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cupcakes

Mochaccino Cupcakes!

mochaccino Cupcakes-gog

Life has been busy… but never too busy for cupcakes! Mochaccino Cupcakes were our Sunday Dessert here! Combining a few of my favorite flavors, this recipe definitely satisfied my cupcake crazing. 😉 A delicious chocolate cupcakes topped with Caramel Latte icing and finished with Mini Chocolate chips for a sweet garnish! ♥ I hope you enjoy!

Yields 24 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

Icing

Frosting

  • 1 stick butter(softened)
  • 4 oz cream cheese (softened)
  • 1/2 cup caramel
  • 2 tsp instant coffee
  • 1 TBS vanilla extract
  • 4-5 cups powder sugar
  • Mini chocolate chips (optional)

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 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, prepare frosting!
  5. Dissolve instant coffee in the vanilla. Beat butter and cream cheese until combined. Add Caramel and powder sugar along with instant coffee & vanilla. Whip until fluffy, adding more powder sugar to achieve desired consistency!
  6. Once cupcakes are cooled, generously ice and sprinkle with mini chocolate chips.
  7. ENJOY!!

mochaccino Cupcakes 1 || GOG

“O taste and see that the Lord is good: blessed is the man that trusteth in him.
 O fear the Lord, ye his saints: for there is no want to them that fear him.”
Psalm 34:8-9

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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

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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!

Granola Girl Bakes Lavender Lemon cupcakes 4

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Granola Girls Bakes Lavender Lemon cupcakes

Granola Girl bakes Lavender Lemon cupcakes 3

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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!!

 

Granola Girl bakes :: Strawberry Cheesecake cupcakes

Granola Girl bakes :: Strawberry Cheesecake cupcakes 3

Granola Girl bakes :: Strawberry Cheesecake cupcakes 7

 

Strawberry Cupcakes15Granola Girl bakes :: Strawberry Cheesecake cupcakes 10

Granola Girl bakes :: Strawberry Cheesecake cupcakes 8

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

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Chocolate Coffee Cream Cheese Frosting!

 

cupcakes 4.14-2

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

Friday cupcakes! I made a vanilla pound cake base and needed the perfect icing. Chocolate was necessary and a bit of coffee wouldn’t hurt a bit! 😉 Add a bit of cream cheese? Yes please! Chocolate Coffee Cream Cheese Frosting was developed and very much enjoyed this weekend and I thought I would share the recipe with you! 🙂

Ingredients:

  • 6-7 cups powdered confectioner sugar
  • 2 sticks butter {softened}
  • 1 oz package cream cheese {softened}
  • 1/4 cup milk
  • 1 tbsp instant coffee
  • 1 tbsp pure vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp salt

Directions

  1. Dissolve instant coffee in milk. Place all ingredients in mixing bowl and beat with kitchen aid or mixer and beat on medium speed for 2 minutes!
  2. Scrap sides and bottom of bowl and beat for an additional minute.
  3. Generously ice your dessert and enjoy! 🙂

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5 Comments

Swiss Miss Cupcakes

cupcake

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. 😉

Swiss Miss Cupcake GranolaGirlBakes 4

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

Psalm 119:103

2 Comments

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

 

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