Tag Archives: cupcake

Mini Brownie Bottom Cherry Cheesecakes

It’s the week-end everybody!  And I can’t believe I’m saying this already, but we woke this morning to just a light dusting of snow on the deck.  Even though I find the first few snowfalls kind of exciting, I do feel that we seemed to have skipped fall entirely.  I’m hopeful that this was just a blip on Mother Natures part, and this week we will be back to crisp, windy, sunny fall days.

Yesterday I was sorting through my old bakery recipe book, looking for some inspiration, when I came across this recipe.  For those of you who might be new followers, I used to own a little bake shop and let that go so I could focus on my real love.  Which is you.  And blogging.  And creating.

And I’m so glad I did, because it’s given me so many new opportunities that I wouldn’t have had otherwise.  And not waking up at 3 am on Saturday mornings anymore is a major bonus.  I can tell you, your local baker is seriously sleep deprived friends.

mini cheesecakes, sweetrevelations

These Mini Brownie Bottom Cherry Cheesecakes were one of my most popular items in the fall and winter.  Still, when I run into some of my loyal customers, they bring up these cheesecakes and tell me how they miss them so.  They are a decadent treat that can easily be customized.  The brownie bottom is just the right amount of rich chocolate, paired with the creamy cheesecake topping and of course, the cherries on top.  This is also an amazing treat when you swap out the cherries for whole pecans and a good drizzle of homemade caramel sauce.

As you know, I love a dessert that can be made ahead and these are no exception.  Cheesecakes freeze very well, so can be prepared a week or two ahead of time if needed.   Just thaw, garnish with toppings and serve.

Reminiscing through my old book sure did make my heart skip a beat.  It was such a busy and exciting time in my life.  Even though I do miss the bake shop sometimes, I’m so happy that I get to share these recipes with you.  I’m exactly where I was meant to be.

Enjoy the fall weather friends,

Renee

xo

Mini Brownie Bottom Cherry Cheesecakes

Brownie Layer

  • 1/2 cup unsalted butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt

 

Cheesecake Layer

  • 2 pkg (250 gr each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • cherry pie filling for garnish

Preheat oven to 350° and line 16 muffin cups with liners

  1.  For the brownie layer, mix the flour and salt in a small bowl and set aside.  Place a small glass or stainless bowl over a pot of simmering water and melt the chocolate and butter.  In a medium mixing bowl, combine the sugar, eggs and vanilla and whisk until well incorporated.  Whisk in the chocolate mixture and mix well.  Fold in the flour mixture with a spatula, just until incorporated.
  2. Spoon the brownie mixture into the bottom of each cupcake liner.   Bake for 10 minutes and set aside.  Once baked, reduce the oven temperature to 300°.
  3. While the brownie layer is baking, prepare the cheesecake layer.  Beat the cream cheese and sugar in a medium bowl for at least 4 minutes, or until smooth and well combined.  Add salt and vanilla.  Add the eggs, one at a time, only mixing until the eggs are combined.  Be careful not to over mix and add too much air.
  4. Top each brownie layer with the cream cheese mixture.  Bake for 20 minutes.  Turn the oven off, prop the oven door open just slightly with a wooden spoon and leave the cheesecakes inside until the oven cools (I just found the texture was a little nicer this way and the cheesecakes were less prone to cracking).  Put room temperature cheesecakes in the fridge to chill for 3-4 hours before topping and serving.
  5. Top chilled cheesecakes with cherry pie filling and serve.

Notes:

  1. You can bake the cheesecakes without leaving them in the oven to cool.  Bake at 325° for approx. 25 minutes.  Cool to room temperature and chill.
  2. Once the cheesecakes have come to room temperature, they can be easily frozen for later use.  Place them in containers, in a single layer and wrap with plastic wrap.   Defrost and garnish with cherries just before serving.

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Fresh Strawberry Muffins

Muffins are one of my favourite, quick treats to make.  Usually little fuss is required, all can be done in one bowl, and there’s plenty to share.  Muffins are also an excellent school or work snack and generally freeze very well.  I like to freeze them in individual bags so everyone can grab and go as needed.

 

strawberry muffins

 

And sometimes you can dress them up with a wee bit of whipped topping.  And since muffins are thought to be generally healthier for you than cupcakes, these are still considered healthy.

You’re welcome.

 

strawberry muffins

See the fruit in there?  Large pieces of sweet, juicy, red farm fresh strawberries.  We are still lucky to have some available locally, so my crew can enjoy these muffins all summer long.

