Pink Salt & Pink Pepper Cupcakes15

Posted by chockylit in General (Sunday April 11, 2010 at 10:05 am)

salt & pepper cupcake

These cupcakes sound more challenging to the palate then they are. I think it’s all the chocolate… The foundation of this cupcake includes two basic recipes – chocolate cupcakes and chocolate ganache. I decided to use the low-flour chocolate cupcake recipe I like and to sub out the wheat flour for quinoa flour and make them gluten-free. No one noticed a difference. If you are looking to make gluten-free, this is a great recipe to use. Your gluten-free friends will be very happy.

I really thought this recipe would end up being all concept with no real flavor excitement, but I was wrong. The pink peppercorn cream paired extremely well with the salted toffee. Those two things with the chocolate were just great. A couple of people weren’t into the pepper flavor and just scooped out the filling and ate the rest, but for the most part everyone enjoyed the cupcake. So, I guess whether or not this combination is a challenge to the palate depends on who you are. So far only the wasabi, white chocolate cupcakes I made in 2008 were too much for me…

Gluten-Free Chocolate Cupcakes
~28 regular-sized cupcakes / 350 degree oven

7 ounces (200 grams) Valrhona 85% cacao (or any bittersweet chocolate)
3 sticks (343 grams) butter
2-1/4 cups (445 grams) sugar
8 eggs
1-1/4 cups (180 grams) quinoa flour, gluten-free (or all purpose flour for non-gluten free)
1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon xanthan gum (if using gluten-free flour)

1. Chop the chocolate and transfer into the bowl of a standing mixer.
2. Add the butter to the chocolate and place the bowl over a pan of simmering water. Stir until the chocolate melts and the butter is combined.
3. Remove from heat and stir in the sugar. Let the mixture cool for 10 minutes.
4. Measure out the flour, cocoa, baking powder, salt, and xanthan gum (if using) into a medium-sized bowl. Whisk together.
5. Transfer the cooled chocolate/butter mixture to the electric mixer and beat for 3 minutes.
6. Add one egg at a time, mixing for 10 seconds between each.
7. Add the flour mixture and mix to combine.
8. Scoop into cupcake cups only 2/3s full. Bake all the cupcakes at 350 F for 25 minutes or until a toothpick comes out clean.

Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3’s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes in. I also rotate the pans after 15 minutes of baking. It is safe to gently move them at that point and I find the lower back of my oven to be a bit cooler.

Chocolate Ganache

9 ounces bittersweet chocolate like Valrhona 61% cocao
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter
2 cups powdered sugar

1. Chop chocolate and transfer into the bowl of your standing mixer.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and butter. Stir until butter is melted. Let cool to room temperature.
5. Sift the powdered sugar into the bowl and mix until fluffy.

salt & pepper cupcake
filled cupcake

Pink Peppercorn Cream

1 cup heavy cream
2 tablespoons sugar
pink peppercorn

1. Whisk cream until soft peaks form. Add sugar and whisk until combined.
2. Add grindings of the pepper tasting occasionally until you are happy with it. I made it fairly strong as its a small component to the cupcake and will otherwise get overpowered by the chocolate.

toffee in the making
toffee in the making

Salted Toffee

3/4 cup heavy cream
1 tablespoon water
1 cup sugar
1-2 tablespoons large grained salt

1. In a medium saucepan over medium-high heat, bring everything to a boil. Stir until the sugar is dissolved.
2. The mixture will start to boil with vigor. Do not stir. Let the mixture boil over medium-low heat until the mixture turns a deep nutty brown, about 20 minutes
3. Pour on to a prepared baking sheet (either covered in a silpat or oiled parchment paper). After a minute or so, sprinkle with salt. I used pink, Hawaiian salt.
4. Leave it to cool.
5. After the toffee has cooled, break it into small chunks.

