SLC First Year Anniversary

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

 

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

I am super excited and honoured to be asked by my University to provide them with tasty treats for the SLC’s first year anniversary party (and for all you school friends, it’s today from 1pm-5pm!)

I made two large 12″ four layered chocolate and vanilla cakes. One was covered in vanilla white fondant, decorated with the SLC logo on top, along with the text “SLC First Year Anniversary” and “#RSLC”. Around the outside of the cake, I included the SLC frit pattern to resemble the actual building on campus. More pictures are down below! 😀

On the second cake, I decorated it with roses in the University colours. Alongside the two cakes, I baked 84 red velvet cupcakes with cream cheese frosting (in the colours of the University, to match the rose cake). Five of those cupcakes are decorated with the SLC’s stakeholders logos: SLC, RULA, Launch Zone, DME and Student Learning Support.

I had a long day of baking yesterday to prepare for today’s event, but I had a very fun time doing this. I am honoured to be apart of this event, and super excited they were willing to support my business. Thank you SLC! Enjoy your party!

If you would like to see all the recipes I used for my cakes, cupcakes and buttercreams – they are all listed down below.

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

 

Chocolate Cake

Ingredients:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable or canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions:

  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Vanilla Cake

Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup canola oil
  • 1 1/4 cup milk

Directions:

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
  2. In a bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
  4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack.

Vanilla Buttercream

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk*

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add icing 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.
  3. Gradually add milk; beat at medium speed until light and fluffy.

Red Velvet Cupcakes

(makes about 28 cupcakes)

Ingredients:

  • 2 and 2/3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking soda
  • 8 teaspoons natural unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 1 cup canola or vegetable oil
  • 4 large eggs, room temperature and separated
  • 4 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • liquid or gel red food colouring
  • 1 cup (120ml) buttermilk, room temperature

Directions:

  1. Preheat oven to 350F degrees. Line two 12-cup muffin pans with cupcake liners.
  2. Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look “piece-y” and not completely combine with the oil. This is normal and ok.
  4. Add two egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food colouring– until you reach your desired colour. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over mix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.
  5. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t over bake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Cream Cheese Buttercream

Ingredients:

  • 2 packages of cream cheese, softened (8oz each)
  • 1 cup butter, softened
  • cups icing sugar
  • 1 tablespoon milk (if desired)

Directions:

  1. In bowl, beat cream cheese with butter. Beat in sugar in 2 additions until smooth. Add milk if icing is too thick.

The “Blues” Cupcakes

 

12698744_10153399702646149_899715547_o12669291_10153399702756149_1788269979_o12695379_10153399702726149_1509637350_o

Cupcakes, cupcakes and more cupcakes!

I had an order last week of 60 chocolate cupcakes with blue buttercream for a 50th birthday. These were so easy to make, yet super fun! You gotta love a simple, delicious cupcake.

There are some exciting posts coming up. I have two Valentine’s Day orders this weekend… one being cookies, and the other being cupcakes. I also have a Valentine’s Day themed cake which I am super thrilled to make, so look forward to that!

Next week, I’ve got a two-tiered ombre rose cake, and the week after I’ve got a fondant cake order along with 75 buttercream themed cupcakes. Whew!

Like Crumbs and Tea on Facebook, and follow on Instagram!

12696449_10153399702611149_716442053_o

Chocolate Cupcakes

Ingredients:

  • 1/2 cup unsweetened natural cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk, room temperature

Directions:

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  2. Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.
  3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix.
  4. Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.

Vanilla Buttercream

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add icing 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.
  3. Gradually add milk; beat at medium speed until light and fluffy.

 

  1. 12696826_10153399702876149_2033257182_o12696886_10153399702901149_1071977072_o

 

Vanilla and Chocolate Cupcakes

First off – Happy New Year!!! A little late in the game, but better late than never! I hope everyone had a wonderful new years, filled with delicious food, drinks and many laughs.

Many people have asked me, “What’s your new years resolution?” and honestly I hadn’t really thought about it. I’m not one who loves making resolutions for the new year, let alone being successful at keeping them.

When I really thought about the top three things I want to make happen in the new year, they would be:

  1. Be more experimental with baking. Finally cross all the things off my baking bucket list, that I created three years ago and still haven’t completed half.
  2. Play more board games. Because why the heck not.
  3. Stop being such a horrific procrastinator and a lazy human being.

What are your resolutions? I’d love to know in the comments below! Maybe they will even inspire me…

 

12510209_10153340802536149_1089754525_o12494154_10153340801981149_1654583034_o

Now on to the post – I definitely know I’ve made vanilla and chocolate cupcakes more than anything on else you see here on my blog.