This is a recipe that one of my gal pals shared with me.  I have to say it hasn’t disappointed, I’ve made it many times!

Have you got a favourite muffin flavour?  An easy muffin recipe that freezes well and makes a good school snack?  Please share it with me in the comments!

Enjoy the rest of your summer friends!

Renee

 

Fresh Strawberry Muffins

adapted from, Home of My Heart

  •  1/2 cup unsalted butter, softened
  •  3/4 cup sugar
  •  1 egg
  •  2 cups all-purpose flour
  •  2 tsp baking powder
  •  1/2 tsp kosher salt
  •  1/2 cup milk
  •  1/2 tsp pure vanilla extract
  •  1 1/2 cups fresh strawberries, chopped
  •  3 tsp sugar
  •  1/2 tsp cinnamon
  • whipped topping for serving (optional)

Preheat oven to 350°

1.  In a small bowl, mix flour, baking powder and salt.  Set aside.

2.  In a large bowl cream the butter and sugar. Add egg and vanilla and mix well.  Add flour mixture and milk alternately to the butter mixture.
Gently fold in strawberries.

3.  Spoon batter into muffin pans, lined with muffin liners or sprayed with non-stick baking spray, until about 3/4 full.  Combine sugar and cinnamon and sprinkle over muffins.   Bake for approx. 20 minutes.

 

4.  Let cool completely and top with whipped topping and a strawberry if desired.  They are just as excellent without!

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Peanut Butter Parfaits ~ To Go!

These are by far my top “to go” dessert.  Rich chocolate cake, layered with crunchy peanuts and smooth peanut butter buttercream.  It’s my favourite layer cake all prettied up in a simple jar ~ to go! For me, the flavor combination is to die for.   This week I packed a few up to throw in our cooler as we made our way to Music City for 5 days.

pbjar

 

 

Five days camping in sunny Tennessee, touring  Music City with a sweet peanutty treat to enjoy after dinner each night.

Without the kids.

pbtop

I’m not sure which part of those two sentences was my favourite.   Don’t  get me wrong, I love my babes, but a week away with my number one grown up is pretty awesome.  And pretty rare.

pbjars

 

Whenever I make cupcakes and buttercream, I always throw the extras in the freezer.  It’s so easy to whip something up on short notice.  Swiss Meringue Buttercream is a snap to make and freezes beautifully.  These parfaits take minutes to assemble (put the cupcakes in frozen!), can be thrown in a cooler or fridge and they travel amazingly well.  Use regular jars or invest in some Weck Jars, that look great and offer the most perfect serving size for dessert (see here).  I can’t tell you the countless times I have used them for serving.

pbempty

 

During the time I ran the bakery this peanut butter buttercream was always one of our most requested.  It’s so light and creamy and tastes like a cloud of whipped peanut butter.  If you’re a peanut butter lover like me, this is a must try!

I’m including the recipe for the Peanut Butter Swiss Meringue Buttercream.  Just layer your parfaits with your favourite rich chocolate cupcake (one of my favs is here) and some chopped peanuts.  Or, to really switch it up, layer it with Banana Cupcakes made from this recipe here, my Best Ever Banana Cake.  Just as awesome.

 

Peanut Butter Swiss Meringue Buttercream

  • 5 egg whites
  • 1 cup + 2 tbsp sugar
  • 1 3/4 cups of unsalted butter at room temperature, cubed
  • 1 tsp pure vanilla
  • pinch of salt
  • 1/2 cup smooth peanut butter (or more to taste)

1. Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2. In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined. Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees). The sugar should be dissolved by this time as well. Place bowl on stand mixer and attach the whisk attachment. Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3. Remove whisk attachment and replace with paddle attachment. Beat on low-speed until mixture is completely cooled. Increase speed to medium and add butter pieces one at a time. Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick. It may separate at first, but continue beating and it will emulsify. Add vanilla flavouring, a pinch of salt and peanut butter and beat until combined. Use immediately.  Will frost about 24 cupcakes.  Icing can be frozen for up to two months, just allow it to come back to room temperature and re-whip for 5 minutes.  It may look curdled but keep whipping!

 

Assembly of Parfaits:

1.  Bake your favourite chocolate cupcakes.  This is one of my most loved recipes here.

2.  I find using a piping bag (or a Ziploc bag with the corner cut off), is the best way to get the icing neatly in the jars.  Simply pipe a small layer of icing in the bottom of the jar and top it with an unwrapped cupcake.  Layer again with icing, some chopped peanuts and another cupcake.  Top with a dollop of icing and chopped peanuts (if you’re not planning on closing the jars), or top with some chopped peanuts and put the lid on the jars.