Note: I like my toffee very dark – almost burnt. Getting the toffee just right for your taste can be a challenge. I think a nutty brown is a good place to start. One additional warning, if you cook it very long you could nearly ruin your pan or at a minimum create bunch of cleanup work for yourself. Don’t use your favorite pot or pan!

pink salt(ed) toffee
salted toffee

1. Fill the cooled cupcakes using the cone method.
2. Frost.
3. Top off with the toffee chunks, a little more salt (if desired), and a decoration (if you want).

salt & pepper cupcake

Chocolate Cupcakes with Strawberry Frosting plus Tips & Tricks for Successful Cupcake Baking with Butter Based Recipes62

Posted by chockylit in General (Friday February 12, 2010 at 11:51 pm)

chocolate cupcakes with strawberry buttercream frosting

There is nothing terribly exciting or novel about this recipe. It’s my standard chocolate cupcake recipe with strawberry frosting. Boring, no? Well, what I intend to do with this post is to articulate all those little tips & tricks that I know from experience/reading, but never include in a condensed recipe. Some of this is covered in my “basics & troubleshooting” section, but I thought it would be of use to describe these tips & tricks in the narrative of a recipe.

It all started a couple of weeks ago when I wrote out the recipe for my chocolate cupcakes. This is what I want to do if I plan to be very careful and not miss anything. I find its easier to follow and I can check off things as I add them.

recipe with tips & tricks

Then I had the idea to write down the little things I was doing that normally don’t end up in a recipe and explanations for certain aspects of the recipe. Hence the idea was born. So, no formal looking recipe in this post. Just a story…

Beat 2 sticks of butter until soft.


First off – the butter. Every recipe says it, but do we always pay attention? ROOM TEMPERATURE. I really can’t stress enough just how important this step is. I have been disappointed before… About to start baking only to remember that I forgot to take out the butter hours earlier. But really – the best thing to do? Wait it out. An alternative? Beat the hell out of the butter all by itself, scraping down a few times in between beatings. Why? If the butter isn’t soft it won’t get all nicely cut up by the sugar and distributed evenly in the batter. You might just end up with little pools of it melting in your end result. I have had it happen. But whatever you do, don’t microwave the butter. It will just melt and melted butter is useless to you.

Add 2-1/2 cups of sugar and beat until light and fluffy.


Most butter-based recipes say this as well. Beat until light and fluffy. Beat for 3 minutes. Etc. But do you always? Why 3 minutes? Why not 2 or 4? What is light and fluffy? Bottom line? You want to beat that butter well. You want it cut up into tiny, tiny pieces by the grainy sugar so it doesn’t end up into little pools compromising the structure of your wonderful cupcakes. So, beat away! Turn on your mixer and have a glass of wine! Scrape down the bowl and beat some more. (Sometimes mixers leave a thin layer of butter untouched… once that gets folder into your batter you could be in trouble!)

Add 4 large eggs, one at a time, beating well between each.

Similarly, you want the eggs incorporated very well. Basically when you are baking things like cupcakes, you DON’T want to beat the batter once the flour is in (it will toughen them up) but you DO want to beat the ingredients so they are well incorporated. So, beat the butter, sugar, and eggs as much as you can (without going overboard). Now is the time for beating.

Whisk together 1-3/4 cup flour, 1 tsp baking powder, 1/4 tsp salt, and 1 cup unsweetened cocoa powder


This part is easy! Many recipes mention sifting, but sifting is a pain. I have never noticed a difference with whisking and whisking is easier to do. So, I whisk. The goal is to just get everything mixed together and any lumps removed. As an aside, I use these restaurant style containers to store dry goods and its very convenient for scooping stuff out without making a mess. And I know I should weigh the dry ingredients, but there is something inherent in me that requires I go only SO far when it comes to baking.

Measure out 1 cup of whole milk and 2 teaspoons vanilla.

Alternate adding the dry ingredients and wet ingredients mixing to incorporate between batches.

