Hummingbird Cupcakes with Lemon Frosting - Recipe

For the cupcakes:
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
3/4 cup confectioners/icing sugar
1/2 cup safflower oil
2 eggs
1/2 cup mashed bananas
1 1/2 tbsp. grated lemon zest
1/2 cup shredded carrot
1/2 cup crushed pineapple, drained
1/2 cup flaked coconut

1. Preheat the oven to 350F. In a medium bowl, sift the flour, baking powder and cinnamon together. In a large bowl, cream the sugar and oil with an electric mixer on low-medium speed until light and fluffy. Beat in the eggs slowly, then stir in the dry ingredients in 3 parts, blending in between intervals. Add the rest of the ingredients, and stir until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/2 cup unsalted butter, softened
2 1/2 cups confectioners/icing sugar, sifted
2 tbsp. freshly squeezed lemon juice
2 tbsp. lemon curd

2. In a medium bowl, cream the butter with an electric mixer until light and fluffy. Beat in the remaining ingredients until well combined. Frost each cupcake with a beveled spatula or knife.

Makes approximately 12 cupcakes

Hummingbird Cupcakes with Marmalade Frosting - Recipe

For the cupcakes:
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
3/4 cup confectioners/icing sugar
1/2 cup safflower oil
2 eggs
1/2 cup mashed bananas
1 1/2 tbsp. grated orange zest
1/2 cup shredded carrot
1/2 cup crushed pineapple, drained
1/2 cup flaked coconut

1. Preheat the oven to 350F. In a medium bowl, sift the flour, baking powder and cinnamon together. In a large bowl, cream the sugar and oil with an electric mixer on low-medium speed until light and fluffy. Beat in the eggs slowly, then stir in the dry ingredients in 3 parts, blending in between intervals. Add the rest of the ingredients, and stir until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/2 cup unsalted butter, softened
2 1/2 cups confectioners/icing sugar, sifted
2 tbsp. freshly squeezed orange juice
2 tbsp. orange marmalade

2. In a medium bowl, cream the butter with an electric mixer until light and fluffy. Beat in the remaining ingredients until well combined. Frost each cupcake with a beveled spatula or knife.

Makes approximately 12 cupcakes

Date & Macadamia Nut Muffins - Recipe

For the muffins:
2 1/2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. baking powder
2 eggs
4 tbsp. butter, melted
1/4 cup sour cream
2 tbsp. milk
1 large mashed banana
1 cup chopped dates
4 tbsp. chopped macadamia nuts

1. Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder with a spoon. In a large bowl, beat the eggs, butter, sour cream, milk and banana with an electric mixer until combined. Fold in the flour mixture until just combined. Stir in the dates and macadamia nuts until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Date & Pistachio Muffins - Recipe

For the muffins:
2 1/2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. baking powder
2 eggs
4 tbsp. butter, melted
1/4 cup sour cream
2 tbsp. milk
1 large mashed banana
1 cup chopped dates
4 tbsp. chopped pistachios

1. Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder with a spoon. In a large bowl, beat the eggs, butter, sour cream, milk and banana with an electric mixer until combined. Fold in the flour mixture until just combined. Stir in the dates and pistachios until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.


Makes approximately 12 muffins

Date & Pecan Cupcakes - Recipe

For the cupcakes:
2 1/2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. baking powder
2 eggs
4 tbsp. butter, melted
1/4 cup sour cream
2 tbsp. milk
1 large mashed banana
1 cup chopped dates
4 tbsp. chopped pecans

1. Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder with a spoon. In a large bowl, beat the eggs, butter, sour cream, milk and banana with an electric mixer until combined. Fold in the flour mixture until just combined. Stir in the dates and pecans until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

For the frosting:
1/4 cup butter, softened
2 cups confectioners/icing sugar
1 tsp. finely grated orange zest
3/4 tsp. vanilla extract
2-3 tbsp. orange juice

2. In a small bowl, beat the butter until light and fluffy. Beat in the confectioners sugar, 1/2 a cup at a time. Once half the icing sugar is added, continue beating, while adding in the orange zest, vanilla extract and orange juice. (Add the amount of orange juice that gives you the icing consistency you prefer). Frost each cupcake and top with a sprinkling of chopped pecans.

Makes approximately 12 cupcakes

Chocolate Wedding Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1/2 cup semi sweet chocolate chips
1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Fold in the chocolate chips until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes.



Vanilla frosting (option 1):
2/3 cup icing sugar
1/4 cup flour
3/4 cup cold milk
1 cup cold butter
1 tsp. clear vanilla extract
18 brown filigree cupcake wraps


2.a) Place sugar, flour and salt in saucepan and mix thoroughly, stir in milk. Cook over medium heat and stir constantly until very thick. Remove from heat and pour into a medium mixing bowl. Cool to room temperature. Add 1/2 cup butter at a time (cut into several pieces) and beat at medium-high speed until smooth. Add vanilla and beat well. Chill icing for a few minutes before decorating. Wrap each cupcake before icing. Frost with a piping bag fit with a large open star tip. 
*Iced cupcakes must be refrigerated until serving time.*


Chocolate frosting (option 2):
1/2 cup solid vegetable shortening
1/2 cup butter
1 cup cocoa powder OR 7 oz unsweetened chocolate squares, melted
1 tsp. vanilla extract
4 cups icing/confectioners sugar, sifted
4-5 tbsp. milk
18 brown filigree cupcake wraps


2.b) Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Wrap each cupcake before icing. Frost with a piping bag fit with a large open star tip. 


Makes approximately 18 cupcakes. 


Try putting a white wrap on vanilla frosted cupcakes, or a chocolate wrap on chocolate frosted cupcakes for a uniform look. If you want to try something different, mix up the wraps with icing colours for a contrasting look. 

