Sifted Couture

Baking and sweet stuff

Archive for the category “Cupcakes”

St. Patrick's Day

St. Patty’s Day is coming up. Here is a great recipe for cupcakes using Guiness and Frosting with Bailey’s Irish Cream! They are delicious!

I ended up with 24 cupcakes. The frosting recipe only frosted about 2/3 of them. So I made another half a batch of that to finish my cupcakes.

Chocolate Cupcakes (from Cupcakes Take the Cake blog)
Guinness Chocolate Cupcakes

Makes: About 30
Preparation time: 20 minutes
Total time: 50 minutes (plus cooling and frosting time)

1/2 pound (2 sticks) unsalted butter
1 cup Guinness stout
2/3 cup dark cocoa powder, sifted
1 teaspoon salt
2 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream

Preheat the oven to 350 degrees. Lightly grease 24 to 30 muffin cups or line them with paper liners.

In a heavy saucepan heat the butter, Guinness and dark cocoa powder until the butter is melted and the mixture is smooth. Remove the pan from the heat and let the mixture cool.

In a large bowl, sift together the salt, flour, sugar and baking soda.

Add the Guinness-cocoa mixture and beat for 1 minute on medium speed.

Add the eggs and sour cream and beat for 2 minutes on medium speed.

Evenly divide the batter among the prepared muffin cups. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.

Frosting: (from Dulcedo blog)
A Dulcedo original
1/2 cup (1 stick) butter, room temperature
2 tablespoons Bailey’s Irish Cream
2 cups confectioners’ sugar

Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey’s and half of the confectioner’s sugar and beat until smooth. Add the second half of the sugar and beat until smooth.


Make Your Own Cupcake Toppers


Cupcake Toppers are a great idea for Weddings, Birthdays, Graduation, Baby Showers, and just about any Holiday. They are also so easy to make. If you have an event coming up, and when isn’t there one, you can dress up your cupcakes with toppers made by you. If you care crafty then you probably already have most of these items at home.


What you need:
2″ Paper Punch
1 1/2″ Paper Punch
(these can vary depending on which size you prefer)
Hot Glue Gun
Glue Stick
Scrapbook paper in at least 2 colors (card stock is best, but not necessary)
Stickers/Cut Outs
Lollipop Sticks
Optional: Ribbon for added decor


Use your smaller paper punch and cut out a circle in the scrapbook paper. Place a sticker on this circle. Use your larger paper punch and cut out another circle on a different color of scrapbook paper. Use your glue stick on the back of the smaller paper and stick it in the center of the larger circle.


Next, use your hot glue gun and put just a little on the upper portion of the lollipop stick. Place your circles on the lollipop stick at about to the center of the paper. You can tie a little ribbon on the the lollipop stick for added decoration. Although they look just as cute without. If you put a small foam adhesive on the back of the sticker it will make the sticker look 3D. Pops right out at you and looks professional. Finally, place it in the center of your cupcake. Everyone will be wowed by the look of your cupcake toppers!

Imagine how pretty these are going to turn out!

Sorry for being slow on posting. I have really been having a hard time with the white balance on my camera lately. Everything is coming up yellow. I have adjusted the white balance, tried using a bunch of lights, and tried changing all of the settings. It has been cloudy outside and I need some pure daylight! I have another post that I am working on right now and I cannot wait to share it with you!

Mimosa Cupcakes

Mimosa Cupcake

Bringing in the new year should be done with cupcakes. A delicious treat to have at your party are Mimosa Cupcakes. Most people seem to reprint the mimosa cupcakes from Cupcake Project. But seeing how she blogged that they were dense I went looking for another recipe. Although in her updated 2010 notes she posts that she now uses a different lighter recipe.

I asked Sublime Sweets for her orange cupcake recipe and then went to find a champagne frosting. The cupcakes were delicious and fluffy! You can definitely taste the orange, and it is not too overpowering. I bought 1 large Sunkist orange and zested it without measuring. It looked to be about 1 tbsp. Squeezing it afterwards gave me the 1/4 cup of fresh squeezed orange juice. Then I quickly devoured the orange. The frosting was really sweet. You could taste the champagne in the first bite, but then the orange took over. I had to discard most of the frosting because it was just too sweet. It is a pretty basic recipe though, maybe I’ve had too much sweets because of the holidays. The frosting recipe will make twice as much as you need for the cupcake recipe. I found the frosting recipe at Gimme Some Oven.

Orange Cupcakes

1 c flour
3/4 c white sugar
1/2 c sour cream
1/4 c butter
1/4 c freshly squeezed orange juice
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp orange zest
1/4 tsp vanilla (you may increase this if you want)
1/8 tsp salt

1. Heat oven to 350 degrees.
2. Beat all ingredients on low speed of electric mixer for 30 seconds.
Scrape bowl. Beat on medium-high speed for 2 minutes more.
3. Put in cupcake liners and bake for 15-20 mins or until toothpick
inserted in center comes out clean. Makes about 12 cupcakes.

Sweet Champagne Buttercream Frosting:

3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature

With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.

Cupcakes Security Threat

Apparently cupcakes can be a security threat. Rebecca Hains had her cupcake confiscated this holiday weekend by the TSA in Las Vegas. She went through Logan Airport with two cupcakes, ate one, and then at McCarran International Airport the second one was taken from her. The cupcake shop, Wicked Good Cupcakes of Cohasset, is going to send Hains a new batch. Luckily, during my trip back from New York, I was able to carry my cupcake. The TSA agent only wanted it if it were Banana Pudding from Magnolia Bakery for her to eat! Because it is the best.

source: The Boston Channel, and thank you Sean!

