Margarita Cupcakes from Awesome on 20

Margarita Cupcakes

Margarita Cupcakes from Awesome on 20

I’ve never been popular, and as far as I know, nobody has ever considered me cool. I don’t think cool kids sit on their couch in yoga pants listening to Kate Nash whilst writing about cupcakes. They probably wear wedge sneakers and plastic frame glasses whilst drinking organic fair trade bourbon in a locally owned artisanal toast shop. I don’t think we even have fancy toast on this island.

Cooking for people is the only way I can get them to like me. If I want them to think I’m extra cool, I put booze in the recipe. It makes people feel like they’re being a bit naughty at work. It totally works. They think I’m rad. Little do they know I’m listening to NPR on my iPod, and I couldn’t name a Jay-Z song if I tried.

Margarita Cupcakes from Awesome on 20

But I’ve got everybody faked out for the time being with margarita cupcakes. From the brilliant and beautiful Brown Eyed Baker, these cupcakes are tender, light, and limey, and they’re topped with a creamy sweet tequila lime frosting. We got triple tequila action happening here, kids. Tequila in the cupcake batter, tequila brushed on the cupcakes, tequila in the frosting. It doesn’t taste like a tequila shot, but you do notice it’s there. These aren’t just lime cupcakes. They definitely taste like a margarita.

Margarita Cupcakes from Awesome on 20

If you’ve got big Cinco de Mayo plans, you should probably make these. You probably don’t need any help getting people to think you’re cool, but it can’t hurt to show up with cake with booze in it. You’ll get lots of high fives.

Margarita Cupcakes
Yields 14
Margarita cupcakes with triple tequila action and sweet tequila lime buttercream will make you seem super cool.
Write a review
Print
Prep Time
25 min
Cook Time
25 min
Prep Time
25 min
Cook Time
25 min
For the cupcakes
  1. 1-1/2 cups all-purpose flour
  2. 1-1/2 teaspoons baking powder
  3. 1/4 teaspoon salt
  4. 4 ounces (1 stick) butter, room temperature
  5. 1 cup sugar
  6. 2 eggs
  7. Zest and juice of one lime
  8. 2 tablespoons tequila
  9. 1/4 teaspoon vanilla extract
  10. 1/2 cup buttermilk
  11. About 1 tablespoon tequila to brush on baked cupcakes
For the frosting
  1. 4 ounces (1 stick) butter, room temperature
  2. 1-1/2 cups powdered sugar
  3. Juice of half a lime
  4. 1 tablespoon tequila
  5. Pinch of coarse salt
For the cupcakes
  1. Preheat oven to 325 and put your favorite cute papers into 12 to 14 muffin cups. If you only have one pan, just go with that.
  2. In a small bowl, sift together flour, baking powder, and salt. Whisk to combine.
  3. Cream butter and sugar together by beating with an electric mixer on medium high for about five minutes. You want your butter and sugar to be fluffy and very pale in color.
  4. Take the speed down to medium and add the eggs one at a time and mix until combined.
  5. Scrape down the side of your bowl, then zest your lime and squeeze in the juice. Add the tequila and vanilla extract and mix on medium. It will start to look a bit lumpy and curdled. Not to worry.
  6. Turn your mixer down to its lowest setting. Add the dry ingredients in three batches with half the buttermilk in between each addition. Dry wet dry wet dry. Mix until just combined.
  7. Give everything one final scrape and stir with your rubber spatula and then divide the batter between your cups. I filled 14 using two scoops each from my cookie scoop.
  8. Bake for about 25 minutes or until a toothpick comes out clean. Don't overbake. You want these to be light and tender.
  9. Allow the cupcakes to cool in the pan for about 10 minutes, then remove them to a wire rack. Brush the cupcakes with a bit of tequila and allow to cool completely before frosting.
For the frosting
  1. Add softened butter and powdered sugar to your mixing bowl, and mix on medium for a minute or two. Add lime juice, tequila, and salt, and mix to combine.
  2. Frost your cupcakes in whatever way makes you happy. If you have an extra lime, it's great to add an extra hit of lime zest to the top. Share with your friends and enjoying being cool for once.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
How to be Awesome on $20 a day http://awesomeon20.com/
Peanut Butter & Jelly Cupcakes from Awesome on 20

Peanut Butter and Jelly Cupcakes

Peanut Butter & Jelly Cupcakes from Awesome on 20

It’s peanut butter and jelly day, so naturally, I made you cupcakes. When I saw this day on the food holiday calendar, I knew I had to celebrate. I probably only survived my childhood because of peanut butter and jelly. I owe this classic combo my life.

