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Posts tagged cupcakes

Dec 7

Apr 12

Mar 24
2birds1scone:

These cupcakes will make you the star of the office or party. They are spongy, savory, and “sexy” (according to dotconor.tumblr.com) with a healthy dollop of sweet maple frosting to round it out to perfection. 
Bourbon Cupcakes with Maple Frosting
Cupcake Mix• 3/4 cup soy milk• 1 1/2 teaspoons apple cider vinegar• 1 1/4 cups all-purpose flour• 1 teaspoon baking powder• 1/4 teaspoon baking soda• 1 tablespoon ground flax seed• 1/2 teaspoon cinnamon• 1/4 teaspoon salt• 3/4 cup sugar• 1/4 cup canola oil• 2 1/2 tablespoons bourbonIcing• 1/4 cup melted vegan margarine• 1 to 2 cups confectioner’s sugar• 2 tablespoons real maple syrup• 1/2 teaspoon vanilla extract• Soy milk• 12 pecans1. Preheat the oven to 350 F. Put cupcake liners in the muffin pan.2. In a small bowl, mix milk and apple cider vinegar. Set to the side.3. In a large bowl, combine flour, baking powder, baking soda, flax, cinnamon, and salt.4. In another large bowl, mix sugar, canola oil, bourbon, and the soy milk mixture. Add dry ingredients to wet and stir. Batter should be smooth.5. Pour batter into cupcake liners. Each cupcake should be even (approximately 1/2 way filled). Bake cupcakes for approximately 12-15 minutes. Allow to cool before applying the frosting.6. To make the frosting, combine butter, maple syrup, vanilla extract, and 1 cup of confectioner’s sugar in a mixing bowl. Add more sugar and a dash of soy milk to make frosting smooth. Mix on low speed until frosting is thick and peaking.7. When the cupcakes have cooled, top with frosting. Garnish with a pecan and enjoy!

2birds1scone:

These cupcakes will make you the star of the office or party. They are spongy, savory, and “sexy” (according to dotconor.tumblr.com) with a healthy dollop of sweet maple frosting to round it out to perfection

Bourbon Cupcakes with Maple Frosting

Cupcake Mix

• 3/4 cup soy milk
• 1 1/2 teaspoons apple cider vinegar
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground flax seed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1/4 cup canola oil
• 2 1/2 tablespoons bourbon

Icing

• 1/4 cup melted vegan margarine
• 1 to 2 cups confectioner’s sugar
• 2 tablespoons real maple syrup
• 1/2 teaspoon vanilla extract
• Soy milk
• 12 pecans

1. Preheat the oven to 350 F. Put cupcake liners in the muffin pan.
2. In a small bowl, mix milk and apple cider vinegar. Set to the side.
3. In a large bowl, combine flour, baking powder, baking soda, flax, cinnamon, and salt.
4. In another large bowl, mix sugar, canola oil, bourbon, and the soy milk mixture. Add dry ingredients to wet and stir. Batter should be smooth.
5. Pour batter into cupcake liners. Each cupcake should be even (approximately 1/2 way filled). Bake cupcakes for approximately 12-15 minutes. Allow to cool before applying the frosting.
6. To make the frosting, combine butter, maple syrup, vanilla extract, and 1 cup of confectioner’s sugar in a mixing bowl. Add more sugar and a dash of soy milk to make frosting smooth. Mix on low speed until frosting is thick and peaking.
7. When the cupcakes have cooled, top with frosting. Garnish with a pecan and enjoy!


Apr 26
gastrogirl:

vegan apricot lemon cupcakes.

These look absolutely incredible.
Apricot Lemon CupcakesCake recipe adapted from Mermaid Sweets Frosting recipe adapted from Betty Crocker Makes 12 cupcakesPrintable Recipe 
Cake Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup vegan granulated sugar
1/2 cup Earth Balance, softened
4 ounces unsweetened apple sauce
4 ounces dairy-free lemon yogurt
2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon extract
1 cup dried apricots, chopped
Frosting Ingredients:
6 cups vegan confectioners’ sugar
1/2 cup Earth Balance, softened
2 teaspoons grated lemon zest
6 tablespoons fresh lemon juice
Click on picture for the rest of the recipe!

gastrogirl:

vegan apricot lemon cupcakes.

