Tag Archives: Buttercream

Day 60 – Chocolate and Toffee Cupcakes

29 Sep

This is it.  Last day of the competition portion of the month.  Do you know what that means?  Month 2. Gone!  So crazy!!!  And, good news, I’m still having a blast.  Phew! So, here it is.  Last contestant for September.  Chocolate & Toffee Cupcakes (recipe below from Sugar & Snapshots).  And check back later to see which cupcake wins this week AND what cupcakes will compete in tomorrow’s competition!!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcake is crumbly and a little dry.  With a dark chocolate taste.

Cupcake-w-ganache     Chocolate-Ganache     Mini-Cupcake-w-Ganache

Ganache is between a liquid and a mousse – thicker than a sauce but thinner than a mousse. Very easy to work with.  It has a dark, rich taste.


Frosting is very creamy and buttery.  It’s sweet, but with a salty edge.

Chocolate-Toffee-Cupcake     Mini-Chocolate-Toffee-Cupca

The balance is very good.  The ganache adds the dark chocolate balance, the frosting adds the light, caramel taste. Toffee adds a nice crunch, though I actually prefer the bites that don’t have toffee.

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 4

– Overall Taste: 4.5

– Appearance: 4.5

– Ease of Making: 3

– TOTAL: 19.5

RECIPE (from Sugar & Snapshots)

Chocolate Cupcakes

  • 7 oz Unsalted Butter, softened
  • 7 oz Sugar
  • 4 Eggs
  • 5 oz Flour
  • 3 oz Cocoa Powder
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/3 c Sour Cream

Ganache &  Heath Toffee Crumble

  • 4 oz Heavy Cream
  • 4 oz Dark Chocolate (60%)
  • 4 Heath Bars (5.5 oz)
  • Optional: 16 Heath Mini’s to decorate

Salted Caramel Swiss Meringue Buttercream

  • 5 egg whites
  • 5 oz sugar
  • 16 oz (4 sticks) unsalted butter
  • 1/2-2/3 c Caramel Sauce
  • 1/2 tsp Kosher Salt

Caramel Sauce

  • 1c Sugar
  • 1/2 c Water
  • 2/3 c Heavy Cream, warm (110°F)
  • 1 tbsp Unsalted Butter, cold

For directions visit Sugar & Snapshots.

*Tomorrow: Healthy-ish Applesauce Cupcakes*

Day 19 – Funfetti Cupcakes

19 Aug

Who doesn’t love a Funfetti Cupcake?  I know, I know, they mostly come in box form.  That’s why I had to try this homemade Funfetti Cupcake (recipe below from Mom Luck).

Funfetti Cupcake          Mini Funfetti Cupcake

Alright, so they do taste a bit like a box cake…huh.  Very dense, maybe borderline dry.  But they’re so cute!


Frosting is simple and creamy.  Strong vanilla flavor — maybe more than it needs.

Funfetti Cupcake          Mini Funfetti Cupcake

Oh, those are adorable!!  Right?!  Now, the frosting cuts a little of the dry, density of the cake.  Very sweet!  Like a sugar cookie with frosting!  (I didn’t say bad…I said sweet.)  It’s a great, easy take on a traditional funfetti cupcake.  If you’re a box-free enthusiast (like me), this is exactly the look and flavor without the box!

Scoring Sheet:

– Cupcake Taste: 2.5

– Frosting Taste: 3

– Overall Taste: 3

– Appearance: 4

– Ease of Making: 4

– TOTAL: 16.5


Homemade Funfetti Cupcakes (recipe from Mom Luck)

  • 1/2 Cup Softened Butter
  • 1 Cup White Sugar
  • 2 Large Whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 1/2 Cups of All-Purpose Flour
  • 1/8 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1/2 Cup of Milk
  • 1/3 Cup of Assorted Sprinkles
Frosting Ingredients:

2 Sticks of Softened Unsalted Butter
3-3 1/2 Cups of Powdered Sugar
2 Tablespoons of Vanilla Extract
1 Tablespoon of Milk
1/4 teaspoon of Salt
Sprinkles for Topping

For directions visit Mom Luck.

*Tomorrow: Homemade Hostess Cupcakes*

Day 9 – Lemon Cloud Cupcakes

9 Aug

Floating away with a lemon cupcake?  Well, if I must.  Lemon Cloud Cupcakes (recipe below from farm baby).

Lemon Cloud Cupcake          mini Lemon Cloud Cupcake

The cake is light and fluffy.  Moist.  And super lemony!!  Very tart, a little sweet.  Similar to lemon curd.

