Cupcake Tuesday-Caramel Apple Spice Cupcakes

When the weather starts to get cold I always get really excited.  While the bright sunshine of the spring/summer is certainly beautiful, I just love the cold and DESPISE the heat.  I love being able to wear cardigans and big puffy sweaters.  I love cuddling up with a warm drink and a blanket.  I love the beauty of the snow as it blankets our trees and yards.

The finished product.

All of this to say that I also love the flavors of the fall and the winter.  The smell of cinnamon and nutmeg, the warmth of a spiced cider.  It's all so lovely.  So I made it into a cupcake, because really what else would I do.

Apple Spice Cupcakes
makes 24 cupcakes
2 sticks of unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon allspice
2 1/2 cups AP flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 cup unsweetened applesauce
1/2 cup sour cream

Preheat oven to 350.

In a large bowl, or the bowl of a stand mixer, add butter, sugar, vanilla and salt.  Beat on medium until light and fluffy.  Add the eggs and continue to beat on medium for about a minute.  (I learned the hard way that if you let this go too long it will severely affect the texture...oops!)  While the eggs are mixing in add the cinnamon, nutmeg, ginger and allspice.

Once the butter mixture is smooth and just fluffy add 1/3 of the flour.  Mix on low, until just incorporated and add the applesauce.  Beat gently.  Add the baking soda and baking powder.  Add another 1/3 of the flour and continue mixing on low.  Add in the sour cream, followed by the last 1/3 of the flour and mix until everything is combined.  Scrape down the sides of the bowl and mix one last time.

I use a 1/4 cup ice cream scoop to fill my cupcake pans, but you can also use two spoons and fill about 2/3 of the way full.  With this batter it's hard to tell because it's pretty thick, which is why the scoop is a good call.

Scoop into lined cupcake pans.  Bake for 17-20 minutes, or until the tops are golden brown a toothpick inserted comes out clean.

Allow to cool.

Salted Caramel Cream Cheese Frosting
1 stick unsalted butter, softened
2 8 oz blocks of cream cheese, softened
3-4 cups powdered sugar
1/4 cup salted caramel sauce*

In a stand mixer, or a bowl with a hand mixer, cream together the butter and the cream cheese until smooth, about 3 minutes on high.  With the mixer on low, start adding the powdered sugar, slowly.  After you have added about half of your powdered sugar, add in the caramel sauce.  Mix thoroughly.  Add the remaining powdered sugar until you have reached your desired consistency. (For me this differs every time, make sure to keep tasting as you go so that it doesn't get too sweet.)  You can add more salt if desired.

Pipe or spread on top of the cooled cupcakes.

*Salted Caramel Sauce
1 cup sugar
1 cup water
1 Tablespoon light corn syrup
1/2 teaspoon salt.
3/4 cup heavy cream, room temperature

In a medium sauce pan, mix together the sugar, water, corn syrup and salt using a wooden spoon.  Bring to a gentle boil and allow to cook over medium heat until the sugar begins to turn the color of caramel, about 15 minutes.  Make sure to keep an eye on the mixture as it is heating, it can burn very quickly.  Once the sugar is golden in color, remove from heat and slowly pour in the heavy cream while stirring quickly with a wooden spoon.  Transfer to a squeeze bottle or just use a spoon to drizzle onto cupcakes.

My "sneak peak" of the cupcakes that I shared via Instagram.

To finish off my cupcakes I cut thin slices of granny smith apples and coated them in lemon juice (this helps prevent browning).  I then dipped them in the caramel and put them on top of the frosting, letting the caramel drip down.  To be honest, the original plan was to let the caramel stiffen before putting on to the cupcakes, it would probably look prettier and be less messy, but I got tired, and this worked great!

Enjoy!

Love,

Keely

Cupcake Tuesday-Chocolate Nutella and Salted Caramel

Yeah, it's possible to sneak that much goodness into just one cupcake.  It's mind blowing.

Remember my Chocolate Peanut Butter cupcakes?  Yeah this wins, hands down! (I mean it has Nutella in it, how can it not?) Oh and P.S. these really just these, but way better!

Sorry I've been so MIA recently this weekend.  I ended up last minute in the mountains with the fam and took what ended up being a much needed weekend off from the interwebs.  Sometimes these things just happen and you have to roll with it.  Sometimes things happen and you NEED to make these cupcakes, who knows.

