Maple Bacon cupcakes

update!











Now I don't have any pictures to share today, I actually plan on making these tomorrow! Theres 2 version of these that I make and for my friends that aren't "baking inclined" I have a short cut version I'm going to share today.
     So the first cupcake I call the AM. It smells like breakfast and looks like dessert. Used to be one of my best sellers! The ingredients you'll need are:  

  -A Box of FRENCH Vanilla cake mix (and the eggs oil water)
  - Cinnamon

  - 4 cups powder sugar
 - 1/2 a stick unsalted butter    
 -  !/2 of veggie shorting (crisco) helps the frosting to hold up
 -3Tb milk
 -2 TB pure vanilla, not imitation, it will never taste good with fake vanilla extract
  - Maple bacon
  - 2 cups plain sugar

      OK step on. Prepare the cake mix as directed on the box, I always go a little easier on the oil and prewhip my eggs, just habit can't say that it actually does anything! Next add about 2 table spoons of cinnamon. The idea of this is to give it a french toast smell and taste. If you prefer add more or lass than I suggest. Fill the cupcake liners 1/2 full and bake about 17 mins.

  While the cupcakes are baking, get  out a frying Pan and cook up the bacon, before the bacon is almost fully cook add the sugar a little at a time to candy it. as the sugar melts it turns into a Carmel and then crystallizes. It taste so good! Little salty little sweet. After the bacon is candied put it on a plastic or glass plate, no paper or paper towels. They'll be a bit sticky till it cools and hardens. When it hardens use scissors to cut it into fine pieces to sprinkle over the cupcakes frosting later!  And really hot water will dissolve anything left over in the pan so don't worry you wont ruin your pan by doing this. =)
     Next step is the frosting, my buttercream recipe is easy, 4 cups powder sugar, 1/2 stick of room temp butter. 1/2 cup shorting 3 TB milk and 2Tb vanilla, whip it all together in a standing mixer. Low at first then high for about 2-3mins to make it  nice and fluffy. Not I add a few drops of imitation maple, then some real maple syrup to the frosting. this will make the frosting a bit gooeier. so add another cup or two of powder sugar to stiffen it up. How much syrup? it varies for everyone. You cant go wrong, add about 1/4cup at first. you want to be able to smell it in the frosting and lightly taste it too. remember you cant add too much just add more powder sugar to bounce it back! frost your cupcakes and sprinkle on the bacon and wha-la!  AMs      
        For more fun I make chocolate cupcakes with milk chocolate frosting and candied bacon! its my cure all for any day!!                              

Orange Starburst Cupcakes note

update!










I've had a few questions about these cupcakes from some followers, but my email is not working right now so it wont let me reply! So basiclly the cupcakes are white cake that Ive replaced any water with orange juice. then what gives the cupcake its main flavor is the frosting. I made my butter cream frosting and added orange juice, instead of water and also some orange flavored candy flavoring you can pick up at any Micheals. I added it to smell not taste, When it smelled Orangey I stopped adding! It was super simple and yet so creamy! Hope that helps!

Boston Cream Pie cupcakes♥

      Ok stop drooling! This morning I had the itch! No not that kind, Gross! The itch for a Boston cream Pie! But just like everything else I prefer it in cupcake form. That way I get the satisfaction of eating the whole cake without the guilt! Here's my recipe and mostly for my sister Katie to make for my favorite niece Addy! Super easy to convert to vegan! Enjoy!


                                                     Boston Cream Pie Cupcakes


♥ The Cake ♥
2 1/2 cups all purpose flour

4 teaspoons baking powder

2 egg whites our 4 teaspoons of egg sub
1/2 teaspoon salt

12 tablespoon unsalted butter, softened(1 1/2 sticks)

1 1/3 cup granulated sugar

2 large eggs, room temperature

2 teaspoon vanilla extract

1 cup buttermilk

1/2 cup sour cream



 ♥ Filling ♥

2 large egg yolk

1 cup heavy cream

1/2 cup granulated sugar

3 tablespoons cornstarch

1/8 teaspoon salt

2 tablespoon unsalted butter

1 teaspoon vanilla extract

1 cup sugar

1/3 cup heavy cream



♥ Ganache ♥
1 cup milk chocolate, chocolate chips

6 tablespoons heavy cream



Heat oven to 350 degrees . Line a cupcake pan with paper liners.


To make the cake, in a medium mixing bowl, sift together flour, baking powder, meringue powder and salt. In a large bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 2-3 minutes. Beat in eggs and vanilla until well combined - about 2 minutes. Beat in buttermilk and sour cream until combined -about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture until just combined. Divide batter into muffin cups; bake 15 minutes or until cupcakes are well risen and cake springs back when touched. Cake really wont get "Golden" Pretty much stays white. Cool on wire racks.



To make the filling, whisk egg yolk in a small bowl. In a small saucepan over medium heat, whisk together cream, sugar, cornstarch and salt until well combined; continue to cook, whisking frequently, until mixture is hot. Gradually pour half of the hot cream into egg yolk, whisking constantly. Whisk egg yolk mixture back into saucepan with remaining cream. Cook mixture for 1-2 minutes, whisking constantly, until thickened almost into a dough. Pour custard into a small bowl and stir in butter and vanilla until combined.add the second dose of heavy cream and sugar. With a hand mixer mix till smooth as pudding! Taste test with finger. if you prefer sweeter feel free to add more sugar. Chill custard over an ice bath, in refrigerator, until it reaches room temperature.



To make the ganache, in a medium bowl, stir together chocolate and cream. Melt mixture in the microwave for 1 minute, stirring every 20 seconds, until melted and smooth.



There are 2 ways you can assemble these cupcakes, scoop out a tiny bit of cake from the center of each cupcake and place a spoonful of custard into the center.Or if you have a filling tip, spoon custard into a piping bag and fill that way. Spoon and spread chocolate ganache on top of cupcakes.



Makes 2 1/2 dozen cupcakes

Tattoo Cupcakes 2!♥

I feel that some tattoos ooze art! Some, not so much, But Faith has the most beautiful tattoos so I was honored to make these for her birthday!♥

 

Safari Birthday Cupcakes

 

Just found these I made last year for a little boy named Cohan, I took inspiration from the decor and invites and created these!