Category: cupcakes


Sep
2013

Guinness Irish Cream Cupcakes

categories: Boozy, cupcakes, Dessert, Irish
I don’t really care for goodbyes.
 
It might just be me but I think they are kind of awkward & sad.
The worst part is that there are so many ways to accomplish this sad awkwardness:
 
There’s the weird hug that lingers just long enough to make you drop your arms hoping it signals “let go of me” but the other person still keeps on hugging…so you slowly raise your arms back up to keep hugging them only to have them pull away and leave you there with your arms weirdly outstretched….
 
There’s the weird “handshake-hug-high-five-confusion” that happens with people you kind-of-sort-of-know just well enough to be confused as to where your relationship stands at this very moment…
 
There’s the uncomfortable “waving-goodbye-from-a-foot-away” which I feel is like a slightly less bitchy way of saying, “I’d really prefer if you wouldn’t physically touch me as we part”…
 
There’s the “oh-yeah-and-one-more-thing” goodbye which leads to the “saying-goodbye-five-times-before-you-actually-leave” goodbye.  
 
There’s the “I’m-saying-goodbye-to-a-kiss-on-the-cheek-goodbye-kinda-person” that leaves you feeling like you are either better looking than you thought you were or like someone just over-shared about their last OB/GYN visit.
Yeah…I don’t really wake up in the morning missing that one.
 
 
Lucky for me, I chose friends that are none of the above.  
For instance, when a friend recently left on a trip to Ireland for 6 weeks, not one person shed a single tear or waved goodbye 6-inches away from my face.  
Yup, my friends are pretty awesome & socially appropriate.  
So in order to thank my Ireland-bound buddy for not being weird & never ever kissing me on the cheek, I made her these Guinness Irish Cream Cupcakes!
They are a delicious mix of Irish whiskey, Irish Cream, Guinness, 
chocolate & buttercream.
If you don’t happen to have any store brand Irish cream on hand (for example, the Bailey’s I pictured above), you can make your own using my Homemade Irish Cream recipe. This recipe will make more than enough liqueur to make the frosting with leftovers for Irish Coffee’s all week long.  
Who said St. Patrick’s Day can’t be St. Patrick’s week?
Even though these cupcakes were pretty boozy, I promise no one over-hugged each other & there wasn’t even one Irish goodbye said that night (google it!)

(more…)


May
2013

Margarita-Lime CupCakes

categories: Boozy, cupcakes, Mexican
Feliz Drink-o de Mayo!
I know, I know.
It’s Cinco de Mayo, the day when Mexico’s army was victorious over French forces in the
Battle of Puebla on May 5, 1862 (I got mad history skills, I know.)
But honestly, very few actually celebrate this day in honor of this battle.
Actually, most think it’s Mexican Independence Day…which it isn’t (that’s in September).
That being said, this day has been come to beknown in the United States as a day to celebrate all things Mexican!  Whether it’s the food, the music or of course the tequila, people love themselves a good Drink-o de Mayo.
A lot of people have come to know Cinco de Mayo as a signal to the beginning of summer & a day to gather with friends & family.  The heart of Latin culture is family & close friends so if that’s not a good alternative reason to celebrate Cinco de Mayo, I don’t know what is.
Today millions will gather to do 3 things: make wonderful memories, eat delicious food, & drink a lot of libations.
So I decided what better way to kill two birds with one stone than to put a whole mess of tequila in a cupcake you can eat?
Win. Win.
Now go make some, share them with your friends & family & start making some great memories!
 