Chocolate Cupcake
makes 24
2 sticks butter
1 cup sugar
2 eggs
vanilla
salt
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1 cup sour cream

Preheat the oven to 350 degrees and line two cupcake pans.

In a large bowl whip together the room temperature butter with the sugar until they get nice and light and fluffy.  Add the 2 eggs and beat for about another minute.

When the eggs are fully incorporated add in the vanilla, salt and cocoa powder.  Mix well.

Next, measure out your baking soda, baking powder and flour in a medium bowl.  Add about 1/3 of the flour mixture to the butter mixture and beat until just combined.  Add 1/2 of the sour cream.  Follow that with another 1/3 of the flour, the last of the sour cream and the last of the flour, beating well after each addition.

Scrape the sides of the bowls and mix on last time to make sure it is all combined.

Scoop into the cupcake pans using a 2 oz ice cream scoop, or filling about 2/3 of the way full.  My rule with chocolate cake is that it should look like chocolate ice cream before it bakes

Bake for 18-20 minutes or until a toothpick comes out clean.  Let cool.


Nutella Cream Cheese Frosting
2 blocks cream cheese
1 stick butter
1/4 cup Nutella
3-4 cups powdered sugar

In a medium bowl combine the cream cheese and the butter with a mixer until it gets a little fluffy, this will take about 2 minutes.

Add in the Nutella and briefly mix until combined.

Now slowly add the powdered sugar, about 1/2 cup at a time, keeping the mixer on low to let it mix in. Once you have the right sweetness, scrape the sides and mix on medium for about 20 seconds to make sure everything is smooth.  The secret to this frosting is to whip it really well and make sure it's nice and light and smooth.  Everyone will be astounded.

Once the cupcakes are cooled, pipe the frosting onto the cupcakes.

Salted Caramel Sauce
1 cup sugar
1 cup water
1 teaspoon light corn syrup
sea salt
1/2 cup room temperature heavy cream

In a medium sauce pan stir together the sugar, water, corn syrup and salt.  Bring to a boil on medium-high heat.  DO NOT STIR.  If you stir the sugar while it is boiling it can knock crystals off the side and ruin your sauce.  

Boil for 7-10 minutes, make sure to keep your eye on this, it can turn from delicious golden brown to nasty burned in a split second.  You're looking for this boiling mixture to turn into a beautiful golden brown, caramel color.

Once this changes to our desired color STOP.  Remove it from the heat and whip out a wooden spoon.  Slowly add your room temperature cream (cold cream will cause the syrup to clump).  Stir constantly until all the cream is added.  Allow to cool for a bit.

Using a spoon or a squeeze bottle (the latter is certainly much easier) drizzle over your frosted cupcakes.

Sprinkle a touch of sea salt on top if desired and enjoy!

Love, 

Keely

Cupcake Tuesday-Cinnamon Peach and the Tuesday Tango!

Peaches are in season right now in Colorado, and that means we have AMAZING peaches!  They are so juicy and delicious, I love them!

These fresh peaches inspired me to make some delicious cupcakes!

These have fresh peach puree in them and then are topped with some cinnamon cream cheese frosting, yum!  To add to the delicious peachy-ness I took some of that puree and mixed it with some powdered sugar and drizzled it on top!  So delicious!

I'm also hosting the Tuesday Tango today from After Nine To Five!  It's a really fun way to meet new bloggers!  Check it out at the bottom!

Let's get this going because these cupcakes are just too good to wait!

Peach Cupcakes
makes 24 cupcakes
2 sticks butter
1 cup sugar
2 eggs
vanilla
salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powdered
puree of one peach (about 1/2 cup)
1/2 cup sour cream
2 1/2 cups flour

Preheat the oven to 350 and line two cupcake pans.

In a large bowl blend together the butter and sugar with an electric mixer for about two minutes, until it gets slightly fluffy.  Add two eggs, one at a time, making sure to mix well after each addition.  Next, add the vanilla, salt, baking soda and baking powdered.

Measure out your flour.  With the mixer running, adding about 1/3 of the flour.  Follow this with the peach puree and mix until just incorporated.  Then add another 1/3 of the flour followed by the sour cream.  Last, add the remaining flour and mix well.

Scrape the sides of the bowl and mix one last time, making sure everything is incorporated.

Scoop the mixture into the cupcake pans, filling them about 2/3 of the way full.  I do this using an ice cream scoop, but you can also use two spoons.

Bake for 18-20 minutes or until a toothpick comes out clean.

