Simply Cupcakes - Traverse City, MI

Now that you've seen my vacation pictures, part 1, part 2, part 3, and finally part 4; you know what a great time we had.  It's become a tradition now that every year we have one big birthday party for all of us, since we're not usually together for our birthdays.  This year, instead of a big cake we thought cupcakes could be cute, and ventured to Simply Cupcakes to help us out.  They had great customer service and really delivered.  Melted white chocolate into each of our names was super cute!

We tried all the flavors they offered, and weren't disappointed in any!  I had the strawberry.

C got the chocolate peanut butter one, which I think was my favorite.  All were so tasty though, and the people at Simply Cupcakes were great.  I think we'll be back next year too!  If you're looking for a tasty cupcake treat in Traverse City, Simply Cupcakes will not disappoint. 

Nutella Cupcakes

Nutella is such an awesome food group.  Yes, I'm calling it a food group, because it deserves at least that.  These cupcakes are great, and easy because the Nutella is the frosting!  This recipe used up the last of the Nutella I had in my house, and despite shedding a little tear while using the last drop, these were totally worth it.

Preheat the oven to 325 degrees F.  In a medium bowl beat the butter, oil, and sugar with an electric mixer until fluffy and light.  Add the eggs, vanilla and beat until smooth.  PS I used apple sauce instead of the oil.

In a small bowl, stir together flour, baking powder and salt.  Add to the butter mixture and beat until just combined.  The batter will be really thick.

I had some peanut butter chips, and thought they couldn't hurt so I folded those in.

Place batter into cupcake lines sprayed with non-stick spray.

Scoop around a teaspoon of Nutella on top of each cupcake.

Swirl with a toothpick until it looks like marble.  Bake for 25 minutes until springy to the touch.  Remove from the pan to cool then enjoy!

One of my biggest issues with regular cupcakes is that you have to wait around an hour to really enjoy them because they have to cool enough to frost.  These cupcakes eliminate that problem all together.  They're a tasty Nutella treat!  

Happy long weekend and Labor Day!

Nutella Cupcakes

Serving size 12 cupcakes

1/4 cup butter, room temperature

1/4 cup vegetable oil (or apple sauce)

3/4 cup sugar

3 large eggs

1 teaspoon vanilla

1 3/4 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup Nutella, at room temperature

1/2 cup peanut butter chips

Preheat the oven to 325 degrees F.  

In a medium bowl beat the butter, oil, and sugar with an electric mixer until fluffy and light.  

Add the eggs, vanilla and beat until smooth.  

In a small bowl, stir together flour, baking powder and salt.  

Add to the butter mixture and beat until just combined. 

Fold in peanut butter chips. *optional

Place batter into cupcake lines sprayed with non-stick spray.

Scoop around a teaspoon of nutella on top of each cupcake.

Swirl with a toothpick until it looks like marble.  

Bake for 25 minutes until springy to the touch. 

Cool and eat up.

Happy 4th Of July

I wanted to share some of my favorite 4th of July recipes today.  Just looking at these make me hungry, enjoy!  

First are these amazing cupcakes from Skip to My Lou.

Nothing says summer and holiday quite like cherry pie.  The recipe for this Stars and Stripes Pie is perfect for the occasion.

How cute are these little slices of cheesecake?!  Decorated so cute, these American Flag Cheesecakes are for sure a crowd pleaser. 

Finally this Red White and Blue Cake, looks delish and a great way to use summer berries.

I hope you all have a great holiday, eat some tasty dishes and watch all kinds of fireworks.  See you back here tomorrow, Happy 4th!! 

Trailer Cakes - Richardson, Texas

Unbeknown to me, there's a cupcake shop in C's apartment complex.  Via twitter @trailercakes I found out it's located in the bottom of an office building within walking distance of where he lives.  I had been passing it for months, and hadn't even noticed.  Am I disappointed in all of the cupcakes I could have been partaking in all this time? You betchya.

One Friday, my sweet tooth got the best of me and I was able to stop before they closed for the week to pick up some weekend treats for C and I do to a cupcake tasting.  Similar to a wine tasting, but well, better.  I picked out three different cakes, and dug in!

I will say, the attention to detail was very nice to see.  The to-go box I was given was decorated very cutely with their logo, as well as this bit of advise inside.

First cupcake: peanut butter and jelly, with an added peanut butter cookie.

Second cupcake: red velvet cake, so hard to resist as it's one of my favorite flavors anywhere.

Third cupcake: Chocolate peanut butter, with a chocolate grenache and a Mini-Reese's on top.  Chocolate + peanut butter = always a great option.

The middle of the peanut butter and jelly one was pretty awesome.

I think my favorite was the red-velvet.  It had the perfect amount of frosting, and it was delicious.  All of the flavors were great, and there are many more options I would like to try!  Take a look at their site here, they offer a wide, unique variety.  I will be heading back for sure!  Next time I might not share with C ;)

Happy Friday everyone, have a fabulous weekend!

