Butterscotch Cupcakes Supreme

Hello, hello!

It was a crazy cupcake kind of week, let me tell you. Well, not so much crazy cupcakes, as a crazy week o’ cupcakes. I’ve been working about 12 hours per day in the kitchen, testing recipes for my book, and it just so happened to be a truly cupcake-y scene around here the past while. While I don’t make a ton of cupcakes for the blog (not sure why — it just works out that way), it seemed like something I needed to do this post. Although these are very different than what I’m working on for the book, my brain was in wee cake mode. I started to think about what would make the most decadent cupcake around, and I knew butterscotch was key.

Butterscotch Cupcakes Supreme by Sweetapolita

I think it’s also because butterscotch reminds me so much of summer — butterscotch sundaes have my heart, even though I’m not really an ice cream kind of gal. What is butterscotch exactly? Well, it seems to me that it’s a term used loosely for the combination of brown sugar, butter and cream. Adding vanilla and salt is a common way to make it even more divine. Scotch as we know it, however, isn’t part of the equation (sorry, Ron). Although, I’ve taken to adding a tablespoon of dark rum to mine, and it’s rather delightful.

When it comes to butterscotch sauce, it’s really similar to a caramel sauce, but it’s not quite as technical to make (we don’t need to worry about a candy thermometer) and, again, we use brown sugar over white sugar. That’s not to say that caramel can’t have brown sugar and butterscotch can’t have white sugar, because that would make my explanation way too easy to follow.

So aside from being the most decadently caloric cupcake I’ve ever made, what is a Butterscotch Cupcake Supreme? It’s a super-moist, tender brown sugar cupcake brushed with a rum syrup, injected with homemade butterscotch sauce and topped with whipped mascarpone frosting drizzled with more butterscotch sauce and toffee bits. Kind of butterscotch heaven, in my mind. The cupcakes themselves aren’t super-sweet, but rather tender and subtly vanilla and brown sugary. The whipped mascarpone frosting is very minimally sweet, but oh-so-creamy.

The tang from the mascarpone goes so well with the super-sweet, buttery richness of the butterscotch. I’m not going to lie — you could pour this butterscotch sauce over a week-old mediocre donut and it’d suddenly be a life-altering dessert sensation. It’s that good. Try pouring it over vanilla ice cream or pretty much anything else you have in your kitchen — it’s amazing.

Butterscotchy love. ♥

And while we’re talking love, I want to tell you that I love you for being so patient with me and my lengthy between-posts gaps. Just know that all sorts of confectionery madness is happening from morning to night in my kitchen right now, and I can’t wait to share it all with you in book form.

That being said, I can’t wait to share my next blog post with you!

Butterscotch Cupcakes Supreme

Yield: 18 standard cupcakes

Moist brown sugar cupcakes brushed with rum syrup, injected with homemade butterscotch sauce, topped with whipped mascarpone frosting and drizzled with more butterscotch sauce and toffee bits.

Ingredients

    For the Rum Syrup:
  • 1/4 cup (57 g) dark brown sugar
  • 1/4 cup (59 ml) water
  • 2 teaspoons (10 ml) white or dark rum
  • For the Butterscotch Sauce:
  • 1/4 cup (57 g) unsalted butter
  • 1 cup (228 g) packed light or dark brown sugar
  • 3/4 cup (180 ml) whipping cream (35%)
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/2 teaspoon (4 g) sea salt or fleur de sel
  • For the Brown Sugar Cupcakes:
  • 1-3/4 cups (236 g) all-purpose flour, sifted
  • 1/2 cup (57 g) cake flour, sifted
  • 1 cup (230 g) packed dark brown sugar
  • 2-1/2 teaspoons (13 g) baking powder
  • 1/2 teaspoon (4 g) salt
  • 1 cup (227 g) unsalted butter, cold and cut into small even pieces
  • 2/3 cup (160 ml) milk, at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 teaspoon (5 ml) lemon juice
  • 3 eggs, at room temperature
  • For the Whipped Mascarpone Frosting:
  • 1 cup (240 ml) whipping cream (35%), cold
  • 3/4 cup (94 g) confectioners' sugar
  • 1 cup (240 ml) mascarpone cheese, softened
  • Toffee bits for sprinkling