Let cool

Cinnamon Cream Cheese Frosting
2 blocks cream cheese
1 stick butter
1/2 teaspoon cinnamon
2-3 cups powdered sugar

In a medium sized bowl mix together the cream cheese and butter until smooth.  Add in the cinnamon and continue to mix.

While the mixer is running slowly add in the powdered sugar, about 1/2 cup at a time, mixing completely after each addition.

Once the correct consistency is reached, scrape the sides of the bowl and mix one last time.

Pipe or frost on top of the cooled cupcakes.

Peach Glaze
1/2 cup peach puree
1 1/2 cups powdered sugar

In a small bowl mix the puree and powdered sugar together with a whisk.  Pour into a squeeze bottle or use a spoon to drizzle over the frosted cupcakes.

Enjoy!

The Tuesday Tango is a multiple link-up post for everyone to meet new people and grow your audience. There will be eight link-ups that you can add your link to - Twitter, Facebook, Hello Cotton, Bloglovin, Instagram, Pinterest, Better Blogger Network, and RevolutionizeHer.

All you have to do is follow the host(s) for that week and then add whoever else you'd like to!

Permanent Hosts:

After Nine To Five | Big Apple Mami

This Week's Rotating Hosts:

Hairbows and Butter | Metropolitan Money Pit | Little Mudpies

Directions:

Follow the host(s)

Add your links to any/all of the link-ups

Add at least 5 people from the link-ups

- - -

Want to host one of the weeks? Let us know!

Love,

Keely

Cupcake Tuesday-Chocolate and Honey

Finding the perfect chocolate cake recipe took me forever.   I tired so many recipes, oil based, butter based, with sour cream and without sour cream, etc.

As my experiments progressed I knew I wanted two things: butter based and with sour cream.

After some messing around in the kitchen, I made my own vanilla recipe, and it's actually the base of pretty much all my cupcakes, it's insanely versatile and I love it!  Turns out that adding a touch of cocoa makes the perfect chocolate cupcake as well!

You've seen variations of it before in my Black Forest Cupcakes and my Malted Chocolate Cupcakes, but this one is the plain, all chocolate chocolate cake recipe!

It's nice and dense and moist and delicious!  It's hard to find in a chocolate cake!

Chocolate Cupcake
makes 24
2 sticks butter
1 cup sugar
2 eggs
vanilla
salt
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1 cup sour cream

Preheat the oven to 350 degrees and line two cupcake pans.

In a large bowl whip together the room temperature butter with the sugar until they get nice and light and fluffy.  Add the 2 eggs and beat for about another minute.

When the eggs are fully incorporated add in the vanilla, salt and cocoa powder.  Mix well.

Next, measure out your baking soda, baking powder and flour in a medium bowl.  Add about 1/3 of the flour mixture to the butter mixture and beat until just combined.  Add 1/2 of the sour cream.  Follow that with another 1/3 of the flour, the last of the sour cream and the last of the flour, beating well after each addition.

Scrape the sides of the bowls and mix on last time to make sure it is all combined.

Scoop into the cupcake pans using a 2 oz ice cream scoop, or filling about 2/3 of the way full.  My rule with chocolate cake is that it should look like chocolate ice cream before it bakes

Bake for 18-20 minutes or until a toothpick comes out clean.  Let cool

Honey Cream Cheese Frosting
2 blocks cream cheese
1 stick butter
1/4 cup honey
2-3 cups powdered sugar

In a medium bowl use a mixer and whip together the cream cheese and butter.  When those are combined, add the honey and mix well.

Next, slowly add the powdered sugar about 1/2 cup at a time.  Beat well after each addition and taste occasionally.  Stop when you have reached your desired consistency and flavor.

Pipe or frost on top of the cooled cupcakes and drizzle with honey.  Enjoy!

Love,

Keely

Cupcake Tuesday-Strawberry Banana

Ah Tuesday, welcome back to Tuesday everyone!  

My niece turned 1 a month or so ago and we had a party for her this weekend.  Now as you can imagine I'm the baker in the family so I got to make her some delicious cupcakes!  She loves fruit so we went with Strawberry Banana and we also used some fondant and made a sock! 

I was pretty pleased with the result, considering that decorating is NOT my specialty.  And it was so fun to see my beautiful little niece smashing her cupcake into her mouth eating her cupcake.  I loved it!

So this recipe is super simple (do I say that about all of them?).  It's a banana cupcake with strawberry cream cheese frosting.  Yum!

