Posted by: Sophisticakes | October 22, 2012

Pumpkin Cupcakes with Cream Cheese Buttercream

For some reason, fall just doesn’t want to happen. It has been in the 90s here and I have been dying for cold weather. Well today I finally got some cold weather and I jumped at the chance to make a yummy fall treat: Pumpkin Cupcakes!

The cupcakes: adapted version of Pumpkin Cupcakes (by Diana Rattray, About.com ) with Cream Cheese Buttercream (by Sophisticakes)

.

adapted Pumpkin Cupcakes (makes 24)
Ingredients:
2 1/4 cups all-purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs, beaten until frothy
1 cup mashed cooked or canned pumpkin
3/4 cup milk

Directions:
Preheat oven to 325 F. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake for 25 minutes, or or until cupcakes bounce back when lightly touched

.

Cream Cheese Buttercream
Ingredients:
2 Cups powdered sugar
1/2 Cup butter (room temperature)
1 1/2 Teaspoon vanilla
16 Ounces cream cheese
1 Tablespoon heavy whipping cream

Directions: Cream butter until it is smooth. Mix in cream cheese. Add powdered sugar 1/3 cup at a time (while mixing). Add vanilla and heavy whipping cream. Mix until mixture is completely combined.

Frost and serve!

I make cupcakes at least once a month because I am in charge of birthdays for
my sorority: Delta Gamma Fraternity
so… HAPPY BIRTHDAY to some of my beautiful sisters! :)

Posted by: Sophisticakes | August 22, 2012

Boozy Margarita Cupcakes

Hello Friends! After a very long year, Sophisticakes is back! So to celebrate… I am making Boozy Margarita Cupcakes! (well… and because it was my recent 21st birthday and my boyfriend’s recent 21st!)

The cupcakes: Bellini Cupcake for mom (Champagne White Cupcake) (by Stefani Pollack, pauladeen.com ) with Margarita Buttercream (by Sophisticakes)

.

Bellini Cupcake for mom (Champagne White Cupcake) (makes 12)
Ingredients:
3 large egg whites, room temperature
1 cup champagne (this will burn out, it just makes the cake nice and fluffy)
1 ½ cups cake flour (if you don’t have cake flour- one cup= two tablespoons of cornstarch + fill the rest with regular flower
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, room temperature

Directions:
Preheat oven to 350 F. In small bowl, mix egg whites and champagne.  Set aside. In a medium-sized bowl, whisk together cake flour, sugar, baking powder, and salt. Mix butter into dry ingredients until it resembles moist crumbs. Mix wet ingredients into dry ingredients until fully combined. Divide evenly between twelve cupcake liners.  Bake for 20 minutes or until cupcakes bounce back when lightly touched.

.

Margarita Buttercream
Ingredients:
4 Cups powdered sugar
1 Cup butter (room temperature)
2 1/3 Tbsp lime juice (plus a little extra)
2 Tbps Jose Cuervo silver (plus a little extra)
4 Tsp Triple Sec
1/4 Tsp salt

Directions: When cupcakes have cooled brush cupcakes lightly with lime juice then with Jose Cuervo. Cream butter until it is smooth. Add powdered sugar 1/3 cup at a time (while mixing). Add lime juice, Jose Cuervo, and Triple Sec. Add salt. Mix until mixture is completely combined.

Frost and Enjoy! Happy Birthday Ryan! (and me!)

Posted by: Sophisticakes | August 3, 2011

Mini Salted Caramel Cupcakes

Sophisticakes had an amazing opportunity in July; to bake for a PSA shoot for LA’s Fashion Night Out! So for the shoot I brought different kinds of mini cupcakes including my new favorite; a delicious Salted Caramel Cupcake! Thanks Kip Morrison and Nicole for the opportunity and good luck to everyone working hard for LA’s Fashion Night Out!

.

The cupcakes: Triple Caramel Cupcakes (by Une Gamie dans la Cuisine; unegaminedanslacuisine.com) with an adapted verison of Salted Caramel Buttercream (givemesomeoven.com).

.

