may be found, call ye upon him while he is near”
Isaiah 55:6

 

Cinnamon Roll Espresso Cupcakes

Cinnamon Roll Cupcakes :: Granola Girl bakes 18

Have I mentioned my family has the ability to consume extremely rich food?! 😉 It was a beautiful Sunday afternoon, and was FREE for me to get in the kitchen & experiment! The first time in a couple of weeks but what will I make? Dessert for sure! Not really in the mood for a fruity dessert today, perhaps chocolate and caramel but, than again, I have a dessert planned for that combinations that requires a few more ingredients from the grocery store. Then it came to me, Cinnamon Roll Espresso Cupcakes!! 🙂 I know, cupcakes again. But they happen to be my favorite! 🙂 A rather sweet combination of vanilla cake and buttery cinnamon-swirl, with a rather delightful espresso glaze, and top it off with an extremely cream-cheesy icing! Sprinkle a little cinnamon and call it a cupcake! 🙂 My sister said they were “indescribably delicious!” 🙂

Original recipe credits go to bakingdom.com with a few minor tweaks from me.

Yields 24 delicious cupcakes!

Cinnamon SWIRL

  • 1/2 cup butter {melted}
  • 2/3 cup brown sugar
  • 2 tsp cinnamon

FOR THE CUPCAKES

  • 3 cups flour
  • 1 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup butter{room temperature}
  • 1 cup sour cream
  • 4eggs
  • 2 tsp vanilla extract

Coffee Icing

  • 4 tbs butter {softened}
  • 2-3 cups powder sugar
  • 1 tsp vanilla extract
  • 3 tbs (15 to 30 ml) espresso or rather strong coffee
  • 8oz cream cheese {at room temperature}
  • 1/4 cup butter {at room temperature}
  • 4 cups powder sugar
  • 1 tsp vanilla
  1. To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside!
  2. To make the cupcakes: Preheat oven to 350 degrees. Line muffin pans with cupcake papers!
  3. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining.
  4. Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.
  5. Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.
  6. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
  7. To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the espresso until desired consistency is reached (I only used all 4 tablespoons). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.
  8. Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then pipe on cream cheese icing!
  9. Enjoy!! 🙂


Cinnamon Roll Cupcakes :: Granola Girl bakes

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Raspberry Swirl Cupcakes {Video}

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Okay, so I have a bit of an obsession with cupcakes… does it show? 🙂 And I have been dreaming up this cupcake the last week… tart raspberry, lemon, a bit of orange, all baked into a sweet pound cake base and topped of cream cheese frosting. Yes, I know what your thinking, “wow, that sounds rich!” but the flavors kept on going through my mind and I knew I had to give it a try!  It is quite strange for a dessert to sound good to me that doesn’t contain a large amount of chocolate but this one did! So, with a few kidlets by my side, I set out to concoct the dream cupcake yesterday! 😉 It was well worth the time and effort and the Raspberry Swirl Cupcake has now taken 1st place on my “favorite cupcakes” list! A decadent moist cake with a punch of summer flavor!

Side note: If you not a huge raspberry fan, leave it our! The younger crowd wasn’t too fond of the idea of raspberry so I didn’t put it in their cupcakes!

Yields 24-30 delightful cupcakes

Ingredients

  • 1 1/2 cups (3 sticks) salted butter{softened}
  • 1 bar (8 ounces) cream cheese{softened}
  • 3 cups sugar
  • 5 large eggs
  • 1 tbs pure vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp salt
  • The zest of 1 orange
  •  The zest and juice of 3 lemons
  • Raspberry Preserves

Icing

  • 2 sticks butter{softened}
  • 1 pkg cream cheese{softened}
  • 1/2 cup milk
  • 1 tsp almond extract
  • 1tbs pure vanilla extract
  • 6-8 cups powder sugar

Directions

  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla, lemon juice, and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
  2. Line muffin tins with cupcake liners or lightly butter and flour tins to prevent sticking! Scoop a mounding 1/4 cup batter into each cup, dollop about a tbs raspberry preserves per cupcake and swirl with a knife!
  3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 15-18 minutes.
  4. Cool 10 minutes in the pan. Then cool completely on a wire rack.
  5. In the mean time prepare the icing! Beat butter, cream cheese, milk, almond extract, & vanilla until combined. Slowly but surely add in the powdersugar
  6. Once the cupcakes are completely cooled, pipe icing on thick and finish up with a small dollop of raspberry preserves.
  7. Enjoy! 🙂


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My Sister’s Tiramisu Cupcakes ❥

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Don’t they look delicious?? Well, they taste 1,000 times better than they look. 😉 These are my sister’s Tiramisu cupcakes!  Lydia always surprises us with something unique and delicious. Whether it is a coconut cake{which is my favorite!} or oreo stuffed chocolate chip cookies, or these cupcakes. Her confections always turn out extremely delicious! A light and fluffy cupcake base, infused with espresso, and topped off with a delightfully fluffy whipped cream/cream cheese frosting & cocoa dusting!

