Tag Archives: Sprinkle Bakes

Day 359 – Ginger Ale Cupcakes

25 Jul

Ginger Ale Cupcakes (recipe below from Sprinkle Bakes).  That’s unique, isn’t it?  I’ve had Coke cupcakes.  But never a Ginger Ale cupcake.

Ginger-Cupcake     Mini-Ginger-Cupcake

The cupcakes are dense and sticky-moist. They have a sweet, strong ginger flavor. The sweetness cupcakes first. Then you get a slap of ginger! Not bitter or bitey, just strong.

Ginger-Ale-Frostin

The frosting is thin and smooth. Almost glaze-like. It also has a very strong ginger flavor, though not quite as sweet as the cupcakes.

Note: I added almost double the confectioners sugar to the frosting, and it was still too thin to really pipe on. It’s possible my ginger ale mixture didn’t cook down enough, but I’m not really sure.

Ginger Ale Cupcake     Mini-Ginger-Ale-Cupcake

Together, there is no doubt that these are ginger-filled cupcakes. If you’re not a ginger fan, don’t go anywhere near these. But if you are, it’s a totally different story! They are sweet, but surprisingly not too sweet. The cupcake tastes a little sweeter than the frosting, so they meet in the middle when you put them together.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3
  • Overall Taste: 3.5
  • Appearance: 3
  • Ease of Making: 3.5
  • TOTAL: 16.5

RECIPE

Ginger Ale Cupcakes (recipe from Sprinkle Bakes)

Ginger Ale Cake:

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 3/4 cups flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. ground ginger
  • 1/2 cup sour cream
  • 1/2 cup ginger ale

Ginger Ale Buttercream:

  • 1 cup ginger ale
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tsp. ground ginger
  • 2 sticks of butter softened
  • 4 cups confectioners’ sugar

For directions visit Sprinkle Bakes.

*Tomorrow: Perfect Chocolate Cupcakes with Caramel Buttercream*

Day 192 – Neapolitan Bonbon Cupcakes

8 Feb

Sometimes you see a cupcake too pretty to resist.  Or at least to pretty to resist attempting.  Take these Neapolitan Bonbon Cupcakes (recipe below from Sprinkle Bakes).  Seems simple enough.  Chocolate.  Strawberry.  Vanilla.  Well, let’s see if that’s true.

Chocolate-Cupcake    Mini-Chocolate-Cupcake

The cupcakes are dense, but fragile.  And extremely moist.  They have a really nice sweet chocolate flavor.  This would be a great base chocolate cupcake for any number of combinations.

Neapolitan-Frosting

The frostings are both thick buttercreams.  The white frosting has a typical vanilla buttercream flavor – sweet and sugary.  The pink has the same sweet buttercream flavor, but with a hint of strawberry. (Note: I ordered my strawberry extract online, cause it isn’t found in most stores.)

Neapolitan-Bonbon-Cupcake     Mini-Neapolitan-Bonbon

The 3 flavors go really well together.  It’s sweet and sugary, but not overwhelming.  The chocolate and strawberry complement each other nicely.  Neither is too strong or overpowering. If you like Neapolitan-flavored things, you’ll like these!

Scoring Sheet:

  • Cupcake Taste: 4.5
  • Frosting Taste: 3
  • Overall Taste: 4
  • Appearance: 4.5
  • Ease of Making: 3.5
  • TOTAL: 19.5

RECIPE

Neapolitan Bonbon Cupcakes (recipe from Sprinkle Bakes)

Chocolate cupcakes:
  • 1/4 cup plus 2 tbsp. unsweetened cocoa powder
  • 3/4 cups all-purpose flour
  • 3/4 cups sugar
  • 3/4 tsp. baking soda
  • 1/4 tsp. plus 1/8 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1/4 cup plus 2 tbsp.  hot water
  • 1/4 cup plus 2 tbsp.  heavy cream
  • 1 1/2 tbsp. canola or other vegetable oil
  • 1 tsp. vanilla extract
Vanilla and strawberry frostings; topping:
  • 1 cup unsalted butter, softened
  • 3 cups confectioners’ sugar – the finest you can find (usually 10 x)
  • 1 tsp. vanilla extract
  • Few drops of liquid red food coloring
  • Strawberry flavoring
  • Milk or heavy cream, optional
  • 9 or 10 assorted filled bon-bon type chocolates

For directions visit Sprinkle Bakes.

*Tomorrow: Double Chocolate Cupcakes*

Day 152 – Sparkling Champagne Cupcakes

30 Dec

Well, today is the last day of the “competition” cupcakes for 2013.  And, what better way to go out than with a toast.  To the past 151 cupcakes.  And to the next 214 cupcakes.  So, raise a Sparkling Champagne Cupcake (recipe below from Sprinkle Bakes) with me to celebrate!

But first, enjoy today’s Musical Monday selection:

Cheers!

Cupcake     Mini-Cupcake

The cake is nice and moist. Very fluffy.  It has a nice, sweet vanilla flavor with a hint of champagne.

Cupcake-filled     Mini-Cupcake-filled

The curd filling is very easy to make (considering that sometimes it isn’t the easiest). It’s thick and smooth.  It has a vanilla flavor with a bit of champagne as well. Very similar to the cupcake.

Sparkling-Frosting

The frosting is fluffy. It looks like it’s going to be to thin, but it pipes very easily.  It is very, very sweet. This is where they type of sparkling wine you buy makes all the difference. Don’t get anything too insanely sweet, cause it will push it over the edge.

Sparkling-Cupcake     Mini-Sparkling-Cucpake

When you put it all together the frosting really steals the show. You lose a lot of that wonderful pastry cream and cupcake flavor. So, frost lightly. It’s nice all together, I just want more of the other flavors to stand out.

Sparkling-Cupcake-top     Mini-sparkling-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 2.5
  • TOTAL: 18

Halved-cupcake     Half-cupcake

RECIPE

Sparkling Champagne Cupcakes (recipe from Sprinkle Bakes)

Cupcakes:

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup champagne, prosecco or your choice of sparkling wine

Pastry Cream Filling:

  • 1/2 cup heavy cream, divided
  • 1/2 cup champagne or prosecco
  • 2 tbsp cornstarch
  • 5 tbsp granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla

Frosting:

  • 1 cup plus 1 tbsp. champagne or prosecco
  • 2 sticks of butter softened
  • 2 1/2 cups confectioners’ sugar

For directions visit Sprinkle Bakes.

*Tomorrow: Mini Flourless Chocolate Cakes*

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