Triple Caramel Cupcake
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
8 Tablespoons (that’s 1 stick) of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed brown sugar (I used dark)
2 large eggs, at room temperature
1/2 teaspoon of pure almond extract
1/2 cup plus 2 tablespoons buttermilk

Directions:
Preheat oven to 325 degrees. Line cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a separate bowl cream the butter and brown sugar on medium-high speed until pale fluffy (about 3-5 minutes.) Add the eggs, one at a time, beating until each is incorporated. Add the almond extract. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Divide batter in lined cupcake pan.  Bake for about 13 minutes or until cupcakes spring up when pressed lightly with your finger. Let cool before frosting.

.

Salted Caramel Buttercream
Ingredients:
1/2 Cup Sugar
4 Tablespoons water
1/2 Cup Heavy Whipping Cream
2 Teaspoon Vanilla
1 1/2 Cups (3 sticks) unsalted butter
1/2 Teaspoon salt
4 Cups powdered sugar

Directions: Stir sugar and water in saucepan over medium heat until it begins to boil. Leave the pan over the heat without stirring until the mixture is light brown (about 5 minutes). Take the pan off heat and add the heavy whipping cream and vanilla a teaspoon at a time. Stir until mixture is smooth. Set the mixture aside to cool. Beat together butter, salt, and powdered sugar on medium-high until mixture is light and fluffy. Add the caramel mixture into the butter mixture and beat on a low setting until completely combined. Frost Cupcakes, drizzle some caramel on top, and serve!


Check out Kip Morrison PR at Kipmorrison.com and LA’s Fashion Night Out at Fashionnightout.com

Posted by: Sophisticakes | July 5, 2011

Mini Strawberry Cheesecake Cupcake

I know that I am long overdue for a blog post, but I have had a very busy month preparing for a trunk show that I was in!
And since it has been so long, I have decided to share one of my recipes from my show, the Mini Strawberry Cheesecake Cupcake!! Enjoy :)
(pictures from the trunk show coming soon!)

The cupcakes: Adapted version of Fresh Strawberry Cupcakes (by: Epicurean Mom, epicureanmom.com) with Strawberry Cream Cheese Frosting (by: Sophisticakes)

.

Fresh Strawberry Cupcakes
Ingredients:

1 cup fresh whole strawberries
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon course salt
1/8 cup skim milk
1/8 cup heavy whipping cream
2 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 egg whites, room temperature

.
Directions: Preheat oven to 350 degrees. Place strawberries in a food processor; process until pureed.  You should have about 2/3 cup of puree; set aside. In a medium bowl, whisk together flour, baking powder and salt.  In a separate bowl, mix together milk, whipping cream, vanilla and strawberry puree; set both aside. In mixer bowl, cream butter, until light and fluffy.  Gradually add sugar and continue to beat until well combined and fluffy.  Reduce the mixer speed to medium and slowly add the egg and egg whites until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended.  Add the strawberry mixture; mix until just blended.  Repeat with remaining flour and strawberry sauce, scraping down the sides as needed until well blended. Fill greased or paper-lined mini muffin cups with. Bake  for 17 minutes (mini cupcakes) or until cupcakes spring up when pressed lightly with your finger.

.

Strawberry Cream Cheese Frosting
Ingredients:
8 ounces (2 packages) cream cheese softened
1/4 cup unsalted butter, softened
3 1/2 cups powdered sugar
2/3 cup mashed strawberries

.
Directions: Blend together the cream cheese and butter using an electric mixer until fully combined. Add powdered sugar 1 cup at a time. Increase mixer speed until fluffy (if you want frosting thicker continue to add powdered sugar until you reach the desired consistency). Frost and decorate! I like to use fresh strawberry chunks for the tops or non perils!

Posted by: Sophisticakes | June 17, 2011

Simple Red Velvet and Cream Cheese Minis


I have been on the hunt for a good red velvet recipe, and these were a hit at my best friend’s birthday!  :) definitely one I will make again!

.

The cupcakes: an altered version of Waldorf-Astoria Red Velvet Cake (by: Troyh, food.com) with Cream Cheese Buttercream (by: Sophisticakes)

.