Instructions

    For the Rum Syrup:
  1. In a small saucepan, bring the sugar and water to a boil over medium-high heat. Remove from heat and stir in rum. Let cool. Keep in an airtight container for up to one week.
  2. For the Butterscotch Sauce:
  3. In a medium heavy-bottomed saucepan, melt butter over medium heat. Add brown sugar and swirl to combine. Whisk in cream then let mixture bubble and thicken, about 5 minutes -- don't stir. Whisk in vanilla and sea salt. Let cool. Keep in an airtight jar in refrigerator for up to one week.
  4. For the Brown Sugar Cupcakes:
  5. Preheat the oven to 350° F. Line two muffin tins with 18 standard cupcake liners.
  6. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flours, sugar, baking powder and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. Continue mixing on low speed until all of the butter has been blended and there are no clumps, about 5 minutes. Mixture should have a fine crumbly, cornmeal-like texture.
  7. Combine the milk and lemon juice and gradually add mixture on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold batter once or twice (but no more) to ensure the egg mixture has all been incorporated.
  8. Divide batter evenly among the cupcake liners (a little more than 2/3 full) and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 13 minutes. Turn baked cupcakes onto wire cooling racks (face up) and brush with rum syrup while hot, then let cool completely.
  9. For the Whipped Mascarpone Frosting:
  10. Chill a stainless steel bowl and whisk attachment (from electric mixer) in the freezer for 10 minutes. Return bowl and whisk to mixer and whip heavy cream and confectioners' sugar on medium-high speed until medium-firm peaks form. Fold in softened mascarpone cheese. Use immediately.
  11. Assembly of the Butterscotch Cupcakes:
  12. Fill a plastic squeeze bottle with butterscotch sauce and push tip of bottle into top of each cupcake, applying enough pressure to fill each cupcake with sauce (don't over-fill or sauce will ooze too much from top). Using an ice cream scoop or spoon, cover each cupcake with mascarpone frosting. Drizzle more butterscotch sauce over frosting and sprinkle with toffee bits.
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Flavour combination inspiraiton: Tartelette

Cupcake recipe adapted from parenting.com

Butterscotch Sauce recipe adapted from LifeStyle FOOD

Sweetapolita’s Notes:

  • You can make the rum syrup and butterscotch sauce up to a week ahead and keep airtight in the refrigerator (cool completely before refrigerating). 
  • The butterscotch sauce is beyond delicious on its own, over ice cream, cake, bread pudding, cookies, etc. You can even add a tablespoon of dark rum to it with the vanilla and salt. Divine.
  • You can make the cupcakes 1 day ahead.
  • To fill the cupcakes liners, I used a heaping 50mm Stainless Steel Scoop full for each and used Ateco brand gold foil liners.
  • You should make the whipped mascarpone frosting right before you assemble the cupcakes. Once on the cupcakes, they’re best served within a few hours, but I noticed that once I refrigerated mine for photos the next day, the frosting held together just fine.
Good luck & enjoy!

Related posts:

Orange Party Cake with Whipped Orange Frosting

Orange Party Cake via Sweetapolita

Hello from the land of orange cake! I’m finally getting a chance to share this happy-happy orange cake with you guys. Let’s just say since my last post, where lavender & strawberry made a summery debut, it’s been all about orange (and a whole lot of book recipe testing!). I made orange layer cake exactly 5 times in one week, and this was the one I was truly pleased with. Why did it take me 5 tries, you ask? Well, it was one-part cake fail, one-part inferior butter (we’ll talk more about that), one-part aesthetic let-down, one-part perfectionism, and two-parts me being completely Willy Wonky at (most) times. 

But alas, I really love this cake! It’s a moist yellow cake infused with fresh orange juice and zest, filled with an orange vanilla whipped cream, and frosted with an orange frosting tinted in a few sherbet shades using one of my favourite decorating techniques, the super-simple but strangely rewarding Pastel Swirl style. It’s a really neat (and quick) way to tell a story of the flavours inside the cake (much like the Vanilla Blackberry-Mascarpone Cake  I shared recently), or simply to add an artistic flair to any layer cake. Just remember that, although the colour combinations are virtually endless, I find this works best when the colours really blend together (but not over-blended or they’ll become one colour), so I’ve discovered that sticking to three (or so) colours that actually look nice when combined is ideal, not just colours that look nice beside each other. So in this case, since orange and pink make coral, I was able to blend them together to achieve a pretty new colour. I added some un-tinted frosting in there too, so that it would create pastel versions of the same colour scheme.

I made a little batch of sugar flowers (which would be super cute on the cupcake version of this cake, which I will likely do with the extra flowers from this post!), and ended up using a single little blossom and some pink and white sanding sugar to give the cake a little bit of a tropical feel. Real flowers would be so lovely on this style as well, and I can see a tropical shower cake, birthday cake, or even wedding cake a few tiers high becoming a total showstopper.

So I’m lucky enough to have you as a regular reader, you’ll likely notice that the filling and frosting recipes are variations on those found in many of my cake recipes. See, I don’t think you always have to start from “scratch,” but rather can make a few modifications on your favourite existing recipes to make a whole new cake. In this case, I simply added orange zest/juice to my favourite vanilla recipes, and it completely changes the experience. I absolutely love working with oranges in dessert, as I think they offer so much flavour and instantly make most desserts so much more interesting. And they literally fragrance the entire house one you start zesting away. It’s truly a lovely baking experience.

I typically use Valencia oranges when baking/juicing, because they’re so, well, juicy! I also find them even more fragrant than Navel oranges, offering even more orangey-ness to recipes. I did experiment with Pure Orange Extract while making this, but in the end I took it out of the recipe–it just gave it a medicinal quality that wasn’t so happy-happy. One option would be to experiment with Orange Blossom Water to the frosting, as that would give it a unique orange flavour as well (as with these cookies I made last Easter), but I find the juice and zest of the Valencia oranges worked well.

