May, IWK and Bébés

It's May, which means a month of IWK inspired cupcakes at my workplace.  From auctions to bake sales, I'll be baking lots of cupcakes for a worthy cause this month.  PLUS, I have three friends expecting little ones this month, which means a few Baby's First Cupcakes to come.  But to kick it all off, I have been baking a few of my childhood favourite cookies transformed into cupcakes for our IWK bake sale tomorrow.  What flavour cookies did I bake? You'll just have to stay tuned or if you're a fellow colleague, pop down to the lobby and find out first hand with a few bills to drop down for a wonderful charity!

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Triple Berry Cupcake

Need a quick cupcake that is summer fresh and has only one ingredient to add to the mix? Why not whip up these Triple Berry Cupcakes that are perfect for a backyard BBQ and elegant enough to serve at a wedding. I know this because I've done both! For this recipe all you'll need is...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Vanilla Icing
• 1 cup of Triple Berry Curd (some for the batter and some for the top of your cupcake - the store bought stuff is perfect...even the stuff in the jar)
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

It's mixing time...

Step 1: Follow the directions of your White Cake Mix - from preheating your oven through to adding the eggs, oil, water, etc. Now it's time to add one more ingredient.  Add 1/2 cup of Triple Berry Curd and mix the batter until smooth. 

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: While you're waiting for your cupcakes to cool, why not make the icing!  Using your mixer, mix the vanilla icing and butter on high until smooth. Give your icing a taste and if it's too buttery for your liking, add in some icing sugar.

Step 4: Now that your cupcakes are completely cooled, it's time to assemble your Triple Berry Cupcakes.  Take your cooled cupcakes and spread some Triple Berry Curd over the top.  Next, fill your piping bag with your Vanilla Icing and pipe it onto the top.  I like to make sure that you can still see the Triple Berry Curd poking out from under the icing. And they're ready to eat!    

Happy Faking!

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Quick Tip #9 - Pick-Up the Fancy!

In a rush to up the anti on your cupcakes or just trying to make them extra special for an event? Simple! Pick-up the fancy with a decorative cupcake pick. You can buy lots of fun cupcake picks at stores like Bulk Barn, Walmart, Michaels, or other stores in your city that sell baking or craft supplies. They aren't always labeled as cupcake specific, but if it has a small toothpick size stem and a fun topper, you're set!  Drink stir-sticks can work too, but you may need to cut off part of the stem.

If you really want to tie your cupcake into a theme or share a special message, you can always get crafty by making your own. Simply print out the message and/or the design of your choice and glue it to a toothpick.  Sound easy? That's because it is! Of course, you can make them a little more complicated if you want to try your hand at origami and make a pinwheel.

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Baklava Cupcakes

Want to add an international spin to your cupcakes? These Baklava inspired cupcakes are sure to do just that! Before you start furiously writing down the ingredients or printing this recipe, I just want to be honest with you and let you know that these do require a little more work than my usual recipes, but it's still super easy! For this recipe you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're replacing the water with Milk)
• Milk (to replace the water)
• 5 Tablespoons of Honey (some for the batter, icing and topping)
• 2 1/4 Cups Chopped Nuts (some for the batter and some for the topping - I used walnuts for the batter and a mixture of walnuts, almonds and pistachios for the topping)
• 3 1/4 Teaspoons of Cinnamon (some for the batter, icing and topping)
• 1/2 Teaspoon of Nutmeg (for the batter)
• Pinch of Ground Cloves (for the batter)
• 1/4 Cup of Brown Sugar (for the topping)
• Store Bought White Icing
• Butter (Around 1/2 a cup at room temperate for the icing and around 3 tablespoons for the topping)
• Icing Sugar (optional)

Yes, I know, it seems like a lot of ingredients. But if you really wanted you could cut the cloves and nutmeg so that helps!  Now on to the recipe...