Diary of a Shopaholic - June 12th

Hello fellow shopping divas!

This week, I brought in the haul of hauls. If you didn't figure out my hint from last weekend, here is the big surprise... I went to the Wilton Tent Sale!!! It is held once a year, just outside of Chicago, IL, for about 3 weeks each June. I have heard many good stories about people's trips to the tent sale, and this year, I just had to see for myself. And man, was it worth it! Most of the items are priced at about 50% off... that is, if you live in the states, which I don't... based on Canadian prices I felt like I was stealing. For example, cupcake stands that retail for around $17 in Canadian stores were selling for $5, that's like a 70% discount. I nearly peed my pants when I saw items like 75 packs of patterned baking cups for 80 cents, yes, less than a dollar. Sheer insanity! So needless to say, I had a great time.
Well that's all...

JUST KIDDING!
Of course I have pictures to share with you!

 So this of course is the entrance, where they had about a hundred shopping carts lined up. Lucky for me, I went on a Wednesday afternoon, so there were plenty of carts available, and not too many people shopping at the time. Once I stepped in, I got the full effect of how big the tent actually is.

The first isle was entirely devoted to pans. Muffin pans, loaf pans, cookie sheets, shaped pan sets, and silicone pans. I was in the tent all of 2 minutes and I already picked up 4 things.

First this covered pan set. It has a 12 cup standard muffin pan, a 13 x 9'' sheet pan, and a click on cover to keep your cake or cupcakes protected and fresh! Great idea for the busy mom who doesn't have time (or wants to be more eco friendly) and not waste cake/cupcake boxes, you can just snap on the lid, and you're ready to go for birthday parties, bake sales, or dinner parties.

They also had a huge selection of silicone bakeware. Thinking about making some fun shaped cake pops, I picked up these stars, great for another Kumon event, Super Mario, or Dora the Explorer; scalloped edge circles, maybe they could be suns, or ribbons; and gingerbread men that I can turn into little dancers, bride and groom pops, just about any little people! Can't wait to try them out.

Walking a little further there was a great selection of cookie cutters in so many bright colors. They're a thick sturdy metal that is much more comfortable to hold on to for those who make a million cookies, or for those tiny sensitive kid fingers.

Then there were the sprinkles... half an isle of sprinkles.

There was no way to choose just one...

I got pink and purple princess sprinkles, purple and green fairy sprinkles, flowers, butterflies, easter non-pareils, brights non-pareils, and white non-pareils. I also picked up some sugar pearls (which I love, and find myself using all the time) and some yummy flavored crunchy sprinkles in Turtle Crunch and Cookies n' Cream, YUMMY!

By the end of my journey through the tent, I had no trouble filling my cart to the brim. (And yet, barely put a dent in my Visa). Here are a few of the other things I picked up...

This amazing kit has everything you need to turn two ordinary round cakes into the amazing castle you see on the cover. And the awesome bonus, since the pieces are made of durable plastic, they can be used again and again. What little princess would not love to have this cake at her next birthday party!?

I also picked out a few of the many chocolate molds they had. I got the amazing HAPPY BIRTHDAY candypick mold, and a sandwich cookie mold with a baby shower theme. I've never used a sandwich cookie mold before, so I'm excited to see how it comes out (and how it tastes)!

I couldn't pass up the chance to get some of these beautiful baking cups. (Even at their best price here in Canada, these average $3 a pack, and were selling for less than a dollar)!!!

I also love these cupcake combo packs that come with printed muffin cups and pick toppers. These sets allow anyone to create adorable and coordinating themed cupcakes in a snap!

I also got some of these scrapbook accent style cupcake toppers. Just incase I feel like mixing and matching toppers and liners to make my own cupcake style.
And you know, I couldn't have all these baking cups and no boxes to display the beautiful cupcakes in.

Single size, and 6 pack size. I love when things match!
Not only did I get some fun boxes to put the cupcakes in, I got some fabulous cupcake stands to display the cupcakes on.

Disney Princesses, Mickey Mouse Clubhouse and basic white (don't worry, I'll jazz those up with my cricut). And some cupcake kits, that come complete with the stand, baking cups and toppers.

Spiderman, and primary balloons. This simple balloon stand would be great for birthday parties, circus parties or carnival parties. Love them all!

And for those who would like to display a single cupcake, or use cupcakes as place markers at a dinner party, these lovely cupcake pedestals will be perfect! (You know I got a dozen, what good would just 4 of them be?!)

Another thing I thought might be great for Kumon events. It's like they made them with Kumon in mind. They're in company colors, and they're shooting stars. Perfect for cake pops!

Lastly, I got some favor accents. I have a special baby shower coming up. The grandma to be is getting some special treats as a surprise for her daughter (stop by for those fab pictures in a few weeks), and these will be great accents to the baby shower!

Oh, almost forgot. They were also selling many of their cake/cupcake/brownie decorating books. I have many of the books already, but have had my eye on these two for a while.

The first book contains stunning wedding cakes grouped by color themes. And the second contains some amazing ideas for kids, adults, and cake decorators alike to make some super fun cupcakes!

All in all, it was an amazing trip. Definitely worth the trek. If you're planning on going (it's still on this year for about 2 more weeks), dress lightly and take water, it is extremely hot in Chicago, and, well, you're in a tent, outside, with a bunch of other people. It it a serious scorcher. SO worth it all though. I had a blast and will definitely be going back (maybe next year, we shall see).

Look for many of these amazing Wilton products in your local Michaels, Bulk Barn, Joanne and Hobby Lobby stores!

Well, that was my big adventure for this month! Thanks for coming by :)

Until next time,
Happy baking, caking and tasting!
Love and sprinkles, xoxo

>>>Have you been to the Wilton Tent Sale? Tell me about your experience!<<<