New York Cupcakes

Hot & Crusty

I was dedicated to checking out some cupcakes while in New York. The first place I went was Hot & Crusty. They have several locations around the city. The best thing about this bakery is their commitment to making products with no preservatives, additives or chemicals. They say they don’t cut corners and use the best quality ingredients. It has always been hard for me to pass up Red Velvet. So, to keep true to my fashion I went for it. It was so moist, buttery creamy, fluffy, tasty, and delicious.

Magnolia Bakery

Another place that everyone in New York goes to, and by everyone I mean everyone, is Magnolia Bakery. Honestly, you take a number and wait outside. It was freezing cold one night and there were several people waiting outside! I decided to go to Bloomingdales where there is a Magnolia Bakery on the first floor. This adorable little house decoration was in their window. I picked out the December cupcake of the month, the gingerbread cupcake. It was not too sweet and so soft. The cupcake was spiced with gingerbread and the icing was smooth vanilla bean meringue buttercream. From what I’ve read, Magnolia Bakery became so busy because it was in a Sex and the City episode. Next time I am in New York I will try their banana pudding, I hear it is the best!

The Elvis

I am back from New York and exhausted. It truly is a city that never sleeps. I saw so much, shopped, and ate while I was there. I have pictures to share with you, but I am still sorting through those. Today I was out finishing up my Christmas shopping when I spotted a CamiCakes Cupcakes shop in the mall! They only had a limited selection at this satellite shop, so I picked one that was totally out of the ordinary. This is their description: Creamy banana and peanut butter frosting topping their classic chocolate garnished with a hint of sea salt. The cake was definitely chocolate, but not too strong. Very light and moist. I could barely taste the peanut butter in the frosting until I bit into the candy on top. The frosting was definitely banana. It was a pretty good combination. Too bad I didn’t have a Pepsi!


Twilight Cupcakes

I hope you love the Twilight series, because I definitely do! My friends and I make sure to go and see each new release on opening day. Though they refuse to go at midnight, while I cannot wait to go! We usually have a sushi lunch first, and then off to Tinseltown we go. I made these cupcakes last year, but you haven’t seen them yet! Each cupcake represents one of the books. Can you pick them out? The apple is Twilight, ruffled tulip is for New Moon, the broken ribbon is Eclipse, and the chess pieces are Breaking Dawn. The cupcake toppers were made with marshmallow fondant and Wilton’s colors. I will have to share the marshmallow fondant recipe with you soon. It does taste so much better than Wilton’s. I am headed for New York today. I’ll make sure to check out some cupcakes for you (and Tiffany’s)!

Tiramisu Cupcakes

Tiramisu Take Two

These tiramisu cupcakes are heavenly. Each bite is so delicious that is leaves you craving for more. Several individual steps are taken and then brought together as one to ensure the tiramisu cupcake is perfection. Tiramisu can be made with or without the marsala wine. Perfect for serving as dessert.

I did not use the Marsala Wine. Also, instead of Mascarpone I used 3 cups Cream Cheese and 9 tablespoons of Sour Cream along with the Confectioners Sugar and Heavy Cream she has listed in her recipe.

Everyone was very happy with these and ate more than one!

This is the link to the actual recipe by Becky Brown, which she found on baking911.
Tiramisu Cupcakes

6 eggs, separated (separate when cold; allow to come to room temp)
3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoon water, room temp
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted, all-purpose flour (measure after sifted)
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.
With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.
Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.
Espresso Syrup

½ cup confectioner’s sugar
2/3 cup water
5 teaspoons espresso powder

In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.

Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.


3 c mascarpone
1 c confectioner’s sugar
¼ c marsala wine
¾ c heavy cream, chilled

In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.

This recipe was adapted from the recipes “Classic Sponge Cake” and “Espresso Tiramisu”, both found on

Tiffany Styled Cupcakes


Last Christmas I was given a Tiffany Cupcake Charm & Charm Bracelet. For my birthday I made Tiffany colored cupcakes with fondant tops and bows. I made one to match the charm itself. I haven’t seen edible silver beads in a long time. So, I made tiny balls with fondant and colored with clear vanilla and silver dust. To get the blue color I used Wilton’s teal color until it looked right.

Double Chocolate Malt Shop Cupcakes with Cherry Vanilla Buttercream

Reminds me of jukeboxes, 55 Chevys, and of course a malt shop. These cupcakes are so tasty. I had made them in the past and now I am bringing the recipe to this blog.

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
2/3 cup malted milk powder (such as Carnation)
1/2 teaspoon espresso powder
2/3 cup canola oil
2 large eggs
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips

Cherry Vanilla Buttercream:
4 1/2 cups confectioners’ sugar
1 1/2 cups unsalted butter, softened
1 tablespoon vanilla extract
3 tablespoons heavy cream
2/3 cup tart cherry preserves
Malted milk balls or maraschino cherries, for garnish

Heat oven to 350 degrees F. Line two 12 cup cupcake pans with 20 paper liners.

Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until blended.

Beat milk, malted milk powder, and espresso powder on medium speed. Add the canola oil and eggs; beat until blended.

On low speed, add flour mixture to milk mixture; beat until smooth. Add sour cream and vanilla and beat until combined. Stir in miniature chocolate chips.

Divide batter among prepared muffin cups, filling only halfway. Bake at 350F for 15 to 17 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan on wire rack for 2 minutes. Remove cupcakes to rack; cool completely.

Beat confectioner’s sugar and butter on medium low speed until well blended. Add vanilla and heavy cream; beat for 2 minutes, until light and fluffy. Beat in cherry preserves until well incorporated.

When cool, frost the cupcakes with a knife or offset spatula. Garnish the top of each cupcake with a malted milk ball or cherry and serve.

Recipe by Julie Hession

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