So, remember way up there when I mentioned that I had an inferior butter experience? Well, I’m actually glad I did, even though it meant 3 layers of cake in the garbage. And this feels important enough to make a separate post about butter in itself, but for now let me touch on what happened. So, as you know, I’m working on my first book (hooray!), which means I’m currently living in a sea of bags of sugar and flour that weigh more than my children, and have had to forgo buying groceries so I can make room in our fridge for the endless pounds of butter (kidding .  . . sort of), I decided that maybe I need to experiment with the less pricey butter variety, to see if it really makes a difference, or if it’s at least good enough for everyday baking. I decided that I’d buy my favourite butter, Lactancia My Country Unsalted Butter, for frostings and buttercreams, and try the Great Value butter for the actual cakes, etc. I made the cake back-to-back using each butter, while keeping every single step and ingredient the same, but the Great Value version was so dense and greasy. I tried it, and it tasted like cornbread–it was honestly, inedible, in my opinion. When I made it right then again with the Lactancia, it was just as it should be: light, tender and orange-y. I can assume that the Lactancia has a higher fat content, but it’s hard to know . . .

I can see this is a topic that likely requires extensive research, because aside from experimenting with every brand of butter out there in the same cake recipe, it would be impossible to know from simply looking at the butter packages at the store. The nutritional info on the packages are typically all the same, but that doesn’t mean that butter is made up of the same fat/water ratios. I would love to spend more time really figuring this out, because this is the first time in my life I’ve tasted a cake that tasted like cornbread, yet in this previous post from the Fluffy Vanilla Cake, some people have mentioned that they thought it tasted that way. I was perplexed! Especially since out of over 450 reader comments on that post, hundreds of people seem to share my love for how fluffy and light that cake is. Very mysterious . . .

Now I’m also wondering about those who have had separation issues with their Swiss Meringue Buttercream–again, something that’s never happened to me, and not because I don’t have epic baking fails, but maybe because I’ve only used higher-priced butter. It does kind of all make sense . . .

So that being said, it seems that in some cases, you might “get what you pay for” when it comes to butter for baking cakes and making meringue buttercream. I can’t say that every fancy brand is perfect for baking, and every inexpensive brand is terrible, but between these two brands for my cakes it was night and day. Something to think about! And if you have any experience with this, feel free to share your story in in the comments. Let’s get to the bottom of this.

In the meantime, here’s the recipe for this happy-happy orange party cake:

Orange Party Cake with Whipped Orange Frosting

Ingredients

    For the Orange Cake:
  • 4 whole eggs, room temperature
  • 2 egg yolks, room temperature
  • 1 cup (240 ml) whole milk, at room temperature
  • 1/4 cup freshly squeezed orange juice, strained (I like Valencia oranges)
  • 3 cups (345 g) cake flour, sifted
  • 2 cups (400 g) sugar
  • 1 tablespoon plus 1 teaspoon (19 g) baking powder
  • 1/2 teaspoon (4 g) salt
  • 3/4 cup (170 g) unsalted butter, cold and cut into small even pieces
  • Zest from 2 medium oranges
  • For the Orange-Vanilla Whipped Cream Filling:
  • 2 tablespoons (30 ml) cold water
  • 2 teaspoons (10 ml) unflavoured gelatin (such as Knox brand)
  • 2 cups (500 ml) whipping cream (35-37% fat), cold
  • 1/4 cup (30 g) icing/confectioners' sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • Zest from 1 medium orange
  • Pinch of salt
  • For the Whipped Orange Frosting:
  • 2 cups (454 g) unsalted butter, softened and cut into cubes
  • 4-1/2 cups (565 g) confectioners’ sugar, sifted
  • 1/4 cup (59 ml) freshly squeezed orange juice, strained
  • Pinch of salt

