Mardi Gras Cupcakes

It’s carnival time again and I am counting the days till Fat Tuesday when I get to celebrate with fried gator tail and plenty of drinks. Until that time I plan on cooking everything Cajun in my book of secrets. Hence the Mardi Gras cupcake recipe.

Last year, I bought some doubloons from the dollar store to decorate my cupcakes with. Unfortunately, I never got the chance to use them. Though I am glad because I did not know my way around my new camera then. Now my abilities have grown and well I hope you can see that in the pictures below.

Mardi Gras Cupcake

One of the many questions I get asked is how do you swirl icing. It’s pretty simple! I just add a tad of each color to different spots in the pastry piping bag and then squeeze. I only add a little at a time of each or the colors tend to blend too much. You can see my bag below :)

Mardi Gras Icing

The tip I used is 1M by Wilton. I like this shape a lot for cupcakes as it gives a nice ice cream swirl effect. The Mardi Gras beads are a part of the collection of beads I have started to get ready for all the Fat Tuesday fun. I picked them up at the local Dollar Tree if you are interested in getting some of your own.

Now, I cannot take full credit on this recipe as my daughter, whom is 12, took the fun of baking these cupcakes. With a recipe from me she had fun with the colors and the endless licking of all the bowls. That is her favorite part of baking sweets. In fact, I generally have to continue to tell her the licking belongs at the end of baking not while we are trying to mix everything. She’s hilarious!

Mardi Gras Cupcakes
Colorful cupcakes topped with a mardi gras style icing.
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. For Cupcakes
  2. 1 1/4 cups cake flour
  3. 1 1/4 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 2 eggs
  7. 3/4 cup sugar
  8. 1 teaspoon pure vanilla extract
  9. 1 teaspoon Malibu coconut rum
  10. 1/2 cup oil olive oil
  11. 1/2 cup buttermilk
  12. Yellow gel food coloring
  13. Purple gel food coloring
  14. Green gel food coloring
  15. For Frosting
  16. 2 cups unsalted butter , at room temperature
  17. 5 cups powdered sugar
  18. 2 tablespoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
  3. In the bowl of an electric mixer, add eggs, sugar, vanilla, rum, and oil; beat on medium speed for about 30 seconds. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour and the rest of the buttermilk; beat until combined.
  4. Separate batter into bowls and color with gel food coloring in yellow, purple, and green. Pour a little of each batter into lined cupcake. Fill liners a little over half full. Bake cupcakes 12-14 minutes. Remove from oven and allow to cool completely before frosting.
  5. Using the paddle attachment of your stand mixer, whip the butter on medium-high speed for 2 minutes till butter is soft and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mix well. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. To color frosting just whip with purple, yellow, and green gel food coloring individually.
  6. To swirl the frosting, simply put each color of frosting on each side of bag and pipe. I used a 1M tip from Wilton.
Mooshu Jenne http://mooshujenne.com/

Strawberry Daiquiri Cupcakes

My son always challenges me for his birthday to create a new cupcake with a liquor flavor and no alcohol in it. I have a feeling this will change on his 21st. Until then I get to be creative. This year he asked for a Strawberry Daiquiri Cupcakes with a cream cheese icing. Here you can see his birthday blow out and display of my cool chalkboard wall and the strawberry daiquiri cupcakes.

And here is a picture of the cupcakes with out the top ice cream cake.