Step 1: Sort of follow the directions on your White Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water.Replace all of the water your cake mix calls for with Milk.  Add in 1 Tablespoon of Honey, 2 Teaspoons of Cinnamon, 1/2 Teaspoon of Nutmeg, and a Pinch of Ground Cloves and mix the ingredients together until it is smooth.

Step 2: Now, if you're not a fan of nuts in your cupcakes you can skip this part.  But if you do like nuts, stir in 3/4 of a Cup of Chopped Nuts.  I used walnuts, but you could use a mixture of whatever you have in your cupboards.  Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: While your cupcakes cool, why not make your icing. Mix together your store bought White Icing and around 1/2 a Cup of Butter on high until smooth. Add in 2 Tablespoons of Honey and 1 Teaspoon of Cinnamon. Mix well until fully incorporated. Icing, done! 

Step 4: By now your cupcakes probably still need some time to cool. So, on to the simple, sweet nutty topping. In a frying pan, melt down around 3 Tablespoons of Butter on medium heat.  Add 2 Tablespoons of Honey, 1/4 Cup of Brown Sugar and 1/4 Teaspoon of Cinnamon. Stir until fully incorporated and continue to heat until it reduces to a sticky syrup. Add in 1 1/2 Cups of Chopped Nuts. Mix well and let cool.  

Step 5: And now it's assembly time - only once your cupcakes are cooled of course. Pipe or spoon your icing on each cupcake. Add a spoonful  (around 1 teaspoon) of your lukewarm topping on the top of your icing and gently spread it around. Make sure that your topping is not hot when you add it because it will melt your icing. That's it, not too difficult at all and you'll be surprised how quickly you can whip these up!

Happy Faking!

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Easterize Your Cupcakes

Easter has to be one of my most FAVOURITE holidays. How can you not love a holiday that is dedicated to chocolate deliciousness?!? This Easter, don't worry about what flavour you'll be making, Easterize your cupcakes instead!  How? By using Easter themed cupcake liners, wrappers, and toppers. You can get lots of really neat cupcake wrappers that can make your cupcake look like it's surrounded by a picket fence or wrapped up in basket.  Check out Michael's, Bulk Barn and even Walmart for some fun Easter themed cupcake accessories.

If you're wondering what delicious cupcake Easter treat I'll be making this weekend, you'll be surprised to hear that I won't be making anything. Instead, I'll be enjoying a cupcake treat or two and collecting a few new cupcake flavour ideas in the Big Apple.  It's my first time visiting and I'm pretty excited for all the shopping and dining ahead of me with a few BFFs. But when I get back, I'll be sharing my Baklava Cupcake recipe, so be sure to check back next week and have a Happy Easter!

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Neapolitan Cupcake

The best thing about Neapolitan ice cream is that you don't need to choose between chocolate, strawberry and vanilla - one of the hardest decisions in life if you ask me.  Making the decision on a cupcake flavour is just as hard, so why not make Neapolitan Cupcakes? Here's everything that you'll need to do just that...

• Marble Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Strawberry Apple Sauce (enough to replace the Water AND Oil your recipe calls for)
• Store Bought Vanilla Icing
• Store Bought Chocolate Icing (optional)
• Butter (room temperate...around 1/2 cup or one full cup if you decide to make chocolate icing....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Fresh Strawberry, Chocolate Curls, Strawberry Candy

On to the recipe...

Step 1: Kind of follow the direction of your Marble Cake Mix.  Go ahead and preheat your oven and add the eggs to the cake mix, but replace the water and oil with Strawberry Apple Sauce. Mix the batter well until smooth.

Step 2: Now, I know your Marble Cake Mix says to portion off 1 cup or so of the batter, but since when do I listen to my cake mix directions?  Instead, only portion around 3/4 a cup into a separate bowl and mix in the cocoa package to the 3/4 cup of batter. You could portion off the full cup if you want more Chocolate than Strawberry, but it's really up to you.