Margarita-Lime CupCakes
These cupcakes are super simple…And super boozy…That’s why my bottle of tequila is super empty 😉
First whisk all the dry ingredients together & set aside.
Next cream together the butter & sugar until it gets nice and fluffy.  While that’s going on, take the zest & juice from 2 limes.  I take the zest first because trying to zest a cut lime is a quick way to a band-aid.
I like using this metal juicer my fiancé’s mama gave me to juice limes.  I didn’t know what I was missing until I got one.  It’s so easy, I’ll never squeeze another lime with my hands again!
 Once the butter is creamed, add one egg at a time, mixing well after each egg.  Then add your juice, zest, vanilla extract & tequila & mix until incorporated.  NOTE: the alcohol & lime juice will cause the batter to look like it’s separating, but once you add the dry ingredients, that will resolve itself.
Add the dry ingredients & buttermilk in 3 parts, alternating between additions of dry ingredients & buttermilk.  Don’t over mix! You will have a hard cupcake & that’s just not right!  Once the cupcakes come out of the oven, let them cool completely.
Once cool, brush the tops with tequila & let that soak in while you make your frosting.
I made mini cupcakes & regular sized cupcakes for those who really wanted to feel, uh…spirited.
I used these pretty & colorful liners to make them really stand out.  They reminded me of a piñata & were so bright & cheery, I just had to share.
Next, I made the frosting which is also super easy…and super boozy…
Whip the butter for about 5 minutes with a whip attachement on your mixer.  Then add sifted powdered sugar gradually to the butter until it’s all incorporated.  You will have to scrape down the bowl because it will start to stick to the sides.  Add lime juice & MORE TEQUILA (I warned you!) & whip until just combined.  It should be thick & smell like heaven.
Pipe the frosting onto the cupcakes & decorate however you like!  I dipped lime wedges in sugar sprinkles & nonpareils & placed them on top as a garnish.
There! You’re done!
Now find your designated driver, gather 11 of your favorite people & let the celebration begin!
Enjoy!
Print
Margarita-Lime CupCakes

Prep Time: 20 hours

Cook Time: 23 minutes

Total Time: 43 minutes

Yield: 12 cupcakes

Margarita-Lime CupCakes

Fun & Booze filled cupcakes perfect for adults-only gatherings!

Ingredients

    Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • zest & juice of 2 limes
  • 2 Tbsp Anejo tequila (I like this tequila because of the flavor but you can use any tequila)
  • 1/2 cup buttermilk
  • 1 Tbsp tequila (for brushing on tops of cupcakes)
    • Tequila-Lime ButterCream Frosting
  • 1 cup unsalted butter, room temperature
  • 2 1/2 to 3 cups confectioners sugar (sifted)
  • 1 1/2 Tbsp lime juice
  • 2 -3 Tbsp tequila

Instructions

  1. Preheat your oven to 325 degrees F. Line your cupcake tin with liners. Set aside.
  2. In a bowl, whisk together flour, baking powder, & salt. Set aside.
  3. In an electric mixer, combine the butter & sugar set to medium-high speed using the paddle attachment. Mix until the butter/sugar mix is light & fluffy & well combined.
  4. Add one egg at a time, making sure each one is incorporated before adding the next.
  5. Scrape down the bowl. Add the lime juice, lime zest & tequila. Don't worry if it starts to look like it's curdling or separating, the flour will help bring this all together.
  6. Scrape down the bowl again & reduce the speed to low. Add the dry ingredients & buttermilk in three parts, alternating between additions. Do not over mix!
  7. Divide the batter into the prepared cupcake tins, filling to about 2/3 full to avoid overflowing.
  8. Bake for about 12 minutes for mini cupcakes or 23-25 minutes for standard sized cupcakes.
  9. Check cupcakes once the tops start to turn light golden color & a toothpick comes out clean from the center of the cupcake.
  10. Allow cupcakes to cool completely before brushing the tops of them with the reserved 1 Tbsp of tequila. Allow the cupcakes to soak up the tequila while you prepare the frosting.
  11. To prepare frosting, place butter in a mixer bowl. Using the whisk attachment, whisk butter about 4 to 5 minutes or until fluffy.
  12. Lower the speed of the mixer to medium-low & add the sifted confectioners sugar in small batches. Scrape down the sides of the bowl between additions & continue to whip until all sugar is incorporated with butter.
  13. Add lime juice & tequila to frosting & mix until frosting is thick but fluffy.
  14. Frost cupcakes & decorate with lime zest, sprinkles, or sugar dusted lime wedges!
https://patriciaspatticakes.com/2013/05/margarita-lime-cupcakes-html/

Jun
2011

Red Velvet Mini Cupcakes with Smooth Cream Cheese Frosting

categories: cupcakes, Dessert
Red Velvet seems to be all the rage these days.
I like them because they are incognito chocolate cakes.
Sneaky little goodies.
That being said: I’ve got a bone to pick with these cupcakes.
I don’t really make mini cupcakes because, well, I’m not really sure what to do with them.
I’m unsure how to frost them.  
Their baking time makes me nervous.  
They give me the stink eye when I transport them across town and threaten me with tipping over every time I make a turn.
Mini cupcakes have attitude and I don’t appreciate it.  
But those little things are so darn cute…and I give in and they win.
Every. Time.
*Sigh*So now that I have admitted defeat, I can start talking about more important things.