So what is with this step? It’s always a little complicated to write down. Some recipes are very specific about adding 1/3 dry ingredients, mixing, adding 1/2 wet ingredients, mixing, 1/3 dry ingredients, and so on. Is there something magical about these proportions? Doubtful. What you want to avoid is dumping everything in and having to beat and beat to get it mixed up, because word on the street (ok, I never tried this…) is that doing so will make your cupcakes tough. The idea being the glutens get over beaten. Whether this is exaggerated, I do not know, but with many of the other steps described above, I have screwed up and have seen the unfortunate results. So I am leaning towards this being a good thing to follow. One day I should over-beat some and see what happens.

Scoop batter into cupcake papers 1/2 full.


This step gets me thinking about a few things. First, every recipe is different. So if something goes wrong with a recipe or a cupcake comes out with a dome or without a dome, it all really depends. The more flour there is proportionally, the more structure the cupcake will have, the less likely it will be to sink, the more likely it will have a dome, and the more batter you can put in the cupcake paper (like 2/3s to 3/4s full). But these cupcakes, while more fool proof, are also denser and not as soft. The less flour, the less structure, the more likely it will overflow or sink, the less likely it will have a dome, and the less batter you can put in the cupcake paper (1/2 full at most). BUT these cupcakes will be soft, fluffy, and in my opinion superior… By the way, ice cream scoops are really absolutely necessary. They make filling the papers a breeze…

This chocolate cupcake recipe is a result of my experimentation in trying to get the cupcake to be as delicate as possible and as chocolately as possible without being a complete disaster. That said, you need to be careful. Don’t, I repeat, DON’T overfill the papers. And DO make sure your oven is at the temperature it says it is. If you are super concerned, add another 1/4 cup of flour to the recipe. That will help reduce some of the risk. That said, I love the way the cupcakes come out and while I do sometimes overfill and get some overflow, it doesn’t stop me from eating them and sharing them.

Bake for approximately 22-25 minutes at 350F or until a cake tester comes out clean.

This step sounds easy. It isn’t. It’s where I tend to screw up when I do. For example, I have a working theory that cool spots in the oven cause some of my cupcakes to overflow. This is because the overflowing cupcakes tend to be in one area. I especially see that if I am baking a lot of cupcakes. The ones on the lower rack tend to overflow. So often I will do one of two things, preheat the oven to 375F and drop it to down to 350 once I get them in there. Or I will preheat to 350F but run the convection fan during preheat and for the first 10 minutes of baking. The problem with this (I did it a couple of weeks ago) is if you leave the convection fan on the whole time, the cupcakes will over bake and be crumbly and dry. Normally when you use convection you should drop the temperature down 25 degrees. I also think convection is better for things like cookies or chicken where you want it to get crispy, but doesn’t work so well with cupcakes. It seems like a good way to get rid of unevenness in the oven…. Jury is still out.

I recommend not disturbing the cupcakes for the first 10-12 minutes. Then I will often rotate the pans also because of the unevenness mentioned above. I start testing at around 22 minutes for this recipe. I think post people use toothpicks as opposed to official “cake testers” but I use an ice pick as that’s what I have on hand. Anything pointy you can stick in there. If you under-bake these cupcakes they will be gummy. If you over-bake them they will be dry and crumbly. So start testing around 22, test every couple of minutes, and try your best to get it right.

Whew, with any luck you have some gorgeous cupcakes cooling on a wire rack. Now let’s get cracking on the frosting.

Beat 2 sticks of butter until soft.

Pretty much the same thing goes with frosting. It’s way better if your butter comes naturally to room temperature before making frosting. I have tried many shortcuts and they work ok enough, but in my opinion you won’t get as smooth as a frosting otherwise.

Sift in 3-4 cups of powdered sugar and beat until smooth.


Again, I don’t like sifting, but if I must (and with frosting, you must or it will be lumpy) I will use one of these metal sieves and a spoon. By far the easiest method I have come across. I always start with a good amount of powdered sugar with room for adding more later.