Waldorf-Astoria Red Velvet Cake
Ingredients:
1 Cup unsalted butter
3 Cups sugar
4 Eggs
4 Ounces red food coloring
4 Tablespoons coca (heaping)
2 Cups buttermilk
4 1/2 Cups cake flour
2 Teaspoons salt
2 1/2 Teaspoons vanilla
2 Teaspoons baking soda
2 Teaspoons baking soda
1 Cup sour cream

Direction: Preheat oven to 325 degrees. Cream together butter and sugar in mixing bowl, add eggs one at a time. In separate bowl stir together cocoa and food coloring. Add cocoa mixture to butter mixture. Add buttermilk alternating with flour and salt Add vanilla, baking soda, and vinegar. Mix in sour cream. Spoon the batter into mini cupcake lined tins. Bake for approximately 12 minutes or until cupcakes spring up when pressed lightly with your finger.

.

Cream Cheese Buttercream
Ingredients:
2 Cups powdered sugar
1/2 Cup butter (room temperature)
1 1/2 Teaspoon vanilla
16 Ounces cream cheese
1 Tablespoon heavy whipping cream

Directions: Cream butter until it is smooth. Mix in cream cheese. Add powdered sugar 1/3 cup at a time (while mixing). Add vanilla and heavy whipping cream. Mix until mixture is completely combined.

Using a #1M Tip swirl cupcakes and serve!

Happy 20th Shannon!

Posted by: Sophisticakes | May 26, 2011

Lemon Cream Cupcakes

I found this yummy recipe, added my own frosting to go with it and served them at a party, they were a hit!

The cupcakes: Altered version of Lemon Cream Cupcakes (by: Ruth Ann Stelfox, allrecipes.com) with Lemon Buttercream Frosting (by: Sophisticakes) and topped with a raspberry! :)

.

Lemon Cream Cupcakes
Ingredients:
1 Cup butter or margarine, softened
2 Cups sugar
3 Eggs
2 Teaspoons grated lemon peel
2 Tablespoons lemon juice
1 Teaspoon vanilla extract
3 1/2 Cups all-purpose flour
1 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
2 Cups sour cream

Directions: Preheat oven to 325 degrees. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel, lemon juice, and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake  for 12 minutes (mini cupcakes) or until cupcakes spring up when pressed lightly with your finger.

.

Lemon Buttercream Frosting
Ingredients:
2 1/2 Cups powdered sugar
3/4 Cups (1 1/2 sticks) of unsalted butter at room temperature
1 Tablespoon heavy whipping cream
4 tablespoons lemon juice (about 3 small lemons)

Directions: Cream butter and powdered sugar in a mixing bowl. Add heavy whipping cream and mix in lemon juice a tablespoon at a time. Frost and add berry of your choice (my favorite are raspberries or blueberries)!

Posted by: Sophisticakes | May 12, 2011

Angel Food Cake with Strawberry Buttercream Glaze

I made one of my mom’s favorite desserts for mother’s day!

.

The cake: Heavenly Angel Food Cake (by: Fayrene De Koker, allrecipes.com) with a Strawberry Buttercream Frosting (by: Sophisticakes) with a fresh flower center!

.

Heavenly Angel Food Cake
Ingredients:
12 eggs
1 1/4 cups confectioners’ sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

Directions: Separate eggs; throw away yolks. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes. Meanwhile, sift confectioners’ sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. (pictured below)

Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

.

Strawberry Buttercream Frosting
Ingredients:
7 Strawberries
2 Sticks of butter
1 1/2 Teaspoon pure vanilla extract
6 1/2 Cups powdered sugar
2 tablespoon heavy cream

Directions: Mash strawberries until they are no longer lumpy. Cream butter, vanilla, and powdered sugar a 1/2 cup at a time.  Mix until completely blended.

.

Assembling: You need 12 roses or the flower of your choice. I suggest using a colored flower that will go with the pink colored frosting. When cake has cooled pour your frosting into a microwave safe bowl. Heat for about 1 min 30 seconds or until frosting runs off a spoon like a liquid. Take wax paper and slide it underneath your cake.

Next pour your melted frosting all over your cake.

After fill a small vase or cup with flowers.

Lastly when the frosting hardens a little put the flowers in the center of your cake and pull out wax paper. Then serve!

Enjoy!

My mom asked me to make some cupcakes for her book club, so I decided to make some simple and classic mini cupcakes :)

.

The cupcakes: One of my new favorites! An altered version of  Dark Chocolate Cupcakes (by: Carol, allrecipes.com) with an altered version of  Salted Caramel Buttercream (givemesomeoven.com) and a chocolate topping.

