Lemon Butterfly Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. lemon juice (fresh squeezed will add a much better flavor than from a bottle, you will only need 1 lemon for this recipe...the icing requires a tablespoon of zest, complete this step first, then slice the lemon in half to extract juice)

1. Preheat the oven to 350F. In a large bowl, combine all ingredients and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.

For the icing:
1/2 cup unsalted butter
2 cups confectioners/icing sugar
1 tsp. lemon juice
1 tbsp. lemon zest

2. In a medium bowl beat all icing ingredients with an electric mixer on medium speed until smooth. Slice the top off of each cupcake (lining up with the top of the baking cup works well), cut down the center and set aside the two pieces. Spread or pipe the icing onto the flattened top of each cupcake. Place the half circles of cake on top of the cake with the rounded sides pushed into the icing to resemble butterfly wings.

Makes approximately 18 cupcakes.

Mini Twisted S'mores Cupcakes - Recipe

For the cupcakes:
24 graham crackers
1 cup semi sweet mini chocolate chips
1/2 cup chopped walnuts
3 tbsp. sweetened coconut
1/2 cup seedless raspberry jam
1 cup mini marshmallows
24 fresh whole raspberries (if desired)

1. Preheat oven to 325F. Line each well of a mini muffin tin with mini baking cups. Break each graham cracker in half. Crumble the cracker halves with your hands and lay half it in the bottom of each baking cup (reserve the other halves for later). Sprinkle  2 heaping teaspoons of chocolate chips on top of the graham crumble. In a small bowl combine the walnut, coconut and raspberry jam, stir until well combined. Spoon 2 heaping teaspoons of this mixture on top of the chocolate layer. Spoon the other half of the graham crumble into each baking cup. Bake in the oven for 7 minutes. Remove from the oven and  cool for 5 minutes.
2. Top each cupcake off with 1-2 mini marshmallows. (You can press on the marshmallows at this point to make sure all the ingredients are squished together and secure in the baking cups). Return cupcakes to the oven for 10 more minutes, to slightly brown the marshmallows. Remove from oven and cool for 30 minutes. Place a whole raspberry on top for garnish, if desired.

Makes approximately 24 mini cupcakes

Peanut Butter Cupcakes - Recipe

For the cupcakes:
1 box yellow/golden cake mix
1 1/4 cups water
1/4 cup unsalted butter, softened
3 eggs
3/4 cup creamy/smooth peanut butter

1. Preheat oven to 350F. In a large bowl, combine all ingredients and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 21-25 minutes (depending on your oven). Remove from oven, and cool for 30 minutes.

For the icing:
1/6 cup solid vegetable shortening (crisco) {use your 1/3 measuring cup and fill it half way}
1/6 cup unsalted butter, softened (make sure the butter is not melted, simply at room temperature)
3/8 cup creamy/smooth peanut butter {use your 3/4 measuring cup and fill it half way}
1/2 teaspoon vanilla extract
2 cups icing/confectioners sugar
2-3 tbsp milk/cream
1/4 cup shaved chocolate (if desired)

2.  In a medium bowl combine shortening and butter, beat on low-medium speed until creamy. Add in peanut butter and vanilla, beat again until combined. Add in icing sugar by 1/2 cups, beat until combined. Repeat this step until all the icing sugar has been added. Add milk/cream 1 tablespoon at a time and beat until you achieve the texture you desire. Icing should be light and fluffy, not gooey.  Frost cupcakes using a knife or beveled spatula. Sprinkle with shaved chocolate, if desired.

Makes approximately 24 cupcakes

S'mores Cupcakes - Recipe

For the cupcakes:
1 box golden/yellow cake mix
1 cup water
3 eggs
1/2 cup butter, softened
1 cup graham cracker crumbs
3/4 cup mini chocolate chips

1. Preheat oven to 350F. Combine all ingredients (except for chocolate chips) in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Fold in chocolate chips with a spoon or spatula. Spoon 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, depending on your oven. Remove from oven and cool for 30 minutes.