Add 1/4 cup of strawberry puree and beat until combined.


Not much to this except your yellowish frosting turns a pretty pink. Feel free to add a teaspoon of vanilla at this step if you want.

Add more powdered sugar until you get the consistency you like.

When you add a liquid to buttercream it’s hard to get it to a nice thick consistency that is good for photo shoots. You can keep adding powdered sugar, but it won’t help. So minimize the amount of liquid. I went beyond 1/4 cup in one try of this recipe and it was way too much. I never recovered the frosting. It was usable, but runny. If you are anxious about this, omit the puree and just add chopped strawberries. It won’t be as strong a strawberry flavor, but less risk is involved.

I also made a cream cheese version of the strawberry frosting. If you want to try that substitute 1 8-ounce package of philly cream cheese with 1 of the sticks of butter and don’t add much puree. Stick more to using chopped strawberries as the cream cheese will already make the frosting softer than buttercream.

Decorate as usual by either piping the frosting on, scooping it on, whatever works for you. If you pipe, use a tip with a big opening, like 1/2 inch or so.

chocolate cupcakes with strawberry buttercream frosting

Cream filled vanilla cupcakes with ganache glaze and coconut11

Posted by chockylit in General (Friday January 22, 2010 at 12:03 am)

lamington cupcakes

These cupcakes were inspired by Mr. P’s lamington challenge. Mr. P happens to come from Cardiff and I was making cupcakes for coworkers from Cardiff! It was kismet really. I had to do it.

Lamingtons are Australian and are a cube of cake coated in chocolate and rolled in coconut. What I am presenting here are indeed not lamingtons, but cupcakes inspired by them. I made two versions of these cupcakes, both with cream, but one with vanilla sea salt and one with blackberry jam. I did this mostly because I wanted to present both bittersweet chocolate and white chocolate frosted cupcakes. It’s easy enough to change up the fillings with whatever you have. I happened to have Welsh vanilla sea salt

I also opted for a denser cupcake recipe as I wanted a slight dome given I was only glazing the cupcake. In the end I wasn’t super excited by the cupcakes and here is why. I like a lot of frosting. A thin coating of chocolate just doesn’t cut it for me. A cupcake really isn’t a cupcake without 2 inches of delicious frosting piled on top. The next recipe I do will have just that…

Vanilla Cupcakes from Martha Stewart
24 regular cupcakes / 350 degree oven

3 cups all-purpose flour
1-1/2 teaspoon baking powder
3/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, room temperature
2 cups sugar
6 large eggs
3 teaspoons pure vanilla extract
1-1/2 cups milk

1. Preheat the oven to 350°.
2. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
3. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
4. Divide batter evenly among cupcake liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

blackberry jam and cream filled cross section

Whipped Cream

1 cup heavy cream
2 tablespoons sugar

1. Whisk cream until soft peaks form.
2. Add sugar and whisk until combined.

White and Dark Chocolate Ganache Glaze

6 tablespoons unsalted butter at room temperature
3.5 ounce bittersweet chocolate, coarsely chopped
3.5 ounce white chocolate, coarsely chopped
1 teaspoon vanilla

1. Divide the butter in half (two 3 tablespoon portions).
2. Put the chopped chocolates in two bowls. White in one and bittersweet in the other.
3. Put about half of the half portion of butter into each bowl (~1.5 tablespoons in each bowl).
4. Place the bowls over a pan of simmering water (I did one at a time) and let rest for 30 seconds.
5. Mix the chocolate and butter until melted and smooth.
6. Add the reminaing butter from the 3 tablespoon portion, 1/2 teaspoon vanilla, and mix to combine.
7. Let cool 15-20 minutes, stirring occasionally, until thick enough to spread. Repeat with the other chocolate

lamington cupcakes


1/2 cup dried, unsweetened coconut
1/4 cup blackberry jam
~ 2 teaspoons vanilla sea salt, purchased or made with sea salt and vanilla bean