Banana Cupcakes
makes 24
2 sticks butter
1 cup sugar
2 eggs
salt
vanilla
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1/2 cup sour cream
1/2 cup mashed banana

Preheat oven to 350 and line 2 cupcake pans.

In a large bowl whip the butter and sugar using a mixer, this will take about two minutes, you want it to be light and smooth.  Once the butter is whipped, add in the eggs, one at a time.  Mix for about a minute, or until well combined.

Next, add in the vanilla and salt to taste (I'm bad and don't measure either, ever) followed by the baking soda and baking powder.

Now mesure your flour as well as your sour cream and banana.  Add in about 1/3 of the flour and mix until just combined.  Then, add in all of the sour cream.  Follow this with another addition of 1/3 of the flour and then the mashed banana.  Add the last 1/3 of the flour and mix until combined.

Once mix, scrape the sides and mix one last time to make sure that everything is incorporated.

Scoop into the lined cupcake pans filling each one about 2/3 full, or using a 2 oz. ice cream scoop.

Bake for 18-20 minutes or until the tops are golden brown and a toothpick comes out clean.

Strawberry Cream Cheese Frosting
2 8 ounce blocks cream cheese
1 stick butter
1 1/2 tablespoons strawberry jam
3-4 cups powdered sugar

In a large bowl cream together the cream cheese and butter using a mixer.  Once those two are well mixed and a bit light, add in the strawberry jam and mix well.

Now, start adding in powdered sugar, about 1/2 cup at a time, mixing well after each addition.  I always taste as a go to avoid over sweetening the frosting.

When it has reached a nice consistency and flavor, scoop into a piping bag and pipe on to the cooled cupcakes (you can also just use a knife/spatula to frost them).

Decorate as you please and enjoy!

In other news, I used this fondant recipe.

Love,

Keely

Cupcake Tuesday-Black Forest Cupcakes

Happy Tuesday my loves!

Cupcakes are such a wonderful little bites!  They have everything you could want in a dessert!

These ones are even better, they have fruit in, and on, them which of course makes them incredibly healthy! (Don't we wish).

These perfect bites are full of chocolate and cherry and so much deliciousness!

Are you ready for the recipe?  Well here we go then!

Black Forest Cupcakes

2 sticks unsalted butter

1 cup sugar

2 eggs

vanilla

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

salt

2 1/2 cups flour

1/2 cup sour cream

1/2 cup cherry preserves

Preheat oven to 350 and line 2 cupcake pans.

In a medium bowl combine the butter and sugar with a mixer.  Do this for about 2 minutes or until the mixture gets fluffy.  Add the eggs, one at a time, mixing well between each addition.

Once the eggs are mixed in, add the vanilla, baking soda, baking powder and salt.

Now add 1/3 of the flour and mix until just combined. Next, add the sour cream and continue to mix.  Add another 1/3 of the flour followed by the cherry preserves.  Finally add the last of the flour.

Scrape the sides of the bowl and mix one last time to make sure everything is combined.

Bake for 20 minutes, remove from pan and let cool.

Cherry Cream Cheese Frosting

2 blocks cream cheese at room temperature

1 stick butter

1/4 cup cherry preserves

3-4 cups powdered sugar.

In a large bowl combine the cream cheese and butter using a mixer.

Add the cherry preserves and beat well.

While the mixer is running slowly add the powdered sugar about 1/2 cup at a time.  Continue adding until the mixture is thick and delicious and able to hold it's shape.

Pipe on top of the cupcakes and top with a maraschino cherry.

Enjoy!

Love, 

Keely

Cupcake Tuesday-Orange Burst Cupcakes

Tuesday.  It's such an interesting day isn't it.  It's kind of a boring day really.

Tuesday isn't Monday so we don't dislike it, it isn't Wednesday so we aren't working our way over the last of the "hump" and it's not Friday so we don't love it.  Tuesday and Thursday are just days in the midst of a week in which nothing much seems to happen.

Unless you live my life, and attend church every Tuesday night and often bring cupcakes.  There is a reason that I picked Tuesday as cupcake day here on Hairbows and Butter.  It's because in real life Tuesday usually is cupcake day.

On Monday nights I almost always make a batch of cupcakes to share with my church folk the next day.  It's become some what of a tradition, it's pretty great!