Step 3: Spoon your Strawberry flavoured cupcake batter into your cupcake pan liners, only filling them just over 1/2 way.  Then, spoon a tablespoon or so of the chocolate batter in the centre of the strawberry batter.  Place them in the oven and bake as directed on package. Once they are done baking, let them cool completely before icing.

Step 3 (optional): I had some left over chocolate icing that I decided to put in the centre on my icing mound.  To make my Chocolate icing simply mix together the Chocolate icing and around 1/2 a cup of butter on high until smooth.  Mix well and add some icing sugar if it's not sweet enough for you or too buttery.  Pipe or spoon around a tablespoon or so of the Chocolate icing in the centre of your cupcake.

Step 4: For the vanilla icing simply mix together the store bought vanilla icing and around 1/2 a cup of butter on high until smooth.  Mix well and, like the Chocolate icing, add some icing sugar if it's not sweet enough for you or too buttery. Pipe it around the Chocolate icing, if you decided to have Chocolate and Vanilla icing, or simply pipe it on top of your cooled cupcake. Garnish with a Fresh Strawberry, some Chocolate Curls or a Strawberry Candy.

Happy Faking!

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Happy First Day of Spring!

Happy first day of Spring! Not sure what the weather was like where you're living, but where I am it was like summer today - quite the novelty since I live in Atlantic Canada!  If it weren't for my husband I would have broken out the patio furniture.  But it's probably best that I didn't since it could snow in the blink of an eye.  It's days like today that make me think of all things summer like fresh herbs, berries, fruits and, of course, ice cream!  Stay tuned for an ice cream favourite transformed into a cupcake - my Neapolitan Cupcake.

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Lemon Blueberry Cupcake

Did you know that the colour associated with Saint Patrick was originally blue?  So why not incorporate a little splash of blue at your Saint Patrick's Day party and test your guests knowledge. These Lemon Blueberry cupcakes will definitely fit the bill with a small splash of blueberry blue!  For this cupcake you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're replacing the water with Milk)
• Milk (to replace the water)
• 1/4 Cup Lemon Curd (plus some for the centre)
• 2/3 Cup Blueberries
• 2 Tablespoons Blueberry Jam (plus some for the centre) 
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

And now, on to the recipe...

Step 1: Sort of follow the directions on your White Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water.Replace all of the water your cake mix calls for with Milk.  Add in 1/4 of a cup of Lemon Curd and mix the ingredients together until it is smooth.

Step 2: Now it's time to add the blueberries.  It's you're adding frozen berries, you may want to toss them lightly in flour.  That way your batter won't turn purpley-blue.  Add your blueberries and carefully stir them in.  Do not over stir or your batter or your batter will turn purpley-blue no matter what you do.

Step 3: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 4: On to the icing! I was very lucky to receive a delicious bottle of homemade blueberry jam (THANKS MM) that I used for my recipe, but if you don't have a bottle of homemade jam, store bought jam will be ok too. Mix together your store bought Vanilla Icing and Butter on high until smooth.  Add in two tablespoon of smooth blueberry jam - you'll want it to be smooth so that you can pipe the icing onto your cupcake without clogging.   Mix well until smooth and add some icing sugar if it's not sweet enough for you, too buttery or if the jam made it a little too runny.

Step 5: Take your cooled cupcakes and, using a cupcake corer or small spoon, make a small hole in the centre.  If you're using a spoon, you may want to use a knife first to create a small circle and use a spoon to scoop it out.  Make sure you don't go too far down into the centre of your cupcake or your filling will fall out from the bottom when you unwrap it.
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Step 6: Spoon in around 1/2 of a teaspoon of Lemon Curd into the centre of each cupcake.  Pipe your icing around the outside of your cupcakes and spoon in around a  teaspoon of Blueberry Jam into the centre, covering the small dollop of Lemon Curd your already added. Done!

Happy Faking!

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St. Patrick's Day Cupcake Ideas

Throwing a party this weekend to celebrate Saint Patrick? Nothing says St. Patrick's Day like beer or anything green. So why not add some St. Patrick's Day to your cupcakes? Here's a classic and my personal favourite to serve at any St. Patrick's Day gathering - Guinness n' Irish Cream Cupcake.