Strawberry Daiquiri Cupcakes
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. For Cupcakes
  2. 3 large eggs, at room temperature
  3. 1/2 cup milk, at room temperature
  4. 3/4 cups strawberry puree (make with fresh strawberries in a food processor)
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon coconut extract
  7. 2 cups cake flour
  8. 2 teaspoons baking powder
  9. 1/2 teaspoon salt
  10. 2/3 cup unsalted butter, softened but still cool
  11. 1 1/4 cups sugar
For Frosting
  1. 1/2 cup of butter (1 stick), room temperature
  2. 8 oz of Philly cream cheese (1 package), room temperature
  3. 4 cups of powdered sugar
  4. 2 teaspoon of coconut extract
  5. 1/2 cup strawberry puree (make with fresh strawberries in a food processor)
For Cupcakes
  1. Preheat oven to 350 degrees. Line your cupcake pan with cupcake liners.
  2. In a medium bowl, whisk together the eggs, milk, strawberry puree, and vanilla extract; set aside.
  3. In the bowl of a stand mixer, combine the flour, sugar, baking powder, and salt. With the mixer on low, add the butter one piece at a time, mixing until the dough comes together and looks sandy.
  4. Add about half of the egg mixture and mix on low. Then add the other half of the mixer slowly as it is mixing on low.
  5. Fill cupcake pan using a ice cream scoop for even cupcakes. These do not rise as much so make sure to fill almost to top of liner. Bake for 20 - 25 minutes. Cool completely before frosting.
For Frosting
  1. In a stand mixer fitted with the paddle attachment, mix the butter and cream cheese together, about 1 to 2 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
  2. Add the coconut extract and strawberry puree. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
  3. Fill into a piping bag and decorate the cupcakes.
  4. Garnish with strawberries sliced in half.
Adapted from Bakingdom
Adapted from Bakingdom
Mooshu Jenne http://mooshujenne.com/

Blackberry Lime Cupcakes

As many of you may know this last week was Teacher Appreciation week. Now, I normally don’t buy into the teacher appreciation idea but with the new school my boys are going to I appreciate that there is some really great teachers at that school. To share the goodies with everyone I made some Blackberry Lime cupcakes.

Blackberry Lime Cupcakes

After hours of looking online for inspiration and being picky about wanting something that would fit the seasonal bill I had an epiphany. Why not combine the two? At first, a Strawberry Lemon cupcake cake was on my list but it is so traditional and I just wanted to get away from the usual. Sorry for the frozen pictures but these photos were snapped on the way out the door at 8AM after the cupcakes had been the freeze all night.

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Blackberry Lime cupcakes with a bit of frost.

Blackberry Lime Cupcakes
Yields 12
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Total Time
1 hr
Total Time
1 hr
For the Cupcakes
  1. 1½ cups all-purpose flour
  2. 1 cup granulated sugar
  3. 1½ teaspoons baking powder
  4. ½ teaspoon table salt
  5. 8 tablespoons unsalted butter (1 stick), room temperature
  6. ½ cup Greek yogurt (I prefer Fage)
  7. 3 eggs; room temperature
  8. Juice and zest of two limes
For the Frosting
  1. 1 cup (2 sticks) unsalted butter, room temperature
  2. 12 ounces cream cheese, room temperature
  3. 1 pound (4 cups) confectioners’ sugar, sifted
  4. 3 tablespoons seedless blackberry jam
For Garnish
  1. 1 to 2 limes; cut into slices
  2. 1 package fresh blackberries; washed
Instructions
  1. Preheat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
  2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, Greek yogurt, egg and lime zest and juice; beat at medium speed until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula and mix for another 10 seconds.
  3. Divide batter evenly among cups of prepared cupcake tin using a small ice cream scoop. Bake until cupcake tops are a pale gold; about 22 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
  4. With an electric stand mixer on medium-high speed, beat butter and cream cheese until fluffy, for 2 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then add the blackberry jam, and mix until smooth and combined, scraping down sides of bowl as needed.
  5. Fill piping bag fitted with a 2D tip. Frost top of cupcake. Garnish with a slice of lime and a blackberry on top.
Notes
  1. If making the cupcakes a day ahead they can be frozen just bring up to room temperature about 2 hours before serving.
Mooshu Jenne http://mooshujenne.com/
On another subject, I have a question for my readers. My grandmother loves bingo but with her not being able to move around quite as well as she use to, it is impossible to take her to the bingo hall. I have been searching online at sites where you can add a little money in and play bingo and win prizes. Something like Cheeky Bingo.  Does anyone have any suggestions about these sites? Do you play? I am thinking about setting her up on one and putting money in for her to play. Might be a great Christmas present. Your feedback is welcome!

Vanilla Blood Orange Cupcakes

I love to make cupcakes; it’s an obsession! With that being said, I used to just play with the “bang your head on the wall” icing out of a plastic container also known as store bought. This last Christmas I received a KitchenAid and the icing I make comes out so wonderful now, I would never let go of my KitchenAid.