1. Fill the cupcakes with cream using the cone method. This post has step by step photos of the method. I fill half with cream and a pinch of vanilla sea salt and half with cream and blackberry jam.
2. Top the vanilla sea salt and cream filled ones with bittersweet chocolate and sprinkle with coconut.
3. Top the blackberry jam and cream filled ones with white chocolate and sprinkle with coconut.

lamington cupcakes

Meyer Lemon Cranberry Cupcakes19

Posted by chockylit in General (Sunday January 3, 2010 at 4:16 pm)

Meyer Lemon Cranberry Cupcakes

I closed out 2009 with some major procrastination… I am just now getting to this belated post.

I made these cupcakes for a party where I knew there would be an abundance of sweet and chocolatey desserts. I thought the tartness of cranberries and lemon would be a nice counterpoint. That was indeed the case. I saw many adults who would normally not be inclined towards a cupcake struggling with their cupcake paper.

The cranberry filling is fairly tart and very forward. The meyer lemon is secondary to the cranberry but definitely present. The cupcake was all around tart and sweet and pleasant to eat.

Here’s to a cupcake filled 2010!

Tart Cranberry Filling

1 12 ounce bag of fresh cranberries
1 cup water
1/2 cup sugar

1. Rinse and pick through cranberries.
2. Add to a medium pan with water and sugar. Bring to a boil stirring to dissolve sugar.
3. Let the mixture boil for ten minutes.
4. Remove from heat and allow to cool.
5. Store in the refrigerator for 2 hours or overnight.

Lemon Cupcakes
~28 regular cupcakes / 375 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup milk
1/4 cup meyer lemon juice
zest of one meyer lemon

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Add about a third of the dry ingredients to the mixing bowl and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Add the lemon juice and lemon zest, beat to combine.
7. Scoop into cupcake papers about half full.
8. Place cupcakes in the oven and turn the oven down to 350 degrees. Bake for 22-25 minutes until a cake tester comes out clean.

Meyer Lemon Cranberry Cupcake

Meyer Lemon Cream Cheese Frosting

2 sticks (1 cup) butter, room temperature
1-1/2 packages of Philly cream cheese
3-4 cups sifted powdered sugar
1 tablespoon meyer lemon juice
zest of one half meyer lemon

1. Beat butter at medium speed until creamy.
2. Add cream cheese and beat until combined.
3. Sift 3 cups of the powdered sugar into the butter and cream cheese. Add the lemon juice and zest. Beat until combined.
4. Add more sugar until you get to the consistency and sweetness you like. I used 4 cups.

Meyer Lemon Cranberry Cupcake

1. Fill the cooled cupcakes using the cone method.
2. Frost.
3. Top off with sparkling cranberries (I made a half batch of these) or marshmallow snowpeople.

Chocolate, Pumpkin Cupcakes with Toasted Meringue Frosting11

Posted by chockylit in General (Sunday November 8, 2009 at 3:55 pm)

chocolate pumkpin cupcakes with meringue frosting

This recipe is clearly inspired by the colors and flavors of the season. To be honest, on a day filled with candy and chocolate, pumpkin cupcakes are almost too much. So while these were inspired by and for Halloween, I would skip it and try them for Thanksgiving instead.

I used a rich chocolate recipe to stand up to the heavy pumpkin recipe. I was half hoping the layers would stay fairly even, but somewhat expected that they wouldn’t. It looked like the chocolate batter was desperately trying to rise to the top with the pumpkin doing its best to keep it down. What resulted was evidence of the struggle with a wave pattern along the side of the cupcake and just a touch of chocolate poking through the top. The pumpkin batter (adapted from a Martha Stewart recipe) is nicely spicy with a pleasant moistness. It was a nice partner to the chocolate and the overall result has a spicy outcome. The frosting provides some added sweetness and visual interest.