.

Dark Chocolate Cupcakes
Ingredients:
2 Cups Boiling Water
1 1/4 Cups unsweetened cocoa powder
2 3/4 Cups all-purpose flour
2 Teaspoons baking soda
1/2 Teaspoon baking powder
1/2  Teaspoon salt
1 Cup unsalted butter
2 1/4 Cups white sugar
4 Eggs
2 Teaspoons vanilla extract

Directions: Preheat oven to 325 degrees. In medium bowl, whisk water and cocoa powder until smooth, let the mixture cool. In a separate bowl combine flour, baking soda, baking powder and salt and set aside. In a mixing bowl cream butter and sugar until it is thoroughly combined. Beat in eggs one at a time into creamed butter and sugar, then stir in vanilla. Alternate the cocoa mixture and flour mixture into the creamed butter mixture until everything is completely combined. Spoon the batter into mini cupcake lined tins. Bake for approximately 10 minutes or until cupcakes spring up when pressed lightly with your finger.

.

Salted Caramel Buttercream
Ingredients:
1/2 Cup Sugar
4 Tablespoons water
1/2 Cup Heavy Whipping Cream
2 Teaspoon Vanilla
1 1/2 Cups (3 sticks) unsalted butter
1/2 Teaspoon salt
4 Cups powdered sugar

Directions: Stir sugar and water in saucepan over medium heat until it begins to boil. Leave the pan over the heat without stirring until the mixture is light brown (about 5 minutes). Take the pan off heat and add the heavy whipping cream and vanilla a teaspoon at a time. Stir until mixture is smooth. Set the mixture aside to cool. Beat together butter, salt, and powdered sugar on medium-high until mixture is light and fluffy. Add the caramel mixture into the butter mixture and beat on a low setting until completely combined.

.

Assembling: You need: Tip #5M, semi-sweet chocolate chips, wax paper, cookie sheet

After frosting your cupcakes, melt your semi-sweet chocolate chips in a glass container. Lay a long strip of wax paper on the cookie sheet. Dip a spoon into the melted chocolate chips and drizzle chocolate over the wax paper. Stick the cookie sheet and wax paper into the freezer for about 10 minutes or until chocolate has dried. Next, randomly break up your chocolate and stick them into the tops of your cupcakes. Don’t worry about them looking perfect, the point is to have different shapes of designs on top. Happy Baking!

Posted by: Sophisticakes | April 28, 2011

Bird’s Nest Cupcakes

I made these for Easter and passed them out to neighbors, but I think they are great for spring too!

.

The cupcakes: altered version of Fresh Orange Birthday Cake [cupcakes] (by: The Cake Mix Doctor) (my favorite!!), topped with Classic Buttercream Frosting (by: Classic Cake Decorations, classiccakedecorations.com) and shaved milk and white chocolate.


Fresh Orange Birthday Cake
Ingredients:
1 Large orange
About 1 cup orange juice from a carton
1 Package plain yellow cake mix
1/4 Cup sour cream
1/2 Cup vegetable oil
1 1/2 Teaspoon pure vanilla extract
3 Eggs

Directions: Preheat oven to 325 degrees. Rinse orange and pat dry. Grate the orange so you have enough zest for about 3 teaspoons. Cut the orange in half and squeeze the juice into a small bowl, you should have about 1/2 a cup. Add enough orange juice from a carton to the fresh orange juice to measure 1 1/3 cups. Place cake mix, sour cream, oil, vanilla, eggs, orange juice, and orange zest into a large mixing bowl and beat on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a spatula. Mix on medium speed for about 1/2 minutes. Dived the batter into lined cupcake tins. If you are making large cupcakes they bake for about 16 minutes. Smaller cupcakes back for about 13 minutes. Test the cupcakes by pressing the top of the cake by pressing it with your finger, it should spring up quickly.

.

The Frosting: Classic Chocolate Buttercream Frosting and Classic Buttercream Frosting

Classic Cake‘s Classic Buttercream Frosting
Ingredients:
4lbs. Drivert sugar
1 cup hot water
2lbs Hi- Ratio shortening
1 teaspoon salt
1 teaspoon butter-vanilla flavoring
Directions: Mix Drivert sugar, and hot water well until sugar is dissolved (about 20 minutes). Add shortening, salt and butter-vanilla and mix until fluffy (20 minutes) the longer you beat, the more volume you will get.