Birthday & Easter Weekend

This year for the first time that I can remember, my birthday falls on Easter.  I know that older folks, and I say that with love and respect, will think I'm being silly; but for whatever reason turning 27 is hitting me hard.  I realize now why, when I was 16 and wanted to be 21, my parents told me to enjoy it while I can.  They were right..and now that I'm older I can admit that.  Moral of the story, don't grow up.  Also, that you should all fly to Dallas, show up at my door with cupcakes, Reese's peanut butter eggs and scream to the world how young I look.  Much appreciated, and since I'm probably your elder now, you have to listen to me right?!

Happy Easter everyone!

And Happy Birthday to my old ass.

Have a great holiday weekend :)

Vanilla Cupcakes w/ Fruit Glaze

Has everyone heard of the 24 hour cupcake vending machine?  Please check it out, it's an interesting concept, and from what I've heard so far, it's pretty popular.  Sounds kind of dangerous to me, dangerous in a good way but still!  Maybe if the machine was vending cupcakes like these I would be more on board.  These are made with white beans.  Stay with me, don't exit the site, they turned out delicious!  Trust me when I say I was as hesitant as you might be, especially because I don't like beans.  They have no resemblance of bean taste though...it's all fruity and delicious!  Especially because they're pretty healthy!

Cook 1 -15oz can of cannellini beans.  Rinse, drain.  In a food processor combine beans, butter, and sugar.  Process until smooth.

Transfer the mixture to a bowl and add eggs and egg whites and mix until incorporated.

Preheat oven to 350 degrees F.  Line 24 muffin cups with liners, or cupcake cups.  In a large bowl whisk together flour, baking powder, baking soda and salt.  Beat the bean mixture into the flour until well combined.  

Stir in buttermilk and vanilla and mix well.

Divide batter amount cups and bake until puffed and set, about 15 minutes.  Transfer cupcakes to a wire rack to cool completely.  

For the frosting whisk together powdered sugar and fruit puree until smooth.  Add more powdered sugar if mixture is to runny.

Dip top of each cupcake in the glaze, letting excess drip off.  Let glaze set, about 15 minutes before serving.  These cupcakes were moist and delicious.  Believe it or not, they're only 200 calories a piece, which isn't too bad!  I really enjoyed the fruit frosting, it was something different and very tasty on the cupcakes.

Had to include this picture - had a little furry visitor as I was trying to take the final picture.  Don't worry, no animals were harmed during the photo shoot and she didn't eat any of it.  Please don't report me to the authorities ;)

Vanilla Cupcakes w/ Fruit Glaze

Serving Size 24 cupcakes

Adapted from Everyday Food

3 cups flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 can 15oz cannellini beans

1/4 cup unsalted butter, room temperature

2 cups sugar

2 large eggs, plus 2 large egg whites

1 cup buttermilk

1 tablespoon vanilla extract

3 cups powdered sugar

1/4 cup fruit puree *9oz frozen raspberries thawed and pureed

Preheat the oven to 350 degrees F.

Cook the cannellini beans as directed, drain and rinse.

In a food processor combine beans, butter, and sugar; process until smooth.

Transfer to a large bowl and add eggs and egg whites. 

In a separate bowl whisk together flour, baking soda, baking powder, and salt.

Beat the bean mixture into the flour mixture until well combined.

Add in the buttermilk and vanilla.

Divide the batter among cupcake cups and bake until puffed and set, around 15 minutes.

When finished baking transfer to a wire rack to cool completely.

For the frosting: beat together powdered sugar and fruit puree until smooth.  

Dip each cupcake into the glaze, letting excess drip off.  

Let glaze set, about 15 minutes, then serve.

Enjoy!

Chocolate Zucchini Cupcakes w/ Cinnamon Buttercream

I've made a couple desserts lately that incorporate vegetables and I must say I've been pleasantly surprise with the outcome.  People are a little hesitant to try them out, but as soon as they try them I have gotten only rave reviews.  I like unique desserts that incorporate different ingredients, and hope you'll give it a try too!

Preheat the oven to 350 degrees F.  Line pans with cupcake liners and spray with non-stick spray.  I cut this recipe in half and it made 15 cupcakes, and used 2 zucchinis which equaled around 1 1/2 cups of grated zucchini.

Combine sugar, apple sauce and oil.

On low speed, add eggs one at a time until combined.  

Then add vanilla extract.

In a separate bowl combine flour, cocoa powder, baking soda, baking powder, salt and cinnamon.  I sifted everything together to make sure there weren't any lumps.

Slowly add dry ingredients to the wet ingredients, beating until combined.

Add grated zucchini and mix until well incorporated.  The batter will be kind of thin.

Fill cupcake liners around 3/4 of the way full, and bake for 18 minutes.

While the cupcakes are baking, make the frosting.  Beat together cream cheese and room temperature butter together.

Add remaining ingredients.  I started out with one tablespoon of milk and added to get the correct consistency.

Pipe buttercream onto cooled cupcakes.  Because of the thin consistency of the batter, the cupcakes are very moist and taste great.  They taste more chocolaty (yup, it's a word) and you really can't taste the zucchini.  Did I mention how awesome the buttercream is?!  I think it would be good on pretty much any cupcake or cake, but try it out for yourself.  Enjoy!

