Cupcake Tuesday-Orange Burst Cupcakes

Tuesday.  It’s such an interesting day isn’t it.  It’s kind of a boring day really.

Tuesday isn’t Monday so we don’t dislike it, it isn’t Wednesday so we aren’t working our way over the last of the “hump” and it’s not Friday so we don’t love it.  Tuesday and Thursday are just days in the midst of a week in which nothing much seems to happen.

Unless you live my life, and attend church every Tuesday night and often bring cupcakes.  There is a reason that I picked Tuesday as cupcake day here on Hairbows and Butter.  It’s because in real life Tuesday usually is cupcake day.

On Monday nights I almost always make a batch of cupcakes to share with my church folk the next day.  It’s become some what of a tradition, it’s pretty great!

These particular cupcakes were not however made on a Monday night, nor were they distributed on a Tuesday night.  They were in fact made on a Sunday morning while I was getting ready to leave for camp.  They were out for all to eat throughout the week of camp and were gone on Friday.

They’re pretty yummy, if I do say so myself!

Orange Cupcakes

makes 24 cupcakes

2 sticks room temperature butter

1 cup sugar

2 eggs

zest of one orange

vanilla

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

salt

2 1/2 cups flour

1 cup sour cream

cubed orange if you so desire

Preheat oven to 350 and line two cupcake pans.

In a large bowl combine the butter and the sugar.  Using a mixer whip until fluffy, about 2 minutes.  When the mixture is light, add in the eggs, one at a time beating well after each addition.

Add the orange zest, vanilla, baking soda, baking powder and salt.  Mix briefly.

Measure out the flour and the sour cream.  While the mixer is on low add in 1/3 of the flour and mix until incorporated.  Next, add 1/2 of the sour cream and mix, repeat the process with another 1/3 of the flour and then 1/2 of the sour cream ending with the last 1/3 of the flour.

Scrape the sides, add the fresh orange if desired and mix one last time.

Scoop into cupcake liners, about 2/3 of the way full (I used a 2 oz. scoop to measure).

Bake for 18-20 minutes or until the tops are golden brown and a toothpick comes out clean.

Allow to cool.

Orange Cream Cheese Frosting

2 8 ounce blocks cream cheese

1 stick room temperature butter

zest of one orange

3-4 cups powdered sugar

1 tablespoon fresh orange juice if needed

In a medium bowl add the in the cream cheese and the butter.  Mix until well incorporated and fluffy, this will take 2-3 minutes.

Add the orange zest and mix well.

Turn the mixer to low and slowly add in the powdered sugar until your desired consistency is reached.  I find that it’s best to do this 1/2 cup at a time.

If you desire more orange flavor or need to thin out the frosting a bit go ahead and add the orange juice and mix until combined.

Pipe or frost onto the cooled cupcakes and enjoy!

Love,

Keely

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Cupcake Tuesday-Malted Chocolate

Have you ever had a whooper (the candy, not the burger)?  I really like whoppers, in moderation.

I also really like really enjoy a chocolate malt, oh my goodness yum.

Basically the theme here is that I really like malted chocolate flavor.  Malt is a flavor that is so easily added and it makes things taste so delicious!

These just plain chocolate cupcakes are spruced up a bit with the addition of a small amount of malt.

Malt is also added to the cream cheese frosting, it makes them smell like a milkshake.  Yum, just rethinking these cupcakes makes me so hungry!

Are you ready to get started?  This is going to be a painless experience, I promise!

Malted Chocolate Cupcakes

makes 24 cupcakes

2 sticks butter

1 cup sugar

2 eggs

1/2 cup cocoa powder

2 tablespoons malted milk powder

vanilla

salt

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

2 1/2 cups flour

1 cup sour cream

Preheat oven to 350 and line two cupcake pans.

In a large bowl, use an electric mixer to whip together the butter and sugar, this will take about two minutes.  Add the eggs one at a time, beating until well incorporated.

Add in the cocoa powder and the malted milk powder and mix until smooth.

Now add vanilla, salt, baking soda and baking powder.

Measure out your flour and your sour cream.  Add 1/3 of the flour and mix until just incorporated.  Add 1/2 of the sour cream and mix.  Once the sour cream is mixed in, add another 1/3 of the flour followed by the last of the sour cream and finally the last of the flour.

Scrape the sides of the bowls and give the batter one last mix.

Fill each cupcake liner about 2/3 of the way full and bake for 18 minutes or until a toothpick inserted into the middle comes out clean.

Remove from pan and allow to cool.

Malted Cream Cheese Frosting

2 blocks cream cheese

1 stick butter

1 tablespoon malted milk

3-4 cups powdered sugar

In a medium bowl add in the cream cheese and butter.  Whip using a mixer for about 2 minutes.