Classic Chocolate Buttercream:
Ingredients:
Classic Buttercream mix
1 Cup fudge base
Directions: Mix fudge base with Classic Buttercream and mix well.

.

Assembling: You need: blue, yellow, and black died Classic Buttercream Frosting, and shaved white and milk chocolate.

First grate a bar of white chocoalte and a bar of milk chocolate. Mix these two together in a bowl. Next frost your cupcakes with a think layer of the Classic Chocolate Buttercream Frosting and roll the top of your cupcake in the grated chocolate. Next Decorate!

Tips I used:
#8 Bird body
#3 Eyes
#352 Beak

*Tip: Odd numbers always look best in decorating! So for your cupcakes I would suggest putting 3 birds on the larger ones and 1 bird on the smaller ones!

Posted by: Sophisticakes | April 22, 2011

Chick Cake Pops

Easter is almost here! I thought this little creation, inspired by Bakerella, was a fun and easy dessert to make!

.

The cake: Simple White Cake (by: SCOTTOSMAN, allrecipes.com) with Classic Buttercream Frosting (by: Classic Cake Decorations, classiccakedecorations.com) dipped in colored white chocolate.

Simple White Cake
Ingredients:
2 Cups white sugar
1 Cup butter
4 Eggs
4 Teaspoons vanilla extract
3 Cups all-purpose flour
3 1/2 Teaspoons baking powder
1/2 Cup milk
1/2 Cup half & half
3/4 Cup sour cream

Directions: Preheat oven to 325 degrees. Grease desired cake pan In a medium bowl, cream sugar and butter. Then beat in the eggs one in at a time, stir in the vanilla, and mix in sour cream. Combine flour and baking powder and add it into the creamed mixture. Finally mix in the half & half and milk until mixture is smooth. Pour batter pan and bake for 50 minutes, or until top of cake springs up when pressed with finger tips.

.

The Frosting: Classic Cake‘s Classic Buttercream Frosting

Ingredients:
4lbs. Drivert sugar
1 cup hot water
2lbs Hi- Ratio shortening
1 teaspoon salt
1 teaspoon butter-vanilla flavoring
Directions: Mix Drivert sugar, and hot water well until sugar is dissolved (about 20 minutes). Add shortening, salt and butter-vanilla and mix until fluffy (20 minutes) the longer you beat, the more volume you will get.

.

Assembling: To make the pops you need: wax paper, yellow milk chocolate, chocolate thinning flakes, cookie sheet, lollipop sticks, & styrofoam. You can use whatever type of decorations you want, but I used Nerds for the beak, flower sprinkles for the feet, and colored food makers for the eyes.

.

Follow the Cake Pops blog that I posted earlier:

Step 1: Cut your cake into four pieces and pick out any hard crusts it may have on it. Take your cut out cake and place it into a large bowl. Then using your hands crumble the cake until it is free of big cake chunks. Next add a little bit of frosting to the cake and mix with a spatula. Add enough frosting so the mix becomes slightly sticky, however if you add too much frosting, it may make your Cake Pops taste like uncooked cake (Yuck :/).  So be careful! I suggest adding a smaller amount than you think then adjusting from there.

Step 2: Line your  cookie sheet with wax paper. Form 1 1/2 inch balls with your frosting and cake mix and set onto the tray. Next place a stick into each ball and freeze the balls for about 20 minutes.

Step 3: Melt your chocolate and add thinning flakes until chocolate is smooth and very thin with no lumps, otherwise you will get chunky chocolate cake pops.

Step 4: Pull all of your cake balls out of the freezer, take a lollipop stick and dip it 1/2 an inch into the melted chocolate and stick it directly into the cake ball (this will keep the cake from falling off of the stick when you dip it in the chocolate). Repeat this for all the pops. Freeze the pops for an additional 5 minutes.

Step 5: Take a few pops out of the freezer at a time and dip each one in chocolate by holding the stick. Shake off excess chocolate and dry them standing up by sticking the stick into styrofoam.

Next Decorate! and get creative! Just make sure to stick on your decoration before the chocolate dries!

Older Posts »

Categories

Follow

Get every new post delivered to your Inbox.

Join 137 other followers