These recipes work well for doing a two layered cupcake. One is mixed with an electric mixer and the other by hand. I can’t stress enough that you should pre-measure all ingredients and have them ready to go. Yes, you will dirty up a bunch of little bowls or plates, but it’s really the only way to ensure success. I measured out everything for both cupcake recipes and set them aside in order of use. I then mixed up the chocolate cupcake batter as it takes the longest. The pumpkin batter takes no time at all once everything is measured out. Just whisk together dry, whisk together wet, and whisk it all together. And don’t forget to preheat your oven to 375!

Chocolate Cupcakes

100 gram bar of Valrhona 61% cacao (or any bittersweet chocolate)
1-1/2 sticks butter
1 cup plus 2 tablespoons sugar
4 eggs
1/2 cup plus 2 tablespoons flour
2 tablespoons cocoa powder, unsweetened
3/4 teaspoon baking powder
1/8 teaspoon salt

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.

chocolate pumkpin cupcake

Pumpkin Cupcakes

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, eggs, and pumpkin puree.
3. Add dry ingredients to the wet and whisk until smooth.

Meringue Frosting

5 egg whites
1-1/4 cups sugar

1. Combine egg whites and sugar into the mixing bowl of your stand mixer and set over a bain marie (water bath)
2. Whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees Fahrenheit
3. Transfer bowl to electric mixer, beat on medium speed for 10 minutes
4. Beat on high speed until stiff glossy peaks form, about 5 to 10 minutes more.

frosting cupcakes

Baking and Assembly
1. Preheat your oven to 375 degrees.
2. Scoop chocolate batter to fill cupcake cups 1/3 full.
3. Cover with the pumpkin batter up to 2/3 full.
4. Transfer to the oven, turn the oven down to 350 F, and bake for ~22-25 minutes or until a toothpick comes out clean.
5. Remove from the oven and allow to cool on a baking rack.
6. Once fully cooled, frost with meringue frosting and toast with a blow torch. Toasting is optional.
7. Top with candy corn, candy pumpkin, or whatever you wish.

Cupcake Round-Up II: the results are in!7

Posted by in General (Monday October 29, 2007 at 1:23 pm)

The roundup results are in and there are lots of tasty looking cupcakes for you to drool over!

Here is how round-up II faired compared to the first one… There were definitely less submissions this time around, I would say a 30% drop. That is fine, we still had 39 folks participating and that is pretty good by my book. The drop in submissions was seen mostly in the chocolatey cupcakes category with spicy, fruity, and other staying pretty much the same from round-up one to two.

I could definitely see the fall influence in a lot of the recipes. And Garrett and I both so appreciate the level of creativity with some of the flavor combinations. Just peruse the list and you will see. A huge thank you to everyone who took the time to participate and spread the cupcake love.

Spicy Cupcakes

Pumpkin Chili Cupcakes with Chocolate Ganache and Pumpkin Brittle
By Monica of
The Pastry Princess Blog

Arroz con Leche Cupcakes
By Gretchen of
Canela y Comino

Tuesday Afternoon Tea Cupcake
By Georgia of
Notes on Tea

Cashew, Carrot, Cardamom Cupcakes with Cashew Cream Cheese Frosting
By Cheryl of
Cupcake Bakeshop

Ginger Cupcakes with Candied Ginger Cream
By Alecia of

Pumpkin Bread Pudding Cupcakes with Apple Chai Glaze
By Brina of
Brina Bakes and Blogs

Apple Pie Cupcakes
By Mary of

Pecan Pie Cupcakes (VEGAN!)
By Ros Vaeth of
Humanity Starts at Thought

Sweet Potato Casserole Cupcake
By Stefanie of
Cupcake Project

“Lil’ Pumpkin” Saffron Honeycakes
By Kristy of
Cakegrrl’s Cakery

Chocolatey Cupcakes

Bananas Foster Cupcakes
By Katie of
Salt and Chocolate

Red Wine Cupcakes
By Dana of

Chocolate Cupcakes with Coconut Icing
By Teri of
The Daily Raw Cafe’