Add in the malted milk and continue to mix.  While the mixer is on slow start adding the powdered sugar about 1/2 cup at a time.

Continue to add the powdered sugar until the frosting has reach your desired texture, I prefer for mine to be just thick enough to pipe.

Once the cupcakes are cooled, pipe or spread the frosting on to the cupcakes.

Top with crushed whoppers if desired.

Enjoy!

Love,

Keely

 

Sunday School-Cinnamon Pancakes

Happy Sunday lovelies!

How was your week?  Were you up to anything exciting?

After a long week I always love a good Sunday brunch, these pancakes would be a wonderful addition to any brunch!

The are sweet and delicious and fluffy (thanks to some whipped egg whites).

They are a pretty extravagent breakfast that are super easy to make, which is always great!

recipe adapted from Erin Cooks

Cinnamon Swirl

1/2 cup sugar

2 tablespoons all-purpose flour

1 1/2 tablespoons cinnamon

1/4 tsp. salt

4 tablespoons butter (at room temperature)

In a small bowl, mix together all ingredients.  Using a fork mash everything together until it smooths out, at first it doesn’t seem possible but then it all comes together.  Set to the side

Pancakes

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

4 eggs, separated

1 cup milk

1 cup orange juice

4 tablespoons butter

In a medium bowl mix together the flour, baking powder, salt and sugar.

In a small bowl, mix the egg yolks, milk, orange juice and butter.

Add the liquid to the dry ingredients and whisk together.

In a separate bowl, whisk the eggs until they have formed stiff peaks.  The goal is for the whites to remain smooth and to not get “chunky” looking.

Add the egg whites to the rest of the batter and carefully fold in.  Do this by cutting through the middle of the whites and folding into the rest of the batter.  It will get nice and thick.

Grease a frying pan or a griddle and heat oven medium-high heat.  Add a swirl of the cinnamon filling and cook until the bubbles on top are popped or the edges turn golden brown.

Flip the pancakes and cook for another 2-3 minutes.  Remove from the pan and store in a warm place.

Cream Cheese Glaze

3 oz cream cheese

4 tablespoons butter

1 1/2 cups powdered sugar

3 tablespoons milk

In a small bowl add the cream cheese and butter, mix together using a mixer.  Slowly add the powdered sugar and milk until the glaze reaches your desired consistency.

Spoon on top of the pancakes and enjoy!

Happy Sunday!

Love,

Keely

Cupcake Tuesday-Molasses Cupcakes

These cupcakes may seem strikingly similar to my post about Oatmeal Cream Pie Cupcakes, but they are not the same, just slightly similar.

Certain things happen when I decide to not go to grocery store to buy more ingredients.  Things get interesting when I make myself make-do with what I have.  I’ve recently moved and decided to do just this.  I had all the basics just nothing fancy.  I did have molasses, and I did have brown sugar so I went for it.

I took my base recipe and replaced some of the sugar with molasses and adding a touch more flour.  Easy as that.

Here we go.

Molasses Cupcakes

2 sticks butter

1/2 cup sugar

1/2 cup molasses

vanilla

2 eggs

2 1/2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoons baking powder

1/2 teaspoon nutmeg

1 teaspoon cinnamon

salt

1 cup sour cream

Preheat the oven to 350.

Start with some room temperature butter and give it a nice beating with a mixer.  Add the sugar, molasses and vanilla and mix until fluffy.

Add the eggs, one at a time, and mix until well incorporated.

In a small bowl add the flour and the baking soda, baking powder, salt, cinnamon and nutmeg.

Start by adding 1/3 of the dry ingredients to the wet ingredients.  The add 1/2 cup of sour cream.  Add another third of the dry ingredients followed by the last half off the sour cream.  Finally, add in the last third of the dry ingredients  and mix until just incorporated.

Scrape down your sides to make sure everything is in there and give it all one last mix.

Using a 2 oz. ice cream scoop or spoons, scoop the cupcakes into two lined pans.

Bake for 18 minutes or until a toothpick comes out clean.

Let cool.

Brown Sugar Cream Cheese Frosting

adapted from Joy The Baker

2 8 oz blocks room temperature cream cheese

1 stick butter

1/2 cup brown sugar

3-4 cups powdered sugar

In a medium bowl add the cream cheese and the butter and mix until slightly fluffy.  Add the brown sugar in and continue to mix until smooth.

Once the mixture has smoothed out slowly add in powdered sugar until the frosting has a stiff consistency, you want the frosting to be able to stand up.

Scoop the frosting into a piping bag (mine was fitted with a large, round tip).

Pipe onto cooled cupcakes and do not hesitate to enjoy!