Chocolate Zucchini Cupcakes with Cinnamon Buttercream
Yields ~26 cupcakes


Cupcakes:
2 cups sugar
3/4 cup applesauce
3/4 cup oil
4 eggs
1 12 teaspoons vanilla extract
2 1/3 cup flour
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3 cups grated zucchini


Buttercream:
8 oz cream cheese
1/2 cup butter, softened
1 1/2 teaspoon cinnamon
3 1/2 cup sifted powdered sugar
1-3 tablespoons milk


Preheat oven to 350 degrees F. 
Line pans with cupcake liners, and spray with non-stick spray.
Combine sugar, apple sauce, and oil.
On low speed, add eggs one at a time.
Then add vanilla extract.
In a separate bowl combine flour, cocoa, baking soda, baking powder, salt and cinnamon.
Sift to get any lumps out.
Slowly add dry ingredients to the wet ingredients and combine well.
Add grated zucchini and mix until combined.
Fill cupcake liners 3/4 of the way full, and bake for around 18 minutes.
To make buttercream: beat cream cheese and butter together.
Add remaining ingredients and adjust milk as needed to reach desired consistency.
Pipe onto to cooled cupcakes and eat up! 

200th Post - Cupcake Giveaway

This giveaway is closed.  Congrats to the winners! 

Times does fly; I started my food blog on a whim one random day on one random week.  I wanted to cook and share my love of food with others.  I've met amazing people and learned more about myself and cooking than I could have thought.  As a "thank you" to all of you I wanted to do something special for my 200th post.  I took to twitter for some ideas, and got a response from Jill at Stay Calm, Have a Cupcake.  

Jill runs a blog as well as an Etsy shop, Stay Calm Cupcake.  She offers many cupcake flavors shipped right to you door, including double fudge, pumpkin, red velvet and coconut to name a few.  She also has cupcake jars, which are two full cupcakes in an 8oz jar... yum! When you place an order she ships you (all homemade) cupcakes, frosting in a closed piping bag, and sprinkles or whatever decoration that fits best.  Convenient and tasty!

Jill has offered up TWO $10 gift certificates for me to give away to use to purchase her tasty cupcake treats at her Etsy shop.  Here's how you can enter to win:

1.  Comment with your favorite cupcake/frosting combination.

2.  Comment saying you follow me on twitter: https://twitter.com/#!/rsteph211

3.  Comment saying you follow Jill on twitter: www.twitter.com/StayCalmCupcake 

The giveaway is open until Saturday, November 19th at noon.  Winner will be announced on Monday November 21st.  Happy cupcaking, and huge THANK YOU to Jill and all of you readers! 

Halloween Cupcakes

This is the perfect Halloween treat, they're bite size and they use some of the leftover candy you might have from trick or treating!  Stay tuned to the end of the post to get a picture of what C and I were for Halloween.

Preheat the oven to 350 degrees F.  Spray a mini muffin pan with non-stick spray, and if you have mini liners, line the pan. I didn't use liners, because I didn't have any in the house, they came out of the pan easily though.  In a medium bowl whisk together flour, baking powder and salt.  In a separate bowl combine the butter, brown sugar and peanut butter.  Beat until the batter is pale and fluffy.

Beat in egg and egg yolk, scraping down the bowl as needed.

With the mixer on low beat in the buttermilk and the vanilla extract.

Slowly beat in the flour mixture until combined.

Place two teaspoons of batter into each muffin cup.

Press a mini Reese's peanut butter cup into the center of each until the batter aligns with the top of the candy.  Bake until puffed and set, around 10 minutes. 

Immedately place a piece of corn candy on top of each cupcake.  Let cool completely in pans.  Store in single layers in airtight containers, they'll last up to three days.  The chocolate and candy corn mixture tastes great together, and is the perfect Halloween treat.

Have a great Halloween every one!

Halloween Cupcakes

Adapted from Everyday Food

Serving size 48 cupcakes

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 peanut butter

6 tablespoons unsalted butter, room temperature

1/2 cup packed light brown sugar

1 large egg, plus 1 egg yolk

1/4 cup buttermilk

1/4 teaspoon vanilla extract

48 miniature chocolate peanut butter cups, such as Reese's

48 pieces of corn candy

Preheat the oven to 350 degrees. 

Line mini muffin pans with liners and spray with non-stick spray.

In a medium bowl whisk together flour, baking powder and salt.

In a separate bowl beat together peanut butter, butter and brown sugar.

Beat in egg and egg yolk, scraping the bowl as needed.

With the mixer on low beat in buttermilk and vanilla extract.

Slowly add the flour mixture until well combined.

Scoop 2 teaspoons of batter into each muffin cup.

Press the peanut butter candy into the center of each muffin.

The batter aligns with the top of the candy.

Bake for 10 minutes, until puffed and set.

Remove from the oven and immediately place a piece of candy corn on top of each cupcake.

Let col completely and enjoy!