2. Parfaits can be made a day ahead and refrigerated.  Simply bring to room temperature before eating (otherwise the icing is hard like butter).

Happy summer and enjoy!

 

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Dark Chocolate Peppermint Cupcakes

It has been a very hectic few days around here!  Christmas Eve and Christmas morning bliss, followed by family dinners and some post-Christmas Day shopping.  I’m completely exhausted and looking forward to laying low for a few days.  But first!  I did want to share some of the yummy things that have made their way out of the SweetRevelations kitchen in the past few days!

This past Friday was the last day of school for my children before Christmas break.  This was the first year that I sent a box of baked goods for their teachers.  I know, big surprise, it was cupcakes.

But, in my defense, baking is a way for me to express to others that I care about them, that I’m thankful for the things that they do, that I appreciate all of the “extra’s” that the teaching staff do for the students!

Well, and doesn’t a gourmet cupcake say all of those things?

Something rich and decadent with a minty frosting?  Ok, maybe not, but a few minutes with a yummy moist piece of cake and some peace and quiet sure doesn’t hurt on the last day before Christmas break.

I love the contrast of these cupcakes.  Dark Chocolate cake (gosh I’m so predictable) and creamy Peppermint Swiss Meringue Buttercream.  Just a hint of peppermint.  And I thought, to keep these somewhat elegant and classy looking (ahem..like the teachers at our school…), I would use some chocolate coated peppermint sticks as a garnish.  These smelled so wonderful and tasted like a classic winter mint chocolate.

First, make some of these Dark Chocolate Cupcakes, without the added espresso powder.  Then, top with some Peppermint Swiss Meringue Buttercream (below).

Peppermint Swiss Meringue Buttercream

  • 5 egg whites
  • 1 cup + 2 tbsp sugar
  • 2 cups of unsalted butter at room temperature
  • 1 tsp pure vanilla
  • pinch of salt
  • 1 1/2 tsp peppermint extract

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and peppermint and beat until combined.  Add food colouring if desired.  Use immediately.

Garnish with a chocolate covered peppermint stick.

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Margarita Cupcakes

Cake.  Frosting.  Booze.  Perfect.

I made these adorable Mini Margarita Cupcakes for a fun couple who were having their wedding shower this week-end.  I happen to know that they enjoy having a tequila shot (or two) every now and then.

Doesn’t this just take you back to hot summer days on a patio?    Seems such a long way away at the moment, as my husband is outside stringing up the Christmas lights.

No matter, these festive shots are perfect for any adult party any season.  With tequila on the cakes and in the icing, they have all the flavour of the popular lime drink.  Sans hangover…..  gracias!

I used Martha Stewart’s recipe for Lemon Cupcakes and just substituted the lemon for lime.   Then I brushed the tops of the warm cakes with some tequila.  Then, and you know this is coming, I made my favourite frosting and flavoured it with tequila and lime.  Just for an extra lime kick, I put a little dollop of lime curd right on top.

Lime Cupcakes

yield is about 30 minis

  • 1 1/2 cups flour
  • 1 1/2  tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 2 limes, zested and juiced
  • 1/4 tsp vanilla
  • 1/2 cup buttermilk, room temperature
  • tequila for brushing on warm cakes

Preheat oven to 350. Prepare muffin tins with mini paper liners or line mini baking cups on a cookie sheet.

1.  Whisk flour, baking powder and salt together in a small bowl and set aside.

2.  Cream butter and sugar until pale and fluffy (about 5 minutes).  Add eggs one at time, mixing thoroughly before adding the next one.  Add lime zest and lime juice and mix well.

3.  On low, add the dry ingredients in three batches, alternating with the buttermilk.   Mix only until just incorporated.

4.  Fill each muffin cup ~3/4 full. Bake for 8 minutes or until a skewer inserted comes out clean.  Remove cakes to a wire rack to cool.  Lightly brush each cake with tequila while still slightly warm.

Tequila and Lime Swiss Meringue Buttercream

  • 2 cups unsalted butter cubed, at room temperature
  • 5 large egg whites
  • 1 cup + 2 tbsp of sugar
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 1 tbsp tequila (or to taste)
  • 1 tbsp lime juice

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt tequila and lime and beat until combined.  Use immediately.

Lime Curd

*from Food.Com

Note: this makes a lot of curd!  Save it and use it for a yummy lime mousse or halve the recipe.

