Chocolate Champagne Cupcakes, Strawberry Jam Filling, and Champagne Cream Cheese Frosting What could say Valentine’s Day more than a cupcake that combines the most classic flavors of that day? Chocolate, strawberries, and champagne. Yum! I was recently asked by the wonderful Carrie at Class Foundry to come up with something special for Valentine’s day. Initially, I racked my brain trying to think of what cocktail I could turn into a cupcake. I looked up tons of pink, fruity cocktails, but nothing seemed quite right. I decided to just keep it classic and go with champagne. Add chocolate and strawberries, and you get the perfect cupcake to make for this holiday. So, I created these chocolate champagne cupcakes with sweet strawberry jam filling and topped with my favorite champagne cream cheese frosting. They will be a great gift to give that special someone or to enjoy with friends and family♥ [ INGREDIENTS ]
Chocolate Champagne Cupcakes 2 cups + 2 tablespoons sugar 1 ¾ cups all-purpose flour 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed) 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 1/2 cup champagne or sparking wine (I used Presto Prosecco Brut) 1/2 cup boiling water Strawberry Filling 3 cups small diced strawberries 1-2 tablespoons of sugar, depending on the sweetness of the strawberries 1 tablespoon cornstarch 1 tablespoon water Champagne Cream Cheese Frosting 1 stick unsalted butter, room temperature 8 ounces cream cheese 4 tablespoons Champagne or sparkling wine (I used Presto Prosecco Brut) 4 cups powdered sugar, sifted [ DIRECTIONS ] Chocolate Champagne Cupcakes
Strawberry Filling
Champagne Cream Cheese Frosting
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Profiteroles filled with Baileys Whipped Cream and dipped in Dark Chocolate Recipe adapted from Red Shallot Kitchen One of my new year's resolutions was to try something new every month. At least one little thing. It could be anything from eating a new kind of food, to hiking in a park I've never been to before, or even baking something I never had before. As January was starting to come to a close, I realized I hadn't yet done my new thing for the month. Combine that with my desire to bake something boozy, and that is how I ended up making these Baileys Profiteroles. I remember being little and having store bought cream puffs (or profiteroles if you prefer the fancier name) at a tea party at my gran's house. They were so good! Light and fluffy and sweet. Soon my eyes were opened up to eclairs and other fancy french pastries. As a baker, I have always been intimidated by these delectable treats. However, these are actually fairly easy to make. It's a simple dough that is easily filled with cream and then delightfully dipped in melted chocolate. Being the Tipsy Muffin, I had to find a way to also make these fancy puffs a bit tipsy, and adding Baileys to the cream was the perfect way to do that. I've been sharing these with my friends and family and they have been a big hit! I hope you enjoy them just as much as I have! [ INGREDIENTS ]
Pate a Choux 1 cup water 6 tablespoons butter 1 ¼ cup all-purpose flour 5 large eggs Baileys Whipped Cream 2 cups heavy whipping cream 1/3 cup Baileys Irish Cream 3 tablespoons granulated sugar Chocolate topping 1 ½ cup dark chocolate chips (I prefer Guittard Extra Dark) [ DIRECTIONS] Pate a Choux
Baileys Whipped Cream
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Note: An alternative to this is to make the profiteroles, but instead of dipping them in chocolate keep them plain. Then serve with a warm chocolate sauce like this one: [ INGREDIENTS ] Chocolate Sauce 1 cup chocolate chips (I prefer Guittard extra dark) 1/2 cup heavy cream 1 tablespoon butter [ DIRECTIONS] Chocolate Sauce
Coffee Cupcake, Jameson Caramel Filling, & Whiskey Whipped Cream Frosting Recipe adapted from Martha Stewart & Design Love Fest. Going up to The Buena Vista Cafe in San Francisco for a delicious glass of their famous Irish Coffee has become one of my favorite winter traditions. The combination of coffee, whiskey, brown sugar, and cream make these drinks the best thing to sip on a cold day. It's not too sweet and the whiskey definitely warms you up. Part of the reason the Buena Vista is so well known for the cocktail is because in 1952 the owner set out to recreate the Irish Coffee that was served at the Shannon Airport in Ireland. I haven't traveled to Ireland (yet), but it's hard to believe that this drink could be any better! In 2013, some of the ladies in my family started a new tradition. My mom, gran, aunt, sister, and I would go up to San Francisco and visit my cousin in Pac Heights, go get lunch at Perry's in the Marina, and then make a final stop for an Irish Coffee at The Buena Vista Cafe. We did the same thing this year, and I hope we will continue the tradition for many years to come. I also had the pleasure of taking my boyfriend for his first Irish Coffee this year. He's not exactly the biggest coffee fan (iced mochas are his go to) and not much of a whiskey drinker, but he still enjoyed his and I have a feeling he would enjoy these cupcakes just as much. So, inspired by the great times I haven't spent with wonderful people while sipping this scrumptious boozy beverage, I made the Irish Coffee cupcake. I decided that I would keep the cupcake booze free, but use whisky in both the creamy caramel filling and in the fluffy whipped cream frosting. These cupcakes are actually my booziest bake yet! Each cupcake has about 1/3 an ounce of whiskey in them! These are the perfect cupcakes to keep you going through the post-holiday winter. [ INGREDIENTS ]
