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)

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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

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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 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!

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

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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.

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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)

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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

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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.

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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

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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!

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

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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.

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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! :)

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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.

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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)!

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

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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.

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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.

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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.

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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 4, 2011

Bride Cake

Danielle is getting married! So for her wedding shower I made her a bride cake!

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The cake: 3 layered altered version of Simple White Cake (by: SCOTTOSMAN, allrecipes.com) with fresh strawberry in between the layers topped with Classic Buttercream Frosting (by: Classic Cake Decorations, classiccakedecorations.com)

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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. Then grease and flour the  Skirt 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 into the pan and bake for 30 minutes, then increase heat to 350 for 45 minutes or until top of cake springs up when pressed with finger tips.

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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.

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Assembling: You need: about 15 fresh strawberries and a Cake Doll (found in cake stores or on amazon.com)

First level the bottom of your cake, then about 2/3 of the way down slice your cake with a bread knife. Add a small amount of frosting to the bottom layer and then wash and slice your strawberries and add them to the layer (pictured below).

Next take the top of the cake and slice in half and set it on top of your strawberry layer. On top of the second layer add more frosting and a layer of strawberries. After that add the top layer of the cake (pictured below). You should have a three layered cake with frosting and strawberries in between!
Tip: If you have any holes, just fill them in with frosting!

After that final ice your cake and stick your Cake Doll in the top.
Tip: Before you decorate your cake, I suggest putting your Doll’s hair up so you don’t get frosting it in.

After that, decorate!

Tips I used:
#16 Stared Top
#104 Ruffles

Here is a close up of my decoration:

Posted by: Sophisticakes | March 23, 2011

Tea Pot Cake

So for those of you who do not know me, I am currently in an intermediate cake decorating class through Classic Cake (www.classiccakedecorations.com). And this week I made a tea pot cake!

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We had to bring in a ball cake, frosting, a coupler, a cardboard handle, a snowball (you know, the ones that you buy at an AMPM.. chocolate cake covered in marshmallow and pink coconut)  and they supplied us with a dowel rod. It was quite an easy cake to make and I loved how complex the finished produced looked!

The cake: I made the Chocolate Swilred Cannoli Cake from the Cake Mix Doctor Returns book by Anne Byrn and for frosting I used Classic Cake‘s Classic Buttercream frosting.

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Chocolate Swirled Cannoli Cake
Ingridients:
1 package plain yellow or vanilla ckae mix
1 1/4 cups milk
1/2 cup of vegtable oil
4 large eggs
1 teaspoon pure almost extract
1/2 cupc miniature semisweet choclate chips
1 tablespoon unsweetened cocoa powder

Set oven to 350 degrees. Mist ball pans with vegetable oil. In a large mixer, mix together cake mix, oil, eggs, and almond extract. Beat on low speed until ingredients come together, about 30 seconds. Then after scraping bowl with spatula, increase the speed for 1 1/2 minutes or until the batter thickens. Measure out 1 cup of batter in small bowl and stir in the cocoa powder and chocolate chips. Divide white batter evenly into cake pans and drop spoonfuls of chocolate batter on top. Using a knife, swirl the chocolate batter to marble it. Place cake in the oven for 28-32 minutes or until the top of the cake springs up when pressed with your fingers.

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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.
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Assembling: First you need to level your ball halves. Carefully slice off flat sides of halves so when you stick the halves together you get a nice round ball shape. Take one ball half and slice a little bit of the round side, so when you set down the cake it doesn’t roll around. In order to stick cake halves together use the Classic Buttercream Frosting.Use dowel rod to hold coupler in place for a spout and make a cardboard handle on opposite side of the cake. Attach snowball at top of cake with frosting.

Then it’s time to decorate!

If you are interested in the tips I used, here they are!
#2 Flower centers & vines
#3 Flowers
#5 Spout and lid boarder
#10 Ball lid
#18 Stars for teapot
#3CS Large drop flowers
#349 Leaves

Have fun! :)

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