Instructions

    For the Orange Cake:
  1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round and dust sides with flour.
  2. In a medium measuring cup with a spout, lightly break up the eggs and yolks. In a separate measuring cup, combine the orange juice and milk.
  3. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. (You can keep half in the fridge while you add the first half of butter.) Continue mixing on low speed until all of the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture.
  4. Gradually add the milk/orange juice mixture to these dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold in the zest.
  5. Divide batter evenly among the 3 prepared pans (use a kitchen scale to ensure 3 even layers--cakes should weight ~460 g each). Place two of the cake pans on a baking sheet and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 23 minutes. Repeat with the final layer. Let the layers cool in the pans for 15 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely.
  6. For the Vanilla Bean Whipped Cream Filling:
  7. In a small stainless steel bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture until the gelatin has dissolved. Refrigerate, stirring frequently, until cool but not set, about 8 minutes. (Be careful to keep your eye on it, or you'll end up with Panna Cotta!)
  8. In a chilled stainless steel mixer bowl with a chilled whisk attachment, beat the remaining whipping cream, icing/confectioners' sugar, vanillla and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Fold in zest. Keep covered and chilled until ready to use.
  9. For the Whipped Orange Frosting:
  10. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  11. Add sifted icing sugar, orange juice and salt, and mix on low speed for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy.
  12. Assembly of the Orange Party Cake:
  13. Trim any dark edges or crust from cake layers with a very sharp serrated knife. Place your first cake layer, face-up, onto a cake stand, plate or 8-inch round foil cake board. Fill your pastry bag with about 1-1/2 cups of the Whipped Orange Frosting and pipe a dam around the perimeter of the cake layer (this will keep our Orange-Vanilla Whipped Cream Filling in place). Place about 1 cup of the cream filling on top of the cake layer, inside of the dam. Gently spread the filling using a small offset spatula.
  14. Repeat until you come to your final cake layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume. Use your clean offset spatula to carefully smooth the frosting so it's flat against the cake.
  15. Cover the entire cake gently with plastic wrap (I like Press n' Seal), and then, once covered, use your hands to carefully ensure the cake is lined up straight and flattening any lumps or bumps of frosting. Chill for at least 30 minutes.
  16. Once cake is stable and chilled, apply an even layer of frosting to the entire cake, to seal in crumbs. Chill again until frosting is firm, about 30 minutes.
  17. Place cake plate/board with cake onto a turntable, if possible. Be sure your remaining frosting is smooth and fluffy, working it with a rubber spatula for a few moments. You can even warm in microwave for a few seconds to soften it up.
  18. Divide frosting into 4 separate small bowls. Tint 3 of them: 1 orange, 1 bright pink, 1 bright coral (pink + orange). Leave the remaining frosting un-tinted. Place cake on a turntable, if possible.
  19. Using a small offset spatula, spread the orange frosting on the top of the cake, letting it extend about 1/2" over the edge. Using a straight medium spatula, spread a thick layer of bright pink frosting along the bottom third of the entire cake, followed by the un-tinted frosting on the middle of the cake, and the coral on the upper third of the cake. Clean your medium straight spatula and then smooth the sides of cake, slowly turning the cake turntable while holding the spatula steady. Use your small offset spatula to smooth top of cake. Top with sanding sugar and sugar blossom, if desired.
  20. Keep cake refrigerated for up to 2 days, but serve at room temperature.
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Sweetapolita’s Notes:

  • Here’s my video tutorial on this frosting technique. 
  • For this sherbet colour scheme, I used the following gel colours: Electric Pink for the bright pink, Electric Yellow Red Red for the orange, and combined the two colours for the coral. Just a note that you’ll want to get your pink super bright, as it will fade a bit after applying to the cake. The reason I use “electric” colours when tinting frosting with an ivory tone (so pretty much anything with butter), is because I feel that the electric colours cut through the yellow better than regular colours. You just have to be careful that you don’t end up with neon frosting (however, that might not be a bad thing in some cases!).
  • For all of my cake decorating, I use a cake turntable–it’s definitely a must-have. I have a homemade version, but have recently started using the Ateco Revolving Cake Stand, and I love it.
  • I always use a Small Offset Spatula and Medium Straight Spatula when frosting a cake.
  • For the blossoms, I used 5-Petal Flower Cutter set, and simply cut them from thinly-rolled Gum Paste , shaping them by letting them dry in a egg carton (or you can always buy flower formers, but I have a designated egg carton for this kind of thing). Once dry I brushed on a little pink petal dust into the centre, and attached sugar pearls in the centre using a tiny dab of Clear Piping Gel.

Good luck & enjoy!



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La La Lavender & Lemon Cloud Cupcakes

Lavender & Lemon Cupcakes via Sweetapolita

Today’s Weather Forecast: A sweet mix of sunshine and clouds. Probability of celebration is 100%.

Did I mention that I have a bit of a thing for clouds these days? Yummy ones, that is (you may remember these cloudy sweets). Maybe it’s a subconscious need to escape the everyday, or to float above reality to la la land for awhile, but every time I bake (it’s been known to happen) clouds are on my mind. A little while back I woke up with an undying need for something lavender & lemon, which has also been known to happen, so I made some Lavender & Lemon Shortbread cookies — these little things are so delightful. I love the kind of shortbread that just melts in your mouth with all of its buttery goodness, and the recipe I use is one I’ve adapted from Joy of Baking–it never disappoints. I cut little L&L clouds and felt that they were just too cute to be gobbled up and long forgotten. So I decided to create some cupcakes to perch them upon, to celebrate the awesomeness that is Lavender & Lemon even further.

Lavender & Lemon Cupcakes via Sweetapolita

And it’s to not say that these cupcakes need to be cloudy, because are pretty special all on their own–the cupcakes themselves are light, tender, citrusy Lemon Buttermilk Cupcakes, topped with tangy homemade Lemon Curd and topped with Whipped Lavender Frosting. If you’ve never baked with culinary lavender before, you’re in for a real treat–the lovely flavour of the lavender doesn’t come across floral, but rather compliments the sweet vanilla and lemon flavours like a dream (you just don’t want to overdo it by adding too much — less is more).

I also thought it would be neat to make my own cupcake wrappers for these, because I wanted something pastel and lavender with a cloud-like scalloped edge. I found a scrapbook paper that I loved and went ahead and cut out some wrappers — this is so easy! For the template, you can check out this simple post from Skip To My Lou. I snipped the tops with the “cloud” style (I didn’t make that up) scallop scissors from the craft shop and secured the backside with a glue stick. Once you learn this simple trick of making your own wrappers, the possibilities are literally endless. Sometimes the liners that we bake the cupcakes in look so cute and, unless they’re really thick, they absorb a lot of the grease of the cupcakes and a lot of the colour is lost. I can see making these little wrappers becoming a wee bit addictive!

