Filtering by Tag: cupcake

Almond Cupcakes

Almond Cupcakes -- Moist almond cupcakes with marzipan frosting. | thegirlkyle.com

My mom is an excellent cook!  She always says she'll make any meal so long as someone else picks it.  I'd have to same I'm the same way...sometimes.  I've been baking cupcakes for almost a decade and I tend to pick my favorites - anything chocolate or the Very Vanilla.

A few weeks ago an old coworker approached me about making her daughter's birthday cupcakes.  If you don't follow me on Instagram, take a peek because they turned out so cute!  She reviewed my standard cupcake menu, but suggested an almond and amaretto cupcake.  I'd never made anything like that before, even though I love almond sweets.  So, I was happy to try out some recipes and find a new cake flavor to add to my repertoire. 

Almond Cupcakes -- Moist almond cupcakes with marzipan frosting. | thegirlkyle.com

I knew I wanted a cake with a real almond flavor and I didn't want to rely exclusively on extract.  It was surprisingly hard to find, but in the recipe below, the baker used coconut milk.  I thought why not try almond milk!  The cakes came out very light and moist, which is apparent in my first photo at the top of this post, and the almond flavor was subtle.  The cake paired nicely with the marzipan frosting - so delicious.

Almond Cupcakes -- Moist almond cupcakes with marzipan frosting. | thegirlkyle.com
Almond Cupcakes -- Moist almond cupcakes with marzipan frosting. | thegirlkyle.com

INGREDIENTS

For the cupcakes:

  • 2 1/4 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon pure almond extract
  • 1 cup unsweetened almond milk

PREPARATION

Preheat the oven to 350°. Line a standard muffin tin with paper liners.  In a medium bowl, whisk together the flour, baking powder, and salt.

In a stand mixer, beat the butter and sugar on medium high speed until well combined and fluffy. Add the eggs, one at a time, and beat until well combined. Add the vanilla, almond extract, and coconut milk and beat until combined. On low speed gradually add in flour mixture, and mix until just combined.

Use a spring-loaded scoop or spoon to divide the batter evenly among the prepared muffin tin cups. Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, about 18 minutes. 

{recipe adapted from Handle the Heat}

Almond Cupcakes -- Moist almond cupcakes with marzipan frosting. | thegirlkyle.com

ALMOND BUTTERCREAM FROSTING

  • 4 sticks unsalted butter, room temperature
  • 1-7 oz box Odense Marzipan, grated
  • 2 tbs. almond butter
  • 6 - 8 cups confectioners’ sugar
  • 2 teaspoons almond extract

PREPARATION

Add grated Marzipan and butter into a medium bowl. Beat on low until combined. Turn speed to high and beat into a smooth paste.

Add sugar. Beat on low until combined. Turn mixer to high and beat until smooth. If frosting is too stiff, add one teaspoon of almond milk at a time until desired consistency is reached.

Almond Cupcakes -- Moist almond cupcakes with marzipan frosting. | thegirlkyle.com

Will You Accept This Cupcake?

Champagne Cupcakes with Strawberry Buttercream

It's hard to believe we're already a month into the latest season of the Bachelor and it's even harder to believe that Chris could end up with anyone at the end of it all?!  Between the drunks, the Kim Kardashian wannabe, conversations about aliens and all the dead family members - it seems unimaginable that there is a diamond in the rough (pun intended) 

Champagne Cupcakes with Strawberry Buttercream

I baked these cupcakes to share with my girl-friend Kaila when she came over to watch last Monday.  The Bachelor became a guilty pleasure of ours when we first became roommates.  Jake Pavelka turned out to be a total dud, but I was hooked after that.  This cupcake embodies all the best parts of my favorite reality show - champagne included!

Champagne Cupcakes with Strawberry Buttercream
Champagne Cupcakes with Strawberry Buttercream
Champagne Cupcakes with Strawberry Buttercream

Ingredients

// Makes 12 Cupcakes //

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 3 egg whites
  • 1 cup champagne

Preparation

1. Preheat oven to 350 degrees. Line pan with cupcake papers of your choice.

2. In a bowl whisk flour, baking powder and salt. In a mixing bowl beat butter and sugar 3 to 5 minutes until light and fluffy. Add vanilla and beat in the eggs one at a time.

3. Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling. (Mine seemed a little wet at the end so I added a less than 2 tbs. of flour till I saw a better consistency.) Scoop batter into the pan and bake 18 minutes or until toothpick comes out clean.

4. Let cool and then frost with strawberry buttercream frosting.

Champagne Cupcakes with Strawberry Buttercream
Champagne Cupcakes with Strawberry Buttercream

Strawberry Buttercream Frosting

  • 2 sticks unsalted butter
  • 1/2 cup shortening (like Crisco)
  • 4 - 5 cups powdered sugar
  • 3 - 4 tbs. strawberry puree

1. Beat together butter and shortening until smooth, do not overbeat!

2. Add powdered sugar, one cup at a time until you have a thick consistency.

3. Add strawberry puree.  If you desire a stronger flavor, add one tbs. at a time to maintain a pipe-able consistency.

Champagne Cupcakes with Strawberry Buttercream

Original cake recipe found on The Glitter Guide.

What Is MeMe Month?

TGK Funfetti Cupcakes 1

I think you would be hard pressed to find someone who loves their birthday more than I do.  I know you're only supposed to love your birthday when you're young and I'll admit that I struggled with it when I turned 3-0, but I've gotten over that.  I just love any excuse to celebrate and I'm not shy about being the center of attention (in case you missed it, this blog is all about me after-all). 

TGK Funfetti Cupcakes 2

"MeMe Month" is an idea that originated from my mother.  I'm not sure when it started, maybe even before I was born, but for purpose of this blog let's say that it has been passed down for generations upon generations in my family.  Some people get their dislike of mushrooms, their big butts, or their dance moves from their parents.  My mom gave me a full-fledged obsession and fully dedicated vision for celebrating my birthday.  As a December baby you've really got to be aggressive if you want to outshine Christmas and that baby Jesus! *not to mention my new niece and nephew who celebrate the day after me and want some attention of their own*

TGK Funfetti Cupcakes 3

So to really drive the spirit of my birthday home in the new office (where they've never experienced my MeMe Month) I brought in cupcakes on December 1 and announced the commencement of TGK's MeMe Month.  I told them it was a kickoff treat, but I was really trying to sweeten them up before I overwhelmed them with four weeks of birthday talk, and maybe a few shenanigans.  And it worked!  I have been wished happy birthday month by colleagues several times each week. :)

Almost everyone has a favorite birthday cake from their childhood. Mine is vanilla. Don't be fooled by the fact that these cupcakes are merely vanilla; I've worked for many years to perfect the ultimate recipe.  Enjoy!

Very Vanilla FUNFETTI Cupcakes

  • 1 1/4 cup all purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 1/3 cups sugar
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 large egg whites, room temperature
  • 1 tablespoon vanilla bean paste
  • 2 teaspoons pure vanilla extract

Preparation

Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.

In a large bowl combine both flours, baking powder, baking soda, and salt. Whisk to combine.

In a medium bowl whisk together the milk, sour cream, and egg whites. Set aside.

Fit a stand mixer with a paddle attachment, or use a hand mixer (I got a better dome with the hand mixer). Add the butter, sugar and vanilla bean paste to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.

Add the vanilla extract and one third of the flour mixture while beating on medium speed, again scraping the sides as needed. Beat in half of the sour cream mixture. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.

Use a large ice cream scoop, evenly divide the batter between 22 lined muffin tins filling each about 2/3 of the way full.

Bake for 15-18 minutes, or until a toothpick inserted into the centers come out clean. Cool pan on wire rack for less than 5 minutes, then transfer cupcakes to the rack to finish cooling.

Vanilla Bean Buttercream

3 sticks unsalted butter, softened 1 tablespoon vanilla bean paste 2 teaspoons clear vanilla extract (to maintain the bright white color) 1 ½ pounds (24 ounces) confectioners’ sugar, sifted 2-6 tablespoons heavy cream or milk

Preparation

In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and vanilla bean paste. Beat until fluffy. Turn the mixer to low speed and slowly add the confectioners' sugar while continuing to beat.  I add one cup of powdered sugar at a time.

Once well blended, add in the vanilla and 2 tablespoons heavy cream or milk. Mix on low speed until well combined and moist. If desired, an additional 1 to 2 tablespoons of heavy cream or milk until your desired consistency is reached. Beat at high speed until frosting is smooth and fluffy.

 

I N S T A G R A M

 

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