For the frosting:
1 jar marshmallow fluff/creme
1/2 cup butter softened
2 cups icing/confectioners sugar
1-2 teaspoons milk
1/4 cup graham cracker crumbs (if desired)
24 chocolate pieces (if desired)

2. Remove the lid from the marshmallow fluff and microwave for 20 seconds to soften (this also makes it much easier to get out of the container). In a large bowl combine softened marshmallow fluff, butter and confectioners sugar and beat on medium speed until smooth. Beat in 1-2 teaspoons of milk (by 1/2 teaspoon at a time) to get the texture you desire.  Frost each cupcake with a with a knife or piping bag. For decoration you can add a sprinkling of graham cracker crumbs and and small piece of your favorite chocolate.

Makes approximately 24 cupcakes

Feel like s'mores cupcakes, but don't want to go through all the hassle of making them yourself? Let me make them for you! From the Cuppy Love line 'Please Sir I want S'mores'...

A delicious triple chocolate cupcake with a graham cracker crust, marshmallow cream filling, topped with chocolate icing and a teddy graham.

$24 per dozen

Contact me:

carina@heartofthebatter.com

Have a taste for something different? Take a look at my other cupcakes at www.heartofthebatter.com

White Chocolate and Chili Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
4 eggs
2 tsp. chipotle chili powder
1/2 cup white chocolate chips

1. Preheat the oven to 350F. Combine all ingredients (except for the white chocolate chips) in a large bowl, and beat with an electric mixer on low-medium speed for 2-3 minutes. Pour the white chocolate chips into the batter and fold in with a spatula or large spoon. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.

For the frosting:
1 cup white chocolate chips
1 lb. container of ready made creamy vanilla frosting (ensure it is not whipped vanilla)
sprinkling of cinnamon and/or chocolate shavings (if desired)

2. In a medium bowl, microwave the chocolate chips for 30 seconds, then stir. If not yet melted return to microwave for 30 second intervals, stirring well in between each interval. (DO NOT OVERHEAT) Spoon the vanilla frosting into the bowl of melted white chocolate and stir until well combined. Immediately frost the cupcakes with a beveled spatula or piping bag.

Makes approximately 18 cupcakes.

Chocolate Ice Cream Cupcakes - Recipe

For the cupcakes:
1 box chocolate cake mix
1 cup water (or chocolate milk, to make it extra chocolatey)
1/2 cup butter, softened
3 eggs
24 small flat bottomed ice cream cones (optional)

1. Preheat the oven to 350F. Combine all the ingredients into a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups, or fill each ice cream cone about 2/3 of the way and place in a mini muffin tin. Bake for 18-22 minutes, depending on your oven. Remove from the oven and cool for 30 minutes.

For the filling:
1 1/3 cups your favorite chocolate ice cream, softened

2. Use an apple corer to make a hole in the center of each cupcake. Spoon the chocolate ice cream into the hole until it is full. Move the cupcakes to the freezer.

For the chocolate glaze:
1 cup semi sweet chocolate chips
2/3 cup heavy cream

3. Melt the chocolate in a double boiler, or a medium bowl over a pan of simmering water, stirring until completely melted. Remove from the heat. Add the cream, and stir with a whisk, until well combined. Cool slightly and spoon over the cupcakes. Return to the freezer to set.

Makes approximately 24 cupcakes.

On the Hunt

So once I had it set in my mind that I was going to start my own cake business I went on the hunt for the perfect fondant and icing. Since I've been baking for ages, I had all the cake ingredients covered. But covering and decorating a cake, this was new territory for me.

First I set out to find an icing that I really loved. I know that some people reminisce on their childhood cakes and that thick super sugary frosting and they swoon...unfortunately, I was not one of them. I've always liked lighter cakes with a creamier texture or a nice fruity mousse. But your typical icing recipe produces just that...typical birthday cake icing. I was less than pleased. So I went out on a little cupcake journey. I looked at famous cupcakery's reviews on the internet, went to a few local bakeries with amazing baking experience and qualifications, and I found some icing alternatives...but hadn't really found that IT thing...that thing that makes you go MMMM!