I think these cupcakes would make the cutest and yummiest addition to any spring or summer party, shower, dessert table, picnic, birthday or, of course, a lovely Mother’s Day treat. I just adore this flavour combination, and it’s always fun to watch someone’s face light up when you tell them that they just ate lavender–suddenly they feel pretty fancy. It’s hard to not smile when you take a bite of summer.

Even if you stopped at making the Lavender & Lemon Shortbread Clouds, well I’d be okay with that too. They are such a tasty little treat and look pretty darling alongside a cup of tea. With only a handful of ingredients, they’re also pretty quick and easy to make. To make this cutter, I used a simple small flower cookie cutter and gently squished it into a cloud shape — it works!

Lavender & Lemon Shortbread via Sweetapolita

Or you can always whip up some Lavender & Lemon Shortbread Unicorns and call it a day — the world will forgive you. (For those who will want to know more about this fancy cutter in particular, it’s made by Tovolo — I just don’t see it on their website anymore. Sorry!)

Or you can do as I do, and make the L&L Shortbread Unicorns, eat and share most of them before you can actually photograph and blog about it, then make another batch of the shortbread, turn them into clouds, make the following recipes, stack it all up and watch them beam . . .

Lavender & Lemon Cupcakes via Sweetapolita

Escape to La La Lavender & Lemon land . . .

La La Lavender & Lemon Cloud Cupcakes

Yield: 18 standard cupcakes

Moist, fluffy lemon buttermilk cupcakes topped with zingy lemon curd, whipped lavender frosting and topped with lavender sugar cookie clouds.

Ingredients

    For the Cupcakes:
  • 1 cup (240 ml) (8 oz) buttermilk, at room temperature
  • 2 eggs + 1 egg yolk, at room temperature
  • 1/4 teaspoon (1.25 ml) pure vanilla extract
  • 2 cups (230 g) cake flour, sifted
  • 1-1/4 cups (250 g) granulated sugar
  • 1-1/2 teaspoon (8 g) baking powder
  • 1/2 teaspoon (2 g) baking soda
  • 1/4 teaspoon (2 g) salt
  • 1/2 cup (1 stick) (115 grams) unsalted butter, at room temperature
  • Finely grated lemon zest (rind) of two medium-large lemons
  • For the Frosting:
  • 3 sticks (340 g) unsalted butter, softened and cut into cubes
  • 3.5 cups (400 g) confectioners’ sugar, sifted
  • 3 tablespoons (45 ml) whipping cream (35% cream), or whole milk
  • 1 tablespoon dried Culinary Lavender
  • 1 teaspoon (5 ml) pure vanilla extract
  • a pinch of salt

Instructions

    For the Cupcakes:
  1. Preheat oven to 350°F. Prepare two standard muffin pans with your favourite baking liners and set aside.
  2. In a medium bowl or measuring cup, combine and stir the eggs, 1/4 cup of buttermilk, and vanilla. Set aside.Sift the cake flour 3 times.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
  4. Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of buttermilk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
  5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Stir in the lemon zest.
  6. Divide the batter into your prepared liners, no more than 2/3 full.
  7. Bake until a toothpick comes clean when inserted into the center of the cupcake (~15 minutes). Be so careful to not over-bake. Place hot baking pans on wire racks, then carefully (they’re hot!) remove the cupcakes from the baking pans immediately to let cool. Let cool completely before frosting.
  8. For the Frosting:
  9. In a small bowl or glass, stir the dried lavender into the whipping cream (or milk); cover with plastic wrap overnight (or for at least several hours).
  10. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  11. Strain the lavender cream and add to butter, along with all remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
  12. Add a few drops of Violet gel colour (I used Grape Violet by Sugarflair and a drop of Americolor Electric Purple ) and mix until blended.
  13. Assembly of the La La Lavender & Lemon Cloud Cupcakes:
  14. Add 1 tablespoon of lemon curd on top of each cupcake and gently spread (be careful to not put more than this, or it will ooze).
  15. Fill a small pastry bag fitted with pastry tip of your choice (I used a plain large round tip) about 1/2 full with frosting and pipe a generous swirl on top of the lemon curd.
  16. Top with a Lavender & Lemon Shortbread Cloud. Finish with a scalloped cupcake wrapper or design of your choice
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[cupcake batter recipe adapted from Canadian Living]

Here is the recipe for the Lemon Curd.