Lemon Buttercream

This is a classic American buttercream with a little lemon added.  It almost tasted like a meringue.

Lemon Cloud Cupcake          Mini Lemon Cloud Cupcake

First of all, the mini cupcake is like a bite of summer — a shot of lemonade.  The sweetness of the frosting balances the tartness of the cake really well.  (Today was a little toasty outside…I had to resist the urge to quench my thirst with these…)  Note: The recipe doesn’t specify an oven temp, so I baked at 350 F.  The minis were about 9 mins, full-size about 13 mins.

Scoring Sheet:

– Cupcake Taste: 4

– Frosting Taste: 4

– Overall Taste: 4

– Appearance: 4.5

– Ease of Making: 3 (zesting + juicing 7 lemons…a little time-consuming)

– TOTAL: 19.5


Lemon Cloud Cupcakes (recipe from farm baby)

Lemon Cake Recipe:

Start by zesting enough lemons to get about 1/3 of a cup of zest. Usually around 7 lemons will do the trick here. Put those lemons aside, you will need them for their juice soon enough.

Mix the fresh zest into 2 and a 1/2 cups of sugar and let the flavour really meld while you get to work putting all of the other ingredients together.

Base Ingredients:

1 cup Butter

Sugar/zest mix

4 large eggs

Dry ingredients:

3 cups of flour

1/2 tsp baking powder

1/2 tsp baking soda

pinch salt

Wet ingredients:

Do not combine the lemon juice and milk they may curdle.

1 cup of fresh lemon juice

1/2 cup milk

Big splash vanilla

Little splash Lemon extract.

Basic American Buttercream

1 lb butter
1 kg icing sugar
2 tbsp vanilla extract

For directions visit farm baby

*Tomorrow: Black Bottom Cupcakes*

Day 5 – Strawberry Cupcakes with Vanilla Ice Cream Buttercream

5 Aug

I mean, it just sounds yummy, doesn’t it?  Strawberry Cupcakes with Vanilla Ice Cream Buttercream (recipe below from Lemon Sugar).  Sounds like the perfect end-of-summer cupcake to me.

Strawberry Cupcake          Mini Strawberry Cupcake

I added just a few drops of red food coloring to get that lovely pink color.  The cupcakes are abundantly moist, borderline wet, even though they were completely cooked.  The minis are nice, but they definitely lost the strawberry flavor.

White frosting          Pink Frosting

I dyed a small batch of the frosting pink, you’ll see why in about one sentence…

The frosting has a good, solid consistency.  Very easy to pipe.  It’s extremely sweet!!  Like vanilla ice cream on crack.

Strawberry Cupcake with Vanilla Ice Cream Buttercream          Mini Strawberry Cupcake with Vanilla Ice Cream Buttercream

Well, they are adorable!  The whole combo is very moist and creamy.  And, the really good news is that no matter how good you are at frosting, they’ll turn out beautifully!  They’d be great for a spring/summer party or a bridal/baby shower.  BE CAREFUL not to overfrost though — the frosting is very VERY sweet and can be a little overwhelming by the end of the cupcake.

Scoring Sheet:

– Cupcake Taste: 4

– Frosting Taste: 4

– Overall Taste: 3 (the frosting got to be too much)

– Appearance: 5 (so freakin’ cute!!)

– Ease of Making: 3.5 (pureed fruit + dying part of frosting + frosting 2x)

– TOTAL: 19.5


Strawberry Cupcakes with Vanilla Ice Cream Buttercream (from Lemon Sugar)


Strawberry Cupcakes:
    • 2 and 3/4 cups all-purpose flour
    • 1/2 cup cake flour, (not self-rising)
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 8 ounces (2 sticks) unsalted butter, softened
    • 2 and 1/4 cups sugar
    • 3 large eggs
    • 1 large egg white
    • 1 cup whole milk
    • 1 and 1/2 teaspoons pure vanilla extract
    • 2 cups finely chopped strawberries
    • 1-2 drops red/pink gel food coloring, if desired
    • Strawberry Buttercream
    • 1-2 drops light pink gel food coloring, if desired
Vanilla Ice Cream Buttercream:
  • 1 and 1/2 cups (3 sticks) butter at room temperature
  • 5 cups powdered/confectioners sugar
  • 2 Tablespoons vanilla extract
  • 1/4 cup half and half (more to desired consistency)

For directions visit Lemon Sugar

*Tomorrow: Peanut Butter Cookie Cupcakes*

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