For instance, the fact that I may just be in love with my new camera. 
Waaaay better than a camera phone!!
I think this works…but I need more… 
Ahhh…there ya go…now that’s what I’m talking about…
 Wait, wait right there. What’s this?? Oh. It’s awesome. That’s what. 
Y’know. No big whoop.
FYI 
In My Kitchen:
 
Ha Ha. Enjoy!!

Print
Red Velvet Mini Cupcakes with Smooth Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 12 standard cupcakes or 24 mini cupcakes

Red Velvet Mini Cupcakes with Smooth Cream Cheese Frosting

Ingredients

    Cupcake Ingredients:
  • 1 1/4 c. all-purpose flour
  • 1/4 c. baker's sugar (superfine)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 c. unsweetened cocoa powder
  • 1/4 c. vegetable oil
  • 1 1/2 c. buttermilk, room temperature
  • 1 large egg, room temperature
  • 1 Tbsp. red food coloring (or more depending on how deep red you like your cake)
  • 1/2 tsp white distilled vinegar
  • 1 1/2 tsp vanilla extract
    • Cream Cheese Frosting Ingredients:
  • 4 oz unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 c. powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F.
  2. In a bowl, sift together cocoa powder, flour, sugar, salt, and baking soda.
  3. In another bowl (or mixing bowl of standing mixer), gently beat together egg, buttermilk, oil, vinegar, food coloring, and vanilla using a paddle attachment or hand mixer.
  4. Slowly add the dry ingredients to the wet and mix until smooth and blended well. Be careful to not over mix.
  5. Divide batter evenly among cupcake tins (about 2/3 full) and bake for about 8-10 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove from oven and cool on a rack before frosting.
  7. To prepare frosting, in a mixing bowl (with paddle attachment or using a hand mixer), beat together butter and cream cheese until well combined.
  8. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
  9. Beat in the vanilla extract.
https://patriciaspatticakes.com/2011/06/red-velvet-mini-cupcakes-with-smooth-cream-cheese-frosting-html/


Jun
2011

Vanilla Cupcakes topped with Champagne Buttercream Frosting and Dipped Chocolate Strawberries

categories: Boozy, cupcakes, Dessert
I know I have been talking up these boozy cupcakes, so now I’m here to back it up with some photographic evidence.
 
My very first PAID order!!
I feel like I’m too legit.
Too legit to quit.
Hey Hey.
You know, I can do the Hammer Dance pretty gosh darn well. Thought you’d like to know.


Anyways, back to the matter at hand…
These cupcakes were both a tremendous fail and a wonderfully awesome surprise.
This is how it started out…pretty regular baking adventure…except for the empty bottle of wine and the Chimichurri I have fermenting in the background 🙂
And that’s when things started to go sooooo wrong!

I put too much booze in the frosting. The frosting got watery.
I tried to wrap a bow around the cupcakes.  The bow fell off.
I tried to put them in an extra cupcake wrapper to make them look prettier.  They didn’t fit in the box.
I tried to pipe a rose with the buttercream.  The rose fell over due to the excess booze.
My boyfriend tried to console me because they just weren’t what I had envisioned in my mind. I used my favorite cuss word as a verb.

I had all but given up….but why give up when you can kick butt?

So I added more sugar, refrigerated my frosting, shut the heck up and stopped complaining, piped some awesome swirls, & topped it all off with some exceptionally beautiful strawberries in Ghiradelli milk & white vanilla bean chocolate.

  
Poof.
The final product.
 
 

So after apologizing for my verbage, I thanked my right hand man and handed over the goods to the happy customer.

If anything, this has taught me to:
1) Not wait until the last moment.
2) Improvise. Not complain.
3) Not be a jerk to the ones who support me.

Ah, life lessons.