These particular cupcakes were not however made on a Monday night, nor were they distributed on a Tuesday night.  They were in fact made on a Sunday morning while I was getting ready to leave for camp.  They were out for all to eat throughout the week of camp and were gone on Friday.



They're pretty yummy, if I do say so myself!

Orange Cupcakes

makes 24 cupcakes

2 sticks room temperature butter

1 cup sugar

2 eggs

zest of one orange

vanilla

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

salt

2 1/2 cups flour

1 cup sour cream

cubed orange if you so desire

Preheat oven to 350 and line two cupcake pans.

In a large bowl combine the butter and the sugar.  Using a mixer whip until fluffy, about 2 minutes.  When the mixture is light, add in the eggs, one at a time beating well after each addition.

Add the orange zest, vanilla, baking soda, baking powder and salt.  Mix briefly.

Measure out the flour and the sour cream.  While the mixer is on low add in 1/3 of the flour and mix until incorporated.  Next, add 1/2 of the sour cream and mix, repeat the process with another 1/3 of the flour and then 1/2 of the sour cream ending with the last 1/3 of the flour.

Scrape the sides, add the fresh orange if desired and mix one last time.

Scoop into cupcake liners, about 2/3 of the way full (I used a 2 oz. scoop to measure).

Bake for 18-20 minutes or until the tops are golden brown and a toothpick comes out clean.

Allow to cool.

Orange Cream Cheese Frosting

2 8 ounce blocks cream cheese

1 stick room temperature butter

zest of one orange

3-4 cups powdered sugar

1 tablespoon fresh orange juice if needed

In a medium bowl add the in the cream cheese and the butter.  Mix until well incorporated and fluffy, this will take 2-3 minutes.

Add the orange zest and mix well.

Turn the mixer to low and slowly add in the powdered sugar until your desired consistency is reached.  I find that it's best to do this 1/2 cup at a time.

If you desire more orange flavor or need to thin out the frosting a bit go ahead and add the orange juice and mix until combined.

Pipe or frost onto the cooled cupcakes and enjoy!

Love,

Keely

Cupcake Tuesday-Malted Chocolate

Have you ever had a whooper (the candy, not the burger)?  I really like whoppers, in moderation.



I also really like really enjoy a chocolate malt, oh my goodness yum.

Basically the theme here is that I really like malted chocolate flavor.  Malt is a flavor that is so easily added and it makes things taste so delicious!

These just plain chocolate cupcakes are spruced up a bit with the addition of a small amount of malt.

Malt is also added to the cream cheese frosting, it makes them smell like a milkshake.  Yum, just rethinking these cupcakes makes me so hungry!

Are you ready to get started?  This is going to be a painless experience, I promise!

Malted Chocolate Cupcakes

makes 24 cupcakes

2 sticks butter

1 cup sugar

2 eggs

1/2 cup cocoa powder

2 tablespoons malted milk powder

vanilla

salt

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

2 1/2 cups flour

1 cup sour cream

Preheat oven to 350 and line two cupcake pans.

In a large bowl, use an electric mixer to whip together the butter and sugar, this will take about two minutes.  Add the eggs one at a time, beating until well incorporated.

Add in the cocoa powder and the malted milk powder and mix until smooth.

Now add vanilla, salt, baking soda and baking powder.

Measure out your flour and your sour cream.  Add 1/3 of the flour and mix until just incorporated.  Add 1/2 of the sour cream and mix.  Once the sour cream is mixed in, add another 1/3 of the flour followed by the last of the sour cream and finally the last of the flour.

Scrape the sides of the bowls and give the batter one last mix.

Fill each cupcake liner about 2/3 of the way full and bake for 18 minutes or until a toothpick inserted into the middle comes out clean.

Remove from pan and allow to cool.

Malted Cream Cheese Frosting

2 blocks cream cheese

1 stick butter

1 tablespoon malted milk

3-4 cups powdered sugar

In a medium bowl add in the cream cheese and butter.  Whip using a mixer for about 2 minutes.

Add in the malted milk and continue to mix.  While the mixer is on slow start adding the powdered sugar about 1/2 cup at a time.

Continue to add the powdered sugar until the frosting has reach your desired texture, I prefer for mine to be just thick enough to pipe.

Once the cupcakes are cooled, pipe or spread the frosting on to the cupcakes.

Top with crushed whoppers if desired.

Enjoy!

Love,

Keely

 

Sunday School-Cinnamon Pancakes

Happy Sunday lovelies!

How was your week?  Were you up to anything exciting?