  • 3 tablespoons lemon zest
  • 1/2 cup fresh lime juice (2 to 4 lemons)
  • 1 1/2 cups sugar
  • 8 tablespoons butter
  • 3 eggs, lightly beaten
  • 2 egg yolks, lightly beaten

1.  In a medium saucepan over medium-high heat, combine lime zest, lime juice, and sugar.  Bring just to a boil then reduce heat to medium-low and simmer 5 minutes.  Add butter and stir until it has melted and combined.  Remove from heat and cool to room temperature  Beat eggs into cooled lime mixture until well blended.  Return to heat and cook over medium-low heat, stirring constantly, 10 minutes or until mixture thickens and coats spoon.  Refrigerate at least one hour.

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Chocolate Cupcakes with Cherry on Top

Notice I didn’t say with a cherry on top?

Nope not a cherry on top but a delicious Sweet and Tart Cherry Swiss Meringue Buttercream.  On top of a rich Chocolate Swiss Meringue Buttercream.  Then, a Lindt Chocolate Truffle, you guessed it, on top.  Are you still with me?

I gave these cupcakes to my neighbours.  They deserve a cherry on top kind of dessert.  Yesterday was their birthday.  That’s right, their birthday.  Both of them.  And they have been married more than 25 years.  To each other.  And they are just good, kind, fun people.  So they deserve a little somethin’ with a cherry on top!

They were out last night celebrating, so I left them a little treat at their door this morning.

Since cherries are pretty impossible to find, I just made a simple cherry jam out of frozen cherries.  Then I added it to my usual Swiss Meringue loveliness along with some cherry oil for extra flavour.

Just make these rich chocolate cupcakes without the added espresso powder.  Then layer with the Cherry Swiss Meringue Buttercream and the Chocolate Swiss Meringue Buttercream (recipe below).

Before I go, I am also sending a virtual cupcake over to Rosie at Sweetapolita for offering an AMAZING Chocolately Giveaway last week ( Holiday Truffles & Bonbons class at the highly respected Bonnie Gordon College of Confectionary Arts in Toronto + 1 kg box of Cacao Barry Origins Dark Chocolate Couverture Mexique 66% + 1 kg box of St. Domingue 70% + a copy of Barry Callebaut’s Simply Chocolate Magazine, featuring recipes from Canada’s top pastry chefs & chocolatiers.)!  I was so tickled to hear that I won!  My daughter said I was jumping and hollering so much she thought I won the lottery.  Well for me, attending a class at the Bonnie Gordon School of Confectionary Arts is just like winning the lottery!  Thanks Rosie!

Cherry Jam

  • 1 cup frozen sweet and tart cherries
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tbsp corn starch
  • 1/2 tsp vanilla

1.   Combine ingredients in a small saucepan on medium heat, stirring frequently until mixture is thickened.  Use a fork to mash cherries while stirring.  Allow cherry mixture to cool completely before adding to your icing.

Chocolate

  • 1 1/2 cups of quality Belgian semi sweet chocolate chopped

1.  Melt chocolate over a double boiler.  Mix until smooth and no lumps remain.  Allow to cool before adding to icing.

Swiss Meringue Buttercream

* I made one batch for chocolate and one batch for cherry

  • 5 egg whites
  • 1 cup + 2 tbsp sugar
  • 2 cups of unsalted butter at room temperature
  • 1 tsp pure vanilla
  • pinch of salt
  • chocolate or cherry jam to taste to taste

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and chocolate/cherry jam (include a few drops of cherry oil if you have some) (to taste) and beat until combined.  Use immediately.

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Deep-Chocolate Brownie Cupcakes and a Special Birthday

See this little angel?

This is my oldest child when she was a year and a half.  Look at those big blue eyes staring so innocently at me.  Time goes by too fast when you’re a parent.  I remember cuddling at bedtime with this little girl and reading her favourite stories over and over and over…..  She turns 13 today and I wanted the day to be special for her.  You only officially become a teenager once!

At lunch I took her out to have her hair done and for a bite to eat.  Just me and her.  It was awesome to spend time with her like that.  When we came home all of her friends and family were waiting to surprise her.

We always write the kids a poem for their birthday.  They moan and groan when it comes out, but you can tell that they love reading the things we have written about them.  We poke fun at some of their idiosyncrasies and tell them how proud we are of some of their accomplishments.  She’s a good girl with a big heart and I’m proud of the lady she is becoming.