Then I was off on my first trip to New York City. I wasn't sure what I wanted to see, so I asked around. Anyone who knew about my baking told me I ABSOLUTELY had to go to Magnolia Bakery. Now Magnolia is not just known in New York, it has become so well known, that it has been seen in a number of major movies as well as a Sex and the City episode.  Low and behold, one of their bakeries was a mere 4 blocks from my hotel. Well, let me tell you, they certainly have made a name for themselves...there was a line-up around the corner to walk in! So I got a few different flavors to sample and took them back to the hotel for a tasting. One of the cupcakes I chose was red velvet. Now personally, I don't believe in red velvet cake (I will explain this another time). But I thought, everyone is always so hyped about it, I might as well try it. So I took a bite out of my red velvet cupcake with whipped vanilla frosting. I had never heard of whipped frosting before. I will admit...I still don't get people's fanaticism about red velvet cake (nothing against Magnolia, I just didn't see why people would Ooh and Aah over this particular type of cake). Anyways, forgetting about the cake...my first bite...and there it was, that OH MY GOSH moment. Whipped Vanilla frosting had changed my life forever!

As soon as I came home, I needed to find out how to make this frosting. In the process I found out, not only could I make whipped VANILLA frosting, I could make a ton of different flavors. Whipped caramel, and raspberry, and chocolate, OH MY! (Are you drooling yet...?)  So, away I went baking up a storm mixing different cupcake and frosting flavors and trying them out on my friends and family...and I got the same response each time, "Mmm, what did you do to the icing?" Clearly, not just me who sees the merits of this fabulous alternative to a mouthful of sugar high.

On to phase 2. Anyone who has ever tried to frost a cake without a wrinkle or crease will recognize the benefits of fondant. I know, I know, not everyone likes it...but my gosh, the things it can do, and the beauty it can add to a cake. Just like frostings, not all fondants are created equal.
In all other areas I love Wilton, they are cake geniuses. If cakers dream, a lot of them would dream in Wilton. However, their fondant...well, it leaves room for improvement. So as they say...NEEEXXXTTTT!!!
Recently, Charm City Cakes owner Duff Goldman came out with his own line of cake products. Very cool. I ADORE his show 'Ace of Cakes'. The team is immensely creative, and they show you how people who truly love cake decoration can really have a blast doing it. Yes, it can be stressful, and at times, intense, but like any other job, when you love it, every day is a joy! But I digress... So Duff fondant, very nice texture and flavor, comes in a few common colours, good stuff! Only problem; the cost. Holy toledo!  I don't know if its just the cost in Canada, or because its an exclusive to a retailer that is known for being rather expensive...but either way...if I wanted to use this on a regular basis, I would have to sell an 8" round for  3X as much.  OK, so as they say (again)...CLOSE, BUT NO CIGAR.
Then I found out about McCall's. A cake decorating school and store in Toronto. The minute I walked into this place I thought I had died and gone to heaven. Up until this point I was accustomed to 1 aisle in a store that had caking products...McCall's is the Costco of baking and cake decorating.  McCall's has been around for 50+ years, and in that time, they have figured out how to make their own fondant...it is a reasonable cost, it tastes great, has a wonderful smooth texture, AND (bonus) it comes in over 10 colours and even a few different flavours! So, as they say (haha) WE HAVE A WINNER!

All of the pieces had fallen into place. I had delicious cake with fabulous icing and (in my opinion) the greatest fondant ever made! I could put my cake decorating skills to use with the best products and ingredients out there. I'll jump down off my soap box now. I suppose the moral of today's story reminds me of a song 'my momma told me, you better shop around'. Until next time...

Happy baking, caking and tasting!
Love and Sprinkles, xoxo