I made these beautiful pina colada cupcakes for a Tiki-themed cocktail party hosted by Jen and Jon, of the Hungry Runner and Home Speakeasy. The cupcakes tasted great and were super moist. They had a little bit of booze in them, to fit with the theme. I went with a very light whipped cream cheese frosting, and sprinkled them with some Hibiscus sugar I purchased in St. Martin. The dried pineapple flowers were really the stars of these cupcakes, and were so simple to make. These cupcakes definitely scream warm weather and would be the perfect addition to any Spring or Summer party menu. Continue reading
Just in time for St. Patrick’s Day, I bring you Chocolate Whiskey Cupcakes. These cupcakes are extremely moist and rich, and came out almost fudge-like. The flavor of the whiskey in the actual cupcake isn’t super strong, but I topped these with a chocolate sour cream frosting and a Jameson glaze, and they were the perfect St. Patty’s Day treat. Recipe below!
Chocolate Whiskey Cupcakes (Modified from Annie’s Eats):
- 1 cup unsweetened cocoa powder
- 2 tsp. instant coffee
- 1 cup boiling water
- ½ cup sour cream
- 3 tbsp whiskey
- 1¼ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 2 sticks unsalted butter, at room temperature
- 1¾ cups sugar
- 2 large eggs Continue reading
Coming up with a cupcake to bring to a New Year’s Eve party isn’t the easiest of tasks. There’s not really a flavor or theme synonymous with the holiday… except champagne. When it comes to champagne, I’ve had plenty of success incorporating it into batter, but not so much when it comes to icing. The alcohol tends to break down the butter in the icing and makes it look curdled. I knew I had to tackle champagne frosting again, but this time I crowd-sourced to twitter for some help. After a few people suggested cooking down the champagne into a syrup, I had a gameplan.
To accompany my champagne frosting, I made a strawberry cupcake. This gave me a chance to use my new Kitchen Aid food processor, which I’m in love with. It’s so quiet! I modified the recipe from a Sprinkles recipe to make it a bit more moist, and have a bit more strawberry flavor to it. I’ve never actually had a cupcake from Sprinkles, but if what they sell in the store comes from these recipes they publish, people must really love dry cupcakes. I also added some red food coloring to make the batter a nice pink color. It looked a bit on the grey side without the coloring. The cupcakes had a great texture and a perfect rise on them. Continue reading