Peanut Butter & Jelly Cupcakes from Awesome on 20

I was astonished to learn that peanut butter and jelly is not as beloved in the UK as it is here in the states. My husband had never eaten a PB&J before we moved in together. I’m proud to say I converted him. Given the fact that I ate them at an alarming rate, and still enjoy them to this day, I couldn’t very well spend my life with someone who didn’t appreciate this genius combination.

These cupcakes start with a lovely vanilla cake. Imagine they’re playing the part of that squishy white bread of your childhood in this PB&J drama. They get filled with your favorite jelly. I went with classic grape. My dad worked for Welch’s when I was growing up, so I was raised on grape jelly. You can use whatever you love. The star of this show is the peanut butter cream cheese frosting. It’s definitely at the top of my list for best thing I’ve ever eaten. Oh, and sprinkles because fun.

Peanut Butter & Jelly Cupcakes from Awesome on 20

I hope you enjoy my ode to peanut butter and jelly and that you partake in a cupcake or a sandwich very soon. It’s pure happiness.

Peanut Butter and Jelly Cupcakes
Yields 12
A cupcake to celebrate the world's best sandwich, peanut butter and jelly!
Write a review
Print
Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
For the cupcakes
  1. 8 tablespoons (1 stick) unsalted butter, room temperature
  2. 1 cup sugar
  3. 1-1/2 cups all-purpose flour
  4. 1-1/2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1/2 cup sour cream
  7. 2 eggs
  8. 1 egg yolk
  9. 2 teaspoons vanilla extract
For the filling and frosting
  1. 1/2 cup grape jelly or your favorite flavor
  2. 4 ounces cream cheese, room temperature
  3. 2 tablespoons unsalted butter, room temperature
  4. 1/2 teaspoon vanilla extract
  5. 1/2 cup peanut butter
  6. 1 cup powdered sugar
For the cupcakes
  1. Preheat oven to 350 and put your favorite cupcake papers into 12 cups.
  2. In a large mixing bow, beat butter and sugar together on medium speed until pale and fluffy. This can take up to five minutes.
  3. Sift flour, baking powder, and salt together into a small bowl. If you have a stand mixer, you can do this while your butter and sugar are mixing. Set aside.
  4. With the mixer still running, add sour cream and mix until combined. Next add the eggs and egg yolk one at a time, mixing until combined after each one. Finally, mix in the vanilla.
  5. Turn your mixer down to low and slowly add in the dry ingredients. Mix until just combined.
  6. Divide your batter evenly into your twelve cups and bake for about 20 minutes or until a toothpick comes out clean.
  7. Allow to cool completely before filling and frosting.
For the filling and frosting
  1. In your mixer, beat the cream cheese and butter together until combined. Add vanilla and then peanut butter, and mix until smooth.
  2. Turn your mixer down to low and add the powdered sugar. Once its mixed in and not threatening to dust your entire kitchen, you can turn the mixer up to medium for about 30 seconds to lighten the frosting.
  3. I used a decorating tip to pull the guts out of my cupcake. Press and twist the large end of the tip into your cupcake, then pull straight up to remove a bit of the cake. I then widened the hole a bit further with a chopstick. Press it right down to the bottom and move it in a circular motion.
  4. Fill a piping bag or zip top bag with your favorite jelly. I like to use a small round tip because I feel like it gives me a bit more control, but you can just snip a corner off your bag if you prefer. Put the tip right down into the hole you created your chopstick and fill your cavity with jelly.
  5. Frost your cupcakes with a generous amount of peanut butter frosting. I used a Wilton 1M tip and held it straight over the jelly with a slight upward motion. Do yours however you want. And throw some sprinkles on there for fun. If you can't act like a kid when eating a peanut butter and jelly cupcake, what's the point of life?
Adapted from The Neelys
Adapted from The Neelys
How to be Awesome on $20 a day http://awesomeon20.com/
Better Than Sex Cupcakes from Awesome on 20

Better Than Sex Cupcakes

Better Than Sex Cupcakes from Awesome on 20 This weekend, I was lucky enough to donate some treats to a really cool event, a production of The Vagina Monologues, at the First Unitarian Church of Honolulu. The event included food, music, and a Better Than Sex Bake Sale. The whole thing benefited a local transitional home for women and children escaping domestic violence. 

I’m not even sure how to write about domestic violence without getting angry. There’s not much in the world that’s more upsetting than when people hurt each other while saying they love each other. It breaks my heart, and I’ll take any little opportunity to help empower women to be strong or men to be kind. 

Better Than Sex Cupcakes from Awesome on 20

I hope people paid a bucket of money for these cupcakes today. They were certainly delightful. A lovely light devil’s food cupcake drenched in caramel and condensed milk, topped off with a creamy, fluffy vanilla frosting and crunchy bits of toffee. Are they actually better than sex? Well, they’re certainly swoon-worthy. I’d eat a pack of them if I could.