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Any who, I decided I need to work on technique andsuch before my daughter’s birthday and who could resist using the new Nikon D5100 for some food shots. The camera, kitchen, and myself have become one. It’s scary!

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Oh! And did I mention that Blood Oranges are in season and we finally got them here. I bought two huge bags and this week and went back for more. Blood oranges are perfect for a garnish.  Ha! Ha! Be my Bloody Valentine!

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Here is the recipe for vanilla blood orange cupcakes.

Vanilla Blood Orange Cupcakes
Yields 24
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Cook Time
20 min
Total Time
50 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 3 cups all-purpose flour
  2. 2 cups granulated sugar
  3. 3 teaspoons baking powder
  4. 1 teaspoon table salt
  5. 2 sticks unsalted butter , room temperature
  6. 1 cup sour cream
  7. 1 cup plain yogurt (Fage)
  8. 3 large egg , room temperature
  9. 4 large egg yolks , room temperature
  10. 3 teaspoons vanilla extract
For Frosting
  1. 2 cups unsalted butter , at room temperature
  2. 5 cups powdered sugar
  3. 2 tablespoon vanilla extract
  4. 2 blood oranges , juiced
Instructions
  1. Preheat oven to 350 degrees F. Line standard cupcake tin with paper liners.
  2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, yogurt, egg, egg yolks, and vanilla; beat at medium speed until smooth for about a minute.
  3. Divide batter evenly among cups with an ice cream scoop. Bake until cupcakes are lightly golden and toothpick inserted into center comes out clean, 20 to 22 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
  4. Using the paddle attachment of your stand mixer, whip the butter on medium-high speed for 2 minutes till butter is soft and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and blood orange juice, mix well. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
  5. To swirl the icing, simply put white icing on one side of the icing bag and pink on the other. I used a 1M tip from Wilton.
Mooshu Jenne http://mooshujenne.com/

Irish Cream Cupcakes

After New Year’s, I had a quarter bottle of Irish cream left over and I just wasn’t sure what to do with it. Now that I received a new KitchenAid as a gift for Christmas, I thought it should be a bit simpler to make icing and why not try it out.

Irish Cream Cupcakes

My V does not care much for alcohol mixed with food. On the other hand my 16 year old loves it. You know how teenagers are! I have to consistently explain it really is just for flavor and it’s not going to get you drunk. Oh well, as long as they eat it I’m happy! These Irish cream cupcakes would be fantastic for St. Patrick’s Day and you can always spruce them up with some clover sprinkles.

Irish Cream Cupcakes
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Ingredients
  1. 1 cup unsweetened cocoa powder
  2. 1 3/4 cups all purpose flour
  3. 1 1/2 cups sugar
  4. 1 1/2 tsp baking soda
  5. 3/4 tsp baking powder
  6. 3/4 tsp salt
  7. 2 eggs
  8. 1 cup hot water
  9. 1 cup heavy cream
  10. 3 tbsp vegetable oil
  11. 2 tsp vanilla extract
For Icing
  1. 2 sticks unsalted butter (softened, room temperature)
  2. 4 cups confectioner’s sugar ( powdered sugar )
  3. 5 tbsp Bailey’s Irish Cream or other similar brands
Instructions
  1. Preheat oven to 350 degrees.
  2. Line your cupcake pan with paper or foil liners and set aside.
  3. Sift together flour, cocoa, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, heavy cream, oil and vanilla. Mix in stand mixer or with handheld mixer until smooth. Fill each cup with batter half full. Bake for 20 minutes and let cool before frosting.
  4. In a bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar and Irish cream. Begin at low speed increasing to high. Beat until fluffy and thick. Transfer mixture to a piping bag fitted with 1M and decorate cupcakes. Dust top of cupcakes with a little cocoa for decoration.
Notes
  1. For a extra wow when it comes to the cupcakes take a chopstick and make a small whole in top of cupcake and squeeze Hershey’s chocolate syrup into the hole until you see it pop out of the top then top cupcake with icing.
Mooshu Jenne http://mooshujenne.com/