makes 12 cupcakes Jameson Caramel 1/8 cup water 1/3 cup granulated sugar 1/3 cup light brown sugar 1/4 cup butter, at room temperature 1/2 cup heavy cream, at room temperature 2 ounces of Jameson Whiskey Coffee Cupcakes 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup boiling water 2 tablespoons instant-espresso powder 1/4 cup whole milk 1 stick unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 2 large eggs Whiskey Whipped Cream Frosting 2 cups heavy cream 2 ounces Jameson Whiskey [ DIRECTIONS ] Jameson Caramel
Coffee Cupcakes
Whiskey Whipped Cream Frosting
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Pumpkin Chai Cupcake with Whipped Maple Frosting and Clove Caramel Drizzle Recipe adapted from Martha Stewart, Brown Eyed Baker, & Design Love Fest. Autumn is my favorite time of the year. I love stepping on those particularly crunchy leaves, the smell outside just after it rains, and the reddish-orange hues of the trees. Autumn also means time for all things pumpkin. Pumpkin soup? Yes please! Pumpkin spice latte? I'll have one of those! And some kind of pumpkin cupcake? Absolutely! I was going to make this year's pumpkin cupcake a pumpkin ale cupcake, but then my sister inspired me to create these instead. Since my sister was pregnant and had been missing out on so many of my boozie bakes, I decided to take the pumpkin chai latte recipe she sent me and turn it into a cupcake for her. These have been my go-to for dessert all month. The first batch got shared with friends and family. The second went to the wonderful nurses at Seqouia hospital for taking such great care of my sister and brother in law while my nephew, Jack, was born. And the third was for the Annual Autumn Bake-Off at work. These are definitely my best pumpkin cupcakes yet. I love the flavor that the cardamom adds to cake and the frosting I adapted from Brown Eyed Baker is now my new favorite! It has the light fluffiness of whipped cream and is so delicious I could just eat a spoonful of it! Top it all off with the clove caramel and it is perfect. Better bake them fast while Fall is still here! [INGREDIENTS]
Clove Caramel Sauce 1/8 cup water 1/3 cup granulated sugar 1/3 cup light brown sugar 1/4 cup butter, at room temperature 1/2 cup heavy cream, at room temperature 1/2 teaspoon vanilla extract 1/2 teaspoon ground cloves pinch of salt (optional) Pumpkin Chai 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 ground nutmeg 1.4 teaspoon ground cloves 1/4 teaspoon ground cardamom 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 Whipped Maple Frosting 8 oz. cream cheese, room temperature 1/2 cup granulated sugar 2 cups heavy whipping cream 1/4 cup maple syrup [DIRECTIONS] Clove Caramel Sauce
Pumpkin Chai Cupcakes
Whipped Maple Frosting
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For any extra caramel sauce, store it in an airtight container for up to a week. It is also delicious on ice cream or in coffee! Gin & Lemon Cake, Lemon Curd Filling, and Champagne Cream Cheese Frosting Recipe adapted from Brown Eyed Baker's Lemon-Limoncello Cupcake recipe I was recently hanging out at my boyfriend’s apartment and I noticed that he and his roommates had some memorabilia left over from a 1920s party that they had thrown. They still had a prohibition sign hanging next to their kitchen table and a poster of people lining up to buy liquor as soon as the 21st amendment had passed. This got me thinking about the roaring 20s, flapper dresses, Paris, and the simplicity of cocktails such as Bee's Knees and the French 75. Ever since my sister introduced me to French 75s, they have been a favorite of mine. Gin, lemon juice, and simple syrup mixed together and topped with champagne — classy and delicious! The drink was first created in 1915 in New York by Harry MacElhone and it had such a kick to it that it was named after the French 75mm field gun. I decided that this would be the perfect inaugural cocktail turned cupcake for my blog. So here it is… The French 75 cupcake! [INGREDIENTS] Gin & Lemon Cupcakes 1 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 4 tablespoons (½ stick) unsalted butter, room temperature 2 ounces cream cheese, room temperature 1 cup granulated sugar 3 large free-range eggs 2 tablespoons dry Gin (I used Bombay Sapphire) ½ cup buttermilk ¼ cup lemon juice Zest of 1 lemon Lemon Curd Zest of 2 lemons ½ cup lemon juice ¼ cup of granulated sugar 1 free-range egg + 1 free-range egg yolk Champagne Cream Cheese Frosting 4 tablespoons (½ stick) unsalted butter, room temperature 4 ounces cream cheese 2 tablespoons Champagne or sparkling wine (I used Presto Prosecco Brut) 2 cups powdered sugar, sifted Optional: Raspberries or lemon twists for decoration * I use organic ingredients as often as possible [DIRECTIONS] Gin & Lemon Cupcakes
Lemon Curd
Champagne Cream Cheese Frosting
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Dedicated to my amazing sister, Natalie, for her encouragement and always being a willing taste tester, and to the fantastic Stuart for the inspiration and for helping me get this whole thing up and running.
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AuthorOnce upon a time a girl named Megan created a batch of cupcakes and fell madly in love with baking. Archives
May 2019
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