She wanted Criminal Minds cupcakes for her birthday because she loves that show.  I had these cute paper toppers made by Angie over at Etsy.  So cute once glued on to popsicle sticks!  Then I made some other toppers out of Marshmallow Fondant.   The cakes are Deep-Chocolate Brownie Cupcakes.  I iced them with Vanilla Swiss Meringue Buttercream and I used Chocolate Ganache as a ripple in the icing.   I also made a few with Dulce de Leche rippled through the icing.

I could quite simply just eat a bowl of icing and not think twice about it.  Amazing.

Sorry about the bad photos, but the light was terrible in that room!

It is very difficult to make crime scene cupcakes look pretty!  Thank goodness the taste makes up for it!

Deep-Chocolate Brownie Cupcakes

*from Food and Drink

  • 4 ounces (120 g) unsweetened chocolate, roughly chopped
  • 2/3 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup chopped semi-sweet chocolate or chips
  • 1 cup chopped toasted walnuts or pecans

Preheat oven to 350°

  1. Line 18 standard muffin cups with papers . Over low heat, melt chocolate and butter together in a large saucepan, stirring until smooth. Remove from heat. Stir in sugar, then eggs, 1 at a time, and vanilla.
  2. Mix flour with baking powder and salt. Stir into chocolate mixture along with chocolate and nuts.  Divide among cups. Bake 16 to 18 minutes or just until cupcake centre is raised and feels slightly firm when touched. Do not over-bake. Cool
    completely on rack.

Chocolate Ganache

*this makes enough to frost all of the cupcakes.  I only made 1/2 of this recipe to use as a ripple in the icing.

  • 1 cup chopped-into-bits semi-sweet chocolate or chips, about 175 g (6 ounces)
  • 1/2 cup whipping cream
  • 1 teaspoon pure vanilla extract

Melt chocolate and whipping cream over very low heat in a small saucepan.  When almost smooth, remove from heat and stir in vanilla. Cool to room temperature and dip or frost cupcakes.  Icing will set in an hour at room temperature.

Vanilla Swiss Meringue Buttercream

5 large egg whites

1 cup + 2 tbsp sugar

3 sticks unsalted butter, very soft

1 1/2 tbsp vanilla extract

pinch of salt

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites, sugar and salt just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 140 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring and beat until combined.  Use immediately.

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Apple Spice Cupcakes with Apple Butter Swiss Meringue Buttercream

Well fall is definitely upon us!  I was at the market this morning and was instantly drawn to crates and crates of local apples.  This is one of my favourite seasons to be baking, and apples are by far one of my favourite fruits!

I also bought a huge jar of homemade apple butter and decided to use it to flavour the icing.   Anyone who has been following SweetRevelations knows how much I adore my yummy Swiss Meringue Buttercream icing!

The cakes were really good.  I love any cinnamon/nutmeg/allspice combo.  And the icing was pretty yummy too!  Great apple flavour that screams fall and Thanksgiving dinners.  I thought the cakes were so good that I left some un-iced (the horror!) and packed them in the freezer for lunch treats.

The Pastry Case is where I found this yummy recipe and I have no doubt that the cakes would taste awesome with the Salted Caramel Italian Meringue Buttercream that she has on her site.  Or, you could make the Salted Caramel Swiss Meringue Buttercream that I made here (delish).

Apple Spice Cupcakes

from The Pastry Case

yield: 30 cupcakes

  • 1 1/2 cups unsalted butter at room temperature
  • 3 cups sugar
  • 2 tablespoons light molasses
  • 6 large eggs
  • 3 cups cake flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 cup full fat sour cream
  • 3 tart baking apples, peeled and shredded (about 1 1/2 cups)
  • 1 tablespoon pure vanilla extract

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

1.  Using a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula then beat in the molasses. Add the eggs, one at a time, beating for 30 seconds between each addition.

2.  In a medium bowl, stir together the flour, baking soda, salt, and ground spices to blend.

3.  Add the flour mixture and sour cream alternately to the batter, starting and ending with the flour mixture. After each addition, beat on low-speed just to combine the ingredients. Stir in the shredded apples and vanilla.

Spoon the batter into the muffin cups. Bake 20-25 minutes until the cupcakes spring back lightly when touched and a toothpick inserted in the middle comes out clean.

Apple Butter Swiss Meringue Buttercream

  • 2 cups unsalted butter cubed, at room temperature
  • 5 large egg whites
  • 1 cup + 2 tbsp of sugar
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 3/4 cup of apple butter or more to taste

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and apple butter and beat until combined.  Use immediately.