These look absolutely incredible.

Apricot Lemon Cupcakes
Cake recipe adapted from Mermaid Sweets
Frosting recipe adapted from Betty Crocker
Makes 12 cupcakes
Printable Recipe

Cake Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup vegan granulated sugar
  • 1/2 cup Earth Balance, softened
  • 4 ounces unsweetened apple sauce
  • 4 ounces dairy-free lemon yogurt
  • 2 teaspoons grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon lemon extract
  • 1 cup dried apricots, chopped

Frosting Ingredients:

  • 6 cups vegan confectioners’ sugar
  • 1/2 cup Earth Balance, softened
  • 2 teaspoons grated lemon zest
  • 6 tablespoons fresh lemon juice

Click on picture for the rest of the recipe!


Mar 27

Mar 17
Irish Car Bomb Cupcakes

Irish Car Bomb Cupcakes


Feb 10
Creamsicle cupcakes
Ingredients
Orange Cupcakes 2 1/2 cups all-purpose flour 2 cups granulated sugar 1/2 tsp each baking powder, baking soda and salt 3 large eggs 2 Tbsp grated orange zest 2 tsp vanilla extract 3/4 cup vegetable oil1 cup buttermilk
Orange Cream Frosting 1 brick (8 oz) cream cheese, softened 1 tsp vanilla extract 2 tsp grated orange zest 1 1/2 cups confectioners’ sugarOrange paste food color (optional)
Garnish: strips of orange peel
Preparation
1. Cupcakes: Heat oven to 350ºF. Line 24 muffin cups with paper liners. 2. In a medium bowl, whisk flour, 1 cup of the sugar, the baking powder, baking soda and salt until blended. 3. In a large bowl with electric mixer, beat eggs, orange zest and vanilla until blended. Beat in remaining 1 cup sugar. Beat in oil, then buttermilk, until blended. 4. On low speed, beat in flour mixture just until blended. Spoon about 1/4 cup batter into each muffin cup. 5. Bake 25 to 28 minutes until wooden pick inserted in center comes out clean. Remove to wire rack to cool completely. 6. Frosting: Beat cream cheese, vanilla and orange zest  in a medium bowl with mixer on low speed to blend. Add confectioners’  sugar and beat until fluffy. Beat in orange food color (if using) until  light orange. Refrigerate until firm enough to spread. 7. Spread about 1 Tbsp frosting on each cupcake. Garnish if desired.

Creamsicle cupcakes

Ingredients

    Orange Cupcakes
    2 1/2 cups all-purpose flour
    2 cups granulated sugar
    1/2 tsp each baking powder, baking soda and salt
    3 large eggs
    2 Tbsp grated orange zest
    2 tsp vanilla extract
    3/4 cup vegetable oil
    1 cup buttermilk

    Orange Cream Frosting
    1 brick (8 oz) cream cheese, softened
    1 tsp vanilla extract
    2 tsp grated orange zest
    1 1/2 cups confectioners’ sugar
    Orange paste food color (optional)

    Garnish: strips of orange peel

Preparation

1. Cupcakes: Heat oven to 350ºF. Line 24 muffin cups with paper liners.

2. In a medium bowl, whisk flour, 1 cup of the sugar, the baking powder, baking soda and salt until blended.

3. In a large bowl with electric mixer, beat eggs, orange zest and vanilla until blended. Beat in remaining 1 cup sugar. Beat in oil, then buttermilk, until blended.

4. On low speed, beat in flour mixture just until blended. Spoon about 1/4 cup batter into each muffin cup.

5. Bake 25 to 28 minutes until wooden pick inserted in center comes out clean. Remove to wire rack to cool completely.

6. Frosting: Beat cream cheese, vanilla and orange zest in a medium bowl with mixer on low speed to blend. Add confectioners’ sugar and beat until fluffy. Beat in orange food color (if using) until light orange. Refrigerate until firm enough to spread.