Lavender Shortbread Cookies

Yield: 20 small-medium cookies

Ingredients

  • 1 cup (2 sticks) (227 g) good quality unsalted butter, at room temperature
  • 1/2 cup (60 g) confectioners' sugar (powdered sugar/icing sugar)
  • 1 teaspoon (5 ml) good quality pure vanilla extract
  • 1 tablespoon (15 ml) dried culinary lavender
  • 1 tablespoon (15 ml) grated lemon zest (rind)
  • 1-1/2 cups (190 g) all-purpose flour
  • 1/2 cup (75 g) cornstarch (corn flour)
  • 1/4 (2 g) teaspoon salt

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat on medium speed (I use #4 on my KitchenAid mixer) the butter until it is smooth and very creamy, about 1-2 minutes.
  2. Add the confectioners' sugar and beat for another 2 minutes. Beat in the vanilla extract, then stir in the dried lavender and lemon zest.
  3. Stir in the dry ingredients and mix until they are incorporated. Make a ball of the dough and seal in plastic wrap. Once in the wrap, flatten the dough into a disk and chill for one hour (at least--can be longer).
  4. When you're ready to roll and cut the cookie dough, preheat oven to 350°F and place the oven rack in the middle position. Line 2 baking sheets with parchment paper or two baking mats.
  5. Roll the dough 1/4" thick on a lightly floured surface or between two sheets of parchment paper. Cut desired shapes, place on baking sheets and chill in the refrigerator or freezer for about 15 minutes.
  6. Bake until very light golden brown, about 8-10 minutes. Let cool on cookie sheets on wire racks.

Notes

Cookies will keep in an airtight container for about 1 week, or can be frozen.

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[cookie recipe adapted from Joy of Baking]

Sweetapolita’s Notes:
  • Some of the items I used to make these cupcakes are Stainless Steel Scoop for measuring perfectly-even cupcakes, Culinary Lavender, and Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract).
  • To get frosting super smooth (no air bubbles), use a silicone spatula and in an aggressive side-to-side motion, pushing the frosting back and forth against the sides of the bowl (you will hear a sort of paddling sound). Do this every so often while you use the frosting–it keeps it super smooth. You can also add a few drops (just a few!) of water for ideal spreading/piping.
  • Just a note about purple–all purple gel colours will yield a very different colour by nature, for example, Americolor Violet is much more blue than purple (when compared), and Americolor Electric Purple is more magenta than blue. Those differences in addition to the fact that you’re adding it to an ivory base (this butter frosting), can really alter the look of the finished cupcake, so you’ll want to play around with small frosting samples in bowls before tinting the entire batch. (I ended up making the frosting all over again to achieve the shade I liked best). Just be careful not to go too far with these concentrated colours, because it can get too intense quickly.
  • You can find a wonderful cupcake wrapper template at Skip To My Lou.

Good luck & enjoy!



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Chocolate Birthday Cupcakes with Nutella Cloud Frosting

Cupcakes galore! I think it’s safe to say that this layer-cake bakin’ girl has never before made so many cupcakes or used so many sprinkles in such a short span of time. Actually, maybe it’s not so much that I haven’t made so many in such a short time, but that I’ve never blogged about so many. The thing is that so often when I bake, I then eat, share, deliver…all with no time left to photograph or write about the recipes. This was going to be one of those times, but then after sharing a few Instagram shots of the cupcakes and receiving a flurry of requests to share what these cupcakes were all about, I thought I’d switch things up and do an all-iPhone shot post and go ahead and share!

So, a close friend of mine, Janin, was celebrating her birthday this past weekend, and we had a super-fun girls’ night on Friday night at her house (Birthday Cake Shooters, anyone?). Since she’s a relatively new friend (I just discovered how incredible it is finding such true friends at this stage in life.), I hadn’t yet met several of her hometown friends who were coming in to celebrate, so when trying to decide what birthday treats to make for the occasion, I figured if there’s anything that speaks to a gaggle of girls, it’s chocolate and sprinkles–lots of chocolate and sprinkles. You know, one thing I’ve learned over the past few years, is that sometimes keeping things classic and decadent can be as much of a crowd-pleaser as super-fancy, fondant-covered treats. You probably know by now that I am passionate about those as well, but I just feel that it totally depends on the situation. I used to feel that I had to go crazy decorating for days in order for birthday desserts to have wow-factor, but I’ve since discovered that’s not true.

So I made two types of cupcakes, the first was Janin’s all-time favourite, banana cake with chocolate frosting (I ended up making that frosting a la Nutella), and the second was classic dark chocolate cupcakes with the same chocolate frosting, sans Nutella (an amazing option for the non-Nutella fan). When one of the girls took a bite and said, “Whoa, the frosting is like a chocolate cloud!” I knew I had to put that down on paper. Chocolate clouds? What my dreams are made of. The truth is, it really does have a billowy cloud-like texture, and as a girl very concerned about texture, particularly frosting texture (not to mention enticing baked good names), “chocolate cloud” spoke to my very core. Add the rich, satiny awesomeness that is Nutella to the mix, and I’m blogging an otherwise unblogged delight.

The cupcakes themselves are a classic, one-bowl dark chocolate cupcake recipe that never disappoints. It’s only slightly different than this recipe, but I love it (love them both–I just have a thing for experimenting). The frosting is a modified version of this previous frosting I posted, but the Nutella gives it this incredible taste and adds to the already creamy texture. Even if you don’t like Nutella, you can simply omit it for a classic chocolate cloud frosting.