After a long week I always love a good Sunday brunch, these pancakes would be a wonderful addition to any brunch!



The are sweet and delicious and fluffy (thanks to some whipped egg whites).



They are a pretty extravagent breakfast that are super easy to make, which is always great!

recipe adapted from Erin Cooks

Cinnamon Swirl

1/2 cup sugar

2 tablespoons all-purpose flour

1 1/2 tablespoons cinnamon

1/4 tsp. salt

4 tablespoons butter (at room temperature)

In a small bowl, mix together all ingredients.  Using a fork mash everything together until it smooths out, at first it doesn't seem possible but then it all comes together.  Set to the side

Pancakes

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

4 eggs, separated

1 cup milk

1 cup orange juice

4 tablespoons butter

In a medium bowl mix together the flour, baking powder, salt and sugar.

In a small bowl, mix the egg yolks, milk, orange juice and butter.

Add the liquid to the dry ingredients and whisk together.

In a separate bowl, whisk the eggs until they have formed stiff peaks.  The goal is for the whites to remain smooth and to not get "chunky" looking.

Add the egg whites to the rest of the batter and carefully fold in.  Do this by cutting through the middle of the whites and folding into the rest of the batter.  It will get nice and thick.



Grease a frying pan or a griddle and heat oven medium-high heat.  Add a swirl of the cinnamon filling and cook until the bubbles on top are popped or the edges turn golden brown.



Flip the pancakes and cook for another 2-3 minutes.  Remove from the pan and store in a warm place.



Cream Cheese Glaze

3 oz cream cheese

4 tablespoons butter

1 1/2 cups powdered sugar

3 tablespoons milk

In a small bowl add the cream cheese and butter, mix together using a mixer.  Slowly add the powdered sugar and milk until the glaze reaches your desired consistency.

Spoon on top of the pancakes and enjoy!

Happy Sunday!

Love,

Keely

Cupcake Tuesday-Molasses Cupcakes

These cupcakes may seem strikingly similar to my post about Oatmeal Cream Pie Cupcakes, but they are not the same, just slightly similar.

Certain things happen when I decide to not go to grocery store to buy more ingredients.  Things get interesting when I make myself make-do with what I have.  I've recently moved and decided to do just this.  I had all the basics just nothing fancy.  I did have molasses, and I did have brown sugar so I went for it.

I took my base recipe and replaced some of the sugar with molasses and adding a touch more flour.  Easy as that.

Here we go.

Molasses Cupcakes

2 sticks butter

1/2 cup sugar

1/2 cup molasses

vanilla

2 eggs

2 1/2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoons baking powder

1/2 teaspoon nutmeg

1 teaspoon cinnamon

salt

1 cup sour cream

Preheat the oven to 350.

Start with some room temperature butter and give it a nice beating with a mixer.  Add the sugar, molasses and vanilla and mix until fluffy.

Add the eggs, one at a time, and mix until well incorporated.

In a small bowl add the flour and the baking soda, baking powder, salt, cinnamon and nutmeg.

Start by adding 1/3 of the dry ingredients to the wet ingredients.  The add 1/2 cup of sour cream.  Add another third of the dry ingredients followed by the last half off the sour cream.  Finally, add in the last third of the dry ingredients  and mix until just incorporated.

Scrape down your sides to make sure everything is in there and give it all one last mix.

Using a 2 oz. ice cream scoop or spoons, scoop the cupcakes into two lined pans.

Bake for 18 minutes or until a toothpick comes out clean.

Let cool.

Brown Sugar Cream Cheese Frosting

adapted from Joy The Baker

2 8 oz blocks room temperature cream cheese

1 stick butter

1/2 cup brown sugar

3-4 cups powdered sugar

In a medium bowl add the cream cheese and the butter and mix until slightly fluffy.  Add the brown sugar in and continue to mix until smooth.

Once the mixture has smoothed out slowly add in powdered sugar until the frosting has a stiff consistency, you want the frosting to be able to stand up.

Scoop the frosting into a piping bag (mine was fitted with a large, round tip).

Pipe onto cooled cupcakes and do not hesitate to enjoy!

Cupcake Tuesday-Apple Spice and Blackberry

Oh I am so excited about this recipe!  This has been dubbed my several as their favorite cupcake I've ever made (wow, that's a HUGE thing to say seeing as how I've made most of my friends so many!).