Banana Chocolate Cupcakes with Maple Frosting
By Sarah and Amelia of
Cuppin’ Cakes

Drunken Devil’s Food Espresso Cupcakes
By Sara of
Ms. Adventures in Italy

Fondue Cupcakes
By Adrienne of
Aubedes etc

Fruity Cupcakes

Apple Pie Cupcakes
By Lisa of
Spicy Icecream

Mango Kulfi Cupcakes
By Roopa of
Raspberry Eggplant

Tropical Getaway Cupcakes
By Jessica of
Kitchen by the Sea

Banana Cream Cupcakes
By Amy of

Key Lime Pie Cupcakes
By Monica of
The Pastry Princess Blog

Linzer Cupcakes
By Steph of
A Whisk and a Spoon

Black Licorice Cupcakes with Orange Marshmallow Frosting
By Jaime of
Baking Memories

Apple Pudding Cupcakes with Bourbon Spiked Buttercream Frosting
By Lauren of
City by the Blog

Fresh Apple Cupcakes
By Gina of
Bradlee & Gina

Parsnip-Apple Cupcakes
By Meredith of
Cooking 101

Honey Orange Beet Cupcakes with Cream Cheese Cupcakes
By Danielle of
The Graduated Bumblebee

Lavendar Pear Bear Cupcakes
By Roopa of
Raspberry Eggplant

Pomegranate Matcha Cupcakes
By Roopa of
Raspberry Eggplant

Fuzzy Navel Cupcake
By Laurie of
Quirky Cupcake

Poached Pear Cupcake
By Julie of
One-Wall Kitchen

Banana Pudding Cupcake
By Hannah of
Hannah’s Baking Edeavors

Canadian Thanksgiving Cupcake
By Sarah of
Sarah’s Sugar & Spice

Eton Mess Cupcakes
By Kirsten of
Hide & Seek

Other Cupcakes

Amaretti & Butternut Cupcakes
By Garrett of
Vanilla Garlic

Peanut Butter and Jelly Cupcakes
By Mary Jo of
Bash Cakes

Vanilla Cupcakes with Flan Filling and Purple Yam Frosting
By Aubrey of
The Other Side

Candy Corn Cupcakes
By Lara of

Petit Pois Muffins
By Charlotte & Freddie of
The Great Big Veg Challenge

By Tanya of
Luck x8

Cupcake Round-Up II8

Posted by in General (Monday October 1, 2007 at 10:59 am)

Caramel Apple Cupcakes

San Francisco doesn’t really have four seasons. The weather changes, but you will likely be freezing your butt off in July, sweating in October, and doused in rain in January. Having grown up in the North East I am very familiar with the four seasons and all it takes is one crisp, sunny day in September in San Francisco and I get nostalgic for fall. And there is nothing like fall and cupcakes. It’s like they were made for each other.

So, even though it hasn’t quite been a year since the last Cupcake Round-Up, Garrett and I agree that fall is a much better time to host it what with all the seasonal fruits and veges at your disposal. So, dust off those mixers and get baking!

This time around we are giving you a theme to help reign in the ideas. The theme is Re-Invention as this is a favorite past-time of Garrett and I both.

To participate just create a cupcake of your very own, post it to your blog / LiveJournal / flickr account / whatever, and then send your name, the name of your cupcake, a link, and a picture to both Garrett (vanillagarlic{at}yahoo{dot}com) and me (chockylit{at}gmail{dot}com).

All submissions are due by October 21st, and the round-up results will be posted on the October 29th.

We also added a new rule: No old posts will be taken as submission, we want you to take a fresh approach!

I am so looking forward to seeing what everyone comes up with!


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