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Milk Dud Cupcakes

Remember this?

I posted these back in August with the promise of a recipe!  I have received a few e-mails wondering where that recipe might be….sorry I keep forgetting!

Have you ever had a Milk Dud?  Chewy, stick in your teeth caramel covered in milk chocolate.  One of my favourite combinations (one of my dentists favs too I’m sure…)  I’m eating some as I type as a matter of fact.  It’s really the icing (again) that is the star here.  Take some smooth and creamy Swiss Meringue Buttercream, my absolute favourite, and beat in some homemade Salted Caramel Sauce.  Screaming your name yet??

Honestly, I could’ve bathed in this icing it’s that yummy.  Don’t judge me, it really is that good.

I really apologize for the lack of photo’s but these literally went like hotcakes and I didn’t have a chance to take any extra’s.

I was left with one giant box of Milk Duds that I have been hiding in the back of the pantry for a month.  I have a teenager who is more obsessed with chocolate than me (if that’s possible) and often my goodies just “disappear.”

Since the caramel really is the star here, I will be posting the recipe for the icing only.  My advice is to use your best rich chocolate cake recipe.

Salted Caramel Swiss Meringue Buttercream

*adapted from Sweetapolita

1 3/4 cup sugar

1/4 cup water

1/4 cup heavy cream

pinch of sea salt

2 cups unsalted butter cubed, at room temperature

5 large egg whites

1 teaspoon pure vanilla extract

pinch of salt

Making Salted Caramel Sauce:

*make this first to set aside to cool while you make the Swiss Meringue Buttercream.

1. Place  1/2 cup + 2 tablespoons of the sugar and the
water in a medium saucepan.  Bring to a boil over medium heat.  Stop stirring and cook until caramel is amber, gently swirling the pan from time to time. Remove from heat, and slowly add cream, whisking by hand until smooth. It
will be splatter, so be careful. Whisk in sea salt. Let cool.

Swiss Meringue Buttercream:

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the rest of the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and salted caramel sauce (to taste) and beat until combined.  Use immediately.

Garnish with a Milk Dud

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Garden Party Cupcakes

Today I met up with some girls from work for lunch.  In just a few weeks summer will be over and we’ll be back to our jobs at school!  I offered to bring dessert (of course) and as if my co workers haven’t had enough of my cupcakes, I brought some!

Pretty ones this time (well, I think they’re all pretty…).  Perfect for a garden party!  Treats for a nice bunch of ladies who deserve a bouquet of summer flowers every now and then.

I think these would be welcome at any gathering.  How about a rose or two?

Do you have a picture of cupcakes fit for a garden party?  I would love to see it!

I must say that as good as they looked, they tasted even better.  Blueberry Cakes with Lemon Swiss Meringue Buttercream frosting.    A very moist cake, bursting with fresh local blueberries and a tangy, creamy frosting.  I am a die-hard fan of Swiss Meringue Buttercream.   I rarely make any other kind of frosting.  Nothing compares to the creamy, light texture and sweet taste.  It’s what takes cake to a gourmet level!

Blueberry Cupcakes

1 cup unsalted butter, room temperature

2 cups vanilla sugar, regular white sugar is fine too

4 eggs, room temperature

2 tbsp lemon juice

2 3/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

1 cup milk

1 tsp vanilla extract

1 1/2 cups of fresh blueberries

Heat oven to 350° and line 2 12-cup muffin tins with cupcake liners.

1.   In a small bowl sift together the flour, baking powder, salt and baking soda.  Set aside.

2.  In a large mixing bowl, cream together the butter and sugar until fluffy and well combined (2-3 minutes).  Add the eggs, one at a time, beating each egg until well incorporated.  Beat in lemon juice.  Add the dry ingredients 1 cup at a time and alternate with the milk and vanilla.   Mix the last addition of flour until the ingredients are well incorporated but do not over mix!  Gently fold in blueberries.

3.  Fill cupcake liners until 3/4 full.  Bake for 18-20 minutes until cake tester comes out clean.  Cool in pans for 10 minutes then move to a wire rack to cool completely before icing.

Lemon Swiss Meringue Buttercream

from Martha Stewart

5  large egg whites

pinch of kosher salt

1 cup plus 2 tbsp sugar

4 sticks unsalted butter, very soft

1 1/2 tsp lemon extract

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites, sugar and salt just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 140 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add lemon extract and beat until combined.  Use immediately.

I use a 1M Wilton tip for icing swirls.

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