Yield: about 28 cupcakes or 14 mugs 🙂

Ingredients

cupcakes:

  • 1¾ cups plus 2 tbsp. flour, sifted
  • 1¼ tsp baking powder
  • ¾ tsp coarse salt
  • 6 tbsp milk
  • 6 tbsp unsalted butter, at room temperature, cut into pieces
  • 5 large whole eggs plus 4 large egg yolks
  • 1½ cup sugar

Soaking syrup:

  • ½ cup freshly brewed espresso (or coffee)
  • 1 tbsp vanilla
  • 6 tbsp sugar

frosting:

  • 1½ cups heavy cream
  • 12 oz cream cheese, at room temperature
  • ¾ cup confectioners’ sugar, sifted
  • Unsweetened cocoa powder, for dusting

Directions

  1. To make the cupcakes, preheat the oven to 325˚ F.  Line cupcake pans with paper liners or lightly butter and flour 14 mugs/mason jars.
  2. Combine the  flour, baking powder, and salt in a medium bowl.  Whisk to blend; set aside.  Add the milk to a small saucepan.  Heat over medium-high heat just until bubbles appear around the edge of the pan.  Whisk in the butter until melted.  Let stand 15 minutes.
  3. In the bowl of an electric mixer, combine the eggs, egg yolks, and sugar.  Whisk lightly to blend.  Set the bowl over an inch or two of simmering water and heat, whisking occasionally, until the mixture is warm and the sugar is dissolved, about 6 minutes.  Return the bowl to the mixer base.  Whisk on high speed until the mixture is pale yellow and fluffy, and able to hold a ribbon when the whisk is lifted.
  4. Gently fold the dry ingredients into the egg mixture in three additions.  Stir ¾ cup of the batter into the milk mixture to thicken, then fold the milk mixture into the batter just until evenly incorporated.  Divide the batter between the prepared liners, filling them about three-quarters full.  Bake, rotating the pans halfway through baking, until the cakes are set and light golden, about 20 minutes.  Transfer pans to wire racks to cool slightly before removing from the pans.
  5. To make the soaking syrup, combine the hot coffee, vanilla, and sugar, and stir until the sugar is dissolved.  Place the warm cupcakes on a wire rack and place a baking sheet underneath to catch dripping liquid.  Use a pastry brush to brush the soaking liquid onto the tops of the cupcakes, repeating until the syrup is used up.  (This took me about four or five cycles of brushing).  If necessary, poke each cupcake a few times with a wooden skewer to help the syrup soak in.  Let the cupcakes cool completely before frosting.
  6. To make the frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Whip on medium-high speed until stiff peaks form.  Transfer to a separate bowl and return the mixer bowl to its base.  In the mixer bowl, combine the cream cheese and confectioners’ sugar and beat with the paddle attachment on medium-high speed until smooth and fluffy, about 2 minutes.  Fold about a third of the whipped cream into the cream cheese mixture with a spatula to lighten.  Gently fold in the remaining whipped cream until evenly combined.
  7.  Pipe a large dollop of frosting on top of each cupcake and dust with cocoa powder!
  8. ENJOY! 🙂

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Salted Caramel Mocha Cupcakes

This is the week of my sister’s birthday and I am excited!! 🙂 So, we decided to give her a full week of celebration! Today I made Micah Salted Caramel Mocha Cupcakes!!

Chocolate pound cake, beneath a layer of coffee, caramel, ganache, and salted caramel frosting. Top it off with a caramel drizzle and you have a cupcake that is likely to knock you out! Yes, I know. VERY RICH! Don’t try to eat the whole cupcake in one setting without an entire pot of coffee. 😉 And don’t let the layers intimidate you. The preparation really isn’t time-consuming at all!

I used 8oz disposable coffee cups(un-waxed, paper cups. Not plastic!) but you can use coffee mugs or muffin cups! 🙂

Original Recipe makes 13 rather large cupcakes!

Cake

  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 13 8oz coffee cups. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.

After cakes have cooled, add latte layer. Latte Layer:

  • 1 pkg cream cheese (softened)
  • 2 tbsp milk
  • 1 tbsp instant coffee
  • 2 cups powder sugar
  1. Beat all ingredients on high until light and fluffy!
  2. Spread evenly over each cupcake.

Next spread 3/4 cup caramel evenly over all 13 cupcakes.

Then Ganache:

  • 8oz Semi-sweet Chocolate Chips
  • 2 tbsp butter
  • 3/4 cup heavy cream
  • 1 tsp vanilla
  1. Place chocolate chips and vanilla in a heat proof bowl
  2. Bring butter and heavy cream to a boil. Then pour over chocolate chips and allow to set for about 4 minutes.
  3. Whist until smooth and pour evenly over cupcakes!

Now it’s time for the icing!

  • 1/2 cup caramel
  • 1 tsp salt
  • 2 sticks butter (softened)
  • 1 pkg softened cream cheese
  • 4-5 cups powder sugar
  1. Cream together the butter and cream cheese.
  2. Pour in the salt & caramel. Beat until combined.
  3. Slowly add the powdered sugar, and beat for a few minutes until really light and fluffy. Pipe over Ganache!

Last thing to do is drizzle with caramel, find 13 hungry friends, and enjoy!! 🙂

 

Vanilla Cupcakes with Buttercream Frosting

Yeilds 18-20 cupcakes or 9 4oz mason jars
Cake:

  • 3/4 cup BUTTER softened
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla
  • 2 1/4 cup sifted flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 5 stiffly beaten egg whites (beat until stiff peaks form)

Frosting:

  • 3/4 cup butter softened
  • 1/2 cup heavy cream (milk can be substituted)
  • 1TBS vanilla
  • 1/2tsp almond extract
  • 5-6 cups powder sugar
  1. Preheat oven to 375°F. Line 18 muffin Cups with liners. Or if your using mason jars butter and flour 9 mason jars.
  2. Cream butter and sugar until light. Add vanilla and mix well; set aside.
  3. Sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk, beating after each addition. Gently fold in egg white. Divide between muffin cups. I find 1 mounded ice cream scoop per cup is the perfect amount. For the 4oz mason jars 2 ice cream scoops are perfect!
  4. Bake for 10-15 minutes or until done and slightly golden. Cool thoroughly.
  5. Icing instructions:
  6. Cream together butter, cream, vanilla, and almond extract. Add powder sugar 1 cup at a time until icing reaches the right consistency.
  7. Pipe onto cooled cupcakes and enjoy!