Cupcake Tuesday-Apple Spice and Blackberry

Oh I am so excited about this recipe!  This has been dubbed my several as their favorite cupcake I’ve ever made (wow, that’s a HUGE thing to say seeing as how I’ve made most of my friends so many!).

It’s really very simple, but it’s a perfect blend of flavors that just wake up your mouth and say “hey, don’t I taste DELICIOUS?!?” Get ready, cause we’re doing it!

(also isn’t that little banner so fun?  I used an app called Labelbox, once you add the banner you export it straight to Instagram!)

Apple Spice Cupcakes

makes 24 cupcakes

2 sticks butter room temperature

1 cup sugar

2 eggs

vanilla

salt

2 teaspoons cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

2 1/2 cups flour

1 cup applesauce

Preheat oven to 350 and line 2 cupcake pans.

Ok, don’t let the long list of ingredients scare you (it’s just a lot of spices is all, but it is called an apple SPICE cake, it’ll be delicious I promise.

Beat the butter in a medium bowl with the sugar.  Beat until smooth and a bit fluffy.  Add in the eggs, one at a time and beat until well incorporated.

At this point you need to add vanilla, cinnamon, cloves, nutmeg and all spice.  Blend all of that in a bit, see that was painless.  I bet it already smells amazing in your house!

Now add the baking soda and powder to your flour, this makes things easier (especially if you’re using a stand mixer).

Add 1/3 of the flour mixture, when that is just incorporated add in 1/2 of your applesauce, followed by 1/3 of the flour, then 1/2 of the apple sauce and the last 1/3 of the flour.  Wow, that looks way more complicated than it is!

Scoop mixture into cupcake pan (about two ounces per cup or 2/3 of the way full).

Bake for 15-18 minutes and then let cool.

Blackberry Curd

this is just yum!

1 stick butter

3/4 cup sugar

2 cups blackberries

5 egg yolks (put those whites in a freezer and make some meringue)

This is super easy, you just can’t leave it, but what else are you planning on doing while those cupcakes are in the oven.

Start by separating your eggs (this just makes things easier later).

In a large pan melt the stick of butter.

Drop the temperature to medium-high once the butter is melted, add in the sugar and stir.  Once the sugar is incorporated, drop in all of those delicious blackberries (if there aren’t fresh around you can use frozen).

Stir those in and mash them a bit, the goal is the juice, nothing else really matters.

Now that all of that is ready to go and nice and hot we’re going to take the leap and add in those egg yolks.  Whisk, whisk like nobody’s business, you do not want those yolks to curdle!

Ok, we made it!  Bring to a boil and cook over medium-high heat for about 10 mintues stirring frequently (I use a nice wooden spoon for this part).  You’ll know that the curd is done when it passes the spoon test (it should coat the back of your wooden spoon and when you run your finger through it, it should stay in place.)

Take it off of the heat and pour through a sieve into another bowl.  Make sure to really mash at those blackberries and get every drop of deliciousness out of them.

After this stage I usually pour my curd into a squeeze bottle and pop it in the fridge, but you can keep in in a bowl just make sure to lay some plastic wrap right on it.

Cream Cheese Frosting

2 sticks cream cheese

1 stick butter (room temperature)

3ish cups powdered sugar

Cream the cream cheese and butter together until fluffy.

Slowly add the powdered sugar in until you reach a consistency you like and a taste that isn’t too sweet.

That’s it, it’s really that simple.

Ok, so now grab those cooled cupcakes and cut out a little hole in the middle of them.

Put about a half teaspoon of curd in each cupcake (this is where a squeeze bottle will come in handy but you can totes use a ziploc bag).

Using a piping bag, frosting the cupcakes (it’s ok if some of the filling squeezes out under the frosting, it looks gorgeous so just don’t fret).

Then drizzle the top with some more curd (because that stuff is just too good, oh and you might have leftover, just put it on toast, or a biscuit).

If you have some more berries on hand plop one of those on top.

Done!

Enjoy!

Love,

Keely

Cupcake Tuesday-Mocha Cupcakes!

I shared a photo with you in a Book Club Wrap Up of Mocha Cupcakes a while ago.

I made the mistake of pinning this picture before posting this recipe and brought several Pinterest folks to the page in hopes of a recipe only to be disappointed. I apologize if this was you, so to make up for it, I am bringing you a recipe!

These cupcakes are delicious, not too sweet and not too bitter.  The coffee isn’t an overwhelming flavor but just a nice compliment to the chocolate flavor.

I love putting a ganache filling in my chocolate cupcakes.  It keeps them very moist and adds another layer of chocolate flavor.

So here we go.

Chocolate Cupcakes

Makes 24 cupcakes

2 sticks butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup cocoa powder

2 1/4 cupcakes flour

1 cup sour cream

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

salt

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