Whether I’ve made them for birthdays… commencements… anniversaries… I have for sure made my fair share of vanilla and chocolate cupcakes. I recently made these cupcakes for a birthday. They are your simple vanilla with vanilla buttercream and chocolate with chocolate buttercream.

I added these cute gold edible pearls and white edible pearls on top, for a little glam and sparkle!

12494444_10153340802246149_10893434_o12490188_10153340802381149_568095286_o

CHOCOLATE CUPCAKES

Ingredients:

  • 1/2 cup unsweetened natural cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk, room temperature

Directions:

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  2. Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.
  3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix.
  4. Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.

CHOCOLATE BUTTERCREAM

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup cocoa powder
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 3-4 tablespoons of milk*

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add cocoa powder, beating well on medium speed. Slowly add the icing sugar, one cup at a time. Scrape sides and bottom of bowl often. When both ingredients have been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.
  4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
  5. For pure white icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Colour butter flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

VANILLA CUPCAKES

(makes about 30)

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 large eggs
  • 1 1/2 cups sugar
  • 3 tsp vanilla extract
  • 1 cup canola oil (or vegetable or extra light olive oil)
  • 1 cup buttermilk

Directions:

  1. Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
    In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
  2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
  3. Add 3/4 cup sugar and continue to beat on medium speed.
  4. Add vanilla and oil and beat on medium speed.
  5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
  6. Pour batter into a lined muffin pan. Fill to about 1/2 full.
  7. Bake for 12 -14 minutes. Let them cool in the pan for a couple minutes, then remove.

VANILLA BUTTERCREAM

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk*

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add icing 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.
  3. Gradually add milk; beat at medium speed until light and fluffy.
  4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
  5. For pure white icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Colour butter flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

12494127_10153340801891149_1860049480_o

Is It Too Late Now To Say Sorry

(anybody catch on to my blog post title?… I hope so, or I’m just going to look like an idiot)

I am SO sorry for not having new blog posts lately. I haven’t been on here since September, and that was not my intention. School just got the best of me, plus I moved out and into my own apartment so things got really hectic. Not to mention my kitchen is uber small, and when I say small I mean basically one counter space.

But I’m finally home now for the holidays, which means I will be posting tons of Christmas recipes (some which may be repeats, but hey who doesn’t love classics!!)

Soon I will be posting a recipe to some chocolate pumpkin banana bread I made last month (but never found the time to properly make a blog post, so I apologize again for that).

I do want to say, I was lucky to be a part of a holiday market at my university last week. They were looking for vendors, so I got in contact with the coordinators of the market and I was able to get a table on the last day, which was super exciting.

I baked like a crazy person the few days before, and managed to put out 6 dozen cupcakes, 4 dozen cookies, 2 dozen bars and an 8″ cake. It was a huge success and I was able to sell about 90% of my food (in 5 hours!)

Here is a list of what I made (and I actually have all made these previously, so I will attach links to all so you can see the recipe):

Here are some pictures (and I apologize for the awful, grainy pictures… Samsung camera just doesn’t compare to a DSLR camera… *first world problems*)

(and don’t forget to follow me on Instagram, Facebook and Twitter!)

12351751_10153286125176149_618416081_o.jpg12356042_10153286125306149_1407341559_o.jpg12369428_10153286125381149_1942217882_o.jpg12364043_10153286125411149_2114851491_o.jpg12364002_10153286125366149_992808034_o.jpg12325869_10153286125346149_490830671_o.jpg12356036_10153286125436149_1422448368_o.jpg12356300_10153286125451149_867548095_o.jpg12369552_10153286125191149_1554713163_o.jpg

25th Anniversary Pink Ombre Cupcakes

11948116_10153126341971149_651747919_n

11944369_10153126341901149_654747435_n

11938017_10153126342036149_1444968497_n

For a 25th anniversary I was asked to make 40 cupcakes that were the colours of my pink ombre rose cake. 28 of them were to be used to make the number ’25’ but in a pink ombre form (light pink to dark pink. Image is down below!)

I thought that was very clever, and I’ve never done anything like that before! Very cool.

These cupcakes were just vanilla cupcakes with vanilla buttercream frosting (spilt up into 3 bowls for the 3 different shades of pink).

Hope you guys enjoy!