These better than sex cupcakes do take a bit more effort than the traditional 13 x 9-inch cake version. They start out simple with a basic devil’s food cupcake. You can make them from scratch or use a box mix. The caramel and condensed milk mixture gets injected into the cupcakes with a small round piping tip. It’s pretty messy. I think my entire kitchen, not to mention my arms and face, may have been coated in sticky sweetness. But once everything was settled and wiped down and it was finally time to eat, it was all worth it.

Better Than Sex Cupcakes from Awesome on 20

So, boys and girls, be kind to each other, and when you feel angry, just eat a cupcake. It might be better than. . . well, you know.

Better Than Sex Cupcakes
Yields 22
A sweet, caramel and condensed milk soaked chocolate cupcake topped off with fluffy vanilla frosting and toffee bits. It just might be better than sex.
Write a review
Print
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Ingredients
  1. For the cake;
  2. 1 recipe of your favorite Devil's Food Cupcakes, I used Duncan Hines cake mix (plus 3 eggs, 1 cup water, and 1/3 cup vegetable oil)
  3. 1 can sweetened condensed milk
  4. 1 cup caramel sauce
For the frosting
  1. 5 tablespoons all-purpose flour
  2. 1 cup milk
  3. 1 cup (2 sticks) butter, room temp
  4. 1 cup granulated sugar
  5. 1-1/2 teaspoons vanilla extract
  6. 1/4 cup toffee bits
For the cupcakes
  1. Prepare your cupcakes according to your favorite recipe or package instructions. Allow cupcakes to cool.
  2. Poke four holes in each cupcake with a chopstick or other round object.
  3. In a small mixing bowl, stir together condensed milk and caramel sauce. Transfer this mixture to a piping bag or a zip top bag. You can just snip the tip off, but the mixture will be very runny. I highly recommend using a small round piping tip. I used a Wilton #5.
  4. Insert your piping tip or bag into each of the four holes in each cupcake and squeeze the mixture in. This can be very messy, so plan for drips.
For the frosting
  1. In a small sauce pan over medium heat, whisk together flour and milk. Continue to whisk and heat until the mixture becomes thick like elementary school paste. Pop this into the fridge to cool for about ten minutes.
  2. In a large mixing bowl, beat butter and sugar together on medium speed for about five minutes. You want the mixture to be very light and fluffy. Add the vanilla and beat to combine.
  3. Add the milk and flour mixture, and beat on medium for another three minutes. Your frosting should be very fluffy, almost like whipped cream.
  4. I used a Wilton 1M tip to pipe my frosting on. Hold the bag straight above the cupcake and squeeze for five seconds, then pull straight up.
  5. Sprinkle with toffee bits. Take the first bite when no one's looking, just in case it really is that good.
Adapted from Center Cut Cook
Adapted from Center Cut Cook
How to be Awesome on $20 a day http://awesomeon20.com/

Devil Cupcakes

Devil Cupcakes1

Okay, first we can all have a good laugh and talk about all the ways that these cupcakes are a total fail, then we can talk about why everything’s still awesome.

The cookalong photo contest on Nigella’s website this month is for her devil’s food cake recipe, which I’ve made before. It’s one of the most tender chocolate cakes I’ve ever had. I saw that today was national chocolate cupcake day, so I decided that would be the perfect opportunity to make and photograph this recipe in the hopes of winning a signed copy of How To Be a Domestic Goddess, which I would cherish in an unhealthy way.

I also thought maybe I should make them cute and Halloweeny. Lots of food bloggers make cute stuff. I never have because I suck at it. I should listen to myself. Red sprinkles, devil horns. What could go wrong? It all sounded perfectly logical in my head.

Devil Cupcakes2

Saturday I woke up feeling like a bomb made of viruses had gone off in my chest. Cupcakes didn’t get made until Tuesday night. Already off to a bad start. I thought I’d save some money and calories by making only half the batch. But that wasn’t actually enough batter for a dozen cupcakes, even though the recipe is for two 9 inch layers, which usually makes 24 cupcakes. Who knows? They were petite. That’s fine.

Then Wednesday afternoon I remembered why I swore I’d never make fudge frosting again. I live in a tropical country. A frosting made of melted chocolate and butter that is then supposed to be brought to “room temperature” is never ever going to work in the tropics.

Then I tried to save it all somehow and get cute, but it just didn’t happen for me. I can’t do cute.

So why am I even sharing this with you? Food bloggers are only supposed to share things that look impossibly perfect, right?

I started this blog because I wanted to read a blog about people like me with real lives and real problems. I looked and never found one. So, I decided I’d just have to write it myself. I’ve always wanted this blog to be about real life. And in real life, not every recipe works the way you want it to. It doesn’t always come out looking like it does in your dreams.