Or maybe you're looking for something a little warmer? Why not bring the tropics to your Paddy's Day party with a Mojito or Piña Colada Cupcake. But if you're really looking to confuse your guests and get them guessing what the connection is to Saint Patrick, why not make them a Lemon Blueberry Cupcake. Not sure why yourself, you'll just have to wait for my next post this week.

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Baby's First Fancy Cupcake #4

Congrats BT and CM on your baby boy MMT! So excited to meet him on the Frisbee field sidelines. MMT, I hope you inherit your Mom and Dad's mad Frisbee skills...and your Dad's height.

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White Chocolate Confetti Cupcake

Got a kids birthday party coming up or just want a simple but playful cupcake?  This confetti cupcake is perfect!  Sure, you can get a cake mix that already has sprinkles added to the mix, but your guests will be able to tell before they even bite into your cupcake treat and the jig will be up. So really it's best to fake it to get some praise for your treat.  For my White Chocolate Confetti Cupcake you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're replacing the water with Milk)
• Milk (to replace the water)
• 4 ounces of White Chocolate (melted)
• 2/3 Cup Confetti Sprinkles plus more for garnish if you'd like (I used the star shaped sprinkle) 
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Sprinkles or fun shaped candles

Here's the recipe...

Step 1: Sort of follow the directions on your White Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water.Replace all of the water your cake mix calls for with Milk.  Mix the ingredients together until it is smooth.

Step 2: Melt down the 4 ounces of White Chocolate and be careful not to overheat or burn the chocolate.You may want to use a double boiler instead of your microwave to melt white chocolate.  Mix the melted chocolate into your batter until fully incorporated.

Step 3: Now, that your batter is nice and smooth, stir in 2/3 cup of your Confetti Sprinkles.  It's best to use the chalky textured ones because the colour doesn't bleed into the batter.

Step 4: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 5: On to the icing! For the simple, but yummy, vanilla icing simply mix together the vanilla icing and butter on high until smooth.  Mix well and add some icing sugar if it's not sweet enough for you or too buttery. Top your cupcake with the icing using any method you like and to garnish you can use more sprinkles or maybe top it with a fun shaped candle.

Happy Faking!

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Chocolate Chip Cookie Cupcake

Love chocolate chip cookies and cupcakes? Then you'll love this mash-up! The soft cake, sweet icing and chewy cookie is a delicious combination that is only made better with a tall glass of milk. You can make them so that the cookie sits in the centre of the cupcake or on the bottom like I did. For this cupcake you'll need...

• Vanilla Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're subbing out the water for this one)
• Milk (to replace the water)
• Store Bought Cookie Dough
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Cool Whip
• Semi-Sweet Chocolate 
• Garnish Ideas: Mini Chocolate Chip Cookies, Mini Chocolate Chips, Cookie Dough 

On to the recipe...

Step 1: Follow the direction of your Vanilla Cake Mix - from preheating your oven through to adding the eggs and oil BUT replace the water it calls for with Milk.  Mix together the batter until smooth and spoon into cupcake liners.

Step 2a (Cookie on Bottom of Cupcake): To have your cookie sit near the bottom of your cupcake, add one teaspoon of cookie dough on top of each cupcake, place in oven, and bake as directed on package.  Once they are done baking, let them cool completely. NOTE: This way is way easier and less involved...seriously though, who cares where the cookie is as long as you get to eat it!


Step 2b (Cookie near middle to top of Cupcake): To have your cookie sit closer to the middle-top of your cupcake, add one teaspoon of cookie dough on top of each cupcake half way through the baking process.  So, place your cupcakes in the oven and bake as directed on package, remove half way through and quickly place one teaspoon of cookie dough on top of each half baked cupcake. Put them back in for the remaining time and once they are done baking, let them cool completely. NOTE: You need to be quick putting your dough on your cupcakes because you don't want them to be out of the oven long.