I hate you.
You are usually right.

Wanna make your own boozy cupcakes?? Who doesn’t?!

Print
Vanilla Cupcakes topped with Champagne Buttercream Frosting and Dipped Chocolate Strawberries

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 12 standard cupcakes or 24 mini cupcakes

Vanilla Cupcakes topped with Champagne Buttercream Frosting and Dipped Chocolate Strawberries

Ingredients

    Vanilla Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 cup extra fine baker's sugar
  • 1/2 tsp salt
  • 1 stick (8 Tbsp) unsalted butter, room temperature
  • 1 1/2 teaspoons baking powder
  • 1/2 cup sour cream
  • 1 egg, room temperature
  • 2 egg yolks, room temperature
  • 2 teaspoons vanilla extract
    • Champagne Buttercream Frosting
  • 3 1/2 cups powdered sugar
  • 1 cup butter, room temperature
  • 1/2 teaspoons vanilla extract
  • 3 tablespoons champagne or sparkling sweet wine

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line muffin tin with liners (foil, paper, parchment).
  3. Sift together flour, sugar, baking powder, & salt.
  4. Using a standing mixer w/ paddle attachment beat butter, sour cream, whole egg and yolks, & vanilla at medium speed until smooth. Do not beat too long or cake will be tough
  5. Fill cups to 1/2 full, 2/3 if you would like larger rounded cupcakes.
  6. Bake approximately 20-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
  7. Remove cupcakes and cool on a wire rack. Cupcakes should be completely cool (room temperature) before frosting.
  8. To make frosting, beat together sugar and butter on low until blended using either a hand mixer or standing mixer with a paddle attachment. Increase to medium speed for another 2 minutes.
  9. Add vanilla and champagne or sparkling wine until well blended, about 1 minute.
https://patriciaspatticakes.com/2011/06/vanilla-cupcakes-topped-with-champagne-buttercream-frosting-and-dipped-chocolate-strawberries-html/

May
2011

Stiff Vanilla Buttercream

categories: cupcakes, Dessert

So it’s about time I posted some pictures on here so I got down to some business. I turned off my phone, turned up the music, opened the window and, what the…

Wait just a minute…there is something wonderful going on here…the air is warm, the bees are buzzing… OMG, it’s summer. When did that happen?

Before you know it, a little voice in my head said:

Must. Go. Running. Shorts. Are. Unforgiving…

After telling said voice to gently shut it up, I weighed the costs and the benefits of exercise.

Now, I could go around and do squats all day or I could put on my ugly baking shirt (the one I loosely call “my apron” because I’m too cheap to actually go buy an apron) & bake something for your visual enjoyment.

Guess what. You guys won…like…by a landslide.

So here you go!!
Yellow Cake Buttercream Hydrangea CupCakes
 
Call me crazy (or just lame) but there is something absolutely and completely calming and wonderful about watching cake go from this:
 
 …and this….
…to this…
 
 
…and THIS!!!
 
Sorry, I got excited with the bolding and exclamation points. I just thouroughly enjoyed making these cakes.
I have to credit both Martha Stewart with the recipe for the yellow cake (with a few of my own modifications) & Glorious Treats with the decorating idea & directions!   I also modified my usual recipe for buttercream frosting because I needed something that would hold it’s shape at room temperature.  This kind of buttercream is also called “crusting” buttercream. I’ll let Martha tell you about the cake, but the frosting, oh the frosting!!!!
 
Print
It’s Business Time

Prep Time: 15 minutes

Yield: Enough Frosting for 12 standard cupcakes

It’s Business Time

Ingredients

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, room temperature
  • 1 tsp. vanilla extract
  • 3 cups sifted confectioners' sugar

Instructions

  1. In large bowl, cream shortening and butter with paddle attachment or regular hand mixer. Add vanilla.
  2. Gradually add sugar, a little at a time while mixing on medium speed. Make sure to scrape down sides and bottom of mixer to ensure all ingredients are incorporated well.
  3. Beat on medium speed until frosting is light and fluffy.
  4. To add color to frosting, use a toothpick dipped in gel food coloring to gradually add color so as not to water down or "over color" the frosting.
https://patriciaspatticakes.com/2011/05/its-business-time-html/