11940350_10153126342016149_1365873906_n

11944907_10153126341876149_495181556_n

11935197_10153126341846149_1104097113_n

11925665_10153126341866149_241441784_n

11944903_10153126342076149_534776378_n

10668659_10153126342066149_10859025_n

11945007_10153126341831149_469022094_n

 

Fox Cupcakes

11910676_10153115522761149_1932457284_n

11911052_10153115522811149_1445136702_n

11942271_10153115522241149_285538327_n

I made these adorable little fox cupcakes for a baby shower. I made 40 of these chocolate cupcakes, and made buttercream to decorate each one. I separated the buttercream into 3 bowls: one white, one copper coloured (I used Wilton’s Copper Food Colouring) and one black coloured.

I first piped on the copper icing for the base of the fox face. I used tip 5, to pipe white area around the face, and then used a spatula to smooth out the buttercream. I also used tip 5 to pipe the black icing for the nose and eyes. I then used tip 352 to pipe the copper icing for the pull-out leaf ears.

I also made a cake to match with these cupcakes, but I will post that tomorrow. Hope you guys enjoy!

11942275_10153115522651149_720604453_n

11868694_10153115522876149_1461355365_n

11923376_10153115522421149_1977493918_n

11949835_10153115522331149_2048618342_n

11940331_10153115521936149_1021832998_n

Wedding Cake/Cupcakes

11816030_10153058745851149_1465080523_n

11823969_10153058745431149_459593373_n

11802088_10153058746136149_50895086_n

11802027_10153058745536149_620110831_n

AHHH THIS IS SO EXCITING! I completed my first wedding cake order yesterday, and I had the best time!

I made 70 chocolate cupcakes with mint green buttercream, topped with white edible pearls and white chocolate infinity symbol. The groom wanted the cupcakes/cake to have these adorable white infinity symbols, which I absolutely loved.

For the cake I made one giant cupcake cake (chocolate flavoured of course) with mint green buttercream for the “icing” and white buttercream for the “cupcake liner”. I decorated it some more with the white edible pearls and white infinity symbols.

A big congratulations to the happy couple, and I’m so happy that they allowed me to be apart of their big day. I will forever remember this moment! Thank you, thank you, thank  you!!

11793301_10153058745946149_1336598179_n

11787298_10153058745371149_383073700_n

11830317_10153058746266149_744449287_n

White Infinity Symbols
Ingredients:

  1. White Bakers Chocolate

Directions:

  1. Melt your chocolate in a microwave at 50% power, 30 second intervals.
  2. Prepare your baking sheet with a sheet of wax paper.
  3. Fill a piping bag with your chocolate and pipe your designs onto the sheet. (For mine, I printed out 24 infinity symbols onto a piece of paper and placed it under the wax paper to allow for easy tracing.)
  4. Place in refrigerator for 2-3 hours to allow them to harden up.
  5. When handling them afterwards, be very careful as they are very delicate.
  6. ** TIP: make a couple extra (at least 20) just so you have extra if you accidentally break any when handling them.

11787388_10153058745326149_99149226_n

11791859_10153058746336149_424224264_n

11791855_10153058745721149_1473145278_n

11800622_10155870249625321_1638542563902925860_n

(^^^ that photo was taken at the wedding!!!)

Death by Chocolate Cake

11797968_10153051902641149_1812439825_n

11778136_10153051906986149_1283670763_n

11787434_10153051906921149_1163145461_n

11778096_10153051906881149_1363903432_n

One of my friends requested a cake for himself, just because LOL. And I know he loves chocolate, oreos and pretty much anything except Ketchup chips so I decided to make this cake. It’s four layers of chocolate cake, filled with chocolate buttercream, covered in cookies and cream buttercream, chocolate ganache, Oreos, caramel popcorn, Hershey’s chocolates, chocolate covered pretzels and Snickers.

This cake was so fun to make because first of all, that Oreo buttercream (recipe down below) is literally heaven on earth. It was SO delicious, it tasted just like the icing in the Oreo cookies with a hint of chocolate. On top of the cake is just a pile of delicious-ness so that was really fun to make as well.

I think I’d like to make this kind of cake again but instead of using all the chocolate, I’d add fruit. Maybe do a strawberry buttercream and then pile strawberries (chocolate covered ones too), raspberries, blackberries, etc. on top.

Hope you enjoy!!! 😀

11798371_10153051906811149_115844828_n

11774336_10153051906966149_288820974_n

11793308_10153051906796149_797831602_n

Oreo Buttercream Recipe

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk*
  • 1/2 cup of Oreo crumbs

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla and Oreo crumbs.
  2. Gradually add icing 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.
  3. Gradually add milk; beat at medium speed until light and fluffy.
  4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

11791604_10153051902616149_794723219_n

11802126_10153051907031149_2054043327_n

 

 

Chocolate Chip Cookie Dough Cupcakes (x2!)

