Done with finals! Done with junior year! What better way to celebrate than with a cocktail and a cocktail themed cupcake. The recipe for the cake used was from BrownEyedBaker. We followed the recipe almost exactly, except that, in the first step, we forgot about the milk and the mint on the stove and kind of let the milk froth. It was funny, but don’t forget about the milk; it could end in a dangerous disaster. The batter itself was very light and airy. Upon baking for 20 minutes, the cake itself reflected the light airiness of the batter. I highly recommend this recipe, since the cake was light, not too sweet, and had a nice light lime and rum taste. The frosting, a buttercream thickened with powdered sugar added a nice sweetness to the cake.
Finally, thank you to Melissa for sharing this recipe with me and to Mari for making the cupcakes with me! I really loved this recipe (they just keep on getting better!). The garnish with a slice of lime and a sprig of mint was a nice addition and gave the cupcakes some nice color. It was especially nice with the actual mojitos to accompany the cupcakes. Not a bad way to kick off summer, if you ask me!
In honor of St. Patrick’s Day, we decided to make Irish Car Bomb cupcakes from Brown Eyed Baker. The delightful treats consisted of a Guinness chocolate cake, Bailey’s vanilla whipped cream, and filled with an Irish whiskey chocolate ganache. Thank you Kelsey (Champagne Tuesdays) and Denise for joining! As complicated as the recipe was, it was delicious. When making it, I would definitely recommend to have lots of counter space for the number of pans/plates that were required.
Guinness chocolate cake
The cake was very moist and has a faint taste of Guinness. We used Ghiradelli’s hot chocolate mix instead of the Dutch cocoa powder. As a result, the cake was nice and light. This complemented the rich buttercream and dense ganache. The only issue I had with this cake was that it was extremely watery (I’m not sure if it was because we didn’t let the Guinness butter simmer long enough).
Bailey’s Vanilla Whipped Buttercream
The flavoring on the frosting was not very strong, so we had to add more Bailey’s.
Irish Whiskey Chocolate Ganache
Very delicious. We made too much ganache for the amount for the fill, since I used an apple corer to create the hole. We ended up using the extra ganache to decorate the cake.
Recipe from Countryliving.com
I added extra maple syrup (1.5 cups) and some extra milk to make the batter a bit more moist. However, the overall flavor was still too light for the amount of maple syrup I put in. I would recommend more milk or even more maple syrup if you want to spend the money on a full bottle of maple syrup.
The frosting was a vanilla buttercream, with a dash of maple syrup. The dash of maple syrup provided a nice touch, so then the frosting wasn’t just sugary butter. The consistency of the frosting was perfect. The maple syrup provided some liquid, but it was also made it so the frosting was smooth.
I don’t think I would make this recipe again because the maple flavor was so light that it didn’t taste like anything. I would recommend to add maple extract to give it more flavor. The cake was also a bit dry, even though I added more syrup than the recipe called for. A more economic option would probably be to make vanilla cupcakes with a thick maple buttercream.
If you like bananas and chocolate, you’ll love this one. The dark chocolate taste complemented the sweet banana cake. It was also fun to use the remainder of the batter to make a small cake. I used extremely ripe bananas, which made the bananas very easy to mash. It also made the cake very moist.
– 1/2 cup unsalted butter
– 2 tablespoons instant espresso dissolved in 1 tablespoon hot water
– 2 tablespoons milk
– 1/4 cup unsweetened cocoa powder
– 1 3/4 cups confectioner’s sugar
The cupcake was a nice vanilla. Moscato is a very sweet wine, so it provided a nice flavor. I’m not entirely sure if I will make this again. I have a lot more recipes to try before re-working this one again!
Recipe from Brooke-Bakes
The cake was an interesting texture with a crunchy outside. Since the moscato burned out in the oven, I used an apple corer to create a crater in the middle of the cupcake and added one teaspoon of moscato. Then I re-covered the cupcake.
Moscato is so sweet that the frosting tastes like vanilla. No matter how much you add, the flavor will be a creamy vanilla.
Vanilla cake and Green Tea Buttercream Frosting
March 15, 2012
This green tea cake was a beautiful green color that was made with natural ingredients (no food coloring!). It was nice to have the green color for St. Patrick’s day.