It's really very simple, but it's a perfect blend of flavors that just wake up your mouth and say "hey, don't I taste DELICIOUS?!?" Get ready, cause we're doing it!



(also isn't that little banner so fun?  I used an app called Labelbox, once you add the banner you export it straight to Instagram!)

Apple Spice Cupcakes

makes 24 cupcakes

2 sticks butter room temperature

1 cup sugar

2 eggs

vanilla

salt

2 teaspoons cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

2 1/2 cups flour

1 cup applesauce

Preheat oven to 350 and line 2 cupcake pans.

Ok, don't let the long list of ingredients scare you (it's just a lot of spices is all, but it is called an apple SPICE cake, it'll be delicious I promise.

Beat the butter in a medium bowl with the sugar.  Beat until smooth and a bit fluffy.  Add in the eggs, one at a time and beat until well incorporated.

At this point you need to add vanilla, cinnamon, cloves, nutmeg and all spice.  Blend all of that in a bit, see that was painless.  I bet it already smells amazing in your house!

Now add the baking soda and powder to your flour, this makes things easier (especially if you're using a stand mixer).

Add 1/3 of the flour mixture, when that is just incorporated add in 1/2 of your applesauce, followed by 1/3 of the flour, then 1/2 of the apple sauce and the last 1/3 of the flour.  Wow, that looks way more complicated than it is!

Scoop mixture into cupcake pan (about two ounces per cup or 2/3 of the way full).

Bake for 15-18 minutes and then let cool.

Blackberry Curd

this is just yum!

1 stick butter

3/4 cup sugar

2 cups blackberries

5 egg yolks (put those whites in a freezer and make some meringue)

This is super easy, you just can't leave it, but what else are you planning on doing while those cupcakes are in the oven.

Start by separating your eggs (this just makes things easier later).

In a large pan melt the stick of butter.

Drop the temperature to medium-high once the butter is melted, add in the sugar and stir.  Once the sugar is incorporated, drop in all of those delicious blackberries (if there aren't fresh around you can use frozen).

Stir those in and mash them a bit, the goal is the juice, nothing else really matters.

Now that all of that is ready to go and nice and hot we're going to take the leap and add in those egg yolks.  Whisk, whisk like nobody's business, you do not want those yolks to curdle!

Ok, we made it!  Bring to a boil and cook over medium-high heat for about 10 mintues stirring frequently (I use a nice wooden spoon for this part).  You'll know that the curd is done when it passes the spoon test (it should coat the back of your wooden spoon and when you run your finger through it, it should stay in place.)

Take it off of the heat and pour through a sieve into another bowl.  Make sure to really mash at those blackberries and get every drop of deliciousness out of them.

After this stage I usually pour my curd into a squeeze bottle and pop it in the fridge, but you can keep in in a bowl just make sure to lay some plastic wrap right on it.

Cream Cheese Frosting

2 sticks cream cheese

1 stick butter (room temperature)

3ish cups powdered sugar

Cream the cream cheese and butter together until fluffy.

Slowly add the powdered sugar in until you reach a consistency you like and a taste that isn't too sweet.

That's it, it's really that simple.

Ok, so now grab those cooled cupcakes and cut out a little hole in the middle of them.

Put about a half teaspoon of curd in each cupcake (this is where a squeeze bottle will come in handy but you can totes use a ziploc bag).

Using a piping bag, frosting the cupcakes (it's ok if some of the filling squeezes out under the frosting, it looks gorgeous so just don't fret).

Then drizzle the top with some more curd (because that stuff is just too good, oh and you might have leftover, just put it on toast, or a biscuit).

If you have some more berries on hand plop one of those on top.

Done!

Enjoy!

Love,

Keely

Cupcake Tuesday-Mocha Cupcakes!

I shared a photo with you in a Book Club Wrap Up of Mocha Cupcakes a while ago.



I made the mistake of pinning this picture before posting this recipe and brought several Pinterest folks to the page in hopes of a recipe only to be disappointed. I apologize if this was you, so to make up for it, I am bringing you a recipe!

These cupcakes are delicious, not too sweet and not too bitter.  The coffee isn't an overwhelming flavor but just a nice compliment to the chocolate flavor.

I love putting a ganache filling in my chocolate cupcakes.  It keeps them very moist and adds another layer of chocolate flavor.

So here we go.

Chocolate Cupcakes

Makes 24 cupcakes

2 sticks butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup cocoa powder

2 1/4 cupcakes flour

1 cup sour cream

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

salt