Such a classic birthday treat! Did I mention how well they pair with Chocolate Whipped Cake Martinis & Chocolate Banana Cake Martinis?

Oh yes, they do. Just sayin’.

Here’s the recipe:

*Product notes: The Cacao Barry Cocoa Powder – Extra Dark (my favourite) cocoa powder is what makes this chocolate cupcake recipe so incredible.

Chocolate Birthday Cupcakes with Nutella Cloud Frosting

Yield: 12 standard cupcakes

Ingredients

    For the Cupcakes:
  • 3/4 cup (95 g) all-purpose flour
  • 3/4 cup (150 g) white sugar
  • 1/4 cup (30 g) dark cocoa powder (I use Cacao Barry Extra Brute)
  • 3/4 teaspoon (3.5 g) baking soda
  • 3/4 teaspoon (3.5 g) baking powder
  • 3/4 teaspoon (3.5 g) cornstarch
  • 1/2 teaspoon (4 g) salt
  • 1/3 cup (80 mL) buttermilk
  • 1/4 cup (60 mL) brewed coffee or espresso, hot
  • 3 tablespoons (45 ml) vegetable oil
  • 1 egg, room temperature, lightly beaten
  • 1-1/2 teaspoons (7.5 mL) pure vanilla extract
  • For the Nutella Cloud Frosting:
  • 1 cup (227 g)(2 sticks) unsalted butter, softened but cool
  • 1-1/2 cups (190 g) icing sugar (confectioners’), sifted
  • 2 teaspoons (10 ml) pure vanilla extract
  • 3/4 cup (125 g) premium bittersweet chocolate, chopped, melted and slightly cooled
  • 1/3 cup (100 g) Nutella
  • 1 tablespoon (15 ml) milk
  • pinch of salt

Instructions

    For the Cupcakes:
  1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
  5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
  6. For the Nutella Cloud Frosting:
  7. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed (I use #2 on my KitchenAid mixer) for about 1 minute.
  8. Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed (I use #4 on my KitchenAid mixer) until smooth, about 2 minutes).
  9. Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute.
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Sweetapolita’s Notes on the Cupcakes:

  • For evenly-sized cupcakes, I always use a 50mm cookie scoop (it’s a bit trickier with this runnier batter, but it’s worth it).
  • You can substitute the Cacao Barry Extra Brute cocoa powder, but be sure to use a quality cocoa powder (Dutch-processed).
  • To see the baking ingredients, equipment and tools that I used for this recipe, check out my shop.
  • Even if you dislike coffee with a passion, please trust me–it simply enhances the rich chocolate flavour!
  • For tips for baking better cakes, check out this previous post.
  • This recipe is easily doubled or tripled.
  • Unlike vanilla cupcakes, these stay incredibly moist for several days, so I often bake them a day before I need them (unfrosted) and frost on the day I am serving them, but you can also frost them and keep them in an airtight container for up to 3 days, for convenience (if they last that long!).

Sweetapolita’s Notes on the Nutella Cloud Frosting:

  • For the purest at heart, you can make your own Nutella by following Stella’s Homemade Nutella recipe.
  • You can omit the Nutella and you have an incredible “classic chocolate cloud frosting.”
  • It’s ideal to make this frosting right before you need it, because you’ll find it’s an ideal consistency for piping and decorating, but once it’s on the cake or cupcakes, it stays perfectly smooth and fluffy for up to 3 days.
  • You can add small increments of more milk, if too thick, and blend until smooth.
  • If you find the frosting starts to get air bubbles while sitting (during the decorating process), use a rubber spatula to knock the air out of it, by stirring it with a back and forth paddling motion.
  • To frost the cupcakes in the photo, I inserted a large, plain round icing tip into an 18″ pastry bag and filled it with the frosting. I piped a large swirl starting from the outside of the cupcake, and, moving in a slow circular motion, worked my way to the center, and gently pulling the bag up and away from the cupcake. Then, using the underside of a small spoon (I used a baby spoon), I put slight pressure on the very top of the swirl and pull the spoon up and away. This creates a well for the sprinkles and gives the cupcake a classic but not-so-perfect look. Top with confetti quins or sprinkles for a fun birthday finish!

Good luck & enjoy!


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Chocolate Stout Cake with Whipped Vanilla Bean Frosting

Chocolate Stout Cake via Sweetapolita

This was kind of an unexpected post, actually, so you may notice that there is only one photo of this cake, which isn’t how it usually goes around here. Since it has been so dark and gloomy outside for the past few days, I just couldn’t hold out any longer for nice natural light to take photos (or to eat the cake!), so I took a quick photo and decided to share this recipe with you anyway, because I have a feeling you, like me, have a thing for cake. Yep, I’m catching on quick.

Before I chat about it though, I want to share the winner of the Taste of Home Baking book that I talked about here (along with those rich and chocolatey dipped brownies!).

The winner of the giveaway is…

Sarah {Songbird Sweets}: “…my favorite dessert is definitely chocolate peanut butter cupcakes…i just cant seem to resist them:-)”

Congratulations, Sarah! I will be in touch with you via email!