Step 3:  While the cupcakes are cooling you'll want to whip up the glaze and icing.  For the glaze, melt together 4 ounces of semi-sweet chocolate and around a cup of Cool Whip.  Let it cool a little while you make the icing.

Step 4: For my vanilla icing simply mix together the vanilla icing and butter on high until smooth.  Mix well and add some icing sugar if it's not sweet enough for you or too buttery.

Step 5: Now it's time to ice your cupcakes and top them with the glaze and garnish.  Ice your cupcake with any method you prefer - piping bag, knife, spoon...whatever.  Place the warm chocolate glaze mixture in a piping bag or a Ziploc bag.  Cut the tip and drizzle as much as you want over the top of each cupcake.  Then top with the garnish of your choice and enjoy.

Happy Faking!

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Baby's First Fancy Cupcake #3

This Baby's First Fancy Cupcake had to travel some distance to get to sweet little NJJB.  It's probably a good thing that I don't live in the same Province because you'd be spoiled with sweet treats! Hope to be home for a visit soon!  xxox

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Strawberry Balsamic Cupcake

Looking for a sweet treat for your Valentine?  This is the perfect cupcake that will wow and woo. Besides, how can you go wrong with chocolate, strawberries and balsamic married together into a cupcake!  For this recipe I used a cupcake corer, but it's not necessary.  But before I get into that, let's get to the ingredients.  For this recipe you'll need...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Milk (to replace the water your recipe calls for)
• 2 ounces of Unsweetened Chocolate (melted)
• 2 cups of Fresh Strawberries (cut in quarters length wise)
• 1/2 cup Balsamic Vinegar (reduced)
• Pinch of Pepper (optional)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

Alright, here's the recipe...

Step 1: For the most part, follow the direction of your Chocolate Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with Milk.  Melt down the 2 ounces of Unsweetened Chocolate - but be careful not to overheat or burn the chocolate.  Mix the melted chocolate into your batter until fully incorporated.

Step 2: Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely before icing

Step 3: On to the Strawberry and Balsamic combo - YUM!  Pour 1/2 cup of Balsamic Vinegar in a saucepan and reduce on a low-med heat.  Once it thickens enough to coat the back of a spoon, remove from heat and add a pinch (or more) or pepper if you'd like and stir well. Let cool.

Step 4: Using a cupcake corer or small spoon, make a small hole in the centre of your cooled cupcakes.  If you're using a spoon, you may want to use a knife first to create a small circle and use a spoon to scoop it out.  Make sure you don't go too far down into the centre of your cupcake or your filling will fall out from the bottom when you unwrap it.

Step 5: Lightly toss your Strawberries in the lukewarm Balsamic reduction.  Spoon the Balsamic coated Strawberries into the centre of your cupcakes and SAVE the remaining Balsamic reduction for your icing!

Step 6: Mix together your White Icing, butter and remaining Balsamic reduction on high until smooth. Give it a taste and if it's too buttery for your taste or needs to be thickened, add some icing sugar.Pipe your icing on around the outside of your cupcake so that you can still see the Balsamic Strawberries and that's it!  If you aren't eating them right away, you'll need to refrigerate them.

Happy Faking!

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Fancy Stuff Review #3: Cupcake Corere

I was pretty spoiled this past holiday season with some wonderful cupcake and baking inspired gifts. One of those gifts was a cupcake corer. You may be asking yourself... "What the heck is a cupcake corer?" Well, it's a great little contraption that lets you make a medium sized hole in the centre of your cupcake so that you can fill it with all sorts of delicious things like cream, berries, chocolate, custard, etc.  It's also a great tool to have in the kitchen to make your cupcakes seem super fancy and that you slaved over them for hours.  The first time I used it I made a Strawberry Balsamic Cupcake that was not only super yummy, but it's also a great cupcake to make for your Valentine on February 14. Stay tuned for the recipe this week.

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