7. Spread about 1 Tbsp frosting on each cupcake. Garnish if desired.


Dec 16
Butterbeer CupcakesMakes 18.For the cupcakes:. 2 cups flour 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup granulated sugar 1/2 cup dark brown sugar, packed 3 large eggs 1 1/2 teaspoon vanilla 1 teaspoon butter flavoring 1/2 cup buttermilk 1/2 cup cream soda.For the ganache:. 1 11-oz. package butterscotch chips 1 cup heavy cream.For the buttercream frosting:. 1/2 cup (1 stick) unsalted butter, softened 1/3 cup butterscotch ganache 1 teaspoon vanilla 1 teaspoon butter flavoring 1/8 teaspoon salt 1 16-oz. package powdered sugar Splash of milk or cream (as needed).For the cupcakes: Preheat the oven to 350 degrees and line  cupcake pans with paper liners. Combine your flour, baking soda, baking  powder, and salt in a bowl and set aside. In a large bowl, cream your  butter until light and fluffy. Add your sugars and beat until  well-combined. Beat in your eggs, one at a time, mixing well after each  addition. Then beat in your vanilla and butter flavoring.. Alternate adding your buttermilk, cream soda, and dry ingredients in  batches until all are well incorporated. Fill each cupcake liner 3/4  full, then bake for 15 to 17 minutes until a tester inserted into the  center comes out clean and cake springs back to the touch. Cool  completely on wire racks..For butterscotch filling: In a double boiler (heat-proof bowl  over a pot of simmering water on the stove), combine butterscotch chips  and heavy cream and stir until completely combined and smooth. Cool to  room temperature. Fill a squeeze bottle with ganache and insert into the  center of each cupcake, squeezing until filling begins to overflow..For buttercream frosting: Cream butter in a large bowl until  fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix  until well combined. Beat in powdered sugar 1 cup at a time until  reaching desired consistency. Add milk or cream by the Tablespoon as  needed. Frost cupcakes and top with a drizzle of butterscotch ganache.
(via amybites)
And, you can serve it with this Butterbeer we posted a while back!

Butterbeer Cupcakes
Makes 18
.
For the cupcakes:
.
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
.
For the ganache:
.
1 11-oz. package butterscotch chips
1 cup heavy cream
.
For the buttercream frosting:
.
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
.
For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
.
For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
.
For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

(via amybites)

And, you can serve it with this Butterbeer we posted a while back!


Oct 3
Pumpkin Cupcakes With Maple–Cream Cheese Frosting
Ingredients
1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar 1/3 cup granulated sugar 2 cups cake flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves
1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkinFrosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
Make the cupcakes:
 1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.2. In a stand mixer,  beat the butter and sugars on medium speed until fluffy, about 5  minutes. Meanwhile, sift the flour, baking powder, baking soda,  cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.3.  Add the eggs 1 at a time to the mixer, scraping down the sides after  each addition. Alternate adding the flour and milk mixtures, beginning  and ending with the flour. Beat in the pumpkin until smooth. Scoop the  batter among the cupcake liners — you’re looking to get them 3/4 full.  Rap the filled pans once on the counter to release any air bubbles. Bake  the cakes until a toothpick inserted into the center comes out clean,  about 20 to 25 minutes. Cool the cupcakes on racks completely.
Make the frosting:
 In a stand mixer beat all the ingredients on medium until fluffy.

Pumpkin Cupcakes With Maple–Cream Cheese Frosting

Ingredients

1 stick unsalted butter, room temperature, plus more for greasing pans

1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

2 large eggs

1/2 cup buttermilk mixed with 1 teaspoon vanilla

1 1/4 cups canned solid-pack pumpkin

Frosting

Two (8-ounce) packages cream cheese, softened

1 stick unsalted butter, room temperature

2 cups confectioners’ sugar

1/4 cup pure maple syrup

Make the cupcakes:


1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:


In a stand mixer beat all the ingredients on medium until fluffy.