So, back to this decadent Chocolate Stout Cake with Whipped Vanilla Bean Frosting…it will be a short and sweet post, but wow, guys, I loved this cake. I’ve been seeing Chocolate Stout Cakes here and there on other blogs, and I’ve always been intrigued, but never tried it. Since International Stout Day is fast approaching, I figured I better get a move on. Okay, no, I just read that tonight, but that would have been impressive, no? This is a rich, dense and moist cake made with, among other things, dark beer or stout, such as Guinness. The beer really just heightens of the chocolate-ness that’s going on and adds moisture to the cake, but I won’t lie–the dinstinct Guinness flavour is definitely present, however unexpectedly appropriate. It just all works (and trust me, you don’t need to be a beer drinker!). It did, however, lure my husband into trying it, and he was quite amazed. Just promise me you won’t tell him there’s sour cream in it? Don’t ask.

I decided to fill and frost it with my new(ish) favourite sweet frosting, the Whipped Vanilla Bean Frosting, rather than the popular chocolate frosting variety, simply because I love contrast in both taste and visual. Since this frosting (as you may recall) tastes like vanilla bean ice cream, all together this cake is kind of like a Guinness Ice Cream Float, and, although I’ve never had one, I’m pretty sure that’s not a bad thing.

Before I leave you with the recipe, I wanted to give you a save-the-date of sorts, for a fabulous giveaway I’ll be posting about next week. As part of the giveaway prize, Bonnie Gordon College of Confectionary Arts (where it all began for me!) will be saving 2 spots in the upcoming 2-evening Holiday Truffles & Bonbons class on November 24th & 25th from 6:30pm-9:30pm for a winner and a friend to attend! I’m so excited for the future winner of this prize, truly. Anyone will be able to enter, however you would need to be available those evenings and able to attend the Toronto class. There will be more even more chocolate goodness added to the prize from Barry Callebaut (you know, those folks who produce all of the premium chocolate products I love to use in my recipes, including the extra dark cocoa powder I use in all of my chocolate cake, including this one!), so stay tuned for details.

I’ll be back with another recipe shortly, friends!

Chocolate Stout Layer Cake with Whipped Vanilla Bean Frosting         {click to print}

Yield: One 9-inch round two-layer cake–12-16 servings.

Cake Layers

Ingredients

1 1/2 cups (12 fluid ounces) stout or dark beer (I used Guinness)

1 1/2 cups (340 grams/12 ounces/3 sticks) unsalted butter, cut into cubes

1  cup sifted (115 grams/4 ounces) King Arthur Double-Dutch Dark Cocoa or Dutch-process cocoa (I use Cacao Barry Cocoa Powder – Extra Dark)

3 cups (360 grams/12.5 ounces) all-purpose flour

3 cups (600 grams/20.5 ounces) granulated sugar

2 1/4 teaspoons (12 grams/11.25 mL) baking powder

1 teaspoon (8 grams) salt

3 large eggs, at room temperature

2/3 cup ( 165 mL) sour cream, at room temperature

Method

1. Preheat oven to 350°F. Grease two 9-inch round pans (2″ deep), line bottoms with parchment paper circles, then grease circles, dust with flour and tap out excess. Set aside.

2. Place the stout and butter in a large, heavy saucepan and heat on medium heat until the butter melts, stirring occasionally. Remove the pan from the heat, and whisk in the sifted cocoa powder until smooth. Pour into a large heatproof measuring cup or bowl and let cool.

3. In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder and salt. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment (flat beater), mix the eggs and sour cream on medium speed (I use #4 on KitchenAid) until well combined, about 3 minutes.

5. Add the cooled cocoa mixture, and mix on medium speed (I use #4 on KitchenAid)  until combined, about 1 minute.

6. Add the dry ingredients slowly and combine on low-speed (I use #2 on KitchenAid) until blended, making sure to scrape the sides and bottom of bowl, and then mix for another minute.

7. Divide batter into prepared pans evenly. If possible, weigh the pans and batter with a kitchen scale for accuracy and even layers. If you do, each pan of batter should weigh ~1 kg/2.2 lbs. Place cake pans on middle oven rack side-by-side, but about 2″ apart and bake until toothpick inserted into centre comes clean, about 35 minutes.

8. Let cakes cool on wire racks for ~10 minutes, loosen edges with knife or small palette knife, then gently remove from pans to cool completely.

*Chocolate Stout Cake recipe adapted from King Arthur Flour

Whipped Vanilla Bean Frosting

Note: This is the same frosting recipe I often use, but I have modified the quantity to yield enough to fill and frost this cake.

Ingredients

1 pound (454 grams/2 cups/4 sticks) unsalted butter, softened and cut into cubes

3 3/4 cups sifted (600 grams/1 lb + 5 ounces) confectioners’ sugar (icing, powdered)

4 tablespoons (60 mL) milk

1 vanilla bean, scraped

2 teaspoons (10 mL) pure vanilla extract — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

pinch of salt

Method

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away (for ideal spreading consistency reasons).

4. You can eliminate the vanilla bean and use 4 teaspoons of pure vanilla extract.

*Adapted from Donna Hay 

Good luck & enjoy!



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