11693246_10153022997986149_1021146890_n

 

11741770_10153022998096149_1599614338_n

11737189_10153022998026149_557761533_n

I made these amazing chocolate chip cookie dough cupcakes a while back (for myself just to eat LOL), and recently one of my friends from long ago asked if I could make her some cupcakes for her boyfriend’s birthday.

These cupcakes are seriously so delicious (if you love chocolate chip cookie dough of course… I mean who doesn’t?!)

No but seriously, they’re amazing because you have the moist chocolate cupcake, with a ball of chocolate chip cookie dough in the middle and vanilla buttercream on top with a tiny chocolate chip cookie to garnish. C’mon you can’t go wrong!

11739601_10153022998266149_1549914874_n

11666942_10153022997956149_554191261_n

For the Cake:

2 cups all-purpose flour
2 1/4 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
1 tsp vanilla
2 eggs

  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  2. In large bowl combine all dry ingredients: flour, sugar, cocoa powder, baking soda and salt.  Whisk until well combined.
  3. Add oil and sour cream and mix together with whisk.
  4. Gradually add water and continue to whisk.
  5. Add vanilla and eggs and whisk until combined.
  6. Fill cupcake liners 2/3 full with batter.
  7. Bake for 16 minutes or until toothpick inserted in center comes out clean.
  8. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
  9. Once cupcakes are completely cool, hollow out the center of your cupcakes using a Cupcake Corer or Apple Corer.
  10. Fill centers will Cookie Dough and frost with Cookie Dough Icing.  Garnish with chocolate chips and a mini Cookie Dough cookie.

For the Cookie Dough filling:

1 stick unsalted butter, softened
2/3 cup light brown sugar
1 tsp vanilla
1 14 oz can sweetened condensed milk
2 cups all-purpose flour
1/2 cup mini chocolate chips

  1. In bowl of stand mixer beat butter, sugar and vanilla until creamy.
  2. Gradually add in flour and sweetened condensed milk and mix until well combined.
  3. Stir in chocolate chips.
  4. If dough seems too sticky, put in refrigerator to set up for about 30 minutes before filling cupcakes.
  5. Fill center of cupcakes with Cookie Dough.  I used a melon baller to get a consistent size ball for each cupcake.
  6. Roll out the left over cookie dough using a rolling pin and cut out mini cookies using a small circle cutter.  Chill the dough cookies until they are firm and then use to decorate the tops of the cupcakes.

For the Icing:

2 sticks unsalted butter, room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 cups all-purpose flour
2 cups confectioner’s sugar
1 1/2 tsp vanilla
1/3 cup milk

  1. In bowl of stand mixer cream butter, brown sugar and granulated sugar together for 1-2 minutes until creamy.
  2. Gradually add in flour and confectioner’s sugar mixing well and scraping down sides of bowl.
  3. Add milk as needed to reach desired consistency.
  4. Mix in vanilla.
  5. Continue to mix icing for 3-4 minutes.
  6. Place icing in piping bag fitted with large round tip and swirl on top of cupcakes.
  7. Sprinkle mini chocolate chips on top if desired.

Chocolate Covered Strawberry Vanilla Cupcakes

11696658_10152993046301149_91426902_n

11713519_10152993046686149_224816129_n

11653378_10152993045571149_1325398160_n

I had a cupcake order for a Canada’s Day BBQ, and what better way to celebrate than by eating vanilla cupcakes, covered in vanilla buttercream and garnished with a chocolate covered strawberry!?

There’s nothing better!

11653434_10152993049051149_793846008_n

11696676_10152993045826149_1599621444_n

11714403_10152993048361149_888620765_n

VANILLA CUPCAKES

(makes about 20)

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 large eggs
  • 1 1/2 cups sugar
  • 3 tsp vanilla extract
  • 1 cup canola oil (or vegetable or extra light olive oil)
  • 1 cup buttermilk

Directions:

  1. Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
    In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
  2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
  3. Add 3/4 cup sugar and continue to beat on medium speed.
  4. Add vanilla and oil and beat on medium speed.
  5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
  6. Pour batter into a lined muffin pan. Fill to about 1/2 full.
  7. Bake for 12 -14 minutes. Let them cool in the pan for a couple minutes, then remove.

Then I made a batch of my buttercream, and decorated away!

11667899_10152993045366149_748099410_n 

11694257_10152993047951149_119923214_n

11713641_10152993048651149_1877420456_n