Here’s the awesome part. I still have tiny chocolate cupcakes in my fridge. They’re kinda ugly, but they still taste chocolaty and wonderful. I tried something new, and it failed. That’s life, kids. Cooking, and especially baking, involves a lot of science. Every time you make something, it’s an experiment. 

I will not let my lust for Nigella Lawson possibly touching something that I could own lure me into trying to make cute cakes with melty temperamental frosting again. I mean, there’s no way my love for Nigella will ever die. This is an amazing recipe, and I’ve made it before with great success. It just didn’t go like I’d hoped this time.

Devil Cupcakes3

I’m going to give you the link to the original recipe. Give it a try. Let me know how the frosting works in a kitchen that’s not 85 degrees. And send me your tips for foolproof cute desserts. I’m a major lame-o. 

Don’t forget to be awesome.

Spice Cupcakes with Maple Buttercream #Canadaday

Spice Cupcakes with Maple Frosting

Spice Cupcakes with Maple Buttercream #Canadaday

Happy Canada Day! 

Even though I’m not Canadian, I’ve had a lot of friends from Canada in my short life, especially while living abroad in Taiwan. In fact, one of the most awesome events we attended while living there was a Canada Day celebration. This is back in the days of the guerrilla back sale. I used to bake things in my tiny kitchen and then sneak them into special events and sell them to foreigners desperate for Western-style desserts. It worked like a charm.

These spice cupcakes were one of the things I made for that event, and they were a huge hit, though not as popular as Mini Oreo Cheesecakes. I suppose I should post those soon. People are still talking about them two years later.

Spice Cupcakes with Maple Buttercream #Canadaday

When I saw Canada Day on my calendar, I thought it was the perfect excuse to make, share, and eat these cupcakes again. I assume it’s always at least jacket weather in most of the country, so a warmly spiced, light and fluffy cupcake sounded just perfect. The ginger warms the back of your throat, and the aroma makes you swoon. And then there’s the frosting. Holy monkey, the frosting! It’s your standard buttercream until you put pure maple syrup in it, then it’s heaven. Is there anything maple Syrup can’t improve? It’s adapted from the delightful Bakingdom! I’m a ridiculously huge fan of hers.

Spice Cupcakes with Maple Buttercream #CanadadaySpice Cupcakes with Maple Buttercream #Canadaday

Did you know that Canada is the garter snake capital of the world and that they have their own UFO landing pad? Yeah, me neither. Hug a Canadian and eat a cupcake, eh! Happy Canada Day!!! 

Spice Cupcakes
Yields 12
A light fluffy cupcake with warm wonderful spices
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 2 cups cake flour
  2. 3/4 cup white sugar
  3. 3/4 cup brown sugar
  4. 3/4 teaspoon baking soda
  5. 1-1/2 teaspoons ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon ground clove
  8. 2 tablespoons ground ginger
  9. 3/4 teaspoon salt
  10. 4 ounces (1 stick) butter, room temperature
  11. 3/4 cup buttermilk
  12. 2 eggs
  13. Maple buttercream (recipe below)
Instructions
  1. Preheat oven to 350 and add 12 papers to your cupcake pan.
  2. Add all dry ingredients, everything from flour to salt, into your mixing bowl and mix on low speed to incorporate all ingredients.
  3. Add butter and buttermilk and mix on medium until thick and incorporated.
  4. Add eggs one at a time and mix until incorporated.
  5. Scoop batter into cupcake pans, filling two third full. This batter will rise quite a bit.
  6. Bake for 25 minutes or until a tooth pick comes out clean.
  7. Allow to cool in the pan for a few minutes and then transfer to a wire rack to cool completely before frosting.
  8. Pile on the maple buttercream, and try out your best Canadian accent, eh.
Adapted from The Hungry Mouse
Adapted from The Hungry Mouse
How to be Awesome on $20 a day http://awesomeon20.com/
Maple Buttercream Frosting
Write a review
Print
Total Time
10 min
Total Time
10 min
Ingredients
  1. 4 ounces (1 stick) butter, room temperature
  2. 250 grams (2-1/2 cups) powdered sugar
  3. 1 teaspoon vanilla extract
  4. 1/4 teaspoon salt
  5. 1/6 cup pure maple syrup
Instructions
  1. Beat butter and powdered sugar together until smooth.
  2. Add remaining ingredients and beat until light and fluffy.
  3. Dollop onto the nearest cupcake and dance with joy.
Adapted from Bakingdom
Adapted from Bakingdom
How to be Awesome on $20 a day http://awesomeon20.com/

Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party
Related Posts Plugin for WordPress, Blogger...